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Shukla, Ravi, Ganesh Kumar Agrawal, and Randeep Rakwal. "Prospects of Nanoproteomics for Plant-Based Foods." Current Research in Nutrition and Food Science Journal 10, no. 2 (September 2, 2022): 404–6. http://dx.doi.org/10.12944/crnfsj.10.2.1.
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Food contributes substantially to the physical wellbeing of mankind and plays a pivotal role in the global economy. Food choices from plants have dominated ever since we evolved, and plant-based foods and beverages have been a critical contributor to the health, life, and happiness of our society. However, our rapidly growing population necessitates ensuring food security for every human being on the planet. Food security in its strict sense implies the availability of a sufficient amount of quality food to every individual to meet his or her dietary needs and to lead an active healthy life. There has been an increased focus in recent years on assurance of food quality and safety encompassing scrutiny of food for its composition, traceability, adulteration, and contamination. In fact, food safety and security have become a founding principle for two of the sustainable development goals (SDG) for the 2030 global agenda of the United Nations Department of Economic and Social Affairs. Therefore, the mandate of food security and safety necessitates that the quantity and quality of plant-based, healthy food be improved and rigorously analysed. The traditional methods to address food quality mainly rely on appearance, freshness, source, sanitation, microbial counts, and biochemical parameters for the composition (lipid, carbohydrate, protein, or vitamin content), etc. Recently, traceability in food production and distribution has gained considerable importance drawing significant public attention and awareness due to the accidental or deliberate food adulteration malpractices, and the controversies related to genetically modified (GM) crops in foods.
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Bhatta, Sagar, Tatjana Stevanovic Janezic, and Cristina Ratti. "Freeze-Drying of Plant-Based Foods." Foods 9, no. 1 (January 13, 2020): 87. http://dx.doi.org/10.3390/foods9010087.
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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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Ensaff, Hannah, Susan Coan, Pinki Sahota, Debbie Braybrook, Humaira Akter, and Helen McLeod. "Adolescents’ Food Choice and the Place of Plant-Based Foods." Nutrients 7, no. 6 (June 9, 2015): 4619–37. http://dx.doi.org/10.3390/nu7064619.
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Bashkir, Ivanna, Thijs Defraeye, Tadeusz Kudra, and Alex Martynenko. "Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems." Food Engineering Reviews 12, no. 4 (August 3, 2020): 473–97. http://dx.doi.org/10.1007/s12393-020-09229-w.
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Jones, Peter. "Plant-based Food in the Hospitality Industry: An Exploratory Case Study of Leading Fast Food Outlets." Athens Journal of Tourism 9, no. 2 (May 19, 2022): 63–76. http://dx.doi.org/10.30958/ajt.9-2-1.
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Plant-based food is one of the growing sectors within the food industry, and fast food companies may have an important role to play in driving both the trialling, and the consumption, of plant-based foods. This exploratory paper outlines the growth of plant-based foods, explores how the leading fast food companies are incorporating plant-based foods into their menus, and offers some wider reflections on the fast food companies’ approach to plant-based food. The findings reveal that the leading fast food companies within the UK were promoting their plant-based menu items at both the corporate and outlet level. That said, the fast food companies made little, or no, attempt to associate the introduction of plant-based menu items with a healthier diet, and the author suggested that substantially increasing their plant-based menus could provide a challenge to the fast food companies’ traditional business models. More generally, the paper concluded that in the medium-term future, the fast food companies are likely to play a limited, rather than a leading, role in driving plant-based consumption across society, and in contributing to a more sustainable future. Keywords: plant-based foods, fast food companies, menus, healthy diets, sustainable futures
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Alcorta, Alexandra, Adrià Porta, Amparo Tárrega, María Dolores Alvarez, and M. Pilar Vaquero. "Foods for Plant-Based Diets: Challenges and Innovations." Foods 10, no. 2 (February 1, 2021): 293. http://dx.doi.org/10.3390/foods10020293.
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Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.
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Guenard, Rebecca. "Preserving emulsions with plant-based antioxidants." INFORM International News on Fats, Oils, and Related Materials 32, no. 4 (April 1, 2021): 6–10. http://dx.doi.org/10.21748/inform.04.2021.06.
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Food manufacturers are eager to develop functional foods by adding healthy polyunsaturated fatty acids to new products, but they must first develop a natural antioxidant capable of protecting the lipids in an emulsion. Researchers are using AI to help them more quickly identify protein peptides that can act as antioxidants. Synergistic phospholipids and phenolic compounds from plant extracts are other natural antioxidants researchers are exploring.
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Popova, Aneta, and Dasha Mihaylova. "Antinutrients in Plant-based Foods: A Review." Open Biotechnology Journal 13, no. 1 (July 29, 2019): 68–76. http://dx.doi.org/10.2174/1874070701913010068.
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Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements. Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins are few of the well-known antinutrients. Science has acknowledged several ways in order to alter the negative influence antinutrients exhibiting on human health. Mechanical, thermal and biochemical approaches act synergistically to provide food with lower antinutritional levels. The purpose of this review was to synthesize the availability of antinutrients, clear their effect on the human body, and commemorate possible paths to disable them. This review provides links to the available literature as well as enables a systematic view of the recently published research on the topic of plant-based antinutrients.
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Raghoebar, Sanne, Ellen Van Kleef, and Emely De Vet. "Increasing the Proportion of Plant-Based Foods Available to Shift Social Consumption Norms and Food Choice among Non-Vegetarians." Sustainability 12, no. 13 (July 2, 2020): 5371. http://dx.doi.org/10.3390/su12135371.
