Ivanov Yavor, Godjevargova Tzonka, Atanasova Milka, Nakov Gjore
Department Biotechnology, University "Prof. Dr. Assen Zlatarov", 8010 Burgas, Bulgaria.
College of Sliven, Technical University of Sofia, 8800 Sliven, Bulgaria.
Molecules. 2025 Apr 13;30(8):1739. doi: 10.3390/molecules30081739.
The effect of various natural antioxidants-grape seed extract (GSE), ascorbic acid (AA), α-tocopherol (TP), a combination of GSE and AA, and a combination of GSE and TP-on pH, water activity, color change, lipid oxidation, antioxidant capacity, total bacterial count, protein content and free fatty acids was studied in sausages during the drying process. The model sausage system was prepared according to a traditional Bulgarian recipe for "lukanka". AA and KNO were used in the recipe as antioxidants and preservatives, respectively. The results obtained with natural antioxidants were compared with the results of samples prepared according to the traditional recipe and with a synthetic antioxidant, butylated hydroxytoluene. The samples with a combination of GSE and AA showed the highest antilipid potential, the lowest malondialdehyde values (0.41 mg/kg MDA), the highest antimicrobial capacity (TBC 78.50 × 10 cfu/g), the lowest color change, and the lowest change in antioxidant activity (17.74%), through the sausage drying process. There was an obviously synergistic effect between GSE and AA, and their antioxidant activity was highly effective. The sample with 0.05% GSE ranked second. The samples with a synthetic antioxidant and a combination of KNO and AA gave similar results, but KNO had a toxic effect. The samples with α-tocopherol had lower results. It was found that grape seed extracts and the combination of GSE and AA were the most effective and could successfully replace synthetic antioxidants, improve the quality of sausages, and provide healthier foods to consumers.
研究了各种天然抗氧化剂——葡萄籽提取物（GSE）、抗坏血酸（AA）、α-生育酚（TP）、GSE与AA的组合以及GSE与TP的组合——对香肠干燥过程中pH值、水分活度、颜色变化、脂质氧化、抗氧化能力、总细菌数、蛋白质含量和游离脂肪酸的影响。模型香肠体系是根据保加利亚传统的“卢坎卡”香肠配方制备的。配方中分别使用AA和KNO作为抗氧化剂和防腐剂。将天然抗氧化剂的实验结果与按照传统配方制备的样品以及合成抗氧化剂丁基羟基甲苯的实验结果进行了比较。在香肠干燥过程中，GSE与AA组合的样品显示出最高的抗脂质潜力、最低的丙二醛值（0.41 mg/kg丙二醛）、最高的抗菌能力（总细菌数78.50×10 cfu/g）、最低的颜色变化以及最低的抗氧化活性变化（17.74%）。GSE和AA之间存在明显的协同效应，它们的抗氧化活性非常有效。含0.05% GSE的样品排名第二。含合成抗氧化剂以及KNO与AA组合的样品结果相似，但KNO有毒性作用。含α-生育酚的样品结果较差。研究发现，葡萄籽提取物以及GSE与AA的组合最有效，能够成功替代合成抗氧化剂，提高香肠品质，并为消费者提供更健康的食品。
