Advances in the effect of the structure of high-moisture extruded plant-based meat on in vitro digestive properties

High-moisture extruded (HME) plant-based meat, primarily derived from plant proteins, closely mimics animal meat in texture and taste. However, its digestibility remains notably inadequate, failing to meet the specific nutritional needs of individuals with impaired digestive functions. Thus, enhancing HME plant-based meat digestibility while satisfying environmental sustainability and health criteria has become a recent research focus. Its in vitro digestibility can be improved by adding external modifiers or adjusting processing parameters, with the core mechanism involving the regulation of digestibility through structural changes in the product. This review explores how HME plant-based meat's macro-, meso-, and micro-scale structures affect its in vitro digestibility: the digestibility can be enhanced by 10 %-20 % at the microscale through an increase in disordered structures; by 10 %-25 % at the mesoscale via optimization of fiber and pore structures; and by 5 %-15 % at the macroscale by reducing hardness and improving texuring degree. Ultimately, this review summarizes HME plant-based meat's structural changes and their digestibility-regulating mechanisms, aiming to provide a theoretical basis for developing high-digestibility HME plant-based meat products.