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Reiche AM, Martín-Hernández MC, Spengler Neff A, Bapst B, Fleuti C, Dohme-Meier F, Hess HD, Egger L, Portmann R. The A1/A2 β-casein genotype of cows, but not their horn status, influences peptide generation during simulated digestion of milk. J Dairy Sci 2024; 107:6425-6436. [PMID: 38490553 DOI: 10.3168/jds.2024-24403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Accepted: 02/12/2024] [Indexed: 03/17/2024]
Abstract
The effect of the horn status of cows on their milk composition and quality is a controversial research topic. In this study, 128 milk samples from 64 horned and 64 disbudded Brown Swiss and Original Braunvieh cows were collected from alpine farms where both horned and disbudded cows were grazing on mountain pastures. The samples were analyzed for their detailed composition and protein digestion in a simulated in vitro digestion (INFOGEST). To exclude probable influences on digestion, the β-CN genotype with its variants A1 and A2 was also included in the study. The effects of horn status and β-CN genotype were investigated in linear mixed models, which included additional influencing random factors such as Original Braunvieh blood proportion, stage of lactation, and farm. Horn status did not have any effect on milk composition or digestion. In contrast, milk from A1A1 cows showed a different protein digestion than milk of A1A2 and A2A2 cows in the gastric phase, including smaller amounts of β-casomorphin(BCM)21-associated peptides and larger amounts of BCM11-associated peptides. Abundances of BCM7 did not differ between β-CN genotypes. At the end of the intestinal phase, the digested milk of A1A1 and A2A2 β-CN genotypes did not differ.
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Affiliation(s)
- A-M Reiche
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux, Switzerland.
| | - M C Martín-Hernández
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, 3097 Liebefeld, Switzerland
| | - A Spengler Neff
- Department of Livestock Sciences, Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, CH-5070 Frick, Switzerland
| | - B Bapst
- Qualitas AG, 6300 Zug, Switzerland
| | - C Fleuti
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, 3097 Liebefeld, Switzerland
| | - F Dohme-Meier
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux, Switzerland
| | - H D Hess
- Ruminant Nutrition and Emissions, Agroscope, 1725 Posieux, Switzerland
| | - L Egger
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, 3097 Liebefeld, Switzerland
| | - R Portmann
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, 3097 Liebefeld, Switzerland
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Daszkiewicz T, Florek M, Murawska D, Jabłońska A. A comparison of the quality of UHT milk and its plant-based analogs. J Dairy Sci 2024:S0022-0302(24)01051-8. [PMID: 39098488 DOI: 10.3168/jds.2024-25098] [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: 04/26/2024] [Accepted: 07/10/2024] [Indexed: 08/06/2024]
Abstract
The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs, i.e., almond, soy, rice, oat, and coconut beverages. Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of non-dairy beverages, the values of b* and C* were highest in soy drink, and the value of a* was highest in almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and DFA/OFA ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of EFAs were highest in soy drink, and the n-6/n-3 PUFA ratio was highest in almond drink.
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Affiliation(s)
- T Daszkiewicz
- Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland.
| | - M Florek
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - D Murawska
- Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - A Jabłońska
- Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
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Zhang L, Langlois E, Williams K, Tejera N, Omieljaniuk M, Finglas P, Traka MH. A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK. Food Chem 2024; 448:139059. [PMID: 38531295 DOI: 10.1016/j.foodchem.2024.139059] [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: 12/22/2023] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
Plant-based (PB) food products have surged in popularity over the past decade. Available PB products in the UK market were extracted from NielsenIQ Brandbank and compared with animal-based (AB) counterparts in their nutrient contents and calculated Nutri-Scores. The amino acid contents of four beef products and their PB alternatives were analysed by LC-MS/MS. PB products consistently exhibited significantly higher fibre content across all food groups. Protein was significantly higher in AB products from all food groups except beef and ready meals. PB products were more likely to have higher Nutri-Scores compared to AB counterparts, albeit with greater score variability within each food group. Nutrient fortifications were primarily focused on dairy and ready meals; the most supplemented nutrient was vitamin B12 (found in 15% of all products). A higher proportion of EAAs in relation to total protein content was observed in all beef products.
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Affiliation(s)
- Liangzi Zhang
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Ellie Langlois
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Katie Williams
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Noemi Tejera
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Maja Omieljaniuk
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Paul Finglas
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Maria H Traka
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
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Khalil ZA, Herter-Aeberli I. Contribution of plant-based dairy and fish alternatives to iodine nutrition in the Swiss diet: a Swiss Market Survey. Eur J Nutr 2024; 63:1501-1512. [PMID: 38451284 PMCID: PMC11329522 DOI: 10.1007/s00394-024-03339-5] [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: 09/08/2023] [Accepted: 01/20/2024] [Indexed: 03/08/2024]
Abstract
PURPOSE With dairy products and fish being major sources of iodine in Switzerland, the growing popularity of plant-based alternatives may impact iodine nutrition. This study aimed to assess the iodine content in plant-based dairy and fish alternatives available in the Swiss market and compare them with conventional products. METHODS In 2022, a market survey was conducted in Zurich, Switzerland, to identify the plant-based dairy and fish alternatives available and assess their iodine content. To evaluate the impact of plant-based alternatives on iodine consumption in Switzerland, we modeled dietary scenarios by substituting the intake of dairy and fish items with plant-based alternatives. In addition, we investigated fortification with calcium, vitamins B2, B12, and D. RESULTS Out of 477 identified products, only four milk-alternative products were iodine fortified (median iodine concentration: 22.5 μg/100 ml). The median iodine concentration in unfortified plant-based alternatives was negligible compared to conventional dairy and fish products (milk: 0.21 vs 9.5 μg/100 ml; yogurt 0.36 vs 6.1 μg/100 g; cheese: 0.10 vs 20 μg/100 g; fish 0.50 vs 44 μg/100 g). Three portions of dairy per day as recommended by the Swiss Food Pyramid provide 25% of the RDA for iodine (150 μg/day), whereas substituting those with unfortified alternatives provides only 0.7% of the RDA. CONCLUSION Only four out of 477 plant-based alternative products are iodine fortified in the Swiss market. Thus, the risk for consumers to miss out on the ca. 25% of the RDA for iodine by consuming plant-based alternatives is high, placing them at a risk for inadequate iodine intake.
