Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, Bruno Reis Carneiro da Costa-Lima, Juliana Maria Guedes-Oliveira, Bruna Leal Rodrigues
Alice Raquel Fortunato, Jéssica Diogo Baltar, Renata Valeriano Tonon, Tatiana Koutchma, Carlos Adam Conte-Junior
The effect of different levels of microencapsulated pitaya peel extracts (100 ppm–MPE100, 1,000 ppm–MPE1000, and 2,000 ppm–MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm2) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (ΔE = 2.65) and BHT (ΔE = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties.
Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.) peel in irradiated pork meat at an industrial scale.