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Haładyn K, Wojdyło A, Nowicka P. Isolation of Bioactive Compounds (Carotenoids, Tocopherols, and Tocotrienols) from Calendula Officinalis L., and Their Interaction with Proteins and Oils in Nanoemulsion Formulation. Molecules 2024; 29:4184. [PMID: 39275032 PMCID: PMC11397186 DOI: 10.3390/molecules29174184] [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: 08/07/2024] [Revised: 08/31/2024] [Accepted: 09/02/2024] [Indexed: 09/16/2024] Open
Abstract
Calendula officinalis L. has numerous health-promoting properties due to the presence of a large number of lipophilic compounds. Their effective delivery to the body requires the use of an appropriate technique such as emulsification. So, the main purpose of this study was to understand how the profile of lipophilic compounds from pot marigold and the pro-health potential are shaped by different types of protein, oil, and drying techniques in o/w nanoemulsion. To obtain this, the profiles of carotenoid compounds and tocols were measured. Additionally, antioxidant potential and the ability to inhibit α-amylase and α-glucosidase were measured. Pea protein emulsion exhibited a higher final content of carotenoid compounds (23.72-39.74 mg/100 g), whereas those with whey protein had stronger α-amylase inhibition (487.70 mg/mL). The predominant compounds in the studied nanoemulsions were β-carotene (between 19% and 40%), followed by α-tocopherol/γ-tocopherol. The type of proteins shaped the health-promoting properties and determined the content of health-promoting compounds.
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Affiliation(s)
- Kamil Haładyn
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
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2
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Quintero Quiroz J, Velazquez V, Torres JD, Ciro Gomez G, Delgado E, Rojas J. Effect of the Structural Modification of Plant Proteins as Microencapsulating Agents of Bioactive Compounds from Annatto Seeds ( Bixa orellana L.). Foods 2024; 13:2345. [PMID: 39123536 PMCID: PMC11312334 DOI: 10.3390/foods13152345] [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: 06/20/2024] [Revised: 07/09/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
This project studied the use of lentil protein (LP) and quinoa protein (QP) in their native and modified states as carrier material in the encapsulation process by the ionic gelation technique of annatto seed extract. Soy protein (SP) was used as a model of carrier material and encapsulated bioactive compounds, respectively. The plant proteins were modified by enzymatic hydrolysis, N acylation, and N-cationization to improve their encapsulating properties. Additionally, the secondary structure, differential scanning calorimetry (DSC), solubility as a function of pH, isoelectric point (pI), molecular weight (MW), the content of free thiol groups (SH), the absorption capacity of water (WHC) and fat (FAC), emulsifier activity (EAI), emulsifier stability (ESI), and gelation temperature (Tg) were assessed on proteins in native and modified states. The results obtained demonstrated that in a native state, LP (80.52% and 63.82%) showed higher encapsulation efficiency than QP (73.63% and 45.77%), both for the hydrophilic dye and for the annatto extract. Structural modifications on proteins improve some functional properties, such as solubility, WHC, FAC, EAI, and ESI. However, enzymatic hydrolysis on the proteins decreased the gels' formation, the annatto extract's encapsulated efficiency, and the hydrophilic dye by the ionic gelation method. On the other hand, the modifications of N-acylation and N-cationization increased but did not generate statistically significant differences (p-value > 0.05) in the encapsulation efficiency of both the annatto extract and the hydrophilic dye compared to those obtained with native proteins. This research contributes to understanding how plant proteins (LP and QP) can be modified to enhance their encapsulating and solubility properties. The better encapsulation of bioactive compounds (like annatto extract) can improve product self-life, potentially benefiting the development of functional ingredients for the food industry.
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Affiliation(s)
- Julián Quintero Quiroz
- Faculty of Ciencias de la Nutrición y los Alimentos, CES University, Calle 10 # 22-04, Medellin 050018, Colombia
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
| | - Víctor Velazquez
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA;
| | - Juan D. Torres
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
| | - Gelmy Ciro Gomez
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
| | - Efren Delgado
- Department of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA;
| | - John Rojas
- Department of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia; (J.D.T.); (G.C.G.); (J.R.)
