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Lee YY, Lee S, Ham SH, Lee MG, Hahn J, Kim Y, Choi YJ. Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7002-7012. [PMID: 38619447 DOI: 10.1002/jsfa.13533] [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: 08/18/2023] [Revised: 03/22/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND Understanding the relationship between perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20% and 30% TVPs were substituted with fibers from sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated. RESULTS Samples with 20% SPS showed hardness, cohesiveness and chewiness, which are the mechanical indicators most similar to those of meat. A descriptive sensory analysis by ten trained participants indicated that the SPS-supplemented meat analog patties exhibited characteristics similar to pork patties in terms of firmness, toughness, cohesiveness and smoothness compared to the TVP-only sample. A strong positive correlation between instrumental hardness and sensory firmness was observed (P < 0.01); however, cohesiveness, springiness and chewiness did not show any correlation between instrumental and sensory analyses. Warner-Bratzler shear force (WBSF) values showed positive correlations with sensory cohesiveness, chewiness, toughness, fibrousness, moistness, firmness and springiness (P < 0.05). CONCLUSION The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant-based meat analogs. © 2024 Society of Chemical Industry.
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Affiliation(s)
- You Young Lee
- Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea
| | - Suyoon Lee
- Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea
| | - Seung Hwan Ham
- Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea
| | - Min Gyu Lee
- Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea
| | - Jungwoo Hahn
- Department of Food and Nutrition, Duksung Women's University, Dobong-gu, Republic of Korea
| | - Yang Kim
- Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Republic of Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanak-gu, Republic of Korea
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Urbes A, Morel MH, Ramos L, Violleau F, Banc A. Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques. Biomacromolecules 2024; 25:3976-3989. [PMID: 38829254 DOI: 10.1021/acs.biomac.4c00103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
We study the efficiency of several asymmetrical flow field-flow fractionation (AF4) techniques to investigate self-associating wheat gluten proteins. We compare the use of a denaturing buffer including sodium dodecyl sulfate (SDS) and a mild chaotropic solvent, water/ethanol, as the eluent, on a model gluten sample. Through a thorough analysis of the data obtained from coupled light scattering detectors and with the identification of molecular composition of the eluted protein, we evidence coelution events in several conditions. We show that the focus step used in conventional AF4 with the SDS buffer leads to the formation of aggregates that coelute with monomeric proteins. By contrast, a frit-inlet device enables the fractionation of individual wheat proteins in the SDS buffer. Interestingly conventional AF4, using water/ethanol as eluent, is an effective method for fractionating gluten proteins and their complex dynamic assemblies, which involve weak forces and are composed of both monomeric and polymeric proteins.
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Affiliation(s)
- Aurélien Urbes
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
- Laboratoire de Chimie Agro-industrielle LCA, Université de Toulouse, INRAE, INP-PURPAN, 31030 Toulouse, France
- Plateforme TFFFC, Université de Toulouse, INP-PURPAN, 31076 Toulouse, France
| | - Marie-Hélène Morel
- UMR IATE, Université de Montpellier, INRAE, Montpellier SupAgro, 2 pl. Pierre Viala, 34060 Montpellier, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
| | - Frédéric Violleau
- Laboratoire de Chimie Agro-industrielle LCA, Université de Toulouse, INRAE, INP-PURPAN, 31030 Toulouse, France
- Plateforme TFFFC, Université de Toulouse, INP-PURPAN, 31076 Toulouse, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Université de Montpellier, CNRS, 34095 Montpellier, France
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Nakagawa K, Chantanuson R, Boonarsa P, Seephua N, Siriamornpun S. Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique. Food Chem X 2024; 22:101402. [PMID: 38707781 PMCID: PMC11068561 DOI: 10.1016/j.fochx.2024.101402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 05/07/2024] Open
Abstract
The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.
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Affiliation(s)
- Kyuya Nakagawa
- Department of Chemical Engineering, Faculty of Engineering, Kyoto University, Japan
| | | | - Parinya Boonarsa
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Nidthaya Seephua
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
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4
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Cheng Y, Meng Y, Liu S. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues. Foods 2024; 13:1950. [PMID: 38928891 PMCID: PMC11202613 DOI: 10.3390/foods13121950] [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: 05/15/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024] Open
Abstract
Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.
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Affiliation(s)
- Yuliang Cheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yiyun Meng
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
| | - Shengnan Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
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Fernandes DC, Dos Santos GF, Borges MO, Dias T, Naves MMV. Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01185-8. [PMID: 38795267 DOI: 10.1007/s11130-024-01185-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/23/2024] [Indexed: 05/27/2024]
Abstract
The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.
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Affiliation(s)
- Daniela Canuto Fernandes
- School of Social and Health Sciences, Pontifical Catholic University of Goiás (PUC-GOIÁS), 74605-010, Goiânia, Brazil
- Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), 74605-080, Goiânia, Brazil
| | - Geovana Ferreira Dos Santos
- Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), 74605-080, Goiânia, Brazil
| | - Mariana Oliveira Borges
- Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), 74605-080, Goiânia, Brazil
| | - Tiago Dias
- Laboratory of Food Analysis, School of Nutrition, Federal University of Goiás (UFG), 74605-080, Goiânia, Brazil
| | - Maria Margareth Veloso Naves
- Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), 74605-080, Goiânia, Brazil.
