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Zhang ZA, Xun XM, Herman RA, Zhang ZP, Yan CH, Gong LC, Wang J. Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds. Food Chem 2024; 450:139318. [PMID: 38613965 DOI: 10.1016/j.foodchem.2024.139318] [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: 11/22/2023] [Revised: 03/23/2024] [Accepted: 04/08/2024] [Indexed: 04/15/2024]
Abstract
For texture control in plant-meat alternatives, the interrelationship between apparent characteristics and chemical bonds in high-fiber formulations remains unclear. The influence of mulberry leaf powder on apparent characteristics and chemical bonds of raw materials, block and strip products at addition amounts of 0.5-25% was analyzed. The results showed that 8% addition significantly increased the chewiness of the block by 98.12%. The strips' texture shows a downward trend, and the processing produced more redness and color difference. Additives promoted the formation of voids, lamellar and filamentous structures, and the strip produced more striped structures. Disulfide bonds significantly increased in the block, and the β-turn in the secondary structure enhanced by 12.20%. The β-turn transformed into a β-sheet in strips. Principal component analysis revealed that the texture improvement was associated with producing disulfide bonds and β-turn, providing a basis for high-fiber components to improve products' apparent characteristics by chemical bonds.
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Affiliation(s)
- Zhi-Ang Zhang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Xiao-Meng Xun
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Richard Ansah Herman
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang 212100, China
| | - Zhan-Peng Zhang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Cheng-Hai Yan
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Lu-Chan Gong
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang 212100, China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang 212100, China.
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2
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Zhang W, Hui B, Li X, Guo Z, Ma J, Li J. Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein-Wheat Protein Mixture Subjected to High-Moisture Extrusion. Foods 2024; 13:2263. [PMID: 39063346 PMCID: PMC11275395 DOI: 10.3390/foods13142263] [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: 06/12/2024] [Revised: 07/12/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
A protein mixture was prepared using a blend of soybean protein isolate, soybean protein concentrate, and wheat protein through high-moisture extrusion. This study investigated the effects of soybean oil/coconut oil additions (2%, 5%, and 8%) on the physiochemical properties of a soy protein-wheat protein mixture subjected to high-moisture extrusion. The protein extrudates underwent assessment for textural properties, fiber degree, sensory evaluation, microstructure, protein solubility, and protein secondary structure. The findings indicated that plant oils significantly reduced the hardness, springiness, and chewiness of the extrudates, and 5% plant oil significantly increased the fiber degree of the extrudates. In addition, the highest fiber degree and sensory evaluation score were achieved with 5% coconut oil. Observation of the macro- and microstructure indicated that the presence of unsaturated fatty acids in soybean oil did not benefit the improvement of the fibrous structure of protein extrudates during high-moisture extrusion processing. SDS-PAGE and FTIR results revealed that coconut oil, rich in saturated fatty acids, caused the clustering of medium- and low-molecular-weight subunits in texturized protein. Additionally, coconut oil elevated the ratio of 11S protein subunits containing sulfur-based amino acids and facilitated a shift from β-turn to β-sheet. The inclusion of plant oils increased the development of hydrogen and disulfide bonds, resulting in a denser, fibrous structure. DSC demonstrated that plant oils reduced the thermal stability of the texturized proteins but enhanced the order of protein structure.
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Affiliation(s)
- Wentao Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (W.Z.); (B.H.); (X.L.); (J.M.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
| | - Bowen Hui
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (W.Z.); (B.H.); (X.L.); (J.M.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Department of Environmental Protection and Biopharmaceutical, Beijing Industrial Technician College, Beijing 100048, China
| | - Xuejie Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (W.Z.); (B.H.); (X.L.); (J.M.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jian Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (W.Z.); (B.H.); (X.L.); (J.M.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
| | - Jian Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (W.Z.); (B.H.); (X.L.); (J.M.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
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3
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Hong J, Chen P, Liang X, Liu C, Guan E, Omer SHS, Zheng X. Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan. Int J Biol Macromol 2024; 276:133950. [PMID: 39029848 DOI: 10.1016/j.ijbiomac.2024.133950] [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: 01/23/2024] [Revised: 07/13/2024] [Accepted: 07/16/2024] [Indexed: 07/21/2024]
Abstract
On the basis of revealing the interaction mechanism between corn starch (CS) and water-extractable arabinoxylan (WEAX) with high/low molecular weight (H-WEAX, L-WEAX), the degree of gelatinization (DG) on structural behaviors and in vitro digestibility of CS-WEAX complexes (CS/H, CS/L) was evaluated. With the increased DG from 50 % to 95 %, the water adsorption capacity of CS/L was increased 64 %, 58 %, 47 %, which were higher than that of CS/H (39 %, 54 %, 33 %). The gelatinization of starch was inhibited by WEAX, resulting in the enhancement of crystallinity, short-range ordered structure and molecular size of CS-WEAX complexes. Stronger interaction was detected in CS/L than with CS/H as proved by the increased hydrogen bonds and electrostatic force. Complexes exhibited higher resistant starch content (RS) at diverse DG, especially for CS/L. Notability, RS content of samples with 50 % DG were increased from 27.72 % to 32.89 % (CS/H), 36.96 % (CS/L). Except for the reduction of gelatinization degree by adding WEAX, the other possible mechanisms of retarding digestibility were explained as the small steric hindrance of L-WEAX promoted encapsulation of starch granules, limiting enzyme accessibility. Additionally, the fragmentation of CS granules with high DG promoted the movement of H-WEAX, reducing the difference in digestibility compared to CS/L.
