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Insight of the Functional and Biological Activities of Coconut (Cocos nucifera L.) Protein by Proteomics Analysis and Protein-Based Bioinformatics. Molecules 2022; 27:molecules27092987. [PMID: 35566340 PMCID: PMC9100645 DOI: 10.3390/molecules27092987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 04/27/2022] [Accepted: 05/04/2022] [Indexed: 11/16/2022] Open
Abstract
Coconut (Cocos nucifera L.) is one of the most critical economic crops in the tropics and sub-tropics. Although coconut protein has attracted more and more attention due to its nutritional potential, the lack of proteomic information has limited its practical application. The present study aimed to investigate the coconut meat proteome by shotgun proteomics and protein-based bioinformatic analysis. A grand total of 1686 proteins were identified by searching the National Center for Biotechnology Information (NCBI) protein database and self-constructed C. nucifera transcriptome repository. Among them, 17 and 9 proteins were identified as antioxidant proteins and globulins, respectively. Network analysis of the globulins referred to the sub-works of Cupin and Oleosin, and the antioxidant proteins were related to the sub-networks of glutathione metabolism and peroxisome. The bioactive peptides acquired by in-silico digestion of the targeted proteins have the potential to be applied as antioxidants and emulsifiers for both healthcare and food stabilization.
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52
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Sá AGA, Pacheco MTB, Moreno YMF, Carciofi BAM. Cold-pressed Sesame Seed Meal As A Protein Source: Effect of Processing on the Protein Digestibility, Amino Acid Profile, and Functional Properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104634] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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53
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Chen N, Yang B, Wang Y, Zhang N, Li Y, Qiu C, Wang Y. Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113364] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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54
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Bio-Refinery of Oilseeds: Oil Extraction, Secondary Metabolites Separation towards Protein Meal Valorisation—A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10050841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Edible oil extraction is a large and well-developed sector based on solvent assisted extraction using volatile organic compounds such as hexane. The extraction of oil from oilseeds generates large volumes of oilseed by-products rich in proteins, fibres, minerals and secondary metabolites that can be valued. This work reviews the current status and the bio-macro-composition of oilseeds, namely soybean, rapeseed, sunflower and flaxseed, and the refining process, comprising the extraction of oil, the valorisation and separation of valuable secondary metabolites such as phenolic compounds, and the removal of anti-nutritional factors such as glucosinolates, while retaining the protein in the oilseed meal. It also provides an overview of alternative solvents and some of the unconventional processes used as a replacement to the conventional extraction of edible oil, as well as the solvents used for the extraction of secondary metabolites and anti-nutritional factors. These biologically active compounds, including oils, are primordial raw materials for several industries such as food, pharmaceutical or cosmetics.
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Kurek MA, Onopiuk A, Pogorzelska-Nowicka E, Szpicer A, Zalewska M, Półtorak A. Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges. Foods 2022; 11:foods11070957. [PMID: 35407043 PMCID: PMC8997880 DOI: 10.3390/foods11070957] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/14/2022] [Accepted: 03/24/2022] [Indexed: 01/01/2023] Open
Abstract
Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.
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Boukid F, Gagaoua M. Meat alternatives: A proofed commodity? ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:213-236. [PMID: 35940706 DOI: 10.1016/bs.afnr.2022.02.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment. Meat alternatives are not anymore a niche market (i.e., vegetarians and vegans) but going mainstream (also consumed by meat eaters and flexitarians). This can be attributed to advances in formulations and ingredients and innovative technologies resulting in improved quality of products. This chapter summarizes the current knowledge about meat alternatives (from plant, fungi or/and algae). Plant-based alternatives are already a proofed commodity with a wide range of products available in the market. The search for more sustainable sources had put the spotlight on other sources such as fungi and algae due to their limited need to land, energy and water for biomass production. Fungi-based alternatives are steps ahead of those algae-based owing to fungi neutral flavor, comparable nutritional profile to meat and no need to masking agents. Consumer acceptance is still a key challenge boosting research and development efforts to ensure a better quality, affordability, and sustainability.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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57
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Nevara GA, Giwa Ibrahim S, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. Oilseed meals into foods: an approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 2022; 63:6330-6343. [PMID: 35089825 DOI: 10.1080/10408398.2022.2031092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat, Indonesia
