Rafaela Borges do Vale, Aurianna Coelho Barros, Izanildo de Jesus Maciel, Shaenna Karlla de Sousa Melo, Talita Raquel Rodrigues da Silva, Jônatas Jose da Silva, José Anderson da Silva, Juliana dos Santos Lima, Maria Gracileide de Alencar, M. M. da Costa, Rafael Torres de Souza Rodrigues, Ana Júlia De Brito Araújo Carvalho, Marcos dos Santos Lima, Begoña Panea Doblado, Francisco Allan Leandro de Carvalho
) was evaluated in chilled (4 °C) beef hamburgers. Six treatments were prepared: control (CON), synthetic antioxidant (BHT), basil extract at 0.01% and 0.02% (BE1 and BE2, respectively), and microencapsulated basil extract at 0.01% and 0.02% (ME1 and ME2, respectively). The extracts were analyzed for their antimicrobial activity, antioxidant capacity, and phenolic compound profile. Burger physicochemical properties, lipid oxidation (peroxide value and TBARSs), colour, pH, texture, and sensory acceptance were analyzed during storage. Treatment affected both DPPH and FRAP values. A total of 28 phenolic compounds were identified. Treatments with basil extract helped control pH and reduced peroxide formation compared with the control, while colour and technological parameters were not significantly affected. TBARS values remained low across treatments. Sensory evaluation indicated lower acceptability for BE2 and ME2, although no significant differences in overall preference were observed. Consequently, basil extract, whether microencapsulated or not, can be utilized as a substitute for synthetic antioxidants in refrigerated beef hamburgers.