Plant-based Foods Research Articles

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

There is a growing demand for plant-based protein ingredients with improved functionality for use in diverse food and nutraceutical applications. In line with this, the current study aimed to investigate the effect of plant protein-prebiotic (polydextrose) conjugation on the techno-functional properties (emulsification, solubility, fat absorption and foaming) of pea proteins through wet heating Maillard reaction. Pea protein (PeP) was conjugated with polydextrose by incubating the mixture at various process conditions (pea protein: polydextrose mass ratios, temperature, and time). Response surface methodology coupled with Box–Behnken design was used to optimize multiple responses, including conjugation efficiency (CE), emulsifying activity (EAI), and foaming capacity (FC). The pea protein conjugate (optimized value) showed improved solubility throughout a wide pH (2–10) range and higher emulsification activity than pea protein alone. The development of conjugates (PeC) was validated through ultraviolet–visible spectroscopy, FTIR, and o-Phthaldialdehyde (OPA) assay. Browning index, FT-IR spectra, thermal properties, and scanning electron microscopy (SEM) micrographs were analyzed for the conjugate (PeC) obtained at optimized values. The FTIR spectra of the conjugates showed new peaks at 3100–3480 cm−1 and 1,000–1,166 cm−1 indicating conjugation. The Maillard conjugation increased the proportion of β-turn, random coil, accompanied by a decrease in α-helix, and β-sheet. These conformational changes were associated to the improved techno-functional properties of the pea protein upon conjugation, offering potential applications in the formulation of plant-based foods and beverages.

Business Strategy and Sales Performance on Plant-Based Restaurant: An Exploration of Mediating Variable

This research aims to explore variables that mediate the influence of business strategy on sales performance in Plant-Based Restaurants (PBR) and the results of exploration are tested empirically using a quantitative approach. The theory of business strategy underlies the conceptual framework between strategy, organizational agility and performance of plant-based restaurants. This research uses mixed research method. The qualitative study (Phase 1) using thematic analysis were followed by a quantitative study (Phase 2) using multiple linear analysis and path analysis. The results of Phase 1 are a conceptual framework and some hypotheses. The results of Phase 2 are conclusions that confirm the results of Phase 1. The overall results conclude that innovation strategy, marketing strategy and organizational agility significantly have a positive effect on sales performance, while low-cost strategies do not significantly have a positive effect on sales performance. In addition, organizational agility significantly mediates the influence of innovation and marketing strategies on sales performance. However, organizational agility only partially mediates the influence of low-cost strategy on sales performance. This research contributes to filling the gap in studies about plant-based foods and beverages connected to economics and business. This study explores the mediating variables between plant-based restaurants' strategy and sales performance.

Trends in dietary choline and betaine intake among Chinese adults: the China Health and Nutrition Survey 1991-2011.

Choline and its derivative betaine are important methyl donors, components of cell membrane phospholipids, or precursors of the neurotransmitter acetylcholine and the gut microbial metabolite trimethylamine-N-oxide. We aimed to investigate trends in dietary intake and food sources of total choline, individual choline forms, and betaine in Chinese adults using data from the China Health and Nutrition Survey (CHNS) 1991-2011. The sample was drawn from urban and rural communities in 12 provinces or autonomous regions with a multistage, random cluster design. Dietary intake was estimated using three consecutive 24-hour dietary recalls in combination with a household food inventory. Linear mixed-effect models were constructed to calculate adjusted mean intake values and 95% confidence intervals (CIs) using R version 4.2.2. A total of 11,188 men and 12,279 women aged 18 years or older were included. Between 1991 and 2011, total choline intake increased from 219.3 (95% CI: 215.1-223.4) mg/d to 269.0 (95% CI: 265.6-272.5) mg/d in men and from 195.6 (95% CI: 191.8-199.4) mg/d to 240.4 (95% CI: 237.4-243.5) mg/d in women (both P-trends <0.001). Phosphatidylcholine was the major form of dietary choline and its contribution to total choline increased from 46.9% in 1991 to 58.8% in 2011. Cereals were the primary food source of total choline before 2000 while eggs had ranked at the top since 2004. Dietary betaine intake was relatively steady over time with a range of 134.0-151.5 mg/d in men (P-trend <0.001) and 111.7-125.3 mg/d in women (P-trend >0.05). In conclusion, Chinese adults experienced a significant increase in dietary intake of choline, particularly phosphatidylcholine during 1991-2011 and animal-derived foods have replaced plant-based foods as the main food sources of choline. Betaine intake remained relatively stable over time. Future efforts should address the health effects of these changes.

