Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Dec 24;13(1):71.
doi: 10.3390/foods13010071.

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

Klaudia Kołodziejczak  1 , Anna Onopiuk  1 , Arkadiusz Szpicer  1 , Andrzej Poltorak  1
Affiliations

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

Klaudia Kołodziejczak et al. Foods. .

Abstract

In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein. The possibility of using acai oil (AO), canola oil (CO) and olive oil (OO); propolis extract (P); buckwheat honey (H); and jalapeno pepper extract (JE) was investigated. The texture, colour and selected chemical parameters of plant-based burgers were analysed. Results showed that burgers from control group had the lowest hardness, while burgers with honey had the highest. The highest MUFA content was found in samples with olive oil. Samples with honey were characterised by the highest content of polyphenols, flavonoids and antioxidant capacity. The highest overall acceptability was observed in burgers from the JE-CO group. Therefore, it is possible to use selected ingredients with antioxidant activity in the recipe for a plant-based burger with high product acceptability.

Keywords: anti-inflammatory activity; antioxidant activity; flavonoids; meat substitutes; pea protein; polyphenolic compounds.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Hardness [N] of fried plant-based meat analogues. C—control group, H—honey group, P—propolis group, JE — jalapeno extract group, CO—canola oil, OO—olive oil, AO—acai oil; (A–C)—averages in columns with different letters show statistically significant differences between samples with the same antioxidant component, but different type of plant fat; (a–c)—averages in columns with different letters show statistically significant differences between samples with the same type of plant fat, but different antioxidant component; p ≤ 0.05.
Figure 2
Figure 2
Springiness [-] and cohesiveness [-] of fried plant-based meat analogues. C—control group, H—honey group, P—propolis group, JE—jalapeno extract group, CO—canola oil, OO—olive oil, AO—acai oil; (A–C)—averages in columns with different letters show statistically significant differences between samples with the same antioxidant component, but different type of plant fat; (a–c)—averages in columns with different letters show statistically significant differences between samples with the same type of plant fat, but different antioxidant component; p ≤ 0.05.
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Blanco-Gutiérrez I., Varela-Ortega C., Manners R. Evaluating animal-based foods and plant-based alternatives using multi-criteria and SWOT analyses. Int. J. Environ. Res. Public Health. 2020;17:7969. doi: 10.3390/ijerph17217969. - DOI - PMC - PubMed
    1. Guo Z., Teng F., Huang Z., Lv B., Lv X., Babich O., Jiang L. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs. Food Hydrocoll. 2020;105:105752. doi: 10.1016/j.foodhyd.2020.105752. - DOI
    1. Aiking H., de Boer J. The next protein transition. Trends Food Sci. Technol. 2020;105:515–522. doi: 10.1016/j.tifs.2018.07.008. - DOI
    1. Hadi J., Brightwell G. Safety of alternative proteins: Technological, environmental and regulatory aspects of cultured meat, plant-based meat, insect protein and single-cell protein. Foods. 2021;10:1226. doi: 10.3390/foods10061226. - DOI - PMC - PubMed
    1. De Angelis D., Kaleda A., Pasqualone A., Vaikma H., Tamm M., Tammik M.L., Summo C. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins. Foods. 2020;9:1754. doi: 10.3390/foods9121754. - DOI - PMC - PubMed

Grants and funding

The research reported in this manuscript has been financed by Polish Ministry of Science and Higher Education within funds of Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), for scientific research.

LinkOut - more resources