Plant-based meat analogue (PBMA) as a sustainable food: a concise review

Singh, Meenakshi; Trivedi, Nitin; Enamala, Manoj Kumar; Chandrasekhar, K.; Parikh, Punita; Nikolova, Maria P.; Chavali, Murthy

doi:10.1007/s00217-021-03810-1

Cited by 153 publications

(84 citation statements)

References 116 publications

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“…In grain-based proteins used in meat analogs, wheat, oats, or rice are used. The most common is wheat protein, which is gluten, due to its viscoelastic properties [ 1 ]. Other wheat proteins are not as often used as a base for creating meat alternative products, but due to their properties, they are fairly well distributed as structuring agents, even in true meat products.…”

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

confidence: 99%

“…Singh et al, (2021) indicate that the mycoprotein of some fungi is a good source of protein. Still, due to its low digestibility, it is rarely used to prepare meat analogs, although Fusarium venenatum is cultivated to derive mycoprotein and prepare meat substitutes [ 1 ]. The mycoprotein may have a meat-like texture and flavor.…”

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

confidence: 99%

“…As consumer awareness of the environmental impact of food production increases, so does the consumption of products derived entirely from plants. This has to do with the narrative that meat production requires extensive land and water resources, negatively impacting the terrestrial and aquatic biodiversity and emitting greenhouse gases [ 1 ]. More and more people are also avoiding plant-based products, which are very interesting in terms of nutritional value, vitamins, micro and macro elements, and the ability to counteract some of the diseases prevailing among the civilization, due to their cholesterol and blood-pressure lowering properties [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Kurek

Onopiuk

Pogorzelska-Nowicka

et al. 2022

Foods

100

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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.

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

confidence: 99%

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

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Kurek

Onopiuk

Pogorzelska-Nowicka

et al. 2022

Foods

100

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“…Meat is a crucial part of the human diet, but vegetarians consume meat alternatives to meet their protein requirement ( Singh et al, 2021 ). The nutritional requirements of humans always alter according to the food availability, location, and climatic conditions.…”

Section: Formulation Of Plant-based Alternatives To Meatmentioning

confidence: 99%

Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate

Ishaq

Irfan

Sameen

et al. 2022

Current Research in Food Science

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“…However, they have many challenges, including a need for non-food carbon substrates and a possibility for existing mycotoxins [111]. The main target that attracts several scientists all over the world is how to find "plant protein-based meat and dairy analogues" especially under climate change [115][116][117], and single-cell proteins derived from mushrooms as reported by Stephan et al [118] in Table 3. Mushrooms contain many bioactive compounds (e.g., phenolics, polysaccharides, polyketides, steroids, triterpenoids, etc.…”

Section: Unconventional Foods Of Plants and Mushroomsmentioning

confidence: 99%

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

et al. 2022

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The Kingdom of Plantae is considered the main source of human food, and includes several edible and medicinal plants, whereas mushrooms belong to the Kingdom of fungi. There are a lot of similar characteristics between mushrooms and higher plants, but there are also many differences among them, especially from the human health point of view. The absences of both chlorophyll content and the ability to form their own food are the main differences between mushrooms and higher plants. The main similar attributes found in both mushrooms and higher plants are represented in their nutritional and medicinal activities. The findings of this review have a number of practical implications. A lot of applications in different fields could be found also for both mushrooms and higher plants, especially in the bioenergy, biorefinery, soil restoration, and pharmaceutical fields, but this study is the first report on a comparative photographic review between them. An implication of the most important findings in this review is that both mushrooms and plants should be taken into account when integrated food and energy are needed. These findings will be of broad use to the scientific and biomedical communities. Further investigation and experimentation into the integration and production of food crops and mushrooms are strongly recommended under different environmental conditions, particularly climate change.

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Plant-based meat analogue (PBMA) as a sustainable food: a concise review

Cited by 153 publications

References 116 publications

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

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

Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

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