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Cofán M, Checa A, Serra-Mir M, Roth I, Valls-Pedret C, Lopez-Illamola A, Doménech M, Rajaram S, Lázaro I, Sabaté J, Ros E, Wheelock CE, Sala-Vila A. A Walnut-Enriched Diet for 2 Years Changes the Serum Oxylipin Profile in Healthy Older Persons. J Nutr 2024; 154:395-402. [PMID: 38081585 DOI: 10.1016/j.tjnut.2023.12.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 12/02/2023] [Accepted: 12/07/2023] [Indexed: 12/31/2023] Open
Abstract
BACKGROUND Oxylipins are products derived from polyunsaturated fatty acids (PUFAs) that play a role in cardiovascular disease and aging. Fish oil-derived n-3 PUFAs promote the formation of anti-inflammatory and vasodilatory oxylipins; however, there are little data on oxylipins derived from α-linolenic acid (C18:3n-3), the primary plant-derived n-3 PUFA. Walnuts are a source of C18:3n-3. OBJECTIVES To investigate the effect on serum oxylipins of a diet enriched with walnuts at 15% energy (30-60 g/d; 2.6-5.2 g C18:3n-3/d) for 2 y compared to a control diet (abstention from walnuts) in healthy older males and females (63-79 y). METHODS The red blood cell proportion of α-linolenic acid was determined by gas chromatography as a measure of compliance. Ultra-performance liquid chromatography-tandem mass spectrometry was used to measure serum concentrations of 53 oxylipins in participants randomly assigned to receive the walnut diet (n = 64) or the control diet (n = 51). Two-year concentration changes (final minus baseline) were log-transformed (base log-10) and standardized (mean-centered and divided by the standard deviation of each variable). Volcano plots were then generated (fold change ≥1.5; false discovery rate ≤0.1). For each oxylipin delta surviving multiple testing, we further assessed between-intervention group differences by analysis of covariance adjusting for age, sex, BMI, and the baseline concentration of the oxylipin. RESULTS The 2-y change in red blood cell C18:3n-3 in the walnut group was significantly higher than that in the control group (P < 0.001). Compared to the control diet, the walnut diet resulted in statistically significantly greater increases in 3 C18:3n-3-derived oxylipins (9-HOTrE, 13-HOTrE, and 12,13-EpODE) and in the C20:5n-3 derived 14,15-diHETE, and greater reductions of the C20:4n-6-derived 5-HETE, 19-HETE, and 5,6-diHETrE. CONCLUSIONS Long-term walnut consumption changes the serum oxylipin profile in healthy older persons. Our results add novel mechanistic evidence on the cardioprotective effects of walnuts. TRIAL REGISTRATION Clinicaltrials.gov Identifier: NCT01634841.
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Affiliation(s)
- Montserrat Cofán
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Antonio Checa
- Unit of Integrative Metabolomics, Institute of Environmental Medicine, Karolinska Institute, Stockholm, Sweden
| | - M Serra-Mir
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
| | - I Roth
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
| | - Cinta Valls-Pedret
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
| | - Anna Lopez-Illamola
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
| | - Monica Doménech
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
| | - Sujatha Rajaram
- Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, United States
| | - Iolanda Lázaro
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain; Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute, Barcelona, Spain
| | - Joan Sabaté
- Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, United States
| | - Emilio Ros
- Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Craig E Wheelock
- Unit of Integrative Metabolomics, Institute of Environmental Medicine, Karolinska Institute, Stockholm, Sweden; Department of Respiratory Medicine and Allergy, Karolinska University Hospital, Stockholm, Sweden.
| | - Aleix Sala-Vila
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain; Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute, Barcelona, Spain; The Fatty Acid Research Institute, Sioux Falls, SD, United States.
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Zheng B, Zhou H, McClements DJ. Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility. Foods 2023; 12:3432. [PMID: 37761141 PMCID: PMC10528550 DOI: 10.3390/foods12183432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Plant-based milk is particularly suitable for fortification with multiple nutraceuticals because it contains both hydrophobic and hydrophilic domains that can accommodate molecules with different polarities. In this study, we fortified soymilk with three common polyphenols (curcumin, quercetin, and resveratrol) using three pH-driven approaches. We compared the effectiveness of these three different approaches for co-encapsulating polyphenols. The gastrointestinal fate of the polyphenol-fortified soymilks was then studied by passing them through a simulated mouth, stomach, and small intestine, including the stability and bioaccessibility of polyphenols. All three pH-driven approaches were suitable for co-encapsulating multiple polyphenols at a high encapsulation efficiency, especially for the curcumin and resveratrol. The polyphenol-loaded delivery systems exhibited similar changes in particle size, charge, stability, and bioaccessibility as they passed through the mouth, stomach, and intestinal phases. The bioaccessibility of the co-encapsulated polyphenols was much greater than that of crystallized polyphenols dispersed in water. The poor bioaccessibility of the crystallized polyphenols was attributed to their low solubility in water, which made them more difficult to solubilize within mixed micelles. This study underscores the feasibility of pH-driven approaches for encapsulating a variety of polyphenols into the same plant-based delivery system. These fortified plant-based milks may therefore be designed to provide specific health benefits to consumers.
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Affiliation(s)
- Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;
| | - Hualu Zhou
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA;
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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McClements DJ. Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods. Compr Rev Food Sci Food Saf 2023; 22:3531-3559. [PMID: 37350040 DOI: 10.1111/1541-4337.13204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/29/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal-sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next-generation plant-based foods is discussed. Most commercial plant-based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant-based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal-based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant-based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Salim R, Nehvi IB, Mir RA, Tyagi A, Ali S, Bhat OM. A review on anti-nutritional factors: unraveling the natural gateways to human health. Front Nutr 2023; 10:1215873. [PMID: 37720376 PMCID: PMC10501406 DOI: 10.3389/fnut.2023.1215873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Accepted: 08/15/2023] [Indexed: 09/19/2023] Open
Abstract
Humans are constantly facing multiple health challenges from both communicable and non-communicable diseases that significantly affect their health. Additionally, drug resistance or failure has made the situation even worse and poses serious challenges for researchers to develop new drugs. Hence, to address these problems, there is an urgent need to discover and develop timely and long-term-based therapeutic treatments from different sources. One such approach is harnessing the potential of plant secondary metabolites. Plants have been utilized for therapeutic purposes in addition to being used for nutritional benefits. In the last two decades, plant-based drug developments have been one of the effective means of treating human diseases owing to their multiple functions. More recently, anti-nutritional factors (ANFs) have emerged as one of the important targets for novel plant-based drug development due to their multifaceted and potential pharmacological properties. However, their anti-nutritional properties have been the major setback for their limited success in the pharmacological sector. In this review, we provide an overview of ANFs and their beneficial roles in preventing human diseases with multiple case studies. We also highlight the recent developments and applications of ANFs in the food industry, agriculture, and pharmaceutics with future perspectives. Furthermore, we evaluate meta-analyses on ANFs from the last 30 years in relation to their function in human health benefits. This review is an endeavor to reevaluate the merit of these natural compounds and explore their potential for both human and animal health.
