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Wang C, Yue Y, Yuan B, Deng Q, Liu Y, Zhou Q. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. Food Chem 2024; 446:138782. [PMID: 38402765 DOI: 10.1016/j.foodchem.2024.138782] [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: 11/06/2023] [Revised: 01/25/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.
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Affiliation(s)
- Chao Wang
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yang Yue
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Binhong Yuan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Ye Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
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2
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da Silva ARA, Santelli RE, Braz BF, Silva MMN, Melo L, Lemes AC, Ribeiro BD. A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options. Foods 2024; 13:2169. [PMID: 39063253 PMCID: PMC11276104 DOI: 10.3390/foods13142169] [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: 05/17/2024] [Revised: 07/06/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g-1), lipids (up to 2.7 g 100 g-1), color parameters, minerals, and especially calcium (up to 62.4 mg L-1), which were originally high in cow milk (up to 1030 mg L-1). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g-1), and carbohydrates (3.4 g 100 g-1 using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting.
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Affiliation(s)
- Aline Rolim Alves da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Ricardo Erthal Santelli
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Bernardo Ferreira Braz
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Marselle Marmo Nascimento Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Lauro Melo
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
| | - Ailton Cesar Lemes
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
| | - Bernardo Dias Ribeiro
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
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3
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Verma D, Vashisht P, Pahariya P, Adu Poku F, Kohli P, Sharma A, Albiol Tapia M, Choudhary R. Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38973295 DOI: 10.1080/10408398.2024.2373383] [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: 07/09/2024]
Abstract
With the increased environmental concerns and health awareness among consumers, there has been a notable interest in plant-based dairy alternatives. The plant-based yogurt market has experienced rapid expansion in recent years. Due to challenges related to cultivation, higher cost of production and lower protein content researchers have explored the viability of pulse-based yogurt which has arisen as an economically and nutritionally abundant solution. This review aims to examine the feasibility of utilizing pulse protein for yogurt production. The nutritional, antinutritional, and functional characteristics of various pulses were discussed in detail, alongside the modifications in these properties during the various stages of yogurt manufacturing. The review also sheds light on pivotal findings from existing literature and outlines challenges associated with the production of pulse-based yogurt. Pulses have emerged as promising base materials for yogurt manufacturing due to their favorable nutritional and functional characteristics. Further, the fermentation process can effectively reduce antinutritional components and enhance digestibility. Nonetheless, variations in sensorial and rheological properties were noted when different types of pulses were employed. This issue can be addressed by employing suitable combinations to achieve the desired properties in pulse-based yogurt.
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Affiliation(s)
- Digvijay Verma
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | | | - Prachi Pahariya
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | - Felicia Adu Poku
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | - Punit Kohli
- School of Chemical and Biomolecular Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | - Amandeep Sharma
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Science University, Ludhiana, India
| | - Marta Albiol Tapia
- Fermentation Science Institute, Southern Illinois University, Carbondale, Illinois, USA
| | - Ruplal Choudhary
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
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4
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Halabi N, Hristova V, Vlaev I. Milking the Alternatives: Understanding Coffee Consumers' Preferences for Non-Dairy Milk. Behav Sci (Basel) 2024; 14:569. [PMID: 39062392 PMCID: PMC11273792 DOI: 10.3390/bs14070569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/28/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024] Open
Abstract
Consumer interest in plant-based milk alternatives is growing, despite extra charges in coffeehouses. While much research exists on non-dairy alternatives, plant-based milks in coffee drinks remain understudied. This study examines consumer preferences and behaviors regarding milk alternatives in coffee, using the Theoretical Domains Framework (TDF) and the Behavior Change Wheel (BCW). A survey of 200 participants from 19 countries explored demographics, coffee habits, attitudes towards non-dairy milk charges, and marketing awareness. Market insights showed taste as the main reason for coffee choice, with a preference for cow's milk and local cafes for quality. Many opposed the extra charges for non-dairy options, citing lactose intolerance or allergies, especially among Gen Z and Millennials. Regional variations included stronger opposition in the UK and Germany compared to the UAE and USA. The marketing for non-dairy milk was less memorable than general coffee advertisements. Regression analysis confirmed that viewing non-dairy milk as a dietary staple increased consumption, aligning with the TDF's "Beliefs about Consequences" domain. Finally, within the BCW framework, the intervention strategies centered on training and coercion were discussed. Implementing these approaches could encourage the wider adoption of non-dairy milk options in coffee shops, fostering inclusivity, health awareness, and supporting environmental sustainability efforts.
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Affiliation(s)
- Nibal Halabi
- Warwick Business School, University of Warwick, Scarman Rd., Coventry CV4 7 AL, UK;
| | - Velina Hristova
- Psychology Department, Sofia University “St. Kliment Ohridski”, bul. “Tsar Osvoboditel” 15, 1504 Sofia, Bulgaria
- Institute for Population and Human Studies, Bulgarian Academy of Sciences, Acad. G. Bonchev Str. 6, 1113 Sofia, Bulgaria
| | - Ivo Vlaev
- Warwick Business School, University of Warwick, Scarman Rd., Coventry CV4 7 AL, UK;
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5
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Xiong X, Wang W, Bi S, Liu Y. Application of legumes in plant-based milk alternatives: a review of limitations and solutions. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38881295 DOI: 10.1080/10408398.2024.2365353] [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: 06/18/2024]
Abstract
In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor of healthier and more sustainable dietary choices. This has led to a steady growth in the market for plant-based milk alternatives (PBMAs). Projections suggest that this market will reach a value of USD 69.8 billion by 2030. Legumes, being traditional and nutritious ingredients for PMBAs, are rich in proteins, dietary fibers, and other nutrients, with potential health benefits such as anticancer and cardiovascular disease prevention. In this review, the application of 12 legumes in plant-based milk alternatives was thoroughly discussed for the first time. However, compared to milk, processing of legume-based beverages can lead to deficiencies such as nutritional imbalance, off-flavor, and emulsion stratification. Considering the potential and challenges associated with legume-based beverages, this review aims to provide a scientific comparison between legume-based beverages and cow's milk in terms of nutritional quality, organoleptic attributes and stability, and to summarize ways to improve the deficiencies of legume-based beverages in terms of raw materials and processing method improvements. In conclusion, the legume-based beverage industry will be better enhanced and developed by improving the issues.
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Affiliation(s)
- Xiaoying Xiong
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Wendong Wang
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China
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6
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Abou Ayana IAA, Elgarhy MR, Al-Otibi FO, Omar MM, El-Abbassy MZ, Khalifa SA, Helmy YA, Saber WIA. Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal. ACS OMEGA 2024; 9:25189-25202. [PMID: 38882090 PMCID: PMC11170702 DOI: 10.1021/acsomega.4c02824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 06/18/2024]
Abstract
Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success.
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Affiliation(s)
- Ibrahim A A Abou Ayana
- Dairy Research Department, Food Technology Research Institute (FTRI), Agricultural Research Center, Giza 12619, Egypt
| | - Mohamed R Elgarhy
- Dairy Research Department, Food Technology Research Institute (FTRI), Agricultural Research Center, Giza 12619, Egypt
| | - Fatimah O Al-Otibi
- Botany and Microbiology Department, Faculty of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohamed M Omar
- Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt
| | - Mohamed Z El-Abbassy
- Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt
| | - Salah A Khalifa
- Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt
| | - Yosra A Helmy
- Department of Veterinary Science, Martin-Gatton College of Agriculture, Food, and Environment, University of Kentucky, Lexington, Kentucky 40546, United States
| | - WesamEldin I A Saber
- Microbial Activity Unit, Microbiology Department, Soils, Water and Environment Research Institute, Agricultural Research Center, Giza 12619, Egypt
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Baş M, Kahriman M, Ayakdas G, Hajhamidiasl L, Koseoglu SK. Driving Factors Influencing the Decision to Purchase Plant-Based Beverages: A Sample from Türkiye. Foods 2024; 13:1760. [PMID: 38890988 PMCID: PMC11172123 DOI: 10.3390/foods13111760] [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: 05/07/2024] [Revised: 05/22/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
In recent years, the trend toward plant-based beverages has continued to grow rapidly. This study aimed to assess the effects of sociodemographic characteristics and knowledge about plant-based beverages, subjective norms, perceived price, environmental protection, animal welfare, availability, and trust on attitudes and buying behavior toward these products. This study was conducted online using a two-part questionnaire prepared by considering the literature. This study included 935 participants, and our findings confirmed that the variable of environmental protection affects the attitude toward these products (β= 0.095; p = 0.007). Furthermore, gender, income level, lactose intolerance, and bloating due to cow's or sheep's milk influenced actual buying behavior (p < 0.05; p < 0.001). These findings indicate that people's increased environmental protection awareness will positively influence attitudes towards plant-based beverages and that individuals who do not experience lactose intolerance and bloating due to cow's or goat's milk will have lower actual buying behavior. It was also determined that individuals with lower incomes bought more plant-based beverages. In conclusion, plant-based beverage marketers need to take into account individuals' sociodemographic characteristics and environmental protection awareness when planning their marketing strategies.
