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Vijayan P, Song Z, Toy JYH, Yu LL, Huang D. Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate. Food Chem 2024; 454:139590. [PMID: 38823202 DOI: 10.1016/j.foodchem.2024.139590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 04/22/2024] [Accepted: 05/06/2024] [Indexed: 06/03/2024]
Abstract
This study aimed to improve mung bean protein's gelation qualities via microbial transglutaminase (mTGase) cross-linking. The mTGase treatment significantly improved gel hardness and storage modulus (G') at higher enzyme levels (2 IU/g), peaking hardness at 3 h. The scanning electron microscopy imaging demonstrated more cross-linked structures at 2 IU/g, evolving into a dense network by 3 h. The water-holding capacity for mTGase-treated samples (2 IU/g, 3 h, 55 °C) tripled to 3.77 ± 0.06 g/g versus control (1.24 ± 0.02 g/g), alongside a 15 % decrease in zeta potential (-30.84 ± 0.901 mV versus control's -26.63 ± 0.497 mV) and an increase in emulsifying activity index to 4.519 ± 0.004 m2/g from 3.79 ± 0.01 m2/g (control). The confocal images showed a more uniform lipid droplet distribution in mTGase-treated samples, suggesting enhanced emulsifying activity. Thus, mTGase treatment significantly improved gel strength and emulsifying properties, making it ideal for plant-based seafood products.
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Affiliation(s)
- Poornima Vijayan
- Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Zhixuan Song
- Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Joanne Yi Hui Toy
- Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Liangli Lucy Yu
- Department of Food Science and Nutrition, University of Maryland, College Park, MD 20742 USA
| | - Dejian Huang
- Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
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2
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Zhang L, Langlois E, Williams K, Tejera N, Omieljaniuk M, Finglas P, Traka MH. A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK. Food Chem 2024; 448:139059. [PMID: 38531295 DOI: 10.1016/j.foodchem.2024.139059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
Plant-based (PB) food products have surged in popularity over the past decade. Available PB products in the UK market were extracted from NielsenIQ Brandbank and compared with animal-based (AB) counterparts in their nutrient contents and calculated Nutri-Scores. The amino acid contents of four beef products and their PB alternatives were analysed by LC-MS/MS. PB products consistently exhibited significantly higher fibre content across all food groups. Protein was significantly higher in AB products from all food groups except beef and ready meals. PB products were more likely to have higher Nutri-Scores compared to AB counterparts, albeit with greater score variability within each food group. Nutrient fortifications were primarily focused on dairy and ready meals; the most supplemented nutrient was vitamin B12 (found in 15% of all products). A higher proportion of EAAs in relation to total protein content was observed in all beef products.
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Affiliation(s)
- Liangzi Zhang
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Ellie Langlois
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Katie Williams
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Noemi Tejera
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Maja Omieljaniuk
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Paul Finglas
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Maria H Traka
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
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3
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Jiang C, Zou D, Jiang X, Han W, Chen K, Ma A, Wei X. Enhancement of Green Production of Heme by Deleting Odor-Related Genes from Bacillus amyloliquefaciens Based on CRISPR/Cas9n. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38982640 DOI: 10.1021/acs.jafc.4c04521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Heme is a crucial component in endowing plant-based meat analogs with flavor and color. This study aimed to develop a green strategy for heme production by reducing fermentation off-odor and accelerating heme synthesis. First, an efficient CRISPR/Cas9n system was constructed in Bacillus amyloliquefaciens to construct the odor-reducing chassis cell HZC9nΔGPSU, and the odor substances including the branched-chain short fatty acids, putrescine, and ammonia were reduced by 62, 70, and 88%, respectively. Meanwhile, the hemA gene was confirmed to be the key gene for enhanced heme synthesis. Various hemA genes were compared to obtain the best gene dhemA, and the catalysis mechanism was explained by molecular docking simulation. After further expression of dhemA in HZC9nΔGPSU, the heme titer of HZC9nΔGPSU/pHY-dhemA reached 11.31 ± 0.51 mg/L, 1.70-fold higher than that of HZC9n/pHY-dhemA. The knockout of off-odor-related genes reduced the odor substances and enhanced the heme synthesis, which is promising for the green production of high-quality heme.
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Affiliation(s)
- Cong Jiang
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
| | - Dian Zou
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
| | - Xuedeng Jiang
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
| | - Wenyuan Han
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
| | - Kang Chen
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
| | - Aimin Ma
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
| | - Xuetuan Wei
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China
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Günden C, Atakan P, Yercan M, Mattas K, Knez M. Consumer Response to Novel Foods: A Review of Behavioral Barriers and Drivers. Foods 2024; 13:2051. [PMID: 38998556 PMCID: PMC11241638 DOI: 10.3390/foods13132051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 06/14/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity. However, not all innovative efforts are accepted by consumers and survive in markets. The interwoven and long agri-food supply chains often obscure the feedback loop between production and consumption. Consequently, it is important to understand to what extent consumers embrace these food innovations and form new eating habits. This review aims to investigate the consumer response to novel foods, focusing on behavioral factors, which have yet to receive as much attention as sensory factors. Peer-reviewed empirical articles from the last decade are examined inductively to develop a bird's-eye view of the behavioral barriers to and drivers of consumer acceptance of novel foods. In addition, strategies to overcome the identified challenges associated with the behavioral barriers are reviewed and examined. Based on this, the study links cognitive biases with behavioral factors influencing consumer acceptance of novel foods. This study concludes that the inconvenience associated with abandoning established eating habits is typically perceived as a loss, and avoiding this inconvenience is deemed more worth the risk than the potential gains associated with novel food consumption. This study suggests that framing and placing pro-diversity labels could serve as effective behavioral interventions for marketing strategists and food policymakers.
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Affiliation(s)
- Cihat Günden
- Department of Agricultural Economics, Ege University, 35040 İzmir, Turkey
| | - Pelin Atakan
- Department of Agricultural Economics and Agribusiness, Yaşar University, 35100 İzmir, Turkey
| | - Murat Yercan
- Department of Agricultural Economics, Ege University, 35040 İzmir, Turkey
| | - Konstadinos Mattas
- Department of Agricultural Economics, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Marija Knez
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), 11000 Belgrade, Serbia
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, 11060 Belgrade, Serbia
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Krawczyk A, Fernández-López J, Zimoch-Korzycka A. Insect Protein as a Component of Meat Analogue Burger. Foods 2024; 13:1806. [PMID: 38928748 PMCID: PMC11203044 DOI: 10.3390/foods13121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/22/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.
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Affiliation(s)
- Anna Krawczyk
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
| | - Juana Fernández-López
- IPOA Research Group, Institute for Agri-Food and Agri-Environmental Research and Innovation Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Spain;
| | - Anna Zimoch-Korzycka
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
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Teangsompong T, Sawangproh W. Understanding online purchase intention of plant-based foods: Exploring causal factors and moderating role of self-efficacy within the SOR theory. Heliyon 2024; 10:e30785. [PMID: 38765028 PMCID: PMC11096942 DOI: 10.1016/j.heliyon.2024.e30785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 05/21/2024] Open
Abstract
This research explored Thai consumers' online purchase intention for plant-based foods (PBFs), investigating factors shaping this intention and the impact of self-efficacy. Conducting surveys on 402 individuals from Bangkok, Thailand, the study employed structural equation modelling (SEM) to analyse relationships among consumer identity, online brand trust, social influence, perceived value, and self-efficacy concerning online purchase intention. Findings revealed significant influences of consumer identity, online brand trust, social influence, and perceived value on online purchase intention, with online brand trust having the most significant direct effect. Additionally, self-efficacy moderated the impact of these factors on online purchase intention. The study's contribution lies in highlighting the role of online brand trust and self-efficacy levels in shaping consumer behaviour, which is crucial for promoting sustainable dietary choices and improving well-being through digital marketing strategies.
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Affiliation(s)
- Teerapong Teangsompong
- Business Administration Program, School of Interdisciplinary Studies, Mahidol University, Kanchanaburi Province, Thailand
| | - Weerachon Sawangproh
- Conservation Biology Program, School of Interdisciplinary Studies, Mahidol University, Kanchanaburi Province, Thailand
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Knaapila A, Kantanen K, Ramos-Diaz JM, Piironen V, Sandell M, Jouppila K. Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion. Foods 2024; 13:1444. [PMID: 38790744 PMCID: PMC11119597 DOI: 10.3390/foods13101444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 04/29/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients-flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)-in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion. We produced six samples using varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated the samples for key sensory attributes (check-all-that-apply) and rated their pleasantness. The water absorption capacity and mechanical properties of the samples were assessed using instrumental measurements. The samples were frequently described as 'beany' and 'tasteless', but very rarely as 'bitter'. The most frequently cited attributes for mouthfeel varied between the samples containing 30% ('tough', 'gummy') and 50% ('crumbly', 'floury') of faba bean flour/groat and were associated with corresponding mechanical properties. On average, the sample containing a blend of faba bean groat and pea protein isolate (50% each) appeared to be the most pleasant. Our results suggest that faba bean groat with pea protein isolate enables the production of fibrous meat analogs with acceptable taste and texture, without the bitter off-taste.
