Meat analogues are designed to reproduce the sensory and nutritional attributes of meat. Among these products, those labelled as “burgers” constitute a strategic category as they are widely represented on supermarket shelves in Western Europe. However, it remains unclear whether items marketed under this designation share consistent characteristics or effectively emulate meat like properties. In this study, eighty-seven burger products from Belgian supermarkets were catalogued and classified into five groups using multivariate analysis based on their nutritional declaration. Twenty-one products were then randomly selected, cooked using three cooking methods (pan-cooking, oven-baking and sous-vide thermostatic-batch cooking) and subjected to comprehensive physicochemical analyses.The findings reveal that burgers exhibit consistent physical characteristics, primarily a round or oval shape, a diameter of approximately 9 cm, and a thickness close to 1.8 cm, indicating that their common identity is defined by format and culinary function, rather than by nutritional or textural uniformity. In contrast, lean beef burger remains distinct in both appearance and nutrient composition. Among plant-based products, two categories emerged: (i) burgers with high carbohydrate and low protein contents exhibiting textural properties markedly different from meat products and (ii) formulations, often incorporating extruded proteins, that more closely approximate meat burgers in both texture and nutritional profile. Only products in this second group, representing 50% of the plant-based burgers sampled, fulfil the criteria to be considered true meat analogues. Across cooking methods, neither texture nor cooking properties were substantially altered, suggesting that cooking techniques does not significantly modify the intrinsic properties of these products.

Texture-modified foods (TMFs) are essential for individuals with dysphagia, yet conventional formulations often lack structural consistency, nutritional density, and sensory appeal. Three-dimensional (3D) food printing offers new opportunities to tailor texture and composition. This study developed 3D-printed TMFs based on a lentil-carrot matrix and formulated with pea protein isolate (PPI), a curcumin-enriched oleogel (O), or their combination (PPI-O), and compared them with a commercial dysphagia thickener reference. Printability was assessed through extrusion force measurements and dimensional deviation analysis. Texture profile analysis (TPA), International Dysphagia Diet Standardisation Initiative (IDDSI) tests, moisture and protein content determination, color measurements, and preliminary sensory evaluation were conducted. PPI-containing formulations required higher extrusion forces but showed improved dimensional stability, hardness, cohesiveness, and gumminess compared with the oleogel-only sample, likely due to the formation of a stronger protein network. In contrast, the oleogel-only formulation exhibited lower mechanical resistance and a more pronounced melting perception, reflecting the lubricating effect of the lipid-based matrix. Protein content significantly increased with PPI incorporation, and curcumin-enriched oleogel also markedly influenced color parameters. All samples were classified as compatible with IDDSI Level 5. The hybrid PPI-O formulation provided a balanced combination of printability, structural fidelity, enhanced protein content, and suitable textural properties. These findings suggest that extrusion-based 3D printing may represent a promising approach for designing plant-based TMFs for dysphagia-oriented foods.

The global rising demand for proteins requires sustainable alternatives. With bacterial proteins attracting increasing interest, this study compares the incorporation of fresh frozen and dried spirulina biomass into pasta and meat analogues. In addition to characterising the biomass, the experimental protocol examines different levels of spirulina in fresh or rehydrated dried form and explores the evaluation of cooking quality parameters, textural properties and the sensory profile of the corresponding products. Seven volatile molecules were detected in the fresh form, compared to twenty-four in the dried form. When fresh spirulina is incorporated into pasta at levels of 6 % and 10 % dry equivalent, the swelling index and weight increase are greater than those of equivalent pasta made with rehydrated dried biomass. In addition, the texture and sensory profile remain closer to spirulina-free pasta. For meat analogues, texture and cooking properties are not affected by the type of biomass. The sensory profile is influenced by the level of incorporation, although at high incorporation percentage, products made with fresh spirulina are perceived as less fishy. The results highlight the potential of fresh frozen spirulina as an ingredient that can significantly enrich food products with protein without compromising organoleptic aspect and textural properties, as is the case with dried spirulina.

