Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté
Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two p...
Gespeichert in:
| Veröffentlicht in: | Brazilian Journal of Food Technology 2020, Vol.23, p.1-13 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 13 |
|---|---|
| container_issue | |
| container_start_page | 1 |
| container_title | Brazilian Journal of Food Technology |
| container_volume | 23 |
| creator | Carpes, Solange Teresinha Pereira, Daiane Moura, Cristiane de Reis, Amália Soares dos Silva, Leticia Dangui da Oldoni, Tatiane Luiza Cadorin Almeida, Jacqueline Florio Plata-Oviedo, Manuel Vicente Salvador |
| description | Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.
Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos |
| doi_str_mv | 10.1590/1981-6723.11219 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_proquest_journals_2397630820</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_c82d9e1716de444793b3950920457b38</doaj_id><sourcerecordid>2397630820</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3309-25c2387a02cdd48627ae1dc117e5ec56359dddf1f1b55f0d42d6cdb17469246c3</originalsourceid><addsrcrecordid>eNpNkctOHDEQRVtRkEDAmq2lrAf8aLfbywjlgTRSNsnacruqB0O37diehMmKb8ku38GP0cMglFWVrq5uPU7TXDB6yaSmV0z3bNUpLi4Z40y_a07elPf_9cfNeSl-oK0UrBNSnzSP611Mt37yfxCIDUBm73LE4Gwq28nWRcWHmq2rhcSRbLJNSFKcrUMy5jiT3z7gbO992BAfYFtq3pEaScr4C0Mlk08eSHzwYKuPYfEQd-vdPQaSnv7Wp39nzdFop4Lnr_W0-fH50_frr6v1ty831x_XKycE1SsuHRe9spQ7gLbvuLLIwDGmUKKT-2MAYGQjG6QcKbQcOgcDU22neds5cdrcHHIh2juTsp9t3plovXkRYt4Ym6t3ExrXc9DIFOsA27ZVWgxCS6r58jc1iH7J-nDISjn-3GKp5i5uc1jWN1xo1Qnac7q4rg6u5aGlZBzfpjJq9tTMnovZczEv1MQz0DmMRw</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2397630820</pqid></control><display><type>article</type><title>Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté</title><source>DOAJ Directory of Open Access Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Carpes, Solange Teresinha ; Pereira, Daiane ; Moura, Cristiane de ; Reis, Amália Soares dos ; Silva, Leticia Dangui da ; Oldoni, Tatiane Luiza Cadorin ; Almeida, Jacqueline Florio ; Plata-Oviedo, Manuel Vicente Salvador</creator><creatorcontrib>Carpes, Solange Teresinha ; Pereira, Daiane ; Moura, Cristiane de ; Reis, Amália Soares dos ; Silva, Leticia Dangui da ; Oldoni, Tatiane Luiza Cadorin ; Almeida, Jacqueline Florio ; Plata-Oviedo, Manuel Vicente Salvador</creatorcontrib><description>Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.
Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos bioativos com atividade antioxidante detectados no GPWL e no GPWM abre possibilidades para uso como ingrediente potencial no patê de frango e demais produtos cárneos.</description><identifier>ISSN: 1981-6723</identifier><identifier>ISSN: 1516-7275</identifier><identifier>EISSN: 1981-6723</identifier><identifier>DOI: 10.1590/1981-6723.11219</identifier><language>eng</language><publisher>Campinas: Instituto de Tecnologia de Alimentos (ITAL)</publisher><subject>Agro-industrial waste ; Antioxidants ; Bioactive compounds ; By products ; Caffeic acid ; Chickens ; Cold storage ; Coumaric acid ; Ferulic acid ; Formulations ; Gallic acid ; Grapes ; Lipid peroxidation ; Lipids ; Meat ; Meat products ; Microencapsulation ; Oxidation ; Oxidative stability ; Phenolic compounds ; Phenols ; Poultry ; Resveratrol ; Spray drying ; Stability analysis ; Thiobarbituric acid ; Vanillic acid ; Vitis labrusca L ; Wineries ; Wineries & vineyards</subject><ispartof>Brazilian Journal of Food Technology, 2020, Vol.23, p.1-13</ispartof><rights>2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3309-25c2387a02cdd48627ae1dc117e5ec56359dddf1f1b55f0d42d6cdb17469246c3</citedby><cites>FETCH-LOGICAL-c3309-25c2387a02cdd48627ae1dc117e5ec56359dddf1f1b55f0d42d6cdb17469246c3</cites><orcidid>0000-0001-8625-7795</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Carpes, Solange Teresinha</creatorcontrib><creatorcontrib>Pereira, Daiane</creatorcontrib><creatorcontrib>Moura, Cristiane de</creatorcontrib><creatorcontrib>Reis, Amália Soares dos</creatorcontrib><creatorcontrib>Silva, Leticia Dangui da</creatorcontrib><creatorcontrib>Oldoni, Tatiane Luiza Cadorin</creatorcontrib><creatorcontrib>Almeida, Jacqueline Florio</creatorcontrib><creatorcontrib>Plata-Oviedo, Manuel Vicente Salvador</creatorcontrib><title>Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté</title><title>Brazilian Journal of Food Technology</title><description>Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.
Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos bioativos com atividade antioxidante detectados no GPWL e no GPWM abre possibilidades para uso como ingrediente potencial no patê de frango e demais produtos cárneos.</description><subject>Agro-industrial waste</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>By products</subject><subject>Caffeic acid</subject><subject>Chickens</subject><subject>Cold storage</subject><subject>Coumaric acid</subject><subject>Ferulic acid</subject><subject>Formulations</subject><subject>Gallic acid</subject><subject>Grapes</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Meat</subject><subject>Meat products</subject><subject>Microencapsulation</subject><subject>Oxidation</subject><subject>Oxidative stability</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Poultry</subject><subject>Resveratrol</subject><subject>Spray drying</subject><subject>Stability analysis</subject><subject>Thiobarbituric acid</subject><subject>Vanillic acid</subject><subject>Vitis labrusca L</subject><subject>Wineries</subject><subject>Wineries & vineyards</subject><issn>1981-6723</issn><issn>1516-7275</issn><issn>1981-6723</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><sourceid>DOA</sourceid><recordid>eNpNkctOHDEQRVtRkEDAmq2lrAf8aLfbywjlgTRSNsnacruqB0O37diehMmKb8ku38GP0cMglFWVrq5uPU7TXDB6yaSmV0z3bNUpLi4Z40y_a07elPf_9cfNeSl-oK0UrBNSnzSP611Mt37yfxCIDUBm73LE4Gwq28nWRcWHmq2rhcSRbLJNSFKcrUMy5jiT3z7gbO992BAfYFtq3pEaScr4C0Mlk08eSHzwYKuPYfEQd-vdPQaSnv7Wp39nzdFop4Lnr_W0-fH50_frr6v1ty831x_XKycE1SsuHRe9spQ7gLbvuLLIwDGmUKKT-2MAYGQjG6QcKbQcOgcDU22neds5cdrcHHIh2juTsp9t3plovXkRYt4Ym6t3ExrXc9DIFOsA27ZVWgxCS6r58jc1iH7J-nDISjn-3GKp5i5uc1jWN1xo1Qnac7q4rg6u5aGlZBzfpjJq9tTMnovZczEv1MQz0DmMRw</recordid><startdate>2020</startdate><enddate>2020</enddate><creator>Carpes, Solange Teresinha</creator><creator>Pereira, Daiane</creator><creator>Moura, Cristiane de</creator><creator>Reis, Amália Soares dos</creator><creator>Silva, Leticia Dangui da</creator><creator>Oldoni, Tatiane Luiza Cadorin</creator><creator>Almeida, Jacqueline Florio</creator><creator>Plata-Oviedo, Manuel Vicente Salvador</creator><general>Instituto de Tecnologia de Alimentos (ITAL)</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7U7</scope><scope>7X2</scope><scope>7XB</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>CLZPN</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>P64</scope><scope>PADUT</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>U9A</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-8625-7795</orcidid></search><sort><creationdate>2020</creationdate><title>Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté</title><author>Carpes, Solange Teresinha ; Pereira, Daiane ; Moura, Cristiane de ; Reis, Amália Soares dos ; Silva, Leticia Dangui da ; Oldoni, Tatiane Luiza Cadorin ; Almeida, Jacqueline Florio ; Plata-Oviedo, Manuel Vicente Salvador</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3309-25c2387a02cdd48627ae1dc117e5ec56359dddf1f1b55f0d42d6cdb17469246c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Agro-industrial waste</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>By products</topic><topic>Caffeic acid</topic><topic>Chickens</topic><topic>Cold storage</topic><topic>Coumaric acid</topic><topic>Ferulic acid</topic><topic>Formulations</topic><topic>Gallic acid</topic><topic>Grapes</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Meat</topic><topic>Meat products</topic><topic>Microencapsulation</topic><topic>Oxidation</topic><topic>Oxidative