Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella
DOI:
https://doi.org/10.18265/2447-9187a2024id8195Palavras-chave:
antioxidant, Bologna-type mortadella, emulsified meat product, lipid oxidationResumo
Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition of H. dulcis T. extract and licorice root extract (licrezzTM) in the formulation of Bologna-type mortadella and to investigate the inhibition of lipid oxidation during cold storage, to assess their antioxidant properties. Mortadella samples were prepared in duplicate with sodium erythorbate (control), licrezzTM (commercial extract from Glycyrrhiza glabra), and H. dulcis extract, at a concentration of 0,1%. The samples were evaluated for proximate composition, microbiological characteristics, texture profile, lipid oxidation, nitrite content, instrumental color, pH, and water activity. Mortadella with H. dulcis extract did not show significant differences from the control in terms of proximate composition, microbiological characteristics, or texture profile. However, they exhibited slightly lower, but comparable results in the Thiobarbituric Acid Reactive Substances (TBARS) assay during the 28 days of refrigerated storage. The control and H. dulcis extract samples showed approximately a ninefold increase in TBARS values by the end of storage, while licrezzTM showed a twenty-sixfold increase. On the other hand, H. dulcis extract exhibited similar behavior to licrezzTM regarding residual nitrite content. Thus, H. dulcis pseudo-fruits extract shows potential for use as a natural antioxidant in emulsified meat products, alone or in combination with Glycyrrhiza glabra.
Downloads
Métricas
Referências
ALMEIDA, P. L.; LIMA, S. N.; COSTA, L. L.; OLIVEIRA, C. C.; DAMASCENO, K. A.; SANTOS, B. A.; CAMPAGNOL, P. C. B. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage. Meat Science, v. 110, p. 9-14, 2015. DOI: https://doi.org/10.1016/j.meatsci.2015.06.012.
ALVES, L. A. A. S.; LORENZO, J. M.; GONÇALVES, C. A. A.; SANTOS, B. A; HECK, R. T.; CICHOSKI, A. J.; CAMPAGNOL, P. C. B. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science, v. 121, p. 73-78, 2016. DOI: https://doi.org/10.1016/j.meatsci.2016.06.001.
AOAC – ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTRY. Official methods of analysis. 20. ed. Arlington: AOAC International, 2016.
BALDIN, J. C.; MICHELIN, E. C.; POLIZER, Y. J.; RODRIGUES, I.; GODOY, S. H. S.; FREGONESI, R. P.; PIRES, M. A.; CARVALHO, L. T.; FÁVARO-TRINDADE, C. S.; LIMA, C. G.; FERNANDES, A. M.; TRINDADE, M. A. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity. Meat Science, v. 118, p. 15-21, 2016. DOI: https://doi.org/10.1016/j.meatsci.2016.03.016.
BARBIERI, G.; BERGAMASCHI, M.; BARBIERI, G.; FRANCESCHINI, M. Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna. Meat Science, v. 94, n. 3, p. 336-340, 2013. DOI: https://doi.org/10.1016/j.meatsci.2013.02.007.
BIASI, V.; HUBER, E.; MELO, A. P. Z.; HOFF, R. B.; VERRUCK, S.; BARRETO, P. L. M. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Research International, v. 163, 112210, 2023. DOI: https://doi.org/10.1016/j.foodres.2022.112210.
BRAZIL. Ministério da Agricultura e do Abastecimento. Secretaria de Defesa Agropecuária. Instrução Normativa nº 4, de 31 de março de 2000. Diário Oficial [da] República Federativa do Brasil: seção 1, Brasília, DF, ano 138, n. 66-E, p. 54-58, 5 abr. 2000. Available at: https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=05/04/2000&jornal=1&pagina=54&totalArquivos=73. Accessed on: 27 mar. 2024. In Portuguese.
BRAZIL. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Métodos oficiais para análise de produtos de origem animal. Brasília, DF: MAPA, 2022. Available at: https://www.gov.br/agricultura/pt-br/assuntos/lfda/legislacao-metodos-da-rede-lfda/poa/metodos_oficiais_para_analise_de_produtos_de_origem_animal-_1a_ed-_2022_assinado.pdf. Accessed on: 29 mar. 2024. In Portuguese.
CÁCERES, E.; GARCÍA, M. L.; SELGAS, M. D. Effect of pre-emulsified fish oil – as source of PUFA n–3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science, v. 80, n. 2, p. 183-193, 2008. DOI: https://doi.org/10.1016/j.meatsci.2007.11.018.
