51
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Liu W, Adelina NM, Zhang L, Zhao Y. Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wenchao Liu
- Department of Food Processing and Safety, School of Forestry Northeast Forestry University Harbin People's Republic of China
| | - Nadya Mara Adelina
- Department of Food Technology Al‐Azhar University of Indonesia Jakarta Indonesia
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Yuhong Zhao
- Department of Food Processing and Safety, School of Forestry Northeast Forestry University Harbin People's Republic of China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People's Republic of China
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52
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Rezvankhah A, Yarmand MS, Ghanbarzadeh B. The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01478-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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53
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Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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54
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Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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55
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Wodajo D, Emire SA. Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2074029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Derese Wodajo
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu Emire
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
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56
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Cargo-Froom CL, Newkirk RW, Marinangeli CPF, Shoveller AK, Ai Y, Kiarie EG, Columbus DA. The effects of grinding and pelleting on nutrient composition of Canadian pulses. CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2021-0111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Understanding the effects of processing pulses is required for their effective incorporation into livestock feed. To determine the impacts of processing, Canadian peas, lentils, chickpeas, and faba beans, plus soybean meal (as a comparison), were ground into fine and coarse products and pelleted at 3 different temperatures (60-65, 70-75, and 80-85 oC). Grinding increased crude protein content in all pulses (P<0.05), but did not affect most amino acids in pulses and soybean meal (P>0.05). Pelleting increased crude protein content in Amarillo peas, Dun peas, and lentils (P<0.05), but decreased in soybean meal (P<0.05). Pelleting increased cysteine, lysine, and methionine, and decreased histidine and tyrosine in most pulses (P<0.05). Comparatively, pelleting significantly increased lysine and decreased tyrosine content in soybean meal (P<0.05). These results suggest that processing can positively affect protein and amino acid content of pulses. However, specific effects on nutritional composition differed across ingredient type.
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Affiliation(s)
- Cara L Cargo-Froom
- University of Guelph, 3653, Animal Biosciences, Guelph, Canada
- Prairie Swine Centre Inc, 468453, Saskatoon, Canada
| | - Rex W. Newkirk
- University of Saskatchewan, 7235, Animal and Poultry Science, Saskatoon, Saskatchewan, Canada,
| | | | - Anna K Shoveller
- University of Guelph, 3653, Animal Biosciences , Guelph, Ontario, Canada
| | - Yongfeng Ai
- University of Saskatchewan, 7235, Department of Food and Bioproduct Sciences, Saskatoon, Canada
| | - Elijah G. Kiarie
- University of Guelph, 3653, Department of Animal Biosciences, Guelph, Ontario, Canada
| | - Daniel Allan Columbus
- University of Saskatchewan, 7235, Department of Animal and Poultry Science, Saskatoon, Canada, S7N 5A2
- Prairie Swine Centre Inc, 468453, Saskatoon, Canada, S7H 5N9
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57
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Singh J, Rasane P, Kaur S, Nanda V. Comparative analysis of antioxidant potential and techno-functional properties of selected corn silk varieties at different developmental stages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01382-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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58
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Locali-Pereira AR, Kubo MTK, Fuzetti CG, Nicoletti VR. Functional Properties of Physically Pretreated Kidney Bean and Mung Bean Flours and Their Performance in Microencapsulation of a Carotenoid-Rich Oil. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.845566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Microencapsulation can improve protection for compounds that degrade easily, such as β-carotene that is present in large amounts in buriti oil (Mauritia flexuosa). Encapsulating matrices are mainly composed of proteins and polysaccharides, which are often combined to improve their performance as a protective barrier. Beans, such as dark red kidney beans (Phaseolus vulgaris) and mung beans (Vigna radiata), are excellent protein sources that contain significant amounts of the essential amino acids. Bean flours are low in fat and naturally provide a blend of high-quality protein and carbohydrates that may stabilize lipophilic compounds for subsequent spray-drying. Whole bean flours, rather than refined individual biopolymers, may represent more sustainable alternative wall materials for microencapsulate bioactive compounds. This work aimed to evaluate the use of flours produced from red kidney beans and mung beans, which have been submitted to different physical pretreatments, as wall materials for microencapsulation of buriti oil by spray-drying. Different bean treatments were evaluated: untreated (control), soaked in water for 24 h, and