Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

Abstract The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural antioxidant [control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250  mg/kg (guarana seed low dose-GSL), 500  mg/kg (guarana seed medium dose-GSM) and 1000  mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl co…