Development and characterization of edible plant-based fibers using a wet-spinning technique

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing oil droplets will further achieve their fine design from the insight of microstructure. Herein, in this current work, oil was introduced to the soybean protein isolate/polysaccharide-based meat analog fibers by regulating the oil droplets' size and content, which, importantly, controlled the spinning solution characterization as well as structure-related properties of the meat analog fiber. Results showed that the oil dispersed in the matrix as small droplets with regular shapes, which grew in size as the oil content increased. Considering the effect of oil droplets' size and content on the spinnability of the spinning solution, the mechanical stirring treatment was chosen as the suitable treatment method. Importantly, increasing the oil content has the potential to enhance the juiciness of meat analog fibers through improvements in water-holding capacity and alterations in water mobility. Overall, the successful preparation of oil-loaded plant-based fiber not only mimicked animal muscle fiber more realistically but also provided a general platform for adding fat-soluble nutrients and flavor substances.

Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study

A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the wet-spinning method. In this work, we analyzed the microstructure, texture profile, and water retainability of the assembled plant-based whole muscle meat analog (PMA) made of SPI/SA-based meat analog fiber and systematically studied the effect of different combinations and contents of transglutaminase (TG), salt, and soybean oil on the rheological behavior of the formulated adhesive. The estimated optimal condition that has the most similar texture characteristic with real chicken breast meat is: for every 1:1 mass ratio of simulated plant meat fibers to the adhesive, add 0.1 % TG enzyme addition in the adhesive and 100 mM NaCl addition. The physical behavior of PMA during cryopreservation was investigated through freeze-thaw cycles and freezing times. The addition of a small amount of oil and salt can efficiently prevent the PMA through freezing conditions which is comparable with the addition of D-Trehalose (TD). Overall, this study not only created a plant-based whole muscle meat analog product that is similar in texture to real chicken breast meat but also provided a new direction for constructing fiber-rich structure protein-based muscle meat analogs and their further commercialization.

Noninvasive detection of diabetes mellitus based on skin fluorescence and diffuse reflectance spectroscopy

There is an urgent need for a mass population screening tool for diabetes. Skin tissue contains a large number of endogenous fluorophores and physiological parameter markers related to diabetes. We built an excitation-emission spectrum measurement system with the excited light sources of 365, 395, 415, 430, and 455 nm to extract skin characteristics. The modeling experiment was carried out to design and verify the accuracy of the recovery of tissue intrinsic discrete three-dimensional fluorescence spectrum. Blood oxygen modeling experiment results indicated the accuracy of the physiological parameter extraction algorithm based on the diffuse reflectance spectrum. A community population cohort study was carried out. The tissue-reduced scattering coefficient and scattering power of the diabetes were significantly higher than normal control groups. The Gaussian multi-peak fitting was performed on each excitation-emission spectrum of the subject. A total of 63 fluorescence features containing information such as Gaussian spectral curve intensity, central wavelength position, and variance were obtained from each person. Logistic regression was used to construct the diabetes screening model. The results showed that the area under the receiver operating characteristic curve of the model for predicting diabetes was 0.816, indicating a high diagnostic value. As a rapid and non-invasive detection method, it is expected to have high clinical value.

Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber

Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.

Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.

Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses

The substitution of meat products in the human diet with plant-based analogs is growing due to environmental, ethical, and health reasons. In this study, the potential of fiber-spinning technology was explored to spin protein fiber mimicking the structural element of meat muscle for the purpose of developing plant-based meat analogs. Overall, this approach involved extruding fine fibers and then assembling them into hierarchical fibrous structures resembling those found in whole muscle meat products. Considering the nutritional facts and to help build muscle fiber, soy protein, polysaccharide (pectin, xanthan gum, or carrageenan), plasticizer (glycerol), and water were used in the formulations to spin into fibers using an extruder with circular orifice dies. Extrudability and thermal and rheological properties were assessed to characterize the properties of the spun fiber. The extrusion trials showed that the presence of the polysaccharides increased the cohesiveness of the fibers. The properties of the fibers produced also depended on the temperature used during extrusion, varying from pasty gels to elastic strands. The extrudability of the fibers was related to the rheological properties (tan δ) of the formulations. This study demonstrated that fiber-spinning technology can be used to produce fibrous materials from plant-derived ingredients. However, the formulation and operating conditions must be optimized to obtain desirable physicochemical and functional attributes in the fibers produced.

A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.

Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook

Fish products are consumed by human beings as a high-quality protein source. However, overfishing, and pollution puts out an urgent call to seek a new strategy to substitute fish protein for secure eco-sustainability. Plant-based fish analogs, which mimic the structure, texture, and flavor of fish meat products, are a rapid-growing segment of the food products. The purpose of this review is to discuss the feasibility and potential strategies for developing plant-based fish analog. The nutritional properties, especially the protein quality of plant-based fish analogs, were discussed. Furthermore, a thorough comparison was made between fish and terrestrial animal muscle structures, including both macroscopical and microscopical structures. Potential processing technologies for producing plant-based fish analogs from plant proteins and approaches for the characterization of the fish analog structures were elaborated. Comparing all the current processing techniques, extrusion is the predominately used technique in the current industry. At the same time, 3D-printing and electrospinning have shown the prominent potential of mimicking fish muscle structure as bottom-up approaches. Finally, key challenges and future research were discussed for the potential commercialization of plant-based fish analogues. The primary focus of this review covers the innovative works that were indexed in the Web of Science Core Collection in the past five years.

Recent Advances in the Processing and Manufacturing of Plant-Based Meat

Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.