Functional Performance of Plant Proteins

Foods, Journal Year: 2022, Volume and Issue: 11(4), P. 594 - 594

Published: Feb. 18, 2022

Increasingly, consumers are moving towards a more plant-based diet. However, some avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources being explored functional ingredients in foods, including pea, chickpea, other legume proteins. The factors affecting the performance of outlined, cultivars, genotypes, extraction drying methods, level, preparation methods (commercial versus laboratory). Current characterize functionality highlighted, water oil holding capacity, solubility, emulsifying, foaming, gelling properties. We propose series analytical tests better predict foods. Representative applications discussed demonstrate how attributes affect physicochemical properties Increasing content enhances capacity foaming stability. Industrially produced often have lower solubility worse than laboratory-produced ones denaturation aggregation during commercial isolation processes. To proteins, it would be useful use computer modeling approaches, quantitative structural activity relationships (QSAR).

Language: Английский

---

Review of factors affecting consumer acceptance of cultured meat

Appetite, Journal Year: 2021, Volume and Issue: 170, P. 105829 - 105829

Published: Dec. 1, 2021

Concerns about animal welfare and sustainable meat production are growing among consumers. The awareness of carbon emissions linked to livestock ethical concerns have triggered interest in more alternatives, which cultured (also known as laboratory grown meat) is a recent entry. Like any new food, the ultimate success depends on consumer acceptance. This study analyses peer-reviewed literature attitudes towards synthesize existing evidence identify priorities for future research. A systematic review was undertaken using Web Science, Science Direct Scopus databases over 2008–2020, resulting final number 43 articles meeting our selection criteria. most important factors influencing acceptance/rejection include public awareness, perceived naturalness, food-related risk perception. Ethical environmental prompted consumers be willing pay premium price purchasing substitutes, but not necessarily meat. Also, food neophobia uncertainties safety health seem barriers uptake this technology. Availability other alternatives such plant-based substitutes product features, sensory appeal, considered determinants reception effect demographic mixed. More research interrelationships between production, security, alternative products recommended.

Language: Английский

---

Finding flexitarians: Current studies on meat eaters and meat reducers

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 114, P. 530 - 539

Published: June 12, 2021

Much scientific evidence has been found about positive effects of lowering meat consumption on the environment, human health and animal welfare. Nevertheless, particularly in developing economies demand for is rising whereas high-income countries intake remains at high levels. Although many today's Western consumers are unwilling to cut their consumption, it appears that a fraction receptive limit by abstaining from eating occasionally. This called flexitarianism. A great deal hope placed lately flexitarian diet help solving food-related environmental sustainability problems. To determine whether flexitarianism can meet such hopes, – begin with important get an idea extent contemporary food consumers' shift towards more meat-restricted diets. Such overview so far lacking. study collected recent consumer research eaters reducers conducted various affluent explore state play field The present work demonstrates multiple studies point existence group flexitarians distinct who deeply attached have no intention whatsoever intake, let alone already changing meat-eating behaviours. Flexitarians not only differ lovers but they also each other. Against backdrop numerous devoted eaters, frequently reduce slightly, question raised enough tackle pressing

Language: Английский

---

Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products

Future Foods, Journal Year: 2022, Volume and Issue: 6, P. 100174 - 100174

Published: July 27, 2022

There are increasingly strong reasons to move away from industrial animal agriculture for the good of environment, animals, our personal health, and public health. Plant-based product alternatives (PB-APAs) represent a highly feasible way reduce consumption, since they address core consumer decision drivers taste, price, convenience. PB-APAs tend displace demand products, not other plant foods, more able do this compared whole foods alone. This paper reviews 43 studies on healthiness environmental sustainability products. In terms sustainability, sustainable products across range outcomes including greenhouse gas emissions, water use, land outcomes. healthiness, present number benefits, generally favourable nutritional profiles, aiding weight loss muscle synthesis, catering specific health conditions. Moreover, several ways in which can further improve their using optimal ingredients processing. As conventional meat producers into plant-based consumers policymakers should resist naturalistic heuristics about instead embrace benefits animals.

