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Dubey A, Tripathy PP. Ultrasound-mediated hydration of finger millet: Effects on antinutrients, techno-functional and bioactive properties, with evaluation of ANN-PSO and RSM optimization methods. Food Chem 2024; 435:137516. [PMID: 37774624 DOI: 10.1016/j.foodchem.2023.137516] [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: 05/20/2023] [Revised: 08/10/2023] [Accepted: 09/15/2023] [Indexed: 10/01/2023]
Abstract
Finger millet, rich in nutrients, faces bioavailability limitations due to antinutrients like phytates and tannins that can be reduced by ultrasound mediated hydration (USH). Here, USH process of finger millet was optimized by varying ultrasound amplitude, water to grain ratio (W:G), treatment time, and frequency for reducing antinutrients and improving techno-functional attributes. USH resulted in a maximum reduction of 73% and 71% in phytates and tannins, respectively. The process was modeled using artificial neural network (ANN) and response surface methodology (RSM). ANN outperformed RSM in process prediction, and particle swarm optimization (ANN-PSO) suggested optimal conditions: 76% amplitude, W:G of 3.5:1, 17.5 min treatment time at 40 kHz. USH samples showed higher β-sheet, β-turn, and random coil proportions, with lower α-helix levels. Multivariate analysis also identified higher amplitude and frequency, with shorter treatment time as desirable USH conditions. USH could aid in enhancing commercial viability and nutritional quality of finger millet.
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Affiliation(s)
- Arpan Dubey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
| | - Punyadarshini Punam Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India.
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2
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Şahin N. Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6975-6983. [PMID: 37311731 DOI: 10.1002/jsfa.12778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/30/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Oleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies. RESULTS The rheological properties of composite flours containing varying levels of oleaster exocarp flour (O'EX-F) and endocarp flour (O'EN-F), ranging from 0% to 30%, were assessed using Mixolab (Chopin Technologies, Villeneuve-la-Garenne, France). The physical, chemical, nutritional, and sensory properties of cookies made with these flours were also analyzed. The substitution of O'EX-F and O'EN-F in the cookies enhanced redness and total color differences at the same time as decreasing hardness and improving the spread ratio. Furthermore, using these flours elevated the dietary fiber content of the cookies, particularly in terms of soluble and total dietary fiber. O'EX-F and O'EN-F also significantly increased free, bound, and total phenolic contents, as well as antioxidant capacity. Sensory evaluation of cookies with 10% and 20% O'EX-F and O'EN-F indicated greater appreciation than control cookies. Incorporating 20% O'EX-F and 20% O'EN-F into cookies resulted in a notable increase in Ca, Mg, K, Fe, and Zn levels. CONCLUSION The utilization of O'EX-F and O'EN-F, which contain a wealth of bioactive components, has significantly impacted the dough of rheology. Including these ingredients in cookie formulations has demonstrated improvements in ash, dietary fiber content, phenolics, antioxidant activity, and overall technological quality at the same time as providing distinctive sensory properties. The present study has contributed a new composite flour to the existing literature and has facilitated the development of novel cookie products for the functional food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Nazlı Şahin
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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3
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Kumari A, Roy A. Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food Sci Biotechnol 2023; 32:1235-1256. [PMID: 37362807 PMCID: PMC10290024 DOI: 10.1007/s10068-023-01255-8] [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: 10/28/2022] [Revised: 12/18/2022] [Accepted: 01/09/2023] [Indexed: 01/28/2023] Open
Abstract
Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.
