Engineering Plant-Based Food Systems

Front Cover
Engineering Plant-Based Food Systems
Engineering Plant-Based Food Systems
Copyright
Contents
List of contributors
Preface
1 - Plant-based food as a sustainable source of food for the future
1.1 Introduction
1.2 Plant-based foods and current market trends
1.3 Plant-based foods are sustainable sources of foods for the future
1.4 Comparison of key nutrients from plant- and animal-based foods
1.5 Health benefits of plant-based foods over animal-based foods
1.6 Effect of plant-based food production on the environment
1.7 Summary and future direction
References
2 - General health benefits and sensory perception of plant-based foods
2.1 Introduction
2.2 General consumer expectations, sensory perception, and attitude toward plant-based foods
2.3 General health and nutrition of plant-based foods and ingredients
2.3.1 Carbohydrates fraction in plant-based foods
2.3.2 Protein content of plant-based foods
2.3.3 Lipids
2.3.4 Phytonutrients and phytochemicals present in plant-based foods
2.3.5 Fiber present in plant-based foods
2.3.6 Vitamins, minerals, and trace elements
2.4 Antinutritional aspect of plant-based foods
2.4.1 Tannins
2.4.2 Lectins
2.4.3 Oxalates
2.4.4 Saponins
2.4.5 Phytates
2.4.6 Exorphins
2.4.7 Trypsin inhibitors
2.4.8 Alpha-amylase inhibitors
2.4.9 Protease inhibitors
2.5 The impact of antinutrients on human health
2.6 Summary
References
I -
Plant-based proteins
3 - Sustainable plant-based protein sources and their extraction
3.1 Introduction
3.2 Preprocessing steps and milling
3.2.1 The structure, microstructure, and composition of plant materials used for protein extraction
3.2.2 Preprocessing steps
3.2.3 Milling
3.3 Dry protein extraction
3.4 Wet protein extraction
3.4.1 Conventional wet protein extraction techniques
3.4.2 Novel wet protein extraction techniques
3.4.2.1 Reverse micelles
3.4.2.2 Subcritical water extraction
3.4.2.3 Aqueous two-phase extraction systems
3.4.3 Cell disruption techniques
3.5 Methods to improve the functionality of protein isolates
3.6 Novel hybrid dry and wet extraction methods
3.7 Summary and future outlook
References
4 - Reducing allergenicity in plant-based proteins
4.1 Introduction
4.2 Sources of allergen and their effect
4.2.1 Tree nuts
4.2.2 Peanuts
4.2.3 Wheat
4.2.4 Soybeans
4.3 Techniques employed to reduce/remove allergenicity of plant proteins
4.3.1 Thermal techniques
4.3.1.1 Moist heat
4.3.1.2 Boiling and autoclaving
4.3.1.3 Cooking
4.3.1.4 Frying
4.3.2 Dry heat
4.3.3 Novel thermal techniques
4.3.4 Nonthermal technologies
4.3.4.1 Fermentation
4.3.4.2 Ultrasonication
4.3.4.3 High-pressure processing
4.3.4.4 Pulsed electric field
4.3.4.5 Cold plasma processing
4.3.4.6 Radiation
4.4 Concluding remarks
References
5 - Functionality of plant-based proteins
5.1 Introduction
5.2 Functionality of plant-based proteins
5.2.1 Organoleptic and kinesthetic properties
5.2.1.1 Color
5.2.1.2 Flavor
5.2.1.3 Texture
5.2.2 Hydration properties
5.2.2.1 Wettability and water absorption capacity
5.2.2.2 Dispersibility and solubilization
5.2.2.3 Viscosity and gelation
5.2.3 Surface interactions
5.2.3.1 Binding properties
5.2.3.2 Emulsifying properties
5.2.3.3 Foaming properties
5.2.4 Rheological and textural functionalities
5.2.4.1 Rheological functionalities of liquid/semi-solid system
5.2.4.2 Textural functionalities of solid system
5.2.4.3 Rheology at the interface
5.3 Comparison between plant proteins and animal proteins
