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This study compared the nutrient-energy retention, digestive function, growth performance, and welfare of rainbow trout (ibw 54 g) fed isoproteic (42%), isolipidic (24%), fishmeal-free diets (CV) over 13 weeks. The diets consisted of plant-protein replacement with graded levels (10, 30, 60%) of protein from poultry by-product (PBM) and black soldier fly H. illucens pupae (BSFM) meals, either singly or in combination. A fishmeal-based diet was also tested (CF). Nitrogen retention improved with moderate or high levels of dietary PBM and BSFM relative to CV (p < 0.05). Gut brush border enzyme activity was poorly affected by the diets. Gastric chitinase was up-regulated after high BSFM feeding (p < 0.05). The gut peptide and amino acid transport genes were differently regulated by protein source and level. Serum cortisol was unaffected, and the changes in metabolites stayed within the physiological range. High PBM and high BSFM lowered the leukocyte respiratory burst activity and increased the lysozyme activity compared to CV (p < 0.05). The BSFM and PBM both significantly changed the relative percentage of lymphocytes and monocytes (p < 0.05). In conclusion, moderate to high PBM and BSFM inclusions in fishmeal-free diets, either singly or in combination, improved gut function and nutrient retention, resulting in better growth performance and the good welfare of the rainbow trout.

As highlighted in the FAO definition, nutritional quality is an important aspect of food security which has not been thoroughly addressed to date. There is an urgent need to measure the ability of alternative proteins to replace or supplement traditional sources in terms of both quality and quantity. Protein quality scores such as PDCAAS or DIAAS are available as quantitative measures of protein quality, incorporating both the digestibility of the protein and its content of indispensable amino acids. This paper addresses the challenge of framing nutritional security in quantitative terms. The mass consumption of key protein-containing foods in Singapore was plotted against their respective PDCAAS scores, giving a snapshot of the protein quality profile for these major food types. For the purpose of analysis, protein quality was classified into four ranges in terms of PDCAAS values: >1, 0.8–1.0, 0.6 to 0.8 and < 0.6. A scaffold-based approach is proposed as a means to enhance consumer acceptance, and thus the demand and production of novel foods. The plot of mass of protein consumed vs protein quality provides an estimate of the nutritional shortfall for the different protein quality ranges, which can be supplemented by alternative proteins. The use of scaffolds in food product development offers benefits such as protein structuring, combining different food components and creating nutritional equivalents of traditional food products, all of which increase the level of consumer acceptance. Existing methods to make tissue engineering scaffolds can potentially be scaled up to fulfil the requirements for this new application. • Nutritional quality is an important aspect of food security which has not been thoroughly addressed. • Nutrition can be linked to food security by plotting mass consumption of foods against their protein quality scores. • The plot estimates the shortfall in local production for the different protein quality ranges. • A scaffold-based approach is proposed as a quantitative means to meet the nutritional aspect of food security. [ABSTRACT FROM AUTHOR]

Physiological and biochemical networks are highly complex, involving thousands of nodes as well as a hierarchical structure. True network structure is also rarely known. This presents major challenges for applying classical network theory to these networks. However, complex systems generally share the property of having a diffuse or distributed signal. Accordingly, we should predict that system state can be robustly estimated with sparse sampling, and with limited knowledge of true network structure. In this review, we summarize recent findings from several methodologies to estimate system state via a limited sample of biomarkers, notably Mahalanobis distance, principal components analysis, and cluster analysis. While statistically simple, these methods allow novel characterizations of system state when applied judiciously. Broadly, system state can often be estimated even from random samples of biomarkers. Furthermore, appropriate methods can detect emergent underlying physiological structure from this sparse data. We propose that approaches such as these are a powerful tool to understand physiology, and could lead to a new understanding and mapping of the functional implications of biological variation.

The world population is increasing, and our current agricultural practices are not sustainable enough to address the concerns. Alternative proteins including plant-based proteins would provide a more sustainable source of food and feed ingredients. Among food systems, the aquaculture industry is rapidly growing, while still depending on marine sources as a main source of protein. Thus, using alternative plant-based proteins as a source for developing aquafeed would make this industry more viable. Sorghum is a valuable grain with high protein contents, proper mineral and fatty acids balance, and is available all around the world. However, sorghum has not been used widely for aquafeed development. In this review article, we cover sorghum production, composition, sorghum as a protein source for aquafeed development, and bioprocessing methods for enhancing the quality of sorghum.

