Current Technologies and Future Perspective in Meat Analogs Made from
                    Plant, Insect, and Mycoprotein Materials: A Review

Lee, Da Young; Lee, Seung Yun; Yun, Seung Hyeon; Lee, Juhyun; Mariano, Ermie; Park, Jinmo; Choi, Yeongwoo; Han, Dahee; Kim, Jin Soo; Hur, Sun Jin

doi:10.5851/kosfa.2023.e51

Cited by 7 publications

(1 citation statement)

References 42 publications

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“…Factors such as taste, texture, nutrient enhancement, and consumer receptivity stand as significant hurdles in the advancement and adoption of these blends [16]. Furthermore, a comprehensive evaluation is essential to understand their full potential as functional foods, necessitating research into optimal blend ratios and varied production methodologies [17].…”

Section: Introductionmentioning

confidence: 99%

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Cho,

Ahn,

Hwang

et al. 2024

Foods

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The growing demand for sustainable and alternative protein sources has spurred interest in insect-based and plant-based proteins. Protaetia brevitarsis (PB) larvae and isolated soy protein (ISP) are notable in this regard, offering potential health benefits and nutritional enhancements. We assessed the feasibility of PB larvae and ISP mixtures as alternative food ingredients. Methods included the optimized purification and freeze-drying of PB larvae, extraction and refinement of legume proteins, physicochemical and antioxidant capacity evaluations, DPPH radical scavenging activity measurement, total phenolic and flavonoids content quantification, general component analysis, amino acid profiling using HPLC, fatty acid profiling through gas chromatography, and mineral content analysis using inductively coupled plasma spectrometry. The study found that certain PB:ISP ratios, particularly a 7:3 ratio, significantly improved the blend’s antioxidant capacity, as evidenced by DPPH scavenging activity. This ratio also impacted the nutritional profile by altering the mixture’s general components, with a notable increase in moisture, crude protein, and fiber and a decrease in crude fat and ash. Amino acid analysis revealed a balanced presence of essential and non-essential amino acids. The fatty acid profile was rich in unsaturated fatty acids, especially in certain ratios. Mineral analysis showed a complex interplay between PB larvae and ISP, with some minerals decreasing and others increasing in the blend. PB larvae and ISP mixtures have significant potential as alternative protein sources, offering a diversified nutritional profile and enhanced antioxidant properties. The 7:3 ratio of PB larvae to ISP has been shown to be particularly effective, suggesting that this ratio may offer an optimal balance for enhancing the overall nutritional quality of the mixture. This study sets the stage for future research to further explore and optimize the potential of these mixtures for human consumption while considering the challenges of consumer acceptance and long-term safety.

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Section: Introductionmentioning

confidence: 99%

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Cho,

Ahn,

Hwang

et al. 2024

Foods

View full text Add to dashboard Cite

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Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods

Jayakumar,

Santhapur,

McClements

2024

Food Biophysics

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Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels

Ryu,

Rosenfeld,

McClements

2024

Food Hydrocolloids

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Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

Abstract: Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

Cited by 7 publications

References 42 publications

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods

Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels

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