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Hu X, Xiang X, Ju Q, Li S, Julian McClements D. Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties. Food Res Int 2024; 191:114734. [PMID: 39059965 DOI: 10.1016/j.foodres.2024.114734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 07/02/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024]
Abstract
Plant-based meat analogs are being developed to address environmental, sustainability, health, and animal welfare concerns associated with real meat products. However, it is challenging to mimic the desirable physicochemical, functional, and sensory properties of real meat products using plant-based ingredients. Emulsion gels consisting of lipid droplets embedded in biopolymer matrices are commonly used to create products with appearances, textures, and sensory attributes like meat products. In this study, the impact of soybean oil droplet characteristics (concentration, size, and charge) on the physicochemical properties of potato protein gels was studied. The oil droplets were either coated by a non-ionic surfactant (Tween 20) or a plant protein (patatin) to obtain different surface properties. The introduction of the oil droplets caused the protein gels to change from mauve to off-white, which was attributed to increased light scattering. Increasing the oil droplet concentration in the emulsion gels decreased their shear modulus and Young's modulus, which was mainly attributed to the fact that the oil droplets were less rigid than the surrounding protein network. Moreover, increasing the oil droplet size made this effect more pronounced, which was attributed to their greater deformability. Competitive adsorption of proteins and surfactants at the oi-water interface in the Tween emulsion promoted emulsion instability. This research highlights the complexity of the interactions between oil droplets and protein networks in emulsion gels. These insights are important for the utilization of emulsion gels in the formulation of plant-based foods with improved quality attributes.
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Affiliation(s)
- Xiaoyan Hu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Xiaoke Xiang
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Qian Ju
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Sisheng Li
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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2
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Zhao L, Li J, Yin K, Ding Y, Sun L. Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene. Int J Biol Macromol 2024:134110. [PMID: 39047994 DOI: 10.1016/j.ijbiomac.2024.134110] [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: 05/14/2024] [Revised: 07/10/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
β-Carotene is widely used in food systems because of its biological activity; however, β-carotene has poor chemical stability and low bioavailability. Thus, researchers use encapsulated delivery systems to overcome these disadvantages. In this study, we prepared emulsion gels to encapsulate β-carotene, using Longzhua mushroom polysaccharide (LMP), which can autonomously form weak gels. The LMP emulsion gel (LEG) exhibited a high water-holding capacity of up to 95.06 %. All samples showed adequate storage stability for 28 days. Increasing the polysaccharide content in the emulsion gel enhanced the encapsulation efficiency of β-carotene (96.76 %-98.27 %), the release of free fatty acids (68.21 %-81.44 %), and the photostability (80.65 %-91.27 %), thermal stability (73.84 %-97.08 %), and bioaccessibility (18.28 %-30.26 %) of β-carotene. In conclusion, LEG is a promising fat-soluble material that can be used for food-grade encapsulated delivery systems.
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Affiliation(s)
- Lingxin Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Jiapeng Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Kaiwen Yin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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3
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Cao M, Yang F, McClements DJ, Guo Y, Liu R, Chang M, Wei W, Jin J, Wang X. Impact of dietary n-6/n-3 fatty acid ratio of atherosclerosis risk: A review. Prog Lipid Res 2024; 95:101289. [PMID: 38986846 DOI: 10.1016/j.plipres.2024.101289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 07/04/2024] [Accepted: 07/07/2024] [Indexed: 07/12/2024]
Abstract
Atherosclerosis is a causative factor associated with cardiovascular disease (CVD). Over the past few decades, extensive research has been carried out on the relationship between the n-6/n-3 fatty acid ratio of ingested lipids and the progression of atherosclerosis. However, there are still many uncertainties regarding the precise nature of this relationship, which has led to challenges in providing sound dietary advice to the general public. There is therefore a pressing need to review our current understanding of the relationship between the dietary n-6/n-3 fatty acid ratio and atherosclerosis, and to summarize the underlying factors contributing to the current uncertainties. Initially, this article reviews the association between the n-6/n-3 fatty acid ratio and CVDs in different countries. A summary of the current understanding of the molecular mechanisms of n-6/n-3 fatty acid ratio on atherosclerosis is then given, including inflammatory responses, lipid metabolism, low-density lipoprotein cholesterol oxidation, and vascular function. Possible reasons behind the current controversies on the relationship between the n-6/n-3 fatty acid ratio and atherosclerosis are then provided, including the precise molecular structures of the fatty acids, diet-gene interactions, the role of fat-soluble phytochemicals, and the impact of other nutritional factors. An important objective of this article is to highlight areas where further research is needed to clarify the role of n-6/n-3 fatty acid ratio on atherosclerosis.
