Phenolic Profiles, Thermal Stability, and Color Performance of Selected Plant Extracts in Plant-Based Meat Analogues

The growing interest in plant-based meat analogues has increased demand for natural colorants that provide a meat-like appearance and retain functionality during processing. This study evaluated extracts from beetroot, black carrot, black rosehip, wild plum, and red, pink, and black barberry as natural colorants for plant-based meat analogues. The extracts were obtained by supercritical CO2 extraction with aqueous ethanol as a co-solvent and purified on XAD-7 resin. Their total phenolic content (TPC), antioxidant activity, condensed tannin content, and responses to thermal treatment were compared. Phenolic and anthocyanin profiles were characterized using high-performance liquid chromatography diode-array detection (HPLC-DAD) and liquid chromatography–quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS). Extracts and their blends were incorporated into plant-based meat analogue dough, and color performance was evaluated before and after cooking. Wild plum extract showed the highest value of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (209.86 mg TE/g dw), followed by pink barberry and black rosehip extracts, whereas beetroot and black carrot exhibited comparatively lower results. Heating significantly affected TPC and DPPH assay responses; short-term heating for 10 min at 80–95 °C increased TPC and antioxidant activity in some extracts, whereas 30 min generally resulted in reductions. Chlorogenic acid predominated in red and pink barberry extracts, reaching 27.2 and 17.8 mg/g extract dw, respectively, while cyanidin-type compounds predominated in black rosehip, black carrot, and wild plum. Beetroot–pink barberry–black rosehip (67:17:17), beetroot–black rosehip (50:50), and beetroot–wild plum (50:50) showed the closest color similarity to the reference formulation in raw and cooked products. Overall, purified extracts obtained from selected plants grown in Türkiye demonstrated promising color and antioxidant properties and may serve as alternative natural colorants for plant-based meat analogues.