Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins

Food Research International, Journal Year: 2024, Volume and Issue: 186, P. 114351 - 114351

Published: April 19, 2024

Language: Английский

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Advancements in texturization processes for the development of plant-based meat analogs: a review

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 58, P. 101192 - 101192

Published: June 27, 2024

Meat analogs are developed in response to environmental concerns, health conscious, and ethical consumer choices. Advancements texturization processes with respect the optimization of extrusion cooking, shear cell, 3D printing thought be essential maintain future interest. Here, we describe both thermal nonthermomechanical treatments based on peculiar gelation mechanisms ingredients. The combination two or more different technologies is a promising strategy enhance textural, nutritional, sensory properties. Examples include integrating using new rotating die geometries, combining fermentations structuring processes. Other innovations explore sustainable protein sources additives nonprotein ingredients improve textural properties, although latter may raise concerns about acceptance sustainability.

Language: Английский

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Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115673 - 115673

Published: Jan. 5, 2025

Language: Английский

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Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

Nutrients, Journal Year: 2023, Volume and Issue: 15(12), P. 2807 - 2807

Published: June 19, 2023

Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare the environment. This has resulted growing market plant-based substitutes of meat products. However, available data on nutritional value such analogues Mediterranean countries still limited. In this study, labelling information four categories (n = 100) corresponding conventional products 48) Spanish was surveyed compared. The nutrient content varied significantly, due to wide range ingredients used their formulation. Some these were found have low protein content, which others enhanced addition cereals legumes. Compared products, contained lower levels total fat as well saturated fat, ranged from 30% burgers less than 15% meatballs, sausages, nuggets; contrast, they higher amounts fiber complex carbohydrates. Overall, cannot be considered nutritionally equivalent high variability other nutrients.

Language: Английский

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Developments in Plant Proteins Production for Meat and Fish Analogues

Molecules, Journal Year: 2023, Volume and Issue: 28(7), P. 2966 - 2966

Published: March 27, 2023

In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key include use new protein sources such as soy, legumes, grains, potatoes, seaweed, well insect proteins, leaf mushrooms, microbial proteins. Furthermore, to improve technological functional properties they can be subjected traditional unconventional treatments chemical (glycosylation, deamidation, phosphorylation, acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, cold plasma), biological (fermentation enzymatic modification). To obtain quality desired texture food product, other ingredients besides water, fat, flavors, binders, dyes, vitamins, minerals, antioxidants, also used. The final product significantly influenced by matrix composition, variety ingredients, water content, with type playing a role either enhancing or constraining food. There are several types technologies used analogues production, including extrusion, shear cell technology, spinning, 3D printing, others. Overall, constantly evolving innovations developed existing methods improved. These led creation plant-based products that similar texture, taste, nutritional profile fish, making them more appealing consumers seeking alternatives animal-based products.

Language: Английский

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Challenges and Prospects of Plant-Protein-Based 3D Printing

Foods, Journal Year: 2023, Volume and Issue: 12(24), P. 4490 - 4490

Published: Dec. 15, 2023

Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition materials layer-by-layer to produce physical 3D structures. The offers unique opportunities design and new products that cater consumer experience nutritional requirements. In past two decades, wide range materials, especially plant-protein-based have been documented for development personalized food owing their environmental benefits. Despite these benefits, with present significant challenges because there lack comprehensive study takes into account most relevant aspects processes involved in producing printable items. This review multi-dimensional lead formulation successful which includes an understanding rheological characteristics plant proteins 3D-printing parameters, as well elucidating appropriate concentration structural hierarchy are required maintain stability substrate after printing. also highlighted recent research on proteins. suggests future direction

Language: Английский

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Space‐Efficient 3D Microalgae Farming with Optimized Resource Utilization for Regenerative Food

Advanced Materials, Journal Year: 2024, Volume and Issue: 36(24)

Published: March 14, 2024

Photosynthetic microalgae produce valuable metabolites and are a source of sustainable food that supports life without compromising arable land. However, the light self-shading, excessive water supply, insufficient space utilization in farming have limited its potential inland areas most need regenerative solutions. Herein, this work develops 3D polysaccharide-based hydrogel scaffold for vertically needing liquid media. This liquid-free strategy is compatible with diverse microalgal species enables design living frameworks customizable architectures enhance utilization. approach significantly increases yield per unit consumption, an 8.8-fold increase compared to traditional methods. Furthermore, dehydrated hydrogels demonstrate reduced size weight (≈70% reduction), but readily recover their vitality upon rehydration. Importantly, natural products can be produced system including proteins, carbohydrates, lipids, carotenoids. study streamlines low-carbon biomanufacturing by minimizing relieving reducing physical footprints, democratizing access efficient aquatic production.

Language: Английский

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Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139313 - 139313

Published: April 12, 2024

Language: Английский

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Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: 94, P. 103679 - 103679

Published: May 3, 2024

Language: Английский

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Are plant-based meat analogues fulfilling their potentials? An Australian perspective

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100305 - 100305

Published: Jan. 27, 2024

The plant-based meat analogue (PBMA) market in Australia is growing, as it globally, based on the potential of products' healthiness and sustainability. current commercially available PBMAs assessed sustainability followed by a comparison plant proteins which have demonstrated desirable functionality with those used PBMAs. Robust evidence supports claims over products. Regarding healthiness, macro scale, there nutritional equivalence; however, micro most commercial lack essential minerals vitamins (such iron vitamin B12). There low diversity PBMAs, poor representation numerous within scientific literature. This review highlights likely reasons limiting provides insights into how these products can fulfil their regarding healthiness.

Language: Английский

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