Search Results (91)

This study focused on proteins derived from beef to minimize the influence of seasonings when developing a method for determining the geographical origin of seasoned beef samples. The seasoning used was sweetened soy sauce containing sugar, soy sauce, mirin and sake. The water-soluble fraction was extracted as a cleaning step for the sample, followed by extraction of the myofibrillar protein fraction. No significant differences were observed in the carbon, nitrogen and oxygen isotope ratios of the proteins extracted from the defatted raw and cooked beef samples. The carbon, nitrogen and oxygen isotope ratios of the protein fraction extracted from defatted beef were positively correlated with the corresponding ratios in the defatted whole beef samples. These results suggest that the protein fractions were mainly composed of beef proteins, and that the addition of auxiliary materials did not affect this. To verify the possibility of determining the geographic origin of beef, the carbon, nitrogen and oxygen isotope ratios of proteins extracted from beef from the United States (U.S.), Australia and Japan were analyzed. The carbon isotope ratios of proteins extracted from U.S. beef were higher than those of Australian and Japanese beef. Additionally, the oxygen isotope ratios of proteins extracted from Australian beef were higher than those of beef from the U.S. and Japan. These results suggest that it may be possible to trace the geographical origin of beef products cooked with seasonings by extracting proteins. Full article

The reduction in the immunoreactive properties of soy proteins is crucial, considering the widespread use of soy in food, including protein isolates. This study aimed to evaluate the effects of various culinary treatments on the immunoreactivity of whole soybeans and isolated 7S and 11S protein fractions. Soybean and the isolated 7S and 11S fractions were subjected to boiling (100 °C for 60 and 120 min), pressure cooking (120 °C, 202 kPa for 50 min), and microwave heating (360 W for 30 min). The immunoreactivity of the samples was assessed using ELISA and Western blotting. Culinary treatment of whole soybeans, regardless of the method, decreased the content of immunoreactive 7S and 11S fractions by approximately 30%. Culinary processing of the isolated 7S and 11S proteins, in the absence of the protective seed matrix, resulted in a more pronounced reduction in immunoreactivity. Pressure-cooking allowed for the reduction of the content of immunoreactive 7S and 11S proteins by 71 and 58%, respectively. Western blotting confirms a decrease in both 7S and 11S immunoreactive bands, with a more marked reduction observed for the 11S fraction. These findings indicate that such a reduction may be sufficient to lower the risk of allergic reactions in individuals with mild soy allergy. However, the persistence of immunoreactive bands even after intensive treatment suggests that culinary methods alone are unlikely to ensure safety for highly sensitized individuals. Full article

Although the influence of raw material composition on soy sauce koji fermentation is well recognized, the differences in microbial succession and metabolic pathways between whole soybean koji (WSK) and defatted soybean–wheat bran koji (DSK) remain unclear. In this study, a multi-omics approach integrating absolute quantitative PCR and physicochemical analyses was employed to elucidate the mechanisms by which DSK enhances the quality of Deyang Baiwo soy sauce. Compared with WSK, DSK exhibited lower moisture content but higher total acidity, amino nitrogen, and reducing sugar levels, indicating its suitability for high-quality soy sauce production. Volatile analysis revealed greater accumulation of key aroma compounds such as 2-methoxy-4-vinylphenol and 4-vinylguaiacol in DSK, contributing characteristic smoky flavors. At the microbial community level, Aspergillus, Weissella, Enterobacter, and Bacillus were enriched in DSK, promoting the accumulation of flavor and aroma compounds in alignment with industrial koji production objectives. Metabolic pathway analysis indicated that Weissella in DSK was primarily responsible for lactic acid accumulation, whereas Aspergillus dominated early-stage substrate degradation and played a key role in the enrichment of 1-octen-3-ol in WSK. This study provides insights into the “substrate–microbiota–metabolite” regulatory network and offers a theoretical basis for optimizing the use of defatted soybean in traditional soy sauce fermentation. Full article

Insect meal can be a valuable component of poultry diets, both during rearing and fattening, as well as for laying hens. Regarding protein feeds, the most commonly used are oil meals from soy and/or rapeseed, along with certain animal-derived feeds like fish meal. Recent years have seen considerable interest in the use of insect products in poultry nutrition. Insect meal has a high protein content with a favourable amino acid profile, similar to that of traditional animal-derived raw materials or soybean meal. The present study aimed to determine the effect of replacing 50% or 100% of soybean meal with black soldier fly (BSF) products, in the form of meal or whole dried larvae, on the performance and slaughter characteristics, blood lipid profile, sensory properties, and fatty acid composition of pheasant muscle, considering gender. The study showed that irrespective of the type of BSF products (e.g., meal or whole dried larvae), they can be successfully used to replace soybean meal, which is most commonly available commercially in the form containing GMOs. Further research is needed into optimising the proportion of BSF products in feed rations and their impact on the performance, as well as the quality of meat and eggs. Full article

