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 ± 0.5%). 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.

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

“…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.…”

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

“…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.…”

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

“…This study showed that the unique profile of flavanols from the fruits of the cactus Opuntia ficus-indica could serve as a biochemical marker for evaluating the authenticity of products derived from whole palm fruits or fruit peel. Another possible application was reported in the study by Tabarestani et al [ 121 ], in which they used the pulp of Opuntia as a clean label ingredient in developing a meat-free burger. The incorporation of this ingredient as a great source of phenolic components considerably influenced the cooking yield, moisture retention, juiciness, and oxidative stability of meatless burgers; in addition, the use of this ingredient could provide a sustainable burger that is beneficial to public health, the environment, and animal welfare.…”