Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Abstract

Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

Proteínas vegetales: la clave para la alimentación basada en plantas

“…Las proteínas vegetales, presentes en alimentos como la quinoa, las legumbres y la soya, son bajas en grasas saturadas y colesterol, y a menudo ricas en fibra y antioxidantes. Además, estas proteínas, correctamente combinadas, proporcionan los aminoácidos esenciales necesarios para la construcción y reparación de tejidos [13], desmitificando la creencia de que solo la carne puede ofrecer proteínas de calidad.…”

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

“…This process can remove heat-sensitive anti-nutritional factors and toxic and harmful substances (such as cyanogenic glycosides) from raw materials, as well as partially inactivate enzymes. In addition, Maillard and other reactions can occur during baking, which can change plant material flavors and impact aroma development [106,107]. Heating can also reduce protein solubility and extraction rates [108].…”

Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

“…Research institutions and businesses are investing in plant-based foods to commercialize a variety of vegetable proteins and vegetable fats. As a result, numerous patent applications for different materials and processing methods have been filed [ 6 ].…”