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Increasing the relative availability of plant-based (versus animal source) foods seems promising in shifting consumption, but it remains unknown how and under what circumstances this happens. We performed two availability manipulations including different foods. The impact on food choice, social norm perceptions about what others do (descriptive) or approve of (injunctive), and salience was assessed. Non-vegetarian participants were visually (Study 1, n = 184) or physically (Study 2, n = 276) exposed to (a) four plant-based and two animal source foods or (b) vice versa. Participants chose one food item, either hypothetically (Study 1) or actually (Study 2), and reported the perceived social norms and salience of plant-based and animal source foods. The results showed no direct effects on food choice, injunctive norms, or salience. An increased proportion of plant-based (versus animal source) foods was interpreted in Study 1 as plant-based foods being less often chosen by others, whereas in Study 2, these foods were interpreted as being more often chosen (marginally significant), while animal source foods were interpreted as being less often chosen. The results suggest that a higher availability of plant-based foods influences descriptive norms, but future research should examine aspects potentially contributing to the contradictory normative interpretations (e.g., norm salience).
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Orsi, Antonia. "Novel plant based pharmaceuticals and functional foods." Toxicology 240, no. 3 (November 2007): 149. http://dx.doi.org/10.1016/j.tox.2007.06.034.
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Jacobs, Doris M., Marco A. van den Berg, and Robert D. Hall. "Towards superior plant-based foods using metabolomics." Current Opinion in Biotechnology 70 (August 2021): 23–28. http://dx.doi.org/10.1016/j.copbio.2020.08.010.
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Rajaram, Sujatha, Julie Jones, and Grace J. Lee. "Plant-Based Dietary Patterns, Plant Foods, and Age-Related Cognitive Decline." Advances in Nutrition 10, Supplement_4 (November 1, 2019): S422—S436. http://dx.doi.org/10.1093/advances/nmz081.
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ABSTRACT The aging population is expanding, as is the prevalence of age-related cognitive decline (ARCD). Of the several risk factors that predict the onset and progression of ARCD, 2 important modifiable risk factors are diet and physical activity. Dietary patterns that emphasize plant foods can exert neuroprotective effects. In this comprehensive review, we examine studies in humans of plant-based dietary patterns and polyphenol-rich plant foods and their role in either preventing ARCD and/or improving cognitive function. As yet, there is no direct evidence to support the benefits of a vegetarian diet in preventing cognitive decline. However, there is emerging evidence for brain-health–promoting effects of several plant foods rich in polyphenols, anti-inflammatory dietary patterns, and plant-based dietary patterns such as the Mediterranean diet that include a variety of fruits, vegetables, legumes, nuts, and whole grains. The bioactive compounds present in these dietary patterns include antioxidant vitamins, polyphenols, other phytochemicals, and unsaturated fatty acids. In animal models these nutrients and non-nutrients have been shown to enhance neurogenesis, synaptic plasticity, and neuronal survival by reducing oxidative stress and neuroinflammation. In this review, we summarize the mounting evidence in favor of plant-centered dietary patterns, inclusive of polyphenol-rich foods for cognitive well-being. Randomized clinical trials support the role of plant foods (citrus fruits, grapes, berries, cocoa, nuts, green tea, and coffee) in improving specific domains of cognition, most notably frontal executive function. We also identify knowledge gaps and recommend future studies to identify whether plant-exclusive diets have an added cognitive advantage compared with plant-centered diets with fish and/or small amounts of animal foods.
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Newby, PK. "Plant foods and plant-based diets: protective against childhood obesity?" American Journal of Clinical Nutrition 89, no. 5 (March 25, 2009): 1572S—1587S. http://dx.doi.org/10.3945/ajcn.2009.26736g.
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Ingram, J., K. Sutton, K. Lo, E. Walker, S. Parkar, J. Ansell, J. Monro, L. Huffman, and S. Poppitt. "Foods for appetite control: Developing plant-based functional foods targeting satiety." Obesity Research & Clinical Practice 6 (October 2012): 20. http://dx.doi.org/10.1016/j.orcp.2012.08.041.
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Perez-Cueto, Federico J. A. "Sustainability, health and consumer insights for plant-based food innovation." International Journal of Food Design 5, no. 1-2 (December 1, 2020): 139–48. http://dx.doi.org/10.1386/ijfd_00017_3.
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Plant-based foods are part of a needed change in the food system. This opinion article addresses sustainability, health and consumer issues to inform plant-based food innovation and research. Consumers are key players in the food system. In 2020, consumers require that cues of sustainability be clearly addressed in food innovation. Consumers are more and more conscious of the detrimental effects of animal farming on the environment as well as the ethical issues resulting from poor animal welfare. Consumers want their products to be sustainable, healthy and conscious of animal welfare. Plant-based foods deliver on all fronts. Nevertheless, consumers have to deal with facilitators and barriers towards dietary change such as cooking skills, taste preference and family support.
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Cardello, Armand V., Fabien Llobell, Davide Giacalone, Sok L. Chheang, and Sara R. Jaeger. "Consumer Preference Segments for Plant-Based Foods: The Role of Product Category." Foods 11, no. 19 (October 1, 2022): 3059. http://dx.doi.org/10.3390/foods11193059.
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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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Wan, Zhi-Li, Jian Guo, and Xiao-Quan Yang. "Plant protein-based delivery systems for bioactive ingredients in foods." Food & Function 6, no. 9 (2015): 2876–89. http://dx.doi.org/10.1039/c5fo00050e.
