“双碳”和“健康中国”背景下植物基肉制品的营养组分及健康功能性研究进展

Research advances in nutritional components and health functionality of plant-based meat products under the background of “dual carbon” and “healthy China”

中文关键词:  植物基肉制品  营养组分  功能性作用

英文关键词:plant-based meat products  nutritional components  functional effects

中文摘要:

      近年来, 食品供应链对碳排放的影响成为备受关注的话题。因此, 在国家“双碳”和“健康中国”战略背景下, 以植物基肉制品为代表的植物基食品的出现可同时满足低碳转型的国家需求和民众高蛋白食品摄入增长的消费需求, 同时优化居民膳食结构和提升营养健康水平。本文阐述了植物基肉制品的主要加工工艺, 介绍了植物基肉制品中蛋白质、膳食纤维、脂质3种主要营养组分的研究进展, 并针对摄入植物基肉制品改善心血管疾病、预防肥胖、维护肠道健康、增强运动功能的健康功能性作用进行了系统的综述。旨在通过低碳排放肉制品的生产促进食品行业的绿色可持续发展, 构建健康的膳食模式, 提高人民健康水平, 为植物基肉制品的进一步研究和开发利用提供一定的理论基础。

英文摘要:

      In recent years, the impact of the food supply chain on carbon emissions has become a topic of great concern. Therefore, under the national “dual carbon” and “healthy China” strategies, the emergence of plant-based foods, represented by plant-based meat products, can simultaneously meet the national demand for low-carbon transformation and the increasing consumer demand for high-protein food intake, while optimizing the dietary structure of residents and improving their nutritional and health levels. This article elaborated on the main processing technologies of plant-based meat products, introduced the research progress of 3 main nutritional components of protein, dietary fiber, and lipids in plant-based meat products, and provided a systematic review of the health functions of consuming plant-based meat products, such as improving cardiovascular diseases, preventing obesity, maintaining intestinal health, and enhancing physical exercise functions. The aim is to promote the green and sustainable development of the food industry through the production of low-carbon emission meat products, build a healthy dietary pattern, improve the health level of the people, and provide a certain theoretical basis for the further research and development of plant-based meat products.