Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

Bakhsh, Allah; Lee, Eun-Yeong; Bakry, Amr M.; Rathnayake, Dhanushka; Son, Yu-Min; Kim, Seon-Won; Hwang, Young-Hwa; Joo, Seon-Tea

doi:10.1016/j.lwt.2022.114095

Cited by 19 publications

(20 citation statements)

References 45 publications

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“…Previously, our team optimized and extracted two natural colorants (red yeast rice and lactoferrin), and thereafter synergistically incorporated these colorants into PBM analog patties; this ultimately resulted in the production of PBM analog patties that resembled real meat in many aspects [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

“…Electrophoresis was conducted at 100 V for 60 min (Mupid-One; Takara, Japan). The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) (Bio-Rad Laboratories, Hercules, CA, USA) method was adopted, as described by Bakhsh, Lee, Bakry, Rathnayake, Son, Kim, Hwang and Joo [ 19 ].…”

Section: Methodsmentioning

confidence: 99%

“…These limitations include the unstable nature of natural pigments during high-pressure and temperature processing, low bioavailability, chemical degradation due to oxidation, and deprivation of quality characteristics during storage, and preservation [ 16 , 17 , 18 ]. However, the addition of natural pigments has remarkable health benefits and strongly promotes the technological and sensory profile of PBM products [ 6 , 13 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Bakhsh

Cho

Baritugo

et al. 2023

Foods

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Color is a major feature that strongly influences the consumer’s perception, selection, and acceptance of various foods. An improved understanding regarding bio-safety protocols, health welfare, and the nutritional importance of food colorants has shifted the attention of the scientific community toward natural pigments to replace their toxic synthetic counterparts. However, owing to safety and toxicity concerns, incorporating natural colorants directly from viable sources into plant-based meat (PBM) has many limitations. Nonetheless, over time, safe and cheap extraction techniques have been developed to extract the purified form of coloring agents from raw materials to be incorporated into PBM products. Subsequently, extracted anthocyanin has displayed compounds like Delphinidin-3-mono glucoside (D3G) at 3.1 min and Petunidin-3-mono glucoside (P3G) at 5.1 277, 515, and 546 nm at chromatographic lambda. Fe-pheophytin was successfully generated from chlorophyll through the ion exchange method. Likewise, the optical density (OD) of synthesized leghemoglobin (LegH) indicated that pBHA bacteria grow more rigorously containing ampicillin with a dilution factor of 10 after 1 h of inoculation. The potential LegH sequence was identified at 2500 bp through gel electrophoresis. The color coordinates and absorbance level of natural pigments showed significant differences (p < 0.05) with the control. The development of coloring agents originating from natural sources for PBM can be considered advantageous compared to animal myoglobin in terms of health and functionality. Therefore, the purpose of this study was to produce natural coloring agents for PBM by extracting and developing chlorophyll from spinach, extracting anthocyanins from black beans, and inserting recombinant plasmids into microorganisms to produce LegH.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Bakhsh

Cho

Baritugo

et al. 2023

Foods

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“…In the analogues, the content of C22:6n3, C20:4n6, C16:1, and C14:1 was significantly reduced, whereas the content of C20:5n3 (EPA), C18:2, C12:0, C14:0 (myristic acid) and C20:0 (arachidic acid) was increased compared to beef patties. Differences between the control and plant-based samples may be due to the muscle tissue of the meat, as the main fatty acids in beef are long-chain fatty acids such as C16:0, C18:0, C18:1, and linoleic acid (C18:2), while in vegetable oils they are mainly C18:3n3, C16:1, C18:0, C16:0, and C18:1 [ 2 , 114 ]. It was shown that in plant-based burgers containing soy-textured protein, fatty acids such as C18:0 and C16:0 were decreased in comparison to meat burgers [ 115 ].…”

Section: Other Ingredients Used In the Meat And Fish Analoguesmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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“…Increasing moisture content was reported to a lower hardness and tensile force values during the extrusion of rice bran-added meat analogs ( 67 ). Red yeast rice, prepared by culturing rice with Monascus purpureus yeast strains, improve the color, high moisture, protein, and fat content but with significantly (p < 0.05) decreased shrinkage and cooking yield of the plant-based meat analogs as compared to beef patties ( 69 ).…”

Section: Protein Sourcesmentioning

confidence: 99%

Technological interventions in improving the functionality of proteins during processing of meat analogs

et al. 2022

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Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). ‘

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Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

Cited by 19 publications

References 45 publications

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Developments in Plant Proteins Production for Meat and Fish Analogues

Technological interventions in improving the functionality of proteins during processing of meat analogs

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