Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100444
Jiangkai Zeng , Jinjie Huo , Yumin Duan , Zhuang Yang , Fan Yu , Qiaomei Wang , Jiaqi Song , Xiaoshuai Yu , Zhigang Xiao
To decrease the viscosity of corn starch (CS) using extrusion technology, the effects of citric acid (CA) on viscosity and structural characteristics of corn starch based on one-step reactive extrusion were studied. The addition of CA partially destroyed the morphology of CS and induced starch to aggregate with each other, thus increasing the average particle size of CS from 14.42 μm to 129.63 μm. X-ray diffraction showed that the crystalline structure of CS was disrupted, and the relative crystallinity decreased from 13.47 % to 2.42 % with the increasing CA amount. Fourier transform infrared spectroscopy confirmed that there was covalent bond (CO) between CS and CA, and the short-range ordered degree of CS was relied on CA content. Compared to unmodified CS, the citric acid-reactive extrusion declined the peak viscosity and setback of CS by 76.7 % and 87.1 %. The higher level of CA increased the degree of substitution and free water content of CS while reduced the storage modulus and loss modulus of CS. Correlation analysis demonstrated that the peak viscosity of CS was associated to the relative crystallinity, short-range ordered degree, mean particle size and free water content of CS. Overall, these findings provided a data support to produce low viscosity of corn starch.
{"title":"Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion","authors":"Jiangkai Zeng , Jinjie Huo , Yumin Duan , Zhuang Yang , Fan Yu , Qiaomei Wang , Jiaqi Song , Xiaoshuai Yu , Zhigang Xiao","doi":"10.1016/j.foostr.2025.100444","DOIUrl":"10.1016/j.foostr.2025.100444","url":null,"abstract":"<div><div>To decrease the viscosity of corn starch (CS) using extrusion technology, the effects of citric acid (CA) on viscosity and structural characteristics of corn starch based on one-step reactive extrusion were studied. The addition of CA partially destroyed the morphology of CS and induced starch to aggregate with each other, thus increasing the average particle size of CS from 14.42 μm to 129.63 μm. X-ray diffraction showed that the crystalline structure of CS was disrupted, and the relative crystallinity decreased from 13.47 % to 2.42 % with the increasing CA amount. Fourier transform infrared spectroscopy confirmed that there was covalent bond (C<img>O) between CS and CA, and the short-range ordered degree of CS was relied on CA content. Compared to unmodified CS, the citric acid-reactive extrusion declined the peak viscosity and setback of CS by 76.7 % and 87.1 %. The higher level of CA increased the degree of substitution and free water content of CS while reduced the storage modulus and loss modulus of CS. Correlation analysis demonstrated that the peak viscosity of CS was associated to the relative crystallinity, short-range ordered degree, mean particle size and free water content of CS. Overall, these findings provided a data support to produce low viscosity of corn starch.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100444"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100458
Qihui Wu , Marvin Moncada , Haotian Zheng
Non-dairy yogurt alternatives have become increasingly popular in the market but the impact of enzymatic hydrolysis on the textural and structural properties of pea protein based yogurt alternative (PBYA) with high protein content is not well understood. In this study, commercial pea protein isolate was hydrolyzed with trypsin using the pH-stat method to obtain a degree of hydrolysis of approximately 1 %. The hydrolysis led to a significant degradation of the major pea proteins including convicilin (∼95–97 %), vicilin (∼88–93 %) and legumin α (∼93–97 %). The PBYA made from pea protein hydrolysate, namely, PPH-PBYA, was produced at both bench and pilot scale with a protein content at 10 % (w/w) and was compared with the control PBYA made from pea protein isolate (PPI-PBYA). The PPH-PBYA contained a smaller gel particle size (∼20–40 µm) than PPI-PBYA (∼50–70 µm), and possessed softer and smoother texture. For instance, the PPH-PBYA manufactured at pilot scale, when compared with the PPI counterpart, had lower yield stress (∼32 Pa vs. ∼454 Pa), a lower flow consistency coefficient (∼135 Pa.sn vs. ∼1016 Pa.sn), and lower firmness (∼3 N vs. ∼9 N). Moreover, the hydrolysis treatment did not negatively impact syneresis stability; the characterized syneresis rates for both PPI- and PPH-PBYA were < 1 %. Furthermore, PPH-PBYA exhibited lower frication coefficients at the elastohydrodynamic lubrication regime, suggesting a better lubrication behavior compared with PPI-PBYA. The improvement in the texture and structure was consistent with visual and microscopical observations, where the PPH-PBYA featured smoother surface characteristics and more homogenous microstructure. The impacts of enzymatic hydrolysis of pea protein on particle size, texture, and microstructure of the PBYA produced from pilot scale trials showed a similar trend to those produced from the bench scale, validating the feasibility for scale-up production. The study provides a feasible route to manufacture commercial PBYA products with high protein content and optimized textural properties using enzymatic treatment.
