Effect of Oleogel Type and Spirulina Enrichment on Glyoxal (GO), Methylglyoxal (MGO), and Malondialdehyde (MDA) Formation in Vegan Meatball Analogues

Abstract

The growing demand for plant-based alternatives has driven innovation in meat analogues, focusing on enhancing nutrition, sensory properties, and shelf-life stability. This study investigated the effects of oil type in oleogel preparation and spirulina addition in vegan meatballs on the formation of lipid oxidation and Maillard reaction products, including glyoxal (GO), methylglyoxal (MGO), and malondialdehyde (MDA). Proximate composition, color, and texture attributes were also analyzed before and after cooking. In the samples with added Spirulina, a decrease of 6.1 % (HIS)-58 % (SOS) in terms of MDA, 1.8 % (OOS)-28 % (HIS) in terms of GO and 25 % (CPS)-87 % (HIS) in terms of MGO was detected. Firmness, toughness, and color were the most influenced attributes, with spirulina-fortified oleogels which improved texture and stability. The findings suggested that oleogels with spirulina can serve as effective fat substitutes in vegan product formulations, offering improved quality and reduced formation of potentially toxic compounds.