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The application of food-grade delivery systems for the encapsulation, protection and controlled release of bioactive food ingredients have recently gained increasing interest in the research fields of functional foods and pharmaceutics. The preparation and application of bifunctional particles provide a novel perspective for the design of plant protein-based delivery system.
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Udayakumar, Srusti, Dissanayake M. D. Rasika, Hasitha Priyashantha, Janak K. Vidanarachchi, and Chaminda Senaka Ranadheera. "Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages." Applied Sciences 12, no. 22 (November 18, 2022): 11737. http://dx.doi.org/10.3390/app122211737.
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Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives.
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Hoy, Kathy, John Clemens, and Alanna Moshfegh. "Estimated Protein Intake From Animal and Plant Foods by U.S. Adults, What We Eat in America, NHANES, 2015–2016." Current Developments in Nutrition 5, Supplement_2 (June 2021): 133. http://dx.doi.org/10.1093/cdn/nzab035_041.
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Abstract Objectives The 2020–2025 Dietary Guidelines for Americans encourage varying protein intake to include both animal foods and plant foods for the range of nutrients provided. The objective of this study is to estimate proportions of adults’ protein intake from animal and plant sources and the contribution of foods to each. Methods One day dietary intake data of adults 20+ years (N = 5017) in What We Eat in America (WWEIA), NHANES 2015–2016 were used. Proportions of protein intake from animal and plant sources were estimated from the ingredients for the foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2015–2016. Single ingredient foods such as chicken or beans were classified as 100% animal or plant, respectively. Proportions from multi-ingredient foods were determined from the amounts of animal and plant food ingredients in each item. If ingredients were not specified, the proportions from a similar food were applied. The proportions were applied to the dietary intakes to determine the population intake of protein from animal and plant sources. The WWEIA food categories were used to describe contribution of foods to animal and plant protein intake. Results Animal and plant foods accounted for 67% and 33% of total protein intake, respectively. Excluding mixed dishes, animal protein intake was contributed by dairy products (14%); meats (12%); poultry (16%); seafood (6%); cured meats (8%); and eggs (6%). Mixed dishes contributed 31% of animal protein intake. Protein from plant foods, excluding mixed dishes, was contributed by grains (24%); plant-based protein foods including legumes (4%), nuts and seeds (7%) soy products (1%); vegetables (9%); and fruit (2%). Mixed dishes accounted for 30% of plant protein intake; snacks and sweets contributed 14%. Conclusions Although protein intake from animal sources is relatively diverse, encouraging greater variety of protein intake from plant-based protein foods appears warranted. Funding Sources ARS-USDA.
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Blum, Claudia, and Nicolai Kraut. "Determining protein and fat in plant-based foods." INFORM International News on Fats, Oils, and Related Materials 32, no. 1 (January 1, 2021): 16–20. http://dx.doi.org/10.21748/inform.01.2021.16.
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Giampieri, Francesca, Luca Mazzoni, Danila Cianciosi, José M. Alvarez-Suarez, Lucia Regolo, Cristina Sánchez-González, Franco Capocasa, Jianbo Xiao, Bruno Mezzetti, and Maurizio Battino. "Organic vs conventional plant-based foods: A review." Food Chemistry 383 (July 2022): 132352. http://dx.doi.org/10.1016/j.foodchem.2022.132352.
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Lao, Yanyan, Min Zhang, Bimal Chitrakar, Bhesh Bhandari, and Dongcui Fan. "Efficient Plant Foods Processing Based on Infrared Heating." Food Reviews International 35, no. 7 (April 12, 2019): 640–63. http://dx.doi.org/10.1080/87559129.2019.1600537.
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Alalwan, Tariq A., Qaher A. Mandeel, and Layla Al-Sarhani. "Traditional plant-based foods and beverages in Bahrain." Journal of Ethnic Foods 4, no. 4 (December 2017): 274–83. http://dx.doi.org/10.1016/j.jef.2017.10.003.
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Duchene, T. N., and L. M. Jackson. "Effects of Motivation Framing and Content Domain on Intentions to Eat Plant- and Animal-Based Foods." Society & Animals 27, no. 5-6 (October 15, 2019): 526–43. http://dx.doi.org/10.1163/15685306-12341466.
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AbstractThis study examined the effectiveness of persuasive messages intended to encourage people to eat more plant foods and fewer nonhuman animal foods. One hundred twelve participants reported their eating habits and read an article that emphasized health or ethical implications of food choices as well as a brochure that used autonomy promoting or controlling motivational framing to encourage eating plant foods. They then indicated their future eating intentions. Across conditions, participants reported the intention to eat more plant foods following the manipulations compared to their current eating habits. In addition, people who perceived the article as promoting greater choice in eating habits reported an intention to decrease their consumption of meat and increase their consumption of higher protein plant foods. These findings can assist animal rights or welfare advocates, health-care practitioners, and educators in encouraging people to eat more plant foods and fewer animal foods.
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Kim, Hyunju, Kyueun Lee, Casey M. Rebholz, and Jihye Kim. "Plant-based diets and incident metabolic syndrome: Results from a South Korean prospective cohort study." PLOS Medicine 17, no. 11 (November 18, 2020): e1003371. http://dx.doi.org/10.1371/journal.pmed.1003371.