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Affiliation(s)
- Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Katja Kantanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Jose Martin Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
- Natural Resources Institute Finland (Luke), Humppilantie 7, FI-31600 Jokioinen, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
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Zink JI, Zehnder-Wyss O, Dällenbach D, Nyström L, Windhab EJ. Enzymatic degradation of pea fibers changes pea protein concentrate functionality. Curr Res Food Sci 2024; 8:100744. [PMID: 38800639 PMCID: PMC11126764 DOI: 10.1016/j.crfs.2024.100744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 04/03/2024] [Accepted: 04/17/2024] [Indexed: 05/29/2024] Open
Abstract
Pea proteins are gaining increased interest from both the food industry as well as from consumers. Pea protein isolates (PPI) excel at forming meat-like textures upon heating while pea protein concentrates (PPC) are more challenging to transform into highly sought-after foods. PPCs are richer in dietary fibers (DF) and are more sustainable to produce than PPI. In this work, degradative enzymes were used to modify the functionality of PPC-water blends with a focus on texturization upon heating. Three enzyme solutions containing β-glucanases, hemicellulases, pectinases, xylanase, and cellulases were added to 65 wt% PPC blends. The effect of these enzymatic pretreatments was measured by monitoring the torque in a mixing reactor during blending, differential scanning calorimetry (DSC), high-pressure shear rheology (HPSR), and DF content and size analysis. Four endothermic peaks were detected in the DSC thermograms of PPC, namely at 63 °C, 77 °C, 105 °C and 123 °C. The first three peaks were attributed to phase transition and gelation temperatures of the starches and proteins constituting PPC. No endothermic peaks were measured for PPI blends. Enzyme solutions containing β-glucanases, hemicellulases, pectinases, and xylanases increased the endothermic energy of all peaks, hinting at an effect on the gelation properties of PPC. The same enzymes decreased the resistance to flow of PPC blends and induced a shift of the weight average molecular weight (Mw) distribution of soluble dietary fibers (SDF) towards smaller values while increasing the fraction of SDF by decreasing the insoluble dietary fiber (IDF) content. The solution containing cellulases did not change the DSC results or the viscosity of the PPC mixture, nor did it affect the IDF and SDF contents. On the other hand HPSR measurements of heated PPC samples up to 125 °C showed that all tested enzyme solutions decreased the complex viscosity of PPC-water blends to values similar to PPI-water blends. We demonstrated that degradative enzymes can enhance the functionality of less refined protein-rich ingredients based on pea and other vegetal sources. Using optimized enzyme blends for targeted applications can prove to be a key changer in the development and improvement of sustainable protein-rich foods.
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Affiliation(s)
- Joël I. Zink
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Olivia Zehnder-Wyss
- Laboratory of Food Biochemistry, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Dylan Dällenbach
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Erich J. Windhab
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
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Luz GM, Costa-Santos AC, Moraes-Neto VF, Pallone JAL. Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:928-938. [PMID: 38487280 PMCID: PMC10933226 DOI: 10.1007/s13197-023-05887-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2023] [Accepted: 10/25/2023] [Indexed: 03/17/2024]
Abstract
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was evaluated for nutritional content reported in the labeling. Added sugar, saturated fat, and sodium limits were also observed according to the new Brazilian front-of-pack labeling (FOPL). In general, PBMAs have a considerable content of protein, dietary fiber and reduced content of saturated fat and sodium, while PBDAs have a low Na content, a high content of total and saturated fat, but are poor in protein and dietary fiber. Regarding micronutrients, PBMAs can be considered a source of iron, and PBDAs are a source of calcium. For FOPL, 37% of PBDAs and 21% of PBMAs must have the descriptions "high in saturated fat" and "high in sodium", respectively, on their labels. Therefore, the PBMAs and PBDAs available on the Brazilian market have great potential to contribute to a healthy diet, however, aspects such as the absorption of nutrients and their effects on health and the possibility of total or partial replacement of meat and dairy products should be considered in future investigations. In addition, the data presented are useful to assist consumers, food industries, and regulatory bodies. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05887-w.
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Affiliation(s)
- Gisele Marcondes Luz
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
| | - Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
| | - Venancio Ferreira Moraes-Neto
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
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10
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El Sadig R, Wu J. Are novel plant-based meat alternatives the healthier choice? Food Res Int 2024; 183:114184. [PMID: 38760126 DOI: 10.1016/j.foodres.2024.114184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
The global market for plant-based meat alternatives (PBMAs) is expanding quickly. In this narrative review, analysis of the most recent scientific literature was achieved to understand the nutritional profile, health implications, and the challenges faced by PBMAs. On the positive side, most PBMAs are good sources of dietary fiber, contain phytochemicals, have comparable levels of iron, and are lower in calories, saturated fat, and cholesterol than meat. However, PBMAs frequently contain anti-nutrients, have less protein, iron, and vitamin B12, are lower in protein quality, and also have higher amounts of sodium. Substituting PBMAs for meats may cause iron, vitamin B12, and less likely protein deficiency for these vulnerable population such as women, older adults, and individuals with disorders. PBMAs fall into the category of ultra-processed foods, indicating a need to develop minimally processed, clean-label products. Replacing red meat with healthy plant-based foods is associated with lower risks of cardiovascular diseases, type 2 diabetes, and total mortality. There is a lack of robust, long-term evidence on the role of PBMAs consumption in health. As the nutrient contents of PBMAs can vary, consumers must read nutrition facts labels and ingredient lists to select a product that best fits their nutritional and health objectives.
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Affiliation(s)
- Rowan El Sadig
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
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Nájera Espinosa S, Hadida G, Jelmar Sietsma A, Alae-Carew C, Turner G, Green R, Pastorino S, Picetti R, Scheelbeek P. Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries. Nutr Rev 2024:nuae031. [PMID: 38657969 DOI: 10.1093/nutrit/nuae031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2024] Open
Abstract
CONTEXT Shifting from current dietary patterns to diets rich in plant-based (PB) foods and lower in animal-based foods (ABFs) is generally regarded as a suitable strategy to improve nutritional health and reduce environmental impacts. Despite the recent growth in supply of and demand for novel plant-based foods (NPBFs), a comprehensive overview is lacking. OBJECTIVES This review provides a synthesis of available evidence, highlights challenges, and informs public health and environmental strategies for purposeful political decision-making by systematically searching, analyzing, and summarizing the available literature. DATA SOURCES Five peer-reviewed databases and grey literature sources were rigorously searched for publications. DATA EXTRACTION Study characteristics meeting the inclusion criteria regarding NPBF nutrient composition and health and environmental outcomes in high-income countries were extracted. DATA ANALYSIS Fifty-seven peer-reviewed and 36 grey literature sources were identified; these were published in 2016-2022. NPBFs typically have substantially lower environmental impacts than ABFs, but the nutritional contents are complex and vary considerably across brands, product type, and main primary ingredient. In the limited evidence on the health impacts, shifts from ABFs to PB meats were associated with positive health outcomes. However, results were mixed for PB drinks, with links to micronutrient deficiencies. CONCLUSION If carefully selected, certain NPBFs have the potential to be healthier and nutrient-rich alternatives to ABFs and typically have smaller environmental footprints. More disaggregated categorization of various types of NPBFs would be a helpful step in guiding consumers and key stakeholders to make informed decisions. To enable informed policymaking on the inclusion of NPBFs in dietary transitions as part of a wider net-zero and health strategy, future priorities should include nutritional food standards, labelling, and subdivisions or categorizations of NPBFs, as well as short- and long-term health studies evaluating dietary shifts from ABFs to NPBFs and standardized environmental impact assessments, ideally from independent funders.
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Affiliation(s)
- Sarah Nájera Espinosa
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Genevieve Hadida
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Anne Jelmar Sietsma
- Priestley International Centre for Climate, University of Leeds, Leeds, United Kingdom
| | - Carmelia Alae-Carew
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Grace Turner
- Department of Public Health, Environment and Society, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Rosemary Green
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, United Kingdom
| | - Silvia Pastorino
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Roberto Picetti
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, United Kingdom
| | - Pauline Scheelbeek
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, United Kingdom
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12
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Vila-Clarà G, Vila-Martí A, Vergés-Canet L, Torres-Moreno M. Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review. Foods 2024; 13:1258. [PMID: 38672930 PMCID: PMC11049229 DOI: 10.3390/foods13081258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/13/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
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Affiliation(s)
- Gil Vila-Clarà
- Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic—Central University of Catalonia, 08500 Vic, Spain; (G.V.-C.); (M.T.-M.)