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Affiliation(s)
- Zulekha Abbas Khalil
- Institute of Food, Nutrition and Health, Laboratory of Nutrition and Metabolic Epigenetics, ETH Zürich, 8092, Zurich, Switzerland
| | - Isabelle Herter-Aeberli
- Institute of Food, Nutrition and Health, Laboratory of Nutrition and Metabolic Epigenetics, ETH Zürich, 8092, Zurich, Switzerland.
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Bartula K, Biagui S, Begley M, Callanan M. Investigation of the growth of Listeria in plant-based beverages. Food Microbiol 2024; 121:104530. [PMID: 38637090 DOI: 10.1016/j.fm.2024.104530] [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: 01/11/2024] [Revised: 03/16/2024] [Accepted: 03/29/2024] [Indexed: 04/20/2024]
Abstract
The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0-3.3%), protein (3.3-5%), fat (1.1-3.5%) and added fibre (0-1.5%) did not have a statistically significant (p > 0.05) impact on the growth rates of Listeria in the tested plant-based beverages. These data suggest that the wide variety of commercial plant-based beverages serve as an ideal medium for the growth of Listeria irrespective of product composition. All the various products tested provided sufficient nutrients to support at least a 2.6-log increase of Listeria within 16 h at room temperature, with some beverages supporting a 3-log increase. Therefore, these data highlight the importance of careful storage and handling of these increasingly varied and popular products.
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Affiliation(s)
- Klaudia Bartula
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
| | - Sambou Biagui
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
| | - Máire Begley
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
| | - Michael Callanan
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
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Reale A, Puppo MC, Boscaino F, Garzon AG, Drago SR, Marulo S, Di Renzo T. Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill. Foods 2024; 13:2342. [PMID: 39123534 PMCID: PMC11312421 DOI: 10.3390/foods13152342] [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: 06/14/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical-physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefir-like aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.
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Affiliation(s)
- Anna Reale
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (F.B.); (S.M.); (T.D.R.)
| | | | - Floriana Boscaino
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (F.B.); (S.M.); (T.D.R.)
| | - Antonela Guadalupe Garzon
- Instituto de Tecnología de Alimentos, CONICET, Facultad de Ingeniería Química—Universidad Nacional del Litoral, 1° de Mayo 3250, Santa Fe 3000, Argentina; (A.G.G.); (S.R.D.)
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET, Facultad de Ingeniería Química—Universidad Nacional del Litoral, 1° de Mayo 3250, Santa Fe 3000, Argentina; (A.G.G.); (S.R.D.)
| | - Serena Marulo
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (F.B.); (S.M.); (T.D.R.)
| | - Tiziana Di Renzo
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (F.B.); (S.M.); (T.D.R.)
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da Silva ARA, Santelli RE, Braz BF, Silva MMN, Melo L, Lemes AC, Ribeiro BD. A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options. Foods 2024; 13:2169. [PMID: 39063253 PMCID: PMC11276104 DOI: 10.3390/foods13142169] [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: 05/17/2024] [Revised: 07/06/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g-1), lipids (up to 2.7 g 100 g-1), color parameters, minerals, and especially calcium (up to 62.4 mg L-1), which were originally high in cow milk (up to 1030 mg L-1). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g-1), and carbohydrates (3.4 g 100 g-1 using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting.
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Affiliation(s)
- Aline Rolim Alves da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Ricardo Erthal Santelli
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Bernardo Ferreira Braz
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Marselle Marmo Nascimento Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Lauro Melo
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
| | - Ailton Cesar Lemes
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
| | - Bernardo Dias Ribeiro
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
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Karoui R, Bouaicha I. A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein. Front Nutr 2024; 11:1378556. [PMID: 39036491 PMCID: PMC11259050 DOI: 10.3389/fnut.2024.1378556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Accepted: 06/11/2024] [Indexed: 07/23/2024] Open
Abstract
In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth. It is well known that dairy foods differ from plant-based milk alternatives in their composition. In addition to protein content, nutrients in milk and plant-based beverages vary greatly in composition and content, such as: Calcium, fiber and fat. The nutritional quality of dairy protein sources depends on both their amino acid composition and bioavailability. Indeed, dairy products are considered to be excellent sources of proteins with high Digestible Indispensable Amino Acid Score (DIAAS) values varying from 100 to 120. However, plant proteins are considered to have generally lower essential amino acid contents and lower DIAAS values than dairy proteins. For example, pea and rice proteins are known to have medium and lower DIAAS with values of 62 and 47, respectively. The present review is dedicated to study the nutritional quality of animal and plant-based milk alternatives, where a focus on protein composition and amount are determined.
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Affiliation(s)
- Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, Lens, France
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Lv W, Chen W, Tan S, Ba G, Sun C, Feng F, Sun Q, Xu D. Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5262-5273. [PMID: 38329463 DOI: 10.1002/jsfa.13367] [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: 10/22/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/09/2024]
Abstract
BACKGROUND Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk. RESULTS Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low-protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high-protein soymilk. CONCLUSION Removing phytic acid was beneficial for the hydrolysis of high-molecular-weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant-based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wenwen Lv
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wei Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Shengjie Tan
- Liquid Milk Department, Inner Mongolia Yili Industrial Group Co., Ltd, Beijing, China
| | - Genna Ba
- Liquid Milk Department, Inner Mongolia Yili Industrial Group Co., Ltd, Beijing, China
| | - Chao Sun
- Liquid Milk Department, Inner Mongolia Yili Industrial Group Co., Ltd, Beijing, China
| | - Fanqing Feng
- Liquid Milk Department, Inner Mongolia Yili Industrial Group Co., Ltd, Beijing, China
| | - Qian Sun
- Liquid Milk Department, Inner Mongolia Yili Industrial Group Co., Ltd, Beijing, China
| | - Duoxia Xu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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McCarron R, Methven L, Grahl S, Elliott R, Lignou S. Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods 2024; 13:2075. [PMID: 38998581 PMCID: PMC11241158 DOI: 10.3390/foods13132075] [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: 06/04/2024] [Revised: 06/22/2024] [Accepted: 06/23/2024] [Indexed: 07/14/2024] Open
Abstract
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.
