Are novel plant-based meat alternatives the healthier choice?

Food Research International, Journal Year: 2024, Volume and Issue: 183, P. 114184 - 114184

Published: March 4, 2024

The global market for plant-based meat alternatives (PBMAs) is expanding quickly. In this narrative review, analysis of the most recent scientific literature was achieved to understand nutritional profile, health implications, and challenges faced by PBMAs. On positive side, PBMAs are good sources dietary fiber, contain phytochemicals, have comparable levels iron, lower in calories, saturated fat, cholesterol than meat. However, frequently anti-nutrients, less protein, vitamin B12, protein quality, also higher amounts sodium. Substituting meats may cause likely deficiency these vulnerable population such as women, older adults, individuals with disorders. fall into category ultra-processed foods, indicating a need develop minimally processed, clean-label products. Replacing red healthy foods associated risks cardiovascular diseases, type 2 diabetes, total mortality. There lack robust, long-term evidence on role consumption health. As nutrient contents can vary, consumers must read nutrition facts labels ingredient lists select product that best fits their objectives.

Language: Английский

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Plant-Based Meat Analogs and Their Effects on Cardiometabolic Health: An 8-Week Randomized Controlled Trial Comparing Plant-Based Meat Analogs With Their Corresponding Animal-Based Foods

American Journal of Clinical Nutrition, Journal Year: 2024, Volume and Issue: 119(6), P. 1405 - 1416

Published: April 8, 2024

With the growing popularity of plant-based meat analogues (PBMAs), an examination their effects on health is warranted in Asian population. This research investigated impact consuming omnivorous animal-based diet (ABMD) compared to a PBMAs (PBMD) cardiometabolic among adults with elevated risk diabetes Singapore. In 8-week parallel design randomized controlled trial, participants (n=89) were instructed substitute habitual protein-rich foods fixed quantities either (n=44) or corresponding meats (n=45; 2.5 servings daily) maintaining intake other dietary components. LDL-cholesterol served as primary outcome, while secondary outcomes included disease-related factors (e.g. glucose, fructosamine), data, and within sub-population, ambulatory blood pressure measurements (n=40) at baseline post-intervention, well 14-day continuous glucose monitor (glucose homeostasis-related outcomes; n=37). Data from 82 (ABMD:42, PBMD:40) examined. Using linear mixed-effects model, there significant interaction (time × treatment) for trans-fat (increased ABMD), fiber, sodium potassium (all increased PBMD; PInteraction<0.001). There no lipoprotein profile, including LDL-cholesterol. Diastolic (DBP) was lower PBMD group (PInteraction=0.041) although nocturnal DBP markedly ABMD (+3.2% mean) reduced (-2.6%; PInteraction=0.017). Fructosamine (PTime=0.035) homeostatic model assessment β-cell function improved week 8 (PTime=0.006) both groups. Glycemic homeostasis better regulated than groups evidenced by interstitial time range (ABMD median: 94.1% (Q1:87.2%, Q3:96.7%); PBMD: 86.5% (81.7%, 89.4%); P=0.041). The intervention had effect A did not show widespread benefits diets over weeks. composition may need be considered future trials. https://clinicaltrials.gov/ NCT05446753

Language: Английский

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Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(4)

Published: June 12, 2024

Abstract Increasing global consumption of protein over the last five decades, coupled with concerns about impact on emissions animal‐based production, has created interest in alternative sources. Microbial proteins (MPs), derived through fermentation agro‐industrial byproducts, present a promising option. This review assesses century advancements this domain. We conducted comprehensive and meta‐analysis, examining 347 relevant research papers to identify trends, technological advancements, key influencing factors production MP. The analysis covered types feedstocks microbes, methods, implications nucleic acid content food‐grade quality proteins. A conditional inference tree model Bayesian factor were used ascertain various parameters content. Out all studied parameters, such as type feedstock (lignocellulose, free sugars, gases, others), (solid, liquid, gas), microbe (bacteria, fungi, yeast, mix), operating (temperature, time, pH), identified largest influences Gas liquid demonstrated higher content, averaging 52% 42%, respectively. Among bacterial species produced 51%. suitable pH, temperature, also for different microbes. results point opportunities continued innovation feedstock, regulatory alignment fully realize potential MP contributing food security sustainability goals.

