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Gomez-Contreras PA, Obando C, de Freitas PAV, Martin-Perez L, Chiralt A, Gonzalez-Martinez C. Applying Subcritical Water Extraction to Obtain Bioactive Compounds and Cellulose Fibers from Brewer Spent Grains. Molecules 2024; 29:4897. [PMID: 39459265 PMCID: PMC11510227 DOI: 10.3390/molecules29204897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2024] [Revised: 10/11/2024] [Accepted: 10/12/2024] [Indexed: 10/28/2024] Open
Abstract
Of the three types of waste generated in beer processing, brewer's spent grain (BSG) is the most abundant and has a high potential for valorization. In this work, defatted BSG (DB) was subjected to an extraction process with subcritical water at different temperatures to obtain extracts rich in phenols and the cellulosic fractions, which were also purified by using hydrogen peroxide (H2O2). The results showed that the dry extracts obtained at 170 °C were richer in phenolics (24 mg Gallic Acid Equivalent (GAE) g-1 DB), but with lower antioxidant capacity (71 mg DB·mg-1 2,2-diphenyl-1-pikryl-hydrazyl). This extract also showed the highest antibacterial potential against L. innocua (80 mg·mL-1) and E. coli (140 mg·mL-1) than those obtained at lower temperatures. The purification of cellulose from the treated residues, using hydrogen peroxide, revealed that DB is a limited source of cellulose material since the bleached fractions showed low yields (20-25%) and low cellulose purity (42-71%), even after four bleaching cycles (1 h) at pH 12 and 8% H2O2. Despite this, the subcritical water extraction method highlights the potential of a simple process as a technological option to convert underutilized side streams like beer bagasse into added-value, potential ingredients for innovative food and pharmaceutical applications.
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Affiliation(s)
| | | | | | | | | | - Chelo Gonzalez-Martinez
- Institute of Food Engineering FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (P.A.G.-C.); (C.O.); (P.A.V.d.F.); (L.M.-P.); (A.C.)
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2
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Voorhuijzen-Harink MM, Fronen BJ, Willemsen L, Koops A, Hoek-van den Hil EF, Smits NGE. Comparison of commercial DNA kits for allergen detection of celery in food matrices. Heliyon 2024; 10:e36824. [PMID: 39319130 PMCID: PMC11419853 DOI: 10.1016/j.heliyon.2024.e36824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 08/22/2024] [Accepted: 08/22/2024] [Indexed: 09/26/2024] Open
Abstract
For correct allergen risk management by industry, retail and food safety authorities, sensitive and reliable fast allergen detection methods are required, even more when precautionary allergen labelling based on reference doses will be implemented in legislation. This study aimed to perform a comparative assessment of three commercially available quantitative or qualitative test kits, for DNA analysis of celery in food products. Five product groups, representing different sectors of the AOAC food-matrix triangle, being (plant-based) meat products, snacks, sauces, dried herbs and spices, and smoothies, were identified to potentially contain celery. From each group, blank and incurred (labelled to contain celery) food products were selected, of which the blank food products were additionally spiked with low protein levels of celery prior to qPCR assessment. Results show that the assessed test kits perform according to their specifications, however, a clear influence of the matrix on the detection ability of celery was observed. In addition, quantification of the amount of celery in the different food products showed to be challenging in all food product groups using the two quantification kits.
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Affiliation(s)
- Marleen M Voorhuijzen-Harink
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
| | - Bas J Fronen
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
| | - Linda Willemsen
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
| | - Andries Koops
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
| | - Elise F Hoek-van den Hil
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
| | - Nathalie G E Smits
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands
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3
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Refaey MM, Al-Otibi FO, El-Khateeb AY, Helmy YA, Saber WIA, Zalma SA. Enhanced biochemical, microbial, and ultrastructural attributes of reduced-fat labneh through innovative microalgae integration. Sci Rep 2024; 14:21188. [PMID: 39261488 PMCID: PMC11391007 DOI: 10.1038/s41598-024-71190-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Accepted: 08/26/2024] [Indexed: 09/13/2024] Open
Abstract
Reduced-fat labneh, while offering health benefits, often presents a challenge due to its diminished nutritional profile compared to full-fat varieties. Microalgae, such as Spirulina platensis and Chlorella vulgaris, are increasingly explored for their potential to fortify foods with essential nutrients. This study innovatively investigates the use of these microalgae to enhance the quality of reduced-fat labneh. The effect of incorporating different concentrations of both microalgae was investigated at different concentrations (0.25, 0.5, and 1%) on nutritional profile (including total solids, fat, protein, carbohydrates, essential amino acids, unsaturated fatty acids, pigments, and phenolic compounds), antioxidant activity, texture, sensory attributes, and viability of the starter culture. The findings revealed that 0.25 and 0.5% concentrations of both microalgae positively influenced the sensory characteristics of the labneh and significantly enhanced its nutritional profile. However, a 1% concentration negatively impacted sensory qualities. Chlorella vulgaris enrichment resulted in higher pH values but compromised texture attributes. Importantly, both microalgae varieties enhanced the viability of the starter culture during 21 days of refrigerated storage. The scanning electron microscope images provide visual evidence of the microstructural changes in labneh with varying concentrations of microalgae and over different storage periods. This research establishes the optimal concentrations for individual microalgae enrichment in reduced-fat labneh, offering valuable insights into their potential to improve both nutritional and sensory aspects. However, it's important to mention that while both microalgae have similar effects, they might differ in their specific impacts due to their unique nutritional profiles and physical properties. Therefore, further investigations could explore optimizing a microalgae mixture and its potential application in functional food development.
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Grants
- RSP2024R114 Saudi Arabia, King Saud University,
- RSP2024R114 Saudi Arabia, King Saud University,
- RSP2024R114 Saudi Arabia, King Saud University,
- RSP2024R114 Saudi Arabia, King Saud University,
- RSP2024R114 Saudi Arabia, King Saud University,
- RSP2024R114 Saudi Arabia, King Saud University,
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Affiliation(s)
- Mahmoud M Refaey
- Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura, 35516, Egypt.
| | - Fatimah O Al-Otibi
- Botany and Microbiology Department, Faculty of Science, King Saud University, 11451, Riyadh, Saudi Arabia
| | - Ayman Y El-Khateeb
- Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura, 35516, Egypt
| | - Yosra A Helmy
- Department of Veterinary Science, Martin-Gatton College of Agriculture, Food, and Environment, University of Kentucky, Lexington, KY, 40546, USA
| | - WesamEldin I A Saber
- Microbial Activity Unit, Department of Microbiology, Soils, Water and Environment Research Institute, Agricultural Research Center, Giza, 12619, Egypt.
| | - Samar A Zalma
- Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura, 35516, Egypt
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4
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Brengi SH, Moubarak M, El-Naggar HM, Osman AR. Promoting salt tolerance, growth, and phytochemical responses in coriander (Coriandrum sativum L. cv. Balady) via eco-friendly Bacillus subtilis and cobalt. BMC PLANT BIOLOGY 2024; 24:848. [PMID: 39256685 PMCID: PMC11384715 DOI: 10.1186/s12870-024-05517-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Accepted: 08/12/2024] [Indexed: 09/12/2024]
Abstract
In plant production, evaluation of salt stress protectants concerning their potential to improve growth and productivity under saline stress is critical. Bacillus subtilis (Bs) and cobalt (Co) have been proposed to optimize salt stress tolerance in coriander (Coriandrum sativum L. cv. Balady) plants by influencing some physiological activities. The main aim of this work is to investigate the response of (Bs) and (Co) as eco-safe salt stress protectants to resist the effect of salinity, on growth, seed, and essential oil yield, and the most important biochemical constituents of coriander produced under salt stress condition. Therefore, in a split-plot factorial experiment design in the RCBD (randomized complete block design), four levels of salinity of NaCl irrigation water (SA) were assigned to the main plots; (0.5, 1.5, 4, and 6 dS m-1); and six salt stress protectants (SP) were randomly assigned to the subplots: distilled water; 15 ppm (Co1); 30 ppm (Co2); (Bs); (Co1 + Bs); (Co2 + Bs). The study concluded that increasing SA significantly reduced coriander growth and yield by 42.6%, which could be attributed to ion toxicity, oxidative stress, or decreased vital element content. From the results, we recommend that applying Bs with Co (30 ppm) was critical for significantly improving overall growth parameters. This was determined by the significant reduction in the activity of reactive oxygen species scavenging enzymes: superoxide dismutase (SOD), catalase (CAT), and malondialdehyde (MDA) and non-enzyme: proline by 5, 11.3, 14.7, and 13.8% respectively, while increasing ascorbic acid by 8% and preserving vital nutrient levels and enhancing plant osmotic potential to buffer salt stress, seed yield per plant, and essential oil yield increased by 12.6 and 18.8% respectively. The quality of essential oil was indicated by highly significant quantities of vital biological phytochemicals such as linalool, camphor, and protein which increased by 10.3, 3.6, and 9.39% respectively. Additional research is suggested to determine the precise mechanism of action of Bs and Co's dual impact on medicinal and aromatic plant salt stress tolerance.