Duckweed (Lemna minor) meal was included in the formulation of three experimental feeds (L1, L2, L3) for rainbow trout at 10%, 20%, 28% of the protein source, respectively. Increasing the duckweed inclusion, the other protein sources were adjusted to get isonitrogenous (41%) and isolipidic (20%) diets, as the control diet (LC). 540 fish (mean body weight 124.5 ± 0.7 g) were randomly allocated in 12 tanks divided equally among the four different diets. After 90 days, fish were weighed and the most important productive performances, fillet quality and fatty acid profile were determined. The final body weight in L1 (340.53 g) and L2 (339.42 g) was not different from LC (348.80 g); L3 trout significantly (p < 0.05) exhibited the lowest one (302.16 g). Similar trends were found in final mean length, weight gain, specific growth rate, food conversion rate. Somatic indices were affected by duckweed inclusion. Diets had not significant effects on the proximate composition and fatty acids of the fillet in L1, L2, L3 respect to LC. Based on this study, duckweed meal derived from Lemna minor can be included in the feed for the rainbow trout without negative effects on the growth performances at 20% of the protein substitution.

The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.

The expected global population growth to 9.7 billion people in 2050 and the significant change in global dietary patterns require an increase in global food production by about 60%. The protein supply for feed and food is most critical and requires an extension in protein sources. Edible insects can upgrade low-grade side streams of food production into high-quality protein, amino acids and vitamins in a very efficient way. Insects are considered to be the “missing link” in the food chain of a circular and sustainable economy. Insects and insect-derived products have entered the European market since first being acknowledged as a valuable protein source for feed and food production in around 2010. However, today, scaling up the insect value chain in Europe is progressing at a relatively slow pace. The mission of SUSINCHAIN (SUStainable INsect CHAIN)—a four-year project which has received funding from the European Commission—is to contribute to novel protein provision for feed and food in Europe by overcoming the remaining barriers for increasing the economic viability of the insect value chain and opening markets by combining forces in a comprehensive multi-actor consortium. The overall project objective is to test, pilot and demonstrate recently developed technologies, products and processes, to realize a shift up to Technology Readiness Level 6 or higher. In addition to these crucial activities, the project engages with stakeholders in the insect protein supply chain for feed and food by living labs and workshops. These actions provide the necessary knowledge and data for actors in the insect value chain to decrease the cost price of insect products, process insects more efficiently and market insect protein applications in animal feed and regular human diets that are safe and sustainable. This paves the way for further upscaling and commercialization of the European insect sector.

Physiological and biochemical networks are highly complex, involving thousands of nodes as well as a hierarchical structure. True network structure is also rarely known. This presents major challenges for applying classical network theory to these networks. However, complex systems generally share the property of having a diffuse or distributed signal. Accordingly, we should predict that system state can be robustly estimated with sparse sampling, and with limited knowledge of true network structure. In this review, we summarize recent findings from several methodologies to estimate system state via a limited sample of biomarkers, notably Mahalanobis distance, principal components analysis, and cluster analysis. While statistically simple, these methods allow novel characterizations of system state when applied judiciously. Broadly, system state can often be estimated even from random samples of biomarkers. Furthermore, appropriate methods can detect emergent underlying physiological structure from this sparse data. We propose that approaches such as these are a powerful tool to understand physiology, and could lead to a new understanding and mapping of the functional implications of biological variation. [ABSTRACT FROM AUTHOR]

The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers' websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

• Coupling of insect production with food chain. • Nutrient recovery from food waste. • Implementation of sustainability and circularity concepts in insect processing. Food loss and waste are serious threats to the sustainability of our food systems. Innovative and multi-faced solutions are continuously being proposed, tested and implemented by researchers, government authorities, non-government bodies and food industries to tackle this problem of food waste. Insect-based bioconversions have been reported as a marketable solution for reducing food waste. This rather novel approach can efficiently convert several tonnes of food waste into valuable products including human food, animal feed, fertiliser and other secondary industrial compounds. This paper couples the production of edible insects with the valorisation of food waste, providing an attractive key for closing the loop of food value chain. Current status of insect processing and their importance in circular economy is also discussed in detail. [ABSTRACT FROM AUTHOR]

