Plant-based Food Products Research Articles

Extracellular microbial proteases with specificity for plant proteins in food fermentation

Plant-based food products are generating a growing interest as part of the ongoing transition to a primarily plant-based diet, which makes demands to the quality, functionality, and health properties of plant proteins. Microbes used for traditional food fermentations such as lactic acid bacteria (LAB) and fungi (yeasts and molds) carry out enzymatic changes on their protein substrates by which technological and sensorial characteristics can be improved. The literature on extracellular proteases targeting plant proteins, on the other hand, is scattered with only a narrow representation of plants even for traditionally plant-based products. Therefore, this review aims to explore the current state of knowledge regarding the application potential of microbial extracellular proteases targeting plant proteins, with a focus on traditional applied food microbes. Plant proteins are targeted by proteolytic microbes of both animal and plant origins, and their proteases show a wide range of activities. Extracellular microbial proteases can hydrolyze specific protein-based allergens and even reduce the toxicity of plant proteins. Additionally, microbial assisted proteolysis can improve plant protein digestibility by increasing availability of peptides and amino acids. This catabolic process will change the organoleptic characteristics of fermented plant proteins, and the release of bioactive peptides can provide additional functionalities to the plant matrix. The proteolytic activity is determined by the microbial strain, and it can be quite substrate selective, which is why proteases may be overlooked by the prevalent use of casein as substrate in proteolytic screenings. The synergetic effects of LAB and fungal species consortia can facilitate and steer plant protein hydrolysis by which co-fermentation may increase or change the properties of plant protein hydrolysates. Microbes do not necessarily require extracellular proteases because endogenous proteases in a plant-matrix may meet the microbial amino acid requirements. However, extracellular proteases have the potential to provide central properties to diverse food-matrixes by which the full proteolytic potential of food microbes needs to be explored in order to facilitate the development of high-quality plant-based food products.

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, a diet change remains a societal challenge. The objective of this paper is to identify how barriers towards plant-based food consumption are experienced according to dietary lifestyle in 10 European countries. A pan-EU consumer survey was conducted as part of Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores were more likely to score higher in the barriers to diet shift than vegetarians, vegans or flexitarians. Large effect sizes (Eta squared >0.1) were observed for the following barriers a) the lay belief that humans are meant to eat lots of animal-based meat; b) the expectation that plant-based food products would not be tasty enough; c) and the experience of not enjoying such products. Medium effect sizes (Eta sq. > 0.06) were observed for variables addressing nutrition related barriers “would not be filling enough” and “I would not get energy or strength from these products”. Promotion of plant-based food consumption should be targeted according to diet lifestyle, with focus on their sensory characteristics and on addressing cultural (lay) beliefs e.g. through knowledge sharing.

Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

Official dietary guidelines emphasize the importance of consuming pulses due to the advantageous nutritional composition and based on aspects of public health and sustainable production. Along with a global trend of increased focus on sustainability, launching locally produced plant-based food products have thus gained commercial interest. The purpose of this study is to investigate various pulses and how information about their origin affects the willingness to try and willingness to pay for hummus made from these pulses. In addition, variation seeking tendencies and attitude towards the environment were measured. The research design is a quantitative study including data obtained via online surveys. Respondents, (N = 363 Danish speaking and resident consumers) were presented with images of one traditional chickpea and four experimental versions of pulse-based hummus. Participants were presented with representative photos of the hummus samples and respective pulses and randomly selected to be given information regarding origin of the pulses (n = 164) or presented blind (n = 199). To investigate modulation of variation seeking tendency and individual attitude towards the environment, the VARSEEK scale and EAI-24 scale were applied respectively. Results suggest that providing information regarding origin has a positive effect on willingness to try and willingness to pay. Increase in variety seeking tendency significantly increased both willingness to try, willingness to pay, and ratings for appetizing appearance. Increased attitude towards the environment showed only a slightly significant increase on appetizing appearance. Furthermore, providing information about the pulses to respondents, particularly the segment with low variation seeking tendency had a significantly positive effect on willingness to try and ratings of appetizing appearance.

Effect of personalized dietary advice to increase protein intake on food consumption and the environmental impact of the diet in community-dwelling older adults: results from the PROMISS trial

PurposeDiet modelling studies suggest that increasing protein intake with no consideration for sustainability results in a higher environmental impact on the diet. To better understand the impact in real life, the aim of this study was to assess the effect of dietary advice to increase protein intake on food consumption and the environmental impact of the diet in community-dwelling older adults.MethodsFood consumption and environmental impact were analyzed among 124 Dutch older adults with lower habitual protein intake (< 1.0 g/kg adjusted body weight/day) participating in the six-month PROMISS trial. Dietary intake data from three 24-h dietary recalls, aided by food diaries, and results from life cycle assessments were used to examine the differences in changes in food consumption and environmental impact between those who received dietary advice to isocalorically increase protein intake to ≥ 1.2 g/kg aBW/d (Protein + ; n = 84) and those who did not receive dietary advice (Control; n = 40).ResultsCompared to the Control, Protein + increased protein intake from animal-based food products (11.0 g protein/d, 95% CI 6.6–15.4, p < 0.001), plant-based food products (2.1 g protein/d, 95% CI 0.2–4.0, p = 0.031) and protein-enriched food products provided during the trial (18 g protein/d, 95% CI 14.5–21.6, p < 0.001) at the 6-month follow-up. Diet-associated greenhouse gas emissions increased by 16% (p < 0.001), land use by 19% (p < 0.001), terrestrial acidification by 20% (p = 0.01), and marine eutrophication by 16% (p = 0.035) in Protein + compared to the Control.ConclusionThis study found that dietary advice increased protein intake, favoring animal-based protein, and increased the environmental impact of the diet in older adults.Trial registrationClinicalTrials.gov. NCT03712306. October 2018.

Evaluation of plant-based recipes meeting nutritional requirements for dog food: The effect of fractionation and ingredient constraints

Nowadays, plant-based human food products are considered to be more sustainable than animal-derived products. This could also be true for pet food, explaining a potential demand for plant-based pet food. Here, the concept of the degree of crop protein utilization was introduced for complete plant-based foods for dogs to understand the balance between nutrition and sustainability. The first step was to investigate which level of refinement, i.e. fractionation, of plant protein sources was necessary to fulfil the FEDIAF recommended nutrient levels for adult dogs. Moreover, the consequences of excluding certain ingredients were investigated. Thus, a database of plant-based ingredients, including the fractions of flours, protein concentrates and protein isolates, was created. Linear programming was used to formulate nutritionally complete recipes, minimizing either the number or the amount of nutrients that need to be added. Constraints of certain ingredients were translated to exclusion of soy, gluten, and/or tomato and potato. The recipe with the highest degree of crop protein utilization was the recipe in which isolates, concentrates, soy, gluten, tomato, and potato were excluded. The outcome of the optimization calculations showed that the level of refinement of ingredients, i.e. fractionation, has a direct influence on the sustainability of a recipe. Further, it was possible to obtain efficient recipes without the use of heavily processed ingredients and excluding certain undesired ingredients, while fulfilling the nutrient requirements of foods for adult dogs. Fortification to account for missing nutrients remained in line with the fortification used in conventional animal-based pet food. Thus, the design of plant-based dog food that is complete, in the most sustainable way, is achieved with recipes formulated with minimally refined ingredients. The results further show that the concept of calculating the degree of crop protein utilization when formulating recipes provides valuable information on which combination of raw materials to use.

Speciation of Arsenic(III) and Arsenic(V) in Plant-Based Drinks.