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Affiliation(s)
- Roisin McCarron
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| | - Stephanie Grahl
- Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Ruan Elliott
- Department of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey Guildford, Surrey GU2 7YH, UK
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
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Bodor K, Tamási B, Keresztesi Á, Bodor Z, Csongor Orbán K, Szép R. A comparative analysis of the nutritional composition of several dairy products in the Romanian market. Heliyon 2024; 10:e31513. [PMID: 38841466 PMCID: PMC11152709 DOI: 10.1016/j.heliyon.2024.e31513] [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: 11/06/2023] [Revised: 05/11/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024] Open
Abstract
The aim of this study was to provide customers with additional information by analyzing and comparing the nutritional data of different dairy product varieties in Romania. Milk is an ideal source of nutrition because it contains a balanced combination of carbohydrates, proteins, fats, minerals, and vitamins. In this study, the nutritional constituents of dairy products from Romania were examined. In total, the nutritional characteristics of 143 dairy products: milk (N-42), sour cream (N-37), cheese (N-40) and butter (N-24) (energetic value, fat content, fat of which saturated fatty acids, carbohydrates, sugar, proteins, salt, calcium) were collected from the market and statistically analyzed. The average energy values of the studied dairy products were 188/261 kJ/100 ml for milk, 610/739/1091 kJ/100 g for sour cream, 2359/3022 kJ/100 g for butter and 1306 kJ/100 g for cheese. The fat concentration of the studied products was standardized. Based on the cluster analysis, some products whose characteristics differed significantly included Gordon milk (1.5%, 3.5%), Keresztúri and Szépvízi cheese.
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Affiliation(s)
- Katalin Bodor
- Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
- University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary
- Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
| | - Borbála Tamási
- University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary
- Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
| | - Ágnes Keresztesi
- Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
- University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary
- Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
| | - Zsolt Bodor
- Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
- University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary
- Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
- "Costin D. Nenitescu" Institute of Organic and Supramolecular Chemistry, Romanian Academy, Spl.Independentei 202B, Bucharest, RO-060023, Romania
| | - Kálmán Csongor Orbán
- Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
- University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary
- Corax-Bioner Ceu S.A, 53017, Miercurea Ciuc, Romania
| | - Róbert Szép
- Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
- University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary
- Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
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Johnson AJ, Stevenson J, Pettit J, Jasthi B, Byhre T, Harnack L. Assessing the Nutrient Content of Plant-Based Milk Alternative Products Available in the United States. J Acad Nutr Diet 2024:S2212-2672(24)00269-7. [PMID: 38871080 DOI: 10.1016/j.jand.2024.06.003] [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: 02/26/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 06/15/2024]
Abstract
BACKGROUND Consumption of plant-based milk alternatives is increasing. Current dietary guidance primarily relies on dairy milk as a source of key nutrients of public health concern including calcium and vitamin D. OBJECTIVE To compare the nutritional content of plant-based milk alternatives between categories (eg, soy, almond, and oat) and with dairy milk. DESIGN This study presents an evaluation of the nutritional content of 219 plant-based milk alternatives from 21 brands available in the US marketplace using data from the University of Minnesota Nutrition Coordinating Center's database. MAIN OUTCOME MEASURES Nutrients of focus include those identified as nutrients of public health concern in the Dietary Guidelines for Americans or used by the US Department of Agriculture as criteria for determining whether a plant-based milk is a suitable substitute for dairy milk. STATISTICAL ANALYSES PERFORMED Most data are presented as percent Daily Values. Nutrients and food components were compared using means, medians, IQRs, and ranges. Statistical tests for significance were not used to evaluate between category differences because the plant-based milk alternatives included are a full census of the products from 21 brands available in the marketplace. Because data are a census, differences can be understood to be true differences. RESULTS Fortified soy-based products most closely mimic the nutrient content of dairy milk. High variability was present in all the nutrients and food components. Plant-based milk alternatives were generally lower in protein and saturated fatty acids than dairy milk, with high variability in added sugars content. Approximately 70% were fortified with both calcium and vitamin D. CONCLUSIONS These results indicate that most plant-based milk alternative products are not nutritionally equivalent to dairy milk, and there is high nutritional variability between and within product types. These findings highlight the importance of communicating the nutritional differences between plant-based milk alternatives and dairy milk to consumers.
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Affiliation(s)
- Abigail J Johnson
- Division of Epidemiology and Community Health and Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, Minnesota.
| | - Jennifer Stevenson
- Division of Epidemiology and Community Health and Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, Minnesota
| | - Janet Pettit
- Division of Epidemiology and Community Health and Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, Minnesota
| | - Bhaskarani Jasthi
- Division of Epidemiology and Community Health and Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, Minnesota
| | - Tatum Byhre
- Division of Epidemiology and Community Health and Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, Minnesota
| | - Lisa Harnack
- Division of Epidemiology and Community Health and Nutrition Coordinating Center, School of Public Health, University of Minnesota, Minneapolis, Minnesota
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Blanco-Doval A, Sousa R, Barron LJR, Portmann R, Egger L, Aldai N. Assessment of in vitro digestibility and post-digestion peptide release of mare milk in relation to different management systems and lactation stages. J Dairy Sci 2024:S0022-0302(24)00902-0. [PMID: 38851572 DOI: 10.3168/jds.2024-24807] [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: 02/20/2024] [Accepted: 05/08/2024] [Indexed: 06/10/2024]
Abstract
Mare milk has a unique protein composition that makes it a preferred option for adult and infant nutrition. Several functional properties have been attributed to this milk but with little evidence yet. In fact, knowledge on mare milk composition is still limited. In particular, studies addressing the performance of mare milk proteins during human gastrointestinal digestion are scarce, which limits the understanding of mare milk nutritional quality and functionality. For this reason, the present study describes the digestibility of mare milk proteins and the release of peptides as affected by management and lactation stage, factors known to affect milk composition. Mare milk samples from 3 different farms, and collected during 6 mo of lactation (n = 54), were subjected to a static in vitro gastrointestinal model to measure peptide release and protein digestibility. In the present study, a detailed description of protein and individual amino acid behavior during the digestion process was given. For the first time, digestion of the 2 equine β-lactoglobulin isoforms (I and II) was described individually. In addition, it was found that lactation stage and management system can significantly affect protein digestibility and peptide release during gastrointestinal digestion of mare milk. Presumably, differences in the composition of mare milk influence the protein structure and enzyme accessibility, which might have an impact on digestion behavior. Despite no specific bioactive peptides were identified, several precursors of previously described bioactive peptides were found. These findings could support the idea of mare milk as a food with added value.
