Utilização de acerola em pó microencapsulada como substituta de antioxidante sintético em cracóvia

Abstract

Recent studies have shown that natural antioxidants can effectively replace the synthetic, with functions similar or even higher especially in relation to lipid oxidation and antimicrobial activity. Polyphenols, such as flavonoids and phenolic acids are the compounds found in vegetables and citrus fruits such as acerola acting in the role of antioxidants. These compounds can be retrieved and used in food processing, such as obtaining meat sausages. The Krakow is an embedded prepared from pork added additives and ingredients, packed in natural or artificial wrap and subjected to smoking. The aim of this study was to evaluate the antimicrobial and antioxidant activities of acerola powder used in meat products like Krakow, replacing the synthetic antioxidant formulation. Three formulations were developed, one with a synthetic antioxidant designated as control (A) and two containing 0.5% (B) and 1.0% (C) acerola powder. Evaluated various physicochemical characteristics such as mass loss, pH, color and lipid oxidation in time intervals of 0, 15, 30 and 45 days of storage under refrigeration (5 °C). The microbiological characteristics and acceptance were also evaluated. With respect to weight loss, the formulations B (34.4%) and C (23.7%) had less loss than the control (38.6%) after 45 days. The pH values of the samples A, B and C were 5.78, 5.73 and 5.24 respectively after 45 days, the lowest pH value observed was due to the content of acerola (B and C). Regarding the color at 45 days the L * value was 47.14, 55.17 and 58.27 for samples A, B and C respectively, all samples differ by Tukey test (p ≤ 0, 05), and the samples with acerola had an L * value greater, or were lighter. For the value of "a" B samples (10,98) and C (10.24) differed from the control (12.16). The content of TBARS after 45 days of storage was 0.008; 0.012 and 0.016 mg MDA / kg for samples A, B and C respectively, and the control sample (A) showed the lowest level, but there was no statistical difference significant by Tukey test (p ≤ 0.05) between treatments in any of the time intervals evaluated. The microbiological quality was within the standards established by legislation in all treatments. It was noted that the antimicrobial activity of Samples B and C were higher than the control sample in relation to count coagulase-positive Staphylococcus. The overall acceptability of the samples A and B were 7.69 and 7.49, respectively, ie, above the item "enjoyed regular", showed no statistically significant difference, but differed from C showed the lowest note of acceptance, 6 , 71. This study concludes that the acerola powder encapsulated showed a significant antioxidant and antimicrobial activities and can be used in processing meat sausages thus making them healthier and safer.