Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Bakhsh, Allah; Cho, Changjun; Baritugo, Kei Anne; Kim, Bosung; Ullah, Qamar; Rahman, Attaur; Park, Sungkwon

doi:10.3390/foods12061281

Cited by 6 publications

(1 citation statement)

References 63 publications

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“…Consequently, natural pigments have been developed [188,189] but they cannot be used directly from renewable sources because the incorporation of raw materials as coloring agents has many limitations (e.g., natural pigments are unstable at a high pressure and high temperature, chemically degrade when subjected to oxygen and lose their acceptance and functionality during storage) [188]. Nevertheless, natural colorants have remarkable antioxidant properties, suggesting that they could be used as nitrite replacers in meat products, as well as flavor and textural property enhancers [182,188]. The simulation of the color of cooked/roasted meat is achieved by using caramel colors (annatto or malt; carotene, cumin, turmin) [190] and beet root extracts [191], but also by adding reducing sugars (e.g., dextrose, maltose, lactose, xylose, galactose, mannose and arabinose).…”

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

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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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