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Affiliation(s)
- Ana Blanco-Doval
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Raquel Sousa
- Agroscope, Schwarzenburgstrasse 161, 3003, Bern, Switzerland
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Reto Portmann
- Agroscope, Schwarzenburgstrasse 161, 3003, Bern, Switzerland
| | - Lotti Egger
- Agroscope, Schwarzenburgstrasse 161, 3003, Bern, Switzerland
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
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Reese I. "Climate-friendly" diets from an allergy point of view. Allergol Select 2024; 8:199-205. [PMID: 38756209 PMCID: PMC11097189 DOI: 10.5414/alx02471e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Accepted: 02/06/2024] [Indexed: 05/18/2024] Open
Abstract
Since the EAT-Lancet Commission's call for a change in diet towards more plant-based foods, especially protein sources, this so called "Planetary Health Diet (PHD)" has been widely discussed. While for some the reduction in animal foods is not enough and vegan diets are advocated to save the climate, others are sounding the alarm that the reduction is too drastic and that the PHD makes it impossible to provide a diet that meets our needs (of essential nutrients). In addition to climate aspects, health benefits often cited to justify the PHD do not take into account that vegetarians/vegans differ from the general population by far more factors than the reduction or elimination of animal foods. Also not sufficiently discussed is the fact that a diet which excludes or severely restricts animal foods is also associated with health risks if critical nutrients are not adequately covered. Moreover, the challenge of meeting protein requirements is underestimated by many. The food industry has responded to the trend towards more plant-based foods by massively expanding the range of highly processed or ultra-processed vegan foods. These - vegan or not vegan - are suspected of being partly responsible for the development of non-communicable diseases. In addition to general criticism regarding the usefulness of advertising the PHD, the replacement of animal protein sources with plant-based sources notably harbors a number of additional relevant risks for allergy sufferers so that the latter should be classified as an unfavorable target group for the implementation of the PHD recommendations.
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Affiliation(s)
- Imke Reese
- Private Practice for Dietary Advice and Nutrition Therapy with Special Interest in Adverse Reactions to Food, Munich, Germany
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15
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Craddock JC, Wakefield A, Peoples GE, Goldman DM, Larkin TA. Acute Effects of Dairy or Soy Milk on Sex Hormones Following Resistance Exercise in Males: A Randomized, Crossover Pilot Trial. Cureus 2024; 16:e59972. [PMID: 38854281 PMCID: PMC11162160 DOI: 10.7759/cureus.59972] [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] [Accepted: 05/09/2024] [Indexed: 06/11/2024] Open
Abstract
INTRODUCTION Resistance exercise training (RET) can increase muscle mass and strength, and this adaptation is optimized when dietary protein is consumed to enhance muscle protein synthesis. Dairy milk has been endorsed for this purpose; however, allergy and lactose intolerance affect two-thirds of the global population making dairy milk unsuitable for many. Plant-based alternatives such as soy milk have gained popularity and exhibit comparable protein content. However, concerns regarding soy phytoestrogens potentially influencing circulating sex hormones and diminishing the anabolic response to RET have been raised. This study therefore aimed to assess the acute effects of dairy and soy milk consumption on circulating sex hormones (total, free testosterone, free testosterone percentage, total estrogen, progesterone, and sex hormone binding globulin) after RET. MATERIALS AND METHODS Six male participants were recruited for a double-blinded, randomized crossover study with either dairy or soy milk provided post RET. Venous samples were collected before and after milk consumption across seven timepoints (0-120 minutes) where circulating sex hormones were analyzed. Two-way ANOVA analyses were applied for repeated measures for each hormone. The area under the curve (AUC) was also calculated between dairy and soy milk. Significance was set at p<0.05. RESULTS No significant differences were observed in acute circulating serum for free (p=0.95), % free (p=0.56), and total testosterone (p=0.88), progesterone (p=0.67), or estrogen (p=0.21) between milk conditions. Likewise, no significant differences in AUC were observed between any hormones. CONCLUSION These findings suggest that consumption of dairy milk and soy milk have comparable acute effects on circulating sex hormones following RET. Further investigations with expanded sample sizes are needed to strengthen and broaden these initial findings.
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Affiliation(s)
- Joel C Craddock
- School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, AUS
| | - Amelia Wakefield
- School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, AUS
| | - Gregory E Peoples
- School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, AUS
| | - David M Goldman
- Department of Public Health, Faculty of Medicine, University of Helsinki, Helsinki, FIN
- Research and Development, Metabite, Inc., New York, USA
| | - Theresa A Larkin
- Graduate School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, AUS
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16
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Fischer L, Andersson M, Braegger C, Herter-Aeberli I. Iodine intake in the Swiss population 100 years after the introduction of iodised salt: a cross-sectional national study in children and pregnant women. Eur J Nutr 2024; 63:573-587. [PMID: 38141138 PMCID: PMC10899291 DOI: 10.1007/s00394-023-03287-6] [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: 07/28/2023] [Accepted: 11/23/2023] [Indexed: 12/24/2023]
Abstract
PURPOSE The Swiss voluntary salt iodisation programme has successfully prevented iodine deficiency for 100 years, but dietary habits are changing and today only one-third of processed foods contain iodised salt. We aimed to monitor the current iodine status in children and pregnant women. METHODS We conducted a nationwide cross-sectional study in children (6-12 years) and pregnant women and measured the urinary iodine concentration (UIC) in spot urine samples. We estimated the iodine intake using UIC and urinary creatinine concentration (UCC) and determined the prevalence of intakes below the average requirement (AR) using the SPADE method. We measured dried blood spot (DBS) thyroglobulin (Tg), TSH and total T4 in pregnant women. RESULTS The median UIC was 127 μg/L (bootstrapped 95% CI 119, 140, n = 362) in children and 97 μg/L (bootstrapped 95% CI 90, 106, n = 473) in pregnant women. The estimated prevalence of inadequate iodine intake (< 65 μg/day) was 5.4% (bootstrapped 95% CI 0.0, 14.6) in children. Half (47%) of the women consumed iodine-containing multivitamin and mineral supplements (≥ 150 μg/day). Compared to non-users, users had higher median UIC (129 vs. 81 μg/L, P < 0.001), lower prevalence of inadequacy (< 160 μg/day; 0.2 vs. 31%) and lower DBS-Tg (23 vs. 29 μg/L, P < 0.001). All women were euthyroid. CONCLUSIONS The Swiss diet and current salt fortification provides adequate iodine intake in children, but not in all pregnant women. Iodine supplements cover the dietary gap in pregnancy but are not universally consumed. Therefore, improved use of iodised salt in processed foods is desired to ensure adequate iodine intake in all population groups. This trial was registered at clinicaltrials.gov as NCT04524013.