Analyzing the biochemical and physiological activities of food microbes using molecular and bioinformatics tools is important, offering profound insights into their safety, functional, and applicational roles in food. In this study, Lactiplantibacillus plantarum NMGL2, a well-documented beneficial lactic acid bacteria (LAB) strain, was investigated for its genomic, metabolic, and transcriptomic characteristics. Whole-genome sequencing revealed that this strain possesses a chromosome and two plasmids, with 3320 annotated genes, showcasing pathways involved in carbohydrate metabolism, stress adaptation, and bioactive compound synthesis. Growth studies under various nutritional conditions, including fructose, lactose, exogenous exopolysaccharide (EPS), and soy peptone, demonstrated that nitrogen source alteration significantly enhanced bacterial growth and EPS production. Transcriptomic analysis showed the addition of EPS and soy peptone resulted in similar regulatory patterns, suggesting shared modulation of metabolic pathways, although distinct gene regulation patterns were involved. In contrast, fructose and lactose primarily regulated carbohydrate metabolism without increasing EPS yield. Prophage gene clusters were consistently down-regulated across all experimental conditions, reflecting the strain’s adaptive response. These findings highlight L. plantarum NMGL2’s ability to dynamically adjust its metabolism and gene expression in response to environmental and nutritional changes, offering valuable insights for its application in functional foods and probiotics. These results also imply the potential of LAB strains in bioactive compound production and health-related applications through metabolic engineering. Full article

High-fat diets are increasingly used to improve feed efficiency in aquaculture but may deteriorate fillet quality and health; soy isoflavones, plant-derived polyphenols, have emerged as promising modulators of muscle growth, antioxidant defense, and lipid metabolism in fish. This study investigated the effects of dietary soy isoflavone supplementation on myogenesis, collagen synthesis, fatty-acid composition, and antioxidant capacity in muscle of Monopterus albus fed a high-fat diet. Fish were assigned to four diets: control (CON, 6.16% crude fat), high-fat without soy isoflavones (HSIF0, 11.98% crude fat), and high-fat with 50 mg/kg (HSIF50) or 100 mg/kg (HSIF100) soy isoflavones. HSIF0 significantly elevated whole-body/muscle lipids, reduced ΣSFA/ΣMUFA/Σn-3/Σn-6 ratios (p < 0.05), increased Σn-6 (p < 0.05), impaired water-holding capacity/texture (higher losses, lower hardness/cohesiveness/gumminess/chewiness/resilience) (p < 0.05), induced loosely arranged myofibers with enlarged inter-fiber spaces, downregulated myogenesis (upregulated mstn; downregulated myod/tcap/mrf4/mrf5) and collagen genes (ets1/sp1/p4ha1) (p < 0.05), decreased collagen/hydroxyproline (p < 0.05), and weakened antioxidants (higher MDA/H₂O₂; lower T-AOC/GSH; downregulated nrf2/sod/cat/gpx1/gpx8) (p < 0.05). HSIF50 reversed these effects, enhancing ΣPUFA/Σn-3/EPA+DHA (p < 0.05), restoring structure/gene expression (p < 0.05), and boosting antioxidants (p < 0.05). In contrast, HSIF100 partially diminished benefits, indicating dose-dependency. Overall, 50 mg/kg soy isoflavones optimally mitigated high-fat-induced muscle quality decline via lipid remodeling, structural improvement, collagen promotion, and antioxidant enhancement. Full article

This study presents a comprehensive assessment of tofu production from whole chickpeas as a plant-based protein alternative for sustainable food systems and humanitarian use. A novel process comprising soaking, wet milling, starch sedimentation, thermal coagulation, and optional drying yielded tofu with 56.2% protein (dry basis). Byproducts, including starch and okara, were also recovered and characterized. Nutrient recovery analysis, relative to seed nutrient content, showed that tofu retained most of the protein (59.1%) and fat (43.2%), okara accounted for the majority of fiber (34.5%) with residual protein (13.5%) and fat (16.7%), while the starch fraction primarily contained net carbohydrates (21.6%). Techno-economic modeling showed that fresh tofu can be produced with minimal inputs and an estimated thermal requirement of 0.798 kWh/kg, while tofu powder required 4.109 kWh/kg; both represent idealized values assuming no heat loss or system inefficiency. Theoretical energy minima were estimated under idealized assumptions, and broader environmental and food security implications are discussed as perspectives. Unlike soy, chickpeas carry a low allergenic risk, which may enhance suitability for population-wide feeding interventions. Broader implications for sustainable development goals (hunger, health, climate action) and humanitarian applications are discussed as perspectives. Chickpea tofu may represent a viable shelf-stable protein platform for local and emergency food systems. Full article

