Search Results (87)

Growing consumer demand for healthier meat products with clean-label ingredients has increased interest in plant-based fortification strategies. The present study evaluated the effects of a multicomponent cereal supplement comprising rice (35%), buckwheat (20%), oats (20%), and corn (25%) on the physicochemical, functional, oxidative, hydrolytic, and sensory properties of meat patties. Four formulations were prepared with 0% (control), 5%, 10%, and 15% supplement inclusion. At higher inclusion levels of the cereal supplement, the patties showed reduced moisture, protein, and fat contents, while ash and carbohydrate levels increased. Conversely, ash content increased from 1.38% to 2.82%, and carbohydrates rose to 8.99%. pH remained stable (5.92–6.04), whereas aw decreased significantly at 10% (0.921) and 15% (0.889) inclusion (p < 0.05). Functional tests showed dose-dependent improvements in water-binding capacity, which increased from 65.98% in the control to 71.58% at 10% supplement, and in fat retention, which rose from 38.3% to 54.14% under the same conditions, with optimal performance observed at 10% inclusion. TBARS values in 10% and 15% formulations were 13–20% lower than control throughout storage (p < 0.05). The increase in acid number was significantly slower in supplemented patties, indicating that the cereal blend effectively inhibited lipid hydrolysis during storage. Sensory evaluation revealed maximal acceptability at 10% inclusion, with declines at 15% due to grainy texture and flavor dilution. These findings establish 10% multicomponent cereal supplementation as a promising strategy to enhance yield, shelf-life stability, and consumer appeal of meat patties without compromising processing parameters. Full article

This study explores the challenge of using anthocyanin-rich natural deep eutectic solvent (NADES) extracts to produce electrospun nanofibers for biodegradable freshness indicators. Red cabbage was extracted with two choline chloride-based NADESs (with citric or lactic acid), modified with 10–50% ethanol to lower viscosity, and compared with a standard 50% ethanol-water solvent. The citric acid NADES with 30% ethanol gave the highest anthocyanin yield (approx. 0.312 mg/mL, more than 20 times higher than the ethanol extract at approx. 0.014 mg/mL). For fiber fabrication, a polymer carrier blend of poly(ethylene oxide) (PEO) and sodium alginate (Alg) was employed, known to form hydrogen-bonded networks that promote chain entanglement and facilitate electrospinning. Despite this, the NADES extracts could not be electrospun into nanofibers, while the ethanol extract produced continuous, smooth fibers with diameters of approximately 100 nm. This highlights a clear trade-off; NADESs improve anthocyanin recovery, but their high viscosity and low volatility prevent fiber formation under standard electrospinning conditions. To leverage the benefits of NADES extracts, future work could focus on hybrid systems, such as multilayer films, core-shell fibers, or microcapsules, where the extracts are stabilized without relying solely on direct electrospinning. In storage tests, ethanol-extract nanofibers acted as effective pH-responsive indicators, showing visible color change from day 4 of meat storage. At the same time, alginate films with NADES extract remained unchanged after 12 days. These results highlight the importance of striking a balance between chemical stability and sensing sensitivity when designing anthocyanin-based smart packaging. Full article

The present study aimed to determine whether enriching the finishing ration of lambs with incremental doses of a protected fatty acid (FA) blend would result in noticeable differences in the eating experience of the resulting meat. Three isonitrogenous diets containing 0, 50, or 100 g day⁻¹ of the FA mixture were formulated, and the lambs were fed these diets until slaughter under otherwise identical management conditions. After postmortem aging, boneless loin samples from each treatment were submitted to a descriptive sensory evaluation by a rigorously trained panel that followed international guidelines. Multivariate techniques—principal component analysis combined with hierarchical clustering—were applied to integrate the panel’s quantitative scores and visualize how the treatments segregated in sensory space. The lamb meat presented a level of acceptance dependent on the proportion of fatty acids. In general, this study suggests that adding an extra 50 or 100 g of fat supplement to a lamb’s diet towards the end of its growth can significantly improve the enjoyment consumers get from eating the meat. Sensory analysis of lamb meat enriched with fatty acids indicated that the most important attributes determining the acceptance of lamb meat were color, flavor, odor, and toughness. Consequently, it can be recommended that dietary fatty acids be strategically increased during the finishing phase as a practical approach to enhancing the sensory appeal of sheep meat without compromising panel consensus. Full article

