Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers

Document Type : Full Research Paper

Authors

• Parisa Shahiri Tabrestani
• Mahboobeh Kashiri
• Yahya Maghsoudlou
• Hoda Shahiri Tabarestani
• Mohammad Ghorbani

Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

https://doi.org/10.22067/ifstrj.2022.71095.1066

Abstract

Introduction                                                           
There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns. Burger analogs are plant-based products that are designed to mimic the taste, texture, and appearance of meat burgers. They are typically made from a combination of plant-based ingredients such as textured vegetable protein, legumes, grains, and vegetables. The goal of burger analogs is to provide a meat-like experience without using animal-based products.These formulations aim to provide a healthier and sustainable alternative to conventional meat products. The organoleptic properties of burger analogs, including texture, taste, and aroma, are crucial for their acceptance by consumers.
Prickly pear (Opuntia stricta) is a fruit from the Cactaceae family that contains various beneficial components, including natural pigments, proteins, fibers, and polysaccharides. Pectic polysaccharides and arabinogalactans are two types of polysaccharides found in prickly pear that have thickening properties and can improve the texture of food products. Moreover, Prickly pear is a nutritious and functional fruit that can provide various benefits when incorporated into the diet or used as an ingredient in food products. To date, no health benefit analog burgers incorporating Opuntia fruit have been developed.This study investigated the effects of adding Prickly pear pulp powder at levels of 0.5-2.5% on the physicochemical, sensory, and textural properties of analog burgers.
Materials and Methods
Analog burgers were formulated according to Iranian national standards using common ingredients (texturized soy protein, water, canola oil, garlic, dehydrated onion, soy sauce, and guar gum) as a control sample. Mature prickly pear fruits (Opuntia stricta) were collected from west of Mazandaran province in February. The  fruits were washed, peeled, and dried in a forced oven dryer at a temperature of 45 °C. The dried samples were then ground into a powder and stored at 4 °C until further physico-chemical parameters of the  including moisture, pH, ash, protein, lipid, color and total phenolic content. For developing new formulation of analog burgers, the roasted flour was substituted with prickly pear pulp powder at 0.5%, 1.5%, and 2.5% of the base recipe. The average moisture, ash, fat, carbohydrate content, pH, holding capacity, and color of each raw packed burger were measured. The hardness, springiness, cohesiveness, and chewiness of cooked analog burgers were evaluated using a texturometer instrument. Sensory analysis was performed by 10 panelists who judged discrimination scales of color, odor, taste, and texture characteristics. Analysis and sample treatments were repeated at least three times. Statistical analysis was performed using SPSS (version 19.0), and data were expressed as means ± standard deviation (SD).
Results and Discussion
The lowest and highest cooking losses were observed in analog burgers with 2.5% pulp powder (21.03 ±0.47%) and the control (22.2 ± 0.63%), respectively. However, moisture retention and juiciness did not show significant differences (p > 0.05) between analog burgers with prickly pear pulp powder and the control. The results indicated that increasing prickly pear pulp powder levels significantly decreased the redness (+a*) parameter and yellowness (+b*) of raw analog burgers. Moreover, a reduction in cooking loss and shrinkage were observed for cooked soy burger samples using prickly pear pulp powder. However, cooked analog burgers with added prickly pear pulp powder showed significantly higher juiciness. The elasticity of the produced analog burgers significantly decreased with an increasing percentage of pulp powder (p <0.05).
Conclusion
The incorporation of prickly pear pulp powder in analog burger formulation resulted in a significant decrease in cooking loss and shrinkage of the cooked burgers, while not significantly affecting moisture retention and juiciness. An increase in prickly pear pulp powder levels in analog burger formulation led to a significant decrease in the redness and yellowness of the raw analog burgers, as well as a decrease in their elasticity. Based on the sensory evaluation and consumers' overall tendency to consume burgers, it is recommended to use 1.5% prickly pear pulp powder in analog burger formulation.

