Caracterização do gel de Aloe vera e aplicação na formulação de hambúrgueres

Abstract

The aim of this work was manual extraction of Aloe vera gel (AVG), gel lyophilization (AVL), AVG and AVL characterization, AVG application in hamburgers. Analyzes of total polyphenols, antioxidant activity, solubility, water and oil retention capacity, rheological behavior and texture were carried out. Regarding the effect of AVG in hamburgers, four treatments were evaluated: CONT (Without AVG), AVG2.5%, AVG5% and CONT+ (Without AVG, with addition of sodium triophosphate and sodium erythorbate), in pH analysis, color, lipid oxidation, moisture, fat, diameter reduction and cooking losses. The results found for phenolic content were 1.37±0.173 (AVG) and 512.25±97.12 mg of gallic acid/100g (AVL). For antioxidant activity (ABTS), 15.34 μM trolox/g of AVL, AVG did not show significant values. Values of 44.24 ± 3.123 and 35.62 ± 4.399 were obtained for the water retention capacity and oil retention capacity of the AVL, respectively, which indicates a good technological potential. In addition, it was possible to determine the texture profile of the gel right after extraction and establish characteristics related to the viscosity of the rehydrated lyophilizate. Regarding the market surveys carried out, it can be seen that the respondents are aware of the cosmetic properties and applications of Aloe vera. On the other hand, the vast majority are unaware of the use of this plant in the food industry, although they show some interest in consuming this type of product. Market research with images of burgers with Aloe vera in the composition showed that the use of this additive had a negative impact on purchase intent. Comparing samples of added AVG (2.5 and 5%) to CONT+, a worse performance (p>0.05) was recorded for stability parameters of thermal processing (weight loss, reduction in diameter and moisture) and oxidation lipids (TBARs). However, when compared to CONT (1.51 mg MDA/Kg), samples with AVG (2.5 and 5%) have lower lipid oxidation values (0.95 and 0.91 mg MDA/Kg), respectively, indicating AVG's antioxidant capacity.