Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (−18 °C). The JPE exhibited 1.72 mg/mL of phenolic compounds and 57,741.67 μmol TE/mL of antioxidant capacity. In addition, the MHG extraction eliminated the mesophilic bacteria from the jabuticaba peel. The burgers made with HE and without the addition of JPE showed a 5-fold increase in TBARS values when compared to the control. On the other hand, the addition of 10% JPE to HE was effective to maintain the lipid oxidation similar to the control until the 60th day of storage. Besides, the incorporation of JPE into HE reduced the sensory defects caused by the lipid reformulation. •Jabuticaba peel extract (JPE) was produced using a green technology.•JPE presented a high content of bioactive compounds.•HEs from healthier oils enriched with 0, 6, 8, and 10% JPE were produced.•Burgers (20% fat) were produced with the replacement of 60% of fat by HEs.•The use of 10% JPE to HE improved the oxidative and sensory quality of the burgers.