This review aims to evaluate recent studies on plant-based meat analogs enriched with bioactive compounds from agro-industrial by-products, highlighting their sources, functional properties, potential effects on chemical, technological and sensory characteristics. Components such as polyphenols, curcuminoids, and carotenoids contribute to health benefits due to their antioxidants’ capacity. These compounds can also interact with proteins, influencing texture and the structural properties of the food matrix. Such interactions may affect the release of bioactive compounds during gastrointestinal digestion and consequently their bioavailability in the human body. Incorporating plant-based sources rich in bioactive compounds into meat analogs markedly enhances their antioxidant capacity and functional properties. Nevertheless, certain technological challenges persist, particularly concerning the thermal stability of these compounds, which can degrade during processing.
das Mercês Ziane da Conceição, Natalia Maldaner Salvadori, P. Campagnol et al.· Current Food Science and Tec...· 0 citations
This study aimed to develop and evaluate the chemical, technological, and sensory qualities of teff flour cookies with green banana derivatives. Analyses included physical and chemical parameters such as height, weight, firmness, proximate composition, and fiber content, as well as a sensory evaluation with 60 participants, 30 of whom were celiac and 30 of whom were not. The results showed that, in terms of chemical parameters, T4 (75% teff flour) and T5 (100% teff flour) stood out for protein content. In terms of physical parameters, there was no statistically significant difference (
p
> 0.05) in weight, apparent volume, or specific volume. T5 was considered to have the highest firmness, while T2 and T3 (25% and 50% teff flour, respectively) showed the highest fracturability. In the sensory analysis, T4 was considered the best cookie by non-celiac assessors, and T3 and T4 were considered the best cookies by celiac assessors. This study is the first to take this approach. Cookies made with teff flour and green banana derivatives were considered promising in terms of nutrition and sensory attributes and are a good new option for gluten-free products.
Sabrina Evangelista, das Mercês Ziane da Conceição, Natalia Maldaner Salvadori et al.· Journal of food science and...· 0 citations
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