Tocobiol® e extrato de acerola como antioxidantes naturais em salame tipo milano

Abstract

The consumption of synthetic antioxidants has been related to deleterious effects on health, presenting carcinogenic potential. Therefore, the replacement of synthetic antioxidants with natural has been suggested. Some benefits of natural antioxidants are theirs similar or higher function than synthetics in lipid oxidation. This work aimed to evaluate the influence of replacing sodium erythorbate by Tocobiol® (mixture of tocopherols) and powdered acerola extract on the chemical and physicochemical properties of Milano salami. Five formulations were developed (F1, control = 0.5% sodium erythorbate; F2 = 0.5% powdered acerola extract; F3 = 0.06% Tocobiol®; F4 = 0.06% Tocobiol® + 0.5% powdered acerola extract; F5 = 0.5% powdered acerola extract). The samples produced were evaluated for proximate composition (moisture, protein, ash and lipids), analysis of TBARS (thiobarbituric acid reactive substances) determined at time zero and after salami maturation, fatty acid profile and physicochemical analyses in terms of instrumental measurement of color, pH and Aw. All the formulations produced were in accordance with the parameters established by the legislation regarding moisture, protein, lipids, and water activity. In determining the instrumental color measurement, it can be seen that the different antioxidants applied did not significantly affect the color of the samples. As for the pH, samples with the addition of powdered acerola extract showed higher values, associated with the presence of ascorbic acid. The fatty acid profile of the samples after maturation revealed that F3 exhibited higher percentages of polyunsaturated fatty acids. In the analysis of lipid oxidation, determined after salami maturation, the use of powdered acerola extract alone resulted in higher TBARS values, followed by the sample with the addition of sodium erythorbate. The combined use of Tocobiol® with acerola extract and of Tocobiol® with sodium erythorbate resulted in lower oxidation rates, followed by the sample with only Tocobiol®. It can be said that the application of natural antioxidants, such as acerola extract and Tocobiol®, proved to be a viable alternative, as it made it possible to replace the synthetic antioxidant sodium erythorbate without harming the oxidative stability of the final product, under conditions in which were studied.