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6
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Plattner BJ, Hong S, Li Y, Talavera MJ, Dogan H, Plattner BS, Alavi S. Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods 2024; 13:1195. [PMID: 38672868 PMCID: PMC11049411 DOI: 10.3390/foods13081195] [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: 11/08/2023] [Revised: 12/18/2023] [Accepted: 01/15/2024] [Indexed: 04/28/2024] Open
Abstract
A new form of plant-based meat, known as 'high-moisture meat analogs' (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat. Utilizing pea protein in the formulation of HMMAs provides unique labeling opportunities, as peas are both "non-GMO" and low allergen. However, many of the commercial pea protein isolate (PPI) types differ in functionality, causing variation in product quality. Additionally, PPI inclusion has a major impact on final product texture. To understand the collective impact of these variables, two studies were completed. The first study compared four PPI types while the second study assessed differences in PPI inclusion amount (30-60%). Both studies were performed on a Wenger TX-52 extruder, equipped with a long-barrel cooling die. Rapid-visco analysis (RVA) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated differences in protein solubility among the different PPI types. In general, lower protein solubility led to better product quality, based on visual evaluation. Cutting strength and texture profile analysis showed increasing PPI inclusion from 30-60% led to significantly higher product hardness (14,160-16,885 g) and toughness (36,690-46,195 g. s). PPI4 led to lower product toughness (26,110 and 33,725 g. s), compared to the other PPIs (44,620-60,965 g. s). Heat gelling capacity of PPI4 was also highest among PPI types, by way of least gelation concentration (LGC) and RVA. When compared against animal meat, using more PPI (50-60%) better mimicked the overall texture and firmness of beef steak and pork chops, while less PPI better represented a softer product like chicken breast. In summary, protein content and also functionality such as cold water solubility and heat gelation dictated texturization and final product quality. High cold water solubility and poor heat gelation properties led to excessive protein cross linking and thicker yet less laminated shell or surface layer. This led to lower cutting firmness and toughness, and less than desirable product texture as compared to animal meat benchmarks. On the other hand, pea proteins with less cold water solubility and higher propensity for heat gelation led to products with more laminated surface layer, and higher cutting test and texture profile analysis response. These relationships will be useful for plant-based meat manufacturers to better tailor their products and choice of ingredients.
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Affiliation(s)
| | | | | | | | | | | | - Sajid Alavi
- Department of Grain Science and Industry, Kansas State University, 201 Shellenberger Hall, Manhattan, KS 66506, USA; (B.J.P.); (S.H.); (Y.L.); (M.J.T.); (H.D.); (B.S.P.)
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7
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Doğan C. Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat. FOOD SCI TECHNOL INT 2024; 30:260-272. [PMID: 36591916 DOI: 10.1177/10820132221147079] [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: 01/03/2023]
Abstract
The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.
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Affiliation(s)
- Cemhan Doğan
- Department of Food Technology, Bogazliyan Vocational School, Bozok University, Yozgat, Turkey
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8
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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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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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Wang L, Yin J, Wan K, Guo H, Jiang G. Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage. Foods 2024; 13:465. [PMID: 38338600 PMCID: PMC10855825 DOI: 10.3390/foods13030465] [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: 12/26/2023] [Revised: 01/03/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.
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Affiliation(s)
| | | | | | | | - Guochuan Jiang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (L.W.); (J.Y.); (K.W.); (H.G.)
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11
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Thong A, Tan VWK, Chan G, Choy MJY, Forde CG. Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats. Food Res Int 2024; 177:113848. [PMID: 38225123 DOI: 10.1016/j.foodres.2023.113848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 11/02/2023] [Accepted: 11/17/2023] [Indexed: 01/17/2024]
Abstract
Descriptive sensory analysis was paired with temporal check-all-that-apply gas-chromatography olfactometry (TCATA GC-O) to compare differences in perceived flavour and volatile odour activity across a series of commercial plant-based meat analogues (PBMAs) versus conventional beef products. Multiple factor analysis separated PBMAs in two clusters along the first principal axis. The first cluster, rated higher in meaty flavour and odour, also showed higher citation proportions of sulfurous odourants. In contrast, the second cluster, higher in off odour and flavour, had higher citation proportions for fatty / legume odourants. Key odourants correlated with meaty flavour and odour were putatively identified as 2-methyl-3-furanthiol, dimethyl trisulfide, and furfuryl mercaptan while compounds correlated to off flavour and odour were putatively identified as (E,E)-3,5-octadien-2-one, 2-undecanol, and (E,E)-2,4-decadienal. No correspondence was found between PBMA odour-activity and source protein, suggesting that volatile flavour production in PBMAs is derived primarily from exogeneous flavouring materials or precursors rather than the base protein material. Contributions of lipid-protein interactions to overall flavour differences is further suggested by the putative discovery of 5,6-dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine odour activity in several meat samples profiled.
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Affiliation(s)
- Aaron Thong
- Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore.
