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<p>High-moisture extrusion (HME) is used in the manufacturing of plant-based meat analogues (PBMAs), although getting a meat-like fibrous structure and sensory performance without synthetic binders remains complicated. This study evaluated the impact of jackfruit fiber (JF) - a natural agro-industrial by-product, on the techno-functional and sensory properties of high moisture meat analogues (HMMA) formulated with a soy protein isolate/wheat gluten base (with a ratio of 1:1, w/w). JF was incorporated at 0–28% (w/w), and samples were evaluated using texture profile analysis (TPA), scanning electron microscopy (SEM), colorimetry, water absorption capacity (WAC), pH determination, and Rate-all-that-apply sensory profiling. Moderate JF levels (24–26%) improved springiness (up to 8.98&#xa0;mm) and chewiness (34.1&#xa0;mJ) compared to fiber-free HMMA, while microstructural analysis demonstrated aligned lamellae and elongated fiber bundles at 26% JF, signifying anisotropic structuring through fiber-protein interactions and shear-induced alignment. Excessive JF addition (28%) disturbed fibril integrity, reduced cohesiveness, and decreased water absorption capacity, indicating a structural-dilution effect. JF increased yellowness (<i>b</i>*) and reduced lightness (<i>L</i>*) due to carotenoid stability, while pH slightly increased with fiber addition. Principal component analysis showed clear clustering of JF-enriched samples, characterized by fibrous bite, chewy mouthfeel, and characteristic jackfruit-garlic aroma notes, whereas fiber-free samples displayed sweetness-dominant profiles. Overall, 26% JF was identified as the optimal formulation, delivering the most meat-like structure, color, juiciness, and sensory complexity, demonstrating the feasibility of JF as a clean-label texturizing fiber for PBMAs. This work reveals a sustainable value chain for jackfruit by products and supports the development of natural fiber-based alternatives to methylcellulose in plant-protein structuring.</p>

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Enhancing structural and sensory properties of HMMA using Thai jackfruit fiber: A sustainable by-product application

  • 期刊论文

  • 发表日期：

    2026年3月7日

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  • Dang T. Thuy,
  • Ca T. Khiêm,
  • Ho B. Ngoc,
  • Pham L. D. Phuong,
  • Vo V. Thiep,
  • Nguyen T. M. Nguyet

摘要

High-moisture extrusion (HME) is used in the manufacturing of plant-based meat analogues (PBMAs), although getting a meat-like fibrous structure and sensory performance without synthetic binders remains complicated. This study evaluated the impact of jackfruit fiber (JF) - a natural agro-industrial by-product, on the techno-functional and sensory properties of high moisture meat analogues (HMMA) formulated with a soy protein isolate/wheat gluten base (with a ratio of 1:1, w/w). JF was incorporated at 0–28% (w/w), and samples were evaluated using texture profile analysis (TPA), scanning electron microscopy (SEM), colorimetry, water absorption capacity (WAC), pH determination, and Rate-all-that-apply sensory profiling. Moderate JF levels (24–26%) improved springiness (up to 8.98 mm) and chewiness (34.1 mJ) compared to fiber-free HMMA, while microstructural analysis demonstrated aligned lamellae and elongated fiber bundles at 26% JF, signifying anisotropic structuring through fiber-protein interactions and shear-induced alignment. Excessive JF addition (28%) disturbed fibril integrity, reduced cohesiveness, and decreased water absorption capacity, indicating a structural-dilution effect. JF increased yellowness (b*) and reduced lightness (L*) due to carotenoid stability, while pH slightly increased with fiber addition. Principal component analysis showed clear clustering of JF-enriched samples, characterized by fibrous bite, chewy mouthfeel, and characteristic jackfruit-garlic aroma notes, whereas fiber-free samples displayed sweetness-dominant profiles. Overall, 26% JF was identified as the optimal formulation, delivering the most meat-like structure, color, juiciness, and sensory complexity, demonstrating the feasibility of JF as a clean-label texturizing fiber for PBMAs. This work reveals a sustainable value chain for jackfruit by products and supports the development of natural fiber-based alternatives to methylcellulose in plant-protein structuring.