Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

Jung, Minju; Lee, YouKyeong; Han, Sung Ok; Hyeon, Jeong Eun

doi:10.4014/jmb.2312.12049

Cited by 3 publications

(1 citation statement)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amalgamation of insect and vegetable proteins is increasingly being viewed as a nutritionally balanced and sustainable alternative to traditional animal proteins [14]. In this study, we aimed to explore the additive effects of combining PB Larvae and ISP in various ratios to assess their potential as a sustainable and nutritionally enhanced food source.…”

Section: Introductionmentioning

confidence: 99%

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Cho,

Ahn,

Hwang

et al. 2024

Foods

View full text Add to dashboard Cite

The growing demand for sustainable and alternative protein sources has spurred interest in insect-based and plant-based proteins. Protaetia brevitarsis (PB) larvae and isolated soy protein (ISP) are notable in this regard, offering potential health benefits and nutritional enhancements. We assessed the feasibility of PB larvae and ISP mixtures as alternative food ingredients. Methods included the optimized purification and freeze-drying of PB larvae, extraction and refinement of legume proteins, physicochemical and antioxidant capacity evaluations, DPPH radical scavenging activity measurement, total phenolic and flavonoids content quantification, general component analysis, amino acid profiling using HPLC, fatty acid profiling through gas chromatography, and mineral content analysis using inductively coupled plasma spectrometry. The study found that certain PB:ISP ratios, particularly a 7:3 ratio, significantly improved the blend’s antioxidant capacity, as evidenced by DPPH scavenging activity. This ratio also impacted the nutritional profile by altering the mixture’s general components, with a notable increase in moisture, crude protein, and fiber and a decrease in crude fat and ash. Amino acid analysis revealed a balanced presence of essential and non-essential amino acids. The fatty acid profile was rich in unsaturated fatty acids, especially in certain ratios. Mineral analysis showed a complex interplay between PB larvae and ISP, with some minerals decreasing and others increasing in the blend. PB larvae and ISP mixtures have significant potential as alternative protein sources, offering a diversified nutritional profile and enhanced antioxidant properties. The 7:3 ratio of PB larvae to ISP has been shown to be particularly effective, suggesting that this ratio may offer an optimal balance for enhancing the overall nutritional quality of the mixture. This study sets the stage for future research to further explore and optimize the potential of these mixtures for human consumption while considering the challenges of consumer acceptance and long-term safety.

show abstract

Section: Introductionmentioning

confidence: 99%

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Cho,

Ahn,

Hwang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs

Kowalczewski,

Smarzyński,

Lewandowicz

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs.

show abstract

Evaluating the Root Extract of Reynoutria ciliinervis (Nakai) Moldenke: An Analysis of Active Constituents, Antioxidant Potential, and Investigation of Hepatoprotective Effects in Rats

Xing,

Han,

Pang

et al. 2024

Molecules

View full text Add to dashboard Cite

Reynoutria ciliinervis (Nakai) Moldenke (R. ciliinervis) root, a traditional Chinese medicine, was found to exhibit remarkable pharmacological properties through a series of comprehensive investigations. Our study commenced with a qualitative phytochemical analysis that identified 12 bioactive compounds within the plant. Subsequently, utilizing ultraviolet-visible spectrophotometry, the methanol extract emerged as the optimal solvent extract, which was abundant in diverse classes of compounds such as carbohydrates, phenolics, steroids, alkaloids, phenolic acids, and tannins. In vitro antioxidant assays underscored the exceptional free radical scavenging, metal ion chelation, hydrogen peroxide scavenging, singlet oxygen quenching, and β-carotene bleaching capabilities of the methanol extract, significantly outperforming other solvent extracts. Further ultra high-performance liquid chromatography–electrospray ionization–quadrupole time of flight–mass spectrometry analysis revealed the presence of 45 compounds, predominantly anthraquinones and phenolics, in the methanol extract. The extract demonstrated robust stability under various conditions, including high temperatures, varying pH levels, and simulated gastrointestinal digestion as well as efficacy in inhibiting the oxidation in edible oils. Acute toxicity tests in mice confirmed the safety of the methanol extract and provided a valuable dosage reference for future studies. Importantly, high-dose methanol extract exhibited a significant pre-protective effect against D-galactosamine-induced liver injury in rats, as evidenced by reduced alanine aminotransferase, aspartate aminotransferase, γ-glutamyl transpeptidase, malondialdehyde levels, and elevated catalase and albumin levels. These findings suggest a potential role for the methanol extract of R. ciliinervis root in treating oxidative stress-related disorders, highlighting the plant’s immense medicinal potential. Our research offers a thorough evaluation of the bioactive components, antioxidant properties, stability, and liver-protecting effects of the methanol extract, setting the stage for deeper investigation and potential clinical applications.

show abstract

Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

Cited by 3 publications

References 63 publications

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs

Evaluating the Root Extract of Reynoutria ciliinervis (Nakai) Moldenke: An Analysis of Active Constituents, Antioxidant Potential, and Investigation of Hepatoprotective Effects in Rats

Contact Info

Product

Resources

About