Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella
Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition of H. dulcis T. extract and licorice root ext...
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Instituto Federal de Educação, Ciência e Tecnologia da Paraíba
2025-01-01
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| Series: | Revista Principia |
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| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/8195 |
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| author | Darlene Cavalheiro Gisiéli Carla Morandin Sabrina Vicentini Schaefer Adrieli Maiandra Piccinin do Amaral Luana Bettanin Georgia Ane Raquel Sehn |
| author_facet | Darlene Cavalheiro Gisiéli Carla Morandin Sabrina Vicentini Schaefer Adrieli Maiandra Piccinin do Amaral Luana Bettanin Georgia Ane Raquel Sehn |
| author_sort | Darlene Cavalheiro |
| collection | DOAJ |
| description | Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition of H. dulcis T. extract and licorice root extract (licrezzTM) in the formulation of Bologna-type mortadella and to investigate the inhibition of lipid oxidation during cold storage, to assess their antioxidant properties. Mortadella samples were prepared in duplicate with sodium erythorbate (control), licrezzTM (commercial extract from Glycyrrhiza glabra), and H. dulcis extract, at a concentration of 0,1%. The samples were evaluated for proximate composition, microbiological characteristics, texture profile, lipid oxidation, nitrite content, instrumental color, pH, and water activity. Mortadella with H. dulcis extract did not show significant differences from the control in terms of proximate composition, microbiological characteristics, or texture profile. However, they exhibited slightly lower, but comparable results in the Thiobarbituric Acid Reactive Substances (TBARS) assay during the 28 days of refrigerated storage. The control and H. dulcis extract samples showed approximately a ninefold increase in TBARS values by the end of storage, while licrezzTM showed a twenty-sixfold increase. On the other hand, H. dulcis extract exhibited similar behavior to licrezzTM regarding residual nitrite content. Thus, H. dulcis pseudo-fruits extract shows potential for use as a natural antioxidant in emulsified meat products, alone or in combination with Glycyrrhiza glabra. |
| format | Article |
| id | doaj-art-b6ccbe9d1ce842b5a6fd0c0f7350e72f |
| institution | Kabale University |
| issn | 1517-0306 2447-9187 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia da Paraíba |
| record_format | Article |
| series | Revista Principia |
| spelling | doaj-art-b6ccbe9d1ce842b5a6fd0c0f7350e72f2025-08-20T03:48:27ZengInstituto Federal de Educação, Ciência e Tecnologia da ParaíbaRevista Principia1517-03062447-91872025-01-016210.18265/2447-9187a2024id81956428Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadellaDarlene Cavalheiro0https://orcid.org/0000-0003-2556-0277Gisiéli Carla Morandin1https://orcid.org/0000-0002-4003-9706Sabrina Vicentini Schaefer2https://orcid.org/0000-0002-9515-2298Adrieli Maiandra Piccinin do Amaral3https://orcid.org/0000-0002-0759-0432Luana Bettanin4https://orcid.org/0009-0004-1283-6259Georgia Ane Raquel Sehn5https://orcid.org/0000-0002-3780-3670Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition of H. dulcis T. extract and licorice root extract (licrezzTM) in the formulation of Bologna-type mortadella and to investigate the inhibition of lipid oxidation during cold storage, to assess their antioxidant properties. Mortadella samples were prepared in duplicate with sodium erythorbate (control), licrezzTM (commercial extract from Glycyrrhiza glabra), and H. dulcis extract, at a concentration of 0,1%. The samples were evaluated for proximate composition, microbiological characteristics, texture profile, lipid oxidation, nitrite content, instrumental color, pH, and water activity. Mortadella with H. dulcis extract did not show significant differences from the control in terms of proximate composition, microbiological characteristics, or texture profile. However, they exhibited slightly lower, but comparable results in the Thiobarbituric Acid Reactive Substances (TBARS) assay during the 28 days of refrigerated storage. The control and H. dulcis extract samples showed approximately a ninefold increase in TBARS values by the end of storage, while licrezzTM showed a twenty-sixfold increase. On the other hand, H. dulcis extract exhibited similar behavior to licrezzTM regarding residual nitrite content. Thus, H. dulcis pseudo-fruits extract shows potential for use as a natural antioxidant in emulsified meat products, alone or in combination with Glycyrrhiza glabra.https://periodicos.ifpb.edu.br/index.php/principia/article/view/8195antioxidantbologna-type mortadellaemulsified meat productlipid oxidation |
| spellingShingle | Darlene Cavalheiro Gisiéli Carla Morandin Sabrina Vicentini Schaefer Adrieli Maiandra Piccinin do Amaral Luana Bettanin Georgia Ane Raquel Sehn Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella Revista Principia antioxidant bologna-type mortadella emulsified meat product lipid oxidation |
| title | Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella |
| title_full | Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella |
| title_fullStr | Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella |
| title_full_unstemmed | Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella |
| title_short | Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella |
| title_sort | hovenia dulcis t extract and glycyrrhiza glabra as natural antioxidants in bologna mortadella |
| topic | antioxidant bologna-type mortadella emulsified meat product lipid oxidation |
| url | https://periodicos.ifpb.edu.br/index.php/principia/article/view/8195 |
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