Trovato Roberta, Cattivelli Alice, Zannini Melissa, D'Ambra Katia, Minelli Giovanna, Conte Angela, Tagliazucchi Davide, Lo Fiego Domenico Pietro
Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy.
Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy.
J Sci Food Agric. 2025 Nov;105(14):7881-7889. doi: 10.1002/jsfa.70039. Epub 2025 Jul 10.
Lipid oxidation occurring during meat cooking and especially digestion has been recently linked with an increased risk of the onset of some chronic diseases. Incorporation of natural antioxidants directly in burger formulations is a novel and captivating approach to enhancing meat quality and repurposing food waste generated by the industry. This research aimed to assess the effect of including a hazelnut skin green extract in pork burgers on lipid oxidation during cooking and during in vitro gastro-intestinal digestion of burgers.
Hazelnut skin green extract was characterized by a high level of phenolic compounds (especially flavan-3-ols) that were still present in raw and cooked burgers after hazelnut skin addition. The presence of these compounds reduced the level of lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS) both after cooking and in vitro digestion. A significant decrease of 48.6% and 43.3% in lipid hydroperoxides was observed after gastric and intestinal digestion of pork burgers, respectively. Moreover, the inclusion of hazelnut skin green extract decreased by 72.7% the level of TBARS after cooking pork burgers. During in vitro digestion, hazelnut skin phenolic compounds were easily released from pork burgers making them potentially available for absorption.
The present study demonstrates that the inclusion of by-products such as hazelnut skin into pork burgers can help to minimize food waste and disposal costs and improve meat quality and human health by delaying lipid oxidation during cooking and digestion. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
肉类烹饪过程中尤其是消化过程中发生的脂质氧化，最近被认为与某些慢性病发病风险增加有关。将天然抗氧化剂直接添加到汉堡配方中，是一种提高肉质和重新利用该行业产生的食品废料的新颖且引人注目的方法。本研究旨在评估在猪肉汉堡中添加榛子皮绿色提取物对烹饪过程以及汉堡体外胃肠道消化过程中脂质氧化的影响。
榛子皮绿色提取物富含酚类化合物（尤其是黄烷 - 3 - 醇），在添加榛子皮后，生汉堡和熟汉堡中仍含有这些化合物。这些化合物的存在降低了烹饪后以及体外消化过程中脂质氢过氧化物和硫代巴比妥酸反应性物质（TBARS）的水平。猪肉汉堡经胃消化和肠消化后，脂质氢过氧化物分别显著降低了48.6%和43.3%。此外，添加榛子皮绿色提取物使猪肉汉堡烹饪后的TBARS水平降低了72.7%。在体外消化过程中，榛子皮中的酚类化合物很容易从猪肉汉堡中释放出来，使其有可能被吸收。
本研究表明，将榛子皮等副产品添加到猪肉汉堡中，有助于减少食物浪费和处理成本，并通过延缓烹饪和消化过程中的脂质氧化来改善肉质和人类健康。© 2025作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
