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Dynamic reversed-phase liquid-liquid microextraction for the determination of Cd, Cr, Mn, and Ni in vegetable oils by energy dispersive X-ray fluorescence spectrometry. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Liu Y, Li J, Cheng Y, Liu Y. Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Liu Y, Wang Y, Cao P, Liu Y. Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700376] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Yuanpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
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Nayak PK, Dash U, Rayaguru K, Krishnan KR. Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review. J Food Biochem 2015. [DOI: 10.1111/jfbc.12215] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India
- Center for Food Sc. & Technology; Sambalpur University; Odisha India
| | - Uma Dash
- Department of Chemistry; Rajendra (Auto.) College; Balangir Odisha India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering; CAET; OUAT; Bhubaneswar Odisha India
| | - Keasvan Radha Krishnan
- Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India
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Saičić S, Matekalo-Sverak V, Nenadović S, Kljajević L. Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.579672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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COLZATO MARINA, FORATO LUCIMARAA, COLNAGO LUIZA, ASSIS ODILIOBG. IDENTIFICAÇÃO DE PRODUTOS DA OXIDAÇÃO DE ÓLEOS COMESTÍVEIS ATRAVÉS DA ESPECTROSCOPIA DE RMN DE 1H. REVISTA BRASILEIRA DE ENGENHARIA DE BIOSSISTEMAS 2009. [DOI: 10.18011/bioeng2009v3n3p259-268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
A espectroscopia por ressonância magnética nuclear de 1H de alta resolução (RMN de 1H) é umaferramenta útil para monitorar os produtos de oxidação em óleos comestíveis. O método é rápido,relativamente simples e preciso, permitindo o acompanhamento e a caracterização da formação deprodutos primários de oxidação, como os hidroperóxidos e os dienos conjugados. Neste trabalho,óleos de canola, azeite de oliva e de macadâmia foram objetos de oxidação acelerada por 30 dias e osprodutos de oxidação avaliados por RMN de 1H. Os resultados indicaram uma maior estabilidade(resistência ao estresse térmico), para o óleo de oliva > macadâmia > canola, respectivamente.
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Ramírez MR, Cava R. Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.09.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Azeredo H, Faria J, Silva M. The Efficiency of TBHQ, β-carotene, Citric Acid, and Tinuvin 234R on the Sensory Stability of Soybean Oil Packaged in PET Bottles. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14156.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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van Ruth SM, Roozen JP, Posthumus MA, Jansen FJHM. Influence of ascorbic acid and ascorbyl palmitate on the aroma composition of an oxidized vegetable oil and its emulsion. J AM OIL CHEM SOC 1999. [DOI: 10.1007/s11746-999-0153-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saskia M. van Ruth
- ; Department of Food Technology and Nutritional Sciences; Wageningen Agricultural University; 6700 EV Wageningen The Netherlands
- ; Department of Food Science and Technology, Nutritional Sciences; University College Cork; Western Road Cork Ireland
| | - Jacques P. Roozen
- ; Department of Food Technology and Nutritional Sciences; Wageningen Agricultural University; 6700 EV Wageningen The Netherlands
| | - Maarten A. Posthumus
- ; Department of Food Technology and Nutritional Sciences; Wageningen Agricultural University; 6700 EV Wageningen The Netherlands
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Lampi AM, Piironen V, Hopia A, Koivistoinen P. Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods. Lebensm Wiss Technol 1997. [DOI: 10.1006/fstl.1997.0273] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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