Patterns of protein intake and mortality in patients with type 2 diabetes: results from NHANES

We aimed to look at the potential relationship between patterns of protein intake and risk of death in adults with type 2 diabetes. We included 4646 adults with type 2 diabetes participating in NHANES (1999–2018). We estimated intake of proteins from 11 animal- and plant-based food groups and then, used principal component analysis to explore data-driven patterns of protein intake. All-cause mortality was ascertained through linkage to National Death Index until December 31, 2019 (n = 969 deaths). Cox proportional hazard regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs). Four dietary protein patterns were identified: “healthy” (high in proteins from legumes, fruits, nuts, seeds, and fish and low in red meat protein), “red meat and egg” (high in red meat and egg proteins and low in fish and poultry proteins), “vegetables/fish” and “dairy/nuts” patterns. The HRs of all-cause mortality for the highest compared to the lowest quartile of “healthy” and “red meat and egg” protein patterns were, respectively, 0.77 (95%CI: 0.62, 0.97; Ptrend = 0.014) and 1.28 (95%CI: 1.06, 1.54; Ptrend = 0.033). Greater adherence to a healthy protein pattern may be associated with a reduced risk of death in patients with type 2 diabetes, while greater adherence to a dietary pattern rich in red meat and egg proteins and low in fish and poultry proteins may be associated with a higher risk.

Enhanced Oligopeptide and Free Tryptophan Release from Chickpea and Lentil Proteins: A Comparative Study of Enzymatic Modification with Bromelain, Ficin, and Papain

Plant-based foods offer a sustainable alternative to meet the growing protein demand. Legumes are the most promising of these, as they contain relatively high concentrations of protein, low digestible starch, and dietary fiber, as well as them possibly featuring low levels of fat. Enzymatically modified legume proteins provide us with tempting perspectives in terms of enhancing foods’ biological values. However, their bioavailability and digestibility are generally less sufficient than that of proteins of animal origin, which may be improved by well-tailored enzyme modification. In this study, the efficacy of three plant-based proteases (bromelain, ficin, and papain) were evaluated at two distinct concentrations (2.5% and 10%) and three hydrolysis durations (1, 2, and 12 h) when transforming chickpea and lentil proteins. The degree of hydrolysis (DH), peptide profiles, and free amino acid content were analyzed to determine the efficiency of each enzyme. Results showed significant variations in DH, which was influenced by enzyme type, concentration, and hydrolysis duration. Papain exhibited the highest DH, particularly at a 10% concentration, reaching 27.8% efficiency in chickpea and 34.8% in lentils after 12 h. Bromelain and ficin were proven to be less effective, with ficin showing the least hydrolytic activity. SDS-PAGE analysis revealed substantial protein degradation, especially subsequent to papain treatment, pointing out that most proteins were cleaved into smaller peptides. SEC-HPLC indicated a predominant release of peptides within the 200–1000 Da range, suggesting enhanced bioavailability. Papain and bromelain treatments resulted in a significant release of oligopeptides and dipeptides. UHPLC analysis highlighted a marked post-hydrolysis increase in total free amino acids, with arginine, leucine, and lysine being the most abundant ones. Notably, tryptophan, being undetectable in untreated samples, was released in measurable amounts post-hydrolysis. These findings demonstrate papain’s superior performance in protein hydrolysis and its potential in producing bioactive peptides, highlighting its applicability in food processing and the development of both nutraceuticals and functional foods.

Starch-pectin smart tag containing purple carrot peel anthocyanins as a potential indicator of analogous meat freshness.