Language: Английский

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Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein

Food Research International, Journal Year: 2024, Volume and Issue: 191, P. 114706 - 114706

Published: June 28, 2024

Language: Английский

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Dietary plant-to-animal protein ratio and risk of cardiovascular disease in 3 prospective cohorts

American Journal of Clinical Nutrition, Journal Year: 2024, Volume and Issue: 120(6), P. 1373 - 1386

Published: Dec. 1, 2024

Language: Английский

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Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100345 - 100345

Published: April 4, 2024

This study aims to evaluate the efficacy of Texture Profile Analysis on homogenized cooked patties, referred as TPAH, in accurately predicting patty texture and distinguishing between various types, similar traditional TPA. Eight types patties (96 samples), comprising one meat patty, commercial pea protein-based six homemade underwent analysis for hardness, cohesiveness, gumminess, chewiness, resilience, springiness. All parameters measured by both methods exhibited variations, except Homogenization maintained ability differentiate different generally reduced load, albeit a manner dependent type product. For instance, hardness decreased from 32.6 29.6N 18.7 10.0N 17.4 5.0N patty. The greater consistency with 9.2% drop, while vegetable experienced drop 46.5%, even more so 71.3%. Canonical Discriminant applied two demonstrated superior performance TPAH compared method has proven be valuable comparing patties.

Language: Английский

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Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 645 - 645

Published: Feb. 14, 2025

Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These reduce meat content while enhancing dietary fiber, bioactive compounds, sustainability. This study examined effects of split gill (Schizophyllum commune) powder (SGM) substitution (0%, 25%, 50%, 75%, w/w) Ligor in hybrid gels, focusing on rheological gelling properties. The 25% SGM gel demonstrated optimal performance terms rheology, texture, microstructure, pH, water-holding capacity, color. At this level, exhibited superior gelation properties, demonstrating elasticity dominance, as indicated by a higher storage modulus (G') than loss (G″), along with stable cohesiveness unaffected springiness (p > 0.05). However, hardness, gumminess, chewiness were significantly lower control < Higher levels (50-75%) markedly weakened reducing viscoelasticity, increasing porosity water release, causing discoloration. findings highlight an level maintaining product quality promoting sustainability industry.

Language: Английский

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Interaction from Structure-Activity Relation Perspective

Published: Jan. 1, 2025

Language: Английский

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Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1286 - 1286

Published: April 8, 2025

Global population growth raises concerns about the availability of safe and nutritious food, along with its environmental social impacts. In this context, plant-based foods have emerged as a promising solution, offering sustainable affordable alternatives. Baru almonds (Dipteryx alata Vogel), native Brazilian species, represent viable eco-friendly protein source significant potential for food applications. This review discusses nutritional composition, extraction methods techno-functional properties baru almonds, highlighting both advantages limitations application. proteins exhibit high content (23–30%, w/w), balanced essential amino acid profile, valuable functional properties, including emulsifying capacity, foam stability, moderate water- oil-holding capacities. However, despite their potential, lack research on gelation restricts application in structured formulations, where is crucial texture, water retention, overall product stability. Further needed to evaluate gel-forming ability allergenic potential. Additionally, explores emerging techniques that could improve quality functionality, expanding applicability industry. By promoting biodiversity conservation regional development, contribute growing demand sources.

Language: Английский

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Sensory Assessment of Pressure‐Cooked and Pureed Pulses Reveals Similarities for Chickpea/Yellow Pea and Dry Bean/Faba Bean

Sustainable Food Proteins, Journal Year: 2025, Volume and Issue: 3(2)

Published: April 9, 2025

ABSTRACT The dominance of pulses in plant‐based protein foods necessitates an investigation into their organoleptic properties. Taste, aroma, flavor, and trigeminal attribute intensities purees obtained from pressure‐cooked black bean, chickpea, faba green lentil, pinto yellow pea were assessed using a trained panel. panelists rated the interval scale with not perceptible very intense as anchors. pulse‐like was consistently highly across all pulse purees. black, pinto, bean mostly exhibited similar characteristics, while chickpea behaved similarly, revealed by analysis variance principal component analysis. For example, dry had higher for bitter, earthy, metallic aromas lower green, floury/starchy, sweet, nutty than those Interestingly, lentil puree largely that typical purees, especially pinto. In general, notable metallic, sour, fruity, nutty, notes, respectively. relative similarities sensory profiles can be useful to first, food industry expand on ingredients formulations without drastic effects quality market consumers may familiar with. Second, who are neophobic might feel encouraged try different having comparable characteristics they

Language: Английский

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