ArticleAntioxidants (Basel, Switzerland)2025
Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient.
Article in Antioxidants (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Definition of Meat Quality Across Different Cattle Breeds.Animals : an open access journal from MDPI · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
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.
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Registered trials
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