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Affiliation(s)
- Lena Fischer
- Nutrition Research Unit, Children's Research Centre, University Children's Hospital Zurich - Eleonore Foundation, Steinwiesstrasse 75, 8032, Zurich, Switzerland.
- Laboratory of Nutrition and Metabolic Epigenetics, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Maria Andersson
- Nutrition Research Unit, Children's Research Centre, University Children's Hospital Zurich - Eleonore Foundation, Steinwiesstrasse 75, 8032, Zurich, Switzerland
| | - Christian Braegger
- Nutrition Research Unit, Children's Research Centre, University Children's Hospital Zurich - Eleonore Foundation, Steinwiesstrasse 75, 8032, Zurich, Switzerland
| | - Isabelle Herter-Aeberli
- Laboratory of Nutrition and Metabolic Epigenetics, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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17
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Khamzaeva N, Kunz C, Schamann A, Pferdmenges L, Briviba K. Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow's Milk: Antioxidant Potential of the Bioaccessible Fraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2300-2308. [PMID: 38235666 DOI: 10.1021/acs.jafc.3c07221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
During the last years, a strong increase in the sales volume and consumption of plant-based drinks was observed, which were partly used as an alternative to cow's milk. As milk is a relevant protein source in many countries, we have investigated the protein bioaccessibility and digestibility of soy, almond, and oat drinks in comparison to milk using the tiny-TIMsg gastrointestinal model. The relative protein digestibility of all products was between 81% (soy drink) and 90% (milk). The digestible indispensable amino acid score (DIAAS) in vitro method was used to estimate the protein nutritional quality. The highest DIAAS values were obtained for milk in tryptophan (117%) and soy drink in sulfur containing amino acids (100%). Oat drink was limited in lysine (73%), almond drink in lysine (34%) and the sulfur containing amino acids (56%). Additionally, the antioxidant activity of the bioaccessible fractions was analyzed using Trolox equivalent antioxidative capacity and oxygen radical absorbance capacity assays, revealing a higher antioxidative potential of milk and soy drink compared to oat and almond drink.
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Affiliation(s)
- Narigul Khamzaeva
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
| | - Christina Kunz
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
| | - Alexandra Schamann
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
| | - Larissa Pferdmenges
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Nutritional Behaviour, Karlsruhe 76131, Germany
| | - Karlis Briviba
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
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18
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Tan G, Wang S, Yu J, Chen J, Liao D, Liu M, Nezamzadeh-Ejhieh A, Pan Y, Liu J. Detection mechanism and the outlook of metal-organic frameworks for the detection of hazardous substances in milk. Food Chem 2024; 430:136934. [PMID: 37542961 DOI: 10.1016/j.foodchem.2023.136934] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 08/07/2023]
Abstract
Milk has a high nutritional value. However, milk is easily contaminated in the production, processing, and storage processes, which harms consumers' health. Therefore, the harmful substances' detection in milk is important. Metal-organic frameworks (MOFs) have proven high potential in food safety detection due to their unique porous structure, large effective surface area, large porosity, and structural tunability. This article systematically describes the detection mechanism of fluorescence, electrochemical, colorimetric, and enzyme-linked immunosorbent assay based on MOFs. The progress of the application of MOFs in the detection of antibiotics, harmful microorganisms and their toxins, harmful ions, and other harmful substances in milk in recent years is reviewed. The structural tunability of MOFs enables them to be functionalized, giving the ability to be applied to different detection methods or substances. Therefore, MOFs can be used as an advantageous sensing material for detecting harmful substances in the complex environment of milk.
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Affiliation(s)
- Guijian Tan
- The First Dongguan Affiliated Hospital, Guangdong Medical University, Dongguan 523808, China; Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China
| | - Sanying Wang
- Department of Pain, Dalang Hospital, Dongguan 523770, China
| | - Jialin Yu
- Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China
| | - Jiahao Chen
- Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China
| | - Donghui Liao
- Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China
| | - Miao Liu
- Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China
| | | | - Ying Pan
- The First Dongguan Affiliated Hospital, Guangdong Medical University, Dongguan 523808, China; Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China.
| | - Jianqiang Liu
- The First Dongguan Affiliated Hospital, Guangdong Medical University, Dongguan 523808, China; Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy, Guangdong Medical University, Guangdong Medical University Key Laboratory of Research and Development of New Medical Materials, Dongguan 523808, China.
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Sägesser C, Kallfelz JM, Boulos S, Hammer L, Böcker L, Portmann R, Nyström L, Mathys A. A novel approach for the protein determination in food-relevant microalgae. BIORESOURCE TECHNOLOGY 2023; 390:129849. [PMID: 37813318 DOI: 10.1016/j.biortech.2023.129849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/06/2023] [Accepted: 10/06/2023] [Indexed: 10/11/2023]
Abstract
Microalgae are gaining interest as food ingredient. Assessments of functional and nutritional properties are necessary to forward their implementation. In this study, protein content and composition of eight commercially available microalgae biomasses were determined and compared to conventional food proteins. A novel procedure for the determination of the true protein content was proposed: Multiplication of proteinic nitrogen with a sample-specific nitrogen-to-protein conversion factor kA. The proteinic nitrogen was derived from the difference of total nitrogen minus non-protein nitrogen. The average kA for microalgae was 5.3 and considerable variation between different microalgae biomasses were detected. In addition, the content of non-protein nitrogen varied between 3.4% and 15.4%. The amino acid profiles of Chlorella samples were nutritionally superior to the tested plant proteins but indicated lower protein interaction tendency, potentially limiting their structuring functionality. In contrast, Auxenochlorella contained lower amounts of indispensable amino acids while showing comparable interaction potential to plant proteins.
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Affiliation(s)
- Corina Sägesser
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Johanna M Kallfelz
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Samy Boulos
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Laila Hammer
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland; Department of Health, Swiss Distance University of Health (FFSH), Zollstrasse 11, 8005 Zürich, Switzerland; Division of Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708 Wageningen, Netherlands
| | - Lukas Böcker
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Reto Portmann
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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20
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Yu Y, Li X, Zhang J, Li X, Wang J, Sun B. Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects. Food Chem X 2023; 19:100859. [PMID: 37780279 PMCID: PMC10534225 DOI: 10.1016/j.fochx.2023.100859] [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: 05/02/2023] [Revised: 08/11/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Milk, enriched with high-quality protein, is a healthy and nutritious food that meets people's needs. However, consumers are turning their attention to plant-based milk due to several concerns, such as lactose intolerance, allergies and some diseases caused by milk; carbon emission from cattle farming; economical aspects; and low access to vitamins and minerals. Oat milk, which is produced from whole grain oats, is lactose free and rich in a variety of nutrients and phytochemicals. With the significant development of food processing methods and advancement in milk simulation products, the production of plant-based milk, such as cereal milk, has greatly progressed. This review described some features of oat milk analogue versus traditional milk and compared the properties, processing technologies, health effects, environmental friendliness, and consumer acceptance of these products. It is expected to provide a reference for evaluating development trends and helping consumers choose between oat milk and traditional milk.
