INFORM September 2024

inform September 2024, Vol. 35 (8) • 35

components (such as coconut cream and oil) in plant-based food formulations with a comparative analysis to similar ani mal-derived products. Assessment of protein quality and digestibility in plant-based meat analogues Cutroneo, S., et al. , Journal of Agricultural Food Chemistry , 72, 14, 8114, 2024. https://doi.org/10.1021/acs.jafc.3c08956 In this first work, commercial steak-like ( n = 3) and cured meat ( n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based ( n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble pro teins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers. Tuning the properties of plant based whipped cream through zein nanoparticles-sodium stearate complex Grossi, M., et al. , Food Hydrocolloids , 155, 110219, 2024. https://doi.org/10.1016/j.foodhyd.2024.110219 The fabrication of plant-based whipped creams is proposed to reduce the high saturated fat content of regular whipped creams by using plant proteins and unsaturated oils. The lack of functionality of regular plant proteins and the absence of crys

cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20–31 μm oil droplet size, 105–115 Pa.s viscosity and 60–65 Pa yield stress). PALM-ALT contained 25 and 88% less total and saturated fat than palm shortening, whilst PALM-ALT cakes contained 26 and 75% less total and saturated fat than the palm-based control. PALM-ALT cakes matched the flavour profile of the palm-based control, while rapeseed oil cakes tasted more sour and less sweet than the control ( p < 0.05). PALM-ALT cakes proved less hard and more cohesive than the control (p < 0.05), with 100% of the consumer panel preferring PALM-ALT formulations. This study demonstrated the unique potential of PALM-ALT as healthier, sustainable and competitive alternative to palm shortening.

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Ryan J. Stoklosa is a research chemical engineer and lead scientist for the USDA, Agricultural Research Service located in Wyndmoor, Pennsylvania. His research focuses on technologies to convert plant biomass into fuels and high value chemicals.

Edible applications technology research has generally focused on the development of new food-based product formulations using plant-based lipids and/or proteins with an emphasis on improving human nutrition and sustainability. Recent publica tions have investigated the functionality and performance of plant-based food formulations. The first article examines plant based meat products consisting of various legume or cereal for mulations with a comparison to animal-based counterparts in terms of overall protein content, amino acid profile, and release of soluble proteins and peptides. The second article reports on the formulation of a plant-based whipped cream using corn protein zein and creating an emulsion by with zein nanoparti cles and an oleogel that conferred stabilization to the product. The final article reviews current advances for the use of coconut