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Affiliation(s)
- Murat Baş
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Türkiye; (M.B.); (G.A.); (S.K.K.)
| | - Meryem Kahriman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Türkiye; (M.B.); (G.A.); (S.K.K.)
| | - Gamze Ayakdas
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Türkiye; (M.B.); (G.A.); (S.K.K.)
| | - Ladan Hajhamidiasl
- Department of Nutrition and Dietetics, Institute of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Türkiye;
| | - Selen Koksal Koseoglu
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Türkiye; (M.B.); (G.A.); (S.K.K.)
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8
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Mudgil P, Al Dhaheri MKO, Alsubousi MSM, Khan H, Redha AA, Yap PG, Gan CY, Maqsood S. Molecular docking studies on α-amylase inhibitory peptides from milk of different farm animals. J Dairy Sci 2024; 107:2633-2652. [PMID: 38101739 DOI: 10.3168/jds.2023-24118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Accepted: 11/20/2023] [Indexed: 12/17/2023]
Abstract
Milk-derived peptides have emerged as a popular mean to manage various lifestyle disorders such as diabetes. Fermentation is being explored as one of the faster and efficient way of producing peptides with antidiabetic potential. Therefore, in this study, an attempt was made to comparatively investigate the pancreatic α-amylase (PAA) inhibitory properties of peptides derived from milk of different farm animals through probiotic fermentation. Peptide's identification was carried out using liquid chromatography-quadrupole time-of-flight mass spectrometry and inhibition mechanisms were characterized by molecular docking. Results obtained showed a PAA-IC50 value (the amount of protein equivalent needed to inhibit 50% of enzymes) between 2.39 and 36.1 µg protein equivalent for different fermented samples. Overall, Pediococcus pentosaceus MF000957-derived fermented milk from all animals indicated higher PAA inhibition than other probiotic derived fermented milk (PAA-IC50 values of 6.01, 3.53, 15.6, and 10.8 µg protein equivalent for bovine, camel, goat, and sheep fermented milk). Further, molecular docking analysis indicated that camel milk-derived peptide IMEQQQTEDEQQDK and goat milk-derived peptide DQHQKAMKPWTQPK were the most potent PAA inhibitory peptides. Overall, the study concluded that fermentation derived peptides may prove useful in for managing diabetes via inhibition of carbohydrate digesting enzyme PAA.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
| | - Mouza Khamis Obaid Al Dhaheri
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Maitha Saif Mohammed Alsubousi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Hina Khan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Ali Ali Redha
- The Department of Public Health and Sport Sciences, University of Exeter Medical School, Faculty of Health and Life Sciences, University of Exeter, Exeter, EX1 2LU, United Kingdom; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia
| | - Pei-Gee Yap
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800, USM, Penang, Malaysia
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800, USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Centre of Health Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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Nájera Espinosa S, Hadida G, Jelmar Sietsma A, Alae-Carew C, Turner G, Green R, Pastorino S, Picetti R, Scheelbeek P. Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries. Nutr Rev 2024:nuae031. [PMID: 38657969 DOI: 10.1093/nutrit/nuae031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2024] Open
Abstract
CONTEXT Shifting from current dietary patterns to diets rich in plant-based (PB) foods and lower in animal-based foods (ABFs) is generally regarded as a suitable strategy to improve nutritional health and reduce environmental impacts. Despite the recent growth in supply of and demand for novel plant-based foods (NPBFs), a comprehensive overview is lacking. OBJECTIVES This review provides a synthesis of available evidence, highlights challenges, and informs public health and environmental strategies for purposeful political decision-making by systematically searching, analyzing, and summarizing the available literature. DATA SOURCES Five peer-reviewed databases and grey literature sources were rigorously searched for publications. DATA EXTRACTION Study characteristics meeting the inclusion criteria regarding NPBF nutrient composition and health and environmental outcomes in high-income countries were extracted. DATA ANALYSIS Fifty-seven peer-reviewed and 36 grey literature sources were identified; these were published in 2016-2022. NPBFs typically have substantially lower environmental impacts than ABFs, but the nutritional contents are complex and vary considerably across brands, product type, and main primary ingredient. In the limited evidence on the health impacts, shifts from ABFs to PB meats were associated with positive health outcomes. However, results were mixed for PB drinks, with links to micronutrient deficiencies. CONCLUSION If carefully selected, certain NPBFs have the potential to be healthier and nutrient-rich alternatives to ABFs and typically have smaller environmental footprints. More disaggregated categorization of various types of NPBFs would be a helpful step in guiding consumers and key stakeholders to make informed decisions. To enable informed policymaking on the inclusion of NPBFs in dietary transitions as part of a wider net-zero and health strategy, future priorities should include nutritional food standards, labelling, and subdivisions or categorizations of NPBFs, as well as short- and long-term health studies evaluating dietary shifts from ABFs to NPBFs and standardized environmental impact assessments, ideally from independent funders.
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Affiliation(s)
- Sarah Nájera Espinosa
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Genevieve Hadida
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Anne Jelmar Sietsma
- Priestley International Centre for Climate, University of Leeds, Leeds, United Kingdom
| | - Carmelia Alae-Carew
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Grace Turner
- Department of Public Health, Environment and Society, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Rosemary Green
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, United Kingdom
| | - Silvia Pastorino
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Roberto Picetti
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, United Kingdom
| | - Pauline Scheelbeek
- Department of Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, United Kingdom
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10
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Daryani D, Pegua K, Aryaa SS. Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties. Food Sci Biotechnol 2024; 33:1059-1073. [PMID: 38440691 PMCID: PMC10909032 DOI: 10.1007/s10068-023-01482-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 10/30/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.
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Affiliation(s)
- Drushti Daryani
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Kakoli Pegua
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Shalini S. Aryaa
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
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Kaur P, Kaur K, Kaur J, Basha SJ, Kennedy JF. Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan. Int J Biol Macromol 2024; 265:130788. [PMID: 38508551 DOI: 10.1016/j.ijbiomac.2024.130788] [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: 01/01/2024] [Revised: 02/10/2024] [Accepted: 03/09/2024] [Indexed: 03/22/2024]
Abstract
The study aimed to improve the quality and storage stability of novel plant-based soymilk with the incorporation of untreated (UtβG) and modified oat derived 1,4-β-D-glucan (OzβG) at varying concentrations (0, 1, and 2 % labelled as S0, S1 and S2). The treated soymilk was characterized for physical, chemical, nutritional, rheological, particle size, zeta potential, sensory and storage stability characteristics. The results revealed that 1, 4-β-D-glucan incorporation increased the acidity (0.67 to 0.73 %), viscosity (3.4 to 4.7 Cp) and ash content (0.74 to 0.92 %), however color remains natural. The frequency sweep and shear experiments showed that the 1,4-β-D-glucan modified the rheological parameters of the soymilk. The sensory analysis (n = 30) indicated that texture, mouthfeel and overall acceptability (8.38). Compared to OzβG-treated soymilk, UtβG soymilk, especially S2, exhibited superior thickening and rheological properties. The storage study indicated minimal phase separation in 1,4-β-D-glucan-incorporated samples, maintaining stability for 15 days under refrigerated conditions without compromising overall quality. Thus, this study provides valuable insights into the potential application of 1,4-β-D-glucan for improving the technological quality of soymilk that highlights possible implications for its commercialization potential.