Smart films of starch/pectin and purple carrot peel (PCP) containing anthocyanins were developed, characterized, and used as pH-responsive tags to monitor plant-based chicken analogous. This study innovates by incorporating PCP in the film solution both as an extract and as a powder, and the resulting tags were applied to a plant-based food. PCP powder <100-mesh was directly incorporated into the film-forming suspension. For powder >100-mesh, two extracts were tested: an aqueous solution and a 1 % NADES solution added to the film-forming suspension. Quantification of PCP anthocyanins by HPLC showed a higher extraction under acidic conditions (1664 mg C3G equivalents 100 g-1). Films with PCP presented greater light protection. Films with 15 % and 25 % PCP and those with added extract showed better tensile strength (3.0-3.6 MPa), elongation at break (16-20 %) and a water contact angle of 52°. All films responded to pH variations (1 to 14) and ammonia vapor and showed ΔE* values >5. After 3 days, films used as smart tags monitoring chicken analogous presented noticeable color differences for PCPNADES (55 ± 8) and 15%PCP (40 ± 1). PCP showed strong potential as a pigmenting agent in films, especially as an aqueous extract with NADES for use as pH-responsive tags in chicken analogous.

Plant-Based Diets and Phytochemicals in the Management of Diabetes Mellitus and Prevention of Its Complications: A Review

Diabetes mellitus (DM) is currently regarded as a global public health crisis for which lifelong treatment with conventional drugs presents limitations in terms of side effects, accessibility, and cost. Type 2 diabetes (T2DM), usually associated with obesity, is characterized by elevated blood glucose levels, hyperlipidemia, chronic inflammation, impaired β-cell function, and insulin resistance. If left untreated or when poorly controlled, DM increases the risk of vascular complications such as hypertension, nephropathy, neuropathy, and retinopathy, which can be severely debilitating or life-threatening. Plant-based foods represent a promising natural approach for the management of T2DM due to the vast array of phytochemicals they contain. Numerous epidemiological studies have highlighted the importance of a diet rich in plant-based foods (vegetables, fruits, spices, and condiments) in the prevention and management of DM. Unlike conventional medications, such natural products are widely accessible, affordable, and generally free from adverse effects. Integrating plant-derived foods into the daily diet not only helps control the hyperglycemia observed in DM but also supports weight management in obese individuals and has broad health benefits. In this review, we provide an overview of the pathogenesis and current therapeutic management of DM, with a particular focus on the promising potential of plant-based foods.

The Global Threat from the Irreversible Accumulation of Trifluoroacetic Acid (TFA).

Trifluoroacetic acid (TFA) is a persistent and mobile substance that has been increasing in concentration within diverse environmental media, including rain, soils, human serum, plants, plant-based foods, and drinking water. Currently, TFA concentrations are orders of magnitude higher than those of other per- and polyfluoroalkyl substances (PFAS). This accumulation is due to many PFAS having TFA as a transformation product, including several fluorinated gases (F-gases), pesticides, pharmaceuticals, and industrial chemicals, in addition to direct release of industrially produced TFA. Due to TFA's extreme persistence and ongoing emissions, concentrations are increasing irreversibly. What remains less clear are the thresholds where irreversible effects on local or global scales occur. There are indications from mammalian toxicity studies that TFA is toxic to reproduction and that it exhibits liver toxicity. Ecotoxicity data are scarce, with most data being for aquatic systems; fewer data are available for terrestrial plants, where TFA bioaccumulates most readily. Collectively, these trends imply that TFA meets the criteria of a planetary boundary threat for novel entities because of increasing planetary-scale exposure, where potential irreversible disruptive impacts on vital earth system processes could occur. The rational response to this is to instigate binding actions to reduce the emissions of TFA and its many precursors.

