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Vurro F, De Angelis D, Squeo G, Caponio F, Summo C, Pasqualone A. Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods 2024; 13:2608. [PMID: 39200535 PMCID: PMC11353891 DOI: 10.3390/foods13162608] [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: 07/09/2024] [Revised: 08/07/2024] [Accepted: 08/19/2024] [Indexed: 09/02/2024] Open
Abstract
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as "beany", "green", and "grassy", which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.
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Affiliation(s)
| | | | | | | | | | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola, 165/a, 70126 Bari, Italy; (F.V.); (D.D.A.); (G.S.); (C.S.)
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Carboni AD, Puppo MC, Ferrero C. Gluten-free lentil cakes with optimal technological and nutritional characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6298-6310. [PMID: 38501745 DOI: 10.1002/jsfa.13459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 03/01/2024] [Accepted: 03/19/2024] [Indexed: 03/20/2024]
Abstract
BACKGROUND The celiac population usually struggle finding nutritive gluten-free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Angela D Carboni
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
| | - María C Puppo
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), La Plata, Argentina
| | - Cristina Ferrero
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
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3
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Nudel A, Abbo S, Kerem Z. Canavanine Content Quantification in Processed Bitter Vetch ( Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes. Foods 2024; 13:2528. [PMID: 39200455 PMCID: PMC11353478 DOI: 10.3390/foods13162528] [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: 07/05/2024] [Revised: 08/06/2024] [Accepted: 08/11/2024] [Indexed: 09/02/2024] Open
Abstract
Bitter vetch (Vicia ervilia Willd.) is a traditional Mediterranean-West Asian legume, mainly used as livestock feed because of its toxic non-proteinogenic amino acid, canavanine. However, historical sources suggest its past human consumption. Currently, bitter vetch is a minor crop confined to marginal soils in semi-arid regions, presenting a potential alternative protein source amid projected climate changes. This study evaluated the nutritional and sensory attributes of bitter vetch seeds processed through various household methods. Germination and cooking significantly reduced the canavanine content by 28% and 60%, respectively. Incorporating bitter vetch flour (BVF) into wheat bread enhanced protein and fiber contents without substantially altering carbohydrate and lipid levels, and the baking process reduced the canavanine content by 40%. Bitter vetch flour enriched the bread with iron and calcium, contributing significantly to their daily nutritional intakes. Sensory evaluations indicated positive reception for bread with 12% BVF, achieving a balance between nutritional enhancement and consumer acceptance. This study identifies bitter vetch seeds as a valuable resource for improving bread formulations with corrected gluten contents and enhanced protein quality, as measured using protein-digestibility-corrected amino acid score (PDCAAS) values. With strategic processing and formulation adjustments, bitter vetch has the potential to re-emerge as a feasible high-protein grain crop, promoting sustainable farming.
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Affiliation(s)
| | | | - Zohar Kerem
- The Levi Eshkol School of Agriculture, The Hebrew University of Jerusalem, Rehovot 7610001, Israel; (A.N.); (S.A.)
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4
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López-Calabozo R, Liberal Â, Fernandes Â, Revilla I, Ferreira ICFR, Barros L, Vivar-Quintana AM. Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2024; 24:4232. [PMID: 39001010 PMCID: PMC11244296 DOI: 10.3390/s24134232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/16/2024]
Abstract
Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to interesting health benefits, but they also have a significant influence on the techno-functional properties of lentil-derived products. In this study, the use of near-infrared spectroscopy (NIRS) to predict the concentration of total carbohydrate, fibre, starch, total sugars, fructose, sucrose and raffinose was investigated. For this purpose, six different cultivars of macrosperm (n = 37) and microsperm (n = 43) lentils have been analysed, the samples were recorded whole and ground and the suitability of both recording methods were compared. Different spectral and mathematical pre-treatments were evaluated before developing the calibration models using the Modified Partial Least Squares regression method, with a cross-validation and an external validation. The predictive models developed show excellent coefficients of determination (RSQ > 0.9) for the total sugars and fructose, sucrose, and raffinose. The recording of ground samples allowed for obtaining better models for the calibration of starch content (R > 0.8), total sugars and sucrose (R > 0.93), and raffinose (R > 0.91). The results obtained confirm that there is sufficient information in the NIRS spectral region for the development of predictive models for the quantification of the carbohydrate content in lentils.
