Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products
Main Author: | |
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Publication Date: | 2022 |
Other Authors: | , , , , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101280 |
Summary: | Abstract The objective of this study was to evaluate the influence of addition of microencapsulated natural extracts of aromatic herbs in comparison with synthetic antioxidants on fatty acids profile of different meat products (restructured product of Tilapia mechanically separated fish meat (RP) and Fresh pork sausage (FS) stored under freezing and cold storage. Synthetic antioxidant sodium erythorbate was used in the RP and butylated hydroxytoluene (BHT) was used in the FS. Natural oregano extract (Origanum vulgare) was used in the RP, while the rosemary extract (Rosmarinus officinalis) was used in the FS. The fatty acid profiles of each formulation were obtained by gas chromatography (GC-MS). The oleic acid was the most abundant compound in both evaluated products, also, during the observed storage period there was an increase in SFA and MUFA composition (p < 0.05) in all the treatments. However, the treatments with addition of synthetic antioxidant and microcapsules loaded with different content of aromatic herb extracts showed similar behavior. Moreover, the addition of microencapsulated aromatic herb extracts increased the content of PUFA, improving the nutritional quality indexes in both RP and FS. Our results infer that the addition of oregano and rosemary extracts have antioxidant potential equivalent to synthetic antioxidants. |
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Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat productsantioxidantfish meatoxidationbioactive compoundsgas chromatographyAbstract The objective of this study was to evaluate the influence of addition of microencapsulated natural extracts of aromatic herbs in comparison with synthetic antioxidants on fatty acids profile of different meat products (restructured product of Tilapia mechanically separated fish meat (RP) and Fresh pork sausage (FS) stored under freezing and cold storage. Synthetic antioxidant sodium erythorbate was used in the RP and butylated hydroxytoluene (BHT) was used in the FS. Natural oregano extract (Origanum vulgare) was used in the RP, while the rosemary extract (Rosmarinus officinalis) was used in the FS. The fatty acid profiles of each formulation were obtained by gas chromatography (GC-MS). The oleic acid was the most abundant compound in both evaluated products, also, during the observed storage period there was an increase in SFA and MUFA composition (p < 0.05) in all the treatments. However, the treatments with addition of synthetic antioxidant and microcapsules loaded with different content of aromatic herb extracts showed similar behavior. Moreover, the addition of microencapsulated aromatic herb extracts increased the content of PUFA, improving the nutritional quality indexes in both RP and FS. Our results infer that the addition of oregano and rosemary extracts have antioxidant potential equivalent to synthetic antioxidants.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101280Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.62622info:eu-repo/semantics/openAccessTOMÉ,Alessandra CristinaMÁRSICO,Eliane TeixeiraSILVA,Gilberto Silvério daCOSTA,Deomar Plácido daGUIMARÃES,Jonas de ToledoRAMOS,Gustavo Luis de Paiva AnciensESMERINO,Erick AlmeidaSILVA,Flávio Alves daeng2022-08-17T00:00:00Zoai:scielo:S0101-20612022000101280Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
title |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
spellingShingle |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products TOMÉ,Alessandra Cristina antioxidant fish meat oxidation bioactive compounds gas chromatography |
title_short |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
title_full |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
title_fullStr |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
title_full_unstemmed |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
title_sort |
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products |
author |
TOMÉ,Alessandra Cristina |
author_facet |
TOMÉ,Alessandra Cristina MÁRSICO,Eliane Teixeira SILVA,Gilberto Silvério da COSTA,Deomar Plácido da GUIMARÃES,Jonas de Toledo RAMOS,Gustavo Luis de Paiva Anciens ESMERINO,Erick Almeida SILVA,Flávio Alves da |
author_role |
author |
author2 |
MÁRSICO,Eliane Teixeira SILVA,Gilberto Silvério da COSTA,Deomar Plácido da GUIMARÃES,Jonas de Toledo RAMOS,Gustavo Luis de Paiva Anciens ESMERINO,Erick Almeida SILVA,Flávio Alves da |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
TOMÉ,Alessandra Cristina MÁRSICO,Eliane Teixeira SILVA,Gilberto Silvério da COSTA,Deomar Plácido da GUIMARÃES,Jonas de Toledo RAMOS,Gustavo Luis de Paiva Anciens ESMERINO,Erick Almeida SILVA,Flávio Alves da |
dc.subject.por.fl_str_mv |
antioxidant fish meat oxidation bioactive compounds gas chromatography |
topic |
antioxidant fish meat oxidation bioactive compounds gas chromatography |
description |
Abstract The objective of this study was to evaluate the influence of addition of microencapsulated natural extracts of aromatic herbs in comparison with synthetic antioxidants on fatty acids profile of different meat products (restructured product of Tilapia mechanically separated fish meat (RP) and Fresh pork sausage (FS) stored under freezing and cold storage. Synthetic antioxidant sodium erythorbate was used in the RP and butylated hydroxytoluene (BHT) was used in the FS. Natural oregano extract (Origanum vulgare) was used in the RP, while the rosemary extract (Rosmarinus officinalis) was used in the FS. The fatty acid profiles of each formulation were obtained by gas chromatography (GC-MS). The oleic acid was the most abundant compound in both evaluated products, also, during the observed storage period there was an increase in SFA and MUFA composition (p < 0.05) in all the treatments. However, the treatments with addition of synthetic antioxidant and microcapsules loaded with different content of aromatic herb extracts showed similar behavior. Moreover, the addition of microencapsulated aromatic herb extracts increased the content of PUFA, improving the nutritional quality indexes in both RP and FS. Our results infer that the addition of oregano and rosemary extracts have antioxidant potential equivalent to synthetic antioxidants. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101280 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101280 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.62622 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126335069716480 |