Food Chemistry Advances (Oct 2022)
Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers
Abstract
The effect of replacing a synthetic antioxidant with a natural extract of yerba mate (Ilex paraguariensis) in frozen burgers stored for 60 days was evaluated. FTIR and GC/MS analyses confirmed the presence of phenolic compounds in the extract. Three treatments were made, consisting of the Control (sodium erythorbate), treatment 250YM with 250 mg/kg of yerba mate extract, and 500YM with 500 mg/kg yerba mate extract. The pH values of the treatments with yerba mate were different from the Control, while aw, color parameters, and the microbiological characterization were not affected. On day 60 of storage, the Control presented an average TBARS level of 0.187, while the treatments 250YM and 500YM presented 0.176 and 0.172, respectively. An increase in phenolic compounds and DPPH values was observed for the treatments 250YM and 500YM during the digestion in vitro. The samples were well accepted by the sensory panel with scores between 7 and 8.6. Therefore, replacing the synthetic antioxidant with yerba mate extract in burgers may be a healthier alternative.
