Moraga-Babiano Laura, Lucas-González Raquel, Domínguez-Valencia Rubén, Gaona-Ruiz María, Carrillo Celia, Echegaray Noemí, Pateiro Mirian, Lorenzo José M
Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
Food Chem. 2025 Sep 30;487:144657. doi: 10.1016/j.foodchem.2025.144657. Epub 2025 May 12.
Ultrasound-assisted extraction was used to obtain an anthocyanin-rich extract from purple sweet potato peels. The resulting extract exhibited strong antioxidant activity (243.6 μmol Fe/g FRAP, 93.23 mg Trolox/g ORAC, 26.63 mg Trolox/g DPPH, and 20.89 mg ascorbic acid/g ABTS) and a high anthocyanin content (2433.6 μg/g dry weight), making it suitable for use as an additive in meat products. Four batches of beef burgers were prepared: a control (CON, no antioxidant), ERI (500 ppm sodium erythorbate), E2500 (2500 ppm extract), and E5000 (5000 ppm extract). The effect of the encapsulated extract on colour parameters, oxidative stability, microbial quality, and sensory attributes was evaluated during refrigerated storage. The extract positively influenced colour parameters. E5000 provided similar protection against discoloration as ERI, exhibiting the smallest decrease in a* values (40.6 % vs. 32.6 % for E5000 and ERI, respectively) and limiting metmyoglobin formation (28.8 % vs. 57.5 % for E5000 and ERI, respectively). A dose-dependent effect was observed, with significantly lower TBARS values at higher extract concentrations (2.53 vs. 1.90 MDA/kg for E2500 and E5000, respectively, at the end of storage). These findings confirm the extract's effectiveness as an antioxidant without detrimental sensory effects.
采用超声辅助提取法从紫薯皮中获得富含花青素的提取物。所得提取物具有较强的抗氧化活性（243.6微摩尔铁/克FRAP、93.23毫克Trolox/克ORAC、26.63毫克Trolox/克DPPH以及20.89毫克抗坏血酸/克ABTS）和较高的花青素含量（2433.6微克/克干重），使其适合用作肉类产品中的添加剂。制备了四批牛肉汉堡：对照组（CON，无抗氧化剂）、ERI（500 ppm异抗坏血酸钠）、E2500（2500 ppm提取物）和E5000（5000 ppm提取物）。在冷藏储存期间评估了包封提取物对颜色参数、氧化稳定性、微生物质量和感官特性的影响。提取物对颜色参数有积极影响。E5000提供了与ERI相似的防变色保护，a*值下降最小（E5000和ERI分别为40.6%和32.6%），并限制了高铁肌红蛋白的形成（E5000和ERI分别为28.8%和57.5%）。观察到剂量依赖性效应，在较高提取物浓度下硫代巴比妥酸反应物（TBARS）值显著较低（储存结束时，E2500和E5000的TBARS值分别为2.53和1.90丙二醛/千克）。这些发现证实了该提取物作为抗氧化剂的有效性且无有害的感官影响。
