Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties
In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The dryin...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2258 |
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| author | Eva María Santos Jose A. Rodriguez Jose M. Lorenzo Alicia C. Mondragón Mirian Pateiro Evelin Gutiérrez Thania Alexandra Ferreira |
| author_facet | Eva María Santos Jose A. Rodriguez Jose M. Lorenzo Alicia C. Mondragón Mirian Pateiro Evelin Gutiérrez Thania Alexandra Ferreira |
| author_sort | Eva María Santos |
| collection | DOAJ |
| description | In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage. |
| first_indexed | 2024-03-09T10:08:42Z |
| format | Article |
| id | doaj.art-8e1a8311d3be418b81b17613aa6f75df |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:08:42Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8e1a8311d3be418b81b17613aa6f75df2023-12-01T22:56:06ZengMDPI AGFoods2304-81582022-07-011115225810.3390/foods11152258Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken PattiesEva María Santos0Jose A. Rodriguez1Jose M. Lorenzo2Alicia C. Mondragón3Mirian Pateiro4Evelin Gutiérrez5Thania Alexandra Ferreira6Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, MexicoCentro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainLaboratorio de Higiene Inspeccion y Control de Alimentos, Departamento de Quimica Analitica Nutricion y Bromatologia, Universidad de Santiago de Compostela, 27002 Lugo, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainDepartamento de Ingenieria Mecatronica, Universidad Politécnica de Pachuca, Ex. Hacienda Sta. Barbara, Zempoala 43830, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, MexicoIn this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage.https://www.mdpi.com/2304-8158/11/15/2258pumpkin flowersfoam-mat dryingantioxidant capacitychicken pattiesedible flowerssensory analysis |
| spellingShingle | Eva María Santos Jose A. Rodriguez Jose M. Lorenzo Alicia C. Mondragón Mirian Pateiro Evelin Gutiérrez Thania Alexandra Ferreira Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties Foods pumpkin flowers foam-mat drying antioxidant capacity chicken patties edible flowers sensory analysis |
| title | Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties |
| title_full | Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties |
| title_fullStr | Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties |
| title_full_unstemmed | Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties |
| title_short | Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties |
| title_sort | antioxidant effect of pumpkin flower i cucurbita maxima i in chicken patties |
| topic | pumpkin flowers foam-mat drying antioxidant capacity chicken patties edible flowers sensory analysis |
| url | https://www.mdpi.com/2304-8158/11/15/2258 |
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