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fibrous structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage

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FOOD REVIEWS INTERNATIONAL 2024年第9期40卷 2940-2968页

作者： Dinali, Malsha Liyanage, Rumesh Silva, Mayumi Newman, Lisa Ahikari, Benu Wijesekara, Isuru Chandrapala, Jayani RMIT Univ Sch Sci Bundoora Australia Univ Sri Jayewardenepura Fac Technol Dept Biosyst Technol Pitipana Sri Lanka RMIT Univ Sch Sci Bundoora Vic 3083 Australia

The negative impact of the production and consumption of animal meat on sustainability has driven recent consumer demand for plant-based meat analogues. High-moisture meat analogues are aimed at replacing meat and meat products, as they are designed to mimic the meat-like texture and possess similar sensorial and nutritional properties. The consumer acceptance of plant-based meat substitutes depends on how closely their fibrous structure resembles meat muscles. The development of a meat-like texture depends on the characteristics and concentration of each ingredient used in the formulation, as well as the equipment and processing parameters used during production. This review discusses the influence of the nature of ingredients, structuring processes, and processing parameters on the creation of the fibrous, meat-like structure in plant-based meat analogues while preserving the sensorial and nutritional attributes. The advantages and limitations of the structuring technologies currently used to produce meat analogues, including electrospinning, extrusion, freeze structuring, shear cell technology, and 3D printing, are discussed in detail. Moreover, this review offers valuable insights into enhancing the sensory and textural properties of plant-based meat analogues, ultimately promoting consumer acceptance and sustainability.

关键词： Plant-based meat analogues sensory attributes nutritional value fibrous structure

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Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates

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FOOD CHEMISTRY 2025年 483卷 144206页

作者： Chao, Chhychhy Lee, Jang Hong Kim, Hyun Woo Kim, In Woo Park, Hyun Jin Lee, Su Hyun Korea Univ Funct Food Res Ctr Seoul 02841 South Korea Korea Univ Coll Life Sci & Biotechnol Dept Convergence Biotechnol Seoul 02841 South Korea Rural Dev Adm Dept Agr Biol Ind Insect Div Jeonju 55365 South Korea

The development of mealworm-containing meat analogs with an improved fibrous structure and texture remains challenging due to the inherent properties of mealworms. This study investigated the effect of mealworm components and extrusion temperatures on fibrous structure formation and physicochemical properties of meat analogs using high-moisture extrusion. The M15%-120 and M30%-120 extrudates remained undercooked and exhibited reduced water-holding capacity (WHC) due to incomplete protein denaturation at lower temperatures and interference from fat and chitin present in mealworms, which may hinder water retention. At a higher extrusion temperature (180 C-degrees), the M15%-180 and M30%-180 extrudates displayed significantly enhanced fibrousness and textural properties, correlated with their higher cutting strength and more compact fibrous microstructure (p < 0.05). These samples exhibited a fibrous structure and dark brown color, maybe resembling cooked meat. This study provides insights into optimizing extrusion temperatures and formulation strategies to improve the fibrousness and overall quality of mealworm-containing meat analog extrudates.

关键词： Mealworm Meat analog Extrusion temperature High-moisture extrusion fibrous structure Insect food Plant-based protein

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Evolution of fibrous structure and physicochemical properties of pea protein matrices during high moisture extrusion: Impacts of zein and extrusion zone

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FOOD HYDROCOLLOIDS 2025年 166卷

作者： Qi, Liyang Wang, Mule Li, Yanqi McClements, David Julian Li, Jiaxin Xu, Xingfeng Li, Yang Sun, Qingjie Guo, Zengwang Dai, Lei Qingdao Agr Univ Coll Food Sci & Engn Qingdao 266109 Peoples R China Univ Massachusetts Dept Food Sci Amherst MA 01003 USA Northeast Agr Univ Coll Food Sci Harbin 150030 Peoples R China

