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Vanqa N, Mshayisa VV, Basitere M. Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics. Heliyon 2024; 10:e32702. [PMID: 38975077 PMCID: PMC11226819 DOI: 10.1016/j.heliyon.2024.e32702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
As the world's population expands, edible insects have been proposed as a food source that might address issues related to nutrition, health, the environment, and the economy. This study aimed to create a novel biscuit by adding Macrotermes subhylanus (M. Subhylanus) flour to wheat flour in various concentrations (5,10, 15 and 20 %). The moisture content of the insect composite flours varied between 6.83 % and 7.76 %, whereas the moisture content of the biscuits ranged from 2.86 % to 7.90 %. A significant difference (p < 0.05) was noted in the protein content of both the composite flours and biscuits as the concentration of insect flour increased, with values ranging from 15.03 % to 21.52 % for the flours and 17.38 % to 20.63 % for the biscuits. The lightness (L*) of the composite flours significantly decreased (p < 0.05) with higher additions of edible insect flour, whereas the redness (a*) and yellowness (b*) attributes did not show any statistical differences (p > 0.05). The biscuits were generally darker than the composite flours, as indicated by substantially lower L* values. The water activity of the biscuits was between 0.44 and 0.67. Sensory evaluation revealed that the substitution level (up to 15 %) is ideal for preparing acceptable insect-based biscuits. The panellist perceived no significant differences (p > 0.05) in terms of the texture between the insect-enriched biscuits and the control, except for MZ-20. The absence of pathogenic microogranisms in all baked biscuits containing edible insect flour highlights the effectiveness of heat treatment, ensuring that the biscuits meet microbiological safety guidelines. Additionally, Macrotermes subhylanus flour shows promise as a novel functional ingredient for the food industry.
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Affiliation(s)
- Nthabeleng Vanqa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Moses Basitere
- Academic Support Program for Engineering (ASPECT) in Cape Town, Centre of Higher Education Development University of Cape Town, Rondebosch, 7701, Cape Town, South Africa
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2
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Yolcu Z, Demircan E, Mertdinç Z, Aydar EF, Özçelik B. Alternative Plant-Based Gluten-Free Sourdough Pastry Snack Production by Using Beetroot and Legumes: Characterization of Physical and Sensorial Attributes. ACS OMEGA 2024; 9:19451-19460. [PMID: 38708234 PMCID: PMC11064030 DOI: 10.1021/acsomega.4c00515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/11/2024] [Accepted: 03/25/2024] [Indexed: 05/07/2024]
Abstract
Objective of this study was to design a formula of a sourdough pastry snack by adding starter inoculum into the formulation which was obtained by the fermentation process through beetroot (Beta vulgaris) puree with black-eyed pea (Vigna unguiculata) and fava bean (Vicia faba). With this development process, it was aimed to review the functional impact of legumes as gluten replacement and emphasize the importance regarding physical and sensory attributes in a pastry snack product. First, a starter inoculum was developed based on modification of the shalgam fermentation process with legumes. An experimental design suggested by the response surface methodology was used to optimize its microbial properties and level of antioxidants with the factors of amounts of beetroot puree, fava bean/black-eyed pea ratio, and fermentation time. In the second part, this starter inoculum was mixed with fava bean flour to obtain a sourdough pastry snack (FBS) with improved physical and sensory attributes and compared to the wheat control sourdough (WCS) pastry snack after the baking process. According to the optimization results to produce starter inoculum with the optimum results of lactic acid bacteria 9.55 log cfu/mL, the level of antioxidant activity 91.86 μM TE/mL, and total yeast level 6.96 log cfu/mL; 75 mL of beetroot puree, 100% for fava bean, and fermentation for 24 h were obtained. Compared to WCS, FBS has approximately 16% higher hardness values. Also, a significant difference was observed for stiffness and springiness among samples. The retention of moisture was higher in the first 4 days following the storage for 8 days; the moisture content continuously decreased with the final moisture content of 12.6%. When compared with the results of textural profile analysis in terms of hardness, stiffness, and springiness, sensory results were correlated. Comparing the overall acceptability of the FBS to WCS, FBS was from moderate to higher scores, which indicated that it could be a promising alternative to chemically developed snack products and a preferred product for people suffering from celiac disease and other gluten intolerances.