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Affiliation(s)
- Minjie Cao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Fangwei Yang
- College of Light Industry and Food Engineering, Nanjing Forestry University, No.159 Longpan Road, Xuanwu District, Nanjing, China
| | | | - Yiwen Guo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruijie Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Wei
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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4
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Zając M, Kasprzak MM, Tkaczewska J, Berski W, Stępień A, Okpala COR, Domagała J. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5368-5380. [PMID: 38329620 DOI: 10.1002/jsfa.13368] [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] [Received: 04/17/2023] [Revised: 01/17/2024] [Accepted: 02/05/2024] [Indexed: 02/09/2024]
Abstract
BACKGROUND The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil-in-water emulsions were formulated with varying levels of oat β-glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β-glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties. RESULTS The results showed that the oil-in-water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4 °C, regardless of the presence of β-glucan. Although the texture of the emulsion-enriched liver pâté was different from that of the control, this difference was reduced when β-glucan was added to the emulsion and then to the pâté matrix. CONCLUSION Replacing 50% of animal fat with an olive oil emulsion enriched with β-glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega-3-rich olive oil. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Mirosław M Kasprzak
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia Athens, Athens, GA, USA
| | - Jacek Domagała
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
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5
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Zheng LY, Li D, Wang LJ, Wang Y. Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability. Carbohydr Polym 2024; 331:121891. [PMID: 38388064 DOI: 10.1016/j.carbpol.2024.121891] [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: 11/27/2023] [Revised: 01/06/2024] [Accepted: 01/29/2024] [Indexed: 02/24/2024]
Abstract
This study investigated the properties of 3D-printed high internal phase emulsion (HIPE)-rice starch gels, specially tailored for personalized nutrition by co-encapsulating resveratrol and β-carotene. We examined the influence of amylose content on various parameters, including functional groups, linear and nonlinear rheology, printed precision and microstructural stability. Additionally, we assessed the protective efficacy and release in vitro digestion of these gels on the encapsulated bioactive components. Compared to HIPE, HIPE-starch gels differently impacted by amylose content in starches. Low-level amylose weakened the network structure, attributed to amylose mainly responsible for gel formation and weak hydrogen bond interaction between the surface-active molecules and amylose due to gelatinized starch granules rupturing the protein network. Oppositely, high-level amylose led to denser, more gel-like structures with enhanced mechanical strength and reversible deformation resistance, making them suitable for 3D printing. Furthermore, 3D-printed gels with high-level amylose demonstrated well-defined structures, smooth surfaces, stable printing and less dimension deviation. They were also regarded as effective entrapping and delivery systems for resveratrol and β-carotene, protecting them against degradation from environment and damage under the erosion of digestive fluid. Overall, this research offers a straightforward strategy for creating reduced-fat HIPE gels that serve as the carrier for personalized nutraceutical foods.
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Affiliation(s)
- Lu-Yao Zheng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
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6
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Soleimanian Y, Ghazani SM, Marangoni AG. Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics. Food Res Int 2023; 174:113651. [PMID: 37986489 DOI: 10.1016/j.foodres.2023.113651] [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: 08/10/2023] [Revised: 10/25/2023] [Accepted: 10/30/2023] [Indexed: 11/22/2023]
Abstract
Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid oils into monoacylglycerols and diacylglycerols, mainly studied in the last few years for their unique structural ability. This study aims to modify and scale up the glycerolysis process of different plant oils, e.g., shea olein, palm olein, tigernut, peanut, cottonseed, and rice bran oils, with the goal of producing animal fat mimetics. The reactions were conducted at 65 °C, with a plant oil:glycerol molar ratio of 1:1, and without the addition of water, using a lab-scale reactor to convert up to 2 kg of oil into solid fat. Product characteristics were comparable at both laboratory and pilot plant scales, supporting the commercial viability of the process. Oil systems containing higher levels of both saturated and monounsaturated fatty acids, such as shea olein and palm olein, displayed higher solid fat content at elevated temperatures and broader melting profiles with significantly higher melting points. Comparison of the thermal softening behavior and mechanical properties of these systems with those of pork, beef, and lamb fat showed their high potential to replace adipose fat in the new generation of plant-based meat analogs.