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Affiliation(s)
- Rocío López-Calabozo
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
| | - Ângela Liberal
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel Revilla
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana M. Vivar-Quintana
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
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Mesta-Corral M, Gómez-García R, Balagurusamy N, Torres-León C, Hernández-Almanza AY. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges. Foods 2024; 13:2062. [PMID: 38998567 PMCID: PMC11241233 DOI: 10.3390/foods13132062] [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: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.
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Affiliation(s)
- Mariana Mesta-Corral
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
- Center for Interdisciplinary Studies and Research, Unidad Saltillo, Universidad Autonoma de Coahuila, Arteaga 25350, Coahuila, Mexico
| | - Ricardo Gómez-García
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Nagamani Balagurusamy
- Laboratorio de Biorremediación, Unidad Torreón, Facultad de Ciencias Biológicas, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Cristian Torres-León
- Research Center and Ethnobiological Garden, Unidad Torreón, Universidad Autonoma de Coahuila, Viesca 27480, Coahuila, Mexico
- Agri-Food and Agro-Industrial Bioeconomy Research Group, Unidad Torreón, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Ayerim Y Hernández-Almanza
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
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Romano A, De Luca L, Romano R. Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils ( Lens culinaris Medik.) flour. Food Funct 2024; 15:3539-3551. [PMID: 38465882 DOI: 10.1039/d3fo05758e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 μm. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences (P < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased (p < 0.05). A decrease in the presence of intact starch granules was observed via SEM in the germinated samples. The germination time had a significant (P < 0.05) effect on the colour indices, L*, a*, and b* of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the in vitro starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.
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Affiliation(s)
- Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
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Lazou AE. Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:8216796. [PMID: 38566753 PMCID: PMC10985278 DOI: 10.1155/2024/8216796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/12/2024] [Accepted: 02/27/2024] [Indexed: 04/04/2024]
Abstract
The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%.
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Affiliation(s)
- Andriana E. Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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Gasiński A, Kawa-Rygielska J. Malting-A method for modifying volatile composition of black, brown and green lentil seeds. PLoS One 2023; 18:e0290616. [PMID: 37656753 PMCID: PMC10473530 DOI: 10.1371/journal.pone.0290616] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/12/2023] [Indexed: 09/03/2023] Open
Abstract
Technique of malting legume seeds is not currently widespread among scientists as well as industrial maltsters. However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.
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Affiliation(s)
- Alan Gasiński
- Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław, Poland
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9
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Fardus J, Hossain S, Rob MM, Fujita M. ʟ-glutamic acid modulates antioxidant defense systems and nutrient homeostasis in lentil (Lens culinaris Medik.) under copper toxicity. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27993-0. [PMID: 37270757 DOI: 10.1007/s11356-023-27993-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
Copper (Cu), an essential micronutrient, can generate reactive oxygen species (ROS) at its supra-optimal level in living cells as a transition metal, thus producing oxidative stress in plants. Therefore, protecting plants from Cu-induced oxidative stress via the exogenous application of chemical substances, particularly L-glutamic acid (L-Glu), could be a viable strategy for mitigating the toxicity of Cu. The aim of our present study was to investigate how ʟ-Glu protects lentil seedlings from oxidative stress produced by toxic Cu and allows them to survive under Cu toxicity. The results exhibited that when lentil seedlings were exposed to excessive Cu, their growth was inhibited and their biomass decreased due to an increase in Cu accumulation and translocation to the root, shoot, and leaves. Exposure to toxic Cu also depleted photosynthetic pigments, imbalanced water content, and other essential nutrients, increased oxidative stress, and reduced enzymatic and non-enzymatic antioxidants. However, pre-treatment of ʟ-Glu improved the phenotypic appearance of lentil seedlings, which was distinctly evidenced by higher biomass production, maintenance of water balance, and an increase in photosynthetic pigments when exposed to toxic Cu. ʟ-Glu also protected the seedlings from Cu-induced oxidative stress by reducing the oxidative stress marker, specifically by the efficient action of enzymatic and non-enzymatic antioxidants, particularly ascorbate, catalase, monodehydroascorbate, and glutathione peroxidase and maintaining redox balance. Furthermore, ʟ-Glu assisted in maintaining the homeostasis of Cu and other nutrient in the roots, shoots, and leaves of lentil. Collectively, our results provide evidence of the mechanism of ʟ-Glu-mediated protective role in lentil against Cu toxicity, thus proposed as a potential chemical for managing Cu toxicity not only in lentil but also other plants.
