Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance.
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| 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. |
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| 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 |
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| Header | DbId: egs DbLabel: Engineering Source An: 187625017 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22da+Silva%2C+Tatiana+Labre%22">da Silva, Tatiana Labre</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Oliveira%2C+Vanessa+Sales%22">de Oliveira, Vanessa Sales</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22do+Nascimento%2C+Thainara+dos+Reis%22">do Nascimento, Thainara dos Reis</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chávez%2C+Davy+William+Hidalgo%22">Chávez, Davy William Hidalgo</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cabral+Neto%2C+Otávio%22">Cabral Neto, Otávio</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Castro%2C+Rosane+Nora%22">Castro, Rosane Nora</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Carvalho%2C+Mario+Geraldo%22">de Carvalho, Mario Geraldo</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sawaya%2C+Alexandra+Christine+Helena+Frankland%22">Sawaya, Alexandra Christine Helena Frankland</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22da+Silva+Ferreira%2C+Micheli%22">da Silva Ferreira, Micheli</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saldanha%2C+Tatiana%22">Saldanha, Tatiana</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> tatysal@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Aug2025, Vol. 251 Issue 8, p2325-2341. 17p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Pepper+%28Spice%29%22">Pepper (Spice)</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Oxysterols%22">Oxysterols</searchLink><br /><searchLink fieldCode="DE" term="%22Lipid+peroxidation+%28Biology%29%22">Lipid peroxidation (Biology)</searchLink><br /><searchLink fieldCode="DE" term="%22Salami%22">Salami</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>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.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s00217-025-04765-3 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 17 StartPage: 2325 Subjects: – SubjectFull: Pepper (Spice) Type: general – SubjectFull: Antioxidants Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Oxidant status Type: general – SubjectFull: Sensory evaluation Type: general – SubjectFull: Oxysterols Type: general – SubjectFull: Lipid peroxidation (Biology) Type: general – SubjectFull: Salami Type: general Titles: – TitleFull: Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: da Silva, Tatiana Labre – PersonEntity: Name: NameFull: de Oliveira, Vanessa Sales – PersonEntity: Name: NameFull: do Nascimento, Thainara dos Reis – PersonEntity: Name: NameFull: Chávez, Davy William Hidalgo – PersonEntity: Name: NameFull: Cabral Neto, Otávio – PersonEntity: Name: NameFull: Castro, Rosane Nora – PersonEntity: Name: NameFull: de Carvalho, Mario Geraldo – PersonEntity: Name: NameFull: Sawaya, Alexandra Christine Helena Frankland – PersonEntity: Name: NameFull: da Silva Ferreira, Micheli – PersonEntity: Name: NameFull: Saldanha, Tatiana IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 08 Text: Aug2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 14382377 Numbering: – Type: volume Value: 251 – Type: issue Value: 8 Titles: – TitleFull: European Food Research & Technology Type: main |
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