Reprint of "Food-grade electrospinning of proteins"

Nieuwland, Maaike; Geerdink, P.; Brier, P.; Eijnden, Peter van den; Henket, Jolanda T. M. M.; Langelaan, M.L.P.; Stroeks, Niki; Deventer, H.C. van; Martin, A.H.

doi:10.1016/j.ifset.2014.07.006

Cited by 72 publications

(30 citation statements)

References 36 publications

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“…These studies have attempted to develop plant protein-based meat analogs from different sources of protein (e.g., soybean, peanut, oilseed, cereal, and mycoprotein) [ 2 , 4 ]. Different cooking techniques (e.g., single-screw extrusion, twin-screw extrusion, Couette cell technology, and electrospinning) were applied [ 5 , 6 , 7 , 8 ]. However, substantial challenges remain in operation to achieve the right texture, appearance, and nutrient content of meat analogs.…”

Section: Introductionmentioning

confidence: 99%

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Mazlan

Talib

Chin

et al. 2020

Foods

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Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.

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Section: Introductionmentioning

confidence: 99%

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Mazlan

Talib

Chin

et al. 2020

Foods

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“…Tara tannin was unable to form fibers due to insufficient molecular entanglement similar to other macromolecules . Therefore, a high‐molecular‐weight, long‐chain polymer was used as a backbone to assist fiber forming .…”

Section: Resultsmentioning

confidence: 99%

Tara tannin as active ingredient in electrospun fibrous delivery system

Sunthornvarabhas

Liengprayoon

Aouf

et al. 2016

J of Applied Polymer Sci

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This study evaluated the releasing performance of tara tannin, a cocktail of plant polyphenols, incorporated in submicron fiber, produced by the electrospinning process. Polylactic acid was used as a polymer matrix that carried two loading levels of tara tannin, 14.3 and 22.3% dry weight in the final product. The fiber diameter of composite fibers was in the range 500–700 nm. The release of tara tannin was controlled by material attachment as there was no evidence of chemical bonding between materials. This was further confirmed by FTIR and DSC. From the five combinations of acid that were presented in tara tannin, galloylquinic acid, with the smallest molecular weight composition, was released in the largest proportion (%molar) and exhibited antioxidant activity. This was confirmed by 2,2-diphenyl-1-picrylhydrazyl assay and HPLC-MS analyses. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43646. (Résumé d'auteur

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“…This is stimulating the development of plantbased meat analogues and the technologies used to produce them. Technologies capable of producing a fibrous, meatlike structure from plant-based ingredients are electrospinning (Nieuwland et al 2014), high-moisture extrusion cooking (HMEC) (Chiang et al 2019), and shear cell technology (Grabowska et al 2014;Krintiras et al 2016). Of these three technologies, only extrusion cooking is currently used industrially for the production of meat analogues.…”

Section: Introductionmentioning

confidence: 99%

“…Of these three technologies, only extrusion cooking is currently used industrially for the production of meat analogues. Electro-spinning of food-grade protein fibers has recently seen several developments (Nieuwland et al 2014;Kutzli et al 2019;Leidy and Maria Ximena 2019;Mendes, Stephansen, and Chronakis 2017). However, the electro-spinning of proteins is considered notoriously difficult, uses large amounts of water or organic solvents, and upscaling poses a challenge (Nieuwland et al 2014;Manski, van der Goot, and Boom 2007a).…”

Section: Introductionmentioning

confidence: 99%

“…Electro-spinning of food-grade protein fibers has recently seen several developments (Nieuwland et al 2014;Kutzli et al 2019;Leidy and Maria Ximena 2019;Mendes, Stephansen, and Chronakis 2017). However, the electro-spinning of proteins is considered notoriously difficult, uses large amounts of water or organic solvents, and upscaling poses a challenge (Nieuwland et al 2014;Manski, van der Goot, and Boom 2007a). Shear cell devices were initially developed to study the extrusion process (Einde, Goot, and Boom 2003;Peighambardoust et al 2004), and were later identified as a novel structuring technique (Manski, van der Goot, and Boom 2007b;Grabowska et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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