Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Foods, Journal Year: 2022, Volume and Issue: 11(7), P. 957 - 957

Published: March 25, 2022

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and available options market, there two generations of products based on typical proteins, such as soy gluten, newer generation peas faba beans, even proteins previously used feed proteins. In review, we present characteristics several that can be consumed alternatives to first-generation foods. following part work, describe which novel protein sources were terms product they for. The paper describes cereal oilseeds coming from cakes after oil pressing, algae, insects, fungus for use meat analog products. Technological processes make non-animal similar also discussed, well challenges faced by technologists working field

Language: Английский

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Germination effects on nutritional quality: A comprehensive review of selected cereals and pulses changes

Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 128, P. 106024 - 106024

Published: Jan. 28, 2024

In recent years the consumption of cereals and pulses have been subject to food nutrition trends as consumers become more aware benefits plant-based nutrition. Cereals are excellent sources many essential nutrients such proteins, dietary fibers, lipids, minerals, vitamins, well bioactive compounds like polyphenols GABA. However, nutritional value cereal may decrease by presence antinutritional factors trypsin inhibitors, oxalate phytic acid. Germination, which breaks seed dormancy activating endogenous enzymes, is identified most effective economical option boost qualities reduce activity antinutrients in pulses. Germination offers numerous health humans enhancing pulses, including antidiabetic, antihypertensive, anticancer activities. addition, germination enhances bioavailability bioaccessibility substances human gut improving digestibility complex molecules This review summarize how affects functional composition development foods. The also discusses bioavailability, bioaccessibility, digestion

Language: Английский

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Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches

Foods, Journal Year: 2023, Volume and Issue: 12(11), P. 2265 - 2265

Published: June 4, 2023

Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers associated their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well long cooking procedures, adversely affect consumption frequency. Pre-treatment methods, soaking, sprouting, pulse electric field technology, effective in reducing the alpha-oligosaccharides other anti-nutritional factors, eventually lowering time for legumes. Extrusion technology used innovative development of legume-enriched products, snacks, breakfast cereals puffs, baking pasta, represents a strategic way to promote Culinary skills such salads, sprouts, stews, soups, hummus, homemade cake recipes using flour could represent ways This review aims highlight nutritional effects strategies improve digestibility profile. Additionally, proper educational culinary approaches aimed legumes intake discussed.

Language: Английский

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Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 146, P. 104389 - 104389

Published: Feb. 23, 2024

Language: Английский

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A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Food Frontiers, Journal Year: 2024, Volume and Issue: 5(3), P. 1188 - 1211

Published: Feb. 19, 2024

Abstract Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as protein alternatives fulfill consumption requirements. Black soybean (BS) has superior nutritional health benefits, compared yellow (YS). However, BS been explored less often than YS. While previous reviews have individually focused on the composition, bioactive compounds, or benefits of BS, they not delved into intricate mechanisms underlying these interactions, especially distinct roles individual components. This comprehensive review aims bridge this gap by providing an overview key composition compounds associated with well possible changes. Various processing technologies (physical, biological, thermal) applied BS. Additionally, bioavailability, biotransformation, safety were studied, factors are crucial for its potential application, such natto, films, microcapsules. some gaps application In future, it will be worth effects meat analogs, 3D printing constituents, amyloid fibrils, lipids oleogels seed coats ingredients pharmaceutical products.

