New paper published on Astringency of Plant proteins

A new invited review titled "Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods" authored by Prof. Anwesha Sarkar (PI, Sarkar Lab) has been published in Annual Reviews of Food Science and Technology. The transition from animal protein–rich to alternative protein-rich diets is important to support planetary health, but undesirable sensorial perception remains as a major roadblock to their mainstream adoption. Among various undesirable off-notes, astringency, which is a trigeminal sensation, remains the most understudied textural perception yet may give rise to lack of juiciness, undesirable dryness which we often perceive in commercial alternative protein foods. This review discusses the latest advances in bio-relevant tribological, cellular, and electrochemical tools can help quantifying and uncovering the astringency mechanism in plant proteins. Few cutting-edge colloidal strategies that exploit inherent chemistry of plant proteins without adding any additives are discussed, these can mitigate astringent perception and bring the much-needed sensorial perception in plant protein-rich food. Multidisciplinary studies involving alternative protein and saliva chemistry, colloid science, cell biology, and sensory analysis can definitely open up new possibilities for creating sustainable yet pleasurable foods, thereby facilitating the transition to a more ethical, environmentally friendly, equitable and healthy diet. Check out this review here https://www.annualreviews.org/doi/abs/10.1146/annurev-food-072023-034510