The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of ...sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.
The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception ...that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally, GF product sales reached 4.63 billion USD in 2017, and are expected to reach 6.47 billion USD by 2023, a projected compound annual growth rate of 7.6%. Several grains like millet, corn, sorghum, and pseudocereals like amaranth, quinoa, and teff are the main ingredients for a gluten diet. Though most of them have a comparable nutrient profile as common grains, the main challenge to their acceptability is the quality departure from gluten-containing counterparts and imbalance nutrients that ensue when food processing aids like starch, gums, and enzymes are used. In this review, we profiled some of the common grains, their characteristics, functionality and the various food types they are used for. We also reviewed the impact of some of the current food processing aids like starch, hydrocolloids used for improving functionality, and processing techniques like extrusion suitable for making remarkable GF foods.
The aim of this study was to characterize modified proso millet (Panicum miliaceum) starch in order to explore its prospect as an ingredient for food applications. The current study determined the ...effect of hydrothermal modification (HTM) at 30 g/100 g moisture level and acid modification (AM) with HCl on extracted proso millet starch physicochemical and functional properties. Amylose content reduces with AM while HTM showed negligible effect. HTM starch had higher water binding capacity (WBC) whereas AM starch showed reduction in WBC. Additionally, the solubility and swelling power of HTM starch decreased with increase in temperature, and in AM starch solubility increased sharply but swelling power increases at 80 °C but significantly (P < 0.05) reduces at 90 °C. HTM caused increase in gelatinization temperature with a mean value of 87.17 °C compared to 78.61 °C in native starch. AM reduced onset (69.71 °C) and gelatinization temperature (77.26 °C), and it increased the range (26.56 °C) significantly (P < 0.05) with no effect on ΔHG. Pasting profiles of native proso millet starch changed significantly (P < 0.05) upon modifications and reduction in peak viscosity was observed in both modifications. AM reduced the holding strength, final viscosity, setback and breakdown whereas HTM reduced only breakdown and no change was observed in other parameters.
•Provides knowledge of proso millet starch behavior under different modifications.•Reduction in amylose content upon acid modification was observed.•Significant changes in functional, thermal and pasting properties were observed.•Modifications showed effect on retrogradation rates.
This objective of this study was to evaluate the kinetics of mass transfer, microstructural development, the impact of freezing method (Unfrozen, −18 °C, −82 °C and N2) and storage (0–4 months) on ...the quality of finish-fried parfried-frozen potato strips. Frying parfried potato between 170 and 190 °C showed significant (P < 0.05) effect on fat uptake. Up to 20% fat was absorbed by the product post-frying while surface oil decreased and matrix oil increased. Freezing at −82 °C reduced the amount of oil absorbed compared to other freezing methods. Textural property of finished fried potato strip was significantly (P < 0.05) impacted after storage for 4 months. Color determination showed a significant (P < 0.05) change in the finish-fried products compared to the parfried. Scanning electron microscopy provided a visual chronicle of changes in the structure of potato during pre and post freezing and frying processes.
•Sub-freezing temperatures reduced fat uptake in finish-fried potato.•Frozen storage had significant effect on fat content and textural properties finish-fried potato.•Storage and freezing method impact textural property of finish-fried French fry.•SEM images revealed starch loss of crystallinity and surface modification during frying.
The effectiveness of hyperspectral imaging (400–1000 nm) was proved as a nondestructive method to detect, classify, and quantify plant- and animal-based adulterants in minced beef and pork. Machine ...learning techniques were implemented to build classification and prediction models. Samples were first classified into adulterated (1 class) or pure (5 classes). The type of adulterant (6 classes) was then evaluated. Finally, the level of each adulterant was estimated using partial least squares regression. The optimal classification models based on selected wavelengths of test set yielded classification rates of 75–100% and 100% for pure and adulterated samples, respectively. Whereas, the rates were 83–100% depending on adulterant type. Prediction models for adulterant level yielded correlation coefficient,
r
, and ratio of performance to prediction, RPD, of 0.69(1.41) for beef adulterated with pork and textured vegetable protein (TVP), and 0.93(2.82) for beef adulterated with TVP. Improvement in results may be achieved with larger sample size.
