Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich...

Plant-based additives such as blackcurrant juice and pomace, as well as herbal extracts from Melissa officinalis and Centella asiatica, possess well-established health-promoting properties. This study aimed to investigate how the incorporation of polyphenol-rich plant-based additives into a myofibrillar protein matrix could enhance the nutritional value, antioxidant potential, and sensory quality of novel food gels.

Myofibrillar protein gels were enriched with selected plant-based additives. Antioxidant properties were assessed using the ABTS radical cation decolorization assay, DPPH radical scavenging assay, and the Ferric Reducing Antioxidant Power (FRAP) assay. Polyphenol profiles were determined with emphasis on flavonols, flavan-3-ols, and chlorogenic acids. Physicochemical properties including pH, color, texture, energetic value, dry matter, and ash contents were measured. Sensory evaluation was conducted using consumer preference tests and descriptive sensory profiling.

Enriched gels contained bioactive compounds such as catechins, procyanidins, chlorogenic acids, and anthocyanins, whose presence correlated with distinct antioxidant activities. Blackcurrant pomace significantly elevated both total polyphenol content and antioxidant capacity, imparting a vivid red-purple color that influenced consumer perception. Melissa officinalis extract enhanced antioxidant potential and introduced a mild, pleasant aroma. Centella asiatica extract further improved the nutritional profile and oxidative stability of the gels, demonstrating additive and synergistic effects in both functional and sensory dimensions.

Polyphenol-rich plant-based additives, particularly blackcurrant pomace and extracts from M. officinalis and C. asiatica, 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.