Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers

Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers

The effect of replacing a synthetic antioxidant with a natural extract of yerba mate (Ilex paraguariensis) in frozen burgers stored for 60 days was evaluated. FTIR and GC/MS analyses confirmed the presence of phenolic compounds in the extract. Three treatments were made, consisting of the Control (s...

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Bibliographic Details
Main Authors: Andresa Carla Feihrmann, Fernando Henrique Coutinho, Iza Catarini dos Santos, Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Natallya Marques da Silva, Vitor Anthony Duarte, Marcos Antônio Matiucci, Maria Luiza Rodrigues de Souza, Raquel Guttierres Gomes
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
DPPH
FTIR
GC/MS
Digestion In vitro
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X22001186

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http://www.sciencedirect.com/science/article/pii/S2772753X22001186

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