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Background Prior studies have shown that plant-based diets are associated with lower risk of cardiovascular risk factors and incident cardiovascular disease, but risks differed by quality of plant-based diets. No prospective studies have evaluated the associations between different types of plant-based diets and incident metabolic syndrome (MetS) and components of MetS. Furthermore, limited evidence exists in Asian populations who have habitually consumed a diet rich in plant foods for a long period of time. Methods and findings Analyses were based on a community-based cohort of 5,646 men and women (40–69 years of age at baseline) living in Ansan and Ansung, South Korea (2001–2016) without MetS and related chronic diseases at baseline. Dietary intake was assessed using a validated food frequency questionnaire. Using the responses in the questionnaire, we calculated 4 plant-based diet indices (overall plant-based diet index [PDI], healthful plant-based diet index [hPDI], unhealthful plant-based diet index [uPDI], and pro-vegetarian diet index). Higher PDI score represented greater consumption of all types of plant foods regardless of healthiness. Higher hPDI score represented greater consumption of healthy plant foods (whole grains, fruits, vegetables, nuts, legumes, tea and coffee) and lower consumption of less-healthy plant foods (refined grains, potatoes, sugar-sweetened beverages, sweets, salty foods). Higher uPDI represented lower consumption of healthy plant foods and greater consumption of less-healthy plant foods. Similar to PDI, higher pro-vegetarian diet score represented greater consumption of plant foods but included only selected plant foods (grains, fruits, vegetables, nuts, legumes, potatoes). Higher scores in all plant-based diet indices represented lower consumption of animal foods (animal fat, dairy, eggs, fish/seafood, meat). Over a median follow-up of 8 years, 2,583 participants developed incident MetS. Individuals in the highest versus lowest quintile of uPDI had 50% higher risk of developing incident MetS, adjusting for demographic characteristics and lifestyle factors (hazard ratio [HR]: 1.50, 95% CI 1.31–1.71, P-trend < 0.001). When we further adjusted for body mass index (BMI), those in the highest quintile of uPDI had 24%–46% higher risk of 4 out of 5 individual components of MetS (abdominal obesity, hypertriglyceridemia, low high-density lipoprotein [HDL], and elevated blood pressure) (P-trend for all tests ≤ 0.001). Greater adherence to PDI was associated with lower risk of elevated fasting glucose (HR: 0.80, 95% CI 0.70–0.92, P-trend = 0.003). No consistent associations were observed for other plant-based diet indices and MetS. Limitations of the study may include potential measurement error in self-reported dietary intake, inability to classify a few plant foods as healthy and less-healthy, lack of data on vegetable oil intake, and possibility of residual confounding. Conclusions In this study, we observed that greater adherence to diets consisting of a high intake of refined carbohydrates, sugars, and salty foods in the framework of plant-based diets was associated with an elevated risk of MetS. These results suggest that considering the quality of plant foods is important for prevention of MetS in a population that habitually consumes plant foods.
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Cooper, Christen Cupples. "Plant-Based Diets: A Primer for School Nurses." NASN School Nurse 36, no. 1 (August 8, 2020): 25–28. http://dx.doi.org/10.1177/1942602x20933233.
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As the primary healthcare professionals in the school setting, school nurses field questions about diet and exercise. Nurses’ familiarity with nutrition and dietary patterns can help them respond to student concerns. Plant-based diets, those which promote eating mostly fruits and vegetables with smaller portions of animal foods, have recently gained popularity in the United States. Most plant foods are rich in fiber, antioxidants, and complex carbohydrates, as well as vitamins and minerals that support good health and maintenance of a healthy weight. Most children and adolescents can meet their nutrient needs on a plant-based diet, but should be careful to include a wide variety of foods in the diet in order to achieve nutrient adequacy.
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Mathers, John C. "Plant foods for human health: research challenges." Proceedings of the Nutrition Society 65, no. 2 (May 2006): 198–203. http://dx.doi.org/10.1079/pns2006492.
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Plants provide the major part of human food intake. Whilst advances in agronomic characteristics (improved yield and better pest and disease resistance) continue to be a very high priority, there is increasing opportunity to enhance the nutritional value of plant based diets by improving the nutritional quality of staple foods. We now have proof of principle that genetic engineering can be used to produce plant-derived human vaccines. In relation to plant foods for human health, the research challenges include understanding: (1) why certain foods cause adverse reactions in some individuals but not in others; (2) the mechanisms of action of apparently ‘protective’ foods such as fruits and vegetables. There is also a need to develop much more informative and robust methods for measuring dietary exposure to specific plant foods or food constituents, including both recent exposure, for which a metabolomics approach may be particularly helpful, and long-term exposure.
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Comerford, Kevin B., Gregory D. Miller, Wendy Reinhardt Kapsak, and Katie A. Brown. "The Complementary Roles for Plant-Source and Animal-Source Foods in Sustainable Healthy Diets." Nutrients 13, no. 10 (September 29, 2021): 3469. http://dx.doi.org/10.3390/nu13103469.
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There are approximately 100 countries with food-based dietary guidelines throughout the world, each of which aims to encompass the cultural, geographical, and health considerations unique to their country of origin. Common themes throughout these guides emphasize diverse and balanced intake of food groups from both plant- and animal-sources. With the globally recognized need to shift to more sustainable food systems, several countries and international food and health organizations have begun to incorporate sustainability recommendations into their dietary guidance. These sustainability recommendations are often based on food source (i.e., eat more plant-source and fewer animal-source foods), yet food source may not be the only useful or informative comparator for assessing healthy and sustainable diets. The purpose of this narrative review is to examine the roles of plant-source foods and animal-source foods in the context of sustainable healthy diets—with an emphasis on the contributions of the most commonly recommended food groups from global food-based dietary guidelines (i.e., fruits, vegetables, and dairy foods). Overall, plant and animal agriculture have complementary and symbiotic roles in healthy and sustainable food systems, and these abilities are largely dependent on various contextual factors (e.g., geography, production practices, processing methods, consumption patterns)—not just on whether the food originated from the plant or animal kingdom.
