Enhancing Nutrition and Safety of Extruded Pulse-Based Meat Alternatives through Protein Pre-Processing and Food Side Stream Integration

Abstract: Background: The rising global demand for protein-rich foods, combined with social changes and environmental hurdles, drives the need for meat alterna ves. Plant-based proteins, par cularly from legumes, o?er a sustainable solu on but o en lack the func onal proper es of animal proteins. Thermo-extrusion is commonly used to create meat-like textures from plant proteins, yet it involves high temperatures; the obtained products are o en considered ultra-processed with degraded nutri onal quality and poten al health concern due to harmful compounds formed during high-temperature processing. ObjecOve: This research aims to enhance extruded pulse-based meat alterna ves’ nutri onal and safety pro?les by employing protein pre- processing techniques that reduce extrusion temperature and integrate an oxidant-rich food side streams. Methodology: Protein pre-processing technologies such as high-pressure homogeniza on, ultrasonica on, pH shi ing, and pulsed electric ?elds, all known to a?ect protein structure, will be compared for their capacity to modify the na ve structure of pea protein as a model plant protein system. These methods are hypothesized to improve protein func onality, allowing for lower extrusion temperatures in later processing steps, thereby reducing the forma on of harmful compounds while keeping at least the textural equivalency to the higher-temperature extruded product. Polyphenol-rich agro side streams, such as olive pomace, will be incorporated into the protein extrudates. This integra on aims to also mi gate the forma on of processing-induced contaminants and enhance the ?nal product''s nutri onal value. Prototype food products will be analyzed for physical, chemical, and nutri onal proper es. Expected Outcomes: Compara ve knowledge regarding the impact of the four pre- processing steps on a dedicated model protein provides a valuable contribu on to using plant- based alterna ves. The combina on of protein pre-processing and side stream integra on is expected to produce meat alterna ves with improved texture, enhanced nutri onal pro?les, and reduced health risks. This approach aligns with global health ini a ves and o?ers a sustainable solu on to meet the growing demand for meat alterna ves. Conclusion: This research proposes an innova ve strategy to improve the quality and safety of plant-based meat alterna ves, addressing both consumer health concerns and environmental sustainability.