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Peng Y, Wu Y, Shan Z, Li M, Wen X, Ni Y. Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products. Food Chem 2024; 452:139562. [PMID: 38749140 DOI: 10.1016/j.foodchem.2024.139562] [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: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 06/01/2024]
Abstract
The growing global interest in physical and environmental health has led to the development of plant-based products. Although soy protein and wheat gluten are commonly utilized, concerns regarding gluten-related health issues have driven exploration into alternative proteins. Zein has emerged as a promising option. This research investigated the impact of extraction methods on zein characteristics and the structures of SPI-zein composite gels. Different extraction methods yielded zein with protein contents ranging from 48.12 % to 64.34 %. Ethanol-extracted Z1 and Z3, obtained at different pH conditions, exhibited zeta potential of -3.25 and 5.43 mV, respectively. They displayed similar characteristics to commercial zein and interacted comparably in composite gels. Conversely, alkaline-extracted Z2 had a zeta potential of -2.37 mV and formed distinct gels when combined with SPI. These results indicated that extraction methods influence zein behaviour in composite gels, offering possibilities for tailored formulations and expanding zein's applications, particularly in gluten-free plant-based products.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuqing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Ziming Shan
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
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2
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Gräfenhahn M, Beyrer M. Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? Foods 2024; 13:1541. [PMID: 38790841 PMCID: PMC11121679 DOI: 10.3390/foods13101541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/25/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited. This article reviews the existing literature and analyzes potential hazards introduced or modified throughout the processing chain of plant-based meat analogues via extrusion processing, encompassing nutritional, microbiological, chemical, and allergen aspects. It was found that the nutritional value of plant-based raw materials and proteins extracted thereof increases along the processing chain. However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantities of these products might be needed to achieve a nutritional profile similar to e.g., meat. This could lead to an increased ingestion of undigestible proteins and dietary fiber. Although dietary fibers are known to have many positive health benefits, they present a hazard since their consumption at high concentrations might lead to gastrointestinal reactions. Even though there is plenty of ongoing research on this topic, it is still not clear how the sole absorption of metabolites derived from plant-based products compared with animal-based products ultimately affects human health. Allergens were identified as a hazard since plant-based proteins can induce an allergic reaction, are known to have cross-reactivities with other allergens and cannot be eliminated during the processing of meat analogues. Microbiological hazards, especially the occurrence of spore- and non-spore-forming bacteria, do not represent a particular case if requirements and regulations are met. Lastly, it was concluded that there are still many unknown variables and open questions regarding potential hazards possibly present in meat analogues, including processing-related compounds such as n-nitrosamines, acrylamide, and heterocyclic aromatic amino acids.
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Affiliation(s)
- Maria Gräfenhahn
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais-Wallis (HES-SO VS), 1950 Sion, Switzerland
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3
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Cutroneo S, Prandi B, Pellegrini N, Sforza S, Tedeschi T. Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8114-8125. [PMID: 38560783 DOI: 10.1021/acs.jafc.3c08956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers.