Unravelling the seasonal dietary dynamics of the endangered garden dormouse (Eliomys quercinus) in Flanders, Belgium

The garden dormouse (Eliomys quercinus) faces significant population declines across Europe, prompting urgent conservation measures. A critical aspect of these efforts is understanding the species’ dietary composition and preferences within specific areas and how this changes throughout the year. We compared garden dormouse diets between two habitats in West Flanders, Belgium with faecal analysis from May to October, covering almost their entire active phase. Our findings revealed a diverse diet of both plant and animal matter, with notable variations between habitats and seasons. Blackberries and other fruits, leaves, and to a lesser extent flowers, were the predominant plant-based food sources in both study areas, with seasonal fluctuations indicating a dietary shift throughout the dormice’s active period. Spring diets consisted primarily of young leaves and flowers, changing to increased fruit consumption in summer. Beetles emerged as a main animal food source throughout the entire active period. Snails were prominently eaten in the woody area, while millipedes prevailed in the diet in the dune environment, both more in spring than later in the active season. These insights highlight the importance of maintaining diverse fruit sources and preserving beetle, snail, and millipede populations for garden dormouse conservation. This study provides valuable insights into dormouse dietary preferences and thus contributes to targeted conservation strategies being essential for the survival of the dormouse.

Structural and physicochemical properties of plant-based meat analogues from transglutaminase-modified soybean protein

Plant-based meat analogues (PBMA) have been developed for decades. The resemblance in PBMA to meat, in terms of physical properties and sensory attributes, is important for consumers. This study aims to investigate the effects of transglutaminase (TG) concentration (1, 3, 5% (w/w)) on modified textured vegetable soybean protein (TVP). The changes in TVP protein molecular weight, microstructure, texture profile, sensory quality and nutritional value of PBMA were investigated. The first set of analyses examined the impact of TG concentration on TVP structure and the results showed that the TVP protein band from SDS-PAGE were changed to a larger band at 36-40 kDa as compared to the control indicating the formation of a cross-linked protein. The modified TVP was used as a raw ingredient for PBMA development. The appearance and microstructure of PBMA from the TG-modified TVP showed that the uncooked PBMA with TG-modified TVP were not different from those of the control. With regard to the texture profile of PBMA, an increase in TG concentration resulted in an increase in hardness. A sensory evaluation revealed that the PBMA with 1%TG provided the highest overall acceptance score. Hence, the PBMA with 1%TG was selected for a nutritional analysis comparing steak to meat. The carbohydrate and fat content of PBMA with 1%TG were higher than those of meat while the protein content of PBMA with 1%TG consisted of a maximum of 70% meat. This research could lead to alternative plant-based foods in the food industry.

The Role of Indigenous Plants in Sustaining Food Sources in Lesten Village, Gayo Lues Regency, Indonesia

The Gayo tribe in Lesten Village has historically relied on plants to fulfill their nutritional needs. Expanding knowledge about diverse plant-based food sources offers a promising strategy for addressing future food insecurity. A dependence on conventional plant species has often resulted in inadequate food supplies, highlighting the need for alternative approaches that incorporate a broader range of plant resources to mitigate food scarcity. Located within the Leuser mountain buffer landscape, Lesten Village in Gayo Lues Regency, Aceh Province, represents a key agricultural area with significant potential to benefit the local community. This study aimed to document and analyze the plant species used as food sources by the Lesten Village community. Data collection combined qualitative and quantitative methods, including exploration, direct observation, and semi-structured interviews. The results revealed that female respondents had a higher level of knowledge about plant use as food sources. Notably, 52.9% and 55.7% of these respondents were aged 50 years or older. The community in Lesten utilized a total of 51 plant species from 26 families as food ingredients. Vegetables constituted the largest category (34%), followed by spices (30%), fruits (21%), and carbohydrates (15%). Fruits were the most frequently used plant part for food (61%). The species with the highest use value was Cacica papaya (1.07). Additionally, the traditional food with the highest fidelity level was serbet (62.82%). These findings emphasize the importance of integrating a diverse range of plant resources into food systems to enhance food security and stimulate economic development in the region.

