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Yu J, Wang L, Zhang Z. Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects. Foods 2023; 12:4180. [PMID: 38002236 PMCID: PMC10670130 DOI: 10.3390/foods12224180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 11/05/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.
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Affiliation(s)
- Jialing Yu
- College of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
| | - Liyuan Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Zhaowei Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
- Hubei Hongshan Laboratory, Wuhan 430070, China
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2
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Kürşad İncili G, Akgöl M, Karatepe P, Kanmaz H, Kaya B, Tekin A, Adnan Hayaloğlu A. Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies. Food Res Int 2023; 170:113045. [PMID: 37316034 DOI: 10.1016/j.foodres.2023.113045] [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: 03/20/2023] [Revised: 05/12/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concentration (MIC), inhibition zones were determined against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7. The MIC value was 6.25 mg/mL and a 20 µL LP displayed 8.78 to 10.0 mm inhibition zones against these pathogens. In the food matrice challenge, two concentrations of LP (3% and 6%) alone or in combination with EDTA (0.02 M) were added to pathogenic bacteria spiked meatballs, and antimicrobial activity of LP was also determined during refrigerated storage. 6% LP + 0.02 M EDTA treatment provided 1.32 to 3.11 log10 CFU/g reductions in the numbers of these pathogens (P < 0.05). Furthermore, this treatment provided significant reductions on psychrotrophs, TVC, LAB, mold-yeast, and Pseudomonas spp. over the storage (P < 0.05). Regarding characterization results, LP contained contained a wide variety of bioactive compounds, including 5 organic acids (2.15 to 30.64 g/100 g), 19 free amino acids (6.97 to 699.15 mg/100 g), free fatty acids (short-, medium-, and long-chain fatty acids), 15 polyphenols (0.03 to 383.78 mg/100 g), and some volatile compounds such as pyrazines, pyranone and pyrrole derivatives. These bioactive compounds are not only involved in antimicrobial activity but also contribute to the free radical scavenging activity according to the DPPH, ABTS and FRAP assays. In conclusion, the result revealed that the LP improved the chemical and microbiological quality of foods due to containing biologically-active metabolites involved in antimicrobial and antioxidant capacity.
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Affiliation(s)
- Gökhan Kürşad İncili
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Müzeyyen Akgöl
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Pınar Karatepe
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey
| | - Hilal Kanmaz
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Büşra Kaya
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Ali Tekin
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey.
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Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview. Foods 2022; 11:foods11233820. [PMID: 36496629 PMCID: PMC9735823 DOI: 10.3390/foods11233820] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.
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Todorov SD, Popov I, Weeks R, Chikindas ML. Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns. Foods 2022; 11:foods11193145. [PMID: 36230222 PMCID: PMC9563261 DOI: 10.3390/foods11193145] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/06/2022] [Accepted: 10/07/2022] [Indexed: 11/18/2022] Open
Abstract
This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.
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Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil
- Correspondence: ; Tel.: +359-88-9583119
| | - Igor Popov
- Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA
| | - Michael Leonidas Chikindas
- Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA
- Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, 119991 Moscow, Russia
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Zhao D, Huang L, Li H, Ren Y, Cao J, Zhang T, Liu X. Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 2022; 11:foods11152202. [PMID: 35892787 PMCID: PMC9330124 DOI: 10.3390/foods11152202] [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: 06/29/2022] [Revised: 07/22/2022] [Accepted: 07/22/2022] [Indexed: 11/25/2022] Open
Abstract
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.
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Affiliation(s)
- Di Zhao
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - Lu Huang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
- Correspondence: ; Tel.: +86-138-1052-2189
| | - Yuqing Ren
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - Jinnuo Cao
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 311121, China;
| | - Tianyu Zhang
- Shandong Gulin Food Technology Limited Company, Yantai 264010, China;
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
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Abarca RL, Medina J, Alvarado N, Ortiz PA, Carrillo López B. Biodegradable gelatin-based films with nisin and EDTA that inhibit Escherichia coli. PLoS One 2022; 17:e0264851. [PMID: 35271631 PMCID: PMC8912256 DOI: 10.1371/journal.pone.0264851] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 02/17/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, we developed gelatin-based films for active packaging with the ability to inhibit E. coli. We created these novel biodegradable gelatin-based films with a nisin-EDTA mix. FT-IR, TGA, and SEM analysis showed that nisin interacted with the gelatin by modifying its thermal stability and morphology. The use of nisin (2,500 IU/mL) with concentrations of Na-EDTA (1.052 M stock solution) distributed in the polymer matrix generated a significant decrease in the growth of E. coli when compared to the control. In freshly made films (t0), the growth of E. coli ATCC 25922 was reduced by approximately 3 logarithmic cycles. Two weeks after the films were made, a reduction in antimicrobial activity was observed in approximately 1, 1 and 3 logarithmic cycles of the films with 5%, 10% and 20% of the compound (nisin/Na-EDTA) distributed in the polymer matrix, respectively. This evidences an antimicrobial effect over time. Also, biodegradation tests showed that the films were completely degraded after 10 days. With all these results, an active and biodegradable packaging was successfully obtained to be potentially applied in perishable foods. These biodegradable, gelatin-based films are a versatile active packaging option. Further research on the barrier properties of these films is needed.
