Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence

This study explores the impact of tannic acid (TA) incorporation on the structural and functional properties of soy protein concentrate-based high-moisture meat analogues (SPC-HMMA) that had been obtained by extrusion. Advanced artificial intelligence (AI) methodologies were employed to optimize the...

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Detalhes bibliográficos
Autores: Gulzar, Saqib, Tagrida, Mohamed, Martín Belloso, Olga, Soliva-Fortuny, Robert
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2025
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositório:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/467559
Acesso em linha:https://doi.org/10.1016/j.foostr.2025.100407
https://hdl.handle.net/10459.1/467559
Access Level:Acceso aberto
Palavra-chave:Artificial intelligence
Extrusion
Meat analogues
Soy protein
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spelling Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligenceGulzar, SaqibTagrida, MohamedMartín Belloso, OlgaSoliva-Fortuny, RobertArtificial intelligenceExtrusionMeat analoguesSoy proteinThis study explores the impact of tannic acid (TA) incorporation on the structural and functional properties of soy protein concentrate-based high-moisture meat analogues (SPC-HMMA) that had been obtained by extrusion. Advanced artificial intelligence (AI) methodologies were employed to optimize the texture and cooking quality of these plant-based products. Texture profile analysis (TPA) revealed that hardness values increased from 3893 ± 308 g at 0 % TA to 7018 ± 341 g at 2 % TA, while cutting strength values ranged from 1754 ± 134 g crosswise at 0 % TA to 5951 ± 544 g at 2 % TA. Moisture content also played a significant role in the textural properties of the SPC-HMMA, with lower moisture yielding harder and chewier analogues. Scanning electron microscopy (SEM) visualized alterations in the microstructure while FTIR spectroscopy and deconvolution analysis indicated significant alterations in protein secondary structure. Techno-functional properties including cooking yield (CY), water absorption capacity (WAC), and oil absorption capacity (OAC) were assessed. CY decreased from 168.54 ± 2.12 % to 142.56 ± 1.5 %, WAC increased from 400.79 ± 5.64 % to 454.67 ± 5.27 %, while OAC peaked at moderate TA levels. Meat analogues also showed antioxidant properties in a dose-dependent manner with TA incorporation. AI-driven optimization identified ideal combinations of TA and moisture content to match the texture properties of chicken and beef analogues.This project has received funding from the European Union\u2019s Horizon 2020 research and innovation programme under the Marie Sk\u0142odowska-Curie grant agreement No 101034288.Elsevier2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.foostr.2025.100407https://hdl.handle.net/10459.1/467559reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a https://doi.org/10.1016/j.foostr.2025.100407Food Structure, 2025, vol. 43, núm. 100407, p. 1-14info:eu-repo/grantAgreement/EC/H2020/101034288cc-by (c) Gulzar et al., 2025Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4675592026-05-29T05:05:01Z
dc.title.none.fl_str_mv Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
title Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
spellingShingle Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
Gulzar, Saqib
Artificial intelligence
Extrusion
Meat analogues
Soy protein
title_short Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
title_full Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
title_fullStr Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
title_full_unstemmed Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
title_sort Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence
dc.creator.none.fl_str_mv Gulzar, Saqib
Tagrida, Mohamed
Martín Belloso, Olga
Soliva-Fortuny, Robert
author Gulzar, Saqib
author_facet Gulzar, Saqib
Tagrida, Mohamed
Martín Belloso, Olga
Soliva-Fortuny, Robert
author_role author
author2 Tagrida, Mohamed
Martín Belloso, Olga
Soliva-Fortuny, Robert
author2_role author
author
author
dc.subject.none.fl_str_mv Artificial intelligence
Extrusion
Meat analogues
Soy protein
topic Artificial intelligence
Extrusion
Meat analogues
Soy protein
description This study explores the impact of tannic acid (TA) incorporation on the structural and functional properties of soy protein concentrate-based high-moisture meat analogues (SPC-HMMA) that had been obtained by extrusion. Advanced artificial intelligence (AI) methodologies were employed to optimize the texture and cooking quality of these plant-based products. Texture profile analysis (TPA) revealed that hardness values increased from 3893 ± 308 g at 0 % TA to 7018 ± 341 g at 2 % TA, while cutting strength values ranged from 1754 ± 134 g crosswise at 0 % TA to 5951 ± 544 g at 2 % TA. Moisture content also played a significant role in the textural properties of the SPC-HMMA, with lower moisture yielding harder and chewier analogues. Scanning electron microscopy (SEM) visualized alterations in the microstructure while FTIR spectroscopy and deconvolution analysis indicated significant alterations in protein secondary structure. Techno-functional properties including cooking yield (CY), water absorption capacity (WAC), and oil absorption capacity (OAC) were assessed. CY decreased from 168.54 ± 2.12 % to 142.56 ± 1.5 %, WAC increased from 400.79 ± 5.64 % to 454.67 ± 5.27 %, while OAC peaked at moderate TA levels. Meat analogues also showed antioxidant properties in a dose-dependent manner with TA incorporation. AI-driven optimization identified ideal combinations of TA and moisture content to match the texture properties of chicken and beef analogues.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foostr.2025.100407
https://hdl.handle.net/10459.1/467559
url https://doi.org/10.1016/j.foostr.2025.100407
https://hdl.handle.net/10459.1/467559
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1016/j.foostr.2025.100407
Food Structure, 2025, vol. 43, núm. 100407, p. 1-14
info:eu-repo/grantAgreement/EC/H2020/101034288
dc.rights.none.fl_str_mv cc-by (c) Gulzar et al., 2025
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Gulzar et al., 2025
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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