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Yan L, Xu Y, Yang F, Shi C, Liu Y, Bi S. Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference. Food Chem 2024; 445:138696. [PMID: 38354643 DOI: 10.1016/j.foodchem.2024.138696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/14/2024] [Accepted: 02/05/2024] [Indexed: 02/16/2024]
Abstract
This study investigated the odor profiles of four pea milk varieties based on sensory evaluation, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS) with soybean milk as a reference. Compared to soybean milk, pea milk exhibited lower intensity of beany, oil-oxidation, and mushroom flavors as well as higher intensity of grassy/green and earthy flavors. ZW.6 pea milk was selected for further identification of key odor-active compounds using molecular sensory science approaches. Using headspace solid phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and dynamic headspace sampling (DHS) combined with comprehensive gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS), 102 odor-active compounds were detected in ZW.6 pea milk. Among these, 19 compounds exhibiting high flavor dilution (FD) factors were accurately quantitated. Ten key odor-active compounds were ultimately identified through aroma recombination and omission experiment. Aldehydes and alcohols significantly contribute to the odor profile of pea milk.
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Affiliation(s)
- Lichang Yan
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China
| | - Ying Xu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China
| | - Fan Yang
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China
| | - Chunhe Shi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China.
| | - Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China.
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Shi D, Stone AK, Jafarian Z, Liu E, Xu C, Bhagwat A, Lu Y, Gao P, Polley B, Bhowmik P, Rajagopalan N, Tanaka T, Korber DR, Nickerson MT. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. J Food Sci 2024; 89:3412-3429. [PMID: 38767939 DOI: 10.1111/1750-3841.17111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 04/09/2024] [Accepted: 04/24/2024] [Indexed: 05/22/2024]
Abstract
Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum. After 48 h, the samples showed increased protein content with enhanced solubility and oil-holding capacity. Controlled fermentation, as opposed to spontaneous fermentation, maintained the high foaming capacity; however, all fermented samples had lower foam and emulsion stabilizing properties and reduced water-holding capacity compared to the control. The fermented proteins were also less digestible, possibly due to an increase in phenolics and saponins. New volatile compounds were identified in fermented samples that show promise for improved sensory attributes. Significant differences were observed in specific quality attributes depending on the microbial strain used. Further research is required to better understand the fermentative metabolism of microbial communities when provided high-protein lentil ingredients as growth substrates. PRACTICAL APPLICATION: Fermented lentil protein isolate has promising flavor profiles that may improve its sensory properties for food application.
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Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Zahra Jafarian
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Enyu Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Caishuang Xu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Aarti Bhagwat
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Yuping Lu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Peng Gao
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Brittany Polley
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Pankaj Bhowmik
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Nandhakishore Rajagopalan
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Darren R Korber
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Zhang X, Long J, Liu J, Hua Y, Zhang C, Li X. Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt. Foods 2024; 13:330. [PMID: 38275697 PMCID: PMC10814812 DOI: 10.3390/foods13020330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/19/2023] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
Soybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany off-flavors and anti-nutritional factors, and to improve its fermentation characteristics, soybean whey was treated with electrodialysis desalination, vacuum concentration and lactic acid bacteria (LAB) fermentation. The results showed that electrodialysis desalination increased the fermentation rate and the number of viable lactic acid bacteria of soybean whey yogurt. More than 90% of the antinutritional factor level (urease and trypsin inhibitory activity) was removed due to high-temperature denaturation inactivation and LAB degradation. Concentrated desalted soybean whey yogurt (CDSWY) possessed larger values for firmness and consistency, and a denser network microstructure compared with undesalted yogurt. Over 90% of off-flavors including hexanal, 1-octen-3-ol and 1-octen-3-one were removed after electrodialysis desalination and concentration treatment. Meanwhile, the newly generated β-damascenone through carotenoid degradation and 2,3-butanedione improved the pleasant flavor and sensory quality of CDSWY, while the salty taste of CSWY lowered its sensory quality. This study provided a theoretical basis for better utilization of soybean whey to develop a plant-based yogurt like dairy yogurt.