非乳制品酸奶替代品在市场上越来越受欢迎，但酶解对高蛋白质含量豌豆蛋白酸奶替代品（PBYA）的质地和结构特性的影响尚不清楚。在这项研究中，商业豌豆分离蛋白用胰蛋白酶水解，使用pH-stat方法，得到水解程度约为1 %。水解导致主要豌豆蛋白的显著降解，包括信服蛋白（~ 95-97 %）、vicilin（~ 88-93 %）和豆科蛋白α（~ 93-97 %）。以豌豆蛋白水解产物为原料，在实验和中试条件下制备了蛋白含量为10 % （w/w）的PBYA -PBYA，并与以豌豆分离蛋白为原料的对照PBYA （PPI-PBYA）进行了比较。PPH-PBYA比PPI-PBYA（~ 50-70 µm）具有更小的凝胶粒径（~ 20-40 µm），并且具有更柔软和光滑的质地。例如，与PPI相比，在中试规模生产的PPH-PBYA具有更低的屈服应力（~ 32 Pa vs. ~ 454 Pa），更低的流动一致性系数（~ 135 Pa）。sn vs. ~ 1016 Pa。sn)和较低的硬度（~ 3 N vs. ~ 9 N）。此外，水解处理对协同稳定性没有负面影响；PPI-和PPH-PBYA的特征合成率为<； 1 %。此外，PPH-PBYA在弹流润滑工况下的摩擦系数较低，表明其润滑性能优于PPI-PBYA。纹理和结构的改善与视觉和显微观察一致，PPH-PBYA具有更光滑的表面特征和更均匀的微观结构。豌豆蛋白酶解对PBYA颗粒大小、结构和微观结构的影响在中试规模试验中与在实验规模试验中表现出相似的趋势，验证了大规模生产的可行性。该研究为酶处理制备高蛋白质含量和优化结构性能的商用PBYA产品提供了一条可行的途径。
{"title":"Improving the texture and structure of high protein yogurt alternative using pea protein hydrolysate as a functional ingredient","authors":"Qihui Wu , Marvin Moncada , Haotian Zheng","doi":"10.1016/j.foostr.2025.100458","DOIUrl":"10.1016/j.foostr.2025.100458","url":null,"abstract":"<div><div>Non-dairy yogurt alternatives have become increasingly popular in the market but the impact of enzymatic hydrolysis on the textural and structural properties of pea protein based yogurt alternative (PBYA) with high protein content is not well understood. In this study, commercial pea protein isolate was hydrolyzed with trypsin using the pH-stat method to obtain a degree of hydrolysis of approximately 1 %. The hydrolysis led to a significant degradation of the major pea proteins including convicilin (∼95–97 %), vicilin (∼88–93 %) and legumin α (∼93–97 %). The PBYA made from pea protein hydrolysate, namely, PPH-PBYA, was produced at both bench and pilot scale with a protein content at 10 % (w/w) and was compared with the control PBYA made from pea protein isolate (PPI-PBYA). The PPH-PBYA contained a smaller gel particle size (∼20–40 µm) than PPI-PBYA (∼50–70 µm), and possessed softer and smoother texture. For instance, the PPH-PBYA manufactured at pilot scale, when compared with the PPI counterpart, had lower yield stress (∼32 Pa vs. ∼454 Pa), a lower flow consistency coefficient (∼135 Pa.s<sup>n</sup> vs. ∼1016 Pa.s<sup>n</sup>), and lower firmness (∼3 N vs. ∼9 N). Moreover, the hydrolysis treatment did not negatively impact syneresis stability; the characterized syneresis rates for both PPI- and PPH-PBYA were < 1 %. Furthermore, PPH-PBYA exhibited lower frication coefficients at the elastohydrodynamic lubrication regime, suggesting a better lubrication behavior compared with PPI-PBYA. The improvement in the texture and structure was consistent with visual and microscopical observations, where the PPH-PBYA featured smoother surface characteristics and more homogenous microstructure. The impacts of enzymatic hydrolysis of pea protein on particle size, texture, and microstructure of the PBYA produced from pilot scale trials showed a similar trend to those produced from the bench scale, validating the feasibility for scale-up production. The study provides a feasible route to manufacture commercial PBYA products with high protein content and optimized textural properties using enzymatic treatment.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100458"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100452
Chaitali Barmase, Somnath Basak, Rekha S. Singhal
Oleogels are semi solid gel matrices, which are primarily constructed by entrapping liquid oil in a network of oleogelators such as waxes. However, oleogels can also be formed from hydrophilic biopolymers by exploiting the oil structuring ability of aerogel templates. This entails the formation of a hydrogel, followed by supercritical carbon dioxide (scCO2) drying to form aerogels which can be directly immersed in oil to form oleogels. However, the uptake of oil is dependent on the microstructure of the aerogel, which is determined by the process parameters of the scCO2 drying. In this study, the effect of pressure (100, 200 bar) and temperature (45, 55 and 65 °C) was studied on the resultant physical properties of the aerogel. A higher bulk density and a lower porosity at higher pressures and temperature (200 bar|55 and 65 °C) indicated a structural collapse, which had a detrimental effect on the bulk properties of the aerogels. The specific surface area of the aerogels ranged between 39.4 and 279.1 m2/g, wherein the highest value was observed at 200 bar and 45 °C. This was also reflected in the highest swelling index (39.9 g/g), oil absorption capacity (17.8 g/g) and surface morphology of aerogels. The aerogel (200 bar|45 °C) exhibited a greater loading of β-carotene (348.4 μg/g) than the cryogel (238.2 μg/g). This trend can be attributed to the greater pore diameter (∼11.98 nm) and volume (0.447 cm3 g−1) of the aerogel. The oleogels developed thereof facilitated a controlled in-vitro release of β-carotene in the simulated intestinal fluid.
