Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit (Passiflora edulis)

This work aims to evaluate the effect of extracts obtained from passion fruit residues on the oxidative, microbiological, and physicochemical quality of beef burgers during storage. Four types of treatments were considered, including control (without addition of antioxidants), BHT (100 mg kg−1 of butylated hydroxytoluene), AE (1000 mg kg−1 of aqueous extract), and EE (500 mg kg−1 of ethanolic extract). The ethanolic and aqueous extracts showed a concentration of total phenolics of 39.94 ± 1.52 mg GAE.g−1 and 11.91 ± 0.39 mg GAE.g−1, respectively. Extracts have also shown antioxidant and antimicrobial in vitro activity. Under the conditions tested, AE and EE have prevented lipid oxidation in beef burgers similar to BHT. As well as inhibiting the growth of mesophilic and psychrophilic microorganisms. The discoloration process was minimized up to the 9th day of storage with just AE. Therefore, agro-industrial passion fruit residues are sources of natural additives, with antimicrobial and antioxidant properties, which can be used by the meat industry to improve the oxidative and microbiological stability of beef burgers during storage.