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Affiliation(s)
- Xinyu Zhang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jun Liu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Caimeng Zhang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xingfei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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Fischer E, Cayot P, Cachon R, Cayot N. Effects of ionizing radiation on organic volatile compounds from PEA protein isolate. Heliyon 2023; 9:e22658. [PMID: 38125550 PMCID: PMC10730598 DOI: 10.1016/j.heliyon.2023.e22658] [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: 10/27/2023] [Revised: 11/09/2023] [Accepted: 11/16/2023] [Indexed: 12/23/2023] Open
Abstract
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to their organoleptic characteristics. This study concerns the potential of ionization for vegetable proteins, to limit the damage on the sensory properties that can be caused by thermal treatments. The impact of β-ionizing was measured on the volatile compounds of five pea protein isolates. These isolates were subjected to ionizing radiation of 10 MeV electron beam and the volatile compounds were compared by SPME-GC-MS before and after the treatment. β-Ionization led to a major increase in the total amount of volatiles and to appearance of new compounds. We observed a strong increase in aldehydes, that were reported to be involved in pea off-flavor, and the appearance of dimethyl-disulfide, linked to sulfurous off-notes. Many of the compounds impacted by the treatment were linked to protein and lipid oxidations. Mechanisms explaining the impact of β-ionizing on lipids and protein oxidations were proposed.
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Affiliation(s)
- Estelle Fischer
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Philippe Cayot
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Jin W, Zhao S, Sun H, Pei J, Gao R, Jiang P. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Curr Res Food Sci 2023; 7:100583. [PMID: 37691695 PMCID: PMC10484957 DOI: 10.1016/j.crfs.2023.100583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/13/2023] [Accepted: 08/29/2023] [Indexed: 09/12/2023] Open
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
| | - Haiyan Sun
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Jinjin Pei
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116034, China
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Grácio M, Oliveira S, Lima A, Boavida Ferreira R. RuBisCO as a protein source for potential food applications: a review. Food Chem 2023; 419:135993. [PMID: 37030211 DOI: 10.1016/j.foodchem.2023.135993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/13/2023] [Accepted: 03/18/2023] [Indexed: 03/29/2023]
Abstract
RuBisCO is a complete protein, widely abundant and recognized as ideal for human consumption. Further, its biochemical composition, organoleptic and physical features mean RuBisCO has potential as a nutritionally beneficial food additive. Nonetheless, despite growing plant-based market trends, there is a lack of information about the applications of this protein. Here, we explored the biochemical features of RuBisCO as a potential food additive and compared it with other plant protein sources currently available. We describe potential advantages, including nutritional content, digestibility, non-allergenicity and, potential bioactivities. Despite the lack of industrial procedures for RuBisCO purification, a growing number of novel methods are emerging, justifying discussion of their feasibilities. Overall, this information can help both researchers and industry to review the use RuBisCO as a sustainable source of protein for plant-based food products or formulation of novel functional foods.
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Akkad R, Buchko A, Soladoye PO, Han J, Curtis JM. A study of the sensory attributes of flours and crackers made from sprouted and unsprouted faba beans. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor). Food Res Int 2023; 163:112260. [PMID: 36596170 DOI: 10.1016/j.foodres.2022.112260] [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: 06/13/2022] [Revised: 11/21/2022] [Accepted: 11/27/2022] [Indexed: 12/02/2022]
Abstract
Faba bean (Vicia faba L. minor) has many interests but is characterised by off-notes (negative odours/aromas) due to volatile compounds that are promoted during seed processing. Little is known about the volatile compounds of faba bean and their contribution to its odour. The purpose of this study was to determine the volatile compound origins of air-classified fractions (flour (F), starch (S) and protein (P)) from 3 faba bean cultivars and identify the odour-active compounds. Firstly, the volatile content of the fractions was extracted by solvent-assisted flavour evaporation (SAFE) and analysed by gas chromatography-mass spectrometry (GC-MS). A total of 147 volatile compounds were detected and categorised into 12 chemical classes. The P fractions had many volatile compounds from free fatty acid (FFA) oxidation and a higher lipoxygenase (LOX) activity. The volatile content suggested that cultivar 1 (C1) was confronted with a biotic stress at field whereas cultivar 2 (C2), richer in molecules from amino acid (AA) degradation, was contaminated by microorganisms in the field. Secondly, 35 odour-active compounds (OACs) were identified by GC-olfactometry (GC-O) and 12 odour-classes were used to describe the faba bean odours. The P fractions had higher detection frequency (DF) than the S and F fractions. P2 had a more complex odour profile due to important FFA and AA degradation. This work provides a better understanding of the impact of cultivar and processing steps on the faba bean volatile content. Selection of pulse-based ingredients with low volatile compounds could improve their flavour and increase their consumption.