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Affiliation(s)
- Rehana Salim
- Division of Food Science and Technology, SKUAST, Shalimar, India
| | | | - Rakeeb Ahmad Mir
- Department of Biotechnology, School of Life Sciences, Central University of Kashmir, Ganderbal, India
| | - Anshika Tyagi
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Sajad Ali
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Owais M. Bhat
- Department of Biotechnology, School of Life Sciences, Central University of Kashmir, Ganderbal, India
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Lee ES, Kim YI, Lee JH, Kim YG, Han KS, Yoon YH, Cho BO, Park K, Lee H, Cho JS. Comparison of Quality, Antioxidant Capacity, and Anti-Inflammatory Activity of Adlay [ Coix lacryma-jobi L. var. ma-yuen (Rom. Caill.) Stapf.] Sprout at Several Harvest Time. Plants (Basel) 2023; 12:2975. [PMID: 37631186 PMCID: PMC10458144 DOI: 10.3390/plants12162975] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 06/26/2023] [Accepted: 06/29/2023] [Indexed: 08/27/2023]
Abstract
Recently, there has been a growing interest in the consumption of plant-based foods such as vegetables and grains for the purpose of disease prevention and treatment. Adlay seeds contain physiologically active substances, including coixol, coixenolide, and lactams. In this study, adlay sprouts were cultivated and harvested at various time points, specifically at 3, 5, 7, 9, and 11 days after sowing. The antioxidant activity of the extracts was evaluated using assays such as DPPH radical scavenging, ABTS radical scavenging, reducing power, and total polyphenol contents. The toxicity of the extracts was assessed using cell culture and the WST-1 assay. The aboveground components of the sprouts demonstrated a significant increase in length, ranging from 2.75 cm to 21.87 cm, weight, ranging from 0.05 g to 0.32 g, and biomass, ranging from 161.4 g to 1319.1 g, as the number of days after sowing advanced, reaching its peak coixol content of 39.38 mg/g on the third day after sowing. Notably, the antioxidant enzyme activity was highest between the third and fifth days after sowing. Regarding anti-inflammatory activity, the inhibition of cyclooxygenase 2 (COX-2) expression was most prominent in samples harvested from the ninth to eleventh days after sowing, corresponding to the later stage of growth. While the overall production mass increased with the number of days after sowing, considering factors such as yield increase index per unit area, turnover rate, and antioxidant activity, harvesting at the early growth stage, specifically between the fifth and seventh days after sowing, was found to be economically advantageous. Thus, the quality, antioxidant capacity, and anti-inflammatory activity of adlay sprouts varied depending on the harvest time, highlighting the importance of determining the appropriate harvest time based on the production objectives. This study demonstrates the changes in the growth and quality of adlay sprouts in relation to the harvest time, emphasizing the potential for developing a market for adlay sprouts as a new food product.
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Affiliation(s)
- Eun-Song Lee
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, Eumseong 27709, Republic of Korea; (E.-S.L.)
- Division of Animal, Horticultural and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Yong-Il Kim
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, Eumseong 27709, Republic of Korea; (E.-S.L.)
| | - Jeong-Hoon Lee
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, Eumseong 27709, Republic of Korea; (E.-S.L.)
| | - Yong-Goo Kim
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, Eumseong 27709, Republic of Korea; (E.-S.L.)
| | - Kyung-Sook Han
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, Eumseong 27709, Republic of Korea; (E.-S.L.)
| | - Young-Ho Yoon
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, Eumseong 27709, Republic of Korea; (E.-S.L.)
| | - Byoung-Ok Cho
- Institute of Health Science, Jeonju University, Jeonju 55069, Republic of Korea
| | - Kyungtae Park
- Division of Animal, Horticultural and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
- Brain Korea 21 Center for Bio-Health Industry, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Hamin Lee
- Division of Animal, Horticultural and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
- Brain Korea 21 Center for Bio-Health Industry, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Ju-Sung Cho
- Division of Animal, Horticultural and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
- Brain Korea 21 Center for Bio-Health Industry, Chungbuk National University, Cheongju 28644, Republic of Korea
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Li C, Chen L, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Qiu C, Long J, Jin Z. Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37486163 DOI: 10.1080/10408398.2023.2237126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Polyphenols have a variety of physiological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. However, their applications are often limited because due to the instability of polyphenols. Encapsulation technologies can be employed to overcome these problems and increase the utilization of polyphenols. In this article, the utilization of protein-based nanoparticles for encapsulating polyphenols is reviewed due to their good biocompatibility, biodegradability, and functional attributes. Initially, the various kinds of animal and plant proteins available for forming protein nanoparticles are discussed, as well as the fabrication methods that can be used to assemble these nanoparticles. The molecular interaction mechanisms between proteins and polyphenols are then summarized. Applications of protein-based nanoparticles for encapsulating polyphenols are then discussed, including as nutrient delivery systems, in food packaging materials, and in the creation of functional foods. Finally, areas where further research is need on the development, characterization, and application of protein-based polyphenol-loaded nanoparticles are highlighted.
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Affiliation(s)
- Cuicui Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Magarelli G, Bonatto CC, da Rocha Vaz GM, Lauria VBM, Silva LP. Unveiling the Remarkable Antioxidant Activity of Plant-Based Fish and Seafood Analogs through Electrochemical Sensor Analysis. Biosensors (Basel) 2023; 13:751. [PMID: 37504149 PMCID: PMC10377289 DOI: 10.3390/bios13070751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/29/2023]
Abstract
The global consumption of vegan foods is experiencing an expressive upward trend, underscoring the critical need for quality control measures based on nutritional and functional considerations. This study aimed to evaluate the functional quality of caviar and salmon analog food inks based on pulses combined with nano ingredients and produced in our laboratory (LNANO). The primary objective of this work was to determine the total antioxidant compounds contained in these samples using a voltammetric technique with a glassy carbon electrode. The samples underwent ethanolic extraction (70%) with 1 h of stirring. The voltammograms were acquired in a phosphate buffer electrolyte, pH 3.0 with Ag/AgCl (KCl 3 mol L-1) as the reference electrode and platinum wire as the auxiliary electrode. The voltammograms revealed prominent anodic current peaks at 0.76-0.78 V, which are attributed to isoflavones. Isoflavones, known secondary metabolites with substantial antioxidant potential commonly found in pulses, were identified. The total isoflavone concentrations obtained ranged from 31.5 to 64.3 mg Eq genistein 100 g-1. The results not only validated the efficacy of the electrochemical sensor for quantifying total antioxidant compounds in the samples but also demonstrated that the concentration of total isoflavones in caviar and salmon analogs fell within the expected limits.
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Affiliation(s)
- Gabriella Magarelli
- Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Tecnologias para a Segurança Alimentar (LSA), Parque Estação Biológica, Final W5 Norte, Brasília 70770-917, DF, Brazil
| | - Cínthia Caetano Bonatto
- Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Nanobiotecnologia (LNANO), Parque Estação Biológica, Final W5 Norte, Brasília 70770-917, DF, Brazil
| | - Gabriela Mendes da Rocha Vaz
- Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Nanobiotecnologia (LNANO), Parque Estação Biológica, Final W5 Norte, Brasília 70770-917, DF, Brazil
| | - Victoria Baggi Mendonça Lauria
- Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Nanobiotecnologia (LNANO), Parque Estação Biológica, Final W5 Norte, Brasília 70770-917, DF, Brazil
| | - Luciano Paulino Silva
- Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Nanobiotecnologia (LNANO), Parque Estação Biológica, Final W5 Norte, Brasília 70770-917, DF, Brazil
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Zou L, Qin P. Editorial: In vitro digestion and health benefits of ingredients in plant-based foods. Front Nutr 2023; 10:1255869. [PMID: 37533578 PMCID: PMC10392914 DOI: 10.3389/fnut.2023.1255869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 08/04/2023] Open
Affiliation(s)
- Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peiyou Qin
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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Hadidi M, Hossienpour Y, Nooshkam M, Mahfouzi M, Gharagozlou M, Aliakbari FS, Aghababaei F, McClement DJ. Green leaf proteins: a sustainable source of edible plant-based proteins. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37395603 DOI: 10.1080/10408398.2023.2229436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2023]
Abstract
The rise in the global population, which is projected to reach 9.7 billion by 2050, has resulted in an increased demand for proteins in the human diet. The green leaves of many plants are an affordable, abundant, and sustainable source of proteins suitable for human consumption. This article reviews the various sources of green leaf proteins that may play an important role in alleviating global malnutrition, including those from alfalfa, amaranth, cabbage, cassava, duckweed, moringa, olive, radish, spinach, sugar beet, and tea. The structure of green leaves and the location of the proteins within these leaves are described, as well as methods for extracting and purifying these proteins. The composition, nutritional profile, and functional attributes of green leaf proteins are then discussed. The potential advantages and disadvantages of using green leaf proteins as functional food ingredients are highlighted. The importance of obtaining a better understanding of the composition and structure of different green leaves and the proteins extracted from them is highlighted. This includes an assessment of non-protein nitrogen and anti-nutritional compounds that may be present. Furthermore, the impact of isolation and purification techniques on the functionality of the plant protein ingredients obtained must be carefully evaluated.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Yasaman Hossienpour
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Maryam Mahfouzi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Maryam Gharagozlou
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Faezeh Sadat Aliakbari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
| | - Fatemeh Aghababaei
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO-UAB, XIA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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Ketelings L, Havermans RC, Kremers SP, de Boer A. How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021. Curr Dev Nutr 2023; 7:101960. [PMID: 37408979 PMCID: PMC10319199 DOI: 10.1016/j.cdnut.2023.101960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 07/07/2023] Open
Abstract
Consumer awareness of meat-associated health and environmental risks is increasing and motivates a shift toward consuming meat alternatives. This is also reflected in efforts invested in studying meat alternatives from the perspective of nutritional, environmental, and consumer sciences. Despite shared research interest, these studies cannot be readily compared and interpreted because there is no clear consensus on what meat alternatives are. Scholarly debates on acceptance, nutritional value, and environmental advantages of meat alternatives would benefit from a clear definition of meat alternatives. With the goal of defining meat alternatives, relevant scientific literature in the past 10 years was systematically searched and screened guided by the scoping review Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension. The initial search resulted in >100,000 hits, which was reduced to 2465 papers. Next, titles and abstracts were scrutinized using Rayyan.ai, resulting in 193 articles considered for the present review. Article screening and data extraction was performed using ATLAS.ti software. Three major themes were identified to define meat alternative products including: 1) producing and sourcing of ingredients; 2) product characteristics (that is, sensory characteristics, nutritional value, and health profile, social and environmental sustainability profile); and 3) consumer characteristics concerning the marketing and consumption context. Meat alternatives are multifaceted, that is, certain products can be considered as meat alternatives in some context, but not in another context. For any product, it is impossible to unequivocally state that it is a meat alternative. There is a lack of consensus from the diverse literature on what constitutes meat alternatives. However, products may be qualified as meat alternatives according to three key criteria as proposed in a taxonomy: 1) production and sourcing, 2) product characteristics, and/or 3) consumption. We recommend researchers (and other stakeholders) to do so as it allows for better informed future discussions of meat alternatives.