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Affiliation(s)
- Jannatul Fardus
- Laboratory of Plant Stress Responses, Faculty of Agriculture, Kagawa University, Ikenobe 2393 Kita Gun, Kagawa, Miki-Cho, 761-0795, Japan.
| | - Shahadat Hossain
- Laboratory of Plant Stress Responses, Faculty of Agriculture, Kagawa University, Ikenobe 2393 Kita Gun, Kagawa, Miki-Cho, 761-0795, Japan
| | - Md Mahfuzur Rob
- Department of Horticulture, Faculty of Agriculture, Sylhet Agricultural University, Sylhet, 3100, Bangladesh
| | - Masayuki Fujita
- Laboratory of Plant Stress Responses, Faculty of Agriculture, Kagawa University, Ikenobe 2393 Kita Gun, Kagawa, Miki-Cho, 761-0795, Japan
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Channab BE, El Idrissi A, Zahouily M, Essamlali Y, White JC. Starch-based controlled release fertilizers: A review. Int J Biol Macromol 2023; 238:124075. [PMID: 36940767 DOI: 10.1016/j.ijbiomac.2023.124075] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Starch, as a widely available renewable resource, has the potential to be used in the production of controlled-release fertilizers (CRFs) that support sustainable agriculture. These CRFs can be formed by incorporating nutrients through coating or absorption, or by chemically modifying the starch to enhance its ability to carry and interact with nutrients. This review examines the various methods of creating starch-based CRFs, including coating, chemical modification, and grafting with other polymers. In addition, the mechanisms of controlled release in starch-based CRFs are discussed. Overall, the potential benefits of using starch-based CRFs in terms of resource efficiency and environmental protection are highlighted.
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Affiliation(s)
- Badr-Eddine Channab
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco.
| | - Ayoub El Idrissi
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Younes Essamlali
- Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, CT 06504, United States.
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11
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Sharma R, Chaudhary L, Kumar M. Microsatellites based assessment of genetic diversity and population structure of indian lentil (Lens culinaris Medik.) genotypes. Biologia (Bratisl) 2023. [DOI: 10.1007/s11756-023-01385-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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12
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Kim JH, Duan S, Park YR, Eom SH. Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing. Antioxidants (Basel) 2023; 12:antiox12030670. [PMID: 36978918 PMCID: PMC10045596 DOI: 10.3390/antiox12030670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/25/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.
