Borges do Vale, RafaelaCoelho Barros, AuriannaMaciel, Izanildo de Jesusde Sousa Melo, Shaenna KarllaRodrigues da Silva, Talita Raquelda Silva, Jônatas Joséda Silva, José Andersondos Santos Lima, Julianade Alencar, Maria GracileideMatiuzzi da Costa, MateusTorres de Souza Rodrigues, Rafaelde Brito Araújo Carvalho, Ana JúliaLima, Marcos dos SantosPanea Doblado, BegoñaLeandro de Carvalho, Francisco Allan2026-04-272026-04-272026-04-03Borges do Vale, R., Coelho Barros, A., Maciel, I. de J., de Sousa Melo, S. K., Rodrigues da Silva, T. R., da Silva, J. J., da Silva, J. A., dos Santos Lima, J., de Alencar, M. G., Matiuzzi da Costa, M., Torres de Souza Rodrigues, R., de Brito Araujo Carvalho, A. J., Lima, M. dos S., Doblado, B. P., & Leandro de Carvalho, F. A. (2026). The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation. Foods, 15(7), 1221. https://doi.org/10.3390/foods150712212304-8158https://hdl.handle.net/10532/8227The antioxidant efficiency of basil extract (Ocimum campechianum Mill) was evaluated in chilled (4 °C) beef hamburgers. Six treatments were prepared: control (CON), synthetic antioxidant (BHT), basil extract at 0.01% and 0.02% (BE1 and BE2, respectively), and microencapsulated basil extract at 0.01% and 0.02% (ME1 and ME2, respectively). The extracts were analyzed for their antimicrobial activity, antioxidant capacity, and phenolic compound profile. Burger physicochemical properties, lipid oxidation (peroxide value and TBARSs), colour, pH, texture, and sensory acceptance were analyzed during storage. Treatment affected both DPPH and FRAP values. A total of 28 phenolic compounds were identified. Treatments with basil extract helped control pH and reduced peroxide formation compared with the control, while colour and technological parameters were not significantly affected. TBARS values remained low across treatments. Sensory evaluation indicated lower acceptability for BE2 and ME2, although no significant differences in overall preference were observed. Consequently, basil extract, whether microencapsulated or not, can be utilized as a substitute for synthetic antioxidants in refrigerated beef hamburgers.enAttribution-NonCommercial-NoDerivatives 4.0 Internationalartículo original2026-04-0610.3390/foods15071221Extracto vegetalAntioxidantePeroxidación lipídicaProducto de la carneCarne de terneraHambre cero