| | - Shafa'atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Science, Usmanu Danfodiyo University, Sokoto, Nigeria
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill. Foods 2022; 11:foods11020155. [PMID: 35053886 PMCID: PMC8775233 DOI: 10.3390/foods11020155] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/24/2021] [Accepted: 12/30/2021] [Indexed: 01/27/2023] Open
Abstract
Various dried (by-)products from the Tunisian O. ficus-indica were elucidated for their proximate composition, fatty acid (FA) composition, inorganic elements, sugars, and polyphenols. Nopal and prickly pear peel and seeds were abundant in fiber (respectively, 28.39, 12.54, and 16.28%). Seeds had also high protein (17.34%) and may be source of an edible oil, due to lipids (9.65%) poor in saturated FAs (14.12%) and rich in linoleic acid (61.11%). Nopal and peel showed the highest levels of Mg (493.57 and 345.19 mg/100 g), K (6949.57 and 1820.83 mg/100 g), Mn (59.73 and 46.86 mg/Kg) and Fe (23.15 and 15.23 mg/Kg), while the fruit pulp predominantly constituted of sugars, glucose and arabinose being predominant (42.57 and 13.56 g/100 g). Total polyphenols widely varied among the Opuntia products (108.36–4785.36 mg GAE/100 g), being mainly represented by hydroxycinnamic and hydroxybenzoic acids, and flavonoids as well. In particular, peel may be revalorized for these valuable bioactives, including 4-hydroxybenzoic acid (484.95 mg/100 g), cinnamic acid (318.95 mg/100 g), rutin (818.94 mg/100 g), quercetin (605.28 mg/100 g), and several isorhamnetin and kaempferol glycosides. Overall, the Tunisian prickly pear cactus could encourage a sustainable production, an effective waste management, and may provide several benefits for human health, in accordance with the model of the Mediterranean diet.
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59
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Sharma M, Saini CS. Amino acid composition, nutritional profiling, mineral content and physicochemical properties of protein isolate from flaxseeds (Linum usitatissimum). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01221-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bárta J, Bártová V, Jarošová M, Švajner J, Smetana P, Kadlec J, Filip V, Kyselka J, Berčíková M, Zdráhal Z, Bjelková M, Kozak M. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 2021; 10:foods10112766. [PMID: 34829047 PMCID: PMC8624202 DOI: 10.3390/foods10112766] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
- Correspondence: ; Tel.: +420-387772922
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Josef Švajner
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Jaromír Kadlec
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic;
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic;
| | - Marcin Kozak
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
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61
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Recent patent applications in beverages enriched with plant proteins. NPJ Sci Food 2021; 5:28. [PMID: 34725351 PMCID: PMC8560799 DOI: 10.1038/s41538-021-00112-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 10/08/2021] [Indexed: 11/20/2022] Open
Abstract
Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these products in order to make them more nutritionally balanced has become a trend, mainly because of their lower prices and reduced environmental damage. Thus, the aims of the present patent review are to discuss the potential of, and challenges posed by, plant proteins to the beverage industry, as well as to check market trends, focused on raw materials and beverage types. Based on the results, pea, rapeseed, bean, peanut, chickpea, lentil, hempseed, sunflower seed, and cottonseed were among the most often addressed raw materials. Furthermore, this enrichment process is not limited to create products that mimic dairy, therefore expansion in plant proteins used to enrich carbonated beverages, sports drinks, or even juices is expected to happen. Thus, plant-derived proteins have been promising to high-quality beverage production, as well as to ensure food security, animal welfare, and low environmental impacts.
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62
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Zaky AA, Shim JH, Abd El-Aty AM. A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake. Front Nutr 2021; 8:743909. [PMID: 34540882 PMCID: PMC8440799 DOI: 10.3389/fnut.2021.743909] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 08/10/2021] [Indexed: 11/13/2022] Open
Abstract
Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.
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Affiliation(s)
- Ahmed A. Zaky
- Department of Food Technology, National Research Centre, Cairo, Egypt
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, South Korea
| | - A. M. Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Shandong Academy of Science, Qilu University of Technology, Jinan, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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63
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The Effect of Hemp Cake ( Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions. Molecules 2021; 26:molecules26175284. [PMID: 34500717 PMCID: PMC8433655 DOI: 10.3390/molecules26175284] [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: 07/13/2021] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 12/20/2022] Open
Abstract
Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.
