Potato protein-based meat analogues fortified with upcycled fruit flours: functional, textural, and antioxidant insights

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.

Palavras-chave

Dietary fibers Emulsifying property Phenolic compounds Plant-based protein Textural properties

URI

http://hdl.handle.net/10400.14/58734

Editora

Elsevier Ltd.

DOI

10.1016/j.foodchem.2026.150251

Coleções

CBQF - Contribuições em Revistas Científicas / Contribution to Journals

Licença CC

cclicense-by

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