European Food Research and Technology, Год журнала: 2024, Номер 250(9), С. 2363 - 2373
Опубликована: Апрель 11, 2024
Язык: Английский
Journal of Agriculture and Food Research, Год журнала: 2024, Номер 15, С. 100988 - 100988
Опубликована: Янв. 14, 2024
Sustainable food production covers a wide range of perspectives and embraces issues relating to environment, economy society. Sustainability systems faces challenges ranging from environmental degradation, resource competition elevated demands integration agriculture into the global economy. Considering its far-reaching socio-economic implications, this review first provides an overview key characteristics that distinguish sustainable conventional agricultural practices. In addition, technologies in promoting are summarized. Among those modern techniques, urban agriculture, next-generation plant-based foods nanotechnology discussed detail. Finally, futuristic solutions research work proposed provide guidance for designing Agri-Food system.
Язык: Английский
Процитировано
20
Foods, Год журнала: 2023, Номер 12(21), С. 3952 - 3952
Опубликована: Окт. 29, 2023
Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options individuals who are lactose intolerant or allergic to proteins, and those adhere vegan vegetarian diets. In recent years, demand plant-based has expanded rapidly. Each variety unique characteristics in terms of flavor, texture, nutritional composition, offering consumers a diverse range choices tailored meet individual preferences dietary needs. this review, we aimed provide comprehensive overview the various types explore potential considerations including their compositions, health benefits, processing technologies, well challenges facing drink industry. We delve into scientific evidence supporting consumption drinks, discuss roles meeting requirements, address current limitations concerns regarding use. hope illuminate growing significance sustainable nutritious alternatives assist making informed habits, expanding applications necessary theoretical technical support development
Язык: Английский
Процитировано
40
Molecules, Год журнала: 2023, Номер 28(10), С. 4016 - 4016
Опубликована: Май 11, 2023
Plant-based protein products, represented by "plant meat", are gaining more and popularity as an alternative to animal proteins. In the present review, we aimed update current status of research industrial growth plant-based including meat, eggs, dairy emulsion foods. Moreover, common processing technology products its principles, well emerging strategies, given equal importance. The knowledge gap between use plant proteins is also described, such poor functional properties, insufficient texture, low biomass, allergens, off-flavors, etc. Furthermore, nutritional health benefits highlighted. Lately, researchers committed exploring novel resources high-quality with enhanced properties through latest scientific technological interventions, physical, chemical, enzyme, fermentation, germination, interaction technology.
Язык: Английский
Процитировано
37
Trends in Food Science & Technology, Год журнала: 2023, Номер 142, С. 104238 - 104238
Опубликована: Ноя. 2, 2023
Язык: Английский
Процитировано
37
International Journal of Molecular Sciences, Год журнала: 2023, Номер 24(12), С. 10156 - 10156
Опубликована: Июнь 15, 2023
Enzymes have been used in the food processing industry for many years. However, use of native enzymes is not conducive to high activity, efficiency, range substrates, and adaptability harsh conditions. The advent enzyme engineering approaches such as rational design, directed evolution, semi-rational design provided much-needed impetus tailor-made with improved or novel catalytic properties. Production designer became further refined emergence synthetic biology gene editing techniques a plethora other tools artificial intelligence, computational bioinformatics analyses which paved way what referred precision fermentation production these more efficiently. With all technologies available, bottleneck now scale-up enzymes. There generally lack accessibility thereof large-scale capabilities know-how. This review aimed at highlighting various enzyme-engineering strategies associated challenges, including safety concerns surrounding genetically modified microorganisms cell-free systems circumvent this issue. solid-state (SSF) also addressed potentially low-cost system, amenable customization employing inexpensive feedstocks substrate.
Язык: Английский
Процитировано
32
Foods, Год журнала: 2023, Номер 12(17), С. 3222 - 3222
Опубликована: Авг. 27, 2023
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared real meat, especially processed meat. However, intense pressure enhance sensory qualities of plant-based alternatives has caused their nutritional safety aspects be overlooked. This paper reviews our current understanding nutrition behind alternatives, proposing fermentation as a potential way overcoming limitations in these aspects. Plant protein blends, fortification, preservatives main methods enhancing content stability but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, costs raised use. Fermentation with microorganisms such Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, Rhizopus oryzae improves digestibility reduces allergenicity antinutritive factors more effectively. At same time, microbial metabolites can boost final product’s nutrition, quality, although some regarding toxicity remain. Designing single starter culture or consortium novel solution advancing benefits product while still fulfilling demands an expanding sustainable economy.
Язык: Английский
Процитировано
23
Journal of Agriculture and Food Research, Год журнала: 2024, Номер 15, С. 101036 - 101036
Опубликована: Фев. 7, 2024
The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, ultrasonic technology are gaining attention protein functionality. Modifying structure through these unlocks unique possibilities food design. Understanding the mechanisms advancements of is crucial targeted improvements, opening new pathways exploration. This review explores recent advances in HPP, PEF, enhancing plant functionality, detailing positive impacts. role Artificial Intelligence (AI) discovering health-enhancing molecules ingredients examined. Real-time monitoring software development precise control key tools leveraging effectively. Moreover, need further research digitalization advance healthier sustainable choices was highlighted. Thus, offers invaluable insights researchers scientists, providing a roadmap healthier, innovative, choices, aligning with evolving consumer preferences standards.
Язык: Английский
Процитировано
14
Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468
Опубликована: Авг. 9, 2024
Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.
Язык: Английский
Процитировано
14
Critical Reviews in Food Science and Nutrition, Год журнала: 2025, Номер unknown, С. 1 - 15
Опубликована: Янв. 17, 2025
In response to population growth, ethical considerations, and the environmental impacts of animal proteins, researchers are intensifying efforts find alternative protein sources that replicate functionality nutritional profile proteins. this regard, plant-based cheese alternatives becoming increasingly common in marketplace, as one emerging dairy-free products. However, dairy industry faces challenges developing products meet demands customers with specific lifestyles or diets, ensure sustainability, retain traditional customers. These include food neophobia, need mimic physicochemical, sensory, functional, properties products, inefficient conversion factor proteins into high production expenses. Given distinct nature milks, understanding their differences from cow's milk is crucial for formulating comparable properties. Designing analogs requires overcoming electrostatic repulsion energy barriers among plant induce gelation curd formation. Innovative approaches have substantially enhanced physicochemical sensory these alternatives. Researchers exploring application microalgae a source investigating new microbial fermentation methods increase content
Язык: Английский
Процитировано
1
Future Foods, Год журнала: 2025, Номер unknown, С. 100556 - 100556
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
1