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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

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 ai...

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Autores principales: Molfetta, Mariagrazia, Morais, Etiele G., Barreira, Luisa, Bruno, Giovanni Luigi, Porcelli, Francesco, Dugat-Bony, Eric, Bonnarme, Pascal, Minervini, Fabio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319875/
https://www.ncbi.nlm.nih.gov/pubmed/35885308
http://dx.doi.org/10.3390/foods11142065
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author Molfetta, Mariagrazia
Morais, Etiele G.
Barreira, Luisa
Bruno, Giovanni Luigi
Porcelli, Francesco
Dugat-Bony, Eric
Bonnarme, Pascal
Minervini, Fabio
author_facet Molfetta, Mariagrazia
Morais, Etiele G.
Barreira, Luisa
Bruno, Giovanni Luigi
Porcelli, Francesco
Dugat-Bony, Eric
Bonnarme, Pascal
Minervini, Fabio
author_sort Molfetta, Mariagrazia
collection PubMed
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.
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spelling pubmed-93198752022-07-27 Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation Molfetta, Mariagrazia Morais, Etiele G. Barreira, Luisa Bruno, Giovanni Luigi Porcelli, Francesco Dugat-Bony, Eric Bonnarme, Pascal Minervini, Fabio Foods Review 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. MDPI 2022-07-12 /pmc/articles/PMC9319875/ /pubmed/35885308 http://dx.doi.org/10.3390/foods11142065 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Molfetta, Mariagrazia
Morais, Etiele G.
Barreira, Luisa
Bruno, Giovanni Luigi
Porcelli, Francesco
Dugat-Bony, Eric
Bonnarme, Pascal
Minervini, Fabio
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
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_short 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
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319875/
https://www.ncbi.nlm.nih.gov/pubmed/35885308
http://dx.doi.org/10.3390/foods11142065
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