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Development of emulsion-filled calcium alginate gels for thermoresponsive release of flavor in plant-based meat analogs.
- Source :
-
Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140885. Date of Electronic Publication: 2024 Aug 14. - Publication Year :
- 2024
-
Abstract
- We developed emulsion-filled calcium alginate gels (EF-CAG) as a novel thermoresponsive carrier for plant-based meat analogs (PBMA), designed to mimic the cooking-induced flavor release of real meat. Optimized to maximize flavor release upon heating, EF-CAG demonstrated a thermoresponsive release of 51% with a notable size reduction. Initial release profiles varied between media; a burst release of 43% occurred in water within the first 5 min, while <1% was released in air. EF-CAG consistently increased flavor release in PBMA during cooking, without adversely affecting appearance or flavor stability, maintaining flavor retention at 4 °C for 10 days. The sensory evaluation confirmed that EF-CAG successfully masked the beef flavor before cooking and enhanced its release afterward. Our findings suggest that EF-CAG can be effectively used as a flavoring agent for PBMA, offering similar flavor attributes to real meat during cooking.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 461
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 39167952
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.140885