soaked in water for 24 h followed by boiling for 30 min. The flours' proximate composition was not affected by the treatments (p < 0.05), showing similar values of carbohydrate (63.8–67.9%), protein (19.2–24.6%), and lipid (1.2–1.9%) contents. Both bean species had the water absorption capacity (WAC) increased by boiling, while the oil absorption capacity (OAC) was not altered by the treatments. Flours produced with raw or soaked beans showed emulsion activity (EA) and emulsion stability (ES) greater than 70%. Raw bean flours also showed better foaming properties, which may be indicative of higher levels of antinutritional factors. The soaked bean flours showed the best results for both type of beans, especially with regard to emulsifying properties, and were selected as wall materials for buriti oil microencapsulation. Different ratios of flour and maltodextrin were used to produce oil-in-water emulsions that were then spray-dried. Buriti oil microcapsules showed good physicochemical properties, with moisture around 3%, aw <0.3, and hygroscopicity around 5%. The carotenoid encapsulation efficiency ranged from 68.2 to 77.9%. Bean flours showed to function as a sustainable and nutrient-rich alternative wall material for microencapsulation.
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59
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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60
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Cork SD, Blanchard C, Mawson AJ, Farahnaky A. Pulse flaking: Opportunities and challenges, a review. Compr Rev Food Sci Food Saf 2022; 21:2873-2897. [DOI: 10.1111/1541-4337.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Stephen David Cork
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Chris Blanchard
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Andrew John Mawson
- The New Zealand Institute for Plant and Food Research Limited Ruakura Research Centre Hamilton New Zealand
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora West Campus Melbourne VIC Australia
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61
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Taşkın B, Savlak N. Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soup. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1011-1023. [PMID: 35185205 PMCID: PMC8814222 DOI: 10.1007/s13197-021-05105-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2021] [Accepted: 04/12/2021] [Indexed: 10/21/2022]
Abstract
The effect of drum drying conditions on functional properties of a nutritious, gluten-free instant fermented (tarhana) soup which was developed for celiac people by a partial substitution of rice flour with mung bean flour (1:1, w/w) was investigated. Response surface method was used to optimize drum drying process conditions for development of mung bean fortified soup. Impacts of independent variables; feed moisture (45-55-65%), drum rotating speed (0.6-1.4-2.2 rpm) and steam pressure (75-85-95 psi) on water and oil absorption capacities, foam capacity, foam stability, protein solubility and flow behavior were investigated. Responses were significantly affected by process variables. Feed moisture was the main factor affecting water and oil absorption capacity and viscosity, while drum rotating speed primarily affected protein solubility, foam capacity and stability. Maximum foaming abilities were obtained at high drum speeds and low feed moistures. Optimum process conditions were determined as 62.22% feed moisture, 2.20 rpm rotating speed, 75 psi pressure, with a desirability value of 0.693. The best achievable response values predicted by numerical optimization for these combinations were water absorption capacity: 3.25 mL/g, oil absorption capacity: 0.51 mL/g, protein solubility: 2.68 mg/mL, foam capacity: 0.07 mL/mL, foam stability: 14.59 min, and consistency coefficient: 2.04. Gluten-free mung bean-rice soup with increased protein content (20.52-22.62%) and functional properties along with higher dietary fiber (2.63-3.94%) will contribute to life quality of celiac patients.
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Affiliation(s)
- Bilge Taşkın
- grid.411688.20000 0004 0595 6052Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, 45140 Manisa, Turkey
| | - Nazlı Savlak
- grid.411688.20000 0004 0595 6052Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, 45140 Manisa, Turkey
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62
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Chandler SL, McSweeney MB. Characterizing the properties of hybrid meat burgers made with pulses and chicken. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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63
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Nagai NF, Argel NS, Andrés SC. Physicochemical characterization and functional properties of flours from North‐western Argentina bean (
Phaseolus vulgaris
L.) cultivars. Cereal Chem 2022. [DOI: 10.1002/cche.10541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nadia Florencia Nagai
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| | - Natalia Soledad Argel
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
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64
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Osemwota EC, Alashi AM, Aluko RE. Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15608] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
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65
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Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges. Food Chem 2022; 383:132386. [PMID: 35176718 DOI: 10.1016/j.foodchem.2022.132386] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/07/2022] [Accepted: 02/05/2022] [Indexed: 12/27/2022]
Abstract
Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia.
