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McClements DJ. Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products. Compr Rev Food Sci Food Saf 2024; 23:e313330. [PMID: 38551190 DOI: 10.1111/1541-4337.13330] [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: 10/04/2023] [Revised: 02/05/2024] [Accepted: 03/08/2024] [Indexed: 04/02/2024]
Abstract
Many consumers are adopting plant-centric diets to address the adverse effects of livestock production on the environment, health, and animal welfare. Processed plant-based foods, including animal product analogs (such as meat, seafood, egg, or dairy analogs) and traditional animal product substitutes (such as tofu, seitan, or tempeh), may not be desirable to a broad spectrum of consumers. This article introduces a new category of plant-based foods specifically designed to overcome the limitations of current animal product analogs and substitutes: novel animal product substitutes (NAPS). NAPS are designed to contain high levels of nutrients to be encouraged (such as proteins, omega-3 fatty acids, dietary fibers, vitamins, and minerals) and low levels of nutrients to be discouraged (such as salt, sugar, and saturated fat). Moreover, they may be designed to have a wide range of appearances, textures, mouthfeels, and flavors. For instance, they could be red, orange, green, yellow, blue, or beige; they could be spheres, ovals, cubes, or pyramids; they could be hard/soft or brittle/pliable; and they could be lemon, thyme, curry, or chili flavored. Consequently, there is great flexibility in creating NAPS that could be eaten in situations where animal products are normally consumed, for example, with pasta, rice, potatoes, bread, soups, or salads. This article reviews the science behind the formulation of NAPS, highlights factors impacting their appearance, texture, flavor, and nutritional profile, and discusses methods that can be used to formulate, produce, and characterize them. Finally, it stresses the need for further studies on this new category of foods, especially on their sensory and consumer aspects.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
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Subali D, Christos RE, Givianty VT, Ranti AV, Kartawidjajaputra F, Antono L, Dijaya R, Taslim NA, Rizzo G, Nurkolis F. Soy-Based Tempeh Rich in Paraprobiotics Properties as Functional Sports Food: More Than a Protein Source. Nutrients 2023; 15:nu15112599. [PMID: 37299562 DOI: 10.3390/nu15112599] [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: 05/04/2023] [Revised: 05/23/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
To date, there has been no recent opinion that explores tempeh as a functional food that can improve sports performance. Hence, this opinion article aims to elaborate on recent findings on the potential effect on sports performance of soy-based tempeh. This opinion paper presents updated evidence based on literature reviews about soy-based tempeh and its relationship with sports performance. The paraprobiotic role of Lactobacillus gasseri for athletes has been found to restore fatigue and reduce anxiety. This is achieved by increasing protein synthesis activity in eukaryotic initiation factor-2 (EIF2) signaling known as an adaptive pathway for integrated stress response. In addition, these paraprobiotics prevent down-regulation associated with the oxidative phosphorylation gene, thereby contributing to the maintenance of mitochondrial function and recovery from fatigue. The authors believe that this opinion article will encourage researchers to continue to evolve soybean-based tempeh food products and increase the performance of athletes by consuming soy-based foods.
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Affiliation(s)
- Dionysius Subali
- Department of Biotechnology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia
| | - Revelo Eved Christos
- Department of Biotechnology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia
| | - Vasya Theodora Givianty
- Department of Biotechnology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia
| | - Alberta Valencia Ranti
- Department of Biotechnology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia
| | - Felicia Kartawidjajaputra
- Health and Nutrition Science Department, Nutrifood Research Center, PT Nutrifood Indonesia, Jakarta 12930, Indonesia
| | - Lina Antono
- Health and Nutrition Science Department, Nutrifood Research Center, PT Nutrifood Indonesia, Jakarta 12930, Indonesia
| | - Rendy Dijaya
- Health and Nutrition Science Department, Nutrifood Research Center, PT Nutrifood Indonesia, Jakarta 12930, Indonesia
| | - Nurpudji Astuti Taslim
- Division of Clinical Nutrition, Department of Nutrition, Faculty of Medicine, Hasanuddin University, Makassar 90245, Indonesia
| | - Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
| | - Fahrul Nurkolis
- Department of Biological Sciences, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta 55281, Indonesia
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Koonyosying P, Kusirisin W, Kusirisin P, Kasempitakpong B, Sermpanich N, Tinpovong B, Salee N, Pattanapanyasat K, Srichairatanakool S, Paradee N. Perilla Fruit Oil-Fortified Soybean Milk Intake Alters Levels of Serum Triglycerides and Antioxidant Status, and Influences Phagocytotic Activity among Healthy Subjects: A Randomized Placebo-Controlled Trial. Nutrients 2022; 14:1721. [PMID: 35565689 PMCID: PMC9103900 DOI: 10.3390/nu14091721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/07/2023] Open
Abstract
This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pasteurized, analyzed for its nutritional value, and had its acceptability assessed by an experienced and trained descriptive panel (n = 100) based on a relevant set of sensory attributes. A randomized clinical trial was conducted involving healthy subjects who were assigned to consume deionized water (DI), SM, PFO-SM, or black sesame-soybean milk (BS-SM) (n = 48 each, 180 mL/serving) daily for 30 d. Accordingly, health indices and analyzed blood biomarkers were recorded. Consequently, 1% PFO-SM (1.26 mg ALA rich) was generally associated with very high scores for overall acceptance, color, flavor, odor, taste, texture, and sweetness. We observed that PFO-SM lowered levels of serum triglycerides and erythrocyte reactive oxygen species, but increased phagocytosis and serum antioxidant activity (p < 0.05) when compared to SM and BS-SM. These findings indicate that PFO supplementation in soybean milk could enhance radical-scavenging and phagocytotic abilities in the blood of healthy persons. In this regard, it was determined to be more efficient than black sesame supplementation. We are now better positioned to recommend the consumption of PFO-SM drink for the reduction of many chronic diseases. Randomized clinical trial registration (Reference number 41389) by IRSCTN Registry.
