Grape seed proanthocyanidin and sesbania gum: A successful strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage

This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sausages, to evaluate their synergistic advantages in improving sausage quality and SG's potential as a fat substitute. Findings revealed that GSP enhanced radical scavenging abilities ( P  < 0.05), while reducing thiobarbituric acid reactive substances (TBARS) and carbonyl content ( P  < 0.05). However, 0.10 % GSP supplementation decreased the degree of network structure polymerization. Adding 5 % SG reduced the fat content and energy value ( P  < 0.05), and promoted transitions in protein secondary structures from α-helix to β-sheet. Dynamic rheological behavior, scanning electron microscopy, and confocal laser scanning microscopy results showed that SG incorporation increased the storage modulus (G') and formed a denser network structure. This structural modification further improved the texture properties (hardness, gumminess, and chewiness) and reduced the shrinkage rate ( P  < 0.05). Low-field nuclear magnetic resonance analysis demonstrated that SG facilitated the conversion of free water to immobilized water and reduced the cooking loss rate ( P  < 0.05). Sensory evaluation pointed out that incorporating 5 % SG as a fat substitute in lamb sausages increased the flavor, juiciness, texture, and acceptability scores. Overall, the synergistic application of 0.10 % GSP and 5 % SG exhibited multiple benefits, namely enhancing antioxidant capacity, reducing fat content, and simultaneously improving the processing properties. These findings indicate that SG serves as a promising fat substitute that enables increased loading capacity of polyphenols without deteriorating the sausage quality.