Dados do Trabalho

Título

Effects of biodegradable film extruded with the addition of a propolis by-product on the inhibition of lipid oxidation in meat burger with dandelion

Introdução

The polybutylene adipate terephthalate (PBAT), cassava starch, glycerol, and propolis by-product were used to prepare a biodegradable plastic film with propolis by-product (BFBP) extruded by a single-screw extruder to package meat burgers containing dandelion (Taraxacum officinale). This study evaluated the oxidative stability, pH, and water activity of these burgers stored for 30 days at -2 °C.

Material e Métodos

The antioxidant activity (AA) of dandelion by DPPH, ABTS, FRAP, and Folin Ciocalteu methods was explored. Four treatments of burgers were prepared (T1 – burger without the addition of natural antioxidants and packaged with BFBP; T2 – burger with the addition of dandelion and packaged with BFBP; T3 – burger with the addition of dandelion packaged with polyvinyl chloride (PVC), and T4 – burger without the addition of natural antioxidants and packaged with PVC. The burgers' malondialdehyde (MDA) production was evaluated using a thiobarbituric acid reactive substances assay. All analyses were performed in triplicate.

Resultados e Discussão

Small variations in water activity and pH were observed during the burger's storage. The lipid oxidation (LO) increased from 4.83±0.25 to 10.09±0.26 mg MDA/Kg over time. The T3 and T4 burger packages with PVC film suffered more intense oxidation than the burger package with BFBP. After 6 days, the treatment with dandelion packaged with BFBP (T2) showed the lowest MDA content (t=6; 3.16±0.20 mg MDA/Kg) until the end of the experiment (t=30; 5.57± 0.47 mg MDA/Kg), and this treatment was statistically different from the others (p<0.05). These results indicate a strong antioxidative effect of dandelion in burger meat due to the gradual release of the bioactive compounds from dandelion. Results provided evidence for the potential applicability of the biodegradable film based on PBAT and cassava starch enhanced with propolis by-product.

Conclusão

The biodegradable film is a promising, safe candidate for inhibiting the LO of burgers at refrigerated storage conditions. Adding plants with AA in meat products packaged with a BFBP is an alternative that extends the shelf life, increases safety, and prevents damage caused by LO in burgers. The high-capacity antioxidant of this plant, combined with a BFBP and stored at a refrigerated temperature, makes the dandelion potentially useful in meat burgers.