Recently, high moisture extrusions (HMEs) have attracted considerable interest due to their potential benefits. Pea proteins have a relatively high bioavailability and low allergenicity. However, the HMEs of pea protein still cannot meet the market demand in terms of fibrous structure and texture. Herein, we investigated the feasibility of using zein to improve the fibrous structure in HMEs of pea protein isolate (PPI). Mixtures with different PPI and zein mass ratios (100: 0, 90:10, 80:20, 70:30, 60:40, and 50:50 w/w) were extruded. In addition, the evolution of the HMEs during extrusion was examined by collecting samples from different zones within the extruder: raw material zone, mixing zone, steaming zone, mold zone, forming zone, and final extrudates. The results indicated the addition of zein not only facilitated the formation of fibrous structure, but also improved the quality of HMEs. Compared with PPI extrusions, the degree of organization increased from 1.60 to 1.85 with 20 % zein substitution, and this result was also reflected in SEM, which showed that the fibers were more compact and uniform. Through further research on the "black box", it was found the mold and forming zones within the extruder were found to be key zones for fibrous structure formation. The FTIR infrared results showed that the beta-sheet ratio reached the maximum in the mold zone. Intermolecular force analyses suggested that the fibrous structures were mainly bonded together by both non-covalent (hydrogen bonding) and covalent (disulfide bonding) interactions. The findings of this study maybe provide important significant information that can be used to create plant-based meat alternatives with enhanced properties.

关键词： Pea protein Zein High-moisture extrusion fibrous structure Texturization degree

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Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

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FOOD HYDROCOLLOIDS 2023年第1期142卷

作者： Xia, Songgang Song, Jian Li, Ku Hao, Tingting Ma, Chengxin Shen, Shuo Jiang, Xiaoming Xue, Changhu Xue, Yong Ocean Univ China Coll Food Sci & Engn Qingdao 266003 Peoples R China Qingdao Natl Lab Marine Sci & Technol Qingdao 266235 Peoples R China Hubei Prov Key Lab Yeast Funct Yichang 443003 Peoples R China Qingdao Inst Marine Bioresources Nutr & Hlth Innov Qingdao 266041 Peoples R China

Carbohydrate polymers can induce the fibrous structure formation of meat analogues during high-moisture extrusion (HME). In this study, meat analogues were prepared using HME (60% moisture) from yeast protein (YP) and konjac glucomannan (KGM) blends. The impact of KGM (0, 1, 2, 4%, wet basis) addition on the textural, rheological, thermal, and structural properties of high-moisture meat analogues (HMMA) was investigated. The results indicated that KGM strengthened the hardness and chewiness and adjusted the formation and orientation of fibrous structures in HMMA. When the content of KGM reached 1%, the texture of HMMA was optimal. The rheological and thermal results showed that an appropriate KGM content (<4%) enhanced the structure of HMMA, which is consistent with the textural results. In addition, the structural results (ultraviolet-visible spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, surface hydrophobicity, di-sulfide bond content, and X-ray diffraction) demonstrated that KGM increased the protein aggregation, beta-sheet structure, S-S bond content, and ordered degree of HMMA, which were closely related to its texture and fibrous structure. The formation mechanism of KGM-induced fibrous structures in HMMA was preliminary clarified by the protein structure results. Moreover, the study suggested that YP in combination with KGM can be used to produce HMMA with a rich fibrous structure.

关键词： Yeast protein High-moisture meat analogues fibrous structure Konjac glucomannan Protein structure

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Effects of moisture content and fibrous structure on the uniaxial compression behavior of natural bamboo

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CONSTRUCTION AND BUILDING MATERIALS 2023年 408卷

作者： Chen, Guowei Luo, Hongyun Beihang Univ BUAA Sch Mat Sci & Engn Beijing 100191 Peoples R China Univ Waterloo Dept Chem Engn Waterloo ON N2L 3G1 Canada

The compression properties of natural bamboo were tested, and the crush morphologies with different moisture contents and fibrous structure were observed. Real-time acoustic emission (AE) and optical microscope videos captured the compression behaviors. Dry bamboo internodes showcased 100% higher compression strength with shearing as the predominant failure mode, while the wet samples demonstrated delamination and splitting. AE and fracture morphology indicated five compression behavior categories. Bamboo node samples exhibited heightened compressive strength and modulus than internodes due to their coarser 3D fibrous structures. This investigation offers valuable insights for the development of engineering bamboo materials.