stability</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Poultry</topic><topic>Resveratrol</topic><topic>Spray drying</topic><topic>Stability analysis</topic><topic>Thiobarbituric acid</topic><topic>Vanillic acid</topic><topic>Vitis labrusca L</topic><topic>Wineries</topic><topic>Wineries & vineyards</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carpes, Solange Teresinha</creatorcontrib><creatorcontrib>Pereira, Daiane</creatorcontrib><creatorcontrib>Moura, Cristiane de</creatorcontrib><creatorcontrib>Reis, Amália Soares dos</creatorcontrib><creatorcontrib>Silva, Leticia Dangui da</creatorcontrib><creatorcontrib>Oldoni, Tatiane Luiza Cadorin</creatorcontrib><creatorcontrib>Almeida, Jacqueline Florio</creatorcontrib><creatorcontrib>Plata-Oviedo, Manuel Vicente Salvador</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>Latin America & Iberia Database</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Research Library China</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Brazilian Journal of Food Technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carpes, Solange Teresinha</au><au>Pereira, Daiane</au><au>Moura, Cristiane de</au><au>Reis, Amália Soares dos</au><au>Silva, Leticia Dangui da</au><au>Oldoni, Tatiane Luiza Cadorin</au><au>Almeida, Jacqueline Florio</au><au>Plata-Oviedo, Manuel Vicente Salvador</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté</atitle><jtitle>Brazilian Journal of Food Technology</jtitle><date>2020</date><risdate>2020</risdate><volume>23</volume><spage>1</spage><epage>13</epage><pages>1-13</pages><issn>1981-6723</issn><issn>1516-7275</issn><eissn>1981-6723</eissn><abstract>Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.
Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos bioativos com atividade antioxidante detectados no GPWL e no GPWM abre possibilidades para uso como ingrediente potencial no patê de frango e demais produtos cárneos.</abstract><cop>Campinas</cop><pub>Instituto de Tecnologia de Alimentos (ITAL)</pub><doi>10.1590/1981-6723.11219</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-8625-7795</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1981-6723 |
| ispartof | Brazilian Journal of Food Technology, 2020, Vol.23, p.1-13 |
| issn | 1981-6723 1516-7275 1981-6723 |
| language | eng |
| recordid | cdi_proquest_journals_2397630820 |
| source | DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | Agro-industrial waste Antioxidants Bioactive compounds By products Caffeic acid Chickens Cold storage Coumaric acid Ferulic acid Formulations Gallic acid Grapes Lipid peroxidation Lipids Meat Meat products Microencapsulation Oxidation Oxidative stability Phenolic compounds Phenols Poultry Resveratrol Spray drying Stability analysis Thiobarbituric acid Vanillic acid Vitis labrusca L Wineries Wineries & vineyards |
| title | Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T06%3A12%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Lyophilized%20and%20microencapsulated%20extracts%20of%20grape%20pomace%20from%20winemaking%20industry%20to%20prevent%20lipid%20oxidation%20in%20chicken%20p%C3%A2t%C3%A9&rft.jtitle=Brazilian%20Journal%20of%20Food%20Technology&rft.au=Carpes,%20Solange%20Teresinha&rft.date=2020&rft.volume=23&rft.spage=1&rft.epage=13&rft.pages=1-13&rft.issn=1981-6723&rft.eissn=1981-6723&rft_id=info:doi/10.1590/1981-6723.11219&rft_dat=%3Cproquest_doaj_%3E2397630820%3C/proquest_doaj_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2397630820&rft_id=info:pmid/&rft_doaj_id=oai_doaj_org_article_c82d9e1716de444793b3950920457b38&rfr_iscdi=true |