2026-04-21T12:05:39Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/114642026-03-03T01:05:39Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Repositorio Institucional de la Universidad de Burgos
author
Moraga-Babiano, Laura
author
Lucas González, Raquel
author
Domínguez Valencia, Rubén
author
Carrillo Pérez, Celia
author
Lorenzo Rodríguez, José Manuel
author
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.
eng
Atribución 4.0 Internacional
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
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/11464/1/Moraga-ms_2026.pdf
File
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application/pdf
Moraga-ms_2026.pdf