Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein

Wen, Yaxin; Kim, Hyun Woo; Park, Hyun Jin

doi:10.1016/j.foodres.2022.111704

Cited by 48 publications

(16 citation statements)

References 59 publications

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“…79 3D printing has been employed in the development of reduced-fat meat analogues from emulsion gels, 80 textured soft hybrid meat analogues, 81 application of additives viz. hydrocolloids such as gelatin, alginates, 82–84 methylcellulose, 85 xyloses, 86 transglutaminase, 87 and cocoa butter 88 in improving the physicochemical properties of 3D printed meat analogues, and artificial muscle fibre insertion using coaxial nozzle assisted 3D printing. 89 In another distinctive study, Baik et al 90 incorporated Gryllus bimaculatus powder into a soy-based 3D printed analogue.…”

Section: Meat Analogues Based On Cereal Legume Combinationsmentioning

confidence: 99%

“…Cho and Ryu 110 studied the effect of the addition of mealworm larva ( Tenebrio molitor ) on a physicochemical soy-protein-based extruded meat analogue and observed that the DPPH radical scavenging activity, sulfur amino acid and glutamic acid content of the meat analogue increased with increase in the mealworm composition. Wen et al 86 evaluated the influence of the addition of xyloses on the physical characteristics (colour, texture, rheological, printing properties, and texture) of 3D-printed green gram protein-based meat analogues and witnessed that xylose significantly increased the shear modulus and printing behaviour of the protein gels used for 3D printing extrusion. Palanisamy et al 111 examined the changes in the properties of a soya protein meat analogue added with iota carrageenan and concluded that the additive improved the texturization properties of the meat analogue more than the control.…”

Section: Novel Ingredients and Additive Combinationsmentioning

confidence: 99%

See 1 more Smart Citation

Exploring sustenance: cereal legume combinations for vegan meat development

Vignesh,

Yadav,

Wadikar

et al. 2024

Sustainable Food Technol.

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Section: Meat Analogues Based On Cereal Legume Combinationsmentioning

confidence: 99%

Section: Novel Ingredients and Additive Combinationsmentioning

confidence: 99%

Exploring sustenance: cereal legume combinations for vegan meat development

Vignesh,

Yadav,

Wadikar

et al. 2024

Sustainable Food Technol.

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show abstract

“…Development of plant-based meat processing methods. (A) Process flow diagram for manufacturing plant protein composite fiber by wet spinning; (B) process flowchart for manufacturing plant protein composite fibers by electrospinning; (C) process flow diagram for manufacturing plant protein by extrusion; (D) process flow diagram for manufacturing plant protein by shear cell; (E) process flow diagram for manufacturing plant protein by 3D printing. , …”

Section: Processing For Plant-based Meatmentioning

confidence: 99%

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

Wang

Cai

et al. 2023

J. Agric. Food Chem.

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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.

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“…Sakai et al (2022) developed a more effective browning system using laccase and sugar beet pectin for meat analog containing beet red pigment, with the color change being similar to beef patties. Caramel color and malt extract as heat-stable pigments, can simulate the brown color of cooked meat, and reducing sugars as precursors of Maillard reaction also form brown color upon cooking (Wen et al, 2022). Coloring agents can be added before or after structuring treatment.…”

Section: Colormentioning

confidence: 99%

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Zhang

Zang

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant‐ and fungi‐based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant‐ and fungi‐based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant‐ and fungi‐based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal‐derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start‐up products to the market.

show abstract

Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein

Cited by 48 publications

References 59 publications

Exploring sustenance: cereal legume combinations for vegan meat development

Exploring sustenance: cereal legume combinations for vegan meat development

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

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

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