5.3.1 Behavior in emulsions, foams, and gels
5.3.2 Mixed plant-/animal-based protein systems
5.4 Bioaccessibility of plant-based proteins
5.5 Functional limitations of plant-based proteins in food applications
5.6 Summary and future direction
Acknowledgments
References
II -
Plant-based dairy alternatives
6 - Plant-based beverages
6.1 Introduction
6.2 Processing methods employed to manufacture plant-based beverages
6.2.1 Extraction of natural oil bodies from plant material
6.2.2 Preparation of O/W emulsions
6.2.2.1 Ingredients
6.2.2.1.1 Vegetable oil
6.2.2.1.2 Aqueous phase
6.2.2.1.3 Plant proteins and/or other emulsifiers
6.2.2.1.4 Other additives
6.2.2.2 Processing operations
6.3 Plant-based beverages currently available
6.3.1 Legume-based beverages
6.3.1.1 Soy-based beverages
6.3.1.2 Peanut-based beverages
6.3.1.3 Pea-based beverages
6.3.2 Nut-based beverages
6.3.2.1 Almond-based beverages
6.3.2.2 Coconut-based beverages
6.3.3 Cereal-based beverages
6.3.3.1 Oat-based beverages
6.3.3.2 Rice-based beverages
6.3.4 Pseudocereal-based beverages
6.3.4.1 Quinoa-based beverages
6.3.5 Seed-based beverages
6.3.5.1 Sesame-based beverages
6.3.5.2 Hemp-based beverages
6.4 Physicochemical, nutritional, and sensory
6.4.1 Physicochemical properties
6.4.2 Nutritional value and bioactive components
6.4.3 Sensory attributes
6.4.4 Bioavailability of plant-based beverages
6.4.4.1 Effects of polyphenols plant proteins and other micro-nutrients
6.4.4.2 Bioavailability of genistein
6.5 Advantages and limitations
6.6 Summary and future directions
References
Further reading
7 - Plant-based gels
7.1 Introduction
7.2 Classification of food gels based on plant ingredients
7.2.1 Polysaccharide gels
7.2.2 Protein gels
7.2.3 Binary gels
7.3 Fabrication techniques of plant-based food gels
7.3.1 Fabrication of hydrogels
7.3.2 Fabrication of aerogels
7.3.3 Fabrication of oleogels
7.3.4 Fabrication of emulsion gels
7.3.5 Fabrication of bigels
7.4 Functions of plant-based gels in food industry
7.4.1 Water absorption, water retention, and moisture absorption
7.4.2 Sustained release
7.4.3 Emulsion stabilization
7.5 Physico-chemical and sensory of plant-based gels
7.6 Bioavailable components from plant-based gels
7.7 Recent trends and future for improving the quality-based gels
References
Further reading
8 - Plant-based butter like spreads
8.1 Introduction
8.2 Type of plant-based butter-like spreads
8.2.1 Nut-based butter
8.2.2 Beans and legumes-based butter
8.2.3 Seed-based butter
8.2.4 Fruits and vegetables-based butter
8.3 Factors affecting the textural properties of plant-based butter
8.3.1 Effect of processing
8.3.1.1 Particle size
8.3.1.2 Moisture content
8.3.2 Effect of ingredients
8.3.2.1 Oil content
8.3.2.2 Stabilizer and emulsifier
8.3.2.3 Fat replacer
8.4 Physical and sensory characteristics of the plant-based butter-like spreads
8.4.1 Physical characteristics
8.4.2 Sensory characteristics
8.4.3 Flavor characteristics
8.5 Advantages and limitations of plant-based spreads
8.6 Summary and future direction
References
III -
Plant-based meat alternatives
9 - Plant-based meat analogue
9.1 Introduction
9.2 Structuring techniques of plant-based meat
9.2.1 Extrusion
9.2.2 Mechanical elongation method
9.2.3 Freeze structuring
9.2.4 Cell culture
9.2.5 Electrospinning
9.2.6 3D printing
9.3 Plant-based meat ingredients
9.3.1 Protein source
9.3.1.1 Oil seed proteins
9.3.1.2 Legume proteins
9.3.1.3 Wheat protein