- Zyrcular Protein Labs, SL2, 28001 Madrid, Spain;
| | - Anna Vila-Martí
- Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic—Central University of Catalonia, 08500 Vic, Spain; (G.V.-C.); (M.T.-M.)
- Institute for Research and Innovation in Life Sciences and Health in Central Catalonia (IRIS-CC), 08500 Vic, Spain
| | | | - Miriam Torres-Moreno
- Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic—Central University of Catalonia, 08500 Vic, Spain; (G.V.-C.); (M.T.-M.)
- Institute for Research and Innovation in Life Sciences and Health in Central Catalonia (IRIS-CC), 08500 Vic, Spain
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13
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Cui B, Zeng X, Liang H, Li J, Zhou B, Wu D, Du X, Li B. Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study. Int J Biol Macromol 2024; 265:131037. [PMID: 38521300 DOI: 10.1016/j.ijbiomac.2024.131037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 03/25/2024]
Abstract
A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the wet-spinning method. In this work, we analyzed the microstructure, texture profile, and water retainability of the assembled plant-based whole muscle meat analog (PMA) made of SPI/SA-based meat analog fiber and systematically studied the effect of different combinations and contents of transglutaminase (TG), salt, and soybean oil on the rheological behavior of the formulated adhesive. The estimated optimal condition that has the most similar texture characteristic with real chicken breast meat is: for every 1:1 mass ratio of simulated plant meat fibers to the adhesive, add 0.1 % TG enzyme addition in the adhesive and 100 mM NaCl addition. The physical behavior of PMA during cryopreservation was investigated through freeze-thaw cycles and freezing times. The addition of a small amount of oil and salt can efficiently prevent the PMA through freezing conditions which is comparable with the addition of D-Trehalose (TD). Overall, this study not only created a plant-based whole muscle meat analog product that is similar in texture to real chicken breast meat but also provided a new direction for constructing fiber-rich structure protein-based muscle meat analogs and their further commercialization.
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Affiliation(s)
- Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Xuezhu Du
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, Hubei, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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14
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Flores M, Comes D, Gamero A, Belloch C. Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4897-4905. [PMID: 38394028 PMCID: PMC10921465 DOI: 10.1021/acs.jafc.3c08432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024]
Abstract
The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives, microbial starters, and proteases. Model fermentation was controlled for 15 days by a pH decrease and microbial count and free amino acid increase. Besides, volatile production and sensory properties were evaluated at the end of fermentation. Protein type affected free amino acid generation and volatile profile. Models supplemented with proteases showed an increase in amino-acid-derived compounds (branched aldehydes and alcohols) and fruity odor notes. During fermentation, protease addition significantly reduced the production of linear aldehydes (pentanal, hexanal, and octanal) in vegetal models, while pyrazine compounds were not affected. This changes in the volatile profile reduced the legume beany odor but increased the perception of toasted cereal-like notes generated by the texturization process.
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Affiliation(s)
- Mónica Flores
- Institute
of Agrochemistry and Food Technology (IATA)−Spanish Council
for Scientific Research (CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Daniel Comes
- Institute
of Agrochemistry and Food Technology (IATA)−Spanish Council
for Scientific Research (CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Amparo Gamero
- Department
of Preventive Medicine and Public Health, Food Science, Toxicology
and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46010 Valencia, Valencia, Spain
| | - Carmela Belloch
- Institute
of Agrochemistry and Food Technology (IATA)−Spanish Council
for Scientific Research (CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
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15
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Ritter SW, Ensslin S, Gastl MI, Becker TM. Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach. Food Chem 2024; 435:137610. [PMID: 37806201 DOI: 10.1016/j.foodchem.2023.137610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/17/2023] [Accepted: 09/26/2023] [Indexed: 10/10/2023]
Abstract
Faba beans are a promising source of valuable plant protein. However, their aroma impression is often a hindrance for the use in a broad range of food products. To develop mitigation strategies, a deeper insight into the faba bean aroma is required. Therefore, for the first time, the SENSOMICS concept was applied. First, 52 aroma active compounds in raw and malted faba beans were identified and semi-quantitatively preselected by aroma extract dilution analysis. Afterwards, the aroma compounds were quantified, odor activity values were calculated, and the 17 prominent odors were selected and used in the reconstitution of the faba bean aroma. Seven statistically significant key aroma compounds 3-methylbutanoic acid, (E)-non-2-enal, hexanal, methional, 3-methylbutanal, sotolon, and 2-methylbutan-1-ol were identified in omission experiments. Finally, their development upon malting was studied. To conclude, by knowing the key aroma compounds, specific mitigation strategies can be developed, which facilitates the broader use of faba beans.
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Affiliation(s)
- Stefan W Ritter
- Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany.
| | - Sarah Ensslin
- Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany
| | - Martina I Gastl
- Technical University Munich, Research Center Weihenstephan for Brewing and Food Quality, 85354 Freising, Germany.
| | - Thomas M Becker
- Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany.
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16
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Zink JI, Lutz-Bueno V, Handschin S, Dütsch C, Diaz A, Fischer P, Windhab EJ. Structural and mechanical anisotropy in plant-based meat analogues. Food Res Int 2024; 179:113968. [PMID: 38342524 DOI: 10.1016/j.foodres.2024.113968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
The rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties. The ability to manipulate the processing parameters and protein blend composition offers fundamental insights into the texturization process and holds economic and sustainable implications for the food industry. Consequently, the correlation between mechanical and structural properties in meat analogues is crucial for achieving consumer satisfaction and successful market penetration, providing comprehensive insights into the textural properties of meat analogues and their potential to mimic traditional animal produce. Our study delves into the relationship between structural and mechanical anisotropy in meat analogues produced using high moisture extrusion cooking, which involves blending protein, water, and other ingredients, followed by a controlled heating and cooling process to achieve a fibrous texture akin to traditional meat. By employing techniques such as scanning small-angle X-ray scattering, scanning electron microscopy, and mechanical testing we investigate the fibrous structure and its impact on the final texture of meat analogues. We show that textural and structural anisotropy is reflected on the mechanical properties measured using tensile and dynamic mechanical techniques. It is demonstrated that the calculated anisotropy indexes, a measure for the degree of textural and structural anisotropy, increase with increasing protein content. Our findings have significant implications for the understanding and development of plant-based meat analogues with structures that can be tuned to closely resemble the animal meat textures of choice, thereby enabling consumers to transition to more sustainable dietary choices while preserving familiar eating habits.
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Affiliation(s)
- Joel I Zink
- Food Process Engineering, Institute of Food Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | | | - Stephan Handschin
- Scientific Center for Optical and Electron Microscopy, Department of Materials, ETH Zurich, 8093 Zurich, Switzerland
| | - Cathrina Dütsch
- Food Process Engineering, Institute of Food Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Ana Diaz
- Paul Scherrer Institute, 5232 Villigen PSI, Switzerland
| | - Peter Fischer
- Food Process Engineering, Institute of Food Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - Erich J Windhab
- Food Process Engineering, Institute of Food Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
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17
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Franca P, Pierucci AP, Boukid F. Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market. Int J Food Sci Nutr 2024; 75:159-172. [PMID: 38230681 DOI: 10.1080/09637486.2024.2303029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 01/03/2024] [Indexed: 01/18/2024]
Abstract
The nutrient composition of plant-based burgers is a key factor when making their purchase/consumption decision to maintain a balanced diet. For this reason, ingredient list and nutritional information of burgers launched in the global market were retrieved from their labels. Products were classified based on the technology development, market position and region of the manufacturer. From the ingredient analysis, we observed a high heterogeneity in the ingredients used, a predominance of soy and wheat as main sources of proteins, and the increasing use of new protein sources (e.g. peas, other types of beans and pseudo-cereals). Oil was the most cited ingredient followed by salt. Nutritional composition varied mainly depending on the region with no clear pattern among countries. To less extent, technology development resulted in traditional products with lower amounts of protein and higher amounts of carbohydrates. Vegan and vegetarian products showed limited differences due to the high intra-heterogenicity.