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Affiliation(s)
- Zeynep Yolcu
- Department of Food Engineering,
Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkiye
| | - Evren Demircan
- Department of Food Engineering,
Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkiye
| | - Zehra Mertdinç
- Department of Food Engineering,
Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkiye
| | - Elif Feyza Aydar
- Department of Food Engineering,
Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkiye
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3
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Yekta R, Dabbagh Moghaddam A, Hosseini H, Sharifan A, Hadi S, Hosseini‐Shokouh S. Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage. Food Sci Nutr 2024; 12:2702-2723. [PMID: 38628210 PMCID: PMC11016447 DOI: 10.1002/fsn3.3951] [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: 05/21/2023] [Revised: 12/26/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
This study presents a novel packaging film based on whey protein isolate/κ-carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10-9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA-contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC-based film effectively improved the qualitative properties of EFB during the 6-month shelf life. This film might be a promising alternative for packaging light and oxygen-sensitive food products.
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Affiliation(s)
- Reza Yekta
- Infectious Diseases Research CenterAja University of Medical SciencesTehranIran
| | - Arasb Dabbagh Moghaddam
- Infectious Diseases Research CenterAja University of Medical SciencesTehranIran
- Department of Public Health and Nutrition, Faculty of MedicineAja University of Medical SciencesTehranIran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Saeed Hadi
- Department of Public Health and Nutrition, Faculty of MedicineAja University of Medical SciencesTehranIran
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Karmakar B, Saha SP, Chakraborty R, Roy S. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes. Int J Biol Macromol 2023; 237:124183. [PMID: 36972818 DOI: 10.1016/j.ijbiomac.2023.124183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.
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Affiliation(s)
- Biswanath Karmakar
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Shyama Prasad Saha
- Department of Microbiology, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Rakhi Chakraborty
- Department of Botany, Acharya Prafulla Chandra Roy Govt. College, Himachal Vihar, Matigara, Dist. Darjeeling, West Bengal, India.
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India.
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Sharma P, Osama K, Gaur VK, Farooqui A, Varjani S, Younis K. Sustainable utilization of Citrus limetta peel for obtaining pectin and its application in cookies as a fat replacer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:975-986. [PMID: 36908343 PMCID: PMC9998840 DOI: 10.1007/s13197-022-05424-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2022] [Accepted: 03/07/2022] [Indexed: 01/29/2023]
Abstract
In this study, a five-factorial central composite design was employed to optimize pectin extraction from novel source, through ultrasound-assisted extraction. A 35.58% yield was obtained under optimized conditions of pH 1.0, solid (g): liquid (mL) ratio 1:24, amplitude 84.2 Hz, duty cycle 23 s/30 s, and time 30 min. The equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification, water-holding capacity, and oil-holding capacity of the extracted pectin were 796.40 ± 2.07, 8.29 ± 0.38%, 71.32 ± 0.54%, 64.66 ± 2.08%, 8.04 ± 0.10 g water/g pectin, and 2.24 ± 030 g oil/g pectin, respectively. The chemical profile of the extracted pectin was assessed with FTIR and NMR analyses. The extracted pectin was utilized as a butter substitute in cookies. Up to 30% butter in cookies could be replaced with the extracted pectin without altering the sensory and physicochemical properties. Overall, results of presented work suggest that using waste-derived pectin as a fat substitute in cookies offers a sustainable and health-promoting approach for converting waste into wealth.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Khwaja Osama
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vivek Kumar Gaur
- Amity Institute of Biotechnology, Amity University, Lucknow, Uttar Pradesh India
- Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh 226 001 India
| | - Alvina Farooqui
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010 India
| | - Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
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6
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Kainat S, Arshad MS, Khalid W, Zubair Khalid M, Koraqi H, Afzal MF, Noreen S, Aziz Z, Al-Farga A. Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144884] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sumaya Kainat
- Department of Chemistry, University of Engineering and Technology, Lahore, Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Pristina, Kosovo
| | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Zaira Aziz
- General Medicine, Pakistan institute of Medical Sciences, Islamabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen
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7
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Waheed M, Mushtaq Z, Imran M, Khan MK. Evaluation of physicochemical and sensorial properties of thyme (
Thymus vulgaris
L.) leaves powder supplemented cookies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marwa Waheed
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Zarina Mushtaq
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Imran
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
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8
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Nguyen SN, Drawbridge P, Beta T. Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Si Nhat Nguyen
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Pamela Drawbridge
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
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9
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Jagadiswaran B, Alagarasan V, Palanivelu P, Theagarajan R, Moses J, Anandharamakrishnan C. Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100036] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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10
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Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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11
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Islam T, Reddy CK, Xu B. Pasting properties of rice marketed in Asian countries: a systematic study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00741-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102606] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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ALIOĞLU T, ÖZÜLKÜ G. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.28820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Syah IT, Anto, Hasbullah UH. Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401316666200120125006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Flour is generally evaluated by physicochemical analysis of its constituents
in order to determine its functional properties. The modification of flour is reflected in many of its
physicochemical properties.
