2026-04-21T10:41:18Zhttps://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

00925njm 22002777a 4500 dc Moraga-Babiano, Laura author Lucas González, Raquel author Domínguez Valencia, Rubén author Carrillo Pérez, Celia author Lorenzo Rodríguez, José Manuel author Pateiro Moure, Mirian author 2026-03 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. 0309-1740 https://hdl.handle.net/10259/11464 10.1016/j.meatsci.2025.110020 Oxidative stability Opuntia ficus-indica Ultrasound Betalains Microencapsulation Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere