Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao, Xiao; Zou, Peng-Ren; Hu, Fei; Zhu, Wen; Wei, Zhao-Jun

doi:10.3390/molecules28104016

Open AccessReview

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

by

Xiao Xiao

^1,†,

Peng-Ren Zou

^2,†,

Fei Hu

²,

Wen Zhu

^1,*

and

Zhao-Jun Wei

^2,*

¹

College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China

²

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Molecules 2023, 28(10), 4016; https://doi.org/10.3390/molecules28104016

Submission received: 2 April 2023 / Revised: 4 May 2023 / Accepted: 9 May 2023 / Published: 11 May 2023

(This article belongs to the Special Issue The Processing and Function of Natural Compounds and Nutraceuticals from Foods)

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Abstract

Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

Keywords: plant-based protein; alternative protein; technology; sensory properties; health benefits

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MDPI and ACS Style

Xiao, X.; Zou, P.-R.; Hu, F.; Zhu, W.; Wei, Z.-J. Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules 2023, 28, 4016. https://doi.org/10.3390/molecules28104016

AMA Style

Xiao X, Zou P-R, Hu F, Zhu W, Wei Z-J. Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules. 2023; 28(10):4016. https://doi.org/10.3390/molecules28104016

Chicago/Turabian Style

Xiao, Xiao, Peng-Ren Zou, Fei Hu, Wen Zhu, and Zhao-Jun Wei. 2023. "Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits" Molecules 28, no. 10: 4016. https://doi.org/10.3390/molecules28104016

APA Style

Xiao, X., Zou, P.-R., Hu, F., Zhu, W., & Wei, Z.-J. (2023). Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules, 28(10), 4016. https://doi.org/10.3390/molecules28104016

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Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

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