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Affiliation(s)
- Jing Hong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Peixia Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaohui Liang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Saeed Hamid Saeed Omer
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Zhang X, Shen A, Zhang Z, Zhang T, Jiang L, Zhou W, Zhang Y, Sui X. Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives. Food Chem 2024; 460:140458. [PMID: 39029364 DOI: 10.1016/j.foodchem.2024.140458] [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: 03/06/2024] [Revised: 06/09/2024] [Accepted: 07/12/2024] [Indexed: 07/21/2024]
Abstract
In recent years, meat analogs based on plant proteins have received increasing attention. However, the process of high moisture extrusion (HME), the method for their preparation, has not been thoroughly explored, particularly in terms of elucidating the complex interactions that occur during extrusion, which remain challenging. These interactions arise from the various ingredients added during HME, including proteins, starches, edible gums, dietary fibers, lipids, and enzymes. These ingredients undergo intricate conformational changes and interactions under extreme conditions of high temperature, pressure, and shear, ultimately forming the fibrous structure of meat analogs. This review offers a overview of these ingredients and the molecular interaction changes they undergo during the extrusion process. Additionally, it delves into the major molecular interactions such as disulfide bonding, hydrogen bonding, and hydrophobic interactions, providing detailed insights into each.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ao Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhaonan Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; Heilongjiang Joint Laboratory of Plant-Based Food Science (International Cooperation), Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Joint Laboratory of Plant-Based Food Science (International Cooperation), Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore; Heilongjiang Joint Laboratory of Plant-Based Food Science (International Cooperation), Harbin 150030, China.
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5
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Huang X, Yang H, Lou A, Jiang S, Kang K, Wei Y, Li X, Wu Y, Yu M, Huang Q. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus. Food Chem 2024; 458:140266. [PMID: 38964095 DOI: 10.1016/j.foodchem.2024.140266] [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: 03/30/2024] [Revised: 06/11/2024] [Accepted: 06/26/2024] [Indexed: 07/06/2024]
Abstract
The interaction between proteins and soluble dietary fibers plays a vital role in the development of animal-derived foods. Herein, the effects of different contents (0-3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andrias davidianus myofibrillar protein (MP) were investigated. Rheological and chemical forces suggested that PHP (1.5%-2.0%) enhanced the functional properties of MP at low ionic strength, thereby increasing the viscoelasticity of mixed gels. SDS-PAGE revealed that PHP reinforced the cross-linking and aggregation of protein molecules. Circular dichroism spectroscopy, low-field nuclear magnetic resonance, and scanning electron microscopy demonstrated that PHP induced the transformation of α-helix (decreased by 14.85%) to an ordered β-sheet structure (increased by 81.58%), which was more favorable for the formation of dense network structure and improved (10.53%) the water retention of MP gels. This study provided new insights for PHP to effectively meliorate the heat-induced gelling properties of MP.
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Affiliation(s)
- Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Yang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 420128, China
| | - Shuiyan Jiang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Kelang Kang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjuan Wei
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Xin Li
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingmei Wu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Meijuan Yu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China.
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Marczak A, Mendes AC. Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives. Foods 2024; 13:1952. [PMID: 38928893 PMCID: PMC11202949 DOI: 10.3390/foods13121952] [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: 05/29/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 06/28/2024] Open
Abstract
The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.
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Affiliation(s)
| | - Ana C. Mendes
- Research Group for Food Production Engineering, Technical University of Denmark (DTU)-Food, Henrik Dams Allé B202, 2800 Kgs., 2800 Lyngby, Denmark
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Sui X, Zhang T, Zhang X, Jiang L. High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annu Rev Food Sci Technol 2024; 15:125-149. [PMID: 38359947 DOI: 10.1146/annurev-food-072023-034346] [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] [Indexed: 02/17/2024]
Abstract
The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.
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Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| | - Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
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Zhang Y, Shao F, Wan X, Zhang H, Hu K, Cai M, Duan Y. Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends. Int J Biol Macromol 2024; 272:132656. [PMID: 38810848 DOI: 10.1016/j.ijbiomac.2024.132656] [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: 04/18/2024] [Revised: 05/18/2024] [Accepted: 05/23/2024] [Indexed: 05/31/2024]
Abstract
Our previous experiments found that rapeseed protein (RP) has applicability in low-moisture textured proteins. The amount of RP added is limited to <20 %, but the addition of 20 % RP still brings some negative effects. Therefore, in order to improve the quality of 20%RP textured protein, this experiment added different proportions of sodium tripolyphosphate (STPP) to improve the quality of the product, and studied the physical-chemical properties and molecular structure changes of the product to explore the possible modification mechanism. The STPP not only improved the expansion characteristics of extrudates, but also increased the brightness of the extrudates, the rehydration rate. In addition, STPP increased the specific mechanical energy during extrusion, decreased the material mass flow rate. Furthermore, STPP decreased the starch digestibility, increased the content of slow-digesting starch and resistant starch. STPP increased the degree of denaturation of extrudate proteins, the proportion of β-sheets in the secondary structure of proteins, as well as the intermolecular hydrogen bonding interactions. The gelatinization degradation degree of starch molecules also decreased with the addition of STPP. STPP also increased the protein-starch interactions and enhanced the thermal stability of the extrudate. All these indicate that STPP can improve the physical-chemical properties of extrudate.