CARVALHO, P. E. R. Ecologia, silvicultura e usos da uva-do-japão (Hovenia dulcis THUNBERG). Colombo: Embrapa Florestas, 1994. (Circular Técnica, 23). Available at: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/16964/1/circ-tec23.pdf. Accessed on: 27 mar. 2024. In Portuguese.
CHANDRA, S.; KHAN, S.; AVULA, B.; LATA, H.; YANG, M. H.; EL SOHLY, M. A.; KHAN, I. A. Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: a comparative study. Evidence-Based Complementary and Alternative Medicine: ECAM, v. 2014, 253875, 2014. DOI: https://doi.org/10.1155/2014/253875.
DELAHUNTY, C. M.; MCCORD, A.; O'NEILL, E. E.; MORRISSEY, P. A. Sensory characterization of cooked hams by untrained consumers using free-choice profiling. Food Quality and Preference, v. 8, n. 5-6, p. 381-388, 1997. DOI: https://doi.org/10.1016/S0950-3293(97)00022-0.
DOMÉNECH-ASENSI, G.; GARCÍA-ALONSO, F. J.; MARTÍNEZ, E.; SANTAELLA, M.; MARTÍN-POZUELO, G.; BRAVO, S.; PERIAGO, M. J. Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella. Meat Science, v. 93, n. 2, p. 213-219, 2013. DOI: https://doi.org/10.1016/j.meatsci.2012.08.021.
DOMÍNGUEZ, R.; PATEIRO, M.; GAGAOUA, M.; BARBA, F. J.; ZHANG, W.; LORENZO, J. M. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, v. 8, n. 10, 429, 2019. DOI: https://doi.org/10.3390/antiox8100429.
FARHI, S.; AL-SAWALHA, B. A.-A. The effect of a combination of nitrite with lactate, and sorbate on physical, chemical, antioxidant and sensory properties of beef mortadella during storage. Jordan Journal of Agricultural Sciences, v. 19, n. 3, p. 223-241, 2023. DOI: https://doi.org/10.35516/jjas.v19i3.148.
FATIMA, A.; GUPTA, V. K.; LUQMAN, S.; NEGI, A. S.; KUMAR, J. K.; SHANKER, K.; SAIKIA, D.; SRIVASTAVA, S.; DAROKAR, M. P.; KHANUJA, S. P. S. Antifungal activity of Glycyrrhiza glabra extracts and its active constituent glabridin. Phytotherapy Research, v. 23, n. 8, p. 1190-1193, 2009. DOI: https://doi.org/10.1002/ptr.2726.
FRANCIS, F. J.; CLYDESDALE, F. M. Food colorimetry: theory and applications. Wesport: AVI, 1975.
HWANG, K.-E.; KIM, H.-W.; SONG, D.-H.; KIM, Y.-J.; HAM, Y.-K.; LEE, C.-H.; CHOI, Y.-S.; KIM, C.-J. Application of Ganghwa Mugwort in combination with ascorbic acid for the reduction of residual nitrite in pork sausage during refrigerated storage. Korean Journal for Food Science of Animal Resources, v. 34, n. 2, p. 178-184, 2014. DOI: https://doi.org/10.5851/kosfa.2014.34.2.178.
IGNÁCIO, A. K. F. Reformulação do perfil lipídico de produto cárneo emulsionado adicionado de óleo de linhaça e ervas e especiarias: avaliação das características físico-químicas e sensoriais. 2011. Dissertação (Mestrado em Tecnologia de Alimentos) – Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, 2011. Available at: https://repositorio.unicamp.br/acervo/detalhe/805339. Accessed on: 27 mar. 2024. In Portuguese.
KONG, B.; ZHANG, H.; XIONG, Y. L. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science, v. 85, n. 4, p. 772-778, 2010. DOI: https://doi.org/10.1016/j.meatsci.2010.04.003.
KRISHNAN, K. R; BABUSKIN, S.; BABU, P. A. S.; SASIKALA, M.; SABINA, K.; ARCHANA, G.; SIVARAJAN, M.; SUKUMAR, M. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology, v. 171, p. 32-40, 2014. DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.11.011.
KUMAR, Y.; YADAV, D. N.; AHMAD, T.; NARSAIAH, K. Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviews in Food Science and Food Safety, v. 14, n. 6, p. 796-812, 2015. DOI: https://doi.org/10.1111/1541-4337.12156.