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Affiliation(s)
- Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
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4
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Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics. Molecules 2022; 27:molecules27238458. [PMID: 36500548 PMCID: PMC9738424 DOI: 10.3390/molecules27238458] [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: 11/04/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, the comprehensive chemical characterization of red lentil hulls obtained from the industrial production of football and split lentils was described. The lentil hulls were rich in dietary fiber (78.43 g/100 g dry weight with an insoluble to soluble fiber ratio of 4:1) and polyphenols (49.3 mg GAE/g dry weight, of which 55% was bound phenolics), which revealed the suitability of this lentil by-product as a source of bioactive compounds with recognized antioxidant and prebiotic properties. The release of oligosaccharides and phenolic compounds was accomplished by enzymatic hydrolysis, microwave treatment and a combination of both technologies. The key role played by the selection of a suitable enzymatic preparation was highlighted to maximize the yield of bioactive compounds and the functional properties of the lentil hull hydrolysates. Out of seven commercial preparations, the one with the most potential for use in a commercial context was Pectinex® Ultra Tropical, which produced the highest yields of oligosaccharides (14 g/100 g lentil hull weight) and free phenolics (45.5 mg GAE/100 g lentil hull weight) and delivered a four-fold increase in terms of the original antioxidant activity. Finally, this enzyme was selected to analyze the effect of a microwave-assisted extraction pretreatment on the yield of enzymatic hydrolysis and the content of free phenolic compounds and oligosaccharides. The integrated microwave and enzymatic hydrolysis method, although it increased the solubilization yield of the lentil hulls (from 25% to 34%), it slightly decreased the content of oligosaccharides and proanthocyanidins and reduced the antioxidant activity. Therefore, the enzymatic hydrolysis treatment alone was more suitable for producing a lentil hull hydrolysate enriched in potential prebiotics and antioxidant compounds.
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5
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Cavalluzzi MM, Lamonaca A, Rotondo NP, Miniero DV, Muraglia M, Gabriele P, Corbo F, De Palma A, Budriesi R, De Angelis E, Monaci L, Lentini G. Microwave-Assisted Extraction of Bioactive Compounds from Lentil Wastes: Antioxidant Activity Evaluation and Metabolomic Characterization. Molecules 2022; 27:7471. [PMID: 36364300 PMCID: PMC9655545 DOI: 10.3390/molecules27217471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/24/2022] [Accepted: 10/27/2022] [Indexed: 10/15/2023] Open
Abstract
The recovery of industrial by-products is part of the zero-waste circular economy. Lentil seed coats are generally considered to be a waste by-product. However, this low-value by-product is rich in bioactive compounds and may be considered an eco-friendly source of health-promoting phytochemicals. For the first time, a sustainable microwave-assisted extraction technique was applied, and a solvent screening was carried out to enhance the bioactive compound content and the antioxidant activity of green and red lentil hull extracts. With respect to green lentil hull extracts that were obtained with different solvents, the aqueous extract of the red lentil seed coats showed the highest total phenolic and total flavonoid content (TPC = 28.3 ± 0.1 mg GAE/g dry weight, TFC = 1.89 ± 0.01 mg CE/100 mg dry weight, respectively), as well as the highest antioxidant activity, both in terms of the free radical scavenging activity (ABTS, 39.06 ± 0.73 mg TE/g dry weight; DPPH, IC50 = 0.39 μg/mL) and the protection of the neuroblastoma cell line (SH-SY5Y, IC50 = 10.1 ± 0.6 μg/mL), the latter of which has never been investigated so far. Furthermore, a metabolite discovery analysis was for the first time performed on the aqueous extracts of both cultivars using an HPLC separation which was coupled with an Orbitrap-based high-Resolution Mass Spectrometry technique.
