Application of lipids and their potential replacers in plant-based meat analogs

文献类型： 外文期刊

第一作者： Chen, Qiongling

作者： Chen, Qiongling;Chen, Zhenjia;Wang, Yu;Zhang, Jinchuang;Wang, Qiang

作者机构：

关键词： Plant-based meat analog; Lipid; Molecular interaction; Functional property; Fat replacer

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.3； 五年影响因子：16.6 ）

ISSN： 0924-2244

年卷期： 2023 年 138 卷

页码：

收录情况： SCI

摘要： Background: Recently, plant-based meat analogs have attracted extensive interest due to their contributions to environmental sustainability, animal welfare protection and health benefits. Lipids act as key determinants of the quality of plant-based meat analogs. However, little information is available regarding how plant oils in meat analogs provide sensory attributes and technological functions comparable to those of animal fats. Furthermore, the selection principle of lipids used in plant-based meat analogs remains insufficiently clear and experience dependent.Scope and approach: This review provides extensive insights into the lipid sources and their functional roles in plant-based meat analogs, and related molecular interactions to present systematic information about the biochemical and molecular principles behind industrial applications. Additionally, the applications, challenges, and perspectives of potential lipid replacers in plant-based meat analogs were assessed and highlighted. Key findings and conclusions: Exogenous lipids from oilseeds and tropical sources have been widely used in plantbased meat analogs, and endogenous lipids in less-refined plant protein ingredients have potential use in preparing clean-labeled meat analogs. These lipids play crucial roles as texture modifiers, juiciness enhancers, flavor providers, appearance modulators, lubricants and emulsifiers in plant-based meat analogs. The molecular interactions between lipids and other components during thermomechanical processing influence hydration dynamics, protein aggregation behavior and starch gelatinization, furtherly affecting the qualities of meat analog products. Fat replacers based on unique or modified carbohydrates, proteins, and synthetic lipids with low calories and desired functionalities are potential substitutes for lipids in meat analogs.

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