Recently, food products based only on plants have become increasingly popular and are often found on store shelves. It is a specific market response to the growing demand for, and interest in, plant foods. Cow’s milk has also gained its counterpart in the form of plant-based beverages, based on cereals, nuts or legumes. The emergence of an increasingly wide range of plant-based food products has also led to increased research on safe plant food consumption. This study was conducted to quantify total arsenic content and its species (arsenic(III) and (V)) in samples of plant-based beverages purchased at Polish markets. Speciation analysis of arsenic was performed by high-performance liquid chromatography combined with inductively coupled plasma mass spectrometry. The presented study was conducted on six selected plant-based beverages, including almond, millet, soybean, rice, coconut and oat. An analysis using size exclusion chromatography was performed. In order to initially visualize the content of the observed elements and the particle size of the compounds in which they occur, at first the samples were subjected to the size-exclusion chromatography. Speciation analysis of arsenic was carried out using anion-exchange liquid chromatography, combined with inductively coupled plasma mass spectrometry. The presented method was validated with certified reference material (CRM rice flour).

Development of plant based functional food products: a review

The aging population, the increasing prevalence of lifestyle-related diseases, and the need for improved life status have changed attention from only nutrition to a demanding diet maintaining optimal health, opening export opportunities for countries. In response to this demand, companies are developing technologies for processing novel health and wellness products with a globally expanding market. The development and supply of competitive plant-based functional food products, considering consumers’ needs and market conditions, accompanied by consumer research as a crucial trigger for the development of these products, will continue to be essential. Multidisciplinary action is crucial for the development of innovative and high-quality functional food products compared to conventional foods, focusing on the maintenance of well-being. Innovation and the introduction of products with well-substantiated health claims are also expected, along with evidence to assist consumers in making the right choice of functional food products to achieve the promised health benefits. Furthermore, the validation of health claims, the discovery of new bioactive compounds, and the development of consumer-focused plant-derived functional products all require continued attention.

Establishment of optimal QuEChERS conditions of various food matrices for rapid measurement of heterocyclic amines in various foods

The optimal conditions for QuEChERS (quick, easy, cheap, effective, rugged and safe) with superior performance were established to rapidly extract 21 heterocyclic amines (HAs) from 9 categories of food matrices including meat and poultry, eggs, soy beans and products, composite foods, fish and seafood, grains, beer, dairy foods, and coffee. The QuEChERS conditions and the developed ultra-high performance liquid chromatography-tandem mass spectrometry analysis conditions were then applied to the determination of HAs in popular food products sold in the Taiwan market. The conditions comply with the food chemical analysis specifications of Taiwan Food and Drug Administration. Coffee products and braised products that require a longer cooking time contained relatively high content of HAs (mainly Harman and Norharman), and their consumption is relatively high resulting in relatively high intake of HAs from these products. The dietary intake of HAs in plant-based protein food products should also be of concern.

Polyphenol-Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health.

Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol-polysaccharide conjugates, their structural-interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol-polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol-polysaccharide complexes.

Perspective: Unpacking the Wicked Challenges for Alternative Proteins in the United States: Can Highly Processed Plant-Based and Cell-Cultured Food and Beverage Products Support Healthy and Sustainable Diets and Food Systems?

Over the past decade, a plethora of alternative protein (AP) products has entered the US food system as plant-based food and beverage products. These AP products, which include plant-based meat and dairy alternatives and cell-cultured meat and seafood products, are being developed for the marketplace to simulate the appearance, texture, taste, and flavor and nutritional profiles of animal products. The new generation of AP plant-based and cell-cultured food and beverage products are part of a market-driven narrative that has embraced technology to address future human health, environmental, ethical, and planetary health challenges. This perspective article synthesizes evidence about the benefits of adopting minimally processed plant-based diets that support sustainable food systems and human and planetary health. Thereafter, it examines 4 wicked challenges related to AP products in the US context that include 1) a confusing marketing landscape for the public; 2) diverse views and varying acceptance among consumers about the health and environmental benefits of these products; 3) inadequate education and labeling provided by federal agencies to enable consumers to understand how these may support healthy sustainable diets; and 4) slow federal policy and regulatory actions to address the range of AP products and provide industry guidance. The article concludes with suggested policies and actions for government agencies and food system actors to address these challenges. Future research and actions are needed to balance the human health, equity, animal welfare, and economic viability goals and to clarify how AP products may support safe, healthy, sustainable diets and food systems.

Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding

Soy milk is an attractive alternative to cow's milk because of its high protein content, lower fat content and being free of cholesterol and lactose (milk sugar), which millions of lactose-intolerant people are incapable of digesting properly. Nowadays, plant-based food products are gaining more popularity due to several health benefits. Soybean saponins are phytosterols found in soybeans, leading to an increase in excretion and preventing absorption, resulting in body cholesterol depletion. This study aimed to develop pudding by incorporating soymilk and assed its quality. Soybean was soaked, blanched, ground, and filters to extract soy milk. The chemical composition of soymilk and cow milk was analyzed. Five formulae were developed for soy pudding using 0, 25, 50, 75,and 100% soymilk and named A, B, C, D, and E, respectively. Processed soy pudding was analyzed for nutritional, textural, and sensory quality. The moisture and protein content was higher in soymilk whereas ash, fat, and carbohydrate content were higher in cow milk. Pudding containing soy milk had a higher amount of protein than the control samples. The level of protein content for soy pudding was E&gt;D&gt;C&gt;B&gt;A. Sample A showed the lowest hardness compared with the others. Calcium, phosphorous, sodium, and zinc content decreased (p&lt;0.05) with the addition of soy milk. However, the opposite scenario was observed for iron, magnesium, and potassium. Moreover, soymilk fortification decreased L*-value of soy pudding and lessened viscosity relative to the control. Sensory analysis suggested that sample C (50% soymilk and 50% cow milk) and sample B (25% soymilk and 75% cow milk) were equally acceptable to consumers. So, it can be said that soymilk could be used for processing pudding at 25 and 50% levels.

Puree and Juice of Thai Mango and Pineapple Analyzed by High-Performance Thin-Layer Chromatography Hyphenated with Effect-Directed Assays.

The requirements for analytical tools are changing due to the global production chain, the increasing cases of adulteration, and the growing trend towards consumption of plant-based food products worldwide. The assessment of bioactivity of natural foods is currently not a quality criterion, and a paradigm shift is postulated. A non-targeted effect-directed profiling by high-performance thin-layer chromatography hyphenated with five different effect-directed assays was developed exemplarily for the puree and juice products of mango Mangifera indica L. (Anacardiaceae) and pineapple Ananas comosus (L.) Merr. (Bromeliaceae). Several bioactive compounds were detected in each sample. The additional bioactivity information obtained through effect-directed profiles improves, expands and modernizes product control. Non-target effect-directed profiling adds a new perspective to previous target analysis results that can be used not only to ensure health claims based on bioactive compounds, but also to detect unknown bioactive compounds coming from contamination or residues or changes caused by food processing.

Immunomodulatory and antivirus activities of bioactive polysaccharides and structure-function relationship

Bioactive polysaccharides with immunomodulatory and antivirus effects have been widely investigated. However, due to the complexity of molecular structure and insufficient characterization, the correlation between structure and immunomodulatory/antivirus bioactivities have not been well summarized. This review highlights three most studied polysaccharides (i.e. mannan, pectin and glucan) with promising immunomodulatory activities, and the antivirus effects of sulfated polysaccharides and possible mechanisms are also discussed. The proposed structure-function relationship will help extend the application of bioactive polysaccharides as key ingredients in plant-based food, cosmetics, or therapeutic products.

Paper-based Device for the Detection and Quantification of Total Polyphenols in Plant-based Beverages for Potential Use in Quality Assurance Purposes

