Academic Journal
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts
| Title: | Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts |
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| Authors: | Jong Hyeon Han, Dong Hyun Keum, Vahinika Kothuri, Yea-Ji Kim, Hyuk Cheol Kwon, Do Hyun Kim, Hyun Su Jung, Sung Gu Han |
| Source: | Food Chemistry: X, Vol 24, Iss , Pp 101807- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Plant-based patty, Green tea extract, Tannin, L-theanine, Texture, Umami, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524006953; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101807 |
| Access URL: | https://doaj.org/article/3f28e602943b433bac79e3f07da1b5d5 |
| Accession Number: | edsdoj.3f28e602943b433bac79e3f07da1b5d5 |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101807 |
| Published in: | Food Chemistry: X |
| Language: | English |