CLOVE (Syzygium aromaticum) EXTRACT-ENRICHED BIGEL: AN ANTIOXIDANT FAT REPLACER FOR BEEF BURGERS

The development of bigels as structured lipid systems has emerged as a strategy for the replacement of saturated fats in meat products, enabling the maintenance of technological characteristics and the incorporation of bioactive compounds. Therefore, this study evaluated the antioxidant potential of a bigel containing clove extract (Syzygium aromaticum) applied as a fat substitute in beef burgers. The clove extract presented a total phenolic content of 32.99 ± 1.13 mg GAE/mL and an antioxidant activity of 41.59 ± 0.16 μmol Trolox/mL by the DPPH method. The bigel was developed by combining an oleogel phase (55%), obtained through the structuring of chia seed oil (Salvia hispanica L.) with rice bran wax (13.02%), and a hydrogel phase (45%) composed of gelatin (10%). Structural characterization demonstrated the formation of a homogeneous, firm, and self-supporting matrix, with crystalline organization associated with β and β’ polymorphs. When applied to beef burgers as an animal fat substitute, the bigel showed the ability to mimic the mechanical properties of beef fat, maintaining adequate hardness, springiness, and gumminess parameters. Additionally, the product presented nutritional enrichment, providing approximately 4.6 g of omega-3 per 80 g serving. Oxidative stability was evaluated during refrigerated (13 days) and frozen (120 days) storage. During refrigeration, the incorporation of clove extract into the bigel promoted greater control of lipid oxidation, resulting in the lowest TBARS values among the bigel-containing formulations at the end of the evaluated period. During frozen storage, the treatment containing clove extract also showed the lowest TBARS value among the bigel-based systems, with lower oxidation compared to formulations without antioxidants and those containing tocopherol after 120 days. These results demonstrate the efficiency of Syzygium aromaticum extract in improving the oxidative stability of bigel-formulated beef burgers, which is associated with the presence of phenolic compounds, especially eugenol. Thus, the clove extract-containing bigel represents a promising technological alternative for fat replacement and the development of meat products with enhanced oxidative stability and added functional properties serving. 

Acknowledgments: This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnológico - Brasil (CNPq).