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Razmaitė V, Pileckas V, Bliznikas S, Šiukščius A. Fatty Acid Composition of Cannabis sativa, Linum usitatissimum and Camelina sativa Seeds Harvested in Lithuania for Food Use. Foods 2021; 10:foods10081902. [PMID: 34441681 PMCID: PMC8394818 DOI: 10.3390/foods10081902] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 12/22/2022] Open
Abstract
The objective of this study was to determine species-associated differences in the seed proximate and fatty acid composition of three traditional oil crop species, hemp (Cannabis sativa), flax (Linum usitatissimum), and camelina (Camelina sativa), and the sowing season of camelina harvested under Lithuanian farming conditions for food use. Camelina seeds had the highest (p < 0.001) content of protein, oil, and sugar contents compared to both dehulled hemp and flax seeds. The amounts of protein and oil in camelina seeds were considerably increased by their summer cultivar, which showed higher (p < 0.001) contents of protein and oil than winter cultivars. However, the highest and lowest (p < 0.001) fiber content was found in flax seeds and camelina seeds, respectively. Camelina seeds showed considerably higher and lower (p < 0.001) proportions of total monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, respectively, compared with hemp and flax. The summer cultivar of camelina had higher (p < 0.001) proportions of saturated (SFA) and MUFA and lower proportions of PUFA compared with winter cultivars. Hemp seeds had the highest and lowest (p < 0.001) proportions of PUFA and MUFA, respectively. The n-6/n-3 PUFA ratio in hemp seeds is optimal (3.79), whereas the use of flax and camelina seeds with their n-6/n-3 ratios of 0.28 and 0.48, respectively, can significantly improve this ratio in the overall diet. The properties of oil crop seeds showed that whole seeds of hemp, flax, and camelina are potentially highly beneficial to human health.
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65
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Sá AGA, Silva DCD, Pacheco MTB, Moreno YMF, Carciofi BAM. Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100023] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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Kotecka-Majchrzak K, Kasałka-Czarna N, Sumara A, Fornal E, Montowska M. Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products. Molecules 2021; 26:molecules26061577. [PMID: 33809348 PMCID: PMC7998630 DOI: 10.3390/molecules26061577] [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: 02/17/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 01/31/2023] Open
Abstract
Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.
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Affiliation(s)
- Klaudia Kotecka-Majchrzak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
| | - Natalia Kasałka-Czarna
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland; (A.S.); (E.F.)
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland; (A.S.); (E.F.)
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
- Correspondence: ; Tel.: +48-61-848-7257
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67
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Peng M, Lu D, Liu J, Jiang B, Chen J. Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin ( Cucurbita pepo L.) Seeds. Front Nutr 2021; 8:647354. [PMID: 33777995 PMCID: PMC7988230 DOI: 10.3389/fnut.2021.647354] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 02/18/2021] [Indexed: 11/25/2022] Open
Abstract
In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.
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Affiliation(s)
- Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Sedlar T, Čakarević J, Tomić J, Popović L. Vegetable By-Products as New Sources of Functional Proteins. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:31-36. [PMID: 33245466 DOI: 10.1007/s11130-020-00870-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/11/2020] [Indexed: 04/24/2023]
Abstract
Vegetable by-products, obtained from cauliflower (CA), broccoli (BRL), cabbage (CB) and beetroot (BR) can be a potentially good source of proteins. The proteins were obtained from leaves (LPs) of vegetables with alkaline extraction at pH 10, and their isoelectric precipitation at pH 4. Protein contents were in the range of 39.76 - 53.33%, and the molecular weights of fractions were mostly about 45, 25 and 14 kDa. Their solubility is higher in the alkaline environment, where they reach the highest solubility at pH 10 (9.7 mg/mL for CALP, 8.45 for BRLP, 5.35 mg/mL for CBLP, 5.5 mg/mL for BELP). Moreover, they showed favorable emulsifying abilities, water absorption capacities (0.62 to 1.61 g/g) and foaming capacity (86.3 to 92%) as well as stability (48.57 to 79.30%). Digestibility was studied using gastrointestinal proteases (pepsin and pancreatin), and all four LPs can easily be digested. The biologically active potential of the digests was evaluated measuring antioxidant capacity by two complementary methods - DPPH+ and ABTS+ radical cation scavenging activity. The values for DPPH+ and ABTS+ were in the range from 59 to 65.1% at 0.1 and 0.3 mg/ml to 0.22 mg/ml IC50 values, respectively. Therefore, it can be indicated from these results, that obtained LPs, owing to their good functional properties, may be considered as potential ingredients of health-promoting food and cosmetic products.
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Affiliation(s)
- Tea Sedlar
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.
| | - Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
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