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McClements DJ, Grossmann L. Next-Generation Plant-Based Foods: Challenges and Opportunities. Annu Rev Food Sci Technol 2024; 15:79-101. [PMID: 37963430 DOI: 10.1146/annurev-food-072023-034414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous plant-based foods have already been successfully introduced to the market, but there are still several challenges that must be overcome before they are adopted by more consumers. In this article, we review the current status of the science behind the development of next-generation plant-based foods and highlight areas where further research is needed to improve their quality, increase their variety, and reduce their cost, including improving ingredient performance, developing innovative processing methods, establishing structure-function relationships, and improving nutritional profiles.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;
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Giugliano R, Musolino N, Ciccotelli V, Ferraris C, Savio V, Vivaldi B, Ercolini C, Bianchi DM, Decastelli L. Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives. Nutrients 2023; 15:nu15102258. [PMID: 37242141 DOI: 10.3390/nu15102258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is a sugar hydrolysed by the lactase enzyme. Lactose intolerance and lactose malabsorption are very common food intolerances among individuals. However, a lot of consumers consider themselves as lactose intolerant on the basis of self-reported intolerance and start to avoid dairy products, ignoring that plant-based milk alternatives are not nutritionally comparable to animal milk, especially in terms of protein intake. The aim of this study is to grow folder knowledge of the security of plant-based drinks, helping competent authorities to issue a risk assessment and to apply national plans about consumer safety. Results show that proper sanitary practices, such as pasteurization, are necessary in plant-based milk alternatives as well as in dairy milk. Chemical analysis has highlighted that there are no pesticide risks for consumers.
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Affiliation(s)
- Roberta Giugliano
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Noemi Musolino
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Ciccotelli
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carla Ferraris
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Savio
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Barbara Vivaldi
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carlo Ercolini
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Daniela Manila Bianchi
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Lucia Decastelli
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
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Khan FF, Sohail A, Ghazanfar S, Ahmad A, Riaz A, Abbasi KS, Ibrahim MS, Uzair M, Arshad M. Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization. Probiotics Antimicrob Proteins 2023; 15:239-263. [PMID: 36063353 DOI: 10.1007/s12602-022-09983-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/17/2022] [Indexed: 10/14/2022]
Abstract
Non-dairy sources of prebiotics and probiotics impart various physiological functions in the prevention and management of chronic metabolic disorders, therefore nutraceuticals emerged as a potential industry. Extraction of prebiotics from non-dairy sources is economical and easily implemented. Waste products during food processing, including fruit peels and fruit skins, can be utilized as a promising source of prebiotics and considered "Generally Recognized As Safe" for human consumption. Prebiotics from non-dairy sources have a significant impact on gut microbiota and reduce the population of pathogenic bacteria. Similarly, next-generation probiotics could also be isolated from non-dairy sources. These sources have considerable potential and can give novel strains of probiotics, which can be the replacement for dairy sources. Such strains isolated from non-dairy sources have good probiotic properties and can be used as therapeutic. This review will elaborate on the potential non-dairy sources of prebiotics and probiotics, their characterization, and significant physiological potential.
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Affiliation(s)
- Fasiha Fayyaz Khan
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan.
| | - Asma Sohail
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Shakira Ghazanfar
- Functional Genomics and Bioinformatics, National Institute of Genomics and Agriculture Biotechnology (NIGAB), National Agriculture Research Centre, Park Road, Islamabad, 45500, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Aayesha Riaz
- Faculty of Veterinary & Animal Sciences, Department of Parasitology & Microbiology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Muhammad Sohail Ibrahim
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Mohammad Uzair
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
| | - Muhammad Arshad
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023; 64:7237-7267. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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Shori AB, Al-sulbi OS. Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:701-709. [PMID: 36712222 PMCID: PMC9873892 DOI: 10.1007/s13197-022-05655-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2022] [Accepted: 11/01/2022] [Indexed: 12/13/2022]
Abstract
The aim of this study is to investigate the effects of three strains of probiotic Lactobacillus spp. i.e. L. plantarum (S1) L. casei (S2), and/or L. rhamnosus (S3) in co-cultures with Streptococcus thermophiles (St) and L. delbrueckii subsp. lactis (Ll) on the changes of total phenolic and flavonoid contents, and antioxidant activity of concentrated yogurt (labneh; L) made from individual cashew milk (EwM; 100:0 v/v) mixed with/without cow (Co) or camel (Ca) milk (75:25 v/v) during 0, 7, 14, and 21 days of storage. EwML100% S3 showed the highest total phenolic and flavonoid contents during 21 days of storage. Radical scavenging activity was improved in Ew-/Ca-ML (S2, S3, and S4) compared to control (containing St and Ll) on the 0th day. The maximum ferric reducing potential was observed in fresh Ew-/Ca-ML75% S1 (1.6 ± 0.05 mM Fe + 2 E/mL). All the starter cultures enhanced (p < 0.05) the chelating ability of EwML compared to control during the 7th and 14th day of storage. In conclusion, cashew milk labneh mixed with/without cow or camel milk containing probiotic Lactobacillus spp. can strengthen the health-promoting properties with antioxidant activity.
