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%...
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| Veröffentlicht in: | International journal of food science & technology 2022-07, Vol.57 (7), p.3982-3989 |
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| container_title | International journal of food science & technology |
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| creator | Shahiri Tabarestani, Parisa Kashiri, Mahboobeh Maghsoudlou, Yahya Shahiri Tabarestani, Hoda Ghorbani, Mohammad |
| description | 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. |
| doi_str_mv | 10.1111/ijfs.15657 |
| format | Article |
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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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15657</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Animal welfare ; Carbohydrates ; Cooking ; Food plants ; Meat ; meat analogue ; Moisture effects ; natural colourant ; Opuntia ; Phenolic compounds ; Phenols ; Pigments ; Polyphenols ; Public health ; Pulp ; Sensory evaluation ; soy burger formulation ; Thiobarbituric acid ; vegetarian diet</subject><ispartof>International journal of food science & technology, 2022-07, Vol.57 (7), p.3982-3989</ispartof><rights>2022 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3017-cc4ffcac1210f15d0ef6efd23d4d440ca0ca402d390d699b86d485acf20334563</citedby><cites>FETCH-LOGICAL-c3017-cc4ffcac1210f15d0ef6efd23d4d440ca0ca402d390d699b86d485acf20334563</cites><orcidid>0000-0003-1340-8702 ; 0000-0001-5606-7544</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15657$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15657$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Shahiri Tabarestani, Parisa</creatorcontrib><creatorcontrib>Kashiri, Mahboobeh</creatorcontrib><creatorcontrib>Maghsoudlou, Yahya</creatorcontrib><creatorcontrib>Shahiri Tabarestani, Hoda</creatorcontrib><creatorcontrib>Ghorbani, Mohammad</creatorcontrib><title>Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger</title><title>International journal of food science & technology</title><description>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.</description><subject>Animal welfare</subject><subject>Carbohydrates</subject><subject>Cooking</subject><subject>Food plants</subject><subject>Meat</subject><subject>meat analogue</subject><subject>Moisture effects</subject><subject>natural colourant</subject><subject>Opuntia</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Pigments</subject><subject>Polyphenols</subject><subject>Public health</subject><subject>Pulp</subject><subject>Sensory evaluation</subject><subject>soy burger formulation</subject><subject>Thiobarbituric acid</subject><subject>vegetarian diet</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kM1Kw0AUhQdRsFY3PsGAOyF1_tsupbRaKXShrofpzJ06IU3iTIJ05yP4jD6JiXHt5cJdnO8eDgeha0omtJu7kPs0oVLJ6QkaUa5kxhSjp2hE5pJkUjB-ji5SygkhjE_FCOVL78E2uPJ4W7dlEwyu26LGJmGDbQGmxIXZQYFDuY_gApQdW-IG7FtZfX9--ba0TahKU-A6VjXEJkDq3Q5gml6PAHjXxj3ES3TmTZHg6u-O0etq-bJ4zDbbh_XifpNZTug0s1Z4b42ljBJPpSPgFXjHuBNOCGJNt4Iwx-fEqfl8N1NOzKSxnhHOhVR8jG4G3y7Qewup0XnVxi5h0kzNGFGSKdJRtwNlY5VSBK_rGA4mHjUluu9S913q3y47mA7wRyjg-A-p10-r5-HnB_wTecQ</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Shahiri Tabarestani, Parisa</creator><creator>Kashiri, Mahboobeh</creator><creator>Maghsoudlou, Yahya</creator><creator>Shahiri Tabarestani, Hoda</creator><creator>Ghorbani, Mohammad</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-1340-8702</orcidid><orcidid>https://orcid.org/0000-0001-5606-7544</orcidid></search><sort><creationdate>202207</creationdate><title>Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger</title><author>Shahiri Tabarestani, Parisa ; Kashiri, Mahboobeh ; Maghsoudlou, Yahya ; Shahiri Tabarestani, Hoda ; Ghorbani, Mohammad</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3017-cc4ffcac1210f15d0ef6efd23d4d440ca0ca402d390d699b86d485acf20334563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animal welfare</topic><topic>Carbohydrates</topic><topic>Cooking</topic><topic>Food plants</topic><topic>Meat</topic><topic>meat analogue</topic><topic>Moisture effects</topic><topic>natural colourant</topic><topic>Opuntia</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Pigments</topic><topic>Polyphenols</topic><topic>Public health</topic><topic>Pulp</topic><topic>Sensory evaluation</topic><topic>soy burger formulation</topic><topic>Thiobarbituric acid</topic><topic>vegetarian diet</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shahiri Tabarestani, Parisa</creatorcontrib><creatorcontrib>Kashiri, Mahboobeh</creatorcontrib><creatorcontrib>Maghsoudlou, Yahya</creatorcontrib><creatorcontrib>Shahiri Tabarestani, Hoda</creatorcontrib><creatorcontrib>Ghorbani, Mohammad</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shahiri Tabarestani, Parisa</au><au>Kashiri, Mahboobeh</au><au>Maghsoudlou, Yahya</au><au>Shahiri Tabarestani, Hoda</au><au>Ghorbani, Mohammad</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-07</date><risdate>2022</risdate><volume>57</volume><issue>7</issue><spage>3982</spage><epage>3989</epage><pages>3982-3989</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15657</doi><tpages>3989</tpages><orcidid>https://orcid.org/0000-0003-1340-8702</orcidid><orcidid>https://orcid.org/0000-0001-5606-7544</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2022-07, Vol.57 (7), p.3982-3989 |
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| language | eng |
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| source | Access via Oxford University Press (Open Access Collection); Access via Wiley Online Library |
| subjects | Animal welfare Carbohydrates Cooking Food plants Meat meat analogue Moisture effects natural colourant Opuntia Phenolic compounds Phenols Pigments Polyphenols Public health Pulp Sensory evaluation soy burger formulation Thiobarbituric acid vegetarian diet |
| title | Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger |
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