A high foam stability (FS) is important for manufacturers and is mainly achieved through high protein concentrations. Consequently, the increase of FS at lower protein concentrations is desirable from an economic point of view, especially for proteins that show a lower foamability and FS, such as pea protein isolate (PPI). The hypothesis of this study was that if the viscosity of a PPI dispersion is adjusted to a higher protein concentration (i.e. 5 wt% PPI adjusted to the viscosity of 7.5 wt% PPI), a similar FS can be obtained, while reducing the needed protein concentration. Therefore, the influence of energy density (Evol) and viscosity on FS was examined. For this, foams were prepared (Evol = 3.6 × 108 J m−3 to 14.4 × 108 J m−3) with PPI (c = 5, 7.5, 10 wt%), as well as with mixtures of PPI and non-surface-active maltodextrin (MD) to modulate the viscosity of the continuous phase. Overall, it was shown that MD was able to considerably improve FS of PPI. Mixtures of PPI and MD with the same viscosity as the pure PPI dispersions exhibited a similar FS. For example, the addition of MD to 5 wt% PPI for adjustment of the viscosity to that of the pure 7.5 wt% PPI facilitated a FS of 1664 s ± 2 s compared to 1354 s ± 122 s. Generally, the addition of MD led to a higher viscosity of the continuous phase and an increase in protein surface load, which both attributed positively to FS. [ABSTRACT FROM AUTHOR]

Meat and poultry consumption is set for global growth with increased demand. However, today’s market trends demonstrate that new consumers are interested in alternative proteins (i.e., non–animal-derived/plant proteins). In the past few years, this interest has been growing and has resulted in the revamp of “alternative protein” segments and new product launches that can compete with or complement traditional meat products. The market trends also strongly support a continued demand for meat and poultry consumption as the alternative protein segment possesses less than 4% of the total global protein share. At the same time, the accelerated growth (with Compound Annual Growth Rate 2–3 times greater than that for meat and poultry, globally) and market penetration of alternative proteins, coupled with consumer interests fueled by the “flexitarians,” present an opportunity to review the current situation, global trends, and consumer research and to evaluate the potential and gaps for the meat and poultry industry. Furthermore, the technological aspects of utilizing alternative proteins (non–animal-derived) also presents an opportunity to create new experiences for a customer familiar with meat/meat product consumption. The present International Congress of Meat Science and Technology proceedings paper, therefore, offers a short glance into the market landscape of alternative proteins, as we stride to a common goal of feeding 2 billion more people by 2050.

The main objective of this research paper is to understand consumer knowledge and perception of insects for food. Primary data was collected using a questionnaire conducted in Rome, and the data was analysed using a probit model in order to understand consumers’ attitudes to include insects as a sustainable solution to meat consumption in their diet. We connected the participants with a willingness to consume insects with those that are critical, informed, and concerned about the environment. This study shows that insects’ consumption and social acceptance is very low even for people who have a greater sensitivity to sustainable diets. Suggestions are included to improve the communication of this food type to raise awareness in the consumers’ minds. This research continues the debate on sustainability and global food security.

Plant-based meat alternatives are a sustainable source of proteins that can match the taste and texture, color, and nutritional profile of specific types of meat. Here we highlight the product focus, the geographical spread of companies, and the funding landscape along with the critical challenges facing plant-based meat alternatives. [ABSTRACT FROM AUTHOR]

Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers' perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste. [ABSTRACT FROM AUTHOR]

Clostridium autoethanogenum protein (CAP) is a single‐cell protein derived from ethanol production and may have potential to become a substitute for fishmeal in aquafeeds. A 70‐day feeding trial was conducted with black sea bream (Acanthopagrus schlegelii) (mean initial weight 6.03 ± 0.09 g) to evaluate partial replacement of fishmeal with CAP in diets. Seven isonitrogenous and isoenergetic diets were formulated with graded levels of CAP (0, 4.85, 9.70, 14.55, 19.40, 38.80 and 58.20%) to replace fishmeal. The inclusion of CAP at all dietary levels tested did not significantly affect the growth performance (p >.05). Fish fed the CAP58.20% diet showed a significantly lower feeding rate, with significantly higher protein efficiency ratio and feed efficiency ratio compared with fish fed the other diets (p <.05). No statistical differences were found in dorsal muscle and whole‐body compositions. Total superoxide dismutase in serum of fish fed CAP58.20% diet was significantly lower compared with that of the control. Malondialdehyde, catalase, total antioxidant capacity and digestive enzyme activities revealed no significant differences among dietary treatments. Phosphorus retention efficiency significantly increased, and phosphorus discharge showed a downward trend with increasing CAP inclusion levels. In conclusion, the results indicated that CAP is a safe and effective alternative protein source, which can replace fishmeal in the diet of black sea bream up to 58.20%, without adverse effects on growth performance, antioxidation and digestive enzyme activity. This study has shown the potential of converting industrial waste into a high protein feed ingredient for aquafeeds. [ABSTRACT FROM AUTHOR]