The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodology to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different levels of milk powder, egg white, yeast, sugar, psyllium husk powder, xanthan gum, and soy lecithin. The models fit achieved an $R^2\ge 80\%$. The optimized formulation increased the specific loaf volume from 1.7 to 2.8 cm³ g⁻¹ and decreased crumb firmness from 10.6 to 3.7 N compared to the initial gluten-free bread formulation (C1). Egg white, milk powder, and psyllium contribute to the formation of a gluten-like network, which enables gas retention, dough expansion, and volume increase. In addition, soy lecithin, among hydrocolloids, enhances dough stability and moisture retention, resulting in a softer crumb. Sensory evaluation indicated good consumer acceptability (average score of 7 on a 9-point hedonic scale), particularly for texture and flavor. These findings suggest that optimal formulation of sorghum achieves both technological and sensory properties, supporting its potential as a viable gluten-free bread alternative. Full article

Soy protein isolate (SPI) microgels were produced via heat-set gelation (4, 6, 8, and 10% by mass) followed by ultrasonication (400 W, 70% amplitude, 3 or 6 min) and used as stabilizers of oil–water emulsions (10% oil phase). The SPI concentration and ultrasonication time affected microgel size (236–356 nm) and polydispersity (0.253–0.550). The physical stability of the emulsions stabilized with 6 and 8% SPI microgels (6 min of ultrasonication) was evaluated for 14 d, influencing on the average size, creaming index and instability index of the emulsions, where those with 6% SPI microgels resulted in a major stability. The emulsions produced with these microgels encapsulated beta-carotene and were incorporated into whole yogurt at three concentrations: 5 (YE5), 10 (YE10), and 15% (YE15). The addition of the emulsions did not affect the physicochemical or microbiological quality of the yogurt. Rheological tests revealed that the yogurt behaved as a non-Newtonian and pseudoplastic fluid, with yogurts with more emulsions being less viscous. Sensory evaluation revealed consumer acceptance regarding color and texture; however, the perception of residual flavor was proportional to the amount of emulsion added. SPI microgels are effective stabilizers for β-carotene-loaded emulsions and a promising strategy for this compound delivery in yogurt. Full article

Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. To address this limitation, this study aimed to evaluate the use of whole yeast powder (WYP) combined with SPI for producing plant-based meat analogues via high-moisture extrusion. Seven groups were designed: a control group with 0% WYP, five treatment groups with 5%, 10%, 20%, 30%, and 40% WYP, and one reference group containing 20% yeast protein powder (YPP). Although lower in protein content than yeast protein powder (YPP), whole yeast powder exhibits superior water-binding capacity and network-forming ability owing to its complex matrix and fiber content. At a 20% inclusion level, whole yeast powder demonstrated a higher fibrous degree (1.84 ± 0.02 vs. 1.81 ± 0.04), greater hardness (574.93 ± 5.84 N vs. 531.18 ± 17.34 N), and increased disulfide bonding (95.33 ± 0.92 mg/mL vs. 78.41 ± 0.78 mg/mL) compared to 20% YPP. Scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) revealed that whole yeast powder facilitated the formation of aligned fibrous networks and enhanced water binding. Fourier transform infrared spectroscopy (FTIR) confirmed an increase in β-sheet content (0.267 ± 0.003 vs. 0.260 ± 0.003), which contributed to improved protein aggregation. Increasing the WYP content to 30–40% led to a decline in these parameters, including a reduced fibrous degree (1.69 ± 0.06 at 40% WYP) and weakened molecular interactions (p < 0.05). The findings highlight 20% WYP as the optimal substitution level, offering superior textural enhancement and fibrous structure formation compared to YPP. These results suggest that WYP is not only a cost-effective and processing-friendly alternative to YPP but also holds great promise for scalable industrial application in the plant-based meat sector. Its compatibility with extrusion processes and ability to improve sensory and structural attributes supports its relevance for sustainable meat analogue production. Full article

This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white and yolk components, with mung bean and wheat proteins showing the most promising sensory and visual qualities. Two preservation methods, thermal pasteurization (75–85 °C, 15–20 min) and gamma irradiation (2–5 kGy), were applied to extend shelf life while maintaining product quality. Thermal treatment at 75 °C for 15 min and gamma irradiation at 3.5 kGy were identified as optimal conditions, balancing sensory acceptability and microbial safety. Sensory evaluation by 100 untrained panelists revealed favorable scores for appearance, texture, and overall liking, without significant differences among selected formulations (p > 0.05). Accelerated shelf life testing and Q10 modeling predicted a shelf life of 188 days for thermally pasteurized eggs and 253 days (8.42 months) for gamma-irradiated eggs at 30 °C. These results demonstrate the feasibility of developing a consumer-acceptable, plant-based hard-boiled egg analogue with extended ambient shelf life. Full article