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Affiliation(s)
- Sary H Brengi
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, Beheira, 22516, Egypt
| | - Maneea Moubarak
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, Beheira, 22516, Egypt
| | - Hany M El-Naggar
- Department of Floriculture, Faculty of Agriculture, Alexandria University (El-Shatby), Alexandria, 21545, Egypt.
| | - Amira R Osman
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, Beheira, 22516, Egypt.
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5
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Trovão M, Schüler L, Pedroso H, Reis A, Santo GE, Barros A, Correia N, Ribeiro J, Bombo G, Gama F, Viana C, Costa MM, Ferreira S, Cardoso H, Varela J, Silva J, Freitas F, Pereira H. Isolation and Selection of Protein-Rich Mutants of Chlorella vulgaris by Fluorescence-Activated Cell Sorting with Enhanced Biostimulant Activity to Germinate Garden Cress Seeds. PLANTS (BASEL, SWITZERLAND) 2024; 13:2441. [PMID: 39273926 PMCID: PMC11396921 DOI: 10.3390/plants13172441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 08/29/2024] [Accepted: 08/30/2024] [Indexed: 09/15/2024]
Abstract
Microalgae are a promising feedstock with proven biostimulant activity that is enhanced by their biochemical components (e.g., amino acids and phytohormones), which turns them into an appealing feedstock to reduce the use of fertilisers in agriculture and improve crop productivity and resilience. Thus, this work aimed to isolate protein-rich microalgal mutants with increased biostimulant activity. Random mutagenesis was performed with Chlorella vulgaris, and a selection of protein-rich mutants were sorted through fluorescence-activated cell sorting (FACS), resulting in the isolation of 17 protein-rich mutant strains with protein contents 19-34% higher than that of the wildtype (WT). Furthermore, mutant F4 displayed a 38%, 22% and 62% higher biomass productivity, growth rate and chlorophyll content, respectively. This mutant was then scaled up to a 7 L benchtop reactor to produce biomass and evaluate the biostimulant potential of this novel strain towards garden cress seeds. Compared to water (control), the germination index and the relative total growth increased by 7% and 19%, respectively, after the application of 0.1 g L-1 of this bioproduct, which highlights its biostimulant potential.
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Affiliation(s)
- Mafalda Trovão
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal
- UCIBIO-Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Lisa Schüler
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
- CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal
| | - Humberto Pedroso
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
| | - Ana Reis
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
| | | | - Ana Barros
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
| | - Nádia Correia
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
| | - Joana Ribeiro
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
| | - Gabriel Bombo
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
| | - Florinda Gama
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
- CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal
| | - Catarina Viana
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
| | - Monya M Costa
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
| | - Sara Ferreira
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
| | - Helena Cardoso
- Allmicroalgae Natural Products S.A., R&D Department, 2445-413 Pataias, Portugal
| | - João Varela
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
- CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal
| | - Joana Silva
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
| | - Filomena Freitas
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal
- UCIBIO-Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Hugo Pereira
- GreenCoLab, Associação Oceano Verde, University of Algarve, 8005-139 Faro, Portugal
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6
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Pesti GM, Choct M, Chrystal PV, Bedford MR, Moss AF. Teaching the principles of least-cost poultry feed formulation utilizing the Solver function within a computer software workbook. Poult Sci 2024; 103:103636. [PMID: 38547672 PMCID: PMC11000179 DOI: 10.1016/j.psj.2024.103636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/05/2024] [Accepted: 03/05/2024] [Indexed: 04/11/2024] Open
Abstract
A Microsoft Excel workbook, User-Friendly Feed Formulation with Data from Australia (UffdAu.xlsm), has been developed for teaching feed formulation techniques to tertiary level, university students. It runs under both Microsoft Windows and Apple iOS operating systems. The example ingredient composition matrix is based on the Australian Feed Ingredient Database to illustrate the biological and econometric principles of least-cost feed formulation. The nutrient data are based roughly on recent primary breeder company recommendations. The workbook is easily adapted to appropriate ingredients, nutrients, and prices most relevant to the students, wherever it is used. The workbook uses the linear routines of Excel's Solver add-in under the Data heading in the header Ribbon. There is a worksheet illustrating how to adapt non-linear responses such as exogenous enzymes to typical linear models using a step function. Additional worksheets illustrate how proximate analysis can be interpreted in modern analytical chemistry terms and, how various feed energy measures are related to feed composition. UffdAu.xlsm is available free of charge from the Poultry Hub Australia website (https://www.poultryhub.org).
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Affiliation(s)
- G M Pesti
- The Poultry Hub Australia, CJ Hawkins Homestead, University of New England, Armidale New South Wales, 2351, Australia.
| | - M Choct
- Poultry Research Foundation, The University of Sydney, Camden, NSW 2570, Australia
| | - P V Chrystal
- Aviagen Australia, Goulburn, New South Wales, 2580, Australia
| | - M R Bedford
- AB Vista, Marlborough, Wiltshire SN8 4AN, United Kingdom
| | - A F Moss
- Homestead building, School of Environmental and Rural Science, University of New England, Armidale, NSW, 2351, Australia
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7
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Krul ES, Sá AGA, Goldberg EM, House JD. In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context. Front Nutr 2024; 11:1390146. [PMID: 38854163 PMCID: PMC11157434 DOI: 10.3389/fnut.2024.1390146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Accepted: 05/13/2024] [Indexed: 06/11/2024] Open
Abstract
The reliance by North American regulatory authorities on in vivo rodent bioassays-Protein Correct-Amino Acid Score (PDCAAS) in the U.S. and Protein Efficiency Ratio (PER) in Canada-to measure the protein quality for protein content claim substantiation represents a major barrier for innovation in the development and marketing of protein foods. Although FAO in 2013 proposed a new method (Digestible Indispensable Amino Acid Score, DIAAS), it is still not used for protein content claim substantiation in any jurisdiction. Together with public health efforts to increase the consumption of plant-based foods, removing hurdles is key to incentivizing the food industry to measure protein digestibility in making food formulation decisions as well as in claiming protein content on product labels. To address this issue, a pathway has been proposed to position alternative methods for in vitro protein digestibility in collaborative studies to generate the data necessary for method approval by a certifying body. The latter is critical to the potential recognition of these methods by both Health Canada and the US FDA. The purpose of this article is to briefly summarize the state-of-the-art in the field, to inform the research community of next steps, and to describe the path engaging collaborative laboratories in a proficiency test as the first step in moving forward toward acceptance of in vitro digestibility methods. Throughout, a consultative and iterative process will be utilized to ensure the program goals are met. Success will be achieved when the proposed path results in the acceptance of an in vitro methods for protein digestibility used for PDCAAS determinations, which will enable increased protein analyses and improved nutrition labeling of protein foods.