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Affiliation(s)
- Paula Franca
- Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anna Paola Pierucci
- Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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18
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Augustin Mihalache O, Torrijos R, Dall'Asta C. Occurrence of mycotoxins in meat alternatives: Dietary exposure, potential health risks, and burden of disease. ENVIRONMENT INTERNATIONAL 2024; 185:108537. [PMID: 38452463 DOI: 10.1016/j.envint.2024.108537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 02/02/2024] [Accepted: 02/26/2024] [Indexed: 03/09/2024]
Abstract
This study aimed to present the occurrence of sixteen mycotoxins in 105 meat alternatives based on wheat, legumes, and vegetables from Italy. The targeted mycotoxins were aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins B1 and B2 (FB1, FB2), alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN), ochratoxin A (OTA), zearalenone (ZEN), T-2/HT-2 toxin, deoxynivalenol (DON), enniatin B (ENNB), and beauvericin (BEA). The occurrence of mycotoxins was between 0% (AFB2) - 97.4% (ENNB). Mycotoxin co-occurrence varied from binary combinations up to mixtures of twelve. To assess the dietary exposure and potential health risks we simulated the replacement of meat consumption for Italian consumers with meat alternatives. The cumulative exposure to Alternaria mycotoxins and trichothecenes indicated a potential health risk while the exposure to aflatoxins and ochratoxin A indicated a potential health concern related to liver and renal cancer in the model scenario. Moreover, we estimated the risk of liver cancer from exposure to AFB1 and quantified the potential burden using Disability-Adjusted Life Years (DALYs). Luckily, the potential risk of liver cancer was low between 0 and 0.05/100,000 individuals with an associated burden of disease of 0.83 DALYs/100,000 individuals. Taking into consideration the presence of meat alternatives on the food market and the ongoing shift towards plant-based diets there is a need for continuous monitoring to keep the occurrence at safe levels. More attention is needed from the regulatory side for policymakers to consider the legislations of mycotoxins in meat alternatives.
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Affiliation(s)
| | - Raquel Torrijos
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A 43124, Parma, Italy; Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n 46100, Burjassot, Spain
| | - Chiara Dall'Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A 43124, Parma, Italy
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19
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van Bergen G, Neufingerl N, Meijboom S, de Rosa Spierings K, Zandstra EH, Polet I. What's cooking, if not meat? Effects of repeated home-use, recipe inspiration and meal context on perception of plant-based meat analogues. Appetite 2024; 193:107135. [PMID: 38008190 DOI: 10.1016/j.appet.2023.107135] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/07/2023] [Accepted: 11/20/2023] [Indexed: 11/28/2023]
Abstract
Plant-based meat analogues (PBMA) may help consumers in shifting towards more plant-based diets, but PBMA are not widely used yet, and little is known about their longer-term acceptance. This study investigated whether consumer acceptance of PBMA changed with repeated home-use, and whether providing recipe suggestions in the form of meal boxes could influence PBMA acceptance. To this end, Dutch regular meat eaters (n = 61) prepared, consumed and evaluated two meals (one from a meal box, one self-created) with PBMA (PB mince and PB chicken, counterbalanced across meal types) per week at home for four weeks. As a secondary objective, potential longer-term effects of repeated home-use of PBMA on meat (analogue) consumption habits and attitudes (e.g. motives for choosing PBMA, attitudes toward eating less meat) were assessed in a pre-vs post-intervention survey. Responses were compared with a control group of consumers not participating in the home-use study (n = 179). Results provided no evidence that PBMA liking changed with repeated home-use, nor that the provision of meal boxes increased liking of PBMA. Instead, PBMA liking was strongly influenced by the meal context, which may have overruled potential effects of repeated exposure. Findings from the pre- vs. post-intervention survey suggest that repeated exposure may stimulate longer-term consumption of PBMA, although more seems needed to bring about a structural shift toward a less animal-based consumption pattern. Future research should investigate whether more sophisticated recipes that provide a suitable meal context for PBMA and elevate consumers' meal experiences may improve PBMA acceptance and facilitate the transition toward more sustainable diets.
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Affiliation(s)
- Geertje van Bergen
- Wageningen University & Research, Dept. Food and Biobased Research, the Netherlands.
| | | | - Saskia Meijboom
- Wageningen University & Research, Dept. Food and Biobased Research, the Netherlands
| | | | - Elizabeth H Zandstra
- Unilever Foods Innovation Centre Wageningen, the Netherlands; Wageningen University & Research, Dept. Human Nutrition and Health, the Netherlands
| | - Ilse Polet
- Wageningen University & Research, Dept. Food and Biobased Research, the Netherlands
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20
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Soh BXP, Smith NW, R von Hurst P, McNabb WC. Evaluation of Protein Adequacy From Plant-Based Dietary Scenarios in Simulation Studies: A Narrative Review. J Nutr 2024; 154:300-313. [PMID: 38000662 DOI: 10.1016/j.tjnut.2023.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/09/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023] Open
Abstract
Although a diet high in plant foods can provide beneficial nutritional outcomes, unbalanced and restrictive plant-based diets may cause nutrient deficiencies. Protein intake from these diets is widely discussed, but the comparison of animal and plant proteins often disregards amino acid composition and digestibility as measurements of protein quality. Poor provision of high-quality protein may result in adverse outcomes, especially for individuals with increased nutrient requirements. Several dietary modeling studies have examined protein adequacy when animal-sourced proteins are replaced with traditional and novel plant proteins, but no review consolidating these findings are available. This narrative review aimed to summarize the approaches of modeling studies for protein intake and protein quality when animal-sourced proteins are replaced with plant foods in diet simulations and examine how these factors vary across age groups. A total of 23 studies using dietary models to predict protein contribution from plant proteins were consolidated and categorized into the following themes-protein intake, protein quality, novel plant-based alternatives, and plant-based diets in special populations. Protein intake from plant-based diet simulations was lower than from diets with animal-sourced foods but met country-specific nutrient requirements. However, protein adequacy from some plant-sourced foods were not met for simulated diets of children and older adults. Reduced amino acid adequacy was observed with increasing intake of plant foods in some scenarios. Protein adequacy was generally dependent on the choice of substitution with legumes, nuts, and seeds providing greater protein intake and quality than cereals. Complete replacement of animal to plant-sourced foods reduced protein adequacy when compared with baseline diets and partial replacements.
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Affiliation(s)
- Bi Xue Patricia Soh
- Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Nick W Smith
- Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Pamela R von Hurst
- School of Sport Exercise and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | - Warren C McNabb
- Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand.
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21
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Yang M, Reza MNH, Yang Q, Al Mamun A, Hayat N. Modelling the mass consumption potential of Plant Based Meat: Evidence from an emerging economy. Heliyon 2024; 10:e24273. [PMID: 38293529 PMCID: PMC10825489 DOI: 10.1016/j.heliyon.2024.e24273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/18/2023] [Accepted: 01/05/2024] [Indexed: 02/01/2024] Open
Abstract
The rising demand for plant-based meat (PBM) has the potential to minimize environmental degradation and save the lives of numerous animals. Furthermore, the intention to consume eco-friendly products triggers people to consume PBM. However, it is essential to understand the factors that influence consumer intentions and actual PBM consumption to enhance its adoption. By incorporating the Theory of Consumption Value, this study examines the impact of health consciousness, health motivation, personal innovativeness, perceived critical mass, perceived cost, and perceived product value on the intention to consume PBM. The impact of intention to consume PBM on actual consumption is also analyzed. Furthermore, the mediating role of the intention to consume PBM in the relationship between these factors and actual consumption behavior is investigated. Using a cross-sectional research design, 978 responses were obtained from Indonesia. The data were analyzed using partial least squares structural equation modelling (PLS-SEM). The results showed that health motivation, perceived critical mass perceived cost, and perceived product value were significant predictors of the intention to consume PBM. However, health motivation and personal innovation had insignificant effects on the intention to consume PBM. Moreover, the intention to consume PBM translated into actual consumption behavior. Furthermore, the intention to consume PBM significantly mediated the relationship between actual consumption behavior and factors other than health motivation, personal innovation, and perceived product value. The findings offer valuable insights for industry, policymakers, and producers interested in PBMA markets in developing focused marketing strategies, improving consumer perceptions, and addressing barriers, such as perceived costs to promote PBM consumption, particularly in emerging markets. Integrating the theory of consumption value and PLS-SEM provides a comprehensive understanding of the underlying dynamics and sheds light on the unique factors driving PBM consumption behavior.
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Affiliation(s)
- Marvello Yang
- Institute of Technology and Business Sabda Setia, Kota Pontianak, Kalimantan Barat, 78121, Indonesia
| | - Mohammad Nurul Hassan Reza
- UKM - Graduate School of Business, Universiti Kebangsaan Malaysia, 43600, UKM, Bangi, Selangor Darul Ehsan, Malaysia
| | - Qing Yang
- UKM - Graduate School of Business, Universiti Kebangsaan Malaysia, 43600, UKM, Bangi, Selangor Darul Ehsan, Malaysia
| | - Abdullah Al Mamun
- UKM - Graduate School of Business, Universiti Kebangsaan Malaysia, 43600, UKM, Bangi, Selangor Darul Ehsan, Malaysia
| | - Naeem Hayat
- Global Entrepreneurship Research and Innovation Centre, Universiti Malaysia Kelantan, Pengkalan Chepa, 16100, Kota Bharu, Kelantan, Malaysia
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22
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Cao W, Chen J, Ma S, Chen X, Dai X, Zhang L, Guo M, Li L, Liu W, Ren G, Duan X, Xie Q. Structure Characterization and Functional Properties of Flaxseed Protein-Chlorogenic Acid Complex. Foods 2023; 12:4449. [PMID: 38137253 PMCID: PMC10743109 DOI: 10.3390/foods12244449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/01/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP-CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated by FP ranged from 66.11% to 72.20% and the loading capacity of CA increased with an increasing addition ratio of CA with a dose-dependent relationship, which increased from 2.34% to 10.19%. The particle size, turbidity, zeta potential and PDI of FP and the FP-CA complexes had no significant discrepancy. UV-Vis and fluorescence spectra showed the existence of the interaction between FP and CA. SEM images showed that the surface of the FP-0.35%CA complex had more wrinkles compared to FP. Differential scanning calorimetry analysis indicated the decomposition temperature of FP at 198 °C was higher than that (197 °C) of the FP-0.35%CA complex, implying that the stability of the FP-CA complexes was lower than FP. The functional properties suggested that the FP-CA complex with 1.40% CA had a higher water holding capacity (500.81%), lower oil holding capacity (273.495%) and lower surface hydrophobicity. Moreover, the FP-CA complexes had better antioxidant activities than that of FP. Therefore, this study provides more insights for the potential application of FP-CA covalent complexes in functional food processing.
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Affiliation(s)
- Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Shuhua Ma
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Xin Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Xin Dai
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Li Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Mengyao Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
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23
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Soleimanian Y, Ghazani SM, Marangoni AG. Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics. Food Res Int 2023; 174:113651. [PMID: 37986489 DOI: 10.1016/j.foodres.2023.113651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/25/2023] [Accepted: 10/30/2023] [Indexed: 11/22/2023]
Abstract
Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid oils into monoacylglycerols and diacylglycerols, mainly studied in the last few years for their unique structural ability. This study aims to modify and scale up the glycerolysis process of different plant oils, e.g., shea olein, palm olein, tigernut, peanut, cottonseed, and rice bran oils, with the goal of producing animal fat mimetics. The reactions were conducted at 65 °C, with a plant oil:glycerol molar ratio of 1:1, and without the addition of water, using a lab-scale reactor to convert up to 2 kg of oil into solid fat. Product characteristics were comparable at both laboratory and pilot plant scales, supporting the commercial viability of the process. Oil systems containing higher levels of both saturated and monounsaturated fatty acids, such as shea olein and palm olein, displayed higher solid fat content at elevated temperatures and broader melting profiles with significantly higher melting points. Comparison of the thermal softening behavior and mechanical properties of these systems with those of pork, beef, and lamb fat showed their high potential to replace adipose fat in the new generation of plant-based meat analogs.
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Affiliation(s)
- Yasamin Soleimanian
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Saeed M Ghazani
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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24
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Xie Y, Cai L, Ding M, Shan K, Zhao D, Zhou G, Li C. Plant-based meat analogues enhance the gastrointestinal motility function and appetite of mice by specific volatile compounds and peptides. Food Res Int 2023; 174:113551. [PMID: 37986430 DOI: 10.1016/j.foodres.2023.113551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Eating behavior is critical for maintaining energy homeostasis. Previous studies have found that plant-based meat analogues increased diet intake in mice compared with animal meat under a free feeding mode, however the reasons were unclear. To explore the underlying mechanisms of plant-based meat analogues increasing diet intake, mice were fed animal or plant-based pork and beef analogue diets, respectively. Biochemical and histological analyses were performed to evaluate appetite-regulating hormones and gastrointestinal motility function. Peptiomics and GC-IMS were applied to identify key substances. We found that the intake of plant-based meat analogues significantly enhanced the gastrointestinal motility function of mice. The long-term intake (68 days) of plant-based meat analogues significantly increased the muscle layer thickness of the duodenum and jejunum of mice; the activity of gastrointestinal cells of Cajal were also promoted by upregulating the expression of c-kit related signals as compared to animal meat; plant-based meat analogues intake markedly enhanced the signal intensity of the intestinal neurotransmitter 5-hydroxytryptamine (5-HT) by upregulating the expression of 5-HT synthase and receptors but downregulating its transporter and catabolic enzyme in the intestine. Moreover, plant-based meat analogues intake significantly increased levels of appetite-stimulating factors in the peripheral or hypothalamus but reduced levels of appetite-suppressing factors compared with animal meat. Specific volatile compounds were significantly associated with appetite regulating factors. Among them, 7 substances such as linalool have a potential promoting effect on food intake. Besides, different digestive peptides in gastrointestinal tract may affect eating behavior mainly through the neuroactive ligand-receptor interaction pathway, exerting hormone-like effects or influencing endocrine cell secretion. These findings preliminarily clarified the mechanism of plant-based meat analogues promoting diet intake and provided a theoretical basis for a reasonable diet.
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Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mengzhen Ding
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Shan
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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25
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Zeng X, Cui B, Zhou B, Liang H, Wu D, Li J, Li B. Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber. Foods 2023; 12:4275. [PMID: 38231732 DOI: 10.3390/foods12234275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/18/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.
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Affiliation(s)
- Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan 430068, China
- Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
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26
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Zandstra EH, Polet IA, Zeinstra GG, Wanders AJ, Dijksterhuis GB. Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home. Foods 2023; 12:4280. [PMID: 38231762 DOI: 10.3390/foods12234280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/22/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with 'chicken' were investigated as well as two types of pasta Bolognese with 'minced meat'. The two 'chicken' dishes and the two 'minced meat' dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat.
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Affiliation(s)
- Elizabeth H Zandstra
- Unilever Foods Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
- Human Nutrition & Health, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Ilse A Polet
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Gertrude G Zeinstra
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Anne J Wanders
- Unilever Foods Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Garmt B Dijksterhuis
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Department Experimental Psychology, Utrecht University, Heidelberglaan 1, 3584 CS Utrecht, The Netherlands
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27
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Benković M, Jurinjak Tušek A, Sokač Cvetnić T, Jurina T, Valinger D, Gajdoš Kljusurić J. An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels 2023; 9:921. [PMID: 38131907 PMCID: PMC10743084 DOI: 10.3390/gels9120921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/23/2023] Open
Abstract
Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.
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Affiliation(s)
- Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.J.T.); (T.S.C.); (T.J.); (D.V.); (J.G.K.)
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28
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Goksen G, Sugra Altaf Q, Farooq S, Bashir I, Capozzi V, Guruk M, Bavaro SL, Sarangi PK. A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits. Food Res Int 2023; 173:113344. [PMID: 37803694 DOI: 10.1016/j.foodres.2023.113344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and clean-label products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.
| | - Qazi Sugra Altaf
- Department of Food Engineering, Cukurova University, Balcali 01380, Adana, Türkiye
| | - Salma Farooq
- Desh Bhagat University, Mandi Gobindgarh, Punjab 147203, India; Islamic University of Science and Technology Awantipora, Pulwama 192301, India
| | - Iqra Bashir
- Sher-e-Kashmir University of Agricultural Sciences and Technology, India
| | - Vittorio Capozzi
- National Research Council of Italy - Institute of Sciences of Food Production (ISPA), c/o CS-DAT, via Protano, 71121 Foggia, Italy
| | - Mumine Guruk
- Department of Food Engineering, Cukurova University, Balcali 01380, Adana, Türkiye
| | - Simona Lucia Bavaro
- National Research Council of Italy - Institute of Sciences of Food Production (ISPA), Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
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29
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Dos Santos Rocha C, Magnani M, Jensen Klososki S, Aparecida Marcolino V, Dos Santos Lima M, Queiroz de Freitas M, Carla Feihrmann A, Eduardo Barão C, Colombo Pimentel T. High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity. Food Res Int 2023; 173:113372. [PMID: 37803712 DOI: 10.1016/j.foodres.2023.113372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.
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Affiliation(s)
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa, Paraíba, Brazil
| | | | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Monica Queiroz de Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niter oi, Rio de Janeiro, Brazil
| | | | | | - Tatiana Colombo Pimentel
- State University of Maringá (UEM), Maringá, Paraná, Brazil; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil.
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30
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Asen ND, Aluko RE, Martynenko A, Utioh A, Bhowmik P. Yellow Field Pea Protein ( Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods 2023; 12:3978. [PMID: 37959097 PMCID: PMC10648759 DOI: 10.3390/foods12213978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.