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Affiliation(s)
- Linsay Ketelings
- Food Claims Centre Venlo, Campus Venlo, Maastricht University, Venlo, The Netherlands
| | - Remco C. Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, The Netherlands
| | - Stef P.J. Kremers
- NUTRIM, Department of Health Promotion, Maastricht University, Maastricht, The Netherlands
| | - Alie de Boer
- Food Claims Centre Venlo, Campus Venlo, Maastricht University, Venlo, The Netherlands
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11
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Gouseti O, Larsen ME, Amin A, Bakalis S, Petersen IL, Lametsch R, Jensen PE. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 2023; 12:2518. [PMID: 37444256 DOI: 10.3390/foods12132518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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Affiliation(s)
- Ourania Gouseti
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Mads Emil Larsen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Ashwitha Amin
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
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12
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Hebelstrup KH, Azariadis A, Cordes A, Henriksen PS, Brinch-Pedersen H. Prehistoric Plant Exploitation and Domestication: An Inspiration for the Science of De Novo Domestication in Present Times. Plants (Basel) 2023; 12:2310. [PMID: 37375935 DOI: 10.3390/plants12122310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023]
Abstract
De novo domestication is a novel trend in plant genetics, where traits of wild or semi-wild species are changed by the use of modern precision breeding techniques so that they conform to modern cultivation. Out of more than 300,000 wild plant species, only a few were fully domesticated by humans in prehistory. Moreover, out of these few domesticated species, less than 10 species dominate world agricultural production by more than 80% today. Much of this limited diversity of crop exploitation by modern humans was defined early in prehistory at the emergence of sedentary agro-pastoral cultures that limited the number of crops evolving a favorable domestication syndrome. However, modern plant genetics have revealed the roadmaps of genetic changes that led to these domestication traits. Based on such observations, plant scientists are now taking steps towards using modern breeding technologies to explore the potential of de novo domestication of plant species that were neglected in the past. We suggest here that in this process of de novo domestication, the study of Late Paleolithic/Late Archaic and Early Neolithic/Early Formative exploration of wild plants and identification of neglected species can help identify the barriers towards domestication. Modern breeding technologies may then assist us to break these barriers in order to perform de novo domestication to increase the crop species diversity of modern agriculture.
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Affiliation(s)
- Kim Henrik Hebelstrup
- Department of Agroecology, Section for Crop Genetics and Biotechnology, Aarhus University, Flakkebjerg, 4200 Slagelse, Denmark
| | - Aristotelis Azariadis
- Department of Agroecology, Section for Crop Genetics and Biotechnology, Aarhus University, Flakkebjerg, 4200 Slagelse, Denmark
| | - Adam Cordes
- Department of Agroecology, Section for Crop Genetics and Biotechnology, Aarhus University, Flakkebjerg, 4200 Slagelse, Denmark
- Department of Environmental Archaeology and Materials Science, National Museum of Denmark, I.C. Modewegsvej 9, 2800 Brede, Denmark
| | - Peter Steen Henriksen
- Department of Environmental Archaeology and Materials Science, National Museum of Denmark, I.C. Modewegsvej 9, 2800 Brede, Denmark
| | - Henrik Brinch-Pedersen
- Department of Agroecology, Section for Crop Genetics and Biotechnology, Aarhus University, Flakkebjerg, 4200 Slagelse, Denmark
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13
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Bljahhina A, Kuhtinskaja M, Kriščiunaite T. Development of Extraction Method for Determination of Saponins in Soybean-Based Yoghurt Alternatives: Effect of Sample pH. Foods 2023; 12:foods12112164. [PMID: 37297409 DOI: 10.3390/foods12112164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The number of plant-based dairy alternative products on the market is growing rapidly. In the case of soybean-based yoghurt alternatives, it is important to trace the content of saponins, the phytomicronutrients with a disputable health effect, which are likely to be responsible for the bitter off-taste of the products. We present a new sample extraction method followed by hydrophilic interaction liquid chromatography with mass spectrometric detection (HILIC-MS) for identifying and quantifying soyasaponins in soybean-based yoghurt alternatives. Soyasaponin Bb, soyasaponin Ba, soyasaponin Aa, and soyasaponin Ab were quantified using commercially available standard compounds and with asperosaponin VI as the internal standard. As the recoveries of soyasaponins were unacceptable in yoghurt alternatives at their natural acidic pH, the adjustment of pH was performed as one of the first steps in the sample extraction procedure to achieve the optimum solubility of soyasaponins. The validation of the method included the assessment of linearity, precision, limit of detection and limit of quantification (LOQ), recovery, and matrix effect. The average concentrations of soyasaponin Bb, soyasaponin Ba, soyasaponin Ab, and soyasaponin Aa in several measured soybean-based yoghurt alternatives utilising the developed method were 12.6 ± 1.2, 3.2 ± 0.7, 6.0 ± 2.4 mg/100 g, and below the LOQ, respectively. This method provides an efficient and relatively simple procedure for extracting soyasaponins from yoghurt alternatives followed by rapid quantification using HILIC-MS and could find a rightful application in the development of healthier and better-tasting dairy alternatives.
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Affiliation(s)
- Anastassia Bljahhina
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618 Tallinn, Estonia
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Maria Kuhtinskaja
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618 Tallinn, Estonia
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14
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Janssen F, Courtin CM, Wouters AGB. Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37203963 DOI: 10.1080/10408398.2023.2214615] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
To achieve a more sustainable global food production, a shift from animal to plant protein based food is necessary. At the same time, these plant proteins are preferentially derived from side-streams of industrial processes. Wheat bran and germ represent two major side-streams of the wheat milling industry, and contain aqueous-phase soluble proteins with a well-balanced amino acid composition. To successfully use wheat bran and germ proteins in novel plant-based liquid and semi-solid foods, they need to (i) be rendered extractable and (ii) contribute functionally to stabilizing the food system. Prior heat treatment and the occurrence of intact cell walls are important barriers in this regard. Several strategies have been applied to overcome these issues, including physical processing and (bio)chemical modification. We here present a comprehensive, critical overview of the aqueous-phase extraction of protein from (modified) wheat bran and germ. Moreover, we discuss the functionality of the extracted protein, specifically in the context of liquid (foam- and emulsion-type) and semi-solid (gel-type) food applications. In each section, we identify important knowledge gaps and highlight several future prospects that could further increase the application potential of wheat bran and germ proteins in the food industry.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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15
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Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB. A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 2023; 12:foods12081709. [PMID: 37107504 PMCID: PMC10137571 DOI: 10.3390/foods12081709] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.
