Oxidative stability of chicken burger in active packages with barbatimão extract and oregano

Active packaging is a sustainable system that incorporates components capable of unlocking benefits in the packaged product, extending its shelf life. Thus, this research aimed to evaluate the antioxidant effect of active packages containing oregano extract and barbatimão on the oxidative stability of chicken burgers during 90 days of storage at -10ºC. The burgers were stored under three different treatments: HC – control sample, without antioxidant; HB – sample packed in additive packaging with barbatimão extract; and HO – sample packaged in additive packaging with oregano extract. The solvents used for the elaboration of the extracts were water and ethanol and the best results for the total phenolic content (TFT) were 6156.96 mg GAE/100g in the proportion of 75:25 (water:ethanol) for barbatimão and 3791.71 mg GAE/100g 100% water for oregano. The formulations followed the current legislation for this type of product and presented average values of moisture (65.43%), protein (22.48%) and lipids (2.64%). After the storage period, the HB and HO treatments showed a significant effect on lipid oxidation (3.59 and 2.88 mg of malonaldehyde/kg), when compared to the control sample (lipid oxidation of 4.71 mg of malonaldehyde/kg). Therefore, the use of active packs with natural antioxidants from oregano and barbatimão proved effective in maintaining the oxidative stability of chicken burgers.