Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives.

Mycoprotein (MYC) has unique mycelial properties that make it suitable for mimicking meat fibers. However, the irregular structure of mycelium creates challenges in achieving fiber alignment in meat alternatives. This study explored 3D printing technology to align MYC fibers by formulating inks with various proportions of egg white proteins (EWP) (4 %, 5 %, 6 %, 7 %) and assessing their printing performance.

A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking.

Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration.