Developing plant‐based meat analogues using red yeast rice powder: color stability, structural reinforcement, and antioxidant enhancement

BACKGROUND: Plant-based meat is limited by the absence of heme, which hinders the simulation of animal meat color. This study evaluated the effects of red yeast rice powder (RYRP), added as a natural colorant at 0%, 1%, 3%, 5%, and 7%, on the color, structure, and antioxidant properties of high-moisture textured vegetable protein (HMTVP). RESULTS: Red yeast rice powder significantly improved the meat-like color of HMTVP, with 5% addition exhibiting color characteristics closer to those of fresh beef tenderloin, particularly in terms of redness (a*). The color remained relatively stable during heating at 60 °C and under dark frozen storage. Structural analysis showed that low addition levels (1%) led to a looser protein structure and reduced the degree of texturization. Conversely, higher addition levels (3%) promoted the transformation of the fibrous structure from disordered to compact and ordered by enhancing intermolecular interactions, and also affected water distribution. Red yeast rice powder also increased the in vitro antioxidant activity of HMTVP in a dose-dependent manner. CONCLUSION: Red yeast rice powder can effectively improve the color, structural properties, and in vitro antioxidant activity of HMTVP. These findings indicate the potential of this natural colorant for improving the color and overall quality attributes of plant-based meat products. © 2026 Society of Chemical Industry.