Consumers’ associative networks of plant-based food product communications

Peschel, Anne Odile; Kazemi, Shahab; Liebichová, Martina; Sarraf, Stine Cecilie Mangaard; Aschemann‐Witzel, Jessica

doi:10.1016/j.foodqual.2019.02.015

Cited by 55 publications

(47 citation statements)

References 42 publications

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“…This can be achieved through fermentation [ 6 ], since the use of microorganisms facilitates the development of clean label products. Thereby, some of the main challenges that plant-based products currently face, such as excessive food processing or the use of additives, [ 7 ], can be avoided. In this context, it is crucial to understand the effect that bacterial cultures have on plant-based raw materials, focusing on their potential for sensorial and textural improvement of fermented plant-based products.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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Section: Introductionmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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“…Texture and flavor attributes play an important role in plant-based products [ 2 ] and their improvement is essential for successful product development. This can be achieved through fermentation [ 3 ], enabling the development of clean label products and avoiding excessive food processing, or the use of additives [ 4 ]. In this context, it is crucial to understand the effect that starter cultures have on plant matrices.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Geppel

Jensen

et al. 2021

Foods

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To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rhamnosus was combined with different lactic acid bacteria strains and Bifidobacterium. Acidification, titratable acidity, and viability of L. rhamnosus and Bifidobacterium were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. L. rhamnosus reduced fermentation time in soy, oat, and coconut. L. rhamnosus and Bifidobacterium grew in all fermented raw materials above 107 CFU/g. No significant effect on rheological behavior was observed when L. rhamnosus was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of L. rhamnosus in all three bases. Diacetyl levels increased in fermented oat and coconut samples when L. rhamnosus was combined with a starter culture containing Streptococcus thermophilus and with another starter culture containing S. thermophilus, L. bulgaricus and Bifidobacterium. In all fermented oat samples, L. rhamnosus significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with L. rhamnosus. The findings suggest that L. rhamnosus can improve fermentation time and sensory perception of fermented plant-based products.

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“…It has been suggested that balancing free radicals with antioxidants can lower the risk of such diseases, and thus at least 400 g of fresh fruits and vegetables should be consumed daily. This has led to a continuing increase in the number of plant‐based diet consumers who have adopted healthy eating habits 8–10 …”

Section: Introductionmentioning

confidence: 99%

Combined effects of cations in fertilizer solution on antioxidant content in red lettuce (Lactuca sativa L.)

et al. 2021

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BACKGROUND Red lettuce is consumed worldwide because it is a great source of natural antioxidants. To design a fertilizer formula to boost its nutritional value, this research simultaneously studied the effects of significant cations among the macronutrients for plant growth (K, Mg and Ca) and the effects of the electrical conductivity (EC) of the nutrient solution on phenolic compound production and mass productivity of hydroponically grown red lettuce. RESULTS Red lettuce grown under the control treatment provided the highest mass productivity (under low‐stress conditions). The highest antioxidant content, measured as milligrams of phenolic compounds per gram dry weight (at a high‐stress condition) via both Folin–Ciocalteu and HPLC analyses, was observed in growth media containing 100 ppmK : 20 ppm Mg : 70 ppm Ca (with EC equal to 1241 μS cm−1). It was found that EC within the range of this examination had no significant effect on the mass productivity or on phenolic compound productivity. The phenolic compound productivity, defined as the amount of phenolic compounds produced per unit of planting area per unit of time, was optimized with the optimum formula for maximum phenolic compound productivity of 90 ppm K : 29 ppm Mg : 77 ppm Ca, or a corresponding EC of 1307 μS cm−1. CONCLUSIONS The study demonstrates that health‐promoting nutrient production in red lettuce could be stimulated in a practical manner by adjusting the cation concentrations in fertilizer solution. © 2021 Society of Chemical Industry

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Consumers’ associative networks of plant-based food product communications

Cited by 55 publications

References 42 publications

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Combined effects of cations in fertilizer solution on antioxidant content in red lettuce (Lactuca sativa L.)

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