Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.

Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review

Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.

Quality evaluation of egg-free cake from soft tofu

Soft tofu was used to produce a cake to ascertain its suitability in producing egg-free cake (EFC) for vegans and individuals allergic to eggs. A conventional cake (CVC) served as control and the quality characteristics of the EFC and CVC were evaluated. Results showed the egg-free cake had physical properties which were significantly (p < 0.05) higher in weight (1611 g), density (0.81 kg/m3) and specific volume (1.23%) than Conventional cake (1516 g, 0.61 kg/m3 and 0.25%, respectively). CVC showed significantly p < 0.05 higher height (8.50 cm) and volume (2644.78 m3) which is desirable in the baked cake. EFC showed significantly p < 0.05 higher values in ash (3.13%), moisture (24.01%), fibre (2.40%) and carbohydrate (52.34%), while CVC had significant (p < 0.05) higher values in protein (7.38%) and fat (16.34%). The taste (0.55), colour (0.55), texture (0.55) and aroma (0.55) of EFC was more preferred than CVC (0.45, 0.40, 0.45 and 0.45, respectively). Soft tofu showed suitability and an acceptable replacement for egg in making Egg-free cakes for vegetarians and individuals allergic to egg.

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported.

Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties

Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.

Improved glucose metabolism by Eragrostis tef potentially through beige adipocyte formation and attenuating adipose tissue inflammation

Background

Teff is a staple food in Ethiopia that is rich in dietary fiber. Although gaining popularity in Western countries because it is gluten-free, the effects of teff on glucose metabolism remain unknown.

Aim

To evaluate the effects of teff on body weight and glucose metabolism compared with an isocaloric diet containing wheat.

Results

Mice fed teff weighed approximately 13% less than mice fed wheat (p < 0.05). The teff-based diet improved glucose tolerance compared with the wheat group with normal chow but not with a high-fat diet. Reduced adipose inflammation characterized by lower expression of TNFα, Mcp1, and CD11c, together with higher levels of cecal short chain fatty acids such as acetate, compared with the control diet containing wheat after 14 weeks of dietary treatment. In addition, beige adipocyte formation, characterized by increased expression of Ucp-1 (~7-fold) and Cidea (~3-fold), was observed in the teff groups compared with the wheat group. Moreover, a body-weight matched experiment revealed that teff improved glucose tolerance in a manner independent of body weight reduction after 6 weeks of dietary treatment. Enhanced beige adipocyte formation without improved adipose inflammation in a body-weight matched experiment suggests that the improved glucose metabolism was a consequence of beige adipocyte formation, but not solely through adipose inflammation. However, these differences between teff- and wheat-containing diets were not observed in the high-fat diet group.

Conclusions

Teff improved glucose tolerance likely by promoting beige adipocyte formation and improved adipose inflammation.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach.