title: Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.
abstract: The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15days of refrigerated storage. TBARS values were lower (P<0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P<0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P>0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient.
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil. Electronic address: jully.baldin@usp.br.
authors.forename: Juliana Cristina
authors.initials: JC
authors.lastname: Baldin
authors.affiliation: Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Euder Cesar
authors.initials: EC
authors.lastname: Michelin
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Yana Jorge
authors.initials: YJ
authors.lastname: Polizer
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Isabela
authors.initials: I
authors.lastname: Rodrigues
authors.affiliation: Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Silvia Helena Seraphin
authors.initials: SH
authors.lastname: de Godoy
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Raul Pereira
authors.initials: RP
authors.lastname: Fregonesi
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Manoela Alves
authors.initials: MA
authors.lastname: Pires
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Larissa Tátero
authors.initials: LT
authors.lastname: Carvalho
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Carmen Silvia
authors.initials: CS
authors.lastname: Fávaro-Trindade
authors.affiliation: Department of Basic Sciences, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: César Gonçalves
authors.initials: CG
authors.lastname: de Lima
authors.affiliation: Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Andrezza Maria
authors.initials: AM
authors.lastname: Fernandes
authors.affiliation: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
authors.forename: Marco Antonio
authors.initials: MA
authors.lastname: Trindade
mesh_terms: D000818:Animals; D000872:Anthocyanins / Q000032:analysis; D000890:Anti-Infective Agents / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D004339:Drug Compounding; D005503:Food Additives / Q000737:chemistry*; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005520:Food Preservatives / Q000737:chemistry*; D006801:Humans; D008315:Malondialdehyde / Q000378:metabolism; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008826:Microbial Sensitivity Tests; D027822:Myrtaceae / Q000737:chemistry; D019800:Phenol / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000890:Anti-Infective Agents; D000975:Antioxidants; D005503:Food Additives; D005520:Food Preservatives; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D019800:Phenol; D008315:Malondialdehyde
keywords: 2,2-Diphenyl-1-picryl-hidrazila (PubChem CID: 74358); Color; Gallic acid (PubChem CID: 370); Malondialdehyde (PubChem CID: 10964); Meat product; Methanol (PubChem CID: 887); Microbial spoilage; Oxidative stability; Potassium chloride (PubChem CID: 4873); Sensory acceptance; Sodium acetate (PubChem CID: 517045); Sodium carbonate (PubChem CID: 10340); Thiobarbituric acid (PubChem CID: 2723628); Tripiridil-2,4,6-s-triazine (PubChem CID: 77258); Trolox (PubChem CID: 40634)