ArticleFoods (Basel, Switzerland)2025
Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers, 1 of them a synthesis that pooled it.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed, 1 synthesis or guideline pooled it.
- High Internal Phase Pickering Emulsions as Structurally Tunable Bioinks for Extrusion-Based Printing From 3D Fabrication to Adaptive Multiresponsive Architectures.Comprehensive reviews in food science and food safety · 2026Pooled it
- Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery.Foods (Basel, Switzerland) · 2026Review
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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