Protein is one of the essential nutrients required for almost every task of a human's cellular life. Severe protein malnutrition, which can cause a fatal outcome, is the leading cause of death for infants and children in many African and Asian countries that have little to no access to complete proteins. Complete proteins, which contain all nine amino acids essential for human health, are usually found in animal-based foods such as meat and dairy products. The overconsumption of animal-based proteins, however, can potentially increase the risk of diet-related chronic diseases. Recent years have witnessed enhanced awareness about the health benefits of substituting animal-based proteins with plant-based proteins, especially in developed countries. Nitrogen-fixing grain legumes are considered important sources of protein in many developing countries because they are generally cheaper than meat or cereals. Extensive research has been conducted on several well-known legumes, notably soybean, which is the most economically important legume worldwide. Nevertheless, many lesser-known legumes with similar nutritional properties to soybean are still underdeveloped, including winged bean, lentil, lima bean, lablab, and bambara groundnut, which are commonly grown in the tropics. Only now are these species receiving more scientific attention. This review highlights the potential of these tropical legumes as future major sources of plant-based proteins, along with the critical research areas for their improvement. We provide insights into how these underutilized legumes could help resolve the global protein crisis and address food insecurity issues. [ABSTRACT FROM AUTHOR]

One of the technological responses to concern about the healthiness and sustainability of red meat consumption as well as growing global food insecurity has been the development of plant-based meats. While still niche industries, plant-based meats are increasing in diversity and visibility and are often accompanied by scientific claims about their potential contribution to sustainability, health and nutrition. In this paper we analyse these claims from the perspective of critical metrology, looking not only at the state of knowledge about plant- and animal-based beef but also how knowledge is being produced. Such research is vital in understanding not only what is known about a topic but also the limitations of that knowledge in terms of influences and gaps, to shape how research can be done better. The research is based on a scoping review of scientific papers that compare the sustainability and nutritional properties of plant- and animal-based beef, with a particular focus on the Australian context. Our analysis shows that there are some points of consensus, such as plant-based beef having lower greenhouse gas emissions than animal-based beef and that plant-based burgers have lower total fat and saturated fat than animal-based burgers. However, we also find points of difference due to variability in production systems, products and approaches to measurement. We discuss how a metrological regime is forming that bears the imprint and interests of the industries involved, influencing the metrics and geographies that are studied and creating critical absences in understanding. [ABSTRACT FROM AUTHOR]

[Display omitted] • Red seaweeds contain more than 34 % of essential amino acids. • Raw seaweeds show low protein digestibility (∼50 %) due to their rigid cell walls. • Processing, especially by extrusion, enhanced seaweed digestibility. • The distinct seaweed cell wall structures led to different digestibility behaviours. • Processing reduced protein quality by lowering the in vitro DIAAS of G. longissima. This study aimed to assess the nutritional quality and digestibility of proteins in two red seaweed species, Gelidium corneum and Gracilaropsis longissima , through the application of in vitro gastrointestinal digestions, and evaluate the impact of two consecutive processing steps, extrusion and compression moulding, to produce food snacks. The protein content in both seaweeds was approximately 16 %, being primarily located within the cell walls. Both species exhibited similar amino acid profiles, with aspartic and glutamic acid being most abundant. However, processing impacted their amino acid profiles, leading to a significant decrease in labile amino acids like lysine. Nevertheless, essential amino acids constituted 35–36 % of the total in the native seaweeds and their processed products. Although the protein digestibility in both seaweed species was relatively low (<60 %), processing, particularly extrusion, enhanced it by approximately 10 %. Interestingly, the effect of the different processing steps on the digestibility varied between the two species. This difference was mainly attributed to compositional and structural differences. G. corneum exhibited increased digestibility with each processing step, while G. longissima reached maximum digestibility after extrusion. Notably, changes in the amino acid profiles of the processed products affected adversely the protein nutritional quality, with lysine becoming the limiting amino acid. These findings provide the basis for developing strategies to enhance protein quality in these seaweed species, thereby facilitating high-quality food production with potential applications in the food industry. [ABSTRACT FROM AUTHOR]