9.3.1.4 Microalgae protein
9.3.2 Binding agents
9.3.3 Miscellaneous plant-based ingredients
9.3.3.1 Agricultural wastes
9.3.3.2 Color and flavor
9.4 Processing factors
9.4.1 Temperature
9.4.2 Composite of proteins
9.4.3 pH
9.5 Summary and future outlook
Acknowledgment
References
10 - Plant-based imitated fish
10.1 Introduction
10.2 Currently available plant-based alternatives to fish
10.3 Ingredients used for the manufacture of plant-based fish
10.3.1 Water
10.3.2 Protein
10.3.3 Fats and oils
10.3.4 Additives
10.4 Processing and manufacture
10.5 Physicochemical and sensory properties
10.6 Nutritional composition
10.7 Value for money
10.8 Gourmet plant-based fish for the food service industry
10.9 Conclusion and future recommendations
10.10 Abbreviations
References
11 - Plant-based imitated seafood
11.1 Introduction
11.2 Raw ingredients
11.2.1 Protein sources
11.2.2 Other nonprotein sources
11.2.3 Application of plant ingredients as extenders in seafood products
11.3 Processing technologies in the manufacture of imitation seafood
11.4 Postprocessing of imitation seafood: packaging, shelf life, and safety
11.5 Nutritional profile of plant-based imitation seafood
11.5.1 Fish-less imitation fillets
11.5.2 Processed imitation tuna
11.5.3 Other imitation seafood products
11.6 Environmental impact from the rise of imitation seafood
11.7 Market demand, consumer attitudes, and regulatory challenges for imitation seafood products
11.8 Future outlooks and conclusion
References
IV -
Fermented plant-based beverages and foods
12 - Fermented plant-based beverage: kombucha
12.1 Introduction
12.2 Kombucha and its properties
12.3 Microbiology of kombucha
12.3.1 Yeast
12.3.2 Acetic acid bacteria
12.3.3 Lactic acid bacteria
12.4 Kombucha processing
12.4.1 Preparation of fermentation medium
12.4.2 Inoculation
12.4.3 Fermentation
12.4.4 Composition of kombucha
12.5 Functionality of kombucha
12.5.1 Antioxidant activity
12.5.2 Antibacterial activity
12.5.3 Antidiabetes activity
12.5.3.1 Fasting plasma glucose level reduction
12.5.3.2 Pancreas immunohistochemistry study
12.5.4 Potential of kombucha as an immunomodulator
12.6 Summary and future direction
References
Further reading
13 - Fermented plant-based foods (e.g., tofu, sauerkraut, sourdough)
13.1 Introduction
13.2 Plant-based fermented foods currently available
13.2.1 Tofu
13.2.1.1 Firm tofu
13.2.1.2 Silken tofu/soft tofu
13.2.1.3 Dried tofu
13.2.1.4 Sufu (fermented tofu)
13.2.2 Sauerkraut
13.2.3 Sourdough
13.3 Processing methods employed to manufacture the fermented foods
13.3.1 Fermentation process: sauerkraut
13.3.2 Fermentation process: tofu
13.3.3 Fermentation process: sourdough
13.4 Physicochemical and sensory characteristics of plant-based fermented foods
13.4.1 Tofu
13.4.2 Sauerkraut
13.4.3 Sourdough
13.5 Bioavailable components from plant-based fermented foods
13.5.1 Tofu
13.5.2 Sauerkraut
13.5.3 Sour dough
13.6 Applications associated with the plant-based fermented foods
13.6.1 Tofu
13.6.2 Sauerkraut
13.6.3 Sourdough
13.7 Summary and future perspectives
References
V -
Plant-based functional components
14 - Polyphenols, phytosterols, aromatics, and essential oils
14.1 Introduction
14.2 Functional components and their health benefits
14.3 Methods employed to extract the functional components
14.3.1 Conventional techniques of extraction and process parameters
14.3.2 Recent developments in greener extraction technology
14.3.2.1 Supercritical carbon dioxide extraction