| | - Vicki Wei Kee Tan
- Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Geraldine Chan
- Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Michelle Jie Ying Choy
- Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Ciarán G Forde
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human, Nutrition and Health, P.O. Box 17, 6700 Wageningen, the Netherlands
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12
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Sun Y, Dong M, Bai J, Liu X, Yang X, Duan X. Preparation and properties of high-soluble wheat gluten protein-based meat analogues. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:42-50. [PMID: 37574760 DOI: 10.1002/jsfa.12922] [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: 03/31/2023] [Revised: 06/14/2023] [Accepted: 08/14/2023] [Indexed: 08/15/2023]
Abstract
BACKGROUND Wheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion. RESULTS The results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure. CONCLUSION When the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yusha Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Mengxue Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Jie Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Xiujuan Yang
- Guangxi Subtropical Crops Research Institute, Nanning, People's Republic of China
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
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13
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Alam AMMN, Kim CJ, Kim SH, Kumari S, Lee SY, Hwang YH, Joo ST. Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics. Food Sci Anim Resour 2024; 44:39-50. [PMID: 38229861 PMCID: PMC10789553 DOI: 10.5851/kosfa.2023.e76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/26/2023] [Accepted: 11/20/2023] [Indexed: 01/18/2024] Open
Abstract
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
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Affiliation(s)
- AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Seung-Yun Lee
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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14
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Saeed F, Afzaal M, Khalid A, Shah YA, Ateeq H, Islam F, Akram N, Ejaz A, Nayik GA, Shah MA. Role of mycoprotein as a non-meat protein in food security and sustainability: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2178456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Armghan Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Noor Akram
- Department of Food and Nutrition, Government College University Faisalabad, Faisalabad, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Mohd Asif Shah
- Department of Economics, Kebri Dehar University, Jigjiga, Ethiopia
- Division of Research and Development, Lovely Professional University, Phagwara, India
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15
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Hai D, Guo B, Qiao M, Jiang H, Song L, Meng Z, Huang X. Evaluating the Potential Safety Risk of Plant-Based Meat Analogues by Analyzing Microbial Community Composition. Foods 2023; 13:117. [PMID: 38201145 PMCID: PMC10778452 DOI: 10.3390/foods13010117] [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: 12/05/2023] [Revised: 12/25/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Plant-based meat analogues offer an environmentally and scientifically sustainable option as a substitute for animal-derived meat. They contribute to reducing greenhouse gas emissions, freshwater consumption, and the potential risks associated with zoonotic diseases linked to livestock production. However, specific processing methods such as extrusion or cooking, using various raw materials, can influence the survival and growth of spoilage and pathogenic microorganisms, resulting in differences between plant-based meat analogues and animal meat. In this study, the microbial communities in five different types of plant-based meat analogues were investigated using high-throughput sequencing. The findings revealed a diverse range of bacteria, including Cyanobacteria, Firmicutes, Proteobacteria, Bacteroidota, Actinobacteriota, and Chloroflexi, as well as fungi such as Ascomycota, Basidiomycota, Phragmoplastophyta, Vertebrata, and Mucoromycota. Additionally, this study analyzed microbial diversity at the genus level and employed phenotype prediction to evaluate the relative abundance of various bacterium types, including Gram-positive and Gram-negative bacteria, aerobic, anaerobic, and facultative anaerobic bacteria, as well as potential pathogenic bacteria. The insights gained from this study provide valuable information regarding the microbial communities and phenotypes of different plant-based meat analogues, which could help identify effective storage strategies to extend the shelf-life of these products.
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Affiliation(s)
- Dan Hai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (B.G.); (M.Q.); (L.S.); (Z.M.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China;
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, China
- Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, China
| | - Baodang Guo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (B.G.); (M.Q.); (L.S.); (Z.M.)
| | - Mingwu Qiao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (B.G.); (M.Q.); (L.S.); (Z.M.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China;
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, China
- Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, China
| | - Haisheng Jiang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China;
| | - Lianjun Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (B.G.); (M.Q.); (L.S.); (Z.M.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China;
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, China
- Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, China
| | - Ziheng Meng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (B.G.); (M.Q.); (L.S.); (Z.M.)
| | - Xianqing Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (B.G.); (M.Q.); (L.S.); (Z.M.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China;
- Henan Shuanghui Investment & Development Co., Ltd., Luohe 462000, China
- Henan Technology Innovation Center of Meat Processing and Research, Luohe 462000, China
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16
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Singh A, Singh SK, Kumar V, Gupta J, Kumar M, Sarma DK, Singh S, Kumawat M, Verma V. Derivation and Characterization of Novel Cytocompatible Decellularized Tissue Scaffold for Myoblast Growth and Differentiation. Cells 2023; 13:41. [PMID: 38201245 PMCID: PMC10778107 DOI: 10.3390/cells13010041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/10/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
The selection of an appropriate scaffold is imperative for the successful development of alternative animal protein in the form of cultured meat or lab-grown meat. Decellularized tissues have been suggested as a potential scaffold for cultured meat production owing to their capacity to support an optimal environment and niche conducive to cell proliferation and growth. This approach facilitates the systematic development of 3D tissues in the laboratory. Decellularized scaffold biomaterials have characteristics of high biocompatibility, biodegradation, and various bioactivities, which could potentially address the limitations associated with synthetic bio-scaffold materials. The present study involved the derivation and characterization of a decellularized scaffold from mushroom tissue following subsequent assessment of the scaffold's capacity to support myogenic differentiation. Mushroom sections were soaked in nuclease and detergent solution for 4 days. Furthermore, decellularization was confirmed by histology and DAPI staining, which showed the removal of cellular components and nuclei. Myoblast cells were seeded onto decellularized tissue, which exhibited excellent cytocompatibility and promoted myogenic growth and differentiation. The study's findings can serve as a foreground for the generation of an edible and natural scaffold for producing a safe and disease-free source of alternative animal protein, potentially reducing the burden on the health sector caused by conventional animal protein production and consumption.
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Affiliation(s)
- Anshuman Singh
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
| | - Suraj Kumar Singh
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
| | - Vinod Kumar
- National Institute of Animal Biotechnology (NIAB), Hyderabad 500032, India
| | - Jalaj Gupta
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
| | - Manoj Kumar
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Devojit Kumar Sarma
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Samradhi Singh
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Manoj Kumawat
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Vinod Verma
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
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17
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Li K, Qiao K, Xiong J, Guo H, Zhang Y. Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source. Foods 2023; 12:4388. [PMID: 38137192 PMCID: PMC10742821 DOI: 10.3390/foods12244388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.
