Work

Bioactive Compounds in Plant-Based Meat Analogs: Sources, Functional Roles and Effects on Chemical, Technological and Sensory Quality

Year: 2026

Type: article

Abstract: Purpose of Review This review aims to evaluate recent studies on plant-based meat analogs enriched with bioactive compounds from agro-industrial by-products, highlighting their sources, functional properties, potential effects on chemical, technological and sensory characteristics. Recent Findings Components such as polyphenols, curcuminoids, and carotenoids contribute to health benefits due to their antioxidants’ capacity. These compounds can also interact with proteins, influencing texture and the structural properties of the food matrix. Such interactions may affect the release of bioactive compounds during gastrointestinal digestion and consequently their bioavailability in the human body. Summary Incorporating plant-based sources rich in bioactive compounds into meat analogs markedly enhances their antioxidant capacity and functional properties. Nevertheless, certain technological challenges persist, particularly concerning the thermal stability of these compounds, which can degrade during processing.

Source: Current Food Science and Technology Reports

DOI: 10.1007/s43555-026-00096-w

Authors: Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Paulo Cezar Bastianello Campagnol, Rubén Domínguez-Valencia, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira

Institutions: Universidade Federal do Rio Grande do Sul, Universidade Federal de Pelotas, Universidade Federal de Santa Maria

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,590