Artículo

Basanta, M.F.; Rizzo, S.A.; Szerman, N.; Vaudagna, S.R.; Descalzo, A.M.; Gerschenson, L.N.; Pérez, C.D.; Rojas, A.M. "Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties" (2018) Food Research International. 106:1086-1094
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Abstract:

Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0 °C. Ferric reducing power (FRAP) was 77–157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products. © 2017 Elsevier Ltd

Registro:

Documento: Artículo
Título:Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
Autor:Basanta, M.F.; Rizzo, S.A.; Szerman, N.; Vaudagna, S.R.; Descalzo, A.M.; Gerschenson, L.N.; Pérez, C.D.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, Morón, Province of Buenos Aires B1708WAB, Argentina
Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina
Palabras clave:Chicken patties; Color and texture modifier; Hydrated pectins; Natural antioxidant additive; Plum fiber microparticles; Tocopherols; Animals; Antioxidants; Flavonoids; Hydration; Chicken patties; Color and textures; Hydrated pectins; Natural antioxidants; Tocopherols; Additives; Additives; Animals; Antioxidants; Flavonoids; Hydration; Tocopherols
Año:2018
Volumen:106
Página de inicio:1086
Página de fin:1094
DOI: http://dx.doi.org/10.1016/j.foodres.2017.12.011
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v106_n_p1086_Basanta

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Citas:

---------- APA ----------
Basanta, M.F., Rizzo, S.A., Szerman, N., Vaudagna, S.R., Descalzo, A.M., Gerschenson, L.N., Pérez, C.D.,..., Rojas, A.M. (2018) . Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Research International, 106, 1086-1094.
http://dx.doi.org/10.1016/j.foodres.2017.12.011
---------- CHICAGO ----------
Basanta, M.F., Rizzo, S.A., Szerman, N., Vaudagna, S.R., Descalzo, A.M., Gerschenson, L.N., et al. "Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties" . Food Research International 106 (2018) : 1086-1094.
http://dx.doi.org/10.1016/j.foodres.2017.12.011
---------- MLA ----------
Basanta, M.F., Rizzo, S.A., Szerman, N., Vaudagna, S.R., Descalzo, A.M., Gerschenson, L.N., et al. "Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties" . Food Research International, vol. 106, 2018, pp. 1086-1094.
http://dx.doi.org/10.1016/j.foodres.2017.12.011
---------- VANCOUVER ----------
Basanta, M.F., Rizzo, S.A., Szerman, N., Vaudagna, S.R., Descalzo, A.M., Gerschenson, L.N., et al. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Res. Int. 2018;106:1086-1094.
http://dx.doi.org/10.1016/j.foodres.2017.12.011