Título:	Microencapsulated Hymenaea martiana bark extract improves oxidative stability and sensory quality of lamb burgers.
Autor:	CORDEIROS, J. C. P. ALENCAR, M. G. de SILVA, J. A. da ALVES, N. V. B. SOUZA, M. R. de PEREIRA NETO, J. ALMEIDA, J. R. G. da S. CARVALHO, A. J. de B. A. CARVALHO, F. A. L. de RODRIGUES, R. T. de S.
Afiliación:	JAMILLE CRISTINA PEREIRA CORDEIRO, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MARIA GRACILEIDE DE ALENCAR, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; JOSÉ ANDERSON DA SILVA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; NAYANE VALENTE BATISTA ALVES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MATHEUS RODRIGUES DE SOUZA, CPATSA; JOAQUIM PEREIRA NETO, UNIVERSIDADE DO ESTADO DA BAHIA; JACKSON ROBERTO GUEDES DA SILVA ALMEIDA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; ANA JULIA DE BRITO ARAÚJO CARVALHO, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; FRANCISCO ALLAN LEANDRO DE CARVALHO, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; RAFAEL TORRES DE SOUZA RODRIGUES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO.
Año:	2026
Referencia:	Journal of Food Processing and Preservation, 9166762, Feb. 2026.
Descripción:	This study aimed to evaluate the effects of different concentrations of microencapsulated Hymenaea martiana bark extract (HM-BE) on the physicochemical and sensory characteristics of lamb burgers. Five treatments were evaluated: CON (control, no added antioxidant), BHT (butylated hydroxytoluene; 0.01 g BHT/100 g fat), and three levels of HM-BE inclusion: HM-BE0.11 (0.11 g/100 g meat batter (MB)), HM-BE0.55 (0.55 g/100 g MB), and HM-BE1.1 (1.1 g/100 g MB). The following parameters were assessed: proximate composition (moisture, protein, fat, and ash), texture profile, cooking loss, water-holding capacity, and sensory attributes. In addition, instrumental color (L∗, a∗, b∗), pH, and lipid oxidation (TBARS) were monitored on days 1, 7, 14, and 21 of refrigerated storage. The extract had no effect on proximate composition or texture profile (p >0:05). However, L∗ values were significantly affected by both antioxidant source and storage duration (p <0:0001). Lipid oxidation was effectively delayed by the extract, with HM-BE0.55 and HM-BE1.1 showing the greatest antioxidative capacity, while HM-BE0.11 demonstrated activity comparable to BHT. In sensory analysis, HM-BE1.1 achieved the highest scores for appearance, aroma, and flavor (p<0:01). In conclusion, HM-BE proved effective in improving oxidative stability and sensory acceptance of lamb burgers without compromising proximate composition or texture. The extract showed performance comparable or superior to BHT, confirming its potential as a natural alternative to synthetic antioxidants in meat products and supporting its use in the development of healthier, clean-label formulations.
Thesagro:	Carne Produção Animal
NAL Thesaurus:	Animal production
Palabras clave:	Hymenaea martiana Hambúrgueres de cordeiro Butil-hidroxitolueno Oxidação lipídica Composto natural Composto sensorial
DOI:	https://doi.org/10.1155/jfpp/9166762
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)