Development of Cold Plasma‐Treated Soy–Pea Protein Meat Analogues Incorporating Mango Peel Powder as a Texturant by Low‐Moisture Extrusion: Evaluation of Rehydration Kinetics and Textural Properties

Jan 8, 2026Journal of food science

Making Soy-Pea Protein Meat Alternatives with Cold Plasma and Mango Peel Powder: Testing How They Absorb Water and Their Texture

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Abstract

Sample S40/P30 exhibited the most desirable physicochemical properties and the fastest in vitro digestion rate among all formulations.

Mango peel powder improved structural integrity and reduced solid loss during cooking to less than 10%.
Rehydration kinetics were accurately modeled by the Peleg and exponential models, with the Peleg model showing superior performance.
Piece and true density, expansion ratio, water absorption index, and texture profile varied with the soy protein isolate and pea protein isolate ratios.
Higher levels of soy protein isolate resulted in lighter color attributes in the final products.
A balanced blend of soy protein isolate and pea protein isolate, combined with mango peel powder, may yield a nutritionally enriched plant-based meat analogue.

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Growing concerns about health, nutrition, and environmental sustainability have accelerated global interest in plant-based meat analogues as viable alternatives to animal-derived products. Low-moisture extrusion (LME) remains one of the most effective structuring technologies for achieving meat-like texture from plant proteins. In this study, soy protein isolate (SPI) and pea protein isolate (PPI) blends in varying ratios (S10/P60, S20/P50, S30/P40, S40/P30, S50/P20, and S60/P10) were incorporated with mango peel powder as a texturant and pretreated using cold plasma before extrusion. Mango peel powder (MPP) was selected due to its dietary fiber and functional bioactive properties as well as its ability to enhance hydration, binding, and structural development within extruded matrices. Key quality parameters assessed included piece and true density, expansion ratio, water absorption index, rehydration behavior, cooking duration, solid loss, in vitro digestibility, and texture profile analysis. Rehydration kinetics fitted both the Peleg and exponential models; however, the Peleg model exhibited superior predictive performance. Incorporation of MPP contributed to improved structural integrity and reduced solid loss (<10%) during cooking, while enhancing water uptake and textural consistency. Color attributes (L, a, b*) varied significantly with the SPI:PPI ratio, with higher SPI levels yielding lighter products. Among all formulations, S40/P30 demonstrated the most desirable physicochemical properties, rehydration performance, and faster digestion rate, suggesting that a balanced SPI-PPI matrix combined with MPP as a texturant can produce a nutritionally enriched, structurally stable, and high-quality plant-based meat analogue. PRACTICAL APPLICATIONS: Meat analogues were developed via low-moisture extrusion by blending CP-treated soy and pea protein isolates. PPI substituted SPI as an expansion or texture modifier in producing SPI and PPI-based meat analogues. Sample S40/P30 showed optimal textural properties and the fastest in vitro digestion rate among all formulations. The Peleg model was best fitted for the rehydration kinetics of the meat analogues.

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Development of Cold Plasma‐Treated Soy–Pea Protein Meat Analogues Incorporating Mango Peel Powder as a Texturant by Low‐Moisture Extrusion: Evaluation of Rehydration Kinetics and Textural Properties

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