INFORM September 2024

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

From palm to plate: Unveiling the potential of coconut as a plant-based food alternative Lu, Y., et al. , Journal of Agriculture and Food Chemistry , 72, 27, 15058, 2024. https://doi.org/10.1021/acs.jafc.3c09838 This review investigates coconut as a sustainable and nutri ent-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary ver satility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in bal ance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower pro tein content. Researchers have underscored the environmental sus tainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like poten tial allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advo cating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its inte gration into health-conscious and eco-centric dietary practices.

tals in vegetable oils make this process challenging. Here, we hypothesize that the functionality of corn protein zein can be improved by the creation of zein nanoparticles-sodium stea rate complex (ZNP-SS), and that monoacylglyceride (MAG) based oleogels can increase the solid fat content of vegeta ble oils. Therefore, plant-based whipped cream can be pro duced from oil-in-water emulsions stabilized by ZNP-SS and MAG. A serial of ZNP-SS was produced and characterized in terms of molecular interactions, wettability, and surface activ ity. Moreover, their ability to stabilize oil-in-water emulsions and foams in the presence or absence of MAG was evaluated. Results show that ZNP-SS complex were stabilized through electrostatic and hydrophobic interactions. An increase in the amount of sodium stearate caused an increase in hydrophilic ity, which improved the interfacial properties of ZNP-SS. Corn oil-in-water emulsions were successfully stabilized by all the ZNP-SS, while only the ones with the highest amount of sodium stearate (ZNP-0.6) were able to create stable whipped creams because of the partially coalesced oil droplets in the presence of MAG.

Present your research at the 2025 AOCS Annual Meeting & Expo.

ELEVATE YOUR PROFESSIONAL PRESENCE With sessions ranging from analytical chemistry and biotechnology to processing and more, you will find the right fit for your research.

SUBMIT YOUR ABSTRACT TODAY

annualmeeting.aocs.org/call-for-papers

OREGON CONVENTION CENTER

APRIL 27-30, 2025

PORTLAND, OREGON, USA