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McClements DJ, Grossmann L. Next-Generation Plant-Based Foods: Challenges and Opportunities. Annu Rev Food Sci Technol 2024; 15:79-101. [PMID: 37963430 DOI: 10.1146/annurev-food-072023-034414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous plant-based foods have already been successfully introduced to the market, but there are still several challenges that must be overcome before they are adopted by more consumers. In this article, we review the current status of the science behind the development of next-generation plant-based foods and highlight areas where further research is needed to improve their quality, increase their variety, and reduce their cost, including improving ingredient performance, developing innovative processing methods, establishing structure-function relationships, and improving nutritional profiles.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;
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2
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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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3
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Lapčíková B, Lapčík L, Valenta T, Chvatíková M. Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods 2024; 13:1225. [PMID: 38672897 PMCID: PMC11049096 DOI: 10.3390/foods13081225] [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: 03/19/2024] [Revised: 04/10/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams' viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat-coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream's colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well.
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Affiliation(s)
- Barbora Lapčíková
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic;
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
| | - Lubomír Lapčík
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic;
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
| | - Tomáš Valenta
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
| | - Marie Chvatíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
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4
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McClements DJ. Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods. Compr Rev Food Sci Food Saf 2023; 22:3531-3559. [PMID: 37350040 DOI: 10.1111/1541-4337.13204] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/29/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal-sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next-generation plant-based foods is discussed. Most commercial plant-based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant-based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal-based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant-based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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5
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Huang J, Zhang M, Mujumdar AS, Semenov G, Luo Z. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37498207 DOI: 10.1080/10408398.2023.2240892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/28/2023]
Abstract
Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Gennady Semenov
- Laboratory of Freeze-Drying, Russian Biotechnological University, Moscow, Russia
| | - Zhenjiang Luo
- R&D Center, Haitong Ninghai Foods Co., Ltd, Ninghai, Zhejiang, China
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6
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McClements IF, McClements DJ. Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Res Int 2023; 169:112853. [PMID: 37254427 DOI: 10.1016/j.foodres.2023.112853] [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: 12/08/2022] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products. Foods derived from animals negatively impact the environment by increasing greenhouse gas emissions, land use, water use, pollution, deforestation, and biodiversity loss. The livestock industry confines and slaughters billions of livestock animals each year. There are concerns about the negative impacts of some animal sourced foods, such as red meat and processed meat, on human health. The livestock industry is a major user of antibiotics, which is leading to a rise in the resistance of several pathogenic microorganisms to antibiotics. It is often assumed that a plant-based diet is healthier than one containing more animal sourced foods, but this is not necessarily the case. Eating more fresh fruits, vegetables, nuts, and whole grain cereals has been linked to improved health outcomes but it is unclear whether next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs are healthier than the products they are designed to replace. Many of these new products are highly processed foods that contain high levels of saturated fat, sugar, starch, and salt, and low levels of micronutrients, nutraceuticals, and dietary fibers. Moreover, they are often rapidly digested in the gastrointestinal tract because processing disrupts plant tissues and releases the macronutrients. Consequently, it is important to formulate plant-based foods to reduce the levels of nutrients linked to adverse health effects and increase the levels linked to beneficial health effects. Moreover, it is important to design the food matrix so that the macronutrients are not digested and absorbed too quickly, but the micronutrients are highly bioavailable. In this article, we discuss how next-generation plant-based foods can be made healthier by controlling their nutrient profile, digestibility, and bioavailability.
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7
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Tan Y, Zhang Z, McClements DJ. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Res Int 2023; 167:112708. [PMID: 37087213 DOI: 10.1016/j.foodres.2023.112708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
RuBisCo from duckweed is a sustainable source of plant proteins with a high water-solubility and good gelling properties. In this study, we examined the impact of RuBisCo concentration (9-33 wt %) and oil droplet concentration (0 to 14 wt %) on the properties of emulsion gels designed to simulate the properties of chicken breast. The color (L*a*b*), water holding capacity (WHC), textural profile analysis, shear modulus, and microstructure of the emulsion gels were measured. The gel hardness and WHC increased significantly with increasing protein concentration, reaching values equivalent to chicken breast. The lightness of the emulsion gels was less than that of chicken breast, due to the presence of pigments (such as polyphenols) in the protein. Shear modulus versus temperature measurements showed that gelation began when the protein solutions were heated to around 40 °C and then the gels hardened appreciably when the temperature was further raised to 90 °C. The shear modulus of the gels then increased during cooling, which was attributed to the strengthening of hydrogen bonds at lower temperatures. The hardness of the gels increased slightly but then decreased when the oil droplet concentration was raised from 0 to 14 %. The lightness of the protein gels increased after adding the oil droplets, which was attributed to increased light scattering. Microstructure analysis showed that the RuBisCo proteins formed a particulate gel after heating, with the oil droplets being in the interstices between the particulates. In summary, RuBisCo proteins can be dissolved at high concentrations and can form strong emulsion gels. Consequently, they may be able to mimic the composition and textural attributes of real chicken.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Zhiyun Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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8
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources. Foods 2023; 12:foods12071502. [PMID: 37048323 PMCID: PMC10094036 DOI: 10.3390/foods12071502] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.
