Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

Abstract

The impact of incorporating bioactive compounds of xoconostle in a double emulsion (DE) formulation in emulsified pork meat products during storage was evaluated. The DE was prepared using xoconostle extract, canola oil, and whey protein. Meat products containing different percentages of DE (MPDE) were formulated: 0% (control), 5%, 10%, 20%, and 30%. Evaluation of physicochemical parameters, texture profile, total phenols, antioxidant capacity, and oxidative stability was performed within 35 days. Differences were observed in the physicochemical parameters of meat products, with increased moisture and protein content compared with the control. Regarding texture, hardness and chewiness were directly proportional to the quantity of added DE. MPDE 30% maintained a high concentration of phenolic compounds. Furthermore, with the addition of DE, it was possible to maintain a good oxidative stability. Our findings show that the incorporation of xoconostle in DEs can significantly improve the physicochemical properties, texture, and antioxidant activity of emulsified meat products. Practical applications Processed meat products are widely consumed worldwide, mostly due to their longer shelf life and versatility in their preparation compared to raw meat. Overall, meat products have a high demand in the market; therefore, it is imperative to reformulate these products to include more benefits. They can be excellent vehicles for bioactive compounds of natural origin (such as compounds from xoconostle fruits) due to their natural conformation, which can help to prevent the oxidation problems in foods without the rejections to synthetic antioxidants commonly used. Another benefit of emulsified meat products is the ability to reduce the saturated fat content that is predominant in these products. All together, these benefits can be achieved without compromising the structural or textural properties characteristic of these foods.