2022
DOI: 10.1111/ijfs.15657
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Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger

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… Show more

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Cited by 6 publications
(5 citation statements)
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“…Color changes over the storage were critical in determining the quality of food products (Jeong et al, 2015; Muhlisin et al, 2013; Shahiri Tabarestani et al, 2022; Wang, He, et al, 2022). According to Table 5, the storage duration had no significant effect ( p > 0.05) on the lightness ( L *) and yellowness ( b *) of the burger patty samples for both types of packaging methods.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Color changes over the storage were critical in determining the quality of food products (Jeong et al, 2015; Muhlisin et al, 2013; Shahiri Tabarestani et al, 2022; Wang, He, et al, 2022). According to Table 5, the storage duration had no significant effect ( p > 0.05) on the lightness ( L *) and yellowness ( b *) of the burger patty samples for both types of packaging methods.…”
Section: Resultsmentioning
confidence: 99%
“…Color changes over the storage were critical in determining the quality of food products (Jeong et al, 2015;Muhlisin et al, 2013;Shahiri Tabarestani et al, 2022;Wang, He, et al, 2022). According to The redness of meat products is often used as an estimation for meat freshness through observation and thus is valuable in the quality evaluation of plant-based meat products (Maqsood et al, 2016).…”
Section: Color Of Ppis:bmf Burger Patties Upon Storagementioning
confidence: 99%
“…During color measurement, the instrument fully covered each frozen meat patty and took measurements at six different positions on its surface. Cooking weight loss, shrinkage, and moisture retention were analyzed using the method described by Tabarestani et al [44]. The cooking process was performed in triplicate.…”
Section: Proximate Composition Color and Technological Characteristicsmentioning
confidence: 99%
“…Labelling can be a challenge for products containing new technologies, Novel Food notwithstanding, with regards to clean (Tabarestani et al ., 2022) or clear labelling dealing with fewer ingredients which consumers recognise and/or labels which promote health, natural or free from claims, respectively. Hybrid food products containing cultivated meat components may offer a cleaner label compared to plant‐based meat alternative products only, given that potential for less flavour masking or meat flavour components being required.…”
Section: Hybrid Productsmentioning
confidence: 99%