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Vaikma H, Metsoja G, Bljahhina A, Rosenvald S. Individual differences in sensitivity to bitterness focusing on oat and pea preparations. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Shen Y, Hong S, Singh G, Koppel K, Li Y. Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides. Food Chem 2022; 385:132687. [PMID: 35299020 DOI: 10.1016/j.foodchem.2022.132687] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 12/22/2022]
Abstract
Pea proteins have gained significant interest in recent years. The objective of this study was to enhance pea protein functional properties through enzymatic and/or conjugation modifications and understand the physicochemical properties of the modified proteins. Molecular changes of the proteins were characterized, and protein functionality, in vitro digestibility, and sensory properties were analyzed. The proteins crosslinked with transglutaminase showed significantly improved water holding capacity (5.2-5.6 g/g protein) compared with the control pea protein isolate (2.8 g/g). The pea proteins conjugated with guar gum showed exceptional emulsifying capacity (EC) and stability (ES) of up to 100% compared with the control protein (EC of 58% and ES of 48%). Some sequentially modified pea proteins, such as transglutaminase crosslinking followed by guar gum conjugation had multiple functional enhancement (water holding, oil holding, emulsifying, and gelation). The functionally enhanced pea proteins had comparable sensory scores as the control protein.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, United States
| | - Gaganpreet Singh
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, United States
| | - Kadri Koppel
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, United States.
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Chen Z, Gurdian C, Sharma C, Prinyawiwatkul W, Torrico DD. Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins. Foods 2021; 10:foods10112537. [PMID: 34828818 PMCID: PMC8620912 DOI: 10.3390/foods10112537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/12/2021] [Accepted: 10/18/2021] [Indexed: 11/16/2022] Open
Abstract
Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. Nowadays, there is a vast amount of information regarding consumers’ perceptions of alternative proteins in scientific outlets. Sorting and arranging this information can be time-consuming. To overcome this drawback, text mining and Natural Language Processing (NLP) are introduced as novel approaches to obtain sensory data and rapidly identify current consumer trends. In this study, the application of text mining and NLP in gathering information about alternative proteins was explored by analyzing key descriptive words and sentiments from n = 20 academic papers. From 2018 to 2021, insect- and plant-based proteins were the centers of alternative proteins research as these were the most popular topics in current studies. Pea has become the most common source for plant-based protein applications, while spirulina is the most popular algae-based protein. The emotional profile analysis showed that there was no significant association between emotions and protein categories. Our work showed that applying text mining and NLP could be useful to identify research trends in recent sensory studies. This technique can rapidly obtain and analyze a large amount of data, thus overcoming the time-consuming drawback of traditional sensory techniques.
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Affiliation(s)
- Ziyang Chen
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (Z.C.); (C.S.)
| | - Cristhiam Gurdian
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA; (C.G.); (W.P.)
| | - Chetan Sharma
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (Z.C.); (C.S.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA; (C.G.); (W.P.)
| | - Damir D. Torrico
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (Z.C.); (C.S.)
- Correspondence: ; Tel.: +64-3-423-0641
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Sarkar A, Soltanahmadi S, Chen J, Stokes JR. Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106635] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods. Foods 2020; 9:foods9080969. [PMID: 32707881 PMCID: PMC7466195 DOI: 10.3390/foods9080969] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/10/2020] [Accepted: 07/20/2020] [Indexed: 11/17/2022] Open
Abstract
The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.
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