Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

- The microencapsulated propolis co-product extract efficiency was 76.78%.
- The microcapsules obtained by spray drying were smooth, spherical and without breakage.
- The phenolic compounds content was 24.61 mg GAE.g−1, Gallic Acid Equivalent.
- Coumaric acid and epicatechin were present in greater amounts in the microencapsulated propolis co-product.
- The lipid oxidation was inhibited by the addition of the microencapsulated propolis co-product.

The objective of this study was to evaluate the antioxidant activity, physico-chemical characteristics of the microencapsulated propolis co-product extract (MPC) in a spray dryer and their effects on oxidative stability and sensory acceptability of burger meat during storage. The Capsul® was used as wall material and morphology of microcapsules was determined by scanning electron microscope, generating smooth and spherical microcapsules of different sizes, without cracks. The microencapsulation process efficiency (76.86%), in terms of phenolic compounds content, was high. Coumaric acid and epicatechin were present in high amounts. The oxidative stability of the burgers was assessed by the increase in malonaldeyde (MDA Kg−1 meat) on the processing day and weekly during 28 days of frozen storage. After 14 storage days, the lipid oxidation was inhibited due to the MPC addition. The MPC (0.95 mg MDA Kg−1 meat) provided greater lipid stability than the sodium erythorbate (1.20 mg MDA Kg−1 meat). Burger meat containing MPC showed lower grades than the ideal scale in the smell and flavor and close to the ideal grades for color, appearance, and texture. The global assessment of this burger was 63.80%. The MPC has interesting characteristics and brings prospects for its use as a natural ingredient in burger meat.