Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence

This study explores the impact of tannic acid (TA) incorporation on the structural and functional properties of soy protein concentrate-based high-moisture meat analogues (SPC-HMMA) that had been obtained by extrusion. Advanced artificial intelligence (AI) methodologies were employed to optimize the texture and cooking quality of these plant-based products. Texture profile analysis (TPA) revealed that hardness values increased from 3893 ± 308 g at 0 % TA to 7018 ± 341 g at 2 % TA, while cutting strength values ranged from 1754 ± 134 g crosswise at 0 % TA to 5951 ± 544 g at 2 % TA. Moisture content also played a significant role in the textural properties of the SPC-HMMA, with lower moisture yielding harder and chewier analogues. Scanning electron microscopy (SEM) visualized alterations in the microstructure while FTIR spectroscopy and deconvolution analysis indicated significant alterations in protein secondary structure. Techno-functional properties including cooking yield (CY), water absorption capacity (WAC), and oil absorption capacity (OAC) were assessed. CY decreased from 168.54 ± 2.12 % to 142.56 ± 1.5 %, WAC increased from 400.79 ± 5.64 % to 454.67 ± 5.27 %, while OAC peaked at moderate TA levels. Meat analogues also showed antioxidant properties in a dose-dependent manner with TA incorporation. AI-driven optimization identified ideal combinations of TA and moisture content to match the texture properties of chicken and beef analogues.