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Affiliation(s)
- Prabhjot Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
| | - Jaspreet Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Shaik Jakeer Basha
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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Comerford K, Lawson Y, Young M, Knight M, McKinney K, Mpasi P, Mitchell E. The role of dairy food intake for improving health among black Americans across the life continuum: A summary of the evidence. J Natl Med Assoc 2024; 116:292-315. [PMID: 38378307 DOI: 10.1016/j.jnma.2024.01.020] [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: 01/11/2024] [Accepted: 01/12/2024] [Indexed: 02/22/2024]
Abstract
Decades of health data show major health disparities occurring at every life stage between Black and White Americans. These disparities include greater mortality rates among Black mothers and their offspring, higher levels of malnutrition and obesity among Black children and adolescents, and a higher burden of chronic disease and lower life expectancy for Black adults. Although nutrition is only one of many factors that influence human health and well-being across the life continuum, a growing body of research continues to demonstrate that consuming a healthy dietary pattern is one of the most dominant factors associated with increased longevity, improved mental health, improved immunity, and decreased risk for obesity and chronic disease. Unfortunately, large percentages of Black Americans tend to consume inadequate amounts of several essential nutrients such as vitamin A, vitamin D, calcium, and magnesium; and simultaneously consume excessive amounts of fast foods and sugar-sweetened beverages to a greater degree than other racial/ethnic groups. Therefore, strategies that can help improve dietary patterns for Black Americans could make up a major public health opportunity for reducing nutrition-related diseases and health disparities across the life course. A key intervention strategy to improve diet quality among Black Americans is to focus on increasing the intake of nutrient-rich dairy foods, which are significantly underconsumed by most Black Americans. Compared to other food group, dairy foods are some of the most accessible and affordable sources of essential nutrients like vitamin A, D, and B12, calcium, magnesium, potassium, selenium, and zinc in the food supply, as well as being some of the primary sources of several health-promoting bioactive compounds, including polar lipids, bioactive proteins and peptides, oligosaccharides, and live and active cultures in fermented products. Given the complex relationships that many Black Americans have with dairy foods, due to issues with lactose intolerance, and/or negative perceptions about the health effects of dairy foods, there is still a need to examine the role that dairy foods play in the health and well-being of Black Americans of all ages and life stages. Therefore, the National Medical Association and its partners have produced multiple reports on the value of including adequate dairy in the diet of Black Americans. This present summary paper and its associated series of evidence reviews provide an examination of an immense amount of research focused on dairy intake and health outcomes, with an emphasis on evidence-based strategies for improving the health of Black Americans. Overall, the findings and conclusions from this body of research continue to indicate that higher dairy intake is associated with reduced risk for many of the most commonly occurring deficiencies and diseases impacting each life stage, and that Black Americans would receive significantly greater health benefits by increasing their daily dairy intake levels to meet the national recommendations than they would from continuing to fall short of these recommendations. However, these recommendations must be considered with appropriate context and nuance as the intake of different dairy products can have different impacts on health outcomes. For instance, vitamin D fortified dairy products and fermented dairy products like yogurt - which are low in lactose and rich in live and active cultures - tend to show the greatest benefits for improved health. Importantly, there are significant limitations to these research findings for Black Americans, especially as they relate to reproductive and child health, since most of the research on dairy intake and health has failed to include adequate representation of Black populations or to sufficiently address the role of dairy intake during the most vulnerable life stages, such as pregancy, lactation, fetal development, early childhood, and older age. This population and these life stages require considerably more research and policy attention if health equity is ever to be achieved for Black Americans. Sharing and applying the learnings from this summary paper and its associated series of evidence reviews will help inform and empower nutrition and health practitioners to provide more evidence-based dietary recommendations for improving the health and well-being of Black Americans across the life course.
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Affiliation(s)
- Kevin Comerford
- OMNI Nutrition Science, California Dairy Research Foundation, Davis, CA, United States.
| | - Yolanda Lawson
- Associate Attending, Baylor University Medical Center, Dallas, TX, United States
| | - Michal Young
- Emeritus, Department of Pediatrics and Child Health, Howard University College of Medicine, Washington D.C., United States
| | - Michael Knight
- The George Washington University School of Medicine and Health Sciences, Washington D.C., United States
| | - Kevin McKinney
- Department of Internal Medicine, Division of Endocrinology, University of Texas Medical Branch, Galveston, TX, United States
| | - Priscilla Mpasi
- ChristianaCare Health System, Assistant Clinical Director Complex Care and Community Medicine, Wilmington, DE, United States
| | - Edith Mitchell
- Sidney Kimmel Cancer at Jefferson, Philadelphia, PA, United States
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Moshtaghian H, Hallström E, Bianchi M, Bryngelsson S. Nutritional profile of plant-based dairy alternatives in the Swedish market. Curr Res Food Sci 2024; 8:100712. [PMID: 38623274 PMCID: PMC11016899 DOI: 10.1016/j.crfs.2024.100712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/21/2024] [Accepted: 03/05/2024] [Indexed: 04/17/2024] Open
Abstract
The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers' websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy.
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Affiliation(s)
- Hanieh Moshtaghian
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Gothenburg, Sweden
| | - Elinor Hallström
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Lund, Sweden
| | - Marta Bianchi
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Gothenburg, Sweden
| | - Susanne Bryngelsson
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Lund, Sweden
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Glover A, Hayes HE, Ni H, Raikos V. A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: A cross sectional analysis. Nutr Health 2024; 30:157-165. [PMID: 35695231 PMCID: PMC10924701 DOI: 10.1177/02601060221105744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background: Non-Dairy (ND) food consumption is rapidly increasing in the UK and for many consumers plant-based diets are presumed to be healthier than standard diets. ND alternatives have different nutritional compositions, and their consumption could present challenges on a public-health level. Aim: To compare the price and nutritional composition of dairy and ND milks and cheeses in UK supermarkets. Methods: Macro and micronutrient data was recorded from Alpro's website and the 6 leading UK grocers for their own-label ND milks and cheeses. For missing micronutrient values the McCance & Widdowson's dataset was used. 99 total products were extracted: 57 ND milks, 7 dairy milks, 10 dairy cheeses and 25 ND cheeses. Dairy milk and cheese were used as control against which all ND products were compared. Results: Soya and coconut milks had lower values of carbohydrates, sugars, calcium, iodine, and potassium (p < 0.01) than dairy. Almond milk had lower values of carbohydrates (p = 0.01), sugars, calcium, iodine, and potassium (p < 0.01) compared to dairy milk. Protein was significantly (p < 0.01) lower for all ND except soya. Dairy cheeses had higher values for energy, protein, iodine, potassium, riboflavin, vitamin B12 and calcium (p < 0.01) than ND. Median prices were similar between dairy and ND milks, whereas ND cheeses were significantly more expensive compared to dairy (p < 0.01). Conclusions: ND alternatives fall short in several key nutrients compared to dairy. Fortification, accurate labelling and nutrition education are needed to help consumers make healthy and informed choices.