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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66
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Kahraman G, Harsa S, Casiraghi MC, Lucisano M, Cappa C. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods 2022; 11:foods11020199. [PMID: 35053930 PMCID: PMC8774402 DOI: 10.3390/foods11020199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/05/2022] [Accepted: 01/08/2022] [Indexed: 01/16/2023] Open
Abstract
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
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Affiliation(s)
- Gokcen Kahraman
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Sebnem Harsa
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Correspondence: ; Tel.: +90-232-750-6903
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
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67
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Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03918-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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68
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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69
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Oyeyinka AT, Dahunsi JO, Akintayo OA, Oyeyinka SA, Adebiyi JA, Otutu OL, Awofadeju OFJ, Gbashi S, Chinma CE, Manley M, Adebo OA, Njobeh PB, Kesa H. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Adewumi T. Oyeyinka
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
| | - Joy O. Dahunsi
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Samson A. Oyeyinka
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Janet A. Adebiyi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Olatunde L. Otutu
- Department of Food Science and Technology Bamidele Olumilua University of Education, Science and Technology Ikere Ekiti Nigeria
| | | | - Sefater Gbashi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Chiemela E. Chinma
- Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria
- African Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Stellenbosch South Africa
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
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70
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Heydari MM, Najib T, Baik OD, Tu K, Meda V. Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing. Curr Res Food Sci 2021; 5:73-83. [PMID: 35024620 PMCID: PMC8724939 DOI: 10.1016/j.crfs.2021.12.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/30/2021] [Accepted: 12/17/2021] [Indexed: 12/02/2022] Open
Abstract
Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation directly can be complicated or unachievable. Hence, this study proposes an alternative procedure for modeling these properties according to their affecting factors including temperature, and moisture content. The basis of this method is to use an algorithm that combines the optimization approach and the numerical solution of the heat and mass transfer governing equations, including boundary conditions. For this aim, the coefficients of estimated models for loss factor and moisture diffusivity were obtained by minimizing the sum square error of the experimentally measured mean surface temperature and moisture content and the predicted values by solving the system of partial differential equations. The suggested models illustrated that during the microwave process, the moisture diffusivity grows arithmetically, and the loss factor generally raises, but transition points were observed in the trend for the samples tempered up to the 50% moisture content. These points have been attributed to the starch gelatinization and confirm how the bio-chemical reaction would have a noticeable effect on this property, determining the microwave energy absorbance. The results of differential scanning calorimetry thermograms and the Fourier transform mid-infrared spectra of flours obtained from microwave processed lentil seeds also confirmed the greatest intensity of starch structure alteration happened for the samples tempered to 50% moisture content by showing the highest shifts in the endothermic peak and lowest degree of order.
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Affiliation(s)
- Mohamad Mehdi Heydari
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Tahereh Najib
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Oon-Doo Baik
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Kaiyang Tu
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
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71
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Hall AE, Moraru CI. Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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72
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Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | | | - Mahmut Kilicli
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Ömer Said Toker
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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73
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Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. J Food Sci 2021; 86:4330-4353. [PMID: 34535898 DOI: 10.1111/1750-3841.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/05/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
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Affiliation(s)
- Ronak Fahmi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Shiva Shariati-Ievari
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - April McElrea
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
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74
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Ferawati F, Hefni M, Östbring K, Witthöft C. The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties. Foods 2021; 10:foods10092208. [PMID: 34574317 PMCID: PMC8464845 DOI: 10.3390/foods10092208] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/25/2022] Open
Abstract
Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.
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Affiliation(s)
- Ferawati Ferawati
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden; (M.H.); (C.W.)
