Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient

Trujillo-Mayol, Igor; Sobral, M. Madalena C.; Viegas, Olga; Cunha, Sara C.; Alarcón‐Enos, Julio; Pinho, Olı́via; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.foodres.2021.110434

Cited by 34 publications

(24 citation statements)

References 59 publications

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“…Synthetic antioxidants have long been used, but recently a shift to antioxidants of natural origins has been found to be an acceptable strategy to alleviate this problem (Carocho et al, 2014) due to the rising demand for a clean label on processed food products. There have been numerous reports of uses of phenolic extracts from natural sources such as avocado peel extract in beef and soy‐burgers, plum juice concentrate in hams, pomegranate rind powder in cooked chicken patties, and so on (Trujillo‐Mayol et al, 2021). The SPC made from our process naturally contains a significantly high level of polyphenols and therefore may allow for an exclusion of any extraneously added antioxidant, thereby having one less ingredient to label on the package.…”

Section: Resultsmentioning

confidence: 99%

Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Agrawal

Miller

Stein

et al. 2022

J Americ Oil Chem Soc

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There is a need to effectively concentrate soy protein from defatted soy flour (DSF) while simultaneously valorizing the carbohydrate-rich byproduct, which would otherwise be a waste. This study aims to evaluate a process developed to produce soy protein concentrates (SPC) by substantially hydrolyzing carbohydrates from DSF with the help of enzymes into water-soluble saccharides and monomeric sugars, which were simultaneously utilized by Saccharomyces cerevisiae for fermentation into ethanol. The enzyme mixture consisted of cellulase, pectinase, and α-galactosidase blend. The effect of process time on SPC, overall protein recovery, carbohydrate hydrolysis, yeast growth, ethanol concentration, and total polyphenol concentration (TPC) of SPC and hydrolysate was evaluated. Control and enzymes-only (EO) systems were maintained in conjunction with the enzymes + yeast (EY) system to individually assess the impact of isoelectric precipitation of soy proteins and enzymatic hydrolysis of carbohydrates without yeasts. After 12.25 h of EY process, 100 g of dry DSF produced 68.45 g dry SPC containing 72:23 AE 0:25% protein and 384 ml hydrolysate containing 9:76 AE 0:05 mg/ml ethanol. Flatulence-causing raffinose-series-oligosaccharides (RSOs) were completely hydrolyzed. Soluble carbohydrates in the EY treatment were consistently lower than in the control and EO treatment. TPC of SPC prepared by EY treatment increased by 2.5 times compared to the control. Thus, this novel process successfully produced a high-protein SPC with hydrolyzed RSOs, lower insoluble carbohydrates, high TPC, and a coproduct ethanol.

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Section: Resultsmentioning

confidence: 99%

Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Agrawal

Miller

Stein

et al. 2022

J Americ Oil Chem Soc

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“…Sodium is widely used in processed foods as a preservative, favoring the bonds between water and protein and improving food taste . Avocado peel extract was proposed to inhibit proteins and lipid deterioration during cooking and storing beef and soy-based burgers instead of the commonly used sodium ascorbate . This kind of strategy is an interesting alternative to preserve the food, avoiding the harmful action of a high amount of sodium.…”

Section: Resultsmentioning

confidence: 99%

Animal and Vegetable Protein Burgers: Bromatological Analysis, Mineral Composition, and Bioaccessibility Evaluation

Higuera

Santos

Oliveira

et al. 2021

ACS Food Sci. Technol.

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Vegetable protein-based burgers consumption is becoming more popular among customers looking for healthy and low-calorie foods. An analytical procedure was proposed to evaluate the bromatological parameters, mineral composition, and bioaccessibility of macro and micro minerals in raw and cooked vegetable and animal protein burgers. The contribution to Recommended Dietary Allowances (RDA) was also estimated. The trueness of mass fractions quantification using certified reference material (CRM) and reference material (RM) of bovine liver were 86–112 and 77–104%, respectively. The mass balance of the bioaccessibility test, based on an in vitro simulation employing stomach and intestinal solutions, varied between 80 and 119%. Animal protein burgers presented higher protein and fat content and a higher Fe, K, P, and Zn mass fraction than the evaluated vegetable burgers. Industrialized burgers showed a high amount of Na, which can cause a public health problem. Bioaccessibility results indicated that vegetable-based burgers contribute to the ingestion of Fe, Mg, Mn, Mo, and P, while the animal-based protein burger contributes mainly with Fe, Mo, P, and Zn. The experiment emphasized the need to provide nutritional information to allow the consumer to make a rational decision on the basis of the dietary facts of these products.

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“…The lipid oxidation of meat‐free burgers significantly decreased by increasing OFP content from 0.5% to 2.5% ( P < 0.05). These results were consistent with previous studies that observed the oxidation stability of soy‐based burger (Trujillo‐Mayol et al ., 2021) and soy protein‐based emulsion (Djuardi et al ., 2020) improved in the presence of polyphenols.…”

Section: Effect Of Ofp On Properties Of Uncooked Meat‐free Burgermentioning

confidence: 99%

“…Cooking loss value of the control burger was 22.2 ± 0.63%. This value was obviously lower than the observed value in beef burgers (Soltanizadeh & Ghiasi‐Esfahani, 2015; Trujillo‐Mayol et al ., 2021). As can be seen in Table 2, there is nonsignificant difference in cooking loss between the control burger and the treated sample with 0.5% OFP.…”

Section: Evaluation Of Cooked Meat‐free Burgersmentioning

confidence: 99%

“…As can be seen in Table 2, there is nonsignificant difference in cooking loss between the control burger and the treated sample with 0.5% OFP. This result was in good agreement with previous studies based on the incorporation of avocado peel extract in soy‐based burger up to 1.5 (Trujillo‐Mayol et al ., 2021). Even though, a significant reduction in cooking loss value was observed by increasing the OFP content (2.5%) in meat‐free burgers ( P < 0.05).…”

Section: Evaluation Of Cooked Meat‐free Burgersmentioning

confidence: 99%

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Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger

Tabarestani

Kashiri

Maghsoudlou

et al. 2022

Int J of Food Sci Tech

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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.

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Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient

Cited by 34 publications

References 59 publications

Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Animal and Vegetable Protein Burgers: Bromatological Analysis, Mineral Composition, and Bioaccessibility Evaluation

Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger

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