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Affiliation(s)
- Alex Glover
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
| | - Helen E. Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, China
| | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
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Samborska K, Budziak-Wieczorek I, Matwijczuk A, Witrowa-Rajchert D, Gagoś M, Gładyszewska B, Karcz D, Rybak K, Jaskulski M, Barańska A, Jedlińska A. Powdered plant beverages obtained by spray-drying without carrier addition-physicochemical and chemometric studies. Sci Rep 2024; 14:4488. [PMID: 38396043 PMCID: PMC10891148 DOI: 10.1038/s41598-024-54978-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/19/2024] [Indexed: 02/25/2024] Open
Abstract
Plant-based beverages (PBs) are currently gaining interest among consumers who are seeking alternative sustainable options to traditional dairy drinks. The study aimed to obtain powdered plant beverages without the addition of carriers by spray drying method to implement them in the future as an alternative to the liquid form of dairy drinks. Some of the most well-known commercial beverages sources like soy, almond, rice and oat were analyzed in this work. The effect of different treatments (concentration, addition of oat fiber) and two approaches od spray drying (conventional high temperature spray drying-SD, and dehumidified air spray drying at low temperature-DASD) were presented. Moreover, moisture content, water activity, particle morphology and size of obtained powders were analyzed. It was possible to obtain PBs without the addition of carriers, although the drying yield of four basic beverages was low (16.1-37.4%). The treatments and change in spray drying approach enhanced the drying yield, especially for the concentrated beverage dried using DASD (59.2%). Additionally, Fourier Transform Infrared (FTIR) spectroscopy was applied to evaluate the differences in chemical composition of powdered PBs. FTIR analysis revealed differences in the range of the absorption frequency of amide I, amide II (1700-1500 cm-1) and carbohydrate region (1200-900 cm-1). Principal component analysis (PCA) was carried out to study the relationship between spray dried plant beverages samples based on the fingerprint region of FTIR spectra, as well as the physical characteristics. Additionally, hierarchical cluster analysis (HCA) was employed to explore the clustering of the powders.
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Affiliation(s)
- Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, Faculty of Life Sciences and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950, Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033, Lublin, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Mariusz Gagoś
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, 20-093, Lublin, Poland
| | - Bożena Gładyszewska
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Dariusz Karcz
- Department of Chemical Technology and Environmental Analytics, Krakow University of Technology, 31-155, Krakow, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033, Lublin, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Maciej Jaskulski
- Department of Environmental Engineering, Faculty of Process and Environmental Engineering, Lodz University of Technology, Wólczańska 213, 93-005, Łódź, Poland
| | - Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Aleksandra Jedlińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
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16
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Jeong C, Lee CH, Lee Y, Seo J, Wang W, Park KH, Oh E, Cho Y, Park C, Son YJ, Yoon Park JH, Kang H, Lee KW. Ulmus macrocarpa Hance trunk bark extracts inhibit RANKL-induced osteoclast differentiation and prevent ovariectomy-induced osteoporosis in mice. JOURNAL OF ETHNOPHARMACOLOGY 2024; 319:117285. [PMID: 37839769 DOI: 10.1016/j.jep.2023.117285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 09/25/2023] [Accepted: 10/04/2023] [Indexed: 10/17/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Ulmus macrocarpa Hance (UmH) bark has been traditionally utilized for medicinal purposes. The bark extract of this plant has diverse health benefits, and its potential role in enhancing bone health is of distinct interest, particularly when considering the substantial health and economic implications of bone-related pathologies, such as osteoporosis. Despite the compelling theoretical implications of UmH bark in fortifying bone health, no definitive evidence at the in vivo level is currently available, thus highlighting the innovative and as-yet-unexplored potential of this field of study. AIM OF THE STUDY Primarily, our study aims to conduct a meticulous analysis of the disparity in the concentration of active compounds in the UmH root bark (Umrb) and trunk bark (Umtb) extracts and confirm UmH bark's efficacy in enhancing bone health in vivo, illuminating the cellular mechanisms involved. MATERIALS AND METHODS The Umrb and Umtb extracts were subjected to component analysis using high-performance liquid chromatography and then assessed for their inhibitory effects on osteoclast differentiation through the TRAP assay. An ovariectomized (OVX) mouse model replicates postmenopausal conditions commonly associated with osteoporosis. Micro-CT was used to analyze bone structure parameters, and enzyme-linked immunosorbent assay and staining were used to assess bone formation markers and osteoclast activity. Furthermore, this study investigated the impact of the extract on the expression of pivotal proteins and genes involved in bone formation and resorption using mouse bone marrow-derived macrophages (BMMs). RESULTS The findings of our study reveal a significant discrepancy in the concentration of active constituents between Umrb and Umtb, establishing Umtb as a superior source for promoting bone health. I addition, a standardized pilot-scale procedure was conducted for credibility. The bone health benefits of Umtb were verified using an OVX model. This validation involved the assessment of various parameters, including BMD, BV/TV, and BS/TV, using micro-CT imaging. Additionally, the activation of osteoblasts was evaluated by Umtb by measuring specific factors such as ALP, OCN, OPG in blood samples and through IHC staining. In the same investigations, diminished levels of osteoclast differentiation factors, such as TRAP, NFATc1, were also observed. The observed patterns exhibited consistency in vitro BMM investigations. CONCLUSIONS Through verification at both in vitro levels using BMMs and in vivo levels using the OVX-induced mouse model, our research demonstrates that Umtb is a more effective means of improving bone health in comparison to Umrb. These findings pave the way for developing health-functional foods or botanical drugs targeting osteoporosis and other bone-related disorders and enhance the prospects for future research extensions, including clinical studies, in extract applications.
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Affiliation(s)
- Chanhyeok Jeong
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Chang Hyung Lee
- Bio-MAX Institute, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Yongjin Lee
- Department of Pharmacy, Sunchon National University, Suncheon, 57922, Republic of Korea.
| | - Jiwon Seo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Weihong Wang
- Laboratory of Marine Drugs, School of Earth and Environmental Sciences, NS-80, Seoul National University, Seoul, 08826, Republic of Korea; Research Institute of Oceanography, Seoul National University, NS-80, Seoul, 08826, Republic of Korea.
| | - Kyu-Hyung Park
- Laboratory of Marine Drugs, School of Earth and Environmental Sciences, NS-80, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Eunseok Oh
- Laboratory of Marine Drugs, School of Earth and Environmental Sciences, NS-80, Seoul National University, Seoul, 08826, Republic of Korea; Research Institute of Oceanography, Seoul National University, NS-80, Seoul, 08826, Republic of Korea.
| | - Youbin Cho
- Laboratory of Marine Drugs, School of Earth and Environmental Sciences, NS-80, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Chanyoon Park
- Bio-MAX Institute, Seoul National University, Seoul, 08826, Republic of Korea; Laboratory of Marine Drugs, School of Earth and Environmental Sciences, NS-80, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Young-Jin Son
- Department of Pharmacy, Sunchon National University, Suncheon, 57922, Republic of Korea.
| | - Jung Han Yoon Park
- Bio-MAX Institute, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Heonjoong Kang
- Bio-MAX Institute, Seoul National University, Seoul, 08826, Republic of Korea; Laboratory of Marine Drugs, School of Earth and Environmental Sciences, NS-80, Seoul National University, Seoul, 08826, Republic of Korea; Research Institute of Oceanography, Seoul National University, NS-80, Seoul, 08826, Republic of Korea; Interdisciplinary Graduate Program in Genetic Engineering, Seoul National University, NS-80, Seoul, 08826, Republic of Korea.
| | - Ki Won Lee
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Bio-MAX Institute, Seoul National University, Seoul, 08826, Republic of Korea; Advanced Institutes of Convergence Technology, Seoul National University, Suwon, 16229, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea; Department of Agricultural Biotechnology and Center for Food and Bio Convergence, Seoul National. University, Seoul, 08826, Republic of Korea.
