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Viana LM, Rodrigues FSR, Santos MCB, Lima ADS, Nabeshima EH, Leite MDO, Martins MA, Carvalho CWPD, Maltarollo VG, Azevedo L, Ferreira MSL, Martino HSD, Felisberto MHF, Barros FARD. Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications. Food Chem 2024; 451:139506. [PMID: 38703733 DOI: 10.1016/j.foodchem.2024.139506] [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: 10/24/2023] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/06/2024]
Abstract
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.
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Affiliation(s)
| | | | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Bordeaux Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine, UMR1332 BFP, Villenave d'Ornon, France
| | - Amanda Dos Santos Lima
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | | | - Márcio Arêdes Martins
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | | | - Vinícius Gonçalves Maltarollo
- Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Luciana Azevedo
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
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Best I, Portugal A, Casimiro-Gonzales S, Aguilar L, Ramos-Escudero F, Honorio Z, Rojas-Villa N, Benavente C, Muñoz AM. Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru. Foods 2023; 12:foods12091789. [PMID: 37174327 PMCID: PMC10178751 DOI: 10.3390/foods12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/06/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.
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Affiliation(s)
- Ivan Best
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
- Carrera de Medicina Humana, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Lima 15024, Peru
| | - Alan Portugal
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Sandra Casimiro-Gonzales
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Luis Aguilar
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Fernando Ramos-Escudero
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Zoila Honorio
- Facultad de Bromatología y Nutrición, Universidad Nacional José Faustino Sánchez Carrión, Lima 15136, Peru
| | - Naysha Rojas-Villa
- Centro Internacional de Investigación para la Sustentabilidad, Universidad Nacional de Cañete, Lima 150501, Peru
| | - Carlos Benavente
- Facultad de Farmacia y Bioquímica, Universidad Nacional San Luis Gonzaga de Ica, Ica 11004, Peru
| | - Ana María Muñoz
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
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BELKACEMI L. Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.86821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Louiza BELKACEMI
- Ecole Supérieure d’Agronomie de Mostaganem, Algeria; Université Abd ELhamid Ibn Badis, Algeria
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Salazar D, Arancibia M, Lalaleo D, Rodríguez-Maecker R, López-Caballero ME, Montero MP. Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021; 10:foods10081749. [PMID: 34441527 PMCID: PMC8393996 DOI: 10.3390/foods10081749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods 2020; 9:foods9070933. [PMID: 32679638 PMCID: PMC7404644 DOI: 10.3390/foods9070933] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 01/20/2023] Open
Abstract
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
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Physicochemical and nutritional characteristics of banana flour during ripening. Food Chem 2018; 256:11-17. [DOI: 10.1016/j.foodchem.2018.02.113] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/15/2018] [Accepted: 02/20/2018] [Indexed: 01/25/2023]
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Edun AA, Olatunde GO, Shittu TA, Adeogun AI. Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1436109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- A. A. Edun
- Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - G. O. Olatunde
- Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - T. A. Shittu
- Department of Food Science & Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - A. I. Adeogun
- Department of Chemistry, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
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