KURĆUBIĆ, V. S.; MAŠKOVIĆ, P. Z.; VUJIĆ, J. M.; VRANIĆ, D. V.; VESKOVIĆ-MORAČANIN, S. M.; OKANOVIĆ, D. G.; LILIĆ, S. V. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Science, v. 97, n. 4, p. 459-467, 2014. DOI: https://doi.org/10.1016/j.meatsci.2014.03.012.
LARRAURI, J. A.; RUPÉREZ, P.; SAURA-CALIXTO, F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry, v. 45, n. 4, p. 1390-1393, 1997. DOI: https://doi.org/10.1021/jf960282f.
LI, K.; JI, S.; SONG, W.; KUANG, Y.; LIN, Y.; TANG, S.; CUI, Z.; QIAO, X.; YU, S.; YE, M. Glycybridins A–K, bioactive phenolic compounds from Glycyrrhiza glabra. Journal of Natural Products, v. 80, n. 2, p. 334-346, 2017. DOI: https://doi.org/10.1021/acs.jnatprod.6b00783.
LI, L.; SHAO, J.; ZHU, X.; ZHOU, G.; XU, X. Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage. International Journal of Food Science & Technology, v. 48, n. 6, p. 1157-1164, 2013. DOI: https://doi.org/10.1111/ijfs.12069.
MAIEVES, H. A.; LÓPEZ-FROILÁN, R.; MORALES, P.; PÉREZ-RODRÍGUEZ, M. L.; RIBANI, R. H.; CÁMARA, M.; SÁNCHEZ-MATA, M. C. Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages. Journal of Functional Foods, v. 18, Part B, p. 1117-1124, 2015. DOI: https://doi.org/10.1016/j.jff.2015.01.044.
MARTINS, N.; BARROS, L.; DUEÑAS, M.; SANTOS-BUELGA, C.; FERREIRA, I. C. F. R. Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots. RSC Advances, v. 5, n. 34, p. 26991-26997, 2015. DOI: https://doi.org/10.1039/C5RA03963K.
MENDONÇA, R. C. S.; GOUVÊA, D. M.; HUNGARO, H. M.; SODRÉ, A. F.; QUEROL-SIMON, A. Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage). Food Control, v. 29, n. 1, p. 143-148, 2013. DOI: https://doi.org/10.1016/j.foodcont.2012.05.057.
NISSEN, L. R.; BYRNE, D. V.; BERTELSEN, G.; SKIBSTED, L. H The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science, v. 68, n. 3, p. 485-495, 2004. DOI: https://doi.org/10.1016/j.meatsci.2004.05.004.
O’SULLIVAN, M. G.; KERRY, J. P. Sensory and quality properties of packaged fresh and processed meats. In: KERRY, J. P. (ed.). Advances in Meat, Poultry and Seafood Packaging. Cambridge: Woodhead Publishing, 2012. p. 86-111. DOI: https://doi.org/10.1533/9780857095718.1.86.
PEREIRA, A. L. F.; VIDAL, T. F.; TEIXEIRA, M. C.; OLIVEIRA, P. F.; POMPEU, R. C. F. F.; VIEIRA, M. M. M.; ZAPATA, J. F. F. Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage. Food Science and Technology, v. 31, n. 1, p. 135-140, 2011. DOI: https://doi.org/10.1590/S0101-20612011000100019.
PIRES, M. A.; MUNEKATA, P. E. S.; BALDIN, J. C.; ROCHA, Y. J. P.; CARVALHO, L. T.; SANTOS, I. R.; BARROS, J. C.; TRINDADE, M. A. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. Food Structure, v. 14, p. 1-7, 2017. DOI: https://doi.org/10.1016/J.FOOSTR.2017.05.002.
QUINTANA, S. E.; CUEVA, C.; VILLANUEVA-BERMEJO, D.; MORENO-ARRIBAS, M. V.; FORNARI, T.; GARCÍA-RISCO, M. R. Antioxidant and antimicrobial assessment of licorice supercritical extracts. Industrial Crops and Products, v. 139, 111496, 2019. DOI: https://doi.org/10.1016/j.indcrop.2019.111496.
RIPOLL, G.; GONZÁLEZ-CALVO, L.; MOLINO, F.; CALVO, J. H.; JOY, M. Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs. Meat Science, v. 93, n. 4, p. 906-913, 2013. DOI: https://doi.org/10.1016/j.meatsci.2012.09.017.