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Affiliation(s)
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy
- Department of Soil, Plant and Food Sciences, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Natalie Paola Rotondo
- Department of Pharmacy—Drug Sciences, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Daniela Valeria Miniero
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Marilena Muraglia
- Department of Pharmacy—Drug Sciences, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Paola Gabriele
- Department of Pharmacy—Drug Sciences, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy—Drug Sciences, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Annalisa De Palma
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
| | - Roberta Budriesi
- Department of Pharmacy and Biotechnology, Food Chemistry and Nutraceutical Lab, Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy
| | - Giovanni Lentini
- Department of Pharmacy—Drug Sciences, University Aldo Moro-Bari, Via Orabona 4, 70126 Bari, Italy
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6
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Sridhar K, Bouhallab S, Croguennec T, Renard D, Lechevalier V. Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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7
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Hou D, Feng Q, Tang J, Shen Q, Zhou S. An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review. Crit Rev Food Sci Nutr 2022; 63:1960-1982. [PMID: 35930027 DOI: 10.1080/10408398.2022.2105303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Pulses, as a sustainable source of nutrients, are an important choice for human diets, but vast quantities of seed coats generated in pulses processing are usually discarded or used as low-value ruminant feed. It has been demonstrated that pulses seed coats are excellent sources of dietary nutrients and phytochemicals with potential health benefits. With growing interest in the sustainable use of resources and the circular economy, utilization of pulses seed coats to recover these valuable components is a core objective for their valorization and an important step toward agricultural sustainability. This review comprehensively provides a comprehensive insight on the nutritional and phytochemical profiles presented in pulses seed coats and their health benefits obtained from the findings of in vitro and in vivo studies. Furthermore, in the food industry, pulses seed coats can be acted as potential food ingredients with nutritional, antioxidant and antimicrobial characteristics or as the matrix or active components of films for food packaging and edible coatings. A better understanding of pulses seed coats may provide a reference for increasing the overall added value and realizing the pulses' sustainable diets.
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Affiliation(s)
- Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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8
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Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage. Antioxidants (Basel) 2022; 11:antiox11050938. [PMID: 35624803 PMCID: PMC9137514 DOI: 10.3390/antiox11050938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 12/10/2022] Open
Abstract
The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.
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10
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Sarkhel S, Roy A. Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubhajit Sarkhel
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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11
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Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Compr Rev Food Sci Food Saf 2022; 21:2149-2199. [DOI: 10.1111/1541-4337.12934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/04/2021] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Goly Fayaz
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Yasamin Soleimanian
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Mmadi Mhamadi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Sylvie L. Turgeon
- Institute of Nutrition and Functional Foods Laval University Québec Canada
- Food Science Department Laval University Québec Canada
| | - Seddik Khalloufi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
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12
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Byanju B, Lamsal B. Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Buddhi Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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13
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Strack K, Dini C, García M, Viña S. Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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14
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Yaver E, Bilgiçli N. Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111767] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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Yaver E, Bilgiçli N. Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta. Food Chem 2021; 357:129758. [PMID: 33872865 DOI: 10.1016/j.foodchem.2021.129758] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 04/03/2021] [Accepted: 04/06/2021] [Indexed: 10/21/2022]
Abstract
In this study, two different lupin flour obtained from debittered seeds by ultrasound application and traditional method (at 0-20% ratios), and resistant starch type 4 (RS4) (at 0-10% ratios) were used in pasta preparation to improve its nutritional quality. Experiments conducted at (2 × 4 × 3) × 2 factorial design. Use of ultrasonicated lupin flour in pasta revealed similar chemical, thermal and sensory properties to lupin flour debittered by traditional method. The replacement of semolina with lupin flour enhanced protein, dietary fiber and mineral content of pasta. Addition of lupin flour or RS4 increased cooking loss and firmness values of pasta. Pasta containing 20% lupin flour and 10% RS4 had higher gelatinization onset temperature values, and lower enthalpy than 100% semolina pasta. Use of RS4 in pasta reduced in vitro glycemic index without having any adverse effect on the sensory properties. The current findings indicate that it is possible to produce pasta with acceptable cooking quality and sensory properties and improved nutritional quality by adding 15% ultrasonicated lupin flour with 5-10% RS4.
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Affiliation(s)
- Elif Yaver
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köycegiz Campus, 42050 Konya, Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köycegiz Campus, 42050 Konya, Turkey.
