Erika Keiko Martinez Vargas , Alvija Šalaševičienė , Jose Martin Ramos-Diaz , Asmo Kemppinen , Kirsi Jouppila , Per Ertbjerg
{"title":"高水分挤压大麻籽和燕麦压榨饼以形成含有大豆蛋白的纤维肉类似物:质地和物理化学性质","authors":"Erika Keiko Martinez Vargas , Alvija Šalaševičienė , Jose Martin Ramos-Diaz , Asmo Kemppinen , Kirsi Jouppila , Per Ertbjerg","doi":"10.1016/j.ifset.2025.104094","DOIUrl":null,"url":null,"abstract":"<div><div>High-moisture extrusion (HME), a key technology for producing plant-based meat analogs with desirable fibrous structure, was applied in this study to develop formulations enriched with hempseed press cake (HPC), combined with soy protein isolate (SPI) and oat press cake (OPC) in ratios of 70:20:10 and 30:60:10 (HPC:SPI:OPC). These formulations were processed under different conditions of water content (50, 55, and 60 %) and long cooling die temperature (40, 60 and 80 °C) to investigate their effect on the textural and physicochemical properties of the extruded meat analogs. Partial least squares regression results revealed HPC and water content as the main drivers of textural and physicochemical properties. Low-HPC formulations yielded structurally resilient and fibrous textures, supported by texture profile analysis, standard and fluorescent imaging, and protein bond analyses. HPC enhanced the textural resemblance to cooked meat, reducing hardness, gumminess, and chewiness, while maintaining relatively high protein levels. Increasing water content softened the extrudates and decreased structural resilience, whereas long cooling die temperature had moderate influence, enhancing anisotropy and promoting protein bond formation at higher temperatures. Protein solubility assays indicated that hydrogen bonding was the dominant interaction stabilizing the fibrous structure, followed by disulfide bonding and hydrophobic interactions. Imaging analysis corroborated these findings, revealing more organized protein networks in low-HPC formulations. The incorporation of HPC improved nutritional value without compromising structural integrity. This study demonstrates the feasibility of using upcycled plant-based ingredients such as HPC and OPC in meat analogs. Through composition and process optimization, sustainable and nutritionally valuable products with meat-like texture can be achieved.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104094"},"PeriodicalIF":6.8000,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties\",\"authors\":\"Erika Keiko Martinez Vargas , Alvija Šalaševičienė , Jose Martin Ramos-Diaz , Asmo Kemppinen , Kirsi Jouppila , Per Ertbjerg\",\"doi\":\"10.1016/j.ifset.2025.104094\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>High-moisture extrusion (HME), a key technology for producing plant-based meat analogs with desirable fibrous structure, was applied in this study to develop formulations enriched with hempseed press cake (HPC), combined with soy protein isolate (SPI) and oat press cake (OPC) in ratios of 70:20:10 and 30:60:10 (HPC:SPI:OPC). These formulations were processed under different conditions of water content (50, 55, and 60 %) and long cooling die temperature (40, 60 and 80 °C) to investigate their effect on the textural and physicochemical properties of the extruded meat analogs. Partial least squares regression results revealed HPC and water content as the main drivers of textural and physicochemical properties. Low-HPC formulations yielded structurally resilient and fibrous textures, supported by texture profile analysis, standard and fluorescent imaging, and protein bond analyses. HPC enhanced the textural resemblance to cooked meat, reducing hardness, gumminess, and chewiness, while maintaining relatively high protein levels. Increasing water content softened the extrudates and decreased structural resilience, whereas long cooling die temperature had moderate influence, enhancing anisotropy and promoting protein bond formation at higher temperatures. Protein solubility assays indicated that hydrogen bonding was the dominant interaction stabilizing the fibrous structure, followed by disulfide bonding and hydrophobic interactions. Imaging analysis corroborated these findings, revealing more organized protein networks in low-HPC formulations. The incorporation of HPC improved nutritional value without compromising structural integrity. This study demonstrates the feasibility of using upcycled plant-based ingredients such as HPC and OPC in meat analogs. Through composition and process optimization, sustainable and nutritionally valuable products with meat-like texture can be achieved.</div></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"104 \",\"pages\":\"Article 104094\"},\"PeriodicalIF\":6.8000,\"publicationDate\":\"2025-06-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S146685642500178X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S146685642500178X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties
High-moisture extrusion (HME), a key technology for producing plant-based meat analogs with desirable fibrous structure, was applied in this study to develop formulations enriched with hempseed press cake (HPC), combined with soy protein isolate (SPI) and oat press cake (OPC) in ratios of 70:20:10 and 30:60:10 (HPC:SPI:OPC). These formulations were processed under different conditions of water content (50, 55, and 60 %) and long cooling die temperature (40, 60 and 80 °C) to investigate their effect on the textural and physicochemical properties of the extruded meat analogs. Partial least squares regression results revealed HPC and water content as the main drivers of textural and physicochemical properties. Low-HPC formulations yielded structurally resilient and fibrous textures, supported by texture profile analysis, standard and fluorescent imaging, and protein bond analyses. HPC enhanced the textural resemblance to cooked meat, reducing hardness, gumminess, and chewiness, while maintaining relatively high protein levels. Increasing water content softened the extrudates and decreased structural resilience, whereas long cooling die temperature had moderate influence, enhancing anisotropy and promoting protein bond formation at higher temperatures. Protein solubility assays indicated that hydrogen bonding was the dominant interaction stabilizing the fibrous structure, followed by disulfide bonding and hydrophobic interactions. Imaging analysis corroborated these findings, revealing more organized protein networks in low-HPC formulations. The incorporation of HPC improved nutritional value without compromising structural integrity. This study demonstrates the feasibility of using upcycled plant-based ingredients such as HPC and OPC in meat analogs. Through composition and process optimization, sustainable and nutritionally valuable products with meat-like texture can be achieved.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.