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Affiliation(s)
- Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Kaina Qiao
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Jian Xiong
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Yuyu Zhang
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
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18
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Seo JW, Jung WK, Park YH, Bae H. Development of cultivable alginate fibers for an ideal cell-cultivated meat scaffold and production of hybrid cultured meat. Carbohydr Polym 2023; 321:121287. [PMID: 37739499 DOI: 10.1016/j.carbpol.2023.121287] [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: 04/28/2023] [Revised: 07/25/2023] [Accepted: 08/09/2023] [Indexed: 09/24/2023]
Abstract
Slaughtering animals for meat pose several challenges, including environmental pollution and ethical concerns. Scaffold-based cell-cultivated meat has been proposed as a solution to these problems, however, the utilization of animal-derived materials for scaffolding or the high cost of production remains a significant challenge. Alginate is an ideal material for cell-cultivated meat scaffolds but has poor cell adhesion properties. To address this issue, we achieved 82 % cell adhesion coverage by controlling the specific structure generated during the ionic crosslinking process of alginate. Post 11 days of culture; we evaluated cell adhesion, differentiation, and aligned cell networks. The cell growth increased by 12.7 % compared to the initial seeding concentration. Finally, we created hybrid cell-cultivated meat by combining single-cell protein from mycelium and cell-cultivated meat. This is non-animal based, edible, cost-effective, and has a desirable texture by blending cell-cultivated meat with a meat analogue. In summary, the creation of improved alginate fibers can effectively tackle various obstacles encountered in the manufacturing of cell-cultivated meat. This includes enhancing cell adhesion, reducing costs, and streamlining the production procedure.
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Affiliation(s)
- Jeong Wook Seo
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea; NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do 16614, Republic of Korea
| | - Woo Kyung Jung
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do 16614, Republic of Korea
| | - Yong Ho Park
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do 16614, Republic of Korea; Department of Microbiology, College of Veterinary Medicine, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea
| | - Hojae Bae
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea; Institute of Advanced Regenerative Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea.
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19
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Hasnan FFB, Feng Y, Sun T, Parraga K, Schwarz M, Zarei M. Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods 2023; 12:4243. [PMID: 38231647 DOI: 10.3390/foods12234243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 01/19/2024] Open
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
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Affiliation(s)
- Fatin Fayuni Binti Hasnan
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Malaysia
| | - Yiming Feng
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Taozhu Sun
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Katheryn Parraga
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Michael Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Mohammad Zarei
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
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20
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Benković M, Jurinjak Tušek A, Sokač Cvetnić T, Jurina T, Valinger D, Gajdoš Kljusurić J. An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels 2023; 9:921. [PMID: 38131907 PMCID: PMC10743084 DOI: 10.3390/gels9120921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/23/2023] Open
Abstract
Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.
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Affiliation(s)
- Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.J.T.); (T.S.C.); (T.J.); (D.V.); (J.G.K.)
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21
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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22
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Yılmaz H, Gultekin Subasi B. Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study. ACS OMEGA 2023; 8:36179-36187. [PMID: 37810710 PMCID: PMC10552139 DOI: 10.1021/acsomega.3c04482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 09/12/2023] [Indexed: 10/10/2023]
Abstract
Although there is a well-known awareness of the nutritional potential of plant proteins, their utilization within food formulations is currently limited due to insufficient investigation of the functional properties or processing conditions. In this study, the protein contents of the remaining pulps of laurel (bay) (LL) and olive leaves (OL) after alcoholic washing (representing phenolic compound extraction), heat treatment (representing the usage of the leaves for tea brewing or as cooking aid), and deoiling process (representing oil extraction) were investigated. Bicinchoninic acid assay (BCA) indicated that the best protein yield was achieved with a direct isolation process after hexane oil removal. Both LL and OL isolates contained around 80% protein, but high temperature and alcohol content broke down the protein structure as well as decreased the final protein content (∼40%). Alcohol treatment appears to remove protein-bound phenols and increase fluorescence intensity in OL protein isolates while potentially causing structural alterations in LL proteins. In addition to a dramatic decrease in fluorescence intensity, the absolute zeta potentials of protein extracts of boiling OL and LL increased by 53 and 24%, respectively. The increased zeta potentials along with the decreased fluorescence intensity indicate the changes in the protein conformation and enhanced hydrophilicity of the protein structure, which can influence the functional properties of proteins. Protein extracts of deoiled LL had the highest ΔH value (180 mJ/mg), which is higher than other laurel and all olive protein samples. Laurel protein isolates became more thermally stable after hexane treatment. Moreover, the protein extracts after hexane treatment showed better emulsion capacity from both laurel (71.57%) and olive (61.87%). Water-binding capacity and thermal stability of the protein extracts from deoiled samples were higher than those of the other pretreatments, but the boiled samples showed higher oil-binding capacity due to protein denaturation. These findings indicate the importance of processing conditions in modulating protein properties for various applications.
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Affiliation(s)
- Hilal Yılmaz
- Department
of Biotechnology, Faculty of Science, Bartın
University, 74100 Bartın, Türkiye
| | - Busra Gultekin Subasi
- Faculty
of Life Science, Division of Food and Nutrition Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden
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23
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects. Foods 2023; 12:3222. [PMID: 37685155 PMCID: PMC10486689 DOI: 10.3390/foods12173222] [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: 07/24/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.