- Correspondence:
| | - Mohammed Hefni
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden; (M.H.); (C.W.)
- Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt
| | - Karolina Östbring
- Department of Food Technology Engineering and Nutrition, Lund University, 22362 Lund, Sweden;
| | - Cornelia Witthöft
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden; (M.H.); (C.W.)
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75
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Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods 2021; 10:foods10092205. [PMID: 34574319 PMCID: PMC8467077 DOI: 10.3390/foods10092205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/09/2021] [Accepted: 09/15/2021] [Indexed: 11/17/2022] Open
Abstract
Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions. Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. Many strategies have been studied and applied to reduce furan levels. However, an interesting approach that has not been explored is the thermal process design based on optimum variable retort temperature profiles (VRTPs) and the use of retortable pouches considering the microstructural changes of food along the process. The target of process optimization would be developed by minimizing the microstructural damage of the food product. It could be possible to reduce the furan level and simultaneously preserve the nutritional value through process optimization.
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76
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Osemwota EC, Alashi AM, Aluko RE. Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates. MEMBRANES 2021; 11:694. [PMID: 34564511 PMCID: PMC8471907 DOI: 10.3390/membranes11090694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 01/01/2023]
Abstract
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3-5, the ISO was less soluble (2.26-11.84%) when compared to the MEM_NaOH (25.74-27.22%) and MEM_NaCl (27.78-40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.
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Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
- The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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77
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RAZA H, AMEER K, ZAABOUL F, SHOAIB M, PASHA I, NADEEM M, REN X, ZHANG L. Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.18920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Husnain RAZA
- School of Food and Biological Engineering, China; Jiangnan University, China; Jiangnan University, China
| | - Kashif AMEER
- Kyungpook National University, Republic of Korea; Graduate School of Chonnam National University, Republic of Korea
| | - Farah ZAABOUL
- Jiangnan University, China; Jiangnan University, China
| | | | - Imran PASHA
- University of Agriculture Faisalabad, Pakistan
| | | | - Xiaofeng REN
- School of Food and Biological Engineering, China
| | - Lianfu ZHANG
- Jiangnan University, China; Jiangnan University, China; Beijing Technology and Business University, China; Jiangnan University, China
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78
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Zhang K, He M, Nie B, Kang Z, Zhao D. The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm−1 of the three storage methods all decreased. According to DSC analysis, an increase in ∆H was detected, and a significant (P < 0.05) increase in T
o
and T
p
were found at −18 °C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re-crystallization. Good correlations between crystallinity, FWHM, ∆H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Mengying He
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Bin Nie
- Department of Agriculture and Rural Areas of Henan Province , Zhengzhou 450002 , China
| | - Zhimin Kang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Di Zhao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
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79
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Yu B, Xiang D, Mahfuz H, Patterson N, Bing D. Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization. Int J Mol Sci 2021; 22:8972. [PMID: 34445676 PMCID: PMC8396644 DOI: 10.3390/ijms22168972] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 11/17/2022] Open
Abstract
Starch is the most abundant storage carbohydrate and a major component in pea seeds, accounting for about 50% of dry seed weight. As a by-product of pea protein processing, current uses for pea starch are limited to low-value, commodity markets. The globally growing demand for pea protein poses a great challenge for the pea fractionation industry to develop new markets for starch valorization. However, there exist gaps in our understanding of the genetic mechanism underlying starch metabolism, and its relationship with physicochemical and functional properties, which is a prerequisite for targeted tailoring functionality and innovative applications of starch. This review outlines the understanding of starch metabolism with a particular focus on peas and highlights the knowledge of pea starch granule structure and its relationship with functional properties, and industrial applications. Using the currently available pea genetics and genomics knowledge and breakthroughs in omics technologies, we discuss the perspectives and possible avenues to advance our understanding of starch metabolism in peas at an unprecedented level, to ultimately enable the molecular design of multi-functional native pea starch and to create value-added utilization.
