Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

Abstract

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.

Valorization of faba bean (Vicia faba) by-products

“…Due to the high TPC, husks of faba beans have high antioxidant properties. In experiments with enriched burger patties, results showed that faba bean husks improved cooking properties, delayed lipid and protein oxidation, prevented colour changes, and decreased the microbiological load of burger patties [147].…”

Effect of Bentazon and Different Lipid-Inhibitor Herbicides on Weed Control and Yield of Faba Bean (Vicia faba L.) in Upper Egypt

“…Faba bean, also known as fava bean or broad bean (Vicia faba L., Fam. Fabaceae), is an economically important legume crop worldwide (Elsebaie et al, 2022). It is among the healthiest staple foods in the Egyptian diet that provide the majority of necessary macronutrients (such as proteins, fiber, and carbohydrates) and main vitamins and minerals (El-Metwally et al, 2017).…”

“…needs, so Egypt resorts to importing seeds of faba bean from other countries mostly from Australia, France and the United Kingdom (Attia et al, 2019). To date, Egypt remains the biggest importer of faba bean crop in the world as it imports more than 50% of the total import volume in the world (Attia et al, 2019;Elsebaie et al, 2022).…”

Diversity of harmful and beneficial insects on Faba bean, Vicia faba L. (Fabales: Fabaceae) crop in Assiut Governorate, Northern Upper Egypt

“…Faba bean, Vicia faba L. (Family: Fabaceae) is one of the oldest economic legume crops globally (Elsebaie et al 2022) which is believed to be originated in the Near East (Merga et al 2019). Worldwide, the most producing countries of this crop are China, Ethiopia, France, Egypt, and Australia (Abdelhaleim et al 2022).…”

“…Under global warming and climatic change, V. faba is probably one of the bestperforming crops as its better ability to grow under all different climatic conditions as well as its high adaptability to a variety of soil environments (Singh et al 2013). Unfortunately, Egypt has ranked as the top importer of this vital crop in the world till now, importing more than 50% out of the total import volume every year (Elsebaie et al 2022) from other producer countries such as Australia, France and the United Kingdom. In spite of Egypt's self-su ciency of this crop was determined to be 115% in the 1970s, then this percentage dramatically decreased since the 1980s, until registering 26.9% in 2020 (FAOSTAT 2020).…”