Soft matter physics approaches for creating plant-based meat analogs

McClements, David J

doi:10.1016/j.cofs.2023.101120

Cited by 8 publications

(2 citation statements)

References 45 publications

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“…The hardness, chewability, and digestibility of foods may be modulated by including biopolymer-based hydrogel networks, such as those fabricated from physically or chemically crosslinked proteins and/or polysaccharides (Yin et al, 2023). These hydrogels may have phase-separated, interpenetrating, or co-gelled network structures depending on the types of biopolymers and crosslinks used to form them, which can be used to control their physicochemical and functional properties (McClements, 2024). Consequently, it may be possible to use food architecture approaches to create specific structures within foods to slow down their digestion or to increase their residence time within the mouth, thereby improving their healthiness.…”

Section: 7mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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Section: 7mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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“…PNPs or PNPs-based decellularized plants can provide bioscaffolds with strong mechanical strength for cell-cultured meat. Besides, the manufacturing of plant-based meat cannot be separated from the participation of PNPs, which act as biopolymers assembled with plant protein to achieve the sensory attributes of real meat (McClements, 2024). FSMPs aims to promote human health as well as prevent and treat diseases (Chandimali et al, 2024).…”

Section: Introductionmentioning

confidence: 99%

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Guo,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications.

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