Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Abstract

This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient.

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

“…Thus, protein isolates are increasingly being replaced by protein concentrates (protein content between approx. 50 and 65%), without neglecting the structural properties required in the finished product [ 10 ]. These high-protein fractions are produced using dry separation processes.…”

“…The juiciness, tenderness, and other sensory attributes of meat-like products are also obtained by using fats/oils (such as coconut oil/butter, sunflower oil, canola oil, sesame oil, etc.). However, it is increasingly common to use binding agents (e.g., oleogels, starches, hydrocolloids, or fibers) as fat replacers [ 10 ]. Indeed, high amounts of fat—acting as a lubricant—could interfere with the protein denaturation process, which is the first kind of modification proteins need to undergo in order to obtain a meat-like structure.…”

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

“…The food system needs to change fundamentally to meet these challenges, and Fourth Industrial Revolution-enabled technologies, among others, will be a key component of this transformation. 1,2 The World Economic Forum's 2018 Innovation with a Purpose report found that healthcare has received cumulative start-up investments since 2010 that are ten times greater than those in the food industry, demonstrating that recent technological advancements have not been fully adopted by the food industry. In order to meet the dietary needs and food demands of a predicted population of 10 billion people by the middle of the century, alternative proteins that can replace conventional animal-based food are attracting significant financial investment, research focus, and media interest, though this does seem to be changing.…”

“…The world’s food systems will need to feed a population of more than 10 billion until 2050, who will be wealthier than people today and aspire to the kinds of food options currently found only in high income countries. This food must be produced ethically, considering both climate change and other environmental problems . Additionally, food has a greater impact on human health than any other factors; therefore, promoting healthy diets is crucial for everyone’s well-being as well as for containing the cost of medical treatment.…”

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

“…A product with over 30% protein content (dry matter) and low-fat content is considered an excellent meat substitute [ 6 ]. It is also worth noting that substitutes or alternatives to meat products should be characterized by their similarity to meat protein digestibility-corrected amino acid score (PDCAAS) [ 7 , 8 ].…”