Development of A Plant-Based Meat Product Supplemented With Red Amaranth Antioxidants For The Elderly
Keywords:
Amaranthus dubius, elderly, plant-based meat, red amaranth, antioxidantAbstract
This study was aimed at developing a protein-rich food formulation for the elderly using ingredients derived from soybean, sacha inchi, wheat flour, quinoa, and perilla seed. First, the protein content of all ingredients was analyzed. The results showed that the highest protein level (48.54%) was seen in sacha inchi. Then, sensory test by elderly adults was evaluated. The formulation which had the highest sensory acceptance comprised 33% soybean, 40% sacha inchi, 20% wheat flour, 5% quinoa, and 2% perilla seed. The effect of stabilizers (xanthan gum and sodium alginate) at levels of 0.1 and 0.2%, respectively, was studied. It was found that 0.1% sodium alginate produced the highest sensory score. Measurements of the texture and water absorption of the formulation showed that the values for hardness, cohesiveness, springiness, adhesiveness, chewiness and gumminess were 1003, 0.25, 0.45, 0.17, 110, and 222, respectively, while water absorption was 51.10%. An aqueous extract of Amaranthus dubius was subjected to analysis of levels of polyphenols and anthocyanins, as well as antioxidant capacity and cytotoxicity. The aqueous extract had polyphenol, anthocyanin, DPPH radical-scavenging and FRAP levels of 41.13 µg GAE/mL, 458 mg/L, 62.7%, and 14.8 µg Trolox/mL, respectively. At a concentration of 2000 µg/mL, the crude extract exerted 22% average anti-proliferative effect on P388, KB, Hela and HepG2 cells. Different extract levels were added to the product, and the acceptability of the concentrated extract was re-evaluated. The results showed that the concentrated extract at 0.5% level of incorporation had the highest acceptance rating as a meat analogue. The energy per 100 g of the plant meat sample was 247.95 kcal, while its contents of protein, fat, carbohydrate, ash, and dietary fibre were 24.71, 6.27, 23.17, 2.52 and 6.76%, respectively. Thus, the plant meat product supplemented with A. dubius extract could be an alternative and safe diet for the elderly.
Downloads
Metrics
References
AACC. 2010. AACC International approved methods of analysis. 11th Ed. American Association of Cereal Chemists, St. Paul, MN, USA.
American Psychological Association. 2017. Older Adults Health and age-related changes [WWW Document]. URL https://www.apa.org/pi/aging/resources/guides/older (accessed 05.15.23).
Arora, B., Kamal, S. & Sharma, V.P. 2017. Effect of binding agents on quality characteristics of mushroom based sausage analogue. Journal of Food Processing and Preservation, 41(5). DOI: https://doi.org/10.1111/jfpp.13134
A.O.A.C. 2000. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA.
A.O.A.C. 2019. Official Methods of Analysis. 3rd Ed. Association of Official Analytical Chemists, Washington, DC, USA.
Benzie, I.F.F. & Strain, J.J. 1999. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version of simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299: 15-27. DOI: https://doi.org/10.1016/S0076-6879(99)99005-5
Brand-Williams, W., Cuvelier, M.E. & Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28: 25-30. DOI: https://doi.org/10.1016/S0023-6438(95)80008-5
Calligaris,S., Moretton,M., Melchior,S., Mosca, A.C., Pellegrini, N. & Anese,M. 2022. Designing food for the elderly: the critical impact of food structure. Food Function, 13:6467-6483. DOI: https://doi.org/10.1039/D2FO00099G
Collier, E.S., Oberrauter,L.M ., Normann,A., Norman,C., Svensson, M., Niimi, J. & Bergman, P. 2021. Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers. Appetite, 167: 105643. DOI: https://doi.org/10.1016/j.appet.2021.105643
Giusti, M.M. & Wrolstad, R.E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Current Protocols in Food Analytical Chemistry. E.W. Ronald, E.A. Terry, A. Haejung, A.D. Eric, H.P. Michael, S.R. Davis, J.S. Steven, F.S. Charles & S. Peter (Eds.). John Wiley and Sons, Inc. DOI: https://doi.org/10.1002/0471142913.faf0102s00
