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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

Summary

This review explores how plant-based ingredients can be used to create meat-like products that are healthier and more sustainable. By combining plant proteins, fibers, and natural compounds from fruits and vegetables, scientists are developing meat alternatives that taste and feel like real meat while offering nutritional and environmental benefits. The paper discusses which plants work best, how to extract and use these ingredients, and what challenges still need to be overcome to make these products widely available and affordable.

Background

Plant-based diets are emerging as a solution to resource scarcity, environmental concerns, and health issues related to animal protein consumption. The rising demand for vegetarian and vegan food products has catalyzed innovation in the food industry, particularly in developing meat analogues that can replicate the sensory and nutritional properties of traditional meat products.

Objective

This review examines the potential of plant-based ingredients including proteins, dietary fibers, and polyphenolic compounds as functional ingredients for developing meat analogues and alternative food products. The paper discusses their technological properties, health benefits, and applications while addressing challenges in production, texturization, and consumer acceptance.

Results

The review identifies multiple plant-based protein sources (soy, pea, wheat, potato) with varying amino acid profiles and technological properties suitable for meat analogue production. Dietary fibers and polyphenols from fruit and vegetable byproducts demonstrate significant potential as natural additives, texturizers, preservatives, and colorants while providing antioxidant and prebiotic benefits.

Conclusion

Plant-based meat analogues represent a viable solution for sustainable food production and improved health outcomes. However, further development is needed in optimizing extraction and texturization techniques, reducing production costs, improving nutritional profiles through protein complementation, and ensuring food safety while maintaining sensory quality and consumer acceptance.
  • Published in:Foods,
  • Study Type:Literature Review,
  • Source: PMID: 39063388, doi: 10.3390/foods13142303, PMCID: PMC11275277
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