Prelims: Current events of national and international importance | Science & Technology
Why in News?
A recent study demonstrated that 5 evaluated plant-based meat products exhibited a greater percentage of protein bioavailability compared to their chicken counterparts.
- Conducted by – CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT), Palampur.
- Collaboration with – Good Food Institute (GFI) India.
- Conducted under – Laboratory-simulated digestion.
- Key findings
- Plant-based products demonstrated greater measured protein bioavailability across all five comparative analyses.
- Chicken products contained higher levels of crude protein and released a greater quantity of amino acids during digestion.
- The study focused exclusively on protein bioavailability rather than assessing overall health outcomes.
- Additional testing with a broader range of products and increased sample sizes is planned.
Protein bioavailability
- Protein bioavailability is defined as the extent to which a nutrient becomes available for absorption and utilization by the body.
- During digestion, proteins are hydrolyzed into amino acids and smaller peptides.
- Amino acids are utilized for tissue growth and repair, enzyme synthesis, and various physiological functions.
In vitro digestion
- In vitro refers to processes conducted outside a living organism, typically in a laboratory setting.
- The study employed the internationally harmonized INFOGEST protocol to simulate human digestion.
- Salivary phase – Samples were subjected to a simulated salivary phase with a duration of two minutes.
- Gastric phase – Digestive enzymes were applied under acidic conditions, maintaining a pH range of 2 to 3.
- Intestinal phase and ultrafiltration – A membrane replicating human intestinal pore size was utilized.
- The concentration of free amino acids passing through the membrane was measured to estimate bioavailability.
- Each sample was standardized to contain 40 mg of protein at the start of the experiment.
- Animal studies continue to serve as a critical benchmark for assessing biological effects, although they require additional time and ethical approval.
- The researchers plan to conduct inter-laboratory testing to facilitate broader adoption of the method, including implementation by NABL-accredited laboratories.
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Plant-Based Meat Products
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- Plant-based meat products are formulated to replicate the taste, texture, and appearance of animal-derived meat by utilizing plant-based ingredients.
- Common raw materials used in plant-based meat production include:
- Soy protein
- Pea protein
- Wheat gluten
- Manufacturing technique - Extrusion
- During extrusion, the material is forced through a shaped die under controlled heat and pressure, resulting in a meat-like texture.
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Plant-based meat vs conventional meat
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Feature
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Plant-based meat
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Conventional meat
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Primary source
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Plant proteins
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Animal tissues
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Protein content
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Depends on formulation
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Depends on meat type and cut
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Dietary fibre
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Can provide dietary fibre
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Contains no dietary fibre
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Saturated fat and sodium
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Depend on ingredients and processing
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Depend on meat type and preparation
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Environmental impact
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May offer sustainability benefits, depending on production
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Depends on livestock system and supply chain
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Reference
The Hindu | Plant-Based Meat Yields