Language: Английский

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Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104466 - 104466

Published: March 26, 2024

Legumes are an important source of plant-based protein that known to provide many beneficial health effects, but their global consumption is low. Thus, processing legumes improve digestibility and incorporating them into commonly consumed foods could be a useful strategy increase legume obtain the nutritional benefits, including increased intake enhanced satiety. This review highlights various food techniques can utilised enhance protein, particularly when used enrich products. Whether such benefits metabolic health, satiety perception, postprandial hormone responses then evaluated. Finally, consumer acceptance legume-based products examined. Food this effect evident proteins The levels in found more satiating by consumers, while also eliciting improved responses, suggesting they would aid improving health. incorporation may reduce However, utilizing combination techniques, sensory properties effectively manipulated acceptability legume-enriched appears viable encourage overall

Language: Английский

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Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2770 - 2770

Published: Aug. 30, 2024

The physical modification of starch to produce resistant (RS) is a viable strategy for the glycemic index (GI) lowering foods and functionality improvement in starchy food products. RS cannot be digested small intestine but can fermented colon short-chain fatty acids rather than being broken down by human digestive enzymes into glucose. This provides major health advantages, like better blood sugar regulation, weight control, lower chance chronic illnesses. article concise review recent developments techniques, including annealing, extrusion, high-pressure processing, radiation, heat–moisture treatment. Specifically, focus this paper on alteration crystalline structure caused treatment annealing its impact resistance enzymatic hydrolysis, as well granular molecular arrangement extrusion depolymerization crosslinking that results from radiation. impacts these alterations starch’s textural qualities, stability, shelf life are also examined. demonstrates how physically modified used flexible ingredient with both functional benefits. These methods economically ecologically sustainable since they successfully raise content improve characteristics without need chemical reagents. thorough analysis affect structural advantages emphasizes material’s potential an essential component creation satisfy contemporary dietary requirements.

Language: Английский

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Spectroscopy and computer vision techniques for noninvasive analysis of legumes: A review

Computers and Electronics in Agriculture, Journal Year: 2023, Volume and Issue: 206, P. 107695 - 107695

Published: Feb. 7, 2023

Language: Английский

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Nutritional Characterization of Chilean Landraces of Common Bean

Plants, Journal Year: 2024, Volume and Issue: 13(6), P. 817 - 817

Published: March 12, 2024

Common bean (Phaseolus vulgaris L.) is the primary grain legume cultivated worldwide for direct human consumption due to high nutritional value of its seeds and pods. The protein content common beans highlights it as most promising source plant-based food industry. Additionally, landraces have great variability in traits, which necessary increase quality elite varieties. Therefore, main objective this study was nutritionally characterize 23 Chilean 5 commercial varieties identify genotypes with that are industry genetic improvement programs. landrace Phv23 (‘Palo’) outstanding concentrations minerals such P (7.53 g/kg), K (19.8 Mg (2.43 Zn (52.67 mg/kg), Cu (13.67 mg/kg); essential amino acids (364.8 mg/g protein); total proteins (30.35 g/100 g seed). Phv9 (‘Cimarrón’), Phv17 (‘Juanita’), Phv3 (‘Araucano’), Phv8 (‘Cabrita/Señorita’), Phv4 (‘Arroz’) had a content. Phv24 (‘Peumo’) stood out phenolic compounds (TPC = 218.1 mg GA/100 seed) antioxidant activity (ORAC 22,167.9 μmol eq trolox/100 extract), but has moderate low mineral concentrations. In general, concentration some significantly different from varieties, highlighting their potential use purposes.

Language: Английский

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Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

Foods, Journal Year: 2023, Volume and Issue: 12(2), P. 298 - 298

Published: Jan. 8, 2023

Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has been used as fortification agents in some traditional corn foods developing countries such Colombia. The work aimed to evaluate the physicochemical properties extruded mixtures and cowpea flours assess use these mixes vegetable ingredients. Corn flour was mixed with 15, 30, 50% for this proposal. After extrusion, were ground produce powder. Techno-functional powders water content, hygroscopicity, absorption, fat solubility index, swelling bulk density, Hausner ratio, Carr porosity evaluated mixtures, extrudates, obtained effect addition on properties. Results showed processing powder by extrusion drying could be regenerate protein. Moreover, storing samples sections (pellet format) is convenient avoid wetting since format less hygroscopic same mass occupies storage volume than powders.

Language: Английский

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