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Kumar R, Guleria A, Padwad YS, Srivatsan V, Yadav SK. Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources. Crit Rev Food Sci Nutr 2024:1-50. [PMID: 39011754 DOI: 10.1080/10408398.2024.2367564] [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: 07/17/2024]
Abstract
India, a global leader in agriculture, faces sustainability challenges in feeding its population. Although primarily a vegetarian population, the consumption of animal derived proteins has tremendously increased in recent years. Excessive dependency on animal proteins is not environmentally sustainable, necessitating the identification of alternative smart proteins. Smart proteins are environmentally benign and mimic the properties of animal proteins (dairy, egg and meat) and are derived from plant proteins, microbial fermentation, insects and cell culture meat (CCM) processes. This review critically evaluates the technological, safety, and sustainability challenges involved in production of smart proteins and their consumer acceptance from Indian context. Under current circumstances, plant-based proteins are most favorable; however, limited land availability and impending climate change makes them unsustainable in the long run. CCM is unaffordable with high input costs limiting its commercialization in near future. Microbial-derived proteins could be the most sustainable option for future owing to higher productivity and ability to grow on low-cost substrates. A circular economy approach integrating agri-horti waste valorization and C1 substrate synthesis with microbial biomass production offer economic viability. Considering the use of novel additives and processing techniques, evaluation of safety, allergenicity, and bioavailability of smart protein products is necessary before large-scale adoption.
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Affiliation(s)
- Raman Kumar
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Aditi Guleria
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Yogendra S Padwad
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- Protein Processing Centre, Dietetics, and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Vidyashankar Srivatsan
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Sudesh Kumar Yadav
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
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Diana Kerezsi A, Jacquet N, Lelia Pop O, Othmeni I, Figula A, Francis F, Karamoko G, Karoui R, Blecker C. Impact of pilot-scale microfluidization on soybean protein structure in powder and solution. Food Res Int 2024; 188:114466. [PMID: 38823863 DOI: 10.1016/j.foodres.2024.114466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/27/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
The effect of microfluidization treatment on the primary, secondary, and tertiary structure of soybean protein isolate (SPI) was investigated. The samples were treated with and without controlling the temperature and circulated in the system 1, 3, and 5 times at high pressure (137 MPa). Then, the treated samples were freeze-dried and reconstituted in water to check the impact of the microfluidization on two different states: powder and solution. Regarding the primary structure, the SDS-PAGE analysis under reducing conditions showed that the protein bands remained unchanged when exposed to microfluidization treatment. When the temperature was controlled for the samples in their powder state, a significant decrease in the quantities of β-sheet and random coil and a slight reduction in α-helix content was noticed. The observed decrease in β-sheet and the increase in β-turns in treated samples indicated that microfluidization may lead to protein unfolding, opening the hydrophobic regions. Additionally, a lower amount of α-helix suggests a higher protein flexibility. After reconstitution in water, a significant difference was observed only in α-helix, β-sheet and β-turn. Related to the tertiary structure, microfluidization increases the surface hydrophobicity. Among all the conditions tested, the samples where the temperature is controlled seem the most suitable.
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Affiliation(s)
- Andreea Diana Kerezsi
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, 5030 Gembloux, Belgium; Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 400372, Romania.
| | - Nicolas Jacquet
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, 5030 Gembloux, Belgium
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 400372, Romania; Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 400372, Romania
| | - Ines Othmeni
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, 5030 Gembloux, Belgium; Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Antoine Figula
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, 5030 Gembloux, Belgium
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Gembloux 5030, Belgium
| | - Gaoussou Karamoko
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, 5030 Gembloux, Belgium
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Guevara-Zambrano JM, Chowdhury P, Wouters AGB, Verkempinck SHE. Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions. Food Res Int 2024; 188:114434. [PMID: 38823828 DOI: 10.1016/j.foodres.2024.114434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 06/03/2024]
Abstract
In this work, dispersions were prepared with commercial pea protein isolate (PPI) and subjected to different (i) high pressure homogenization (HPH) intensities (0 - 200 MPa) (room temperature, pH 7) or (ii) environmental conditions (60 °C, pH 7 or pH 12) to generate dispersions with distinct protein molecular and microstructural characteristics, impacting protein solubility. Besides, protein digestion was analyzed following the static INFOGEST in vitro digestion protocol. Generally, increasing pressure of the homogenization treatment was linked with decreasing particle sizes and enhanced protein digestion. More specifically, the dispersion that did not undergo HPH (0 MPa) as well as the dispersion treated at 60 °C, pH 7, had highly similar microstructures, consisting of large irregular particles (10 - 500 µm) with shell-like structures, and exhibited low solubility (around 15 % and 28 %, respectively), which resulted in limited proteolysis (35 % and 42 %, respectively). In contrast, the dispersion subjected to HPH at 100 MPa and the dispersion treated at 60 °C, pH 12 also had similar microstructures with small and homogeneous particles (<1 µm), and exhibited relatively good solubility (54 % and 31 %, respectively), which led to enhanced protein digestion levels (87 % and 74 %, respectively). This study highlights the potential of food processing on macronutrient (micro)structure and further gastrointestinal stability and functionality.