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Affiliation(s)
- Sara Cutroneo
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Tullia Tedeschi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
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4
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Fu X, Li W, Zhang T, Li H, Zang M, Liu X. Effect of extrusion on the protein structure and digestibility of extruded soybean protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2225-2232. [PMID: 37938173 DOI: 10.1002/jsfa.13109] [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: 07/08/2023] [Revised: 10/21/2023] [Accepted: 11/08/2023] [Indexed: 11/09/2023]
Abstract
BACKGROUND Extrusion is the main method for the preparation of plant-based meat. Current studies have focused on the effect of different extrusion parameters on the texture and quality of plant-based meat, but there has been less research on their digestibility. This study determined the textural properties of extruded soybean protein (ESPro) for different extrusion parameters and the digestibility after in vitro simulated digestion experiments. The effect of extrusion on the structure and digestibility of ESPro and the relationship between them were elucidated. RESULTS The results demonstrated a significant improvement in the digestibility of ESPro through extrusion, with the highest values for cohesiveness, springiness, chewiness, fibrous degree, digestibility, and proportion of digested peptides with <1 kDa molecular weight at an extrusion temperature of 160 °C and a screw speed of 30 rpm (ESPro1). In addition, β-sheet content in the secondary structure of the ESPro showed a significant negative association with ESPro digestibility. CONCLUSION In this study, extrusion could improve the digestibility of ESPro by altering the protein structure. This advancement holds the potential for more effective applications in plant-based meats. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaohang Fu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China
- Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing, China
| | - Wenhui Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China
| | - Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China
| | - Mingwu Zang
- Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, China
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5
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Ellwanger F, Fuhrmann M, Karbstein HP, Saavedra Isusi GI. Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types. Gels 2024; 10:173. [PMID: 38534591 DOI: 10.3390/gels10030173] [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: 01/29/2024] [Revised: 02/14/2024] [Accepted: 02/27/2024] [Indexed: 03/28/2024] Open
Abstract
High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and the resulting protein gel is structured in the attached cooling die. Various protein sources, notably soy protein isolate (SPI) and wheat gluten, are used to form gels with different networks: SPI creates a physical, non-covalent network, while gluten forms a chemical, covalent one. The food industry frequently adds weak acids to modify taste and shelf life. However, it is known that a change in pH affects the gelation behavior of proteins because the repulsive forces within and between the proteins change. The research reported here was carried out to investigate for the two proteins mentioned the influence of pH modification by the addition of citric acid and acetic acid on gel formation and the meat-like structures produced. For this purpose, materials and parameters were screened using a closed cavity rheometer, followed by extrusion trials at pH 7.36-4.14 for SPI and pH 5.83-3.37 for gluten. The resulting extrudates were analyzed optically and mechanically, and protein solubility was tested in a reducing buffer. For both protein systems, the addition of acid results in less pronounced meat-like structures. At decreasing pH, the complex viscosity of SPI increases (from 11,970 Pa·s to 40,480 Pa·s at 100 °C), the generated gel becomes stronger (strain decreased from 0.62 to 0.48 at 4.5 × 105 Pa), and the cross-linking density grows. For gluten, a decreasing pH results in altered reaction kinetics, a more deformable resulting gel (strain increased from 0.7 to 0.95 at 4.5 × 105 Pa), and a decreased cross-linking density. Solubility tests show that no additional covalent bonds are formed with SPI. With gluten, however, the polymerization reaction is inhibited, and fewer disulfide bonds are formed.
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Affiliation(s)
- Felix Ellwanger
- Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Food Process Engineering (LVT), Gotthard-Franz-Straße 3, 76131 Karlsruhe, Germany
| | - Melanie Fuhrmann
- Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Food Process Engineering (LVT), Gotthard-Franz-Straße 3, 76131 Karlsruhe, Germany
| | - Heike P Karbstein
- Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Food Process Engineering (LVT), Gotthard-Franz-Straße 3, 76131 Karlsruhe, Germany
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6
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Bassi Scarpim L, de Ramos EC, Graziele Pacheco L, Goloni C, de Souza Theodoro S, de Souza Ávida de Castro T, Carciofi AC. Hydrolysed poultry byproduct meal in extruded diets for cats. Arch Anim Nutr 2024; 78:45-59. [PMID: 38344826 DOI: 10.1080/1745039x.2024.2312700] [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: 11/08/2023] [Accepted: 01/27/2024] [Indexed: 04/30/2024]
Abstract
Hydrolysed proteins have been shown to be potential ingredients in cat diets due to their high digestibility, presence of bioactive peptides, and relatively low antigenicity. The effects of the substitution of conventional low ash poultry byproduct meal (PBM) with hydrolysed poultry byproduct meal (HPM) as a protein source were evaluated in extruded cat diets. Five diets with similar nutrient contents were formulated: a control (CO) diet based on PBM and 4 diets with different inclusions of HPM (5%, 10%, 20%, and 30%, on an as-fed basis) replacing PBM as the protein source. The total tract apparent digestibility (CTTAD) of nutrients, faecal characteristics and microbial fermentation products, urine production and pH, nitrogen balance and urea renal excretion were evaluated using 30 healthy cats (15 males and 15 females; 4.18 ± 0.86 kg; 4.17 ± 1.38 years old), with 6 cats per diet in a complete randomised block design. When significant differences were found with the F test, the effects were evaluated by polynomial contrasts according to HPM inclusion (p < 0.05). The CTTADs of DM (89 ± 0.41%), CP (90 ± 0.36%), fat (93 ± 0.41%) and gross energy (90 ± 0.33%) were similar among treatments (p > 0.05). The faecal production, score, short-chain fatty acids and ammonia concentration were similar among treatments (p > 0.05). Isobutyric, isovaleric, valeric, and total branched-chain fatty acid contents increased quadratically (p < 0.05), with the highest level in the faeces of cats fed the diet with 20% HPM. Lactate concentration in faeces increased linearly with the inclusion of HPM (p < 0.05). Urine characteristics and urea renal excretion did not differ among treatments (p > 0.05). At 10% inclusion, HPM tended to increase the nitrogen retention of cats (p = 0.083), which may reflect the higher tryptophan, methionine, lysine, and available lysine contents of HPM in comparison to PBM. The inclusion of up to 30% HPM can be considered in cat formulations without affecting nutrient digestibility or faecal and urine characteristics. HPM tended to increase nitrogen retention and increased branched-chain fatty acids in faeces, aspects which deserves further studies.
