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Medina-Vera I, Avila-Nava A, León-López L, Gutiérrez-Solis AL, Talamantes-Gómez JM, Márquez-Mota CC. Plant-based proteins: clinical and technological importance. Food Sci Biotechnol 2024; 33:2461-2475. [PMID: 39144188 PMCID: PMC11319542 DOI: 10.1007/s10068-024-01600-5] [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: 11/17/2023] [Revised: 04/10/2024] [Accepted: 05/10/2024] [Indexed: 08/16/2024] Open
Abstract
Healthy and sustainable diets have seen a surge in popularity in recent years, driven by a desire to consume foods that not only help health but also have a favorable influence on the environment, such as plant-based proteins. This has created controversy because plant-based proteins may not always contain all the amino acids required by the organism. However, protein extraction methods have been developed due to technological advancements to boost their nutritional worth. Furthermore, certain chemicals, such as bioactive peptides, have been identified and linked to favorable health effects. As a result, the current analysis focuses on the primary plant-based protein sources, their chemical composition, and the molecular mechanism activated by the amino acid types of present. It also discusses plant protein extraction techniques, bioactive substances derived from these sources, product development using plant protein, and the therapeutic benefits of these plant-based proteins in clinical research.
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Affiliation(s)
- Isabel Medina-Vera
- Departamento de Metodología de la Investigación, Instituto Nacional de Pediatría (INP), Mexico City, Mexico
| | - Azalia Avila-Nava
- Hospital Regional de Alta Especialidad de la Península de Yucatán, Mérida, Mexico
| | - Liliana León-López
- Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, C.P. 80000 Culiacán, Sinaloa Mexico
| | | | - José Moisés Talamantes-Gómez
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Claudia C. Márquez-Mota
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Mexico City, Mexico
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2
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Li Z, Cao Y, Wang Y, Li Y, Liu Z, Zhu Z, Zhang H, Huang J, Xiong YL. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate. Food Chem 2024; 444:138541. [PMID: 38330601 DOI: 10.1016/j.foodchem.2024.138541] [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: 11/15/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 02/10/2024]
Abstract
The effects of resonant acoustic mixing (RAM) with different treatment times (0, 5, 10, 15, 20 and 30 min) on the structural and emulsifying properties of pea protein isolate (PPI) were investigated for the first time. Increasing the RAM treatment time from 0 to 20 min decreased the α-helix/β-sheet ratio and particle size of the PPI samples by 37.84 % and 46.44 %, respectively, accompanied by an increase in solubility from 54.79 % to 71.80 % (P < 0.05). Consequently, the emulsifying activity index of PPI (from 10.45 m2/g to 14.2 m2/g) and the physical stability of RAM-PPI emulsions were effectively enhanced, which was confirmed by the small and uniformly distributed oil droplets in the micrographs of the emulsions. However, excessive RAM treatment (30 min) diminished the effectiveness of the aforementioned improvements. Therefore, obviously enhanced solubility and emulsifying properties of PPI can be attained through proper RAM treatment (15-20 min).
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Affiliation(s)
- Zhaorui Li
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yungang Cao
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yibing Wang
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yingjie Li
- Shenzhen Ramixers Technology Co., LTD, Shenzhen 518000, China
| | - Zhenbin Liu
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenbao Zhu
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Huan Zhang
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Junrong Huang
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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3
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Rajendhran HP, Vaidyanathan VK, Venkatraman S, Karthik P. Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:5053510. [PMID: 38974710 PMCID: PMC11227950 DOI: 10.1155/2024/5053510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 05/17/2024] [Accepted: 05/25/2024] [Indexed: 07/09/2024]
Abstract
This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.0 and temperature of 40°C. Compared to the wheat gluten, the obtained hydrolysates exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m2/g), and improved radical scavenging properties. Furthermore, these hydrolysates demonstrated enhanced antioxidant potential, as evidenced by elevated ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) of 81.25% and DPPH (2,2-diphenyl-1-picrylhydrazyl) of 56.46% radical scavenging activities and also exhibited a higher α-amylase inhibitory effect of 33.98%. The enhancement in functional characteristics of wheat gluten hydrolysates was observed by Fourier transform infrared spectroscopy. The percentage of free amino acids obtained by protease-mediated hydrolysates increased significantly compared to the unhydrolyzed wheat, which was observed by high-performance liquid chromatography. These findings suggest that wheat gluten hydrolysates hold promising potential as functional and nutritional food ingredients in the food industry, owing to their enhanced functionalities and potential antioxidant and antidiabetic properties.
