Desenvolvimento de hambúrguer de Tilápia-do-nilo com adição de farinha da casca de bacupari (Garcinia brasiliensis)

Abstract

Bacupari (Garcinia brasiliensis), a fruit native to the Amazon and Cerrado, is still underexplored. Its pulp, rind, and seeds are rich in bioactive compounds (guttiferone-A, fukugetin, and 7-epiclusianone) with antioxidant, antimicrobial, anti inflammatory, anxiolytic, and leishmanicidal properties. It is a source of carotenoids, vitamin C, B vitamins, potassium, magnesium, and fiber. The seeds contain bioactive starch, which can be used as a thickener, gelling agent, or in biodegradable films. The fruit's oil has distinct profiles: unsaturated in the seeds (oleic and linoleic) and saturated in the pulp, which influences its melting point. Therefore, the objective of this study was to conduct a literature review on the main aspects of bacupari and to develop and characterize Nile tilapia burgers with bacupari rind flour. Burgers were developed using mechanically separated meat and Nile tilapia fillet with increasing levels of bacupari flour addition (0; 0.75; 1.5 and 2.25%), and their proximate composition, caloric value, antioxidant capacity, Aw, pH, color (L, a*, b* and chroma) using the CIELAB scale, cooking weight loss (CWL), shrinkage percentage, water holding capacity (WHC), shear force, texture profile, microbial growth and sensory analysis were evaluated. The flour showed high antioxidant activity (94.08% DPPH inhibition and 94.81% for ABTS), high fiber content (58.60%) and acidic pH (3.58), in addition to light color with a predominance of yellowish tones. The addition of bacupari flour significantly influenced the physicochemical properties of the burgers. Increasing flour concentration promoted greater moisture retention and reduced carbohydrate content, while increasing fiber content. Cooking loss was reduced in the 0.75% formulation, while product pH decreased with increasing flour inclusion. Color was affected, with darkening and intensified reddish tones in both raw and grilled samples. Texture-wise, the 2.25% flour formulation showed higher values of hardness, gumminess, and chewiness, without negatively impacting sensory acceptance, which showed no significant differences between treatments. Microbiological parameters were maintained for all treatments regarding all types of microorganisms evaluated (Sthaphylococcus coagulase-positive, Escherichia coli, Salmonella spp.), within acceptable levels established by Brazilian legislation. The results demonstrate the potential of bacupari flour as a functional ingredient for fish-based meat products, adding nutritional and technological value without compromising sensory quality.