Plant-based foods that mimic the sensory attributes of meat and seafood are being developed to address environmental, animal welfare, and health concerns linked to livestock production and processing. However, it has been challenging to accurately replicate the structure, texture, and functionality of many animal-based products using plant-derived ingredients. Soft matter physics principles are therefore being employed to address this issue. In this study, a combination of coacervation and thermal gelation of gellan gum-potato protein mixtures was used to create biopolymer composites with meat-like textures. One of the main aims of the study was determine whether the structural organization and rheology of biopolymer composites could be controlled by modulating the electrostatic interactions between the potato protein and gellan gum using pH adjustments. The ζ-potential of the complexes was positive at pH 4, near zero at pH 5, and negative at pH 6, which was mainly attributed to the reduction in the positive charge on the potato proteins when the pH was raised towards their isoelectric point. In contrast, the charge on the gellan gum remained strongly negative at all pH values. Large clumps were formed at pH 4 due to strong electrostatic attraction between the proteins and polysaccharides. However, fibril structures were formed after heating at pH 6, which was mainly attributed to the formation of coacervates. Interestingly, a substantial quantity of air bubbles was generated within the biopolymer composites during the blending of the protein and polysaccharide mixtures at pH 4, which influenced the structure and rheology of the heat-set composite gels. In contrast, fewer air bubbles were generated during blending at pH 6, which was attributed to differences in the ability of the complexes to adsorb to air-water interfaces and stabilize air bubbles. The electrostatic complexation of the proteins and polysaccharides also influenced the dynamic shear modulus of the composite gels during heating and cooling, with the final shear modulus depending on sample pH: pH 4 > pH 6 > pH 5. Overall, our findings highlight the potential of using coacervation combined with heating to create meat analogs with different fibrous structures and gel strengths, which may facilitate the design of plant-based foods with desirable textural attributes. [Display omitted] • Coacervation of gellan gum-potato protein was induced by controlling the pH. • The surface charge of coacervates was governed by the gum-to-protein ratio. • Coacervation impacted the thermal gelation of the gum-protein composites. • Excessive air bubble formation occurred at pH 4 leading to sponge-like gels. [ABSTRACT FROM AUTHOR]

Fat content and type of lipids in edible insect meals could affect bread quality when used to partially substitute wheat in bread formulations. This study evaluated the effect of Acheta domesticus (AD) and Tenebrio molitor (TM) meals in breadmaking. Full fat (FF), partially-(PD), and complete-defatted (DF) TM and AD meals were used to replace 10% (w/w) of wheat flour in bread formulations, resulting in 6 composite flours (FFAD/PDAD/DFAD/FFTM/PDTM/DFTM) and a 100% wheat control. Dough thermomechanical properties, breadmaking parameters, proximal composition, texture profile analysis, and Protein Digestibility-Corrected Amino Acid scores (PDCAAS) were assayed. Defatting insect meals increased water absorption of composite flours by 7 (TM) and 3% (AD) and TM fat increased the mixolab dough stability by 2.4 min. FFTM showed the highest bread volume (843 cm3) and lowest density (0.19 g/cm3) among composite loaves. The protein content of insect-supplemented bread increased up to 34% compared to the control. FFTM bread had the lowest hardness values through storage at room temperature. Defatted AD and TM had higher PDCAAS compared to the control. These findings indicated that TM fat contributes to breadmaking quality and DFAD increased the PDCAAS value, making it a nutritious alternative to partially substitute wheat in bread formulations. [Display omitted] • Insect endogenous fat can function as surfactants in the dough. • Fat from Tenebrio molitor improves dough stability and retards staling of bread. • Defatting Acheta domesticus increases digestibility of cricket breads. • Defatting insects can be used to improve overall nutritional quality of wheat bread. [ABSTRACT FROM AUTHOR]

The development of plant-based meat analogs as sustainable alternatives to traditional meat products is a major focus of the modern food industry. Meat-like structures and textures can be fabricated from protein-polysaccharide mixtures using soft matter physics approaches. In this study, we investigated the effects of gellan gum dissolution properties on the fiber formation and textural properties of potato protein-gellan gum composites. We hypothesized that the fibrous structures naturally formed by powdered gellan gum when it is dispersed in water may be useful for creating meat analogs. Zeta-potential measurements showed that cationic potato protein and anionic gellan gum formed electrostatic complexes. In the presence of excess protein, complexation of gellan gum and potato protein resulted in the formation of fibrous structures. Fiber formation and thermal gelation of the protein-polysaccharide composites depended on whether salt (100 mM NaCl) was added, and whether it was added before or after the gellan gum. The shear modulus of heat-set composite gels was higher in the presence of salt than in its absence, which was the opposite to what was observed for pure gellan gum gels. Moreover, adding salt before the gellan gum led to stronger heat set gels than adding it after the gellan gum. These effects were mainly attributed to the ability of the mineral ions to screen the electrostatic interactions between the biopolymer molecules, thereby altering their packing behavior. Our findings suggest that controlling the dispersion and coacervation of gellan gum and potato protein can be used to create fibrous structures, which may facilitate the development of plant-based meat products with improved textural attributes. [Display omitted] • The order of addition of gellan gum and salt affects gellan gum dissolution. • Cationic potato protein and anionic gellan gum formed electrostatic complexes. • Potato protein and gellan gum formed heat-set gels with fibrous structures. • Gel properties depended on the order of ingredient addition before heating. • Gellan gum dissolution behavior influenced structure formation and texture. [ABSTRACT FROM AUTHOR]

Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. Nowadays, there is a vast amount of information regarding consumers’ perceptions of alternative proteins in scientific outlets. Sorting and arranging this information can be time-consuming. To overcome this drawback, text mining and Natural Language Processing (NLP) are introduced as novel approaches to obtain sensory data and rapidly identify current consumer trends. In this study, the application of text mining and NLP in gathering information about alternative proteins was explored by analyzing key descriptive words and sentiments from n = 20 academic papers. From 2018 to 2021, insect- and plant-based proteins were the centers of alternative proteins research as these were the most popular topics in current studies. Pea has become the most common source for plant-based protein applications, while spirulina is the most popular algae-based protein. The emotional profile analysis showed that there was no significant association between emotions and protein categories. Our work showed that applying text mining and NLP could be useful to identify research trends in recent sensory studies. This technique can rapidly obtain and analyze a large amount of data, thus overcoming the time-consuming drawback of traditional sensory techniques.

Insects are suggested as a sustainable protein source of high nutritional quality, but the effects of insect ingestion on processes in the gastrointestinal tract and gut microbiota (GM) remain to be established. We examined the effects of partial substitution of meat with insect protein (Alphitobius diaperinus) in a four-week dietary intervention in a healthy rat model (n = 30). GM composition was characterized using’ 16S rRNA gene amplicon profiling while the metabolomes of stomach, small intestine, and colon content, feces and blood were investigated by 1H-NMR spectroscopy. Metabolomics analyses revealed a larger escape of protein residues into the colon and a different microbial metabolization pattern of aromatic amino acids when partly substituting pork with insect. Both for rats fed a pork diet and rats fed a diet with partial replacement of pork with insect, the GM was dominated by Lactobacillus, Clostridium cluster XI and Akkermansia. However, Bray-Curtis dissimilarity metrics were different when insects were included in the diet. Introduction of insects in a common Western omnivore diet alters the gut microbiome diversity with consequences for endogenous metabolism. This finding highlights the importance of assessing gastrointestinal tract effects when evaluating new protein sources as meat replacements.

Background: Recently, it was demonstrated that proteins can be translated from alternative open reading frames (altORFs), increasing the size of the actual proteome. Top-down mass spectrometry-based proteomics allows the identification of intact proteins containing post-translational modifications (PTMs) as well as truncated forms translated from reference ORFs or altORFs. Methods: Top-down tissue microproteomics was applied on benign, tumor and necrotic-fibrotic regions of serous ovarian cancer biopsies, identifying proteins exhibiting region-specific cellular localization and PTMs. The regions of interest (ROIs) were determined by MALDI mass spectrometry imaging and spatial segmentation. Findings: Analysis with a customized protein sequence database containing reference and alternative proteins (altprots) identified 15 altprots, including alternative G protein nucleolar 1 (AltGNL1) found in the tumor, and translated from an altORF nested within the GNL1 canonical coding sequence. Co-expression of GNL1 and altGNL1 was validated by transfection in HEK293 and HeLa cells with an expression plasmid containing a GNL1-FLAG(V5) construct. Western blot and immunofluorescence experiments confirmed constitutive co-expression of altGNL1-V5 with GNL1-FLAG. Conclusions: Taken together, our approach provides means to evaluate protein changes in the case of serous ovarian cancer, allowing the detection of potential markers that have never been considered.