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Affiliation(s)
- Hari Prasath Rajendhran
- Integrated Bioprocess LaboratoryDepartment of BiotechnologySchool of BioengineeringSRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocess LaboratoryDepartment of BiotechnologySchool of BioengineeringSRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Swethaa Venkatraman
- Integrated Bioprocess LaboratoryDepartment of BiotechnologySchool of BioengineeringSRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Pothiyappan Karthik
- Department of Food TechnologyFaculty of EngineeringKarpagam Academy of Higher Education, Coimbatore 641021, India
- Centre for Food NanotechnologyKarpagam Academy of Higher Education, Coimbatore 641 021, India
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Zhang W, Boateng ID, Xu J, Zhang Y. Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications. Foods 2024; 13:1974. [PMID: 38998480 PMCID: PMC11241136 DOI: 10.3390/foods13131974] [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: 05/13/2024] [Revised: 06/11/2024] [Accepted: 06/15/2024] [Indexed: 07/14/2024] Open
Abstract
This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability.
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Affiliation(s)
- Wenxue Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | | | - Jinsheng Xu
- Hubei Key Laboratory of Agricultural Bioinformatics, College of Informatics, Huazhong Agricultural University, Wuhan 430070, China;
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
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Zhu X, Li X, Liu X, Li J, Zeng XA, Li Y, Yuan Y, Teng YX. Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing. Foods 2023; 13:6. [PMID: 38201034 PMCID: PMC10778321 DOI: 10.3390/foods13010006] [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: 11/08/2023] [Revised: 12/11/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.
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Affiliation(s)
- Xiangwei Zhu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xueyin Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Xiangyu Liu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Jingfang Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Yue Yuan
- Center for Nanophase Materials Sciences, Oak Ridge National Laboratory, Oak Ridge, TN 37830, USA;
| | - Yong-Xin Teng
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;
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Taha A, Casanova F, Talaikis M, Stankevič V, Žurauskienė N, Šimonis P, Pakštas V, Jurkūnas M, Gomaa MAE, Stirkė A. Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein. Polymers (Basel) 2023; 15:3311. [PMID: 37571205 PMCID: PMC10422647 DOI: 10.3390/polym15153311] [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: 06/02/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Pulsed electric field (PEF) as a green processing technology is drawing greater attention due to its eco-friendliness and potential to promote sustainable development goals. In this study, the effects of different electric field strengths (EFS, 0-30 kV/cm) on the structure and physicochemical features of casein micelles (CSMs) were investigated. It was found that the particle sizes of CSMs increased at low EFS (10 kV/cm) but decreased at high EFS (30 kV/cm). The absolute ζ-potential at 30 kV/cm increased from -26.6 (native CSMs) to -29.5 mV. Moreover, it was noticed that PEF treatment leads to changes in the surface hydrophobicity; it slightly increased at low EFS (10 kV/cm) but decreased at EFS > 10 kV/cm. PEF enhanced the protein solubility from 84.9 (native CSMs) to 87.1% (at 10 kV/cm). PEF at low EFS (10 kV/cm) intensified the emission fluorescence spectrum of CSMs, while higher EFS reduced the fluorescence intensity compared to native CSMs. Moreover, the analysis of the Amide Ι region showed that PEF-treated CSMs reduced the α-helix and increased the β-sheet content. Raman spectra confirmed that PEF treatment > 10 kV/cm buried tyrosine (Tyr) residues in a hydrophobic environment. It was also found that PEF treatment mainly induced changes in the disulfide linkages. In conclusion, PEF technology can be employed as an eco-friendly technology to change the structure and physiochemical properties of CSMs; this could improve their techno-functional properties.
