Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.

ABSTRACT:

Background

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.

Results

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 reduce

SUBMITTER: Trovato R 

PROVIDER: S-EPMC12509047 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature