Search Results (8)

This study evaluated how a partial substitution of pea protein isolate (PPI) with brewer’s spent grain (BSG) or barley rootlets (BRs) affects high-moisture meat analogues (HMMAs). PPI was substituted with 10% and 20% with BSG or BRs, respectively. Extrudates were produced on a co-rotating twin-screw extruder at maximum temperatures of 140 °C and 160 °C. Extrudates were assessed for colour, moisture, firmness and fibre morphology. Furthermore, the technofunctional and nutritional properties of the raw materials were determined. Extrudates with BSG produced the darkest colour, whereas PPI and BR formulations exhibited the lightest. A stronger reddish tint was observed at 160 °C, while the colour within the yellow–blue spectrum was largely temperature-independent. Firmness was generally higher at 160 °C, consistent with lower end-product moisture. Side stream addition lowered protein content and weakened fibre formation, with the effect most pronounced for BRs. Overall, formulation was the dominant factor influencing lightness, while temperature modestly increased redness and firmness. Preliminary sensory evaluation supported these trends. Extrudates produced at 140 °C were perceived as having a more fibrous structure. Higher substitution levels resulted in a weaker, more crumbly texture. With respect to the environmental assessment, a 20% replacement of PPI with BRs or BSG reduced overall environmental impacts by up to 19% and climate impacts by up to 16%. With regard to the novel food status, the EU Novel Food Status Catalogue classifies BSG as not novel, whereas BRs are not novel only when used in food supplements. Any other food uses, other than as, or in, food supplements, might considered to be novel and consequently might need to be authorised under the novel food regulation framework prior to market placement. Full article

Okara, a fiber-rich soybean byproduct, can improve the sustainability of plant-based meats but may compromise texture when used at high levels. This study investigated the effects of okara flour (0–40%) on the structure–function relationships of high-moisture meat analogues (HMMA) formulated with soy protein isolate, wheat gluten, and corn starch. Analyses included composition, macrostructure, instrumental texture (cutting tests and TPA, evaluated by PCA), SDS-PAGE, and pasting behavior under both pressurized and atmospheric conditions. Increasing okara decreased protein density but increased fiber and fat, resulting in nutritional trade-offs. Fibrous anisotropy was preserved up to 20% okara but declined at higher levels, producing dense, isotropic matrices. Texture analyses revealed reduced firmness, cohesiveness, and elasticity, consistent with SDS-PAGE evidence of diminished 7S and 11S subunits. Rheological tests indicated suppressed starch swelling yet greater viscosity stability under pressure. Overall, moderate okara incorporation increased dietary fiber without fully compromising texture, whereas higher levels disrupted protein alignment and gel functionality. Full article

The aim of this work was to systematically evaluate the effects of Lion’s Mane Mushroom powder (LMM, 0–40%) on the physicochemical properties, structural characteristics, and flavor profile of soy protein isolate-based high-moisture meat analogues (HMMAs). Optimal incorporation of 20% LMM significantly enhanced product quality by acting as a secondary phase that inhibited lateral protein aggregation while promoting longitudinal alignment, achieving a peak fibrous degree of 1.54 with dense, ordered fibers confirmed by scanning electron microscopy. Rheological analysis showed that LMM improved viscoelasticity (G′ > G″) through β-glucan; however, excessive addition (≥30%) compromised structural integrity due to insoluble dietary fiber disrupting protein network continuity, concurrently reducing thermal stability as denaturation enthalpy (_ΔH) decreased from 1176.6 to 776.3 J/g. Flavor analysis identified 285 volatile compounds in HMMAs with 20% LMM, including 98 novel compounds, and 101 flavor metabolites were upregulated. The mushroom-characteristic compound 1-octen-3-ol exhibited a marked increase in its Relative Odor Activity Value of 18.04, intensifying mushroom notes. Furthermore, LMM polysaccharides promoted the Maillard reaction, increasing the browning index from 48.77 to 82.07, while β-glucan induced a transition in protein secondary structure from random coil to β-sheet configurations via intramolecular hydrogen bonding. In conclusion, 20% LMM incorporation synergistically improved texture, fibrous structure, and flavor complexity—particularly enhancing mushroom aroma. This research offers valuable insights and a foundation for future research for developing high-quality fungal protein-based meat analogues Full article

This investigation examined the effects of microalgae supplementation on the physicochemical properties, nutritional profile, and digestibility parameters of high-moisture meat analogues (HMMAs). The sustainability and nutritional potential of incorporating three microalgae species—Arthrospira platensis, Haematococcus pluvialis, and Nannochloropsis oculata—into diets were investigated at inclusion levels of 0.5% and 1.5% (w/w). Colour metrics, compositional analysis, antioxidant capacity, textural characteristics, and in vitro protein digestibility were also assessed. The findings demonstrated enhancements in nutritional quality, particularly in protein content. Antioxidant capacity was significantly elevated in the 1.5% inclusion samples. Samples containing 1.5% A. platensis exhibited the highest chlorophyll concentrations at 19.91 mg/mg, while 1.5% H. pluvialis displayed carotenoid levels at 34.59 µg/mg. These improvements correlated with increased efficacy in ABTS and FRAP radical scavenging assays. Colourimetric analysis indicated that elevated microalgae concentrations contributed to darker hues; 1.5% H. pluvialis markedly increased redness (a-value, p < 0.05), with the visual profile similar to conventional meat. Supplementation with 1.5% A. platensis consistently decreased hardness and chewiness, likely attributable to enhanced porosity. Conversely, 1.5% N. oculata promoted a honeycomb-like microstructure, thereby augmenting cut resistance and hardness. The diminished rehydration capacity observed in 1.5% H. pluvialis was ascribed to smaller pore sizes, but maintained a higher oil-holding capacity relative to the control. All microalgae-infused HMMAs retained excellent in vitro protein digestibility. These results underscored the potential of microalgae—particularly 1.5% A. platensis for nutritional and textural enhancements, 1.5% H. pluvialis for improved visual and antioxidant properties, and 1.5% N. oculata for elevated phenolic and chlorophyll contents—in advancing sustainable, plant-based meat alternatives. Full article

It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs). Therefore, the study’s aim was to determine thermophysical properties of high-moisture extruded samples made from soy protein concentrate (SPC ALPHA^® 8 IP). Thermophysical properties such as the specific heat capacity and the apparent density were experimentally determined and further investigated to obtain simple prediction models. These models were compared to non-HME-based literature models, which were derived from high-moisture foods, such as soy-based and meat products (including fish). Furthermore, thermal conductivity and thermal diffusivity were calculated based on generic equations and literature models and showed a significant mutual influence. The combination of the experimental data and the applied simple prediction models resulted in a satisfying mathematical description of the thermophysical properties of the HME samples. The application of data-driven thermophysical property models could contribute to understanding the texturization effect during HME. Further, the gained knowledge could be applied for further understanding in related research, e.g., with numerical simulation studies of the HME process. Full article

This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient. Full article

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses. Full article

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05). Full article