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Affiliation(s)
- Pimpisid Koonyosying
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Winthana Kusirisin
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Prit Kusirisin
- Division of Nephrology, Department of Internal Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Boonsong Kasempitakpong
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Nipon Sermpanich
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Bow Tinpovong
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Nuttinee Salee
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Kovit Pattanapanyasat
- Office of Research and Development, Faculty of Medicine and Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand;
| | - Somdet Srichairatanakool
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Narisara Paradee
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
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Aaslyng MD, Højer R. Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market. Foods 2021; 10:foods10112865. [PMID: 34829145 PMCID: PMC8619156 DOI: 10.3390/foods10112865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/14/2021] [Accepted: 11/15/2021] [Indexed: 11/16/2022] Open
Abstract
Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (n = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes.
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Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6976357. [PMID: 34447849 PMCID: PMC8384537 DOI: 10.1155/2021/6976357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/02/2021] [Accepted: 08/03/2021] [Indexed: 11/18/2022]
Abstract
An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4-5.7, a viscosity of 1250-2190 cP, a rehydration ratio of 5.51-6.47 g mL-1, and a yield of 19.44%-26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect (p < 0.05) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.
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Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Compr Rev Food Sci Food Saf 2021; 20:1717-1767. [PMID: 33569911 DOI: 10.1111/1541-4337.12710] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 12/15/2020] [Accepted: 12/24/2020] [Indexed: 12/19/2022]
Abstract
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.
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Affiliation(s)
| | - Lorraine Cordeiro
- Department of Nutrition, University of Massachusetts Amherst, Amherst, Massachusetts
| | | | - John Gibbons
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
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Legume Seeds as an Important Component of Human Diet. Foods 2020; 9:foods9121812. [PMID: 33297312 PMCID: PMC7762226 DOI: 10.3390/foods9121812] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 11/17/2022] Open
Abstract
Legumes are an important source of nutrients (proteins, carbohydrates, water soluble vitamins, minerals) for human nutrition [...].
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Giwa Ibrahim S, Karim R, Saari N, Wan Abdullah WZ, Zawawi N, Ab Razak AF, Hamim NA, Umar RA. Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review. J Food Sci 2019; 84:2015-2023. [PMID: 31364175 DOI: 10.1111/1750-3841.14714] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2019] [Revised: 05/19/2019] [Accepted: 06/29/2019] [Indexed: 11/29/2022]
Abstract
Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.
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Affiliation(s)
- Shafa'atu Giwa Ibrahim
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Biochemistry, Facul. of Science, Usmanu Danfodiyo Univ., Sokoto, P.M.B 2346, Sokoto, Nigeria
| | - Roselina Karim
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Nazamid Saari
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Wan Zunairah Wan Abdullah
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Norhasnida Zawawi
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Abdul Fattah Ab Razak
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Technology, School of Engineering Technology, Univ. College of Technology Sarawak, Persiaran Brooke, 96000, Sibu Sarawak, Malaysia
| | - Nur Aqilah Hamim
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Inst. of Chemical and Bioengineering Technology, Univ. Kuala Lumpur Malaysia, 78000, Malacca, Malaysia
| | - Rabi'u Aliyu Umar
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Biochemistry, Facul. of Science, Usmanu Danfodiyo Univ., Sokoto, P.M.B 2346, Sokoto, Nigeria
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