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Affiliation(s)
- Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xiao Li
- Senior Department of Orthopedics, the Fourth Medical Center of PLA General Hospital, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
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21
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Wätjen AP, De Vero L, Carmona EN, Sberveglieri V, Huang W, Turner MS, Bang-Berthelsen CH. Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons. Food Microbiol 2023; 115:104337. [PMID: 37567639 DOI: 10.1016/j.fm.2023.104337] [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: 05/19/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 08/13/2023]
Abstract
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives. We show that the process of lyophilization of Leuconostoc can be feasible using a soy-based lyoprotectant, with survivability up to 63% during long term storage. Furthermore, the storage in this media improves the subsequent growth in a soy-based substrate in a strain specific manner. The utilization of individual raffinose family oligosaccharides was strain dependent, with Leuconostoc pseudomesenteroides NFICC99 being the best consumer. Furthermore, we show that all investigated strains were able to produce a range of volatile flavor compounds found in dairy cheese products, as well as remove certain dairy off-flavors from the soy-based substrate like hexanal and 2-pentylfuran. Also here, NFICC99 was strain producing most cheese-related volatile flavor compounds, followed by Leuconostoc mesenteroides NFICC319. These findings provide initial insights into the development of Leuconostoc as a potential starter culture for plant-based dairy alternatives, as well as a promising approach for generation of stable, lyophilized cultures.
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Affiliation(s)
- Anders Peter Wätjen
- National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Luciana De Vero
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122, Reggio Emilia, Italy
| | - Estefania Núñez Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124, Reggio Emilia, Italy
| | - Veronica Sberveglieri
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124, Reggio Emilia, Italy; Nano Sensor Systems, NASYS Spin-Off University of Brescia, 25125, Brescia, Italy
| | - Wenkang Huang
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Mark S Turner
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
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22
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Popova A, Mihaylova D, Lante A. Insights and Perspectives on Plant-Based Beverages. PLANTS (BASEL, SWITZERLAND) 2023; 12:3345. [PMID: 37836085 PMCID: PMC10574716 DOI: 10.3390/plants12193345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/16/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023]
Abstract
The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, and those include fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics, among others. Many of these beneficial substances are water soluble, which means they could be transferred to the plant beverage compositions. The current review aims at comparing the vast number of potential formulations based on their specific nutritional profiles and potential deficiencies, as well as their expected health-promoting properties, based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.
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Affiliation(s)
- Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy;
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23
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Moore SS, Costa A, Pozza M, Vamerali T, Niero G, Censi S, De Marchi M. How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition. NPJ Sci Food 2023; 7:50. [PMID: 37717060 PMCID: PMC10505177 DOI: 10.1038/s41538-023-00227-w] [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: 03/28/2023] [Accepted: 09/07/2023] [Indexed: 09/18/2023] Open
Abstract
The decline in fresh milk in the Western world has in part been substituted by an increased consumption of plant-based beverages (PBB). These are often marketed as healthy and sustainable alternatives to milk and dairy foodstuff, although studies have suggested PBB to be of lower nutrient quality. The current study considered different brands of almond-, oat-, rice-, coconut- and soya-based beverages for a comparative analysis and found that they indeed presented lower contents of total protein, lipids, amino acids, and minerals than cow and goat milk. The only exception was given by soya-based beverages which approximated the protein content (3.47% vs. 3.42 and 3.25% in cow and goat milk, respectively) and amino acid composition of animal milk, and also demonstrated high mineral content. The natural presence of phyto-compounds in PBB characterised as antinutrients and their potential to exacerbate the issue of low nutrient quality by lowering bioavailability have been discussed.
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Affiliation(s)
- S S Moore
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - A Costa
- Department of Veterinary Medical Sciences (DIMEVET), University of Bologna, Padova, Italy.
| | - M Pozza
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - T Vamerali
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - G Niero
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - S Censi
- Department of Medicine, Endocrinology Unit, University of Padova, 35121, Padova, Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Padova, Italy
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24
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Roland IS, Aguilera-Toro M, Nielsen SDH, Poulsen NA, Larsen LB. Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects. Foods 2023; 12:3282. [PMID: 37685215 PMCID: PMC10487255 DOI: 10.3390/foods12173282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/24/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product category may carry a significant processing history. In the present study, a series of 17 freshly produced, commercially available plant-based drinks were benchmarked according to protein-quality parameters. The plant-based drinks represented different plant sources, as well as some mixed products, and were investigated relative to composition, aggregate sizes, presence of non-reducible proteins complexes, and level of processing-induced markers in the proteins. Processing-induced changes in the proteins were determined by a newly developed cocktail method, determining markers related to Maillard and dehydroalanine pathways, as well as intact lysine by triple quadrupole-multiple reaction monitoring-mass spectrometry. It was found that all drinks contained non-reducible protein complexes, but specifically, oat-based drinks represented the largest span contents of processing-induced markers within the proteins, which may relate to their inherent processing histories. Furthermore, it was shown that in products containing added sugar, Maillard reaction-related processing markers were increased over the dehydroalanine pathway.
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Affiliation(s)
| | | | | | | | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (I.S.R.)
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25
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Medici E, Craig WJ, Rowland I. A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe. Nutrients 2023; 15:3415. [PMID: 37571351 PMCID: PMC10421432 DOI: 10.3390/nu15153415] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/20/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European market leaders, including 249 plant-based drinks (PBD) and 52 plant-based alternatives to yogurt (PBAY). PBD and PBAY, excluding coconut varieties, were low in saturated fat (<1 g per serving). Seventy percent of PBDA were unsweetened, and most had sugar levels comparable to dairy. Except for soya varieties, PBDA protein levels were lower than dairy. Organic PBDA lacked micronutrients due to legal restrictions on fortification. Among non-organic PBDA, 76% were fortified with calcium, 66% with vitamin D, and 60% with vitamin B12. Less than half were fortified with vitamin B2, and a few with iodine (11%) and vitamin A (6%). PBAY were less frequently fortified compared to PBD. PBDA displayed a favourable macronutrient profile despite lower protein levels, which would be compensated for by other protein-dense foods in a usual mixed diet. Enhancing fortification consistency with dairy-associated micronutrients would address concerns regarding PBDA's integration into FBDG. Our analysis supports the inclusion of fortified PBDA in environmentally sustainable FBDG for healthy populations.
