Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to Janua...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2870 |
| _version_ | 1797488366183251968 |
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| author | Izalin Zahari Karolina Östbring Jeanette K. Purhagen Marilyn Rayner |
| author_facet | Izalin Zahari Karolina Östbring Jeanette K. Purhagen Marilyn Rayner |
| author_sort | Izalin Zahari |
| collection | DOAJ |
| description | This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient. |
| first_indexed | 2024-03-10T00:02:07Z |
| format | Article |
| id | doaj.art-32e9c14457684db1a5847bc2da63f45f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:07Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-32e9c14457684db1a5847bc2da63f45f2023-11-23T16:14:37ZengMDPI AGFoods2304-81582022-09-011118287010.3390/foods11182870Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature ReviewIzalin Zahari0Karolina Östbring1Jeanette K. Purhagen2Marilyn Rayner3Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, SwedenThis study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient.https://www.mdpi.com/2304-8158/11/18/2870systematic literature review (SLR)bibliometric analysismeat analoguesmeat substituteshigh-moisture meat analogues (HMMA)texturized vegetable protein (TVP) |
| spellingShingle | Izalin Zahari Karolina Östbring Jeanette K. Purhagen Marilyn Rayner Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review Foods systematic literature review (SLR) bibliometric analysis meat analogues meat substitutes high-moisture meat analogues (HMMA) texturized vegetable protein (TVP) |
| title | Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review |
| title_full | Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review |
| title_fullStr | Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review |
| title_full_unstemmed | Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review |
| title_short | Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review |
| title_sort | plant based meat analogues from alternative protein a systematic literature review |
| topic | systematic literature review (SLR) bibliometric analysis meat analogues meat substitutes high-moisture meat analogues (HMMA) texturized vegetable protein (TVP) |
| url | https://www.mdpi.com/2304-8158/11/18/2870 |
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