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

Angela Souza Rodrigues, Ernesto Hashime Kubota, Camila Giacomelli da Silva, Jamila dos Santos Alves, Tiffany Prokopp Hautrive, Geangela Souza Rodrigues, Paulo Cezar Bastianello Campagnol
Meat science 2020 v.161 pp. 107991
antioxidant activity, antioxidants, bananas, bioactive compounds, bracts, cold storage, color, flavonoids, inhibitory concentration 50, male flowers, meat products, pH, phenolic compounds, raw materials, sausages, sensory properties
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 IC₅₀ 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.