Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages

Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages

BACKGROUND The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseudofruits dehydrated by freeze‐drying (F...

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Veröffentlicht in:Journal of the science of food and agriculture 2022-11, Vol.102 (14), p.6255-6262
Hauptverfasser: Schaefer, Sabrina Vicentini, Amaral, Adrieli Maiandra Piccinin, Cherobin, Ana Karolina, Monteiro, Larissa Karla, Morandin, Gisiéli Carla, Fischer, Carolina, Cavalheiro, Darlene, Sehn, Georgia Ane Raquel
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Ascorbic acid
Bioactive compounds
Bologna sausages
Dehydration
Drying
Drying ovens
Formulations
Fruits
Grapes
Hovenia dulcis
lipid oxidation
Lipid peroxidation
Lipids
Meat products
Myoglobins
Oxidation
Phenolic compounds
Phenols
pseudofruit
Sausages
Tannins
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Zusammenfassung:BACKGROUND The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseudofruits dehydrated by freeze‐drying (FDP) and oven drying (OP), in Bologna sausages. The commercial natural antioxidant licresse (LS), based on licorice, has also been studied. RESULTS No significant differences (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11974