Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers
The study fulfils a need for the growing plant-based meat alternatives with an extended shelf life of a healthier version by using a natural antioxidant extract from mangosteen peels instead of synthetic butylated hydroxytoluene. In addition, the study provides an assessment of product quality during storage and presents findings that could drive innovation in the use of natural preservatives in the food industry.
Authors
- Nhu Bich (ORCID: https://orcid.org/0000-0002-8321-1545)
- Nguyen Hoang Khoa Nguyen
- Linh Tran Khanh Vu (ORCID: https://orcid.org/0000-0002-5029-4866)
- Ngoc Lieu Le (ORCID: https://orcid.org/0000-0002-4634-7267)
- Thi Tan Loc Nguyen (ORCID: https://orcid.org/0009-0007-1808-0001)
Institutions
- Vietnam National University Ho Chi Minh City (VN)
- Ho Chi Minh City International University (VN)
- Ho Chi Minh City University of Technology (VN)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-02-12
- DOI
- https://doi.org/10.17113/ftb.63.01.25.8629
- Citations
- 2
- Primary Topic
- Phytoestrogen effects and research
- Type
- article
- Field-Weighted Citation Impact
- 2.94
Funders
- Viet Nam National University Ho Chi Minh City