Peptidomics assessment of plant-based meat analogs produced by high-moisture extrusion: Analytical strategies,...

The global shift toward plant-based diets has increased the demand for sustainable and nutritionally equivalent alternatives to animal meat. High-moisture extrusion (HME) technology enables the transformation of plant proteins into fibrous, meat-like textures; however, the molecular changes induced by this process remain largely understudied. Peptidomics, a large-scale mass-spectrometry-based analysis of peptides, offers a promising approach to investigate protein modifications, digestibility, and bioactive peptide generation in plant-based meat analogs (PBMAs). Particular attention is given to LC-MS/MS workflows, acquisition strategies (data-dependent and data-independent acquisition), and sample preparation challenges associated with complex processed food matrices. This review summarizes current advances in the application of peptidomics to HME-derived matrices and highlights knowledge gaps that limit the current understanding of extrusion-induced molecular transformations. Integrating peptidomics into the design of PBMAs can benefit product optimization for both texture and nutritional functionality. SIGNIFICANCE: Understanding how high-moisture extrusion (HME) alters plant protein structure and digestibility is crucial for advancing nutritionally equivalent and sustainable alternatives to animal meat. This review synthesizes current evidence on the use of peptidomics to elucidate the molecular transformations and peptide release dynamics occurring during extrusion and subsequent digestion of plant-based meat analogs (PBMAs). Specifically, it addresses current gaps in the peptidomics literature regarding extrusion-processed plant proteins, method selection for complex food matrices, and the linkage between peptide profiles, processing conditions, and digestibility outcomes. By integrating principles of protein chemistry, digestion modeling, and emerging computational tools, the review positions peptidomics as a bridge between processing parameters, structural organization, and nutritional functionality. This mechanistic perspective deepens our understanding of extrusion-induced modifications and establishes a conceptual framework for designing PBMAs with optimized texture, digestibility, and bioactive potential, thereby expanding the predictive and hypothesis-driven application of proteomic sciences to sustainable food innovation.