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Affiliation(s)
- Ji Hye Kim
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Shucheng Duan
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - You Rang Park
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Seok Hyun Eom
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Correspondence:
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A. Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods 2023; 12:foods12050999. [PMID: 36900516 PMCID: PMC10001291 DOI: 10.3390/foods12050999] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/20/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products. Thus, this work studies the impact of air-drying temperature (50, 60, and 70 °C) on relevant properties (antioxidant properties, ACE-inhibitory capacity, phytic acid, colour, and particle size) of two fermented lentils flour (Pardina and Castellana) using freeze-drying as a reference method. Castellana variety is a better substrate for Pleurotus, generating four times more biomass. In addition, an almost total reduction of phytic acid from 7.3 to 0.9 mg/g db is achieved in this variety. Air-drying significantly decreased the particle size and the final colour with ΔE > 20; nonetheless, the temperature does not play a crucial role. SSF decreased the total phenolic content and the antioxidant capacity regardless of the variety, however, drying at 70 °C increased total phenolic content (186%) in fermented Castellana flour. Comparing drying methods, freeze-drying implied a higher decrease in those parameters, reducing the TPC from 2.4 to 1.6 and from 7.7 to 3.4 mg gallic acid/g db in Pardina and Castellana dried flours. Finally, the flours inhibit the angiotensin I-converting-enzyme, and fermentation and drying increased their potential cardiovascular benefits.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
- Correspondence:
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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14
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Shrestha S, van 't Hag L, Haritos VS, Dhital S. Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Viana A, Ethur EM, de Freitas EM, Hoehne L. Chicken Eggs Substitute Using Vegetable Origin − A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02999-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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16
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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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17
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Atudorei D, Mironeasa S, Codină GG. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. Foods 2022; 11:2982. [PMID: 36230058 PMCID: PMC9564281 DOI: 10.3390/foods11192982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.
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18
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Duijsens D, Pälchen K, De Coster A, Verkempinck S, Hendrickx M, Grauwet T. Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients. Food Res Int 2022; 158:111546. [DOI: 10.1016/j.foodres.2022.111546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 06/07/2022] [Accepted: 06/18/2022] [Indexed: 11/04/2022]
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19
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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02887-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Lentil ( Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods 2022; 11:foods11142028. [PMID: 35885269 PMCID: PMC9317262 DOI: 10.3390/foods11142028] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/04/2023] Open
Abstract
Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1−14.8 vs. 3.8 g/100 g), phenolic (136.5−342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8−75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60−1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1−7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3−7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products.
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21
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Yaver E. Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural and sensory attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Yaver
- Department of Food Engineering, Engineering Faculty Necmettin Erbakan University Konya Turkey
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22
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Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Odabas E, Aktas‐Akyildiz E, Cakmak H. Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Eylem Odabas
- Institute of Graduate Studies, Department of Food Engineering Hitit University Corum Turkey
| | - Eda Aktas‐Akyildiz
- Faculty of Engineering, Department of Food Engineering Hitit University Corum Turkey
| | - Hulya Cakmak
- Faculty of Engineering, Department of Food Engineering Hitit University Corum Turkey
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24
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A spotlight on analytical prospects in food allergens: From emerging allergens and novel foods to bioplastics and plant-based sustainable food contact materials. Food Chem 2022; 388:132951. [PMID: 35447585 DOI: 10.1016/j.foodchem.2022.132951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 04/06/2022] [Accepted: 04/09/2022] [Indexed: 11/21/2022]
Abstract
The present review throws a spotlight on new and emerging food safety concerns in view of a well-established food allergen risk arising from global socio-economic changes, international trade, circular economy, environmental sustainability, and upcycling. Food culture globalization needs harmonization of regulations, technical specifications, and reference materials towards mutually recognised results. In parallel, routine laboratories require high-throughput reliable analytical strategies, even in-situ testing devices, to test both food products and food contact surfaces for residual allergens. Finally, the currently neglected safety issues associated to possible allergen exposure due to the newly proposed bio- and plant-based sustainable food contact materials require an in-depth investigation.