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Teixeira JLDP, Rebellato AP, Fioravanti MIA, Milani RF, Morgano MA. Selenium in plant-based beverages: Total content, estimated bioaccessibility and contribution to daily intake. J Trace Elem Med Biol 2024; 81:127329. [PMID: 37924611 DOI: 10.1016/j.jtemb.2023.127329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 10/09/2023] [Accepted: 10/21/2023] [Indexed: 11/06/2023]
Abstract
BACKGROUND The search for alternative protein sources has increased the consumption and commercialization of plant-based beverages (PBBs). This study aimed to determine the total Se content, estimate the bioaccessibility of selenium (Se) in commercial PBBs derived from different raw materials, and evaluate their contribution to the reference daily intake (RDI). METHODS An ultrasound assisted acid digestion method and ICP-MS was used to determine Se, and the INFOGEST method to estimate the bioaccessible percentages. Validation of this method was also performed, and the parameters obtained were: LOD and LOQ were 2.1 and 4.0 µg/kg, respectively. For accuracy, recovery percentages ranged from 99 % and 111 % (certified reference materials), and 95 % and 101 % (spiked experiments for bioaccessible extracts as recoveries). RESULTS The PBBs presented total Se content between 4 and 226 µg/kg. Bioaccessible percentages ranged from 63.5 % (mix of plant sources) to 95.9 % (produced with organic cashew nuts). Only one cashew nut PBBs supplied the daily demand of Se, representing 64.6 %, 75.3 % and 82.2 % of the RDI; for lactating and pregnant women, children (≥ 4 years) and adults, respectively. CONCLUSIONS The Se determination method through acid digestion assisted by ultrasound and ICP-MS was considered adequate for the PBBs samples. Se content varied according to the raw material used in sample preparation. High percentages (> 60 %) of bioaccessibility were observed and only one PBBs derived from organic cashew nuts supplied the recommended Se demand for different groups of individuals.
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Affiliation(s)
- José Luan da Paixão Teixeira
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil.
| | - Ana Paula Rebellato
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil
| | | | - Raquel Fernanda Milani
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil
| | - Marcelo Antonio Morgano
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil
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18
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Andrade VL, Ribeiro I, dos Santos APM, Aschner M, Mateus ML. Metals in Cow Milk and Soy Beverages: Is There a Concern? TOXICS 2023; 11:1013. [PMID: 38133414 PMCID: PMC10747271 DOI: 10.3390/toxics11121013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/05/2023] [Accepted: 12/09/2023] [Indexed: 12/23/2023]
Abstract
Nowadays, there is an increased consumption of plant-based protein beverages like soy beverages (SBs) as substitutes for cow milk (CM). Both accumulate toxic metals like lead (Pb), cadmium (Cd), and manganese (Mn), which, although essential, are neurotoxic at high levels. Metals can also perturb the normal development of children. This work aimed to evaluate these metal concentrations in CM and SB purchased on the Portuguese market. After validation of the method, linearity of calibration curves, work range, detection and quantification limits, and selectivity, metals were determined in 14 CM and 14 SB brands using atomic absorption spectrometry. The values were compared between CM and SB and with permissible limit values. Soy beverages had significantly (p < 0.05) higher concentrations of Cd (5.6 ± 4.2 µg/L) and Mn (117.4 ± 30.3) µg/L) than CM (2.15 ± 1.84 µg/L and 5.93 ± 1.21 µg/L, respectively); the Pb concentrations in CM (19.3 ± 12.1 µg/L) were not significantly (p > 0.05) higher than in SB (13.4 ± 9.6 µg/L). These values were similar to other studies and close to but under permissible limit values. Nevertheless, due to the toxicity and bioaccumulation of metals, the fact that these foods are routinely ingested by all ages, mainly children, and represent key ingredients in many processed foods, including baby foods, we suggest strict surveying of metal levels in CM and SBs.
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Affiliation(s)
- Vanda Lopes Andrade
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
- Life Quality Research Centre (CIEQV), IPSantarem/IPLeiria, 2040-413 Rio Maior, Portugal
| | - Iolanda Ribeiro
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
- Faculty of Sciences, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - A. P. Marreilha dos Santos
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
| | - Michael Aschner
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Forchheimer Building, Room 209, Bronx, NY 10461, USA;
| | - Maria Luisa Mateus
- Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal; (V.L.A.); (A.P.M.d.S.)
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19
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Balmori V, Marnpae M, Chusak C, Kamonsuwan K, Katelakha K, Charoensiddhi S, Adisakwattana S. Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo ( Citrus grandis (L.) Osbeck) Juices from Different Cultivars through Fermentation with Lacticaseibacillus paracasei. Foods 2023; 12:4278. [PMID: 38231752 DOI: 10.3390/foods12234278] [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: 11/12/2023] [Revised: 11/15/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
The current study aimed to explore the effects of fermenting five different pomelo cultivars using Lacticaseibacillus paracasei on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80-9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes.
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Affiliation(s)
- Vernabelle Balmori
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
- Department of Food Science and Technology, Southern Leyte State University, Sogod 6606, Southern Leyte, Philippines
| | - Marisa Marnpae
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand
| | - Charoonsri Chusak
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kritmongkhon Kamonsuwan
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kasinee Katelakha
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Sirichai Adisakwattana
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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20
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Xie A, Dong Y, Liu Z, Li Z, Shao J, Li M, Yue X. A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies. Foods 2023; 12:3952. [PMID: 37959070 PMCID: PMC10650231 DOI: 10.3390/foods12213952] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore 119077, Singapore;
| | - Yushi Dong
- Department of Nutritional Sciences, King’s College London, London SE19NH, UK;
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, Changzhou 213164, China;
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
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21
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Fu Q, Zhao J, Rong S, Han Y, Liu F, Chu Q, Wang S, Chen S. Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15429-15444. [PMID: 37824166 DOI: 10.1021/acs.jafc.3c02224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
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Affiliation(s)
- Qi Fu
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Jikai Zhao
- School of Earth, Environmental, and Marine Sciences, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
- Department of Biology, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling 712199, China
| | - Qianmei Chu
- Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China
| | - Suqing Wang
- School of Nursing, Wuhan University, Wuhan 430071, China
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, Wuhan, China
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22
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Biscotti P, Del Bo' C, Carvalho C, Torres D, Reboul E, Pellegrini B, Vinelli V, Polito A, Censi L, Porrini M, Martini D, Riso P. Can the Substitution of Milk with Plant-Based Drinks Affect Health-Related Markers? A Systematic Review of Human Intervention Studies in Adults. Nutrients 2023; 15:nu15112603. [PMID: 37299566 DOI: 10.3390/nu15112603] [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: 03/08/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The consumption of plant-based drinks (PBDs) in substitution for cow's milk (CM) is increasing due to concerns for human and planet health and animal welfare. The present review aims to analyze the main findings from intervention trials investigating the effect of PBDs in comparison with CM on markers of human health. Suitable articles published up to July 2022 were sourced from PubMed and Scopus databases. A total of 29 papers were collected, with 27 focusing on soy drinks (1 of which also evaluated the effects of an almond drink), while only 2 focused on rice drinks. Among studies focused on soy drinks, the most investigated factors were anthropometric parameters (n = 13), the lipid profile (n = 8), markers of inflammation and/or oxidative stress (n = 7), glucose and insulin responses (n = 6) and blood pressure (n = 4). Despite some evidence of a beneficial effect of PBDs, especially for the lipid profile, it was not possible to draw any overall conclusions due to some conflicting results. As well as the low number of studies, a wide heterogeneity was found in terms of the characteristics of subjects, duration and markers, which reduces the strength of the available results. In conclusion, further studies are needed to better elucidate the effects of substituting CM with PBDs, especially in the long term.
