Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou, Konstantina; Keppler, Julia K.; Goot, Atze Jan van der

doi:10.3390/foods10030600

Cited by 318 publications

(220 citation statements)

References 252 publications

(305 reference statements)

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“…Polysaccharides such as pectin, guar gum, carrageenan, cellulose, and methylcellulose are also often employed as binders in meat analog products. The molecular characteristics and functionality of these ingredients have recently been reviewed elsewhere (Kyriakopoulou, Keppler, & van der Goot, 2021).…”

Section: Ingredient Functionalitymentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

236

122

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Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant‐based products to meet this consumer demand. In particular, there is an emphasis on the production of plant‐based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant‐derived ingredients are usually very different from those of animal‐derived ones. It is therefore critical to understand the fundamental properties of plant‐derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant‐based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant‐derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.

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Section: Ingredient Functionalitymentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

236

122

View full text Add to dashboard Cite

show abstract

“…Soy-based ingredients are getting a lot of attention, because of their potential to be used in many novel products, such as meat analogues (Kyriakopoulou, Keppler, & van der Goot, 2021). Traditionally, high solubility of soy-based ingredients is considered as the most important functionality for food and industrial applications (Wang & Johnson, 2001).…”

Section: Introductionmentioning

confidence: 99%

Isochoric moisture heating as a tool to control the functionality of soy protein

Kyriakopoulou

Rahmani

et al. 2021

LWT

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In this study, we investigated the effect of isochoric moisture heating on the functionalities of simply fractionated soy protein. Soy protein-rich fractions (SPFs) were produced through a simplified wet fractionation process, in which the defatting and intensive washing steps were omitted. After a neutralization step, the protein-rich dispersions were heated up to various temperatures ranging from 60 to 100 • C and subsequently freeze-dried. It was found that the denaturation level, the water holding capacity and the viscosity of SPFs increased as the processing temperature rose, whereas the solubility of SPFs decreased. Additionally, among the different conditions, an intermediate heating temperature of 70 • C resulted in SPFs having a gel network with the highest elasticity. Overall, isochoric moisture heating coupled to simplified fractionation can be used to precisely control the functionality of soy protein ingredients with mild heating conditions. This work provides insights on the production of ingredients with desired functionality for novel soy-based applications like soy meat analogues.

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“…Mung bean and chickpea isolates presented good gelling properties and formed heterogeneous and porous networks when mung bean flour was extruded to make meat analogue products [216]. Wheat has a significant amount of gluten and possesses special film-forming characteristics that result in meat-like fibers [217]. Wheat gluten is also used in combination with legume proteins, which contributes to meat-like chewiness [102].…”

Section: Formation Of Fibrous Structuresmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

123

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Cited by 318 publications

References 252 publications

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Isochoric moisture heating as a tool to control the functionality of soy protein

Plant Proteins for Future Foods: A Roadmap

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