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De Angelis D, Squeo G, Pasqualone A, Summo C. Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2685-2693. [PMID: 35734110 PMCID: PMC9206952 DOI: 10.1007/s13197-021-05288-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2021] [Accepted: 09/28/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED The formulation of a vegan salad dressing supplemented with chickpea flour (VC-SD) was optimized by D-optimal mixture design, evaluating the effect of chickpea flour, water and oil on the textural properties of the product. The linear models showed the best fitting and predictive ability, as highlighted by high R2 adj and Q2. The Cox-effects of the textural parameters were significant for water and chickpea flour contents, but not for oil. Sensory evaluation indicated that all the VC-SD were characterized by the predominance of pungent/acid odor notes, whereas sourness was the most perceived fundamental taste, together with a sensation of a grainy texture in mouth due to flour particles. Overall, the product can be consumed by vegans and vegetarians because produced without animal-derived ingredients, and is in synergy with the healthful characteristics of Mediterranean diet, in which pulses and extra-virgin olive oil play beneficial roles. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05288-x.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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Duijsens D, Gwala S, Pallares AP, Pälchen K, Hendrickx M, Grauwet T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Compr Rev Food Sci Food Saf 2021; 20:5067-5096. [PMID: 34402573 DOI: 10.1111/1541-4337.12826] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/22/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023]
Abstract
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
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Affiliation(s)
- Dorine Duijsens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Andrea Pallares Pallares
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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Ciudad-Mulero M, Matallana-González MC, Cámara M, Fernández-Ruiz V, Morales P. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Curr Pharm Des 2020; 26:1880-1897. [PMID: 32013818 DOI: 10.2174/1381612826666200203130150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/30/2019] [Indexed: 01/22/2023]
Abstract
Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Montaña Cámara
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
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Jia F, Ma Z, Hu X. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition. Int J Biol Macromol 2020; 150:605-616. [DOI: 10.1016/j.ijbiomac.2020.02.101] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/09/2020] [Accepted: 02/10/2020] [Indexed: 11/24/2022]
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Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism. Food Chem 2019; 298:125081. [DOI: 10.1016/j.foodchem.2019.125081] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/06/2019] [Accepted: 06/25/2019] [Indexed: 12/12/2022]
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Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea protein and its application in functional foods. Crit Rev Food Sci Nutr 2019; 60:2593-2605. [PMID: 31429319 DOI: 10.1080/10408398.2019.1651248] [Citation(s) in RCA: 120] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.
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Affiliation(s)
- Z X Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - J F He
- Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China
| | - Y C Zhang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - D J Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
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Chávez-Murillo CE, Veyna-Torres JI, Cavazos-Tamez LM, de la Rosa-Millán J, Serna-Saldívar SO. Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours. Food Res Int 2017; 105:371-383. [PMID: 29433226 DOI: 10.1016/j.foodres.2017.11.029] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 11/09/2017] [Accepted: 11/19/2017] [Indexed: 11/30/2022]
Abstract
Hydrothermal treatments, annealing (ANN) and heat moisture treatment (HMT) were applied to four whole pulse flours (black bean, broad bean, chickpea and lentil) with the aim to increase their slow digestible (SDS) and resistant starch (RS) fractions. In order to assess differences in their molecular interactions, they were analyzed and compared by ATR-FTIR before and after in vitro digestion. Both hydrothermal treatments promoted changes on starch granular architecture, being reflected on their thermal and pasting properties, that where positively correlated with their amylose and protein contents (R=0.96, P<0.01). Overall, the proposed hydrothermal treatments increased their SDS and RS fractions, but they had different effect on their in vitro protein digestion. The ATR-FTIR analysis of cooked flours before and after digestion showed that thermal treatments promoted new physical interactions at molecular scale between starch and proteins, that were correlated with the amount of RS fraction. The outcomes of this study could help to understand the slow digestion properties and possible interactions of the flour components in these four pulses.
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Affiliation(s)
- Carolina Estefanía Chávez-Murillo
- Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ-IPN), Blvd. del Bote S/N Cerro del Gato Ejido La Escondida, Col. Ciudad Administrativa, C.P. 98160, Zacatecas, Zac, Mexico
| | - Jorge Ivan Veyna-Torres
- Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ-IPN), Blvd. del Bote S/N Cerro del Gato Ejido La Escondida, Col. Ciudad Administrativa, C.P. 98160, Zacatecas, Zac, Mexico
| | - Luisa María Cavazos-Tamez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico
| | - Julián de la Rosa-Millán
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico.
| | - Sergio Othon Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico
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Bajaj PR, Bhunia K, Kleiner L, Joyner Melito HS, Smith D, Ganjyal G, Sablani SS. Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil. J Microencapsul 2017; 34:218-230. [PMID: 28393603 DOI: 10.1080/02652048.2017.1317045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Unhydrolysed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolysed using enzymes alcalase, flavourzyme, neutrase, alcalase-flavourzyme, and neutrase-flavourzyme at 50 °C for 0 min, 30 min, 60 min, and 120 min to form hydrolysed proteins A, F, N, AF, and NF, respectively. All hydrolysed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was the highest, followed by NF, N, and AF. Hydrolysed proteins N60, A60, NF60, and AF60 were prepared by hydrolysing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of all powders were investigated. This study identified a new way to improve pea protein functionality in emulsions, as well as a new application of hydrolysed pea protein as wall material for microencapsulation.
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Affiliation(s)
- Poonam R Bajaj
- a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA
| | - Kanishka Bhunia
- a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA
| | - Leslie Kleiner
- b Applications R&D, Roquette America Inc , Geneva , IL , USA
| | | | - Denise Smith
- d School of Food Science, Washington State University , Pullman , WA , USA
| | - Girish Ganjyal
- d School of Food Science, Washington State University , Pullman , WA , USA
| | - Shyam S Sablani
- a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA
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Affiliation(s)
- Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
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