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Affiliation(s)
- Yuanlong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Feng Shao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xia Wan
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Kai Hu
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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Yang Y, Zhang Q, Zhang R, Jiao A, Jin Z. Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion. Int J Biol Macromol 2024; 272:132773. [PMID: 38823746 DOI: 10.1016/j.ijbiomac.2024.132773] [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: 03/26/2024] [Revised: 05/13/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The structure and physicochemical properties of the complex system of peanut protein and gluten with different concentrations (0 %, 0.5 %, 1 %, and 2 %) of carboxymethyl cellulose (CMC) or sodium alginate (SA) under high-moisture extrusion were studied. The water absorption index and low-field nuclear magnetic resonance showed that adding 0.5 % SA could significantly improve the water uniformity of peanut protein extrudates, while the increase in water absorption was not significant. The texture properties showed that adding CMC or SA increased the hardness, vertical shearing force, and parallel shearing force of the system. Furthermore, adding 0.5 % SA increased approximately 33 % and 75.2 % of the tensile distance and strength of the system, respectively. The secondary structure showed that CMC or SA decreased the proportion of α-helix, β-turn, and random coil, while increased β-sheet proportion. The results of hydrophobicity, unextractable protein, and endogenous fluorescence revealed that CMC and SA reduced the surface hydrophobicity of the system and caused fluorescence quenching in the system. Additionally, it was found that CMC generally increased the free sulfhydryl group content, while SA exhibited the opposite effect.
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Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qi Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixin Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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10
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Ye X, Su X, Xiao T, Lu F, Xie T. High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates. Food Chem 2024; 441:138329. [PMID: 38218146 DOI: 10.1016/j.foodchem.2023.138329] [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: 07/23/2023] [Revised: 12/15/2023] [Accepted: 12/27/2023] [Indexed: 01/15/2024]
Abstract
This study is focused on exploring the effect of twin-screw high-moisture extrusion technology on the physico-chemical properties of β-glucan-soybean protein isolate (SPI-BG) extrudates. Different proportions (0 %, 1 %, 2 %, 3 %, 4 %, 5 %) of oat β-glucan (BG) were added with soybean protein isolate (SPI) to prepare SPI-BG extrudates. Results showed that the addition of a high quantity of β-glucan (BG) decreased the elastic properties of soy protein isolate (SPI) extrudates and then increased. The strengthening of S1-S2-S3 interactions (hydrogen bonds, hydrophobic interactions, and disulfide bonds) was primarily responsible for this trend. Fourier transform infrared (FTIR) spectral analysis was conducted which revealed that BG did not significant affect random coil content of SPI. However, it was observed that α-helix content was increased significantly and the β-sheet content was decreased. An observation was noted in the value of enthalpy (ΔH) change that increased from 115.80 J/g to 159.68 J/g.
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Affiliation(s)
- Xinhui Ye
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Xiaolin Su
- Experimental Center, Shenyang Normal University, Shenyang 110034, China
| | - Tong Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Fei Lu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Tiemin Xie
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
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11
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Hu M, Gao Y, Wen W, Zhang P, Zhang F, Fan B, Wang F, Li S. The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery. Food Chem 2024; 439:138061. [PMID: 38064829 DOI: 10.1016/j.foodchem.2023.138061] [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: 07/27/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 01/10/2024]
Abstract
The use of polysaccharides to recover soybean whey protein (SWP) from whey wastewater is recognized as an effective approach. However, the recovery rate can vary due to differences in the structure and compound ratios of the polysaccharides involved. The interaction between SWP and polysaccharides (sodium alginate, SA; chitosan, CHI; carrageenan, CAR) at different ratio was investigated. We harnessed these complexes to fabricate emulsions aimed at delivering soybean isoflavones. The results showed that the addition of polysaccharides unfolded the structure of SWP. The intermolecular hydrogen bonds within SWP-SA were stronger than those of the other complexes. These structural changes showed consistency across different ratios. The mean particle size of the complexes increased. SWP-SA exhibited the lowest interfacial tension. The emulsion with SWP-SA at 300 W demonstrated superior stability, and the bioavailability of soybean isoflavones increased by 3-6 %. These results shed light on the promising potential of polysaccharide-based strategies for SWP recovery and the effective delivery of soybean isoflavones.
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Affiliation(s)
- Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Wei Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Pengfei Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Fengxia Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
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12
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Yang R, Wang S, Sun C, Zhao Y, Cao Y, Lu W, Zhang Y, Fang Y. High-moisture extrusion of curdlan: Texture and structure. Int J Biol Macromol 2024; 258:129109. [PMID: 38161009 DOI: 10.1016/j.ijbiomac.2023.129109] [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: 11/09/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
High-moisture extrusion is a promising thermomechanical technology extensively employed in manufacturing fibrous meat analogues from plant-based proteins, garnering considerable research attention. However, polysaccharide-based extrusion has been rarely explored. The present study investigates the effects of varying extruder barrel temperatures (130 °C-200 °C) on the texture and structure of curdlan extrudates, and highlights the formation mechanism. Results showed that the single chain of curdlan aggregates to form triple-helix chains upon extrusion, consequently enhancing the crystallinity, particularly at 170 °C. The hardness, chewiness, and mechanical properties improved with increasing barrel temperature. Moreover, barrel temperatures affected the macrostructure, the extrudates maintained intact morphologies except at 160 °C due to the melting of curdlan gel as confirmed by the differential scanning calorimetry thermogram. Microstructural analysis revealed that curdlan extrudates transited through three phases: original gel (130 °C, 140 °C, and 150 °C), transition state (160 °C), and regenerated gel (170 °C, 180 °C, 190 °C, and 200 °C). The steady state of regenerated gel (170 °C) exhibited higher crystallinity and smaller fractal dimension, resulting in a more compact and crosslinked gel network. This study elucidates the structure transition of curdlan gel at extremely high temperatures, offering valuable technical insights for developing theories and methods with respect to polysaccharide-based extrusion that may find applications in food-related fields.
