Santos Eva María, Rodriguez Jose A, Lorenzo Jose M, Mondragón Alicia C, Pateiro Mirian, Gutiérrez Evelin, Ferreira Thania Alexandra
Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42184, Mexico.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Foods. 2022 Jul 28;11(15):2258. doi: 10.3390/foods11152258.
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.
在这项研究中，对南瓜花粉在鸡肉饼中的抗氧化作用进行了评估。为此，提出了三种干燥方法来制备南瓜花粉并保留其特性（抗氧化剂、颜色、气味）：泡沫垫干燥、冷冻干燥和烘箱干燥。粉末的干燥过程在生物活性化合物的保存中起着重要作用。由于添加蛋白质的类似包封机制，泡沫垫干燥法能使这些化合物在烹饪后和冷藏后得以保存。因此，这些粉末被选为最适合添加到配方中的载体，因为含有这些添加剂的肉饼即使在储存7天后，在DPPH、ABTS和FRAP抗氧化测试中也表现出更好的分数。此外，含有南瓜花的样品中总多酚含量以及硫代巴比妥酸反应性物质（TBARS）的含量得分更高。在肉饼配方中添加南瓜花添加剂改善了鸡肉饼的感官特性以及冷藏后的消费者接受度。
