Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer
Due to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products. HIPPEs with varying Lyc concentrations were formulated, and their encapsulation e...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/14/2518 |
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| author | Zihan Cao Yu Xing Shasha Zhou Feifan Li Lixin Wang Juanjuan Zhang Xiaoxi Yang Yumiao Lang |
| author_facet | Zihan Cao Yu Xing Shasha Zhou Feifan Li Lixin Wang Juanjuan Zhang Xiaoxi Yang Yumiao Lang |
| author_sort | Zihan Cao |
| collection | DOAJ |
| description | Due to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products. HIPPEs with varying Lyc concentrations were formulated, and their encapsulation efficiency and antioxidant activity (DPPH and ABTS assays) were evaluated. The encapsulation efficiency of Lyc exceeded 90% for all samples. Microscopic analysis revealed significant droplet enlargement in emulsions containing Lyc concentrations of 1.25 mg/mL and 1.50 mg/mL. Antioxidant activity peaked at a Lyc concentration of 1.00 mg/mL. Three-dimensional-printed meat products with different fat replacement ratios (0%, 25%, 50%, 75% and 100%) were prepared using both Lyc-loaded and non-loaded emulsions, and their printing precision, cooking loss, color, pH, texture, and lipid oxidation were assessed. The replacement ratio had no significant impact on printing precision, while cooking yield improved with higher fat replacement levels. Lyc emulsions notably influenced meat color, resulting in lower lightness and higher redness and yellowness. pH values remained stable across formulations. Lipid oxidation decreased with increasing fat replacement levels. The results indicate that Lyc-loaded YP Pickering emulsions have great potential as effective fat replacers for 3D-printed meat products, enhancing antioxidant performance while preserving product quality. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-fb072e45e4d7402080d9abfb0d2399f12025-08-20T03:36:11ZengMDPI AGFoods2304-81582025-07-011414251810.3390/foods14142518Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat ReplacerZihan Cao0Yu Xing1Shasha Zhou2Feifan Li3Lixin Wang4Juanjuan Zhang5Xiaoxi Yang6Yumiao Lang7Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaKey Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, ChinaDue to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products. HIPPEs with varying Lyc concentrations were formulated, and their encapsulation efficiency and antioxidant activity (DPPH and ABTS assays) were evaluated. The encapsulation efficiency of Lyc exceeded 90% for all samples. Microscopic analysis revealed significant droplet enlargement in emulsions containing Lyc concentrations of 1.25 mg/mL and 1.50 mg/mL. Antioxidant activity peaked at a Lyc concentration of 1.00 mg/mL. Three-dimensional-printed meat products with different fat replacement ratios (0%, 25%, 50%, 75% and 100%) were prepared using both Lyc-loaded and non-loaded emulsions, and their printing precision, cooking loss, color, pH, texture, and lipid oxidation were assessed. The replacement ratio had no significant impact on printing precision, while cooking yield improved with higher fat replacement levels. Lyc emulsions notably influenced meat color, resulting in lower lightness and higher redness and yellowness. pH values remained stable across formulations. Lipid oxidation decreased with increasing fat replacement levels. The results indicate that Lyc-loaded YP Pickering emulsions have great potential as effective fat replacers for 3D-printed meat products, enhancing antioxidant performance while preserving product quality.https://www.mdpi.com/2304-8158/14/14/2518lycopenepickering emulsionsfat replacementantioxidant properties3D printing |
| spellingShingle | Zihan Cao Yu Xing Shasha Zhou Feifan Li Lixin Wang Juanjuan Zhang Xiaoxi Yang Yumiao Lang Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer Foods lycopene pickering emulsions fat replacement antioxidant properties 3D printing |
| title | Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer |
| title_full | Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer |
| title_fullStr | Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer |
| title_full_unstemmed | Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer |
| title_short | Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer |
| title_sort | three dimensional printed meat products with lycopene functionalized yeast pickering emulsions as fat replacer |
| topic | lycopene pickering emulsions fat replacement antioxidant properties 3D printing |
| url | https://www.mdpi.com/2304-8158/14/14/2518 |
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