In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products while minimizing waste. The integration of emerging green technologies and the efficient extraction of high-value compounds from insects offer promising avenues for addressing the growing demand for sustainable food production and resource utilization. The review examines the impact of dietary modifications on the nutritional profile of insects. It highlights the potential for manipulating insect feed to optimize protein quality, amino acid profile, lipid content and fatty acid composition. Additionally, innovative green processing technologies such as ultrasound, high pressure processing, pulsed electric fields, cold plasma and enzymatic hydrolysis are discussed for their ability to enhance the extraction and techno-functional properties of insect-based ingredients. The review finds that dietary modifications can impact the nutritional composition of insects, allowing the customization of their nutrient content. By optimizing the insect feed, it is possible to increase the quantity and improve the quality of essential nutrients like proteins or lipids in the derived ingredients. Moreover, alternative processing technologies can improve the techno-functional properties (e.g., solubility, water and oil holding capacities, among others) of insect-based ingredients by modifying proteins' conformation. By harnessing these strategies, researchers and industry professionals can unlock the full potential of insects as a sustainable and nutritional food source, paving the way for innovative insect-based food products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut ® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage's viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in "plain" and "sweet" (chocolate paste-added) variants. The "sweet" LL-PBB demonstrated a higher acceptability score than its "plain" counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision., (Copyright © 2024 Mefleh, Omri, Limongelli, Minervini, Santamaria and Faccia.)

Proteogenomics has revealed the translation of unannotated open reading frames (ORFs) present in mRNAs and in noncoding RNAs (ncRNAs). OpenProt annotates all ORFs with a minimum of 30 codons in the transcriptome of several species and displays many functional features associated with the corresponding proteins. Two types of proteins are annotated: reference or canonical proteins which are proteins already annotated in UniProt, RefSeq, or Ensembl and noncanonical proteins. Noncanonical proteins form two groups: predicted novel isoforms that display a significant level of homology with a reference protein and alternative proteins that are new proteins with no significant homology to known proteins. This chapter describes how to check whether a gene and/or transcript contains multiple open reading frames and how to use OpenProt databases for the detection of alternative proteins and novel isoforms by mass spectrometry-based proteomics., (© 2024. The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature.)

Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards.

Ghost proteins are issued from alternative Open Reading Frames (ORFs) and are missing a genome annotation. Indeed, historical filters applied for the detection of putative translated ORFs led to a wrong classification of transcripts considered as non-coding although translated proteins can be detected by proteomics. This Ghost (also called Alternative) proteome was neglected, and one major issue is to identify the implication of the Ghost proteins in the biological processes. In this context, we aimed to identify the protein-protein interactions (PPIs) of the Ghost proteins. For that, we re-explored a cross-link MS study performed on nuclei of HeLa cells using cross-linking mass spectrometry (XL-MS) associated with the HaltOrf database. Among 1679 cross-link interactions identified, 292 are involving Ghost Proteins. Forty-Four of these Ghost proteins are found to interact with 7 Reference proteins related to ribonucleoproteins, ribosome subunits and zinc finger proteins network. We, thus, have focused our attention on the heterotrimer between the RE/poly(U)-binding/degradation factor 1 (AUF1), the Ribosomal protein 10 (RPL10) and AltATAD2. Using I-Tasser software we performed docking models from which we could suggest the attachment of AUF1 on the external part of RPL10 and the interaction of AltATAD2 on the RPL10 region interacting with 5S ribosomal RNA as a mechanism of regulation of the ribosome. Taken together, these results reveal the importance of Ghost Proteins within known protein interaction networks. Unlabelled Image • Ghost proteins are issued from alternative ORFs (AltORFs) and are missing Genome annotation. • Among the 1679 crosslink interactions retrieved, 292 involve Ghost Proteins in the nuclei of HeLa cells. • AltProt AltATAD2 would be involved in regulation of the ribosome though AUF1-RPL10 interaction. • Docking models suggest the attachment of AUF1 on the external part of RPL10. • Docking models suggest the interaction of AltATAD2 on the RPL10 region play a role in the regulation of the 5S ribosomal RNA. [ABSTRACT FROM AUTHOR]

The present paper extends the tissue engineering (TE) scaffold concept to scaffolds for alternative proteins (AP). The textural characteristics of a food product, which is a key hurdle in increasing consumer acceptance for alternative proteins, can be addressed by using the scaffold as a template, which provides a degree of freedom for enhancement of its nutritional properties. Examples of tissue engineering and alternative protein scaffold types are first discussed to show how the scaffold concept can be applied to both. For both TE and AP, scaffold processes can be classified as adopting either top-down or bottom-up approaches, each associated with its own set of advantages and disadvantages. These scaffolds are meant for very different environments, thus the materials for their construction are often non-exchangeable. However, for the newer application of AP, the materials and methods for scaffold construction can be drawn from the substantial amount of work that has already been done on alternative proteins and meat analogues. The functionalities and applications of cultured meat (a special type of AP) scaffolds are compared to those of TE scaffolds. Applying and adapting the TE scaffold concept to the newer field of alternative proteins is foreseen to promote a more rapid development of the latter in terms of processing and productization. • The tissue engineering (TE) scaffold concept can be extended to scaffolds for alternative proteins. • Alternative protein (AP) scaffolds provide a degree of freedom for nutritional enhancement. • Scaffold processes can be classified as adopting either top-down or bottom-up approaches. • Materials for TE and AP scaffolds must be chosen to suit their different environments. [ABSTRACT FROM AUTHOR]