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Affiliation(s)
| | | | | | | | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore; (H.E.); (X.Y.S.); (R.O.); (X.H.C.)
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24
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Wehrli MC, Weise A, Kratky T, Becker T. Thermomechanical Stress Analysis of Hydrated Vital Gluten with Large Amplitude Oscillatory Shear Rheology. Polymers (Basel) 2023; 15:3442. [PMID: 37631499 PMCID: PMC10459017 DOI: 10.3390/polym15163442] [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: 06/30/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Vital gluten is increasingly researched as a non-food product for biodegradable materials. During processing, the protein network is confronted with increased thermal and mechanical stress, altering the network characteristics. With the prospect of using the protein for materials beyond food, it is important to understand the mechanical properties at various processing temperatures. To achieve this, the study investigates hydrated vital gluten under thermomechanical stress based on large amplitude oscillatory shear (LAOS) rheology. LAOS rheology was conducted at increasing shear strains (0.01-100%), various frequencies (5-20 rad/s) and temperatures of 25, 45, 55, 65, 70 and 85 °C. With elevating temperatures up to 55 °C, the linear viscoelastic moduli decrease, indicating material softening. Then, protein polymerization and the formation of new cross-links due to thermal denaturation cause more network connectivity, resulting in significantly higher elastic moduli. Beyond the linear viscoelastic regime, the strain-stiffening ratio rises disproportionately. This effect becomes even more evident at higher temperatures. Lacking a viscous contribution, the highly elastic but also stiff network shows less mechanical resilience. Additionally, at these elevated temperatures, structural changes during the protein's denaturation and network shrinkage due to water evaporation could be visualized with confocal laser scanning microscopy (CLSM).
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Affiliation(s)
- Monika C. Wehrli
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Anna Weise
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Tim Kratky
- Department of Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748 Garching, Germany
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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25
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Cheng S, Langrish TA. Fluidized bed drying of chickpeas: Developing a new drying schedule to reduce protein denaturation and remove trypsin inhibitors. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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26
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Salim M, Kamran M, Khan I, Saljoqi AUR, Ahmad S, Almutairi MH, Sayed AA, Aleya L, Abdel-Daim MM, Shah M. Effect of larval diets on the life table parameters of dengue mosquito, Aedes aegypti (L.) (Diptera: Culicidae) using age-stage two sex life table theory. Sci Rep 2023; 13:11969. [PMID: 37488190 PMCID: PMC10366198 DOI: 10.1038/s41598-023-39270-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 07/22/2023] [Indexed: 07/26/2023] Open
Abstract
The current study regarding the effects of larval diets on the life table parameters of dengue mosquitoes, Aedes aegypti was conducted under laboratory conditions at 27 ± 2 °C and 60 ± 5% relative humidity at NIFA (Nuclear Institute for Food and Agriculture) Peshawar, Pakistan. The data on life table parameters of Ae. aegypti reared on Diet 1 (replacement diet), Diet 2 (Khan's diet for Anopheles), Diet 3 (Khan's modified diet) and Diet 4 (IAEA diet) were analyzed using the age-stage, two-sex life table software. Diet 4 (IAEA) was used as a control for comparison. The results indicated that significantly maximum percentage of egg hatching of Ae. aegypti was observed when reared on Diet 4 (73.86%) and Diet 3 (72.90%), while less % of egg hatching was recorded in Diet 1 (40.67%) and Diet 2 (55.53%). The data further showed that the Diet 3 had a highest intrinsic rate of increase (r) (0.097 ± 5.68 day-1), finite rate of increase (λ) (1.10 ± 6.26 day-1) and net reproductive rate (R0) (11.99 ± 1.52 eggs/female) followed by Diet 2 and Diet 4. The mean generation time (T) of Ae. aegypti reared on Diet 3 (23.67 ± 0.86 days) and Diet 1 (24.05 ± 0.61 days) was significantly shorter than Diet 2 (26.15 ± 0.71 days) and Diet 4 (26.41 ± 0.38 days). The overall results revealed that Diet 3 showed good results at different life table parameters of Ae. aegypti and can be used as the preferred diet in the Sterile Insect Technique (SIT) where the mass culture of mosquitoes is required.
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Affiliation(s)
- Muhammad Salim
- Department of Plant Protection, Faculty of Crop Protection Sciences, The University of Agriculture, Peshawar, Pakistan.