14.3.2.2 Ionic liquid–assisted extraction
14.3.2.3 Pressurized liquid extraction
14.3.2.4 Three phase partitioning
14.3.2.5 Cell lysis techniques
14.3.3 Challenges in extraction of functional components
14.4 Enhancement of bioavailability of the extracted functional components
14.4.1 Lipid-based delivery systems
14.4.1.1 Emulsions
14.4.1.2 Self-emulsifying drug delivery systems
14.4.1.3 Liposomes
14.4.1.4 Lipid nanocarriers-solid-lipid nanoparticles and nanostructured lipid carriers
14.4.2 Biopolymer-based delivery systems
14.4.2.1 Emulsions
14.4.2.2 Conventional encapsulates
14.4.2.3 Nanoparticles
14.4.2.4 Coacervates
14.4.3 Gelled systems
14.4.4 Hydrogels
14.4.4.1 Emulgels
14.4.4.2 Organogels
14.4.4.3 Bigels
14.4.5 Miscellaneous carriers
14.4.5.1 Cocrystallization
14.4.5.2 Inclusion complexation
14.4.5.3 Yeast encapsulation
14.5 Summary and future direction
References
15 - Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients
15.1 Introduction
15.2 Effects of food processing on bioaccessibility and bioavailability of bioactive compounds
15.2.1 Blending
15.2.1.1 Phenolic compounds
15.2.1.2 Carotenoids
15.2.1.3 Minerals
15.2.1.4 Vitamins
15.2.2 Juicing
15.2.2.1 Phenolic compounds
15.2.2.2 Carotenoids
15.2.2.3 Minerals
15.2.2.4 Vitamins
15.2.3 Extrusion
15.2.3.1 Phenolic compounds
15.2.3.2 Carotenoids
15.2.3.3 Minerals
15.2.3.4 Vitamins
15.3 Effects of food preservation on the bioaccessibility and bioavailability of bioactive compounds
15.3.1 Freezing
15.3.1.1 Phenolic compounds
15.3.1.2 Carotenoids
15.3.1.3 Minerals and vitamins
15.3.2 Drying
15.3.2.1 Phenolic compounds
15.3.2.2 Carotenoids
15.3.2.3 Minerals
15.3.2.4 Vitamins
15.3.3 Thermal processing
15.3.3.1 Phenolic compounds
15.3.3.2 Carotenoids
15.3.3.3 Minerals
15.3.3.4 Vitamins
15.3.4 Nonthermal processing
15.3.4.1 Phenolic compounds
15.3.4.2 Carotenoids
15.3.4.3 Minerals
15.3.4.4 Vitamins
15.4 Summary and future perspectives
Acknowledgments
References
VI -
Plant-based food - future outlook
16 - 3D printing of plant-based foods
16.1 Introduction
16.2 Extrusion-based 3D printing
16.2.1 3D printing stages
16.2.2 Extruding forces and controllable printing variables
16.2.3 Food ink quality and assessment of the 3D-printed construct
16.3 Essential plant-based constituents and their feasibility for 3D printing
16.3.1 Plant proteins
16.3.2 Carbohydrates
16.4 Infill percentage and pattern: texture design and encapsulation of micronutrients
16.4.1 Texture design
16.4.2 Encapsulation of micronutrients and probiotics
16.5 4D printing
16.6 Summary and future directions
References
17 - Plant-based foods—future outlook
17.1 Introduction
17.2 Clean-label issues in plant-based foods
17.3 3D printed plant-based foods
17.4 3D printing technologies for plant-based foods
17.5 Extrusion-based printing
17.6 Selective sintering-based printing
17.7 Binder jetting
17.8 Bioprinting
17.9 Ingredients for plant-based food inks
17.10 Starch and plant origin polysaccharides
17.11 Vegetable and fruit preparations
17.12 Plant proteins
17.13 Living plant cells
17.14 Microalgal biomass
17.15 Consumers attitude toward 3D plant-based food
17.16 Targeting potential markets and consumers (children, adults, and elderly)
17.17 3D food printing for adults and elderly nutrition plan customization
17.18 Dietary concepts for children
17.19 Space mission food
17.20 Summary and future directions
References
Index
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