Development of textural vegetables protein and starch by using electro-spinning technology.
Context and Relevance: Electrospinning technology, traditionally utilized in pharmaceuticals for nano-drug design, emerges presents an intriguing opportunity for transforming the texture of plant-based meat products. This innovative approach leverages the ability to transform starch into a fibrous structure, potentially enhancing the juiciness and cooking stability of plant-based alternatives. By introducing pores through electrospinning, starchy materials can better absorb and retain water and oils, addressing longstanding challenges in plant-based meat formulation. This research holds significant implications for the food industry, offering a novel method to improve sensory attributes crucial for consumer acceptance and market competitiveness.
Potential Research Approach:
Ingredient Selection and Characterization
Identify and evaluate plant-based ingredients rich in starch and protein, assessing their suitability for electrospinning based on nutritional and functional properties.
Structural and Molecular Analysis
Investigate the effects of electrospinning on the structural and molecular properties of selected ingredients, using advanced analytical techniques to understand the impact on texture and functionality.
Process Optimization and Scalability
Develop and refine a scalable electrospinning process for commercial production, focusing on maintaining product integrity while optimizing equipment design, processing parameters, and cost-effectiveness.
Additional Questions:
How do different processing parameters (voltage, solution viscosity) impact the structural properties of electrospun starch-based materials?
What are the sensory attributes preferred by consumers in plant-based meat products, and how can electrospinning technology be tailored to meet these preferences?
What are the potential regulatory and safety considerations associated with introducing electrospun materials into food products, and how can these challenges be addressed during commercialization?