| | - Muhammad Kamran
- Department of Plant Protection, Faculty of Crop Protection Sciences, The University of Agriculture, Peshawar, Pakistan
| | - Inamullah Khan
- Pakistan Atomic Energy Commission, Nuclear Institute for Food and Agriculture (NIFA), P. O. Box 446, Peshawar, Pakistan
| | - Ahmad Ur Rahman Saljoqi
- Department of Plant Protection, Faculty of Crop Protection Sciences, The University of Agriculture, Peshawar, Pakistan
| | - Sarir Ahmad
- Department of Plant Protection, Faculty of Crop Protection Sciences, The University of Agriculture, Peshawar, Pakistan
- Department of Entomology, Abdul Wali Khan University Mardan, Mardan, 23200, Pakistan
| | - Mikhlid H Almutairi
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, 11451, Riyadh, Saudi Arabia
| | - Amany A Sayed
- Zoology Department, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | - Lotfi Aleya
- Chrono-Environnement Laboratory, UMR CNRS 6249, CEDEX, Bourgogne, Franche-Comté University, 25030, Besançon, France
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt
| | - Muddaser Shah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa, 616, Oman
- Department of Botany, Abdul Wali Khan University Mardan, Mardan, 23200, Pakistan
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27
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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28
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Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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29
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Ketelings L, Havermans RC, Kremers SP, de Boer A. How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021. Curr Dev Nutr 2023; 7:101960. [PMID: 37408979 PMCID: PMC10319199 DOI: 10.1016/j.cdnut.2023.101960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 07/07/2023] Open
Abstract
Consumer awareness of meat-associated health and environmental risks is increasing and motivates a shift toward consuming meat alternatives. This is also reflected in efforts invested in studying meat alternatives from the perspective of nutritional, environmental, and consumer sciences. Despite shared research interest, these studies cannot be readily compared and interpreted because there is no clear consensus on what meat alternatives are. Scholarly debates on acceptance, nutritional value, and environmental advantages of meat alternatives would benefit from a clear definition of meat alternatives. With the goal of defining meat alternatives, relevant scientific literature in the past 10 years was systematically searched and screened guided by the scoping review Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension. The initial search resulted in >100,000 hits, which was reduced to 2465 papers. Next, titles and abstracts were scrutinized using Rayyan.ai, resulting in 193 articles considered for the present review. Article screening and data extraction was performed using ATLAS.ti software. Three major themes were identified to define meat alternative products including: 1) producing and sourcing of ingredients; 2) product characteristics (that is, sensory characteristics, nutritional value, and health profile, social and environmental sustainability profile); and 3) consumer characteristics concerning the marketing and consumption context. Meat alternatives are multifaceted, that is, certain products can be considered as meat alternatives in some context, but not in another context. For any product, it is impossible to unequivocally state that it is a meat alternative. There is a lack of consensus from the diverse literature on what constitutes meat alternatives. However, products may be qualified as meat alternatives according to three key criteria as proposed in a taxonomy: 1) production and sourcing, 2) product characteristics, and/or 3) consumption. We recommend researchers (and other stakeholders) to do so as it allows for better informed future discussions of meat alternatives.
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Affiliation(s)
- Linsay Ketelings
- Food Claims Centre Venlo, Campus Venlo, Maastricht University, Venlo, The Netherlands
| | - Remco C. Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, The Netherlands
| | - Stef P.J. Kremers
- NUTRIM, Department of Health Promotion, Maastricht University, Maastricht, The Netherlands
| | - Alie de Boer
- Food Claims Centre Venlo, Campus Venlo, Maastricht University, Venlo, The Netherlands
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30
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Petrat-Melin B, Dam S. Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty. Foods 2023; 12:foods12112246. [PMID: 37297490 DOI: 10.3390/foods12112246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for these consumers. The burger was made from 50% meat (beef and pork, 4:1) and 50% plant-based ingredients, including texturised legume protein. Texture and sensory properties were evaluated instrumentally and through a consumer survey (n = 381) using the check-all-that-apply (CATA) method. Expressible moisture measurements indicated a significantly juicier eating experience for the hybrid compared to a beef burger (33.5% vs. 22.3%), which was supported by the CATA survey where "juicy" was used more to describe the hybrid than the beef burger (53% vs. 12%). Texture profile analysis showed the hybrid burger was significantly softer (Young's modulus: 332 ± 34 vs. 679 ± 80 kPa) and less cohesive than a beef burger (Ratio 0.48 ± 0.02 vs. 0.58 ± 0.01). Despite having different textural and CATA profiles, overall liking of the hybrid burger and a beef burger were not significantly different. Penalty analysis indicated that "meat flavour", "juiciness", "spiciness" and "saltiness" were the most important attributes for a burger. In conclusion, the hybrid burger had different attributes and was described with different CATA terms than a beef burger but had the same overall acceptability.
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Affiliation(s)
- Bjørn Petrat-Melin
- Business Academy Aarhus, School of Applied Sciences, 8260 Viby J, Denmark
| | - Svend Dam
- Business Academy Aarhus, School of Applied Sciences, 8260 Viby J, Denmark
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31
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Mazumder MAR, Sukchot S, Phonphimai P, Ketnawa S, Chaijan M, Grossmann L, Rawdkuen S. Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties. Foods 2023; 12:foods12112094. [PMID: 37297339 DOI: 10.3390/foods12112094] [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: 05/06/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute.
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Affiliation(s)
- Md Anisur Rahman Mazumder
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Shanipa Sukchot
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Piyawan Phonphimai
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sunantha Ketnawa
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
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32
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Bakhsh A, Park J, Baritugo KA, Kim B, Sil Moon S, Rahman A, Park S. A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients. Front Nutr 2023; 10:1110613. [PMID: 37229478 PMCID: PMC10203216 DOI: 10.3389/fnut.2023.1110613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 04/12/2023] [Indexed: 05/27/2023] Open
Abstract
This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.
