The sustainability paradox of processing plant proteins

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults

Background/Objectives: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the digestibility of new food prototypes made with quinoa and/or lentil flours addressed to older adults. Methods: Four gels and six breads were elaborated and subjected to mechanical analysis and simulated gastrointestinal in vitro digestion. Then, proteolysis, lipolysis, and amylolysis were analysed. Results: Gels made with fermented quinoa or lentil flours exhibited less hardness and required less force, suggesting better adequacy for mastication. In terms of digestibility, using fermented flours led to increased proteolysis and reduced starch hydrolysis. Conclusions: Our results support future studies in the field aimed at supplying older adults with adapted foods to satisfy their nutritional needs to prevent sarcopenia and other health issues.

The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study

Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, extrusion potentially also increases the satiating effect. We investigated subjective appetite and ad libitum energy intake (adlib_EI) following ragú "bolognaise" meals with three different protein sources. We hypothesized that the satiating effect of texturized vegetable proteins (TVP) was comparable to that of animal protein (Meat) and that TVPs would have a stronger satiating effect than non-texturized legume proteins (Green). Test meals were theoretically designed to be similar in weight, energy (kJ), macronutrients and fiber. The in vitro protein digestibility (IVPD) and the amino acid composition were analyzed. A randomized, single-blinded, three-way, cross-over study including 25 healthy men was carried out. There were no significant differences between the three meals in terms of subjective appetite. The adlib_EI was significantly lower after the TVP meal (758 kJ) than after the Meat meal (957 kJ), with the Green meal in between (903 kJ). The IVPD was significantly higher in the Meat meal (30.72%) than in the Green meal (20.17%), with the TVP meal in between (21.05%). In conclusion, the TVP meal had a higher long-term satiating effect than a similar meal with meat.

Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile

Changes in dietary patterns promoted by the emergence of alternative food systems are becoming increasingly common. The decrease in the consumption of animal-derived products promoted exponential growth in plant-based product demand and, consequently, the availability of several meat analogues for this consumer market. Plant-based meat analogues (PBMAs) were developed to mimic the physical and sensory characteristics of meats and their derivatives. Therefore, the composition of these products has been studied in some countries as an attempt to evaluate their nutritional quality in comparison with that of traditional meat products. The main aim of this study was to employ different Nutrition Classification Schemes (NCSs) to assess the nutritional quality of plant-based meat and to discuss the application of one or more NCSs in defining the identity and quality profile of these foods. Five NCSs were used: three nutrient-based (Nutri-Score; Nutrient Profiling Model (NPM) from Brazil; NPM from PAHO); one food-based (NOVA classification); and one hybrid (Plant-Based Nutrient Profile Model). The nutritional composition and ingredients were collected from labels of 349 PBMAs; 117 were classified as burgers, and 182 products employed soy as the main protein ingredient. The use of different NCSs is strategic for PBMAs' nutritional quality evaluation, and the Nutri-Score was able to show the effectiveness of differentiating products as having poor nutritional quality. In this way, the employment of NPM from Brazil is recommended as a driver for PBMAs choices, especially due to the excellent agreement between the Nutri-Score and NPM from Brazil for burgers.

Insect Protein as a Component of Meat Analogue Burger

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.

Acid-active proteases to optimize dietary protein digestibility: a step towards sustainable nutrition

Introduction

Historically, prioritizing abundant food production often resulted in overlooking nutrient quality and bioavailability, however, environmental concerns have now propelled sustainable nutrition and health efficacy to the forefront of global attention. In fact, increasing demand for protein is the major challenge facing the food system in the 21st century with an estimation that 70% more food is needed by 2050. This shift has spurred interest in plant-based proteins for their sustainability and health benefits, but most alternative sources of protein are poorly digestible. There are two approaches to solve digestibility: improve the digestibility of food proteins or improve the digestive capacity of consumers. Enhancing nutrient digestibility and bioavailability across diverse protein sources is crucial, with proteases presenting a promising avenue. Research, inspired by the proteases of human breast milk, has demonstrated that exogenous microbial proteases can activate within the human digestive tract and substantially increase the digestion of targeted proteins that are otherwise difficult to fully digest.

Methods

Here, we introduce the use of an acid-active family of bacterial proteases (S53) to improve the digestibility and nutritional quality of a variety of protein sources, evaluated using the INFOGEST 2.0 protocol.

Results

Results from in vitro digestibility indicate that the most effective protease in the S53 family substantially improves the digestibility of an array of animal and plant-derived proteins-soy, pea, chickpea, rice, casein, and whey. On average, this protease elevated protein digestibility by 115% during the gastric phase and by 15% in the intestinal phase, based on the degree of hydrolysis.

Discussion

The widespread adoption of these proteases has the potential to enhance nutritional value and contribute to food security and sustainability. This approach would complement ongoing efforts to improve proteins in the food supply, increase the quality of more sustainable protein sources and aid in the nourishment of patients with clinically compromised, fragile intestines and individuals like older adults and high-performance athletes who have elevated protein needs.