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Kalayci A, Ozel B, Oztop MH, Alpas H. Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Asuhan Kalayci
- Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Baris Ozel
- Department of Food Engineering Middle East Technical University Ankara Turkey
- Department of Food Engineering Ahi Evran University Kirsehir Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara Turkey
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Chen X, Dai Y, Huang Z, Zhao L, Du J, Li W, Yu D. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties. ULTRASONICS SONOCHEMISTRY 2022; 89:106157. [PMID: 36088895 PMCID: PMC9474918 DOI: 10.1016/j.ultsonch.2022.106157] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 05/26/2023]
Abstract
This study investigated the effects of different ultrasonic power and ultrasonic time on the structure and emulsifying properties of pea protein isolate (PPI)-arabinose conjugates. An examination of the absorbance and color development of PPI-d-arabinose (Ara) conjugates found that compared with traditional heating, the degree of glycosylation of protein reached the maximum when the ultrasonic treatment power was 150 and the treatment time was 30 min. Structural analysis revealed that the content of disordered structures (β-turn and random coil) of the protein conjugates increased, the maximum emission wavelength of the fluorescence spectrum was red-shifted, and the UV second-order derivative values decreased. The protein structure unfolded, exposing more hydrophobic groups on the molecular surface. Ultrasonic treatment improved the emulsification of protein conjugates. The emulsifying activity index (EAI) increased to 19.7 and 19.3 m2/g, and the emulsifying stability index (ESI) also increased. The contact angle and zeta potential also demonstrate that ultrasonic power has a positive effect on emulsion stability. Based on examining the thermal stability of the emulsion, the ultrasonic treatment increased the thermal denaturation resistance of the protein. This result confirms that mild sonication can increase the degree of glycosylation reaction and improve the emulsification properties of protein-Ara conjugates, providing a theoretical basis for developing foods with excellent emulsification properties.
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Affiliation(s)
- Xing Chen
- Northeast Agricultural University, Harbin, 150030, China
| | - Yajie Dai
- Northeast Agricultural University, Harbin, 150030, China
| | - Zhe Huang
- Northeast Agricultural University, Harbin, 150030, China
| | - Linwei Zhao
- Northeast Agricultural University, Harbin, 150030, China
| | - Jing Du
- Northeast Agricultural University, Harbin, 150030, China
| | - Wei Li
- Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- Northeast Agricultural University, Harbin, 150030, China
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 50] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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Stajčić S, Lato P, Čanadanović-Brunet J, Ćetković G, Mandić A, Tumbas Šaponjac V, Vulić J, Šeregelj V, Petrović J. Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: The multi-objective optimization study. J Microencapsul 2022; 39:380-393. [PMID: 35748817 DOI: 10.1080/02652048.2022.2094485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
AIM Artificial neural network (ANN) development to find optimal carriers (pea protein-P, maltodextrin-M, and inulin-I) mixture for encapsulation of pumpkin waste bioactives (β-carotene and phenolics). METHODS Freeze-drying encapsulation and encapsulates characterisation in terms of bioactives contents and encapsulation efficiencies, water activity, hygroscopicity, densities, flowability, cohesiveness, particle size (laser diffraction), solubility, color (CIELab), morphological (SEM), stability and release properties. RESULTS Optimal encapsulates, OE-T (with highest total bioactives contents; P, M, and I of 53.9, 46.1, and 0%w/w) and OE-EE (with highest bioactives encapsulation efficiencies; P, M, and I of 45.5, 32.0, and 22.5%w/w) had particle diameters of 94.561 ± 1.341µm and 90.206 ± 0.571µm, span of 1.777 ± 0.094 and 1.588 ± 0.089, highest release at pH 7.4 of phenolics of 71.03%w/w after 72h and 66.22%w/w after 48h, and β-carotene of 43.67%w/w after 8h and 48.62%w/w after 6h, respectively. CONCLUSION ANN model for prediction of encapsulates' preparation, showed good anticipation properties (with gained determination coefficients of 1.000).
