Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review
Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for pla...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-12-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1070773/full |
| _version_ | 1797987885827227648 |
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| author | Anqi Tao Hongyu Zhang Junnan Duan Ying Xiao Ying Xiao Yao Liu Jianwei Li Jieyu Huang Tian Zhong Xi Yu Xi Yu |
| author_facet | Anqi Tao Hongyu Zhang Junnan Duan Ying Xiao Ying Xiao Yao Liu Jianwei Li Jieyu Huang Tian Zhong Xi Yu Xi Yu |
| author_sort | Anqi Tao |
| collection | DOAJ |
| description | Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for plant protein processing techniques that can help them match the quality of conventional meat protein from the aspects of sensory, quality and functionality. Bean proteins are ideal options for PBMA with their easy accessibility, high nutrient-density and reasonable price. However, the high polyunsaturated lipids content of beans inevitably leads to the unpleasant beany flavor of soy protein products, which severely affects the promotion of soy protein-based PBMA. In order to solve this issue, various methods including bleaching, enzyme and fermentation etc. are developed. Among these, fermentation is widely investigated due to its high efficiency, less harm to the protein matrix, targeted performance and low budget. In addition, proper utilization of microbiome during the fermentation process not only reduces the unpleasant beany flavors, but also enhances the aroma profile of the final product. In this review, we provide a thorough and succinct overview of the mechanism underlying the formation and elimination of beany flavor with associated fermentation process. The pros and cons of typical fermentation technologies for removing beany flavors are discussed in alongside with their application scenarios. Additionally, the variations among different methods are compared in terms of the strains, fermentation condition, target functionality, matrix for application, sensory perception etc. |
| first_indexed | 2024-04-11T07:54:15Z |
| format | Article |
| id | doaj.art-e49b2daa87e34aae96871912301914cc |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-11T07:54:15Z |
| publishDate | 2022-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-e49b2daa87e34aae96871912301914cc2022-12-22T04:35:59ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-12-011310.3389/fmicb.2022.10707731070773Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini reviewAnqi Tao0Hongyu Zhang1Junnan Duan2Ying Xiao3Ying Xiao4Yao Liu5Jianwei Li6Jieyu Huang7Tian Zhong8Xi Yu9Xi Yu10Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, ChinaFaculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, ChinaFaculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, ChinaFaculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, ChinaGuangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, ChinaSchool of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, ChinaMacau Uni-Win Biotechnology Co., Ltd, Macau, Macau SAR, ChinaMacau Uni-Win Biotechnology Co., Ltd, Macau, Macau SAR, ChinaFaculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, ChinaFaculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, ChinaGuangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, ChinaOver the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for plant protein processing techniques that can help them match the quality of conventional meat protein from the aspects of sensory, quality and functionality. Bean proteins are ideal options for PBMA with their easy accessibility, high nutrient-density and reasonable price. However, the high polyunsaturated lipids content of beans inevitably leads to the unpleasant beany flavor of soy protein products, which severely affects the promotion of soy protein-based PBMA. In order to solve this issue, various methods including bleaching, enzyme and fermentation etc. are developed. Among these, fermentation is widely investigated due to its high efficiency, less harm to the protein matrix, targeted performance and low budget. In addition, proper utilization of microbiome during the fermentation process not only reduces the unpleasant beany flavors, but also enhances the aroma profile of the final product. In this review, we provide a thorough and succinct overview of the mechanism underlying the formation and elimination of beany flavor with associated fermentation process. The pros and cons of typical fermentation technologies for removing beany flavors are discussed in alongside with their application scenarios. Additionally, the variations among different methods are compared in terms of the strains, fermentation condition, target functionality, matrix for application, sensory perception etc.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1070773/fullbeany-flavorplant-based meat analogsfermentationsoy proteinspea proteinsoff-flavor |
| spellingShingle | Anqi Tao Hongyu Zhang Junnan Duan Ying Xiao Ying Xiao Yao Liu Jianwei Li Jieyu Huang Tian Zhong Xi Yu Xi Yu Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review Frontiers in Microbiology beany-flavor plant-based meat analogs fermentation soy proteins pea proteins off-flavor |
| title | Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review |
| title_full | Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review |
| title_fullStr | Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review |
| title_full_unstemmed | Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review |
| title_short | Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review |
| title_sort | mechanism and application of fermentation to remove beany flavor from plant based meat analogs a mini review |
| topic | beany-flavor plant-based meat analogs fermentation soy proteins pea proteins off-flavor |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1070773/full |
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