2026-05-15T22:25:28Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/114642026-03-03T01:05:39Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

Moraga-Babiano, Laura 9cb86be4-15b3-4943-b22a-a8e1c308f83d 500 Lucas González, Raquel 0ec4cbe4-539c-4f42-941d-d1c3ba60f998 600 Domínguez Valencia, Rubén 4b9974b2-7458-4922-9936-142794c16f85 600 Carrillo Pérez, Celia 107 600 0000-0001-8199-9642 Lorenzo Rodríguez, José Manuel 9614a3e6-cea2-4933-972d-d9ab6b0a3a6e 600 Pateiro Moure, Mirian 909d02f5-9493-455d-abfa-589bbad55702 600 2026-03-02T12:08:05Z 2026-03-02T12:08:05Z 2026-03 0309-1740 https://hdl.handle.net/10259/11464 10.1016/j.meatsci.2025.110020 The search for natural alternatives to synthetic additives in meat products has driven interest in the valorisation of agri-food co-products rich in bioactive compounds. This study evaluated the potential of encapsulated prickly pear peel extract (EPPPE) as a natural antioxidant in beef burgers during refrigerated storage. Four experimental batches were prepared: a negative control, a positive control with sodium ascorbate (SA) (500 ppm), and two treatments with EPPPE at 2500, and 5000 ppm. The extract, obtained via ultrasound-assisted extraction, showed a high content of betalains (60.46 mg/g dry weight) and total phenolic compounds (1209.61 mg GAE/100 g). The results showed that the effect of the extract varied with concentration: while E5000 effectively inhibited lipid oxidation, E2500 unexpectedly exhibited prooxidant activity. Moreover, E5000 maintained superior colour stability and preservative effect compared to the SA treatment. Sensory evaluation showed no significant differences between treatments. These findings position EPPPE as a promising alternative for the development of more natural and sustainable meat products. This study was supported by the Spanish Ministry of Science and Innovation project (PID2021-123628OB-C41-Agri-food co-products as a source of bioactive compounds for the development of functional meat products), which is funded by MCIN/AEI/10.13039/501100011033/ and FEDER, UE. Funding for open access charge: Universidade de Vigo/ CISUG. application/pdf eng Elsevier Meat Science. 2026, V. 233, 110020 https://doi.org/10.1016/j.meatsci.2025.110020 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Oxidative stability Opuntia ficus-indica Ultrasound Betalains Microencapsulation Carne-Conservación Meat-Preservation Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Meat Science 233 110020 THUMBNAIL Moraga-ms_2026.pdf.jpg Moraga-ms_2026.pdf.jpg IM Thumbnail image/jpeg 5081 https://riubu.ubu.es/bitstream/10259/11464/4/Moraga-ms_2026.pdf.jpg fa6f8f47ffd7dc7d01f6566c10e3e0b1 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 1362 https://riubu.ubu.es/bitstream/10259/11464/3/license.txt 5d013bfa6e473ff0db22cd82a4d71a70 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/11464/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Moraga-ms_2026.pdf Moraga-ms_2026.pdf application/pdf 1213552 https://riubu.ubu.es/bitstream/10259/11464/1/Moraga-ms_2026.pdf ee799c15930ec9b7d1a4c6fc7dbd1f09 MD5 1 10259/11464 oai:riubu.ubu.es:10259/11464 2026-03-03 02:05:39.723 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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