Potential effect of naturally colored antioxidants from Moringa oleifera, propolis, and grape pomace - Evaluation of color and shelf life of chicken paté

• DOI: 10.1016/j.focha.2023.100409
• Publication Date: 2023-08-08T18:47:35Z
• Authors: Jéssica Bordim; Caroline Marques; Matheus A. Calegari; Tatiane L.C. Oldoni; Marina L. Mittere...
• Keywords: Pomace; Moringa; TBARS; Propolis; Lipid Oxidation; Natural food

Natural additives are a core topic of food science due to their safety aspects, and among the natural additives, colorants antioxidants stand out. The aim this study was verify potential effect naturally colored extracted from Moringa oleifera leaves, propolis grape pomace on shelf life chicken paté. parameters TBARS, total volatile basic nitrogen (TVB-N), pH color were monitored in paté during 35 days cold storage at temperature 4 ± 1 °C. extracts, which produced highest yields, provided more colorful product. Grape showed greatest antioxidant efficient inhibiting lipid oxidation. TVB-N levels remained within limit considered safe for all applications. difference greater first weeks treatments, emphasizing that red stability.