High-intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance.

Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of melon seed protein

Fibroblast growth factor-23 (FGF23) is a phosphaturic hormone secreted by the bone in response to dietary phosphate intake. Since the phosphate content in the diet correlates with the protein content, both plant- and animal-based protein intake can increase the serum FGF23 level. However, a higher percentage of energy from plant protein than from animal protein is associated with a lower serum FGF23 level in patients with chronic kidney disease (CKD) in the United States. Since dietary habits differ between Asian and Western populations, we performed a cross-sectional study to determine the association between the percentages of energy from plant and animal proteins and the serum FGF23 level in Japanese CKD patients. In 107 non-dialysis CKD patients (age: 66 ± 9 years; estimated glomerular filtration rate: 56 ± 21 mL/min/1.73 m2), the percentages of energy from plant and animal proteins were assessed using a food frequency questionnaire based on food groups. Venous blood samples were used to measure the serum FGF23, phosphate, 1,25-dihydroxyvitamin D, and intact parathyroid hormone levels. The percentages of energy from plant and animal proteins showed a negative and positive association, respectively, with the serum FGF23 level. Furthermore, isocaloric substitution modeling showed that replacing animal protein with plant protein was associated with a low serum FGF23 level. Our findings suggest that encouraging diets with high plant protein level may prevent an increase in the serum FGF23 level in Japanese CKD patients.

Growing consumer awareness about health, environment, and animal welfare has pressured the food industry to be less reliant on animal proteins consumed as a whole product or formulated into a variety of foods. While recognizing the benefits of complete animal proteins, consumers are increasingly adding plant-based meat-, dairy-, seafood-, and egg-alternatives to diversify their diets. However, these alternatives still lack quality, flavor, and textural characteristics animal protein consumers are accustomed to. The challenges in producing affordable, sensorily acceptable plant-based protein products begin at harvest and in the initial extraction processes. This review highlights the current state-of-the-art in plant protein extraction and then relates these to potential challenges and opportunities in molecular farming wherein animal genes are inserted into plants to produce animal proteins. Plant protein quality is influenced by plant characteristics, environmental and climatic influences, harvesting, and the initial extraction steps. Many of these steps are well understood by actors across the food supply chain. As society begins preparing for large increases in protein demand over the next two decades, molecular farming has the potential to create novel protein offerings with higher nutritional quality, especially when the animal proteins are co-extracted with plant proteins, to meet consumer expectations. Bio-chemical/pharma industries have pursued animal protein extraction from transgenic plants for three decades, but efforts to produce food protein concentrates and isolates containing both animal and plant proteins are nascent, with most work accomplished in laboratories. We propose considerations to progress this technology from laboratories to commercial scale and highlight the importance of communication and education across the food supply chain, including regulators and policy makers, for acceptance and success of these novel products. There will undoubtedly be resistance, but perseverance to answer many questions needs to be recognized in preparation for meeting the rapid protein demand.

Background Recent evidence suggests that diet composition is a key biological factor related to the development of depressive disorders. The present study was conducted to investigate the animal and plant protein intake and their replacement in association with depression, anxiety, and stress in Iranian adults. Method In this cross-sectional study, the dietary intake of 7169 subjects were assessed using a validated food frequency questionnaire. The depression, anxiety, and stress Scale – 21 (DASS-21) questionnaire was used to psychological disorders. Logistic regression was used to obtain odds ratios for depression, anxiety, and stress across quintiles of animal and plant protein. Results The participants’ age range was 20–69 years. Individuals with the highest animal protein consumption had a lower chance for developing depression compared to those with the lowest intakes (OR = 0.73, 95%CI: 0.59-0.90; Ptrend < 0.01). Results also showed a significant association between animal protein intake and anxiety, such that subjects in the highest quintile of animal protein intake had 24% lower odds for anxiety compared to those in the lowest quintile (p < 0.05). We found a significant association between highest quintiles of animal protein intake and a 40% lower risk for stress among female individuals (Ptrend = 0.05). The multivariable-adjusted non-linear analyses also revealed that the replacement of plant protein with animal protein was significantly associated with the likelihood of depression and anxiety (P < 0.05). Conclusion Animal protein intake might lower the odds of depression and anxiety particularly. Future prospective investigations are proposed to confirm these findings.

ObjectivesThe effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran.MethodsDifferent physical methods were used to treat millet bran dietary fibers, and their microstructures and Fourier-transform infrared spectra before and after modification were compared. The physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, cation exchange capacity), total antioxidant capacity, and thermal characteristics were also analyzed.ResultsThere were no significant changes in the chemical groups of millet bran's soluble dietary fibers after modification, but cracks appeared on the surface of the fibers and the structure became loose and porous. Fiber agglomeration was observed, as well as improved thermal stability. After modification, the water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, and cation exchange capacity of millet bran were improved. When compared to the original soluble dietary fibers, ultrasound-treated fibers showed the most substantial improvement in all four capabilities, with increases of 140, 50, 78.1, 65.7, and 37.8%, respectively, compared with the original soluble dietary fibers (P < 0.05). The total antioxidant capacity of the ultrasound-treated fibers was found to be higher than those of the fibers that underwent the other three treatments (P < 0.05).ConclusionsThe physicochemical qualities and structural characteristics of the soluble dietary fibers in millet bran are affected by all three physical modification methods; however, the physicochemical properties of the ultrasound-treated fibers are most significantly improved.

