Transforming Plant Proteins into Plant-based Meat Alternatives: Challenges and Future Scope

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2024 Nov 4

PMID 39493399

Authors

Priyanka Prajapati

Meenakshi Garg

Neha Singh

Rajni Chopra

Avneesh Mittal

Prabhjot K Sabharwal

Affiliations

Soon will be listed here.

Abstract

Graphical Abstract:

Citing Articles

Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications.

Mussa N, Chaijan M, Thongkam P, Wongnen C, Kitpipit W, Cavdar H Foods. 2025; 14(4).

PMID: 40002089 PMC: 11853852. DOI: 10.3390/foods14040645.

Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes.

Santhapur R, Jayakumar D, McClements D Foods. 2025; 13(24.

PMID: 39767051 PMC: 11675917. DOI: 10.3390/foods13244109.

References

Eshel G, Stainier P, Shepon A, Swaminathan A . Environmentally Optimal, Nutritionally Sound, Protein and Energy Conserving Plant Based Alternatives to U.S. Meat. Sci Rep. 2019; 9(1):10345. PMC: 6687707. DOI: 10.1038/s41598-019-46590-1. View

Wang R, Zhao H, Pan X, Orfila C, Lu W, Ma Y . Preparation of bioactive peptides with antidiabetic, antihypertensive, and antioxidant activities and identification of α-glucosidase inhibitory peptides from soy protein. Food Sci Nutr. 2019; 7(5):1848-1856. PMC: 6526634. DOI: 10.1002/fsn3.1038. View

Sakai K, Sato Y, Okada M, Yamaguchi S . Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks. Sci Rep. 2021; 11(1):16631. PMC: 8370993. DOI: 10.1038/s41598-021-96058-4. View

Alcorta A, Porta A, Tarrega A, Alvarez M, Vaquero M . Foods for Plant-Based Diets: Challenges and Innovations. Foods. 2021; 10(2). PMC: 7912826. DOI: 10.3390/foods10020293. View

Chen Y, Zhang M, Bhandari B . 3D Printing of Steak-like Foods Based on Textured Soybean Protein. Foods. 2021; 10(9). PMC: 8465047. DOI: 10.3390/foods10092011. View

Willett W, Rockstrom J, Loken B, Springmann M, Lang T, Vermeulen S . Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019; 393(10170):447-492. DOI: 10.1016/S0140-6736(18)31788-4. View

Papier K, Knuppel A, Syam N, Jebb S, Key T . Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2021; 63(3):426-437. DOI: 10.1080/10408398.2021.1949575. View

Andreani G, Sogari G, Marti A, Froldi F, Dagevos H, Martini D . Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients. 2023; 15(2). PMC: 9861156. DOI: 10.3390/nu15020452. View

Diez-Simon C, Mumm R, Hall R . Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products. Metabolomics. 2019; 15(3):41. PMC: 6476848. DOI: 10.1007/s11306-019-1493-6. View

10.

Peng Y, Zhao D, Li M, Wen X, Ni Y . The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure. Molecules. 2023; 28(21). PMC: 10647354. DOI: 10.3390/molecules28217431. View

11.

Chen Y, Feng X, Blank I, Liu Y . Strategies to improve meat-like properties of meat analogs meeting consumers' expectations. Biomaterials. 2022; 287:121648. DOI: 10.1016/j.biomaterials.2022.121648. View

12.

Kumar P, Chatli M, Mehta N, Singh P, Malav O, Verma A . Meat analogues: Health promising sustainable meat substitutes. Crit Rev Food Sci Nutr. 2015; 57(5):923-932. DOI: 10.1080/10408398.2014.939739. View

13.

Kolodziejczak K, Onopiuk A, Szpicer A, Poltorak A . Meat Analogues in the Perspective of Recent Scientific Research: A Review. Foods. 2022; 11(1). PMC: 8750317. DOI: 10.3390/foods11010105. View

14.

Scarborough P, Appleby P, Mizdrak A, Briggs A, Travis R, Bradbury K . Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK. Clim Change. 2015; 125(2):179-192. PMC: 4372775. DOI: 10.1007/s10584-014-1169-1. View

15.

Joshi K, Shabani E, Kabir S, Zhou H, McClements D, Park J . Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses. Foods. 2023; 12(17). PMC: 10487021. DOI: 10.3390/foods12173161. View

16.

Gao X, Wang Z, Miao J, Xie L, Dai Y, Li X . Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep. Meat Sci. 2013; 96(2 Pt A):769-74. DOI: 10.1016/j.meatsci.2013.09.026. View

17.

Shen Y, Chen H . Exploring Consumers' Purchase Intention of An Innovation of the Agri-Food Industry: A Case of Artificial Meat. Foods. 2020; 9(6). PMC: 7353571. DOI: 10.3390/foods9060745. View

18.

Wen Y, Kim H, Park H . Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein. Food Res Int. 2022; 160:111704. DOI: 10.1016/j.foodres.2022.111704. View

19.

Kyriakopoulou K, Keppler J, Jan van der Goot A . Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods. 2021; 10(3). PMC: 7999387. DOI: 10.3390/foods10030600. View

20.

Ma X, Ryu G . Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking. Food Sci Biotechnol. 2019; 28(1):67-74. PMC: 6365337. DOI: 10.1007/s10068-018-0437-7. View