Hybrid meat products, i.e., the combination of animal proteins with plant, microbial, algal or cultured ingredients, are becoming increasingly important as a pragmatic approach to reducing the environmental and health impact of conventional meat while retaining familiar sensory properties. This review highlights that moderate substitution rates (20–50%) can maintain or improve texture, juiciness and nutritional balance, whereas higher incorporation rates often lead to off-flavours, colour changes and texture issues. Advances in extrusion, co-processing and protein structuring have enabled increasingly sophisticated formulations. Studies show that the choice of ingredients has a strong influence on the sensory results. For example, faba beans, rice by-products or insect proteins are more acceptable at low to moderate levels, while excessive use of pulses or texturised proteins can produce beany or earthy notes. Nutritional improvements, such as more fibre and healthier fatty acid profiles, are possible but require careful optimisation. Consumer acceptance is increasing, particularly among flexitarians, but remains dependent on sensory performance, familiarity, and perceived health benefits. Ongoing obstacles include unclear regulatory requirements, high production costs and scalability issues. Future progress will require optimisation of ingredient blends, robust life cycle assessments to verify sustainability claims and transparent communication to increase consumer confidence. Full article

The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1–PBG4) were developed using a blend of potato, rice, wheat, and pea proteins, and fortified with either ferritin-rich sprout powder or ferrous sulfate. Comprehensive analyses were conducted to assess nutritional composition, mineral content, glycoalkaloid safety, antioxidant activity, texture, water mobility, sensory appeal, and microbiological stability. All variants met high-protein labeling criteria and exhibited favorable fiber and mineral profiles. In vitro digestion significantly enhanced antioxidant bioaccessibility, particularly phenolic acids. Sensory evaluations favored ferritin-enriched variants, which also demonstrated superior texture and consumer acceptance. Microbiological assessments confirmed safety for up to 10 days under refrigeration. These findings highlight the potential of potato juice protein as a sustainable, functional ingredient in next-generation plant-based meat analogues. Full article

This study proposed a pH-driven co-precipitation strategy to overcome the limitations of traditional physical blending in functional improvement of a dual-protein system. The results demonstrated that, in comparison with the soy-pea blended protein (SPBP), the soy-pea co-precipitated protein (SPCP) showed a decrease in α-helix and β-sheet content, accompanied by in an increase in random coil structure. SPCP exhibited decreased fluorescence intensity, smaller particle size (from 392.2 to 176.1 nm) with increased absolute zeta-potential values (from −13.7 to −19.7 mV), reduced surface hydrophobicity (from 21,987.3 to 9744.8), and increased content of disulfide bonds. Structural optimization of SPCP significantly bolstered intermolecular interactions between SPI and PPI. Molecular docking simulations also validated the presence of abundant hydrophobic interactions and hydrogen bonds within in the blend system. These modifications significantly enhanced the solubility of SPCP (especially SPCP8.0). The rheological analysis further revealed that the storage modulus (G′) and loss modulus (G″) of SPCP8.0 were both higher than those of SPBP, while its tan δ was lower than that of SPBP, indicating synergistic interactions between proteins. These interactions contributed to the formation of a more stable three-dimensional network structure, thereby conferring it with superior gel properties. These findings provide theoretical foundations for improving the functional properties of plant-based dual-protein and their applications in plant-based meat production. Full article

