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Opportunities of Food Processing in Designing Plant-Based Foods on Satiety...
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Opportunities of Food Processing in Designing Plant-Based Foods on Satiety and Digestibility

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 4499

Special Issue Editors

Prof. Dr. Indrawati Oey

E-Mail Website
Guest Editor
1. Department of Food Science, University of Otago, Dunedin, New Zealand
2. Riddet Institute, Palmerston North, New Zealand
Interests: food processing; plant protein functionality; protein-based food development; food microstructure
Special Issues, Collections and Topics in MDPI journals
Dr. Sze Ying Leong

E-Mail Website
Guest Editor
1. Department of Food Science, University of Otago, Dunedin, New Zealand
2. Riddet Institute, Palmerston North, New Zealand
3. School of Biosciences, Taylor’s University Lakeside Campus, Subang Jaya, Malaysia
Interests: plant-based food; plant protein extraction; protein digestibility
Special Issues, Collections and Topics in MDPI journals
Dr. Mei Peng

E-Mail Website
Guest Editor
Department of Food Science, University of Otago, Dunedin, New Zealand
Interests: with a background in experimental psychology, Mei uses a multi-disciplinary approach (behavioural, cognitive–neuro, physiological) to study inter- and intra-individual differences in sensory processing and its links to food-related behaviour and health issues, including obesity and depression
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There is a growing demand from consumers for plant-based foods and this popular trend is expected to escalate in the next decade. Information regarding the potential health benefits and effects on satiety associated with the increased intake of plant-based foods is very limited. To increase the utilisation of plants as food, suitable or new methods of food processing are needed to (1) isolate specific compounds such as plant proteins to achieve product innovation and functionality; (2) remove antinutrients that may limit nutrient absorption; (3) tailor the physicochemical properties to widen the usage of plant foods in new food formulations; (4) improve sensory properties and enhance the palatability of plant foods; and (5) modify the cellular structures to facilitate nutrient release during mastication and gastrointestinal processes.

This Special Issue welcomes any submission of original research and review articles on the latest advances and insights regarding the digestibility and satiation effect over a wide range of plant-based foods (fruits, vegetables, nuts, cereals, and legumes) with and without processing.

Prof. Dr. Indrawati Oey
Dr. Sze Ying Leong
Dr. Mei Peng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food processing
  • plant based food
  • plant protein
  • satiety
  • neuropsychology
  • consumer

Published Papers (3 papers)

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Research

14 pages, 925 KiB  
Article
Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home
by Elizabeth H. Zandstra, Ilse A. Polet, Gertrude G. Zeinstra, Anne J. Wanders and Garmt B. Dijksterhuis
Foods 2023, 12(23), 4280; https://doi.org/10.3390/foods12234280 - 27 Nov 2023
Cited by 1 | Viewed by 1020
Abstract
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This [...] Read more.
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with ‘chicken’ were investigated as well as two types of pasta Bolognese with ‘minced meat’. The two ‘chicken’ dishes and the two ‘minced meat’ dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat. Full article
(This article belongs to the Special Issue Opportunities of Food Processing in Designing Plant-Based Foods on Satiety and Digestibility)
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12 pages, 2047 KiB  
Article
An In Vitro Comparison of the Digestibility and Gastrointestinal Fate of Scallops and Plant-Based Scallop Analogs
by Zhiyun Zhang, Dingkui Qin, Kanon Kobata, Jiajia Rao, Jiakai Lu and David Julian McClements
Foods 2023, 12(15), 2928; https://doi.org/10.3390/foods12152928 - 02 Aug 2023
Viewed by 1009
Abstract
Concerns exist regarding the negative environmental impact and health risks associated with ocean fishing and aquaculture, such as stock depletion, pollution, biodiversity loss, and toxin presence. To address these concerns, plant-based seafood analogs are being developed. Our previous study successfully created plant-based scallop [...] Read more.
Concerns exist regarding the negative environmental impact and health risks associated with ocean fishing and aquaculture, such as stock depletion, pollution, biodiversity loss, and toxin presence. To address these concerns, plant-based seafood analogs are being developed. Our previous study successfully created plant-based scallop analogs using pea proteins and citrus pectin, resembling real scallops in appearance and texture. This study focuses on comparing the digestive fate of these analogs to real scallops, as it can impact their nutritional properties. Using an in vitro digestion model (INFOGEST), we simulated oral, gastric, and small intestinal conditions. The analysis revealed differences in the microstructure, physicochemical properties, and protein digestibility between the plant-based scallops and real scallops. The particle size and charge followed the following similar trends for both types of scallops: the particle size decreased from the mouth to the stomach to the small intestine; the particles were negative in the mouth, positive in the stomach, and negative in the small intestine. The protein digestibility of the plant-based scallops was considerably lower than that of real scallops. For instance, around 18.8% and 61.4% of protein was digested in the stomach and small intestine phases for the real scallop (80.2% total digestion), whereas around 8.7% and 47.7% of the protein was digested for the plant-based scallop (56.4% total digestion). The lower digestibility of the plant-based scallops may have been due to differences in the protein structure, the presence of dietary fibers (pectin), or antinutritional factors in the plant proteins. These findings are crucial for developing more sustainable next-generation plant-based seafood analogs. Full article
(This article belongs to the Special Issue Opportunities of Food Processing in Designing Plant-Based Foods on Satiety and Digestibility)
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15 pages, 1141 KiB  
Article
Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing
by Ladie Anne Conde, Biniam Kebede, Sze Ying Leong and Indrawati Oey
Foods 2022, 11(22), 3714; https://doi.org/10.3390/foods11223714 - 18 Nov 2022
Cited by 7 | Viewed by 1919
Abstract
The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250–500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order [...] Read more.
The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250–500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order and thermal properties were evaluated. Application of PEF at energy input no greater than 250 kJ/kg had negligible influence on the different starch digestion fractions of cassava flour but raised the rapidly digestible starch fraction at a combined electric field strength >1 kV/cm and energy input >350 kJ/kg. Morphological evaluation revealed that at this PEF combination, cassava starch’s external structure was consistently altered with swelling and disintegration, albeit some granules remained intact. Consequently, this led to disruption in the internal crystalline structure, supported by progressive loss of birefringence and significantly lower absorbance ratio at 1047/1022 cm−1. These physical and microstructural changes of the inherent starch promoted the shift in gelatinization temperatures to a higher temperature and reduced the gelatinization enthalpy. The study demonstrated that PEF can be utilized to change the starch fraction of cassava flour, which is driven by electric field strength and specific energy input, causing changes in the starch-related properties leading to increased digestibility. Full article
(This article belongs to the Special Issue Opportunities of Food Processing in Designing Plant-Based Foods on Satiety and Digestibility)
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