Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadel...

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Bibliographic Details
Published in:	Food research international Vol. 108; pp. 551 - 557
Main Authors:	Baldin, Juliana C., Munekata, Paulo E.S., Michelin, Euder C., Polizer, Yana J., Silva, Poliana M., Canan, Thais M., Pires, Manoela A., Godoy, Silvia H.S., Fávaro-Trindade, Carmen S., Lima, Cesar G., Fernandes, Andrezza M., Trindade, Marco A.
Format:	Journal Article
Language:	English
Published:	Canada Elsevier Ltd 01-06-2018
Subjects:	Dye Meat product Natural extract Oxidative stability Dye Chloroform (PubChem CID: 6212) Sodium nitrite (PubChem CID: 23668193) Oxidative stability Malondialdehyde (PubChem CID: 10964) Meat product Sodium chloride (PubChem CID: 5234) Thiobarbituric acid (PubChem CID: 2723628) Natural extract Trichloroacetic acid (PubChem CID: 6421) Methanol (PubChem CID: 887) Sodium tripolyphosphate (PubChem CID: 24455)
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Summary:	The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 °C for 56 days. MJE showed high content of anthocyanins, with prevalence of cyanidin-3-glucoside. MJE improved sensory acceptance of texture and flavor of mortadella (P < 0.05), but we observed a slight decrease in color and aroma attributes (P < 0.05). Lipid oxidation of mortadella was not influenced by MJE or cochineal carmine. MJE also displayed a minor effect on physicochemical and microbiological characteristics during storage. As MJE did not alter most of mortadella sausage's evaluated characteristics, it could be used as a natural dye in order to make better use of agro industry waste and to create a meat product enriched with natural antioxidants.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2018.03.076