Public interest in entomophagy (consumption of insects) has developed significantly over the past several years. Possible nutritional benefits are perceived by consumers according to several recent studies, as well as sustainability and food security. However, most European communities, including the Hungarian, do not embrace entomophagy, despite the widespread practice elsewhere globally. This study aims to evaluate the changes in the perception of entomophagy among the Hungarian population between 2016 and 2021, together with the factors differentiating between acceptive and dismissive consumers. The results of the two representative quantitative surveys indicate that more than 70% of Hungarian consumers are not willing to try entomophagy, which had not changed significantly in the observed period, despite the high media coverage of this topic in recent years. Some groups open to insect consumption can still be identified. According to the socioeconomic segmentation of the data collected in 2021, consumers who accept insect-based foods can be found in high numbers among men between 18 and 39 years old (49.3%). Positive attitudes are less likely to be observed among females; however, 27.6% of highly educated women between 18 and 59 years demonstrated a certain level of interest. Those consumers willing to consume insects are driven mainly by curiosity, and also value high protein content and sustainability, and perceive insect-based food as nutritious. Consumers who prefer local and national food tend to refuse to eat insects in a higher ratio. [ABSTRACT FROM AUTHOR]

Increased incomes, urbanization, and an aging population, are leading to changes in consumption patterns, resulting in a growing demand for proteins. From a sustainability perspective, there is a consensus that animal protein production has a disproportionately impact on the environment, particularly in intensive systems that require significant amounts of feed crops. Macroalgae have emerged as a promising feedstock for transitioning towards a blue bioeconomy. Red seaweed stands out as a particularly attractive action, as it can contain protein concentrations of up to 47 %, the highest among terrestrial plants and other algae divisions. These proteins offer a rich source of essential amino acids, making them excellent candidates for human food formulation. Nevertheless, compared to other major components such as carbohydrates, red macroalgae proteins remain underexploited. This review focuses on the potential of red algae as a protein source within an environmentally friendly biorefinery development strategy, primarily for food and biomedical applications. It also explores the strategies and limitations associated with protein extraction and purification, emphasizing the need for further in vivo and toxicological studies, particularly regarding the digestibility and bioavailability of red algal proteins. [Display omitted] • Red macroalgae exploitation could positively impact on blue-bioeconomy transition. • Proteins from red macroalgae remain underexploited. • Red macroalgae represent the highest protein content among other algae divisions. • Phycobiliproteins, lectins and RuBisCO applications have been critically discussed. • Strategies and limitations of protein extraction and purification are described. [ABSTRACT FROM AUTHOR]

Alternative protein sources are gaining increasing global attention as a solution to address future protein demands. Determining the chemical composition of meat alternatives is vital to confirm that it is nutritious, but also to increase product value and promote its utilization. The carcass characteristics and chemical composition of springhare, an underutilized protein source, was found to be comparable to that of commercially reared rabbits. Hence, its introduction into the commercial supply chain would likely not offset consumers accustomed to purchasing rabbit/hare meat. Springhare meat had a high protein content (~22.5 g/100 g meat) and low lipid (n6c (γ-linoleic acid; 24%), C18:0 (stearic acid; 20%), C16:0 (palmitic acid; 19%), C20:4n6 (arachidonic acid; 15%) and C18:1n9c (oleic acid; 13%). Although sex did not significantly influence the carcass characteristics and meat composition, season did have an effect (p < 0.05) on the fatty acid profile. The meat harvested in summer had higher (p < 0.05) concentrations of favorable unsaturated fatty acids, C18:2n6c, C18:3n6, C18:3n3 (α-linolenic acid), C20:2n6 (eicosadienoic acid), C20:3n3 (eicosatrienoic acid), compared to the meat obtained in winter, which contained more (p < 0.05) saturated fatty acids. The results verify that springhare can be utilized as a viable alternative protein source.

Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste.

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.