UNVEILING THE POTENTIAL: EXPLORING NOVEL PLANT-BASED PROTEIN SOURCES FOR INNOVATIVE PLANT-BASED FOOD PRODUCTS
DOI:
https://doi.org/10.55766/sujst2917Keywords:
Balanced nutrient profile, Plant-based alternative, Protein, Soy Protein Isolate, Vegan eggAbstract
Vegan eggs are gaining popularity in the food sector as plant-based alternatives to traditional eggs made from legumes, grains, and starches. These eggs products are designed to mimic the flavour, texture, and functioning of eggs although they may lack the same nutritional content and texture. This paper aims to utilize protein rich plant-based alternatives, vitamins and minerals, aquafaba, thickeners, and emulsifiers to develop a plant-based substitute for regular chicken eggs with a balanced nutritional profile. After creating a hard-boiled vegan egg, nutritional and textural study revealed a plant-based alternative with comparable levels of protein (11.86%), fat (1.4%), minerals (5.5%), and vitamins to those found in chicken eggs. The egg also contains fibre (3.2%), moisture content (29.05%) and water activity (0.986 aw), making it suitable for a plant-based diet and accommodating dietary restrictions. This vegan egg exhibits similar textural qualities and higher protein content which is noted in the result. SPSS is utilized for analysing sensory data and for comparing sensory analysis between vegan eggs and traditional eggs using the paired sample t-test tool. The vegan eggs will be packaged , ensuring sustainable, eco-friendly materials that preserve their quality and contribute a greener earth.
References
Alessandrini, R., Brown, M.K., Pombo-Rodrigues, S., Bhageerutty, S., He, F.J., and MacGregor, G.A. (2021). Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey. Nutrients, 13(12):4225. https://doi.org/10.3390/nu13124225
Arsène, M.M.J., Davares, A.K.L., Viktorovna, P.I., Andreevna, S.L., Sarra, S., Khelifi, I., and Sergueïevna, D.M. (2022). The public health issue of antibiotic residues in food and feed: Causes, consequences, and potential solutions. Veterinary world, 15(3):662-671. https://doi.org/10.14202/ vetworld.2022.662-671
Boukid, F. and Gagaoua, M. (2022). Vegan egg: a future-proof food ingredient? Foods, 11(2):161. https://doi.org/10.3390/ foods11020161
Bryant, C.J. (2022). Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products. Future Foods, 6(22):100174. https://doi.org/ 10.1016/j.fufo.2022.100174
Carter, M., Tourdjman, M., Le Hello, S., Weill, F.X., Pardos de la Gandara, M., Fabre, L., Granier, S.A., et al. (2020). Multi-country outbreak of Salmonella Enteritidis linked to table eggs in Europe, 2018–2019. EFSA Supporting Publications, 17(11):EN-1799. https://doi.org/10.2903/sp.efsa.2020.EN-1799
Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., and Gardner, C.D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood-Meat Eating Alternative Trial (SWAP-MEAT). The American Journal of Clinical Nutrition, 112(5):1188-1199. https://doi.org/10.1093/ajcn/ nqaa203
Flores, M. and Piornos, J.A. (2021). Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Science, 182:108636. https://doi.org/10.1016/j.meatsci. 2021.108636
Fresán, U., Marrin, D., Mejia, M., and Sabaté, J. (2019). Water footprint of meat analogs: selected indicators according to life cycle assessment. Water, 11(4):728. https://doi.org/ 10.3390/w11040728
Lee, P. and Rogers, M. (2012). Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate. International Journal of Gastronomy and Food Science, 1(2):96-100. https://doi.org/10.1016/j.ijgfs.2013. 06.003
Prasad, S.K. and Singh, M.K. (2015). Horse gram- an underutilized nutraceutical pulse crop: a review. Journal of Food Science and Technology, 52(5):2489-2499. https://doi.org/10.1007/ s13197-014-1312-z
