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Malila Y, Owolabi IO, Chotanaphuti T, Sakdibhornssup N, Elliott CT, Visessanguan W, Karoonuthaisiri N, Petchkongkaew A. Current challenges of alternative proteins as future foods. NPJ Sci Food 2024; 8:53. [PMID: 39147771 PMCID: PMC11327365 DOI: 10.1038/s41538-024-00291-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Accepted: 07/23/2024] [Indexed: 08/17/2024] Open
Abstract
Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.
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Affiliation(s)
- Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Khong Luang, Pathum Thani, Thailand.
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand.
| | - Iyiola O Owolabi
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khong Luang, Pathum Thani, Thailand
| | - Tanai Chotanaphuti
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
- Faculty of Biology, University of Cambridge, Cambridge, UK
| | - Napat Sakdibhornssup
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
- University of Chicago, Chicago, IL, USA
| | - Christopher T Elliott
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khong Luang, Pathum Thani, Thailand
- Institute for Global Food Security, School of Biological Science, Queen's University Belfast, Belfast, UK
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Khong Luang, Pathum Thani, Thailand
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
| | - Nitsara Karoonuthaisiri
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Khong Luang, Pathum Thani, Thailand
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
- Institute for Global Food Security, School of Biological Science, Queen's University Belfast, Belfast, UK
| | - Awanwee Petchkongkaew
- International Joint Research Center on Food Security (IJC-FOODSEC), Khong Luang, Pathum Thani, Thailand
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khong Luang, Pathum Thani, Thailand
- Institute for Global Food Security, School of Biological Science, Queen's University Belfast, Belfast, UK
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De Cianni R, Mancuso T, Rizzo G, Migliore G. Health or environment? Understanding which informative message is more effective in replacing red meat with mushroom-based alternatives. Appetite 2024; 199:107405. [PMID: 38723668 DOI: 10.1016/j.appet.2024.107405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/06/2024] [Accepted: 05/06/2024] [Indexed: 05/12/2024]
Abstract
Current concerns regarding the health and environmental consequences associated with excessive meat consumption have underscored the importance of guiding consumers towards more sustainable diets. Given this perspective, this study seeks to evaluate the effectiveness of tailored informative messages in shaping consumer behaviour, particularly within the framework of replacing meat with mushroom-based alternatives. Additionally, it explores the factors influencing informative message effectiveness. An experimental online survey was conducted on a sample of 951 Italian consumers. Specifically, the sample was divided into three groups, of which 309 individuals formed the control group, 311 participants received informative messages on the health risks associated with red meat consumption, and 331 participants received informative messages emphasizing the environmental damages linked to red meat consumption. In both treatments, there was support for mushroom-based alternatives. Analyses included subgroup assessments, tests to verify treatments effectiveness, along with OLS regression to pinpoint variables influencing message effectiveness. The results underscore a fair positive impact of the two informative messages (mean scores: 8.75 for health message; 7.01 for environmental message). Noteworthy psychosocial variables, including lifestyle patterns, nutritional perceptions, and ecological attitudes, emerged as determinants in shaping consumers' food choices. While health-related messages exhibit marked influence, the nuanced landscape of diverse drivers and barriers necessitates judicious communication strategies. These insights bear significance for policymakers, health professionals, and marketers, offering guidance for interventions that effectively influence consumer behaviour toward more sustainable and healthier food practices.
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Affiliation(s)
- Rachele De Cianni
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy.
| | - Teresina Mancuso
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy.
| | - Giuseppina Rizzo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Ed. 4, 90128, Palermo, Italy.
| | - Giuseppina Migliore
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Ed. 4, 90128, Palermo, Italy.
