The Source of Protein or Its Value? Consumer Perception Regarding the Importance of Meat(-like) Product Attributes

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

Enhanced Cosmeceutical Potentials of the Oil from Gryllus bimaculatus de Geer by Nanoemulsions

Purpose

This study aimed to extract the oil from Gryllus bimaculatus de Geer, evaluate its potential for cosmeceutical applications, and develop nanoemulsions to promote the cosmeceutical capabilities of the oil.

Methods

G. bimaculatus oil was produced by the cold pressing method. Its fatty acid compositions were assessed by fatty acid methyl ester/gas chromatographic-mass spectrometry. The antioxidant activities of the oil were investigated in terms of radical scavengers, reducing power, and lipid peroxidation inhibition. The whitening effects were investigated through anti-tyrosinase activities, whilst the anti-aging effects were investigated through inhibition against collagenase, elastase, and hyaluronidase. The irritant effects were investigated by the hen's egg chorio-allantoic membrane test and the cytotoxicity assay in immortalized human epidermal keratinocytes and human foreskin fibroblast cells. The nanoemulsions were developed, characterized, and evaluated for their stability and cosmeceutical properties.

Results

G. bimaculatus oil, rich in linoleic acid (31.08 ± 0.00%), oleic acid (30.44 ± 0.01%), palmitic acid (24.80 ± 0.01%), and stearic acid (7.61 ± 0.00%), demonstrated promising cosmeceutical properties in terms of antioxidant, anti-tyrosinase, and anti-skin ageing activities. Besides, the oil was safe since it induced no irritation or cytotoxicity. G. bimaculatus oil was successfully developed into nanoemulsions, and F1, composed of 1% w/w G. bimaculatus oil, 1.12% w/w polysorbate 80, 0.88% w/w sorbitan oleate, and 97% w/w DI water, had the smallest internal droplet size (53.8 ± 0.6 nm), the narrowest polydispersity index (0.129 ± 0.010), and a pronounced zeta potential (-28.23 ± 2.32 mV). All cosmeceutical activities of the oil were significantly enhanced after incorporation in the nanoemulsions (p < 0.001), particularly the whitening effects.

Conclusion

G. bimaculatus oil nanoemulsion was an attractive cosmeceutical formulation with potent whitening effects, along with antioxidant and anti-aging properties. Therefore, nanoemulsion technology was found to be an effective strategy for improving the cosmeceutical properties of G. bimaculatus oil.

The Role of Microorganisms and Carbon-to-Nitrogen Ratios for Microbial Protein Production from Bioethanol

The global protein demand is rapidly increasing at rates that cannot be sustained, with projections showing 78% increased global protein needs by 2050 (361 compared to 202 million ton protein /year in 2017). In the absence of dedicated mitigation strategies, the environmental effects of our current food production system (relying on agriculture) are expected to surpass the planetary boundaries—the safe operating space for humanity—by 2050.

New Frontiers in Meat and Meat Products—SI ICoMST

Despite experts’ warnings and statements about hazards connected with meat consumption, it is growing all over the world [...]