Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

Lie-Piang, Anouk; Braconi, Nicoló; Boom, R.M.; Padt, A. van der

doi:10.1016/j.jclepro.2021.126046

Cited by 76 publications

(67 citation statements)

References 20 publications

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“…These products show the potential of using less refined ingredients and argue even in the direction of designing or modifying protein-rich ingredients to fit specific requirements for each application. This approach can potentially reduce the product's environmental impact [4,278,279], though the nutritional quality and the functionality of highly refined and less refined ingredients (and their byproducts) should be carefully considered in such comparison [280,281]. This means that the subject of the research should be understanding when this switch can be made [18] and what the actual environmental benefit can be.…”

Section: Exploring Novel Proteinaceous Ingredientsmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Exploring Novel Proteinaceous Ingredientsmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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“…However, the required extensive processing takes energy and resources, and leads to losses during the transformation from raw material into final products ( 28 , 29 ). While the overall environmental impact varies along the resources used and the product type of the plant-based meat alternative products ( 30 ), several studies ascribe a large life cycle impact to the manufacturing processes ( 27 , 31 – 33 )—sometimes greater than that from cultivation ( 34 ). Especially harmful in terms of fossil fuel depletion ( 35 ).…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Diets Are Not Enough? Understanding the Consumption of Plant-Based Meat Alternatives Along Ultra-processed Foods in Different Dietary Patterns in Germany

Ohlau

Spiller

2022

Front. Nutr.

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A low-processive plant-based diet is considered valuable for a sustainable diet profile—it is supposed to meet health as well as environmental concerns. However, there is a growing trend toward plant-based meat alternatives, most of which are to be classified as ultra-processed food (UPF). The paper aimed to understand the consumption of different ultra-processed foods to describe their relation to dietary patterns and sustainability. The objective was (1) to depict the status-quo of consumption of plant-based meat alternatives along with other UPF groups (i.e., convenience products, fast foods, snacks, ultra-processed beverages) in a German sample (n = 814) and (2) to investigate the extent to which all examined UPFs are represented in different dietary patterns (vegetarian, flexitarian, regular meat-eaters, high meat-eaters). UPF intake and dietary groups were determined using a food frequency questionnaire (FFQ). Potential factors influencing UPF consumption, such as attitudes toward sustainability and healthy eating practices, were assessed using validated and fitted psychometric scales. Overall, the frequency of UPF consumption varies significantly along the product groups studied. Plant-based meat alternatives were the least consumed food (12.3%), followed by convenience products (57.4%), fast foods (55.9%), ultra-processed beverages (80.1%), and sweet and salty snacks (97.3%). Plant-based meat alternative consumption predominated within a vegetarian diet, while other UPFs, like convenience products, fast foods, sweet and salty snacks, and ultra-processed beverages, were mainly consumed by meat-eaters. Remarkably, flexitarian diets depict low consumption of all types of ultra-processed foods. In order to meet societal sustainability goals, diets and corresponding societal and political actions should emphasize not only plant orientation but also the increase of non- and low-processed foods.

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“…Pulse protein concentrates and isolates can be produced by wet extraction from pulse flours with alkaline solution at pH 8-11, followed by protein precipitation at isoelectric point (pH 4-5), centrifugation to recover proteins, and drying (Boye et al, 2010;Karaca et al, 2011). Air classification methods have received attention, mainly due to their low carbon footprint, low energy use, and water-, chemical-, and effluent-free process as compared to the wet extraction method (Lie-Piang et al, 2021;Vose, 1978). During air classification, finely ground pulse flours are classified based on particle size and density in a spiral air stream and separated into a light fine (protein) fraction and a heavy coarse (starch) fraction.…”

Section: Introductionmentioning

confidence: 99%

“…During air classification, finely ground pulse flours are classified based on particle size and density in a spiral air stream and separated into a light fine (protein) fraction and a heavy coarse (starch) fraction. It was reported that a 14.6 g protein/MJ and 5.3 kg CO 2 -equivalents/kg protein were produced from the wet method compared to 55.8 g protein/MJ and 1.6 kg CO 2 -equivalents/kg protein for dry fractionation (Lie-Piang et al, 2021;Schutyser et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

Fenn¹,

Wang²,

Maximiuk³

2021

Cereal Chem

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Background and objectives: Air classification is a physical process based on particle size and density used to separate pulse flours into protein and starch concentrates. Little information is available on how variety and crude protein content affect physicochemical and functional properties of the air-classified yellow pea proteins. The objective of this work was to investigate the effect of flour protein content on particle size (PS), yield, protein separation efficiency (PSE), composition, anti-nutritional factors, and functionality of the air-classified protein concentrates derived from commercially grown yellow pea varieties.Findings: Pea protein concentrates obtained from high-protein flours had lower PS, PSE, starch, insoluble and total dietary fiber (IDF and TDF), sucrose, raffinose, and stachyose, but higher protein, foaming capacity (FC), and foaming stability (FS) at 30-120 min than that from low-protein flours. Crude protein of the pea flours had no significant effect on yield, ash, soluble dietary fiber (SDF), phytic acid (PA), trypsin inhibitor activity (TIA), water-holding capacity (WHC), oil absorption capacity (OAC), and oil emulsion capacity (OEC) of the corresponding protein concentrates. Among pea varieties, PS, yield, starch, IDF, TIA, sucrose, oligosaccharides, and FS at 30 min of the protein concentrates varied significantly but their PSE, protein, ash, SDF, PA, WHC, OAC, OEC FC, and FS at 10, 60-120 min remained similar.Conclusions: Air classification is better suited to using high-protein pea flour due to low oligosaccharides, high-protein concentration, and foaming properties of resulting protein fractions compared to concentrates derived from low-protein peas. However, lower PSE could be a concern due to presence of more small starch particles in the high-protein pea samples. Significance and novelty:This study showed the relationships between flour protein content and characteristics of the air-classified protein concentrates from yellow peas and identified areas for improvement.

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Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

Cited by 76 publications

References 20 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Plant-Based Diets Are Not Enough? Understanding the Consumption of Plant-Based Meat Alternatives Along Ultra-processed Foods in Different Dietary Patterns in Germany

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

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