Effect of active packaging with oregano oil on beef burgers with low sodium content

Carvalho, Camila Barbosa; Madrona, Grasiele Scaramal; Mitcha, Jane Graton; Valero, Maribel Velandia; Guerrero, Ana; Scapim, Mônica Regina da Silva; Yamashita, Fábio; Prado, Ivanor Nunes do

doi:10.4025/actascitechnol.v42i1.42892

Cited by 7 publications

(10 citation statements)

References 28 publications

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“…Oregano EO is well known for its antiseptic properties and may be the most extensively researched herb regarding this field. So, many different studies have been carried out with diverse blends and films in order to test the effectiveness of its preserving properties [126,127]. Research assessing this EO has been conducted on lamb, foal or beef meat, reporting significant delays in oxidation (2-4 days) compared with control samples.…”

Section: Antioxidant Activity Of Eos In Food Systemsmentioning

confidence: 99%

Essential Oils and Their Application on Active Packaging Systems: A Review

et al. 2021

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The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

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Section: Antioxidant Activity Of Eos In Food Systemsmentioning

confidence: 99%

Essential Oils and Their Application on Active Packaging Systems: A Review

et al. 2021

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“…A avaliação objetiva da cor foi promovida na superfície interna dos hambúrgueres cozidos, usando um espectrofotômetro medidor de cor (Modelo 4500L, HunterLab®). Estes índices foram obtidos, para cada repetição, considerando-se a média de cinco leituras em diferentes pontos (replicatas) (Carvalho et al, 2019). Já os índices de saturação (C*=(a* 2 + b* 2 ) 1/2 ) e ângulo de tonalidade (h*=tan -1 (b*/a*)) foram calculados pelas respectivas fórmulas (Ramos e Gomide, 2007).…”

Section: Avaliação Instrumental Da Corunclassified

“…No presente estudo verificou-se que substituir parcialmente NaCl por KCl nas proporções de 50 e 60% adicionada de potenciador de sabor em hambúrguer bovino pode ser uma alternativa viável e suficiente para adiar o crescimento microbiano. Os resultados deste estudo corroboram com estudos anteriores, ao verificarem que a substituição do NaCl por KCl em hambúrguer (Ketenoglu e Candogan, 2011), por especiarias como orégano em hambúrguer (Carvalho et al, 2019) e por potenciador de sabor em linguiça toscana (Seganfredo et al, 2016) foram suficientes para manter adequadamente as características microbiológicas dos produtos.…”

Section: Características Sensoriais Do Hambúrguerunclassified

“…Os hambúrgueres comerciais apresentam altos teores de sódio, podendo chegar a até 34% de suas recomendações diárias preconizadas pela FAO/OMS (Oliveira et al, 2014), sendo um produto cárneo que se destaca entre as categorias de alimentos pactuados Brazilian Journal of Development, Curitiba, v.7, n.2, p. 13396-13415 feb. 2021 para redução de sódio (Mitterer-Daltoé et al, 2017;Carvalho et al, 2019;Polizer-Rocha et al, 2019;Silva et al, 2020). Neste sentido, a ANVISA estabeleceu o nível máximo de 740mg de sódio em 100g de hambúrguer como meta (Brasil, 2013;Inguglia et al, 2017).…”

Section: Introductionunclassified

“…Estudos mostram que a redução de sódio em hambúrgueres pode afetar positivamente algumas das propriedades tecnológicas e/ou sensoriais dos alimentos (Campos et al, 2015;Lilic et al, 2015;Carvalho et al, 2017;Silva et al, 2020), mas outros não mostraram esses efeitos (Carvalho et al, 2019;Polizer-Rocha et al, 2019).…”

Section: Introductionunclassified

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Desenvolvimento De Hambúrguer Bovino Substituindo Teores De Cloreto De Sódio Por Cloreto De Potássio Adicionando Potenciador De Sabor / Development Beef Burger Levels Substituting Sodium Chloride by Potassium Chloride Adding Flavor Enhancer

Oliveira

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Silva

et al. 2021

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A ingestão elevada de sódio tem aumentado o risco de hipertensão. Tendo por meta combater esse risco à saúde, a ANVISA elaborou um acordo com as indústrias alimentícias para reduzir o sódio em alimentos. Esta investigação objetivou desenvolver hambúrguer substituindo 50 e 60% do cloreto de sódio por cloreto de potássio adicionando um potenciador de sabor. Foram confeccionadas 4 formulações: Controle (100% de NaCl), Teste 1 (50% de NaCl), Teste 2 (50% NaCl + 50% KCl + potenciador de sabor IFF) e Teste 3 (40% de NaCl + 60% KCl + potenciador de sabor IFF). Após a confecção dos hambúrgueres, analisou-se os parâmetros tecnológicos (rendimento, encolhimento, espessura e capacidade de retenção de água), análise de cor, textura e sensoriais (aparência, aroma, sabor, textura e impressão global) das formulações experimentais. A substituição de 50 e 60% de NaCl por KCl e potenciador de sabor reduziu a capacidade de retenção de água e rendimento, elevando o encolhimento, porém, aumentou a espessura dos hambúrgueres. A adição de 50 e 60% de KCl e potenciador de sabor reduziu a dureza na textura das formulações. Os parâmetros cor e avaliação sensorial não alteraram em função das formulações experimentais, no entanto, o hambúrguer com 50% de substituição de NaCl por KCl e potenciador de sabor exibiu maior índice de aceitabilidade. Conclui-se que a substituição por 50% de KCl adicionado do potenciador de sabor mostrou ser a alternativa mais viável no desenvolvimento de hambúrguer bovino com redução de sódio, sendo estratégia promissora para as metas da ANVISA.

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Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

et al. 2022

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The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.

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Effect of active packaging with oregano oil on beef burgers with low sodium content

Cited by 7 publications

References 28 publications

Essential Oils and Their Application on Active Packaging Systems: A Review

Essential Oils and Their Application on Active Packaging Systems: A Review

Desenvolvimento De Hambúrguer Bovino Substituindo Teores De Cloreto De Sódio Por Cloreto De Potássio Adicionando Potenciador De Sabor / Development Beef Burger Levels Substituting Sodium Chloride by Potassium Chloride Adding Flavor Enhancer

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

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