Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications

Advances in Colloid and Interface Science, Journal Year: 2024, Volume and Issue: 332, P. 103278 - 103278

Published: Aug. 14, 2024

Language: Английский

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Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat

Food Research International, Journal Year: 2023, Volume and Issue: 174, P. 113617 - 113617

Published: Oct. 24, 2023

Language: Английский

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Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development

Food Research International, Journal Year: 2024, Volume and Issue: 189, P. 114549 - 114549

Published: May 26, 2024

In cultured meat (CM) production, Scaffolding plays an important role by aiding cell adhesion, growth, differentiation, and alignment. The existence of fibrous microstructure in connective muscle tissues has attracted considerable interest the realm tissue engineering triggered researchers to implement scaffolding techniques. A wide array research efforts is ongoing technologies for achieving real structure on principality biomedical replace serum free CM production. Scaffolds made animal-derived biomaterials are found efficient replicating extracellular matrix (ECM), thus focus should be paid utilize animal byproducts this purpose. Proper identification utilization plant-derived biomaterial could helpful add diversified options addition derived sources reduce cost production through scaffolds. Furthermore, techniques like electrospinning, modified electrospinning 3D bioprinting focused create porous scaffolds mimic ECM form meat-like structures. This review discusses recent advances cutting edge edible related structured

Language: Английский

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Alternative Proteins; A Path to Sustainable Diets and Environment

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100882 - 100882

Published: Jan. 1, 2024

With a growing global population and the resulting pressure on natural resources, supply of high-value protein has become increasingly limited. The rise environmental ethical concerns led to emergence meat analogues as credible alternative traditional animal-derived meat. Growing demand for plant-based sources gained attention viable alternatives conventional animal proteins. This article reviews commercially available plant proteins replacement evaluates recent research producing analogues, highlighting their advantages limitations. Beyond production, an examination physicochemical, textural, structural attributes is conducted, improvements made in achieving sensory nutritional parallels with Furthermore, this explores current commercial applications alternatives, challenges faced widespread adoption suggesting future directions. comparison impacts also presented. ultimate goal develop substitutes that closely mimic sensory, nutritional, aesthetic qualities real Despite promising innovations processing technologies, remain researchers are actively addressing close gap between counterparts.

Language: Английский

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Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: 92, P. 103589 - 103589

Published: Feb. 1, 2024

Language: Английский

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Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods

Foods, Journal Year: 2023, Volume and Issue: 12(21), P. 3953 - 3953

Published: Oct. 29, 2023

There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of meat analog (MA) still a rarely studied subject. In this study, wheat rice flour-based batter systems were used to coat MA, partially fried (at 180 °C, 1 min) canola oil, subsequently frozen -18 °C) stored for 7 days. Microwave heating (MH), infrared (IH), air frying (AF) deep-fat (DFF) processes employed on parfried MA products, their was investigated. Results revealed that the fat content MH-, IH- AF-treated products significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced uptake DFF MA-based products. Both formulations cooking methods impacted process parameters attributes (cooking loss, moisture, texture, color) coated Moreover, post-cooking stability moisture textural batter-coated by both methods. Glass transition temperature (Tg) products' crust ranged from -20.0 °C -23.1 as determined with differential scanning calorimetry. ATR-FTIR spectroscopy electron microscopy analysis surface structural-chemical coating Overall, AF has been found suitable substitute terms analog-based

Language: Английский

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Microwave-assisted extraction of proteins from Pseudochlorella pringsheimii: Optimization and application in fortified high-protein buns

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144061 - 144061

Published: March 1, 2025

Language: Английский

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An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Gels, Journal Year: 2023, Volume and Issue: 9(12), P. 921 - 921

Published: Nov. 22, 2023

Plant-based meat analogues are food products made from vegetarian or vegan ingredients that intended to mimic taste, texture and appearance of meat. They becoming increasingly popular as people look for more sustainable healthy protein sources. Furthermore, plant-based foods marketed with a low carbon footprint represent contribution the consumers industry cleaner climate-change-free Earth. Production processes often include technologies such 3D printing, extrusion shear cell where have be carefully picked because their influence on structural textural properties final product, and, in consequence, consumer perception acceptance product. This review paper gives an extensive overview analogue components, which affect structure discusses complex interaction those reflects numerous studies been performed area, but also emphasizes need future research optimization mixture used production, well production process.

Language: Английский

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3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production

Food and Bioprocess Technology, Journal Year: 2023, Volume and Issue: 17(7), P. 1659 - 1680

Published: Sept. 2, 2023

Language: Английский

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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

Food Science of Animal Resources, Journal Year: 2023, Volume and Issue: 44(1), P. 39 - 50

Published: Dec. 20, 2023

The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach mitigating adverse externalities associated with involves implementing alterations process, such as transitioning cultured meat, hybrid alternatives. Cultured derived from animal stem cells undergoes a division process that closely resembles natural in vivo cellular development. emerging widely embraced substitute for traditional protein sources, potential alleviate future strain on animal-derived production. To date, primary emphasis research has predominantly been around ecological advantages ethical considerations pertaining welfare. However, there exists substantial study exploring consumer preferences respect texture, color, cuts, sustainable methodologies meat. augmentation

Language: Английский

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