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Affiliation(s)
- Rong Yang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shurui Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yiping Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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13
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Song J, Rong L, Li J, Shen M, Yu Q, Chen Y, Kong J, Xie J. Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch. Int J Biol Macromol 2024; 254:128053. [PMID: 37963504 DOI: 10.1016/j.ijbiomac.2023.128053] [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] [Received: 09/05/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/16/2023]
Abstract
The sol-gel behavior of tapioca starch (TS) plays a crucial role in the processing and quality control of flour-based products. However, natural tapioca starch has low gel strength and poor viscosity, which tremendously limits its application. To solve this problem, this study investigated the effects of κ-carrageenan (KC), konjac gum (KGM), and Mesona chinensis Benth polysaccharide (MCP) on the pasting behavior, rheological, and structural properties of tapioca starch. KC, KGM, and MCP significantly increased the viscosity of TS. With the exception of high-concentration KGM (0.5 %), all other blending systems showed decrease in setback. This may be attributed to the stronger effect of the high-concentration KC (0.5 %) and MCP (0.5 %) functional groups interacting with starch. KC, KGM, and MCP effectively improved the dynamic modulus (G' and G") of TS gel and were effective in increasing the gel strength and hardness of TS. The FT-IR analysis indicated that the short-range order of TS was mainly influenced by polysaccharides through non-covalent bonding interactions. Furthermore, it was confirmed that three polysaccharides could form dense structures by hydrogen bonding with TS. Similarly, more stable structure and pore size were observed in the microstructure diagram.
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Affiliation(s)
- Jiajun Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jia Kong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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14
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Lee DY, Lee SY, Yun SH, Lee J, Mariano E, Park J, Choi Y, Han D, Kim JS, Hur SJ. Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review. Food Sci Anim Resour 2024; 44:1-18. [PMID: 38229865 PMCID: PMC10789558 DOI: 10.5851/kosfa.2023.e51] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/28/2023] [Accepted: 08/18/2023] [Indexed: 01/18/2024] Open
Abstract
This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Division of Animal Science, Division of
Applied Life Science (BK21 Four), Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jinmo Park
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Yeongwoo Choi
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dahee Han
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jin Soo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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15
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Wu Q, Zhang X, Gao F, Wu M. Study on the Residence Time and Texture Prediction of Pea Protein Extrusion Based on Image Analysis. Foods 2023; 12:4408. [PMID: 38137212 PMCID: PMC10742850 DOI: 10.3390/foods12244408] [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: 11/13/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
This paper initially involves three main processing parameters: screw speed, feeding speed, and initial material moisture content, exploring the RTD of materials inside the extruder barrel under varying parameters and clarifying the impact of parameter variations on RTD. Finally, machine vision technology was utilized to link extruded product images to texture features, and a texture prediction model based on image features was established using a Back Propagation (BP) neural network. Particle Swarm Optimization (PSO) and Genetic Algorithm (GA) were applied to optimize the BP neural network. The results indicate that the feeding speed has a stronger impact than the screw speed on the extrusion process, and an increase in the initial material moisture content tends to shorten the RTD. Specifically, an increase in screw speed results in a denser product structure, while higher feeding speeds lead to reduced pore size in the microstructure. As the initial material moisture content increased from 55% to 70%, the average residence time MRT decreased from 265.21 s to 166.62 s. Additionally, elevated moisture content causes a more porous microstructure. After optimizing the texture prediction model of extruded products through the application of Particle Swarm Optimization and Genetic Algorithm models, it was discovered that the Genetic Algorithm was more effective in reducing errors (p < 0.05) than the Particle Swarm Optimization algorithm. It was found that the Particle Swarm Optimization model exhibited better prediction performance. The results of the prediction indicated a significant association between the image features of the product and hardness, resilience, and chewiness, as corroborated by correlation coefficients of 0.93913, 0.94040, and 0.94724, respectively.
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Affiliation(s)
- Qi Wu
- Institute of Collaborative Innovation, University of Macau, University of Macau Avenida da Universidade Taipa, Macau 519000, China;
| | - Xun Zhang
- College of Engineering, China Agricultural University, P.O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China;
| | - Fei Gao
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China;
| | - Min Wu
- College of Engineering, China Agricultural University, P.O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China;
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16
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Xue Q, Xue C, Luan D, Wang Y, Wen Y, Bi S, Xu L, Jiang X. Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production. Foods 2023; 12:4412. [PMID: 38137216 PMCID: PMC10743175 DOI: 10.3390/foods12244412] [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: 10/26/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.
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Affiliation(s)
- Qianqian Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Changhu Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Donglei Luan
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yajing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yunqi Wen
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Shijie Bi
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China;
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Xiaoming Jiang
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
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17
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Yu J, Wang L, Zhang Z. Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects. Foods 2023; 12:4180. [PMID: 38002236 PMCID: PMC10670130 DOI: 10.3390/foods12224180] [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: 07/30/2023] [Revised: 11/05/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.
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Affiliation(s)
- Jialing Yu
- College of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
| | - Liyuan Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Zhaowei Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
- Hubei Hongshan Laboratory, Wuhan 430070, China
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18
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Hou Y, Xia S, Ma C, Xue C, Jiang X. Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion. Food Res Int 2023; 173:113469. [PMID: 37803792 DOI: 10.1016/j.foodres.2023.113469] [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: 07/26/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Surimi products have attracted much attention and are widely used in the food industry. Currently, the processing and exploitation of surimi products are mostly based on their gel characteristics. However, the abundant protein in surimi can be rearranged and integrated by high-temperature melting to generate a new surimi product with fibrous structures. In this study, meat analogs (new surimi product) were produced by high moisture extrusion (HME) using Alaska pollock surimi and plant protein (8:2), where the plant protein consisted of different ratios of soy protein and wheat gluten (9:1, 7:3, 5:5, 3:7 and 1:9). The product was marked as SSG because it was composed of Alaska pollock surimi, soy protein and wheat gluten. The structure and color results showed that the hardness and ΔE of SSG decreased, while the fibrous degree and lightness increased with increasing WG content. The observation of the macrostructure and microstructure also showed that the skeleton structure of SSG was more obvious with increasing WG addition, but the viscosity reflected a decreasing trend. Furthermore, an increase in the WG content raised the free water ratio and the total content of β-sheets, whereas the appropriate plant protein ratio reduced the SSG's thermal stability. In conclusion, Alaskan pollock surimi and the appropriate proportion of plant protein can form structurally stable meat analogs by high moisture extrusion.