{"title":"Fabrication of β-carotene loaded alginate oleogels by the aerogel template method: Impact of pressure and temperature of supercritical carbon dioxide drying","authors":"Chaitali Barmase, Somnath Basak, Rekha S. Singhal","doi":"10.1016/j.foostr.2025.100452","DOIUrl":"10.1016/j.foostr.2025.100452","url":null,"abstract":"<div><div>Oleogels are semi solid gel matrices, which are primarily constructed by entrapping liquid oil in a network of oleogelators such as waxes. However, oleogels can also be formed from hydrophilic biopolymers by exploiting the oil structuring ability of aerogel templates. This entails the formation of a hydrogel, followed by supercritical carbon dioxide (scCO<sub>2</sub>) drying to form aerogels which can be directly immersed in oil to form oleogels. However, the uptake of oil is dependent on the microstructure of the aerogel, which is determined by the process parameters of the scCO<sub>2</sub> drying. In this study, the effect of pressure (100, 200 bar) and temperature (45, 55 and 65 °C) was studied on the resultant physical properties of the aerogel. A higher bulk density and a lower porosity at higher pressures and temperature (200 bar|55 and 65 °C) indicated a structural collapse, which had a detrimental effect on the bulk properties of the aerogels. The specific surface area of the aerogels ranged between 39.4 and 279.1 m<sup>2</sup>/g, wherein the highest value was observed at 200 bar and 45 °C. This was also reflected in the highest swelling index (39.9 g/g), oil absorption capacity (17.8 g/g) and surface morphology of aerogels. The aerogel (200 bar|45 °C) exhibited a greater loading of β-carotene (348.4 μg/g) than the cryogel (238.2 μg/g). This trend can be attributed to the greater pore diameter (∼11.98 nm) and volume (0.447 cm<sup>3</sup> g<sup>−1</sup>) of the aerogel. The oleogels developed thereof facilitated a controlled <em>in-vitro</em> release of β-carotene in the simulated intestinal fluid.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100452"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100447
Indi Geurs , Elly De Vlieghere , Charlotte Grootaert , Daylan A. Tzompa-Sosa , Charlot Philips , Fabrice Bray , Christian Rolando , Stefaan De Smet , Koen Dewettinck , Sandra Van Vlierberghe , John Van Camp
Scaffold development for muscle cell growth in cultured meat production requires understanding the mechanical properties of the extracellular matrix (ECM) in bovine muscle tissue. However, previous studies have focused on non-bovine samples and have altered the native ECM structure by processing it into hydrogels. This study characterizes the native ECM of bovine muscle tissues, providing reference data for designing ECM alternatives while preserving its structural and mechanical features. Protocols were optimized for thin samples (∼ 1.5 mm), corresponding to the cultured meat products currently under development. ECM was isolated from fresh bovine sirloin and tenderloin using 0.5 % SDS for decellularization. An extensive sample quality validation was performed, including cryo-SEM to visualize internal structures, Picogreen assays to quantify residual dsDNA and confirm effective cell removal, and proteomic and glycosaminoglycan analyses to verify retention of essential ECM components. Subsequent mechanical analyses included amplitude sweeps (G’, G’’, linear visco-elastic region, cross-over point) and texture analyses (total extension, maximal load). Results confirmed efficient decellularization, preserving the ECM’s structural and compositional integrity. The storage modulus (G’) was 15.2 kPa for sirloin and 12.3 kPa for tenderloin, decreasing significantly to 0.3 kPa (p < 0.01) and 1.0 kPa (p < 0.001) for their decellularized counterparts. Texture analyses revealed no significant differences, suggesting ECM primarily determines these properties. Maximal load ranged from 1.4 N to 3.1 N, while total extension varied between 9.2 mm and 11.6 mm. These findings provide reference data for scaffolds replicating natural ECM properties and establish target mechanical properties for cultured muscle fiber constructs.