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25
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Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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26
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Alkaltham MS, Musa Özcan M, Uslu N, Salamatullah AM, Hayat K. Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds. J Food Sci 2022; 87:1639-1649. [DOI: 10.1111/1750-3841.16099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/28/2022] [Accepted: 02/08/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammed Saeed Alkaltham
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Khizar Hayat
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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27
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Kolenčík M, Ernst D, Komár M, Urík M, Šebesta M, Ďurišová Ľ, Bujdoš M, Černý I, Chlpík J, Juriga M, Illa R, Qian Y, Feng H, Kratošová G, Barabaszová KČ, Ducsay L, Aydın E. Effects of Foliar Application of ZnO Nanoparticles on Lentil Production, Stress Level and Nutritional Seed Quality under Field Conditions. NANOMATERIALS 2022; 12:nano12030310. [PMID: 35159655 PMCID: PMC8837920 DOI: 10.3390/nano12030310] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/10/2022] [Accepted: 01/14/2022] [Indexed: 02/06/2023]
Abstract
Nanotechnology offers new opportunities for the development of novel materials and strategies that improve technology and industry. This applies especially to agriculture, and our previous field studies have indicated that zinc oxide nanoparticles provide promising nano-fertilizer dispersion in sustainable agriculture. However, little is known about the precise ZnO-NP effects on legumes. Herein, 1 mg·L−1 ZnO-NP spray was dispersed on lentil plants to establish the direct NP effects on lentil production, seed nutritional quality, and stress response under field conditions. Although ZnO-NP exposure positively affected yield, thousand-seed weight and the number of pods per plant, there was no statistically significant difference in nutrient and anti-nutrient content in treated and untreated plant seeds. In contrast, the lentil water stress level was affected, and the stress response resulted in statistically significant changes in stomatal conductance, crop water stress index, and plant temperature. Foliar application of low ZnO-NP concentrations therefore proved promising in increasing crop production under field conditions, and this confirms ZnO-NP use as a viable strategy for sustainable agriculture.
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Affiliation(s)
- Marek Kolenčík
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
- Correspondence: (M.K.); (D.E.)
| | - Dávid Ernst
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
- Correspondence: (M.K.); (D.E.)
| | - Matej Komár
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Martin Urík
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynska Dolina, Ilkovičová 6, 842 15 Bratislava, Slovakia; (M.U.); (M.Š.); (M.B.)
| | - Martin Šebesta
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynska Dolina, Ilkovičová 6, 842 15 Bratislava, Slovakia; (M.U.); (M.Š.); (M.B.)
| | - Ľuba Ďurišová
- Institute of Plant and Environmental Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Marek Bujdoš
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynska Dolina, Ilkovičová 6, 842 15 Bratislava, Slovakia; (M.U.); (M.Š.); (M.B.)
| | - Ivan Černý
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Juraj Chlpík
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Martin Juriga
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Ramakanth Illa
- Department of Chemistry, Rajiv Gandhi University of Knowledge Technologies, AP IIIT, Krishna District, Nuzvid 521202, India;
| | - Yu Qian
- School of Ecology and Environmental Science, Yunnan University, 2 Cuihubei Lu, Kunming 650091, China;
| | - Huan Feng
- Department of Earth and Environmental Studies, Montclair State University, 1 Normal Ave, Montclair, NJ 070 43, USA;
| | - Gabriela Kratošová
- Nanotechnology Centre, CEET, VŠB Technical University of Ostrava, 17. listopadu 15/2172, 708 00 Ostrava-Poruba, Czech Republic; (G.K.); (K.Č.B.)
| | - Karla Čech Barabaszová
- Nanotechnology Centre, CEET, VŠB Technical University of Ostrava, 17. listopadu 15/2172, 708 00 Ostrava-Poruba, Czech Republic; (G.K.); (K.Č.B.)
| | - Ladislav Ducsay
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Elena Aydın
- Institute of Landscape Engineering, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Hospodárska 7, 949 76 Nitra, Slovakia;
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28
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Gallo V, Romano A, Miralles B, Ferranti P, Masi P, Santos-Hernández M, Recio I. Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411706] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.
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30
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Rico D, Peñas E, del Carmen García M, Rai DK, Martínez-Villaluenga C, Frias J, Martín-Diana AB. Development of Antioxidant and Nutritious Lentil ( Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods 2021; 10:foods10122924. [PMID: 34945474 PMCID: PMC8700479 DOI: 10.3390/foods10122924] [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: 11/02/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 12/31/2022] Open
Abstract
Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - María del Carmen García
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
| | - Dilip K. Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland;
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - Ana B. Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
- Correspondence: ; Tel.: +34-98-310-366
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