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Affiliation(s)
- Bianyun Yu
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Daoquan Xiang
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Humaira Mahfuz
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
- Department of Biology, Faculty of Science, University of Ottawa, 30 Marie Curie, Ottawa, ON K1N 6N5, Canada
| | - Nii Patterson
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Dengjin Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, AB T4L 1W1, Canada;
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80
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Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1955918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Melvin Tan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Roman Buckow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Centre for Advanced Food Engineering, Darlington, NSW, Australia
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81
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Duijsens D, Gwala S, Pallares AP, Pälchen K, Hendrickx M, Grauwet T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Compr Rev Food Sci Food Saf 2021; 20:5067-5096. [PMID: 34402573 DOI: 10.1111/1541-4337.12826] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/22/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023]
Abstract
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
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Affiliation(s)
- Dorine Duijsens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Andrea Pallares Pallares
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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82
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Trejo Rodríguez IS, Alcántara Quintana LE, Algara Suarez P, Ruiz Cabrera MA, Grajales Lagunes A. Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit ( Artocarpus heterophyllus) Seed Flour. Molecules 2021; 26:4854. [PMID: 34443442 PMCID: PMC8398192 DOI: 10.3390/molecules26164854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 07/16/2021] [Accepted: 07/20/2021] [Indexed: 11/24/2022] Open
Abstract
The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page's equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.
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Affiliation(s)
- Ibna Suli Trejo Rodríguez
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico; (I.S.T.R.); (M.A.R.C.)
- Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico; (L.E.A.Q.); (P.A.S.)
| | - Luz Eugenia Alcántara Quintana
- Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico; (L.E.A.Q.); (P.A.S.)
| | - Paola Algara Suarez
- Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico; (L.E.A.Q.); (P.A.S.)
| | - Miguel Angel Ruiz Cabrera
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico; (I.S.T.R.); (M.A.R.C.)
| | - Alicia Grajales Lagunes
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico; (I.S.T.R.); (M.A.R.C.)
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83
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Shevkani K, Kaur M, Singh N. Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (
dhals
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15485] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture Central University of Punjab Bathinda151401India
| | - Manmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
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84
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Ertaş N. Improving the cake quality by using red kidney bean applied different traditional processing methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nilgün Ertaş
- Department of Food Engineering, Engineering and Architecture Faculty Necmettin Erbakan University, Köyceğiz Campus Konya Turkey
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85
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Stone AK, Parolia S, House JD, Wang N, Nickerson MT. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality. Food Res Int 2021; 147:110489. [PMID: 34399485 DOI: 10.1016/j.foodres.2021.110489] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 05/03/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Knowledge on the functional and nutritional properties of wet roasted pulses can increase the utilization of processed pulses as ingredients in food products. This study investigated the effects of tempering different pulse [chickpea (CP), green lentil (GL), navy bean (NB) and yellow pea (YP)] seeds to 20 or 30% moisture prior to roasting (160℃ for 30 min) on the functional properties and nutritional quality of their resulting flours. The surface charge of each pulse remained the same (p > 0.05) after wet roasting and there were no significant (p > 0.05) differences between the different raw pulse flours. The oil holding capacity (OHC) of GL (~2 g/g) was not improved by wet roasting (p > 0.05) whereas the other pulses generally had better OHC for one or both of the tempering moistures used prior to roasting. Foaming properties of all pulses decreased after heat treatment with the exception of both foaming capacity (107%) and stability (~71%) for GL tempered to 20% moisture prior to roasting (p > 0.05). Raw GL had inferior foaming properties compared to the other raw pulse flours (p < 0.001). Emulsion properties of the wet roasted pulses were similar to those of the control (raw flour) for each pulse. Solubility decreased with roasting regardless of the tempering moisture (p < 0.05) whereas in general the in vitro protein digestibility increased. Small improvements (2.4-6.9% increase) in the in vitro protein digestibility-corrected amino acid score were found for GL and NB tempered to 20% moisture before roasting and roasted YP at either moisture content (p < 0.05). Wet roasting increased (p < 0.05) the rapidly digestible starch content, more so with a tempering moisture of 30%. Overall the results from this study will allow for the utilization of wet roasted pulses as ingredients based on their functional properties and protein quality.