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Affiliation(s)
- Lucas Bassi Scarpim
- School of Agricultural and Veterinary Sciences (FCAV), São Paulo State University - UNESP, Jaboticabal, Brazil
| | - Eloise Cristina de Ramos
- School of Agricultural and Veterinary Sciences (FCAV), São Paulo State University - UNESP, Jaboticabal, Brazil
| | - Leticia Graziele Pacheco
- School of Agricultural and Veterinary Sciences (FCAV), São Paulo State University - UNESP, Jaboticabal, Brazil
| | - Camila Goloni
- School of Agricultural and Veterinary Sciences (FCAV), São Paulo State University - UNESP, Jaboticabal, Brazil
| | - Stephanie de Souza Theodoro
- School of Agricultural and Veterinary Sciences (FCAV), São Paulo State University - UNESP, Jaboticabal, Brazil
| | | | - Aulus Cavalieri Carciofi
- School of Agricultural and Veterinary Sciences (FCAV), São Paulo State University - UNESP, Jaboticabal, Brazil
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7
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Zhang Y, Ryu GH. Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog. Foods 2023; 12:4413. [PMID: 38137217 PMCID: PMC10742468 DOI: 10.3390/foods12244413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed. The effects of the moisture content (55 and 60%), barrel temperature (165 and 175 °C), and screw speed (150 and 200 rpm) on the physicochemical, textural, and structural properties of the high-moisture meat analog (HMMA) were determined. The results showed that the moisture content had a significant effect (p < 0.05) on the physicochemical and textural properties of the HMMA. A lower moisture content had significant impact (p < 0.05) on enhancing the texturization of the HMMA and the formation of fibrous structures, thereby increasing the texture profile analysis (TPA) and cutting strength of the HMMA. Protein denaturation during HMEC resulted in a lower protein solubility of the meat analog than the raw material. The content of β-sheets and β-turns in the meat analogs were higher than that in the raw material, while the content of random coils and α-helices is inversely proportional. The process variables had no significant (p > 0.05) effect on the secondary structures. In conclusion, the moisture content is the most important factor affecting the properties of HMMAs. The extrusion process variables for HMMAs are a moisture content of 55%, a barrel temperature of 175 °C, and a screw speed of 200 rpm.
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Affiliation(s)
| | - Gi Hyung Ryu
- Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan 32439, Chungnam, Republic of Korea;
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8
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See XY, Chiang JH, Law LM, Osen R. High moisture extrusion of plant proteins: advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37850862 DOI: 10.1080/10408398.2023.2268736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2023]
Abstract
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.
