期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 111, 期 -, 页码 561-568出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2018.01.025
关键词
Prickly pear (Opuntia stricta) extract; Antioxidant and antimicrobial activities; Salami; Microbial and textural analysis
资金
- Ministry of Higher Education and Scientific Research in Tunisia
The aim of this work is to try to substitute some synthetic additives by a natural extract from red prickly pear (Opuntia stricta) which known by its richness on bioactive polysaccharides mainly consisting of galactose, rhamnose and galacturonic acid. This natural fruit has a high content of carbohydrates above 18.81% FM. It contains also a high level of polyphenols 152.25 +/- 0.26 mu g QE/mg PPE and flavonoids about 370.60 +/- 0.12 mu g GAE/mg of PPE. In addition, prickly pear extract (PPE) displayed a strong antioxidant and antimicrobial activities. These activities are likely due to its phenolic, flavonoid and carbohydrate contents. Moreover, the addition of 2.5% of PPE, as a natural colorant and antimicrobial agent in salami formulation, causes a decrease in hardness and chewiness of the formulated salami. Interestingly, PPE inhibited bacterial growth in salami stored at 4 degrees C over 30 days. Sensorial analysis shows that the color, taste and texture of salami prepared with 2.5% of PPE are markedly more appreciated by panelists. Our results suggest that the betalain pigment, carbohydrate and phenolic compounds present in PPE could be used as a natural colorant, antioxidant and antimicrobial agent without change of the sensory characteristics. (C) 2018 Elsevier B.V. All rights reserved.
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