Wheat is the most common grain in the temperate region. Modifying its constituent through food processing improves its functionality and nutrient access. In this study, the combined effect of ...germination and extrusion on physicochemical properties and nutritional qualities of extrudates and tortilla from wheat was evaluated. Results showed that germination significantly increased (P <0.05) the γ‐aminobutyric acid content in germinated whole wheat (GW) and extruded germinated whole wheat (EGW) as compared to the control of whole wheat (WW). Germination also significantly increased the protein content, reducing sugar and total soluble sugar content in GW, while extrusion had much increasing impact on reducing sugar content in extruded samples. Specific mechanical energy during extrusion was reduced as feed moisture content increased from 20 to 30%. Higher extruder screw speed (350 rpm) led to better expansion ratio at low moisture content (20%) as compared to low screw speed (200 rpm). Extrusion significantly increased the starch digestibility but decreased the protein digestibility in extrudates. Tortilla made from 100% WW had about the same physical characteristics, namely color and rollability, with tortilla made from 85% WW with 15% GW, 85% WW with 15% extruded whole wheat (EW), and 85% WW with 15% EGW. Tortilla made from 85% WW with 15% GW showed the largest diameter, thinnest thickness and least extensibility. A 15% extruded germinated wheat (350 rpm) addition in 85% WW showed significant increase of γ‐aminobutyric acid content in tortilla compared to the control (100% WW).
Practical Application
It is technically feasible to substitute part of the wheat flour in tortillas with extruded germinated wheat without significantly affecting product qualities. A 15% extruded germinated wheat (350 rpm) addition in 85% whole wheat showed significant increase of γ‐aminobutyric acid in tortilla compared to the control. This paper opens opportunities for manufacturers to create and promote healthier versions of tortillas to the market.
In this study, Fourier-transform infrared (FTIR) spectroscopy coupled with machine learning (ML) approaches were applied to detect and quantify wheat flour (WF) contamination in gluten-free ...cornbread. Samples of corn flour (CF) were contaminated with WF in the range of 0–10% with a 0.5% increment. The flour samples were baked into bread using basic bread formulation and ground into a fine particle size for homogeneity, and FTIR spectra of the ground samples were obtained and standardized before modeling. For constructing the classification model, majority voting-based ensemble learning (stack of k-nearest neighbor KNN, random forest, and support vector classifier) was implemented to detect and quantify WF in the cornbread samples. KNN regressor was determined to be the best predictive model to quantify wheat contaminants based on the majority-vote ensemble. The optimal classification model for the test set showed an F1 score, true positive rate (TPR), and false negative rate (FNR) of 1.0, 1.0, and 0.0, respectively. For the quantification models, the coefficient of determination and root mean square error for the prediction set (R2P and RMSEP) were 0.99 and 0.34, respectively. These results show the feasibility of utilizing FTIR along with supervised learning algorithms for the rapid offline evaluation of wheat flour contamination in gluten-free products.
Background
The global community has battled the spread of SAR-CoV-2 for almost 2 years, and the projection is that the virus may be recurrent like the seasonal flu. The SARS-CoV-2 pandemic disrupted ...activities within the food supply chain that cost billions of dollars globally. This has heightened concerns about fomite spread of the virus through surfaces. There is an urgent need to understand the risk portends by this virus along the produce supply chain with conditions (low temperature and high relative humidity) conducive to extended survival of the virus.
Main body
Pre-dating SARS-CoV-2 are other types of coronaviruses that had lower infection and mortality rates. There are some similarities between the former and the new coronavirus, especially with regards to transmission modes and their survivability on surfaces. There is evidence of other coronaviruses’ survival on surfaces for weeks. Currently, there are limited evidence-based studies to enlighten us on how the virus is transmitted within the produce supply chain. A few studies claim that the virus could spread through the cold supply chains. However, these are not sufficient to make a conclusive inference about the deadly SARS-CoV-2.
Conclusions
This paper provides a succinct review of the literature on current understanding of the transmission, survivability, and risk SARS-CoV-2 portend to humans within the produce supply chain and calls for more evidence-based research to allay or alert us of the potential risk of fomite transmission of SARS-CoV-2. The paper also highlights examples of conventional and novel non-thermal inactivation and sanitation methods applicable to this type of virus.
Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the "big-eight" allergens found in foods include ...wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine instead of eight. These allergenic foods are major ingredients in many food products that can cause severe reactions in those allergic to them if found at a dose that can elicit a reaction. Defining the level of contamination that can elicit sensitivity is a work in progress. The first step in preventing an allergic reaction is reliable detection, then an effective quantification method. These are critical steps in keeping contaminated foods out of the supply chain of foods with allergen-free labels. The conventional methods of chemical assay, DNA-PCR, and enzyme protocols like enzyme-linked immunosorbent assay are effective in allergen detection but slow in providing a response. Most of these methods are incapable of quantifying the level of allergen contamination. There are emerging non-destructive methods that combine the power of sensors and machine learning to provide reliable detection and quantification. This review paper highlights some of the critical information on the types of prevalent food allergens, the mechanism of an allergic reaction in humans, the measure of allergenic sensitivity and eliciting doses, and the conventional and emerging AI-based methods of detection and quantification-the merits and downsides of each type.
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