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Affiliation(s)
- J M Guevara-Zambrano
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - P Chowdhury
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - A G B Wouters
- Laboratory of Food chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 23, PB 2457, 3001 Leuven, Belgium.
| | - S H E Verkempinck
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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Olsmats E, Rennie AR. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions. Adv Colloid Interface Sci 2024; 326:103123. [PMID: 38502971 DOI: 10.1016/j.cis.2024.103123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 03/04/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70-80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability. Low oil content of 10-30%, v/v for a range of total pea protein concentrations >0.5%, w/v have also been identified as stable. Intermediate oil content and pea protein concentrations >4% w/v are unexplored regions and are likely to be areas of fruitful future research. The wide range of stability suggests that different stabilization mechanisms could be important for different compositions and careful consideration has to be taken to avoid oversimplification. Both stabilization with particles, i.e. Pickering emulsions, and protein unfolding have been suggested as mechanisms. The diverse way of describing stability makes it difficult to intercompare results in different studies. A summary of different oil types used have been presented and several properties such as dynamic viscosity, density, the dielectric constant and interfacial tension have been summarized for common vegetable oils. The type of vegetable oil and emulsion preparation techniques were seen to have rather little effect on emulsion stability. However, the different extraction methods and processing of the pea material had more effect, which could be attributed to changing composition of different proteins and to the states of aggregation and denaturing. Careful consideration has to be taken in the choice of extraction method and an increased understanding of what contributes to the stability is desirable for further progress in research and eventual product formulation.
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Affiliation(s)
- Eleonora Olsmats
- Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
| | - Adrian R Rennie
- Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
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Malterre N, Bot F, Lerda E, Arendt EK, Zannini E, O’Mahony JA. Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods 2024; 13:283. [PMID: 38254582 PMCID: PMC10814905 DOI: 10.3390/foods13020283] [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: 10/29/2023] [Revised: 12/22/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food products has been impeded by limited solubility. This study aimed to investigate the potential of high-shear mixing, a resource-efficient technique, to enhance lentil protein solubility and its functional properties. Red lentil protein isolate powders were rehydrated and subjected to a semi-continuous in-line high-shear treatment at 10,200 rpm for a timespan ranging from 0 to 15 min. The results highlighted a significant (p < 0.05) increase in solubility from 46.87 to 68.42% after 15 min of shearing and a reduction in particle size as a result of the intense shearing and disruption provided by the rotor and forced passage through the perforations of the stator. The volume-weighted mean diameter decreased from 5.13 to 1.72 µm after 15 min of shearing, also highlighted by the confocal micrographs which confirmed the breakdown of larger particles into smaller and more uniform particles. Rheological analysis indicated consistent Newtonian behaviour across all dispersions, with apparent viscosities ranging from 1.69 to 1.78 mPa.s. Surface hydrophobicity increased significantly (p < 0.05), from 830 to 1245, indicating exposure of otherwise buried hydrophobic groups. Furthermore, colloidal stability of the dispersion was improved, with separation rates decreasing from 71.23 to 24.16%·h-1. The significant enhancements in solubility, particle size reduction, and colloidal stability, highlight the potential of in-line high-shear mixing in improving the functional properties of lentil protein isolates for formulating sustainable food products with enhanced techno-functional properties.
