The United Nations' 2030 Sustainable Development Goals present a transformative vision for addressing challenges related to food security, nutrition, and health, with plant-based foods poised to play a crucial role [...].
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http://dx.doi.org/10.3390/foods13223595 | DOI Listing |
Clin Oral Investig
January 2025
Department of Periodontology, School of Medicine, The Second Affiliated Hospital of Zhejiang University, Hangzhou, 310009, P. R. China.
Aims: Our goal is to perform a meta-analysis to investigate the risk of periodontitis associated with specific dietary patterns.
Methods: We employed the PRISMA methodology in a meta-analysis to examine the correlation between dietary patterns and the risk of periodontitis. We systematically searched three online databases from inception to November 2024 to identify relevant studies.
Soft Matter
January 2025
Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA.
The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation plant-based food applications. We use a commercial pea protein isolate (PPI) without further purification to stabilize a 20 vol% peanut oil-in-water nanoemulsion at pH = 7 by high-pressure homogenization (HPH) and demonstrate the temperature induced gelation behavior of the nanoemulsion as a function of the HPH processing parameters.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Lab of Biorefinery, Shanghai Advanced Research Institute, Chinese Academy of Sciences, No. 99 Haike Road, Shanghai 201210, China.
Microbial uricase is an essential enzyme in purine degradation and the development of low-purine food. High enzyme activity and an appropriate optimum pH must be established for low-purine food. Uricases from , , , , and were heterologously expressed in .
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, China.
Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope.
View Article and Find Full Text PDFAnnu Rev Food Sci Technol
January 2025
3Division of Toxicology, Wageningen University and Research, Wageningen, Netherlands;
The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary change in the food industry and can contribute to food security, yet they do not come without hazards. In this review, we describe the hazards of new plant-based foods, including precision fermentation-produced food ingredients.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!