Abstract
ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.
Highlights
The use of synthetic antioxidants in foods is associated with the increase in the incidence of chronic and degenerative diseases
pomegranate peel aqueous extract (PPAE) and peel lyophilized extract (PPLE) were stored at -20 °C in a hermetically sealed container protected from light
Yield and characterization of extracts PPLE had a yield of 0.78% compared to the initial fruit mass and of 18.96% compared to the crude peel powder
Summary
The use of synthetic antioxidants in foods is associated with the increase in the incidence of chronic and degenerative diseases. Researchers and the meat industry have sought alternatives to synthetic antioxidants, using natural compounds that can be produced on an industrial scale (SHIMOKOMAKI, 2006). Fresh sausages, such as Tuscan sausages, are widely accepted by consumers due to ease to prepare and consume. Lipids present in these sausages are accountable for desirable characteristics such as flavor, juiciness, nutritional value, and aroma. Oxidation can be delayed by the use of antioxidants. Quite often, Approved 01.03.20 Returned CR-2019-0698.R1 by the author 02.24.2C0 iência
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