Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage DOI Creative Commons

Malsha Dinali,

Rumesh Liyanage, Mayumi Silva

et al.

Food Reviews International, Journal Year: 2024, Volume and Issue: 40(9), P. 2940 - 2968

Published: Feb. 2, 2024

The negative impact of the production and consumption animal meat on sustainability has driven recent consumer demand for plant-based analogues. High-moisture analogues are aimed at replacing products, as they designed to mimic meat-like texture possess similar sensorial nutritional properties. acceptance substitutes depends how closely their fibrous structure resembles muscles. development a characteristics concentration each ingredient used in formulation, well equipment processing parameters during production. This review discusses influence nature ingredients, structuring processes, creation fibrous, while preserving attributes. advantages limitations technologies currently produce analogues, including electrospinning, extrusion, freeze structuring, shear cell technology, 3D printing, discussed detail. Moreover, this offers valuable insights into enhancing sensory textural properties ultimately promoting sustainability.

Language: Английский

Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion DOI Creative Commons
Lovedeep Kaur, Boning Mao, Akashdeep Singh Beniwal

et al.

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 122, P. 275 - 286

Published: Feb. 17, 2022

Digestibility, an indicator of protein bioavailability, is essentially a measure the susceptibility towards proteolysis. Proteins with higher digestibility have been linked better health outcomes. Animal proteins are generally considered to be nutritional value than plant not only because they good source essential amino acids but also due their in human gastro-intestinal tract. With recent emergence alternative food sources, which now processed completely new way design foods or versions conventional foods, it has become extremely important understand digestion characteristics. This review discusses factors that affect digestibility, including source, structure, type processing, and modification, particular focus on effects non-protein components present matrix. To obtain desired functionality, particularly for alternate proteins, numerous physical, chemical, enzymatic methods modification reported. These modifications may alter structural characteristics by inducing such as unfolding, crosslinking, aggregation. Depending upon reactivity during hydrolysis digestive enzymes might change, affecting overall rates release polypeptides acids. The faster muscle anabolism, suggesting need importance classifying new, emerging sources according into rapidly (RDP), slowly digestible (SDP) resistant (RP) proteins. More research needs focussed converting, through undigestible RP RDP SDP achieve

Language: Английский

Citations

87
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products DOI Creative Commons
Xuwei Liu, Carine Le Bourvellec, Jiahao Yu

et al.

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 125, P. 12 - 25

Published: April 22, 2022

Language: Английский

Citations

84
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review DOI
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi

et al.

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 129, P. 646 - 656

Published: Nov. 1, 2022

Language: Английский

Citations

81
Development of plant-based meat analogs using 3D printing: Status and opportunities DOI
Yaxin Wen, Chhychhy Chao,

Quang Tuan

et al.

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 132, P. 76 - 92

Published: Dec. 29, 2022

Language: Английский

Citations

78
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives DOI Creative Commons
Abdo Hassoun, Janna Cropotova, Monica Trif

et al.

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 9

Published: Aug. 10, 2022

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption several emerging trends. Some these trends been strengthened by emergence fourth industrial revolution (or Industry 4.0), its innovations technologies that fundamentally reshaped transformed current strategies prospects for production consumption patterns. In this review a general overview revolutions through perspective will be provided. Then, knowledge base regarding acceptance eight traditional animal-proteins alternatives (e.g., plant-based foods insects) more recent cell-cultured meat 3D-printed foods) updated. A special focus given impact digital other 4.0 on shift toward greener, healthier, sustainable diets. Emerging promising potential promote nutritious animal-based products. This literature narrative showed are largest portion alternative proteins but intensive research is being done with sources (notably insects animal products). Recent technological advances likely significant roles in enhancing sensory nutritional properties, improving perception foods. Thus, new predicted continue growing, although effort should made make products convenient, nutritious, affordable, market them consumers positively emphasizing their safety benefits.

Language: Английский

Citations

77
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception DOI
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 63(30), P. 10483 - 10498

Published: June 1, 2022

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in the health-conscious consumer market. However, present complexity terms nutritional profile absorption nutrients after food ingestion. Thus, this review summarizes current strategies their analysis along with gastrointestinal digestion bioavailability. Additionally, regulatory frameworks, labeling claims, perception are discussed thoroughly a focus on status future prospects. Plant-based become mainstream many food-processing industries increasing alternative manufacturing around world. Novel processing technologies could enable improving taste foods. it is still technical challenge production authentic meaty flavor. vitro studies revealed differences animal-based foods due to protein type, structure, composition, anti-nutritional factors, fibers, polysaccharides. Overall, may facilitate replacement foods; however, improvements should be addressed by application novel fortification. The specific legislation standards necessary avoid misleading alternatives.

Language: Английский

Citations

71
Oat: Current state and challenges in plant-based food applications DOI
Zhen Yang, Chong Xie, Yulong Bao

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 134, P. 56 - 71

Published: Feb. 28, 2023

Language: Английский

Citations

70
Hypotheses concerning structuring of extruded meat analogs DOI Creative Commons
R.G.M. van der Sman, Atze Jan van der Goot

Current Research in Food Science, Journal Year: 2023, Volume and Issue: 6, P. 100510 - 100510

Published: Jan. 1, 2023

In this paper, we review the physicochemical phenomena occurring during structuring processes in manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After initial discussion on input materials, discuss hypotheses behind physics functional tasks that can be defined for HME. For these hypotheses, have taken a broader view than only scientific literature but incorporated also from soft matter and patent literature. Many remain to proven. Hence, hope overview will inspire researchers fill still-open knowledge gaps concerning multiscale structure analogs.

Language: Английский

Citations

63
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods DOI
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 144, P. 108909 - 108909

Published: June 5, 2023

Language: Английский

Citations

52
Recent Advances in the Processing and Manufacturing of Plant-Based Meat DOI
Yu Wang, Wei Cai, Li Li

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2023, Volume and Issue: 71(3), P. 1276 - 1290

Published: Jan. 10, 2023

Plant protein technology is a core area of biotechnology to ease the problem human demand. Plant-based meat based on plant growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. simulates texture, taste, appearance using protein, lipid, carbohydrate, other nutrients as main substances. This review summarizes components plant-based meat, processing technology, standard formula, market competition, formula texture future research directions. According existing methods fiber forming, development process characteristics four production processes equipment spinning, extrusion, shearing, 3D printing are emphatically expounded. The principles different technologies summarized. will pay more attention joint various improve defects process.

Language: Английский

Citations

48