Native corn and potato starch as CO2 gas bubble nucleation agent for low-temperature high-pressure foaming applications

Structural and mechanical anisotropy in plant-based meat analogues

The rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties. The ability to manipulate the processing parameters and protein blend composition offers fundamental insights into the texturization process and holds economic and sustainable implications for the food industry. Consequently, the correlation between mechanical and structural properties in meat analogues is crucial for achieving consumer satisfaction and successful market penetration, providing comprehensive insights into the textural properties of meat analogues and their potential to mimic traditional animal produce. Our study delves into the relationship between structural and mechanical anisotropy in meat analogues produced using high moisture extrusion cooking, which involves blending protein, water, and other ingredients, followed by a controlled heating and cooling process to achieve a fibrous texture akin to traditional meat. By employing techniques such as scanning small-angle X-ray scattering, scanning electron microscopy, and mechanical testing we investigate the fibrous structure and its impact on the final texture of meat analogues. We show that textural and structural anisotropy is reflected on the mechanical properties measured using tensile and dynamic mechanical techniques. It is demonstrated that the calculated anisotropy indexes, a measure for the degree of textural and structural anisotropy, increase with increasing protein content. Our findings have significant implications for the understanding and development of plant-based meat analogues with structures that can be tuned to closely resemble the animal meat textures of choice, thereby enabling consumers to transition to more sustainable dietary choices while preserving familiar eating habits.

Micro-foaming of plant protein based meat analogues for tailored textural properties

Meat-like foods based on plant protein sources are supposed to be a solution for a more sustainable sustenance of the world population while also having a great potential to reduce the impact on climate change. However, the transition from animal-based products to more climate-friendly alternatives can only be accomplished when consumers' acceptance of plant-based alternatives is high. This article introduces a novel micro-foaming process for texturized High-Moisture Meat Analogues (HMMA) conferring enhanced structural properties and a new way to tailor the mechanical, appearance and textural characteristics of such products. First, the impact of nitrogen injection and subsequent foaming on processing pressures, temperatures and mechanical energy were assessed using soy protein concentrate and injecting nitrogen fractions in a controlled manner in the range of 0 wt% to 0.3 wt% into the hot protein melt. Direct relationships between related extrusion parameters and properties of extruded HMMAs were established. Furthermore, optimized processing parameters for stable manufacturing conditions were identified. Secondly, so produced HMMA foams were systematically analyzed using colourimetry, texture analysis, X-ray micro-tomography (XRT) and by performing water and Preprint submitted to Innovative Food Science and Emerging Technologies June 17, 2023 oil absorption tests. These measurements revealed that perceived lightness, textural hardness, cohesiveness and overrun can be tailored by adapting the injected N2 concentrations provided that the gas holding capacity of the protein matrix is high enough. Moreover, the liquid absorption properties of the foamed HMMA were greatly optimized. XRT measurements showed that the porosity at the center of the extrudate strands was the highest. The largest porosity of 53% was achieved with 0.2 wt% N2 injection, whilst 0.3 wt% N2 lead to destructuration of the HMMA foam structure through limited gas dispersion and wall slip layer formation. The latter can, nonetheless, be improved by adapting the processing parameters. All in all, this novel extrusion microfoaming process opens new possibilities to enhance the structural properties of plant-based HMMA and ultimately, consumers' acceptance.

The Use of New Waste-Based Plasticizer Made from Modified Used Palm Oil for Non-Glutinous Thermoplastic Starch Foam

A novel waste-based plasticizer derived from modified used palm oil (mUPO) was successfully developed and has been used as a new plasticizer to non-glutinous thermoplastic starch foam to improve their properties. The molecular weight and hydroxyl number of the mUPO was 3150 g/mol and 192.19 mgOH/g, respectively. The effects of mUPO content ranging from 0 to 9 phr were investigated. The results revealed that the optimal mUPO content as an additive was 6 wt%. The addition of mUPO had a direct effect on the mechanical properties and thermal properties. The impact strength increased from 1.30 to 4.55 J/m, while the glass transition temperature (T_g) decreased from 70.83 to 66.50 °C by increasing mUPO from 0 phr to 6 phr in the thermoplastic starch foam. The mUPO, on the other hand, has also the potential to reduce shrinkage from 33.91 to 21.77% and moisture absorption from 5.93 to 1.73% by increasing the content from 0 phr to 6 phr in starch foam. Furthermore, the mUPO helps the forming of the foam structure as measured by SEM, and the mUPO utilization of waste-based material could be a promising green alternative plasticizer for starch components, especially starch foam applications.