Extrusion-Structured Plant-Based Meat Analogs: Factors Governing Texture and Quality
- 1Food and Feed Extrusion Research Center, Department of Food Science and Technology, Kongju National University, Chungnam 32439, Korea
Abstract
Plant-based meat analogs (PBMAs) have attracted increasing attention as sustainable alternatives to animal meat, with extrusion becoming the most widely used structuring technology for their production. This review summarizes recent advances in extrusion-structured PBMAs, with particular emphasis on low- and high-moisture extrusion cooking, by integrating evidence from a broad range of peer-reviewed studies and reviews spanning foundational research to recent developments. The effects of key parameters including protein sources, processing variables, and functional additives are discussed in relation to the mechanism of protein transformation underlying the characteristic anisotropic fibrous structure of PBMAs. Functional properties of additives such as starches, hydrocolloids, dietary fibers, lipids, mushroom- and seaweed-derived ingredients, and other bioactives or upcycled components are discussed for their roles in modulating texture, juiciness, antioxidant activity, sensory quality, and nutritional value. Analytical approaches employed to evaluate the sensory characteristics as well as physicochemical and functional properties of PBMAs are also examined. In addition, the nutritional profile, innovations, and emerging trends are reviewed to provide insights into future perspectives for improving product quality, nutritional value, sustainability, and consumer acceptability.
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BibTeX
@article{gu2026extrusionstructured,
title = {{Extrusion-Structured Plant-Based Meat Analogs: Factors Governing Texture and Quality}},
author = {Bon-Jae Gu and Ayeon Han and Hyerim Jeon and Jiyun Jeong and Gi-Hyung Ryu},
journal = {Preventive Nutrition and Food Science},
year = {2026},
month = oct,
doi = {10.3746/pnf.2026.152},
url = {https://doi.org/10.3746/pnf.2026.152},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Extrusion-Structured Plant-Based Meat Analogs: Factors Governing Texture and Quality
AU - Bon-Jae Gu
AU - Ayeon Han
AU - Hyerim Jeon
AU - Jiyun Jeong
AU - Gi-Hyung Ryu
PY - 2026
DA - 2026/10/21
JO - Preventive Nutrition and Food Science
DO - 10.3746/pnf.2026.152
UR - https://doi.org/10.3746/pnf.2026.152
AB - Plant-based meat analogs (PBMAs) have attracted increasing attention as sustainable alternatives to animal meat, with extrusion becoming the most widely used structuring technology for their production. This review summarizes recent advances in extrusion-structured PBMAs, with particular emphasis on low- and high-moisture extrusion cooking, by integrating evidence from a broad range of peer-reviewed studies and reviews spanning foundational research to recent developments. The effects of key parameters including protein sources, processing variables, and functional additives are discussed in relation to the mechanism of protein transformation underlying the characteristic anisotropic fibrous structure of PBMAs. Functional properties of additives such as starches, hydrocolloids, dietary fibers, lipids, mushroom- and seaweed-derived ingredients, and other bioactives or upcycled components are discussed for their roles in modulating texture, juiciness, antioxidant activity, sensory quality, and nutritional value. Analytical approaches employed to evaluate the sensory characteristics as well as physicochemical and functional properties of PBMAs are also examined. In addition, the nutritional profile, innovations, and emerging trends are reviewed to provide insights into future perspectives for improving product quality, nutritional value, sustainability, and consumer acceptability.
SN - 2287-1098
SN - 2287-8602
ER -