Plant-Based Foods and Latest Developments
Öz
In recent years, plant-based foods have been widely preferred due to their benefits to human health and economy, as well as their reduction of greenhouse gas emissions and their benefits to the environment. In order to meet the increasing need for plant protein, research has increased and different plant protein sources such as seaweed, spirulina, sugar beet leaves, alfalfa and hemp seeds have begun to be used in developed products. There are many studies on the benefits of an herbal diet, and many herbal products have been developed in recent years. However, most of the developed products have deficiencies in terms of appearance, texture, taste and nutritional value, and new methods need to be investigated to improve this situation. In addition, it would be wrong to say that all of the developed vegetable protein products are superior to animal sources in terms of nutritional value. In this review, plant protein sources were examined and studies on their health effects and bioavailability and the latest technological developments were evaluated.
Anahtar Kelimeler
Plant-based foods, plant- based proteins, animal foods, greenhouse gas, sustainability
Destekleyen Kurum
yok
Proje Numarası
yok
Etik Beyan
yok
Teşekkür
yok
Kaynakça
- Aimutis, W. (2022). Plant-based proteins: The good, bad, and ugly. Annual Review of Food Science and Technology, 13, 1-17.
- Arteaga, V. G., Leffler, S., Muranyi, I., Eisner, P., & Schweiggert-Weisz, U. (2021). Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science, 4, 1-10.
- Baune, M. C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022). Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives. Future Foods, 100181.
- Brown, R. (2023). Low dietary sodium potentially mediates COVID-19 prevention associated with whole-food plant-based diets. British Journal of Nutrition, 129, s. 1136–1141.
- Burstad, K. M., Cladis, D. P., Wiese, G. N., Butler, M., & Gallant, K. M. H. (2023). Effects of Plant-Based Protein Consumption on Kidney Function and Mineral Bone Disorder Outcomes in Adults with Stage 3-5 Chronic Kidney Disease: A Systematic Review. Journal of Renal Nutrition, 33(6), 717-730.
- Coleman, B., Van Poucke, C., Dewitte, B., Ruttens, A., Moerdijk-Poortvliet, T., Latsos, C., ... & Robbens, J. (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods, 5, 100139.
- de Menezes, R. C. F., de Carvalho Gomes, Q. C., de Almeida, B. S., de Matos, M. F. R., & Pinto, L. C. (2022). Plant-based mayonnaise: Trending ingredients for innovative products. International Journal of Gastronomy and Food Science, 100599.
- Drolet-Labelle, V., Laurin, D., Bédard, A., Drapeau, V., & Desroches, S. (2023). Beliefs underlying older adults' intention to consume plant-based protein foods: A qualitative study. Appetite, 180, 106346.
- Grasso, N., Roos, Y. H., Crowley, S. V., Arendt, E. K., & O'Mahony, J. A. (2021). Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Future Foods, 4, 100048.
- Gratz, S. W., Scobbie, L., Richardson, A. J., Zhang, X., Fyfe, C., Farquharson, F. M., ... & Russell, W. R. (2020). Comparison of meat versus soya based high-protein diets on faecal microbiota and microbial metabolites. Proceedings of the Nutrition Society, 79(OCE3), E781. Hadidi, M., Palacios, J. C. O., McClements, D. J., Mahfouzi, M., & Moreno, A. (2023). Alfalfa as a sustainable source of plant-based food proteins. Trends in Food Science & Technology, 135, 202-214.