Meat Analogues in the Perspective of Recent Scientific Research: A Review

139

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).

Section: Introductionmentioning

confidence: 99%

Functional Performance of Plant Proteins

Kai

Greis

et al. 2022

139

“…Instead, we should think about moving towards the concept of “protein diversification”. Livestock-derived protein, aquaculture-derived protein, plant protein, marine protein, e.g., algae/seaweed, insects, protein from fermentation, e.g., mycoprotein and meat analogues [ 68 , 70 ] can all provide protein. This approach would embody a greater range of food options for the consumer, whilst the ratios in which these are consumed can be adjusted to align with health and sustainability policies.…”

Section: Discussionmentioning

confidence: 99%

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

Derbyshire

2022

Food-Based Dietary Guidelines (FBDG) lack uniformity globally, with the integration of protein food sources being highly variable. Protein guidance tends to be dichotomous, e.g., animal versus plant with other categories such as fungal proteins being overlooked. In 2019 the EAT Lancet Food in the Anthropocene report was a chief driver questioning the need to supply healthy diets from sustainable food systems. Some countries are developing FBDG that integrate these aspects, but these are quite often protracted, too subtle or misaligned with other countries, diluting the effects of meaningful global change. Protein quality metrics also underpin the dissemination of dietary guidance. However, for protein, these remain based on a food’s essential amino acid profile and digestibility scores, thus are nutritionally and physiologically centric. It has been proposed that this definition is becoming increasingly myopic from a wider societal perspective. Updated indices should include contemporary issues such as protein diversity and environmental outcomes. Taken together, there is opportunity for renewed thinking about both FBDG and protein quality definitions, with scope to include both health and environmental outcomes and need to move towards the concept of protein diversification.

“…In recent years, consumers have paid particular attention to plant-based diets. This is due to the increasing public awareness of the health-promoting effects of bioactive compounds from plants on human health and the willingness to reduce meat consumption for environmental reasons [ 19 ]. Of particular importance in the diet are legumes, whose effect on inhibiting diseases has been scientifically confirmed.…”

Section: Protein Sources and Their Roles In Meat-alternative Productsmentioning

confidence: 99%

“…Meat processing methods and meat alternatives such as grilling, roasting, frying, and baking are considered methods that can lead to increased concentrations of carcinogenic substances such as heterocyclic aromatic amines [ 85 ]. However, using polyphenolic substances in plant-based products is easier than adding to meat products, which may lead to reduced HAA formation [ 19 ].…”

Section: Challenges For Protein Applications In Meat-alternative Prod...mentioning

confidence: 99%

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Kurek

Onopiuk

Pogorzelska-Nowicka

et al. 2022

Self Cite

100

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.