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Affiliation(s)
- Júlia Teixé-Roig
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | - Gemma Oms-Oliu
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | | | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
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Strieder MM, Silva EK, Mekala S, Meireles MAA, Saldaña MDA. Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03037-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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10
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Chen G, Carcea M. Editorial: Advances and trends in nutraceutical and functional plant-based food. Front Nutr 2023; 10:1168826. [PMID: 36992912 PMCID: PMC10040828 DOI: 10.3389/fnut.2023.1168826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 02/28/2023] [Indexed: 03/16/2023] Open
Affiliation(s)
- Gengjun Chen
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS, United States
- *Correspondence: Gengjun Chen
| | - Marina Carcea
- Council for Agricultural Research and Economics, Rome, Italy
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11
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Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023; 9:gels9010068. [PMID: 36661834 PMCID: PMC9857866 DOI: 10.3390/gels9010068] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.
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12
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Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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13
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Liang X, Cheng W, Liang Z, Zhan Y, McClements DJ, Hu K. Co-Encapsulation of Tannic Acid and Resveratrol in Zein/Pectin Nanoparticles: Stability, Antioxidant Activity, and Bioaccessibility. Foods 2022; 11:3478. [PMID: 36360091 PMCID: PMC9656218 DOI: 10.3390/foods11213478] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 09/10/2023] Open
Abstract
Hydrophilic tannic acid and hydrophobic resveratrol were successfully co-encapsulated in zein nanoparticles prepared using antisolvent precipitation and then coated with pectin by electrostatic deposition. The encapsulation efficiencies of the tannic acid and resveratrol were 51.5 ± 1.9% and 77.2 ± 3.2%, respectively. The co-encapsulated nanoparticles were stable against aggregation at the investigated pH range of 2.0 to 8.0 when heated at 80 °C for 2 h and when the NaCl concentration was below 50 mM. The co-encapsulated tannic acid and resveratrol exhibited stronger in vitro antioxidant activity than ascorbic acid, as determined by 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) and 2,2'-azinobis (3-ethylberizothiazoline-6-sulfonic acid) radical cation (ABTS+·) scavenging assays. The polyphenols-loaded nanoparticles significantly decreased the malondialdehyde (MDA) concentration and increased the superoxide dismutase (SOD) and catalase (CAT) activities in peroxide-treated human hepatoma cells (HepG2). An in vitro digestion model was used to study the gastrointestinal fate of the nanoparticles. In the stomach, encapsulation inhibited tannic acid release, but promoted resveratrol release. However, in the small intestine, it led to a relatively high bioaccessibility of 76% and 100% for resveratrol and tannic acid, respectively. These results suggest that pectin-coated zein nanoparticles have the potential for the co-encapsulation of both polar and nonpolar nutraceuticals or drugs.
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Affiliation(s)
- Xiao Liang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
- Clinical Medicine Department, Guangdong Maoming Health Vocational College, Maoming 525400, China
| | - Wanting Cheng
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
| | - Zhanhong Liang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
| | - Yiling Zhan
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
| | | | - Kun Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
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14
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Pulsed high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks. Biomedicines 2022; 10:biomedicines10092106. [PMID: 36140206 PMCID: PMC9495968 DOI: 10.3390/biomedicines10092106] [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: 07/29/2022] [Revised: 08/15/2022] [Accepted: 08/24/2022] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as potential hydrogel building blocks. The prepared samples were investigated in terms of the volumetric gelling index, microrheological parameters, physical stability, and color parameters. Pea protein, gellan gum, konjac gum, and psyllium samples had high VGI values (100%), low solid−liquid balance (SLB < 0.5), and high macroscopic viscosity index (MVI) values (53.50, 59.98, 81.58, and 45.62 nm−2, respectively) in comparison with the samples prepared using wheat protein, maltodextrin, and tara gum (SLB > 0.5, MVI: 13.58, 0.04, and 0.25 nm−2, respectively). Inulin had the highest elasticity index value (31.05 nm−2) and MVI value (590.17 nm−2). The instability index was the lowest in the case of pea protein, gellan gum, konjac gum, and inulin (below 0.02). The color parameters and whiteness index (WI) of each biopolymer differed significantly from one another. Based on the obtained results, pea protein, gellan gum, konjac gum, and psyllium hydrogels had similar structural and biomechanical properties, while inulin hydrogel had the most diverse properties. Wheat protein, maltodextrin, and tara gum did not form a gel structure.
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16
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Tyndall SM, Maloney GR, Cole MB, Hazell NG, Augustin MA. Critical food and nutrition science challenges for plant-based meat alternative products. Crit Rev Food Sci Nutr 2022; 64:638-653. [PMID: 35972071 DOI: 10.1080/10408398.2022.2107994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested.
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Affiliation(s)
| | | | - Martin B Cole
- Wine Australia, Kent Town, South Australia, Australia
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17
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Soy protein-based delivery systems as carriers of trans-resveratrol: bioaccessibility using different in vitro digestion models. Food Res Int 2022; 161:111837. [DOI: 10.1016/j.foodres.2022.111837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/19/2022]
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18
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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Chandra Roy V, Abdur Razzak M, Cong Ho T, Surendhiran D, Park JS, Chun BS. Fabrication of zein and κ-carrageenan colloidal particles for encapsulation of quercetin: In-vitro digestibility and bio-potential activities. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09730-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6020019] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.
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