Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Abstract

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.

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

“…peel during 10 days of storage at 4 ± 1°C under aerobic package lamb burgers Guedes-Oliveira et al (2018). observed that Myrciaria dubia peel and seed extracts (100 ppm) increased the lipid stability in ground lamb stored at 4°C for 9 days when compared to control and BHT counterparts; however, no positive effect on protein oxidation was observed Fortunato et al (2019). reported a similar effect of Brazilian pepper (Schinus terebinthifolius Raddi) extract and BHT, both at 100 ppm, against lipid oxidation in refrigerated sardines during 9 days,…”

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

“…These compounds are generally rich in phenolic substances (e.g., phenolic acids, flavonoids, tocopherols, lignins, and tannins), implying their main antioxidant, antibacterial, and antifungal activities in various food systems. On the other hand, controlling the stability of these compounds is still a challenge for scientific researchers and the food industry, since high exposure to the processing temperature of packaging materials can degrade the active compounds, limiting their industrial application (Fortunato et al., 2019; Liang et al., 2022).…”