Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.

Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods

This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replace synthetic preservatives.From each by-product,phenolic extracts were obtained and characterized.All extracts demonstrated antioxidant and antibacterial properties,and the capacity to inhibitα-amylase.Chestnut shell extract stood out regarding antioxidant capacity,displaying values of 1128 and 972 mgT_(rolox•gextract)^(-1),for the assays with DPPH and ABTS,respectively.Ten yoghurts were produced(negative control,positive control with 0.1%of sorbic acid,two for each extract with 0.1%and 0.2%of extract,a mixture of extracts and a mixture of extracts with sorbic acid),and stored at 4℃.The incorporation of the extracts into the yoghurts maintained their physical-chemical properties and microbiological safety.The samples inhibited the growth of Escherichia coli and Staphylococcus aureus.Oxidative analysis proved that higher concentrations of extract had similar results to synthetic antioxidants.The results showed the viability to fortify yoghurts with the incorporation of by-product extracts,developing a value-added food.Furthermore,revealed the possibility of these extracts replacing synthetic preservatives and antioxidants.