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Cheng Y, Meng Y, Liu S. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues. Foods 2024; 13:1950. [PMID: 38928891 PMCID: PMC11202613 DOI: 10.3390/foods13121950] [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: 05/15/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024] Open
Abstract
Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.
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Affiliation(s)
- Yuliang Cheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yiyun Meng
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
| | - Shengnan Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
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van der Sman R, Schenk E. Causal factors concerning the texture of French fries manufactured at industrial scale. Curr Res Food Sci 2024; 8:100706. [PMID: 38435276 PMCID: PMC10909613 DOI: 10.1016/j.crfs.2024.100706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food & Biobased Research, Wageningen University & Research, the Netherlands
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3
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Impact of physical changes in mushroom on variation in moisture sorption. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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4
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Effects of viscoelasticity on moisture sorption of maltodextrins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Linnenkugel S, Paterson AH, Huffman LM, Bronlund JE. Prediction of the effect of water on the glass transition temperature of low molecular weight and polysaccharide mixtures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Cornet SHV, van der Goot AJ, van der Sman RGM. Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels. Curr Res Food Sci 2020; 3:134-145. [PMID: 32914129 PMCID: PMC7473356 DOI: 10.1016/j.crfs.2020.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of single-phase gels of respectively soy protein and gluten by applying Flory-Rehner theory. This enabled us to describe the WHC of more the complex mixed gels. The WHC of mixed soy protein - gluten gels is shown not to be a linear combination of their constituents. At high volume fractions, soy forms a continuous network and swells similarly to pure soy without being hindered by gluten. However, increasing gluten content leads to a gradual decrease in soy swelling. This is due to the mechanical interaction between soy and gluten. We propose that gluten-rich gels have a continuous gluten network that entraps soy and hinders its swelling. The elastic moduli of the gluten network were extracted from WHC data, and are in reasonable agreement with experimentally determined moduli. A better understanding of the effect of mixed gel composition on WHC is valuable for the development of the next generation meat analogues.
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Affiliation(s)
- Steven H V Cornet
- Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Ruud G M van der Sman
- Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
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8
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van der Sman R. Scaling of Flory-Huggins interaction parameter for polyols with chain length and number of hydroxyl groups. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.042] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Chen JH, Zhao N, Fu N, Li D, Wang LJ, Chen XD. Mechanical Properties of Hulless Barley Stem with Different Moisture Contents. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractMechanical properties of hulless barley stems with different moisture contents (10.23%–43.14%) were investigated by using temperature sweep, frequency sweep, stress relaxation and creep tests of dynamic mechanical analyzer (DMA) in this study. Results showed a significant dependence of storage modulus, loss modulus and tan delta on moisture content. The data from stress relaxation and creep was fitted by using generalized Maxwell model and Burgers model. 5-element Maxwell model was better for describing relaxation behaviors of hulless barely stem compared with the 3-element Maxwell model. The peak values of loss modulus and tan delta both occurred at a low temperature when moisture content increased. The dynamic mechanical properties can provide useful information for the harvesting and processing of huless barely stem.
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Affiliation(s)
- Jia-hui Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China
| | - Nan Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China
| | - Nan Fu
- School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China
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Investigation on the relationship between the integrity of food matrix and nutrient extraction yield of broccoli. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.062] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Déléris I, Wallecan J. Relationship between processing history and functionality recovery after rehydration of dried cellulose-based suspensions: A critical review. Adv Colloid Interface Sci 2017; 246:1-12. [PMID: 28688780 DOI: 10.1016/j.cis.2017.06.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/28/2017] [Accepted: 06/29/2017] [Indexed: 12/29/2022]
Abstract
Cellulose-based suspensions have raised more and more attention due to their broad range of properties that can be used in paper industry and material science but also in medicine, nanotechnology and food science. Their final functionality is largely dependent on their processing history and notably the structural modifications that occur during drying and rehydration. The purpose of this work is to make a state-of-the-art contribution to the mechanisms involved in the process-structure-function relationships of cellulose-based hydrogels. The different assumptions that exist in the literature are reviewed taking the key role of the initial sample characteristics as well as the processing conditions into consideration. The decrease in swelling ability after drying is clearly due to an overall shrinkage of the structure of the material. At microscale, pore closure and cellulosic fibril aggregation are mentioned as the main reasons. The origins of such irreversible structural modifications take place at molecular level and is mainly explained by the establishment of a new balance of interactions between all components. Nevertheless, the respective contribution of each interaction are still under investigation.
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Xu F, Jin X, Zhang L, Chen XD. Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods. Food Res Int 2017; 96:191-197. [DOI: 10.1016/j.foodres.2017.03.041] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 03/02/2017] [Accepted: 03/22/2017] [Indexed: 10/19/2022]
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13
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Paudel E, Boom RM, van der Sman RGM. Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1459-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Chapwanya M, Misra N. A soft condensed matter approach towards mathematical modelling of mass transport and swelling in food grains. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.08.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Oliviero T, Verkerk R, Van Boekel MAJS, Dekker M. Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica). Food Chem 2014; 163:197-201. [PMID: 24912716 DOI: 10.1016/j.foodchem.2014.04.099] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 03/11/2014] [Accepted: 04/25/2014] [Indexed: 10/25/2022]
Abstract
Broccoli belongs to the Brassicaceae plant family consisting of widely eaten vegetables containing high concentrations of glucosinolates. Enzymatic hydrolysis of glucosinolates by endogenous myrosinase (MYR) can form isothiocyanates with health-promoting activities. The effect of water content (WC) and temperature on MYR inactivation in broccoli was investigated. Broccoli was freeze dried obtaining batches with WC between 10% and 90% (aw from 0.10 to 0.96). These samples were incubated for various times at different temperatures (40-70°C) and MYR activity was measured. The initial MYR inactivation rates were estimated by the first-order reaction kinetic model. MYR inactivation rate constants were lower in the driest samples (10% WC) at all studied temperatures. Samples with 67% and 90% WC showed initial inactivation rate constants all in the same order of magnitude. Samples with 31% WC showed intermediate initial inactivation rate constants. These results are useful to optimise the conditions of drying processes to produce dried broccoli with optimal MYR retention for human health.
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Affiliation(s)
- T Oliviero
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| | - R Verkerk
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| | - M A J S Van Boekel
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| | - M Dekker
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
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