A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1110613/full |
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| author | Allah Bakhsh Juhee Park Kei Anne Baritugo Bosung Kim Sung Sil Moon Attaur Rahman Sungkwon Park |
| author_facet | Allah Bakhsh Juhee Park Kei Anne Baritugo Bosung Kim Sung Sil Moon Attaur Rahman Sungkwon Park |
| author_sort | Allah Bakhsh |
| collection | DOAJ |
| description | This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products. |
| first_indexed | 2024-04-09T13:45:46Z |
| format | Article |
| id | doaj.art-3af637b4b35f4dbca9752a0c3d6daf27 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-09T13:45:46Z |
| publishDate | 2023-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-3af637b4b35f4dbca9752a0c3d6daf272023-05-09T04:28:51ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-05-011010.3389/fnut.2023.11106131110613A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredientsAllah Bakhsh0Juhee Park1Kei Anne Baritugo2Bosung Kim3Sung Sil Moon4Attaur Rahman5Sungkwon Park6Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of KoreaDepartment of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of KoreaDepartment of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of KoreaDepartment of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of KoreaHealthy Food Technology, Sunjin Co., Ltd., Icheon, Republic of KoreaDepartment of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, Hong Kong SAR, ChinaDepartment of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of KoreaThis study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.https://www.frontiersin.org/articles/10.3389/fnut.2023.1110613/fullplant-based meatmicroalgaespirulinaduckweedyellow chlorella |
| spellingShingle | Allah Bakhsh Juhee Park Kei Anne Baritugo Bosung Kim Sung Sil Moon Attaur Rahman Sungkwon Park A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients Frontiers in Nutrition plant-based meat microalgae spirulina duckweed yellow chlorella |
| title | A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients |
| title_full | A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients |
| title_fullStr | A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients |
| title_full_unstemmed | A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients |
| title_short | A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients |
| title_sort | holistic approach toward development of plant based meat alternatives through incorporation of novel microalgae based ingredients |
| topic | plant-based meat microalgae spirulina duckweed yellow chlorella |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1110613/full |
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