Search Results (70)

Planting green manure between rows is an excellent green orchard cultivation practice. However, there is a lack of research on the application of such measures in vineyards. In this study, the ‘Beibinghong’ grape was used as experimental material, and clear tillage was used as a control. The effects of intercropping rape and pea between rows for two consecutive years on soil microecology and grape and wine quality were studied. The main results were as follows: intercropping green manure increased the berry pH. Intercropping green manure differentially modulated phenolic profiles in grape berries: pea intercropping significantly increased total phenolic and tannin contents relative to clean tillage across both years, whereas rapeseed intercropping showed variable effects depending on phenolic class and vintage. Green manure treatments also altered the accumulation of aldehydes, alcohols, and terpenoids. The intercropping of green manure could effectively reduce soil temperature and maintain soil moisture in the surface soil layer, reduce soil pH and electrical conductivity, and increase soil microbial biomass, aggregate amount, enzyme activity and soil fertility. Intercropping green manure changed soil microbial diversity and community structure. At the phylum level, the relative abundances of Chloroflexi (bacteria) and Mortierellomycota (fungi) were significantly increased. At the genus level, the genera Plectosphaerella and Alternaria—both dominant saprotrophic fungi—were also significantly enriched. The results of a comprehensive evaluation of principal component and membership function and sensory evaluation showed that intercropping peas was the best strategy. Soil pH, electrical conductivity, nitrate content, LAP activity, and the phyla Acidobacteriota, Chloroflexi, and Mortierellomycota were significantly correlated with the acid content of wine, while soil enzyme activity was significantly correlated with the phenolic content of wine. These results indicated that intercropping green manure could drive the quality of grapefruits and wine by regulating soil nutrients, enzyme activities, basic physical and chemical properties, and microbial communities. Full article

Cream fillings are widely used semi-solid components in confectionery products, where the fat phase strongly influences the structure, stability, and sensory characteristics. Increasing consumer demand for plant-based and nutritionally improved foods has stimulated efforts to reduce the palm oil content and incorporate plant-derived proteins; however, systematic studies comparing the functional impact of different commercial protein preparations in such systems remain limited. Therefore, this study investigated the influence of pea, brown rice, pumpkin, hemp, and sunflower protein preparations on the physicochemical, functional, and sensory properties of cream fillings formulated with reduced palm fat. Commercial protein preparations (2.5% and 5%) were incorporated as partial fat replacers, and the chemical composition, amino acid profile, color parameters, water activity, viscosity, and particle size distribution were evaluated. Additionally, multivariate statistical approaches were applied to better understand relationships. The results showed that pea protein concentrate improved the nutritional profile and provided the most favorable balance of texture and sensory attributes. Other proteins also modified the physical properties of the fillings, although to different extents, while increasing the protein concentration generally intensified color changes and increased viscosity. Overall, the findings provide new insights into the behavior of commercial plant protein preparations in fat-rich confectionery systems and support the development of plant-enriched cream fillings with a reduced palm oil content. Full article

This study evaluated how a partial substitution of pea protein isolate (PPI) with brewer’s spent grain (BSG) or barley rootlets (BRs) affects high-moisture meat analogues (HMMAs). PPI was substituted with 10% and 20% with BSG or BRs, respectively. Extrudates were produced on a co-rotating twin-screw extruder at maximum temperatures of 140 °C and 160 °C. Extrudates were assessed for colour, moisture, firmness and fibre morphology. Furthermore, the technofunctional and nutritional properties of the raw materials were determined. Extrudates with BSG produced the darkest colour, whereas PPI and BR formulations exhibited the lightest. A stronger reddish tint was observed at 160 °C, while the colour within the yellow–blue spectrum was largely temperature-independent. Firmness was generally higher at 160 °C, consistent with lower end-product moisture. Side stream addition lowered protein content and weakened fibre formation, with the effect most pronounced for BRs. Overall, formulation was the dominant factor influencing lightness, while temperature modestly increased redness and firmness. Preliminary sensory evaluation supported these trends. Extrudates produced at 140 °C were perceived as having a more fibrous structure. Higher substitution levels resulted in a weaker, more crumbly texture. With respect to the environmental assessment, a 20% replacement of PPI with BRs or BSG reduced overall environmental impacts by up to 19% and climate impacts by up to 16%. With regard to the novel food status, the EU Novel Food Status Catalogue classifies BSG as not novel, whereas BRs are not novel only when used in food supplements. Any other food uses, other than as, or in, food supplements, might considered to be novel and consequently might need to be authorised under the novel food regulation framework prior to market placement. Full article