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Affiliation(s)
| | - Amanda G. A. Sá
- Richardson Centre for Food Technology and Research, Winnipeg, MB, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Erin M. Goldberg
- Richardson Centre for Food Technology and Research, Winnipeg, MB, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - James D. House
- Richardson Centre for Food Technology and Research, Winnipeg, MB, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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8
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Bogstie C, Gallant M, Elphick JR, Kennedy C. The relationship between cellular protein content and selenium accumulation in freshwater microalgae. INTEGRATED ENVIRONMENTAL ASSESSMENT AND MANAGEMENT 2024. [PMID: 38785266 DOI: 10.1002/ieam.4946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 03/19/2024] [Accepted: 04/17/2024] [Indexed: 05/25/2024]
Abstract
Variability in the bioconcentration of selenium (Se) by primary producers at the base of the food web results in uncertainty in predictions of bioaccumulation and ecological risk to higher trophic level organisms. Water chemistry, speciation of Se, and periphyton community composition have all been suggested as factors that contribute to variability in bioconcentration by primary producers; however, the role of physiological composition of periphyton species in influencing the bioconcentration of Se has not been previously evaluated. To determine if a relationship exists between algal protein content and Se accumulation, Parachlorella kessleri, Chlorella vulgaris, and Raphidocelis subcapitata were exposed to Se (as selenate) and analyzed for total protein and tissue Se content in the exponential and stationary growth phases. Protein content and Se accumulation in R. subcapitata in the stationary phase were also measured under two light intensities. No relationship between cellular protein content and Se accumulation was found for algae in the exponential phase; however, a strong relationship was found in the stationary phase among species and for R. subcapitata under differing light intensities. Absolute Se accumulations by P. kessleri, C. vulgaris, and R. subcapitata in the stationary phase were statistically different; however, the concentrations of Se in protein were similar across species. These results suggest that cellular protein content in microalgae influences Se bioconcentration and that algal protein content may improve Se bioaccumulation modeling in food webs. Integr Environ Assess Manag 2024;00:1-10. © 2024 The Authors. Integrated Environmental Assessment and Management published by Wiley Periodicals LLC on behalf of Society of Environmental Toxicology & Chemistry (SETAC).
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Affiliation(s)
- Courtney Bogstie
- Department of Biological Sciences, Simon Fraser University, Burnaby, British Columbia, Canada
| | | | | | - Christopher Kennedy
- Department of Biological Sciences, Simon Fraser University, Burnaby, British Columbia, Canada
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9
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Cutroneo S, Prandi B, Pellegrini N, Sforza S, Tedeschi T. Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8114-8125. [PMID: 38560783 DOI: 10.1021/acs.jafc.3c08956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers.
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Affiliation(s)
- Sara Cutroneo
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Tullia Tedeschi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
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10
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Easson MW, Jordan JH, Edwards JV, Prevost NT, Dupre RA, Hillyer MB, Lima IM, Nam S. Assessment of Cellulose Nanofiber-Based Elastase Biosensors to Inflammatory Disease as a Function of Spacer Length and Fluorescence Response. ACS APPLIED BIO MATERIALS 2024; 7:1490-1500. [PMID: 38377436 PMCID: PMC10951950 DOI: 10.1021/acsabm.3c00885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/11/2023] [Accepted: 01/23/2024] [Indexed: 02/22/2024]
Abstract
Inflammatory disease biomarker detection has become a high priority in point-of-care diagnostic research in relation to chronic wounds, with a variety of sensor-based designs becoming available. Herein, two primary aspects of biosensor design are examined: (1) assessment of a cellulose nanofiber (CNF) matrix derived from cotton ginning byproducts as a sensor transducer surface; and (2) assessment of the relation of spacer length and morphology between the CNF cellulose backbone and peptide fluorophore as a function of sensor activity for porcine pancreatic and human neutrophil elastases. X-ray crystallography, specific surface area, and pore size analyses confirmed the suitability of CNF as a matrix for wound care diagnostics. Based upon the normalized degree of substitution, a pegylated-linker connecting CNF transducer substrate to peptide fluorophore showed the greatest fluorescence response, compared to short- and long-chain alkylated linkers.
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Affiliation(s)
- Michael W. Easson
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
| | - Jacobs H. Jordan
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
| | - J. Vincent Edwards
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
| | - Nicolette T. Prevost
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
| | - Rebecca A. Dupre
- Oak
Ridge Institute for Science and Education, U.S. Department of Energy, 1299 Bethel Valley Rd, Oak
Ridge, Tennessee 37831, United States
| | - Matthew B. Hillyer
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
| | - Isabel M. Lima
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
| | - Sunghyun Nam
- US
Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124, United States
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11
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House JD, Brodkorb A, Messina M, Braun M, Krul ES. Options for substantiating protein content claims for conventional foods. Appl Physiol Nutr Metab 2024; 49:395-404. [PMID: 38088347 DOI: 10.1139/apnm-2023-0243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
In Canada and the United States, front-of-package protein content claims require data to support the quality of the protein. In general, protein quality reflects the product of the amino acid composition of the food protein relative to human amino acid requirements and a measure of digestibility. The currently accepted method in both jurisdictions is the protein digestibility-corrected amino acid score (PDCAAS) that requires the measurement of true fecal protein (nitrogen) digestibility. The latter must be measured in vivo using a rat model. This requirement for animal testing is inconsistent with international efforts to reduce the usage of animals in testing for regulatory purposes. The current commentary positions four options to remove the need to use animal testing for determining protein quality, when considering protein content claim substantiation. These options include (i) a focus on protein quantity alone; (ii) the use of the amino acid score alone, with no correction for digestibility; (iii) the use of a fixed digestibility coefficient to estimate protein quality; and (iv) the use of in vitro methods to measure protein and/or amino acid digestibility. The relative merits and deficiencies of the options are positioned with the goal of encouraging dialogue within the regulatory agencies to move towards alternative approaches for substantiating protein content claims on foods, including those derived from plant-based sources.
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Affiliation(s)
- James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, Canada
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy Co., Cork, Ireland
| | - Mark Messina
- Soy Nutrition Institute Global, 1747 Pennsylvania Ave., NW, Suite 1000, Washington, DC 20006, USA
| | | | - Elaine S Krul
- EKSci LLC, 594 Gederson Lane, St. Louis, MO 63122, USA
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12
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Drabo MS, Shumoy H, De Meulenaer B, Savadogo A, Raes K. Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis. Food Funct 2024; 15:1279-1293. [PMID: 38197166 DOI: 10.1039/d3fo02912c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2024]
Abstract
Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (i.e., potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (i.e., free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics). In addition, the extensive boiling and the cooking alkalis induced the sequestration of calcium, iron, magnesium, and zinc, significantly impairing their bioaccessibility. Despite the difference in the modus operandi of the cooking alkalis, there was no significant difference in the cooking outcomes. The traditionally cooked Zamnè presented high dietary protein (4.8 g), lipid (3.3 g), fiber (6.7-7.7 g), and metabolizable energy (63-65 kcal) contents (per 100 g fresh weight). Most antinutritional factors (i.e., non-protein nitrogen, tannins, and trypsin inhibitors) were eliminated. The proteins were relatively well preserved despite the aggressive alkaline processing. They demonstrated an appreciable digestibility (75%) and predicted PER (1.5) and a fairly balanced essential amino acid composition - which should completely meet the requirements for adults. The lipid content and composition were also well preserved and contained predominantly linoleic (C18:2n-6), oleic (C18:1c9), stearic (C18:0), and palmitic (C16:0) acids (33, 34, 10, and 15% total fatty acids, respectively). Overall, though extensive alkaline cooking seems a straightforward option to overcome the hard-to-cook problem of Zamnè, processing alternatives might be useful to reduce nutrient losses, improve the digestibility of the final product, and capture its full nutritional value.