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Oliete B, Lubbers S, Fournier C, Jeandroz S, Saurel R. Effect of biotic stress on the presence of secondary metabolites in field pea grains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4942-4948. [PMID: 35275406 DOI: 10.1002/jsfa.11861] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 02/23/2022] [Accepted: 03/11/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The presence of secondary metabolites responsible for off-flavours in peas may influence consumers' acceptance. These undesirable compounds may increase due to biotic stress or cultivar. Therefore, grains from two pea (Pisum sativum L.) cultivars (Crécerelle and Firenza) exposed to biotic stress were studied in terms of protein content, electrophoretic polypeptide profile, lipoxygenase activity, saponin content and volatile compounds. RESULTS No differences were observed in the electrophoretic polypeptide profile of pea samples across cultivar or biotic stress. The cultivar noticeably affected the volatile compounds and lipoxygenase activity. The biotic stress significantly increased the saponin content. CONCLUSION The cultivar showed more noticeable impact on the presence of off-flavour compounds than the biotic stress. The development of pea protein ingredients needs the thorough choice of raw materials in terms of cultivar and control of biotic stress in order to ensure acceptance by consumers. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Bonastre Oliete
- Université Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, Dijon, France
| | - Samuel Lubbers
- Université Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, Dijon, France
| | - Carine Fournier
- Agroécologie, CNRS, INRAE, Institut Agro, Université de Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Sylvain Jeandroz
- Agroécologie, CNRS, INRAE, Institut Agro, Université de Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Rémi Saurel
- Université Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, Dijon, France
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Liang S, Liu Y, Yuan S, Liu Y, Zhu B, Zhang M. Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile. Foods 2022; 11:foods11152224. [PMID: 35892812 PMCID: PMC9332478 DOI: 10.3390/foods11152224] [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: 06/28/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 02/04/2023] Open
Abstract
As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction.
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Affiliation(s)
- Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
| | - Ying Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
| | - Shao Yuan
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
| | - Yixuan Liu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
| | - Baoqing Zhu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
- Correspondence: (B.Z.); (M.Z.)
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
- Correspondence: (B.Z.); (M.Z.)