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Jakše, Jakše, Pajek, and Pajek. "Uric Acid and Plant-Based Nutrition." Nutrients 11, no. 8 (July 26, 2019): 1736. http://dx.doi.org/10.3390/nu11081736.
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Plant-based diets (PBDs) are associated with decreased risk of morbidity and mortality associated with important noncommunicable chronic diseases. Similar to animal-based food sources (e.g., meat, fish, and animal visceral organs), some plant-based food sources (e.g., certain soy legume products, sea vegetables, and brassica vegetables) also contain a high purine load. Suboptimally designed PBDs might consequently be associated with increased uric acid levels and gout development. Here, we review the available data on this topic, with a great majority of studies showing reduced risk of hyperuricemia and gout with vegetarian (especially lacto-vegetarian) PBDs. Additionally, type of ingested purines, fiber, vitamin C, and certain lifestyle factors work in concordance to reduce uric acid generation in PBDs. Recent limited data show that even with an exclusive PBD, uric acid concentrations remain in the normal range in short- and long-term dieters. The reasonable consumption of plant foods with a higher purine content as a part of PBDs may therefore be safely tolerated in normouricemic individuals, but additional data is needed in hyperuricemic individuals, especially those with chronic kidney disease.
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Sarkar, Dipayan, Jacob Walker-Swaney, and Kalidas Shetty. "Food Diversity and Indigenous Food Systems to Combat Diet-Linked Chronic Diseases." Current Developments in Nutrition 4, Supplement_1 (September 2, 2019): 3–11. http://dx.doi.org/10.1093/cdn/nzz099.
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ABSTRACT Improving food and nutritional diversity based on the diversity of traditional plant-based foods is an important dietary strategy to address the challenges of rapidly emerging diet- and lifestyle-linked noncommunicable chronic diseases (NCDs) of indigenous communities worldwide. Restoration of native ecosystems, revival of traditional food crop cultivation, and revival of traditional knowledge of food preparation, processing, and preservation are important steps to build dietary support strategies against an NCD epidemic of contemporary indigenous communities. Recent studies have indicated that many traditional plant-based foods of Native Americans provide a rich source of human health–relevant bioactive compounds with diverse health benefits. Based on this rationale of health benefits of traditional plant-based foods, the objective of this review is to present a state-of-the-art comprehensive framework for ecologically and culturally relevant sustainable strategies to restore and integrate the traditional plant food diversity of Native Americans to address the NCD challenges of indigenous and wider nonindigenous communities worldwide.
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Kaczmarska, Kornelia, Matthew Taylor, Udayasika Piyasiri, and Damian Frank. "Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia." Foods 10, no. 4 (April 8, 2021): 801. http://dx.doi.org/10.3390/foods10040801.
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Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.
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Fanta, Solomon Workneh, and Satheesh Neela. "A review on nutritional profile of the food from enset." Nutrition & Food Science 49, no. 5 (September 9, 2019): 824–43. http://dx.doi.org/10.1108/nfs-11-2018-0306.
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Purpose This paper is a systemic review on enset plant’s role in Ethiopian people’s life as the source of food. This paper aims to summarize the traditional processing and preparation methods of enset-based foods and their nutritional composition. Design/methodology/approach Available scientific articles were collected and reviewed for enset plant evaluation, description, enset plant’s role in Ethiopian people’s food security, post harvesting and traditional processing of enset plants, microbiology of the fermented enset foods, different foods reported from enset, nutritional profile of the three food from enset base (kocho, bulla and amicho) and other non-food applications of enset plant. Findings Enset plant has a predominant role in people living in the southern part of Ethiopia. This plant is drought-tolerant and provides many non-food applications. Harvesting of the enset plant, preparing for fermentation and food preparations follow the traditional route by using the indigenous knowledge and practices. Limited studies have been reported on the microbiology of the enset fermentation, but various types of microbes have been reported. In case of nutritional composition, foods from enset are reported to contain high carbohydrate and minerals content, such as calcium, potassium and zinc, but limited protein content; they are also the best source of the essential amino acids such as lysine and leucine. Limited data are available on vitamins, anti-oxidant and fatty acids profiles of enset-based foods. The existing data indicate variations, and the reasons for variability are discussed in this paper. Originality/value Scientific reviews on enset food nutrition profile and related issues are scarce; this paper will compile information about enset plant-based foods for researchers for their future research.
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Garcia-Torres, Rosalia, Lufei Young, David Murray, Mufaddal Kheda, and N. Stanley Nahman Jr. "Do Plant-Based Diets Provide Adequate Calories and Protein for Hemodialysis Patients?" Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 25. http://dx.doi.org/10.1093/cdn/nzaa040_025.
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Abstract Objectives Compare the daily calories and protein intake of hemodialysis patients by plant- vs. animal-based food consumption. Methods A retrospective, secondary analysis of baseline data from food frequency questionnaire and laboratory testing data of the Dialysis survey (CDS) study was performed. The CDS survey was conducted in hemodialysis patients between 2005 – 2007 (N = 358). The daily protein and calorie intake were respectively calculated by adding individual food items, then separated by source (plant vs. animal) for comparisons. Statistical analysis was performed using the statistical software SPSS. Results Patients had a daily calorie intake of 15.11 + 7.33 kcal/kg and 19.11 + 10.56 kcal/kg if consuming primarily plant-based and animal-based foods respectively. Comparing protein intake, plant-based diets provided 0.63 + 0.31 g protein/kg while animal-based diet contributed 0.84 + 0.47 g protein/kg. These values were well below the calories and protein intake of 30 – 35 kcal/kg and 1.2 g protein/kg respectively recommended by NKF K/DOQITM guidelines for hemodialysis patients. The analysis of daily calorie or protein intake showed a significant positive association with the amount of food consumption for both plant and animal-based food (significant Pearson correlation at 0.01 level). Plant based-foods known to be a good source of protein have the additional benefit of containing phosphorus in a form that is less available than animal-based food therefore lowering patients phosphorus intake. Conclusions Dialysis patients obtained similar amounts of calories and protein from plant or animal-based food. Those who consume more plant foods could reduce their levels of phosphorus intake. More studies are needed to support that plant-based diet is safe and nutritionally adequate for hemodialysis patients. Funding Sources Augusta University, California State University Northridge.