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Affiliation(s)
- Moustapha Soungalo Drabo
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Bruno De Meulenaer
- Research Unit nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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13
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Khamzaeva N, Kunz C, Schamann A, Pferdmenges L, Briviba K. Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow's Milk: Antioxidant Potential of the Bioaccessible Fraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2300-2308. [PMID: 38235666 DOI: 10.1021/acs.jafc.3c07221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
During the last years, a strong increase in the sales volume and consumption of plant-based drinks was observed, which were partly used as an alternative to cow's milk. As milk is a relevant protein source in many countries, we have investigated the protein bioaccessibility and digestibility of soy, almond, and oat drinks in comparison to milk using the tiny-TIMsg gastrointestinal model. The relative protein digestibility of all products was between 81% (soy drink) and 90% (milk). The digestible indispensable amino acid score (DIAAS) in vitro method was used to estimate the protein nutritional quality. The highest DIAAS values were obtained for milk in tryptophan (117%) and soy drink in sulfur containing amino acids (100%). Oat drink was limited in lysine (73%), almond drink in lysine (34%) and the sulfur containing amino acids (56%). Additionally, the antioxidant activity of the bioaccessible fractions was analyzed using Trolox equivalent antioxidative capacity and oxygen radical absorbance capacity assays, revealing a higher antioxidative potential of milk and soy drink compared to oat and almond drink.
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Affiliation(s)
- Narigul Khamzaeva
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
| | - Christina Kunz
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
| | - Alexandra Schamann
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
| | - Larissa Pferdmenges
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Nutritional Behaviour, Karlsruhe 76131, Germany
| | - Karlis Briviba
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Karlsruhe 76131, Germany
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14
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Wilson SM, Kang Y, Marshall K, Swanson KS. Effects of dietary fiber and biotic supplementation on apparent total tract macronutrient digestibility and the fecal characteristics, metabolites, and microbiota of healthy adult dogs. J Anim Sci 2024; 102:skae138. [PMID: 38783711 PMCID: PMC11161905 DOI: 10.1093/jas/skae138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Dietary fibers and biotics have been shown to support gastrointestinal health in dogs, but are usually tested individually. There is value in testing fiber-biotic combinations that are commonly used commercially. Therefore, this study was conducted to determine the apparent total tract macronutrient digestibility (ATTD) of diets supplemented with fibers or biotics and to evaluate their effects on the fecal characteristics, metabolites, microbiota, and immunoglobulin A (IgA) concentrations of dogs. Twelve healthy adult female beagle dogs (age = 6.2 ± 1.6 yr; body weight = 9.5 ± 1.1 kg) were used in a replicated 3 × 3 Latin square design to test three treatments: 1) control diet based on rice, chicken meal, tapioca starch, and cellulose + a placebo treat (CT); 2) diet based on rice, chicken meal, garbanzo beans, and cellulose + a placebo treat (GB); 3) diet based on rice, chicken meal, garbanzo beans, and a functional fiber/prebiotic blend + a probiotic-containing treat (GBPP). In each 28-d period, a 22-d diet adaptation was followed by a 5-d fecal collection phase. Fasted blood samples were collected on day 28. Data were analyzed using the Mixed Models procedure of SAS 9.4, with P < 0.05 being significant and P < 0.10 being trends. ATTD of dry matter (DM), organic matter, and energy were lower (P < 0.001) and DM fecal output was higher (P < 0.01) in dogs fed GBPP than CT or GB, whereas ATTD of crude protein was higher (P < 0.001) in dogs fed CT and GBPP than GB. ATTD of fat was higher (P < 0.001) and wet fecal output was lower (P < 0.01) in dogs fed CT than GB or GBPP. Fecal DM% was higher (P < 0.001) in dogs fed CT than GBPP or GB, and higher in dogs fed GBPP than GB. Fecal short-chain fatty acid concentrations were higher (P < 0.001) in dogs fed GB than CT or GBPP, and higher in dogs fed GB than GBPP. Fecal IgA concentrations were higher (P < 0.01) in dogs fed GB than CT. Fecal microbiota populations were affected by diet, with alpha diversity being higher (P < 0.01) in dogs fed GB than CT, and beta diversity shifting following dietary fiber and biotic supplementation. The relative abundance of 24 bacterial genera was altered in dogs fed GB or GBPP than CT. Serum triglyceride concentrations were lower in dogs fed GB than GBPP or CT. Our results demonstrate that legume-based dietary fibers, with or without prebiotics and probiotics, reduce ATTD, increase stool output, beneficially shift fecal metabolites and microbiota, and reduce blood lipids in adult dogs.
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Affiliation(s)
- Sofia M Wilson
- Department of Animal Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | - Yifei Kang
- The Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | | | - Kelly S Swanson
- Department of Animal Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Department of Veterinary Medicine, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Division of Nutritional Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
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15
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Geirsdóttir ÓG, Pajari AM. Protein - a scoping review for Nordic Nutrition Recommendations 2023. Food Nutr Res 2023; 67:10261. [PMID: 38187790 PMCID: PMC10770649 DOI: 10.29219/fnr.v67.10261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 05/16/2023] [Accepted: 09/27/2023] [Indexed: 01/09/2024] Open
Abstract
Proteins are needed for providing essential amino acids, nitrogen, and fuel for the body's needs in all age groups. Proteins are especially required during active growth in pregnancy, lactation, childhood, and tissue growth in general. An adequate protein intake is needed in old adults to avoid premature muscle loss. According to the current dietary surveys, protein intake in the Nordic and Baltic countries varies from 15 to 19% of the total energy intake in adults. Comprehensive data regarding children and older adults are lacking. No good measure for protein status exists, and the estimation of physiological requirements is based on N-balance studies having some weaknesses. Protein quality is assessed by considering the protein digestibility of individual indispensable amino acids and their utilization (bioavailability), which is affected by food antinutrients and processing. The evidence regarding the association of protein intake per se with health outcomes is limited or suggestive. It is difficult to separate from the effect of other nutrients or ingredients in protein-rich foods. Proteins are widespread in foods, deriving from both animal and plant sources. Animal-sourced protein production puts more strain on the environment than plant-sourced proteins and contributes significantly to greenhouse gas emissions, thereby enhancing climate change. In Nordic and Baltic countries, consumption of animal-sourced proteins is relatively high. A shift toward more plant-based protein diets would be advisable for promoting a healthy and sustainable diet.
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Affiliation(s)
- Ólöf Guðný Geirsdóttir
- Faculty of Food Science and Nutrition, School of Health Science, University of Iceland, Reykjavik, Iceland
| | - Anne-Maria Pajari
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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16
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Sägesser C, Kallfelz JM, Boulos S, Hammer L, Böcker L, Portmann R, Nyström L, Mathys A. A novel approach for the protein determination in food-relevant microalgae. BIORESOURCE TECHNOLOGY 2023; 390:129849. [PMID: 37813318 DOI: 10.1016/j.biortech.2023.129849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/06/2023] [Accepted: 10/06/2023] [Indexed: 10/11/2023]
Abstract
Microalgae are gaining interest as food ingredient. Assessments of functional and nutritional properties are necessary to forward their implementation. In this study, protein content and composition of eight commercially available microalgae biomasses were determined and compared to conventional food proteins. A novel procedure for the determination of the true protein content was proposed: Multiplication of proteinic nitrogen with a sample-specific nitrogen-to-protein conversion factor kA. The proteinic nitrogen was derived from the difference of total nitrogen minus non-protein nitrogen. The average kA for microalgae was 5.3 and considerable variation between different microalgae biomasses were detected. In addition, the content of non-protein nitrogen varied between 3.4% and 15.4%. The amino acid profiles of Chlorella samples were nutritionally superior to the tested plant proteins but indicated lower protein interaction tendency, potentially limiting their structuring functionality. In contrast, Auxenochlorella contained lower amounts of indispensable amino acids while showing comparable interaction potential to plant proteins.