Dietary Pattern Trajectories in French Adults Over Time (2014-2022): Role of Socioeconomic Factors

Abstract While dietary transitions towards more plant-based diets are urgently needed, few studies have investigated current diet trajectories, based on observed longitudinal data. This study investigated current dietary transitions of French adults over an 8 years period (2014-2022), while assessing the nutritional quality of the consumed foods and the role of diverse socio-economic factors. Consumption data from 17,187 NutriNet-Santé cohort participants weighted for the French Census were collected using a food frequency questionnaire in 2014, 2018, 2022. Adopting a gender-specific approach, consumption changes in 23 food groups were assessed over time. The nutritional quality was evaluated using the cDQI score, categorizing foods into ‘healthy’ and ‘unhealthy’. The socioeconomic analysis targeted four food groups (red meat, processed meat, legumes and wholegrain products), strongly linked to mortality risk and recognized as significant markers of the sustainable diet transition. All analyses were conducted using multi-adjusted mixed-effects models. Consumption of some healthy plant-based foods (nuts +59 %, legumes +22%, wholegrain products +7%) significantly increased over time; while consumption of some unhealthy foods (red meat -19%, refined cereals -18%, sweet drinks -15%) decreased. Conversely, consumption of prepared and mixed dishes (+16%), processed meat (+35%) and butter (+100%) increased. These changes differed in magnitude between sexes and translated into an improved food quality score (cDQI). Occupational status was linked to longitudinal changes in food consumption, showing increased intake of plant-based foods among students and higher socio-professional categories. Our findings provide accurate data on trends and factors for targeted initiatives, guiding strategic interventions for a sustainable dietary transition. Key messages • Plant-based food consumption increased while unhealthy food intake, both plant and animal-based, decreased; Gender differences were observed in baseline consumption and the extent of changes over time. • Occupational status was linked to longitudinal changes in food consumption. Increased intake of plant-based foods was observed among students and higher socio-professional categories.

Establishing a healthy and sustainable diet in diabetes management: a social marketing approach

Abstract Background In recent years, there has been evidence that diets based on plant-based products have positive results in the management of type 2 diabetes (T2D). However, their adoption remains low. Objectives To evaluate and understand food consumption of people with T2D; and to define priority groups for intervention using a social marketing approach. Methodology An online questionnaire was developed and applied to 832 adults with T2D living in Portugal and France. The questionnaire included the collection of socio-demographic data, health data, as well as data on food consumption, eating habits, awareness and attitudes towards the consumption of plant-based foods. Finally, hands-on food workshops were organized to convey practical knowledge on plant-based food cooking. Results Regarding eating habits, 11% of participants have already excluded or would like to exclude meat products, and 37% would like to consume them in smaller quantities. 35% of the participants intend to increase the intake of plant-based products. The most well-known diets among the participants were the Mediterranean diet (80%) and Low Carb diet (51%). Regarding the Planetary diet, 86% of the participants expressed low or no knowledge. Regarding the consumption of plant-based foods, 61% of participants view them as a desirable and suitable option for people with diabetes. Furthermore, the planetary diet is among the least often recommended by healthcare professionals (1%). The clustering of participants originated five main groups, with two being highlighted as particularly relevant for intervention, namely through knowledge or practical support. Conclusions Overall, participants with T2D seem to have a positive attitude towards increasing the consumption of plant-based products and decreasing the consumption of meat products. Social marketing profiling identified specific clusters which constitute priority target groups for support in shifting to healthier and sustainable diets. Key messages • Social marketing profiling identified specific clusters which constitute priority target groups to support the shift towards plant-based/planetary diets. • Hands-on food workshops were shown to be effective in conveying practical knowledge and motivation about plant-based diets.