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Affiliation(s)
- Nicolas Malterre
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy;
| | - Emilie Lerda
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- APC Microbiome Institute Ireland, University College Cork, T12 Y337 Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
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Yan J, Zhao S, Xu X, Liu F. Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Curr Res Food Sci 2023; 8:100653. [PMID: 38204878 PMCID: PMC10776415 DOI: 10.1016/j.crfs.2023.100653] [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: 04/13/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/12/2024] Open
Abstract
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
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Affiliation(s)
- Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
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Wu M, He X, Feng D, Li H, Han D, Li Q, Zhao B, Li N, Liu T, Wang J. The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions. Foods 2023; 12:4141. [PMID: 38002198 PMCID: PMC10670896 DOI: 10.3390/foods12224141] [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: 10/09/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey-soy (whey protein isolate-soy protein isolate) emulsions containing different oil phase concentrations (5%, 10% and 15%; w/w) were compared in this paper. The in vitro digestion characteristics and storage stability of the dual-protein emulsions before and after HPH treatment were also explored. The results show that with an increase in the oil phase concentration, the droplet size and interface protein adsorption rate of the untreated dual-protein emulsions increased, while the absolute value of the zeta potential decreased. When the oil phase concentration was 10% (w/w), HPH treatment could significantly reduce the droplet size of the dual-protein emulsion, increase the interface protein adsorption rate, and improve the elasticity of the emulsion. Compared with other oil phase concentrations, the physical stability of the dual-protein emulsion containing a 10% (w/w) oil phase concentration was the best, so the in vitro digestion characteristics and storage stability of the emulsions were studied. Compared with the control group, the droplet size of the HPH-modified dual-protein emulsion was significantly reduced after gastrointestinal digestion, and the in vitro digestibility and release of free amino groups both significantly increased. The storage stability results show that the HPH-modified dual-protein emulsion showed good stability under different storage methods, and the storage stability of the steam-sterilized dual-protein emulsion stored at room temperature was the best. These results provide a theoretical basis for the development of new nutritional and healthy dual-protein liquid products.
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Affiliation(s)
- Meishan Wu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Xiaoye He
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Duo Feng
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Hu Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Di Han
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Qingye Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Boya Zhao
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Na Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Tianxin Liu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Jing Wang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Lab of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
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Guan C, Wu Y, Luo L, Qiao F, Zhu J, Lin Q, Liu C. Improvement of delivery properties of soybean 7S protein by high-pressure homogenization: In the case of curcumin. Int J Biol Macromol 2023; 250:126255. [PMID: 37567539 DOI: 10.1016/j.ijbiomac.2023.126255] [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: 05/25/2023] [Revised: 07/20/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
In this study, curcumin@high-pressure homogenization-soybean 7S protein/nanoparticles (CUR@HPH-7S-NPs) were prepared by an anti-solvent method. The physicochemical properties results showed at a CUR concentration of 4 mg/mL, CUR@HPH-7S-NPs had better size, encapsulation efficiency (EE), and zeta-potential values of 151.9 nm, 88.80 %, and -23.1 mV, respectively. Fourier transforms infrared (FTIR) and endogenous fluorescence spectroscopy results indicated CUR bound to HPH-7S through hydrophobic interactions, and the force between HPH-7S and CUR molecules was greater than that between untreated 7S protein and CUR. Furthermore, the pH stability results showed the size of CUR@HPH-7S-NPs was barely affected by pH away from adjacent area of the isoelectric point of 7S protein. The physical thermal stability and bio-accessibility results suggested that HPH-7S was more effective in delaying the degradation, had more physical thermal stability, and had a significant improvement in the bio-accessibility of CUR than that of untreated 7S protein. What's more, the antioxidant activity results showed at a CUR equivalent concentration of 40 μg/mL, the DPPH and ABTS radical scavenging activity of CUR@HPH-7S-NPs was 85.10 % and 96.64 %, respectively, both of which were significantly higher than that of free CUR. Finally, this study aimed to provide a theoretical basis for the delivery of other hydrophobic bioactive substances.
