Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel

Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges

PURPOSE OF REVIEW

Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary.

RECENT FINDINGS

This review articulates the protein sources and composition of PBMAs and their "meatiness" with respect to texture, structure, and flavor enhancement. The components used in the analogs, such as unsaturated fats, fibers, vitamins, minerals, carbohydrates, and plant-based oils enriching their nutritional profile, are described. The study identifies the environmental and sustainability impact of PBMAs, as crucial to the survival and maintenance of biodiversity. More studies are warranted to scope and underscore the significance of the analogs and comprehend the texture or structure-function relationships. Further product development and testing thereof may ultimately result in quality meat analogs that respect meat taste, health and acceptance of consumers, environmental sustainability, animal welfare, and current challenges.

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry

Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. However, conventional extraction methods are time-consuming, energy-intensive, as well as environmentally unfriendly. Plant proteins are also limited in application due to off-flavors, allergies, and anti-nutritional factors. Therefore, this paper discusses the challenges and limitations of conventional extraction processes. The current advances in green extraction technologies are also summarized. In addition, methods to improve the nutritional value, bioactivity, functional and organoleptic properties of plant proteins, and strategies to reduce their allergenicity are mentioned. Finally, examples of applications of plant proteins in the food industry are presented. This review aims to stimulate thinking and generate new ideas for future research. It will also provide new ideas and broad perspectives for the application of plant proteins in the food industry.

Toward Diverse Plant Proteins for Food Innovation

This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as "beany", "green", and "grassy", which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.

The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues

The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.

Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review

Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage's viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in "plain" and "sweet" (chocolate paste-added) variants. The "sweet" LL-PBB demonstrated a higher acceptability score than its "plain" counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market.

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.

Comprehensive quality evaluation of plant-based cheese analogues

BACKGROUND

In recent years, there has been an increasing demand for plant-based cheese analogues, however, the protein content of plant-based cheeses currently on the market is generally low and cannot meet the nutritional needs of consumers.

RESULTS

Based on the ideal value similarity method (TOPSIS) analysis the best recipe for plant-based cheese was 15% tapioca starch, 20% soy protein isolate, 7% gelatine as a quality enhancer and 15% coconut oil. The protein content of this plant-based cheese was170.1 g kg-1 , which was close to commercial dairy-based cheese and significantly higher than commercial plant-based cheese, The fat content was 114.7 g kg-1 , lower than that of commercial dairy-based cheese. The rheology properties show that the viscoelasticity of the plant-based cheese is higher than that of dairy-based cheese and commercial plant-based. The microstructure results show that the type and content of protein has a significant impact on its microstructure. The Fourier-transform infrared (FTIR) spectrum of the microstructure shows a characteristic value at 1700 cm-1 , because the starch was heated and leached to form a complex with lauric acid under the action of hydrogen bond. It can be inferred that in the interaction between plant-based cheese raw materials, fatty acids serve as a bridge between starch and protein.

COUCLUSION

This study described the formula of plant-based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant-based cheese related products. © 2023 Society of Chemical Industry.

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.

Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design

Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined milk protein concentrate (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours, representing 7.1% of the formula. Nine SCAs with different MPC/FBP/IF ratios were formulated. Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (increasing firmness and stickiness and decreasing spreadability), but only when combined with MPC. Sensory analysis showed that hybrid SCAs (≤50% MPC) C2, C7 and C9 had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF (C7 and C9) showed a better flavour profile than that without IF (C2). The SCAs had higher protein and lower saturated fat, starch and sugar content than commercial analogues. The study suggests that incorporating alternative proteins in hybrid products can be an effective approach to reduce animal protein content, specifically dairy, in food formulations.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.