Chlorella protein-citrus fiber synergistic stabilization emulsions as specialty fats in plant-based meats: enhancing fat characteristics.

Abstract

Excessive meat production jeopardizes environmental sustainability and human health. While plant-based meats present alternatives, their limited fat realism due to extrusion constraints reduces consumer acceptance. This study developed emulsions stabilized by chlorella protein (CP) and citrus fiber (CF) as specialty fats for plant-based meats. The results demonstrated that the spatial network structure formed by CP and CF through hydrogen bonding interactions could effectively improve the stability and rheological properties of the emulsions. Among them, 2%-1:2 emulsions showed better printing properties with 99% printing accuracy for three printing models. By utilizing dual-nozzle 3D printing, the stable emulsions were seamlessly integrated with plant-based lean meat to fabricate marbled plant-based meats. Post-cooking and TPA evaluations showed high-fat plant-based meat had lower cooking loss (oven baking: 26.78%, steaming: 2.44%), hardness (oven baking: 31.362 N, steaming: 16.581 N), and chewiness (oven baking: 8.210, steaming: 4.402), processing stronger water-holding and oil-retention, indicating better juiciness and tenderness.