A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits

Goksen, Gulden; Sugra Altaf, Qazi; Farooq, Salma; Bashir, Iqra; Capozzi, Vittorio; Guruk, Mumine; Bavaro, Simona Lucia; Sarangi, Prakash Kumar

doi:10.1016/j.foodres.2023.113344

Cited by 7 publications

(3 citation statements)

References 140 publications

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“…Plant-based meat substitutes have attracted particular attention from the food industry as replacements for traditional meat products because of their similarity to meat not only in terms of fibre appearance, flavour and nutritional properties, but also because of their positive influence in terms of the environment, human health and animal ethics (Goksen et al, 2023;Rashwan et al, 2023;Yang et al, 2023). Ultrasoundtreated fermentation of soybean residues was used to refine the protein oxidation levels, technological functions, texture and sensory characteristics of meat analogues (Razavizadeh et al, 2021).…”

Section: Meat Substitutesmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

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Section: Meat Substitutesmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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“…Moreover, coconut provides an alternative source of nutrients for individuals following vegetarian, vegan, or dairy-free diets . Coconut milk, coconut cream, and coconut-based dairy substitutes offer viable options for those seeking alternatives to traditional animal-derived dairy products. − As we delve deeper into coconut’s nutritional composition and its comparison with animal-based foods, we gain valuable insights into its potential as an alternative dietary choice. By understanding its strengths and limitations, we can make informed decisions about incorporating coconut-based alternatives into our diets, taking into account both nutritional benefits and considerations.…”

Section: Nutritional Profile Of Coconut Meatmentioning

confidence: 99%

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

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“…Cereals are also best processed through fermentation, a time-honored technique [401]. The fermenting method is becoming more and more popular due to the growing interest in dietary consumption and nutrition [402]. In Africa, foods made from fermented grains are used as staple foods [403].…”

Section: Fermented Cerealsmentioning

confidence: 99%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.

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A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits

Cited by 7 publications

References 140 publications

New applications of soybean residues in food development

New applications of soybean residues in food development

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

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