Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 76, Issue -, Pages 306-313Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.05.033
Keywords
Functional foods; TBARS; Polyphenols; Spray dryer; Acceptability index
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The objective of this study was to evaluate the antioxidant activity, physico-chemical characteristics of the microencapsulated propolis co-product extract (MPC) in a spray dryer and their effects on oxidative stability and sensory acceptability of burger meat during storage. The Capsul was used as wall material and morphology of microcapsules was determined by scanning electron microscope, generating smooth and spherical microcapsules of different sizes, without cracks. The microencapsulation process efficiency (76.86%), in terms of phenolic compounds content, was high. Coumaric acid and epicatechin were present in high amounts. The oxidative stability of the burgers was assessed by the increase in malonaldeyde (MDA Kg(-1) meat) on the processing day and weekly during 28 days of frozen storage. After 14 storage days, the lipid oxidation was inhibited due to the MPC addition. The MPC (0.95 mg MDA Kg(-1) meat) provided greater lipid stability than the sodium erythorbate (1.20 mg MDA Kg(-1) meat). Burger meat containing MPC showed lower grades than the ideal scale in the smell and flavor and close to the ideal grades for color, appearance, and texture. The global assessment of this burger was 63.80%. The MPC has interesting characteristics and brings prospects for its use as a natural ingredient in burger meat. (C) 2016 Elsevier Ltd. All rights reserved.
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