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Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Agricultural Campus, P.O. Box 550, Truro, NS B2N 5E3, Canada;
| | - Alphonsus Utioh
- ACU Food Technology Services Inc., 64 Laverendrye Crescent, Portage la Prairie, MB R1N 1B2, Canada;
| | - Pankaj Bhowmik
- Aquatic and Crop Resource Development, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
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31
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Mariotti F. Nutritional and health benefits and risks of plant-based substitute foods. Proc Nutr Soc 2023:1-14. [PMID: 37881950 DOI: 10.1017/s0029665123004767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Plant-based substitutes (PBS) are seen as a convenient way to transition to a more plant-based diet, but their potential health benefits and nutritional concerns remain debated. Based on a review of the literature, it is concluded here that the primary risk of insufficient nutrient intake with PBS concerns iron and calcium, which are critical to the nutritional value of PBS. Other risks were identified but these would depend on the characteristics of the overall diet, as is the case for iodine in a diet containing no seafood or dairy, and vitamin B12 in a vegetarian/vegan diet. Conversely, the use of PBS is also expected to confer some benefits for long-term health because it would result in higher fibre intakes (in the case of meat PBS) and lower SFA intakes (but higher PUFA/MUFA intakes), but attention should be paid to a potential increase in sodium intake with PBS of meat products. In fact, a recurring finding in this review was that PBS is a very heterogeneous food category involving considerable variations in ingredient and nutrient composition, and whose design could be improved in order to foster nutritional and health benefits. The latter also depend on the animal food that is being replaced and are only deemed likely when PBS replace red meat. The fortification of PBS with key nutrients such as iron and calcium may constitute an actionable public health solution to further shift the balance in favour of PBS in the context of the current dietary transition in western countries.
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Affiliation(s)
- François Mariotti
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, 91120 Palaiseau, France
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32
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Fu Q, Zhao J, Rong S, Han Y, Liu F, Chu Q, Wang S, Chen S. Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15429-15444. [PMID: 37824166 DOI: 10.1021/acs.jafc.3c02224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
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Affiliation(s)
- Qi Fu
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Jikai Zhao
- School of Earth, Environmental, and Marine Sciences, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
- Department of Biology, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling 712199, China
| | - Qianmei Chu
- Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China
| | - Suqing Wang
- School of Nursing, Wuhan University, Wuhan 430071, China
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, Wuhan, China
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33
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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Xie W, Li X, Xu H, Chen F, Cheng KW, Liu H, Liu B. Optimization of Heterotrophic Culture Conditions for the Microalgae Euglena gracilis to Produce Proteins. Mar Drugs 2023; 21:519. [PMID: 37888454 PMCID: PMC10608195 DOI: 10.3390/md21100519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 10/28/2023] Open
Abstract
Euglena gracilis is one of the few permitted edible microalgae. Considering consumer acceptance, E. gracilis grown heterotrophically with yellow appearances have wider food industrial applications such as producing meat analogs than green cells. However, there is much room to improve the protein content of heterotrophic culture cells. In this study, the effects of nitrogen sources, temperature, initial pH, and C/N ratios on the protein production of E. gracilis were evaluated under heterotrophic cultivation. These results indicated that ammonium sulfate was the optimal nitrogen source for protein production. The protein content of E. gracilis cultured by ammonium sulfate increased by 113% and 44.7% compared with that cultured by yeast extract and monosodium glutamate, respectively. The manipulation of the low C/N ratio further improved E. gracilis protein content to 66.10% (w/w), which was 1.6-fold of that in the C/N = 25 group. Additionally, amino acid analysis revealed that the nitrogen-to-protein conversion factor (NTP) could be affected by nitrogen sources. A superior essential amino acid index (EAAI) of 1.62 and a balanced amino acid profile further confirmed the high nutritional value of E. gracilis protein fed by ammonium sulfate. This study highlighted the vast potency of heterotrophic cultured E. gracilis as an alternative dietary protein source.
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Affiliation(s)
- Weiying Xie
- SZU-HKUST Joint Ph.D. Program in Marine Environmental Science, Shenzhen University, Shenzhen 518060, China (H.X.)
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen518060, China
- Department of Ocean Science, The Hong Kong University of Science and Technology, Hong Kong SAR, China
| | - Xiaojie Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen518060, China
| | - Huo Xu
- SZU-HKUST Joint Ph.D. Program in Marine Environmental Science, Shenzhen University, Shenzhen 518060, China (H.X.)
- Department of Ocean Science, The Hong Kong University of Science and Technology, Hong Kong SAR, China
| | - Feng Chen
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen518060, China
| | - Hongbin Liu
- Department of Ocean Science, The Hong Kong University of Science and Technology, Hong Kong SAR, China
- Hong Kong Branch of Southern Marine Science & Engineering Guangdong Laboratory, The Hong Kong University of Science and Technology, Hong Kong SAR, China
| | - Bin Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen518060, China
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Ardila P, Honrado A, Marquina P, Beltrán JA, Calanche JB. Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life. Foods 2023; 12:3460. [PMID: 37761169 PMCID: PMC10528019 DOI: 10.3390/foods12183460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet current consumer's demands. Therefore, this research has developed innovative prototypes of analog burgers with insect and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan, and soya. In addition, oat and sodium alginate were used as binders. The shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, color, acidity, and peroxide index) and sensory analysis (quantitative analysis QDA). The production of the burger analogs was feasible. Product characterization showed significant differences (p < 0.05) among samples for organoleptic properties, highlighting texture changes. Using a multivariate model, it was established that the "best before date" occurs at seven days for all developed prototypes, conditioned by microbial growth. Finally, the spoilage model indicated an important contribution to bacterial growth with a notable modification to the pastiness and hardness of the burger analogs developed.
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Affiliation(s)
| | | | | | | | - Juan B. Calanche
- Instituto Agroalimentario de Aragón–IA2-(Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain; (P.A.); (A.H.); (P.M.); (J.A.B.)
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36
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Zink JI, Zeneli L, Windhab EJ. Micro-foaming of plant protein based meat analogues for tailored textural properties. Curr Res Food Sci 2023; 7:100580. [PMID: 37811484 PMCID: PMC10551840 DOI: 10.1016/j.crfs.2023.100580] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/13/2023] [Accepted: 08/28/2023] [Indexed: 10/10/2023] Open
Abstract
Meat-like foods based on plant protein sources are supposed to be a solution for a more sustainable sustenance of the world population while also having a great potential to reduce the impact on climate change. However, the transition from animal-based products to more climate-friendly alternatives can only be accomplished when consumers' acceptance of plant-based alternatives is high. This article introduces a novel micro-foaming process for texturized High-Moisture Meat Analogues (HMMA) conferring enhanced structural properties and a new way to tailor the mechanical, appearance and textural characteristics of such products. First, the impact of nitrogen injection and subsequent foaming on processing pressures, temperatures and mechanical energy were assessed using soy protein concentrate and injecting nitrogen fractions in a controlled manner in the range of 0 wt% to 0.3 wt% into the hot protein melt. Direct relationships between related extrusion parameters and properties of extruded HMMAs were established. Furthermore, optimized processing parameters for stable manufacturing conditions were identified. Secondly, so produced HMMA foams were systematically analyzed using colourimetry, texture analysis, X-ray micro-tomography (XRT) and by performing water and Preprint submitted to Innovative Food Science and Emerging Technologies June 17, 2023 oil absorption tests. These measurements revealed that perceived lightness, textural hardness, cohesiveness and overrun can be tailored by adapting the injected N2 concentrations provided that the gas holding capacity of the protein matrix is high enough. Moreover, the liquid absorption properties of the foamed HMMA were greatly optimized. XRT measurements showed that the porosity at the center of the extrudate strands was the highest. The largest porosity of 53% was achieved with 0.2 wt% N2 injection, whilst 0.3 wt% N2 lead to destructuration of the HMMA foam structure through limited gas dispersion and wall slip layer formation. The latter can, nonetheless, be improved by adapting the processing parameters. All in all, this novel extrusion microfoaming process opens new possibilities to enhance the structural properties of plant-based HMMA and ultimately, consumers' acceptance.
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Affiliation(s)
- Joël I. Zink
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Liridon Zeneli
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Erich J. Windhab
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
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37
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Masijn Q, Libberecht S, Meyfroot A, Goemaere O, Hanskens J, Fraeye I. Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower). Heliyon 2023; 9:e18894. [PMID: 37662792 PMCID: PMC10474361 DOI: 10.1016/j.heliyon.2023.e18894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/26/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17.5 wt%) were evaluated towards their contribution to structure and physical stability a lean (LGS, no fat) and an emulsified GS (EGS). Generally, protein source had a larger effect on structure and physical stability than fat source and content. Unheated, GS with soybean protein showed most structure and highest physical stability. Heated till 94 °C, the structure of GS increased drastically, but EGS showed less structure than LGS, attributed to low solid fat contents (SFC), hence low rigidity, of the incorporated oil droplets at 94 °C. Cooled till 5 °C all GS showed an additional increase in structure, for GS with mung bean and pea protein accompanied with an increase in physical stability. Overall, EGS with sunflower oil showed less structure and lower stability than EGS with coconut fat, likely due to their different SFC. At 5 °C, Peak force of GS with potato protein was highest. Across protein sources, EGS displayed a higher Peak force with coconut fat than with sunflower oil, again likely due to different SFC, hence, rigidity of the oil droplets. Physical stability of GS did not vary significantly between protein sources, fat sources nor fat contents, after a freeze-thaw cycle, nor during prolonged cold storage.