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Affiliation(s)
- Allah Bakhsh
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Juhee Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Kei Anne Baritugo
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Bosung Kim
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Sung Sil Moon
- Healthy Food Technology, Sunjin Co., Ltd., Icheon, Republic of Korea
| | - Attaur Rahman
- Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
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33
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Kasaiyan SA, Caro I, Ramos DD, Salvá BK, Carhuallanqui A, Dehnavi M, Mateo J. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage. Meat Sci 2023; 202:109217. [PMID: 37172550 DOI: 10.1016/j.meatsci.2023.109217] [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: 02/07/2023] [Revised: 04/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023]
Abstract
Reformulation of cooked sausages using high-protein plant-based food such as chickpea as meat extenders and vegetable oils to replace animal fat can be a suitable approach to promote the consumption of smaller portions of meat. The pre-processing of chickpea and the sausage cooking intensity can potentially affect the quality of reformulated sausages. In this study, an emulsion-type sausage made with lamb meat, chickpea and olive oil was prepared in triplicate following three different formulations containing the same targeted levels of protein (8.9%), lipids (21.5%), and starch (2.9%): control sausage (CON; control, without chickpea), and raw (RCP) and cooked chickpea (CCP) sausages (both with 7% chickpea). Sausages were cooked at 85 °C for two heating times (40 min or 80 min) and were analysed for weight loss, emulsion stability, colour, texture, lipid oxidation and volatile composition. Compared to CON sausages, the use of raw chickpea reduced the elasticity and significantly increased lipid oxidation during the sausage-making process resulting in major changes in the volatile composition. The use of previously cooked chickpea, however, resulted in the sausages having greater cooking loss, hardness and chewiness than CON sausages, while there was no difference in lipid oxidation, and differences in volatile compounds were scarce. The reformulation with cooked chickpea could provide a sausage with more similarity to the CON sausage. The extended heating time of 80 min at 85 °C did not significantly affect the quality traits in either CON or reformulated sausages except for a higher cooking loss.
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Affiliation(s)
- S A Kasaiyan
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus Vegazana s/n, 24007 León, Spain
| | - I Caro
- Facultad de Medicina, Universidad de Valladolid, Avenida Ramón y Cajal 7, 47005 Valladolid, Spain.
| | - D D Ramos
- Laboratorio de Salud Pública y Salud Ambiental, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cuadra 28, San Borja, Lima, Peru
| | - B K Salvá
- Facultad de Ciencias de los Alimentos, Universidad Le Cordon Bleu, Av. General Salaverry, Magdalena del Mar, Lima 3180, Peru
| | - A Carhuallanqui
- Laboratorio de Salud Pública y Salud Ambiental, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cuadra 28, San Borja, Lima, Peru
| | - M Dehnavi
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus Vegazana s/n, 24007 León, Spain
| | - J Mateo
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus Vegazana s/n, 24007 León, Spain
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34
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Zhang R, Yang Y, Liu Q, Xu L, Bao H, Ren X, Jin Z, Jiao A. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods 2023; 12:foods12081696. [PMID: 37107491 PMCID: PMC10137993 DOI: 10.3390/foods12081696] [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: 03/13/2023] [Revised: 04/10/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.
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Affiliation(s)
- Ruixin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liangyun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huiyi Bao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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35
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Saldanha do Carmo C, Rieder A, Varela P, Zobel H, Dessev T, Nersten S, Gaber SM, Sahlstrøm S, Knutsen SH. Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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36
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Lyu JS, Lee JS, Chae TY, Yoon CS, Han J. Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion. Food Sci Biotechnol 2023; 32:659-669. [PMID: 37009040 PMCID: PMC10050532 DOI: 10.1007/s10068-022-01207-8] [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: 08/17/2022] [Revised: 10/27/2022] [Accepted: 11/08/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, textured vegetable protein (TVP) based on soy protein isolate, wheat gluten, and corn starch was prepared at a 5:3:2 (w/w) ratio using a low-moisture extrusion process. To evaluate the effects of extrusion parameters, die temperature and screw rotation speed, on the properties of TVP, these two parameters were manipulated at a constant barrel temperature and moisture content. The results indicated that increasing the die temperature increased the expansion ratio while decreasing the density of the extrudates. Simultaneously, increasing the screw rotation speed clearly increased the specific mechanical energy of the TVP. Furthermore, mathematical modelling suggested that the expansion ratio increases exponentially to the die temperature. However, extreme process conditions bring about a decrease in water absorption capacity and expansion ratio, as well as undesirable texture and microstructure. The results suggested that the properties of SPI-based TVP are directly influenced by the extrusion process parameters, screw speed and die temperature. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01207-8.
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Affiliation(s)
- Ji Sou Lyu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Tae Young Chae
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Chan Suk Yoon
- Chief of R&D Center, EverChemTech, Co., Ltd., Hwaseong, 18543 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-701 Republic of Korea
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37
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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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38
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Lie-Piang A, Yang J, Schutyser MAI, Nikiforidis CV, Boom RM. Mild Fractionation for More Sustainable Food Ingredients. Annu Rev Food Sci Technol 2023; 14:473-493. [PMID: 36972157 DOI: 10.1146/annurev-food-060721-024052] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.
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Affiliation(s)
- A Lie-Piang
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - J Yang
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - M A I Schutyser
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - C V Nikiforidis
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
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Vallikkadan MS, Dhanapal L, Dutta S, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09332-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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40
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Wang Y, Lyu B, Fu H, Li J, Ji L, Gong H, Zhang R, Liu J, Yu H. The development process of plant-based meat alternatives: raw material formulations and processing strategies. Food Res Int 2023; 167:112689. [PMID: 37087261 DOI: 10.1016/j.foodres.2023.112689] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused by the over-consumption of meat products. Soybean is now the primary material for the production of PBMs due to its excellent gelation properties, potential from fibrous structure, balanced nutritional value, and relatively low price. Extrusion is the most widely used process for producing PBMs, and it has a remarkable effect on simulating the fibrous structure of real meat products. However, interactions related to phase transitions in protein molecules or fibrous structures during extrusion remain a challenge. Currently, PBMs do not meet people's demand for realistic meat in terms of texture, taste, and flavor. Therefore, the objectives of this review are to explore how to improve fiber structure formation in terms of raw material formulation and processing technology. Factors to improve the taste and texture of PBMs are summarized in terms of optimizing process parameters, changing the composition of raw materials, and enriching taste and flavor. It will provide a theoretical basis for the future development of PBMs.
