The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their effects on the fatty acid 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 to 70% and malondialdehyde values were reduced 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.

评估了奇亚籽和枸杞泥（2.5和/或5％）对脂肪酸谱，脂质过氧化，总酚和熟牛肉汉堡的抗氧化能力的影响。与对照汉堡相比，含有奇亚籽的样品中的多不饱和脂肪酸增加了一倍或两倍。用这两种成分配制的汉堡中，多酚和抗氧化剂的能力（ORAC，ABTS，DPPH）提高了70％，丙二醛值降低了50％。

体外消化后，还评估了多酚，抗氧化能力和脂质过氧化作用。观察到所有样品的多酚生物利用度和抗氧化能力均显着提高，但消化后丙二醛值也升高，尤其是在含有5％正大种子的样品中。

最后，对年轻人（18至30岁），成人（31至60岁）和老年人（> 60岁）进行享乐主义测试，汉堡的结果为所有群体所接受，并指定了其作为功能性汉堡的潜在应用。