Applications of various natural pigments to a plant-based meat analog

Ryu, Kum Kang; Kang, Yu Kyeong; Jeong, Eun Woo; Baek, Youjin; Lee, Kwang Yeon; Lee, Hyeon Gyu

doi:10.1016/j.lwt.2023.114431

Cited by 29 publications

(7 citation statements)

References 32 publications

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“…Similarly, Sakai et al (2022) studied the combination of laccase, pectin, and beet red pigment to simulate the color change of meat. Another study identified that the combination of cacao (1.1–1.3 mg/g) and red beet (0.4–1.5 mg/g) could produce a similar coloration to a Hanwoo rib patty ( Ryu et al, 2023 ). However, Ryu et al (2023) concluded that the use of a single colorant for meat analogues is not enough to mimic real meat color, and Wannasin et al (2023) concluded that more than three pigments should be used with the aid of color match theory.…”

Section: Potential Colorants For Novel Foodsmentioning

confidence: 99%

“…Another study identified that the combination of cacao (1.1–1.3 mg/g) and red beet (0.4–1.5 mg/g) could produce a similar coloration to a Hanwoo rib patty ( Ryu et al, 2023 ). However, Ryu et al (2023) concluded that the use of a single colorant for meat analogues is not enough to mimic real meat color, and Wannasin et al (2023) concluded that more than three pigments should be used with the aid of color match theory. Aside from terrestrial plant sources of red pigments, researchers have explored the use of microalgae, such as H. pluvialis , as a colorant for meat analogues.…”

Section: Potential Colorants For Novel Foodsmentioning

confidence: 99%

“…Color changes during storage and market display could result in decreased consumer acceptability and, in turn, potential profit loss and food wastage. Therefore, methods for retaining or improving the color characteristics of meat analogues have been developed to resolve these issues ( Ryu et al, 2023 ). The development of colorants and their applicability to novel foods could further improve product acceptability, leading to improved consumer experience and product profitability.…”

Section: Introductionmentioning

confidence: 99%

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The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Mariano,

Lee,

Yun

et al. 2024

Food Sci Anim Resour

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Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

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Section: Potential Colorants For Novel Foodsmentioning

confidence: 99%

Section: Potential Colorants For Novel Foodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Mariano,

Lee,

Yun

et al. 2024

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

“…Color is one of the most important factors. Also, hydrated alginate and maltodextrin are coloring agents that reduce color migration during production, which governs consumers' product acceptance [186]. Generally, raw fresh meat has a red color, which turns to brown during cooking and it is a challenge to obtain plant-based meat to mimic and resemble traditional meat.…”

Section: Coloring Agentsmentioning

confidence: 99%

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Benković,

Jurinjak Tušek,

Sokač Cvetnić

et al. 2023

Gels

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Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

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“…Furthermore, the visual characteristics receive attention as the first key aspect of selection. Currently, natural pigments, for instance, red koji and beetroot, are mainly used as colorants of PBMAs [ 4 ]. Leghemoglobin is also popular due to its ability to change the color of meat before and after cooking.…”

Section: Introductionmentioning

confidence: 99%

Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues

Liu,

Wang,

Zhu

et al. 2023

Foods

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Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of Haematococcus pluvialis (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on the organizational degree and viscosity. In addition, the E-nose indicated that the different contents of HP changed the flavor of the extrudates. The extrudates with 3% and 5% HP were most similar to each other among all of the extrudates for volatile compounds, and the extrudates with 1% HP and 7% HP had significantly different flavors compared to the control group. Furthermore, 20 different volatile compounds were compared according to their retention indices and retention areas. The results showed that the proportions of alcohol, ester, terpenes, acid, and furan were increased. When the threshold was referenced, HP was considered to provide PBMAs with grassy and healing grain flavor properties. Therefore, the results proved that the addition of HP can improve PBMAs sensory properties.

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Applications of various natural pigments to a plant-based meat analog

Cited by 29 publications

References 32 publications

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues

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