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Affiliation(s)
- Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada
| | - Saakshi Parolia
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Ning Wang
- Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB R3C 3G8, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada.
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86
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Gunes ZS, Can Karaca A. Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia. Cereal Chem 2021. [DOI: 10.1002/cche.10446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zeynep Saliha Gunes
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | - Asli Can Karaca
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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87
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Vatansever S, Whitney K, Ohm JB, Simsek S, Hall C. Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction. Food Chem 2021; 344:128699. [PMID: 33261996 DOI: 10.1016/j.foodchem.2020.128699] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 10/30/2020] [Accepted: 11/18/2020] [Indexed: 11/19/2022]
Abstract
The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant (p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification.
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Affiliation(s)
- Serap Vatansever
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Kristin Whitney
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, USA
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Clifford Hall
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, USA.
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88
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Ek P, Gu BJ, Ganjyal GM. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. J Food Sci 2021; 86:942-951. [PMID: 33565641 DOI: 10.1111/1750-3841.15623] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 11/30/2020] [Accepted: 01/04/2021] [Indexed: 11/30/2022]
Abstract
The properties of flours and extrusion characteristics, of three lentil varieties (Brewer, Crimson, and Richlea) were studied. The effects of barrel temperature (110, 125, and 140 °C) and screw speed (150, 200, and 250 rpm) on process responses and extrudate characteristics were evaluated using a corotating twin-screw extruder. The three varieties of lentils had significant differences (p < 0.05) in their starch (48.7% to 50.9%), protein (20.4% to 22.7%), and fat content (1.3% to 1.9%), gelatinization temperature (71.7 to 74.6 °C), peak viscosity (123.3 to 179.7 mPa.s), and melting temperature (113.6 to 119.7 °C). The lentil variety, barrel temperature, and screw speed significantly impacted the process responses and extrudate properties. Whole lentil flours exhibited the highest expansion ratio (3.0 to 3.6) at the lowest temperature (110 °C) and the highest screw speed (250 rpm). Richlea variety had the highest expansion ratio (3.6) and the highest water solubility index (45.4%) as it had the highest starch content and peak viscosity, and the lowest protein content and melting temperature. Meanwhile, Brewer variety exhibited the lowest expansion ratio (1.9 to 3.0) compared to Richlea (2.5 to 3.6) and Crimson (2.4 to 3.0) in most of the extrusion conditions studied. Richlea variety was the most suitable for making direct-expanded extrudates among the varieties studied. The significant differences in the properties of flours from the three varieties of lentils resulted in significant impacts on the properties of their extrudates. Therefore, determining the properties of flours of different varieties is useful to select the appropriate varieties for extrusion processing. PRACTICAL APPLICATION: The information from this study is useful for the food industry to select the appropriate lentil varieties and processing conditions for the development of direct-expanded products. The data prove the importance of understanding the chemical composition, pasting, and thermal properties to select the appropriate varieties for extrusion processing.
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Affiliation(s)
- Pichmony Ek
- School of Food Science, Washington State University, Pullman, WA, 99164.,Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Bon-Jae Gu
- School of Food Science, Washington State University, Pullman, WA, 99164
| | - Girish M Ganjyal
- School of Food Science, Washington State University, Pullman, WA, 99164
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89
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Grossmann L, Kinchla AJ, Nolden A, McClements DJ. Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. Compr Rev Food Sci Food Saf 2021; 20:2206-2233. [PMID: 33547726 DOI: 10.1111/1541-4337.12718] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/27/2020] [Accepted: 01/10/2021] [Indexed: 12/13/2022]
Abstract
The food industry is creating a diverse range of plant-based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf-life. At present, there is a lack of systematic testing methods to characterize the properties of plant-based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant-based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Amanda J Kinchla
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Alissa Nolden
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
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90
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Shen L, Li J, Lv L, Zhang L, Bai R, Zheng T, Zhang Q. Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:175-185. [PMID: 33505062 DOI: 10.1007/s13197-020-04527-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
The influences of spray-drying and freeze-drying processes on functional properties of ginkgo seed proteins (GSP) were systematically investigated. It was revealed that GSP dried by spray (SGSP) displays an significantly improved water holding capacity and superior emulsifying properties than the freezing-drying GSP (FGSP), whereas, the oil binding capacity is higher in FGSP. The difference in properties of SGSP and FGSP can be attributed to their different structural characteristics. Comparing with FGSP, SGSP was demonstrated having more disulfide bonds, more amorphous and less ordered structure, accounted for big differences in functional properties. With the outstanding functional characteristics, GSP could be potentially applied in oil-in-water type food system, such as milk and mayonnaise. Finally, it is important to choose the suitable drying method according to the requirements of the specific food system.
