Repositorio
Institucional

Sepulveda, Nestor

Velazquez, Lidiana

Quinones, John

Inostroza, Karla

Sepulveda, Gaston

Diaz, Rommy

Scheuermann, Erick

Dominguez, Ruben

Lorenzo, Jose M.

Velasquez, Carla

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

MDPI

ANTIOXIDANTS

en

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders, Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT), (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL), (3) Beef patties with 500 ppm of maqui leaf powders (Ma500), (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000), and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50-5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 mu g/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

artículo original

LidianaVelazquez would like to thank the Direccion de Postgrado, Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera and National Doctoral Grant ANID Nffi 21210093. John Quinones would like to thank the project FONDECYT Nffi11220471. Rommy Diaz would like to thank the project FONDECYT Nffi 11190621. The authors are grateful to GAIN (Axencia Galega de Innovacion) for supporting this article (grant number IN607A2019/01). Ruben Dominguez, Jose M. Lorenzo, and Nestor Sepulveda are members of the HealthyMeat network, funded by CYTED (Ref.119RT0568). Nestor Sepulveda, John Quinones and Rommy Diaz, thank the Research Department of the Universidad de la Frontera (Project DI20-0062).

Lidiana Velázquez agradece a la Dirección de Postgrado, Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera y Beca Nacional de Doctorado ANID Nffi 21210093. John Quiñones agradece al proyecto FONDECYT Nffi11220471. Rommy Diaz agradece al proyecto FONDECYT Nffi 11190621. Los autores agradecen a GAIN (Axencia Galega de Innovacion) por apoyar este artículo (número de subvención IN607A2019/01). Rubén Domínguez, José M. Lorenzo y Néstor Sepúlveda son miembros de la red HealthyMeat, financiada por CYTED (Ref.119RT0568). Nestor Sepúlveda, John Quiñones y Rommy Diaz, agradecen al Departamento de Investigación de la Universidad de la Frontera (Proyecto DI20-0062).

10.3390/antiox11071405

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natural additives

functional food

beef patties shelf-life

lipid oxidation

oxidative stability

meat products

healthy meat

UGNI-MOLINAE TURCZ

LIPID OXIDATION

LEAF EXTRACTS

SHELF-LIFE

PROTEIN OXIDATION

PORK PATTIES

FATTY-ACIDS

LEAVES

POWDER

Bioquímica y Biología Molecular

Química Medicinal

Ciencia y tecnología de los alimentos

aditivos naturales

alimentos funcionales

vida útil de las empanadas de carne

oxidación de lípidos

estabilidad oxidativa

productos cárnicos

carne saludable

UGNI-MOLINAE TURCZ

OXIDACIÓN DE LÍPIDOS

EXTRACTOS DE HOJAS

VIDA ÚTIL

OXIDACIÓN DE PROTEÍNAS

EMPANADAS DE CERDO

ÁCIDOS GRASOS

HOJAS

POLVO

Tecnología de los Alimentos

Biotecnología Alimentaria

Bioquímica

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

artículo original

version publicada

CC BY 4.0

CC BY 4.0

acceso abierto

acceso abierto

ANID 21210093

ANID 11190621

ANID Nffi11220471

UFRO DI20-0062

CYTED 119RT0568

GAIN IN607A2019/01

WOS:000834406000001