| dc.description.abstract | This study aimed to investigate the total phenolics (TPC), total flavonoids (TFC),
antioxidant and antimicrobial activities in mangosteen peel extract (MPE) and their
effects on beef burgers (0.25%, 0.5%, 0.75% and 1% MPE) under 1 day, 3 days and
5 days of refrigerated storage. Thereby, the changes in physicochemical parameters:
moisture, cooking loss, processing loss, and pH; oxidation parameters: peroxide value
(PV), thiobarbituric acid reactive substances (TBARS), and carbonyls; total viable
counts (TVC); and sensory characteristics were recorded. The antioxidant compounds
in MPE were 128.93 mg gallic acid equivalent per g extract for TPC and 62.98 mg
rutin equivalent per g extract for TFC. DPPH radical scavenging confirmed the
antioxidant activity in the MPE at 225.85 mg ascorbic acid equivalent per g extract
while inhibition zone demonstrated that of antimicrobial activity, 10.03 mm for E. coli
and 13.08 mm for S. aureus. MPE-combined burgers gave markedly higher moisture
and cooking loss but almost equal storage loss and pH value compared with the
control samples. The best results were observed in 1% MPE-added burgers with lower
values of PV (0.75 meq/kg), TBARS (1.19 nmol/g), carbonyls (5.19 nmol/mg), and
TVC (6.45 logCFU/g) compared to control samples at the end of storage. The
incorporation of MPE to beef burgers does not affect the sensory attributes and
preferences of consumers. In conclusion, MPE can become a natural alternative to
synthetic antioxidant (BHT) and antimicrobial (sodium benzoate) in preservation of
meat and meat products | en_US |
