Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottomup approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared with the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring)are used in the preparation of meat analogs. This article aims to discuss the impact of ingredients on the textural properties of plant-based meat products.
Silver nanoparticles are broad‐spectrum antimicrobials which, in recent years, have gained much attention in food packaging. Nowadays, minimally processed foods are demanded by consumers with better quality and wholesomeness. Foods reach the consumer's table because of the packaging, which plays an essential function in protection, convenience, information and promotion. Safety due to conventional packaging can be improved with the help of antimicrobial agents by incorporation or coating. Silver being an excellent antimicrobial agent has been used in food packaging to improve packed foods shelf life. There is a need to summarize the studies on the migration of silver nanoparticles from packaging to food and their toxicity. In this review, we have outlined the function of silver nanoparticles in food packaging, their toxicity and their effect on the environment.
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