RESUMEN
The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days. Recently, the market of plant-based meat alternatives has enormously expanded. With the aim of investigating the present scenario of research on meat analogs and defining the future research areas, reasons for shifting the trends towards consumption of meat analogs due to several health and environmental issues, potential sources and technologies needed for the development of meat analogs, physicochemical properties of meat analogs, functionality of ingredients used for manufacturing plant-based meat analogs, gastrointestinal fate of meat analogs and resulting consumer acceptability are summarized in this review. Studies have revealed that various health and environmental concerns are associated with the meat production which is the key driving force for the development of meat analogs. Recently, modern structuring techniques of plant-based meat alternatives have improved their functionality, however, a need exists to focus on improving the functionality, sensory characteristics, safety, and selection of suitable ingredients for the production of meat analogs. Additionally, the consumers' acceptability towards meat analogs is quite unsatisfactory which needs to be improved through proper research and creating awareness. Moreover, the gastrointestinal fate of the plant-based meat analogs needs further investigation in order to have a better understanding regarding the nutrient bioavailability of these products. The present review will be helpful in highlighting the current situation regarding the fate of meat analogs and opening new horizons of research in this domain.
RESUMEN
Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health promoting biological substances and nutraceutical molecules. This review synthesizes and summarizes recent findings regarding the nutrition and phytochemical properties of quinoa grains and discusses the associated biological mechanisms. Quinoa grains and grain-based supplements are useful in treating different biological disorders of the human body. Quinoa is being promoted as an exceptionally healthy food and a gluten-free super grain. Quinoa could be used as a biomedicine due to the presence of functional compounds that may help to prevent various chronic diseases. Future research needs to explore the nutraceutical and pharmaceutical aspects of quinoa that might help to control different chronic diseases and to promote human health.
RESUMEN
BACKGROUND: Use of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage of meat-based products. Consequently, the present work was aimed to demonstrate the competence of Fourier transform infrared spectroscopy (FTIR) to detect spoilage in chicken fillets stored under aerobic refrigerated conditions. METHODS: This study was conducted under controlled randomized design (CRD). Chicken samples were stored for 8 days at 4 + 0.5 °C and FTIR spectra were collected at regular intervals (after every 2 days) directly from the sample surface using attenuated total reflectance during the study period. Additionally, total plate count (TPC), Entetobacteriaceae count, pH, CTn (Color transmittance number) color analysis, TVBN (total volatile basic nitrogen) contents, and shear force values were also measured through traditional approaches. FTIR spectral data were interpreted through principal component analysis (PCA) and partial least square (PLS) regression and compared with results of traditional methods for precise estimation of spoilage. RESULTS: Results of TPC (3.04-8.20 CFU/cm2), Entetobacteriaceae counts (2.39-6.33 CFU/cm2), pH (4.65-7.05), color (57.00-142.00 CTn), TVBN values (6.72-33.60 mg/100 g) and shear force values (8.99-39.23) were measured through traditional methods and compared with FTIR spectral data. Analysis of variance (ANOVA) was applied on data obtained through microbial and quality analyses and results revealed significant changes (P < 0.05) in the values of microbial load and quality parameters of chicken fillets during the storage. FTIR spectra were collected and PCA was applied to illuminate the wavenumbers potentially correlated to the spoilage of meat. PLS regression analysis permitted the estimates of microbial spoilage and quality parameters from the spectra with a fit of R2 = 0.66 for TPC, R2 = 0.52 for Entetobacteriaceae numbers and R2 = 0.56 for TVBN analysis of stored broiler meat. DISCUSSION: PLS regression was applied for quantitative interpretation of spectra, which allowed estimates of microbial loads on chicken surfaces during the storage period. The results suggest that FTIR spectra retain information regarding the spoilage of poultry meat. CONCLUSION: The present work concluded that FTIR spectroscopy coupled with multivariate analysis can be successfully used for quantitative determination of poultry meat spoilage.