Inhibition of Accumulation of Neutral Lipids and Their Hydroperoxide Species in Hepatocytes by Bioactive Allium sativum Extract

Our ongoing research suggests that extracts from plant-based foods inhibit the accumulation of lipid droplets (LDs) and oxidized lipid droplets (oxLDs) in liver cells. These findings suggest their potential use in the alleviation of metabolic dysfunction-associated fatty liver disease (MAFLD) and its most severe manifestation, metabolic dysfunction-associated steatohepatitis (MASH). Allium extracts (ALs: AL1–AL9) were used to assess their ability to reduce lipid droplet accumulation (LDA) and oxidized lipid droplet accumulation (oxLDA) by inhibiting neutral lipid accumulation and oxidation in LD. Among the tested Allium extracts, AL1, AL3, and AL6 demonstrated substantial inhibitory effects on the LDA. Furthermore, AL1 extract showed real-time inhibition of LDA in HepG2 cells in DMEM supplemented with oleic acid (OA) within 12 h of treatment. Our lipidomic approach was used to quantify the accumulation and inhibition of intracellular triacylglycerol (TAG) and oxidized TAG hydroperoxide [TG (OOH) n = 3] species in hepatocytes under OA and linoleic acid loading conditions. These results suggest that Allium-based foods inhibit LD accumulation by decreasing intracellular lipids and lipid hydroperoxides in the hepatocytes. The metabolomic analysis of AL1—the bioactive LDAI extract—using both LC-MS/MS and 1D-NMR [1H, 13C, and Dept (135 and 90)] approaches revealed that AL1 contains mainly carbohydrates and glucoside metabolites, including iridoid glucosides, as well as minor amino acids, organosulfur compounds, and organic acids such as the antioxidant ascorbic acid (KA2 = S13), and their derivatives, suggesting that AL1 could be a potential resource for the development of functional foods and in drug discovery targeting MAFLD/MASH and other related diseases.

An observational study in Roma women in Greece: measuring health factors in an understudied group

Abstract Background The Roma have always been one of the most vulnerable and at the same time understudied minority groups in Europe, living under difficult conditions and experiencing discrimination. The aim of the present work was to summarize the health and lifestyle profile of Roma women living in various regions of Greece. Methods A multi-center, observational study was implemented in April-June 2022, in the context of a national program entitled “Empowering Young Roma Women in matters of health, prevention and human rights: a new methodological approach”. Roma women, living in 5 areas of Greece, and health professionals working with Roma groups were considered as eligible to participate. A two-step, methodological approach was followed: a. qualitative study with Focus Groups and b. questionnaire-based survey. Results In total, n = 41 participants in FGs, and n = 99 responders in survey were recorded. 40% of participants were smokers (&amp;gt;10-15 cigarettes/day). Main quitting reasons, were “to set a good example and cost’. Increased consumption of ultra-processed foods and beverages, low plant-based foods intake, frequent breakfast omission and eating-out were reported by the vast majority of participants. Only 15% of responders had undergone typical, gynecological, screening tests while 1 in 5 responders used contraception. Regarding vaccinations, even if about 8 in 10 women seemed to comply with the obligatory vaccines for their children, a high vaccination reluctancy in 70% of the study sample was recorded in case of vaccination in adulthood. Conclusions This study stands one of the very few that underscore the vulnerability of Roma women in terms of poor health literacy, unhealthy lifestyle behaviours and low motivation to typical preventive measures. Improving access to primary health care services and tailored, culturally sensitive training is crucial. Key messages • Social inclusion of the increasing population of Roma women is crucial. • Health promotion, taking into consideration Roma women’s special needs, shall be a decisive factor of this process.

Dietary trajectory profiles of French adults over time: Multicriteria analysis of sustainability