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Affiliation(s)
- Ahmed Taha
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Martynas Talaikis
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Voitech Stankevič
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Nerija Žurauskienė
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Povilas Šimonis
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Vidas Pakštas
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Marijus Jurkūnas
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Arūnas Stirkė
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
- Micro and Nanodevices Laboratory, Institute of Solid State Physics, University of Latvia, Kengaraga Str. 8, LV-1063 Riga, Latvia
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Rathnakumar K, Balakrishnan G, Ramesh B, Sujayasree OJ, Pasupuleti SK, Pandiselvam R. Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. J Texture Stud 2023; 54:599-612. [PMID: 36849713 DOI: 10.1111/jtxs.12747] [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: 12/11/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 03/01/2023]
Abstract
In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | | | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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Sharma N, Sahil, Madhumita M, Kumar Y, Prabhakar PK. Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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9
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Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein. Foods 2023; 12:foods12030647. [PMID: 36766175 PMCID: PMC9914717 DOI: 10.3390/foods12030647] [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: 11/30/2022] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of Pleurotus eryngii protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β-folds. A HPEF at 1500 V/cm maximized the free sulfhydryl content and solubility of PEP. TGase formed high-molecular-weight polymers in PEP. TGase at 0.25% maximized the free sulfhydryl groups, particle size, and solubility; shifted the maximum absorption wavelength from 343 nm to 339 nm and 341 nm; increased α-helixes and β-turns and decreased β-folds; and showed better rheological properties. Compared with TGase cross-linking, HPEF-1500 V/cm and 1% TGase significantly reduced the free sulfhydryl groups, particle size, and solubility, produced more uniform network structures, and improved the rheological properties. These results suggest that HPEF can increase the cross-linking of TGase and improve rheological properties of TGase-cross-linked PEP by affecting the physicochemical properties.
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Renoldi N, Melchior S, Calligaris S, Peressini D. Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02929-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Dash DR, Singh SK, Singha P. Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:3151-3166. [PMID: 36218326 DOI: 10.1080/10408398.2022.2130161] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The recent trend in consumption of plant-based protein over animal protein opens up a new avenue for sustainable agriculture practice, less environmental impact and greenhouse gas emission. The modification of plant-based proteins by novel non-thermal technologies includes the structural transformation followed by the modulation of their functional properties that are exploited to develop a protein ingredient system for application in food formulation. This review explores the impact of non-thermal process technologies on structural modification of plant proteins followed by improvement in protein's function in food formulation. Novel concepts articulating the impact of non-thermal technologies on structural and functional modification of plant proteins affecting it's digestibility and bioavailability are addressed. Limitations and prospects of applying non-thermal technologies in developing an alternative plant-based protein food system are also summarized. Non-thermal processes are considered as the emerging technologies that results in conformational changes in secondary, tertiary and quaternary structure of plant proteins which helps in modification of functional properties without jeopardizing the organoleptic properties and bioactivity of the protein. However, extensive future study is needed to optimize the non-thermal process parameters along with the finding of new protein sources to achieve healthy and sustainable plant-based food system.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
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14
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Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Plazzotta S, Alongi M, De Berardinis L, Melchior S, Calligaris S, Manzocco L. Steering protein and lipid digestibility by oleogelation with protein aerogels. Food Funct 2022; 13:10601-10609. [PMID: 36168807 DOI: 10.1039/d2fo01257j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility. Whey protein isolate (WP) was converted into aerogel particles via supercritical CO2 drying. Oleogels were then prepared by absorption of sunflower (SO) or flaxseed (FLX) oil (80%, w/w) into the aerogel particle template and subjected to in vitro digestion. WP aerogel-templated oleogels showed a specific destructuring behaviour during digestion. Confocal micrographs clearly demonstrated that the original oleogel structure was lost at the gastric level, with the release of oil droplets smaller (D32 < 10 μm) than those observed in the case of the unstructured oils (D32 > 30 μm), stabilised by undigested aerogel proteins. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and bicinchoninic acid (BCA) assay confirmed that aerogelation reduced the gastric proteolysis of WP from nearly 100% to 70%. The digestion of the SO oleogel led to similar gastric protein digestibility. In contrast, in the case of the FLX oleogel, gastric proteolysis decreased to 40%, suggesting a role of the oil nature in steering WP aerogel digestion. In all cases, upon intestinal digestion aerogel proteins resulted completely hydrolysed. The lipolysis degree of SO (75%) and FLX (34%) oil in the oleogels was higher than that of the unstructured SO (66%) and FLX (24%) oils, due to the larger surface offered by smaller oil droplets to the action of intestinal lipases. This was confirmed by dynamic light scattering, showing a shift towards smaller size in the digestive micelle distribution of oleogels at the end of the intestinal phase. Oleogelation through the WP aerogel-template approach could be regarded as a strategy to steer lipid digestibility while also modulating the release of bioaccessible peptides.