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Affiliation(s)
- Slađana Stajčić
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Pezo Lato
- University of Belgrade, Institute of General and Physical Chemistry, Studenski trg 12/V, Belgrade, Serbia
| | | | - Gordana Ćetković
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Anamarija Mandić
- University of Novi Sad, Institute for Food Technology in Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Jelena Vulić
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Vanja Šeregelj
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Jovana Petrović
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
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7
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Arshad M, Anwar S, Pasha I, Ahmed F, Aadil RM. Development of imitated meat product by utilizing pea and lentil protein isolates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Mehwish Arshad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Saba Anwar
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Farah Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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9
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Mota da Silva AM, Souza Almeida F, Kawazoe Sato AC. Functional characterization of commercial plant proteins and their application on stabilization of emulsions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110277] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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Kurek MA, Pratap-Singh A. Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed ( Cannabis sativa) Oil. Foods 2020; 9:E1707. [PMID: 33233759 PMCID: PMC7699855 DOI: 10.3390/foods9111707] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/13/2020] [Indexed: 11/16/2022] Open
Abstract
Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.
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Affiliation(s)
- Marcin Andrzej Kurek
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7012 Trondheim, Norway
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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van Vliet S, Kronberg SL, Provenza FD. Plant-Based Meats, Human Health, and Climate Change. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00128] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Ge J, Sun CX, Corke H, Gul K, Gan RY, Fang Y. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr Rev Food Sci Food Saf 2020; 19:1835-1876. [PMID: 33337084 DOI: 10.1111/1541-4337.12573] [Citation(s) in RCA: 108] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/31/2020] [Accepted: 05/03/2020] [Indexed: 01/23/2023]
Abstract
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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Florowska A, Hilal A, Florowski T, Wroniak M. Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties. Foods 2020; 9:E845. [PMID: 32610515 PMCID: PMC7404482 DOI: 10.3390/foods9070845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/24/2020] [Accepted: 06/25/2020] [Indexed: 01/05/2023] Open
Abstract
The aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. The addition of pea and soy protein to inulin hydrogels resulted in networks with more a compact and homogeneous structure. The increase of the protein concentration caused the structure of the hydrogels to get smoother, more cohesive, and less granular. Pea and soy protein addition (3-6 g/100 g) to hydrogels allowed to obtain higher values of yield stress, texture (firmness, adhesiveness) and spreadability parameters. At a protein concentration of 6 g/100 g, the firmness of inulin hydrogels was seven times higher for those with pea protein (1.87 N) and ten times higher for those with soy protein (2.60 N) compering to the control hydrogel (0.24 N). The transmission profiles of hydrogels with incorporated 6 g/100 g of soy proteins showed the slowest motion of the particles, which indicates the highest stability of gel. As the concentration of protein addition increased, a reduction in the lightness was observed.
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Affiliation(s)
- Anna Florowska
- Institute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (A.H.); (T.F.); (M.W.)
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Wei Y, Cai Z, Wu M, Guo Y, Tao R, Li R, Wang P, Ma A, Zhang H. Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105233] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Carpes ST, Pereira D, Moura CD, Reis ASD, Silva LDD, Oldoni TLC, Almeida JF, Plata-Oviedo MVS. Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.11219] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.
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Can Karaca A. Encapsulation of black pepper seed oil using maltodextrin and pea protein. FOOD SCI TECHNOL INT 2019; 26:369-378. [PMID: 31856593 DOI: 10.1177/1082013219896429] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.