关键词： Moisture fibrous structure Compression behaviors Acoustic emission Natural bamboo

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Effects of Process Parameters on the fibrous structure and Textural Properties of Calcium Caseinate Extrudates

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POLYMERS 2023年第5期15卷 1292-1292页

作者： Zhao, Ziqi Wang, Zhaojun He, Zhiyong Zeng, Maomao Chen, Jie Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Peoples R China

Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 degrees C to 90 degrees C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 degrees C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.

关键词： high-moisture extrusion calcium caseinate fibrous structure textural properties

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Effect of Different Polysaccharides on the Texture and fibrous structure of High-Moisture Extruded Pea Protein Isolate

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FOOD BIOPHYSICS 2023年第4期18卷 606-618页

作者： Fu, Jialing Zheng, Yixin Gao, Yixin Zhang, Yin Sun, Cuixia Fang, Yapeng Shanghai Jiao Tong Univ Sch Agr & Biol Dept Food Sci & Technol Shanghai 200240 Peoples R China Chengdu Univ Key Lab Meat Proc Sichuan Chengdu 610106 Peoples R China Shanghai Jiao Tong Univ Sch Agr & Biol Dept Food Sci & Engn Shanghai 200240 Peoples R China

Polysaccharides are widely applied in meat industries due to the excellent gelling, water-holding, and thickening properties. In the current work, carrageenan (CAR), curdlan (CUR) and potato starch (PS), were involved in the process of high-moisture extrusion (HME) of pea protein isolate (PPI) in order to improve the textural and structural characteristics of HME-PPI. Results showed that the addition of CAR and CUR increased the hardness and chewiness of HME-PPI while the presence of PS led to the opposite textural attributes. Compared to the PPI alone, blending 0.4 wt% CAR resulted in the formation of a fine fibrous structure, and adding 0.4 wt% CUR contributed to the generation of short and flat fibers. The FTIR analysis suggested that incorporating polysaccharides resulted in a reduction of the & alpha;-helix and random coil contents of PPI, and correspondingly an increase in & beta;-sheet and & beta;-turn contents. Based on the sensory evaluation, the HME-PPI in the presence of 0.4 wt% CAR or 0.4 wt% CUR or 2.0 wt% PS, respectively, were preferred by the panelists. These findings would provide valuable insights into the polysaccharide-modulated product quality of HME-PPI, which is important for the development of PPI as an alternative protein source for meat analogs.

关键词： Pea protein isolate Polysaccharides High-moisture extrusion fibrous structure Texture properties

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A novel in-plane isotropic fibrous structure for laminated composite applications: Mathematical and numerical modeling

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MECHANICS OF ADVANCED MATERIALS AND structureS 2023年第2期30卷 236-248页

作者： Ghanbari, Parnian Dabiryan, Hadi Biglari, Farid Reza Amirkabir Univ Technol Text Engn Dept Tehran Polytech Tehran Iran Amirkabir Univ Technol Mech Engn Dept Tehran Polytech Tehran Iran

This study aims to design and analyze novel fibrous structure with in-plane isotropic properties. A fibrous structure was defined in cylindrical coordinate using Archimedes' spiral. The geometry and tensile behavior of designed structure were simulated once in one direction and again in all directions using ABAQUS/CAE. The dynamic explicit analysis was used due to the geometric complexities. The mechanical properties of the structure were modeled once as elastic and again as hyperelastic material. The elastic model was closer to the experimental results. The experimental and numerical results indicated that tensile behavior of fibrous structure is identical in different directions.

