Development of value-added chicken burgers by adding pumpkin peel powder as a sustainable ingredient
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MDPI
Abstract
Worldwide, there is a growing need to valorize agri-food waste containing bioactive compounds to fit into the circular economy action plan approved in Europe. In this paper, the carotenoids of peel powder of pumpkins (PPP) of five varieties (Hokkaido, Lunga di Napoli, Mantovana, Moscata di Provenza, and Violina rugosa) were characterized by spectrophotometric (antioxidant activity) and chromatographic analyses. PPP from the Hokkaido variety showed high levels of carotenoids (2993.90 μg β-carotene equivalents/g). They were mainly composed of mono- (9065.35 μg zeaxanthin dipalmitate equivalents/g) and di-esterified (1832.74 μg zeaxanthin dipalmitate equivalents/g) xanthophylls. It also showed high antioxidant activity (ABTS 2036.02 μg Trolox equivalents/g). Therefore, it was used as a functional plant ingredient (4%) to prepare chicken burgers (100, 70, and 50% chicken meat). Physical-chemical, microbiological, color, and sensorial analyses of fortified chicken burgers were carried out. The product with 70% chicken meat and 4% PPP obtained the highest overall acceptability score (5.95 ± 0.25). The results confirm that the addition of PPP could represent a valid approach to increasing the health properties and acceptability of burgers, even if a larger assessor size is necessary.
Description
DATA AVAILABILITY STATEMENT : Data is contained within the article and Supplementary Materials.
SUPPLEMENTARY FIGURES : FIGURE S1: Cooking equipment (a), chicken burgers before and after cooking (b) with different percentages of chicken meat: 100, 70, and 50%; FIGURE S2: Values of L* parameter (a), a* parameter (b), and b* parameter (c) of carotenoid extracts from PPP obtained from pumpkin harvested in 2022 and 2023 (mean values ± SD, n = 3). Different letters indicate significant differences with p-value < 0.01. LN; FIGURE S3: Contents of free xanthophylls (a; µg LE/g), mono-esterified (b; µg ZDE/g), and di-esterified (c; µg ZDE/g) xanthophylls, and β-carotene (d; µg/g) of extracts from PPP obtained from pumpkin harvested in 2022 and 2023 (mean values ± SD, n = 3). Different letters indicate significant differences with p-value < 0.01; FIGURE S4: Values (mean values ± SD, n = 3) of L* parameter (a), a* parameter (b), and b* parameter (c) of chicken burgers made with 100, 70, and 50% chicken meat, without (control) and with 4% PPP. Different letters indicate significant differences with p-value < 0.01.
SUPPLEMENTARY TABLES : TABLE S1: Statistical analysis carried out on L* parameter (a), a* parameter (b), and b* parameter (c) of PPP (Tukey’s multiple comparisons test) of different pumpkin variety and harvesting years (2022–2023); TABLE 2: Statistical analysis carried out on TCC (a), ABTS (b), and ORAC (c) of PPP (Tukey’s multiple comparisons test) of different pumpkin variety and harvesting years (2022–2023); TABLE S3: Statistical analysis (Tukey’s multiple comparisons test) carried out on HPLC data of free xanthophylls (a), mono-esterified xanthophylls (b), di-esterified xanthophylls (c), and β-carotene (d) of different pumpkin variety and harvesting years (2022–2023); TABLE S4: Statistical analysis carried out on L* parameter (a), a* parameter (b), and b* parameter (c) of chicken burgers (Tukey’s multiple comparisons test) characteristics of chicken burgers, prepared with 100, 70, and 50% chicken meat, without (control) and with 4% PPP.
Keywords
Agri-food waste, Carotenoids, Ultrasound-assisted extraction, Fortified meat, Microbiological assay, Sensory analysis
Sustainable Development Goals
SDG-02: Zero Hunger
SDG-12: Responsible consumption and production
SDG-12: Responsible consumption and production
Citation
Pinna, N.; Ianni, F.; Codini, M.; Cenci-Goga, B.T.; Misuraca, M.; Costanzi, E.; Cossignani, L.; Blasi, F. Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient. Antioxidants 2025, 14, 648. https://doi.org/10.3390/ antiox14060648.