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Affiliation(s)
- Chunmin Guan
- National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Ying Wu
- National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Lijuan Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fan Qiao
- National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jianhua Zhu
- Henry FOK School of Food Science and Technology, Shaoguan University, Shaoguan 512005, China
| | - Qinlu Lin
- National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Chun Liu
- National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
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Baskıncı T, Gul O. Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization. Int J Biol Macromol 2023; 250:126005. [PMID: 37562472 DOI: 10.1016/j.ijbiomac.2023.126005] [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: 05/02/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/12/2023]
Abstract
In this study, we aimed to determine the effect of high pressure homogenization (HPH) at a pressure up to 150 MPa on microstructural, techno-functional and rheological properties of sesame protein isolate (SPI). HPH treatment caused a partial change in the secondary structure of SPI, however, the changes in surface hydrophobicity and free -SH groups, indicating HPH had significant effect on the tertiary structure. After the HPH treatment, the particles dispersed homogeneously with more rougher surface. Sesame proteins had the smallest particle size (0.79 μm) and highest zeta potential (38.83 mV) at 100 MPa pressure. The most developed water/oil holding capacity, emulsification and foaming properties were achieved at 100 MPa pressure. However, the maximum stable foam formation (83.33 %) was determined at 150 MPa pressure. When the shear rate is fixed as 50 1/s, an increase in the viscosity value of the samples treated with 100 and 150 MPa pressure was detected compared to the control sample, while the lowest viscosity was determined the ones treated at 50 MPa. In all samples except 50 MPa pressure-treated proteins, viscoelastic character became dominant with increasing frequency (G' > G″). Modification with HPH resulted in a decrease of about 15 °C in the gelation temperature of SPI.
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Affiliation(s)
- Tuğba Baskıncı
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.
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10
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Wu M, He X, Feng D, Li H, Han D, Li Q, Zhao B, Li N, Liu T, Wang J. The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties. Foods 2023; 12:3358. [PMID: 37761067 PMCID: PMC10529657 DOI: 10.3390/foods12183358] [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: 08/03/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy Protein Isolation-Whey Protein Isolation, SPI-WPI). Different protein solution samples were treated with HPH at 30, 60, 90, 120 and 150 MPa, and the structure changed under different pressures was analyzed by measuring particle size, zeta potential, Fourier infrared spectrum (FTIR), fluorescence spectrum and scanning electron microscope (SEM). The results showed that HPH significantly reduced the particle size of SPI-WPI, changed the secondary and tertiary structures and improved the hydrophobic interaction between molecules. In addition, HPH significantly improved the solubility and emulsification of all proteins, and the improvement effect on SPI-WPI was significantly better than SPI and WPI. It was found that SPI-WPI treated with 60 MPa had the best physicochemical properties. Secondly, we researched the effect of HPH by 60 MPa on the emulsion properties of SPI-WPI. In this study, the SPI-WPI had the lowest surface tension compared to a single protein after HPH treatment. The emulsion droplet size was obviously decreased, and the elastic properties and physical stability of SPI-WPI emulsion were significantly enhanced. In conclusion, this study will provide a theoretical basis for the application of HPH in modifying the structure of dual-protein to improve its development and utilization in liquid specialty food.
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Affiliation(s)
- Meishan Wu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Xiaoye He
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Duo Feng
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Hu Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Di Han
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Qingye Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Boya Zhao
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Na Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Tianxin Liu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Jing Wang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
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11
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Rathnakumar K, Balakrishnan G, Ramesh B, Sujayasree OJ, Pasupuleti SK, Pandiselvam R. Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. J Texture Stud 2023; 54:599-612. [PMID: 36849713 DOI: 10.1111/jtxs.12747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 03/01/2023]
Abstract
In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | | | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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12
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Ma Y, Zhang J, He J, Xu Y, Guo X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Res Int 2023; 170:112986. [PMID: 37316018 DOI: 10.1016/j.foodres.2023.112986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
In order to expand the utilization of chickpeas in various food products, this study investigated the effects of different homogenization pressures (0-150 MPa) and cycles (1-3) on the physicochemical, and functional properties of chickpea protein. After high-pressure homogenization (HPH) treatment, hydrophobic groups and sulfhydryl groups of chickpea protein was exposed which increased its surface hydrophobicity and decreased its total sulfhydryl content. SDS-PAGE analysis showed that the molecular weight of modified chickpea protein remained unchanged. The particle size and turbidity of chickpea protein significantly decreased with an increase in homogenization pressure and cycles. Furthermore, the solubility, foaming, and emulsifying properties of chickpea protein were all enhanced by HPH treatment. In addition, the emulsions prepared by modified chickpea protein showed better stability capacity due to its smaller particle size and higher zeta potential. Therefore, HPH might be an effective technique to improve the functional properties of chickpea protein.