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Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Jeanne LeBlanc
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Christopher Ritchie
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON NQG 2W1, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
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16
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D'Amore T, Miedico O, Pompa C, Preite C, Iammarino M, Nardelli V. Characterization and Quantification of Arsenic Species in Foodstuffs of Plant Origin by HPLC/ICP-MS. Life (Basel) 2023; 13. [PMID: 36836868 DOI: 10.3390/life13020511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 01/20/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
Arsenic is a well-known carcinogenic, mutagenic and toxic element and occurs in the environment both as inorganic arsenic (iAs) and organoarsenical compounds (oAsCs). Since the toxicity of arsenic compounds depends on their chemical form, the identification and determination of arsenic species are essential. Recently, the European Food Safety Authority, following the European Commission request, published a report on chronic dietary exposure to iAs and recommended the development and validation of analytical methods with adequate sensitivity and refined extraction procedures for this determination. Moreover, the authority called upon new arsenic speciation data for complex food matrices such as seaweeds, grains and grain-based products. Looking at this context, an optimized, sensitive and fast analytical method using high performance liquid chromatography followed by inductively coupled plasma-mass spectrometry (HPLC/ICP-MS) was developed for the determination of iAs (sum of arsenite-AsIII and arsenate-AsV) and the most relevant oAsCs, arsenobetaine, dimethylarsinic acid and monomethylarsonic acid. The method was validated with satisfactory results in terms of linearity, sensitivity, selectivity, precision, recovery, uncertainty, ruggedness and matrix effect, and then successfully applied for the analysis of several matrices, i.e., processed and unprocessed cereal and cereal products, fruits, vegetables, legumes, seaweeds, nuts and seeds. The results obtained indicate that not only seaweed and rice matrices but also many cereals, legumes and plant-based foods for infants and young children contain significant concentrations of iAs and oAsCs. These findings contribute to the data collection necessary to assess the role of these matrices in the total arsenic exposure and if specific maximum limits have to be established.
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17
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Bermúdez R, Rangel-Vargas E, Lorenzo JM, Rodríguez JA, Munekata PES, Teixeira A, Pateiro M, Romero L, Santos EM. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods 2023; 12. [PMID: 36673487 DOI: 10.3390/foods12020391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/26/2022] [Accepted: 01/05/2023] [Indexed: 01/18/2023] Open
Abstract
The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.
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18
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Brandner MME, Fyfe CL, Horgan GW, Johnstone AM. Self-Reported Purchasing Behaviour, Sociodemographic Predictors of Plant-Based Protein Purchasing and Knowledge about Protein in Scotland and England. Nutrients 2022; 14:nu14214706. [PMID: 36364968 PMCID: PMC9657987 DOI: 10.3390/nu14214706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 11/09/2022] Open
Abstract
Plant-based diets are seen as a food-based strategy to address both the impact of dietary patterns on the environment, to reduce climate change impact, and also to reduce rates of diet-related disease. This study investigated self-reported consumer purchasing behaviour of plant-based alternative foods (PBAF) and wholefood plant protein foods (legumes) with a cross-sectional online survey. We identified the sociodemographic factors associated with purchasing behaviour and examined knowledge about protein and plant-based diets. We recruited and obtained consent from n = 1177 adults aged >18 from England and Scotland (mean age (± standard deviation (SD)) 44 (16.4) years), across different areas of social deprivation, based on postcode. Descriptive statistics were conducted, and sociodemographic factors were examined by computing covariate-adjusted models with binary logistic regression analysis. A total of 47.4% (n = 561) consumers purchased PBAF and 88.2% (n = 1038) wholefood plant-proteins. The most frequently purchased PBAF were plant-based burgers, sausages, and mince/meatballs. Individuals from low deprivation areas were significantly more likely than individuals from high deprivation areas to purchase wholefood plant-proteins (odds ratio (OR) 3.46, p = 0.001). People from low deprivation areas were also more likely to recognise lentils as good source of protein (OR 1.94, p = 0.003) and more likely to recognise plant-based diets as healthy (OR 1.79, p = 0.004) than those from high deprived areas. These results support current trends of increasing popularity of PBAF, which is positive for the environment, but also highlights these products as being ultra-processed, which may negatively impact on health. The study also re-enforces the link between deprivation, reduced purchasing of wholefood plant-proteins and knowledge of plant-based protein and diets. Further research is needed to examine healthfulness of PBAF and how sociodemographic factors, especially deprivation, affect both food choice and consumption of wholefood plant-proteins.
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Affiliation(s)
- Magdalena M. E. Brandner
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
- Correspondence: (M.M.E.B.); (A.M.J.); Tel.: +44-(0)-736-688-4688 (M.M.E.B.); +44-(0)-771-050-1939 (A.M.J.)
| | - Claire L. Fyfe
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
| | | | - Alexandra M. Johnstone
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
- Correspondence: (M.M.E.B.); (A.M.J.); Tel.: +44-(0)-736-688-4688 (M.M.E.B.); +44-(0)-771-050-1939 (A.M.J.)
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19
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Cardello AV, Llobell F, Giacalone D, Chheang SL, Jaeger SR. Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods 2022; 11:3059. [PMID: 36230135 DOI: 10.3390/foods11193059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/23/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct clusters of consumers with different patterns of WTC for PB foods within different food categories. A large group of consumers did not discriminate among PB foods across the various food categories. Six smaller, but distinct clusters of consumers had specific patterns of WTC across the examined food categories. In general, PB Milk and, to a much lesser extent, PB Cheese had highest WTC ratings. PB Fish had the lowest WTC, and two PB meat products had intermediate WTC. Emotional, conceptual and situational use characterizations exerted significant lifts/penalties on WTC. No penalty or lifts were imparted on WTC by the situational use of ‘moving my diet in a sustainable direction’, whereas uses related to ‘when I want something I like’ and ‘when I want something healthy’ generally imparted WTC lifts across clusters and food categories. The importance of this research for the study of PB foods is its demonstration that consumers are not monolithic in their willingness to consume these foods and that WTC is often a function of the food category of the PB food.
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20
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Isham A, Geusen J, Gatersleben B. The Influence of Framing Plant-Based Products in Terms of Their Health vs. Environmental Benefits: Interactions with Individual Wellbeing. Int J Environ Res Public Health 2022; 19:ijerph191911948. [PMID: 36231247 PMCID: PMC9565293 DOI: 10.3390/ijerph191911948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/15/2022] [Accepted: 09/16/2022] [Indexed: 05/31/2023]
Abstract
Significant reductions in the consumption of meat and dairy products are required to limit environmental damage and meet climate targets. However, individuals choosing to adopt plant-based diets still form a minority. Whilst different types of message framings have been suggested to be a potential means of encouraging the uptake of plant-based diets, recent findings have often failed to document any differences in people's willingness to reduce their consumption of animal products based on whether messages emphasize the health or environmental benefits of plant-based diets. This research examined whether individual wellbeing might interact with health versus environmental message frames to determine people's liking and willingness to pay for plant-based products. Across two experiments with a university (Study 1) and a non-student, adult sample (Study 2), participants were exposed to different hypothetical labels for plant-based foods and asked to rate their liking and willingness to pay for each. In line with existing findings, results demonstrated a trend whereby showing health (versus environmental) information on food labels did not in itself influence participants perceptions of the food products. Higher levels of positive wellbeing were associated with greater liking and willingness to pay for the plant-based foods (B values ranging from 0.04 to 0.45). Further, there was an interaction effect whereby levels of negative affect were differentially linked to liking and willingness to pay across the health and environmental framing conditions (B values ranging from 0.03 to 0.38). In particular, negative affect appears to have a greater negative impact on the product liking and willingness to pay when environmental label framings are used. This effect was most pronounced for the product liking dependent variable (B = -0.29 in the environmental framing condition). This research therefore extends understandings of the more specific instances in which message framings can impact perceptions of plant-based foods. The implications of the findings for understanding how best to promote uptake of plant-based diets are discussed.