Rahman, M.R.T., Fliss, I., and Biron, E. (2022). Insights in the development and uses of alternatives to antibiotic growth promoters in poultry and swine production. Antibiotics (Basel, Switzerland), 11(6):766. https://doi.org/10.3390/ antibiotics11060766
Réhault-Godbert, S., Guyot, N., and Nys, Y. (2019). The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients, 11(3):684. https://doi.org/ 10.3390/nu11030684
Reich, H., Triacchini, G.A. (2018). Occurrence of residues of fipronil and other acaricides in chicken eggs and poultry muscle/fat. European Food Safety Authority. https://doi.org/10.2903/j.efsa.2018.5366
Rekha, C.R. and Vijayalakshmi, G. (2013). Influence of processing parameters on the quality of soycurd (tofu). Journal of Food Science and Technology, 50(1):176-180. https://doi.org/ 10.1007/s13197-011-0245-z
Rondoni, A., Millan, E., and Asioli, D. (2021). Plant-based eggs: views of industry practitioners and experts. Journal of International Food & Agribusiness Marketing, 34(5):564-587. https://doi.org/10.1080/08974438.2021.1915222
Saha, D. and Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology, 47(6):587-597. https://doi.org/ 10.1007/s13197-010-0162-6
Selinger, E., Neuenschwander, M., Koller, A., Gojda, J., Kühn, T., Schwingshackl, L., Barbaresko, J., and Schlesinger, S. (2022). Evidence of a vegan diet for health benefits and risks - an umbrella review of meta-analyses of observational and clinical studies. Critical Reviews in Food Science and Nutrition, 63(29):9926-9936. https://doi.org/ 10.1080/10408398.2022.2075311
Shanthakumar, P., Klepacka, J., Bains, A., Chawla, P., Dhull, S. B., and Najda, A. (2022). The current situation of pea protein and its application in the food industry. Molecules, 27(16):5354. https://doi.org/10.3390/molecules27165354
Sharma, N.P., Bisht, S.S., Gupta, S., Rana, M., and Kumar, A. (2019). Nutraceutical evaluation of horse gram (Macrotyloma uniflorum) cultivated in high altitudes of Uttarakhand Himalaya, India. International Journal of Pure and Applied Bioscience, 7(4):190-202. https://doi.org/ 10.18782/2320-7051.7614
Stasiak, J., Stasiak, D.M., and Libera, J. (2023). The potential of aquafaba as a structure-shaping additive in plant-derived food technology. Applied Sciences, 13(7):4122. https://doi.org/10.3390/app13074122
Sudhakaran, S.M.N. and Bukkan, D.S. (2021). A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna radiata (L.) Wilczek). Journal of Food Biochemistry, 45(6):e13743. https://doi.org/10.1111/jfbc.13743
Sugano, M. and Matsuoka, R. (2021). Nutritional viewpoints on eggs and cholesterol. Foods (Basel, Switzerland), 10(3):494. https://doi.org/10.3390/foods10030494
Theurl, M.C., Lauk, C., Kalt, G., Mayer, A., Kaltenegger, K., Morais, T.G., Teixeira, R.F.M., Domingos, T., Winiwarter, W., Erb, K.H., and Haberl, H. (2020). Food systems in a zero-deforestation world: Dietary change is more important than intensification for climate targets in 2050. Science of the Total Environment, 735:139353. https://doi.org/ 10.1016/j.scitotenv.2020.139353
Wagner, J.R., Sorgentini, D.A., and Añón, M.C. (2000). Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates. Journal of Agricultural and Food Chemistry, 48(8):3159-3165. https://doi.org/10.1021/jf990823b
Wang, Y., Zhao, J., Zhang, S., Zhao, X., Liu, Y., Jiang, J., and Xiong, Y. L. (2022). Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. Food Hydrocolloids, 126:107485. https://doi.org/10.1016/j.foodhyd.2022.107485
Xiao, Q., Weng, H., Ni, H., Hong, Q., Lin, K., and Xiao, A. (2019). Physicochemical and gel properties of agar extracted by enzyme and enzyme-assisted methods. Food Hydrocolloids, 87:530-540. https://doi.org/10.1016/j.foodhyd.2018.08.041
