Correlation Engine 2.0
Clear Search sequence regions

  • blueberry (10)
  • flour (9)
  • fruits (2)
  • lipid (1)
  • phenols (2)
  • plants (1)
  • sodium (1)
  • Sizes of these terms reflect their relevance to your search.

    The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants. Copyright © 2022 Elsevier Ltd. All rights reserved.


    Vanessa Biasi, Eduardo Huber, Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Silvani Verruck, Pedro Luiz Manique Barreto. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food research international (Ottawa, Ont.). 2023 Jan;163:112210

    Expand section icon Mesh Tags

    Expand section icon Substances

    PMID: 36596139

    View Full Text