Potential effect of naturally colored antioxidants from Moringa oleifera, propolis, and grape pomace - Evaluation of color and shelf life of chicken paté

Abstract

Natural additives are a core topic of food science due to their food safety aspects, and among the natural additives, colorants and antioxidants stand out. The aim of this study was to verify the potential effect of naturally colored antioxidants extracted from Moringa oleifera leaves, propolis and grape pomace on the shelf life of chicken paté. The parameters of TBARS, total volatile basic nitrogen (TVB-N), pH and color were monitored in the paté during 35 days of cold storage at a temperature of 4 ± 1 °C. Moringa extracts, which produced the highest yields, provided a more colorful food product. Grape pomace showed the greatest antioxidant potential and was more efficient in inhibiting lipid oxidation. TVB-N levels remained within the limit considered safe for food in all applications. The total color difference was greater in the first weeks in all treatments, emphasizing that the red grape pomace showed greater color stability.

Keywords

• Colorants
• HPLC-DAD
• Natural additive
• pH
• TBARS
• TVB-N