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Affiliation(s)
- Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Li Min Law
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
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9
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Cutroneo S, Prandi B, Faccini A, Pellegrini N, Sforza S, Tedeschi T. Comparison of protein quality and digestibility between plant-based and meat-based burgers. Food Res Int 2023; 172:113183. [PMID: 37689935 DOI: 10.1016/j.foodres.2023.113183] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 06/13/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Nowadays, consumers are increasingly inclined toward plant-based meat analogues for sake of food security, safety, and sustainability. This growing interest, not only from consumers but also from food companies, brought the offer on the market to be wide and vast. From our previous study it emerged that the market supply, especially the Italian one, is diversified both in terms of protein sources and nutrient content. Although these products are increasingly consumed, for most of the meat analogues today on the market, little is still known about their actual protein quality and digestibility. To fill this gap, in this study different commercial plant-based burgers (2 soy-based and 2 pea-based) were selected and compared to two beef burgers, as controls, in terms of protein quality and digestibility. The findings of this study demonstrated the essential amino acidic profile lacks lysine for almost all burgers (including the meat-based ones) compared to the amino acid scoring pattern set by FAO/WHO (for older children and adults), even if the sum of essential amino acids was within the range of sufficiency. All samples showed good initial protein integrity with low hydrolysis (above 6%) and percentage of D-enantiomers (above 15%). The study of the digestibility, performed by the validated INFOGEST in vitro model, showed better protein solubilisation in the case of meat burgers (63 ± 3% and 61 ± 8%), but a good digestibility also in the case of plant-based ones (from 55% to 40%). The degree of hydrolysis of the solubilised proteins was very high in all samples (from 65% to 40%) indicating a very good protein accessibility to digestive enzymes. The analysis of the peptide fraction of digestates indicated a high prevalence of collagen proteins in beef burgers and of reserve proteins in plant-based burgers. This study showed that the differences between these products are mostly dependent on the quality of the raw materials used, rather than on the vegetal or animal protein source. Therefore, to have a product with a good protein quality and digestibility, independently from the protein origin, the consumer needs to make an accurate choice, carefully reading the ingredient list.
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Affiliation(s)
- Sara Cutroneo
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Andrea Faccini
- Interdepartmental Centre for Measurements, Parco Area delle Scienze, 23/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Tullia Tedeschi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
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10
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van der Sman R, van der Goot A. Hypotheses concerning structuring of extruded meat analogs. Curr Res Food Sci 2023; 6:100510. [PMID: 37275388 PMCID: PMC10236473 DOI: 10.1016/j.crfs.2023.100510] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/22/2023] [Accepted: 04/26/2023] [Indexed: 06/07/2023] Open
Abstract
In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After the initial discussion on the input materials, we discuss the hypotheses behind the physics of the functional tasks that can be defined for HME. For these hypotheses, we have taken a broader view than only the scientific literature on plant-based meat analogs but incorporated also literature from soft matter physics and patent literature. Many of these hypotheses remain to be proven. Hence, we hope that this overview will inspire researchers to fill the still-open knowledge gaps concerning the multiscale structure of meat analogs.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food Biobased Research, the Netherlands
- Food Process Engineering, Wageningen University, the Netherlands
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11
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Gao C, Jia J, Yang Y, Ge S, Song X, Yu J, Wu Q. Structural change and functional improvement of wheat germ protein promoted by extrusion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Nowacka M, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A. Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 2023; 28:molecules28072966. [PMID: 37049729 PMCID: PMC10095742 DOI: 10.3390/molecules28072966] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/25/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.
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13
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Opaluwa C, Lott T, Karbstein HP, Emin MA. Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
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14
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Schmid EM, Farahnaky A, Adhikari B, Torley PJ. High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization. Compr Rev Food Sci Food Saf 2022; 21:4573-4609. [PMID: 36120912 DOI: 10.1111/1541-4337.13030] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/28/2023]
Abstract
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates' structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates' fibrous structure. At high water levels, hydrogen and disulfide bonds play a dominant role in extrudates' texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients' physiochemical properties provides a greater insight into the process-structure-function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.
