Future Foods,
Год журнала:
2024,
Номер
9, С. 100359 - 100359
Опубликована: Апрель 30, 2024
Significant
attention
is
focused
on
mushrooms
and
mushroom
protein
hydrolysates
owing
to
their
sustainability
nutritional
profile
with
different
uses
in
diverse
industries.
This
review
examines
the
composition,
functional
properties,
production
methods
applications
of
hydrolysates.
It
commenced
a
brief
overview
where
importance
food,
pharmaceutical,
cosmetic,
agricultural
industries
were
explored.
The
significance
as
alternatives
animal
proteins
applicable
producing
was
discussed.
Methods
including
conventional
(chemical
enzymatic)
extraction,
ultrasound-assisted
microwave-assisted
extractions
used
extract
during
Using
enzymeassisted-
ultrasound-extraction
enhance
extraction
efficiency
exclusively
highlighted
promising
technique.
To
obtain
enhanced
yield
quality,
desired
characteristics,
crucial
factors
consisting
pH,
temperature,
time,
solvent
type,
enzyme
concentration
ratio-ofsubstrate-
need
be
optimized.
physicochemical
properties
are
summarized.
Variability
species,
efficiency,
selection
cost,
standardization,
consumer
perception
which
constitute
challenges
limitations
for
application
addressed.
Research
should
conducted
optimize
hydrolysis
processes
explore
new
species.
International Journal of Retail & Distribution Management,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 20, 2025
Purpose
This
study
explores
in-store
retail
sales
practices
for
alternative
protein
products
in
Italy,
with
a
focus
on
plant-based
meat
alternatives
(PBMAs)
compared
to
conventional
products.
It
also
investigates
PBMA
across
different
brand
and
business
orientations
uncover
disparities
practices,
attention
discount
retailing.
Design/methodology/approach
Data
are
collected
Bologna,
mid-size
metropolitan
area
during
autumn
2023.
The
methodology
involved
conducting
in-person
store
audits
ten
supermarkets
hypermarkets.
data
encompasses
variables
such
as
type,
product
format,
price,
promotions,
shelf
placement
orientation.
elaboration
includes
Analysis
of
variance
(ANOVA)
testing
multivariate
linear
regression.
Findings
Results
support
that
management
price
higher,
offer
fewer
promotions
place
them
the
“ready-to-eat”
department
versus
department,
if
suggests
Italian
retailers
do
not
consider
direct
meat,
but
rather
distinct
food
category
its
own
practices.
reveals
protein-orientation
influence
pricing
sales.
Retailers’
managerial
approach
shapes
consumer
purchasing
behavior.
Originality/value
is
pioneering
research
PBMA,
rapidly
expanding
category.
focuses
country
where
interest
remains
limited
shows
significant
potential
growth.
Finally,
it
provides
detailed
analysis
balancing
Food Reviews International,
Год журнала:
2024,
Номер
unknown, С. 1 - 32
Опубликована: Окт. 8, 2024
Recently,
there
has
been
significant
research
on
plant-based
meat
as
a
substitute
for
animal
meat.
However,
developing
analogues
with
suitable
techno-functional
properties
and
meat-like
texture
presents
several
challenges.
In
lieu
of
meat,
meats
offer
sustainable
healthy
alternative.
The
nutritional
textural
are
mostly
influenced
by
the
specific
type
proteins
utilized
various
processing
techniques
implemented.
Despite
this,
alternative
sourced
from
plants
such
legumes,
pulses,
cereals,
continue
to
be
underutilized,
limited
done
their
use
in
analogue
development.
sustainability
production
technologies
selection
can
have
direct
impact
both
cost
effectiveness
consumer
analogues.
challenges
associated
development
gluten-free
currently
being
examined.
Moreover,
extraction
employed
isolation
plant
paramount
importance,
they
contribute
organoleptic
attributes
By
utilizing
advanced
sustainably
utilize
diverse
proteins,
it
is
feasible
conquer
encountered
products
that
palatable
consumers
food
industry.
this
review
we
discussed
functional
roles
ingredients
additives
enhancing
current
used
texturizing
Further
analytical
methods
testing
quality
technological
perception/acceptability-related
opportunities.
Future Foods,
Год журнала:
2024,
Номер
9, С. 100293 - 100293
Опубликована: Янв. 4, 2024
The
excessive
color
variation
in
plant-based
meat
burgers
(PB)
during
storage,
arising
from
the
interplay
of
multiple
ingredients,
suggests
acute
need
for
real-time
monitoring
techniques.
This
study
reports
use
a
smart-portable
hyperspectral
imaging
device
visible-near-infrared
coupled
with
multivariate
data
and
image
analysis
prediction
PB
samples
different
formulations
storage.
Principal
Components
Analysis
(PCA)
Partial
Least
Squares
Regression
(PLSR)
were
applied
to
explore
spectral
features
predict
CIE-
L*,
a*,
b*.
PCA
on
showed
successful
spatial
separation
based
stability.
PLSR
models
full
range
possessed
good
accuracies
L*
(R2P
=
0.88,
RMSEP
0.94),
a*
0.98,
0.15),
b*
0.92,
0.31).
Prediction
capabilities
simplified
improved
0.99,
0.09)
B-iPLS,
0.95,
0.23)
B-iPLS.
Pixel-by-pixel
maps
unveiled
pattern
deterioration
concerning
individual
base
ingredients
samples.
results
unravel
feasibility
developing
multi-spectral
technique
quantification
visualization
evolution
analogs.
Sustainable
food
security
is
a
pressing
global
challenge,
requiring
research
and
advocacy
for
both
production
consumption
practices.
On
one
hand,
the
focus
of
lies
in
development
technologies
processes
that
enable
with
minimal
losses
reduced
negative
environmental
impact.
other
efforts
are
directed
towards
strengthening
positive
attitudes
among
consumers,
promoting
environmentally
friendly
diets,
reducing
losses.
This
book
aims
to
address
this
challenge
by
exploring
sustainable
systems
from
consumption.
Through
literature
reviews,
original
research,
perspectives,
seeks
disseminate
concept
sustainability
scientists,
researchers,
practitioners.
We
hope
monograph
will
contribute,
albeit
modestly,
making
more
sustainable.
Journal of Sustainable Tourism,
Год журнала:
2024,
Номер
33(2), С. 333 - 356
Опубликована: Апрель 22, 2024
Eating
less
meat
when
dining
out
can
help
mitigate
climate
change.
Plant-based
meats
facilitate
the
transition
to
a
more
environmentally
sustainable
tourism
sector.
However,
uptake
of
these
products
remains
low.
Building
on
capability-opportunity-motivation
behaviour
model,
this
study
identifies
main
reasons
for
general
population
restaurant
patrons
reject
plant-based
meats:
they
prefer
and
traditional
vegetable
dishes;
are
concerned
about
not
enjoying
perceive
dishes
as
too
expensive.
Accounting
heterogeneity
among
diners
leads
identification
six
distinct
consumer
segments,
which
differ
in
their
ordering
restaurants.
From
empirical
insights,
we
derive
recommendations
professionals
how
entice
specific
segments
order
identify
future
avenues
research.