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16
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Feizollahi E, Mirmahdi RS, Zoghi A, Zijlstra RT, Roopesh MS, Vasanthan T. Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products. Food Res Int 2021; 143:110284. [PMID: 33992384 DOI: 10.1016/j.foodres.2021.110284] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 02/27/2021] [Accepted: 02/27/2021] [Indexed: 12/11/2022]
Abstract
Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the biosynthesis needs of growing tissues during germination. It is generally considered to be an anti-nutritional factor found in grains because it can bind to minerals, proteins, and starch, limiting their bioavailability. However, this same mineral binding property can also confer a number of health benefits such as reducing the risk of certain cancers, supporting heart health, and managing renal stones. In addition, the ability of PA to bind minerals allows it to be used in certain food quality applications such as stabilizing the green color of vegetables, preventing lipid peroxidation, and reducing enzymatic browning in fruits/vegetables. These beneficial properties create a potential for added-value applications in the utilization of PA in many new areas. Many possible processing techniques for the preparation of raw materials in the food industry can be used to reduce the concentration of PA in foods to mitigate its anti-nutritional effects. In turn, the recovered PA by-products could be available for novel uses. In this review, a general overview of the beneficial and anti-nutritional effects of PA will be discussed and then dephytinization methods will be explained.
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Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Razieh Sadat Mirmahdi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P. O. Box: 193954741, Tehran, Iran
| | - Alaleh Zoghi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P. O. Box: 193954741, Tehran, Iran
| | - Ruurd T Zijlstra
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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17
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Rahman MM, Lamsal BP. Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties. Compr Rev Food Sci Food Saf 2021; 20:1457-1480. [PMID: 33533197 DOI: 10.1111/1541-4337.12709] [Citation(s) in RCA: 105] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 11/30/2022]
Abstract
Ultrasonication is a green technology that has recently received an enormous research attention for extraction of plant-based proteins and tailoring the functionalities of these ingredients. Ultrasonication is generally used as a pretreatment method in the conventional protein solubilization protocols because it can break the cell matrix to improve the extractability. The rate of protein extraction and increase in the extraction yields depend on operating conditions such as sonic energy density, time of sonication, the substrate to slurry ratio, agitation, and so on. Ultrasonication is also applied to modify the physical, structural, and functional properties of protein-based ingredients, besides simultaneous extraction and modifications. Significant changes that occur in protein physical properties due to sonication include size reduction, rheology, electrical conductivity, and zeta (ζ) potential. These changes are due to cavitation-induced shear leading to changes in secondary and tertiary structures, including protein aggregation and cross-linking due to oxidation. Physical and structural changes affect the resulting ingredient functionality and nutritional quality of protein. Changes in the functional properties, especially hydrophobicity, solubility, emulsion, and foaming, depend on the extent of ultrasound energy applied to the protein. This study aims to review major ultrasound process parameters and conditions for extraction and modification of plant proteins and their impact on protein structural changes and resulting physicochemical, functional, and nutritional properties.
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Affiliation(s)
- Md Mahfuzur Rahman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa
| | - Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa
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18
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Sun Y, Deng Z, Liu R, Zhang H, Zhu H, Jiang L, Tsao R. A comprehensive profiling of free, conjugated and bound phenolics and lipophilic antioxidants in red and green lentil processing by-products. Food Chem 2020; 325:126925. [PMID: 32387929 DOI: 10.1016/j.foodchem.2020.126925] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 04/22/2020] [Accepted: 04/25/2020] [Indexed: 12/14/2022]
Abstract
A systemic approach was taken in profiling the hydrophilic and lipophilic antioxidants in lentil hulls using a combination of HPLC, LC-ESI-MS2 and GC techniques. A total of 37 phenolics were tentatively identified in the hydrophilic fractions, while four carotenoids and three tocopherols were found in the lipophilic fraction. Results showed that in addition to the high free extractable phenolics, phenolic compounds in conjugated and bound forms also exist in similar amounts. Information on conjugated and bound phenolics are particularly important as these forms of phenolics often go unnoticed by chromatographic profiling of extractables. All phenolic, carotenoid and tocopherol fractions contributed to antioxidant activities. Information about bioactives from lentil hulls, specifically conjugated and bound phenolics are reported here for the first time. The comprehensive profiling of these bioactives lays a good foundation for further assessment of the value-added uses of lentil hulls which are by-products of pulse processing.
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Affiliation(s)
- Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Ronghua Liu
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Hua Zhang
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada; Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi 330004, China
| | - Honghui Zhu
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Li Jiang
- Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi 330004, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agricultural and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
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