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Affiliation(s)
- Paola Biscotti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Cristian Del Bo'
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Catarina Carvalho
- EPIUnit-Instituto de Saúde Pública, Universidade do Porto, 4050-600 Porto, Portugal
- Laboratório Para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
| | - Duarte Torres
- EPIUnit-Instituto de Saúde Pública, Universidade do Porto, 4050-600 Porto, Portugal
- Laboratório Para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
| | - Emmanuelle Reboul
- Aix-Marseille Université, INRAE, INSERM, C2VN, 13885 Marseille, France
| | - Beatrice Pellegrini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Valentina Vinelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Angela Polito
- Council for Agricultural Research and Economics-Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Laura Censi
- Council for Agricultural Research and Economics-Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Marisa Porrini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
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23
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Patra M, Bashir O, Amin T, Wani AW, Shams R, Chaudhary KS, Mirza AA, Manzoor S. A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types. Heliyon 2023; 9:e16804. [PMID: 37332944 PMCID: PMC10275771 DOI: 10.1016/j.heliyon.2023.e16804] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/12/2023] [Accepted: 05/29/2023] [Indexed: 06/20/2023] Open
Abstract
Due to growing consumer interest in fitness and wellbeing, foods and beverages with therapeutic and functional qualities are in higher demand. In addition to being significant staple crops and major providers of nutrition and energy, cereals are rich in bioactive phytochemicals with health benefits. Cereal grains offer a lot of promise for processing into functional beverages since these include a wide variety of bioactive phytochemicals such as phenolic compounds, carotenoids, dietary fibres, phytosterols, tocols, gamma-oryzanol, and phytic acid. Despite the fact that a wide variety of beverages made from cereal grains are produced globally, they have received very little technological and scientific attention. The beverages confer replacements for milk made from cereal grains, roasted cereal grain teas and fermented non-alcoholic cereal grain drinks. This review emphasizes on the three primary kinds of functional beverages made from cereal grains. Further, the potential applications and directions for the future related to these beverages are discussed with elaborated processing methods, health benefits and product attributes. Cereal grain-based beverages may represent a promising new class of healthy functional beverages in our daily lives as the food industry gets more diverse.
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Affiliation(s)
- Manisha Patra
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Omar Bashir
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
| | - Ab Waheed Wani
- Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Rafeeya Shams
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Kanhaiya S. Chaudhary
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Anis Ahmed Mirza
- Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
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24
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Storz MA, Brommer M, Lombardo M, Rizzo G. Soy Milk Consumption in the United States of America: An NHANES Data Report. Nutrients 2023; 15:nu15112532. [PMID: 37299495 DOI: 10.3390/nu15112532] [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: 05/16/2023] [Revised: 05/23/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
With the increasing adoption of plant-based diets in the United States, more and more individuals replace cow milk with plant-based milk alternatives. Soy milk is a commonly used cow milk substitute, which is characterized by a higher content of polyunsaturated fatty acids and fibers. Despite these favorable characteristics, little is known about the current prevalence of soy milk consumption the United States. We used data from the National Health and Nutrition Examination Surveys (NHANES) to assess soy milk usage in the United States and identified potential predictors for its consumption in the US general population. The proportion of individuals reporting soy milk consumption in the NHANES 2015-2016 cycle was 2%, and 1.54% in the NHANES 2017-2020 cycle. Non-Hispanic Asian and Black ethnicities (as well as other Hispanic and Mexican American ethnicities in the 2017-2020 cycle) significantly increased the odds for soy milk consumption. While a college degree and weekly moderate physical activity were associated with significantly higher odds for consuming soy milk (OR: 2.21 and 2.36, respectively), sex was not an important predictor. In light of the putative health benefits of soy milk and its more favorable environmental impact as compared to cow milk, future investigations should attempt to identify strategies that may help promote its consumption in selected populations.
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Affiliation(s)
- Maximilian Andreas Storz
- Department of Internal Medicine II, Centre for Complementary Medicine, Medical Center-University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany
| | - Maria Brommer
- Interdisciplinary Medical Intensive Care (IMIT), Medical Center-University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany
| | - Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Roma Open University, 00166 Rome, Italy
| | - Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
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25
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Xiao X, Zou PR, Hu F, Zhu W, Wei ZJ. Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules 2023; 28:molecules28104016. [PMID: 37241757 DOI: 10.3390/molecules28104016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.
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Affiliation(s)
- Xiao Xiao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Peng-Ren Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Zhu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
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26
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Giugliano R, Musolino N, Ciccotelli V, Ferraris C, Savio V, Vivaldi B, Ercolini C, Bianchi DM, Decastelli L. Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives. Nutrients 2023; 15:nu15102258. [PMID: 37242141 DOI: 10.3390/nu15102258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is a sugar hydrolysed by the lactase enzyme. Lactose intolerance and lactose malabsorption are very common food intolerances among individuals. However, a lot of consumers consider themselves as lactose intolerant on the basis of self-reported intolerance and start to avoid dairy products, ignoring that plant-based milk alternatives are not nutritionally comparable to animal milk, especially in terms of protein intake. The aim of this study is to grow folder knowledge of the security of plant-based drinks, helping competent authorities to issue a risk assessment and to apply national plans about consumer safety. Results show that proper sanitary practices, such as pasteurization, are necessary in plant-based milk alternatives as well as in dairy milk. Chemical analysis has highlighted that there are no pesticide risks for consumers.
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Affiliation(s)
- Roberta Giugliano
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Noemi Musolino
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Ciccotelli
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carla Ferraris
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Savio
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Barbara Vivaldi
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carlo Ercolini
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Daniela Manila Bianchi
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Lucia Decastelli
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
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27
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Plamada D, Teleky BE, Nemes SA, Mitrea L, Szabo K, Călinoiu LF, Pascuta MS, Varvara RA, Ciont C, Martău GA, Simon E, Barta G, Dulf FV, Vodnar DC, Nitescu M. Plant-Based Dairy Alternatives-A Future Direction to the Milky Way. Foods 2023; 12:foods12091883. [PMID: 37174421 PMCID: PMC10178229 DOI: 10.3390/foods12091883] [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: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
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Affiliation(s)
- Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Nitescu
- Department of Preclinical-Complementary Sciences, University of Medicine and Pharmacy "Carol Davila", 050474 Bucharest, Romania
- National Institute for Infectious Diseases "Prof. Dr. Matei Bals", 021105 Bucharest, Romania
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28
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Huybers S, Roodenburg AJC. Cross-Sectional Study to Map Nutritional Quality of Meat, Fish, and Dairy Alternatives in Dutch Supermarkets According to the Dutch Food-Based Dietary Guidelines and Nutri-Score. Foods 2023; 12:foods12091738. [PMID: 37174276 PMCID: PMC10177771 DOI: 10.3390/foods12091738] [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: 02/15/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023] Open
Abstract
Due to a growing challenge to feed the world's population and an increased awareness to minimize the impact of our food choices on climate change, a more plant-based diet has gained popularity with a growing number of plant-based products on the market. To stimulate a plant-based diet that also improves long-term health, data are needed to monitor whether these products are healthy alternatives to animal-based foods. Therefore, this study inventoried 916 plant-based meat, fish, and dairy alternatives from eight Dutch supermarkets. The nutritional quality of each product was assessed by (1) the Dutch food-based dietary guidelines and (2) the Nutri-Score. The results show that over 70% of meat, fish, and dairy alternatives have an A/B Nutri-Score (indicating high nutritional quality), but do not comply with the Dutch dietary guidelines. This is mainly due to high salt and low vitamin B12 and iron content (meat and fish alternatives) or low protein and calcium levels (dairy alternatives). In conclusion, the majority of plant-based products are nutritionally not full alternatives of the animal-based equivalents; however, there are still opportunities for reformulation. To aid the consumer in making healthy plant-based food choices, a better alignment between the Nutri-Score and the recommended dietary guidelines is needed.
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Affiliation(s)
- Sylvie Huybers
- HAS Green Academy, Spoorstraat 62, 5911 KJ Venlo, The Netherlands
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Strieder MM, Silva EK, Mekala S, Meireles MAA, Saldaña MDA. Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03037-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Pennanen K, Ollila S, Mamia P, Sihvonen J. Not just the motives - The mediating role of perceived health-related value when predicting likelihood of buying plant-based drinkable snacks. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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Lu Y, Jia C, Niu M, Xu Y, Zhao S. The in-situ dextran produced in rice protein yogurt: Effect on viscosity and structural characteristics. Carbohydr Polym 2023; 311:120767. [PMID: 37028860 DOI: 10.1016/j.carbpol.2023.120767] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/20/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Phase separation is one of the primary quality control issues for plant-based beverages during storage. This study applied the in-situ-produced dextran (DX) from Leuconostoc citreum DSM 5577 to solve this problem. Rice flour milled from broken rice was used as the raw material and Ln. citreum DSM 5577 as the starter to prepare rice-protein yogurt (RPY) under different processing conditions. The microbial growth, acidification, viscosity change, and DX content were first analyzed. Then, the proteolysis of rice protein was evaluated, and the role of the in-situ-synthesized DX in viscosity improvement was explored. Finally, the in-situ-synthesized DXs in RPYs under different processing conditions were purified and characterized. The in-situ-produced DX caused a viscosity increase up to 1.84 Pa s in RPY and played a major role in this improvement by forming a new network with high water-binding capacity. The processing conditions affected the content and the molecular features of DXs, with a DX content up to 9.45 mg/100 mg. A low-branched DX (5.79 %) with a high aggregating ability possessed a stronger thickening ability in RPY. This study may guide the application of the in-situ-synthesized DX in plant protein foods and may promote the utilization of broken rice in the food industry.
