Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

Abstract

The impact of incorporating bioactive compounds of xoconostle in a double emulsion (DE) formulation in emulsified pork meat products during storage was evaluated. The DE was prepared using xoconostle extract, canola oil, and whey protein. Meat products containing different percentages of DE (MPDE) were formulated: 0% (control), 5%, 10%, 20%, and 30%. Evaluation of physicochemical parameters, texture profile, total phenols, antioxidant capacity, and oxidative stability was performed within 35 days. Differences were observed in the physicochemical parameters of meat products, with increased moisture and protein content compared with the control. Regarding texture, hardness and chewiness were directly proportional to the quantity of added DE. MPDE 30% maintained a high concentration of phenolic compounds. Furthermore, with the addition of DE, it was possible to maintain a good oxidative stability. Our findings show that the incorporation of xoconostle in DEs can significantly improve the physicochemical properties, texture, and antioxidant activity of emulsified meat products. How to cite this article: Campos-Montiel RG, Santos-Ordoñez N, Almaraz-Buendía I, et al. Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage.

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

“…The proteinaceous nature of gelatin versus the polysaccharide nature of chitosan may be the reason for the higher protein content in EGEL 1/1 and EGEL1/2 than in ECHIT1/1 and ECHIT1/2 patties. Some previous studies reported also an increase in protein content of meat systems produced with double emulsions as animal fat replacers using sodium caseinate [42] or whey protein isolate [39] for the emulsion stabilization. Except protein content, no clear effect was observed on proximate composition concerning the type of emulsion gel systems used.…”

“…As previously presented, the emulsion gels were made with 42% water; hence, the higher moisture content of the ECHIT and EGEL reformulated patties may be due to the high moisture content of the gels used to substitute the pork backfat. Several previous studies reported also the increase in the moisture content in reformulated patties after incorporation of gel systems with the aim to replace the animal fat with vegetable oils [13,14,32] and noticed the role of these emulsions as a source of water to reformulated meat products [38,39]. In the present study, the total replacement of pork backfat with emulsion gels (EGEL1/1 and ECHIT1/1) led to moisture content values that did not significantly (p > 0.05) differ from that of the formulation with half pork backfat content (PBF1/2).…”

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

“…Thus, the inhibition of oil oxidation is important in meat products containing unsaturated fatty acids. Most reports on the reformulation of emulsified meat products are based on the stabilization of unsaturated fatty acids through emulsions, microencapsulation, and organogels (Campos‐Montiel et al., 2021; Keenan et al., 2015; Ramírez‐Carrasco et al., 2020). For emulsified meat products, MPs display gelation properties as well as emulsification ability.…”

Bioactive Compounds of Opuntia spp. Acid Fruits: Micro and Nano-Emulsified Extracts and Applications in Nutraceutical Foods

“…Campos-Montiel et al [43] analyzed and evaluated the application of a doubleemulsion system added to the formulation of pork meat products; the double emulsion was made from xoconostle extract, canola oil, and whey protein. This alternative significantly improved the physicochemical, nutritional properties (higher moisture and protein content and reduced saturated fat content), antioxidants, and the texture of emulsified meat products.…”