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Affiliation(s)
- Romina L. Abarca
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago, Chile
- * E-mail:
| | - Javiera Medina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Valdivia, Chile
| | - Nancy Alvarado
- Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, San Miguel, Santiago, Chile
| | - Pablo A. Ortiz
- Núcleo de Química y Bioquímica, Facultad de Estudios Interdisciplinarios, Universidad Mayor, Santiago, Chile
| | - Bernardo Carrillo López
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Valdivia, Chile
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Sheoran P, Tiwari SK. Synergistically-acting Enterocin LD3 and Plantaricin LD4 Against Gram-Positive and Gram-Negative Pathogenic Bacteria. Probiotics Antimicrob Proteins 2020; 13:542-554. [PMID: 32918678 PMCID: PMC7486809 DOI: 10.1007/s12602-020-09708-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/04/2020] [Indexed: 01/16/2023]
Abstract
The efficacy of antimicrobials is an important aspect during their applications in food and therapeutics. In this study, combination of two bacteriocins, enterocin LD3 and plantaricin LD4, was studied against two pathogenic bacteria, Staphylococcus aureus subsp. aureus ATCC25923 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC13311 for increasing their potency and bactericidal activity. The minimal inhibitory concentrations (MICs) of enterocin LD3 and plantaricin LD4 against Staph. aureus subsp. aureus ATCC25923 were 180 and 220 μg/mL, whereas in combination, reduced to 115 μg/mL, respectively. The MICs of enterocin LD3 and plantaricin LD4 against Salm. enterica subsp. enterica serovar Typhimurium ATCC13311 were 240 and 320 μg/mL, respectively, whereas in combination, these were found to be 130 μg/mL, respectively. The fractional inhibitory concentration (FIC) indices calculated as 0.50 against Staph. aureus subsp. aureus ATCC25923 and 0.43 against Salm. enterica subsp. enterica serovar Typhimurium ATCC13311 were found to be ≤ 0.5 indicating the synergy. The isobologram showed MIC of combined bacteriocins falls below the plotted straight line further signifies synergy. The growth response of Staph. aureus subsp. aureus ATCC25923 and Salm. enterica subsp. enterica serovar Typhimurium ATCC13311 was significantly reduced in the presence of combined bacteriocins in comparison with their individual effects. The number of dead cells was higher as a result of combined effect as compared with their independent effect evidenced by fluorescent microscopy. Transmission electron microscopy (TEM) revealed the higher disruption of cell membrane in the combined bacteriocin-treated cells as compared with alone effects. The FTIR spectra of enterocin LD3-treated cells showed alteration at ~ 1,451.82 and ~ 1,094.30/cm corresponding to nucleic acids and phospholipids suggesting its interaction with cell membrane and nucleic acids. In contrast, plantaricin LD4-treated cells did not show such alterations suggesting plantaricin LD4 may kill target cells using other mechanism. Our data suggest that different mode of action of both bacteriocins results in division of labour and may be responsible for their synergistic activity against target cells. Similarly, the synergistic effect of bacteriocins was also observed against other pathogenic bacteria such as Proteus mirabilis ATCC43071, Pseudomonas aeruginosa ATCC27853 and Escherichia coli ATCC25922. These bacteriocins, therefore, act synergistically against target pathogens and may be applied in appropriate combinations for food safety and medical applications.
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Affiliation(s)
- Poonam Sheoran
- Department of Genetics, Maharshi Dayanand University, Rohtak, Haryana, 124001, India
| | - Santosh Kumar Tiwari
- Department of Genetics, Maharshi Dayanand University, Rohtak, Haryana, 124001, India.
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