期刊
FOOD RESEARCH INTERNATIONAL
卷 147, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2021.110434
关键词
Nutrients oxidation; Heterocyclic aromatic amines; Acrylamide; Ready-to-eat; Meat; Soy; Avocado by-products; Polyphenols
资金
- Agencia Nacional de Investigacion y Desarrollo (ANID) [21171483]
- CONICYT FONDECYT [1130463, 1161157]
- Direccion de Investigacion DIUBB [083009-2R, 122509, 132209 GI/C]
- FCT - Fundacao para a Ciencia e a Tecnologia [PTDC/SAU-NUT/30322/2017, 46080]
- FCT [IF/01616/2015]
- UIDB [50006/2020]
- Universidad del Bio-Bio, Chillan, Chile
- Compete 2020
- Norte 2020
- Centro 2020
- Lisboa 2020
- Alentejo 2020
- Portugal 2020
- European Union through FEDER
- Fundação para a Ciência e a Tecnologia [PTDC/SAU-NUT/30322/2017] Funding Source: FCT
The study showed that avocado peel extract can be a beneficial alternative to synthetic antioxidants in reducing oxidation in cooking and harmful compounds. It significantly affected the proximate composition, protein, fat, and ash contents of burgers, while also demonstrating a greater protective effect than the positive control in beef burgers.
In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% and 1%) were studied after pan frying concerning proximate and physicochemical characteristics, inhibition of protein and lipid oxidation products (thiobarbituric acid reactive substances [TBARS], hexanal, and carbonyls), heterocyclic aromatic amines (HAs) and acrylamide formation. Sensory analysis was additionally performed. APE-affected proximate composition, protein, fat, and ash contents (%) were found to be markedly higher in APE-incorporated burgers (-28.32 +/- 0.29, -14.00 +/- 0.01, and -1.57 +/- 0.05, respectively), compared with the controls (-26.55 +/- 0.51, -12.77 +/- 0.32, and -1.48 +/- 0.16, respectively). Lower concentrations of TBARS, hexanal, and carbonyls were observed in APE-treated burgers on Days 1 and 10, post-cooking, compared to controls. Overall, it was found that APE had a greater protective effect than the positive control (sodium ascorbate incorporated) in beef burgers. In soy burgers, the positive control demonstrated pro-oxidant activity. The addition of 0.5% APE was found to inhibit HAs and acrylamide formation in beef and soy burgers. Although the addition of APE affected the color of both meat and soy burgers, it did not impact consumer preference. It was therefore concluded that APE extract might be a suitable clean-label alternative to synthetic antioxidants, and that it can protect and increase the nutritional value of meat and meat-free burgers.
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