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Affiliation(s)
- Quinten Masijn
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Sophie Libberecht
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Annabel Meyfroot
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Olivier Goemaere
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Jana Hanskens
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Ilse Fraeye
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
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38
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Flint M, Bowles S, Lynn A, Paxman JR. Novel plant-based meat alternatives: future opportunities and health considerations. Proc Nutr Soc 2023; 82:370-385. [PMID: 36603854 DOI: 10.1017/s0029665123000034] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Present food systems threaten population and environmental health. Evidence suggests reduced meat and increased plant-based food consumption would align with climate change and health promotion priorities. Accelerating this transition requires greater understanding of determinants of plant-based food choice. A thriving plant-based food industry has emerged to meet consumer demand and support dietary shift towards plant-based eating. 'Traditional' plant-based diets are low-energy density, nutrient dense, low in saturated fat and purportedly associated with health benefits. However, fast-paced contemporary lifestyles continue to fuel growing demand for meat-mimicking plant-based convenience foods which are typically ultra-processed. Processing can improve product safety and palatability and enable fortification and enrichment. However, deleterious health consequences have been associated with ultra-processing, though there is a paucity of equivocal evidence regarding the health value of novel plant-based meat alternatives (PBMAs) and their capacity to replicate the nutritional profile of meat-equivalents. Thus, despite the health halo often associated with plant-based eating, there is a strong rationale to improve consumer literacy of PBMAs. Understanding the impact of extensive processing on health effects may help to justify the use of innovative methods designed to maintain health benefits associated with particular foods and ingredients. Furthering knowledge regarding the nutritional value of novel PBMAs will increase consumer awareness and thus support informed choice. Finally, knowledge of factors influencing engagement of target consumer subgroups with such products may facilitate production of desirable, healthier PBMAs. Such evidence-based food manufacturing practice has the potential to positively influence future individual and planetary health.
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Affiliation(s)
- Megan Flint
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Simon Bowles
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Anthony Lynn
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Jenny R Paxman
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
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39
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Munialo CD, Vriesekoop F. Plant-based foods as meat and fat substitutes. Food Sci Nutr 2023; 11:4898-4911. [PMID: 37701231 PMCID: PMC10494633 DOI: 10.1002/fsn3.3421] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 09/14/2023] Open
Abstract
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant-based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant-based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.
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Affiliation(s)
- Claire D. Munialo
- Food, Land and Agribusiness ManagementHarper Adams UniversityNewportUK
| | - Frank Vriesekoop
- Food, Land and Agribusiness ManagementHarper Adams UniversityNewportUK
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40
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Jaime-Rodríguez M, Cadena-Hernández AL, Rosales-Valencia LD, Padilla-Sánchez JM, Chavez-Santoscoy RA. Are genetic drift and stem cell adherence in laboratory culture issues for cultivated meat production? Front Nutr 2023; 10:1189664. [PMID: 37701376 PMCID: PMC10493286 DOI: 10.3389/fnut.2023.1189664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Accepted: 08/11/2023] [Indexed: 09/14/2023] Open
Abstract
Mesenchymal stem cell-based cultivated meat is a promising solution to the ecological and ethical problems posed by traditional meat production, since it exhibits a protein content and composition that is more comparable to original meat proteins than any other source of cultivated meat products, including plants, bacteria, and fungi. Nonetheless, the nature and laboratory behavior of mesenchymal stem cells pose two significant challenges for large-scale production: genetic drift and adherent growth in culture. Culture conditions used in the laboratory expose the cells to a selective pressure that causes genetic drift, which may give rise to oncogene activation and the loss of "stemness." This is why genetic and functional analysis of the cells during culture is required to determine the maximum number of passages within the laboratory where no significant mutations or loss of function are detected. Moreover, the adherent growth of mesenchymal stem cells can be an obstacle for their large-scale production since volume to surface ratio is limited for high volume containers. Multi-tray systems, roller bottles, and microcarriers have been proposed as potential solutions to scale-up the production of adherent cells required for cultivated meat. The most promising solutions for the safety problems and large-scale obstacles for cultivated meat production are the determination of a limit number of passages based on a genetic analysis and the use of microcarriers from edible materials to maximize the volume to surface proportion and decrease the downstream operations needed for cultivated meat production.
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41
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects. Foods 2023; 12:3222. [PMID: 37685155 PMCID: PMC10486689 DOI: 10.3390/foods12173222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.
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Affiliation(s)
| | | | | | | | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore; (H.E.); (X.Y.S.); (R.O.); (X.H.C.)
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42
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Joo KH, Kerr WL, Cavender GA. The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu. Foods 2023; 12:3004. [PMID: 37628003 PMCID: PMC10453527 DOI: 10.3390/foods12163004] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara-either whole or fine (<180 µm)-and made with the traditional coagulant nigari were examined. The yield increased linearly with the okara concentration with values of 18.2-29.5% compared to 14.5% for the control. The initial moisture in the fortified samples was higher than the control (79.69-82.78% versus 76.78%), and both the expressible moisture and total moisture after compression were also greater in the fortified samples. With a few exceptions, the texture parameters did not differ between samples. Dynamic rheology showed that all samples had G' > G″. The storage moduli increased at different rates during each gelling step, with G' before and after gelling increasing with the fortification level, and was greater for the samples with fine particles than with whole particles. Consumer sensory panels using the hedonic scale showed traditional tofu had a slightly higher acceptability, but the panelists indicated they would be more willing to purchase okara-fortified tofu because of the health and sustainability benefits it might have. Thus, tofu could be produced with added okara with predictable but not profound changes in its physical properties.
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Affiliation(s)
- Kay Hyun Joo
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; (K.H.J.); (W.L.K.)
| | - William L. Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; (K.H.J.); (W.L.K.)
| | - George A. Cavender
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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43
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de Souza IP, de Azevedo BR, Coelho ASG, de Souza TLPO, Valdisser PAMR, Gomes-Messias LM, Funicheli BO, Brondani C, Vianello RP. Whole-genome resequencing of common bean elite breeding lines. Sci Rep 2023; 13:12721. [PMID: 37543642 PMCID: PMC10404220 DOI: 10.1038/s41598-023-39399-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/25/2023] [Indexed: 08/07/2023] Open
Abstract
The expansion of bean genome technologies has prompted new perspectives on generating resources and knowledge essential to research and implementing biotechnological tools for the practical operations of plant breeding programs. This study aimed to resequence the entire genome (whole genome sequencing-WGS) of 40 bean genotypes selected based on their significance in breeding programs worldwide, with the objective of generating an extensive database for the identification of single nucleotide polymorphisms (SNPs). Over 6 million SNPs were identified, distributed across the 11 bean chromosomes. After quality variant filtering, 420,509 high-quality SNPs were established, with an average of 38,228 SNPs per chromosome. These variants were categorized based on their predicted effects, revealing that the majority exerted a modifier impact on non-coding genome regions (94.68%). Notably, a significant proportion of SNPs occurred in intergenic regions (62.89%) and at least one SNP was identified in 58.63% of the genes annotated in the bean genome. Of particular interest, 7841 SNPs were identified in 85% of the putative plant disease defense-related genes, presenting a valuable resource for crop breeding efforts. These findings provide a foundation for the development of innovative and broadly applicable technologies for the routine selection of superior genotypes in global bean improvement and germplasm characterization programs.
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Affiliation(s)
- Isabela Pavanelli de Souza
- Genetics and Plant Breeding, Brazilian Agricultural Research Corporation, Santo Antônio de Goiás, GO, Brazil.
| | - Beatriz Rosa de Azevedo
- Biotechnology, Scientific Initiation Scholarship, Brazilian Agricultural Research Corporation, Santo Antônio de Goiás, GO, Brazil
| | | | | | | | | | | | - Claudio Brondani
- Molecular Biology, Brazilian Agricultural Research Corporation, Santo Antônio de Goiás, GO, Brazil
| | - Rosana Pereira Vianello
- Molecular Biology, Brazilian Agricultural Research Corporation, Santo Antônio de Goiás, GO, Brazil
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44
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Jakobson K, Kaleda A, Adra K, Tammik ML, Vaikma H, Kriščiunaite T, Vilu R. Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders. Foods 2023; 12:2805. [PMID: 37509897 PMCID: PMC10379337 DOI: 10.3390/foods12142805] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H2O) g-1, and canola had the highest oil-holding capacity of 2.8 g (oil) g-1. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs.
