RT info:eu-repo/semantics/article
T1 Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere
A1 Moraga-Babiano, Laura
A1 Lucas González, Raquel
A1 Domínguez Valencia, Rubén
A1 Carrillo Pérez, Celia
A1 Lorenzo Rodríguez, José Manuel
A1 Pateiro Moure, Mirian
K1 Oxidative stability
K1 Opuntia ficus-indica
K1 Ultrasound
K1 Betalains
K1 Microencapsulation
K1 Carne-Conservación
K1 Meat-Preservation
AB 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.
PB Elsevier
SN 0309-1740
YR 2026
FD 2026-03
LK https://hdl.handle.net/10259/11464
UL https://hdl.handle.net/10259/11464
LA eng
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 16-may-2026