{"title":"The extracellular matrix of beef: A characterization towards a 3D scaffold for cultured meat","authors":"Indi Geurs , Elly De Vlieghere , Charlotte Grootaert , Daylan A. Tzompa-Sosa , Charlot Philips , Fabrice Bray , Christian Rolando , Stefaan De Smet , Koen Dewettinck , Sandra Van Vlierberghe , John Van Camp","doi":"10.1016/j.foostr.2025.100447","DOIUrl":"10.1016/j.foostr.2025.100447","url":null,"abstract":"<div><div>Scaffold development for muscle cell growth in cultured meat production requires understanding the mechanical properties of the extracellular matrix (ECM) in bovine muscle tissue. However, previous studies have focused on non-bovine samples and have altered the native ECM structure by processing it into hydrogels. This study characterizes the native ECM of bovine muscle tissues, providing reference data for designing ECM alternatives while preserving its structural and mechanical features. Protocols were optimized for thin samples (∼ 1.5 mm), corresponding to the cultured meat products currently under development. ECM was isolated from fresh bovine sirloin and tenderloin using 0.5 % SDS for decellularization. An extensive sample quality validation was performed, including cryo-SEM to visualize internal structures, Picogreen assays to quantify residual dsDNA and confirm effective cell removal, and proteomic and glycosaminoglycan analyses to verify retention of essential ECM components. Subsequent mechanical analyses included amplitude sweeps (G’, G’’, linear visco-elastic region, cross-over point) and texture analyses (total extension, maximal load). Results confirmed efficient decellularization, preserving the ECM’s structural and compositional integrity. The storage modulus (G’) was 15.2 kPa for sirloin and 12.3 kPa for tenderloin, decreasing significantly to 0.3 kPa (p < 0.01) and 1.0 kPa (p < 0.001) for their decellularized counterparts. Texture analyses revealed no significant differences, suggesting ECM primarily determines these properties. Maximal load ranged from 1.4 N to 3.1 N, while total extension varied between 9.2 mm and 11.6 mm. These findings provide reference data for scaffolds replicating natural ECM properties and establish target mechanical properties for cultured muscle fiber constructs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100447"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100446
Chao Xue , Raisa E.D. Rudge , Emma Hassall , Ekaterina Strounina , Louwrens C. Hoffman , Jason R. Stokes , Heather E. Smyth
Fat plays a crucial role in determining the sensory quality of plant-based meats. This study investigated how different methods of fat incorporation (no fat, liquid oil, and solid fat particles), with varying solid fat volumes (10 ∼ 130 mm³), contribute to the sensory properties of plant-based and animal-based meat burgers. A comprehensive approach encompassing sensory evaluation, textural measurements, and microstructural analysis was employed. The results revealed a significant sensory gap between animal-based meats (ABM) and plant-based meat analogues (PBMA) samples: ABM samples exhibited a more uniform fat distribution and were closely associated with higher sensory score attributes for initial juiciness, density, cohesiveness firmness compared to their PBMA counterparts. Trained panellists could also classify PBMA and ABM samples into three sensory clusters based on their methods of oil incorporation. The sensory results showed that initial juiciness and oiliness scores decreased as solid fat particle volume increased. Cooking loss and micro-computed tomography results indicate that PBMA samples formed more air pores, which acted as pathways for oil to escape during cooking, leading to a lesser uniform distribution of oil. However, the robust structure of ABM retained fat to form more finely distributed “fat pools” despite changes in solid fat particle sizes. This research offers insights for manufacturers to control PBMA for desirable sensory outcomes.
