Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate
The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products fo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/8/1373 |
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| author | Irene Peñaranda María Belén López Morales María Dolores Garrido Macarena Egea |
| author_facet | Irene Peñaranda María Belén López Morales María Dolores Garrido Macarena Egea |
| author_sort | Irene Peñaranda |
| collection | DOAJ |
| description | The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers’ trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their “egg-crate” structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives. |
| format | Article |
| id | doaj-art-7b744d7c27fd4107a72ca89ac3953b59 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7b744d7c27fd4107a72ca89ac3953b592025-08-20T02:18:16ZengMDPI AGFoods2304-81582025-04-01148137310.3390/foods14081373Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium AlginateIrene Peñaranda0María Belén López Morales1María Dolores Garrido2Macarena Egea3Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, SpainThe limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers’ trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their “egg-crate” structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives.https://www.mdpi.com/2304-8158/14/8/1373soybeanmethylcellulosesodium alginateplant-based burgertexturereduced additives |
| spellingShingle | Irene Peñaranda María Belén López Morales María Dolores Garrido Macarena Egea Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate Foods soybean methylcellulose sodium alginate plant-based burger texture reduced additives |
| title | Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate |
| title_full | Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate |
| title_fullStr | Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate |
| title_full_unstemmed | Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate |
| title_short | Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate |
| title_sort | plant based burgers with reduced texture additives a comparative study of methylcellulose and sodium alginate |
| topic | soybean methylcellulose sodium alginate plant-based burger texture reduced additives |
| url | https://www.mdpi.com/2304-8158/14/8/1373 |
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