Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

• Published in: Food research international 2018-10, Vol.112, p.263-273
• Main Authors: Zamuz, Sol, López-Pedrouso, María, Barba, Francisco J., Lorenzo, José M., Domínguez, Herminia, Franco, Daniel
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Lipid oxidation; Microbial spoilage; Sensorial analysis
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.06.053

The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2 ± 1 °C) was studied and compared to control and synthetic antioxidant (BHT) samples. Total phenolics and in vitro antioxidant capacity of extracts were evaluated by using DPPH, FRAP, reducing power and oil accelerated oxidation test (peroxide value, conjugated dienes, p-anisidine and fatty acid profile). The microbial spoilage, colour parameters, lipid oxidation and sensorial properties were used to assess antioxidant activity in beef patties. The highest total phenolic content was found in bur extracts (43.68 ± 2.05 g/100 g lyophilized extract). In addition, bur extracts showed the strongest antioxidant activity in all in vitro assays. None of the evaluated extracts showed antimicrobial activity. The addition of hull extracts at 500 and 1000 ppm resulted in the highest (P