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Affiliation(s)
- Yigang Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jinmeng He
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yingjie Xu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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13
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Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09781-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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14
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Keuleyan E, Gélébart P, Beaumal V, Kermarrec A, Ribourg-Birault L, Le Gall S, Meynier A, Riaublanc A, Berton-Carabin C. Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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15
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Moll P, Salminen H, Spengler M, Schmitt C, Weiss J. Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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D'Alessio G, Flamminii F, Faieta M, Prete R, Di Michele A, Pittia P, Di Mattia CD. High pressure homogenization to boost the technological functionality of native pea proteins. Curr Res Food Sci 2023; 6:100499. [PMID: 37081859 PMCID: PMC10111953 DOI: 10.1016/j.crfs.2023.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
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Affiliation(s)
- Giulia D'Alessio
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. D'Annunzio” of Chieti-Pescara, Via dei Vestini, 66100, Chieti, Italy
| | - Marco Faieta
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Roberta Prete
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Corresponding author.
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17
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Renoldi N, Melchior S, Calligaris S, Peressini D. Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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18
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Melchior S, Moretton M, Alongi M, Calligaris S, Cristina Nicoli M, Anese M. Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins. Food Res Int 2023; 163:112147. [PMID: 36596099 DOI: 10.1016/j.foodres.2022.112147] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 10/29/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
In this study an in vitro static digestion method mimicking the elderly gastrointestinal conditions was designed by adapting the physiological parameters described in the INFOGEST standardized static in vitro digestion protocol, i.e., pH, digestive phase duration, concentrations of enzymes and bile salts, to the aged GI transit. The digestibility of proteins from different sources (pea, rice, wheat, and milk whey) was then assessed. Protein digestive behaviour was monitored after gastric and intestinal phases by BCA assay and SDS-PAGE to assess protein hydrolysis both from a quantitative and a qualitative point of view. Digested samples were also analysed for physical characteristics in terms of particle size and zeta potential. Data acquired under elderly gastrointestinal conditions were compared to those obtained by using the INFOGEST protocol designed to study adult digestion. Results clearly showed that the elderly gastrointestinal conditions deeply affected proteolysis leading to a general reduction of protein digestibility in comparison to the adult model. The proteolysis extent depended on the protein source with whey and rice proteins showing about 20% reduction using the model mimicking the elderly gut, followed by pea (about 10% reduction) and wheat (about 4% reduction) proteins. The knowledge of protein digestibility under elderly gastrointestinal conditions generated in this study could be useful in the attempt to develop age-tailored products.
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Affiliation(s)
- Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
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19
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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [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
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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20
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Sun B, Li Z, Huang Y, Liu L, Gu X, Gao Y, Zhu X, Zhu Y, Xia X. High‐pressure homogenisation ‐ Lactobacillus induced changes in the properties and structure of soymilk protein gels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bingyu Sun
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Zhimin Li
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Yuyang Huang
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Linlin Liu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - XueLian Gu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Yuan Gao
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Xiuqing Zhu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Ying Zhu
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
| | - Xiaoyu Xia
- College of Food Engineering Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province 150028 Harbin
- Soybean Research Institute Academy of Agricultural Sciences 150086 Heilongjiang Harbin
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21
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Su C, He Z, Wang Z, Zhang D, Li H. The Structural Rearrangement and Depolymerization Induced by
High‐Pressure
Homogenization Inhibit the Thermal Aggregation of Myofibrillar Protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chang Su
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| | - Zhifei He
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, No. 1, Haida Road, Mazhang District Zhanjiang 524088 China
| | - Dong Zhang
- School of Food and Biological Engineering Xihua University, No.999 Jinzhou Road, Jinniu District Chengdu 610039 China
| | - Hongjun Li
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
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22
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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23
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Burger TG, Mayfield C, Baumert JL, Zhang Y. The effects of high‐pressure homogenization, drying
pH
and propylene glycol on the emulsifying properties of pea protein powder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15874] [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)
- Travis G. Burger
- Conagra Brands, Inc. Six Conagra Drive Omaha Nebraska 68102 USA
- Department of Food Science & Technology University of Nebraska Lincoln Nebraska 68508 USA
| | - Caleb Mayfield
- Conagra Brands, Inc. Six Conagra Drive Omaha Nebraska 68102 USA
| | - Joseph L. Baumert
- Department of Food Science & Technology University of Nebraska Lincoln Nebraska 68508 USA
| | - Yue Zhang
- Department of Food Science & Technology University of Nebraska Lincoln Nebraska 68508 USA
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
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24
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Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100265] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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