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Affiliation(s)
- Yukun Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Laboratory of Marine Drugs and Biological products, The Laoshan Laboratory, 266235, PR China; Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao 266041, PR China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao 266041, PR China.
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19
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Yu X, Wang H, Yuan Y, Shi J, Duan Y, Wang L, Wang P, Xiao Z. Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones. Int J Biol Macromol 2023; 251:126350. [PMID: 37591439 DOI: 10.1016/j.ijbiomac.2023.126350] [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: 05/11/2023] [Revised: 08/03/2023] [Accepted: 08/14/2023] [Indexed: 08/19/2023]
Abstract
This study investigated effects of carboxymethylcellulose sodium (CMC) on the conformational evolution of pea protein during the high moisture extrusion process. The morphological observation showed that the addition of CMC facilitated the formation of fibrous structure of pea protein. In comparison with the pea protein in the melting zone and extrudate, the combination of CMC increased the denaturation enthalpy of pea protein by 2.09 % and 2.34 %. Compared with the material in the mixing zone, the degree of grafting between CMC and pea protein in the die was enhanced by 98.95 %. In general, the supplementation of CMC depressed the exposure of hydrophobic groups in the pea protein. In the extrusion barrel, the CMC increased the unfolding of protein molecular chains while it promoted the refolding of protein chains in the die. For the extrudate, the addition of CMC decreased the contents of α-helix and β-sheet of pea protein by 9.67 % and 6.93 % while the contents of β-turn and random coil were increased, leading to changes in the molecular weight distribution of protein molecules. In conclusion, these results provided new strategies toward producing the high-quality pea protein-based meat analogues by adding CMC.
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Affiliation(s)
- Xiaoshuai Yu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Haiguan Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yuan Yuan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Jiafeng Shi
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Lishuang Wang
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; College of Food, Shenyang Agricultural University, Shenyang 110866, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
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20
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Udo T, Mummaleti G, Mohan A, Singh RK, Kong F. Current and emerging applications of carrageenan in the food industry. Food Res Int 2023; 173:113369. [PMID: 37803710 DOI: 10.1016/j.foodres.2023.113369] [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] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.
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Affiliation(s)
- Toshifumi Udo
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Gopinath Mummaleti
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Anand Mohan
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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21
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Mateen A, Singh G. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues. Food Res Int 2023; 173:113395. [PMID: 37803733 DOI: 10.1016/j.foodres.2023.113395] [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: 06/11/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
This study explored the use of millets flours as a secondary ingredient with soy protein isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets (sorghum, pearl millet, and finger millet) with three incorporation levels (10%, 20%, and 30%) were extruded at 60%, 65%, and 70% moisture content. The results showed that millet type, incorporation level, and moisture content significantly influenced the system parameters and textural properties. Good visual texturization was achieved at addition of pearl millet up to 30% incorporation level and sorghum and finger millet up to 20% incorporation level. Furthermore, the textural properties of HMMA made from SPI-millet blends were compared against HMMA made from SPI-gluten blend and real chicken. The HMMA made from SPI-millet flour had lower hardness, chewiness, resilience, springiness, tensile strength, cutting strength than that for SPI and SPI-wheat gluten blend and were much closer to corresponding values for real chicken. The results also showed that each of the three millet types generated distinctly different fibre patterns (thick to thin fibres) and colour (whiter to darker) of HMMA. Thus, HMMA produced from SPI-millet flour blends can offer a wide textural, fibre pattern and colour space for different plant-based meat applications. Since millets do not have gluten, they also offer an opportunity to make gluten-free HMMA's.
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Affiliation(s)
- Abdul Mateen
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India
| | - Gurmeet Singh
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India.
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22
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Sengar AS, Beyrer M, McDonagh C, Tiwari U, Pathania S. Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods 2023; 12:3830. [PMID: 37893723 PMCID: PMC10606469 DOI: 10.3390/foods12203830] [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: 09/16/2023] [Revised: 10/06/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different possible mechanisms responsible for structure formation and the effect of extrusion process parameters and outlines the recent advances in the long cooling dies (LCDs) used for meat alternative development. The role of different protein ingredients and the impact of combining them with other biopolymers were also evaluated. The underlying mechanism behind anisotropic structure formation during HME is a synergistic effect, with substantial dependence on the source of ingredients and their processing background. Formulation including proteins derived from plants, insects, animals, and microalgae with other biopolymers could pave the way to develop structured meat alternatives and fill nutritional interstices. Dynamic or rotating annular gap cooling dies operating at freely controllable shear and static annular gap dies are recent developments and assist to produce layered or fibrous structures. The complex chemical sites created during the HME of plant protein favour flavour and colour retention. This paper summarises the recent information published in the scientific literature and patents, which could further help researchers to fill the present knowledge gaps.
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Affiliation(s)
- Animesh Singh Sengar
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
- School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
| | - Michael Beyrer
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, 1950 Sion, Switzerland;
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
| | - Uma Tiwari
- School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
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23
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See XY, Chiang JH, Law LM, Osen R. High moisture extrusion of plant proteins: advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37850862 DOI: 10.1080/10408398.2023.2268736] [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: 10/19/2023]
Abstract
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.
