Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Theadditionofchiaseedsandgojipuree(2.5and/or5%)wasevaluatedintermsoftheireffectsonthefattyacid profile, lipid peroxidation, total phenols and antioxidant capacity of cooked beef burgers. In comparison to control burgers, polyunsaturated fatty acids doubled or tripled in samples containing chia seeds; polyphenols and antioxidant capacities(ORAC, ABTS, DPPH)increased up to70%and malondialdehyde values werereduced up to 50% in burgers formulated with both ingredients. Polyphenols, antioxidant capacity and lipid peroxidation were also assessed after in vitro digestion. A marked increase of polyphenol bioaccessibility and antioxidant capacity was observed for all samples, but also malondialdehyde values were increased after digestion, especially in samples containing 5% chia seeds. Finally, hedonistic tests were conducted on young (18–30 years), adult (31–60 years) and elderly (>60 years) subjects and the burgers resulted acceptable by all groups, appointing to their potential application as functional burgers.