Objective:
In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified
fermented flour were characterized based on physicochemical properties of starch, amylose, and
amylopectin content, and also flour morphology.
Methods:
Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before
being processed into flour to modify its properties. The physicochemical parameters of flours consist
of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions.
All data were taken in triplicate using completely randomized design.
Result:
All the starters were able to improve whiteness index (WI) of flour. There was a correlation
between fat and protein content with pasting properties of native flour and modified fermented elephant
foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties.
The granule size of MoEFY flour became smaller than those in native elephant foot yam flour
after fermentation, and granules were polyhedral with slightly pointed and protruding edges.
Conclusion:
The results suggested that fermentation by Bimo-cf starter within 12h could provide a
greater extent of flour modification.
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Affiliation(s)
- Ikrar T. Syah
- Department of Agriculture Crop Technology, Universitas Sulawesi Barat, Majene, Indonesia
| | - Anto
- Department of Agriculture Crop Technology, Universitas Ichsan Gorontalo, Gorontalo, Indonesia
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de Sá Mendes N, Coimbra PPS, Santos MCB, Cameron LC, Ferreira MSL, Buera MDP, Gonçalves ÉCBA. Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS E. Food Res Int 2020; 135:109292. [PMID: 32527483 DOI: 10.1016/j.foodres.2020.109292] [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: 11/18/2019] [Revised: 04/30/2020] [Accepted: 05/02/2020] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples. Higher inlet temperature increased the moisture content of the powder, and led to the formation of larger particles. Powder samples showed water activity values below 0.3, which is good for powder stability. The colour of the jamun juice powder was mainly affected by inlet temperature, leading to the formation of powders that were significantly brighter and less purple as the inlet temperature increased. Glass transition temperature ranged from 55.85 to 71.78 °C. Powders produced at lower inlet temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope.
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Affiliation(s)
- Nathânia de Sá Mendes
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Pedro P S Coimbra
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Millena C B Santos
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Luiz C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Mariana S L Ferreira
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - María Del P Buera
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias y Departamento de Química Orgánica, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina
| | - Édira C B A Gonçalves
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil.
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17
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Kumarakuru K, Reddy CK, Haripriya S. Physicochemical, morphological and functional properties of protein isolates obtained from four fish species. Journal of Food Science and Technology 2018; 55:4928-4936. [PMID: 30482988 DOI: 10.1007/s13197-018-3427-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2018] [Accepted: 09/11/2018] [Indexed: 11/30/2022]
Abstract
In this study, we investigated the physicochemical, morphological and functional characteristics of fish protein isolates (FPIs) prepared from four fish species through alkali solubilization and isoelectric precipitation. Significant differences were observed in the protein content, physicochemical, morphological and functional characteristics among FPIs. Morphology and particle size analysis revealed a significant difference in the shape and size of FPIs. Lipid oxidation of FPIs varied between 0.206 and 0.305 mg MDA/kg. Furthermore, all FPIs exhibited two broad diffraction peaks at ~ 8.6° and 19.3°, revealing their amorphous nature. A significant difference was observed in the thermal properties of selected samples, including T0, TP, TC, and ΔH values. T0, TP, TC, and ΔH of the endothermic transition varied in the range of 40.9-43.0 °C, 64.1-66.2 °C, 99.1-100.6 °C, and 237.1-267.2 J/g, respectively. All FPIs exhibited high water/oil absorption capacity, emulsifying capacity, foam stability and foaming capacity, signifying proteins potential to act as functional ingredients in the food industry.
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Affiliation(s)
- K Kumarakuru
- 1Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - Chagam Koteswara Reddy
- 1Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India.,2School of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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