At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named "Hakko Sobacha". This neolo-gism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.

Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction—gas chromatography—mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.

Herein, we investigated the influence of temperature on the rheological properties, 3D printability, and textural characteristics of soy protein isolate (SPI) pastes. All protein pastes showed shear-thinning behavior and high temperature improved the storage modulus (G'), the yield stress (tau(y)), and the minimum flow stress (tau(f)) of SPI paste. However, the addition of sodium alginate and gelatin reduced G', tau(y), and tau(f) of SPI-based pastes. After adding gelatin, more stable 3D printed structures formed with higher hardness, resilience, cohesiveness, springiness, and chewiness at higher printing temperatures of 35 degrees C and 45 degrees C. The addition of gelatin and higher printing temperatures promoted the formation of tight connections between soy protein particles which induced the formation of a dense 3D structure in SPI-based pastes. Overall, this work provided useful information to prepare protein-based food with good 3D printability.

Microwave-assisted hydrolysis has been widely studied for cellulose fiber isolation, but the influence of reaction conditions and the microwave non-thermal effect are not well clarified. In this study, a series of well-designed experiments were carried out to measure the effects of reaction conditions including temperature, duration and alkali concentration. Compared to the other parameters, temperature was more relevant to the cellulose content in fiber. It could reach the maximum purity of 90.66 % when the temperature was up to 140 degrees C. Moreover, the existence of non-thermal effect of microwave has been confirmed through extensive determination and characterization of the fibers obtained from parallel controlled experiments conducted with or without microwave assistance. Approximately 50 %-75 % reduction in reaction time or 67 % of that in chemical costs would be realized under microwave with respect to traditional heating hydrolysis. Therefore, this work provides both deep insight and efficiency strategy into the microwave-assisted cellulose isolation.

SummaryThe effect of high hydrostatic pressure (HHP) treatment on the structure, physicochemical and functional properties of cumin protein isolate (CPI) was investigated. More aggregates, pores, irregular conformations and bigger particle size were observed for HHP‐treated CPI. HHP resulted in an increase in α‐helix, a decrease in β‐strand and fluorescence intensity of CPI. Surface hydrophobicity (Ho) of CPI significantly increased after HHP treatment, from 343.35 for native CPI to 906.22 at 600 MPa (P < 0.05). HHP treatment at 200 MPa reduced zeta‐potential and solubility of CPI, while had little effect at 400 and 600 MPa. Emulsifying activity and stability of CPI decreased after HHP treatment, of which droplet size of emulsions significantly increased (P < 0.05). HHP‐treated CPI could form heat‐induced gelation at lower temperature (68.5 °C) and improved storage modulus (G′) comparing to native one (80.6 °C), suggesting that CPI might be potential protein resources as gelation substitute in food system.

Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 degrees C, while the rheological index increased quickly as temperature decreased to 25 degrees C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 degrees C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing.

The effect of heat treatments (65, 75, 85, and 95 ℃, 30 min) on the structure and the emulsifying properties of cumin protein isolates were investigated. The fluorescence spectra analysis showed that the conformations were remarkably influenced by heat treatments. An increase in the ratio of α-helix in the secondary structure of heated cumin protein isolates was observed from the result of circular dichroism. Thermal treatments at different temperatures led to an increase in the surface hydrophobicity ( Ho) and a decrease in zeta potential ( ζ) of cumin protein isolates. Emulsifying activity index and emulsion stability index of heated cumin protein isolates were reduced at different protein concentrations (0.1, 0.5, and 1.0%), while the protein absorption in emulsions stabilized by heated cumin protein isolates gradually increased with heating temperature increasing. Moreover, both emulsions stabilized by native and heated cumin protein isolates showed pseudo-plastic fluid behavior and exhibited a decrease in their viscosities with proteins concentration increasing. But thermal treatments produced different effects on the flow behavior of emulsions formed by various protein concentrations, the flow index for heated cumin protein isolates emulsions increased at protein concentrations of 0.5 and 1.0%, but decreased at a concentration of 0.1%. These results might provide reference for the cumin protein processing and its application in food industry.

