Plant-based protein sources applied as ingredients in meat analogues sustainable production

Author:

Feddern Vivian1ORCID,Langone Maria Giulia Stefanello2ORCID,Fortunato Gustavo da Silva3ORCID,Bonan Carolina Inajá Dalla Gasperina4ORCID,Ienczak Jaciane Lutz3ORCID,Feltes Maria Manuela Camino5ORCID

Affiliation:

1. Embrapa Clima Temperado, Brasil

2. Instituto Federal Catarinense, Brasil

3. Universidade Federal de Santa Catarina, Brasil

4. Universidade Estadual de Campinas, Brasil

5. Universidade Federal de Santa Catarina, Brasil; Universidade Federal de Santa Catarina, Brasil

Abstract

Abstract Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. The innovation relies on addressing nutrition, wellness, environmental, and social issues. Plant-based sources are seen as healthier and environmentally friendly for some people. Therefore, this review summarizes nutritious vegetable sources as alternative protein-based ingredients in meat analogues for sustainable development in the food production chain. A survey was conducted from January 2019 to December 2023 in three databases to find out the most used vegetable sources rich in protein, scientific journals, gaps, and legislation on this topic. The main protein-rich ingredients in the timeline publications were soybean, pea, chickpea, peanuts, oat, and isolates from these sources, besides microalgae extrudates. These raw materials add up the nutritional value and technological properties to meat analogues. Much was done in the later years concerning technology, although there are still gaps on specific legislations for plant-based products worldwide, investments in segregated plants within a meat industry and marketing, so people are more open and aware of the benefits. Concerning the outcomes of this research, it is possible to conclude that meat analogues will remain a focus, and more ingredients are prone to meet consumer demands of innovative and healthy products that go beyond the purpose of just nourishing but indeed offering extra benefits, and opening new possibilities of marketed products.

Publisher

FapUNIFESP (SciELO)

Reference81 articles.

1. Antioxidant and sensorial properties: Meat analogues versus conventional meat products;Abdullah F. A. A.;Processes,2022

2. Plant-based meat alternatives: Compositional analysis, current development and challenges;Ahmad M.;Applied Food Research,2022

3. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes;Almeida Costa G. E.;Food Chemistry,2006

4. Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges;Anzani C.;Food Research International,2020

5. Impact of textured plant proteins on the technological and sensory properties of Hybrid Chicken Nugget batters;Baune M.-C.;Die Fleischwirtschaft,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3