Pinna Nicola, Ianni Federica, Codini Michela, Cenci-Goga Beniamino Terzo, Misuraca Marco, Costanzi Egidia, Cossignani Lina, Blasi Francesca
Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy.
Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy.
Antioxidants (Basel). 2025 May 28;14(6):648. doi: 10.3390/antiox14060648.
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.
在全球范围内，越来越需要对含有生物活性化合物的农业食品废弃物进行增值利用，以符合欧洲批准的循环经济行动计划。本文通过分光光度法（抗氧化活性）和色谱分析对五个品种（北海道、那不勒斯长形、曼托瓦纳、普罗旺斯南瓜和皱叶小提琴南瓜）南瓜皮粉（PPP）中的类胡萝卜素进行了表征。北海道品种的PPP显示出高水平的类胡萝卜素（2993.90μgβ-胡萝卜素当量/g）。它们主要由单酯化（9065.35μg玉米黄质二棕榈酸酯当量/g）和二酯化（1832.74μg玉米黄质二棕榈酸酯当量/g）叶黄素组成。它还显示出高抗氧化活性（ABTS 2036.02μg Trolox当量/g）。因此，它被用作功能性植物成分（4%）来制备鸡肉汉堡（100%、70%和50%鸡肉）。对强化鸡肉汉堡进行了物理化学、微生物、颜色和感官分析。含有70%鸡肉和4%PPP的产品获得了最高的总体可接受性评分（5.95±0.25）。结果证实，添加PPP可能是提高汉堡健康特性和可接受性的有效方法，尽管需要更大规模的评估者。
