A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

Sim, Shaun Yong Jie; Hua, Xin Yi; Henry, Christiani Jeyakumar

doi:10.3390/foods9081126

Cited by 36 publications

(19 citation statements)

References 26 publications

(30 reference statements)

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“…Gel strength decreased with increasing olive oil content both in day 1 and day 7 of storage ( Figure 5 ). These results differ from Sim et al, who observed harder pea protein gels with increasing sunflower oil levels [ 34 ]. After 7 days of storage under refrigeration, gels with 15% and 20% oil were significantly weaker than all the rest.…”

Section: Results and Discussioncontrasting

confidence: 99%

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Masiá

Jensen

Petersen

et al. 2022

Foods

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The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.

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Section: Results and Discussioncontrasting

confidence: 99%

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Masiá

Jensen

Petersen

et al. 2022

Foods

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“…Often, the acidified plant protein gels are weak and experience phase separation [235]. Sim et al demonstrated a novel approach to structure plant-based yogurts using highpressure processing [236], enabling separate operations to generate flavor and texture (Figure 5). In addition to creating plant-based animal alternatives, new product categories and unit operations should be explored.…”

Section: Formation Of Gelsmentioning

confidence: 99%

“…A proposed plant-based yogurt-making process using biotransformation for optimized flavor production and high-pressure processing (HPP) for consistent texture generation. From[236].…”

mentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

Self Cite

123

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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“…Diary analogs in the market are mostly milk, cheese and yoghurt products [79,82]. There are current comprehensive reviews of functionality and sensory evaluation of diary products including milk-like foods from crop plant sources.…”

Section: Seed Protein Analogs Of Animal Protein Foodsmentioning

confidence: 99%

“…The data presented shows that the plant milk analog composition have comparable values in structure, optical properties, rheology, stability, and digestibility with cow's milk (Table 3 et al [79] also reviewed various crop sources of plant-based milk analogs for protein digestibility and compared them with cow's milk. Sim et al [82] reviewed plant-based yogurts made by the fermentation of grain-based milks, imparting fermented flavors and probiotic cultures and thereby reducing the protein content of yogurts. The researchers addressed these challenges by exploring high-pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for the improvement of plant-based yogurts.…”

Section: Seed Protein Analogs Of Animal Protein Foodsmentioning

confidence: 99%

Advances in Food Development with Plant-Based Proteins from Seed Sources

Daniel¹,

Kassa²

2021

Grain and Seed Proteins Functionality

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Increased awareness on the effects of food on human health and the environment has compelled the need to look for alternative food sources. This resulted in the steady increase in demand for plant-based protein foods as opposed to animal food sources on the premises of significant health benefits, environment-friendly sustainable production systems and moral ethics. This trend has also been reflected in recently reviewed national food guides. Research on plant-based food systems primarily aims to understand the nutritional and functional roles of dietary proteins sourced from crop seeds. Recent scientific advances in this field explore the use innovative technologies in the research and commercial applications of seed proteins. The objective of this paper is to review and summarize key research efforts and recent advances on the utility of seed-sourced proteins in the food product development applications. Important topics covered in the review are: exploration of sources of dietary protein seeds, the status of seed dietary protein research for nutrition and health, and the deployment of new and innovative technologies for developing dietary seed proteins. The topics draw on research and publications on the availability, functionality, quality, genetics, and innovative technologies to develop value-added products from dietary plant-based proteins. The review will fill knowledge gaps in the utilization of emerging plant-based protein food systems in relation to nutritional and health benefits, process technologies and promoting food system sustainability.

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A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

Cited by 36 publications

References 26 publications

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Plant Proteins for Future Foods: A Roadmap

Advances in Food Development with Plant-Based Proteins from Seed Sources

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