Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives
Polyphenol-rich plant-based additives, particularly blackcurrant pomace and extracts from <i>M. officinalis</i> and <i>C. asiatica</i>, markedly improve the antioxidant capacity, nutritional value, and sensory appeal of myofibrillar protein-based food gels. These findings support their potential application in the development of functional food products tailored to consumer expectations.
Authors
- Katarzyna Leicht (ORCID: https://orcid.org/0000-0002-7402-8992)
- Małgorzata Korzeniowska (ORCID: https://orcid.org/0000-0002-0300-0407)
- Charles Odilichukwu R. Okpala (ORCID: https://orcid.org/0000-0003-4475-8887)
- Paulina Nowicka (ORCID: https://orcid.org/0000-0002-5626-2662)
- José Ángel Pérez‐Álvarez (ORCID: https://orcid.org/0000-0002-1143-5646)
Institutions
- Universitat de Miguel Hernández d'Elx (ES)
- University of Georgia (US)
- Wrocław University of Environmental and Life Sciences (PL)
Publication Details
- Journal
- Nutrients
- Published
- 2025-04-01
- DOI
- https://doi.org/10.3390/nu17071232
- Citations
- 7
- Primary Topic
- Biochemical effects in animals
- Type
- article
- Field-Weighted Citation Impact
- 8.15
Funders
- Uniwersytet Przyrodniczy we Wrocławiu