{"title":"The path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers","authors":"Chao Xue , Raisa E.D. Rudge , Emma Hassall , Ekaterina Strounina , Louwrens C. Hoffman , Jason R. Stokes , Heather E. Smyth","doi":"10.1016/j.foostr.2025.100446","DOIUrl":"10.1016/j.foostr.2025.100446","url":null,"abstract":"<div><div>Fat plays a crucial role in determining the sensory quality of plant-based meats. This study investigated how different methods of fat incorporation (no fat, liquid oil, and solid fat particles), with varying solid fat volumes (10 ∼ 130 mm³), contribute to the sensory properties of plant-based and animal-based meat burgers. A comprehensive approach encompassing sensory evaluation, textural measurements, and microstructural analysis was employed. The results revealed a significant sensory gap between animal-based meats (ABM) and plant-based meat analogues (PBMA) samples: ABM samples exhibited a more uniform fat distribution and were closely associated with higher sensory score attributes for <em>initial juiciness</em>, <em>density</em>, <em>cohesiveness firmness</em> compared to their PBMA counterparts. Trained panellists could also classify PBMA and ABM samples into three sensory clusters based on their methods of oil incorporation. The sensory results showed that <em>initial juiciness</em> and <em>oiliness</em> scores decreased as solid fat particle volume increased. Cooking loss and micro-computed tomography results indicate that PBMA samples formed more air pores, which acted as pathways for oil to escape during cooking, leading to a lesser uniform distribution of oil. However, the robust structure of ABM retained fat to form more finely distributed “fat pools” despite changes in solid fat particle sizes. This research offers insights for manufacturers to control PBMA for desirable sensory outcomes.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100446"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100451
Animesh Singh Sengar , Cristina Botinestean , Andrew O'Connor , Brijesh K. Tiwari , Uma Tiwari , Shivani Pathania
The current focus in food processing is on sustainable approaches to reduce global meat consumption while increasing the plant protein intake. This study aims to develop freeze-structured meat alternatives using plant proteins. Pea-based meat alternatives (PBMA) and faba-based meat alternatives (FBMA) were developed, and their interaction with beef was studied. Formulations of plant-based meat (PB1 −PB3), hybrid-meat (HYB1 −HYB6), and control patties (100 % beef) were prepared, and their nutritional, texture, and cooking properties were evaluated. Hybrid-meat patties had protein content ranging from 18 % to 25 % compared to 29 % in control patties and a significant reduction in cooking loss (21–10 %), indicating better moisture retention. Using a lattice mixture design, a formulation was predicted that maximized springiness, chewiness, and protein content while reducing beef content to 54 %. This hybrid-meat product provides an option for consumers to reduce their meat consumption without giving up the familiarity, convenience, and flavour of typical processed meat.
