Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham
In this study, the impact of incorporating <i>Bougainvillea spectabilis</i> powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, an...
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MDPI AG
2024-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/19/3070 |
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| author | T. Alexandra Ferreira Jose A. Rodriguez Irais Sánchez-Ortega Jose M. Lorenzo Eva M. Santos |
| author_facet | T. Alexandra Ferreira Jose A. Rodriguez Irais Sánchez-Ortega Jose M. Lorenzo Eva M. Santos |
| author_sort | T. Alexandra Ferreira |
| collection | DOAJ |
| description | In this study, the impact of incorporating <i>Bougainvillea spectabilis</i> powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C. |
| format | Article |
| id | doaj-art-b6f63c1f66db426cbe43eeab9680eac9 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b6f63c1f66db426cbe43eeab9680eac92025-08-20T02:16:50ZengMDPI AGFoods2304-81582024-09-011319307010.3390/foods13193070Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork HamT. Alexandra Ferreira0Jose A. Rodriguez1Irais Sánchez-Ortega2Jose M. Lorenzo3Eva M. Santos4Campus Puebla, Universidad del Valle de Mexico, Camino Real a San Andrés Cholula No. 4002, Emiliano Zapata, San Andrés Cholula 72810, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, MexicoCentro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, MexicoIn this study, the impact of incorporating <i>Bougainvillea spectabilis</i> powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C.https://www.mdpi.com/2304-8158/13/19/3070<i>Bougainvillea spectabilis</i>antioxidant activityhamedible flowerssensory analysis |
| spellingShingle | T. Alexandra Ferreira Jose A. Rodriguez Irais Sánchez-Ortega Jose M. Lorenzo Eva M. Santos Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham Foods <i>Bougainvillea spectabilis</i> antioxidant activity ham edible flowers sensory analysis |
| title | Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham |
| title_full | Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham |
| title_fullStr | Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham |
| title_full_unstemmed | Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham |
| title_short | Antioxidant Activity of <i>Bougainvillea spectabilis</i> Bracts as an Alternative to Nitrites in Cooked Pork Ham |
| title_sort | antioxidant activity of i bougainvillea spectabilis i bracts as an alternative to nitrites in cooked pork ham |
| topic | <i>Bougainvillea spectabilis</i> antioxidant activity ham edible flowers sensory analysis |
| url | https://www.mdpi.com/2304-8158/13/19/3070 |
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