The present study investigated the influence of Myrciaria dubia peel and seed extracts (PE and SE) on colour and oxidation stability of ground lamb. Instrumental colour (L*, a*, and b* values), pH, lipid oxidation (TBARS), and protein oxidation (carbonyls) were determined during 9 days of storage at 4°C. Although the L* value was not affected by any enhancement type (BHT, PE, or SE), all samples exhibited a decrease on the a* values (P < 0.05) during refrigerated storage. M. dubia extracts increased the lipid stability in ground lamb, however no positive effect on protein oxidation was observed. PE and SE samples had lower (P < 0.05) TBARS values compared with control and BHT counterparts. Due to its antioxidant effect on lipids, peel and seed extracts of M. dubia can be considered a viable strategy to improve the oxidative stability of ground lamb during storage.Efecto de los extractos de cáscara y de semilla de Myrciaria dubia en el proceso de oxidación y la estabilidad del color de la carne de cordero molida RESUMEN El presente estudio investigó el efecto que tiene la agregación de extractos de cáscara y semillas (PE y SE) de Myrciaria dubia en el color y la estabilidad de oxidación de la carne de cordero molida. Ésta fue almacenada durante 9 días a 4°C para determinar el color instrumental (valores de L*, a* y b*), el pH, la oxidación de lípidos (TBARS) y la oxidación de proteínas (carbonilos). Se constató que, aunque el valor de L* no fue afectado por ninguno de los tipos de mejoramiento (BHT, PE o SE), en todas las muestras se detectó una disminución de los valores de a* (P <0 05) durante el almacenamiento en refrigeración. Si bien los extractos de M. dubia aumentaron la estabilidad de lípidos en la carne de cordero molida, no se observaron efectos positivos en la oxidación de proteínas. En comparación con las contrapartes de control y BHT, las muestras de PE y SE mostraron valores TBARS (P < 0.05) más bajos. Debido a su efecto antioxidante en lípidos es posible considerar el uso de extractos de cáscara y semilla de M. dubia como una estrategia válida para mejorar la estabilidad oxidativa de la carne de cordero molida durante su almacenamiento.

The effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm 2) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (ΔE = 2.65) and BHT (ΔE = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement: Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.

This study investigated the effect of Brazilian pepper (Schinus terebinthifolius Raddi) extracts obtained by microwave‐assisted extraction on the color and oxidative stability of sardines stored under refrigeration during 9 days. The increase in pH was less pronounced in PC (100 ppm of butylated hydroxytoluene), BPP1 (100 ppm of Brazilian pepper in 70% ethanol), and BPP2 (100 ppm of Brazilian pepper in 70% acetic acid). PC and BPP1 showed the lowest lightness and lipid oxidation, and the highest metmyoglobin reducing activity (MRA) and redness during storage period (p < .05). NC2 (70% acetic acid) behaved inversely to the PC and BPP1, and NC1 (70% ethanol) and BBP2 had similar and intermediate values (p > .05) for lightness, redness, MRA, and lipid oxidation. BPP1 and BPP2 improved the color and oxidative stability of refrigerated sardines, and ethanolic Brazilian pepper extract is a potential alternative to replace synthetic antioxidants. Practical applications Sardine is a popular marine fish species, widely consumed in the world due mainly to high amount of polyunsaturated fatty acids. Nevertheless, sardine is a dark flesh fish species that contains high contents of myoglobin, proteases, and lipid favoring the oxidative processes and limiting the shelf life in retail display. This study investigated the effect of ethanolic and acetic acid extracts of Brazilian pepper on the color and oxidative stability of sardines stored at 4°C for 9 days. Both Brazilian pepper extracts improved the oxidative stability of sardines, and the ethanolic extract demonstrated a potential effect to replace synthetic antioxidants.