Vegan Meatballs as Complex Food Systems: Microstructure, Processing Technologies, and Sensory Optimization

ABSTRACT This review aims to critically examine vegan meatballs as complex food systems by integrating microstructural design, processing technologies, and sensory optimization strategies to advance texture, functionality, nutritional quality, and consumer acceptance. This review adopted a systematic literature review design guided by PRISMA principles. Peer‐reviewed studies published between 2010 and 2025 were retrieved from Scopus, Web of Science, PubMed, and Google Scholar. A total of 198 records were identified, with 58 studies meeting predefined inclusion criteria after duplicate removal, screening, and full‐text evaluation. Eligible articles were qualitatively synthesized to examine microstructure–processing–sensory relationships in vegan meatball systems. Vegan meatballs are complex multiphase food systems in which plant proteins, lipids, polysaccharides, and functional additives interact to reproduce the structural and sensory properties of meat. Product performance is governed by protein network topology, aqueous–lipid phase distribution, water‐binding capacity, and interfacial stabilization, which collectively influence rheology, cohesiveness, juiciness, and mechanical strength. Successful formulations commonly contain 15%–30% protein, moisture levels of 50%–75% during high‐moisture extrusion, and Young's modulus values approximating 20–80 kPa to achieve meat‐like firmness and elasticity. Advanced techniques including confocal microscopy, cryo‐SEM, and dynamic rheometry are increasingly applied to establish structure–function relationships. Unlike existing meat analogue reviews that broadly address plant‐based meats, this review specifically examines vegan meatballs as spherical systems with unique heat transfer, moisture migration, and structural stability challenges during cooking and oral processing.