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41
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Ji Y, Wang Z, Deng Q, Chen J, He Z, Zeng M, Qin F, Pan H. Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion. Foods 2023; 12:foods12050912. [PMID: 36900429 PMCID: PMC10001190 DOI: 10.3390/foods12050912] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 02/24/2023] Open
Abstract
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate (SPI) and HSPI with different ratios. HSPI primarily consisted of small molecular weight peptides measured with size exclusion chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The elastic modulus of SP-WG blends decreased with increased HSPI contents through the closed cavity rheometer. Adding HSPI at low concentrations (≤30 wt% of SP) enhanced a fibrous appearance and higher mechanical anisotropy while adding more HSPI resulted in a compact and brittle structure and tended to be isotropic. It can be concluded that the partial addition of HSPI as a plasticizer can promote the formation of a fibrous structure with enhanced mechanical anisotropy.
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Affiliation(s)
- Yan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.W.); (H.P.)
| | - Qian Deng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hongyang Pan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.W.); (H.P.)
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42
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Resilience study of wheat protein networks with large amplitude oscillatory shear rheology. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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43
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Wang Y, Cai W, Li L, Gao Y, Lai KH. Recent Advances in the Processing and Manufacturing of Plant-Based Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1276-1290. [PMID: 36626726 DOI: 10.1021/acs.jafc.2c07247] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.
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Affiliation(s)
- Yu Wang
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Wei Cai
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
- Department of Logistics and Maritime Studies, The Hong Kong Polytechnic University, Hung Hum, Kowloon, Hong Kong, China
| | - Li Li
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Yane Gao
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Kee-Hung Lai
- Department of Logistics and Maritime Studies, The Hong Kong Polytechnic University, Hung Hum, Kowloon, Hong Kong, China
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44
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Studies on Meat Alternatives with a Focus on Structuring Technologies. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02992-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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45
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Cho Y, Bae J, Choi MJ. Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils. Foods 2023; 12:foods12020312. [PMID: 36673404 PMCID: PMC9857573 DOI: 10.3390/foods12020312] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/23/2022] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.
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Affiliation(s)
- Youngjae Cho
- Department of Food Science and Technology, Pusan National University, 1268-50 Samrangjin-ro, Miryang 50463, Republic of Korea
| | - Junhwan Bae
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
- Correspondence: ; Tel.: +82-2-450-3048; Fax: +82-02-455-3726
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46
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Verfaillie D, Janssen F, Van Royen G, Wouters AGB. A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates. Food Res Int 2023; 163:112177. [PMID: 36596119 DOI: 10.1016/j.foodres.2022.112177] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The functional properties of soy protein isolates (SPIs), which are crucial for their successful use in food applications, depend on their protein physical properties and composition. Although the production process of SPIs is well-known and established industrial practice, fundamental knowledge on how the different isolation steps and varying isolation conditions influence these properties is lacking. Here, these characteristics were systematically investigated by assessing the impacts of the various steps of a conventional isoelectric precipitation based SPI production protocol. Protein denaturation and colloidal state were evaluated with differential scanning calorimetry and dynamic light scattering combined with (ultra)centrifugation, respectively. The protein composition (on protein subunit level) was assessed via size-exclusion chromatography. Hexane defatting was found not to cause protein denaturation. Alkaline extraction at pH values between 7.0 and 9.0 resulted in no differences in protein physical properties or composition. Subsequent acid precipitation at pH 5.5 resulted in SPIs with a lower 7S/11S ratio and higher protein solubility at neutral pH than when produced at pH 4.5 and 3.5. SPIs obtained at all evaluated precipitation pH values contained a considerable amount of aggregated protein structures. Spray-drying of SPI did not result in a higher degree of protein denaturation or in a loss of protein solubility compared to freeze-drying, but a smaller amount of soluble aggregates was observed in spray-dried SPIs. Hence, alterations in the isolation procedure can result in SPIs with moderately different physical properties and protein composition, which might lead to different functional properties and thus applicabilities in certain food systems.
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Affiliation(s)
- Diete Verfaillie
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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47
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Janardhanan R, Huerta-Leidenz N, Ibañez FC, Beriain MJ. High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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48
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Lee S, Lee YY, Kim Y, Ham SH, Lee MG, Hahn J, Choi YJ. Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues. Food Sci Biotechnol 2022; 32:671-678. [PMID: 37009047 PMCID: PMC10050306 DOI: 10.1007/s10068-022-01211-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/24/2022] [Accepted: 11/14/2022] [Indexed: 12/14/2022] Open
Abstract
In this study, a dietary fiber extracted from sweet potato stems (Ipomoea batatas, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues containing 0-50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted. As the PS increased, the hardness decreased, while the total expressible fluids tended to increase. The color analysis revealed that the a* value, which represents red, declined as the PS content increased, and heterogeneous colors showed at least 40 wt% of PS. According to the microstructural analysis, PS is a structure in which massive fiber bundles are integrated between textured vegetable protein networks, which is believed to have given the patty analogue soft characteristics. The findings of this study can serve as a foundation for future research into the application of carbohydrates to plant-based meat analogues. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01211-y.
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49
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Bakhsh A, Lee EY, Bakry AM, Rathnayake D, Son YM, Kim SW, Hwang YH, Joo ST. Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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50
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Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement. Foods 2022; 11:foods11223678. [PMID: 36429270 PMCID: PMC9689922 DOI: 10.3390/foods11223678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.
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