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Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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19
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Comparative study of plant protein extracts as wall materials for the improvement of the oxidative stability of sunflower oil by microencapsulation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Yang W, Li X, Jiang J, Fan X, Du M, Shi X, Cao R. Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800438] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Weiqiao Yang
- State Key Laboratory of Food Nutrition and SafetySchool of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjin 300457China
- Tianjin Gasin‐Donghui Fresh Keeping Technology Co., Ltd.Tianjin 300403China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and SafetySchool of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjin 300457China
| | - Jianan Jiang
- State Key Laboratory of Food Nutrition and SafetySchool of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjin 300457China
| | - Xuetong Fan
- USDA, ARSEastern Regional Research Center600 E. Mermaid LaneWyndmoor, PA 19038USA
| | - Meijun Du
- State Key Laboratory of Food Nutrition and SafetySchool of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjin 300457China
| | - Xianai Shi
- College of Biological Science and EngineeringFuzhou UniversityFujian 350108China
| | - Ruizhi Cao
- State Key Laboratory of Food Nutrition and SafetySchool of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjin 300457China
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21
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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: 123] [Impact Index Per Article: 24.6] [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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22
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Burger TG, Zhang Y. Recent progress in the utilization of pea protein as an emulsifier for food applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Li X, Feng Y, Ting S, Jiang J, Liu Y. Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1518932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiang Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
| | - Yiming Feng
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Sharon Ting
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
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24
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Jansen-Alves C, Krumreich FD, Zandoná GP, Gularte MA, Borges CD, Zambiazi RC. Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2246-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Kak A, Bajaj PR, Bhunia K, Nitin N, Sablani SS. A Fluorescence-based Method for Estimation of Oxygen Barrier Properties of Microspheres. J Food Sci 2019; 84:532-539. [PMID: 30730581 DOI: 10.1111/1750-3841.14453] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 12/04/2018] [Accepted: 01/02/2019] [Indexed: 12/12/2022]
Abstract
In this study, we developed a fluorescence method to quantify oxygen barrier properties for wall materials used in microencapsulation of oxygen-sensitive compounds. We used a reversible, oxygen quenching dye, tris (4,7-diphenyl-1, 10-phenanthroline) ruthenium(II) dichloride complex, as a marker to monitor oxygen transport across spray-dried and freeze-dried Hi-cap100 and maltodextrin microspheres. We fit the rate of oxygen transport to Fick's second law and extrapolated an effective oxygen diffusion coefficient Deff. Results show that the Deff for spray-dried maltodextrin and Hi-cap100 formulations were in the range of 6.46 × 10-15 to 7.45 × 10-15 m2 /s and 16.0 × 10-15 to 22.4 × 10-15 m2 /s, respectively. Results also show an increasing trend in thiobarbituric acid reactive substances reaction rate constants, with an increasing Deff for each formulation. Additionally, freeze-dried maltodextrin formulations had significantly higher Deff (31.1 × 10-15 to 36.0 × 10-15 m2 /s) compared to spray-dried matrices due to a more porous morphology. This new method provides a framework for the in situ estimation of Deff for wall materials in microspheres. Potential applications include the design and selection of wall materials for maximum oxidative stability of encapsulated ingredients. PRACTICAL APPLICATION: Currently, the selection of wall materials used in microencapsulation of lipids takes a trial-and-error approach, which can be time consuming and prone to error. In this study, we developed a new methodology to directly assess the oxygen barrier properties of wall materials in microspheres. This method can be used by food scientists to screen wall materials in order to optimize the oxidative stability of encapsulated lipids.
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Affiliation(s)
- Atisheel Kak
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
| | - Poonam R Bajaj
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
| | - Kanishka Bhunia
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A.,Agricultural and Food Engineering Dept., Indian Inst. of Technology, Kharagpur, West Bengal, 721302, India
| | - Nitin Nitin
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
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26
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Jansen-Alves C, Maia DS, Krumreich FD, Crizel-Cardoso MM, Fioravante JB, da Silva WP, Borges CD, Zambiazi RC. Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Sharif HR, Williams PA, Sharif MK, Abbas S, Majeed H, Masamba KG, Safdar W, Zhong F. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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28
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Chao D, Jung S, Aluko RE. Physicochemical and functional properties of high pressure-treated isolated pea protein. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.014] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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29
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Effect of the type of carbohydrate on the DVS critical relative humidity in spray-dried fat-filled pea protein-based powders: Comparison with monolayer coverage and Tg values. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1908-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Reis ASD, Diedrich C, Moura CD, Pereira D, Almeida JDF, Silva LDD, Plata-Oviedo MSV, Tavares RAW, Carpes ST. Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.05.033] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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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: 23] [Impact Index Per Article: 3.3] [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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