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Affiliation(s)
- Corina Sägesser
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Johanna M Kallfelz
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Samy Boulos
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Laila Hammer
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland; Department of Health, Swiss Distance University of Health (FFSH), Zollstrasse 11, 8005 Zürich, Switzerland; Division of Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708 Wageningen, Netherlands
| | - Lukas Böcker
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Reto Portmann
- Development and Analytics Research Division, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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17
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Cutroneo S, Prandi B, Faccini A, Pellegrini N, Sforza S, Tedeschi T. Comparison of protein quality and digestibility between plant-based and meat-based burgers. Food Res Int 2023; 172:113183. [PMID: 37689935 DOI: 10.1016/j.foodres.2023.113183] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 06/13/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Nowadays, consumers are increasingly inclined toward plant-based meat analogues for sake of food security, safety, and sustainability. This growing interest, not only from consumers but also from food companies, brought the offer on the market to be wide and vast. From our previous study it emerged that the market supply, especially the Italian one, is diversified both in terms of protein sources and nutrient content. Although these products are increasingly consumed, for most of the meat analogues today on the market, little is still known about their actual protein quality and digestibility. To fill this gap, in this study different commercial plant-based burgers (2 soy-based and 2 pea-based) were selected and compared to two beef burgers, as controls, in terms of protein quality and digestibility. The findings of this study demonstrated the essential amino acidic profile lacks lysine for almost all burgers (including the meat-based ones) compared to the amino acid scoring pattern set by FAO/WHO (for older children and adults), even if the sum of essential amino acids was within the range of sufficiency. All samples showed good initial protein integrity with low hydrolysis (above 6%) and percentage of D-enantiomers (above 15%). The study of the digestibility, performed by the validated INFOGEST in vitro model, showed better protein solubilisation in the case of meat burgers (63 ± 3% and 61 ± 8%), but a good digestibility also in the case of plant-based ones (from 55% to 40%). The degree of hydrolysis of the solubilised proteins was very high in all samples (from 65% to 40%) indicating a very good protein accessibility to digestive enzymes. The analysis of the peptide fraction of digestates indicated a high prevalence of collagen proteins in beef burgers and of reserve proteins in plant-based burgers. This study showed that the differences between these products are mostly dependent on the quality of the raw materials used, rather than on the vegetal or animal protein source. Therefore, to have a product with a good protein quality and digestibility, independently from the protein origin, the consumer needs to make an accurate choice, carefully reading the ingredient list.
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Affiliation(s)
- Sara Cutroneo
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Andrea Faccini
- Interdepartmental Centre for Measurements, Parco Area delle Scienze, 23/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Tullia Tedeschi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
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18
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Aboudi K, Greses S, González-Fernández C. Hydraulic Retention Time as an Operational Tool for the Production of Short-Chain Carboxylates via Anaerobic Fermentation of Carbohydrate-Rich Waste. Molecules 2023; 28:6635. [PMID: 37764411 PMCID: PMC10537262 DOI: 10.3390/molecules28186635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/29/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
The carboxylate platform is a sustainable and cost-effective way to valorize wastes into biochemicals that replace those of fossil origin. Short-chain fatty acids (SCFAs) are intermediates generated during anaerobic fermentation (AF) and are considered high-value-added biochemicals among carboxylates. This investigation aimed to produce SCFAs through the AF of sugar beet molasses at 25 °C and semi-continuous feeding mode in completely stirred tank reactors. A particular focus was devoted to the role of hydraulic retention time (HRT) variation in SCFAs production and distribution profile. The highest SCFAs concentration (44.1 ± 2.3 gCOD/L) was reached at the HRT of 30 days. Caproic acid accounted for 32.5-35.5% (COD-concentration basis) at the long HRTs of 20 and 30 days due to the carbon chain elongation of shorter carboxylic acids. The findings of this study proved that HRT could be used to steer the anaerobic process toward the targeted SCFAs for specific uses. Furthermore, the successful operation at low-temperature conditions (i.e., 25 °C) makes the process economically promising.
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Affiliation(s)
- Kaoutar Aboudi
- Biotechnological Processes Unit, IMDEA Energy, Avda. Ramón de la Sagra 3, 28935 Madrid, Spain
| | - Silvia Greses
- Biotechnological Processes Unit, IMDEA Energy, Avda. Ramón de la Sagra 3, 28935 Madrid, Spain
| | - Cristina González-Fernández
- Biotechnological Processes Unit, IMDEA Energy, Avda. Ramón de la Sagra 3, 28935 Madrid, Spain
- Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, 47002 Valladolid, Spain
- Institute of Sustainable Processes, Dr. Mergelina, s/n, 47002 Valladolid, Spain
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19
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Areniello M, Matassa S, Esposito G, Lens PNL. Microbial protein production from sulfide-rich biogas through an enrichment of methane- and sulfur-oxidizing bacteria. BIORESOURCE TECHNOLOGY 2023:129237. [PMID: 37244308 DOI: 10.1016/j.biortech.2023.129237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 05/29/2023]
Abstract
This study evaluated the possibility of combining methane oxidizing bacteria (MOB) with sulfur oxidizing bacteria (SOB) to enable the utilization of sulfide-rich biogas for microbial protein production. For this purpose, a MOB-SOB mixed-culture enriched by feeding both methane and sulfide was benchmarked against an enrichment of solely MOB. Different CH4:O2 ratios, starting pH values, sulfide levels and nitrogen sources were tested and evaluated for the two enrichments. The MOB-SOB culture gave promising results in terms of both biomass yield (up to 0.07±0.01 g VSS/g CH4-COD) and protein content (up to 73±5% of VSS) at 1500 ppm of equivalent H2S. The latter enrichment was able to grow also under acidic pH (5.8-7.0), but as inhibited outside the optimal CH4:O2 ratio of 2:3. The obtained results show the capability of MOB-SOB mixed-cultures to directly upcycle sulfide-rich biogas into microbial protein potentially suited for feed, food or biobased product applications.
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Affiliation(s)
- Marica Areniello
- Department of Microbiology and Ryan Institute, School of Natural Sciences, University of Galway, University Road, Galway, H91 TK33, Ireland.
| | - Silvio Matassa
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio, Naples, 80125, Italy
| | - Giovanni Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio, Naples, 80125, Italy
| | - Piet N L Lens
- Department of Microbiology and Ryan Institute, School of Natural Sciences, University of Galway, University Road, Galway, H91 TK33, Ireland
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20
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Jenifer J, Bell TL, Khoddami A, Pattison AL. Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market. Foods 2023; 12:foods12102048. [PMID: 37238866 DOI: 10.3390/foods12102048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4-10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.
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Affiliation(s)
- Jenifer Jenifer
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Tina L Bell
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Ali Khoddami
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Angela L Pattison
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
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21
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Liu Y, Cadwallader DC, Drake M. Identification of predominant aroma components of dried pea protein concentrates and isolates. Food Chem 2023; 406:134998. [PMID: 36450193 DOI: 10.1016/j.foodchem.2022.134998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 09/26/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
Abstract
Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of this study was to characterize the flavor of pea proteins using descriptive sensory analysis and instrumental volatile compound analyses. Seven sensory attributes were identified in most pea proteins at variable intensities: cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. Other attributes, cheesy, doughy, sulfur, pyrazine, fecal, sweet aromatic and salty taste, were distinguishing flavors of some pea proteins (p < 0.05). The key aroma-active compounds in pea proteins were hexanal, heptanal, benzaldehyde, methional, 2-hexanone, 2-heptanone, 1-octen-3-one, 2-nonanone, 1-nonen-3-one, 1-pentanol, 2-pentyl furan, 2-isopropyl-3-methoxypyrazine, 2,5-dimethyl-3-(3-methylbutyl)-pyrazine and 2-methyl-isoborneol (present in all representative samples). Volatile compounds responsible for the majority of sample variation included 2-methyl butanal, (Z)-3-hexanal, (E,E)-2,4-decadienal, 1-octen-3-one, 2-decanone, 1-pentanol, 1-octen-3-ol, geosmin and 2,3-diethyl-5-methyl pyrazine (p < 0.05). This study can facilitate product development and flavor masking of various pea protein applications.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States
| | - Dylan C Cadwallader
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States.