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Affiliation(s)
| | - Winston J. Craig
- Center for Nutrition, Healthy Lifestyles and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA
| | - Ian Rowland
- Hugh Sinclair Human Nutrition Unit, Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DH, UK;
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26
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Craig WJ, Messina V, Rowland I, Frankowska A, Bradbury J, Smetana S, Medici E. Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet. Nutrients 2023; 15:3393. [PMID: 37571331 PMCID: PMC10421454 DOI: 10.3390/nu15153393] [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: 06/30/2023] [Revised: 07/21/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59-71% per 250 mL, and the land use and eutrophication impact was markedly less than the levels displayed by dairy milk. The water usage for the oat and soya drinks, but not rice drinks, was substantially lower compared to dairy milk. When one substitutes the 250 mL serving of dairy milk allowed within the EAT Lancet Planetary Health Diet for a fortified plant-based drink, we found that the nutritional status is not compromised but the environmental footprint is reduced. Combining a nutrient density score with an environmental index can easily lead to a misclassification of food when the full nutrition profile is not utilized or only a selection of environmental factors is used. Many PBDAs have been categorized as ultra-processed foods (UPFs). Such a classification, with the implied adverse nutritional and health associations, is inconsistent with current findings regarding the nutritional quality of such products and may discourage people from transitioning to a plant-based diet with its health and environmental advantages.
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Affiliation(s)
- Winston J Craig
- Center for Nutrition, Healthy Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 93254, USA
| | - Virginia Messina
- Nutrition Consultant, Nutrition Matters, Inc., Pittsfield, MA 01201, USA
| | - Ian Rowland
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DH, UK
| | - Angelina Frankowska
- Independent Research Consultant, Environmental Sustainability Assessment, Bedford MK45 4BX, UK
| | - Jane Bradbury
- School of Medicine, Edge Hill University, Ormskirk L39 4QP, UK
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.v.), 49610 Quakenbrueck, Germany
| | - Elphee Medici
- Nutrition & Sustainable Diets Consultant, Nutrilicious Ltd., London N2 0EF, UK
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27
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Olías R, Delgado-Andrade C, Padial M, Marín-Manzano MC, Clemente A. An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity. Foods 2023; 12:2665. [PMID: 37509757 PMCID: PMC10379384 DOI: 10.3390/foods12142665] [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: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow's milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland.
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Affiliation(s)
| | | | | | | | - Alfonso Clemente
- Department of Nutrition and Sustainable Animal Production, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas, San Miguel 101, Armilla, E-18100 Granada, Spain
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28
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Abbaspour N, Sanchez-Sabate R, Sabaté J. Non-animal-based options for animal-based foods- towards a systematic terminology. Front Nutr 2023; 10:1208305. [PMID: 37469542 PMCID: PMC10352781 DOI: 10.3389/fnut.2023.1208305] [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: 04/18/2023] [Accepted: 06/19/2023] [Indexed: 07/21/2023] Open
Abstract
The market has seen a rapid increase in animal-free products intended to replace animal-based foods due to concerns for human health and environmental sustainability. However, there is a lack of consistent terminology for these products, with various terms being used interchangeably, creating ambiguity. To address this issue, we propose a systematic nomenclature that defines the most commonly used terms, namely alternative, substitute, replacement, and analog, along with examples of each. In this nomenclature, a substitute primarily serves a culinary purpose, while a replacement is concerned with nutritional properties. An analog strives to satisfy both culinary and nutritional attributes to closely mimic animal-based foods in terms of sensory, nutritional, and functional characteristics. The term "alternative" serves as an umbrella term encompassing all possibilities. This work aims to promote a clearer understanding of such products and their intended use and facilitate a unified use of terminology across disciplines. This will also enable informed decision-making for consumers and greater transparency in the food industry. The health and environmental implications of these products are not discussed in this perspective.
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Affiliation(s)
- Nazanin Abbaspour
- School of Public Health, Environmental Nutrition Research Group, Loma Linda University, Loma Linda, CA, United States
| | - Ruben Sanchez-Sabate
- Centro de Excelencia en Psicología Económica y del Consumo (CEPEC), Núcleo Científico y Tecnológico en Ciencias Sociales y Humanidades, Universidad de La Frontera, Temuco, Chile
- Núcleo de Investigación en Educación, Ciencias Sociales y Patrimonio, Universidad Adventista de Chile, Chillán, Chile
| | - Joan Sabaté
- School of Public Health, Environmental Nutrition Research Group, Loma Linda University, Loma Linda, CA, United States
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29
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Biscotti P, Del Bo' C, Carvalho C, Torres D, Reboul E, Pellegrini B, Vinelli V, Polito A, Censi L, Porrini M, Martini D, Riso P. Can the Substitution of Milk with Plant-Based Drinks Affect Health-Related Markers? A Systematic Review of Human Intervention Studies in Adults. Nutrients 2023; 15:nu15112603. [PMID: 37299566 DOI: 10.3390/nu15112603] [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: 03/08/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The consumption of plant-based drinks (PBDs) in substitution for cow's milk (CM) is increasing due to concerns for human and planet health and animal welfare. The present review aims to analyze the main findings from intervention trials investigating the effect of PBDs in comparison with CM on markers of human health. Suitable articles published up to July 2022 were sourced from PubMed and Scopus databases. A total of 29 papers were collected, with 27 focusing on soy drinks (1 of which also evaluated the effects of an almond drink), while only 2 focused on rice drinks. Among studies focused on soy drinks, the most investigated factors were anthropometric parameters (n = 13), the lipid profile (n = 8), markers of inflammation and/or oxidative stress (n = 7), glucose and insulin responses (n = 6) and blood pressure (n = 4). Despite some evidence of a beneficial effect of PBDs, especially for the lipid profile, it was not possible to draw any overall conclusions due to some conflicting results. As well as the low number of studies, a wide heterogeneity was found in terms of the characteristics of subjects, duration and markers, which reduces the strength of the available results. In conclusion, further studies are needed to better elucidate the effects of substituting CM with PBDs, especially in the long term.