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Affiliation(s)
- Amy Isham
- Centre for the Understanding of Sustainable Prosperity (CUSP), University of Surrey, Guildford GU2 7XH, UK
| | - Judith Geusen
- School of Psychology, University of Surrey, Guildford GU2 7XH, UK
| | - Birgitta Gatersleben
- Centre for the Understanding of Sustainable Prosperity (CUSP), University of Surrey, Guildford GU2 7XH, UK
- School of Psychology, University of Surrey, Guildford GU2 7XH, UK
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21
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Abstract
The increasing world population, impact of food production on climate change, and ongoing issues with diet-related diseases (e.g., malnutrition and obesity) are global major challenges. Recent advances in how food structure impacts the extent and kinetics of uptake of nutrients and its consequent effects on the physiological outcomes are beginning to shift our understanding of nutrition. This understanding is important to designing future foods that provide optimum nutrient bioavailability and deliver healthy outcomes. We discuss perspectives and scientific challenges in understanding the complex relationship between food structure/matrix modification during the digestion process and the absorption of nutrients as well as designing food structures with more sustainable materials.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
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22
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Hu Q, Liao W, Zhang Z, Shi S, Hou S, Ji N, Zhang X, Zhang Q, Liao Y, Li L, Zhu Z, Chen Y, Chen J, Yu F, Yang Q, Xiao H, Fu C, Du H, Wang Q, Cao H, Xiao H, Li R. The hepatoprotective effects of plant-based foods based on the "gut-liver axis": a prospective review. Crit Rev Food Sci Nutr 2022; 63:9136-9162. [PMID: 35466839 DOI: 10.1080/10408398.2022.2064423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The importance of the "gut-liver axis" in the pathogenesis of liver diseases has been revealed recently; which promotes the process of developing preventive and therapeutic strategies. However, considering that there are still many challenges in the medical treatment of liver diseases, potential preventive dietary intervention may be a good alternative choice. Plant-based foods have received much attention due to their reported health-promoting effects in targeting multiple pathways involved in the pathogenesis of liver diseases as well as the relative safety for general use. Based on the PubMed and Web of Science databases, this review emphatically summarizes the plant-based foods and their chemical constituents with reported effects to impact the LPS/TLR4 signaling pathway of gut-liver axis of various liver diseases, reflecting their health benefits in preventing/alleviating liver diseases. Moreover, some plant-based foods with potential gut-liver effects are specifically analyzed from the reported studies and conclusions. This review intends to provide readers an overview of the current progress in the field of this research topic. We expect to see more hepatoprotective measures for alleviating the current prevalence of liver diseases.
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Affiliation(s)
- Qiongdan Hu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Wan Liao
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Zhen Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Sanjun Shi
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Shuguang Hou
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Ningping Ji
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Xinjie Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Qian Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Yangyang Liao
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Linghui Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Zongping Zhu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Yi Chen
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Jiao Chen
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Fangkun Yu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Qingsong Yang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Hongtao Xiao
- Department of Clinical Pharmacy, Sichuan Cancer Hospital & Institute, Sichuan Cancer Center, School of Medicine, University of Electronic Science and Technology of China
| | - Chaomei Fu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Heping Cao
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Rui Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, PR China
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23
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Martins MCT, Sabaté J. Editorial: The Impact of Dietary Changes on Non-communicable Diseases in Latin America. Front Nutr 2022; 9:881676. [PMID: 35419393 PMCID: PMC8995492 DOI: 10.3389/fnut.2022.881676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 11/24/2022] Open
Affiliation(s)
- Marcia Cristina Teixeira Martins
- Center for Health Sciences Research, School of Medicine and Health Sciences, Adventist University of Plata, Libertador San Martin, Argentina
| | - Joan Sabaté
- Center for Nutrition, Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA, United States
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24
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Shafiee M, Islam N, Ramdath DD, Vatanparast H. Most Frequently Consumed Red/Processed Meat Dishes and Plant-Based Foods and Their Contribution to the Intake of Energy, Protein, and Nutrients-to-Limit among Canadians. Nutrients 2022; 14:nu14061257. [PMID: 35334914 PMCID: PMC8951031 DOI: 10.3390/nu14061257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 02/06/2023] Open
Abstract
Using cross-sectional data from the 2015 Canadian Community Health Survey–Nutrition, we aimed to identify and characterize the top 10 most frequently consumed plant-based foods and red/processed meat dishes in the Canadian population. Plant-based foods and red/processed meat dishes categories included 659 and 265 unique food codes, respectively, from the Canadian Nutrient File. A total of 20,176 Canadian individuals aged ≥1 year were included in our analysis. The most frequently consumed plant-based food was “Cooked regular long-grain white rice”, which made a significant contribution to energy (12.1 ± 0.3%) and protein (6.1 ± 0.2%) intake among consumers. The most frequently consumed red/processed meat dish in Canada was “Cooked regular, lean or extra lean ground beef or patty”. Among red/processed meat dishes, “ham and cheese sandwich with lettuce and spread” made the most significant contribution to the intake of energy (21.8 ± 0.7%), saturated fat (31.0 ± 1.0%), sodium (41.8 ± 1.3%), and sugars (8.2 ± 0.5%) among the consumers. Ground beef is the most frequently consumed red/processed meat dish and white rice is the most frequently consumed plant-based food among Canadians. Red/processed meat dishes are major drivers of the excessive intake of nutrients-to-limit.
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Affiliation(s)
- Mojtaba Shafiee
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (N.I.)
| | - Naorin Islam
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (N.I.)
| | - D. Dan Ramdath
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
- Correspondence: (D.D.R.); (H.V.); Tel.: +1-226-217-8082 (D.D.R.); +1-306-966-8866 (H.V.); Fax: +226-217-8181 (D.D.R.); +306-966-6377 (H.V.)
| | - Hassan Vatanparast
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada; (M.S.); (N.I.)
- School of Public Health, University of Saskatchewan, Saskatoon, SK S7N 4Z2, Canada
- Correspondence: (D.D.R.); (H.V.); Tel.: +1-226-217-8082 (D.D.R.); +1-306-966-8866 (H.V.); Fax: +226-217-8181 (D.D.R.); +306-966-6377 (H.V.)
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25
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Ma KK, Greis M, Lu J, Nolden AA, McClements DJ, Kinchla AJ. Functional Performance of Plant Proteins. Foods 2022; 11:foods11040594. [PMID: 35206070 PMCID: PMC8871229 DOI: 10.3390/foods11040594] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/05/2022] [Accepted: 02/09/2022] [Indexed: 02/01/2023] Open
Abstract
Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).
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Affiliation(s)
- Kai Kai Ma
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - Maija Greis
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - Alissa A. Nolden
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - Amanda J. Kinchla
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
- Correspondence:
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26
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Antoniussen CS, Rasmussen HH, Holst M, Lauridsen C. Reducing Disease Activity of Inflammatory Bowel Disease by Consumption of Plant-Based Foods and Nutrients. Front Nutr 2021; 8:733433. [PMID: 34957174 PMCID: PMC8696360 DOI: 10.3389/fnut.2021.733433] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/07/2021] [Indexed: 01/04/2023] Open
Abstract
Inflammatory bowel disease is a chronic and recurring inflammatory condition of the gastrointestinal tract encompassing ulcerative colitis and Crohn's disease. Although the pathogenesis of inflammatory bowel disease remains to be fully elucidated, environmental factors such as diet are believed to play a pivotal role in the onset and management of inflammatory bowel disease. Diet is thought to play an essential role in intestinal inflammation due to its regulatory effects on the microbiota, gut immune system, and epithelial barrier function. Although the evidence remains insufficient to draw firm conclusions on the role of specific dietary components in gastrointestinal diseases, studies have suggested that a Western diet with high intakes of total fats, omega-6 fatty acids, and meat have been associated with intestinal inflammation and relapse of inflammatory bowel disease. In contrast to a Western diet, plant-based diets often result in a reduced intake of total fats and meats and an increased intake of plant fibers which may contribute to reduced intestinal inflammation. This review critically examines the influence of plant-based dietary components on the clinical disease course of inflammatory bowel disease. Furthermore, this review discusses the benefits and possible limitations of plant-derived dietary components in the treatment of inflammatory bowel disease while addressing the principal type of disease and the anatomic site of inflammation within the gastrointestinal tract. Finally, this review points out important directions for future research on the role of diet in inflammatory bowel disease. A better understanding of the role of diet and intestinal inflammation may pave the way for novel dietary interventions and specific foods- or food supplements, which can support the treatment of inflammatory bowel disease.