The global transition toward plant-based diets has intensified the search for sustainable protein alternatives, positioning hemp-based meat analogs (HBMAs) as a promising solution due to their exceptional nutritional profile and environmental benefits. This comprehensive review critically examines hemp protein research, focusing on extraction technologies, nutritional excellence, functional innovation, and sustainable processing approaches for meat analog development. Hemp seeds contain 25–30% protein, primarily consisting of highly digestible edestin and albumin proteins that provide a complete amino acid profile comparable to soy and animal proteins. The protein exhibits superior digestibility (>88%) and generates bioactive peptides with demonstrated antioxidant, antihypertensive, and anti-inflammatory properties, offering significant health benefits beyond basic nutrition. Comparative analysis reveals that while alkaline extraction-isoelectric precipitation remains the industrial standard due to cost-effectiveness ($2.50–3.20 kg⁻¹), enzymatic extraction and ultrasound-assisted methods deliver superior functional properties despite higher costs. Hemp protein demonstrates moderate solubility and good emulsifying properties, though its gelation capacity requires optimization through enzymatic hydrolysis, high-pressure processing, or strategic blending with complementary proteins. Processing innovations, particularly high-moisture extrusion combined with protein blending strategies, enable fibrous structures closely mimicking conventional meat texture. Hemp protein can replace up to 60% of soy protein in high-moisture meat analogs, with formulations incorporating wheat gluten or chickpea protein showing superior textural attributes. Despite advantages in nutritional density, sustainability, and functional versatility, HBMAs face challenges including sensory limitations, regulatory barriers, and production scaling requirements. Hemp cultivation demonstrates 40–50% lower carbon footprint and water usage compared with conventional protein sources. Future research directions emphasize techniques and action processes, developing novel protein modification techniques, and addressing consumer acceptance through improved sensory properties for successful market adoption. Full article

The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies. Full article

Restaurants and open markets generate considerable quantities of organic waste. Converting these residues into poultry feed ingredients offers a sustainable disposal route. This study aimed to evaluate the nutritional and sensory viability of a novel feed complement formulated from Bonito fish meal (Sarda chiliensis chiliensis) and Única potato peel flour (Solanum tuberosum L. cv. Única). This study was conducted in three phases: (i) production and nutritional characterization of the two by-product flours; (ii) formulation of a 48:52 (w/w) blend, incorporated into broiler diets at 15%, 30%, and 45% replacement levels over a 7-week trial divided into starter (3 weeks), grower (3 weeks), and finisher (1 week) phases; and (iii) assessment of growth performance (weight gain, final weight, and feed conversion ratio), followed by a sensory evaluation of the resulting meat using a Check-All-That-Apply (CATA) analysis. The Bonito fish meal exhibited 50.78% protein, while the Única potato peel flour was rich in carbohydrates (74.08%). The final body weights of broiler chickens ranged from 1872.1 to 1886.4 g across treatments, and the average feed conversion ratio across all groups was 0.65. Replacing up to 45% of commercial feed with the formulated complement did not significantly affect growth performance (p > 0.05). Sensory analysis revealed that meat from chickens receiving 15% and 45% substitution levels was preferred in terms of aroma and taste, whereas the control group was rated higher in appearance. These findings suggest that the formulated feed complement may represent a viable poultry-feed alternative with potential sensory and economic benefits, supporting future circular-economy strategies. Full article

In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of Luffa cylindrica seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of L. cylindrica seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure L. cylindrica powder exhibited the highest water holding capacity (3.62 g H₂O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of L. cylindrica seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach. Full article

With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims to explore the development of chitosan–cellulose composite materials with good antibacterial properties and promote the widespread application of chitosan and cellulose in food packaging materials. Combining various natural polysaccharide polymers, we discuss the application of chitosan cellulose in meat, dairy products, fruits and vegetables, and fishery products. Meanwhile, we explore their antibacterial and antioxidant behaviors during their use as food packaging materials. This provides a reference for effectively improving the performance of modified chitosan and cellulose food packaging materials in the future. Based on the above explanation, we analyzed the advantages and disadvantages of modified chitosan and cellulose and looked forward to the future development trends of chitosan and cellulose blend films in food preservation. Chitosan–cellulose blends not only have important prospects in food packaging and preservation applications, but can also be combined with intelligent manufacturing to enhance their food preservation performance. The aim of this review is to provide valuable references for basic research on the antimicrobial properties of these composites and their practical application in smart food packaging. Full article