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Affiliation(s)
- Eva-Maria Schmid
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Asgar Farahnaky
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Benu Adhikari
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Peter J Torley
- Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
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15
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Zhang J, Chen Q, Kaplan DL, Wang Q. High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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16
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Angonese M, Sá AGA, Emiliano Motta G, de Oliveira D, Di Luccio M, Carciofi BAM. Methods for Physically Structuring Meat Analogs: Challenges and Perspectives. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mariana Angonese
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda G. A. Sá
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Gabriel Emiliano Motta
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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17
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Bühler JM, van der Goot AJ, Bruins ME. Fibrous Structures from Starch and Gluten. Polymers (Basel) 2022; 14:polym14183818. [PMID: 36145963 PMCID: PMC9501054 DOI: 10.3390/polym14183818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
Starch is added to meat analogues for binding and water holding. In this study, we investigate whether starch can have an additional role as a structuring agent. Therefore, different types of starch were combined with wheat gluten at various amounts and sheared in a High Temperature Shear Cell to determine how starch influences the structuring behavior of gluten–starch blends. The starches were chosen based on their diverse amylose contents, leading to different technological properties. Remarkable differences were found between the starches investigated. The addition of Amioca starch (containing 1% amylose) had a strong negative influence on the ability of gluten to form fibers. Maize starch (25% amylose) and Hylon VII (68% amylose) formed fibrous materials up to high starch additions. The pre-gelatinizing of maize starch further increased the ability of gluten–starch mixtures to form fibrous structures. The influence of the different types of starch on the hardness, deformability, and stiffness of the sheared samples was also assessed, revealing a spectrum of achievable properties through the addition of starch. Most remarkable was the formation of a material with anisotropy in Young’s modules. This anisotropy is also found in chicken meat, but not in protein-based fibrous materials. Furthermore, it was observed that the pre-gelatinization of starch facilitated fiber formation. A similar effect of pre-gelatinizing the starch was found when using faba bean meal with added wheat gluten, where fibrous structures could even be formed in a recipe that previously failed to produce such structures without pre-treatment.
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Affiliation(s)
- Jan M. Bühler
- Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Correspondence:
| | - Marieke E. Bruins
- Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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18
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Tyndall SM, Maloney GR, Cole MB, Hazell NG, Augustin MA. Critical food and nutrition science challenges for plant-based meat alternative products. Crit Rev Food Sci Nutr 2022; 64:638-653. [PMID: 35972071 DOI: 10.1080/10408398.2022.2107994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested.
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Affiliation(s)
| | | | - Martin B Cole
- Wine Australia, Kent Town, South Australia, Australia
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19
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Dushkova MA, Simitchiev AT, Kalaydzhiev HR, Ivanova P, Menkov ND, Chalova VI. Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mariya A. Dushkova
- Department of Process Engineering University of Food Technologies, 26, Maritsa Blvd Plovdiv Bulgaria
| | - Apostol T. Simitchiev
- Department of Machines and Apparatuses for Food Industry University of Food Technologies, 26, Maritsa Blvd Plovdiv Bulgaria
| | - Hristo R. Kalaydzhiev
- Department of Analytical Chemistry and Physical Chemistry University of Food Technologies, 26, Maritsa Blvd Plovdiv Bulgaria
| | - Petya Ivanova
- Department of Biochemistry and Molecular Biology University of Food Technologies, 26, Maritsa Blvd Plovdiv Bulgaria
| | - Nikolay D. Menkov
- Department of Process Engineering University of Food Technologies, 26, Maritsa Blvd Plovdiv Bulgaria
| | - Vesela I. Chalova
- Department of Biochemistry and Molecular Biology University of Food Technologies, 26, Maritsa Blvd Plovdiv Bulgaria
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20
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Zhan Z, Zhou Y, Cai X, Liu H, Chen L, Yu L. Fabrication of soybean protein‐based meat with two‐phases. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zerun Zhan
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Yinglin Zhou
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Xingzhe Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Hongsheng Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- China‐Singapore International Joint Research Institute Knowledge City Guangzhou ‐510663 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health Guangzhou 510640 China
| | - Ling Chen
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Long Yu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- China‐Singapore International Joint Research Institute Knowledge City Guangzhou ‐510663 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health Guangzhou 510640 China
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21
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A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues. Foods 2022; 11:foods11142053. [PMID: 35885293 PMCID: PMC9316106 DOI: 10.3390/foods11142053] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/03/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Apart from these, some products require new technical processes such as needed by milk drink alternatives, mycoprotein and meat, cheese and fish analogues. The aim of these analogues is to mimic the physical and organoleptic properties of animal origin products through fibrous composition and mix of ingredients from vegetable sources using adequate technology, which allow providing similar texture and flavor. Using a narrative approach to review literature, the objectives of this paper are to systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, to identify the diversity of alternatives to these products on the market, including the related technological processes, and to project the challenges that the food industry may face soon. From a total of 302 scientific papers identified in databases, 186 papers were considered. More research papers on products associated with alternatives to milk were found. Nevertheless, there are products that need more research as analogues to meat and dairy products. A general scheme that brings together the main reasons, resources and challenges that the food industry faces in this promising area of alternatives to meat and dairy products is presented.