There is a growing market for plant-based alternative beverages (PBAs) promoted as alternatives to dairy milk. Part of their popularity is that consumers consider them better for both the environment and human health. These perceptions, however, may not be entirely supported by scientific evidence. A holistic comparison of dairy milk and PBAs is difficult because their prices typically do not reflect their environmental and nutritional health impacts, although PBAs tend to be significantly more expensive than dairy milk. Here, we integrate key results from the scientific literature using a True Cost Accounting (TCA) approach to compare dairy milk and five PBAs based on their market retail price and a quantification—and when possible, monetization—of key environmental, nutritional, and social impacts: Global Warming Potential (GWP), dietary risks, and forced labor, respectively. We compare whole dairy milk with five PBAs: soy, almond, oat, coconut, and pea, which account for 97% of retail market sales in the USA. The results show that while environmental, nutritional, and social benefits attributed to PBAs compared to dairy milk exist and can be significant, they are heterogenous, and for some PBAs, they may not be as significant as commonly perceived, particularly when the price premium they command are considered. Full article

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological properties, and nanostructural organization of rice starch (RS) gels. Rice starch suspensions were blended with 5–20% (dry basis) of either whole okara or DF, thermally gelatinized, and analyzed using dynamic rheology, synchrotron-based Wide-Angle X-ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) spectroscopy. DF markedly reduced the gelation temperature and enhanced storage modulus (G′), indicating earlier and stronger gel network formation. WAXS analysis showed that DF more effectively disrupted long-range molecular ordering, as evidenced by suppressed crystallinity development and disrupted molecular ordering within the A-type lattice. FTIR spectra revealed intensified O–H stretching and new ester carbonyl bands, with progressively higher short-range molecular order (R_1047/1022) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber–starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods. Full article

The use of agro-industrial by-products and processing residues, which are rich in carbohydrates, proteins, and lipids, in the production of lipases allows the sustainable use of these residues, reducing environmental impacts. In this study, the immersion water of lentils, soybeans, and textured soy protein was evaluated as carbon and nitrogen sources in the production of whole-cell lipases, and the resulting biomass was used in the hydrolysis of residual soybean oil with conventional heating and ultrasound. The results showed that the best culture medium was the one with 50% textured soybean protein, reaching values of 149.04 U/g of hydrolytic activity, 12.92 g/L of biomass concentration, 144.17 U of total biomass activity, and specific and volumetric productivities of 2.07 U/g·h and 20.02 U/L·h, respectively. The positive effect of adding soybean frying oil to the crop was observed, which increased cell production and hydrolytic activity. The biomass obtained showed potential for the ultrasound-assisted hydrolysis of vegetable oils, reaching approximately 43.36% hydrolysis in 7 h of reaction, with an initial rate of 31.03 mmol/h. It is concluded that soybean protein processing water is a viable candidate to replace traditional nitrogen sources, being an economically attractive alternative due to its wide generation in restaurants. Full article

Food aid commodities are essential food items in global food aid programming. Some are primarily made from an extrusion of corn and soybeans. However, there are concerns about the genetically modified organisms (GMOs) of some of these grains. Hence, there is a need for alternatives to grains, like sorghum, which is not GMO. It is critical to ensure that products from this new ingredient meet the quality requirements, hence the need to profile them. An expanded formulation sorghum-soy blend (SSB), obtained from extrusion cooking, was ground using a hammer mill and analyzed for changes in properties that were affected by the transformation of starch and protein during processing. Macro- and micro-nutrients were added to these milled blends to prepare fortified blended foods (FBFs) that could meet the recommendations of Food Aid Quality Review (FAQR) report on energy, protein, and micronutrient content. The water absorption index (WAI) ranged from 2.82 to 5.90 g/g, the water solubility index (WSI) ranged from 6.22 to 18.50%, and the blends were affected by the formulation—whole/decorticated sorghum and different levels of fat. Extrusion processing caused starch gelatinization in the range of 90.69–96.26%. The pasting properties indicated that whole grain blends of SSB had lower peak time and higher final viscosity when compared to decorticated sorghum blends. The Bostwick flow rate of cooked porridges with 20% solids was within the recommended range of 9–21 cm/min. Starch digestibility significantly increased after extrusion, with a 149.65% increase in rapidly digestible starch (RDS). The protein digestibility did not vary significantly when subjected to extrusion and wet cooking. There was a significant reduction in anti-nutritional factors in the extruded binary blends of SSB when compared to respective raw blends: phytic acid was reduced by 25.33%, tannins were not found, and trypsin inhibitors were reduced by 19.50%. Thus, the extrusion processing of SSB with the subsequent addition of macro- and micro-ingredients was effective in producing FBFs with high nutritive value, comparable to FBF made from traditional ingredients. Full article