Study investigates freeze-dried green tea's antioxidant effects on hamburgers in frozen storage
By melissasmith // 2019-09-26
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A team of researchers from the State University of Maringa in Brazil looked at the antioxidant potential of freeze-dried green tea in hamburgers. The research team published their findings in the Journal of Food Processing and Preservation.
  • Currently, the use of antioxidants by the food industry is done on a large scale, mainly aimed at inhibiting or retarding lipid oxidation.
  • This affects the color, flavor, texture, and decreases the nutritional quality of food – all of which reduce the acceptability by consumers leading them to reject the product.
  • Most of these antioxidants are also synthetic and many of them are harmful to human health.
  • The Brazilian researchers examined the potential use of a natural antioxidant, green tea, as a substitute for synthetic kinds used by the food industry.
  • In addition to the antioxidant potential of freeze-dried green tea in hamburgers, the research team examined its effects on the quality characteristics of hamburgers.
  • They looked at freeze-dried green tea’s effect on composition, color, texture, pH, microorganisms, and sensory acceptance.
  • The total polyphenol, flavonoid content, and antioxidant activity of freeze-dried green tea were also evaluated.
  • For the study, they used five treatments: control, butylhydroxytoluene (BHT), and three different levels of freeze-dried green tea (0.01 percent, 0.02 percent, and 0.04 percent).
  • The results showed that treatment with freeze-dried green tea increased the gallic acid and quercetin content of hamburgers.
  • Hamburgers treated with freeze-dried green tea also exhibited higher antioxidant activities.
  • In addition, treatment with freeze-dried green tea did not affect the moisture, protein, lipid, ashes, calories, microorganism counts, and shear force of hamburger.
  • While it did affect the color of the hamburger, the freeze-dried green tea did not influence that sensory acceptability of hamburger.
  • The team also found that freeze-dried green tea was more efficient in fighting lipid oxidation in hamburgers than BHT.
Overall, these results suggested that green tea can potentially be used as a substitute for a synthetic antioxidant to inhibit lipid oxidation in foods. To read more studies on natural antioxidants and their benefits in the food industry, visit Antioxidants.news. Journal Reference: Fachinello MR, Vital ACP, Chambo APS, Wielewski P, Matumoto-Pintro PT. EFFECT OF FREEZE-DRIED GREEN TEA ADDED IN HAMBURGERS AS SOURCE OF ANTIOXIDANT DURING FREEZING STORAGE. Journal of Food Processing and Preservation. 18 October 2018; 42(11): e13780. DOI: 10.1111/jfpp.13780
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