Gorissen, S.H.M., Crombag, J.J.R., Senden, J.M.G., Waterval, W.A.H., Bierau, J., Verdijk, L.B. & van Loon, L.J.C. 2018. Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50:1685–1695. DOI: https://doi.org/10.1007/s00726-018-2640-5
Hammond, C.S., Scharver, C.H., Markley, L.W, Kinnally, J., Cable, M., Evanko, L. & Curtis D. 2004. Dysphagia Evaluation, Treatment and Recommendations.. In: Handbook of Clinical Nutrition and Aging. C.W. Bales & C.S. Ritchie (Eds.). Springer. pp. 547–568. DOI: https://doi.org/10.1007/978-1-59259-391-0_24
Icht , M., Bergerzon-Bitton , O., Kachal , J., Goldsmith , R., Herzberg , O. & Endevelt, R . 2018. Texture-modified foods and thickened fluids used in dysphagia: Israeli standardised terminology and definitions. Journal of Human Nutrition and Dietetics, 31(6): 742-746. DOI: https://doi.org/10.1111/jhn.12581
Iftikhar, M & Khan, M. 2019. Amaranth. In: Bioactive Factors and Processing Technology for Cereal Foods. J. Wang, B. Sun, B. & R. Tsao (Eds.). Springer. pp. 217–232. DOI: https://doi.org/10.1007/978-981-13-6167-8_13
Joshi, A., Sharma,A., Pandey, D.P. & Bachheti, R.K. 2015. Physico-chemical properties of Perilla frutescens seeds. Der Pharma Chemica, 7(5):35-41.
Khandaker, L.& Oba, S. 2008. Total polyphenol and antioxidant activity of Red Amaranth (Amaranthus tricolor L.) as affected by different sunlight level. Journal of the Japanese Society for Horticultural Science, 77:395–401. DOI: https://doi.org/10.2503/jjshs1.77.395
Khoo, H.E., Azlan, A., Tang, S.T. & Lim, S.M. 2017. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. DOI: https://doi.org/10.1080/16546628.2017.1361779
Food & Nutrition Research, 61(1): 1361779.
Kshetrimayum, N., Konda Reddy, C.V., Siddhana, S., Manjunath, M., Rudraswamy, S. & Sulavai, S. 2013. Oral health-related quality of life and nutritional status of institutionalized elderly population aged 60 years and above in Mysore City, India. Gerodontology, 30(2): 119–125. DOI: https://doi.org/10.1111/j.1741-2358.2012.00651.x
Kyaw, T., New, T.L., Myint, O., Khaing, M.T., San, P.P., Kyaing, K.H., Mon, T.T. & Htun, E.T. 2019. Studies on nutritional compositions of sacha inchi seed and physicochemical characteristics of sacha inchi oil. International European Extended Enablement in Science, Engineering & Management, 7(8): 111-119.
Kyriakopoulou, K., Dekkers, B. & van der Goot, A.J. 2019. Plant-Based Meat Analogues. In: Sustainable Meat Production and Processing. C.M. Galanakis (Ed.). Elsevier. pp. 103–126. DOI: https://doi.org/10.1016/B978-0-12-814874-7.00006-7
Lee, E.J & Hong, G.P. 2020. Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties. Food Science and Biotechnology, 29(6):777–782. DOI: https://doi.org/10.1007/s10068-019-00713-6
Lee, J.S., Oh, H., Choi, I., Yoon, C.S. & Han, J. 2022. Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology. LWT-Food Science and Technology, 157: 113056. DOI: https://doi.org/10.1016/j.lwt.2021.113056
Mithila, M.V. & Khanum, F. 2015. Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats. Journal of Food Science and Technology, 52(10): 6735-6741. DOI: https://doi.org/10.1007/s13197-014-1691-1
Mosmann, T. 1993. Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays. Journal of Immunological Methods, 65: 55-63. DOI: https://doi.org/10.1016/0022-1759(83)90303-4
Mousa, R.M.A. 2016. Hydrocolloids of date pits used as edible coating to reduce oil uptake in potato strip during deep-fat frying. Alexandria Journal of Food Science and Technology, 13: 39-50. DOI: https://doi.org/10.12816/0038469
Nyonje,W.A., Makokha1, A.O & Abukutsa-Onyango, M.O. 2014. Anti-Nutrient, Phytochemical and Antiradical Evaluation of 10 Amaranth (Amaranthus spp.) Varieties Before and After Flowering. Journal of Agricultural Science, 6(4): 68-76. DOI: https://doi.org/10.5539/jas.v6n4p68
Repo-Carrasco-Valencia, R.A.M. & Serna, L.A. 2011. Quinoa (Chenopodium quinoa, Willd) as source of dietary fiber and other functional components. Food Science and Technology (Campinas), 31(1): 225–230. DOI: https://doi.org/10.1590/S0101-20612011000100035
Reyes, E.A.M., Torres, D.P.A. & Pulido, J.O.G. 2006. Componente nutricional de diferentes variedades de quinua de la region Andina. Avances Investigación en Ingeniería, 5: 86–97.
