Aplicação de revestimento comestível com potencial antioxidante usando extrato hidroalcoólico de moringa oleífera Lam em hamburgueres bovinos

Abstract

Lipid oxidation and pigment degradation are the main factors limiting the shelf life of meat products. This dissertation aimed to develop, characterize, and apply an edible gelatin-based coating (8% w/v) incorporated with a hydroalcoholic extract of Moringa oleifera Lam. leaves (MOL) to preserve the quality of beef hamburgers. The study was conducted in two stages: refrigerated storage (4 ± 1 °C for 12 days) and frozen storage (−18 ± 1 °C for 60 days). Characterization of the extract revealed gallic and chlorogenic acids as the predominant phenolic compounds, as well as a high concentration of methyl linolenate. In both studies, no statistically significant differences (P > 0.05) were observed among the treatments (CONT, GEL, MOR2, and MOR5) for TBARS values, pH, and weight loss, with changes in these parameters being primarily influenced by storage time (P < 0.05). Regarding instrumental color, the application of coatings containing the extract reduced lightness (L*) and increased yellowness (b*) and chroma (C*), reflecting the natural pigmentation of the plant extract. However, no statistically significant protective effect was observed on redness (a*) or hue angle (h°). It can be concluded that, although Moringa oleifera exhibits antioxidant potential in vitro, its incorporation into gelatin-based edible coatings, under the conditions evaluated, did not result in significant improvements in the physicochemical and oxidative stability of beef hamburgers compared with the control treatment. These findings indicate that the preservation of product quality was predominantly associated with storage temperature rather than the antioxidant activity of the coating.