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3
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Landeta-Salgado C, Salas-Wallach N, Munizaga J, González-Troncoso MP, Burgos-Díaz C, Araújo-Caldas L, Sartorelli P, Martínez I, Lienqueo ME. Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp. Foods 2024; 13:2376. [PMID: 39123566 PMCID: PMC11312218 DOI: 10.3390/foods13152376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach was employed to screen metabolites and annotate molecules with nutraceutical properties. Two products, each representing a distinct consortia of co-cultured fungi, named Myco 1 and Myco 2, were analysed in this study. These consortia demonstrated superior properties compared to those of Durvillaea spp., showing significant increases in total protein (~238%), amino acids (~219%), and β-D-glucans (~112%). The protein contains all essential amino acids, a low fatty acid content, and exhibits high antioxidant activity (21.5-25.5 µmol TE/g). Additionally, Myco 2 exhibited the highest anti-alpha-glucosidase activity (IC50 = 16.5 mg/mL), and Myco 1 exhibited notable anti-lipase activity (IC50 = 10.5 mg/mL). Among the 69 top differentially abundant metabolites screened, 8 nutraceutical compounds were present in relatively high concentrations among the identified mycoproteins. The proteins and polysaccharides in the mycoprotein may play a crucial role in the formation and stabilization of emulsions, identifying it as a potent bioemulsifier. In conclusion, the bioconversion of Durvillaea spp. results in a mycoprotein with high-quality protein, significant nutritional and functional value, and prebiotic and nutraceutical potential due to the production of unique bioactive compounds.
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Affiliation(s)
- Catalina Landeta-Salgado
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - Nicolás Salas-Wallach
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - Javiera Munizaga
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - María Paz González-Troncoso
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile;
| | - Lhaís Araújo-Caldas
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema Campus, Sao Paulo 09913-030, SP, Brazil; (L.A.-C.); (P.S.)
| | - Patricia Sartorelli
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema Campus, Sao Paulo 09913-030, SP, Brazil; (L.A.-C.); (P.S.)
| | - Irene Martínez
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - María Elena Lienqueo
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
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Zhou X, Wang J, Shao G, Chang X, Liu Y, Xiang T, Zhu Q, Ren A, Jiang A, He Q. Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:308-315. [PMID: 38639852 DOI: 10.1007/s11130-024-01166-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/14/2024] [Indexed: 04/20/2024]
Abstract
In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310 mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.
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Affiliation(s)
- Xiaolin Zhou
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Jieying Wang
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Gaige Shao
- Xi'an Agricultural Technology Extension Center, Xi'an, 710007, Shaanxi, People's Republic of China
| | - Xi Chang
- Department of Plant Science and Technology, Tibet Agriculture & Animal Husbandry University, Nyingchi, 860000, Tibet, People's Republic of China
| | - Yueqian Liu
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Taobo Xiang
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Quanyu Zhu
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ang Ren
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ailiang Jiang
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
| | - Qin He
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
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5
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Mazzola A, Kuhar F, Greslebin AG. Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with the Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes). Int J Med Mushrooms 2024; 26:55-67. [PMID: 39171631 DOI: 10.1615/intjmedmushrooms.2024054939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2024]
Abstract
Solid-state fermentation of cereals with edible fungi is a promising strategy for producing functional flours. Hypothetically, the nutritional and functional properties of these flours could be modulated by manipulating substrate composition, fungal species, and incubation conditions. This article reports the variation over time in nutritional, polyphenol, and triterpene contents, as well as the antioxidant activity of rice and wheat fermented with Ganoderma sessile and Pleurotus ostreatus. Solid-state fermentation significantly improved the antioxidant power of the substrates which seemed to be highly correlated with the increase of the phenolic compounds. This increase peaked in the second to third week and decreased after this point. Triterpene content also increased, especially in substrates fermented with G. sessile. Substrates fermented with G. sessile showed higher values than those fermented with P. ostreatus in all compounds, which could be a result of a higher growth rate. Fermented wheat showed higher values than fermented rice in all measured compounds except reducing sugars which can be related to a slower progress in the fermentation due to the more complex structure of the wheat grain. Our results reinforce the importance of substrate and strain selection for product modulation to meet the industry's growing needs.
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Affiliation(s)
- Antonella Mazzola
- Laboratorio de Bioprospección en Investigación Aplicada en Plantas y Hongos (LaBIAPH), FCNyCS, Universidad Nacional de la Patagonia (UNPSJB), Esquel, Chubut, Argentina; Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación (Agencia I+D+i), Argentina
| | - Francisco Kuhar
- Instituto Multidisciplinario de Biología Vegetal, Córdoba, Argentina
| | - Alina G Greslebin
- National University of Patagonia (UNPSJB) and CONICET, Argentina Argentina
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6
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Li K, Qiao K, Xiong J, Guo H, Zhang Y. Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source. Foods 2023; 12:4388. [PMID: 38137192 PMCID: PMC10742821 DOI: 10.3390/foods12244388] [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: 10/19/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.