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Affiliation(s)
- Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Li Min Law
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
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24
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Cui H, Li S, Roy D, Guo Q, Ye A. Modifying quinoa protein for enhanced functional properties and digestibility: A review. Curr Res Food Sci 2023; 7:100604. [PMID: 37840699 PMCID: PMC10570007 DOI: 10.1016/j.crfs.2023.100604] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/20/2023] [Accepted: 09/24/2023] [Indexed: 10/17/2023] Open
Abstract
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came from South America. The trend of consuming quinoa is propelled by its well‒balanced amino acid profile compared to that of other plants. In addition, its gluten‒free nature makes quinoa a promising diet option for celiac disease patients. Protein accounts for approximately 17% of the quinoa seed composition and quinoa protein possesses excellent quality. Quinoa protein is mainly composed of 11S globulins (37%) and 2S albumins (35%), both of which are stabilized by disulfide bonds. To date, the alkaline extraction method is the most commonly used method to extract quinoa protein. The functional properties and digestibility of quinoa protein can be improved with the help of various modification methods, and as a result, the application of quinoa protein will be extended. In this review, the extraction method, modification of functional properties and digestibility of quinoa protein are thoroughly discussed, providing insights into the application of quinoa protein in plant‒based foods.
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Affiliation(s)
- Hao Cui
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Debashree Roy
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
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25
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Li J, Xia X, Shi C, Chen X, Tang H, Deng L. A Reliable Method for Determining the Degree of Orientation of Fibrous Foods Using Laser Transmission and Computer Vision. Foods 2023; 12:3541. [PMID: 37835194 PMCID: PMC10572238 DOI: 10.3390/foods12193541] [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: 08/15/2023] [Revised: 09/14/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
The degree of organised alignment of fibre structures, referred to as the degree of orientation, significantly influences the textural properties and consumer acceptance of fibrous foods. To develop a new method to quantitatively characterise the fibre structure of such foods, a laser transmission imaging system is constructed to capture the laser beam spot on a sample, and the resulting image undergoes a series of image processing steps that use computer vision to translate the light and dark variations of the original images into distinct ellipses. The results show that the degree of orientation can be reasonably calculated from the ellipse obtained by fitting the outermost isopixel points. To validate the reliability of the newly developed method, we determine the degree of orientation of typical fibrous foods (extruded beef jerky, pork jerky, chicken jerky, and duck jerky). The ranking of the measured orientation agrees with the results of pseudocolour maps and micrographs, confirming the ability of the method to distinguish different fibrous foods. Furthermore, the relatively small coefficients of variation and the strong positive correlation between the degree of organisation and the degree of orientation confirm the reliability of this newly developed method.
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Affiliation(s)
| | | | | | | | | | - Li Deng
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (J.L.); (X.X.); (C.S.); (X.C.); (H.T.)
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26
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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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27
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Wang M, Mao H, Ke Z, Huang R, Chen J, Qi L, Wang J. Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch. Int J Biol Macromol 2023; 248:125935. [PMID: 37482168 DOI: 10.1016/j.ijbiomac.2023.125935] [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: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The effect of proanthocyanidins (PAs) from Chinese bayberry leaves (BLPs), grape seeds (GSPs), peanut skins (PSPs) and pine barks (PBPs) on physicochemical properties, structure and in-vitro digestibility of gelatinized maize starch was investigated. The results showed that all PAs remarkably retarded starch digestibility, meanwhile, BLPs highlighted superiority in increasing resistant starch content from 31.29 ± 1.12 % to 68.61 ± 1.15 %. The iodine-binding affinity analysis confirmed the interaction between PAs and starch, especially the stronger binding of BLPs to amylose, which was driven by non-covalent bonds supported by XRD and FT-IR analysis. Further, we found that PAs altered the rheological properties, thermal properties and morphology structure of starch. In brief, PAs induced larger consistency, poorer flow ability, lower gelatinization temperatures and melting enthalpy change (ΔH) of starch paste. SEM and CLSM observation demonstrated that PAs facilitated starch aggregation. Our results indicated that PAs especially BLPs could be considered as potential additives to modify starch in food industry.
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Affiliation(s)
- Mengting Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Haiguang Mao
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Zhijian Ke
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lili Qi
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
| | - Jinbo Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
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28
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Li J, Li L. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37548410 DOI: 10.1080/10408398.2023.2239337] [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: 08/08/2023]
Abstract
Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.
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Affiliation(s)
- Jinpeng Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
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29
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Liu H, Zhang J, Chen Q, Hu A, Li T, Guo F, Wang Q. Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat. Gels 2023; 9:461. [PMID: 37367132 DOI: 10.3390/gels9060461] [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: 04/26/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/28/2023] Open
Abstract
Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96~7297.21 g), springiness (0.84~0.89%), and chewiness (3162.44~6466.94 g) while also reducing the viscosity (3.89~10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.
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Affiliation(s)
- Haodong Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiongling Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Jinzhong 030801, China
| | - Anna Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongqing Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Feng Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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30
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Cong H, Wu Q, Zhang Z, Kan J. Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide. Front Nutr 2023; 10:1140191. [PMID: 37305088 PMCID: PMC10250665 DOI: 10.3389/fnut.2023.1140191] [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: 01/08/2023] [Accepted: 02/20/2023] [Indexed: 06/13/2023] Open
Abstract
In the food processing field, it is very often that fish proteins are denatured affecting the nutritional value of the product which is vital to be solved. By using appropriate sugar donors for glycosylation with protein, improving the stability and emulsification properties of fish proteins can be achieved. This research looks into the impacts of enzymatic chitosan oligosaccharide (CO) at various concentration (0.15%, 0.30%, 0.45%, 0.60%, w/v) upon the molecular makeup and function of silver carp myofibrillar protein (MP) in an attempt to comprehend the impact of electrostatic binding among MP as well as CO on protein conformation. Analysis was done on the impact of various CO concentrations upon MP's secondary structure, conformational changes, and functional characteristics. Twelve sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assays were implemented to monitor MP; Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, and UV absorption spectra were carried out to investigate the influence of CO on MP; Particle size distribution, emulsifying activity index (EAI), solubility, turbidity, sulfhydryl content, carbonyl content, foaming capacity, surface hydrophobicity, emulsifying stability index (ESI), and foam persistence were all investigated. In addition, we used dynamic light scattering, scanning electron microscope, and atomic force microscope to analyze myosin (MO) and 0.60% CO-MO complex. The results demonstrated that CO and MP form complexes through hydrogen bonding and electrostatic interactions. CO modification not only delayed the oxidation of MP but also promoted MP to show better solubility, foaming, and foaming stability. In addition, CO modified myosin particle size decreased, reducing myosin's roughness and making myosin's structure more compact. To sum up, molecular interaction could change functional characteristics, and products with special properties could be developed after modification with chitosan oligosaccharide.
