Plant-based products: potential, production technology and challenges

Detalhes bibliográficos
Autor(a) principal: Costa, Isabella Maciel
Data de Publicação: 2022
Outros Autores: Barbosa, Cosme Damião, Silva, Nayana Hayss Araújo da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/14788
Resumo: Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. However, nowadays there is a market demand for plant-based products that resemble animal products in taste, texture and appearance. One of the biggest challenges for the food industry is the development of new innovative products which do not contain ingredients of animal origin and contain nutritional support to act as a replacement for the daily consumption of the population. This work aimed to evaluate the possibility of elaborating plant-based products, the technologies used in the process, and the challenges involved. The study was characterized as a qualitative and bibliographic literature research. Scientific articles, monographs and reviews published between 2018 and 2022 were selected. Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. However, it is necessary to pay attention to the adequate supply of nutrients essential for the proper functioning of the body through a balanced diet recommended by nutrition professionals.
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spelling Plant-based products: potential, production technology and challengesProdutos plant-based: potencial, tecnologia de produção e desafiosDietExtractsPlant-based productFood technologyHealthDietaExtratosProduto a base de plantasTecnologia de alimentosSaúdeConsumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. However, nowadays there is a market demand for plant-based products that resemble animal products in taste, texture and appearance. One of the biggest challenges for the food industry is the development of new innovative products which do not contain ingredients of animal origin and contain nutritional support to act as a replacement for the daily consumption of the population. This work aimed to evaluate the possibility of elaborating plant-based products, the technologies used in the process, and the challenges involved. The study was characterized as a qualitative and bibliographic literature research. Scientific articles, monographs and reviews published between 2018 and 2022 were selected. Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. However, it is necessary to pay attention to the adequate supply of nutrients essential for the proper functioning of the body through a balanced diet recommended by nutrition professionals.Os consumidores têm se tornado mais interessados em dietas que proporcionem benefícios à saúde e que sejam compostas por produtos à base de plantas.  Nesse sentido, a indústria de alimentos vem se atentando a essas demandas e desenvolvendo os produtos plant-based. Os extratos vegetais são extratos solúveis em água à base de vegetais, legumes, frutas, grãos, cereais, pseudocereais, sementes oleaginosas ou nozes que apresentam composição e características sensoriais diferentes, de acordo com a matéria-prima. Os substitutos de carne, como o tofu e a proteína de soja, já são consumidos há muito tempo pela população. Porém, atualmente há uma demanda de mercado de produtos à base de plantas que se pareçam com os produtos de origem animal imitando o sabor, textura e a aparência. Um dos maiores desafios da indústria alimentícia está na elaboração de novos produtos inovadores, que não possuam insumos de origem animal e contenham aporte nutricional para que realmente atuem como uma substituição no dia a dia da população. Nesse sentido, o objetivo foi avaliar a possibilidade de elaboração de produtos plant-based, as tecnologias utilizadas no processo e os desafios envolvidos. O trabalho se caracterizou como uma pesquisa qualitativa e bibliográfica da literatura, sendo selecionados artigos científicos, monografias e revisões bibliográficas publicados entre 2018 e 2022. Os estudos mostraram que inovações tecnológicas na indústria de alimentos produzem extratos vegetais com melhores características sensoriais, aumentando a aceitabilidade com a adição de aditivos e ingredientes que conferem sabor e aroma agradáveis. Diante do exposto, percebeu-se que os produtos plant-based são promissores, atendem a demandas de mercado e novas tecnologias têm sido empregadas para a melhoria de suas características sensoriais. Entretanto, é necessário se atentar para o fornecimento adequado dos nutrientes necessários ao bom funcionamento do organismo por meio de uma dieta equilibrada e recomendada por um profissional da nutrição.Universidade Federal de Viçosa - UFV2022-10-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1478810.18540/jcecvl8iss7pp14788-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 7 (2022); 14788-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 7 (2022); 14788-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 7 (2022); 14788-01e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14788/7517Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Isabella MacielBarbosa, Cosme DamiãoSilva, Nayana Hayss Araújo da2022-10-24T12:05:38Zoai:ojs.periodicos.ufv.br:article/14788Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2022-10-24T12:05:38Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Plant-based products: potential, production technology and challenges
Produtos plant-based: potencial, tecnologia de produção e desafios
title Plant-based products: potential, production technology and challenges
spellingShingle Plant-based products: potential, production technology and challenges
Costa, Isabella Maciel
Diet
Extracts
Plant-based product
Food technology
Health
Dieta
Extratos
Produto a base de plantas
Tecnologia de alimentos
Saúde
title_short Plant-based products: potential, production technology and challenges
title_full Plant-based products: potential, production technology and challenges
title_fullStr Plant-based products: potential, production technology and challenges
title_full_unstemmed Plant-based products: potential, production technology and challenges
title_sort Plant-based products: potential, production technology and challenges
author Costa, Isabella Maciel
author_facet Costa, Isabella Maciel
Barbosa, Cosme Damião
Silva, Nayana Hayss Araújo da
author_role author
author2 Barbosa, Cosme Damião
Silva, Nayana Hayss Araújo da
author2_role author
author
dc.contributor.author.fl_str_mv Costa, Isabella Maciel
Barbosa, Cosme Damião
Silva, Nayana Hayss Araújo da
dc.subject.por.fl_str_mv Diet
Extracts
Plant-based product
Food technology
Health
Dieta
Extratos
Produto a base de plantas
Tecnologia de alimentos
Saúde
topic Diet
Extracts
Plant-based product
Food technology
Health
Dieta
Extratos
Produto a base de plantas
Tecnologia de alimentos
Saúde
description Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. However, nowadays there is a market demand for plant-based products that resemble animal products in taste, texture and appearance. One of the biggest challenges for the food industry is the development of new innovative products which do not contain ingredients of animal origin and contain nutritional support to act as a replacement for the daily consumption of the population. This work aimed to evaluate the possibility of elaborating plant-based products, the technologies used in the process, and the challenges involved. The study was characterized as a qualitative and bibliographic literature research. Scientific articles, monographs and reviews published between 2018 and 2022 were selected. Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. However, it is necessary to pay attention to the adequate supply of nutrients essential for the proper functioning of the body through a balanced diet recommended by nutrition professionals.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14788
10.18540/jcecvl8iss7pp14788-01e
url https://periodicos.ufv.br/jcec/article/view/14788
identifier_str_mv 10.18540/jcecvl8iss7pp14788-01e
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14788/7517
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 7 (2022); 14788-01e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 7 (2022); 14788-01e
The Journal of Engineering and Exact Sciences; v. 8 n. 7 (2022); 14788-01e
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
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