Work

Spinning a Sustainable Future: Electrospun Polysaccharide–Protein Fibers for Plant-Based Meat Innovation

Year: 2024

Type: article

Abstract: This study aims to evaluate the feasibility of producing electrospun fibers by combining polysaccharides, zein, and poly(ethylene oxide) (PEO) to simulate the fibers applied in plant-based meat analogs. The rheological properties of biopolymer solutions were evaluated, and the electrospun fibers were characterized according to their morphology, structural interactions, and thermal analysis. The results indicated that the fibers prepared in a ratio of 90:10 of zein/carrageenan from the mixture of a solution containing 23 wt.% of zein with a solution containing 1 wt.% of carrageenan and with the addition of 1 wt.% of PEO presented a promising structure for application as fibers in meat analogs because they have a more hydrophilic surface. Thus, they have good moisture retention. In addition, they have good thermal stability at high temperatures, which is crucial to achieve a consistent and pleasant texture. Furthermore, it was observed that adding zein and PEO helps with the spinnability of the polysaccharides, producing fibers with good homogeneity.

Source: Foods

DOI: 10.3390/foods13182962

Authors: Letícia G. da Trindade, Letícia Zanchet, Fabiana Perrechil Bonsanto, Anna Rafaela Cavalcante Braga

Institutions: Universidade Federal de São Paulo, Universidade Federal do Rio Grande do Sul

Language: English

Topic: Electrospun Nanofibers in Biomedical Applications

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $3,296

Funders: Good Food Institute, Fundação de Amparo à Pesquisa do Estado de São Paulo