The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 °C for 56 days. MJE showed high content of anthocyanins, with prevalence of cyanidin-3-glucoside. MJE improved sensory acceptance of texture and flavor of mortadella (P < 0.05), but we observed a slight decrease in color and aroma attributes (P < 0.05). Lipid oxidation of mortadella was not influenced by MJE or cochineal carmine. MJE also displayed a minor effect on physicochemical and microbiological characteristics during storage. As MJE did not alter most of mortadella sausage's evaluated characteristics, it could be used as a natural dye in order to make better use of agro industry waste and to create a meat product enriched with natural antioxidants.

本研究的目的是将微囊化的Jabuticaba水性提取物（MJE）作为天然染料添加到mortadella中，并评估其在冷藏过程中可能的抗氧化和抗菌活性。提取物中的花青素被定量和鉴定。制备了三种金属粉处理方法：无染料（对照），胭脂红（胭脂红）和添加2％MJE。我们确定了mortadella的化学成分，以及pH值，仪器颜色，脂质氧化，微生物学特征（大肠杆菌，金黄色葡萄球菌，沙门氏菌，亚硫酸盐还原梭菌），有氧嗜温性，有氧精神营养和乳酸菌）和在4°C下储存56天的感官接受度。MJE显示出高含量的花青素，并且花青素-3-葡糖苷普遍存在。MJE改善了熟肉的质地和风味的感官接受度（P <0.05），但我们观察到颜色和香气属性略有下降（P <0.05）。莫扎德氏菌的脂质氧化不受MJE或胭脂红胭脂红的影响。MJE在储存过程中对理化和微生物特性也显示出较小的影响。由于MJE不会改变凡纳德香肠的大多数评估特性，因此可以用作天然染料，以更好地利用农业废料并生产富含天然抗氧化剂的肉类产品。