Background
Meeting the global demand for protein has become a critical challenge, as animal meat production imposes significant environmental and health burdens. Plant-based smart proteins (PBSP) have emerged as a potential source to produce vegan meat due to improved nutritional quality, diverse functional properties and compatibility with modern structuring techniques. Moreover, the valorization of agricultural residues, abundant in countries like India, provides a renewable feedstock for PBSP while simultaneously reducing waste and pollution.
Scope and approach
This review provides insights into recent advances in PBSP research, highlighting their functional properties, extraction methods and formulation strategies to replicate meat-like texture, flavor and juiciness through extrusion, shear cell processing, freeze structuring and 3D printing techniques. Furthermore, it also examines flavor masking and fat simulation approaches to overcome sensory limitations, alongside life cycle assessment examples that determine industrial viability of PBSP.
Key findings and conclusion
PBSP exhibit essential techno-functional traits, such as gelation, water- and oil-holding capacities as well as emulsifying potential, which are critical for replicating fibrous and anisotropic structures in vegan meat. Moreover, PBSP offer environmental benefits, including reduced land use, water consumption, and greenhouse gas emissions compared to conventional meat production. However, the functional performance can vary depending on the protein extraction and processing methods employed, particularly when derived from agri-residues. Therefore, by integrating smart proteins with agri-residue valorization and advanced structuring techniques, this review outlines a roadmap for the scalable, cost-effective and environmentally sustainable production of vegan meat analogues, bridging scientific innovation with industrial application.
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