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

2026-09-30Artigo de investigação Acesso aberto
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dc.contributor.authorPereira, Ana Rita
dc.contributor.authorSilva, Vasco Trincão da
dc.contributor.authorTorres, Duarte
dc.contributor.authorVilas-Boas, Ana A.
dc.contributor.authorCampos, Débora A.
dc.contributor.authorCruz, Inês
dc.contributor.authorFerreira, Adriana
dc.contributor.authorMateus, Nuno
dc.contributor.authorFreitas, Victor de
dc.contributor.authorFernandes, Ana
dc.date.accessioned2026-07-16T15:32:42Z
dc.date.available2026-07-16T15:32:42Z
dc.date.issued2026-09-30
dc.description.abstractThis 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.eng
dc.identifier.doi10.1016/j.foodchem.2026.150251
dc.identifier.eid105043571520
dc.identifier.otherac20a9e7-d860-466b-a094-0e9c6e7d6192
dc.identifier.pmid42401132
dc.identifier.urihttp://hdl.handle.net/10400.14/58734
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier Ltd.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectDietary fiberseng
dc.subjectEmulsifying propertyeng
dc.subjectPhenolic compoundseng
dc.subjectPlant-based proteineng
dc.subjectTextural propertieseng
dc.titlePotato protein-based meat analogues fortified with upcycled fruit flours: functional, textural, and antioxidant insights
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.volume524
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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