Academic Journal
Potato protein-based meat analogues fortified with upcycled fruit flours: Functional, textural, and antioxidant insights.
| Τίτλος: | Potato protein-based meat analogues fortified with upcycled fruit flours: Functional, textural, and antioxidant insights. |
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| Συγγραφείς: | Pereira AR; Science Faculty of Porto University, Chemistry and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; LAQV-REQUIMTE, Chemistry, and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal., da Silva VT; Science Faculty of Porto University, Chemistry and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; LAQV-REQUIMTE, Chemistry, and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal., Torres D; Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823 Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Rua das Taipas, no. 135, 4050-600 Porto, Portugal; Laboratory for Integrative and Translational Research in Population Health (ITR), Porto, Portugal., Vilas-Boas AA; AgroGrIN Tech® - Rua Alfredo Allen 455, 4200-135, Porto, Portugal., Campos DA; AgroGrIN Tech® - Rua Alfredo Allen 455, 4200-135, Porto, Portugal; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal., Cruz I; Departamento de I&D, Primor Charcutaria - Prima, S.A., Av Santiago de Gavião 1142, 4760-003, Vila Nova de Famalicão, Portugal., Ferreira A; Departamento de I&D, Primor Charcutaria - Prima, S.A., Av Santiago de Gavião 1142, 4760-003, Vila Nova de Famalicão, Portugal., Mateus N; Science Faculty of Porto University, Chemistry and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; LAQV-REQUIMTE, Chemistry, and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal., de Freitas V; Science Faculty of Porto University, Chemistry and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; LAQV-REQUIMTE, Chemistry, and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal., Fernandes A; LAQV-REQUIMTE, Chemistry, and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal. Electronic address: ana.fernandes@fc.up.pt. |
| Πηγή: | Food chemistry [Food Chem] 2026 Sep 30; Vol. 524, pp. 150251. Date of Electronic Publication: 2026 Jun 30. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Antioxidants*/chemistry , Antioxidants*/analysis , Flour*/analysis , Fruit*/chemistry , Plant Proteins*/chemistry , Solanum tuberosum*/chemistry , Food, Fortified*/analysis, Phenols/analysis ; Meat Substitutes ; Animals |
| Περίληψη: | This study aims to evaluate potato protein (PP) as a substitute for egg white protein (EWP) in vegan formulations. Fruit flours, including orange peel, pineapple peel, and pineapple core, were incorporated to assess their effects on the techno-functional and textural properties, and on the antioxidant potential of plant-based products. Fruit flours improved the performance of PP-based emulsions. More negative zeta potential values and an increased emulsifying stability index were observed in flour-containing formulations. A significant increase in the hardness parameter of the PP-based formulations containing fruit flour was observed, correlated with the higher water-holding capacity. Although fruit flours increased the phenolic content, the enhancement of antioxidant activity was dependent on the fruit flour. Colorimetric analysis showed protein source- and flour-dependent effects, with lower CIELAB values in PP-based samples. Overall, this work highlights the potential of PP and fruit flours for developing functional and sustainable plant-based food products. (Copyright © 2026 The Authors. Published by Elsevier Ltd.. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Dietary fibers; Emulsifying property; Phenolic compounds; Plant-based protein; Textural properties |
| Substance Nomenclature: | 0 (Antioxidants) 0 (Plant Proteins) 0 (Phenols) |
| Entry Date(s): | Date Created: 20260704 Date Completed: 20260826 Latest Revision: 20260826 |
| Update Code: | 20260826 |
| DOI: | 10.1016/j.foodchem.2026.150251 |
| PMID: | 42401132 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.150251 |