Meat substitutes: Resource demands and environmental footprints.

The modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat proteins (insects, plants, mycoprotein, microalgae, cultured meat, etc.) might potentially influence the environmental impact and human health in a positive or negative way but could also trigger indirect impacts with higher consumption rates. Current review provides a condensed analysis on potential environmental impacts, resource consumption rates and unintended trade-offs associated with integration of alternative proteins in complex global food system in the form of meat substitutes. We focus on emissions of greenhouse gases, land use, non-renewable energy use and water footprint highlighted for both ingredients used for meat substitutes and ready products. The benefits and limitations of meat substitution are highlighted in relation to a weight and protein content. The analysis of the recent research literature allowed us to define issues, that require the attention of future studies.

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment.

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper.

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process.

Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10-10 m2/s to 3.48 × 10-10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.

Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment.

The aim of this work was to investigate the potential of PEF technology for green extraction of microalgal pigments and lipids from fresh Chlorella sorokiniana suspensions. Efficiencies of PEF treatment and different solvent systems application to C.sorokiniana were compared to efficiencies of untreated biomass extraction. Differences in chlorophyll extraction of untreated and PEF treated C.sorokiniana were only seen at short extraction times. Beneficial PEF-effect was minimised for long-time extractions of larger algae quantities where yields aligned. Extraction attempts on C. sorokiniana lipids did not show increased extractability after PEF treatment, which underlined the statement of PEF representing a rather ineffective disruption method for microalgae holding rigid cell walls.

Pulsed electric field and mild heating for milk processing: a review on recent advances.

Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has been explored as an alternative processing technology to enhance the safety and to preserve the quality of fresh milk and milk products. Mild heating with PEF enhanced the safety of milk and derived products (3 log10 -6 log10 cycles reduction on microbial load and drastic impact on the activity enzymes related to quality decay). Moreover, with this approach, there was minimal impact on enzymes of technological and safety relevance, proteins, milk fat globules, and nutrients (particularly for vitamins) and improvements in the shelf-life of milk and selected derived products were obtained. Finally, further experiments should consider the use of milk processed by PEF with mild heating on cheese-making. The combined approach of PEF with mild heating to process milk and derived products is very promising. The characteristics of current PEF systems (which is being used at an industrial level in several countries) and their use in the liquid food industry, particularly for milk and some milk products, could advance towards this strategy. © 2019 Society of Chemical Industry.

Emerging techniques for cell disruption and extraction of valuable bio-molecules of microalgae Nannochloropsis sp.

Microalgae of Nannochloropsis sp. present valuable source of bio-molecules (pigments, lipids, proteins) that have nutritional potential for the prevention and treatment of human diseases. Moreover, some species of Nannochloropsis are the promising sources of biofuels and excellent candidates for the replacement of classical biofuel crops. This review describes and compares the efficiency of different conventional and novel techniques that can be used for cell disruption and recovery of bio-molecules from Nannochloropsis sp. Classification of different extraction techniques includes chemical, enzymatic, mechanical and other physical methods. The detailed analysis of extraction efficiency assisted by pressure and temperature (subcritical and supercritical fluids, hydrothermal liquefaction), ultrasound, microwaves, and pulsed electric energy (pulsed electric fields and high voltage electrical discharges) is presented. The general discussion includes comparison between techniques, their effectiveness for cell disruption and selectivity of bio-molecules extraction from Nannochloropsis sp. The cost-effectiveness, benefits and limitations of different techniques are also analyzed.

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti.

The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. Spirulina and Chlorella rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with Spirulina and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products.

Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels.

The study compares the efficiency of conventional aqueous extraction at different temperatures (20-60 °C) and pH (2.5-11) and extraction assisted by pulsed electric energy (pulsed electric fields, PEF or high voltage electrical discharges, HVED) of nutritionally valuable compounds found in mango peels. Exponential decay pulses with initial electric field strengths of ≈ 13.3 kV/cm and ≈ 40 kV/cm for PEF and HVED treatments were used, respectively. The impact of temperature on aqueous extraction of proteins and carbohydrates was not significant. The highest values of nutritionally valuable and antioxidant compounds (7.5mM TE) were obtained for aqueous extraction (T = 60 °C, pH 6) but extracts were unstable and cloudy. The application of two-stage procedure PEF+supplementary aqueous extraction (+SE) that include PEF-assisted extraction as the first step, and +SE at 50 °C, pH 6 during 3h as the second step, allowed a noticeable enhancement of the yields of TPC (+400%) even at normal pH.