Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

Antioxidants

Ahmed Elmahdy¹  Galila Ali Asker²  Mohamed Reda Badr³  Rowida Younis Essa⁴  Essam Mohamed Elsebaie⁴  Asmaa M. El-Gawish⁵  Eman S. El-Gezawy⁵ 

[1] Dairy Department, Faculty of Desert and Environmental Agriculture, Matrouh University, Fuka 10343, Egypt;Food Science & Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt;Food Science and Technology Department, Agriculture Faculty, Tanta University, Tanta 31512, Egypt;Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt;Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt;

关键词: FBH;    FBH-NPs;    burger;    cooking;    quality;    TBARS;   

DOI  :  10.3390/antiox11050938

来源: DOAJ

【 摘 要 】

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.

【 授权许可】

Unknown