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Affiliation(s)
- Yasamin Soleimanian
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Saeed M Ghazani
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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7
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Kasprzak MM, Jarzębski M, Smułek W, Berski W, Zając M, Östbring K, Ahlström C, Ptasznik S, Domagała J. Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein. Foods 2023; 12:2288. [PMID: 37372498 DOI: 10.3390/foods12122288] [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: 04/18/2023] [Revised: 05/31/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
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Affiliation(s)
- Mirosław M Kasprzak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Marzena Zając
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Karolina Östbring
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Cecilia Ahlström
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Stanisław Ptasznik
- Lipid Processing Group, The Department of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology, State Research Institute, 4 Jubilerska Str., 04-190 Warsaw, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
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8
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Teng C, Campanella OH. A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. Gels 2023; 9:gels9050393. [PMID: 37232985 DOI: 10.3390/gels9050393] [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: 04/10/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.
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Affiliation(s)
- Chong Teng
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
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9
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Lu F, Ma Y, Zang J, Qing M, Ma Z, Chi Y, Chi Y. High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion. Int J Biol Macromol 2023; 233:123560. [PMID: 36746301 DOI: 10.1016/j.ijbiomac.2023.123560] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023]
Abstract
In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze-thaw stability. The results showed that the DG of GOVAs increased with the increase in glycosylation temperature and the protein structure unfolded with it. Glycosylation decreased the particle size, zeta potential, and α-helical structures and increased the β-sheets and surface hydrophobicity (H0) of GOVAs compared with unmodified OVAs. Moreover, GOVAs-stabilized HIPEs exhibited smaller particle sizes, zeta potentials, agglomeration indexes, oil loss rates, and freezing points and higher viscoelasticity, centrifugal stabilities, flocculation indexes, and freeze-thaw stabilities. Notably, HIPEs prepared by GOVAs (glycosylated higher than 120 °C) showed the least changes in macro- and microscopic appearances after freeze-thawing. These findings will provide a novel method for improving and broadening the functionalities of OVAs and potentially develop HIPEs with enhanced freeze-thaw stabilities.
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Affiliation(s)
- Fei Lu
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zihong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, PR China.
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10
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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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Hu X, McClements DJ. Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions. Foods 2022; 11:foods11243996. [PMID: 36553739 PMCID: PMC9777884 DOI: 10.3390/foods11243996] [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: 10/31/2022] [Revised: 11/29/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians. Ideally, these products should look, feel, taste, and behave like the meat products they are designed to replace. In this study, we investigated the impact of simulated freeze-thaw and cooking treatments on the properties of plant-based adipose tissues formulated using high internal phase emulsions (HIPEs) or gelled emulsions (GEs). The HIPEs consisted of 75% oil, 2% soybean protein, 23% water, while the GEs consisted of 60% oil, 2% soybean protein, 2% agar and 36% of water. Low melting point (soybean oil) and high melting point (coconut oil) oils were used to create emulsions with either liquid or partially crystalline lipid phases at ambient temperature, respectively. In general, GEs were harder than HIPEs, and emulsions containing coconut oil were harder than those containing soybean oil at ambient temperatures. The thermal behavior of the plant-based adipose tissue was compared to that of beef adipose tissue. Beef adipose tissue was an opaque whitish semi-solid at ambient temperature. These properties could be mimicked with all types of HIPEs and GEs. The structure of the beef adipose tissue was resistant to freezing/thawing (-20/+20 °C) but not cooking (90 °C, 30 min). Soybean HIPEs and GEs were relatively stable to simulated cooking but not freeze-thawing. Conversely, coconut HIPEs and GEs exhibited the opposite behavior. These results have important implications for the formulation of alternatives to animal adipose tissue in plant-based foods.
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12
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Boehm MW, Nicholson RA, Baier SK. Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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