INRAE, Institut Agro Rennes-Angers, STLO, Rennes, France.
INRAE UR 1268 Biopolymères Interactions Assemblages, Nantes, France.
Crit Rev Food Sci Nutr. 2023;63(30):10483-10498. doi: 10.1080/10408398.2022.2081666. Epub 2022 Jun 1.
In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in the health-conscious consumer market. However, plant-based alternatives present complexity in terms of nutritional profile and absorption of nutrients after food ingestion. Thus, this review summarizes current strategies of plant-based alternatives and their nutritional analysis along with gastrointestinal digestion and bioavailability. Additionally, regulatory frameworks, labeling claims, and consumer perception of plant-based alternatives are discussed thoroughly with a focus on status and future prospects. Plant-based alternatives become a mainstream of many food-processing industries with increasing alternative plant-based food manufacturing industries around the world. Novel food processing technologies could enable the improving of the taste of plant-based foods. However, it is still a technical challenge in production of plant-based alternatives with authentic meaty flavor. gastrointestinal digestion studies revealed differences in the digestion and absorption of plant-based alternatives and animal-based foods due to their protein type, structure, composition, anti-nutritional factors, fibers, and polysaccharides. Overall, plant-based alternatives may facilitate the replacement of animal-based foods; however, improvements in nutritional profile and digestion should be addressed by application of novel processing technologies and food fortification. The specific legislation standards should be necessary to avoid consumer misleading of plant-based alternatives.
近年来，各种植物性肉类、奶制品和海鲜替代品在注重健康的消费者市场中融合。然而，植物性替代品在营养成分和食物摄入后营养物质的吸收方面存在复杂性。因此，本综述总结了植物性替代品的当前策略及其营养分析，以及胃肠道消化和生物利用度。此外，还详细讨论了监管框架、标签声明以及消费者对植物性替代品的看法，重点关注其现状和未来前景。植物性替代品成为许多食品加工行业的主流，全球替代植物性食品制造行业不断增加。新型食品加工技术可以改善植物性食品的口感。然而，生产具有真实肉类风味的植物性替代品仍然是一个技术挑战。胃肠道消化研究表明，由于蛋白质类型、结构、组成、抗营养因子、纤维和多糖的不同，植物性替代品和动物源性食品的消化和吸收存在差异。总的来说，植物性替代品可能有助于替代动物源性食品；然而，通过应用新型加工技术和食品强化，应该解决营养成分和消化方面的改进问题。应该制定具体的立法标准，以避免消费者对植物性替代品的误解。
