6533b821fe1ef96bd127ae8f

RESEARCH PRODUCT

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

Paulo E.s. MunekataJosé M. LorenzoFrancisco J. BarbaMarco TrevisanMirian PateiroLuigi LuciniGabriele RocchettiLetizia Bernardo

subject

food metabolomicsHealth (social science)Antioxidantfood.ingredientThiobarbituric acidmedicine.medical_treatmentPlant Sciencelcsh:Chemical technologyShelf lifeEugenia uniflora01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticlechemistry.chemical_compound0404 agricultural biotechnologyfoodlipid oxidationLipid oxidationmedicineButylated hydroxytoluenelcsh:TP1-1185Food sciencemass spectrometry010401 analytical chemistryEugenia uniflora04 agricultural and veterinary sciences040401 food science0104 chemical sciencesSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIantioxidantschemistryPolyphenolModified atmosphere<i>Eugenia uniflora</i>Food Science

description

In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 &plusmn

yearjournalcountryeditionlanguage
2020-11-15Foods
https://doi.org/10.3390/foods9111668