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Affiliation(s)
- Paola Biscotti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Cristian Del Bo'
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Catarina Carvalho
- EPIUnit-Instituto de Saúde Pública, Universidade do Porto, 4050-600 Porto, Portugal
- Laboratório Para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
| | - Duarte Torres
- EPIUnit-Instituto de Saúde Pública, Universidade do Porto, 4050-600 Porto, Portugal
- Laboratório Para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
| | - Emmanuelle Reboul
- Aix-Marseille Université, INRAE, INSERM, C2VN, 13885 Marseille, France
| | - Beatrice Pellegrini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Valentina Vinelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Angela Polito
- Council for Agricultural Research and Economics-Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Laura Censi
- Council for Agricultural Research and Economics-Research Centre for Food and Nutrition, 00178 Rome, Italy
| | - Marisa Porrini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
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30
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Reese I, Schäfer C, Ballmer-Weber B, Beyer K, Dölle-Bierke S, van Dullemen S, Jappe U, Müller S, Schnadt S, Treudler R, Worm M. Vegan diets from an allergy point of view - Position paper of the DGAKI working group on food allergy. Allergol Select 2023; 7:57-83. [PMID: 37056444 PMCID: PMC10088878 DOI: 10.5414/alx02400e] [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: 12/05/2022] [Accepted: 01/11/2023] [Indexed: 04/03/2023] Open
Abstract
Vegan diets are currently attracting a great deal of attention. However, avoiding animal-based foods restricts the diet and is associated with risks, the extent and medical implications of which are at present not sufficiently understood. Elimination diets represent the usual therapeutic long-term management in the presence of food allergy. In order to understand the risks of vegan diets and to discuss these critically from the perspective of food allergies, the expertise of a nutritionist/dietitian with expertise in this area is indispensable. This position paper deals with the incentives behind and the benefits of a plant-based diet. The knowledge required to cover macro- and micronutrient dietary requirements is presented. Using the avoidance of cow's milk as an example, the challenges of adequately meeting nutritional needs are identified and (so-called) milk alternatives are evaluated from an allergy and nutritional point of view. Finally, other plant-based (substitute) products are evaluated from the same perspective, as significant protein sources in vegan diets (e.g., legumes, nuts, and seeds) are at the same time potential and potent triggers of allergic reactions. However, the allergic potential of many substitute products cannot be fully assessed at present due to gaps in research. Wheat as the most important trigger for anaphylaxis in adults is also evaluated. Finally, the increase in ultra-processed products in the (vegan) food sector and their potential consequences for the immune system are discussed.
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Affiliation(s)
| | | | - Barbara Ballmer-Weber
- Clinic for Dermatology and Allergology, Cantonal Hospital St. Gallen, St. Gallen
- Department of Dermatology, University Hospital Zürich, Switzerland
| | - Kirsten Beyer
- Clinic for Pediatrics with focus on Pneumology and Immunology, Charité-Universitätsmedizin – Campus Virchow-Klinikum
| | - Sabine Dölle-Bierke
- Allergology and Immunology, Department of Dermatology, Venereology and Allergology, Charité-Universitätsmedizin Berlin, Berlin
| | | | - Uta Jappe
- Division of Clinical and Molecular Allergology, Research Center Borstel, German Center for Lung Research (DZL) Airway Research Center North (ARCN), Borstel
- Interdisciplinary Allergy Outpatient Clinic, Department of Pneumology, University of Lübeck, Lübeck
| | - Sabine Müller
- Department of Dermatology and Venereology, University Clinic Freiburg, Faculty of Medicine, University of Freiburg, Freiburg
| | - Sabine Schnadt
- German Allergy and Asthma Association (DAAB), Mönchengladbach, and
| | - Regina Treudler
- Department of Dermatology, Venereology and Allergology, Leipzig University Medical Center, Leipzig, Germany
| | - Margitta Worm
- Allergology and Immunology, Department of Dermatology, Venereology and Allergology, Charité-Universitätsmedizin Berlin, Berlin
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31
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Shkembi B, Huppertz T. Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects. Nutrients 2023; 15:1469. [PMID: 36986199 PMCID: PMC10056336 DOI: 10.3390/nu15061469] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/08/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The impact of dairy products on dental health has been researched widely and shows an important role of various constituents, as well as the specific product matrix, in maintaining and improving dental health. These include, for instance, the position of lactose as the least cariogenic fermentable sugar, the high levels of calcium and phosphate, the presence of phosphopeptides as well as the antibacterial peptides lactoferrin and lysozyme and high buffering capacity. With plant-based alternatives for dairy products being developed and marketed these days, the specific benefits of dairy products in relation to dental health are often overlooked and most products contain more cariogenic carbohydrates, lack phosphopeptides, and have fewer minerals and less buffering capacity. Comparative studies performed to date indeed suggest that plant-based products do not match dairy counterparts when it comes to maintaining and improving dental health. Careful consideration of these aspects is required in relation to future developments of products and human diets. In this paper, we review the impact of dairy products and plant-based dairy alternatives on dental health.
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Affiliation(s)
- Blerina Shkembi
- Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | - Thom Huppertz
- Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
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32
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Added Sugar Consumption in Spanish Children (7-12 y) and Nutrient Density of Foods Contributing to Such Consumption: An Observational Study. Nutrients 2023; 15:nu15030560. [PMID: 36771267 PMCID: PMC9921831 DOI: 10.3390/nu15030560] [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: 12/07/2022] [Revised: 01/14/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
BACKGROUND Diets rich in free sugars are associated with an increased risk of obesity. The aim of the present study is to estimate the intake of added sugars in the population of Spanish children and analyze the quality of the foods that contribute to this intake. METHODS An observational study was conducted to collect self-reported information on weekly food consumption in 1775 Spanish children (7-12 years). Nutrient contents were obtained from different databases. Two nutritional density indices were constructed taking into account all nutrients provided and compared with two previously described indices. RESULTS The average consumption of added sugars in Spanish children was 55.7 ± 1.0 g/day. The products that most contributed to added sugar intake were biscuits (13.3%), cocoa powder (11.1%), sweetened yogurts (9.9%), and dairy desserts (8.6%). Among these, dairy products had considerable nutritional value. Parents' perception of nutritional value was not aligned with the actual nutritional value. CONCLUSION The consumption of added sugars was higher than recommended. Public awareness efforts should focus on: (1) the reduction of consumption of low-nutritional quality products containing high amounts of added sugars; (2) the industrial reformulation of most consumed products to reduce sugar content and increase valuable nutrients; and (3) nutritional education.
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