Physicochemical, sensory, and bioactive properties of goat burgers enriched with alginate-encapsulated yerba mate (Ilex paraguariensis) phenolics

The study evaluated the use of alginate microcapsules containing phenolic compounds from yerba mate extract in goat burgers to improve oxidative stability and functionality. This is the first report on the use of alginate-encapsulated yerba mate extract in goat burgers. Four treatments were prepared: control (without antioxidants) and three formulations with 5, 10, and 15 g of microcapsules/kg (T1, T2, T3). Proximate composition showed a significant reduction in lipid content and an increase in carbohydrate content in burgers with microcapsules, with no significant changes in protein, ash, or texture. During 90 days of frozen storage, pH and water activity (aw) remained stable. Encapsulation improved oxidative stability, increased phenolic release during digestion, and maintained sensory acceptance. This report outlines the innovative use of alginate-encapsulated yerba mate extract in goat burgers, focusing on enhancing flavor and nutritional value while examining the associated health benefits. It is concluded that microencapsulation of yerba mate extract is an effective strategy to enrich goat burgers with bioactive compounds, extending shelf life and providing antioxidant functional potential, without compromising sensory acceptance, and represents a promising alternative for the development of functional meat products.