Texture-modified foods (TMFs) are essential for individuals with dysphagia, yet conventional formulations often lack structural consistency, nutritional density, and sensory appeal. Three-dimensional (3D) food printing offers new opportunities to tailor texture and composition. This study developed 3D-printed TMFs based on a lentil-carrot matrix and formulated with pea protein isolate (PPI), a curcumin-enriched oleogel (O), or their combination (PPI–O), and compared them with a commercial dysphagia thickener reference. Printability was assessed through extrusion force measurements and dimensional deviation analysis. Texture profile analysis (TPA), International Dysphagia Diet Standardisation Initiative (IDDSI) tests, moisture and protein content determination, color measurements, and preliminary sensory evaluation were conducted. PPI-containing formulations required higher extrusion forces but showed improved dimensional stability, hardness, cohesiveness, and gumminess compared with the oleogel-only sample, likely due to the formation of a stronger protein network. In contrast, the oleogel-only formulation exhibited lower mechanical resistance and a more pronounced melting perception, reflecting the lubricating effect of the lipid-based matrix. Protein content significantly increased with PPI incorporation, and curcumin-enriched oleogel also markedly influenced color parameters. All samples were classified as compatible with IDDSI Level 5. The hybrid PPI–O formulation provided a balanced combination of printability, structural fidelity, enhanced protein content, and suitable textural properties. These findings suggest that extrusion-based 3D printing may represent a promising approach for designing plant-based TMFs for dysphagia-oriented foods. Full article

The growing demand for clean-label, plant-based foods is accelerating the development of vegan emulsified products that avoid synthetic additives while delivering appealing sensory and health-related attributes. We formulated naturally colored, mayonnaise-like oil-in-water emulsions using 55% canola oil and yeast protein extracts (YPEs) as emulsifiers and polyphenol-rich ingredients derived from red cabbage and butterfly pea flower. The resulting systems were characterized for rheological behavior, texture, droplet-size distribution, lipid oxidation (peroxide value) and microbiological stability. Two distinct YPEs produced emulsions with different microstructural and mechanical properties, highlighting the role of protein composition on emulsion architecture. Incorporation of anthocyanin-rich polyphenol matrices (red cabbage extracts characterized by predominantly simple acylations and butterfly pea flower extracts containing complex acylations, both at similar purities) modulated emulsion structuring and stability during storage, beyond color delivery. Overall, polyphenol addition strengthened emulsion structure, as evidenced by a significant increase in plateau modulus from 621 Pa to 1428 Pa in emulsions with complete YPE and butterfly pea extract and mitigated lipid oxidation, supporting their use as partial replacement options for additives such as EDTA in clean-label formulations. These findings provide a practical basis for designing functional, and visually attractive vegan emulsions that align with consumer demand for additive-reduced products. Full article

In response to growing consumer interest in plant-based and eco-friendly diets, the food industry is seeking to enrich bakery products with functional plant proteins, which are highly nutritious and environmentally beneficial. This study aimed to evaluate the effect of incorporating pea protein isolate (PPI) and rice protein isolate (RPI) at levels of 5% and 15% on the structural and sensory quality and nutritional properties of vegan cookies. The addition of plant-derived proteins significantly influenced the colour and texture of the cookies. The addition of PPI increased lightness (L* up to 70.05 at 5%), whereas the addition of RPI caused pronounced browning (BI = 100.00 at 15%) and structural hardening at higher inclusion levels. Protein content increased with enrichment, reaching 9.49 g/100 g in the P15% sample (a 95.7% increase compared to the control sample). Total phenolic content increased markedly, particularly in the P15% sample, rising by 144%. However, this was not accompanied by a proportional increase in antioxidant activity, as determined by ABTS and DPPH assays. Sensory evaluation revealed that cookies enriched with 5% protein maintained high consumer acceptability (overall scores > 7.0), whereas higher levels of protein incorporation led to a significant reduction in sensory quality. The results indicate a trade-off between nutritional enhancement and sensory acceptability in vegan cookies enriched with pea and rice protein isolates, with 5% incorporation providing the most balanced outcome within the studied formulations. Full article

Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin remains underutilised in human diets due to several techno-functional and sensory limitations. This review delves into the techno-functional limitations of lupin, which include poor foaming capacity, low water and oil absorption, inadequate emulsification properties, and poor solubility. Lupin’s techno-functional limits are tied to the compact, heat-stable nature of its conglutin storage proteins and high insoluble fibre content. While research has been conducted on fermenting other legumes such as soybeans, chickpeas, peas, and lentils with Exopolysaccharide (EPS) producing bacteria, its application to lupin remains largely unexplored. Crucially, this work is one of the first reviews to exclusively link lupin’s unique protein and fibre structure with the specific polymer chemistry of bacterial EPS as a targeted modification strategy. Current research findings suggest that EPS-producing Lactic Acid Bacteria (LAB) fermentation can significantly improve the techno-functional properties of legumes, indicating strong potential for similar benefits with lupin. The analysis highlights various studies demonstrating the ability of EPS-producing LAB to improve water retention, emulsification, and overall palatability of legume-based products. Furthermore, it emphasises the need for continued research in the realm of fermentation with EPS-producing bacteria to enhance the utilisation of lupin in food applications. By addressing these challenges, fermented lupin could become a more appealing and nutritious option, contributing significantly to global food security and nutrition. Full article

The development of a fibrous-structured meat alternative that can perfectly mimic the tribology of the meat is considered to be extremely challenging. In this study, a bottom-up technique, wet spinning, was used to produce a fiber-like structure similar to muscle fiber. Different protein concentrations (0% to 16%) of wheat protein, pea protein isolates, and sodium alginate (2%) were used as an emulsifier and compared with the conventional meat (longissimus dorsi muscle) from a barrow in terms of physicochemical (pH, color, moisture content, cooking loss), textural (Texture profile and Warner–Bratzler Shear Force), and sensory parameters. The results from the study showed that the ratio of protein concentration significantly affected the solution behavior, leading to change in the spinnability of solution. The combined protein formulations displayed by a greater range of physicochemical and textural properties, especially hardness and WBSF, ranged from 22 N to 32.20 N and 4.26 to 4.71 kg/cm² in comparison to each other (p < 0.05). However, principal component analysis has shown that the overall profiling was significantly different than that of conventional meat (p < 0.05). The overall results suggested that the blend of wheat protein and pea protein isolate shows great potential for preparing a variety of structured meat alternatives by optimizing the concentration based on the desired product profiling. Full article

This study explores the use of a homemade mung bean protein extract solution (MP) as the moisture source in high-moisture extrusion to produce pea–mung bean composite textured protein (PMP). Single-factor experiments assessed the effects of MP addition amount (30–70%), screw speed (140–220 rpm), and extrusion temperature (140–180 °C) on the textural, physicochemical, and structural properties, followed by optimization using response surface methodology (RSM). MP addition amounts between 50% and 60% promoted higher surface hydrophobicity, a higher disulfide bond content, more ordered secondary structures, and a higher intrinsic fluorescence, accompanied by improved water- and oil-holding capacities, bulk density, and texturization degree (p < 0.05). Screw speeds of 160–180 rpm enhanced texturization and texture via increased shear and reduced residence time, whereas higher extrusion temperatures darkened the color (Maillard browning) and reduced texturization and the bulk density. RSM found that the optimal conditions were 53% MP, 160 rpm, and 150 °C, yielding a theoretical maximum texturization degree of 1.55, which was experimentally validated (1.53 ± 0.02). These findings support MP as an effective green moisture source to tailor the structure and functionality of pea-based high-moisture extrudates. Future work will integrate calibrated SME, sensory evaluation, and application testing in meat-analog formats. Full article

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. PPI was subjected to fermentation by E. faecalis 07 for different durations (0 H, 24 H, 48 H, and 72 H). After fermentation, pH, viable cell counts, free amino acid contents, electronic tongue analysis, and volatile organic compounds were determined. The results showed that fermentation significantly reduced the bitterness of PPI and enhanced its umami intensity. A total of 64 volatile organic compounds were identified in the fermented samples, 42 more than in the unfermented sample. Quantitative analysis revealed that hexanal (grass-like odor) decreased by 92% after 72 h of fermentation, 1-octen-3-ol (mushroom-like odor) decreased from 6.94 mg/kg to 1.73 mg/kg, and trans-2-octenal decreased to 0.59 mg/kg; meanwhile, aromatic compounds such as esters and ketones were produced. Along with changes in the physicochemical properties, organic acids, and free amino acid composition of PPI, correlation analysis between electronic tongue data and volatile compounds further indicated that changes in volatile components simultaneously affected the perception of five taste attributes of PPI (bitterness, sourness, sweetness, saltiness, and umami). In conclusion, this study demonstrated the feasibility of fermenting PPI with E. faecalis 07, which effectively improved its sensory attributes and physicochemical properties to a certain extent. Full article