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Affiliation(s)
| | - Henrik H Rasmussen
- Department of Clinical Medicine, Faculty of Medicine, Aalborg University, Aalborg, Denmark.,Department of Gastroenterology, Center for Nutrition and Bowel Disease, Aalborg University Hospital, Aalborg, Denmark
| | - Mette Holst
- Department of Clinical Medicine, Faculty of Medicine, Aalborg University, Aalborg, Denmark.,Department of Gastroenterology, Center for Nutrition and Bowel Disease, Aalborg University Hospital, Aalborg, Denmark
| | - Charlotte Lauridsen
- Department of Clinical Medicine, Faculty of Medicine, Aalborg University, Aalborg, Denmark.,Department of Animal Science, Faculty of Technical Sciences, Aarhus University, Foulum, Denmark
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27
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Li Y, Zhou X, Zhang Y, Zhong C, Huang L, Chen X, Chen R, Wu J, Li Q, Sun G, Yin H, Xiong G, Hao L, Yang N, Yang X. Association of Maternal Dietary Patterns With Birth Weight and the Mediation of Gestational Weight Gain: A Prospective Birth Cohort. Front Nutr 2021; 8:782011. [PMID: 34901129 PMCID: PMC8664542 DOI: 10.3389/fnut.2021.782011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Accepted: 10/25/2021] [Indexed: 12/26/2022] Open
Abstract
The associations among maternal diet, birth weight, and gestational weight gain are still inconclusive. This study aimed to investigate the associations between maternal dietary patterns and birth weight, and further explore whether GWG mediates these associations. A total of 3,334 pregnant women who completed a validated semi-quantitative food frequency questionnaire from the Tongji Maternal and Child Health Cohort were included. Dietary patterns were extracted by using principal component analysis. Regression models and mediation analyses were performed to explore the associations between dietary patterns and birth weight and the effects of GWG on these associations. Five dietary patterns were identified: "Beans-vegetables," "Fish-meat-eggs," "Nuts-whole grains," "Organ-poultry-seafood" and "Rice-wheat-fruits." Only women following the "Beans-vegetables" pattern had heavier newborns (β = 47.39; 95% CI: 12.25, 82.54). Women following the "Beans-vegetables" pattern had significantly lower GWG (β = -0.7; 95% CI: -1.15, -0.25) and had a 16% lower risk of excessive GWG and 11% higher odd of adequate GWG. The association between the "Beans-vegetables" pattern and birth weight was negatively mediated by GWG. A dietary pattern enriched in beans and vegetables is beneficial for effectively controlling GWG and increasing birth weight. GWG serves. Clinical Trial Registry: This trial was registered at ClinicalTrials.gov (NCT03099837).
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Affiliation(s)
- Yan Li
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Xuezhen Zhou
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Yu Zhang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Chunrong Zhong
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Li Huang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Xi Chen
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Renjuan Chen
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Jiangyue Wu
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Qian Li
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Guoqiang Sun
- Hubei Maternal and Child Health Hospital, Wuhan, China
| | - Heng Yin
- Hubei Maternal and Child Health Hospital, Wuhan, China
| | | | - Liping Hao
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Nianhong Yang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Xuefeng Yang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
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28
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Ding Y, Ban Q, Wu Y, Sun Y, Zhou Z, Wang Q, Cheng J, Xiao H. Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34839776 DOI: 10.1080/10408398.2021.2005531] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods.
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Affiliation(s)
- Yangyue Ding
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Yue Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhihao Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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29
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Adamcová A, Laursen KH, Ballin NZ. Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment. Foods 2021; 10:2796. [PMID: 34829077 PMCID: PMC8618113 DOI: 10.3390/foods10112796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/05/2021] [Accepted: 11/11/2021] [Indexed: 12/14/2022] Open
Abstract
Lectins are ubiquitous proteins characterized through their ability to bind different types of carbohydrates. It is well known that active lectins from insufficiently prepared legumes can cause adverse human health effects. The objective of this study was to determine the activity of lectins in samples across plant families representing commercially available edible plants, and the feasibility of inactivating lectins through soaking and boiling. Lectins were extracted from the plant families Adoxaceae, Amaranthaceae, Cannabaceae, Fabaceae, Gramineae, Lamiaceae, Linaceae, Pedaliaceae, and Solanaceae. A hemagglutination assay based on non-treated or trypsin treated rabbit erythrocytes was used to measure the lectin activity. The results showed the highest lectin activity in species from the Fabaceae family and demonstrated that soaking and boiling have an effect on the levels of active lectins. This is the first large study that combines lectin activity obtained from two different assays with raw and processed edible plants. In addition, we examined the current risk assessment, and regulations necessary for an adequate official reporting of results. We encourage the scientific community to further explore this field and agree on harmonized methods for analysis and interpretation, and hope that our methodology can initiate this development.
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Affiliation(s)
- Anežka Adamcová
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic;
| | - Kristian Holst Laursen
- Plant Nutrients and Food Quality Research Group, Plant and Soil Science Section and Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark;
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30
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Kraak VI. Perspective: Unpacking the Wicked Challenges for Alternative Proteins in the United States: Can Highly Processed Plant-Based and Cell-Cultured Food and Beverage Products Support Healthy and Sustainable Diets and Food Systems? Adv Nutr 2021; 13:38-47. [PMID: 34662900 PMCID: PMC8803483 DOI: 10.1093/advances/nmab113] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/14/2021] [Accepted: 09/10/2021] [Indexed: 02/06/2023] Open
Abstract
Over the past decade, a plethora of alternative protein (AP) products has entered the US food system as plant-based food and beverage products. These AP products, which include plant-based meat and dairy alternatives and cell-cultured meat and seafood products, are being developed for the marketplace to simulate the appearance, texture, taste, and flavor and nutritional profiles of animal products. The new generation of AP plant-based and cell-cultured food and beverage products are part of a market-driven narrative that has embraced technology to address future human health, environmental, ethical, and planetary health challenges. This perspective article synthesizes evidence about the benefits of adopting minimally processed plant-based diets that support sustainable food systems and human and planetary health. Thereafter, it examines 4 wicked challenges related to AP products in the US context that include 1) a confusing marketing landscape for the public; 2) diverse views and varying acceptance among consumers about the health and environmental benefits of these products; 3) inadequate education and labeling provided by federal agencies to enable consumers to understand how these may support healthy sustainable diets; and 4) slow federal policy and regulatory actions to address the range of AP products and provide industry guidance. The article concludes with suggested policies and actions for government agencies and food system actors to address these challenges. Future research and actions are needed to balance the human health, equity, animal welfare, and economic viability goals and to clarify how AP products may support safe, healthy, sustainable diets and food systems.
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31
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Naber T, Purohit S. Chronic Kidney Disease: Role of Diet for a Reduction in the Severity of the Disease. Nutrients 2021; 13:3277. [PMID: 34579153 PMCID: PMC8467342 DOI: 10.3390/nu13093277] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/13/2021] [Accepted: 09/17/2021] [Indexed: 12/15/2022] Open
Abstract
Chronic kidney disease affects ~37 million adults in the US, and it is often undiagnosed due to a lack of apparent symptoms in early stages. Chronic kidney disease (CKD) interferes with the body's physiological and biological mechanisms, such as fluid electrolyte and pH balance, blood pressure regulation, excretion of toxins and waste, vitamin D metabolism, and hormonal regulation. Many CKD patients are at risk of hyperkalemia, hyperphosphatemia, chronic metabolic acidosis, bone deterioration, blood pressure abnormalities, and edema. These risks may be minimized, and the disease's progression may be slowed through careful monitoring of protein, phosphorus, potassium, sodium, and calcium, relieving symptoms experienced by CKD patients. In this review, the current Kidney Disease Outcomes Quality Initiative (KDOQI) recommendations are highlighted, reflecting the 2020 update, including explanations for the pathophysiology behind the recommendations. The Dietary Approaches to Stop Hypertension, the Mediterranean diet, and the whole foods plant-based diet are currently being examined for their potential role in delaying CKD progression. Biological explanations for why the whole foods plant-based diet may benefit CKD patients compared to diets that include animal products are examined. Strong evidence continues to support the importance of diet meeting the daily requirement in the prevention and progression of kidney disease, and medical nutrition therapy with a registered dietitian is a critical aspect in medical intervention for CKD.