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Affiliation(s)
- Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Kaina Qiao
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Jian Xiong
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Yuyu Zhang
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
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Lee SY, Lee DY, Jeong JW, Kim JH, Yun SH, Mariano E, Lee J, Park S, Jo C, Hur SJ. Current technologies, regulation, and future perspective of animal product analogs - A review. Anim Biosci 2023; 36:1465-1487. [PMID: 37170512 PMCID: PMC10475384 DOI: 10.5713/ab.23.0029] [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: 02/01/2023] [Revised: 03/15/2023] [Accepted: 03/31/2023] [Indexed: 05/13/2023] Open
Abstract
The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry.
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Affiliation(s)
- Seung Yun Lee
- Division of Animal Science, Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Jae Won Jeong
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Jae Hyeon Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Sungkwon Park
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006,
Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546,
Korea
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De Cianni R, Varese GC, Mancuso T. A Further Step toward Sustainable Development: The Case of the Edible Mushroom Supply Chain. Foods 2023; 12:3433. [PMID: 37761142 PMCID: PMC10528148 DOI: 10.3390/foods12183433] [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: 07/31/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
This study provides an accurate economic characterization of the supply of edible mushrooms throughout Italy within the European context to fill the relevant research gap and highlight barriers and opportunities that are consistent with the Sustainable Development Goals. Italian companies operating in this field were identified and economically characterized using the Chamber of Commerce's Register of Companies. A qualitative web content analysis was then conducted to extract information about the marketed products, mushroom species, and retail channels, as well as the adopted certifications. The obtained data were quantitatively analyzed through descriptive statistics and multiple correspondence analysis. The Italian market is concentrated in northern areas of the country, and the limited company size indicates fragmentation at the production level, which led to Italy not being competitive enough and, thus, heavily rely on imports. Production is limited to less than 10 species, and innovative mushroom-based products, such as burgers, have shown a limited presence on the market, although they are gaining market share online. The novelty of growing kits highlights the potential to use food production waste to create fungal substrates. Investments in training new mushroom growers and studying new formulations and new fungal species are needed; these investments could allow greater market differentiation and be a good opportunity to promote local economies and create new job opportunities, thus meeting the requirements for sustainable development.
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Affiliation(s)
- Rachele De Cianni
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Italy;
| | - Giovanna Cristina Varese
- Department of Life Sciences and Systems Biology (DBIOS), University of Turin, Viale Pier Andrea Mattioli, 25, 10125 Torino, Italy;
| | - Teresina Mancuso
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Italy;
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9
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Jones N. Fungi bacon and insect burgers: a guide to the proteins of the future. Nature 2023; 619:26-28. [PMID: 37402801 DOI: 10.1038/d41586-023-02096-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2023]
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Zhang K, Zang M, Wang S, Zhang Z, Li D, Li X. Development of meat analogs: Focus on the current status and challenges of regulatory legislation. Compr Rev Food Sci Food Saf 2023; 22:1006-1029. [PMID: 36582054 DOI: 10.1111/1541-4337.13098] [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: 09/20/2022] [Revised: 11/27/2022] [Accepted: 12/03/2022] [Indexed: 12/31/2022]
Abstract
Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant- and fungi-based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant- and fungi-based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant- and fungi-based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal-derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start-up products to the market.
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Affiliation(s)
- Kaihua Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Shouwei Wang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Zheqi Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Dan Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
| | - Xiaoman Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Science, Beijing, China
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11
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Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods 2022; 12:foods12010107. [PMID: 36613323 PMCID: PMC9818480 DOI: 10.3390/foods12010107] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/02/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.
