Protein sources alternative to meat: state of the art and involvement of fermentation
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/18103 |
Resumo: | Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework. |
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Protein sources alternative to meat: state of the art and involvement of fermentationMeat-alternative proteinsFermentationAmino acid profileSingle-cell proteinsEdible mushroomsMicroalgaeCerealsPseudocerealsInsectsMeat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.MDPISapientiaMolfetta, MariagraziaMorais, EtieleBarreira, LuísaBruno, Giovanni LuigiPorcelli, FrancescoDugat-Bony, EricBonnarme, PascalMinervini, Fabio2022-07-27T08:57:44Z2022-07-122022-07-25T16:32:47Z2022-07-12T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/18103engFoods 11 (14): 2065 (2022)10.3390/foods111420652304-8158info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:30:20Zoai:sapientia.ualg.pt:10400.1/18103Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:07:54.093904Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Protein sources alternative to meat: state of the art and involvement of fermentation |
title |
Protein sources alternative to meat: state of the art and involvement of fermentation |
spellingShingle |
Protein sources alternative to meat: state of the art and involvement of fermentation Molfetta, Mariagrazia Meat-alternative proteins Fermentation Amino acid profile Single-cell proteins Edible mushrooms Microalgae Cereals Pseudocereals Insects |
title_short |
Protein sources alternative to meat: state of the art and involvement of fermentation |
title_full |
Protein sources alternative to meat: state of the art and involvement of fermentation |
title_fullStr |
Protein sources alternative to meat: state of the art and involvement of fermentation |
title_full_unstemmed |
Protein sources alternative to meat: state of the art and involvement of fermentation |
title_sort |
Protein sources alternative to meat: state of the art and involvement of fermentation |
author |
Molfetta, Mariagrazia |
author_facet |
Molfetta, Mariagrazia Morais, Etiele Barreira, Luísa Bruno, Giovanni Luigi Porcelli, Francesco Dugat-Bony, Eric Bonnarme, Pascal Minervini, Fabio |
author_role |
author |
author2 |
Morais, Etiele Barreira, Luísa Bruno, Giovanni Luigi Porcelli, Francesco Dugat-Bony, Eric Bonnarme, Pascal Minervini, Fabio |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Molfetta, Mariagrazia Morais, Etiele Barreira, Luísa Bruno, Giovanni Luigi Porcelli, Francesco Dugat-Bony, Eric Bonnarme, Pascal Minervini, Fabio |
dc.subject.por.fl_str_mv |
Meat-alternative proteins Fermentation Amino acid profile Single-cell proteins Edible mushrooms Microalgae Cereals Pseudocereals Insects |
topic |
Meat-alternative proteins Fermentation Amino acid profile Single-cell proteins Edible mushrooms Microalgae Cereals Pseudocereals Insects |
description |
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-27T08:57:44Z 2022-07-12 2022-07-25T16:32:47Z 2022-07-12T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/18103 |
url |
http://hdl.handle.net/10400.1/18103 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Foods 11 (14): 2065 (2022) 10.3390/foods11142065 2304-8158 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799133324435783680 |