Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues

Abstract

The demand for plant-based meat analogues (PBMAs) continues to rise, fuelled by environmental and health motivations. However, their nutritional quality remains a concern due to the presence of anti-nutritional factors (ANFs) such as phytic acid (PA), which can reduce the bioavailability of essential minerals and hinder protein digestibility. Additionally, sensory limitations and the frequent use of additives further hinder broader consumer acceptance. To address these issues, this study explored lactic acid fermentation as a natural pre-treatment for textured pea protein (TPP), a common ingredient in PBMAs, aiming to improve both nutritional and sensory properties. Three commercial starter cultures containing Latilactobacillus sakei, Leuconostoc carnosum, or Lactococcus lactis were used to ferment TPP. Key parameters evaluated included protein content, PA levels, and in vitro protein digestibility (IVPD). The fermented TPP was then incorporated into plant-based burger prototypes for sensory analysis. Fermentation led to a significant reduction in PA levels by up to 14.6% with L. sakei and L. carnosum, while IVPD remained unchanged, ranging from 34.0% to 34.7% in all samples. Protein content remained stable throughout the fermentation process. Sensory evaluation revealed a significant increase in yeast-like aroma and flavour, especially in samples fermented with L. lactis and L. carnosum. Non-significant trends toward enhanced sweetness, umami, and firmness were observed across fermented samples, while pea-like and hay-like notes remained largely unchanged. Overall, lactic acid fermentation demonstrated promise as a natural pre-treatment for TPP, particularly in reducing PA levels and enhancing sensory attributes in PBMA, underscoring its potential for clean-label innovation. However, the findings also highlighted the need for further research and methodological refinement to fully optimize both analytical methods and fermentation applications in the plant-based sector.

Popular Abstract

As more people seek healthier and more sustainable food options, plant-based meat analogues (PBMAs) are gaining popularity. These products aim to mimic meat, but they often fall short when it comes to taste, texture, and nutritional quality. A common ingredient in many PBMAs is textured pea protein (TPP), which consists of fibrous, meat-like pieces made from concentrated yellow pea protein that has been milled and processed using heat, water, pressure, and mechanical force. However, yellow peas naturally contain compounds called anti-nutritional factors (ANFs), such as phytic acid. These compounds can interfere with the body’s ability to absorb essential minerals and may also reduce how efficiently the protein is digested and utilized.

This study explored whether lactic acid fermentation, a natural process also used to make yogurt and sauerkraut, could serve as a simple, clean-label method to improve the nutritional and sensory properties of TPP. Three types of beneficial bacteria commonly used in food fermentation were used to explore if they could lower phytic acid levels, influence protein content, improve protein digestibility, and enhance the taste and texture of TPP.

The results were promising. Fermentation successfully reduced phytic acid levels, which could help the body absorb and make better use of essential minerals. Protein content remained stable, however, laboratory tests mimicking human digestion showed no improvement in how well the protein was digested. To evaluate the effects on flavour and texture, the fermented TPP was used in plant-based burger prototypes. Fermentation resulted in a stronger yeast-like aroma and flavour, similar to the savory boost provided by yeast extract, which is often added to create meaty notes. This natural enhancement could reduce the need for added flavorings in PBMAs. Fermentation also slightly improved sweetness, umami, and firmness, qualities that can make plant-based meats more appealing without relying on additional additives. However, some common plant-based flavours, such as pea and hay-like notes, remained unchanged.

Overall, this study suggests that fermentation could be a valuable tool for improving the nutritional quality, flavour, and texture of PBMAs. It supports the development of cleaner-label products with fewer additives and more natural sensory enhancements. However, more research is needed, including more targeted experiments to better understand and optimise the fermentation process, as well as consumer testing, to assess how well fermented plant-based products meet the expectations of today’s health- and quality-conscious consumers.

• author: Törnqvist, Jessica
• supervisor: Claudia Lazarte; Philip Lavin
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20251
• year: 2025
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering; Agriculture and Food Sciences
• keywords: Pea protein, meat analogue, textured vegetable protein, lactic acid fermentation, phytic acid, protein digestibility, sensory properties, food engineering nutrition and food chemistry
• language: English
• id: 9200725
• date added to LUP: 2025-06-19 14:55:39
• date last changed: 2025-06-19 14:55:39