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Tóth, András J., Anna Dunay, Márton Battay, Csaba Bálint Illés, András Bittsánszky, and Miklós Süth. "Microbial Spoilage of Plant-Based Meat Analogues." Applied Sciences 11, no. 18 (September 8, 2021): 8309. http://dx.doi.org/10.3390/app11188309.
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Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods.
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Al Faruq, Abdulla, Mst Husne Ara Khatun, S. M. Roknul Azam, Md Sazzat Hossain Sarker, Md Sultan Mahomud, and Xin Jin. "Recent advances in frying processes for plant-based foods." Food Chemistry Advances 1 (October 2022): 100086. http://dx.doi.org/10.1016/j.focha.2022.100086.
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Fam, Vivien W., Prae Charoenwoodhipong, Raja K. Sivamani, Roberta R. Holt, Carl L. Keen, and Robert M. Hackman. "Plant-Based Foods for Skin Health: A Narrative Review." Journal of the Academy of Nutrition and Dietetics 122, no. 3 (March 2022): 614–29. http://dx.doi.org/10.1016/j.jand.2021.10.024.
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Iranshahi, Kamran, Daniel I. Onwude, Alex Martynenko, and Thijs Defraeye. "Dehydration mechanisms in electrohydrodynamic drying of plant-based foods." Food and Bioproducts Processing 131 (January 2022): 202–16. http://dx.doi.org/10.1016/j.fbp.2021.11.009.
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Wuyts, Sander, Wannes Van Beeck, Camille Nina Allonsius, Marianne FL van den Broek, and Sarah Lebeer. "Applications of plant-based fermented foods and their microbes." Current Opinion in Biotechnology 61 (February 2020): 45–52. http://dx.doi.org/10.1016/j.copbio.2019.09.023.
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Lassen, Anne D., Lene M. Christensen, and Ellen Trolle. "Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet." Nutrients 12, no. 3 (March 11, 2020): 738. http://dx.doi.org/10.3390/nu12030738.
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Plant-based diets have been linked to both health benefits and a lower climate impact. However, plant-based diets may represent both healthy and unhealthy dietary practices. The present study aimed to develop a nationally adapted healthy plant-based diet based on the global EAT-Lancet reference diet. Development took place in a series of steps. First, the original EAT-Lancet reference diet was evaluated based on food availability, i.e., using Danish food data (Model 1). Then, the model was further modified to reflect national food based dietary guidelines (FBDG) and characteristics of current consumption pattern, e.g., by including processed food, discretionary foods and beverages in the diet (Model 2). The contents of macronutrients, vitamins and minerals, except for vitamin D and iodine, were found to be sufficient for Model 2, according to the recommended nutrient density to be used for planning diets for groups of individuals aged 6–65 years. In addition, the study gave an insight into the nutrients and foods to be aware of in planning a predominantly plant-based diet, thereby providing directions for future revisions of sustainable FBDGs. These include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake.
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Samtiya, Mrinal, Rotimi E. Aluko, Anil Kumar Puniya, and Tejpal Dhewa. "Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review." Fermentation 7, no. 2 (April 20, 2021): 63. http://dx.doi.org/10.3390/fermentation7020063.
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Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.
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Blanco-Gutiérrez, Irene, Consuelo Varela-Ortega, and Rhys Manners. "Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses." International Journal of Environmental Research and Public Health 17, no. 21 (October 29, 2020): 7969. http://dx.doi.org/10.3390/ijerph17217969.
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Global diets have transitioned in recent decades with animal and processed products increasing. Promoting a reversal in these trends towards plant-based diets could reduce the environmental impacts of food systems and reduce the prevalence of non-communicable diseases and malnutrition. In Spain, a reference point for the Mediterranean diet (predominantly plant-source based), plant-based alternatives to traditional animal-based products are receiving increased attention. However, limited focus has been given to the opinions of stakeholder groups on the potential of these novel products. We evaluate the opinions of stakeholders within the Spanish agri-food sector, using multicriteria and SWOT analyses, on traditional and novel food products. Stakeholders involved in the supply chain of food products (producers, processors, and distributors) were critical of novel plant-based foods, highlighting problems with their taste, processing technology, and high prices. These results contrast with the perspectives of policymakers, researchers, environmental NGOs, and consumers who see novel products more positively - healthier, more sustainable, and highly profitable. These results illustrate the more traditional mindset seen in Spanish production systems, contrasting with the rapidly shifting tastes and demands of consumers and the potential legislative orientation of policymakers. This study calls for improved understanding and collaboration between stakeholders to better manage complex choices that affect the future of food systems during their needed transformation.
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Dennis, Kristine, Ken Liu, Young-Mi Go, and Dean Jones. "Impact of Food Processing on Concentrations of Metal-Binding Phytochelatins in Plant-Based Food." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 748. http://dx.doi.org/10.1093/cdn/nzaa052_017.
