Influence of Emerging Technologies on the Utilization of Plant Proteins

Sá, Amanda Gomes Almeida; Laurindo, João Borges; Moreno, Yara Maria Franco; Carciofi, Bruno Augusto Mattar

doi:10.3389/fnut.2022.809058

Cited by 44 publications

(19 citation statements)

References 146 publications

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“…In addition to their biological potential, protein functionalities are also critical in determining the applicability of MBP flours, concentrates, and isolates as ingredients in food formulations, which affect texture, appearance, and other factors (Sa et al., 2022). As mentioned in the previous section, the intrinsic structural characteristics of MBP coupled with modification by extraction and processing usually result in poor MBP functionalities, especially solubility, WHC, and emulsifying and gelling properties.…”

Section: Modifying Mbpsmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.

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Section: Modifying Mbpsmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…With carbon print and financial issues influencing our protein consumption, the choice between either plant or animal-based (meat, dairy, chicken, eggs, fish) protein source becomes crucial. Plant-based proteins (vegetables, nuts, soy, beans, and so on) display a lower anabolic capacity but recent biotransformation processes could overcome the limitations of decreasing the micronutrients assimilation [19].…”

Section: Targeting Anabolic Resistancementioning

confidence: 99%

Novel dietary strategies to manage sarcopenia

Cailleaux,

Déchelotte,

Coëffier

2024

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of review Sarcopenia is a wasting disease, mostly age-related in which muscle strength and mass decline, such as physical performance. With aging, both lower dietary protein intake and anabolic resistance lead to sarcopenia. Moreover, aging and sarcopenia display low-grade inflammation, which also worsen muscle condition. In this review, we focused on these two main targets to study dietary strategies. Recent findings The better understanding in mechanisms involved in sarcopenia helps building combined dietary approaches including physical activity that would slow the disease progression. New approaches include better understanding in the choice of quality proteins, their amount and schedule and the association with antioxidative nutrients. Summary First, anabolic resistance can be countered by increasing significantly protein intake. If increasing amount remains insufficient, the evenly delivery protein schedule provides interesting results on muscle strength. Quality of protein is also to consider for decreasing risk for sarcopenia, because varying sources of proteins appears relevant with increasing plant-based proteins ratio. Although new techniques have been developed, as plant-based proteins display a lower availability, we need to ensure an adapted overall amount of proteins. Finally, specific enrichment with leucine from whey protein remains the dietary combined approach most studied and studies on citrulline provide interesting results. As cofactor at the edge between anabolic and antioxidative properties, vitamin D supplementation is to recommend. Antioxidative dietary strategies include both fibers, vitamins, micronutrients and polyphenols from various sources for positive effects on physical performance. The ω3-polyunsaturated fatty acids also display positive modifications on body composition. Gut microbiota modifiers, such as prebiotics, are promising pathways to improve muscle mass and function and body composition in sarcopenic patients. Nutritional interventions could be enhanced by combination with physical activity on sarcopenia. In healthy older adults, promoting change in lifestyle to get near a Mediterranean diet could be one of the best options. In sarcopenia adults in which lifestyle changes appears u nprobable, specific enrichement potentialized with physical activity will help in the struggle against sarcopenia. Longitudinal data are lacking, which makes it hard to draw strong conclusions. However, the effects of a physical activity combined with a set of nutrition interventions on sarcopenia seems promising.

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“…Additionally, novel technologies, such as pulsed electric field (PEF) treatment, have been proposed as a nonthermal process for reducing acrylamide formation. PEF involves an external electric field application, with pulses of short duration (10 −4 to 10 −2 s) and relatively high amplitude (0.1–80 kV/cm) (Sá et al., 2022). The PEF application as a pretreatment method, combined with subsequent processing steps, can contribute to food products with lower acrylamide concentrations.…”

Section: Mitigation Strategies For Lowering Free Asn and Acrylamide F...mentioning

confidence: 99%

Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

Sá,

House

2023

Comp Rev Food Sci Food Safe

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Thermal processing techniques can lead to the formation of heat‐induced toxic substances. Acrylamide is one contaminant that has received much scientific attention in recent years, and it is formed essentially during the Maillard reaction when foods rich in carbohydrates, particularly reducing sugars (glucose, fructose), and certain free amino acids, especially asparagine (ASN), are processed at high temperatures (>120°C). The highly variable free ASN concentration in raw materials makes it challenging for food businesses to keep acrylamide content below the European Commission benchmark levels, while avoiding flavor, color, and texture impacts on their products. Free ASN concentrations in crops are affected by environment, genotype, and soil fertilization, which can also influence protein content and amino acid composition. This review aims to provide an overview of free ASN and acrylamide quantification methods and mitigation strategies for acrylamide formation in foods, focusing on adding pulse flours to cereal‐based snacks and bakery products. Overall, this review emphasizes the importance of these mitigation strategies in minimizing acrylamide formation in plant‐based products and ensuring safer and healthier food options.

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Influence of Emerging Technologies on the Utilization of Plant Proteins

Cited by 44 publications

References 146 publications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Novel dietary strategies to manage sarcopenia

Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

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