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Plant-based foods, a new category of foods made from plant materials with specific processes, have characteristics similar to those of animal-based foods, which meet consumers’ nutritional needs. Plant-based foods have become a research hotspot and key focus in the field of food science, as they help to ensure sustainable food supply, realize efficient and low-carbon utilization of resources, and promote the optimization of residents’ dietary structure and the improvement of nutritional levels. At present, most research on plant-based foods focuses on developing new products, but little attention has been paid to potential food safety risks. In order to provide references and enlightenments for guaranteeing the quality and safety of plant-based foods and promoting the healthy development of the plant-based food industry, this article systematically reviews and summarizes the potential chemical and biological safety risk factors of plant-based foods that are currently available on the market, and proposes possible solutions for the problems.

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With the rising of the price of raw materials, the sustained supplying of traditional grains such as corn and wheat are going to be a challenge. Barley has been recognized as an excellent energy substitute material. The nutritional value and composition of barley is similar to the corn, with higher protein and amino acids. But the usage rate of barley in poultry diets is still relatively low because of the β-glucan and various anti-nutritional factors. Barley β- Glucan mainly affected the absorption of nutrients by increasing the viscosity of chyme in animal. During the breeding process, methods such as using enzyme preparations, adjusting production processes, and fermenting barley were used to reduce the impact of anti-nutritional factors on digestibility, thereby increasing the amount of barley used in poultry diets. [ABSTRACT FROM AUTHOR]

In addition to containing rich nutrients and biologically active substances, the pulses contain phytic acid, saponins, trypsin inhibitors, lectins and other anti-nutritional factors, which have multiple types and entail complex detection processes, with different detection capabilities required. In certain treatment methods, their structures can be destroyed, and their content can be lowered, furthermore, the nutrients in pulses can be preserved to the maximum extent during processing. This paper evaluates the detection methods of anti-nutritional factors in detail, analyzes and compares the advantages, disadvantages, applicability and sensitivity of different detection methods, and introduces the principles, processes, inhibition effects, advantages and disadvantages of several common anti-nutritional factor elimination methods, focuses mainly on heat treatment. This study aims to provide some references for the analytical method selection, improvement and control of anti-nutritional factors in pulses.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cottonseed meal is a high-yielding, nutrient-rich and unconventional protein feed resource, which is of great significance to solving the shortage of protein feed resources in China. However, there are anti-nutritional factors in cottonseed meal, and long-term feeding cottonseed meal will cause adverse effects on the growth, development and reproduction of poultry, which limits its application in poultry. Therefor understanding the nutritional properties and detoxification methods of anti-nutritional factors in cottonseed meals is vital for the application of cottonseed meals in poultry production. The paper reviews the characteristics of nutritional and anti-nutritional of cottonseed meal, the standard methods of detoxification of cottonseed meal, and the application of conventional and detoxified cottonseed meal in poultry production, to provide a reference for the scientific application of cottonseed meals in poultry. [ABSTRACT FROM AUTHOR]

The living standard of our people is improving, the demand of residents for meat, eggs and milk continues to grow rapidly, livestock production is facing various opportunities and challenges, the scale of livestock and poultry feeding is expanding, and the demand for feed continues to grow. The development of domestic livestock production is relatively lagging behind, one of the important reasons is the lack of quality feed supply, and China can be used as feed for about 1 000 kinds of woody plants, 20% of the woody plant production for feed processing, its annual output can be equivalent to three times the national grain feed, therefore, the development of woody feed resources, to expand the supply of feed for animal husbandry, promote agriculture, animal husbandry economy is of great significance. The article reviews the application status and progress of three woody feeds in livestock production, namely, mulberry, paper mulberry and elm leaves, and analyzes their nutritional values, anti-nutritional factors and their feeding effects in livestock production, aiming to provide reference for the development and application of domestic woody feeds. [ABSTRACT FROM AUTHOR]

Fermented cottonseed meal is a kind of high quality protein feed made from common cottonseed meal by screening one or several microbial strains. Microbial fermentation treatment can effectively improve nutritional level and utilization efficiency of feed, eliminate or reduce anti-nutritional factors in feed, improve palatability of feed, and enhance production performance and health level of animals. In the paper, the nutritional characteristics of fermented cotton meal and its application in ruminant production are reviewed, in order to provide reference for further application of fermented cotton meal in ruminant production. [ABSTRACT FROM AUTHOR]

The experiment was to monitor the degradation effect of anti-nutritional factors during soybean meal fermentation. The β-mannanase producing strain HTGC-10 stored in the laboratory was used as the fermentation strain to degrade mannan. The degradation effect of strain HTGC-10 was detected by thin layer chromatography and real-time electrophoresis. The results showed that strain HTGC-10 could degrade mannan to small mannooligosaccharide. HTGC-10 was used to ferment 10% soybean meal. The results of real-time electrophoresis showed that HTGC-10 could degrade macromolecular proteins in soybean meal well within 0~24 h of fermentation. In 0~24 h of fermentation, HTGC-10 could degrade the antitrophic factors well, and the antitrophic factors of soybean globulin, β -associated soybean globulin and KTI in soybean meal to 11.9%, 18.5% and 2.0% of the original contents, respectively. The continuous fermentation for 24~48 h had little effect on the degradation of antitrophic factors in soybean meal. The study indicates that the fermentation time of soybean meal should be 24 h to make better use of soybean meal resources. [ABSTRACT FROM AUTHOR]

