Abstract
This study aims to evaluate the feasibility of producing electrospun fibers by combining polysaccharides, zein, and poly(ethylene oxide) (PEO) to simulate the fibers applied in plant-based meat analogs. The rheological properties of biopolymer solutions were evaluated, and the electrospun fibers were characterized according to their morphology, structural interactions, and thermal analysis. The results indicated that the fibers prepared in a ratio of 90:10 of zein/carrageenan from the mixture of a solution containing 23 wt.% of zein with a solution containing 1 wt.% of carrageenan and with the addition of 1 wt.% of PEO presented a promising structure for application as fibers in meat analogs because they have a more hydrophilic surface. Thus, they have good moisture retention. In addition, they have good thermal stability at high temperatures, which is crucial to achieve a consistent and pleasant texture. Furthermore, it was observed that adding zein and PEO helps with the spinnability of the polysaccharides, producing fibers with good homogeneity.