Título:	Effects of Hibiscus rosa-sinensis flower powder as a natural colorant and antioxidant on the physicochemical and sensory properties of frozen lamb burgers.
Autoria:	ALENCAR, N. R. de L. FIGUEIREDO NETO, A. QUEIROZ, M. A. A. CARVALHO, F. A. L. de VIANA, A. C. SILVA JUNIOR, E. B. da NUNES, X. P. ALVES, N. V. B. BATISTA. A. S. M. PAIVA, F, V. OLIVEIRA, L. P. de PRADO, L. M. GOIS, G. C. SOUZA, M. R. de RODRIGUES, R. T. de S.
Afiliação:	NAYARA REIS CORDEIRO DE LIRA ALENCAR, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; ACÁCIO FIGUEIREDO NETO, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MÁRIO ADRIANO ÁVILA QUEIROZ, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; FRANCISCO ALLAN LEANDRO DE CARVALHO, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; ARÃO CARDOSO VIANA, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; EUGÊNIO BISPO DA SILVA JÚNIOR, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; XIRLEY PEREIRA NUNES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; NAYANE VALENTE BATISTA ALVES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; ANA SANCHA MALVEIRA BATISTA, UNIVERSIDADE ESTADUAL DO VALE DO ACARAÚ; FRANCISCA VANESSA PAIVA, UNIVERSIDADE ESTADUAL DO VALE DO ACARAÚ; LAURA PAIXÃO DE OLIVEIRA, UNIVERSIDADE ESTADUAL DO VALE DO ACARAÚ; LUANA MONTE PRADO, UNIVERSIDADE ESTADUAL DO VALE DO ACARAÚ; GLAYCIANE COSTA GOIS, UNIVERSIDADE FEDERAL DO MARANHÃO; MATHEUS RODRIGUES DE SOUZA, CPATSA; RAFAEL TORRES DE SOUZA RODRIGUES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO.
Ano de publicação:	2026
Referência:	Journal of Food Science and Technology, 27, feb., 2026.
Conteúdo:	The demand for natural ingredients in meat products has increased due to consumer concerns regarding the safety of synthetic additives. Plant-derived compounds with antioxidant and coloring properties represent promising alternatives for clean-label formulations. This study evaluated the use of Hibiscus rosa-sinensis flower (HRF) powder as a natural colorant and antioxidant in frozen lamb burgers. Six treatments were tested: control, BHT, and four HRF levels (0.5, 1.0, 1.5, and 2.0 g/100 g). Burgers were stored at −20 °C for up to 90 days and analyzed for physicochemical, textural, and sensory properties. HRF affected instrumental color (P<0.001), increasing redness and hue angle. pH was not affected by treatments (P=0.195), and although no differences were observed for TBARS (P=0.784), the values remained below the threshold for sensory detection in all treatments. Cooking weight loss was reduced in the HRF1.5 and HRF2.0 treatments (P=0.0006). HRF0.5 received higher scores for tenderness (P<0.001) and juiciness (P=0.001) compared to the control, and was preferred in appearance (P=0.033) over BHT. These findings indicate that HRF powder can enhance key technological and sensory attributes in lamb burgers and may be used as a clean-label alternative to synthetic additives.
Thesagro:	Carne Carne Tratada Produção de Carne Produto Derivado da Carne Tecnologia de Alimento Caprinocultura
NAL Thesaurus:	Meat
Palavras-chave:	Carne caprina Aditivo alimentar Corante natural
Digital Object Identifier:	https://doi.org/10.1007/s13197-026-06573-3
Notas:	Published online.
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPATSA)