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Cocoa shell powder (CSP) has a high nutritional value due to their fiber content and bio‐compounds, including polyphenols with high antioxidant activity. In this study, CSP (0%, 1.5%, and 3.0%) was incorporated into a meat burger and its effect on the properties of the raw and cooked hamburger was evaluated. The CSP significantly increased the cooked hamburger's fiber (0.13% to 0.93%–1.78%) and lipids (10.74% to 13.34%–13.42%) content; increased the hardness but with a better chewiness; a lower decrease in weight and volume loss was evidenced during cooking. CSP did not affect the shelf life of the raw burger compared with the control (8 days at 4°C). Neither did it affect the sensory traits of cooked burgers (5 days at 4°C). A slight reduction in Pseudomonas (0.4 Log CFU g‐1) was observed with a CPS increase (p < 0.05). In conclusion, CPS is a potential new ingredient for healthy meat burgers. Novelty Impact Statement: Incorporating an agro‐industrial by‐product such as cocoa shells in the formulation of hamburgers represents the possibility of fortifying with dietary fiber, polyphenols, and lipids (PUFA) found naturally in the cocoa shell. The process performed improves cooking properties and sensory properties without affecting shelf life. In addition, this technology can be incorporated into other processed meat products. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of roselle (Hibiscus sabdariffa L.) aqueous extracts addition on the chemical, physicochemical, and sensorial properties of frankfurter‐type sausages. For that, five formulations were prepared: the original mixture was used as control sample (CS). The other samples were formulated added roselle extract at 2% (RAE2), 4% (RAE4), 6% (RAE6), and 8% (RAE8). No differences were found in proximate composition between CS and samples added with roselle extracts. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 69.82 mg NaNO2/kg in RAE8. Compared with CS, reformulated samples showed similar emulsion stability, water activity, and fatty acid profile while lipid oxidation values progressively increased with the roselle extract addition (0.23 and 0.32 mg malonaldehyde/kg sample, for CS and RAE8, respectively). Regarding the sensory analysis of the frankfurters, CS and RAE4 samples scored significantly higher than other samples. Novelty impact statement: There are no studies, in the scientific literature, regarding the use of roselle aqueous extracts as potential functional ingredient in the development of healthier Frankfurt‐type sausages. The addition of roselle extract has a positive effect on frankfurter safety due to reducing de nitrite content. However, the addition of this extract produces significant changes that negatively affect physicochemical and sensory properties related to color and texture as well as the lipid oxidation. This extract, in the conditions analyzed, does not contribute anything positive, and therefore, it is not suitable to be used in the Frankfurt‐type sausage reformulation. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color, pH, cooking properties, and texture profile analysis), antioxidant capacity (DPPH, ABTS, and ORAC), and total phenols in beef patties using response surface methodology. Addition of roselle extract increased the antioxidant capacity and total phenols, but decreased pH, instrumental color, cooking yield, moisture retention, springiness, and cohesivity. The addition of potato peel increased b* value, hardness, cooking yield, and moisture retention but decreased springiness, and cohesivity (p <.05). The resulting optimal formula included 0.61% of roselle extract, 1.27% of potato peel flour, and 3.04% of beef fat. The use of these nontraditional ingredients to develop low‐fat beef patties, with antioxidant capacity and without loss of physicochemical quality, could provide an alternative for health‐conscious consumers. Practical applications: The increase in consumer awareness for health and disease prevention opens a new market to modified meat products with healthier ingredients. New meat products can be designed by improving their nutritional profile either by reducing fat content and/or adding new ingredients, such as roselle extract and potato peel. However, the challenge for the meat industry is not easy because this kind of product should maintain traditional quality and an accessible cost. The objective of this research was to assess the effects of roselle extract, potato peel flour, and beef fat on physicochemical and antioxidant properties using response surface methodology. Roselle extract decreased physicochemical characteristics but increased antioxidant properties while potato peel showed an opposite effect. The models developed in this study could be used by the food processor to optimize the quality characteristics of beef patties as a function of roselle extract, potato peel, and beef fat. [ABSTRACT FROM AUTHOR]

ABSTRACT The aim of this work was to determine the total phenol (TPC), total flavonoid (TFC), tannins contents (TCs) and antioxidant properties of pomegranate ( Punica granatum) peel powder coproduct (PPP) in view to its application in the food industry as ingredient. The antioxidant activity of the PPP was determined by means of four different antioxidant tests (2,2′-diphenyl-1-picrylhydrazyl, ferric reducing power, ferrous ion-chelating and thiobarbituric acid reactive substance) and the TPC, TFCs and TC were also determined. The PPP showed a content of TPC of 54.84 mg gallic acid equivalents/g sample; a TFC content of 42.36 mg rutin equivalent /g sample and a TC of 21.25 mg catechin equivalent/g sample. As regards the antioxidant properties, PPP has good antioxidant activity at all concentrations tested (0.2, 0.5, 1 and 10 g/L) and all methods used, but in general terms, this activity is lower than that shown by the positive control (butylated hydroxytoluene) used. PRACTICAL APPLICATIONS The pomegranate peel extracts could be suitable for applications on the food industry because they are an important source of phenolic, flavonoids and tannins compounds; indeed, the antioxidant properties of this extract could be very appreciated in a big number of food processing to avoid its spoilage during processing but also during storage period. Other important reason for their suitability is their natural origin, which consumers find comforting. [ABSTRACT FROM AUTHOR]