Rapeseed meal is one of the important protein raw materials because of its high protein content, but the antinutrient factors in rapeseed meal limit its application in the feed of single stomach animals. Fermented rapeseed meal can improve the nutrient apparent digestibility and palatability of rapeseed meal, thereby improving the nutritional value of rapeseed meal, and reducing the content of anti-nutrient factors that are unfavorable to growth of livestock and poultry. The paper introduces the fermentation technology of rapeseed meal, expounds the nutritional value and advantages of the fermented rapeseed meal, summarizes the feeding effect of the fermented rapeseed meal in livestock and poultry production, to provide reference for the development and utilization of rapeseed meal. [ABSTRACT FROM AUTHOR]

The study was to screen out lactic acid bacteria with good fermentation effect and develop aquatic functional fermented soybean meal. The growth curve and lactic acid content in culture medium of nine lactic acid bacteria strains in laboratory strain bank were detected to explore the fermentation effect on soybean meal, and the content of anti-nutritive factors in fermented soybean meal was analyzed. The results showed that Lactococcus lactis 17 entered the logarithmic growth phase at about 12 h of culture, and the lactic acid content reached 15.28 mmol/L after 24 h of culture. The sensory quality of fermented soybean meal was good, the degradation rate of soybean globulin was 37.29%, the degradation rate of β-accompanied soybean globulin was 24.49%. The experiment indicates that Lactococcus lactis 17 has good fermentation effect on soybean meal, which can be used as a candidate strain for functional soybean meal fermentation in aquatic products. [ABSTRACT FROM AUTHOR]

The study was to investigate the effect of microbial additives on main nutrients, anti-nutritional factors and digestibility of silage sorghum. Different microbial additives were added in the process of sorghum silage, and there were four treatment groups: Control group (without any bacteria agent), Lactobacillus plantarum group (Lactobacillus plantarum only), Lactobacillus brucei group (Lactobacillus brinell only), compound bacterium group (plant Lactobacillus + brinell mixed Lactobacillus bacteria liquid), with three replicates in each group. The adding quantity of bacterium agent in each group were all 5×105 CFU/g, and distilled water with the same amount was sprayed in control group. After 70 d of silage at room temperature (25~30 ℃ ), the samples were taken to determine the nutritional composition, anti-nutritional factors and digestibility. The results showed that the crude protein content of each microbial treatment group was significantly higher than that of control group. The soluble carbohydrate content and pH value in control group were significantly higher than those in microbial treatment groups (P<0.05). The content of lactic acid bacteria in silage sorghum in all microbial treatment groups was significantly higher than that in control group (P<0.05). The content of mold and tannin in microbial treatment groups were significantly higher than those in control group (P<0.05). The tannin content of complex bacteria group was significantly lower than that of Lactobacillus plantarum group and Lactobacillus brucei group (P<0.05). Compared with control group, the phytic acid content in all microbial treatment groups was significantly decreased (P<0.05). Except for 24 h dry matter degradation rate and neutral detergent fiber degradation rate, the degradation rate of microbial treatment group was significantly higher than that of control group (P<0.05). The study indicates that the compound group (Lactobacillus plantarum + Lactobacillus brucei) has higher feeding value of silage sorghum [ABSTRACT FROM AUTHOR]

Corn-soybean meal diet is one of the common types of livestock and poultry diets in China. In recent years, the stock of corn has declined year by year, leading to the high price of corn and the rising breeding cost. Therefore, it is of great significance to adopt non corn-soybean meal diets for the development of Chinese feed industry. Sorghum has relatively high energy value and protein content, which can replace part of corn and soybean meal in livestock and poultry diets, reduce the use of corn and soybean meal, and alleviate the pressure of insufficient supply of feed materials. The paper analyzes the nutritional value and anti-nutritional factors of sorghum, and expounds the application progress of sorghum in pig production at home and abroad in recent years, to provide reference for the application of sorghum in pig feed production. [ABSTRACT FROM AUTHOR]

Soybean meal contains anti-nutritional factors such as trypsin inhibitor, soybean antigen protein, oligosaccharide, phytic acid and lectin, which affect its feeding effect. Microbial fermentation of soybean meal can reduce the anti-nutritional factors of soybean meal and improve nutritional value of soybean meal. Feeding livestock and poultry with soybean meal can promote the absorption of nutrients, improve intestinal function, regulate intestinal flora, improve immunity and production performance and improve meat quality. The paper reviews the technology, advantages and main strains of microbial fermented soybean meal and its application of microbial fermented soybean meal in animal production, to provide reference for promote the application of microbial fermented soybean meal. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)