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22
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Sun B, Gu X, Wang F, Liu L, Huang Y, Gao Y, Lü M, Zhu Y, Shi Y, Zhu X. Effect of high-pressure homogenization on Ca 2+ -induced gel formation of soybean 11 S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2057-2069. [PMID: 36541590 DOI: 10.1002/jsfa.12398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/03/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND High-pressure homogenization (HPH) is commonly used as a non-thermal processing technique for soybean and soy protein products, and the preparation of soy protein gel products often requires the synergistic effect of HPH and heat treatment. The dissociative association behavior of 11 S is the key to the protein gel formation state. In this study, therefore, 11 S thermal gels were prepared by high-pressure homogenization and co-induction (90 °C, 30 min) (adding Ca2+ to promote gel formation before heat treatment), and the effects of different high-pressure homogenization pressures (0-100 MPa) and co-treatment on the dissociative association behavior of 11 S protein, gel properties, and microstructure of 11 S gels were investigated. RESULTS The results showed that HPH at higher pressures led to the breaking of disulfide bonds of aggregates and disrupted non-covalent interactions in protein aggregates, leading to collisions between protein aggregates and the reduction of large protein aggregates. High-pressure homogenization treatment at 60 MPa improved the gel properties of 11 S more. The HPH combined with heating changed the binary and tertiary structure of 11 S soy globulin and enhanced the hydrophobic interaction between 11 S molecules, thus improving the gel properties of 11 S. The change in intermolecular forces reflected the positive effect of HPH treatment on the formation of denser and more homogeneous protein gels. CONCLUSION In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xuelian Gu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Fengqiujie Wang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuan Gao
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Mingshou Lü
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yanguo Shi
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
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23
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Keuleyan E, Gélébart P, Beaumal V, Kermarrec A, Ribourg-Birault L, Le Gall S, Meynier A, Riaublanc A, Berton-Carabin C. Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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24
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Alfredo Zambrano J, Thyagarajan A, Sardari RR, Olsson O. Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population. Food Chem 2023; 404:134687. [DOI: 10.1016/j.foodchem.2022.134687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/11/2022] [Accepted: 10/16/2022] [Indexed: 11/07/2022]
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25
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Kavle RR, Nolan PJ, Bekhit AEDA, Carne A, Morton JD, Agyei D. Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts. Foods 2023; 12:foods12020417. [PMID: 36673509 PMCID: PMC9857897 DOI: 10.3390/foods12020417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/21/2022] [Accepted: 01/03/2023] [Indexed: 01/18/2023] Open
Abstract
The amino acid profile, techno-functionalities (foaming stability/capacity, emulsion stability/capacity, solubility, and coagulation), and physicochemical characteristics (colour, particle size, surface hydrophobicity, Fourier-transform infrared spectroscopy, and differential scanning calorimetry) of protein extracts (PE) obtained from Prionoplus reticularis (Huhu grub) larvae (HLPE) and pupae (HPPE) were investigated. Total essential amino acid contents of 386.7 and 411.7 mg/g protein were observed in HLPE and HPPE, respectively. The essential amino acid index (EAAI) was 3.3 and 3.4 for HLPE and HPPE, respectively, demonstrating their nutritional equivalence. A unique nitrogen-to-protein conversion constant, k, and the corresponding protein content of the extracts were 6.1 and 6.4 and 72.1% and 76.5%, respectively. HLPE (37.1 J/g) had a lower enthalpy than HPPE (54.1 J/g). HPPE (1% w/v) exhibited a foaming capacity of 50.7%, which was higher than that of HLPE (41.7%) at 150 min. The foaming stability was 75.3% for HLPE and 73.1% for HPPE after 120 min. Both protein extracts (1% w/v) had emulsifying capacities that were 96.8% stable after 60 min. Therefore, protein extracts from Huhu larvae and pupae are of a good nutritional quality (based on their EAAI) and have techno-functional properties, such as foaming and emulsification, that afford them potential for certain food technology applications.
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Affiliation(s)
- Ruchita Rao Kavle
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin 9054, New Zealand
| | - James David Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Correspondence: ; Tel.: +64-3-479-4994
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26
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Ho I, Peterson A, Madden J, Huang E, Amin S, Lammert A. Will It Cricket? Product Development and Evaluation of Cricket ( Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies. Foods 2022; 11:3128. [PMID: 36230206 PMCID: PMC9563609 DOI: 10.3390/foods11193128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/15/2022] [Accepted: 10/01/2022] [Indexed: 11/18/2022] Open
Abstract
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.
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Affiliation(s)
| | | | | | | | | | - Amy Lammert
- FSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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27
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Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9817999. [PMID: 36147879 PMCID: PMC9489372 DOI: 10.1155/2022/9817999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 08/16/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022]
Abstract
Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF), raw soy flour (RSF), and defatted (DF) soy flour for investigating nutritional content, phytochemicals, and in vitro antioxidant activity. The results showed that the SPC contained significantly (p < 0.001) higher protein content (65.14%) and low-fat content (0.54%) than RSF, FF, and DF. Furthermore, the findings revealed that all products contain a significant (ANOVA, p < 0.001) amount of essential minerals. The RSF contains significantly higher (p < 0.001) potassium (1178.6 mg), calcium (216.77 mg), and magnesium (247 mg) per 100 g than FF, DF, and SPC. SPC contains essential amino acids, but we were unable to detect phenylalanine and tryptophan due to a limitation in the method. Furthermore, using methanolic and aqueous extracts of RSF, FF, DF, and SPC, the flavonoid, phenolics, and antioxidant capacity were also evaluated. According to the findings, soy products in methanolic extract had higher phenolic (about 12-34 mg/g) and flavonoid (about 63-150 mg/g) levels than aqueous extract. Results also demonstrated that FF had higher phenolic content, and SPC had higher flavonoid content than the other products. In vitro models such as phosphomolybdenum blue, FRAP, DPPH, and ABTS assays were used to study the total antioxidant and free radical scavenging potential of soy products, and results found that soy products contained a significant (p < 0.001) amount of antioxidant equivalent to gallic acid and vitamin C standard. In the DPPH and ABTS assays, the results also showed that soy products can reduce free radicals in different in vitro models. Altogether, these findings suggest that soy flours, particularly DF and SPC, could be a beneficial food ingredient in the formulation of functional foods.
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28
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Matassa S, Pelagalli V, Papirio S, Zamalloa C, Verstraete W, Esposito G, Pirozzi F. Direct nitrogen stripping and upcycling from anaerobic digestate during conversion of cheese whey into single cell protein. BIORESOURCE TECHNOLOGY 2022; 358:127308. [PMID: 35569711 DOI: 10.1016/j.biortech.2022.127308] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/07/2022] [Accepted: 05/10/2022] [Indexed: 06/15/2023]
Abstract
The environmental impact of the dairy industry is heavily influenced by the overproduction of nitrogen- and carbon-rich effluents. The present study proposes an innovative process to recover waste contaminated nitrogen from anaerobic digestate while treating excess cheese whey (CW) and producing high-quality, clean single cell protein (SCP). By relying on direct aeration stripping techniques, employing an airflow subsequently used in the aerobic cheese whey fermentation step, the investigated process was able to strip 41-80% of the total ammonium nitrogen (N-NH4+) from liquid digestate. The stripped ammonia gas (NH3) was completely recovered as N-NH4+ in the acidic CW, and further upcycled into SCP having a total protein content of 74.7% and a balanced amino acids profile. A preliminary techno-economic analysis revealed the potential to directly recover and upcycle nitrogen into SCP at costs (4.3-6.3 €·kgN-1) and energetic inputs (90-132 MJ·kgN-1) matching those of conventional feed and nitrogen management processes.
