Elhalis Hosam, See Xin Yi, Osen Raffael, Chin Xin Hui, Chow Yvonne
Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore.
Foods. 2023 Aug 27;12(17):3222. doi: 10.3390/foods12173222.
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as , , , and improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.
与真正的肉类，尤其是加工肉类相比，植物性肉类替代品已被证明对人类健康和环境造成的危害较小。然而，提高植物性肉类替代品感官品质的巨大压力导致其营养和安全方面被忽视。本文回顾了我们目前对植物性肉类替代品背后的营养和安全的理解，提出发酵作为克服这些方面局限性的一种潜在方法。植物蛋白混合、强化和防腐剂一直是提高植物性肉类替代品营养成分和稳定性的主要方法，但在其使用中引发了包括安全性、营养缺乏、低消化率、高致敏性和高成本等问题。用诸如乳酸菌、双歧杆菌、酵母菌和霉菌等微生物进行发酵能更有效地提高消化率，降低致敏性和抗营养因子。同时，微生物代谢产物可以提高最终产品的安全性、营养和感官品质，尽管对其毒性仍存在一些担忧。为植物性肉类替代品设计单一发酵剂或微生物群落可能是一种新颖的解决方案，既能提高最终产品的健康益处，又能满足不断发展的可持续经济的需求。