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Affiliation(s)
- Yu Lu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Caihua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Meng Niu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yan Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023; 64:7237-7267. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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Cold Plasma Bubbling: Impact on Safety, Physicochemical Properties, and Nutritional Quality of Sesame Milk. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 2023; 12:foods12051005. [PMID: 36900522 PMCID: PMC10000644 DOI: 10.3390/foods12051005] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023] Open
Abstract
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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Wang X, Kong X, Zhang C, Hua Y, Chen Y, Li X. Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Res Int 2023; 164:112375. [PMID: 36738019 DOI: 10.1016/j.foodres.2022.112375] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The aim of this study was to investigate and compare the physicochemical characteristics and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy drink and oat drink. The results showed that with the same fermentation ending pH of 4.5, reconstituted yoghurt had the highest titratable acidity mainly due to the highest buffering capacity and microbial counts (LAB). The textural and water holding capacity (WHC) parameters revealed that soy-based yoghurt had the highest firmness, consistency and WHC, indicating more rigid gel was formed. Meanwhile, rheological analysis showed soy-based yoghurt owned higher G' and G'' values and higher stability against external stress, demonstrating that more and stronger interactions between soy proteins were built during fermentation. The confocal laser scanning microscopy (CLSM) image witnessed that soy-based yoghurt had the densest and finest network, while oat-based yoghurt had much coarser and looser structure, which was consistent with the lowest firmness and G' value for oat-based yoghurt. In terms of color, reconstituted yoghurt was the lightest and oat-based yoghurt showed more reddish and yellowish. The main volatile flavor compounds in all yoghurts were ketones, while aldehydes contributed more in soy and oat yoghurt. PCA plot showed that volatile flavor compounds of reconstituted yoghurt and oat-based yoghurt were relatively similar, while soy-based yoghurt was much more different with high OAVs of hexanal, 1-octen-3-one, 1-octen-3-ol and 2-octenal. This study supplied a theoretical basis and an improvement direction for the better development of healthier plant-based yoghurt similar to dairy yoghurt.
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Affiliation(s)
- Xinlu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Shkembi B, Huppertz T. Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects. Foods 2023; 12:foods12030453. [PMID: 36765982 PMCID: PMC9914410 DOI: 10.3390/foods12030453] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
The consumption of food items containing digestible carbohydrates in food products leads to postprandial increases in blood glucose levels and glycemic responses. The extent to which these occur depends on many factors, including concentration and type of carbohydrate, but also other physicochemical properties of the food matrix, which determine the rate of uptake of monosaccharides into the bloodstream, including product structure and factors affecting gastric emptying. For milk, control of postprandial glycemic responses appears to be multifaceted, including a controlled rate of gastric emptying, a rate of glucose and galactose uptake into the bloodstream controlled by enzymatic hydrolysis, as well as stimulated insulin secretion to enhance uptake of blood glucose from the bloodstream. Altogether, this allows milk to deliver comparatively high levels of carbohydrate with limited glycemic responses. For plant-based drinks positioned as milk alternatives, however, compositional differences (including carbohydrate type and concentration) as well as matrix factors limiting control over gastric emptying and insulin secretion can, in some cases, lead to much stronger glycemic responses, which are undesirable in relation to non-communicable diseases, such as type-2 diabetes. This review discusses glycemic responses to milk and plant-based drinks from this perspective, focusing on mechanistic insights and food matrix effects.
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Affiliation(s)
- Blerina Shkembi
- Food Quality & Design Group, Wageningen University & Research, 6708WG Wageningen, The Netherlands
| | - Thom Huppertz
- Food Quality & Design Group, Wageningen University & Research, 6708WG Wageningen, The Netherlands
- FrieslandCampina, 3800LE Amersfoort, The Netherlands
- Correspondence:
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Lim SJ, Kwon HC, Shin DM, Choi YJ, Han SG, Kim YJ, Han SG. Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma Cells. Foods 2023; 12:foods12010189. [PMID: 36613403 PMCID: PMC9818824 DOI: 10.3390/foods12010189] [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: 10/31/2022] [Revised: 11/22/2022] [Accepted: 12/01/2022] [Indexed: 01/03/2023] Open
Abstract
Pistachio milk (PM), an extraction product of pistachio, is protein- and fat-dense food. Short-chain fatty acids (SCFAs) are known for inducing cytotoxicity and apoptosis in colon carcinoma cells. This study aimed to find an optimal combination of probiotics that can produce a higher amount of SCFAs in PM. In addition, the anti-cancer effect of fermented PM on human colon carcinoma cells (Caco-2) was determined. The combinations of probiotics were as follows: Streptococcus thermophilus + Lactobacillus bulgaricus (C); C + Lactobacillus acidophilus (C-La); C + Lactobacillus gasseri (C-Lg); C + Bifidobacterium bifidum (C-Bb). The results indicated that fermented PM was produced after a short fermentation time in all the probiotics combinations. C-Bb produced up to 1.5-fold more acetate than the other probiotics combinations did. A significant amount of cytotoxicity, i.e., 78, 56, and 29% cell viability was observed in Caco-2 cells by C-Bb-fermented PM at 1, 2.5 and 5%, respectively. C-Bb-fermented PM (5%) induced early and late apoptosis up to 6-fold. Additionally, Caco-2 cells treated with C-Bb-fermented PM significantly induced the downregulation of α-tubulin and the upregulation of cleaved caspase-3, as well as nuclear condensation and fragmentation. Our data suggest that fermented PM, which is rich in acetate, may have the potential as a functional food possessing anti-colon cancer properties.
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Affiliation(s)
- Su-Jin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yong-Jun Choi
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Republic of Korea
| | - Seo-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yea-Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence:
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Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk. Allergol Immunopathol (Madr) 2023; 51:1-13. [PMID: 36924386 DOI: 10.15586/aei.v51isp1.783] [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] [Accepted: 12/21/2022] [Indexed: 03/16/2023]
Abstract
BACKGROUND Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds. OBJECTIVE The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk. Method: Sesame milk (300 mL) was processed using atmospheric pressure plasma bubbling unit (dielectric barrier discharge, power: 200 V, and airflow rate: 16.6 mL/min) at different exposure times (10, 20, and 30 min). RESULTS The efficiency of plasma-bubbling unit as measured by electron paramagnetic resonance in terms of producing reactive hydroxyl (OH) radicals proved that generation of reactive species increased with exposure time. Further, the plasma-processed sesame milk subjected to sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetery analysis revealed that plasma bubbling increased the oxidation of proteins with respect to bubbling time. The structural analysis by Fourier transform infrared spectroscopy and circular dichroism revealed that the secondary structure of proteins was altered after plasma application. This change in the protein structure helped in changing the immunoglobulin E (IgE)-binding epitopes of the protein, which in turn reduced the allergen-binding capacity by 23% at 20-min plasma bubbling as determined by the sandwich-type enzyme-linked immunosorbent assay. However, 30-min plasma bubbling intended to increase allergenicity, possibly because of increase in IgE binding due to the generation of neo epitopes. CONCLUSION These changes proved that plasma bubbling is a promising technology in oxidizing protein structure, and thereby reducing the allergenicity of sesame milk. However, increase in binding at 30-min bubbling is to be studied to facilitate further reduction of the binding capacity of IgE antibodies.
