da Silva Vasco Trincão, Mateus Nuno, de Freitas Victor, Fernandes Ana
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.
LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.
Foods. 2024 Jul 22;13(14):2303. doi: 10.3390/foods13142303.
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.
随着满足不断增长的人口需求所需资源的匮乏日益明显，植物性饮食可被视为解决方案的一部分，同时也能解决伦理、环境和健康问题。素食和纯素饮食模式的兴起是推动从动物性饮食向植物性饮食转变的强大催化剂，这促使食品行业进行创新。蔬菜和水果富含蛋白质以及膳食纤维和多酚等生物活性化合物，可用作技术成分（如增稠剂、乳化剂或着色剂），同时还具有健康益处。本综述深入探讨了植物性成分作为替代蛋白质、膳食纤维和抗氧化化合物来源的潜力，以及它们在食品和替代性植物性产品开发中的应用。讨论了这些成分在肉类替代品中的应用及其对健康、环境和消费者接受度的影响。鉴于目前对肉类替代品生产的了解，成本、生产和纹理化技术、扩大生产条件、感官特性和营养安全性等因素需要进一步发展，以充分发挥植物性肉类替代品的全部潜力。