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Abstract Objectives Phytochelatins (PyCs), plant-derived metal-binding compounds, are widely found in plants and thought to impact absorption of metals. Our objective was to assess the impact of food processing on PyC concentrations in a set of commonly consumed plant foods in the U.S. population. Methods Plant food types were selected using USDA's Food Consumption data, purchased from local grocery stores, and selected to ensure a variety of processing levels including canned, frozen, and fresh. Carrot, corn, potato, spinach, tomato and pea samples were ground, extracted, and analyzed using an optimized LC-MS/MS method for PyC detection. PyC concentrations were calculated using single-point calibration with authentic standards. Quantifiable PyCs were compared using Student's t-test within each food type by processing level (e.g., canned vs. fresh). Additional comparisons of processing categories were completed when sample size allowed (minimum n = 3 per processing category). Results PyC2-Gly levels were lower in canned versus frozen or fresh carrots, corn, and peas but not potatoes, spinach or tomatoes (carrots: 1.92 ± 1.39 vs. 8.26 ± 1.43; corn: 1.01 ± 0.73 vs. 9.39 ± 2.88; peas: 0.46 ± 0.09 vs. 1.46 ± 0.19 µg/g fresh weight; mean ± SEM, Student's t-test, P < 0.05). In subanalyses of peas (canned vs. fresh; canned vs. frozen; frozen vs. fresh), PyC2-Gly concentrations differed (canned: 0.46 ± 0.09; frozen: 1.15 ± 0.16; fresh: 1.89 ± 0.20 µg/g fresh weight; P < 0.05). Of the four foods with quantifiable PyC3-Gly (corn, potato, tomato, peas), only corn had lower PyC3-Gly levels in flour or canned versus frozen or fresh (0.0014 ± 0.0011 vs. 0.45 ± 0.19 µg/g fresh weight). PyC2-Ala was quantifiable in peas and corn but did not differ by processing level. Conclusions PyC levels were different by level of processing in some foods with higher PyC concentrations in less processed (i.e., fresh or frozen) foods. Evidence suggests PyCs may protect from absorption of dietary toxic metals such as cadmium. Dietary patterns emphasizing less processed plant foods may contain higher PyC concentrations and offer protection from toxic metals present in the diet. Funding Sources National Institute of Environmental Health Sciences.
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Bruggraber, Sylvaine F. A., Thomas P. E. Chapman, Christopher W. Thane, Ashley Olson, Ravin Jugdaohsingh, and Jonathan J. Powell. "A re-analysis of the iron content of plant-based foods in the United Kingdom." British Journal of Nutrition 108, no. 12 (March 1, 2012): 2221–28. http://dx.doi.org/10.1017/s0007114512000360.
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In the UK contemporary estimates of dietary Fe intakes rely upon food Fe content data from the 1980s or before. Moreover, there has been speculation that the natural Fe content of foods has fallen over time, predominantly due to changes in agricultural practices. Therefore, we re-analysed common plant-based foods of the UK diet for their Fe content (the ‘2000s analyses’) and compared the values with the most recent published values (the ‘1980s analyses’) and the much older published values (the ‘1930s analyses’), the latter two being from different editions of the McCance and Widdowson food tables. Overall, there was remarkable consistency between analytical data for foods spanning the 70 years. There was a marginal, but significant, apparent decrease in natural food Fe content from the 1930s to 1980s/2000s. Whether this represents a true difference or is analytical error between the eras is unclear and how it could translate into differences in intake requires clarification. However, fortificant Fe levels (and fortificant Fe intake based upon linked national data) did appear to have increased between the 1980s and 2000s, and deserve further attention in light of recent potential concerns over the long-term safety and effectiveness of fortificant Fe. In conclusion, the overall Fe content of plant-based foods is largely consistent between the 1930s and 2000s, with a fall in natural dietary Fe content negated or even surpassed by a rise in fortificant Fe but for which the long-term effects are uncertain.
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Ju, Jin-Hee, Yong-Han Yoon, So-Hui Shin, Se-Young Ju, and Kyung-Jin Yeum. "Recent Trends in Urban Agriculture to Improve Bioactive Content of Plant Foods." Horticulturae 8, no. 9 (August 26, 2022): 767. http://dx.doi.org/10.3390/horticulturae8090767.
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Urban agriculture is an important part of the food and nutrition security of many cities and is growing in importance, especially with social disruptions such as climate change and pandemics. Plant foods, in particular, provide bioactive compounds and other essential nutrients. Therefore, it is important to provide timely and useful research resources to horticultural sector and food-related industries that want to produce high-quality plant foods at low cost to meet the market demands of urban agriculture. This study focuses on up-to-date information on urban agriculture, the mechanisms of production of bioactive compounds in plant foods, and the main factors influencing the levels of bioactive compounds in plant foods. As a strategy to improve the bioactive compounds of plant foods in urban agriculture, the recent trends in urban agriculture were investigated according to four categories: ground-based uncontrolled or controlled agriculture and building-integrated uncontrolled or controlled agriculture. In ground-based urban agriculture, the application of short-term abiotic or biotic stresses, such as agronomic management practices, can significantly affect the bioactive compound levels in fruits and vegetables. On the other hand, in building-integrated urban agriculture, horticultural scientists have been interested in artificial lighting, cultivation medium, and water use efficiency to improve the level and composition of functional components of plants. The future trend of urban agriculture is expected to change from ground-based to building integration considering the sustainability of agriculture. Therefore, ongoing research on the growth and bioactive content improvement of plant foods using building-integrated agriculture is an important aspect for urban agriculture.
