Cited by 64Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies

Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products

Rodrigues, Angela Souza, Kubota, Ernesto Hashime, da Silva, Camila Giacomelli, dos Santos Alves, Jamila, Hautrive, Tiffany Prokopp, Rodrigues, Geangela Souza, Campagnol, Paulo Cezar Bastianello·2020·Meat Science

Abstract

The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC 50 value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, oxidative, and sensory characteristics of the sausages was evaluated during the refrigerated storage (28 days). EMF presented an effective antioxidant activity, with no major changes on pH, aw, and color parameters. In addition, the sensory quality of the product was not affected by the addition of up to 2% EMF. Therefore, EMF has great potential to be used as a natural antioxidant in meat products.

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Crossref · 10.1016/j.meatsci.2019.107991

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Authors
Rodrigues, A. S., Kubota, E. H., da Silva, C. G., dos Santos Alves, J., Hautrive, T. P., Rodrigues, G. S., & Campagnol, P. C. B.
Affiliations
Universidade Federal de Santa Maria (BR)
Corresponding author
Campagnol, Paulo Cezar Bastianello
Venue
Meat Science
Publisher
Elsevier BV
Published
2020-03
Volume
161
Pages
107991
ISSN
0309-1740 (ISSN-L)
OpenAlex
W2988948745
Cited by
64
References
27
Citations by year
2026: 8 · 2025: 7 · 2024: 13 · 2023: 12 · 2022: 12 · 2021: 5 · 2020: 7
FWCI
4.88
Type
journal article
Language
en
Open access
closed
Locations
  • Meat Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
banana inflorescence, staminate flowers, natural antioxidants, meat products, sausage, phenolic compounds, flavonoids, oxidative stability, cold storage, sensory quality, bioactive compounds
MeSH terms
Pork Meat, Adult, Animals, Antioxidants, Female, Humans, Hydrogen-Ion Concentration, Male, Meat Products, Middle Aged, Oxidation-Reduction, Plant Extracts, Swine, Musa, Lipid Metabolism, Young Adult, Inflorescence, Food Storage, Food Quality

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