Health benefits arising from polyphenols found in plants have driven a steady increase in the manufacture of polyphenol-rich, plant-based food products. In line with quality assurance and compliance to local and international regulations, the polyphenol content of these products needs to be ascertained by manufacturers. The measurement of the total polyphenol content (TPC) in such products, therefore, should be part of the quality assurance of food manufacturers. This study involved the development of a cheap, user-friendly, and robust paper-based device (PBD) that can be potentially used by small-to-medium enterprises (SMEs) in determining the TPC of tea-based beverages – specifically, sweet potato leaf extract-based (SPLE) tea beverage products. The PBD relies on colorimetric detection of TPC based on the iron tartrate (IT) spectrophotometric. Validation studies of the PBD yielded good accuracy and precision, with limits of detection (LOD) and quantification (LOQ) of 20.03 and 66.77 ppm gallic acid equivalents (GAE), respectively. The device also has good linearity and sensitivity. Likewise, the quantification of polyphenols using the PBD was not adversely affected by the presence of sugars and ascorbic acid. The PBD stored under refrigerated conditions remained usable for 57 d. The PBD’s performance was found to be comparable to its counterpart instrumental method.

Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products.

The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed food products. Nowadays, the use of bacteriophages as potential biological control agents in microbiological food safety and preservation is a promising strategy. The aim of the study was the isolation and comprehensive characterization of novel bacteriophages with lytic activity against saprophytic bacterial microflora of minimally processed plant-based food products, such as mixed leaf salads. From 43 phages isolated from municipal sewage, four phages, namely Enterobacter phage KKP 3263, Citrobacter phage KKP 3664, Enterobacter phage KKP 3262, and Serratia phage KKP 3264 have lytic activity against Enterobacter ludwigii KKP 3083, Citrobacter freundii KKP 3655, Enterobacter cloacae KKP 3082, and Serratia fonticola KKP 3084 bacterial strains, respectively. Transmission electron microscopy (TEM) and whole-genome sequencing (WGS) identified Enterobacter phage KKP 3263 as an Autographiviridae, and Citrobacter phage KKP 3664, Enterobacter phage KKP 3262, and Serratia phage KKP 3264 as members of the Myoviridae family. Genome sequencing revealed that these phages have linear double-stranded DNA (dsDNA) with sizes of 39,418 bp (KKP 3263), 61,608 bp (KKP 3664), 84,075 bp (KKP 3262), and 148,182 bp (KKP 3264). No antibiotic resistance genes, virulence factors, integrase, recombinase, or repressors, which are the main markers of lysogenic viruses, were annotated in phage genomes. Serratia phage KKP 3264 showed the greatest growth inhibition of Serratia fonticola KKP 3084 strain. The use of MOI 1.0 caused an almost 5-fold decrease in the value of the specific growth rate coefficient. The phages retained their lytic activity in a wide range of temperatures (from −20 °C to 50 °C) and active acidity values (pH from 4 to 11). All phages retained at least 70% of lytic activity at 60 °C. At 80 °C, no lytic activity against tested bacterial strains was observed. Serratia phage KKP 3264 was the most resistant to chemical factors, by maintaining high lytic activity across a broader range of pH from 3 to 11. The results indicated that these phages could be a potential biological control agent against saprophytic bacterial microflora of minimally processed plant-based food products.

Influence of cultivar and growing location on composition and functionality of dietary fibre concentrates produced from forced roots of Belgian endive (Cichorium intybus var. foliosum)

Forced roots of Belgian endive (Cichorium intybus var. foliosum) are by-products with promising valorization potential. The roots of four cultivars grown in four locations and mixes derived thereof, were used to produce dietary fibre concentrates (DFCs). Obtained DFCs were characterized by a low concentration of total sugars (TS), phenolic compounds (PCs) and sesquiterpene lactones (SLs) and high content of the dietary fibre (DF) and functional properties. On average, total dietary fibre content (TDF) was 82.93 g/100 g DW, where the insoluble fraction was dominant (71.98–78.08 g/100 g DW). All DFCs showed high water (WHC) and oil holding capacity (OHC) (9.95–15.48 g/g DW and 2.58–4.11 g/g DW, respectively) and swelling capacity (SWC) (13.20–22.95 mL/g DW). Although differences in genotype and location induced variability in the studied parameters, the DFCs showed similar DF profile and functionality, suggesting that forced roots represent a robust feedstock for DFC production and developing market-relevant plant-based food products.

