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

De Angelis, Davide; van der Goot, Atze Jan; Pasqualone, Antonella; Summo, Carmine

doi:10.1016/j.cofs.2024.101192

Current Opinion in Food Science

2024

DOI: 10.1016/j.cofs.2024.101192

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

Davide De Angelis,

Atze Jan van der Goot,

Antonella Pasqualone

et al.

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Cited by 4 publications

References 37 publications

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Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

De Angelis,

Latrofa,

Squeo

et al. 2024

Current Research in Food Science

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Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

De Angelis,

Latrofa,

Squeo

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties

Ryu,

McClements

2025

Food Hydrocolloids

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Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Vurro,

De Angelis,

Squeo

et al. 2024

Foods

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Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as “beany”, “green”, and “grassy”, which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.

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

Cited by 4 publications

References 37 publications

Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

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