Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger

Summary There is a universal increase from an animal‐based diet towards healthy plant‐based foods. Opuntia fruit pulp (OFP) as a pigment/hydrocolloid complex provides excellent functional properties. The aim of this study was the reformulation of the meat‐free burgers by using OFP (0.5, 1.5 and 2.5%) as a stabilised natural pigment and analysing techno‐functional characteristics of uncooked and cooked meat‐free burgers. The OFP was a rich source of polyphenols (35.3 ± 2.07 mgGAE/g) and carbohydrates (68.22 ± 0.5%). All uncooked treated burgers exhibited higher water‐holding capacity and redness as well as lower thiobarbituric acid reactive substance (TBARS) values. Results confirmed a higher cooking loss in the control sample (22.2 ± 0.63%) compared with the OFP‐treated burger at 1.5 and 2.5% content. Incorporation of OFP as a great source of natural pigments and phenolic components had considerably influenced cooking yield, moisture retention, juiciness and oxidative stability of meat‐free burgers. The lowest total colour difference value with resemble meat burger was observed in the treated burgers at the highest content of OFP. According to sensory evaluation, the overall acceptability of cooked burgers with 1.5% OFP was more satisfactory than other samples. Using this clean label ingredient provides a sustainable burger, which is beneficial to the public health, environment and animal welfare. Effect of Opuntia fruit pulp on water holding capacity and lipid oxidation and uncooked meat‐free burger.