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<p>This research investigates the use of <i>Wolffia</i>, a protein-rich aquatic plant, as a novel ingredient in the formulation of plant-based meat analogues produced via high-moisture extrusion (HME). Different substitution levels of <i>Wolffia</i> powder (0, 25, 50, 75, and 100%) were applied to replace pea protein, a conventional plant protein in the extrudate mixture, and the physicochemical properties, texture, and microstructure of the extrudates were investigated. The results indicated that increasing <i>Wolffia</i> content altered their composition, reducing protein and lipid levels while increasing carbohydrate, ash, and fiber. This led to a decline in total amino acids, though glutamic and aspartic acid remained predominant. The FTIR and SDS-PAGE analyses revealed that increasing <i>Wolffia</i> levels led to protein unfolding and aggregation, along with a darker green coloration. <i>Wolffia</i> enhanced anisotropic structure formation but had minimal effect on texturization degree. Although its addition reduced hardness and chewiness while increasing springiness, variations among different <i>Wolffia</i> levels were not statistically significant. The highest cooking yield was observed in the 100% <i>Wolffia</i> formulation, with no significant differences across the 0–75% range. Overall, <i>Wolffia</i> promoted the development of fibrous structures with acceptable texture, highlighting its potential as a sustainable, protein-rich component for the production of plant-based meat analogues through high-moisture extrusion.</p>

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Wolffia Meat Analogues Produced by High-Moisture Extrusion: Physicochemical, Microstructure, and Textural Characteristics

  • 期刊论文

  • 发表日期：

    2025年12月16日

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  • Suphatta Phothiset,
  • Arpassorn Sirijariyawat,
  • Arunya Prommakool,
  • Wiriya Onsaard,
  • Nattapol Aunsri,
  • Soraya Saenmuang

摘要

This research investigates the use of Wolffia, a protein-rich aquatic plant, as a novel ingredient in the formulation of plant-based meat analogues produced via high-moisture extrusion (HME). Different substitution levels of Wolffia powder (0, 25, 50, 75, and 100%) were applied to replace pea protein, a conventional plant protein in the extrudate mixture, and the physicochemical properties, texture, and microstructure of the extrudates were investigated. The results indicated that increasing Wolffia content altered their composition, reducing protein and lipid levels while increasing carbohydrate, ash, and fiber. This led to a decline in total amino acids, though glutamic and aspartic acid remained predominant. The FTIR and SDS-PAGE analyses revealed that increasing Wolffia levels led to protein unfolding and aggregation, along with a darker green coloration. Wolffia enhanced anisotropic structure formation but had minimal effect on texturization degree. Although its addition reduced hardness and chewiness while increasing springiness, variations among different Wolffia levels were not statistically significant. The highest cooking yield was observed in the 100% Wolffia formulation, with no significant differences across the 0–75% range. Overall, Wolffia promoted the development of fibrous structures with acceptable texture, highlighting its potential as a sustainable, protein-rich component for the production of plant-based meat analogues through high-moisture extrusion.