Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Foods, Journal Year: 2022, Volume and Issue: 11(15), P. 2202 - 2202

Published: July 25, 2022

Recombinant plant-based meat alternatives are a kind of product that simulates animal with complete structure by assembling plant-tissue protein and other ingredients. The market is growing rapidly appears to have promising future due the broad culinary applicability such products. Based on analysis summary relevant literature in recent five years, this review summarizes effects raw materials production methods quality specific components (tissue simulated fat) alternatives. Furthermore, important roles tissue fat as main recombinant further elucidated herein. In paper, factors affecting analyzed from part whole, aim contributing structural optimization providing reference for development plant industry.

Language: Английский

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Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends

Foods, Journal Year: 2022, Volume and Issue: 11(23), P. 3770 - 3770

Published: Nov. 23, 2022

Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects the environment human health; hence, reduction in meat consumption is necessary. The transition towards plant-based (PBM) one potential solutions for environmental health issues. To achieve this goal, it important to understand dietary demands consumers. This review was designed with focus PBM alternatives, shifts during COVID-19 pandemic, drivers consumers' perceptions various countries, measures that can promote shift PBM. market predicted grow rising awareness, familiarity, knowledge coming years. Companies must categories anticipated benefits aid consumers making switch diet higher alternatives if they want win over target market.

Language: Английский

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Production of mature myotubes in vitro improves the texture and protein quality of cultured pork

Food & Function, Journal Year: 2023, Volume and Issue: 14(8), P. 3576 - 3587

Published: Jan. 1, 2023

Cultured meat technology provides a promising strategy for the production of protein, which is an important nutrient in daily life.

Language: Английский

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Impact of native pea proteins on the gelation properties of pea protein isolates

Food Structure, Journal Year: 2023, Volume and Issue: 37, P. 100340 - 100340

Published: July 1, 2023

Pea protein isolates (PPI) mainly contain globulin proteins responsible for forming fragile gels affecting the texture properties of plant-based foods like extruded meat analogs. This study aims to extract a soluble fraction (SPF) from air-classified pea concentrate (PPC) containing globulins and albumins use it directly in its liquid form enhance elasticity PPI extrudates produced by high moisture extrusion (HME). Two commercially available PPIs one PPC were characterized solubility, differential scanning calorimetry, heat-induced gelation capacity rotational rheology. Gel characterization was done small amplitude oscillation Protein extraction at concentrations between 5 – 10 % w/w mildly alkaline pH most efficient way produce functional SPF with yield (> 67 %). The had positive effect on strain gels. However, elastic modulus (G') depended degree isolate purification. Moreover, adding as wet feed HME reduced brittleness extrudates. research highlights formationpotential minimally pre-processed ingredients (e.g.,meat analogs) manufactured HME.

Language: Английский

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Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 142, P. 108788 - 108788

Published: April 17, 2023

Language: Английский

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