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Affiliation(s)
- Kadi Jakobson
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Aleksei Kaleda
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Karl Adra
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Mari-Liis Tammik
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Helen Vaikma
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- School of Business and Governance, Tallinn University of Technology, Akadeemia tee 3, 12612 Tallinn, Estonia
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Raivo Vilu
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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45
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de Las Heras-Delgado S, Shyam S, Cunillera È, Dragusan N, Salas-Salvadó J, Babio N. Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints. Food Res Int 2023; 169:112857. [PMID: 37254431 DOI: 10.1016/j.foodres.2023.112857] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented. OBJECTIVE To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing. METHODS Nutritional information for PBAPs and homologs were obtained from the Spanish 'Veggie base', branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria. RESULTS Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely. CONCLUSIONS Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.
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Affiliation(s)
- Sara de Las Heras-Delgado
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain
| | - Sangeetha Shyam
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Centre for Translational Research, Institute for Research, Development and Innovation (IRDI), International Medical University, Kuala Lumpur, Malaysia
| | - Èrica Cunillera
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain
| | - Natalia Dragusan
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain
| | - Jordi Salas-Salvadó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain.
| | - Nancy Babio
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain.
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Ketelings L, Havermans RC, Kremers SP, de Boer A. How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021. Curr Dev Nutr 2023; 7:101960. [PMID: 37408979 PMCID: PMC10319199 DOI: 10.1016/j.cdnut.2023.101960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 07/07/2023] Open
Abstract
Consumer awareness of meat-associated health and environmental risks is increasing and motivates a shift toward consuming meat alternatives. This is also reflected in efforts invested in studying meat alternatives from the perspective of nutritional, environmental, and consumer sciences. Despite shared research interest, these studies cannot be readily compared and interpreted because there is no clear consensus on what meat alternatives are. Scholarly debates on acceptance, nutritional value, and environmental advantages of meat alternatives would benefit from a clear definition of meat alternatives. With the goal of defining meat alternatives, relevant scientific literature in the past 10 years was systematically searched and screened guided by the scoping review Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension. The initial search resulted in >100,000 hits, which was reduced to 2465 papers. Next, titles and abstracts were scrutinized using Rayyan.ai, resulting in 193 articles considered for the present review. Article screening and data extraction was performed using ATLAS.ti software. Three major themes were identified to define meat alternative products including: 1) producing and sourcing of ingredients; 2) product characteristics (that is, sensory characteristics, nutritional value, and health profile, social and environmental sustainability profile); and 3) consumer characteristics concerning the marketing and consumption context. Meat alternatives are multifaceted, that is, certain products can be considered as meat alternatives in some context, but not in another context. For any product, it is impossible to unequivocally state that it is a meat alternative. There is a lack of consensus from the diverse literature on what constitutes meat alternatives. However, products may be qualified as meat alternatives according to three key criteria as proposed in a taxonomy: 1) production and sourcing, 2) product characteristics, and/or 3) consumption. We recommend researchers (and other stakeholders) to do so as it allows for better informed future discussions of meat alternatives.
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Affiliation(s)
- Linsay Ketelings
- Food Claims Centre Venlo, Campus Venlo, Maastricht University, Venlo, The Netherlands
| | - Remco C. Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, The Netherlands
| | - Stef P.J. Kremers
- NUTRIM, Department of Health Promotion, Maastricht University, Maastricht, The Netherlands
| | - Alie de Boer
- Food Claims Centre Venlo, Campus Venlo, Maastricht University, Venlo, The Netherlands
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Samandari M, Saeedinejad F, Quint J, Chuah SXY, Farzad R, Tamayol A. Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities. Trends Biotechnol 2023; 41:887-906. [PMID: 36914431 DOI: 10.1016/j.tibtech.2023.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 01/26/2023] [Accepted: 02/02/2023] [Indexed: 03/13/2023]
Abstract
Cellular agriculture is an emerging field rooted in engineering meat-mimicking cell-laden structures using tissue engineering practices that have been developed for biomedical applications, including regenerative medicine. Research and industrial efforts are focused on reducing the cost and improving the throughput of cultivated meat (CM) production using these conventional practices. Due to key differences in the goals of muscle tissue engineering for biomedical versus food applications, conventional strategies may not be economically and technologically viable or socially acceptable. In this review, these two fields are critically compared, and the limitations of biomedical tissue engineering practices in achieving the important requirements of food production are discussed. Additionally, the possible solutions and the most promising biomanufacturing strategies for cellular agriculture are highlighted.
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Affiliation(s)
| | - Farnoosh Saeedinejad
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA
| | - Jacob Quint
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA
| | - Sharon Xin Ying Chuah
- Food Science and Human Nutrition Department, Florida Sea Grant and Global Food Systems Institute, University of Florida, Gainesville, FL, USA
| | - Razieh Farzad
- Food Science and Human Nutrition Department, Florida Sea Grant and Global Food Systems Institute, University of Florida, Gainesville, FL, USA.
| | - Ali Tamayol
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA.
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Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Moll P, Salminen H, Stadtmüller L, Schmitt C, Weiss J. Solidification of concentrated pea protein-pectin mixtures as potential binder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4195-4202. [PMID: 36637051 DOI: 10.1002/jsfa.12448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 01/09/2023] [Accepted: 01/13/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Binders in plant-based meat analogues allow different components, such as extrudate and fat particles, to stick together. Typically, binders then are solidified to transform the mass into a non-sticky, solid product. As an option for a clean-label binder possessing such properties, the solidification behavior of pea protein-pectin mixtures (250 g kg-1 , r = 2:1, pH 6) was investigated upon heating, and upon addition of calcium, transglutaminase, and laccase, or by combinations thereof. RESULTS Mixtures of (homogenized) pea protein and apple pectin had higher elastic moduli and consistency coefficients and lower frequency dependencies upon calcium addition. This indicated that calcium physically cross-linked pectin chains that formed the continuous phase in the biopolymer matrix. The highest degree of solidification was obtained with a mixture of pea protein and sugar beet pectin upon addition of laccase that covalently cross-linked both biopolymers involved. All solidified mixtures lost their stickiness. A mixture of soluble pea protein and apple pectin solidified only slightly through calcium and transglutaminase, probably due to differences in the microstructural arrangement of the biopolymers. CONCLUSION The chemical makeup of the biopolymers and their spatial distribution determines solidification behavior in concentrated biopolymer mixtures. In general, pea protein-pectin mixtures can solidify and therefore have the potential to act as binders in meat analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Pascal Moll
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lucie Stadtmüller
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne, Switzerland
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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50
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Oliveira RB, Robl D, Ienczak JL. Potential of Mortierellaceae for polyunsaturated fatty acids production: mini review. Biotechnol Lett 2023:10.1007/s10529-023-03381-z. [PMID: 37148344 DOI: 10.1007/s10529-023-03381-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/26/2023] [Accepted: 04/14/2023] [Indexed: 05/08/2023]
Abstract
The health benefits of polyunsaturated fatty acids (PUFAs) have encouraged the search for rich sources of these compounds. However, the supply chain of PUFAs from animals and plants presents environmental concerns, such as water pollution, deforestation, animal exploitation and interference in the trophic chain. In this way, a viable alternative has been found in microbial sources, mainly in single cell oil (SCO) production by yeast and filamentous fungi. Mortierellaceae is a filamentous fungal family world-renowned for PUFA-producing strains. For example, Mortierella alpina can be highlighted due to be industrially applied to produce arachidonic acid (20:4 n6), an important component of infant supplement formulas. Thus, the state of the art of strategies to increase PUFAs production by Mortierellaceae strains is presented in this review. Firstly, we have discussed main phylogenetic and biochemical characteristics of these strains for lipid production. Next, strategies based on physiological manipulation, using different carbon and nitrogen sources, temperature, pH and cultivation methods, which can increase PUFA production by optimizing process parameters are presented. Furthermore, it is possible to use metabolic engineering tools, controlling the supply of NADPH and co-factors, and directing the activity of desaturases and elongase to the target PUFA. Thus, this review aims to discuss the functionality and applicability of each of these strategies, in order to support future research for PUFA production by Mortierellaceae species.
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Affiliation(s)
- Rafaela B Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianopolis, Brazil
| | - Diogo Robl
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianopolis, Brazil
| | - Jaciane L Ienczak
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianopolis, Brazil.
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