Samard, S., Gu, B.Y. & Ryu, G.H. 2019. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. Journal of the Science of Food and Agriculture, 99: 4922–4931. DOI: https://doi.org/10.1002/jsfa.9722
Sargi, S.C., Silva, B.C., Santos, H.M.C., Montanher, P.F., Boeing, J.S., Junior, O., Souza, N. & Visentainer, J.V. 2013. Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and Perilla. Journal of Food Science and Technology, 33(3): 541–548. DOI: https://doi.org/10.1590/S0101-20612013005000057
Sha, L. & Xiong, Y.L. 2020. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102: 51–61. DOI: https://doi.org/10.1016/j.tifs.2020.05.022
Sheard, P.R., Ledward, D.A. & Mitchell, J.R. 1984. Role of carbohydrates in soya extrusion. Journal of Food science and Technology, 19: 475-483. DOI: https://doi.org/10.1111/j.1365-2621.1984.tb00371.x
Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. & Lester, P. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteu reagent. Methods in Enzymology, 229: 152-178. DOI: https://doi.org/10.1016/S0076-6879(99)99017-1
Soto-Sierra, L., Stoykova, P. & Nikolo, Z.L. 2018. Extraction and fractionation of microalgae-based protein products, Algal Research. 36: 175-192. DOI: https://doi.org/10.1016/j.algal.2018.10.023
Sreeitthiyawet, W., Oupathumpanont, O. & Charoenthaiku, P. 2019. Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem Artichoke flour. Malaysian Applied Biology, 48(4): 83–88.
Wakdikar, S. 2004. Global health care challenge: Indian experiences and new Prescriptions. Electronic Journal of Biotechnology, 7(3): 217-223. DOI: https://doi.org/10.2225/vol7-issue3-fulltext-5
Wang, L.S., Hecht, S.S., Carmella, S.G., Yu, N., Larue, B., Henry, C., Mclntyre, C., Rocha, C.M., Lechner, J. & Stoner. G.D. 2009. Anthocyanins in black raspberries prevent esophageal tumors in rats. Cancer Prevention Research, 2(1): 84–93. DOI: https://doi.org/10.1158/1940-6207.CAPR-08-0155
Watson, J. 2019. Plant-based meat market to reach USD 30.92 Billion by 2026 [WWW Document]. URL https://www.globenewswire.com/news-release/2019/10/14/ 1929284/0/en/Plant-based-Meat-Market-To-Reach-USD-30-92-Billion-By-2026- Reports-And-Data.html/ (accessed 11.18.23).
Wolfe, R.R. The role of dietary protein in optimizing muscle mass, function and health outcomes in older individuals. 2012. British Journal of Nutrition,108: 88–93. DOI: https://doi.org/10.1017/S0007114512002590
World Health Organization (WHO). 2022. World report on ageing and health [WWW Document]. URL https://www.who.int/news-room/fact-sheets/detail/ageing-and-health#Ageing%20Explained (accessed 05.11.23).
Zhang, J., Liu, L., Liu, H., Yoon, A., Rizvi, S.S.H. & Wang, Q. 2019. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Critical Reviews in Food Science and Nutrition, 59: 3267–3280. DOI: https://doi.org/10.1080/10408398.2018.1487383
Published
Versions
- 06-07-2023 (2)
- 30-06-2023 (1)
How to Cite
Issue
Section
Any reproduction of figures, tables and illustrations must obtain written permission from the Chief Editor (wicki@ukm.edu.my). No part of the journal may be reproduced without the editor’s permission
