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Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, th...
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Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.
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Nowadays, consumers are increasingly inclined toward plant-based meat analogues for sake of food security, safety, and sustainability. This growing interest, not only from consumers but also from food companies, brought the offer ...
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Nowadays, consumers are increasingly inclined toward plant-based meat analogues for sake of food security, safety, and sustainability. This growing interest, not only from consumers but also from food companies, brought the offer on the market to be wide and vast. From our previous study it emerged that the market supply, especially the Italian one, is diversified both in terms of protein sources and nutrient content. Although these products are increasingly consumed, for most of the meat analogues today on the market, little is still known about their actual protein quality and digestibility. To fill this gap, in this study different commercial plant-based burgers (2 soy-based and 2 pea-based) were selected and compared to two beef burgers, as controls, in terms of protein quality and digestibility. The findings of this study demonstrated the essential amino acidic profile lacks lysine for almost all burgers (including the meat-based ones) compared to the amino acid scoring pattern set by FAO/WHO (for older children and adults), even if the sum of essential amino acids was within the range of sufficiency. All samples showed good initial protein integrity with low hydrolysis (above 6%) and percentage of D-enantiomers (above 15%). The study of the digestibility, performed by the validated INFOGEST in vitro model, showed better protein solubilisation in the case of meat burgers (63 & PLUSMN; 3% and 61 & PLUSMN; 8%), but a good digestibility also in the case of plant-based ones (from 55% to 40%). The degree of hydrolysis of the solubilised proteins was very high in all samples (from 65% to 40%) indicating a very good protein accessibility to digestive enzymes. The analysis of the peptide fraction of digestates indicated a high prevalence of collagen proteins in beef burgers and of reserve proteins in plant-based burgers. This study showed that the differences between these products are mostly dependent on the quality of the raw materials used, rather than on the vegetal or animal protein source. Therefore, to have a product with a good protein quality and digestibility, independently from the protein origin, the consumer needs to make an accurate choice, carefully reading the ingredient list.
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Introduction: Ultra-processed plant-based foods, such as plant-based burgers, have gained popularity and are perceived by consumers as a healthier and more environmentally sustainable alternative to animal-based foods. However, ev...
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Introduction: Ultra-processed plant-based foods, such as plant-based burgers, have gained popularity and are perceived by consumers as a healthier and more environmentally sustainable alternative to animal-based foods. However, evidence regarding their nutritional profile and environmental sustainability is still evolving. Purpose: To contribute to the understanding of the nutrient profile of ultra-processed plant-based foods in the out-of-home environment. Methods: Cities in four WHO European Member States were selected for study in a convenience sample across the regions of Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers available at selected out-of-home sites were randomly sampled. In total 41 plant-based burgers were lab-analyzed for their energy, macronutrients, amino-acids and minerals content per 100 g and per serving size. Descriptive data were used to summarize the nutritional composition per 100 g and serving size. The content per serving was compared to the appropriate reference values. Results: The median energy content was 234 kcal/100 g (IQR = 50). Median macronutrient composition was 20.8 g/100 g (IQR = 5.7) carbohydrates and 3.5 g/100 g (IQR = 1.8) dietary fibre. Protein content was 8.9 g/100 g (IQR = 3.7) with low protein quality. The median total fat content was 12.0 g/100 g (IQR = 4.2), including 0.08 g (IQR = 0.05) TFA and 2.2 g (IQR = 2.3) SFA. The median sodium content was 389 mg/100 g (IQR = 113), equivalent to 2.7 g salt. When compared with reference values, the median serving of plant-based burgers (280 g) provided 31% of energy intake and contributed 17–28% of carbohydrates, 42% of dietary fibre, 40% of protein, and 48% of total fat including 26% of SFA. The burgers had low-quality protein. One serving provided 15–20% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc (30%), manganese (38%), phosphorus (51%), and iron (67%). Conclusion: Ultra-processed plant-based foods, such as plant-based burgers, provide protein, dietary fibre, and essential minerals. They also contain high levels of energy, sodium, and fatty acids. Despite their potential as a source of protein, the quality of protein in plant-based burgers is low. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing salt and fatty acids while also enhancing protein quality.
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Moringa oleifera seeds are excellent sources of protein. In this study, the potential bioactivity, allergenicity, and toxicity of M. oleifera protein isolates (MPI), and the effect of different concentrations of MPI (0%, 5%, 10%, ...
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Moringa oleifera seeds are excellent sources of protein. In this study, the potential bioactivity, allergenicity, and toxicity of M. oleifera protein isolates (MPI), and the effect of different concentrations of MPI (0%, 5%, 10%, and 15%) on the physicochemical properties and sensory acceptance of plant-based burgers (PBB) were investigated. A total of 100 peptides were identified through LC-MS/MS analysis. Subsequent in silico analyses unveiled their notable bioactivity potential and their potential to cause allergies while showing low levels of toxicity. The addition of MPI improved the nutritional value and cooking properties of PBB, evidenced by a 13% increment in protein content, a 3% increment in moisture retention, and an 11% less cooking loss. Furthermore, burgers containing 15% MPI had the lowest hardness (11.65?±?0.33?N), cohesiveness (0.25?±?0.01), springiness (0.42?±?0.02 mm), and chewiness (1.22?±?0.11?N ×?mm). MPI did not impair (p?>?0.05) consumers’ sensory acceptance of the PBB. Overall, MPI is a promising protein source for preparing high-quality PBB.