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Affiliation(s)
- Tania Naber
- Department of Interdisciplinary Research, College of Allied Health Sciences, Augusta University, Augusta, GA 30912, USA;
| | - Sharad Purohit
- Department of Undergraduate Health Professionals, College of Allied Health Sciences, Augusta University, Augusta, GA 30912, USA
- Department of Gynecology and Obstetrics, Medical College of Georgia, Augusta University, Augusta, GA 30912, USA
- Center for Biotechnology and Genomic Medicine, Augusta University, Augusta, GA 30912, USA
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32
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Onwude DI, Iranshahi K, Martynenko A, Defraeye T. Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing? Compr Rev Food Sci Food Saf 2021; 20:5283-5313. [PMID: 34355510 DOI: 10.1111/1541-4337.12799] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 01/09/2023]
Abstract
Electrohydrodynamic (EHD) drying is a promising technology to better preserve the nutritional content and sensory appeal of dried fruits and vegetables. To successfully scale up this technology, we need to rethink the current EHD dryer designs. There is also a significant potential to further enhance the nutritional content and sensory quality of the dried products by optimizing EHD process parameters. This study particularly highlights the current bottlenecks in scaling up the technology and improving nutrient retention and sensory appeal of the dried products. We discuss plausible future pathways to further develop the technology to produce highly nutritious dried products. Particular emphasis has been given to quantifying the residual nutritional and sensory properties of EHD dried products, and possible EHD dryer configurations for farmers and the industry. Concerning the nutritional content, EHD drying preserves vitamins, carotenes, and antioxidants significantly better than convective air drying. From the sensory perspective, EHD drying enhances the color of dried products, as well as their general appearance. With respect to scalability, placing the fruit on a grounded mesh electrode dries the fruit much faster and more uniformly than the grounded plate electrode. Future research should be directed toward simultaneous measurements of multiple food nutrients and sensory properties during EHD drying with a grounded mesh collector. Quantifying the impact of the food loading density on drying kinetics and energy consumption of the EHD drying process should also be a future research goal. Research comparing EHD drying with commercially available drying methods such as freeze-drying, microwave-drying, and infrared drying should also be carried out. This study gives promising insight toward developing a scalable novel thermal drying technology tailored to the requirements of the current and future society.
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Affiliation(s)
- Daniel I Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.,Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
| | - Kamran Iranshahi
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.,Department of Environmental Systems Science, Swiss Federal Institute of Technology, ETH-Zurich, Zurich, Switzerland
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Faculty of Agriculture, Truro, Nova Scotia, Canada
| | - Thijs Defraeye
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, St. Gallen, Switzerland.,Department of Engineering, Dalhousie University, Faculty of Agriculture, Truro, Nova Scotia, Canada
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33
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Domínguez R, Pateiro M, Munekata PES, McClements DJ, Lorenzo JM. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules 2021; 26:3984. [PMID: 34210093 PMCID: PMC8272106 DOI: 10.3390/molecules26133984] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/01/2022] Open
Abstract
The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 100 Holdsworth Way, Amherst, MA 01003, USA
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Islam SU, Ahmed MB, Ahsan H, Lee YS. Recent Molecular Mechanisms and Beneficial Effects of Phytochemicals and Plant-Based Whole Foods in Reducing LDL-C and Preventing Cardiovascular Disease. Antioxidants (Basel) 2021; 10:784. [PMID: 34063371 DOI: 10.3390/antiox10050784] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
Abnormal lipid metabolism leads to the development of hyperlipidemia, a common cause of multiple chronic disorders, including cardiovascular disease (CVD), obesity, diabetes, and cerebrovascular disease. Low-density lipoprotein cholesterol (LDL-C) currently remains the primary target for treatment of hyperlipidemia. Despite the advancement of treatment and prevention of hyperlipidemia, medications used to manage hyperlipidemia are limited to allopathic drugs, which present certain limitations and adverse effects. Increasing evidence indicates that utilization of phytochemicals and plant-based whole foods is an alternative and promising strategy to prevent hyperlipidemia and CVD. The current review focuses on phytochemicals and their pharmacological mode of actions for the regulation of LDL-C and prevention of CVD. The important molecular mechanisms illustrated in detail in this review include elevation of reverse cholesterol transport, inhibition of intestinal cholesterol absorption, acceleration of cholesterol excretion in the liver, and reduction of cholesterol synthesis. Moreover, the beneficial effects of plant-based whole foods, such as fresh fruits, vegetables, dried nuts, flax seeds, whole grains, peas, beans, vegan diets, and dietary fibers in LDL-C reduction and cardiovascular health are summarized. This review concludes that phytochemicals and plant-based whole foods can reduce LDL-C levels and lower the risk for CVD.
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35
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Giannakourou MC, Tsironi TN. Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation. Foods 2021; 10:830. [PMID: 33920447 DOI: 10.3390/foods10040830] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/15/2022] Open
Abstract
Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.
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Paturi G, Butts CA, Joyce NI, Rippon PE, Morrison SC, Hedderley DI, Lister CE. Pectin Influences the Absorption and Metabolism of Polyphenols from Blackcurrant and Green Tea in Rats. Foods 2021; 10:813. [PMID: 33918607 DOI: 10.3390/foods10040813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/29/2021] [Accepted: 04/01/2021] [Indexed: 11/17/2022] Open
Abstract
Consumption of polyphenols and dietary fiber as part of a normal diet is beneficial to human health. In this study, we examined whether different amounts of dietary soluble fiber (pectin) affect the absorption and metabolism of polyphenols from blackcurrant and green tea in rats. After 28 days, the rats fed blackcurrant and green tea with pectin (4 or 8%) had significantly lower body weight gain and food intake compared to the rats fed a control diet. Rats fed a blackcurrant and green tea diet with 8% pectin had significantly higher fecal nitrogen output and lower protein digestibility. No polyphenols were observed in the urine, feces and plasma of rats fed the control diet. Parent catechins and flavonols were absent in urine obtained from all diet groups. Gallocatechin glucuronide was only observed in the plasma of rats fed the blackcurrant and green tea diet without pectin. Meanwhile, epicatechin and catechin gallate were present in the feces of rats fed a blackcurrant and green tea diet with and without 4% pectin. Pectin (4 or 8%) added to the blackcurrant and green tea diet increased the plasma antioxidant capacity in rats. Inclusion of pectin in the diet altered the host absorption and metabolism of polyphenols from blackcurrant and green tea.
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Montemurro M, Pontonio E, Coda R, Rizzello CG. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods 2021; 10:316. [PMID: 33546307 PMCID: PMC7913558 DOI: 10.3390/foods10020316] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 12/18/2022] Open
Abstract
Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland;
- Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland
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Ketnawa S, Reginio FC, Thuengtung S, Ogawa Y. Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review. Crit Rev Food Sci Nutr 2021; 62:4684-4705. [PMID: 33511849 DOI: 10.1080/10408398.2021.1878100] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Phenolic compounds, omnipresent in plants, are a crucial part of the human diet and are of considerable interest due to their antioxidant properties and other potential beneficial health effects, for instance, antidiabetic, antihypertensive, anti-inflammatory, and anticancer properties. The consumption of a variety of plant-based foods containing various phenolic compounds has increased due to published scientific verification of several health benefits. The release of phenolic compounds and change in their bioactivities examined through in vitro simulated gastrointestinal digestion could provide information on the biological potency of bioactive components, which will allow us to elucidate their metabolic pathways and bioactivities at target sites. This review reports on the recent research results focused on changes during the gastro and/or intestinal phase. The effect of digestive enzymes and digestive pH conditions during simulated digestion accounted for the variations in bioaccessibility and bioavailability of phenolic antioxidants as well as the corresponding antioxidant activities were also summarized and presented in the review.
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Affiliation(s)
- Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan
| | - Florencio Collado Reginio
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan.,Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines
| | - Sukanya Thuengtung
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan
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Abstract
Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for 'natural' and 'organic' products is, however, strongly growing as well as the consumer's demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.