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22
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Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles. Foods 2022; 11:foods11131985. [PMID: 35804800 PMCID: PMC9265346 DOI: 10.3390/foods11131985] [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: 06/05/2022] [Revised: 06/30/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023] Open
Abstract
Market demand for palatable plant-based meat alternatives is on the rise. One of the challenges is formulating products with sensorial characteristics similar to conventional meat. In this study, the effect of myoglobin on the aromatic profile of plant-based meat alternatives was assessed. Plant-based burgers were made with soy-textured protein, supplemented with three levels of myoglobin (0, 0.5 and 1.0%, the latter two mimicking endogenous myoglobin levels in meat), and grilled for 12 min at 250 °C. To evaluate the aromatic profile of the compounds, raw and grilled samples were subjected to headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) analysis was then performed to visualize the interaction between grilling and myoglobin addition, and the effect exerted on the resulting aromatic profile. Myoglobin significantly affected several classes of volatile compounds, either by itself or in conjunction with grilling. A notable increase in aldehydes and a decrease in hydrocarbons were noted after adding myoglobin. As expected, an increase in pyrazines was observed after grilling. The results suggest myoglobin positively influences the aromatic profile of plant-based meat alternatives, contributing to a profile closer to the one of conventional meat.
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23
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Samuelsen T, Haustveit G, Kousoulaki K. The use of tunicate (Ciona intestinalis) as a sustainable protein source in fish feed – Effects on the extrusion process, physical pellet quality and microstructure. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2021.115193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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24
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Kerezsi AD, Jacquet N, Blecker C. Advances on physical treatments for soy allergens reduction - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Guyony V, Fayolle F, Jury V. High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023816] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Valérie Guyony
- Oniris, Université de Nantes, CNRS, Gepea, Nantes, France
| | | | - Vanessa Jury
- Oniris, Université de Nantes, CNRS, Gepea, Nantes, France
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26
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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09692-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jan M. Bühler
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Miek Schlangen
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Anna C. Möller
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
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28
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Immonen M, Chandrakusuma A, Sibakov J, Poikelispää M, Sontag-Strohm T. Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion. Foods 2021; 10:1517. [PMID: 34359387 PMCID: PMC8304661 DOI: 10.3390/foods10071517] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/18/2021] [Accepted: 06/24/2021] [Indexed: 12/14/2022] Open
Abstract
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60-160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein-protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
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Affiliation(s)
- Mika Immonen
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland;
- Valio Ltd., P.O. Box 10, FI-00039 Helsinki, Finland;
| | | | - Juhani Sibakov
- Fazer Bakery Finland, P.O. Box 17, FI-00941 Helsinki, Finland;
| | - Minna Poikelispää
- Department of Materials Science, Faculty of Engineering Sciences, Tampere University, P.O. Box 689, FI-33014 Tampere, Finland;
| | - Tuula Sontag-Strohm
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland;
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29
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30
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Cotacallapa-Sucapuca M, Vega EN, Maieves HA, Berrios JDJ, Morales P, Fernández-Ruiz V, Cámara M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods 2021; 10:1096. [PMID: 34063375 PMCID: PMC8156340 DOI: 10.3390/foods10051096] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 12/19/2022] Open
Abstract
The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.