关键词： Mathematical modeling in-plane isotropic fibrous structure tensile behavior FE

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High moisture extrusion of pea protein: Effect of L-cysteine on product properties and the process forming a fibrous structure

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FOOD HYDROCOLLOIDS 2022年 129卷 107633-107633页

作者： Peng, Huihui Zhang, Jing Wang, Sihua Qi, Mingming Yue, Minghui Zhang, Shanshan Song, Jialin Wang, Chenjie Zhang, Dongliang Wang, Xin Ma, Chengye Shandong Univ Technol Sch Agr Engn & Food Sci Zibo 255000 Peoples R China Shandong Jianyuan Bioengn Co Ltd Yantai 265400 Peoples R China

In this study, the pea protein isolates were mixed with L-cysteine and then extruded under the temperature of 169 degrees C and a moisture content of 54% conditions. The effect of L-cysteine (0, 0.03, 0.06, 0.09, 0.12, 0.15% (w/w)) addition on the functional and structural properties of texturized pea protein was studied. The results showed that water holding capacity descended but oil holding capacity and nitrogen solubility index increased since the hydrophobic group of pea protein was exposed during the high-moisture extrusion. L-cysteine significantly affected the textural properties and fibrous degree of texturized pea protein by changing the cross-linking effect on the disulfide bonds between pea protein molecules. However, L-cysteine would have a negative effect on the fibrous structure when the addition amount exceeded 0.09%. The unstable alpha-helical structure in the protein secondary structure was transformed into a relatively stable beta-sheet by fourier transform infrared spectroscopy. The content of sulfhydryl group decreased due to oxidation reaction during extrusion, which was conducive to the formation of disulfide bond, and the protein rearranged to form a more robust new chemical cross-linking in the die. The extruded pea protein had a dense structure, and the lamellar fiber orientation was obvious according to the observation of scanning electron microscope. It was expected to provide a reference for the development and utilization of pea protein, broaden the research of pea protein high-moisture extrusion technology, and improve the quality of extruded pea protein.

关键词： Pea protein isolates L-cysteine High-moisture extrusion Functional properties fibrous structure

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Protein digestibility of textured-wheat-protein (TWP)-based meat analogues: (I) Effects of fibrous structure

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FOOD HYDROCOLLOIDS 2022年 130卷

作者： Lin, Quanquan Pan, Libing Deng, Ninghua Sang, Mengli Cai, Keteng Chen, Chuling Han, Jianzhong Ye, Aiqian Zhejiang Gongshang Univ Sch Food Sci & Biotechnol Hangzhou 310018 Zhejiang Peoples R China Massey Univ Riddet Inst Private Bag 11 222 Palmerston North 4442 New Zealand

This study aimed to investigate the effects of fibrous structure under different moistures during extrusion on the protein digestibility of textured-wheat-protein (TWP)-based meat analogues. Three TWPs (TWP-1, TWP-2, TWP-3) were prepared under an extrusion moisture content of 26.5%, 29.3% and 32.0%. The fibrous structure was analysed through determining the texture properties, degree of texturisation, microstructure of TWPs, and chemical bonds of proteins. When the extrusion moisture increased from 26.5% to 32.0%, the hardness, and degree of texturisation of TWP increased from 2067.1 +/- 606.7 g and 2.16 +/- 0.13 to 2681.8 +/- 359.7 g and 3.55 +/- 0.22, respectively, while the cohesiveness decreased from 0.581 +/- 0.061 to 0.394 +/- 0.033 with less compact fibers. Changes in the particle size and distribution, SDS-PAGE, soluble nitrogen content, and free amino acids of digesta were determined during digestion. It was found that the TWP prepared under a lower extrusion moisture content had a bigger particle size of both gastric and small intestinal digesta. The combination of the results of SDS-PAGE, the soluble nitrogen content, and free amino acids of digesta showed the digestion of protein in TWPs was greater than that in the control sample, and the breakdown rate and proteolysis degree in TWPs increased with the increase in the degree of texturisation of TWP. After the small intestinal digestion, the release of free amino acids in the TWP-1, TWP-2, TWP-3, and the control sample were 375.1 +/- 1.4, 489.5 +/- 0.8, 475.0 +/- 1.6, and 262.3 +/- 0.8 mg/10 g digesta. The lower degree of proteolysis in the TWPs prepared under a lower moisture content may be due to its smaller gaps between fibers with greater cohesiveness.

关键词： Wheat protein Digestion Extrusion fibrous structure Meat analogues Moisture

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