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

Spinach (Basella alba) is a popular green leafy vegetable its seeds contain non-exudate gum which may have gelling and stabilizing properties important in food industry applications. Presently, most of the commercially available food grade gums are imported, thus it is a necessity to look for locally available and inexpensive alternatives. Basella alba seed gum was scrutinized in the present study to get a better insight regarding this important polysaccharide. Mucilage of the sun-dried seeds were extracted with hot water. Extractable content of mucilage from seeds was 5.63% ± 0.63 in dry basis. Composition and functional properties (antioxidant capacity, water solubility, water holding capacity (WHC) and oil holding capacity (OHC) of the spinach seed gum (SSG) were analyzed and compared. FTIR spectroscopy analysis was conducted to identify organic functional groups present in extracted gum. The potential application of SSG as a stabilizer was evaluated by incorporating it into a yoghurt and the changes in pH and syneresis were observed. Results revealed that the SSG showed a radical scavenging ability that proves antioxidant capacity of isolated gum. Solubility of spinach seed mucilage was about 21.07±0.55% at room temperature and there was a positive relationship with the increment of temperature. Furthermore, isolated SSG showed 3.09 g water/g and 76.26 g oil/100 g WHC and OHC respectively. Incorporation of SSG into yoghurt have shown a significant effect at 0.5% levels. In conclusion, SSG has shown potentially applicable hydrocolloid for food industry.

Production of exopolysaccharides (EPSs) has been reported in prokaryotes and eukaryotes. Microbial exopolysaccharides have increased interest as another category of microbial products utilized in the pharmaceutical, biomedical, and food industries. Investigators are considering replacing synthetic food stabilizers with organic ones by investigating EPS in fermentation-based dairy industries. Particularly for the enhancement of the rheology of fermented food items, EPS is being used. EPSs are considered a natural texturizer and a good alternative for other artificial or new biopolymers utilized in foodstuff as a gelling agent and for suspending and thickening food. These EPS are used abundantly in fermented food and dairy industrials for quality improvement. The main microbial exopolysaccharides viz. dextran, xanthan, pullulan, gellan, curdlan, and scleroglucan have a versatile reputation and various food processing applications in industries. The review discusses the distinctive physical properties of EPSs that mainly determine their application in food industries and the health benefits of EPSs.

Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability.

BackgroundAnimals and plants are the main sources of dietary proteins, and there are important differences in the type of protein that they supply. The differences include molecular structure, amino acid profile, digestibility, and technical functionality in food, i.e. the ability to gel, emulsify, bind water etc. These inherent differences influence their bioavailability from a human nutrition perspective, as well as the sensory quality of foods containing animal or plant proteins. These fundamental differences mean that designing plant-based foods to mimic animal foods requires much more than simple substitution of one ingredient with another. Scope and approachWe survey some of the nutritional and technological functionality data for animal- and plant-derived food proteins and discuss the nature and implications of the differences between them. Key findings and conclusionsPlant-based foods typically provide less complete protein nutrition because of lower digestibility and source-specific deficiencies in essential amino acids, compared with animal proteins. Such differences may not be as essential for adults as they are for infants and young children, due to their developmental requirements. Plant proteins can be subjected to various processes to bring their functionality closer to that of animal proteins (e.g. hydrolysis to improve solubility), but some processes that improve functionality also diminish amino acid bioaccessibility or bioactivity, creating negative nutritional consequences. Much more research and innovation are required to enhance the potential of plant proteins. In the short to medium term, nutritional and functional synergies between plant and animal proteins may offer a path to creating nutritious and attractive foods.

Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties

Food industry and engineering—Quo vadis?

Brewers’ spent grain (BSG), one of the major by-products of the brewing industry, has been mainly used as fertilizer or animal feed. Nevertheless, BSG was shown to contain a number of potentially high-value components such as insoluble dietary fiber (IDF). Recently, most studies on health benefits associated with IDF have been demonstrated. In the present study, the water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and bile salts binding of the different insoluble dietary fiber extracted from BSG were tested in vitro. The results showed WHC, SC and OHC of the different IDF increased greatly. The WHC, SC and OHC of IDF extracted by alkaline hydrolysis were 2.63±0.11, 1.31±0.06 and 2.33±0.09 fold of BSG, respectively. The WHC, SC and OHC of IDF extracted by enzymatic hydrolysis were 2.94±0.14, 1.96±0.09 and 2.87±0.13 fold of BSG, respectively. We also investigated the in vitro binding of bile salts by BSG and IDF. IDF extracted by enzymatic hydrolysis showed a greater bile salts binding capacity than IDF extracted by alkaline hydrolysis. Bile salts binding by IDF may influence cholesterol lowering and lipid metabolism in body. It can be concluded that IDF extracted from BSG may have potential application as a food additive in functional foods.

Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation meat analogue prepared by the co-processing of both plant and animal protein ingredients at different ratios and is considered to be nutritionally superior to the currently available plant-only meat analogues. Three-dimensional (3D) printing technology is becoming increasingly popular in food processing. Three-dimensional food printing involves the modification of food structures, which leads to the creation of soft food. Currently, there is no available research on 3D printing of meat analogues. This study was carried out to create plant and animal protein-based formulations for 3D printing of hybrid meat analogues with soft textures. Pea protein isolate (PPI) and chicken mince were selected as the main plant protein and meat sources, respectively, for 3D printing tests. Then, rheology and forward extrusion tests were carried out on these selected samples to obtain a basic understanding of their potential printability. Afterwards, extrusion-based 3D printing was conducted to print a 3D chicken nugget shape. The addition of 20% chicken mince paste to PPI based paste achieved better printability and fibre structure.