Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Nov 25

PMID 38002236

Authors

Jialing Yu

Liyuan Wang

Zhaowei Zhang

Affiliations

Soon will be listed here.

Abstract

The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.

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