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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Autor*in:	Eva María Santos [verfasserIn] Jose A. Rodriguez [verfasserIn] Jose M. Lorenzo [verfasserIn] Alicia C. Mondragón [verfasserIn] Mirian Pateiro [verfasserIn] Evelin Gutiérrez [verfasserIn] Thania Alexandra Ferreira [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	pumpkin flowers foam-mat drying antioxidant capacity chicken patties edible flowers sensory analysis

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 15, p 2258
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:15, p 2258

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11152258

Katalog-ID:	DOAJ07911363X

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520			\|a 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.
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language	English
source	In Foods 11(2022), 15, p 2258 volume:11 year:2022 number:15, p 2258
sourceStr	In Foods 11(2022), 15, p 2258 volume:11 year:2022 number:15, p 2258
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	pumpkin flowers foam-mat drying antioxidant capacity chicken patties edible flowers sensory analysis Chemical technology
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container_title	Foods
authorswithroles_txt_mv	Eva María Santos @@aut@@ Jose A. Rodriguez @@aut@@ Jose M. Lorenzo @@aut@@ Alicia C. Mondragón @@aut@@ Mirian Pateiro @@aut@@ Evelin Gutiérrez @@aut@@ Thania Alexandra Ferreira @@aut@@
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callnumber-first	T - Technology
author	Eva María Santos
spellingShingle	Eva María Santos misc TP1-1185 misc pumpkin flowers misc foam-mat drying misc antioxidant capacity misc chicken patties misc edible flowers misc sensory analysis misc Chemical technology Antioxidant Effect of Pumpkin Flower (<i<Cucurbita maxima</i<) in Chicken Patties
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topic_title	TP1-1185 Antioxidant Effect of Pumpkin Flower (<i<Cucurbita maxima</i<) in Chicken Patties pumpkin flowers foam-mat drying antioxidant capacity chicken patties edible flowers sensory analysis
topic	misc TP1-1185 misc pumpkin flowers misc foam-mat drying misc antioxidant capacity misc chicken patties misc edible flowers misc sensory analysis misc Chemical technology
topic_unstemmed	misc TP1-1185 misc pumpkin flowers misc foam-mat drying misc antioxidant capacity misc chicken patties misc edible flowers misc sensory analysis misc Chemical technology
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title	Antioxidant Effect of Pumpkin Flower (<i<Cucurbita maxima</i<) in Chicken Patties
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title_full	Antioxidant Effect of Pumpkin Flower (<i<Cucurbita maxima</i<) in Chicken Patties
author_sort	Eva María Santos
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author_browse	Eva María Santos Jose A. Rodriguez Jose M. Lorenzo Alicia C. Mondragón Mirian Pateiro Evelin Gutiérrez Thania Alexandra Ferreira
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title_sort	antioxidant effect of pumpkin flower (<i<cucurbita maxima</i<) in chicken patties
callnumber	TP1-1185
title_auth	Antioxidant Effect of Pumpkin Flower (<i<Cucurbita maxima</i<) in Chicken Patties
abstract	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.
abstractGer	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.
abstract_unstemmed	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.
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container_issue	15, p 2258
title_short	Antioxidant Effect of Pumpkin Flower (<i<Cucurbita maxima</i<) in Chicken Patties
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author2	Jose A. Rodriguez Jose M. Lorenzo Alicia C. Mondragón Mirian Pateiro Evelin Gutiérrez Thania Alexandra Ferreira
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