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Yano, Hiroyuki, and Wei Fu. "Effective Use of Plant Proteins for the Development of “New” Foods." Foods 11, no. 9 (April 19, 2022): 1185. http://dx.doi.org/10.3390/foods11091185.
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Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal origins. This “protein shift” urges food researchers to develop high-quality foods based on plant proteins. Meanwhile, patients with food allergies, especially gluten-related ones, are reported to be increasing. Additionally, growing popularity of the gluten-free diet demands development of foods without using ingredients of wheat origin. Besides, consumers prefer “clean-label” products in which products are expected to contain fewer artificial compounds. These diversified demands on foods have spurred the development of “new” foods in view of food-processing technologies as well as selection of the primary ingredients. In this short review, examples of foodstuffs that have achieved tremendous recent progress are introduced: effective use of plant protein realized low-carb, high protein, gluten-free bread/pasta. Basic manufacturing principles of plant-based vegan cheese have also been established. We will also discuss on the strategy of effective development of new foods in view of the better communication with consumers as well as efficient use of plant proteins.
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Valdés, Arantzazu, and María Carmen Garrigós. "Carbohydrate-Based Advanced Biomaterials for Food Sustainability: A Review." Materials Science Forum 842 (February 2016): 182–95. http://dx.doi.org/10.4028/www.scientific.net/msf.842.182.
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The quality and safety of processed food strongly depend on their packaging and the protection that it provides. The increasing accumulation of synthetic non-biodegradable plastics in the environment represents a threat to the natural habitats. This has lead companies and researchers to explore different ways to develop bio-based polymers made from a variety of agricultural commodities and/or food waste products. Recently, plant-based polysaccharides such as hemicelluloses and celluloses have attracted attention as replacements for petroleum-based materials. In this context, the cell wall composition determines the quality of most plant-based products used in modern human societies. Nutritional and processing properties of plant-based foods are heavily influenced by wall properties. Fibres for textiles, paper manufacture, timber products and now, for fuel and bio-composites manufacture, are largely composed of, or derived from, walls. As the largest source of renewable carbon, plant cell walls have a critical future role in providing transport fuels, food security, functional foods to improve human health, and as raw materials for industrial processes. The use of cellulose materials as polysaccharides source offers the possibility of obtaining new advanced biomaterials for fresh or processed foods sustainability. In this review, the cell wall metabolism, extraction and hydrolyzation of polysaccharides in different microorganisms and plants, and their application for the development of new carbohydrate-based advanced biomaterials that can be applied for the food industry are reported.
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Clifton, Peter. "Influence of Food Matrix on Sterol and Stanol Activity." Journal of AOAC INTERNATIONAL 98, no. 3 (May 1, 2015): 677–78. http://dx.doi.org/10.5740/jaoacint.sgeclifton.
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Abstract The format and matrix in which functional food ingredients are delivered may influence their bioactivity in vivo. Therefore, this paper will review studies which have examined plant sterols and stanols being consumed in varying formats and matrices, i.e., fat-containing foods versus low or non-fat foods, solid foods versus liquid foods, capsules or tables versus foods. Furthermore, this paper will examine the issue of providing plant sterols and stanols in either free or esterified form. Finally, a discussion on the importance of microemulsion stability of the sterols and stanols is elaborated. Based on the reviewed information, it would seem that plant sterols and stanols are effective in all food and capsule/tablet formats, and in both free and esterified form. Some failures in clinical trials may be due to unstable microemulsion of sterols.
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Ayu Mufarroha, Fifin, Nizar Amir, Dian Neipa Purnamasari, and Yudha Dwi Putra Negara. "Plant Bot: Intelligent Plant Application based on ADDIE Model of Instructional Design." E3S Web of Conferences 328 (2021): 04010. http://dx.doi.org/10.1051/e3sconf/202132804010.
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Plant Bot is a mobile application is used as an aid for beginners and professionals to undertake farming activities. Users can use this app as a reminder of the time watering plants, and can add information to know the characteristics and handling of various plants. The purpose of this study is to improve the quality of public health by encouraging people to carry out physical activities in the midst of a pandemic and consume nutritious foods such as vegetables without preservatives from planting. There are 3 target users of the application, including students for educational materials, the general public to fulfill their food needs by farming and Advanced/Professional users such as farmers who want to make farming easier. The application development refers to the stages of the development life cycle in the ADDI model. The application that has been built has been running well, as evidenced by the results of testing based on functional requirements that can function as a whole.
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Grossmann, Lutz, and David Julian McClements. "The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs." Trends in Food Science & Technology 118 (December 2021): 207–29. http://dx.doi.org/10.1016/j.tifs.2021.10.004.
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Byun, Seung-yeon, and Do-il Yoo. "Determinants of Plant-based Meat Intake Intention." Korean Agricultural Economics Association 63, no. 4 (December 30, 2022): 1–26. http://dx.doi.org/10.24997/kjae.2022.63.4.1.
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Plant-based meat is one of the most commercialized alternative protein foods, and its market size is increasing worldwide. Media often emphasizes such an increase is led by vegetarians’ preferences. This study begins with asking whether vegetarians’ roles are so crucial in the market and aims to understand their intake intention for plant-based meat. For this study, we use Decision-Tree model to identify vegetarians' characteristics and use logistic regression and ordered logistic regression to analyze the determinants of intake intention for plant-based meat. Results show the followings: First, main determinants of intake intention for plant-based meats were interest in health, food safety and the environment. Second, vegetarians' preferences for plant-based meat was not so high as media has emphasized. This study is meaningful in that it identifies determinants of intake intention for plant-based meat and suggests future strategies for consumption enhancement.