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

Abstract

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. 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. 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.