In this study, cumin protein isolates (CPI) and major protein fractions were extracted and separated from cumin seeds, their structure, physicochemical, and functional properties were investigated. Albumin (62.29%) and glutelin (25.16%) were the predominant protein fractions of cumin seeds. Glutamic acid (Glu) and aspartic acid (Asp) were the major amino acids of cumin proteins, whereas more hydrophobic and aromatic amino acids were predominantly found in chickpea protein isolates. Electrophoresis profiles indicated that CPI have more disulphide bonds than major protein fractions. The intrinsic fluorescence data revealed that glutelin displayed greater exposure of tyrosine (Tyr) and tryptophan (Trp) residues compared to albumin and CPI. Circular dichroism (CD) data showed CPI presented more α-helix (14.4%) and less β-strand (30.7%) than albumin and glutelin. The atomic force microscope (AFM) profile and hydrodynamic diameter (Dh) determination showed the presence of low particle size in albumin fractions. Differences in the hydrophobicity (Ho) and the zeta-potential (ζ) of CPI, albumin, and glutelin were also observed due to their difference in structure and amino acid composition. Compared with CPI and glutelin, albumin exhibited the highest emulsifying activity (103.67 m2/g) and stability (42.84 min) and the smallest emulsion particle size (4.29 μm). The CPI, albumin and glutelin presented typical U-shaped protein solubility–pH curves, with the lowest solubility at pH 4.0. Rheological investigation demonstrated that CPIs were efficient in forming a gel at 80.6°C, whereas glutelin could form the hardest gel at 92.6°C. The overall results suggested that the cumin proteins can be a promising protein source for the food industry.

In this review, the effect of organic solvents on microalgae cultures from molecular to industrial scale is presented. Traditional organic solvents and solvents of new generation-ionic liquids (ILs), are considered. Alterations in microalgal cell metabolism and synthesis of target products (pigments, proteins, lipids), as a result of exposure to organic solvents, are summarized. Applications of organic solvents as a carbon source for microalgal growth and production of target molecules are discussed. Possible implementation of various industrial effluents containing organic solvents into microalgal cultivation media, is evaluated. The effect of organic solvents on extraction of target compounds from microalgae is also considered. Techniques for lipid and carotenoid extraction from viable microalgal biomass (milking methods) and dead microalgal biomass (classical methods) are depicted. Moreover, the economic survey of lipid and carotenoid extraction from microalgae biomass, by means of different techniques and solvents, is conducted.

This work evaluates the possibility of using beech wood (Fagus sylvatica) dilute-acid (H2SO4) hydrolysate as a feedstock for Chlorella sorokiniana growth, fatty acid and pigment production. Neutralized wood acid hydrolysate, containing organic and mineral compounds, was tested on Chlorella growth at different concentrations and compared to growth under phototrophic conditions. Chlorella growth was improved at lower loadings and inhibited at higher loadings. Based on these results, a 12% neutralized wood acid hydrolysate (Hyd12%) loading was selected to investigate its impact on Chlorella growth, fatty acid and pigment production. Hyd12% improved microalgal biomass, fatty acid and pigment productivities both in light and in dark, when compared to photoautotrophic control. Light intensity had substantial influence on fatty acid and pigment composition in Chlorella culture during Hyd12%-based growth. Moreover, heterotrophic Chlorella cultivation with Hyd12% also showed that wood hydrolysate can constitute an attractive feedstock for microalgae cultivation in case of lack of light.

