2026-09-16T02:52:38Zhttps://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 Lucas González, Raquel Domínguez Valencia, Rubén Carrillo Pérez, Celia Lorenzo Rodríguez, José Manuel Pateiro Moure, Mirian 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