Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations

Menegali, Beatriz Schmidt; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani; Diniz, J. P. C.; Melo, Priscilla Siqueira; Pìmentel-Filho, Natan de Jesus; Contreras-Castillo, Carmen J.

doi:10.1016/j.lwt.2019.108986

Cited by 32 publications

(13 citation statements)

References 32 publications

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“…Pink pepper extract (Schinus terebinthifolius Raddi) had an antioxidant effect as much as that of BHT in chicken burgers for 7 days under refrigeration [ 43 ]. The authors state that pink pepper extract, which contains ascorbic acid, carotenoid, and phenolic compounds, is a good and effective alternative as an antioxidant to be used in a meat product without affecting sensory attributes.…”

Section: Spices and Essential Oils Applied In Meat Products As Natura...mentioning

confidence: 99%

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

Bellucci

Bis-Souza

Domínguez³

et al. 2022

Biomolecules

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Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.

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Section: Spices and Essential Oils Applied In Meat Products As Natura...mentioning

confidence: 99%

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

Bellucci

Bis-Souza

Domínguez³

et al. 2022

Biomolecules

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“…In recent decades, the meat industry has moved toward fulfilling healthy food objectives by functionality enhancing commonly consumed meat products with natural materials that are rich in carotenoids, polyphenols, or polysaccharides; to improve antioxidative properties, lower potential health risks, and include health-promoting factors such as anti-inflammation, antidiabetic, and anticancer components ( Hathwar et al., 2012 ; Barido et al., 2020 ; Frasao et al., 2021 ). In addition to health benefits, the direct incorporation of natural antioxidants to meat helps to maintain a protective effect against lipid oxidation, thus reducing its deteriorative effects and extending shelf life ( Huang et al., 2011 ; Packer et al., 2015 ; Menegali et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast

et al. 2022

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“…In this respect, previous literature reported that spices and herbs may be responsible for an increased pH of the burger formula [ 47 ]. Overall, obtained pH values were basically within the range of pH of chicken burgers both conventional and incorporated with various vegetable extracts [ 48 , 49 ].…”

Section: Resultsmentioning

confidence: 91%

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

Albergamo

Vadalà

Metro

et al. 2021

Foods

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The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the “Sicilian burger”—based on cherry tomato and rosemary—and the “Mediterranean burger”—with basil leaves and thyme essential oil—every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31–59.90%, 17.76–46.81%, and 27.20–50.05%, and a cover of vitamin B9 of 31.98–48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.

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Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations

Cited by 32 publications

References 32 publications

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

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