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Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review

Tong SC, Siow LF, Tang TK, Lee YY

Crit Rev Food Sci Nutr, 2024;64(14):4603-4621.
PMID: 36377721 DOI: 10.1080/10408398.2022.2143477

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles

Ooi EZH, Ab Karim NA, Chan ES, Wang Y, Tang TK, Tong SC, et al.

J Sci Food Agric, 2024 May;104(7):3958-3970.
PMID: 38284502 DOI: 10.1002/jsfa.13278

BACKGROUND: As a by-product of the palm oil industry, palm stearin is often overlooked despite having several beneficial properties, such as excellent stability, which is critically essential to meet the demand of the global food trend in producing safer processed food. Specifically, deep frying of food is often associated with the production of toxic compounds that could potentially migrate into the food system when oils are degraded under continuous heating. The incorporation of palm stearin is regarded as a cost-effective and efficient method to modify the fatty acid composition of oils, enhance the frying qualities and lower the degradation rate.
RESULTS: This study blended 5% and 10% palm stearin into palm oil to investigate the deep-frying performance and impact on food quality. Increasing the palm stearin content improved the frying oil's oxidative and hydrolytic stability, evidenced by reduction of total polar material, free fatty acid and total oxidation value. Addition of palm stearin increased the slip melting point which improved the oil's oxidative stability but no significant increase in oil content of instant noodles was observed. Scanning electron microscopy and fluorescence microscopy showed the formation of larger pores in the noodle structure that facilitated oil retention.
CONCLUSION: Blending palm stearin into frying oil enhanced the frying stability and minimally affected the oil uptake in instant noodles. This article presents the viability of blending palm stearin into frying oils to develop longer-lasting frying oils. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacer

Bernice QQL, Chong WT, Thilakarathna RCN, Tong SC, Tang TK, Phuah ET, et al.

J Food Sci, 2024 Jul 11.
PMID: 38992871 DOI: 10.1111/1750-3841.17240

Nanofibrillated cellulose (NFC) from plant biomass is becoming popular, attributed to the protective encapsulation of bioactive compounds in Pickering emulsion, preventing degradation and stabilizing the emulsion. NFC, as a natural dietary fiber, is a prominent fat replacer, providing a quality enhancement to reduced-fat products. In this study, NFC Pickering emulsions were prepared at NFC concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1% to encapsulate carotenoids. The NFC Pickering emulsions at NFC concentrations of 0.4%, 0.6%, 0.8%, and 1% were incorporated into margarine-like reduced fat (3%) spreads as the aqueous phase. Characterization of both NFC Pickering emulsion and the incorporated NFC Pickering emulsion, margarine-like reduced fat spreads, was conducted with mastersizer, rheometer, spectrophotometer, and texture analyzer. The particle size (73.67 ± 0.35 to 94.73 ± 2.21 nm), viscosity (138.36 ± 3.35 to 10545.00 ± 567.10 mPa s), and creaming stability (25% to 100% stable) of the NFC Pickering emulsions were increased significantly when increasing the NFC concentration, whereas the encapsulation efficiency was highest at NFC 0.4% and 0.6%. Although imitating the viscoelastic solid-like behavior of margarine was difficult, the NFC Pickering emulsion properties were still able to enhance hardness, slip melting point, and color of the reduced fat spreads compared to the full-fat margarine, especially at 0.6% of NFC. Overall, extensive performances of NFC can be seen in encapsulating carotenoids, especially at NFC concentrations of 0.4% and 0.6%, with the enhancement of Pickering emulsion stability while portraying futuristic possibilities as a fat replacer in margarine optimally at 0.6% of NFC concentration. PRACTICAL APPLICATION: Nanocellulose extracted from palm dried long fiber was utilized to encapsulate carotenoids and replace fats in margarine-like reduced fat (3%) spreads. Our study portrayed high encapsulation efficiency and successful fat replacement with promising stability performances. Hence, nanocellulose displayed extensive potential as encapsulating agents and fat replacers while providing quality and sustainability enhancements in reduced-fat food.

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