Keywords

• Meat analog products
• Meat alternatives
• Plant-based burger
• Prickly pear

Main Subjects

• Food Technology

References

1. Adeniyi, P., Obatolu, V.A., & Kehinde, H.A. (2018). Comparative evaluation of the nutritional, physical and sensory properties of beef, chicken and soy burgers. Agriculture and Food Science Research 5(2): 57-63.
2. Aleson-Carbonll, L., Fernandes-Lopez, J., Perez-Alvarez, J.A., & Kuri, V. (2005). Characreristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science & Emerging Technologies 6: 247-255.
3. Ali, H.A., Mansour, E.H., ElBedawey, A.E-F., & Osheba, A.S. (2017). Evaluation of tilapia fish burgers as effected by different replacement levels of mashed pumpkin or mashed potato. Journal of the Saudi Society of Agricultural Sciences. http://doi.org/10.1016/j.jssas.2017.01.003.
4. Asgar, M.A., Fazilah, A., Huda, N., Bhat, R., & Karim, A. (2010). Nonmeat protein alternative as meat extender and meat analogs. Comprehensive Reviews in Food Science and Safety 9: 51-521.
5. Association of Official Analitical Chemists. (2006). 18^th end AOAC Washington DC.
6. Barba, F., Putnik, P., Kovacevic, D., Poojary, M., Roohinejad, Sh., Lorenzo, J., & Koubba, M. (2017). Impact of conventional and non-conventional processing on prickiy pear and their derived products: from preservation of beverages to valorization of by-products. Trends in Food Science & Technology 67: 260-270.
7. Bassati, A., & Hosseini, S.E. (2018). The effect of adding xanthan and carboxy methyl cellulose on cooking and sensory characteristics of soya burger. Journal of Food Biosciences and Technology 8(1): 59-64.
8. Beth Small, P. (2007). Development of soy-blueberry burger and the changes in anthocyanins and phenolics during storage and broiling. M.Sc. Theses, University of Maine.
9. Bohrer, B.M. (2019). An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness. https://doi.org/10.1016/j.fshw.2019.11.006.
10. Castellar, R., Obon, J.M., Alacid, M., & Fernandes-Lopez, J.A. (2003). Color properties and stability betacyanins from Opuntia fruits. Journal of Agricultural and Food Chemisrty 51: 2772-2776.
11. Cengiz, E., & Gokoglu, N. (2005). Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chemistry 91: 443-447.
12. Devine, D. 2002. Soya and health- clinical evidence, dietetic applications. British Nutrition Foundation 27: 195-198.
13. Diaz Sanchez, F., Santos Lopez, E.M., Filardo Kerstupp, S., Villagomez, R., & Scheinvar, L. (2006). Colorant extraction from red prickly pear (Opuntia lasiacantha) for food application. Electronic Journal of Enviromental Agricultural and Food Chemistry 5(2): 1330-1337.
14. Do Prado, M.E.A., Queiroz, V.A.V., Correia, V.T.V., Neves, E.O., Roncheti, E.F.S., Goncalves, A.C.A., Menezes, C.B., & Oliveira, F.C.E. (2018). Physicochemical and sensorial characteristics of beef burgers with added tannin-free whole sorghum fiours isolated soy protein replacer. Meat Science https://doi.org/10.1016/j.meatsci.2018.12.006.
15. El-Samahy, S.K., Youssef, K.M., & Moussa-Ayoub, T.E. (2009). Producing ice cream with concentrated cactus pear pulp: A preliminary study. Journal of PACD 11: 1-12.
16. Ennouri, M., Evelyne, B., Laurence, M., & Hamadi, A. (2005). Fatty acid composition and rheological behavior of prickly pear seed oils. Food Chemistry 93: 431-437.
17. Felker, P., Stintzing, F.C., Mussig, E., Leitenberger, M., Carle, R., Vogt, T., & Bunch, R. (2008). Colour inheritance in cactus pear (Opuntia ficus-indica) fruits. Annals of Applied Biology 307-318.
18. Hassan, Sh. (2013). Soybean, nutrition and health. Intech open. 453-473.
19. Kharrat, N., Salem, H., & Mrabet, A. (2018). Synergistics effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami. International Journal of Biological Macromolecules 111: 561-568.
20. Kumar, P., Chatli, M.K., Mehta, N., Singh, P., Malav, O.P., & Verma, A.K. (2017). Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science Technology 57: 923-932.
21. Ledesma, E., Rendueles, M., & Diaz, M. (2015). Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and Prevention. Food Control. https://doi.org/10.1016/j.foodcont.2015.07.016.
22. Majdoub, H., Roudesli, S., & Deratani, A. (2001). Polysaccharides from prickly pear peal and nopals of Opuntia ficus-indica: extraction, characterization and polyelectrolyte behavior. Polymer International 50: 552-560.
23. Nemzer, B., Pietrzkowski, Z., Sporna, A., Stalica, P., Thresher, W., Michalowski, T., & Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris) dried extracts. Food Chemistry 127: 42-53.
24. Nunes, A.N., Saldanha do carmo, C., & Duarte, C. (2015). Production of natural red pigment derived from opuntia spp. using a novel high pressure CO₂ assisted-process. Royal Society of Chemistry 5: 83106-83114.
25. Obon, J.M., Castellar, M.R., Alasid, M., & Fernandes-Lopez, J.A. (2009). Production of red purple food colorant from opuntia stricta fruits by spray drying and its application in food models systems. Journal of Food Engineering 90: 471-479.
26. Palmeri, R., Parafati, L., Restuccia, C., & Fallico, B. (2018). Application of prickly pear ftuit extract to improve domestic shelf life, quality and microbial safety of sliced beef. Food and Chemical Toxicology https://doi.org/10.1016/j.fct.2018.05.044.
27. Panda, S.K., Behera, S.K., Qaku, X.V., Sekar, S., Ndinteh, D.T., Nanjundaswamy, H.M., Ray, R.C., & Kayitesi, E. (2017). Quality enhancement of prickly pears (Opuntia) juice through probiotic fermentation using Lactobacillus fermentum – ATCC 9338. Food Science and Technology 75: 453-459.
28. Riaz, M.N. (2011). Texturized vegetable proteins. Hand Book of proteins 395-418.
29. Shahiri Tabarestani, H., & Mazaheri Tehrani, M. (2014). Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. Journal of Food Processing and Preservation 38: 278-288.
30. Soltanizadeh, N., & Ghiasi-Esfahani, H. (2015). Qualitative improvement of low meat beef burger using Aloe vera. Meat Science 99: 75-80.
31. Summo, C., Centomani, I., Paradiso, V., Caponio, F., & Pasqualone, A. (2015). The effect of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. Food Science and Technology 65: 290-296.
32. Van Mierlo, K., Rohmer, S., & Gerdessen, J.C. (2017). A model for composing meat replacers: Reducing the environmental impact for our food consumption pattern while retaining its nutritional value. Journal of Cleaner Production 165: 930-950.
33. Zion Market Research. (2019). Accessed June 23, 2019 at http://www.globenewswire.com/news-release/2019/03/28/1781303/0/en.