Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance.
Saved in:
| Title: | Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance. |
|---|---|
| Authors: | da Silva, Tatiana Labre1 (AUTHOR), de Oliveira, Vanessa Sales1 (AUTHOR), do Nascimento, Thainara dos Reis2 (AUTHOR), Chávez, Davy William Hidalgo1 (AUTHOR), Cabral Neto, Otávio3 (AUTHOR), Castro, Rosane Nora4 (AUTHOR), de Carvalho, Mario Geraldo4 (AUTHOR), Sawaya, Alexandra Christine Helena Frankland5 (AUTHOR), da Silva Ferreira, Micheli6 (AUTHOR), Saldanha, Tatiana1,2 (AUTHOR) tatysal@gmail.com |
| Source: | European Food Research & Technology. Aug2025, Vol. 251 Issue 8, p2325-2341. 17p. |
| Subjects: | Pepper (Spice), Antioxidants, Bioactive compounds, Oxidant status, Sensory evaluation, Oxysterols, Lipid peroxidation (Biology), Salami |
| Abstract: | This study investigated the effectiveness of pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive to reduce lipid oxidation in pork salami. Firstly, the bioactive composition of pink pepper extract was evaluated using ultra-high performance liquid chromatography/electrospray ionization mass spectrometry analyses, revealing the presence of flavonoids, tannins, and terpenes, classes of antioxidant compounds that together contribute to the increased oxidative stability observed in this study. Pork salami samples were prepared with different concentrations of pink pepper (0.0, 0.25, 0.5, 0.75, 1.0%). The addition of pink pepper increased the lipid oxidative stability as it reduced the formation of thiobarbituric acid reactive substances (TBARS) and the degradation of polyunsaturated fatty acids (PUFAs). The control samples showed a TBARS value of 1.17 ± 0.34 mg MDA/kg sample, while the addition of pink pepper resulted in values ranging from 1.05 ± 0.07 to 0.57 ± 0.04 mg MDA/kg sample. For PUFAs, the content determined in sample 1.0 pink pepper (14.47 ± 0.58 g/100 g oil) was double that found in the control (7.06 ± 0.85 g/100 g oil) (p ≤ 0.05). Samples containing pink pepper had lower cholesterol oxide levels (58.84 ± 0.53–191.73 ± 5.53 µg/g) compared to the control (338.55 ± 9.0 µg/g) (p ≤ 0.05). Instrumental analysis showed no significant effect of pink pepper on color and texture (p > 0.05). Moreover, the salami samples with pink pepper were sensorially well accepted, with over 69% of sensory test responses indicating overall liking. Therefore, the overall results suggest using pink pepper as a suitable additive in pork salami with great improvement of lipid stability, reducing the formation of cholesterol oxides and, consequently, the product safety. [ABSTRACT FROM AUTHOR] |
| Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| Abstract: | This study investigated the effectiveness of pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive to reduce lipid oxidation in pork salami. Firstly, the bioactive composition of pink pepper extract was evaluated using ultra-high performance liquid chromatography/electrospray ionization mass spectrometry analyses, revealing the presence of flavonoids, tannins, and terpenes, classes of antioxidant compounds that together contribute to the increased oxidative stability observed in this study. Pork salami samples were prepared with different concentrations of pink pepper (0.0, 0.25, 0.5, 0.75, 1.0%). The addition of pink pepper increased the lipid oxidative stability as it reduced the formation of thiobarbituric acid reactive substances (TBARS) and the degradation of polyunsaturated fatty acids (PUFAs). The control samples showed a TBARS value of 1.17 ± 0.34 mg MDA/kg sample, while the addition of pink pepper resulted in values ranging from 1.05 ± 0.07 to 0.57 ± 0.04 mg MDA/kg sample. For PUFAs, the content determined in sample 1.0 pink pepper (14.47 ± 0.58 g/100 g oil) was double that found in the control (7.06 ± 0.85 g/100 g oil) (p ≤ 0.05). Samples containing pink pepper had lower cholesterol oxide levels (58.84 ± 0.53–191.73 ± 5.53 µg/g) compared to the control (338.55 ± 9.0 µg/g) (p ≤ 0.05). Instrumental analysis showed no significant effect of pink pepper on color and texture (p > 0.05). Moreover, the salami samples with pink pepper were sensorially well accepted, with over 69% of sensory test responses indicating overall liking. Therefore, the overall results suggest using pink pepper as a suitable additive in pork salami with great improvement of lipid stability, reducing the formation of cholesterol oxides and, consequently, the product safety. [ABSTRACT FROM AUTHOR] |
|---|---|
| ISSN: | 14382377 |
| DOI: | 10.1007/s00217-025-04765-3 |
