Nutrient content in plant-based protein products intended for food composition databases

Švarc, Petra Ložnjak; Jensen, Marie Bagge; Langwagen, Marija; Poulsen, Anders; Trolle, Ellen; Jakobsen, Jette

doi:10.1016/j.jfca.2021.104332

Cited by 30 publications

(18 citation statements)

References 13 publications

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“…A product is considered a micronutrient source if 15% of the daily reference intake is supplied by 100 g of the product [ 56 ]. Accordingly, besides K, the prepared samples in this study were a good source of Cu and Zn, whereas only STLP was a good source of P [ 57 ].…”

Section: Discussionmentioning

confidence: 99%

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Mefleh

Faccia

Natrella

et al. 2022

Foods

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Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.

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Section: Discussionmentioning

confidence: 99%

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Mefleh

Faccia

Natrella

et al. 2022

Foods

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“…Further, we are constantly faced with new food ingredients and the possible reuse of agricultural byproducts that can minimize waste and pollution [ 148 ]. A compiled guidance for reliable and environment-friendly feeding habits is observed [ 136 , 140 , 149 ], and it includes the change to plant-based food protein, new food ingredients, and the due regulation of food production [ 135 , 136 , 141 ]. The use of plant varieties that are less demanding on energy, minerals, and other inputs while, ideally, presenting more nutritive, productive potential, and increased acceptance is encouraged.…”

Section: Application Of Green Protein Todaymentioning

confidence: 99%

“…It appears to be, at least, a delay in the compass among the information and actions in the trade sector, research initiatives, and consumer preferences. Detailed market analysis on plant-based foods and protein and products are available ( Table 5 ), whereas information on the protein quality and amino acid composition may be recent or incipient [ 149 ]. Despite the possible bias in the World Wide Web information and the need for datamining expertise, we face an evolving area of merchandise and advertisement on plant-based foods.…”

Section: Application Of Green Protein Todaymentioning

confidence: 99%

Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective

Domokos-Szabolcsy

Yavuz

Picoli

et al. 2023

Life

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It is necessary to develop and deploy novel protein production to allow the establishment of a sustainable supply for both humans and animals, given the ongoing expansion of protein demand to meet the future needs of the increased world population and high living standards. In addition to plant seeds, green biomass from dedicated crops or green agricultural waste is also available as an alternative source to fulfill the protein and nutrient needs of humans and animals. The development of extraction and precipitation methods (such as microwave coagulation) for chloroplast and cytoplasmic proteins, which constitute the bulk of leaf protein, will allow the production of leaf protein concentrates (LPC) and protein isolates (LPI). Obtained LPC serves as a sustainable alternative source of animal-based protein besides being an important source of many vital phytochemicals, including vitamins and substances with nutritional and pharmacological effects. Along with it, the production of LPC, directly or indirectly, supports sustainability and circular economy concepts. However, the quantity and quality of LPC largely depend on several factors, including plant species, extraction and precipitation techniques, harvest time, and growing season. This paper provides an overview of the history of green biomass-derived protein from the early green fodder mill concept by Károly Ereky to the state-of-art of green-based protein utilization. It highlights potential approaches for enhancing LPC production, including dedicated plant species, associated extraction methods, selection of optimal technologies, and best combination approaches for improving leaf protein isolation.

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“…Plant‐based protein products serve as alternatives to meat and are commonly known as ‘meat analogues’, ‘meat substitutes’, or ‘meat replacers’. With the rise of flexitarians, the popularity of these plant‐based protein products has been increasing in the market (Švarc et al ., 2022). Animal‐derived foods are appropriately balanced concerning vitamins, minerals, amino acids, and protein content, making them optimal sources of nutrition.…”

Section: Introductionmentioning

confidence: 99%

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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SummaryGlobally, approximately 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need of protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fiber (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilizing processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

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Nutrient content in plant-based protein products intended for food composition databases

Cited by 30 publications

References 13 publications

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

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