Tailoring texture and functionality of vegetable protein meat analogues through 3D printed porous structures

This study presents a comprehensive 3D printing process for plant-based meat alternatives, covering ink formulation, printing, and final product characterization. Traditionally, achieving desired food properties requires extensive exploration of ink components. Here, we demonstrate the potential of manipulating processing parameters instead of ink composition. Two structures were printed, differing only in extrusion temperature. The printed structures exhibited a dimensional accuracy slightly below 100%. We investigated their behavior through simulated food production cycles, including freezing, thawing, dehydration, and rehydration. Rheological measurements revealed that protein denaturation caused a 20% increase in viscosity. Temperature- induced protein denaturation allowed to produce 3D printed samples with a fine porous structure, with pore sizes ranging from 50 to 450 mu m. Mechanical characterization showed that a single printing parameter (extrusion temperature) significantly impacts the final product mechanical properties, with an increase of about 50% in the maximum stress for denatured samples after rehydration. This novel approach simplifies 3D-printed protein- based food production, establishing a link between processing parameters and the final product mechanical behavior.