Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella

• Published in: Food chemistry 2024-10, Vol.456, p.139957, Article 139957
• Main Authors: Canan, Cristiane, Kalschne, Daneysa Lahis, Corso, Marines Paula, Cursino, Ana Cristina Trindade, Drunkler, Deisy Alessandra, Cardoso, Flávia Aparecida Reitz, Bittencourt, Paulo Rodrigo Stival, Ida, Elza Iouko
• Format: Article
• Language: English
• Subjects: Lipid oxidation; Myo-inositol hexaphosphate; Rice by-products; Sodium erythorbate
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139957

The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE. [Display omitted] •Phytic acid & sodium erythorbate synergistically protect mortadella against oxidation.•Phytic acid reduces 15–50% erythorbate in mortadella with similar oxidation protection.•Replacement of erythorbate by phytic acid reduces synthetic additives in up to 50% in mortadella.•Phytic acid & erythorbate preserve fatty food emulsions.•Purified phytic acid replaces rice phytic acid standard in mortadella oxidation protection.