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Demir H, Aydemir LY, Özel MŞ, Koca E, Şimşek Aslanoğlu M. Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity. J Food Sci 2023; 88:4079-4096. [PMID: 37589296 DOI: 10.1111/1750-3841.16729] [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: 03/23/2023] [Revised: 07/07/2023] [Accepted: 07/16/2023] [Indexed: 08/18/2023]
Abstract
The purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. PRACTICAL APPLICATION: Plant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.
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Affiliation(s)
- Hande Demir
- Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
| | - Muhammed Şefik Özel
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
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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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Zhang J, Cai Q, Ji W. Nutritional Composition of Plant Protein Beverages on China's Online Market: A Cross-Sectional Analysis. Nutrients 2023; 15:2701. [PMID: 37375604 DOI: 10.3390/nu15122701] [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: 04/26/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
Plant protein beverages are gaining popularity due to various reasons such as lactose intolerance, veganism and health claims. This study aimed to conduct a cross-sectional analysis of plant protein beverages sold online in China, with a focus on assessing their nutritional composition. A total of 251 kinds of plant protein beverages were analyzed, including coconut (n = 58), soy (n = 52), oats (n = 49), walnut (n = 14), almond (n = 11), peanut (n = 5), rice (n = 4), other beans (n = 5), mixed nuts (n = 5) and mixed beverages (n = 48), according to the nutrition label on the commercial package and retailer websites. The results showed that, except for soy beverages, plant protein beverages generally had low protein content, cereal beverages showed relatively high energy and carbohydrate levels, and all plant protein beverages had low sodium content. Additionally, the fortification rate of vitamins and minerals in the analyzed plant protein beverages was found to be extremely low, at only 13.1%. Given the substantial variation in the nutritional composition of plant protein beverages, consumers should pay more attention to the nutrition facts and ingredient information when choosing these beverages.
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Affiliation(s)
- Jialin Zhang
- Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314000, China
| | - Qiang Cai
- Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314000, China
| | - Wei Ji
- Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314000, China
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Kavas N. Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Recently, the number of people suffering from allergy to caw’s milk has increased. Lupine, a plant rich in protein, can be a good alternative product for non-dairy products production. We aimed to obtain a yogurt-like product based on lupine milk and evaluate its properties.
Lupine milk was obtained from lupine seeds, egg white protein powder, disaccharides, and starter cultures were added to the milk to obtain yogurt-like products: samples with maltose, samples with lactose, and samples without sugars. Physico-chemical and microbiological characteristics of the products were determined by the standard techniques. Sensory attributes were evaluated by trained panelists.
In the study, the effects of egg white protein powder and disaccharides on the activities of starter cultures and the properties of the yogurt-like products obtained were investigated. The relationship between the addition of sugar and the growth of starter cultures was found to be significant (P < 0.05). In terms of physico-chemical, rheological, and microbiological properties, the yogurt-like products obtained from lupine milk with disaccharides demonstrated good results, especially the sample with maltose. Sensory analysis revealed high sensory properties of the yogurt-like products.
Yogurt-like products from lupine milk can be used as an alternative to cow’s milk fermented products, but more detailed studies should be conducted on their formulations.
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Giacalone D, Clausen MP, Jaeger SR. Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pontonio E, Montemurro M, Dingeo C, Rotolo M, Centrone D, Carofiglio VE, Rizzello CG. Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Woldemariam HW, Asres AM, Gemechu FG. Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2032733] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Department of Food Process Engineering, Biotechnology & Bioprocess Centre of Excellence (Biocenex), Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Abebe Mengist Asres
- Department of Human Nutrition and Food Science, Debre Markos University, Debre Markos, Ethiopia
| | - Feyera Gobena Gemechu
- Department of Food Process Engineering, Biotechnology & Bioprocess Centre of Excellence (Biocenex), Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Coluccia B, Agnusdei GP, De Leo F, Vecchio Y, La Fata CM, Miglietta PP. Assessing the carbon footprint across the supply chain: Cow milk vs soy drink. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 806:151200. [PMID: 34699813 DOI: 10.1016/j.scitotenv.2021.151200] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 09/01/2021] [Accepted: 10/20/2021] [Indexed: 06/13/2023]
Abstract
Since livestock product consumption could have a significant effect on tackling climate change, in the few last years, there has been an increasing consumer demand for non-dairy alternatives. Despite plant-based beverages being considered crucial to foster the transition towards sustainable diet models, no studies have yet compared the level of emissions of plant-based beverages with animal-based ones. The present study aims at computing the carbon footprint of cow milk and that of soy drink and evaluating the carbon footprint results in the light of the substitutability of cow's milk with soy drink, analyzing the potential environmental, economic and nutritional trade-offs between the two products. Results highlight that, considering the environmental perspective, soy drink could be a valid substitute of cow milk: its production has a lower carbon footprint, allowing for the achievement of food security objectives. However, focusing on the economic and nutritional perspectives, the high average consumer price of soy drink is associated with an overall lower nutritional level. In order to reach the same nutritional value as 1 L of cow milk in terms of protein intake, the consumption of soy drink should be increased by 13%. Furthermore, soy drink consumption implies paying 66% more than for cow milk, when considering the same protein content.
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Affiliation(s)
- B Coluccia
- Department of Economic Sciences, University of Salento, S.P. 6 Lecce - Monteroni, 73100 Lecce, Italy
| | - G P Agnusdei
- Department of Innovation Engineering, University of Salento, 73100 Lecce, LE, Italy.
| | - F De Leo
- Department of Economic Sciences, University of Salento, S.P. 6 Lecce - Monteroni, 73100 Lecce, Italy
| | - Y Vecchio
- Department of Veterinary Medical Sciences, University of Bologna, 40064 Ozzano dell'Emilia, BO, Italy
| | - C M La Fata
- Department of Engineering, University of Palermo, Viale delle Scienze, Ed. 8, 90128 Palermo, PA, Italy
| | - P P Miglietta
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6 Lecce - Monteroni, 73100 Lecce, Italy
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 2021; 10:microorganisms10010091. [PMID: 35056540 PMCID: PMC8779895 DOI: 10.3390/microorganisms10010091] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 12/21/2022] Open
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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