Abstract Despite the urgent need for sustainable dietary transitions, few studies have examined current dietary trajectories using longitudinal data. This study aimed to identify dietary consumption trajectory profiles over an 8-year period (2014-2022) while assessing their sustainability in a multicriteria approach. Consumption data from NutriNet-Santé cohort participants were collected using FFQs in 2014, 2018 and 2022. Dietary trajectory profiles were modeled using group-based multi-trajectory based on factors from Principal Component Analysis on energy-adjusted consumption data (n = 17,187). Profiles were analyzed for sustainability (environmental and nutritional dimensions) using multi-adjusted mixed-effects models. Six trajectory profiles (P) were identified. P0 (considered as reference) had average consumption for all food groups, with increased plant-based intake over time. In comparison, P1 had the highest baseline alcohol (+301%) and offal intake, increasing processed meat (+74%) and decreasing offal over time. P2 had higher milk (+187%) and sweet drinks intake, increasing animal substitutes (+1737%) and whole-grain products. P3 had higher nuts (+680%) and legumes intake, increasing egg (+166%) and reducing fruit juice. P4 had high fish (+39%) and fruit intake, increasing butter (+53%) and reducing alcohol. P5 had higher pork (+143%) and red meat intake, increasing fish (+31%) and reducing dairy. Initially, P3 and P4 had the lowest GHG emissions (-18%, -49% vs. P0), best nutritional profiles, and higher organic food consumption. P5 had the greatest environmental impact (+51%) and the lowest nutritional scores. Over time, P0 reduced GHG emissions and improved nutritional scores. P3 and P4 showed minimal changes, while P5 had the greatest GHG emissions decrease (-14%) and nutritional quality improvements. Identifying ongoing dietary transition trajectories, our findings contribute to optimizing targeted actions aimed at promoting sustainable dietary consumption habits. Key messages • Regardless of initial dietary preferences, French adults exhibit an overall trend over time towards increased intake of plant-based foods and decreased intake of red meats, at varying scales. • French adults exhibit varying degrees of transition towards more sustainable diets, with an overall decrease in GHG emissions from food consumption and an improvement in their nutritional profiles.

Plant-based flaxseed oil microcapsules fabricated from coacervation of gluten at oil droplet surface: Microstructure, oxidation stability, and oil digestion control.

This study aimed to develop microcapsules with wheat gluten-coated oil droplets to enhance the oxidation stability and control the digestibility of flaxseed oil. The microcapsules were fabricated using a three-step procedure: (i) flaxseed oil was homogenized with an alkaline gluten solution to form oil-in-water emulsions containing small gluten-coated oil droplets (320-400nm); (ii) the pH of these emulsions was then neutralized to facilitate the deposition of gluten around the oil droplets, thereby forming a thick layer; (iii) a flaxseed oil microcapsule powder was then prepared by spray drying. During the microcapsule formation, intermolecular interactions, including hydrophobic interactions and hydrogen bonds, were involved in the coacervation of gluten at the emulsion surface. The resultant microcapsules with a multiple-core structure had external diameters of 4-26µm and encapsulation efficiencies of 90%-94%. The microencapsulated oil powders contained a relatively high flaxseed oil content (60%-80%). Among them, the sample with 60% oil content demonstrated the best stability in resisting oil droplet coalescence; thus, it exhibited a higher lipolysis rate and extent during simulated gastrointestinal digestion. A 30-day accelerated storage study showed that encapsulation of the flaxseed oil improved its resistance to oxidation. These findings suggest that the pH-deposition method can successfully produce microencapsulated polyunsaturated lipids using all plant-derived ingredients, which may facilitate their use in new plant-based foods through a green and sustainable approach.

Unhealthy plant-based diet is associated with a higher cardiovascular disease risk in patients with prediabetes and diabetes: a large-scale population-based study

BackgroundThe role of plant-based dietary patterns in preventing cardiovascular disease (CVD) among individuals with prediabetes and diabetes remains unclear. We aimed to evaluate the associations of plant-based diet index (PDI), healthful PDI (hPDI), and unhealthful PDI (uPDI) with cardiovascular disease (CVD) risk and explore potential contributing factors among people with prediabetes and diabetes.MethodsA total of 17,926 participants with prediabetes and 7798 with diabetes were enrolled from the UK Biobank between 2006 and 2010 and followed until the end of 2020. We calculated the PDI, hPDI, and uPDI based on 18 major food groups including plant-based foods and animal-based foods and applied Cox proportional hazard models to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for CVD risk related to PDI, hPDI, and uPDI. Decomposition analysis was performed to assess the role of dietary components, and mediation analysis was performed to assess the potential mediating role of serum biomarkers underlying these associations.ResultsA total of 2324 CVD events were documented among individuals with prediabetes, while 1461 events occurred among patients with diabetes. An inverse association was found between hPDI and CVD risk among individuals with prediabetes (HR T3 vs. T1 = 0.88, 95% CI = 0.79–0.98, Ptrend = 0.025) but not those with diabetes. A positive association was found between uPDI and CVD risk among individuals with prediabetes (HR T3 vs. T1 = 1.17, 95% CI = 1.05–1.30, Ptrend = 0.005) and those with diabetes (HR T3 vs. T1 = 1.14, 95% CI = 1.00–1.29, Ptrend = 0.043). High-sugar-sweetened beverages (SSB) intake accounted for 35% of the hPDI-CVD association and 15% of the uPDI-CVD association among individuals with prediabetes, whereas low intake of whole grain accounted for 36% of the association among patients with diabetes. Elevated cystatin C levels explained the largest proportion of the association between uPDI and CVD risk among individuals with prediabetes (15%, 95% CI = 7–30%) and diabetes (44%, 95% CI = 9–86%).ConclusionsAdherence to an unhealthy plant-based diet is associated with a higher CVD risk in people with prediabetes or diabetes, which may be partially attributed to low consumption of whole grains, high intake of SSB, and high blood cystatin C levels.