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Javourez U, Rosero Delgado EA, Hamelin L. Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions only. NATURE FOOD 2022; 3:911-920. [PMID: 37118204 DOI: 10.1038/s43016-022-00621-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 09/23/2022] [Indexed: 04/30/2023]
Abstract
Transforming residual biomass into edible ingredients is increasingly promoted to alleviate the environmental impacts of food systems. Yet, these approaches mostly rely on emerging technologies and constrained resources, and their environmental benefits remain unclear. By combining process-based consequential life cycle analysis, uncertainty assessment and biomass resource estimation, we quantified the impacts of deploying waste-to-nutrition pathways, here applied to the upgrading of agrifood co-products by solid-state fermentation (SSF). The benefits of reducing the demand for soybean meal by enhancing the protein concentration of feed through SSF do not compensate for the environmental burdens induced by the process on climate change, water depletion and land use. Besides unlocking feed markets to low-feed-quality streams, SSF outperforms energy valorization for most environmental impacts but is less competitive to mitigate climate change. Yet, SSF yields overall environmental benefits when unlocking food markets rather than supplying feed and energy services. Systematic methodological harmonization is required to assess the potential of novel ingredients, as outcomes vary according to the displaced food and feed baskets, and related land use changes.
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Affiliation(s)
- U Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
| | - E A Rosero Delgado
- Departamento de Procesos Químicos Alimentos y Biotecnología, Facultad de Ciencias Matemáticas, Físicas y Químicas, Universidad Técnica de Manabí, Portoviejo, Ecuador
| | - L Hamelin
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
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13
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Mayer Labba IC, Steinhausen H, Almius L, Bach Knudsen KE, Sandberg AS. Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market. Nutrients 2022; 14:nu14193903. [PMID: 36235566 PMCID: PMC9571894 DOI: 10.3390/nu14193903] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/15/2022] [Accepted: 09/17/2022] [Indexed: 11/16/2022] Open
Abstract
Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed of meat substitutes are currently unknown, and there are knowledge gaps in their nutritional composition and quality. Samples of available meat substitutes were bought in two convenience stores in the city of Gothenburg, Sweden, and were included in the study. Meat substitutes (n = 44) were analyzed for their contents of dietary fiber, fat, iron, zinc, phytate, salt, total phenolics and protein, as well as for their amino acid and fatty acid composition. Bioavailability of iron and zinc was estimated based on the phytate:mineral molar ratio. We found large variations in the nutritional composition of the analyzed meat substitutes. Amino acid profiles seemed to be affected by processing methods. Mycoprotein products were rich in zinc, with a median content of 6.7 mg/100 g, and had very low content of phytate, which suggests mycoprotein as a good source of zinc. Degradability of fungal cell walls might, however, pose as a potential aggravating factor. None of the products could be regarded as a good source of iron due to very high content of phytate (9 to 1151 mg/100 g) and/or low content of iron (0.4 to 4.7 mg/100 g). Phytate:iron molar ratios in products with iron contents >2.1 mg/100 g ranged from 2.5 to 45. Tempeh stood out as a protein source with large potential due to low phytate content (24 mg/100 g) and an iron content (2 mg/100 g) close to the level of a nutrition claim. Producers of the products analyzed in this study appear to use nutritional claims regarding iron that appear not in line with European regulations, since the iron is in a form not available by the body. Meat substitutes analyzed in this study do not contribute to absorbed iron in a relevant manner. Individuals following mainly plant-based diets have to meet their iron needs through other sources. Salt and saturated fat were high in certain products, while other products were more in line with nutritional recommendations. Further investigation of the nutritional and health effects of protein extraction and extrusion is needed. We conclude that nutritional knowledge needs to be implemented in product development of meat substitutes.
