Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and...

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Published in:Innovative food science & emerging technologies Vol. 49; pp. 136 - 145
Main Authors: Cunha, Leda C.M., Monteiro, Maria Lúcia G., Costa-Lima, Bruno R.C., Guedes-Oliveira, Juliana M., Alves, Victor H.M., Almeida, André L., Tonon, Renata V., Rosenthal, Amauri, Conte-Junior, Carlos A.
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-10-2018
Subjects:
Dragon fruit
Fruit by-product
Instrumental parameters
Microwave-assisted extraction
Physicochemical proprieties
Pressurized meat
Microwave-assisted extraction
Pressurized meat
Fruit by-product
Dragon fruit
Instrumental parameters
Physicochemical proprieties
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Abstract This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and 1000 (P10) ppm were investigated. High pressure processing (HPP) accelerated (P ≤ 0.05) color (L* and a* values) and texture changes, as well as lipid and protein oxidation during refrigerated storage. Butyl hydroxytoluene (BHT), P1 and P10 demonstrated a protective effect (P ≤ 0.05) against the alterations promoted by HPP. Moreover, P1 and P10 demonstrated potential for inhibiting (P ≤ 0.05) protein oxidation induced by HPP and thus, minimized (P ≤ 0.05) hardness and chewiness changes in the pork matrix. Further studies should be conducted to investigate the scalability of the application at the industrial scale. •Pitaya peel extract were obtained by microwave assisted extraction.•Pitaya peel extracts were microencapsulated and applied in pressurized pork.•HPP at 500 MPa for 10 min enhanced the oxidative process of ground pork.•Microencapsulated pitaya peel extract was effective against changes promoted by HPP.•Pitaya peel extract at 100 and 1000 ppm levels had potential as natural antioxidant.
AbstractList This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and 1000 (P10) ppm were investigated. High pressure processing (HPP) accelerated (P ≤ 0.05) color (L* and a* values) and texture changes, as well as lipid and protein oxidation during refrigerated storage. Butyl hydroxytoluene (BHT), P1 and P10 demonstrated a protective effect (P ≤ 0.05) against the alterations promoted by HPP. Moreover, P1 and P10 demonstrated potential for inhibiting (P ≤ 0.05) protein oxidation induced by HPP and thus, minimized (P ≤ 0.05) hardness and chewiness changes in the pork matrix. Further studies should be conducted to investigate the scalability of the application at the industrial scale. •Pitaya peel extract were obtained by microwave assisted extraction.•Pitaya peel extracts were microencapsulated and applied in pressurized pork.•HPP at 500 MPa for 10 min enhanced the oxidative process of ground pork.•Microencapsulated pitaya peel extract was effective against changes promoted by HPP.•Pitaya peel extract at 100 and 1000 ppm levels had potential as natural antioxidant.
Author Monteiro, Maria Lúcia G.
Costa-Lima, Bruno R.C.
Almeida, André L.
Conte-Junior, Carlos A.
Cunha, Leda C.M.
Alves, Victor H.M.
Tonon, Renata V.
Rosenthal, Amauri
Guedes-Oliveira, Juliana M.
Author_xml – sequence: 1
  givenname: Leda C.M.
  surname: Cunha
  fullname: Cunha, Leda C.M.
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
– sequence: 2
  givenname: Maria Lúcia G.
  surname: Monteiro
  fullname: Monteiro, Maria Lúcia G.
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
– sequence: 3
  givenname: Bruno R.C.
  surname: Costa-Lima
  fullname: Costa-Lima, Bruno R.C.
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
– sequence: 4
  givenname: Juliana M.
  surname: Guedes-Oliveira
  fullname: Guedes-Oliveira, Juliana M.
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
– sequence: 5
  givenname: Victor H.M.
  surname: Alves
  fullname: Alves, Victor H.M.
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
– sequence: 6
  givenname: André L.
  surname: Almeida
  fullname: Almeida, André L.
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
– sequence: 7
  givenname: Renata V.
  surname: Tonon
  fullname: Tonon, Renata V.
  organization: Embrapa Agroindústria de Alimentos, Guaratiba, RJ 23020-470, Brazil
– sequence: 8
  givenname: Amauri
  surname: Rosenthal
  fullname: Rosenthal, Amauri
  organization: Embrapa Agroindústria de Alimentos, Guaratiba, RJ 23020-470, Brazil
– sequence: 9
  givenname: Carlos A.
  surname: Conte-Junior
  fullname: Conte-Junior, Carlos A.
  email: carlosconte@id.uff.br
  organization: Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, RJ 24230-340, Brazil
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Keywords Microwave-assisted extraction
Pressurized meat
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Dragon fruit
Instrumental parameters
Physicochemical proprieties
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Snippet This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork...
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SubjectTerms Dragon fruit
Fruit by-product
Instrumental parameters
Microwave-assisted extraction
Physicochemical proprieties
Pressurized meat
Title Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
URI https://dx.doi.org/10.1016/j.ifset.2018.08.009
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