The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation
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Date
2026-04-03
Authors
Borges do Vale, RafaelaCoelho Barros, Aurianna
Maciel, Izanildo de Jesus
de Sousa Melo, Shaenna Karlla
Rodrigues da Silva, Talita Raquel
da Silva, Jônatas José
da Silva, José Anderson
dos Santos Lima, Juliana
de Alencar, Maria Gracileide
Matiuzzi da Costa, Mateus
Torres de Souza Rodrigues, Rafael
de Brito Araújo Carvalho, Ana Júlia
Lima, Marcos dos Santos
Panea Doblado, Begoña
Leandro de Carvalho, Francisco Allan
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MDPI
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artículo originalAbstract
The 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.
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Borges 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/foods15071221
AGROVOC subjects
Extracto vegetalAntioxidante
Peroxidación lipídica
Producto de la carne
Carne de ternera
Sponsorship
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.