Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans.
antioxidant capacity
green coffee bean extract
lipid oxidation
natural antioxidants
pork burgers
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
16 Mar 2023
16 Mar 2023
Historique:
received:
30
01
2023
revised:
08
03
2023
accepted:
12
03
2023
medline:
30
3
2023
entrez:
29
3
2023
pubmed:
30
3
2023
Statut:
epublish
Résumé
The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and after cooking were assessed. The dGCB extract obtained by means of supercritical water extraction was analyzed for its polyphenol profile, total phenolic content, radical scavenging, and ferric-reducing antioxidant activities (DPPH and FRAP), Fe
Identifiants
pubmed: 36981190
pii: foods12061264
doi: 10.3390/foods12061264
pmc: PMC10047961
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Bio Based Industries Joint Undertaking under the European Union's Horizon 2020 research and innovation program
ID : No 790157
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