Açaí residue extract as a natural antioxidant to enhance the shelf‐life of beef patties

Abstract

BACKGROUND: Fruit residues have shown antioxidant properties, prompting interest in their use in meat products. This study evaluated the antioxidant potential of açaí processing residue extract in beef patties stored under refrigeration for 10 days. RESULTS: Five treatments were tested: a control with no antioxidant (CON), a treatment with sodium erythorbate added (ERY), and three more with açaí residue extract (AR) at low (L-AR), medium (M-AR), and high (H-AR) concentrations. The AR reduced lipid oxidation in the beef patties. After 10 days, the control showed the highest oxidation levels, while all other treatments (ERY, L-AR, M-AR, H-AR) had significantly lower values, which were similar to each other. The L-AR caused the least alteration in color. CONCLUSION: The açaí processing residue extract at low and medium concentrations showed significant antioxidant potential and did not compromise the color of the beef patties. © 2025 Society of Chemical Industry.