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将植物蛋白转化为植物性肉类替代品:挑战和未来的范围

Priyanka Prajapati¹, Meenakshi Garg¹, Neha Singh¹

¹Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India.

Food science and biotechnology

|November 4, 2024

概括

植物性肉类 (PBM) 为传统肉类提供了一个可持续的替代品,解决了环境问题. 技术创新和跨学科合作是克服PBM开发挑战和确保消费者接受的关键.

科学领域:

食品科学与技术食品科学与技术
可持续农业可持续农业
环境科学环境科学

背景情况:

传统的肉类生产对能源消耗和碳排放做出了重大贡献.
全球对可持续食品的需求不断增长,需要替代传统肉类.
植物性肉 (PBM) 是一个可行的选择,可以减轻畜牧业的生态足迹.

研究的目的:

检查阻碍植物性肉类 (PBM) 发展和广泛采用的挑战.
探索可以提高PBM质量,生产和消费者接受度的创新解决方案和技术.
突出推进可持续食品系统所需的跨学科方法.

主要方法:

关于植物性肉 (PBM) 发展的当前文献的综述.
分析挑战,包括营养等价性,可扩展性,感官学和消化性.
探索先进技术,如纳米技术,发酵和酶化水解.

主要成果:

确定了PBM开发中的关键挑战:营养差距,工业规模,感官特性和消化能力.
突出了纳米技术,发酵和酶化水解的潜力,以改善PBM.
强调需要跨学科的合作,以遵守法规和消费者接受.

结论:

植物性肉 (PBM) 为传统肉提供了一个可持续的替代品,具有显著的减少环境影响的潜力.
通过技术创新和协作克服发展挑战对于PBM的成功至关重要.
通过满足饮食需求,同时最大限度地减少生态损害,PBM可以为更可持续的全球粮食系统做出贡献.

关键词:

消费者的接受度消费者的接受度机体感知特性机体感知特性植物蛋白质植物蛋白质可持续发展可持续性可持续性技术功能性质技术功能性质

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