Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety

Currently, plant-based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra-processed plant-based analogs are subjected to acquire the characteristics of animal-derived products might result in the opposite effect, produ...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 2024-12
Hauptverfasser: Martín-Miguélez, Jose M, Martín, Irene, González-Mohíno, Alberto, Souza Olegario, Lary, Peromingo, Belén, Delgado, Josué
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Currently, plant-based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra-processed plant-based analogs are subjected to acquire the characteristics of animal-derived products might result in the opposite effect, producing unhealthy ultra-processed foods. In the present review, a list of strategies widely known and already employed in animal-derived products is suggested to achieve healthier, safer, and tastier ultra-processed plant-based analogs: fermentation, employment of probiotics and postbiotics, NaCl replacement or substitution, addition of antioxidants, and fatty profile enhancement. In general, these strategies are not yet applied to the plant-based products available on the market; thus, this research paper might induce new investigation pathways for researchers and producers to develop actually healthier alternatives.
ISSN:1750-3841
1750-3841
DOI:10.1111/1750-3841.17588