Incorporação de extrato de resíduo agroindustrial de acerola em embalagem biodegradável e seu efeito sobre a qualidade de hambúrguer bovino

Abstract

Lipid and protein oxidation in meat and meat products harms product quality and consumer health. With this, the food industry makes use of synthetic antioxidants, which are effective but have been associated with the appearance of carcinogenic diseases. Thus, several studies have been developed to assess the feasibility of extracting and incorporating natural antioxidants in meat products. In this work, the objective was to optimize the extraction and evaluate the effect of incorporating the extract of the acerola agroindustrial residue (ERA) in a gelatin-based biodegradable film on the quality of beef hamburger. The optimal conditions for extracting compounds with antioxidant potential from the acerola residue were determined using a central rotational composite design (DCCR). From the extract obtained in the optimized conditions, the quantification of total flavonoids and anthocyanins, total tannins and condensed tannins, total phenolic compounds, phenolic profile, antioxidant and antimicrobial activity of the extract of the acerola residue was performed. In the second stage of the study, 4 active gelatin-based films were made: EF (gelatin film without ERA), AF2 (gelatin film with 2% ERA), AF4 (gelatin film with 4% ERA) and AF6 (gelatin film with 6% ERA). The commercial PVC plastic film was used as a control (PF). The physical characteristics and barrier properties of the films were determined. Physical, physical-chemical, and lipid and protein oxidation determinations were performed on hamburgers. Optimum extraction conditions were obtained using 34% ethanol, at 20 ° C for 110 min. The characterization of the extract in optimal conditions revealed a high concentration of bioactive compounds with high antioxidant activity. The phenolic profile of the extract showed the presence of 16 phenolic compounds, especially protocatechuic acid, gentistic acid, and salicylic acid, in addition to catechin and rutin flavonoids. The gelatin-based film with and without extract showed good physical and barrier properties. The application of the gelatin-based active film influenced the quality characteristics of the hamburgers, where the concentration of 4% of the extract in the film provided the maintenance of the red color of the product and showed greater effectiveness against the lipid and protein oxidation of the hamburgers during storage. frozen, with a reduction of 23.58 and 60.14% in the formation of malonaldehyde and total carbonyl compounds, respectively, compared to the control treatment. Therefore, the gelatin-based active film and acerola residue extract is a promising alternative to prolong the shelf life of hamburgers stored under freezing.