Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Abstract
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat's texture and flavor…
Citation impact
- FWCI
- 49.51
- Percentile
- 100%
- References
- 137
Authors
2- JJJiwon JangCorresponding
Yonsei University
- DLDong‐Woo Lee
Yonsei University
Topics & keywords
- Flavor
- Taste
- Health benefits
- Business
- Biotechnology
- Consumer demand
- Product (mathematics)
- Food science
- Zero hunger