Hybrid plant and meat (HPM) products, in which a portion of meat is substituted with alternative plant protein-containing ingredients, offer a promising option for flexitarian consumers seeking to increase plant protein consumption while continuing to enjoy the sensory qualities of meat products. This study evaluated the effects of faba bean protein (FBP), pea protein (PP), and rice protein (RP) ingredients at a 12.5% meat protein substitution level, under varying pre-hydration conditions and, subsequently, on the technological properties of hybrid plant/beef patties (HPBP). Colour measurements indicated that plant protein ingredient addition to HPBP resulted in increased lightness (L*) and decreased redness (a*) values. HPBP showed reduced cooking loss compared to 100% beef patties, and cooking loss increased with higher pre-hydration levels of plant proteins. Faba bean hybrid patty (FBHP) exhibited lower texture scores, while the patty containing non-hydrated RP had the highest hardness values. The texture of patties with PP was comparable to the control, irrespective of the hydration status of the plant protein. Inclusion of plant proteins also reduced water mobility by restricting intracellular water. Overall, these findings provide valuable insights into the selection of suitable plant proteins and the requirement for optimal pre-hydration of plant proteins prior to incorporation into HPBP to ensure optimal technological properties. Full article

This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%, or 10%), and papain (0% and 0.2%) to enhance the nutritional and sensory properties. This method successfully matched the firmness of TM meat with that of the thickened soup. Papain significantly reduced the firmness, and olive oil decreased the cohesiveness. After categorizing the TM meat and thickened soup as IDDSI level 4, four dishes at three firmness levels were developed. This study highlighted the potential of this approach to integrate solid and liquid food matrices, contributing to the advancement of TM food engineering and to the challenge of improving visual sensory acceptance and personalizing TM diets for individuals with dysphagia. Full article

Hydrogels (Hy) were obtained with a ternary system of proteins (pea (P) or soy isolate (S) 2%), guar (0.5%), and xanthan gums (0.5%) and were subjected to thermal treatment (70 °C/20 min or 85 °C/15 min, or not) prior to structure formation. The FTIR spectra of the hydrogels and the turbidity test (spectrophotometrically red at 600 nm) were used for studying protein–polysaccharide interactions. Amplitude sweeps (0.01–100%) and flow behavior tests (0.1–100 s⁻¹) were conducted for structure analysis. Emulgels were obtained by emulsification of the Hy with 40% or 60% sunflower oil. The centrifugal stability and texture (TPA test) of the emulgels were assessed and SND_40% exhibited the highest hardness (5.30 ± 0.23 N). Based on the results, SND_40%, PND_40%, SD70_40%, and PD_70% were chosen as fat-replacing systems in biscuit formulation. The textural, color, and stability attributes of the reformulated samples were compared with a reference containing margarine. Increased hardness and fracturability were determined for the emulgel-based biscuits, while the color parameters were statistically similar to the reference. Thermal treatments applied to enhance protein–polysaccharide interactions increased the structural performances of some emulgels, while their application as fat-replacing systems should be further evaluated since no statistical differences were recorded in the sensory evaluation of the reference and reformulated biscuits. Emulgels with tuned technological properties have the potential to replace saturated fats in foods. Full article

Extrusion cooking is broadly used in the food industry due to its easiness and simplicity. In this study a twin-screw extruder is applied at 150 rpm and 24–28 °C for the production of a nutritionally enriched extruded matrix, where hypo-allergenic rice protein (RP) and pea protein (PP) were used in the entrapment of natural antioxidant blueberry powder. The higher-moisture-content extrusion (40% MC) used with protein mixture (75 PP:25 RP) reduced the output temperature from 61.97 °C to 55 °C, the expansion ratio from 1.26 to 1, and the rehydration ratio from 78.70% to 31.90%, when compared with low-moisture-content extrusion used with RP samples (25% MC). Combining RP and PP showed also an enhancement in the textural properties of the extruded samples where firmness and toughness increased to 1503 (g) and 1822 (g.s), respectively, and preserved the anthocyanin content and antioxidant activity during extrusion processing and subsequent finish air drying. Moreover, the addition of maltodextrin in low concentration (5%) enhanced the antioxidant activity and anthocyanin retention (by 98.59% in mixture samples after extrusion and 92.13% after drying) and improved the appearance and sensory properties of the extruded matrices including firmness, toughness, and the color of the added blueberry powder. Full article

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl₂. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. Full article