ArticleAntioxidants (Basel, Switzerland)2021
Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Tannin Rich-Extracts: Natural Solutions for Preserving the Physicochemical, Oxidative, and Microbiological Quality of Beef Patties During Cold Storage.Antioxidants (Basel, Switzerland) · 2026Article
- Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties.Journal of food science · 2026Article
- Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham.Antioxidants (Basel, Switzerland) · 2025Article
- Green synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat.Scientific reports · 2025Article
- Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.Food technology and biotechnology · 2024Article
- Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage.Antioxidants (Basel, Switzerland) · 2024Article
- Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties.Antioxidants (Basel, Switzerland) · 2024Article
- Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention.Foods (Basel, Switzerland) · 2024Article
- Article
- Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water.Foods (Basel, Switzerland) · 2024Article
- Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto.Antioxidants (Basel, Switzerland) · 2024Article
- A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion.Current research in food science · 2023Article
- Effects ofAntioxidants (Basel, Switzerland) · 2022Article
- Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
9 authors.
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Abstract
This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.
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