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Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs.
Meat Sci
January 2025
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea. Electronic address:
This study investigated the effects of oil-in-water emulsions used as fat substitutes on the physicochemical properties of meatballs during frozen storage. Different formulations of fat replacers were prepared, including pork fat as the control (C), oil and water (OW), oil-in-water emulsion (E), emulsion with soy protein isolate (SE), emulsion with gluten (GE), and emulsion with soy protein isolate and gluten (SG). These fat substitutes were applied to a meatball paste.
View Article and Find Full Text PDFFunctional and esthetic reconstruction of composite lower lip defects with a motor-innervated chimeric facial artery buccinator myomucosal-submental island flap.
J Stomatol Oral Maxillofac Surg
June 2024
Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Guanghua School of Stomatology, Sun Yat-sen University, Guangzhou, China. Electronic address:
Article Synopsis
- The study evaluated the effectiveness of a chimeric innervated buccinator myomucosal-submental island flap (BMM-SIF) in reconstructing large defects of the lower lip after tumor removal.
- Five patients were studied, with assessments on lip function and appearance conducted through tests and patient interviews post-surgery.
- Results showed successful flap survival and satisfactory outcomes, including good lip shape, function, and no significant limitations in mouth opening, although some drooling and air leakage were noted.
A Promising Plant-Based Eugenol-Loaded Nano Delivery System (EUG@CMC-PGMA-CS) for Enhanced Antibacterial and Insect Repellent Behavior.
ACS Appl Bio Mater
March 2024
Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, Innovative Institute for Plant Health, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, PR China.
Pathogens and pests pose significant threats to global crop productivity and plant immunity, necessitating urgent measures from researchers to prevent pathogen contamination and pest damage to crops. A natural plant-based antibacterial agent, eugenol (EUG), has demonstrated excellent antimicrobial and insect repellent capabilities, but the characteristics of volatilization and poor dissolution limit the practical application. The nanoization of pesticide formulations holds promise in the development of highly effective pesticides for antibacterial and insecticidal purposes.
View Article and Find Full Text PDFAn unresolved challenge for plant-based meat analogs (PBMAs) is their lack of juiciness. Saturated fats significantly contribute to the juiciness of PBMAs, but there are concerns about the undesirable health effects related to saturated fats; thus, demand for their replacement with vegetable unsaturated oils has increased. Although many food additives are used to reduce the leakage of unsaturated oils, this solution cannot meet the clean-label requirements that have been trending in recent years.
View Article and Find Full Text PDFStorage Stability of Meat Analogs Supplemented with Vegetable Oils.
Foods
September 2023
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics.
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