New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review

The trend for meat substitutes is progressively expanding from niche to mainstream. As consumers look for "better for you and the world" substitutes, these products are becoming increasingly popular. Awareness of the detrimental impact of animal-based protein production on the environment and efforts to manufacture proteins with improved functionalities and yield by using efficient green technologies is growing. Thus, this review elucidates the functionalities of plant-based protein and its relationship with the structural characteristics of the protein. Additionality, with the illustration of conventional (solvent and alkali-based extraction) and green extraction approaches such as biochemical and physical for plant-based protein extraction concerning recent development in terms of functionality and yield efficiency. Ultimately the resulting proteins is in the form of isolate/concentrate. Protein extraction techniques that are efficient, cost-effective, and environmentally friendly might assist the food processing industry in deciphering its greatest issues. Furthermore, this review also aims to delineate the bioavailability of different plant-based proteins with respect to plant-based meat analogues. The consumption and absorption of adequate dietary nutrients are necessary for the body's nourishment and sustenance. The principal objective of plant proteins-based meat analogue is to provide nutrition and good health, and they are recommended for various health disorders.