Desenvolvimento de filme ativo antioxidante para conservação de hambúrguer ovino

• Ano de defesa: 2020
• Autor(a) principal: Barbosa, Thaisa Cidarta Melo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Aditivo natural; Embalagem; Produtos cárneos; Oxidação lipídica; Natural additive; Packing; Meat products; Lipid oxidation; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/18711

In recent years, there has been a breakthrough in packaging technology in order to meet consumer demand for safe food, as well as reducing food waste and minimizing environmental impacts. Thus, a series of innovations and materials are being researched in the packaging sector, such as active films incorporated with natural compounds, which aim to preserve food products and reduce the use of chemical additives. Thus, the objective was to evaluate the oxidative stability of sheep hamburgers by applying an active antioxidant film developed from cassava starch, gelatin, plasticizer and incorporated with natural extracts of jambolan (Syzygium cumini L.) and oregano (Origanum vulgare). The plant extracts were evaluated by analysis of total phenolic compounds, antioxidant activity (DPPH, FRAP) and identification of phenolic compounds by high performance liquid chromatography (HPLC). Four films were made: without the addition of natural extract (FC - control), with the addition of 5% of jambolão extract (FJ), with the addition of 5% of oregano extract (FO) and with the addition of 2.5% for each extract of jambolão and oregano (FJO). These were characterized in terms of physical and barrier properties, mechanical and antioxidant properties. The films produced were applied to sheep hamburgers and stored at freezing temperature (-10 ° C) to monitor the stability for 90 days, evaluating the hamburgers by analyzing lipid oxidation, pH, water activity, color and acid profile fatty. The results for the total phenolic content and an antioxidant activity of plant extracts indicate considered amounts of bioactive compounds with antioxidant potential. The selected mechanical and thick films with results close to commercial PVC (polyvinyl chloride) films, but with low permeability to water vapor. As for FTIR spectra or additive films, they show spectra similar to film control, due to the predominance of macromolecules. In the analysis of the swelling index of the films, the results ranged from 74.12% to 81.10%, with FO demonstrated less swelling (P<0.05) in relation to the others. The results showed that the addition of plant extracts provided an antioxidant protection factor in the films, showing DPPH radical inhibition of 6.54 ± 0.67% for FJ, 25.77 ± 0.53% for FO and 84.18 ± 0.07% for FJO. With the stability monitoring, after 90 days, it was found that the sheep hamburger with the application of the film added with plant extracts indicated a lower oxidation index when compared to the control film. However, the film added with oregano extract acted with greater efficiency in delaying oxidative processes, presenting less result for lipid oxidation (2.5 mg of malonaldehyde / kg), as well as maintaining the pH values and the parameter a * of color during storage. Thus, the films demonstrate antioxidant activity, they can be used in foods to slow oxidative processes and reduce the use of chemical additives in the conservation of meat products.