Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer

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.