{"title":"Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties","authors":"Animesh Singh Sengar , Cristina Botinestean , Andrew O'Connor , Brijesh K. Tiwari , Uma Tiwari , Shivani Pathania","doi":"10.1016/j.foostr.2025.100451","DOIUrl":"10.1016/j.foostr.2025.100451","url":null,"abstract":"<div><div>The current focus in food processing is on sustainable approaches to reduce global meat consumption while increasing the plant protein intake. This study aims to develop freeze-structured meat alternatives using plant proteins. Pea-based meat alternatives (PBMA) and faba-based meat alternatives (FBMA) were developed, and their interaction with beef was studied. Formulations of plant-based meat (PB1 −PB3), hybrid-meat (HYB1 −HYB6), and control patties (100 % beef) were prepared, and their nutritional, texture, and cooking properties were evaluated. Hybrid-meat patties had protein content ranging from 18 % to 25 % compared to 29 % in control patties and a significant reduction in cooking loss (21–10 %), indicating better moisture retention. Using a lattice mixture design, a formulation was predicted that maximized springiness, chewiness, and protein content while reducing beef content to 54 %. This hybrid-meat product provides an option for consumers to reduce their meat consumption without giving up the familiarity, convenience, and flavour of typical processed meat.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100451"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100454
Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang
{"title":"Corrigendum to “Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion” [Food Structure, Volume 45, 2025, 100448]","authors":"Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang","doi":"10.1016/j.foostr.2025.100454","DOIUrl":"10.1016/j.foostr.2025.100454","url":null,"abstract":"","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100454"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100449
Yichuan Wang , Yao Lu , Guangmin Liu , Yanxiang Gao , Like Mao
Gelatin-based hydrogels are extensively employed in the food industry, and their mechanical properties and oral perception attributes play essential roles in the applications. In this study, we presented a type of mechanically robust gelatin-carrageenan (KC) hydrogels reinforced by sorbitol replacement. FTIR spectra and T2 relaxation time analysis revealed that KC addition and sorbitol replacement promoted the formation of intermolecular hydrogen bonds, resulting in denser gel network structures. After KC addition and sorbitol replacement, hydrogels exhibited significantly improved mechanical properties, including higher hardness (from 1.54 ± 0.14 N to 15.64 ± 0.85 N) and storage modulus, greatly outperforming conventional gelatin-carrageenan hydrogels. Additionally, KC addition and sorbitol replacement changed the simulated oral processing behaviors of these hydrogels. The oral thermal stability of the gels was improved and the apparent viscosity (η) was enhanced. In LAOS tests, for all the gels, storage modulus/critical modulus (G′/G′0) was reduced, and loss modulus/critical modulus (G″/G″0) was first increased and then decreased. In tribological tests, sorbitol replacement increased the friction coefficient (μ) and prolonged the boundary region. Importantly, the gels with higher shear viscosity had lower friction coefficients (1.5 %KG-AR). The above findings offered valuable insights for developing mechanically stronger food gels with favorable textural properties.
{"title":"Insights into the mechanical and simulated oral processing behaviors of gelatin-κ-carrageenan hydrogels reinforced by sorbitol replacement","authors":"Yichuan Wang , Yao Lu , Guangmin Liu , Yanxiang Gao , Like Mao","doi":"10.1016/j.foostr.2025.100449","DOIUrl":"10.1016/j.foostr.2025.100449","url":null,"abstract":"<div><div>Gelatin-based hydrogels are extensively employed in the food industry, and their mechanical properties and oral perception attributes play essential roles in the applications. In this study, we presented a type of mechanically robust gelatin-carrageenan (KC) hydrogels reinforced by sorbitol replacement. FTIR spectra and T<sub>2</sub> relaxation time analysis revealed that KC addition and sorbitol replacement promoted the formation of intermolecular hydrogen bonds, resulting in denser gel network structures. After KC addition and sorbitol replacement, hydrogels exhibited significantly improved mechanical properties, including higher hardness (from 1.54 ± 0.14 N to 15.64 ± 0.85 N) and storage modulus, greatly outperforming conventional gelatin-carrageenan hydrogels. Additionally, KC addition and sorbitol replacement changed the simulated oral processing behaviors of these hydrogels. The oral thermal stability of the gels was improved and the apparent viscosity (η) was enhanced. In LAOS tests, for all the gels, storage modulus/critical modulus (G′/G′0) was reduced, and loss modulus/critical modulus (G″/G″0) was first increased and then decreased. In tribological tests, sorbitol replacement increased the friction coefficient (μ) and prolonged the boundary region. Importantly, the gels with higher shear viscosity had lower friction coefficients (1.5 %KG-AR). The above findings offered valuable insights for developing mechanically stronger food gels with favorable textural properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100449"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100450
Guido Rolandelli , Silvio David Rodríguez , María del Pilar Buera
Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance (1H-NMR) and differential scanning calorimetry (DSC) after storage at 4 °C for 21 days. The incorporation of the additives reduced the peak, final and setback viscosity of the pastes, indicating limiting gelatinization of TS for the establishment of non-covalent interactions with water and/or starch, restricting further hydration and swelling. Based on 1H-NMR results, free water molecules were involved in the reassociation of amylose and amylopectin chains; thus, their molecular mobility decreased with the progress of starch retrogradation, as evidenced by the diminishment of the spin-spin relaxation times. DSC results confirmed that the addition of X delayed TS retrogradation, possibly due to the generation of hydrogen bonds interactions, while opposite results were obtained when AG was added, which promoted TS molecules reorganization. P showed a concentration-related effect, since it delayed TS retrogradation at 1 % level and accelerated it at 2 % concentration. Results from this study provide insights on the molecular interactions of TS with xylitol, Arabic gum, and pectin and their modulating effects on starch retrogradation, which are valuable for the development of gluten-free products with varied industrial applications.
{"title":"Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics","authors":"Guido Rolandelli , Silvio David Rodríguez , María del Pilar Buera","doi":"10.1016/j.foostr.2025.100450","DOIUrl":"10.1016/j.foostr.2025.100450","url":null,"abstract":"<div><div>Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance (<sup>1</sup>H-NMR) and differential scanning calorimetry (DSC) after storage at 4 °C for 21 days. The incorporation of the additives reduced the peak, final and setback viscosity of the pastes, indicating limiting gelatinization of TS for the establishment of non-covalent interactions with water and/or starch, restricting further hydration and swelling. Based on <sup>1</sup>H-NMR results, free water molecules were involved in the reassociation of amylose and amylopectin chains; thus, their molecular mobility decreased with the progress of starch retrogradation, as evidenced by the diminishment of the spin-spin relaxation times. DSC results confirmed that the addition of X delayed TS retrogradation, possibly due to the generation of hydrogen bonds interactions, while opposite results were obtained when AG was added, which promoted TS molecules reorganization. P showed a concentration-related effect, since it delayed TS retrogradation at 1 % level and accelerated it at 2 % concentration. Results from this study provide insights on the molecular interactions of TS with xylitol, Arabic gum, and pectin and their modulating effects on starch retrogradation, which are valuable for the development of gluten-free products with varied industrial applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100450"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100448
Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang
Soy protein concentrate (SPC) is a common ingredient in high moisture extruded meat analogues. However, commercial SPCs can have diverse properties which can affect extrusion outcomes. Yet, the variations between commercial SPCs are often beyond the control of meat analogue manufacturers. Therefore, there is a need to understand how the properties of different commercial SPCs would affect extrudate quality so that manufacturers can screen their ingredients for the desired properties. By investigating a broad range of properties, this study served to study the SPCs on a holistic level and highlight the properties correlated to extrudate quality. The compositional, physicochemical and rheological properties of four SPCs were studied, and their properties were related to the macrostructure and mechanical properties of the extrudates. The study found significant differences between the SPCs for most of the studied properties. Correlation analysis revealed that compositional properties and pH correlated better with extrusion outcomes as compared to other physicochemical properties. Through simple regression analysis, the rheological behaviour of the SPC samples could be related to the fibrous structuring potential of the samples, suggesting that structural breakdown might be an important aspect of fibre formation. The study showed that commercial SPCs indeed varied based on suppliers, and these variations have an apparent impact on the extrudate quality that should not be overlooked, especially for quality control.
{"title":"Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion","authors":"Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang","doi":"10.1016/j.foostr.2025.100448","DOIUrl":"10.1016/j.foostr.2025.100448","url":null,"abstract":"<div><div>Soy protein concentrate (SPC) is a common ingredient in high moisture extruded meat analogues. However, commercial SPCs can have diverse properties which can affect extrusion outcomes. Yet, the variations between commercial SPCs are often beyond the control of meat analogue manufacturers. Therefore, there is a need to understand how the properties of different commercial SPCs would affect extrudate quality so that manufacturers can screen their ingredients for the desired properties. By investigating a broad range of properties, this study served to study the SPCs on a holistic level and highlight the properties correlated to extrudate quality. The compositional, physicochemical and rheological properties of four SPCs were studied, and their properties were related to the macrostructure and mechanical properties of the extrudates. The study found significant differences between the SPCs for most of the studied properties. Correlation analysis revealed that compositional properties and pH correlated better with extrusion outcomes as compared to other physicochemical properties. Through simple regression analysis, the rheological behaviour of the SPC samples could be related to the fibrous structuring potential of the samples, suggesting that structural breakdown might be an important aspect of fibre formation. The study showed that commercial SPCs indeed varied based on suppliers, and these variations have an apparent impact on the extrudate quality that should not be overlooked, especially for quality control.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100448"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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