Differences in perspectives on sustainability attributes of dietary protein sources between reduced animal-based dieters and nondieters

The United Nations Sustainable Development Goals envision a sustainable future that includes a shift in food consumption, aiming to reduce anthropogenic environmental impacts. Protein sources are crucial in sustainable diets because of their high environmental influence. Although consumers play a pivotal role in driving the shift towards more sustainable food consumption patterns, research on the perceptions of specific dietary groups regarding protein sources is limited. In this study, the perceived sustainability attributes of eight common protein sources between reduced animal-based dieters (RABs) and nondieters (NDs) were evaluated. Using a cross-sectional survey, we measured demographic data, food consumption frequency, perceived healthiness, and environmental friendliness. We performed conjoint analysis on the importance of the protein sources’ sustainability attributes (nutritional score, ecological score, price, product category). In total, 294 RABs and 247 NDs participated. The majority of the sample consisted of highly educated, childless women aged 18–39 years with high incomes, residing in cities, and responsible for food in their households. The presence of a nutritional score had a positive effect on both consumer groups’ perceptions of product sustainability, whereas the presence of an ecological score negatively affected consumer preferences for more sustainable products. The perceptions of the sustainability of protein sources varied significantly between RABs and NDs. Overall, RABs underestimated the healthiness of animal-based products, whereas NDs underestimated the environmental impact of protein sources. Among the animal-based protein sources, eggs and fish were seen as the most sustainable, with significantly higher means for NDs (p < 0.001). Among the sustainability attributes, plant-based foods and nutritional scores had a significant positive effect on both groups’ choices. For RABs, all animal-based protein sources had a significant negative effect on food choice. These results support the assumption that nutritional scores can improve the nutritional quality of food choices, whereas ecological scores can reduce the environmental impact of food choices. These findings underscore the need for tailored communication strategies and interventions to promote sustainable food choices among diverse dietary groups.

Development and cognitive testing of a food frequency questionnaire to assess intake of plant-based protein foods among older adults.

To develop a web-based food frequency questionnaire (FFQ) measuring intake of plant-based protein foods (PBPs) among older adults from the province of Quebec, Canada. The questionnaire was adapted from an existing self-administered FFQ and first underwent expert panel evaluation for face and content validity. Then, three phases of cognitive testing were conducted in French, using the probe and think aloud approaches. Between each phase, the questionnaire was modified based on participants' feedback to improve the clarity and comprehension of the questions. Quebec City, Quebec, Canada. Twenty adults aged 65 years and older. Purposive sampling was used to maximize variation in sociodemographic characteristics, including gender, age, education level, and PBP consumption. The expert panel found the 28-item questionnaire to be a comprehensive measure of PBP intake and suggested minor changes to improve its clarity. The cognitive interviews showed that our PBP-FFQ was generally well understood and identified issues requiring modifications to improve comprehension and accuracy. Our FFQ provides a comprehensive measure of PBP intake, is well understood by older adults in Québec, and will support rigorous assessment of PBP intake in this population, but requires further validation to confirm validity and reproducibility.