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Antioxidant and flavor enhancer potential of shiitake (Lentinula edodes) stipe extract for the development of a healthier frankfurter

Grant number: 19/22501-8
Support type:Scholarships abroad - Research
Effective date (Start): September 01, 2021
Effective date (End): August 31, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Miriam Mabel Selani
Grantee:Miriam Mabel Selani
Host: Claudia Ruiz-Capillas Pérez
Home Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil
Research place: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Spain  


In the last years, consumers have been more concerned about the relationship between diet and health, which has led to an increase in demand for natural and healthy products. Conventionally, meat products are high in sodium, fat, and synthetic additives. Because of this, academia and industry have made efforts to develop more natural and healthy meat products, such as low-salt products with less artificial additives. One of the main alternatives for reducing sodium of meat products is the use of flavor enhancers. Mushrooms are known to be rich in umami compounds, in addition of having considerable antioxidant potential. During its harvest, much of the stipe is discarded, which can be a potential raw material for obtaining umami compounds and antioxidants, adding value to this residue. Thus, this study aims to evaluate the potential of shiitake stipe extract as a natural antioxidant and flavor enhancer for the development of a healthier frankfurter. Umami and antioxidants compounds will be extracted from shiitake by-products (stipe) and the natural extract will be evaluated for a twofold action: as a substitute for the synthetic antioxidant sodium erythorbate (SE) and as a flavor enhancer in low-salt frankfurters. In comparison to control (2% salt; SE) and low-salt treatments (1% salt; with and without SE), 3 formulations with natural extract (1% salt; 0.2%, 0.3% and 0.4% dried extract) will be evaluated for their ability to reduce salt, while maintaining the oxidative stability and the physicochemical and sensory properties of frankfurters. (AU)

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