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Affiliation(s)
- Li Shen
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Jianlin Li
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Li Zhang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Rong Bai
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Tiesong Zheng
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
| | - Qiuting Zhang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China
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91
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Chávez‐Murillo CE, Aceves‐Flores MS, Verástegui‐Quevedo M, Rosa‐Millán J. sInfluence of starch and protein molecular interactions on the
in vitro
digestion characteristics of biscuits partially substituted with pulse flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14963] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Carolina Estefanía Chávez‐Murillo
- Instituto Politecnico Nacional Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ‐IPN) Blvd. del Bote S/N, Cerro del Gato, Ejido La Escondida Zacatecas Zacatecas98160México
| | - Mónica Samantha Aceves‐Flores
- Tecnologico de Monterrey. Escuela de Ingeniera y Ciencias Epigmenio Gonzalez 500, San Pablo Queretaro Queretro76130Mexico
| | - Mariana Verástegui‐Quevedo
- Tecnologico de Monterrey. Escuela de Ingeniera y Ciencias Epigmenio Gonzalez 500, San Pablo Queretaro Queretro76130Mexico
| | - Julián Rosa‐Millán
- Tecnologico de Monterrey. Escuela de Ingeniera y Ciencias Epigmenio Gonzalez 500, San Pablo Queretaro Queretro76130Mexico
- Rhodon Food Research Queretaro Queretro76269Mexico
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92
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Akharume FU, Aluko RE, Adedeji AA. Modification of plant proteins for improved functionality: A review. Compr Rev Food Sci Food Saf 2021; 20:198-224. [DOI: 10.1111/1541-4337.12688] [Citation(s) in RCA: 92] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 11/14/2020] [Accepted: 11/16/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Felix U. Akharume
- Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
| | - Akinbode A. Adedeji
- Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA
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93
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Keivaninahr F, Gadkari P, Zoroufchi Benis K, Tulbek M, Ghosh S. Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis. RSC Adv 2021; 11:12117-12135. [PMID: 35423776 PMCID: PMC8696636 DOI: 10.1039/d0ra09302e] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Accepted: 02/07/2021] [Indexed: 12/03/2022] Open
Abstract
The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean protein isolates, and concentrates were studied at pH 7 and 2, and a regression model was developed to predict emulsion characteristics based on protein properties. The concentrates produced by air classification had lower protein content but higher solubility in water compared to the isolates produced by isoelectric precipitation. The protein secondary structure did not show a consistent difference; however, much higher intrinsic fluorescence was observed for the soluble compared to the insoluble fractions. Interfacial tension of all faba proteins was lower than pea, while there was no significant difference between the concentrates and isolates. The higher protein content of the isolates was found to improve their water holding capacity. Canola oil (40 wt%)-in-water coarse emulsions, prepared with 2 wt% proteins and 0.25 wt% xanthan gum showed smaller particle size at pH 7 than pH 2, while the zeta potential, viscosity and gel strength were higher at pH 7. Emulsions stabilized with concentrates were better or comparable to the isolates in terms of particle size, zeta potential, and microstructure. The regression model predicted that an increase in solubility, intrinsic fluorescence, water and oil holding capacities are more favourable to decrease emulsion particle size, while an increase in solubility, intrinsic fluorescence would lead to higher emulsion destabilization. A decrease in interfacial tension was more favourable to lower destabilization. Emulsion viscosity was more dependent on water holding capacity compared to any other factor. Such models could be extremely beneficial for the food industry to modulate processing for the development of desired pulse protein ingredients. The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean proteins were studied, and a regression model was developed to predict emulsion characteristics based on protein properties.![]()
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Affiliation(s)
- Fatemeh Keivaninahr
- Department of Food and Bioproduct Sciences
- College of Agriculture and Bioresources
- University of Saskatchewan
- Saskatoon
- Canada
| | - Pravin Gadkari
- Department of Food and Bioproduct Sciences
- College of Agriculture and Bioresources
- University of Saskatchewan
- Saskatoon
- Canada
| | - Khaled Zoroufchi Benis
- Department of Chemical and Biological Engineering
- University of Saskatchewan
- Saskatoon
- Canada
| | | | - Supratim Ghosh
- Department of Food and Bioproduct Sciences
