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Plant-Based Ingredients: Challenges and Advance for Food Development

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Published Papers

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 8857

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Special Issue Editors

Dr. Mariana Buranelo Egea

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Guest Editor

Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rodovia Sul Goiana, Rio Verde 75901-970, GO, Brazil
Interests: functional food; bioactive compounds; food nutrition; metabolic syndrome; food products; plant-based products

Dr. Ailton Cesar Lemes

E-Mail Website
Guest Editor

Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21949-900, RJ, Brazil
Interests: food technology; enzymes; proteins; byproducts; separation techniques
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Special Issue Information

Dear Colleagues,

At present, there is a consumer search for food and beverages with few negative environmental impacts, such as deforestation and/or the greenhouse effect, which reduce/eliminate animal suffering, in addition to being nutritionally safe and having beneficial effects on human health. In this sense, there has been a growing interest in plant-based food and beverages and, to meet this need in the food industry, food scientists have been tirelessly investigating ingredients that fulfil these criteria, in addition to providing satisfactory technological and sensorial characteristics. As this is a new gap in the market, many countries are still developing regulatory legislation that can standardize the quality of food and beverage products to ensure consumer safety. To directly attend to the needs of consumers, industries, and regulatory agencies, it is also necessary to summarize the information obtained to fate to establish a standard for plant-based ingredients and plant-based products, and for this to be applied to the legislation of these products.

Contributions to this Research Topic should cover the challenges and advances in plant-based ingredients for food and beverage development. We welcome high-quality research articles, communications, and review articles emphasizing the broad scope of the topic.

Themes of interest include but are not limited to:

Potential of plants as a source of components/ingredients to produce plant-based products.
New trends and insights into plant-based components/ingredients.
Development, production, characterization, and storage (shelf-life) of plant-based components/ingredient.
Technological properties of plant-based components/ingredients.
Sensorial properties of plant-based components/ingredients.
Biological properties, including in vitro and/or in vivo assays, of plant-based components/ingredients.
Current regulatory issues for plant-based components/ingredients.
Incorporation of plant-based components in food packaging.

Dr. Mariana Buranelo Egea
Dr. Ailton Cesar Lemes
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

plant-based components
flexitarians
vegans
new ingredients
biological properties
technological properties
sensorial properties
regulatory aspects

Published Papers (4 papers)

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Research

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16 pages, 2042 KiB

Open AccessArticle

Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (Chenopodium quinoa)

by Hassan Barakat, Maryam M. Al-Qabba, Raya Algonaiman, Khadija S. Radhi, Abdulkarim S. Almutairi, Muath M. Al Zhrani and Ahmed Mohamed

Molecules 2024, 29(2), 404; https://doi.org/10.3390/molecules29020404 - 14 Jan 2024

Viewed by 1031

Abstract

The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (p < 0.05) increases in non-essential and essential amino acids, including lysine, phenylalanine, threonine, and tyrosine. The content of non-essential amino acids nearly reached the standard values found in chicken eggs. These results were likely attributed to the impact of the germination process in increasing enzymes activity and decreasing anti-nutrient content (e.g., saponins). A linear relationship between increased seeds’ hydration and decreased saponins content was observed, indicating the effect of water absorption in changing the chemical composition of the plant. Both sprouts showed positive germination progression; however, the sprouted RQ showed a higher germination rate than the YQ (57.67% vs. 43.33%, respectively). Overall, this study demonstrates that germination is a promising technique for enhancing the nutritional value of quinoa seeds, delivering sprouted quinoa seeds as a highly recommended source of high-protein grains with notable functional properties. Full article

(This article belongs to the Special Issue Plant-Based Ingredients: Challenges and Advance for Food Development)

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20 pages, 4691 KiB

Open AccessArticle

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

by Yi Ma, Kangjie Yu, Xiaojiao Chen, Huixiang Wu, Xiongjun Xiao, Liming Xie, Ziyun Wei, Rong Xiong and Xun Zhou

Molecules 2023, 28(13), 5255; https://doi.org/10.3390/molecules28135255 - 06 Jul 2023

Cited by 3 | Viewed by 1560

Abstract

Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO₂), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenols (dihydromyricetin, resveratrol, and catechins) as alternatives to SO₂ in wine. After a three-month aging process, the wines were evaluated using analytical techniques such as high-performance liquid chromatography, colorimetry, gas chromatography–olfactometry–mass spectrometry, as well as electronic nose and electronic tongue analyses, with the purpose to assess parameters including antioxidant activity, color, contents of volatile aroma compounds, and sensory characteristics. The results demonstrated various degrees of improvement in the antioxidant activity, aromatic intensity, and sensory characteristics of wines using polyphenols. Notably, dihydromyricetin (200 mg/L) exhibited the strongest antioxidant activity, with increases of 18.84%, 23.28%, and 20.87% in 2,2-diphenyl-1-picrylhydrazyl, 2,2’azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric-ion-reducing antioxidant power assays, respectively. Resveratrol (200 mg/L) made the most significant contribution to volatile aroma compounds, with an 8.89% increase in the total content of alcohol esters. In E-nose analysis, catechins (200 mg/L) showed the highest response to aromatic compounds and the lowest response to volatile sulfur compounds, while also exhibiting the best sensory characteristics. Therefore, the three plant-derived polyphenols investigated here exhibited the potential to enhance wine quality as alternatives to SO₂. However, it is important to consider the specific impact of different polyphenols on wine; hence, suitable antioxidants should be selected in wine production according to specific requirements. Full article

(This article belongs to the Special Issue Plant-Based Ingredients: Challenges and Advance for Food Development)

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Review

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14 pages, 730 KiB

Open AccessReview

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

by Caroline Senna, Luiza Soares, Mariana Buranelo Egea and Sibele Santos Fernandes

Molecules 2024, 29(2), 440; https://doi.org/10.3390/molecules29020440 - 16 Jan 2024

Cited by 2 | Viewed by 1279

Abstract

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil’s nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs. Full article

(This article belongs to the Special Issue Plant-Based Ingredients: Challenges and Advance for Food Development)

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22 pages, 1538 KiB

Open AccessReview

Chlamydomonas reinhardtii: A Factory of Nutraceutical and Food Supplements for Human Health

by Annalisa Masi, Francesca Leonelli, Viviana Scognamiglio, Giulia Gasperuzzo, Amina Antonacci and Michael A. Terzidis

Molecules 2023, 28(3), 1185; https://doi.org/10.3390/molecules28031185 - 25 Jan 2023

Cited by 18 | Viewed by 4405

Abstract

Chlamydomonas reinhardtii (C. reinhardtii) is one of the most well-studied microalgae organisms that revealed important information for the photosynthetic and metabolic processes of plants and eukaryotes. Numerous extensive studies have also underpinned its great potential as a biochemical factory, capable of producing various highly desired molecules with a direct impact on human health and longevity. Polysaccharides, lipids, functional proteins, pigments, hormones, vaccines, and antibodies are among the valuable biomolecules that are produced spontaneously or under well-defined conditions by C. reinhardtii and can be directly linked to human nutrition and diet. The aim of this review is to highlight the recent advances in the field focusing on the most relevant applications related to the production of important biomolecules for human health that are also linked with human nutrition and diet. The limitations and challenges are critically discussed along with the potential future applications of C. reinhardtii biomass and processed products in the field of nutraceuticals and food supplements. The increasing need for high-value and low-cost biomolecules produced in an environmentally and economy sustainable manner also underline the important role of C. reinhardtii. Full article

(This article belongs to the Special Issue Plant-Based Ingredients: Challenges and Advance for Food Development)

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