EFFECTS OF PLANT-BASED FUNCTIONAL INGREDIENTS ON THE QUALITY CHARACTERISTICS OF PORK EMULSION PRODUCTS: A SYSTEMATIC LITERATURE REVIEW
DOI:
https://doi.org/10.35335/fruitset.v14i3.7380Keywords:
Antioxidants Activity, Emulsion Stability, Plant-Based Functional Ingredients, Pork Emulsion Products, PRISMAAbstract
Plant-based functional ingredients have the potential to replace synthetic additives in pork emulsion products; however, evidence regarding the effectiveness and mechanisms of different ingredient categories remains fragmented. This systematic review aimed to synthesize the effects of plant-based ingredients on the technological, nutritional, oxidative, and sensory characteristics of pork emulsion products. Following PRISMA 2020, searches across four databases identified 659 articles, of which 25 studies published between 2007 and 2026 met the inclusion criteria and were qualitatively synthesized using narrative synthesis and vote counting. Starches and flours were the most frequently studied category (40%), followed by bioactive compounds (24%), dietary fibers (12%), and plant proteins (8%). Overall, plant-based ingredients improved water-holding capacity (WHC), cooking yield, emulsion stability, texture, nutritional value, oxidative stability, and color. Their complementary functions support multifunctional formulation and clean-label product development. Standardized formulations and experimental validation of ingredient combinations remain key priorities for future research.
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