{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T12:09:13Z","timestamp":1789387753177,"version":"build-2803163510"},"reference-count":61,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T00:00:00Z","timestamp":1785196800000},"content-version":"vor","delay-in-days":27,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T00:00:00Z","timestamp":1782864000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["1026358"],"award-info":[{"award-number":["1026358"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Consumer interest in plant\u2010based proteins is increasing, but undesirable off\u2010flavors from Maillard reaction and lipid oxidation processes hinder their broader acceptance. Our previous work showed that proanthocyanidin\u2010rich plant extracts like grape seed extract (GSE) could reduce the formation of these off\u2010flavors in aqueous plant protein solutions. This study investigated the effects of GSE addition pre\u2010 and post\u2010extrusion at two levels (0.02% and 1.0% w\/w) on off\u2010flavor development in pea protein extrudates and patties. We hypothesized that GSE addition at different processing phases would impact its ability to alter Maillard reaction and lipid oxidation processes, thus affecting its ability to mitigate off\u2010flavor formation. Pre\u2010extrusion treatments reduced Maillard\u2010associated browning products by 40% more than post\u2010extrusion treatments, potentially due to greater protein\u2013polyphenol interactions during extrusion\u2010induced protein denaturation and restructuring. Conversely, post\u2010extrusion GSE treatment decreased primary and secondary lipid oxidation products by approximately 53% and 44% in patties, respectively (vs. 15% and 31%, respectively, in pretreated samples), and enhanced antioxidant capacities across all samples. Because post\u2010extrusion GSE treatments exhibited fewer apparent protein\u2013polyphenol interactions, a larger proportion of polyphenols may have remained chemically available for radical scavenging. Sensory evaluation suggests that GSE did not impart astringency, a common concern with polyphenol addition. These results indicate that polyphenols may be a promising strategy for improving flavor quality in plant\u2010based protein products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Addition of grape seed extract can help reduce off\u2010flavors in legumes caused by major flavor degradation pathways. Adding polyphenols before processing can reduce Maillard\u2010derived off\u2010flavors, while polyphenols added after processing are more effective at reducing lipid oxidation\u2010derived off\u2010flavors. This approach offers a simple and sustainable way to enhance flavor quality and properties of plant\u2010based meat alternatives.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71321","type":"journal-article","created":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T01:00:22Z","timestamp":1785286822000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Grape Seed Extract on Flavor and Functionality of Pea Protein Extrudates and Patties"],"prefix":"10.1111","volume":"91","author":[{"given":"Lily","family":"Lincoln","sequence":"first","affiliation":[{"name":"Department of Food Science University of Wisconsin\u2013Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wendy","family":"Lu","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Wisconsin\u2013Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Audrey L.","family":"Girard","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Wisconsin\u2013Madison  Madison Wisconsin USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,28]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10101587"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781119135388"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2016.10.006"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1984.tb10432.x"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1139\/o59\u2010099"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2008.10.014"},{"key":"e_1_2_8_8_1","first-page":"117","volume-title":"Measurement of Antioxidant Activity & Capacity","author":"Cano A.","year":"2018"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14106"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf504112z"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14111881"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.110123"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c06732"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12081577"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clcb.2023.100048"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133331"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.11.054"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26041104"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages7020038"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114003"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101807"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.142607"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010023\u201003018\u2010z"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11172599"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061269"},{"key":"e_1_2_8_26_1","unstructured":"Kirchner J. 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