Application and evaluation of propolis, the natural antioxidant in Italian-type salami Aplicação e avaliação de própolis, o antioxidante natural, em salame tipo Italiano SummaryThis study aimed to characterize propolis with respect to its antioxidant activity and apply it to the elaboration of Italian-type salami. A propolis sample was collected and subjected to chemical and physicochemical characterization and its antioxidant capacity determined. Four salami formulations were developed: F1 (no antioxidants); F2 (addition of 0.01% BHT); F3 (addition of 0.01% propolis) and F4 (addition of 0.05% propolis). The salamis were evaluated with respect to their physicochemical properties and lipid oxidation. The characterization of the propolis showed a high level of waxes and low levels of phenolic compounds and flavonoids, although in sufficient quantity to prove their antioxidant activity. The Italian-type salamis showed moisture, protein and lipid contents which conformed to the limits preconized by Brazilian legislation. The F4 formulation (0.05% propolis) showed a better result when compared to the formulations F3 (0.01% propolis) and F1 (no antioxidant). However, formulation F2 (0.01% BHT) showed the lowest value of lipid oxidation. The results showed that propolis inhibits oxidative action and can be added to meat products as a natural antioxidant. Keywords: Meat products; Shelf life; Lipid oxidation. ResumoO presente estudo teve por finalidade caracterizar a própolis quanto à sua atividade antioxidante e aplicá-la na elaboração de salame tipo italiano. Amostra de própolis foi coletada e submetida à caracterização físico-química, química e capacidade antioxidante. Quatro formulações de salame foram elaboradas: F1 (sem antioxidante), F2 (adição BHT 0,01%), F3 (adição de própolis 0,01%) e F4 (adição de própolis 0,05%). Os salames foram avaliados quanto às propriedades físico-químicas e oxidação lipídica. A caracterização da própolis mostrou alto teor de ceras e baixo teor de compostos fenólicos e flavonoides, porém em quantidades suficientes para comprovar sua atividade antioxidante. Os salames tipo italiano apresentaram teor de umidade, proteínas e lipídeos conforme limites preconizados pela legislação brasileira. A formulação F4 (0,05% de própolis) apresentou melhor resultado quando comparado às formulações F3 (0,01% de própolis) e F1 (sem antioxidante). No entanto, a F2 (0,01% de BHT) foi a formulação que apresentou menor valor de oxidação lipídica. Os resultados demonstraram que a própolis inibe a ação oxidativa, podendo ser adicionada em produtos cárneos como antioxidante natural. Palavras-chave: Produtos cárneos; Prazo de validade; Oxidação lipídica.

This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

RESUMONo presente estudo foram elaboradas quatro formulações de salame tipo italiano, sendo uma isenta de antioxidante (controle), uma adicionada de antioxidante sintético (BHT) e duas contendo extrato de própolis (0,01% e 0,05%). As amostras foram submetidas a análises microbiológicas, sensoriais e perfil de textura e cor, além da perda de peso e o pH durante o período de maturação. Os resultados mostraram perda de peso das formulações durante a maturação, indicando que a incorporação da própolis não afetou o processo de secagem. A formulação adicionada de 0,01% de própolis apresentou coloração vermelha mais acentuada no final da maturação em comparação as demais. Os valores de pH variaram entre algumas amostras, bem como em relação ao dia de maturação. A adição de BHT acelerou o processo de desidratação do salame, deixando-o com maior grau de dureza. As formulações controle e aquela adicionada de 0,05% de própolis apresentaram melhores resultados para o perfil de textura, embora não tenham diferido das demais em relação ao atributo textura durante o teste sensorial. A formulação controle e a contendo BHT apresentaram os melhores resultados para intenção de compra e preferência. Por outro lado, todas as formulações apresentaram percentuais de certeza de compra acima de 70%, sugerindo aceitação por parte dos consumidores. PALAVRAS-CHAVE: antioxidantes, extrato de própolis, aceitação sensorial, características físicas, embutido cárneo. ABSTRACTIn this study, four formulations of Italian-type salami were prepared, being one antioxidant free (control), one containing synthetic antioxidant (BHT) and two containing propolis extract (0.01% and 0.05%). The samples were submitted to microbiological and sensorial analyses and texture and color profiles, besides the weight loss and the pH during the maturation period. The results showed weight loss of the formulations during maturation, indicating that the incorporation of propolis did not affect the drying process. The formulation with 0.01% propolis showed a more intense red color at the end of maturation compared with the others. The pH values varied between some samples as well as in relation to the maturation day. The addition of BHT accelerated the dehydration process of salami at the end of the maturation period, making it harder. The control formulations and that with 0.05% propolis added showed better results for the texture profile, although they did not differ from the others in relation to the texture during the sensorial test. The control formulation and that containing BHT showed the best results for purchase intent and preference. Moreover, all formulations presented certainty percentage of purchase above 70%, suggesting acceptance by consumers.

This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application.

Objective: The addition of canola oil as a source of ω-3 and dietary vitamin E supplementation of broilers on meat quality were investigated. Method: Chickens (n=186) aged 1-42 days were divided into: SOYA-control (soybean oil), CAN (canola oil) and CAN+VITE (canola oil and 150mg of vitamin E.kg -1 of feed). The feed, fillets and thighs+drumstick thighs were evaluated for fatty acid composition. pH, color (L*, and a*/b* ratio), water holding capacity (WHC), cooking loss (CL) and shear force (SF) measurements were performed, 24 h post mortem in fillets. Results and discussion: Lipid oxidation and vitamin E content were evaluated in both fillets and thighs+drumstick. The pH and L* values, a*/b* ratio and WHC did not differ (p>0.05) among treatments, indicating that the inclusion of canola oil and/or vitamin E does not affect these parameters. The CAN and CAN +VITE diets presented a 57% lower ω-6/ω-3 ratio (p<0.05) than SOYA. The content of saturated and polyunsaturated fatty acids was higher (p<0.05) in CAN and CAN+VITE meats, however, the concentration of monounsaturated was lower (p<0.05) in these samples.The α-linolenic acid content was 10% higher in CAN and CAN+VITE meats. CAN fillets showed lower CL and higher SF. The vitamin E content in the cuts showed increasing order SOYA