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Affiliation(s)
- Silvio Matassa
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy; Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, via G. di Biasio 43, 03043 Cassino, Italy.
| | - Vincenzo Pelagalli
- Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, via G. di Biasio 43, 03043 Cassino, Italy
| | - Stefano Papirio
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy; Task Force on Microbiome Studies, University of Naples Federico II, 80138 Naples, Italy
| | | | - Willy Verstraete
- Avecom NV, Industrieweg 122P, Wondelgem 9032, Belgium; Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Giovanni Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy
| | - Francesco Pirozzi
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy
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29
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Padilla-Torres C, Heredia-Olea E, Serna-Saldívar S, López-Ahumada G. Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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A New Biosurfactant/Bioemulsifier from Gordonia alkanivorans Strain 1B: Production and Characterization. Processes (Basel) 2022. [DOI: 10.3390/pr10050845] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Biosurfactants and bioemulsifiers (BS/BE) are naturally synthesized molecules, which can be used as alternatives to traditional detergents. These molecules are commonly produced by microorganisms isolated from hydrocarbon-rich environments. Gordonia alkanivorans strain 1B was originally found in such an environment, however little was known about its abilities as a BS/BE producer. The goal of this work was to access the potential of strain 1B as a BS/BE producer and perform the initial characterization of the produced compounds. It was demonstrated that strain 1B was able to synthesize lipoglycoprotein compounds with BS/BE properties, both extracellularly and adhered to the cells, without the need for a hydrophobic inducer, producing emulsion in several different hydrophobic phases. Using a crude BS/BE powder, the critical micelle concentration was determined (CMC = 16.94 mg/L), and its capacity to reduce the surface tension to a minimum of 35.63 mN/m was demonstrated, surpassing many commercial surfactants. Moreover, after dialysis, emulsification assays revealed an activity similar to that of Triton X-100 in almond and sunflower oils. In benzene, the E24 value attained was 83.45%, which is 30% greater than that of the commercial alternative. The results obtained highlight for the presence of promising novel BS/BE produced by strain 1B.
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31
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Akpabli-Tsigbe NDK, Ma Y, Ekumah JN, Osabutey J, Hu J, Xu M, Johnson NAN, Mintah BK. Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties. Food Sci Nutr 2022; 10:985-1002. [PMID: 35432983 PMCID: PMC9007310 DOI: 10.1002/fsn3.2670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 11/24/2022] Open
Abstract
Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–Behnken design found a frequency of 20.0 kHz, a power density of 30.0 W/L), a temperature of 37.9°C, and a time of 28.0 min to be the best conditions, which gave a CA yield of 5.007 ± 0.033 mg/g and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol of AA eq/g dry sample; these were higher than those of a non–ultrasound‐treated (raw) HS sample (CA yield of 1.627 ± 0.528 mg/g and DPPH radical scavenging activity of 10.760 ± 0.207 μmol of AA eq/g dry sample). A satisfactory model was obtained. Scanning electron microscopy results confirmed the structural changes of the HS variety caused by the optimized UAE parameters. High total polyphenol contents (TPCs; 4.726 ± 0.002 mg GAE/g) and total phenolic acids (1.883 ± 0.005 mg GAE/g) and low total flavonoid contents (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. A protein–phenolic interaction in the HS variety was observed. The results established that polyphenols should be considered a significant component of the HS variety. Likewise, the HS variety could be used for CA extraction.
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Affiliation(s)
- Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Juliet Osabutey
- Department of Early Childhood Education University of Education Winneba Ghana.,Virtuous Experimental School Achimota-Accra Ghana
| | - Jie Hu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Manqing Xu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Nana Adwoa Nkuma Johnson
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Benjamin Kumah Mintah
- Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana.,Council for Scientific and Industrial Research (CSIR) Food Research Institute Accra Ghana
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32
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Marami H, Tsapekos P, Khoshnevisan B, Madsen JA, Andersen JK, Rafiee S, Angelidaki I. Going beyond conventional wastewater treatment plants within circular bioeconomy concept - a sustainability assessment study. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2022; 85:1878-1903. [PMID: 35358077 DOI: 10.2166/wst.2022.096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Wastewater treatment plants (WWTP) have extensive energy processes that undermine their economic and environmental performance. In this context, the integration of wastewater treatment with other biochemical processes such as co-digestion of sludge with organic wastes, and production of value-added products at their downstream processes will shift conventional WWTPs into biorefinery platforms with better sustainability performance. The sustainability of such a biorefinery platform has been investigated herein using an economic and life cycle assessment approach. This WWTP-based biorefinery treats wastewater from Copenhagen municipality, co-digests the source-sorted organic fraction of municipal solid waste and sludge, and upgrades biogas into biomethane using a hydrogen-assisted upgrading method. Apart from bioenergy, this biorefinery also produces microbial protein (MP) using recovered nutrients from WWTP's reject water. The net environmental savings achieved in two damage categories, i.e., -1.07 × 10-2 species.yr/FU in ecosystem quality and -1.68 × 106 USD/FU in resource scarcity damage categories along with high potential windows for the further environmental profile improvements make this biorefinery platform so encouraging. Despite being promising in terms of environmental performance, the high capital expenditure and low gross profit have undermined the economic performance of the proposed biorefinery. Technological improvements, process optimization, and encouraging incentives/subsidies are still needed to make this platform economically feasible.
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Affiliation(s)
- Hadis Marami
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran
| | - Panagiotis Tsapekos
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, Kgs Lyngby DK-2800, Denmark
| | - Benyamin Khoshnevisan
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Odense, Denmark
| | | | | | - Shahin Rafiee
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran
| | - Irini Angelidaki
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, Kgs Lyngby DK-2800, Denmark
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33
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Peng Y, Kyriakopoulou K, Keppler JK, Venema P, van der Goot AJ. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Kurz A, Seifert J. Factors Influencing Proteolysis and Protein Utilization in the Intestine of Pigs: A Review. Animals (Basel) 2021; 11:3551. [PMID: 34944326 PMCID: PMC8698117 DOI: 10.3390/ani11123551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/03/2021] [Accepted: 12/11/2021] [Indexed: 11/16/2022] Open
Abstract
Pigs are among the most important farm animals for meat production worldwide. In order to meet the amino acid requirements of the animals, pigs rely on the regular intake of proteins and amino acids with their feed. Unfortunately, pigs excrete about two thirds of the used protein, and production of pork is currently associated with a high emission of nitrogen compounds resulting in negative impacts on the environment. Thus, improving protein efficiency in pigs is a central aim to decrease the usage of protein carriers in feed and to lower nitrogen emissions. This is necessary as the supply of plant protein sources is limited by the yield and the cultivable acreage for protein plants. Strategies to increase protein efficiency that go beyond the known feeding options have to be investigated considering the characteristics of the individual animals. This requires a deep understanding of the intestinal processes including enzymatic activities, capacities of amino acid transporters and the microbiome. This review provides an overview of these physiological factors and the respective analyses methods.
