ArticleFood chemistry: X2024
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Impact of Grape Seed Extract on Flavor and Functionality of Pea Protein Extrudates and Patties.Journal of food science · 2026Article
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Enhancing low-fat frankfurter texture and sensory properties with almond protein emulsion gels.Food chemistry: X · 2026Article
- Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings.Food science of animal resources · 2025Article
- Meat Quality Traits Using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
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.
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