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摘要 :
Moringa oleifera seeds are excellent sources of protein. In this study, the potential bioactivity, allergenicity, and toxicity of M. oleifera protein isolates (MPI), and the effect of different concentrations of MPI (0%, 5%, 10%, ...
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Moringa oleifera seeds are excellent sources of protein. In this study, the potential bioactivity, allergenicity, and toxicity of M. oleifera protein isolates (MPI), and the effect of different concentrations of MPI (0%, 5%, 10%, and 15%) on the physicochemical properties and sensory acceptance of plant-based burgers (PBB) were investigated. A total of 100 peptides were identified through LC-MS/MS analysis. Subsequent in silico analyses unveiled their notable bioactivity potential and their potential to cause allergies while showing low levels of toxicity. The addition of MPI improved the nutritional value and cooking properties of PBB, evidenced by a 13% increment in protein content, a 3% increment in moisture retention, and an 11% less cooking loss. Furthermore, burgers containing 15% MPI had the lowest hardness (11.65?±?0.33?N), cohesiveness (0.25?±?0.01), springiness (0.42?±?0.02 mm), and chewiness (1.22?±?0.11?N ×?mm). MPI did not impair (p?>?0.05) consumers’ sensory acceptance of the PBB. Overall, MPI is a promising protein source for preparing high-quality PBB.
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The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat...
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The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat substitutes aim at providing climate and health-conscious consumers with valuable options while maintaining the typical taste and feel of animal products. This study explores the appeal of alternative meat burgers as an option for reducing individual and collective meat consumption. We analyzed 169 U.S. burger consumers who tasted and reported their purchase intent for four types of burgers: a traditional beef burger, a mushroom/beef blended burger, a plant-based burger made with pea protein, and a plant-based burger made with animal-like protein (this refers to Impossible? products that use a heme protein as an ingredient to closely replicate the mouthfeel and experience of eating a beef burger). We found that information about the product composition plays a critical role in predicting purchase intent. Moreover, product information increased purchase intent for all the burgers, except for the pea-protein one, and the provided information had the highest impact on the beef burger. Purchase intent could also be predicted by certain consumer socio-demographic characteristics (e.g., gender, political affiliation, and income) as well as behavioral attitudes toward beef, blended, and plant-based products. Our results can help identify effective strategies in promoting meat alternatives, particularly in efforts to substitute traditional beef burgers with plant-based substitutes.
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摘要 :
The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat...
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The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat substitutes aim at providing climate and health-conscious consumers with valuable options while maintaining the typical taste and feel of animal products. This study explores the appeal of alternative meat burgers as an option for reducing individual and collective meat consumption. We analyzed 169 U.S. burger consumers who tasted and reported their purchase intent for four types of burgers: a traditional beef burger, a mushroom/beef blended burger, a plant-based burger made with pea protein, and a plant-based burger made with animal-like protein (this refers to Impossible? products that use a heme protein as an ingredient to closely replicate the mouthfeel and experience of eating a beef burger). We found that information about the product composition plays a critical role in predicting purchase intent. Moreover, product information increased purchase intent for all the burgers, except for the pea-protein one, and the provided information had the highest impact on the beef burger. Purchase intent could also be predicted by certain consumer socio-demographic characteristics (e.g., gender, political affiliation, and income) as well as behavioral attitudes toward beef, blended, and plant-based products. Our results can help identify effective strategies in promoting meat alternatives, particularly in efforts to substitute traditional beef burgers with plant-based substitutes.
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The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were a...
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The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabanos sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabanos sausages. Among the color parameters, redness (a*), yellowness (b*) and chroma (C*) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes.
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Recently, plant-based food has become important in the global food market. The increasing demand for plant-based food is a consequence of the increase in both environmental awareness and care for animal welfare as well as the chan...
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Recently, plant-based food has become important in the global food market. The increasing demand for plant-based food is a consequence of the increase in both environmental awareness and care for animal welfare as well as the changes in nutritional recommendations. Therefore, food producers are concentrating on fulfilling consumer needs by creating alternatives to animal-based products with comparable nutritional and sensory qualities but from plant-based sources. One promising trend is the production of plant-based fish. Thus, this work aimed to summarize the possibilities of creating plant-based fish analogs, including a review of alternatives to fish products currently available on the market and the possible use of the various ingredients to produce plant-based fish analogs like fillets, slices, as well as sticks, or burgers. Furthermore, the plant-based ingredients were characterized for potential use in fish analogs production. Additionally, the study includes technologies used for plant-based fish analogs production, e.g., texturization, 3D and 4D printing, electrospinning, etc. Furthermore, future perspectives were given considering the challenges and limitations in this range.
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High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide...
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High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15 commercial-sold PBMA were determined by an ultra-high performance liquid chromatograph coupled with a triple quadrupole tandem mass spectrometer (UHPLC-QqQ-MS/MS). Nutrients (protein, amino acids, fatty acids and sugars) which are related to the formation of these compounds were also studied. The results showed that CML, CEL and acrylamide contents were in the range of 16.46-47.61 mg/kg, 25.21-86.23 mg/kg and 31.81-186.70 μg/kg, respectively. Proteins account for 24.03-53.18% of PBMA. Except for Met + Cys, which is the limiting amino acid of most PBMA, all other indispensable amino acids met the requirements for adults. Besides, PBMA had more n-6 fatty acids than n-3 fatty acids. A correlation analysis showed that proteins and the profiles of amino acid and fatty acid had little influence on CML but significant influence on CEL and acrylamide. The results of the present study can be used as a reference to produce PBMA with higher amounts of nutrients and lower amounts of CML, CEL and acrylamide.
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