Advancing meat analogues with pea proteins: a comprehensive and systematic review of applications, 3D-printing and digestive properties

Abstract

Background

Pea protein (PP) has developed as a promising plant-based protein source for formulating meat alternatives due to its nutritional profile, sustainability, and functional versatility. The increasing demand for sustainable and health-conscious meat analogues has driven research into optimizing PP's properties to represent the sensory and nutritional characteristics of conventional meat.

Scope and approach

This systematic review, conducted in accordance with the PRISMA checklist, evaluates the role of pea proteins in advancing meat analogues. It examines various pre-treatment methodologies, including thermal processing, fermentation, cold plasma application, pH modification, and ultrasonic treatment, to enhance PP's functional attributes. The review also explores PP's applications in diverse analogue products, the role of food additives in optimizing product quality, the potential of 3D printing technology for structural precision, and the digestibility of pea-based analogues.

Key findings and conclusion

Pre-treatment methods significantly improve PP's functional properties, such as gelling, emulsification, and flavor compound binding, while reducing undesirable aromatic profiles, enabling PP to closely emulate the sensory attributes of conventional meat. PP demonstrates versatility in applications across meat, burgers, chicken, and bacon analogues, attributed to its superior water/oil absorption and gelling capabilities. The strategic use of food additives enhances textural properties, mouthfeel, and product stability. Additionally, 3D printing offers precise control over the fibrous architecture of meat analogues, replicating whole-muscle meat textures. While in-vivo digestibility varies, optimized processing and protein co-formulations show promise for improving nutritional bioavailability, positioning PP as a key ingredient in sustainable meat alternative development.