Antioxidant feed additives, such as cashew nutshell liquid (CNSL), rich in phenolic compounds, have gained attention for improving animal production and meat quality. The study evaluated the dietary effects of blending CNSL (0.5%) with different vegetable oils (1.5%) varying in unsaturated fatty acid (UFA) profiles on the meat quality and fatty acid composition of muttons. Forty Santa Inês × Dorper crossbred rams (24.44 ± 1.5 kg) were allocated to five treatments for 70 days: CNSL combined with canola (MUFA-rich) compared to corn, soybean, sunflower, or cottonseed oils (PUFA-rich). The CNSL + canola blend improved meat quality, showing higher water-holding capacity and tenderness and lower cooking loss than CNSL + PUFA-rich oils (p < 0.05). Meat yellowness (b*) increased with CNSL + soybean or cottonseed blend. Meat proximate composition was unaffected (p > 0.05). Minor variations in specific fatty acids were observed, including higher C14:0 and C16:1 in canola and cottonseed + CNSL blend groups and greater EPA (C20:5 n–3) with soybean oil + CNSL blend (p < 0.05). The ∑n–6:∑n–3 ratio was highest with cottonseed and lowest with soybean oil (p < 0.05). Overall, combining CNSL with MUFA-rich oils, particularly canola, compared to PUFA oils, enhances meat quality while supporting the sustainable use of CNSL in ram diets. Full article

Applying a statistical mixture design, 10 different blending combinations of traditional Greek sausages were prepared based on different percentages of the three ingredients (buffalo meat: 40–70%; pork fat: 0–30%; buffalo fat: 0–30%). Samples were then analyzed for chemical composition, instrumental textural properties and sensory attributes, using a balanced incomplete block design (BIBD) for the sensory analysis. According to the chemical set, the fat content increased when both fat origins increased, and the protein content also increased when the proportion of buffalo meat increased in the formulations. Regarding textural properties, an instrumental analysis revealed a positive relationship between fat level increases and hardness, whereas a sensory analysis revealed a rise in hardness when the proportion of buffalo fat increased, but that was not observed for sensory juiciness. A hierarchical cluster analysis and PCA revealed a strong relationship between the elasticity, juiciness and overall acceptability of samples with high fat contents, regardless of the origin of the fat, whereas at the same time, a strong relationship was found between high buffalo meat contents (70%) in samples and both instrumental and sensory hardness, chewiness and protein content. Full article

Carbohydrate-based biodegradable films offer an eco-friendly alternative to conventional petroleum-derived packaging for agricultural commodities. Derived from renewable polysaccharides such as starch, cellulose, chitosan, pectin, alginate, pullulan, and xanthan gum, these films exhibit favorable biodegradability, film-forming ability, and compatibility with food systems. This review presents a comprehensive analysis of recent developments in the preparation, functionalization, and application of these polysaccharide-based films for agricultural packaging. Emphasis is placed on emerging fabrication techniques, including electrospinning, extrusion, and layer-by-layer assembly, which have significantly enhanced the mechanical, barrier, and antimicrobial properties of these materials. Furthermore, the incorporation of active compounds such as antioxidants and antimicrobials has improved the performance and shelf-life of packaged goods. Despite notable advancements, key limitations such as moisture sensitivity, poor mechanical durability, and high production costs persist. Strategies including polymer blending, nanofiller incorporation, and surface modification are explored as potential solutions. The applicability of these films in packaging fruits, vegetables, dairy, grains, and meat products is also discussed. By assessing current progress and future prospects, this review underscores the importance of carbohydrate-based films in promoting sustainable agricultural packaging systems, reducing environmental impact through the advancement of circular bioeconomy principles and sustainable development. Full article

The Mediterranean Diet (MD), although not always called by this name, has emerged over centuries as a diet influenced by diverse civilizations in the Mediterranean region, who blended local produce, traditions, and rituals with new ingredients and customs introduced through trade, migrations, or occupations. Historically characterized mainly by plant-based foods, olive oil, fish, moderate meat consumption, and moderate wine consumption, MD was also shaped by the holistic health principles advocated by figures like Hippocrates, Plato and Galen. Modern investigations, including Ancel Keys’ Seven Countries Study, confirmed its protective role against cardiovascular disease and other chronic illnesses, while UNESCO’s designation of the MD as an Intangible Cultural Heritage highlights its broader cultural significance. Today, although MD faces challenges from globalization and shifts in modern lifestyles, the advances in personalized and AI-driven nutrition, as well as specific public health initiatives offer opportunities to preserve its core tenets of balance, sustainability, and communal eating for future generations along with many scientifically proven benefits of this diet and the associated lifestyle. Full article