Anti-bacterial Activity of Alginate Based Edible Coating Solution Added with Lemongrass Essential Oil Against Some Pathogenic Bacteria

Edible coating is a thin layer that can be made of several materials, one of which is polysaccharides, such as alginates, carrageenan, agar, chitin, chitosan, pectin, starch, cellulose derivatives, and gums. The application of food products with edible coatings has been widely carried out and has been proven to improve quality and extend the shelf life of the product. Antibacterial agent can be added to improve the performance of edible coating. This study was aimed to explore the potential of lemongrass essential oil as an antibacterial agent in alginate based antibacterial edible coating solutions, especially against pathogenic bacteria. Edible coating is made of alginate powder, modified cassava flour (Mocaf), beeswax, glycerol and antibacterial agent. The additional levels of lemongrass essential oil into edible coating formula were 0.25, 1.50 and 0.75%. The antibacterial activity of the edible coating solution produced was tested against Escherichia coli, Staphylococcus aureus, Salmonella, and Pseudomonas aeruginosa by employing a disk diffusion testing method. Antibacterial agents used in previous studies to develop alginate-based antibacterial edible coatings and potential applications of the developed alginate-based edible coatings incorporated with lemongrass essential oil were identified by browsing through the internet. The results showed that various antibacterial agents have been explored to improve the performance of alginate based edible coatings. An antibacterial activity study exhibited that the highest antibacterial activity was found in the edible coating with the addition of 0.50% lemongrass essential oil, except for S. aureus at the addition level of 0.75%. This study suggests that the addition of lemongrass essential oil for the manufacture of alginate based edible coating solution is 0.50%. The potential uses of edible coatings made from alginate with the addition of lemongrass essential oil are to coat various animal and plant based food products.

Impact of COVID pandemic on attitude and prevalence of plant-based food products consumption in Serbia

Impact of COVID pandemic on attitude and prevalence of plant-based food products consumption in Serbia

Sustainable food systems and healthy diets: the case of mediterranean diet

Abstract Sustainability should be an imperative in everyone’s lifestyle in order to achieve an equilibrium between humans and ecosystem for the wellbeing of current and future generations. Sustainable food systems and healthy diets are main key-players to achieve sustainable planet and lifestyle and at the same time to be in line with the Sustainable Development Goals (Agenda of 17 global goals set by the United Nations General Assembly in 2015 to achieve better and sustainable future for all). Such food systems offer not only a way towards ending the hunger, but also enable healthy nations and less environmental pollution. A good representative of a sustainable food system is the Mediterranean diet that is affordable and accessible even in the regions far from the Mediterranean basin. Raw or minimally cooked plant-based food products flavoured by different herbs and spices are the foundation of this diet packed with powerful nutrients, vitamins, and minerals, enriched with healthy fats from extra virgin olive oil. The Mediterranean lifestyle provides many health and wellbeing benefits for humans. Authors believe that adhering to it leads to healthy nations and a sustainable world with less hunger.

Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein

Plant-based diets with sufficient calcium (Ca) supplements are needed to protect the body from Ca deficiencies. The Ca enrichment of protein ingredients during fractionation can provide a new route to increase the Ca content in plant-based products. We, therefore, investigated if the partial replacement of NaOH by Ca(OH)2 during the neutralization step of the fractionation process affects the functional properties of the protein-rich fractions. The protein and oil content of the obtained soy protein-rich fractions (SPFs) were not affected by the use of Ca(OH)2. Moreover, when the Ca content in the SPF was lower than a certain threshold value (6.5 mg Ca/g protein), the functional properties and conformation of SPF did not change significantly. Higher Ca content in the SPF, however, led to protein-rich fractions with larger particle size, higher thermal stability, lower NSI and WHCP values, and weaker gel networks. Thus, any addition of Ca higher than a certain threshold changes the properties of the proteins significantly, which can alter the applicability of the fractions in plant-based food products. Nonetheless, this study showed that with partial replacement of NaOH by Ca(OH)2, the enrichment of SPF with Ca is possible without strongly influencing the SPF properties.