Plant-based and hybrid patties with healthy fats and broccoli extract fortification: more balanced, environmentally friendly alternative to meat prototypes?

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dc.contributor.authorGonzález Peñalver, José Miguel
dc.contributor.authorMartínez Aldaya, Maite
dc.contributor.authorVillaño Valencia, Débora
dc.contributor.authorVirseda Chamorro, Paloma
dc.contributor.authorBeriain Apesteguía, María José
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentCienciases_ES
dc.contributor.departmentZientziakeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernua
dc.date.accessioned2025-02-03T10:37:14Z
dc.date.available2025-02-03T10:37:14Z
dc.date.issued2025-02-01
dc.date.updated2025-02-03T10:24:39Z
dc.description.abstractHybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO2e), followed by the hybrid patties (0.87 kg CO2e) and the meat patties (1.62 kg CO2e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator¿s acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties.en
dc.description.sponsorshipThis project has been funded by the Government of Navarra through the programme for the Implementation of Strategic R&D Projects for the period 2021-2024. This funding is part of Navarra¿s contribution to the AGROALNEXT Complementary Agri-Food Plan, which is included in Component 17 Investment 1 of the Recovery, Transformation and Resilience Plan (ALISSEC Project 0011-1411-2021).
dc.format.mimetypeapplication/pdfen
dc.identifier.citationPenalver, J. G., Aldaya, M. M. Villaño, D., Vírseda, P., Beriain, M. J. (2025). Plant-based and hybrid patties with healthy fats and broccoli extract fortification: more balanced, environmentally friendly alternative to meat prototypes?. Foods, 14(3), 1-25. https://doi.org/10.3390/foods14030472.
dc.identifier.doi10.3390/foods14030472
dc.identifier.issn2304-8158
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/53259
dc.language.isoeng
dc.publisherMDPI
dc.relation.ispartofFoods (2025), vol. 14, núm. 3
dc.relation.projectIDinfo:eu-repo/grantAgreement/Gobierno de Navarra//0011-1411-2021/
dc.relation.publisherversionhttps://doi.org/10.3390/foods14030472 (erróneo)
dc.rights© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCarbon footprinten
dc.subjectHigh hydrostatic pressureen
dc.subjectVacuum cookingen
dc.subjectHybrid proteinen
dc.subjectProduct developmenten
dc.titlePlant-based and hybrid patties with healthy fats and broccoli extract fortification: more balanced, environmentally friendly alternative to meat prototypes?en
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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relation.isAuthorOfPublicationfcc7efae-8af2-461f-9f31-3170bf969849
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