High-purity cellulose nanofibers were isolated from wheat straw through an environmentally friendly, multistep treatment process that combined steam explosion, microwave-assisted hydrolysis, and micro fluidization. The cellulose content of the processed nanofibers increased from 44.81% to 94.23%, whereas the hemicellulose and lignin contents significantly decreased. Scanning electron microscopy revealed the effects of the isolation treatments on fiber morphology and width. Atomic force microscopy was used to observe the changes in the components, surface roughness, and crystallinity of the fibers. Transmission electron microscopy showed long, loose nanofiber bundles that were 10-40 nm wide with an average individual diameter of 5.42 nm. Fourier transform infrared spectroscopy showed that noncellulosic components were effectively removed. X-ray diffraction analysis revealed the improved crystallinity of the processed fibers, as well as the partial crystalline transformation of cellulose I to cellulose II. Thermogravimetric analysis and derivative thermogravimetric results showed the enhanced thermal properties of the nanofibers. The removal of hemicellulose and lignin increased the crystallinity of the fibers, thus enhancing the thermal properties of the processed fibers. Results indicated that the efficient, environmentally friendly, multistep treatment process yields nanofibers with potential advanced applications.

Sphingolipids are a group of lipid molecules, the focus on which has been gradually increasing during recent years. This review presents sphingolipids as valuable compounds with high potential for industry. Structures of sphingolipids are described and their natural sources are presented. Different methods for extraction, purification and structural characterization of sphingolipids are evaluated. Activity of sphingolipids towards various microorganisms is discussed and methods for chemical modifications of sphingolipids to obtain novel properties are depicted. Finally, applications for implementing sphingolipid molecules in food, cosmetic, pharmaceutical or medical industry are proposed. Sphingolipids are molecules of high impact and their importance will inevitably increase in the future.

Description of the subject Current trends suggest an increasing future demand of conventional meats, there arise a strong need to shift this dependency on other alternative protein sources such as insects. Literature Grasshoppers hold an important share in global entomophagy. Data regarding the nutrient composition, amino acid profile, fatty acid profile, mineral composition and vitamins content of some grasshopper species as published in literature has been synthesized, which suggests that they provide good nutrition. Further the paper includes some beneficial environmental aspects that are linked to the consumption of grasshoppers as published in literature. Attempts are also made to highlight some positive as well as negative health aspects that could arise from the consumption of grasshoppers. Besides this, some religious, social and economic factors that are associated with grasshopper consumption are also summarized in the paper. Conclusion The success of introducing them as novel foods in areas where they are not consumed lies in the change of consumer attitude. The need of the hour is to explore potential of some native insect species, develop their breeding protocol to enhance availability and develop value added products so that they appear in a more acceptable form.

This work evaluates the possibility of applying enzymatic beech wood (Fagus sylvatica) hydrolysate as a feedstock for Chlorella sorokiniana growth, and fatty acid and pigment production. Beech wood solids were pretreated with NaOH at high temperature to partially remove xylose and Klason lignin, and enable production of glucose during subsequent enzymatic hydrolysis. Neutralized wood enzymatic hydrolysate containing glucose (TGP-Enz10), was tested on Chlorella growth during heterotrophic cultivation and compared with microalgae growth in a medium containing synthetic glucose (TGP). Results show that enzymatic hydrolysate enabled Chlorella growth in the dark for biomass, fatty acid and pigment production due to the presence of glucose, although the productivity obtained was smaller, if compared to heterotrophic cultivation in a synthetic TGP medium. Partial growth inhibition and diminished productivity in wood hydrolysate supplemented Chlorella culture was due to the presence of neutralized citrate buffer. Neutralized citrate buffer (TGP-Cit10) was found to partially inhibit heterotrophic growth and also strongly suppress mixotrophic growth in Chlorella culture. This buffer was also shown to alter fatty acid composition and to slightly affect Chl(Total)/Car(Total) ratio during heterotrophic cultivation. Heterotrophic Chlorella cultivation with TGP-Enz10 showed that wood enzymatic hydrolysate can constitute a potential feedstock for microalgae cultivation, although the composition of the buffer used during enzymatic hydrolysis should be taken into consideration.