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Affiliation(s)
- Mario Cotacallapa-Sucapuca
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erika N. Vega
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Helayne A. Maieves
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro nº 01, Pelotas 96010-610, RS, Brazil
| | | | - Patricia Morales
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
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31
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Álvarez-Castillo E, Felix M, Bengoechea C, Guerrero A. Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials. Foods 2021; 10:981. [PMID: 33947093 PMCID: PMC8145534 DOI: 10.3390/foods10050981] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 02/06/2023] Open
Abstract
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based to a bio-based circular economy model, biowastes are also being employed for producing bio-based materials. This may involve their use in high-value applications and therefore a remarkable revalorization of those resources. The present review summarizes the main sources of protein from biowastes and co-products of the agri-food industry (i.e., wheat gluten, potato, zein, soy, rapeseed, sunflower, protein, casein, whey, blood, gelatin, collagen, keratin, and algae protein concentrates), assessing the bioplastic application (i.e., food packaging and coating, controlled release of active agents, absorbent and superabsorbent materials, agriculture, and scaffolds) for which they have been more extensively produced. The most common wet and dry processes to produce protein-based materials are also described (i.e., compression molding, injection molding, extrusion, 3D-printing, casting, and electrospinning), as well as the main characterization techniques (i.e., mechanical and rheological properties, tensile strength tests, rheological tests, thermal characterization, and optical properties). In this sense, the strategy of producing materials from biowastes to be used in agricultural applications, which converge with the zero-waste approach, seems to be remarkably attractive from a sustainability prospect (including environmental, economic, and social angles). This approach allows envisioning a reduction of some of the impacts along the product life cycle, contributing to tackling the transition toward a circular economy.
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Affiliation(s)
| | | | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, 41011 Sevilla, Spain; (E.Á.-C.); (M.F.); (A.G.)
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Valenzuela-Lagarda JL, Pacheco-Aguilar R, Gutiérrez-Dorado R, Mendoza JL, López-Valenzuela JÁ, Mazorra-Manzano MÁ, Muy-Rangel MD. Interaction of Squid ( Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC. Molecules 2021; 26:2103. [PMID: 33917637 PMCID: PMC8038857 DOI: 10.3390/molecules26072103] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/17/2021] [Accepted: 03/23/2021] [Indexed: 11/17/2022] Open
Abstract
The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein-carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein-starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40-85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein-protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein-carbohydrate interactions.
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Affiliation(s)
- José Luis Valenzuela-Lagarda
- Centro Regional de Educación Superior de la Costa Chica, Universidad Autónoma de Guerrero, Cruz Grande 41800, Mexico;
| | - Ramón Pacheco-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Hermosillo, Hermosillo 83304, Mexico; (R.P.-A.); (J.L.M.); (M.Á.M.-M.)
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán 80013, Mexico; (R.G.-D.); (J.Á.L.-V.)
| | - Jaime Lizardi Mendoza
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Hermosillo, Hermosillo 83304, Mexico; (R.P.-A.); (J.L.M.); (M.Á.M.-M.)
| | - Jose Ángel López-Valenzuela
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán 80013, Mexico; (R.G.-D.); (J.Á.L.-V.)
| | - Miguel Ángel Mazorra-Manzano
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Hermosillo, Hermosillo 83304, Mexico; (R.P.-A.); (J.L.M.); (M.Á.M.-M.)
| | - María Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Culiacán, Culiacán 80110, Mexico
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Abstract
There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.
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Affiliation(s)
| | - Yoav D. Livney
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel;
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34
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Yoon AK, Singha P, Rizvi SS. Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110244] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Zhang T, Dou W, Zhang X, Zhao Y, Zhang Y, Jiang L, Sui X. The development history and recent updates on soy protein-based meat alternatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.060] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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36
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Cornet SHV, Snel SJE, Schreuders FKG, van der Sman RGM, Beyrer M, van der Goot AJ. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Crit Rev Food Sci Nutr 2021; 62:3264-3280. [PMID: 33406893 DOI: 10.1080/10408398.2020.1864618] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous meat-like products. However, the mechanisms underlying these processes are not well understood. In this review we discuss the effect of thermo-mechanical processing on the physicochemical properties and phase behavior of proteins and protein mixtures. The HMEC and shear cell processes are comparable in their basic unit operations, which are (1) mixing and hydration, (2) thermo-mechanical treatment, and (3) cooling. An often overlooked part of the extruder that could be crucial to fibrillation is the so-called breaker plate, which is situated between the barrel and die sections. We found a lack of consensus on the effect of heat on protein-protein interactions, and that the experimental tools to study protein-protein interactions are limited. The different mechanisms for structure formation proposed in literature all consider the deformation and alignment of the melt. However, the mechanisms differ in their underlying assumptions. Further investigation using novel and dedicated tools is required to fully understand these thermo-mechanical processes.