- College of Agriculture and Bioresources
- University of Saskatchewan
- Saskatoon
- Canada
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94
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Marchini M, Carini E, Cataldi N, Boukid F, Blandino M, Ganino T, Vittadini E, Pellegrini N. The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110299] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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95
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Zorzi CZ, Garske RP, Flôres SH, Thys RCS. Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102539] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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96
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Bala M, Handa S, D M, Singh RK. Physicochemical, functional and rheological properties of grass pea ( Lathyrus sativus L.) flour as influenced by particle size. Heliyon 2020; 6:e05471. [PMID: 33251356 PMCID: PMC7679255 DOI: 10.1016/j.heliyon.2020.e05471] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/18/2020] [Accepted: 11/05/2020] [Indexed: 11/08/2022] Open
Abstract
Different properties of grass pea (Lathyrus sativus L.) flour passed through 60, 72, 85, 100, 150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein content reduced while fat content improved significantly with diminution in particle size. Flowability, capacities to absorb water and form foam as well as stability of foam decreased while increase in swelling capacity, swelling index, oil absorption capacity was observed with decrease in flour particle size. Bimodal curve patterns were obtained for coarse flour samples of 249 μm and 211 μm using light scattering analysis. Scanning electron microscopy analysis revealed that starch granules were of variable shape embedded in protein and fibre matrix. The flour with fine particle size exhibited greater values for peak, final, break down and set back viscosities and the dough from fine particles showed highest values for storage modulus (G′), loss modulus (G″),|G∗| and |η∗|.
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Affiliation(s)
- Manju Bala
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
| | - Saksham Handa
- Thapar Institute of Engineering and Technology, Patiala, Punjab, India
| | - Mridula D
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
| | - R K Singh
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
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97
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T K RG, P S S, Radhakrishnan M. Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1782-1799. [PMID: 33207938 DOI: 10.1080/10408398.2020.1847029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Pesticide residues in the food above the maximum permissible residual limit (MRL) for safe consumption are a severe concern today. Though unit operations employed in domestic and industrial-scale processing of foods such as high-temperature decontamination and chemical washings degrade the agrochemicals and reduce toxicity, eliminating pesticides from the fresh and raw fruits and vegetables with the retainment of nutritional and organoleptic attributes demand appropriate non-thermal technologies. In this review, the potential of novel technologies like the pulsed electric field, high-pressure processing, irradiation, ozone, ultrasonication, and cold plasma for the reduction of pesticides in fruits and vegetables have been discussed in terms of their mechanism of action, playing around factors, advantages, and limitations. All the reviewed non-thermal technologies exhibited promising effects on pesticide degradation with their unique mechanism of action. Also, these techniques' potential to reduce the pesticides below MRLs and yield nontoxic metabolites in fruits and vegetables were analyzed. However, investigating the impact of the technologies on the nutritional and organoleptic quality profile of the commodities at the processing conditions causing noticeable pesticide reduction and the pathways of degradation reactions of various pesticides with each emerging technology should be studied to enhance the applicability.
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Affiliation(s)
- Ranjitha Gracy T K
- Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Sharanyakanth P S
- Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur, India
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98
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Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196998] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.
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99
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Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size. Food Res Int 2020; 136:109568. [DOI: 10.1016/j.foodres.2020.109568] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 11/21/2022]
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100
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Sahni P, Sharma S. Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109890] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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