{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T09:20:51Z","timestamp":1788340851738,"version":"build-2803163510"},"reference-count":63,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,16]],"date-time":"2023-03-16T00:00:00Z","timestamp":1678924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Bio Based Industries Joint Undertaking under the European Union\u2019s Horizon 2020 research and innovation program","award":["790157"],"award-info":[{"award-number":["790157"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 \u00b0C for 14 days and after cooking were assessed. The dGCB extract obtained by means of supercritical water extraction was analyzed for its polyphenol profile, total phenolic content, radical scavenging, and ferric-reducing antioxidant activities (DPPH and FRAP), Fe2+-chelating capacity, and total iron. The most abundant polyphenol component observed in the dGCB extract was chlorogenic acid, and the alkaloid caffeine was also present. This extract showed antioxidant properties. Thereafter, five formulations of pork meat burgers with added NaCl (1%) were prepared; one without the antioxidant (negative control, C) and one with the use of a synthetic antioxidant (0.05% ascorbic acid = positive control, A), while the other three were supplemented with a different amount of dGCB extract (P15 = 0.15%; P30 = 0.30%; P60 = 0.60%). The addition of dGCB extract increased the antioxidant activity of the raw and cooked burgers and reduced the lipid oxidation of the cooked burgers (0.47, 0.21, and 0.20 vs. 1.28 and 0.55 mg MDA eq.\/Kg, for P15, P30, and P60 vs. C and A, respectively). No negative effects were observed on the meat\u2019s color parameters and its stability during refrigerated storage and after cooking, nor on sensory attributes (color and aroma) for the lowest concentration of coffee extract. The results obtained indicate that 0.15% dGCB extract is a promising alternative to commercial synthetic antioxidants to improve the quality of refrigerated pork burgers.<\/jats:p>","DOI":"10.3390\/foods12061264","type":"journal-article","created":{"date-parts":[[2023,3,17]],"date-time":"2023-03-17T02:29:59Z","timestamp":1679020199000},"page":"1264","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8130-3729","authenticated-orcid":false,"given":"Monica","family":"Bergamaschi","sequence":"first","affiliation":[{"name":"Dipartimento Carni, Stazione Sperimentale per l\u2019Industria delle Conserve Alimentari, Viale Tanara 31\/A, 43121 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nicoletta","family":"Simoncini","sequence":"additional","affiliation":[{"name":"Dipartimento Carni, Stazione Sperimentale per l\u2019Industria delle Conserve Alimentari, Viale Tanara 31\/A, 43121 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vincenzo Maria","family":"Spezzano","sequence":"additional","affiliation":[{"name":"Dipartimento Carni, Stazione Sperimentale per l\u2019Industria delle Conserve Alimentari, Viale Tanara 31\/A, 43121 Parma, Italy"},{"name":"Dipartimento di Scienze degli Alimenti e del Farmaco, Universit\u00e0 degli Studi di Parma, Parco delle Scienze 27\/A, 43124 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5428-4369","authenticated-orcid":false,"given":"Maura","family":"Ferri","sequence":"additional","affiliation":[{"name":"Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum\u2014University of Bologna, Via Irnerio 42, 40126 Bologna, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3541-4030","authenticated-orcid":false,"given":"Annalisa","family":"Tassoni","sequence":"additional","affiliation":[{"name":"Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum\u2014University of Bologna, Via Irnerio 42, 40126 Bologna, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109341","DOI":"10.1016\/j.foodres.2020.109341","article-title":"Meat consumption: Which are the current global risks? 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