Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient.

Alexis López-PadillaDiana MartínDavid Villanueva BermejoLaura JaimeAlejandro Ruiz-RodriguezClaudia Estela Restrepo FlórezDiana Marsela Rivero BarriosTiziana Fornari

Published in: Journal of the science of food and agriculture (2017)

Mortiño extracts with high TPC can be obtained by PLE. Both mortiño and its PLE extract are able to control lipid oxidation of beef burgers, but the extract is preferred from the color quality point of view. © 2017 Society of Chemical Industry.

Keyphrases

oxidative stress
anti inflammatory
hydrogen peroxide
quality improvement
nitric oxide