Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Huguet, Juliette; Chassard, Christophe; Lavigne, René; Irlinger, Françoise; Souchon, Isabelle; Marette, Stéphan; Saint-Eve, Anne; Pénicaud, Caroline

doi:10.1016/j.cesys.2023.100115

Cited by 4 publications

(4 citation statements)

References 24 publications

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“… This dataset presents LCIs (Life Cycle Inventories) and LCIAs (Life Cycle Impact Assessments) of four new fermented food products based on different mixtures of animal (milk) and plant (pea) protein sources. The Life Cycle Inventory data and Life Cycle Impact data in this dataset ensure transparency in the LCA modeling described in the accompanying article [1] . The presented experimental setups and LCA methodology can serve as an orientation for further scientific work on this topic.…”

Section: Value Of the Datamentioning

confidence: 99%

“…The Life Cycle Inventory data and Life Cycle Impact data in this dataset ensure transparency in the LCA modeling described in the accompanying article [1] .…”

Section: Value Of the Datamentioning

confidence: 99%

“…The dataset associated with this article ( 10.57745/X4QWKZ ) contains the inventory data related to four fermented food products based on different mixtures of animal and plant protein sources (data on ingredients, processing, and transport) and the LCIA results presented in the associated article [1] : LCI_fermented_products data: Life Cycle Inventory for the four fermented products. All the mass and energy flows are indicated, grouped by step and sub-step of the production process.…”

Section: Data Descriptionmentioning

confidence: 99%

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Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

et al. 2023

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Section: Value Of the Datamentioning

confidence: 99%

“…The Life Cycle Inventory data and Life Cycle Impact data in this dataset ensure transparency in the LCA modeling described in the accompanying article [1] .…”

Section: Value Of the Datamentioning

confidence: 99%

Section: Data Descriptionmentioning

confidence: 99%

See 1 more Smart Citation

Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

et al. 2023

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“…In recent years, the use of novel pea protein-based food has garnered significant attention owing to its ethical and environmental benefits over traditional animal-based products . However, the use of pea protein has been limited due to its undesirable aroma and taste attributes, generally described as green, beany, bitter, and astringent. , Efforts to address this sensory challenge are ongoing and have been presented in a perspective by Mittermeier et al (2021) …”

Section: Introductionmentioning

confidence: 99%

Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

Spaccasassi,

Ye,

Rincón

et al. 2024

J. Agric. Food Chem.

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This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome−peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.

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Assessing Microalgal Protein’s Impact on Environment and Energy Footprint via Life Cycle Analysis

Rawindran,

Lim,

Lam

et al. 2023

Mol Biotechnol

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Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Cited by 4 publications

References 24 publications

Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

Assessing Microalgal Protein’s Impact on Environment and Energy Footprint via Life Cycle Analysis

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