2026-04-21T12:11:48Zhttps://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. eng http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 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