Authors
- I JyothiDepartment of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai 625 104, Tamil Nadu, Indiahttps://orcid.org/0000-0001-6041-1432
- G Sashidevi Department of Textile Science and Design, Tamil Nadu Agricultural University, Madurai 625 104, Tamil Nadu, Indiahttps://orcid.org/0000-0001-9824-3729
- S Kanchana Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai 625 104, Tamil Nadu, Indiahttps://orcid.org/0000-0002-6876-3229
- P Geetha Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India
- P Parimalam Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai 625 104, Tamil Nadu, Indiahttps://orcid.org/0000-0003-4688-7885
- P MeenakshisundaramDepartment of Plant Biotechnology, Tamil Nadu Agricultural University, Madurai 625 104, Tamil Nadu, Indiahttps://orcid.org/0000-0001-7584-2294
DOI:
https://doi.org/10.14719/pst.6074Keywords:
extraction, meat alternatives, meat analogue, microwave, plant meat, protein, ultrasoundAbstract
Plant derived meat products are mimicked products that imitate animal meat analogue characteristics with nutritional qualities, sensory characteristics and health benefits. There is an increased demand for plant-derived meat analogue and meat alternatives, including the health, nutritional environmental or ethical aspects. This review aims to highlight the need for the development of plant-based meat analogues as future sustainable solutions to treat protein-energy malnutrition, especially among the children and vegetarians. Present trends in protein-rich plant sources, novel protein extraction methods, production technologies of plant-based meat analogues, consumer acceptability and challenges in development of plant-based-meat analogues are discussed. A single protein extraction method or with a combination with other extraction methods may results in the increased protein content and yield. When comparing enzyme assistance extraction with conventional methods, it gives highest protein content, better physicochemical properties and protein solubility improved. The high intensity ultrasound effects result in improved foaming ability of Pea protein isolation by reducing the surface tension at the air-water interface and have the potential to be implemented to modify foaming properties. Protein yield and protein percentage can be increased by defatting the raw pulse flour before extracting the proteins using conventional and modern protein extraction methods, especially ultrasound-assisted protein extraction and micro-wave-assisted protein extraction methods. Therefore, protein extraction depends on plant sources, extraction methods and processing technologies, which influence the functional characteristics of the end product.
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