The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation

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dc.contributor.authorBorges do Vale, Rafaela
dc.contributor.authorCoelho Barros, Aurianna
dc.contributor.authorMaciel, Izanildo de Jesus
dc.contributor.authorde Sousa Melo, Shaenna Karlla
dc.contributor.authorRodrigues da Silva, Talita Raquel
dc.contributor.authorda Silva, Jônatas José
dc.contributor.authorda Silva, José Anderson
dc.contributor.authordos Santos Lima, Juliana
dc.contributor.authorde Alencar, Maria Gracileide
dc.contributor.authorMatiuzzi da Costa, Mateus
dc.contributor.authorTorres de Souza Rodrigues, Rafael
dc.contributor.authorde Brito Araújo Carvalho, Ana Júlia
dc.contributor.authorLima, Marcos dos Santos
dc.contributor.authorPanea Doblado, Begoña
dc.contributor.authorLeandro de Carvalho, Francisco Allan
dc.contributor.funderCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.contributor.orcidPanea Doblado, Begoña [0000-0002-0572-9509]
dc.date.accessioned2026-04-27T12:16:48Z
dc.date.available2026-04-27T12:16:48Z
dc.date.issued2026-04-03
dc.date.updated2026-04-06T10:54:42Z
dc.description.abstractThe 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.
dc.description.peerreviewedSi
dc.description.sponsorshipThis study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.
dc.identifier.citationBorges 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
dc.identifier.doi10.3390/foods15071221
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/10532/8227
dc.language.isoen
dc.publisherMDPI
dc.relation.citaSi
dc.relation.publisherversionhttps://doi.org/10.3390/foods15071221
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.agrovocExtracto vegetal
dc.subject.agrovocAntioxidante
dc.subject.agrovocPeroxidación lipídica
dc.subject.agrovocProducto de la carne
dc.subject.agrovocCarne de ternera
dc.subject.sdgHambre cero
dc.titleThe Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation
dc.typeartículo original
dc.type.hasVersionversión publicada

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