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Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Lorenzo De Berardinis
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
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Wang R, Wang LH, Wen QH, He F, Xu FY, Chen BR, Zeng XA. Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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18
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Taha A, Casanova F, Šimonis P, Stankevič V, Gomaa MAE, Stirkė A. Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods 2022; 11:foods11111556. [PMID: 35681305 PMCID: PMC9180040 DOI: 10.3390/foods11111556] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins' structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia-industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions.
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Affiliation(s)
- Ahmed Taha
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
- Correspondence: (F.C.); (A.S.)
| | - Povilas Šimonis
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
| | - Voitech Stankevič
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Arūnas Stirkė
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
- Micro and Nanodevices Laboratory, Institute of Solid State Physics, University of Latvia, Kengaraga Str. 8, LV-1063 Riga, Latvia
- Correspondence: (F.C.); (A.S.)
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19
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Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
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Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
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20
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Sá AGA, Laurindo JB, Moreno YMF, Carciofi BAM. Influence of Emerging Technologies on the Utilization of Plant Proteins. Front Nutr 2022; 9:809058. [PMID: 35223951 PMCID: PMC8873936 DOI: 10.3389/fnut.2022.809058] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies-such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes-can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - João Borges Laurindo
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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21
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Queiroz LS, Casanova F, Feyissa AH, Jessen F, Ajalloueian F, Perrone IT, de Carvalho AF, Mohammadifar MA, Jacobsen C, Yesiltas B. Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens) Larvae Protein Concentrate. Foods 2021; 10:foods10122977. [PMID: 34945527 PMCID: PMC8701752 DOI: 10.3390/foods10122977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/24/2021] [Indexed: 01/03/2023] Open
Abstract
The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (Hermetia illucens) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combination of ohmic heating and ultrasound (BSFL-UOH). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were performed in order to characterize the secondary structure and thermal stability of all protein concentrate samples. The interfacial properties were evaluated by the pendant drop technique. The lowest interfacial tension (12.95 mN/m) after 30 min was observed for BSFL-OH. Dynamic light scattering, ζ-potential and turbiscan stability index (TSI) were used to evaluate the physical stability of emulsions. BSFL-OH showed the smallest droplet size (0.68 μm) and the best emulsion stability (TSI = 8.89). The formation of primary and secondary volatile oxidation products and consumption of tocopherols were evaluated for all emulsions, revealing that OH and ultrasound treatment did not improve oxidative stability compared to the emulsion with untreated BSFL. The results revealed the promising application of BSFL proteins as emulsifiers and the ability of ohmic heating to improve the emulsifying properties of BSFL proteins.
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Affiliation(s)
- Lucas Sales Queiroz
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
| | - Federico Casanova
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Aberham Hailu Feyissa
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Fatemeh Ajalloueian
- Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Italo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, Brazil;
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
- Correspondence: (A.F.d.C.); (B.Y.)
| | - Mohammad Amin Mohammadifar
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Correspondence: (A.F.d.C.); (B.Y.)
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22
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Basso F, Manzocco L, Maifreni M, Nicoli MC. Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.
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Affiliation(s)
- Madaraboina Venkateswara Rao
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Sunil C K
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Chidanand D V
- Department of Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Venkatachlapathy N
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
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24
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Miguel TBAR, Porto ECM, de Paiva Pinheiro SK, de Castro Miguel E, Fernandes FAN, Rodrigues S. Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia salina). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02600-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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