Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos bioativos com atividade antioxidante detectados no GPWL e no GPWM abre possibilidades para uso como ingrediente potencial no patê de frango e demais produtos cárneos.

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 – control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 – with addition of BHT, and T3 – experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g-1: Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g-1: Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.