Extending the Applications of the Extrusion Phenomena of Expansion and Texturization

Marina  Laurell Ikuse

doi:10.7273/000005307

Extrusion processing has a wide variety of applications in the food industry due to its easily modifiable system. Expansion and texturization phenomena can be employed as restructuring tools to generate new products and extend the application of food ingredients. This research explored how expansion and texturization processes impact the structure formation of expanded pea starch and low moisture meat analogs made from four different plant protein sources. Two separate studies were conducted. Pea starch was extruded with varying talc and calcium carbonate levels (0, 0.25, 1, and 2%) to explore the expansion phenomenon to assess heterogeneous nucleation and their impact on expansion characteristics. Air cell count, with significantly higher values from the control indicating better nucleating efficiency, improved as the screw speed increased above 350 rpm with higher nucleating agent inclusion levels (≥1%) of calcium carbonate. In contrast, the air cell count for talc-containing extrudates improved with increasing nucleating agent inclusion levels regardless of screw speed. While nucleating efficiency improved with nucleating agents, the additives promoted flow instabilities as indicated by extrudate ridged surfaces. The second study researched the novel application of plant-based textured proteins for cultured meat production. Five protein concentrates/isolates (wheat protein concentrate, faba bean protein isolate, mung bean protein concentrate, and two different soy isolates) individually blended with cornstarch were texturized under low moisture conditions (22.5-35% wet basis) to create low moisture meat analogs. Blends were extruded at their respective optimal processing conditions, and C2C12 mouse myoblast cells were cultured onto the structures for 14 days. Cell cultures were cytocompatible with all the proteins tested, as indicated by live/dead stain imaging, where the cells survived after 1 and 14 days of culture. Alignment of the proteins, as described by the anisotropic index, provided physical cues that promoted cell alignment. Mechanical properties of the extrudates appeared to influence cell attachment. Low elastic moduli appeared to help maintain cell attachment post-differentiation, while higher elastic moduli promoted cell detachment post-differentiation. Cells exhibited superior attachment behavior on the wheat-based extrudate. The work presented has expanded the options of compatible scaffolding materials for cultured meat production. However, it demonstrates the need to explore and optimize different processing parameters, which influence the mechanical properties of texturized proteins, to improve the long-term attachment of muscle cells.

Extending the Applications of the Extrusion Phenomena of Expansion and Texturization

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