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Affiliation(s)
- Haihua Cong
- School of Food and Drug, Shanghai Zhongqiao University of Vocational Technology, Shanghai, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Zhuoran Zhang
- School of Food and Drug, Shanghai Zhongqiao University of Vocational Technology, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
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31
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van der Sman R, van der Goot A. Hypotheses concerning structuring of extruded meat analogs. Curr Res Food Sci 2023; 6:100510. [PMID: 37275388 PMCID: PMC10236473 DOI: 10.1016/j.crfs.2023.100510] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/22/2023] [Accepted: 04/26/2023] [Indexed: 06/07/2023] Open
Abstract
In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After the initial discussion on the input materials, we discuss the hypotheses behind the physics of the functional tasks that can be defined for HME. For these hypotheses, we have taken a broader view than only the scientific literature on plant-based meat analogs but incorporated also literature from soft matter physics and patent literature. Many of these hypotheses remain to be proven. Hence, we hope that this overview will inspire researchers to fill the still-open knowledge gaps concerning the multiscale structure of meat analogs.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food Biobased Research, the Netherlands
- Food Process Engineering, Wageningen University, the Netherlands
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32
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Inguglia ES, Song Z, Kerry JP, O'Sullivan MG, Hamill RM. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Foods 2023; 12:foods12102062. [PMID: 37238880 DOI: 10.3390/foods12102062] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
BACKGROUND The concept of a clean label is difficult to define, even in common language, as the interpretation of what a "clean" food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term "clean" means, along with the growing consumer demand for more "natural" and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the "clean" label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. KEY FINDINGS AND CONCLUSIONS The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.
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Affiliation(s)
| | - Zuo Song
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Ruth M Hamill
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
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33
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Fu S, Ma Y, Wang Y, Sun C, Chen F, Cheng KW, Liu B. Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs. Foods 2023; 12:foods12101967. [PMID: 37238785 DOI: 10.3390/foods12101967] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15 commercial-sold PBMA were determined by an ultra-high performance liquid chromatograph coupled with a triple quadrupole tandem mass spectrometer (UHPLC-QqQ-MS/MS). Nutrients (protein, amino acids, fatty acids and sugars) which are related to the formation of these compounds were also studied. The results showed that CML, CEL and acrylamide contents were in the range of 16.46-47.61 mg/kg, 25.21-86.23 mg/kg and 31.81-186.70 μg/kg, respectively. Proteins account for 24.03-53.18% of PBMA. Except for Met + Cys, which is the limiting amino acid of most PBMA, all other indispensable amino acids met the requirements for adults. Besides, PBMA had more n-6 fatty acids than n-3 fatty acids. A correlation analysis showed that proteins and the profiles of amino acid and fatty acid had little influence on CML but significant influence on CEL and acrylamide. The results of the present study can be used as a reference to produce PBMA with higher amounts of nutrients and lower amounts of CML, CEL and acrylamide.
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Affiliation(s)
- Shuang Fu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yurong Ma
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yinan Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Chongzhen Sun
- School of Public Health, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Feng Chen
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Bin Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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34
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Lian W, Hu Q, Qu M, Sun B, Liu L, Zhu Y, Xia X, Huang Y, Zhu X. Impact of Insoluble Dietary Fiber and CaCl 2 on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel. Foods 2023; 12:foods12091890. [PMID: 37174428 PMCID: PMC10177909 DOI: 10.3390/foods12091890] [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: 03/23/2023] [Revised: 05/01/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaCl2 (0~0.005 M) on the properties of soybean protein isolate (SPI)-wheat gluten (WG) composite gel were studied. It was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaCl2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaCl2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qinlin Hu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiaoyu Xia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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35
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Zhang R, Yang Y, Liu Q, Xu L, Bao H, Ren X, Jin Z, Jiao A. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods 2023; 12:foods12081696. [PMID: 37107491 PMCID: PMC10137993 DOI: 10.3390/foods12081696] [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: 03/13/2023] [Revised: 04/10/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.
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Affiliation(s)
- Ruixin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liangyun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huiyi Bao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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36
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Nowacka M, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A. Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 2023; 28:molecules28072966. [PMID: 37049729 PMCID: PMC10095742 DOI: 10.3390/molecules28072966] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/25/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.
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Sun D, Wu M, Zhang T, Wei D, Zhou C, Shang N. Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion. Food Res Int 2023; 165:112500. [PMID: 36869508 DOI: 10.1016/j.foodres.2023.112500] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/22/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
The present study aimed to investigate the effects of different extrusion temperatures (110, 130 and 150 °C) and konjac gum addition (0.1 %, 0.2 %, and 0.3 %) on the flow behavior, physicochemical properties and microstructure of extruded pea protein isolate (PPI). The results showed that the textured protein could be improved by enhancing the extrusion temperature and adding konjac gum during extrusion. The water/oil holding capacity of PPI decreased and the SH content increased after extrusion. With temperature and konjac gum content increased, the β-sheet of extruded proteins transformed to other secondary structural components, and Trp residue transformed to a more polar environment, illustrating the changes in protein conformation. All extruded samples presented as yellow hue with little green and higher lightness, while excessive extrusion process reduced the brightness and promoted more formation of browning pigments. Extruded protein showed more associated layered with some air pores, and its hardness and chewiness increased with the increase of temperature and konjac gum concentration. Cluster analysis showed that the addition of konjac gum could effectively improve the quality characteristics of pea protein under low temperature extrusion, and the effect was similar to that of high temperature extrusion product. With the increase of konjac gum concentration, the flow pattern of protein extrusion gradually converted from plug flow to mixing flow, and the disorder degree of polysaccharide protein mixing system was enhanced. Moreover, Yeh-jaw model showed better fitting effect in F(θ) curves compared to Wolf-white.