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Affiliation(s)
- Amal Bakr Shori
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, 21589 Saudi Arabia
| | - Ohoud Shami Al-sulbi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, 21589 Saudi Arabia
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ZAHRANI AJA, SHORI AB. Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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AL Zahrani AJ, Shori AB. Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein. Foods 2022; 11:foods11071042. [PMID: 35407129 PMCID: PMC8997637 DOI: 10.3390/foods11071042] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/27/2023] Open
Abstract
In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the poor emulsifying properties of coconut proteins restrict its development. In this study, the effect of ultrasound combined with preheating on coconut globulin and coconut milk was evaluated by physicochemical properties and structural characteristics. The results showed that ultrasound and 90 °C preheating gave coconut protein better emulsifying and thermal properties, demonstrated by higher solubility (45.2% to 53.5%), fewer free sulfhydryl groups (33.24 to 28.05 μmol/g) and higher surface hydrophobicity (7658.6 to 10,815.1). Additionally, Fourier transform infrared spectroscopy and scanning electron microscopy showed obvious changes in the secondary structure. Furthermore, the change in the physicochemical properties of the protein brought a higher zeta potential (−11 to −23 mV), decreased the thermal aggregation rate (148.5% to 13.4%) and increased the viscosity (126.9 to 1103.0 m·Pa·s) of the coconut milk, which indicates that ultrasound combined with preheating treatment provided coconut milk with better thermal stability. In conclusion, ultrasound combined with preheating will have a better influence on modifying coconut globulin and increasing the thermal stability of coconut milk. This study provides evidence that ultrasound and other modification technologies can be combined to solve the problems encountered in the processing of coconut protein products.
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Streimikyte P, Viskelis P, Viskelis J. Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications. Int J Mol Sci 2022; 23:2359. [PMID: 35216475 PMCID: PMC8876524 DOI: 10.3390/ijms23042359] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/09/2022] [Accepted: 02/17/2022] [Indexed: 11/16/2022] Open
Abstract
The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts to changing consumers' demands while searching for 'clean label' food products, boosting the immune system, uprising resistance to bacterial and fungal diseases, and climate change challenges. First, enzymes were used for enhancing production yield with mild and not hazardous applications. However, enzyme specificity, activity, plant origin and characteristics, ratio, and extraction conditions differ depending on the goal. As a result, researchers have gained interest in enzymes' ability to cleave specific bonds of macroelements and release bioactive compounds by enhancing value and creating novel derivatives in plant extracts. The extract is enriched with reducing sugars, phenolic content, and peptides by disrupting lignocellulose and releasing compounds from the cell wall and cytosolic. Nonetheless, depolymerizing carbohydrates and using specific enzymes form and release various saccharides lengths. The latest studies show that oligosaccharides released and formed by enzymes have a high potential to be slowly digestible starches (SDS) and possibly be labeled as prebiotics. Additionally, they excel in new technological, organoleptic, and physicochemical properties. Released novel derivatives and phenolic compounds have a significant role in human and animal health and gut-microbiota interactions, affecting many metabolic pathways. The latest studies have contributed to enzyme-modified extracts and products used for functional, fermented products development and sustainable processes: in particular, nanocellulose, nanocrystals, nanoparticles green synthesis with drug delivery, wound healing, and antimicrobial properties. Even so, enzymes' incorporation into processes has limitations and is regulated by national and international levels.
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Affiliation(s)
- Paulina Streimikyte
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, 54333 Babtai, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, 54333 Babtai, Lithuania
| | - Jonas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, 54333 Babtai, Lithuania
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ZOU Z, CHEN J, ZHOU M, ZHAO Y, LONG T, WU Q, XU L. Prediction of peanut seed vigor based on hyperspectral images. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.32822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jie CHEN
- Sichuan Agricultural University, China
| | - Man ZHOU
- Sichuan Agricultural University, China
| | | | - Tao LONG
- Sichuan Agricultural University, China
| | | | - Lijia XU
- Sichuan Agricultural University, China
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