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Affiliation(s)
- Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
- Correspondence:
| | - Hannah Steinhausen
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
| | - Linnéa Almius
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
| | | | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
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14
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Nutraceutical Enrichment of Animal Feed by Filamentous Fungi Fermentation. FERMENTATION 2022. [DOI: 10.3390/fermentation8080402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
There is an urgent need for improvements in animal production, particularly for ruminants, such that more sustainable and efficient processes are developed for obtaining more nutritious and efficient feeds. Filamentous fungi can add value to residual plant biomass, and may also have the potential to produce metabolites and enrich plant biomasses used in animal nutrition, converting them into nutraceutical sources. Thus, in this work, filamentous fungal fermentation of ruminant feed biomasses commonly used in Brazil was performed, and the enrichment for bioactive metabolites was tested. For this, Fistulina hepatica, Ganoderma lucidum, Pleurotus pulmonarius, Panus lecomtei, and Aspergillus terreus were grown for 28 days on different substrates: starchy grains- (sorghum, oat, and corn), fibrous substrates (coast-cross, rice husk, and moringa plant) and protein-rich substrates (cottonseed cake and pigeon pea plant). Fermented substrates were evaluated for laccase activity, crude protein, β-glucan, and lovastatin content. The highest growth rate was observed for G. lucidum in oat substrate (OT-01) (0.708 ± 0.035 cm/day) and F. hepatica in oat + coast-cross + pigeon pea treatment (OT-10) (0.607 ± 0.012 cm/day). High laccase activity was observed for P. lecomtei grown in starchy grain + moringa + pigeon pea substrate, reaching an activity of 416.8 ± 20.28 U/g. A. terreus growth in ST-09 (sorghum + pigeon pea) showed higher protein (15.3 ± 0.46%), β-glucan (503.56 ± 8.6 mg/g) and lovastatin (1.10 ± 0.17 mg/g) content compared to untreated substrates. These results demonstrate that filamentous fungi are an alternative for nutraceutical enrichment of ruminant feed biomasses. To the best of our knowledge, this is the first report in which P. lecomtei and F. hepatica are evaluated for their ability to be cultivated in ruminant feed substrates from Brazil.
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Abstract
This chapter reviews the uses of processed fungal cells as protein-rich foods in substitution to meat. Yeasts, mushrooms, and filamentous fungi have long been part of the human diet, improving the nutritional quality and taste of different foods. Recently, because of the populational growth and environmental impact caused by animal farming, the use of animal-derived protein has been raising concerns in public and scientific debates. Fungal biomass represents a nutritious, safe meat alternative that can help society in the reduction of greenhouse gases emissions and improve public health. Additionally, it provides all essential amino acids and has an interesting fatty acid profile. Current research is involved in finding new strains with improved efficiency, the investigation of new substrates (especially agro-industrial wastes) to reduce the environmental impact, and the development of new formulations to use mycoprotein in different dishes.
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Affiliation(s)
- Pedro F Souza Filho
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal, RN, Brazil.
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16
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Boukid F, Gagaoua M. Meat alternatives: A proofed commodity? ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:213-236. [PMID: 35940706 DOI: 10.1016/bs.afnr.2022.02.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment. Meat alternatives are not anymore a niche market (i.e., vegetarians and vegans) but going mainstream (also consumed by meat eaters and flexitarians). This can be attributed to advances in formulations and ingredients and innovative technologies resulting in improved quality of products. This chapter summarizes the current knowledge about meat alternatives (from plant, fungi or/and algae). Plant-based alternatives are already a proofed commodity with a wide range of products available in the market. The search for more sustainable sources had put the spotlight on other sources such as fungi and algae due to their limited need to land, energy and water for biomass production. Fungi-based alternatives are steps ahead of those algae-based owing to fungi neutral flavor, comparable nutritional profile to meat and no need to masking agents. Consumer acceptance is still a key challenge boosting research and development efforts to ensure a better quality, affordability, and sustainability.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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17
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A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Pereira RN, Rodrigues RM. Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality. Gels 2021; 7:161. [PMID: 34698195 PMCID: PMC8544527 DOI: 10.3390/gels7040161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/17/2021] [Accepted: 09/26/2021] [Indexed: 12/17/2022] Open
Abstract
The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. This review intends to summarize recent research dealing with technological functionality of underused protein fractions, recovered from microbial biomass and food waste sources, addressing their potential applications but also bottlenecks. Protein-based materials from dairy byproducts and microalgae biomass gather promising prospects of use related to their techno-functional properties. However, a balance between yield and functionality is needed to turn this approach profitable on an industrial scale basis. In this context, downstream processing should be strategically used and properly integrated. Food solutions based on microbial proteins will expand in forthcoming years, bringing the opportunity to finetune development of novel protein-based biomaterials.
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Affiliation(s)
- Ricardo N. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
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19
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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20
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Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102135] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry. Crit Rev Food Sci Nutr 2021; 62:4036-4052. [PMID: 33455424 DOI: 10.1080/10408398.2021.1871589] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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22
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Schweiggert-Weisz U, Eisner P, Bader-Mittermaier S, Osen R. Food proteins from plants and fungi. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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