Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties

Abstract

This study examined the impact of encapsulated kiwifruit peel extract (EKPE) as a natural additive to maintain quality and enhance both microbiological and oxidative stability in beef patties, while also presenting an ecofriendly and health-conscious option. The additive was produced through the encapsulation of bioactive compounds recovered from kiwifruit peel using ultrasound-assisted extraction and was characterized for its antioxidant and antimicrobial properties. Four beef patty treatments were prepared: a control without antioxidant (CON); 0.5 g/kg sodium erythorbate (ERY); 2.5 g/kg EKPE (EKPE 2.5); and 5.0 g/kg EKPE (EKPE 5), all packaged in a modified atmosphere (80% O2 and 20% CO2) and stored for 9 days under refrigeration (2 ± 1 ◦C). Initial chemical composition and sensory properties were determined, meanwhile microbiological stability (total viable counts, lactic acid bacteria, and Pseudomonas spp.), physicochemical parameters (pH and colour), and lipid and protein oxidation were assessed during storage. The natural additive EKPE demonstrated antioxidant activity but lacked antimicrobial effects. EKPE had no significant effect on microbiological counts, pH, or colour parameters of beef patties. However, EKPE effectively improved lipid and protein oxidative stability compared to ERY, with EKPE 5 showing a pronounced lipid stabilization effect. The sensory analysis revealed that EKPE influenced both color and texture-related parameters in beef patties in varying ways, while leaving taste and trigeminal sensations unchanged. These findings suggest that EKPE could serve as a promising natural additive to delay oxidation processes in meat, although minor changes in sensory attributes should be addressed to ensure its future acceptance.