Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.

BACKGROUND: Understanding the relationship between perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20% and 30% TVPs were substituted with fibers from sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated. RESULTS: Samples with 20% SPS showed hardness, cohesiveness and chewiness, which are the mechanical indicators most similar to those of meat. A descriptive sensory analysis by ten trained participants indicated that the SPS-supplemented meat analog patties exhibited characteristics similar to pork patties in terms of firmness, toughness, cohesiveness and smoothness compared to the TVP-only sample. A strong positive correlation between instrumental hardness and sensory firmness was observed (P < 0.01); however, cohesiveness, springiness and chewiness did not show any correlation between instrumental and sensory analyses. Warner-Bratzler shear force (WBSF) values showed positive correlations with sensory cohesiveness, chewiness, toughness, fibrousness, moistness, firmness and springiness (P < 0.05). CONCLUSION: The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant-based meat analogs. © 2024 Society of Chemical Industry.

Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan.

The growing popularity of probiotics has led to the generation of substantial by-products. Among these, cell-free supernatant is recognized for containing beneficial postbiotics. Here, we upcycled Lactobacillus casei-free supernatant (LFS) into cheese analogues using inulin (INU), locust bean gum (LBG), and kappa-carrageenen (kCG). In this system, LBG/kCG established the primary structure, while interstitial spaces were progressively filled by INU. Despite the absence of milk proteins and fats, the cheese analogue with 35% w/w INU, 0.2% w/w LBG, and 0.8% kCG exhibited a texture and appearance resembling commercial processed cheese, as determined by texture profile analysis and dynamic small amplitude oscillatory rheometry technique. This can be attributed to the effective fat-replacing activity of INU regarding texture and rheology. Furthermore, the potassium-dominated salt composition of LFS proved advantageous for the LBG/kCG-derived structure-forming. These findings hold significant promise for upcycling probiotics wastewater into low-fat vegan cheese analogues, enriched with both prebiotics and postbiotics.

Retrograded octenylsuccinylated maize starch-based emulgels for a promising oral delivery system of curcumin.

Emulgels are a type of soft solid delivery system that exploit the merits of both emulsions and gels, namely, bioactive encapsulability and structural stability, respectively. We utilized retrograded/octenylsuccinylated maize starch (ROMS) to fabricate the curcumin-loaded emulgel. Emulgels (oil volume fraction, 0.20) prepared with 1-4 % w/w ROMS exhibited fluid-like behaviors while emulgels with 5-8 % w/w ROMS exhibited a gel-like consistency. Compared to a fluidic emulsion stabilized with 3 % w/w octenylsuccinylated maize starch, the emulgels showed more sustained lipolysis and controlled curcumin release patterns. These results were attributed to rigid ROMS structures at the outer layer of oil droplets, hindering the lipase approach onto the oil/water interface and curcumin diffusion from the interface. Additionally, the bioaccessibility of curcumin in ROMS-stabilized emulgels was enhanced >9.6-fold compared to that of a curcumin solution. Furthermore, emulgels prepared with 8 % w/w ROMS exhibited a high yield stress (376.4 Pa) and maintained appearance and droplet size for 60 days of storage at 4 °C. Consequently, this emulgel has potential as a lipophilic bioactive-containing soft gel with sustained digestion and controlled release properties. Our findings may provide insights into rational delivery system designs.

Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues.

In this study, a dietary fiber extracted from sweet potato stems (Ipomoea batatas, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues containing 0-50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted. As the PS increased, the hardness decreased, while the total expressible fluids tended to increase. The color analysis revealed that the a* value, which represents red, declined as the PS content increased, and heterogeneous colors showed at least 40 wt% of PS. According to the microstructural analysis, PS is a structure in which massive fiber bundles are integrated between textured vegetable protein networks, which is believed to have given the patty analogue soft characteristics. The findings of this study can serve as a foundation for future research into the application of carbohydrates to plant-based meat analogues. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01211-y.

Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.

Textured vegetable protein (TVP) is gaining popularity as the market for meat analogues grows, but research on processing to improve the texture of TVPs is needed. Heat treatments can change the textural properties during the processing of meat and meat analogues. Therefore, this study analyzed the textural characteristics of low-moisture TVPs following heat treatments using steaming, oven-cooking, microwaving, and vacuum-autoclaving, which combines vacuum packaging and autoclaving. The moisture content of the meat analogues had different patterns depending on the treatment used, with the most significant decrease in moisture occurred with microwaving. The morphological analysis of the meat analogues showed that oven-cooking and microwaving preserved a large air-cell structure and that steaming and vacuum-autoclaving caused a small air-cell structure to form. The texturization index tended to increase only with microwaving. Disulfide bonds were increased with steaming and vacuum-autoclaving; this was thought to be related to the increase in tiny air-cell structures. In conclusion, the most helpful cooking method was vacuum-autoclaving since it allowed the treated meat analogues to trap moisture well, and this led to the formation of a dense structure and a lowering of the texturization index. Therefore, the proposed technique of vacuum-autoclaving was shown to be significant for its potential as a way of processing meat analogues. Practical Application It is expected to improve the quality of plant-based meat analogue products by controlling the physical properties of low-moisture textured vegetable protein (TVP) through steaming, oven, microwave, and vacuum autoclave as post-heat treatments.

Characteristics of menstruation-related problems for adolescents and premarital women in Korea.

OBJECTIVE: This study was undertaken to compare the patterns of menstruation-related problems between adolescents and premarital women who visited the Young Lady Clinic (YLC) at Samsung Medical Center. STUDY DESIGN: This study includes 646 adolescents (aged 10-20, group I) and 591 premarital young women (aged 21-30, group II) who visited the YLC with menstruation-related problems (amenorrhea, oligomenorrhea, dysmenorrhea, abnormal uterine bleeding (AUB), etc.). Comparisons between the two groups were made with the use of chi(2)-test and Fisher's exact test. RESULTS: For primary amenorrhea, hypogonadotropic hypogonadism was more frequent in group I (p = 0.007), and eugonadism in group II (p = 0.0025). Chromosomal competent ovarian failure (p = 0.003) and hyperprolactinemia (p < 0.001) were more frequent causes of secondary amenorrhea in group II. Endometriosis without ovarian endometrioma was the more frequent laparoscopic finding for patients of group I (p = 0.0429). Regarding AUB, dysfunctional uterine bleeding (DUB) was more frequent for group I (p < 0.001) and endocrinopathies (p = 0.006) and benign lesions of genital tract (p < 0.0001) for group II. CONCLUSION: The menstruation-related problems showed different features for each group. These data might give us an insight, at least in part, into the menstruation-related problems of Korean young women.