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Jonas da Rocha Esperança V, Corrêa de Souza Coelho C, Tonon R, Torrezan R, Freitas-Silva O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2134417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Victor Jonas da Rocha Esperança
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Caroline Corrêa de Souza Coelho
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Renata Tonon
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Renata Torrezan
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Otniel Freitas-Silva
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
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Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00116-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
AbstractPecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.
Graphical Abstract
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Otolowo DT, Omosebi OM, Araoye KT, Ernest TE, Osundahunsi OF. Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00093-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents’ range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow’s milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow’s milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.
Graphical abstract
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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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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [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: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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Pulsed high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Cichońska P, Domian E, Ziarno M. Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22218348. [PMID: 36366047 PMCID: PMC9656516 DOI: 10.3390/s22218348] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 05/14/2023]
Abstract
The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d4,3 ≈ 76.8-84.2, Span ≈ 2.24-2.35 for BG vs. d4,3 ≈ 38.2-47.0, Span ≈ 1.90-2.00 for B). The BG vs. B showed lower viscosity (0.47 Pa·s for BG vs. 0.81 Pa·s for B at shear rate 75 s-1) and slightly lower but satisfactory stability (after 21 days at 6 °C, the Turbiscan Stability Index TSI ≈ 1.3-2.0 for BG vs. TSI ≈ 0.6-0.9 for B). Both B and BG were characterized by light-yellow color and showed the characteristics of a viscoelastic fluid. The HPH and germination mainly affected the properties of the tested plant tissue, which has a direct impact on the properties of the final products.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
- Correspondence:
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
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Romão B, Botelho RBA, Nakano EY, Borges VRP, de Holanda MEM, Raposo A, Han H, Gil-Marín M, Ariza-Montes A, Zandonadi RP. Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients. Front Public Health 2022; 10:964734. [PMID: 36407978 PMCID: PMC9667870 DOI: 10.3389/fpubh.2022.964734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 10/13/2022] [Indexed: 01/24/2023] Open
Abstract
Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects. Yet, there are no data regarding the nutritional value and ingredients of Brazilian commercial dairy and egg substitutes. Therefore, this study aimed to analyze the nutritional composition and used ingredients in Brazilian commercial vegan alternatives to dairy and eggs to provide information for Brazilian consumers of these products. A cross-sectional quantitative study was carried out in three steps: (i) sample mapping. (ii) data collection, and (iii) statistical analysis. A total of 152 samples were included. No differences were found between the energy value and total fat of vegan products and their animal counterparts. Vegan products showed higher amounts of carbohydrates and dietary fiber, and only the vegan versions of beverages and cheeses showed less protein than their counterparts. Cashews, rice, coconut, and soy were the most used ingredients in dairy substitutes. Emulsions of oil, starch, and isolated protein were used in vegan egg products. Most vegan beverages presented sugar in their composition. Vegan alternatives of dairy and eggs might be suitable for substituting their animal counterparts, but given that traditional versions of cheeses and milk are sources of protein in omnivorous diets, for equivalent nutritional replacement in vegan products, it is necessary to improve the protein content of their vegan counterparts.
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Affiliation(s)
- Bernardo Romão
- Department of Nutrition, University of Brasília, Brasília, Brazil
| | | | | | | | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea
| | - Miseldra Gil-Marín
- Public Policy Observatory, Universidad Autónoma de Chile, Santiago, Chile
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Rashidi M, Bijari S, Khazaei AH, Shojaei-Ghahrizjani F, Rezakhani L. The role of milk-derived exosomes in the treatment of diseases. Front Genet 2022; 13:1009338. [PMID: 36338966 PMCID: PMC9634108 DOI: 10.3389/fgene.2022.1009338] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Accepted: 10/11/2022] [Indexed: 11/25/2022] Open
Abstract
Exosomes (EXOs) are natural nanoparticles of endosome origin that are secreted by a variety of cells in the body. Exosomes have been found in bio-fluids such as urine, saliva, amniotic fluid, and ascites, among others. Milk is the only commercially available biological liquid containing EXOs. Proof that exosomes are essential for cell-to-cell communication is increasingly being reported. Studies have shown that they migrate from the cell of origin to various bioactive substances, including membrane receptors, proteins, mRNAs, microRNAs, and organelles, or they can stimulate target cells directly through interactions with receptors. Because of the presence of specific proteins, lipids, and RNAs, exosomes act in physiological and pathological conditions in vivo. Other salient features of EXOs include their long half-life in the body, no tumorigenesis, low immune response, good biocompatibility, ability to target cells through their surface biomarkers, and capacity to carry macromolecules. EXOs have been introduced to the scientific community as important, efficient, and attractive nanoparticles. They can be extracted from different sources and have the same characteristics as their parents. EXOs present in milk can be separated by size exclusion chromatography, density gradient centrifugation, or (ultra) centrifugation; however, the complex composition of milk that includes casein micelles and milk fat globules makes it necessary to take additional issues into consideration when employing the mentioned techniques with milk. As a rich source of EXOs, milk has unique properties that, in addition to its role as a carrier, promotes its use in treating diseases such as digestive problems, skin ulcers, and cancer, Moreover, EXOs derived from camel milk are reported to reduce the risk of oxidative stress and cancer. Milk-derived exosomes (MDEs) from yak milk improves gastrointestinal tract (GIT) development under hypoxic conditions. Furthermore, yak-MDEs have been suggested to be the best treatment for intestinal epithelial cells (IEC-6 cell line). Because of their availability as well as the non-invasiveness and cost-effectiveness of their preparation, isolates from mammals milk can be excellent resources for studies related to EXOs. These features also make it possible to exploit MDEs in clinical trials. The current study aimed to investigate the therapeutic applications of EXOs isolated from various milk sources.
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Affiliation(s)
- Mehdi Rashidi
- Department of Medical Nanotechnology, Islamic Azad University of Pharmaceutical Sciences (IAUPS), Tehran, Iran
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Salar Bijari
- Department of Medical Physics, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
| | - Amir Hossein Khazaei
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Leila Rezakhani
- Fertility and Infertility Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Department of Tissue Engineering, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran
- *Correspondence: Leila Rezakhani, ,
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Villarino CBJ, Alikpala HMA, Begonia AF, Cruz JD, Dolot LAD, Mayo DR, Rigor TMT, Tan ES. Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans. Crit Rev Food Sci Nutr 2022; 64:2375-2421. [PMID: 36221986 DOI: 10.1080/10408398.2022.2123777] [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: 11/03/2022]
Abstract
Health and environmental issues regarding dairy consumption have been highlighted in recent years leading to tremendous consumer demand for plant-based substitutes. In this review, we focused on quality and health dimensions of pulse-based dairy alternatives (PuBDA) using chickpeas, lupins and mung beans. Appraisal of existing documents show that there is limited information on PuBDA with the said pulses compared to similar materials such as soy and pea. Most of the studies focused on milk or fermented milks, either in full or partial substitution of the dairy ingredients with the pulses. Issues on stability, sensory properties, shelf life and nutritional quality were underlined by existing literature. Although it was emphasized in some reports the health potential through the bioactive components, there is scarce data on clinical studies showing actual health benefits of the featured PuBDA in this paper. There is also a scant number of these PuBDA that are currently available in the market and in general, these products have inferior nutritional quality compared to the animal-based counterparts. Technological innovations involving physical, biological and chemical techniques can potentially address the quality problems in the use of chickpeas, lupins, and mung beans as raw materials in dairy alternatives.
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Affiliation(s)
- Casiana Blanca J Villarino
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
- Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines
| | - Heart Maryse A Alikpala
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Adrian F Begonia
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Jannelle D Cruz
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Leslie Anne D Dolot
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Doris R Mayo
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Theresa Marie T Rigor
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Elvira S Tan
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
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50
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Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage. Food Res Int 2022; 160:111697. [DOI: 10.1016/j.foodres.2022.111697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 07/07/2022] [Accepted: 07/14/2022] [Indexed: 12/11/2022]
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