Language: Английский

---

Flavor challenges in extruded plant‐based meat alternatives: A review

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2022, Volume and Issue: 21(3), P. 2898 - 2929

Published: April 26, 2022

Abstract Demand for plant‐based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, market share of must increase significantly if they are support sustainable food production consumption. Flavor is an important limiting factor acceptability marketability alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, astringency, often associated with plant proteins products that use them. This study reviewed 276 articles answer following five research questions: (1) What volatile nonvolatile compounds responsible off‐flavors? (2) mechanisms by which these flavor generated? (3) influence thermal extrusion cooking (the primary structuring technique transform into fibrous resemble texture) on characteristics proteins? (4) techniques used measuring properties products? (5) strategies can be reduce off‐flavors improve sensory appeal alternatives? article comprehensively discusses, first time, issues technologies available and, ultimately, acceptability.

Language: Английский

---

A state-of-the-art review on algae pyrolysis for bioenergy and biochar production

Bioresource Technology, Journal Year: 2021, Volume and Issue: 346, P. 126258 - 126258

Published: Nov. 16, 2021

Language: Английский

---

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 8

Published: Feb. 21, 2022

Consuming insects is a possible alternative to meat consumption that has few detrimental impacts on the environment and human health. Whether novel foods made from will become established in Western societies coming years depends largely their acceptance by respective populations. Numerous studies of as food have already been conducted. In this systematic review, main findings quantitative, experimental, tasting are summarized. The present paper designed serve an orientation for practitioners industry provides information useful design marketing strategies target group-oriented product development. addition, we highlight which fields future could be conducted further improve understanding societies.

Language: Английский

---

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

Nutrients, Journal Year: 2023, Volume and Issue: 15(2), P. 452 - 452

Published: Jan. 15, 2023

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels essential to alleviating detrimental impacts of food system on planet and improving human health animal welfare. The reduction in average intake may be reached via many possible ways, one possibility being increased alternatives (PBMAs). For this reason, recent years, hundreds products have been launched market sensory attributes (i.e., taste, texture, appearance, smell) similar their counterparts; however, these often long list ingredients nutritional values are very different from meat. present review aims highlight main opportunities challenges related production PBMAs through an interdisciplinary approach. Aspects technology, profiles, potential environment, current consumer acceptance discussed. Focusing literature topic, will also research gaps should considered future, possibly collaboration stakeholders can support sustainable diets.

Language: Английский

---

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

Current Opinion in Food Science, Journal Year: 2022, Volume and Issue: 48, P. 100919 - 100919

Published: Sept. 2, 2022

Plant-based (PB) meat and dairy alternatives are a growing trend with potential for contributing to improving the sustainability of global food systems. Despite sustained growth interest, these products still niche in most Western countries. From sensory perspective, possess unique flavor textural properties that not easily replicated PB alternatives. The first part this short review focuses on current challenges strategies improve quality products, which, despite advances, overall remain inferior their counterparts. second highlights need deeper integration non-sensory factors, consideration individual differences underlying consumer acceptance products. In closing, we argue future product development public health efforts should move away from ‘one size fits all’ toward targeted approaches catering different groups.

Language: Английский

---

Friend or Foe? The Role of Animal-Source Foods in Healthy and Environmentally Sustainable Diets

Journal of Nutrition, Journal Year: 2023, Volume and Issue: 153(2), P. 409 - 425

Published: Jan. 20, 2023

Scientific and political discussions around the role of animal-source foods (ASFs) in healthy environmentally sustainable diets are often polarizing. To bring clarity to this important topic, we critically reviewed evidence on health environmental benefits risks ASFs, focusing primary trade-offs tensions, summarized alternative proteins protein-rich foods. ASFs rich bioavailable nutrients commonly lacking globally can make contributions food nutrition security. Many populations Sub-Saharan Africa South Asia could benefit from increased consumption through improved nutrient intakes reduced undernutrition. Where is high, processed meat should be limited, red saturated fat moderated lower noncommunicable disease risk-this also have cobenefits for sustainability. ASF production generally has a large impact; yet, when produced at appropriate scale accordance with local ecosystems contexts, play an circular diverse agroecosystems that, certain circumstances, help restore biodiversity degraded land mitigate greenhouse gas emissions production. The amount type that will depend context priorities change over time as develop, nutritional concerns evolve, new technologies become more available acceptable. Efforts by governments civil society organizations increase or decrease considered light needs and, importantly, integrally involve stakeholders impacted any changes. Policies, programs, incentives needed ensure best practices production, curb excess where sustainably low.

Language: Английский

---