Sarkar, A. orcid.org/0000-0003-1742-2122 (2024) Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. Annual Review of Food Science and Technology, 15 (1). ISSN 1941-1413
Abstract
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | plant-based ingredients, saliva, polyphenols, plant-based foods, texture, tribology, friction |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 06 Mar 2024 13:24 |
Last Modified: | 06 Mar 2024 13:31 |
Published Version: | https://www.annualreviews.org/doi/10.1146/annurev-... |
Status: | Published |
Publisher: | Annual Reviews |
Identification Number: | 10.1146/annurev-food-072023-034510 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:209954 |