Plant-Based Meat Analogues from Alternative Protein : A Systematic Literature Review
Zahari, Izalin LU ; Östbring, Karolina LU ; Purhagen, Jeanette K. LU
and Rayner, Marilyn
LU
(2022)
In Foods
11(18).
- Abstract
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... (More)
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.
(Less)
- author
- Zahari, Izalin
LU
; Östbring, Karolina
LU
; Purhagen, Jeanette K.
LU
and Rayner, Marilyn
LU
- organization
- publishing date
- 2022-09
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- alternative proteins, bibliometric analysis, extrusion cooking, high-moisture meat analogues (HMMA), meat analogues, meat substitutes, plant-based protein, systematic literature review (SLR), texturized vegetable protein (TVP), texturizing technique
- in
- Foods
- volume
- 11
- issue
- 18
- article number
- 2870
- publisher
- MDPI AG
- external identifiers
-
- pmid:36140998
- scopus:85138633733
- ISSN
- 2304-8158
- DOI
- 10.3390/foods11182870
- language
- English
- LU publication?
- yes
- id
- 8a6bcdfe-2b51-40fe-9898-b90451974183
- date added to LUP
- 2022-12-14 09:33:00
- date last changed
- 2024-04-14 10:39:15
@article{8a6bcdfe-2b51-40fe-9898-b90451974183,
abstract = {{<p>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.</p>}},
author = {{Zahari, Izalin and Östbring, Karolina and Purhagen, Jeanette K. and Rayner, Marilyn}},
issn = {{2304-8158}},
keywords = {{alternative proteins; bibliometric analysis; extrusion cooking; high-moisture meat analogues (HMMA); meat analogues; meat substitutes; plant-based protein; systematic literature review (SLR); texturized vegetable protein (TVP); texturizing technique}},
language = {{eng}},
number = {{18}},
publisher = {{MDPI AG}},
series = {{Foods}},
title = {{Plant-Based Meat Analogues from Alternative Protein : A Systematic Literature Review}},
url = {{http://dx.doi.org/10.3390/foods11182870}},
doi = {{10.3390/foods11182870}},
volume = {{11}},
year = {{2022}},
}