Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends

Hoehnel, Andrea; Zannini, Emanuele; Arendt, Elke K.

doi:10.1016/j.tifs.2022.08.007

Cited by 31 publications

(16 citation statements)

References 161 publications

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“…The fermentative activity of yeasts contributes to reducing the residual sugars in the final products, making it suitable for consumers who must/want to follow a low-sugar diet. Indeed, the soy milk present in the market is generally enriched with sugar to improve consumer pleasantness; otherwise, it is hardly appreciated in taste due to the presence of off-odours [ 28 , 29 ].…”

Section: Discussionmentioning

confidence: 99%

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

Agarbati,

Ciani,

Canonico

et al. 2023

Heliyon

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Section: Discussionmentioning

confidence: 99%

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

Agarbati,

Ciani,

Canonico

et al. 2023

Heliyon

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“…Meat production through livestock farming demands substantial quantities of resources, such as land, water, and feed, and is associated with deforestation and greenhouse gas emissions. In contrast, plant-based protein sources have a lower environmental impact, requiring fewer resources and generating fewer emissions [ 1 , 2 ]. In addition, plant-based proteins are instrumental in supporting human health by offering several advantages.…”

Section: Introductionmentioning

confidence: 99%

Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (Chenopodium quinoa)

Barakat,

Al-Qabba,

Algonaiman

et al. 2024

Molecules

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The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (p < 0.05) increases in non-essential and essential amino acids, including lysine, phenylalanine, threonine, and tyrosine. The content of non-essential amino acids nearly reached the standard values found in chicken eggs. These results were likely attributed to the impact of the germination process in increasing enzymes activity and decreasing anti-nutrient content (e.g., saponins). A linear relationship between increased seeds’ hydration and decreased saponins content was observed, indicating the effect of water absorption in changing the chemical composition of the plant. Both sprouts showed positive germination progression; however, the sprouted RQ showed a higher germination rate than the YQ (57.67% vs. 43.33%, respectively). Overall, this study demonstrates that germination is a promising technique for enhancing the nutritional value of quinoa seeds, delivering sprouted quinoa seeds as a highly recommended source of high-protein grains with notable functional properties.

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“…To date, food production has succeeded in offering safe, affordable food to billions of people around the world [ 1 ]. However, food practices are increasingly reliant on livestock, causing concerns about their effect on environmental and human health [ 2 ]. It has been estimated that food production is currently responsible for about 30% of the total anthropogenic greenhouse gas emissions [ 2 ], half of which are associated with animal-based, protein-rich foods [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

Gouseti

Larsen

Amin

et al. 2023

Foods

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As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.

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Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends

Cited by 31 publications

References 161 publications

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (Chenopodium quinoa)

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

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