Role of polysaccharide-based hydrocolloids on the structure and nutritional quality of meat analogues: A new outlook for vegetarian foods

The plant-based meat analogue (PBMA) industry is witnessing an increase in popularity, owing to concerns over the lack of sustainable and efficient food systems associated with conventional meat. The growth of the PBMA industry is further driven by the use of polysaccharide-based hydrocolloids (PH) in meat analogue formulations, which have demonstrated tremendous success in modifying the structure and overall attributes of meat analogues. However, despite their necessity, there is a lack of review studies that address the significance of PH in developing meat analogues. Findings from research studies indicate that different PH exert a multitude of effects on PBMA formulations, depending on the core ingredients (protein isolates) used and structuring technique implemented. This introduces a wide array of possible outcomes, which creates a need for a resource that highlights how various PH affect PBMA properties in different ways. Therefore, this review paper will first discuss common polysaccharide hydrocolloids used in PBMA formulations, outlining their role in relation to their chemical structure and functional properties, as well as provide a comprehensive discussion on the effects of different PH on PBMA sensory and nutritional properties. This can serve as an invaluable resource for researchers to more effectively select appropriate hydrocolloids to incorporate into PBMAs, depending on the desired outcomes. Additionally, researchers can further explore the combination of polysaccharide-based hydrocolloids in PBMA systems to investigate the complementary roles they play in enhancing the overall formulation.