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Choi B, Park S, Lee M, Jung S, Lee H, Bang G, Kim J, Hwang H, Yoo KH, Han D, Lee ST, Koh WG, Hong J. High protein-containing new food by cell powder meat. NPJ Sci Food 2023; 7:13. [PMID: 37041157 PMCID: PMC10090064 DOI: 10.1038/s41538-023-00191-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 03/20/2023] [Indexed: 04/13/2023] Open
Abstract
Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people's perceptions and organoleptic properties. Therefore, cell-based meat research is intensively conducted, and most studies are aimed at scale-up and cost-down via the research of scaffolds and culture media. Here, we proposed a new food by cell powder meat (CPM), which has a high protein content and a meaty flavor. The powder was manufactured 76% more cost-effectively with less serum than the conventional culture medium and without 3D scaffold. Due to its comprehensive characteristics, the potential applicability of CPM in the cell-based meat industry could be expected.
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Affiliation(s)
- Bumgyu Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sohyeon Park
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sungwon Jung
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Hyun Lee
- Department of Animal Life Science, Kangwon National University, Chuncheon, 24341, Republic of Korea
| | - Geul Bang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Daejeon, 28119, Republic of Korea
| | - Jiyu Kim
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Heeyoun Hwang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Daejeon, 28119, Republic of Korea
| | - Ki Hyun Yoo
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul, 04799, Republic of Korea
| | - Dongoh Han
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul, 04799, Republic of Korea
| | - Seung Tae Lee
- Department of Animal Life Science, Kangwon National University, Chuncheon, 24341, Republic of Korea
- Department of Applied Animal Science, Kangwon National University, Chuncheon, 24341, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea.
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Cecchi L, Parenti A, Bellumori M, Migliorini M, Mulinacci N, Guerrini L. Clustering monovarietal extra virgin olive oil according to sensory profile, volatile compounds and
k
‐mean algorithm. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Alessandro Parenti
- Department of Agricultural Food and Forestry Systems Management (DAGRI) University of Florence Piazzale Delle Cascine 16 Florence 50144 Italy
| | - Maria Bellumori
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. Via Leonardo da Vinci 31, Tavarnelle Val di Pesa Firenze 50028 Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Lorenzo Guerrini
- Dipartimento Territorio e Sistemi Agro‐Forestali (TESAF) Università degli Studi di Padova via dell'Università 16 PD Legnaro 35020 Italy
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Veneziani G, Nucciarelli D, Taticchi A, Esposto S, Selvaggini R, Tomasone R, Pagano M, Servili M. Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods 2021; 10:1578. [PMID: 34359448 PMCID: PMC8304241 DOI: 10.3390/foods10071578] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 06/25/2021] [Accepted: 07/05/2021] [Indexed: 11/16/2022] Open
Abstract
The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Davide Nucciarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
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