RODRIGUES, A. S. Atividade antioxidante e antimicrobiana de extratos de ora-pro-nobis (Pereskia aculeata Mill.) e sua aplicação em mortadela. 2016. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) – Universidade Federal de Santa Maria, Santa Maria, 2016. Available at: http://repositorio.ufsm.br/handle/1/5798. Accessed on: 27 mar. 2024. In Portuguese.
SANTOS, B. A.; FONTOURA, A. M.; CORREA, L. P.; PINTON, M. B.; PADILHA, M.; FRACARI, P. R.; RIBEIRO, S. R.; WAGNER, R.; CICHOSKI, A. J.; BARIN, J. S.; CAMPAGNOL, P. C. B. Jabuticaba peel extract and nisin: a promising combination for reducing sodium nitrite in Bologna-type sausages. Meat Science, v. 204, 109273, 2023. DOI: https://doi.org/10.1016/j.meatsci.2023.109273.
SEHN, G. A. R.; SCHAEFER, S. V.; SCHMIELE, M.; SILVA, B. P.; BARCIA, M. T.; RODRIGUES, R. S. Characterization of pseudo-fruits of Hovenia dulcis T. at different maturation stages and drying methods. Acta Scientiarum. Technology, v. 43, e50571, 2021. DOI: https://doi.org/10.4025/actascitechnol.v43i1.50571.
SUCU, C.; TURP, G. Y. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science, v. 140, p. 158-166, 2018. DOI: https://doi.org/10.1016/j.meatsci.2018.03.012.
THAKUR, D.; ABHILASHA; JAIN, A.; GHOSHAL, G. Evaluation of phytochemical, antioxidant and antimicrobial properties of glycyrrhizin extracted from roots of Glycyrrhiza glabra. Journal of Scientific & Industrial Research, v. 75, p. 487-494, 2016. Available at: https://nopr.niscpr.res.in/bitstream/123456789/35153/1/JSIR%2075(8)%20487-494.pdf Accessed on: 27 May. 2024
TRINDADE, M. A.; NUNES, T. P.; CONTRERAS-CASTILLO, C. J.; FELÍCIO, P. E. D. Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 oC. Food Science and Technology, v. 28, n. 1, p. 160-168, 2008. DOI: https://doi.org/10.1590/S0101-20612008000100023. In Portuguese.
XIONG, J.; GUO, Y.; LI, L.-Y.; HU, H.; QU, X.-L.; SUN, X.-Z.; LIU, S.-H.; WANG, H. A herbal composition of semen hoveniae, Radix puerariae, and fructus schisandrae shows potent protective effects on acute alcoholic intoxication in rodent models. Evidence-Based Complementary and Alternative Medicine: ECAM, v. 2012, 638197, 2012. DOI: https://doi.org/10.1155/2012/638197.
YEHYE, W. A.; RAHMAN, N. A.; ARIFFIN, A.; HAMID, S. B. A.; ALHADI, A. A.; KADIR, F. A.; YAEGHOOBI, M. Understanding the chemistry behind the antioxidant activities of butylated hydroxytoluene (BHT): a review. European Journal of Medicinal Chemistry, v. 101, p. 295-312, 2015. DOI: https://doi.org/10.1016/j.ejmech.2015.06.026.
YUNES, J. F. F.; TERRA, N. N.; CAVALHEIRO, C. P.; FRIES, L. L. M.; GODOY, H. T.; BALLUS, C. A. Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais. Ciência Rural, v. 43, n. 5, p. 924-929, 2013. DOI: https://doi.org/10.1590/S0103-84782013005000038. In Portuguese.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2024 Revista Principia
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Esta revista, seguindo as recomendações do movimento de Acesso Aberto, proporciona seu conteúdo em Full Open Access. Assim os autores conservam todos seus direitos permitindo que a Revista Principia possa publicar seus artigos e disponibilizar pra toda a comunidade.
A Revista Principia adota a licença Creative Commons 4.0 do tipo atribuição (CC-BY). Esta licença permite que outros distribuam, remixem, adaptem e criem a partir do seu trabalho, inclusive para fins comerciais, desde que lhe atribuam o devido crédito pela criação original.
Os autores estão autorizados a enviar a versão do artigo publicado nesta revista em repositório institucionais, com reconhecimento de autoria e publicação inicial na Revista Principia.
Demais informações sobre a Política de Direitos Autorais da Revista Principia encontram-se neste link.
(precisa estar logado)
