3D printing of antioxidant-enriched plant-based meat analogue for the elderly: the role of wheat oligopeptide and grape seed extract

• Food 3D printing technology was used to develop functional plant-based meat analogue. • A novel printing ink was developed by adding wheat oligopeptide and grape seed extract. • The optimal ink exhibited better viscosity and gel strength with improved overall flavor. Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives. Therefore, plant-based meat analogue are under widely research. However, there is still a lack of research focused on developing solely plant-based meat with enhanced nutritional benefits. This study aims to develop a functional plant-based meat ink utilizing 3D printing technology, which is expected to enhance the nutrition degree and customer attraction of plant-based meat. Soy protein isolate, xanthan gum, wheat oligopeptides, and grape seed extract were selected as raw materials. The results showed that the ink formulated with wheat oligopeptides and grape seed extract exhibited more suitable viscosity, stronger gel strength, and improved overall flavor. By comparing the texture properties with real meat inks, a combination of pea protein (7 g) or soy protein isolate (7 g), xanthan gum (0.25 g), wheat oligopeptides (1 g), and grape seed extract (0.5 g) was identified as the optimal ink formulation for plant-based meat analogue with potential antioxidant function for the elderly.