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Affiliation(s)
- Dongyu Sun
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China.
| | - Tong Zhang
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Dongxue Wei
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Chengyi Zhou
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
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Wang Y, Lyu B, Fu H, Li J, Ji L, Gong H, Zhang R, Liu J, Yu H. The development process of plant-based meat alternatives: raw material formulations and processing strategies. Food Res Int 2023; 167:112689. [PMID: 37087261 DOI: 10.1016/j.foodres.2023.112689] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused by the over-consumption of meat products. Soybean is now the primary material for the production of PBMs due to its excellent gelation properties, potential from fibrous structure, balanced nutritional value, and relatively low price. Extrusion is the most widely used process for producing PBMs, and it has a remarkable effect on simulating the fibrous structure of real meat products. However, interactions related to phase transitions in protein molecules or fibrous structures during extrusion remain a challenge. Currently, PBMs do not meet people's demand for realistic meat in terms of texture, taste, and flavor. Therefore, the objectives of this review are to explore how to improve fiber structure formation in terms of raw material formulation and processing technology. Factors to improve the taste and texture of PBMs are summarized in terms of optimizing process parameters, changing the composition of raw materials, and enriching taste and flavor. It will provide a theoretical basis for the future development of PBMs.
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Xiao T, Su X, Jiang R, zhou H, Xie T. Low moisture extrusion of soybean protein isolate: Effect of β-glucan on the physicochemical properties of the product. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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Xia S, Shen S, Song J, Li K, Qin X, Jiang X, Xue C, Xue Y. Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion. Food Chem 2023; 402:134265. [DOI: 10.1016/j.foodchem.2022.134265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022]
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41
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Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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42
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Taghian Dinani S, Broekema NL, Boom R, van der Goot AJ. Investigation potential of hydrocolloids in meat analogue preparation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Wang Y, Cai W, Li L, Gao Y, Lai KH. Recent Advances in the Processing and Manufacturing of Plant-Based Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1276-1290. [PMID: 36626726 DOI: 10.1021/acs.jafc.2c07247] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.
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Affiliation(s)
- Yu Wang
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Wei Cai
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
- Department of Logistics and Maritime Studies, The Hong Kong Polytechnic University, Hung Hum, Kowloon, Hong Kong, China
| | - Li Li
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Yane Gao
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Kee-Hung Lai
- Department of Logistics and Maritime Studies, The Hong Kong Polytechnic University, Hung Hum, Kowloon, Hong Kong, China
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Wang F, Gao Y, Gu X, Luan B, Zhu Y, Huang Y, Zhu X. High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure. Front Nutr 2023; 9:1077601. [PMID: 36698475 PMCID: PMC9868749 DOI: 10.3389/fnut.2022.1077601] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Accepted: 12/19/2022] [Indexed: 01/11/2023] Open
Abstract
At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG), and maltodextrin (MD) were used in the preparation of organised protein products based on soybean protein and wheat protein under high moisture extrusion conditions. It was revealed that SA-4%, XG-2%, and MD-2% (w/w) significantly enhanced the structural and physical properties of the fibres. The polysaccharides increased the water distribution of extrudates by enhancing protein-water interactions through hydrogen bonding, with MD-2% having the strongest ability to trap free water. The mechanism by which the polysaccharides improved the fibrous structure of extrudates involved the reorganization of molten proteins from the die head region to the cooling region, formation of new molecular bonds and enhancement of thermal stability. XG-2% significantly increased the β-sheet structure in the molten region (48.9 ± 1.35%) and showed the best thermal stability. Overall, SA-4% was able to better maintain the molecular bonding transformation and strong water absorption, which stabilised the protein conformation and formed the highest fibrous degree (2.1 ± 0.03). This suggests that the properties of the three polysaccharides can be used as modifiers of high water extruded plant proteins to improve the extruded materiality, functional and nutritional properties.
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45
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Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. Food Res Int 2023; 163:112286. [PMID: 36596192 DOI: 10.1016/j.foodres.2022.112286] [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: 10/05/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.
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46
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Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022; 9:1044024. [PMID: 36601080 PMCID: PMC9807037 DOI: 10.3389/fnut.2022.1044024] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.
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Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India
| | - Muideen Adewale Ahmed
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Ahmed Abubakar Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Sung-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Seri Kembangan, Malaysia
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47
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Baune MC, Terjung N, Tülbek MÇ, Boukid F. Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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48
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Dai HH, An HZ, Ma YX, Guo YT, Du Y, Zhu XQ, Luo Q. Effects of lysine on the physiochemical properties of plant-protein high-moisture extrudates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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49
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Tuccillo F, Kantanen K, Wang Y, Martin Ramos Diaz J, Pulkkinen M, Edelmann M, Knaapila A, Jouppila K, Piironen V, Lampi AM, Sandell M, Katina K. The flavor of faba bean ingredients and extrudates: Chemical and sensory properties. Food Res Int 2022; 162:112036. [DOI: 10.1016/j.foodres.2022.112036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 12/25/2022]
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50
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Wen Y, Chao C, Che QT, Kim HW, Park HJ. Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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