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Affiliation(s)
- Sagar Bhatta
- Département Sciences du Bois et de la Forêt, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada; (S.B.); (T.S.J.)
| | - Tatjana Stevanovic Janezic
- Département Sciences du Bois et de la Forêt, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada; (S.B.); (T.S.J.)
| | - Cristina Ratti
- Département des Sols et de Génie Agroalimentaire, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
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Jasek K, Kubatka P, Samec M, Liskova A, Smejkal K, Vybohova D, Bugos O, Biskupska-Bodova K, Bielik T, Zubor P, Danko J, Adamkov M, Kwon TK, Büsselberg D. DNA Methylation Status in Cancer Disease: Modulations by Plant-Derived Natural Compounds and Dietary Interventions. Biomolecules 2019; 9:E289. [PMID: 31323834 DOI: 10.3390/biom9070289] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 12/24/2022] Open
Abstract
The modulation of the activity of DNA methyltransferases (DNMTs) represents a crucial epigenetic mechanism affecting gene expressions or DNA repair mechanisms in the cells. Aberrant modifications in the function of DNMTs are a fundamental event and part of the pathogenesis of human cancer. Phytochemicals, which are biosynthesized in plants in the form of secondary metabolites, represent an important source of biomolecules with pleiotropic effects and thus provide a wide range of possible clinical applications. It is well documented that phytochemicals demonstrate significant anticancer properties, and in this regard, rapid development within preclinical research is encouraging. Phytochemicals affect several epigenetic molecular mechanisms, including DNA methylation patterns such as the hypermethylation of tumor-suppressor genes and the global hypomethylation of oncogenes, that are specific cellular signs of cancer development and progression. This review will focus on the latest achievements in using plant-derived compounds and plant-based diets targeting epigenetic regulators and modulators of gene transcription in preclinical and clinical research in order to generate novel anticancer drugs as sensitizers for conventional therapy or compounds suitable for the chemoprevention clinical setting in at-risk individuals. In conclusion, indisputable anticancer activities of dietary phytochemicals linked with proper regulation of DNA methylation status have been described. However, precisely designed and well-controlled clinical studies are needed to confirm their beneficial epigenetic effects after long-term consumption in humans.
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Gustafson DI, Edge MS, Griffin TS, Kendall AM, Kass SD. Growing Progress in the Evolving Science, Business, and Policy of Sustainable Nutrition. Curr Dev Nutr 2019; 3:nzz059. [PMID: 31206095 PMCID: PMC6557909 DOI: 10.1093/cdn/nzz059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 04/26/2019] [Accepted: 04/29/2019] [Indexed: 11/21/2022] Open
Abstract
A session was convened at the ASN Nutrition 2018 annual meeting to discuss the scientific evidence on what makes individual foods and dietary patterns both sustainable and nutritious, and the role of various stakeholders in the actions needed to implement food systems that deliver "sustainable nutrition." This commentary is a structured synthesis of the primary themes of the session, and concludes with a set of implications and research recommendations. Consumers are becoming increasingly aware of the environmental implications of what they eat, and there is growing momentum toward changes in the food system. However, ecological challenges persist, and although the literature is evolving, methodologic improvements are needed in the scientific approaches to address dietary patterns that meet nutrition needs in more holistically sustainable ways. The session concluded with encouraging evidence that consumers, businesses, scientists, and policy-makers are collectively "rising to the occasion," with cross-sectoral partnerships to address these issues.
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Affiliation(s)
| | | | - Timothy S Griffin
- Tufts University, Friedman School of Nutrition Science & Policy, Boston, MA, USA
| | - Alissa M Kendall
- University of California Davis, Department of Civil Engineering, Davis, CA, USA
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Martin C. A role for plant science in underpinning the objective of global nutritional security? Ann Bot 2018; 122:541-553. [PMID: 29982346 PMCID: PMC6153469 DOI: 10.1093/aob/mcy118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Accepted: 06/08/2018] [Indexed: 05/29/2023]
Abstract
Background The challenges of achieving global food security have become more demanding as scientists have realized that not only calorie content but also food composition and colonic microbial content impact our health and well-being, dramatically. The ways that the nutrients we consume affect our health are highly complex due to the diversity of what we eat, the varying digestibility of what we eat, the changing composition and functioning of each individual's gut microbiota, the differences in absorption and bioavailability of the nutrients we eat, the differences in responses between individuals to what they eat and the multi-fold mechanisms of action that nutrients have on our health. Perspective and Conclusions It has been accepted for more than 50 years that diets rich in plants, particularly fruit and vegetables, protect health, and yet such diets have declined, with lower fruit and vegetable content and much more cheap, sugary, oily, processed foods, over the same period. These dietary shifts have had a marked impact on the incidence of chronic diseases: obesity, metabolic diseases, type 2 diabetes and cardiovascular diseases. Greater support for research into the ways that plant-based foods impact health will be essential for changing dietary patterns to protect health and to achieve global nutritional security.
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Affiliation(s)
- Cathie Martin
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Norwich, UK
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Cifelli CJ, Houchins JA, Demmer E, Fulgoni VL. Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007-2010. Nutrients 2016; 8:E422. [PMID: 27409633 PMCID: PMC4963898 DOI: 10.3390/nu8070422] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 06/30/2016] [Accepted: 07/07/2016] [Indexed: 01/10/2023] Open
Abstract
Diets rich in plant foods and lower in animal-based products have garnered increased attention among researchers, dietitians and health professionals in recent years for their potential to, not only improve health, but also to lessen the environmental impact. However, the potential effects of increasing plant-based foods at the expense of animal-based foods on macro- and micronutrient nutrient adequacy in the U.S. diet is unknown. In addition, dairy foods are consistently under consumed, thus the impact of increased dairy on nutrient adequacy is important to measure. Accordingly, the objective of this study was to use national survey data to model three different dietary scenarios to assess the effects of increasing plant-based foods or dairy foods on macronutrient intake and nutrient adequacy. Data from the National Health and Nutrition Examination Survey (NHANES) 2007-2010 for persons two years and older (n = 17,387) were used in all the analyses. Comparisons were made of usual intake of macronutrients and shortfall nutrients of three dietary scenarios that increased intakes by 100%: (i) plant-based foods; (ii) protein-rich plant-based foods (i.e., legumes, nuts, seeds, soy); and (iii) milk, cheese and yogurt. Scenarios (i) and (ii) had commensurate reductions in animal product intake. In both children (2-18 years) and adults (≥19 years), the percent not meeting the Estimated Average Requirement (EAR) decreased for vitamin C, magnesium, vitamin E, folate and iron when plant-based foods were increased. However the percent not meeting the EAR increased for calcium, protein, vitamin A, and vitamin D in this scenario. Doubling protein-rich plant-based foods had no effect on nutrient intake because they were consumed in very low quantities in the baseline diet. The dairy model reduced the percent not meeting the EAR for calcium, vitamin A, vitamin D, magnesium, and protein, while sodium and saturated fat levels increased. Our modeling shows that increasing plant-based foods could lead to unintended dietary outcomes without simultaneous changes in the types and amounts of plant foods currently consumed. Increasing dairy foods, which are currently under-consumed, could assist in improving the intakes of many nutrients of concern.
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Affiliation(s)
- Christopher J Cifelli
- National Dairy Council, 10255 West Higgins Road, Suite 900, Rosemont, IL 60018-5616, USA.
| | - Jenny A Houchins
- National Dairy Council, 10255 West Higgins Road, Suite 900, Rosemont, IL 60018-5616, USA.
| | - Elieke Demmer
- National Dairy Council, 10255 West Higgins Road, Suite 900, Rosemont, IL 60018-5616, USA.
| | - Victor L Fulgoni
- Nutrition Impact, LLC, 9725 D Drive North, Battle Creek, MI 49014, USA.
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Ensaff H, Coan S, Sahota P, Braybrook D, Akter H, McLeod H. Adolescents' Food Choice and the Place of Plant-Based Foods. Nutrients 2015; 7:4619-37. [PMID: 26066012 DOI: 10.3390/nu7064619] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Accepted: 05/21/2015] [Indexed: 11/17/2022] Open
Abstract
A diet dominated by plant foods, with limited amounts of refined processed foods and animal products conveys substantial health benefits. This study sought to explore adolescents' attitudes and perceptions towards plant-based foods. Semi-structured focus group interviews were conducted with adolescents (age 14-15 years) (n = 29) attending an inner city school in Yorkshire, UK. Using a grounded theory methodology, data analysis provided four main categories and related concepts revolving around adolescents' perspectives on plant-based foods: food choice parameters; perceived drivers and benefits of plant-based foods; environmental food cues; barriers to plant-based food choice. In the emergent grounded theory, a clear disconnect between plant-based foods and the parameters that adolescents use to make food choices, is highlighted. Further, key barriers to adolescents adopting a plant-based diet are differentiated and considered with respect to practice and policy. The analysis offers a framework to remodel and re-present plant-based foods. In this way, it is proposed that a closer connection is possible, with consequent shifts in adolescents' dietary behaviour towards a more plant-based diet and associated health benefits.
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