Active packaging with microencapsulated concentrates of acerola (Malpighia emarginata) from different stages of maturity in the shelf life of lamb meat

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dc.contributor.authorde Souza Melo, Shaenna Karlla
dc.contributor.authorde Brito Araújo Carvalho, Ana Júlia
dc.contributor.authorda Costa, Mateus Matiuzzi
dc.contributor.authordo Vale, Rafaela Borges
dc.contributor.authorda Silva, José Anderson
dc.contributor.authorde Alencar, Maria Gracileide
dc.contributor.authorBarros, Aurianna Coelho
dc.contributor.authorQueiroz, Mário Adriano Ávila
dc.contributor.authorPanea Doblado, Begoña
dc.contributor.authorRosa, Danillo Sales
dc.contributor.authorde Carvalho, Francisco Allan Leandro
dc.contributor.orcidPanea Doblado, Begoña [0000-0002-0572-9509]
dc.date.accessioned2026-01-30T11:43:23Z
dc.date.available2026-01-30T11:43:23Z
dc.date.updated2026-01-20T12:05:33Z
dc.description.abstractThe study evaluated the potential use of acerola (Malpighia emarginata) concentrate, either raw or maltodextrin-encapsulated, in starch-based biodegradable active packaging films to extend the shelf life of lamb meat. The concentrate was used at two stages of maturity and three levels of concentrate inclusion (1.5%, 3.0%, and 4.5%). Packaged meat samples were stored at 4 °C for 15 days. The pH, colour, and lipid oxidation (TBARs) were measured at 0, 5, 10 and 15 days of storage. The results showed that ripeness increased total phenolic content and antioxidant activity, while microencapsulation reduced these values. A total of 24 phenolic compounds with potential antioxidant activity were detected. Flavonoids were the main contributors to total antioxidant activity, with the major compounds being hesperidin, kaempferol and kaempferol 3-glucoside, representing 22%, 19.3%, and 18.2% of the total, respectively. Although acerola-based films were successfully produced using a polysaccharide matrix, they exhibited no antimicrobial activity and did not extend the shelf life of packaged lamb meat since they provided no protection against either lipid oxidation or color degradation. These findings highlight the challenges of preserving bioactive functionality after encapsulation and suggest limitations in the effectiveness of the packaging under the tested conditions.
dc.description.peerreviewedSi
dc.description.sponsorshipEste trabajo fue financiado por la Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (Edital FACEPE 16/2021 APQ‑JP). La colaboración de Begoña Panea se llevó a cabo durante una estancia financiada por el Programa Salvador Madariaga del Gobierno de España.
dc.identifier.citationde Souza Melo, S. K., de Brito Araújo Carvalho, A. J., da Costa, M. M., do Vale, R. B., da Silva, J. A., de Alencar, M. G., Barros, A. C., Queiroz, M. A. Á., Panea, B., Rosa, D. S., & de Carvalho, F. A. L. (2025). Active packaging with microencapsulated concentrates of acerola (Malpighia emarginata) from different stages of maturity in the shelf life of lamb meat. European Food Research and Technology, 252(1), 25. https://doi.org/10.1007/s00217-025-04986-6
dc.identifier.doi10.1007/s00217-025-04986-6
dc.identifier.issn1438-2385
dc.identifier.urihttps://doi.org/10.1007/s00217-025-04986-6
dc.identifier.urihttps://hdl.handle.net/10532/8122
dc.language.isoen
dc.publisherSpringer Science and Business Media LLC
dc.relation.citaSi
dc.relation.publisherversionhttps://doi.org/10.1007/s00217-025-04986-6
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.agrovocMalpighia
dc.subject.agrovocPelícula compleja
dc.subject.agrovocBiodegradabilidad
dc.subject.agrovocEnvasado
dc.subject.agrovocCompuesto fenólico
dc.subject.agrovocMicroencapsulación
dc.subject.sdgHambre cero
dc.titleActive packaging with microencapsulated concentrates of acerola (Malpighia emarginata) from different stages of maturity in the shelf life of lamb meat
dc.typetexto
dc.typerevista
dc.typeartículo
dc.typeartículo original
dc.type.hasVersionversión sometida a revisión

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