https://doi.org/10.17113/ftb.63.01.25.8629

article in press

Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Features and Sensory Preference of Soy-Based Burgers

Thy Quynh Bao Nguyen^1,2, Nguyen Hoang Khoa Nguyen^1,2, Nhu Bich Ma^2,3, Linh Tran Khanh Vu⁴ and Ngoc Lieu Le^1,2*

¹Department of Food Technology, International University, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

²Vietnam National University, Ho Chi Minh City, Vietnam

³Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet, District 10, Ho Chi Minh City, Vietnam

⁴Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 5 March 2024

Accepted: 3 February 2025

Keywords:

shelf-life; TBARS; phenolic; peroxide; carbonyl; hedonic

Summary:

Research background. Despite being a substantial and expanding market segment, there remain challenges concerning the shelf-life of plant-based meat alternatives when synthetic preservatives are not utilized. Consequently, it is necessary to investigate the integration of natural extracts into these products to extend their shelf-life.

Experimental approach. The dried mangosteen peel extract powder was characterized for its total phenolic content and flavonoid content and antioxidant capacity. The fresh soy-based burgers were then formulated to six treatments including control (no antioxidant added), 10 mg butylated hydroxytoluene (BHT, a synthetic antioxidant), 10 mg, 7.5 mg, 5 mg and 2.5 mg dried extract and assessed for their proximate composition, physicochemical characteristics, protein and lipid oxidation, texture profile and sensory parameters over 10 days of storage.

Results and conclusions. The addition of the extract reduced the moisture content and cooking loss. In addition, the burgers with the extract (5–10 mg/100 g) had remarkably lower values of peroxides, thiobarbituric acid reactive substances and carbonyls, indicating their higher stability against lipid and protein oxidation. These effects of the extract were revealed to be better than those of BHT. In addition, extract-added burgers possessed improved texture in terms of springiness, chewiness and cohesiveness, resulting to higher texture scores. All treatments were accepted by consumers with the average score of approximate 7 over 9 points. Therefore, the extract from mangosteen peels could be used as an excellent natural antioxidant substitution for synthetic ones currently used in food preservation.

Novelty and scientific contribution. The study fulfils a need for the growing plant-based meat alternatives with an extended shelf-life of a healthier version by incorporation of natural antioxidant extract from mangosteen peels to replace synthetic butylated hydroxytoluene. In addition, the study also provides the evaluation of product quality throughout storage, presenting insights that could drive innovation in the use of natural preservatives within the food industry.