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Affiliation(s)
- Alina Kurz
- HoLMIR—Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, 70599 Stuttgart, Germany;
- Institute of Animal Science, University of Hohenheim, Emil-Wolff-Str. 8, 70599 Stuttgart, Germany
| | - Jana Seifert
- HoLMIR—Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, 70599 Stuttgart, Germany;
- Institute of Animal Science, University of Hohenheim, Emil-Wolff-Str. 8, 70599 Stuttgart, Germany
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35
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Yadav R, Ror P, Beniwal R, Kumar S, Ramakrishna W. Bacillus sp. and arbuscular mycorrhizal fungi consortia enhance wheat nutrient and yield in the second-year field trial: Superior performance in comparison with chemical fertilizers. J Appl Microbiol 2021; 132:2203-2219. [PMID: 34800074 DOI: 10.1111/jam.15371] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/07/2021] [Accepted: 11/15/2021] [Indexed: 01/14/2023]
Abstract
AIMS The aim of the study is to analyse the effect of microbial consortia for wheat biofortification, growth, yield and soil fertility as part of a 2-year field study and compare it with the use of chemical fertilizers. METHODS AND RESULTS A field trial (second year) was conducted with various combinations of plant growth-promoting bacteria (PGPB) and arbuscular mycorrhizal fungi (AMF) treatments, ranging from a single inoculant to multiple combinations. The microbial consortia used were Bacillus sp. and AMF based on first-year field trial results. The consortia based on native (CP4) and non-native (AHP3) PGPB (Bacillus sp.) and AMF performed better in terms of nutrients content in wheat grain tissue and yield-related traits compared with chemical fertilizer treated and untreated control. Dual treatment of PGPB (CP4+AHP3) combined with AMF resulted in a significant increase in antioxidants. The spatial colonization of AMF in roots indicated that both the isolates CP4 and AHP3 were able to enhance the AMF colonization in root tissue. Furthermore, soil enzymes' activities were higher with the PGPB and AMF combination giving the best results. A positive correlation was recorded between plant growth, grain yield and soil physicochemical parameters. CONCLUSIONS Our findings confirm that the combined treatment of CP4 and AHP3 and AMF functions as an effective microbial consortium with excellent application prospects for wheat biofortification, grain yield and soil fertility compared with chemical fertilizers. SIGNIFICANCE AND IMPACT OF STUDY The extensive application of chemical fertilizers on low-yielding field sites is a severe concern for cereal crops, especially wheat in the Asian continent. This study serves as a primer for implementing site-specific sustainable agricultural-management practices using a green technology leading to significant gains in agriculture.
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Affiliation(s)
- Radheshyam Yadav
- Department of Biochemistry, School of Basic Sciences, Central University of Punjab, Bathinda, Punjab, India
| | - Pankaj Ror
- Department of Biochemistry, School of Basic Sciences, Central University of Punjab, Bathinda, Punjab, India
| | - Rahul Beniwal
- Department of Biochemistry, School of Basic Sciences, Central University of Punjab, Bathinda, Punjab, India
| | - Sanjeev Kumar
- Department of Botany, Central University of Punjab, Bathinda, Punjab, India
| | - Wusirika Ramakrishna
- Department of Biochemistry, School of Basic Sciences, Central University of Punjab, Bathinda, Punjab, India
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36
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Valorization of the green seaweed Ulva rigida for production of fungal biomass protein using a hypercellulolytic terrestrial fungus. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102457] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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37
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Peng Y, Kyriakopoulou K, Rahmani A, Venema P, van der Goot AJ. Isochoric moisture heating as a tool to control the functionality of soy protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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38
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Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process. Foods 2021; 10:foods10092222. [PMID: 34574332 PMCID: PMC8469348 DOI: 10.3390/foods10092222] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 11/17/2022] Open
Abstract
Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.
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Djandja OS, Yin L, Wang Z, Guo Y, Zhang X, Duan P. Progress in thermochemical conversion of duckweed and upgrading of the bio-oil: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 769:144660. [PMID: 33736270 DOI: 10.1016/j.scitotenv.2020.144660] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/10/2020] [Accepted: 12/18/2020] [Indexed: 05/25/2023]
Abstract
The processing of duckweed has been included in the list of promising pathways for biofuels production. This property is attributed to its simple manual harvesting method and its ability for high protein or starch content, depending on its species and growing environment. The biofuels production from duckweed, is not only a solution to energy and environmental problems, but also a reliable way to realize the utilization of duckweed. This critical review focuses on the bio-oil production from duckweed via pyrolysis and hydrothermal liquefaction processes. First, characteristics and eco-environmental benefits of duckweed are reviewed. Next, the impacts of different parameters on the properties and distribution of bio-oil from pyrolysis and hydrothermal liquefaction are discussed in detail. Subsequently, the effect of hydrogen donor solvents (as reaction media for upgrading) and catalysts on the upgrading of duckweed bio-oil are extensively discussed. This paper ends with the prospects for further development in thermochemical valorization of duckweed.
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Affiliation(s)
- Oraléou Sangué Djandja
- Shaanxi Key Laboratory of Energy Chemical Process Intensification, School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, PR China
| | - Linxin Yin
- Shaanxi Key Laboratory of Energy Chemical Process Intensification, School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, PR China
| | - Zhicong Wang
- Shaanxi Key Laboratory of Energy Chemical Process Intensification, School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, PR China
| | - Yao Guo
- Shaanxi Key Laboratory of Energy Chemical Process Intensification, School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, PR China
| | - Xiaoxiao Zhang
- Shaanxi Key Laboratory of Energy Chemical Process Intensification, School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, PR China
| | - Peigao Duan
- Shaanxi Key Laboratory of Energy Chemical Process Intensification, School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, PR China.
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Zaguri M, Kandel S, Rinehart SA, Torsekar VR, Hawlena D. Protein quantification in ecological studies: A literature review and empirical comparisons of standard methodologies. Methods Ecol Evol 2021. [DOI: 10.1111/2041-210x.13601] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Moshe Zaguri
- Risk‐Management Ecology Lab Department of Ecology, Evolution & Behavior The Alexander Silberman Institute of Life Sciences The Hebrew University of Jerusalem Jerusalem Israel
| | - Shani Kandel
- Risk‐Management Ecology Lab Department of Ecology, Evolution & Behavior The Alexander Silberman Institute of Life Sciences The Hebrew University of Jerusalem Jerusalem Israel
| | - Shelby A. Rinehart
- Risk‐Management Ecology Lab Department of Ecology, Evolution & Behavior The Alexander Silberman Institute of Life Sciences The Hebrew University of Jerusalem Jerusalem Israel
| | - Viraj R. Torsekar
- Risk‐Management Ecology Lab Department of Ecology, Evolution & Behavior The Alexander Silberman Institute of Life Sciences The Hebrew University of Jerusalem Jerusalem Israel
| | - Dror Hawlena
- Risk‐Management Ecology Lab Department of Ecology, Evolution & Behavior The Alexander Silberman Institute of Life Sciences The Hebrew University of Jerusalem Jerusalem Israel
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Yadav R, Ror P, Rathore P, Ramakrishna W. Bacteria from native soil in combination with arbuscular mycorrhizal fungi augment wheat yield and biofortification. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 150:222-233. [PMID: 32155450 DOI: 10.1016/j.plaphy.2020.02.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 05/16/2023]
Abstract
Plant growth promoting bacteria (PGPB) have been used to enhance crop productivity. The effect of native PGPB and arbuscular mycorrhizal (AM) fungi in combination on wheat yield, biofortification and soil enzymatic activity is a relatively unexplored area. Twenty seven bacterial isolates from three different soils were characterized for their plant growth promoting traits. A total of three native and five non-native bacteria were used with and without arbuscular mycorrhizal (AM) fungi in an open greenhouse pot experiment with two wheat varieties to evaluate their effect on wheat yield, nutrient uptake, and soil health parameters. Wheat plants subjected to native PGPB (CP4) (Bacillus subtilis) and AM fungi treatment gave the best results with reference to macronutrient (nitrogen and phosphorus), micronutrient (iron and zinc) content in wheat grains and yield-related parameters, including thousand grain weight, number of grains per spike and total tillers per plant in both wheat cultivars. Treatment with CP4 and CP4 plus AM fungi enhanced total chlorophyll in wheat leaves indicating higher photosynthetic activity. Significant improvement in soil health-related parameters, including soil organic matter and dehydrogenase activity, was observed. Significant correlation among grain yield-related parameters, nutrient enhancement, and soil health parameters was observed in PGPB and AM fungi treated plants, especially HD-3086. These results provide a roadmap for utilizing native PGPB and AM fungi for enhancing wheat production in Punjab state of India and exploring their utility in other parts of the country with different soil and environmental conditions.
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Affiliation(s)
| | - Pankaj Ror
- Department of Biochemistry, Central University of Punjab, India
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Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y. Properties and bread‐baking performance of wheat flour composited with germinated pulse flours. Cereal Chem 2020. [DOI: 10.1002/cche.10261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Rashim Setia
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Zhixin Dai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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