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Recently, bamboo leaf extract (BLE) is considered as a new source of natural antioxidants. Microencapsulation technique is one of the potential methods to protect bioactive compounds. In this study, a microencapsulated bamboo leaf extract (MBLE) and its ability to prevent lipid oxidation in fat-containing product was investigated. Moo Yor, a Vietnamese-style sausage is one of the short shelf life meat products due to rancidity developed from lipid oxidation during refrigerated storage. A fat-rich Moo Yor, accounted for 14% fat content, was prepared and MBLE was added at 0, 1, 2, and 3% (w/w), comparing with the addition of conventional synthetic antioxidant butylated hydroxytoluene (BHT). All samples were collected every 2 days throughout 8 days of storage at 4°C to investigate the change of phenolic compounds and lipid oxidation. The gradually reduction of lipid oxidation throughout storage in Moo Yor with BHT was higher than those added with 2% MBLE and 1% MBLE except in Moo Yor with 3% MBLE. The remaining of total phenolic compound in Moo Yor samples was increased in the first 2 days and then decreased throughout storage. The decreasing of total phenolic compounds in control was higher than those of Moo Yor with 1% MBLE, 3% MBLE, BHT, and 2% MBLE, respectively. These results implied that 2% MBLE was the most effective antioxidant to prevent rancidity in fat-rich Moo Yor during 8-day storage at 4°C.
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