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Affiliation(s)
- Steven H V Cornet
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Silvia J E Snel
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Floor K G Schreuders
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Ruud G M van der Sman
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Michael Beyrer
- Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
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Abstract
The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.
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Affiliation(s)
- Konstantina Kyriakopoulou
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Julia K Keppler
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Atze Jan van der Goot
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Remko M Boom
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
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Yamamoto K, Kugimiya W, Maeda H, Yano H, Kusumoto KI, Nabetani H. Trends in Plant-Based Substitutes for Animal Proteins. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization
| | | | | | - Hiroyuki Yano
- Food Research Institute, National Agriculture and Food Research Organization
| | - Ken-Ichi Kusumoto
- Food Research Institute, National Agriculture and Food Research Organization
| | - Hiroshi Nabetani
- Food Research Institute, National Agriculture and Food Research Organization
- Faculty of Home Economics, Tokyo Kasei University
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Mohamad Mazlan M, Talib RA, Chin NL, Shukri R, Taip FS, Mohd Nor MZ, Abdullah N. Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion. Foods 2020; 9:E1023. [PMID: 32751949 PMCID: PMC7466258 DOI: 10.3390/foods9081023] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 07/02/2020] [Accepted: 07/06/2020] [Indexed: 11/17/2022] Open
Abstract
Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100-160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.
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Affiliation(s)
- Mazween Mohamad Mazlan
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Radhiah Shukri
- Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Norazlin Abdullah
- Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, UTHM Pagoh Campus, Pagoh Higher Education Hub, KM 1, Jalan Panchor, Muar 84600, Johor, Malaysia
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Yoon AK, Rizvi SS. Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1753768] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ashton K. Yoon
- Department of Food Science & Technology, Cornell University, Ithaca, NY, USA
| | - Syed S.H. Rizvi
- Department of Food Science & Technology, Cornell University, Ithaca, NY, USA
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42
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Pietsch VL, Werner R, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Ahmad R, Oterhals Å, Xue Y, Skodvin T, Samuelsen TA. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yuan G, Pan Y, Li W, Wang C, Chen H. Effect of extrusion on physicochemical properties, functional properties and antioxidant activities of shrimp shell wastes protein. Int J Biol Macromol 2019; 136:1096-1105. [PMID: 31233791 DOI: 10.1016/j.ijbiomac.2019.06.145] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 12/18/2022]
Abstract
Different conditions of extrusion variables (temperature and moisture content) were applied to shrimp shell wastes (SSW), and its effects on the physicochemical, functional properties and antioxidant activities of shrimp shell wastes protein (SSWP) were investigated. The results showed that extrusion caused marked improvements in the protein content and yields compared with the control, and it resulted in the changes of SSWP on the amino acids composition, functional properties, thermal properties and morphological properties. The protein from extruded SSW showed better antioxidant activities than the untreated one. When the six samples were compared by principal component analysis, the protein obtained at the conditions of 25% moisture content at 150 °C (T3M2) were observed to have the highest comprehensive principal component values. The results provided a better choice for SSW in extrusion processing, which would be helpful for the SSWP related products in the food industry.
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Affiliation(s)
- Guoqi Yuan
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yuxiang Pan
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Weiwei Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Cong Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
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Pietsch VL, Bühler JM, Karbstein HP, Emin MA. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Pietsch VL, Schöffel F, Rädle M, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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49
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Jayawardena SR, Morton JD, Brennan CS, Bekhit AEA. Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13927] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- S. Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Alaa El‐Din A. Bekhit
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin 9054 New Zealand
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50
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Zhang J, Liu L, Liu H, Yoon A, Rizvi SSH, Wang Q. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Crit Rev Food Sci Nutr 2018; 59:3267-3280. [DOI: 10.1080/10408398.2018.1487383] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jinchuang Zhang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Li Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Hongzhi Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Ashton Yoon
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Qiang Wang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
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