Overview on pulse proteins for future foods: ingredient development and novel applications

Rajpurohit, Bipin; Li, Yonghui

doi:10.1016/j.jfutfo.2023.03.005

Cited by 32 publications

(13 citation statements)

References 139 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Based on the functionality, plant proteins have been used in a variety of food applications. Pulse proteins have been applied to bakery products, pasta, meat analogues, dairy alternatives, and beverages, and they are being investigated for novel applications, like children's formula, breakfast cereals, extruded snack products, and BAPs [190]. PBMAs are currently the most common type of meat alternatives due to their approved safety and feasible costs [191].…”

Section: Plant Proteinsmentioning

confidence: 99%

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

View full text Add to dashboard Cite

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

show abstract

Section: Plant Proteinsmentioning

confidence: 99%

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

View full text Add to dashboard Cite

show abstract

“…This underscores the demand for new protein sources in milk substitutes. Pulses, offering substantial protein content, are emerging as viable alternatives for developing milk substitutes, with pea protein-based products leading this innovation [108]. Ongoing research also explores the suitability of fava beans, chickpeas, and other pulses in crafting alternatives to traditional dairy milk, and the research found that chickpea-based beverages achieved sensory acceptance levels comparable to those of soy-based beverages, despite chickpeas having lower protein and higher carbohydrate contents [108].…”

Section: Dairy Alternativesmentioning

confidence: 99%

“…Pulses, offering substantial protein content, are emerging as viable alternatives for developing milk substitutes, with pea protein-based products leading this innovation [108]. Ongoing research also explores the suitability of fava beans, chickpeas, and other pulses in crafting alternatives to traditional dairy milk, and the research found that chickpea-based beverages achieved sensory acceptance levels comparable to those of soy-based beverages, despite chickpeas having lower protein and higher carbohydrate contents [108]. To successfully integrate into milk and dairy alternative products, pulse proteins must demonstrate outstanding functional properties such as solubility and emulsification capabilities [18].…”

Section: Dairy Alternativesmentioning

confidence: 99%

“…Additionally, the typically low oil content in pulses requires the addition of extra oil to match the fat levels of cow's milk or soy beverages. Lupin is a promising substitute, favored for its high protein content and low starch levels [108]. A detailed evaluation of dairy alternative beverages made from pulses ranked their sensory attributes as follows: pea > lupin > lentil > chickpea > fava bean [108], and the study showed that although there were minor differences in color, the "beany" taste in chickpea and fava bean beverages notably reduced their acceptance.…”

Section: Dairy Alternativesmentioning

confidence: 99%

See 1 more Smart Citation

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

Zhang,

Boateng,

et al. 2024

Foods

View full text Add to dashboard Cite

This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability.

show abstract

“…An exceptional challenge in the preparation of plant alternatives to meat is the extremely large number of ingredients, which is usually over 20 [153], as it can be seen in listed ingredients for vegan/vegetarian bratwurst (Table 7). Additives that are added in plant-based meat analogues should assure plant-protein functionality through foaming capacity and stability, emulsification, rheology, oil and water holding capacity, gelling and solubility [154]. To ensure functionality and mimic meat, preservatives, stabilizers and dyes, some of which will not be found in meat products, such as lecithin, methylcellulose and titanium dioxide [78,155], are often added to plantbased meat analogues.…”

Section: Structural Ingredients and Stabilizing Agentsmentioning

confidence: 99%

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Benković,

Jurinjak Tušek,

Sokač Cvetnić

et al. 2023

Gels

View full text Add to dashboard Cite

Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

show abstract

Overview on pulse proteins for future foods: ingredient development and novel applications

Cited by 32 publications

References 139 publications

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Contact Info

Product

Resources

About