Use of encapsulated açaí oil with antioxidant potential in fresh sausage

Abstract

The effect of açaí oil capsules on fresh pork sausages was evaluated. Four treatments were developed: C: without addition of açaí oil capsules, T1: with addition of 1.5 g/kg of açaí oil capsules, T2: with addition of 2.5 g/kg of açaí oil capsules, T3: with addition of 3.5 g/kg of açaí oil capsules. The lipid content increased with the addition of açaí oil capsules, and the microbiological results were in accordance with legislation. There was an improvement in the fatty acid profile with the incorporation of açaí oil capsules, with a higher content of unsaturated fatty acids. Açaí oil capsules reduced oxidation, especially protein oxidation, and did not interfere with sensory characteristics. The color and texture parameters were affected by the incorporation of the capsules and storage time. Therefore, the incorporation of açaí oil capsules proved to be effective in improving the oxidation of fresh sausages, as well as improving the fatty acid profile, making the product healthier.