Desenvolvimento de embutido cárneo utilizando nanoemulsão de óleo essencial de tomilho (Thymus vulgaris L.) e extrato de beterraba (Beta Vulgaris L.)

Abstract

Meat sausages are products susceptible to microbial deterioration. Thyme essential oil (Thymus vulgaris L.) has strong inhibitory activity against many foodborne pathogens and spoilage bacteria. However, when used directly in food, it can negatively interfere with the sensory characteristics of the products. In this way, its encapsulation becomes an alternative, among the methods nanoemulsions stand out, to improve its use, dispersion and stability. Beetroot extract is a good alternative for replacing artificial dyes. In this context, the objective was to evaluate the effect of the joint use of nanoemulsions with thyme essential oil and beetroot extract in meat sausages to maintain the sensory and microbiological characteristics and to partially or completely reduce the use of sodium nitrate and nitrite. First, the thyme essential oil nanoemulsions (NEOT) were prepared, and the antimicrobial activity was tested, the beet extract was also prepared and analyzed, later meat sausages were prepared with NEOT 5% and dehydrated beet extract, being Three formulations were used (with a mix of preservatives, a 50% reduction in the mix of preservatives and the addition of NEOT and dehydrated beet extract and without a mix of preservatives and the addition of NEOT and dehydrated beet extract) which were evaluated for the presence of bacteria , physical and sensorial characteristics. It was possible to observe the antimicrobial and inhibitory activity of the 5% thyme essential oil nanoemulsion against Escherichia coli and Staphylococcus aureus. There was an increase in the moisture content and acidity of sausages during storage for formulations with NEOT and dehydrated beetroot extract. Sausages formulated with the addition of NEOT and beetroot extract showed low levels of primary and secondary oxidation products during storage and the addition of beetroot extract intensified the color of fresh sausages. In the sensory analysis, the sausages had good consumer acceptance. Considering the results obtained, it can be concluded that the combined use of NEOT and dehydrated beet extract showed potential for replacing nitrate and nitrite in meat sausages.