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Fischer E, Cayot N, Cachon R. Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4493-4508. [PMID: 35384667 DOI: 10.1021/acs.jafc.1c07505] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany" off-flavor. This review aimed to give an overview of the "beany" off-flavor and the potential of microorganisms to decrease it. Twenty-six volatile compounds were identified from the literature as contributing to the "beany" off-flavor, and their formation pathways were identified in a legume matrix, pea. Biotechnological ways to improve the flavor by reducing these volatile compounds were then looked over. As aldehydes and ketones are the main type of compounds directly linked to the "beany" off-flavor, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were focused on. By converting aldehyde and ketones into alcohols or carboxylic acids, these two enzymes have the potential to decrease the off-flavor. The presence of the two enzymes in a selection of microorganisms (Lactobacillus acidophilus, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Streptococcus thermophilus, Saccharomyces cerevisiae, and Gluconobacter suboxydans) was done with a catabolism and a bioinformatical study. Finally, the correlation between the presence of the enzyme and the efficacy to improve the flavor was investigated by comparison with the literature. The presence of ADH and/or ALDH in the strain metabolism seems linked to an odor improvement. Especially, a constitutive enzyme (ADH or ALDH) in the catabolism should give better results, showing that some fermentative types are more inclined to better the flavor. Obligatory fermentative strains, with a constitutive ADH, or acetic acid bacteria, with constitutive ADH and ALDH, show the best results and should be favored to reduce the amount of compounds involved in the "beany" off-flavor and diminish that off-flavor in legume proteins.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
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12
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia. Foods 2022; 11:foods11081146. [PMID: 35454733 PMCID: PMC9025280 DOI: 10.3390/foods11081146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/05/2022] [Accepted: 04/12/2022] [Indexed: 12/10/2022] Open
Abstract
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perception of pea protein-based gels, giving possible keys to better understand the origin of sensory perception (e.g., beany, bitter). Two types of pea gels, containing (i) 100% pea proteins and (ii) 50% pea proteins/50% milk proteins, were fermented with three different SMC. Major species developing in both types of gels were Geotrichum candidum, Lactococcus lactis, and Lactobacillus rhamnosus. In pea gels, sensory analyses revealed that bitterness increased after fermentation, which could be due to hydrophobic amino acids resulting from protein hydrolysis, but also decreased pea note intensity in pea gels. In mixed gels, pea perception was similar whatever the SMC, whereas cheesy perception increased. Olfactometry experiments revealed that some specific “green” aroma compounds, responsible for green off-note, were suppressed/reduced by fermentation. The data presented investigated to which extent the design of SMC, together with gels composition (pea gels versus mixed gels), could modulate sensorial perception and drive consumer acceptability.
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13
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Gu Z, Chen X, Rao J, Chen B. Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS. Food Funct 2022; 13:3968-3981. [PMID: 35293919 DOI: 10.1039/d2fo00050d] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Accurate and precise quantitation of beany odor compounds is important in developing yellow pea (Pisum sativum L., YP) flour-based foods. Aiming at establishing standardized external calibration using an internal standard (ECIS) quantitation method, the effect of solvent extraction on matrix deodorization and systematic statistical analysis on quantitation was evaluated. Initially, accelerated dichloromethane extraction on YP flour and starch produced two clearest deodorized matrix-matched matrices. Secondly, due to the heteroskedasticity, weighted least squares regression (WLSR) was introduced to build calibration curves. The curve linearity and regression parameters were further confirmed via a t-test. Lastly, methodology indicators including LOD/LOQ, accuracy and precision, and the matrix effect (ME) were assessed. Results showed that there were no significant differences in the quantity of beany odor compounds interpolated from two deodorized matrices. This study demonstrated for the first time that despite the unignorable ME, deodorized starch is a feasible and affordable alternative to deodorized YP flour in the quantitation of beany odor compounds to achieve a reliable result.
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Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA.
| | - Xiao Chen
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA.
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA.
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14
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Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107165] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Ashraf K, Pasha I, Zaman QU, Nazir A, Iqbal M. Quantification of antioxidant potential of baked and fried multigrain food material as a tool for nutritional optimization strategy. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Fischer E, Cachon R, Cayot N. Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030852. [PMID: 35164147 PMCID: PMC8838068 DOI: 10.3390/molecules27030852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/30/2021] [Accepted: 01/25/2022] [Indexed: 12/19/2022]
Abstract
Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time and especially the evolution of their organoleptic quality under two storage conditions. The evolution of the volatile compounds, the odor and the color of a PPI has been investigated during one year of storage. PPI was exposed to two treatments mimicking a lack of control of storage conditions: treatment A with light exposition at ambient temperature (A—Light 20 °C) and treatment B in the dark but with a higher temperature (B—Dark 30 °C). For each sampling time (0, 3, 6, 9, 12 months), the volatile compounds were determined using HS-SPME-GC-MS, the odor using direct sniffing, and the color using the measurement of L*, a*, b* parameters. Treatment A was the most deteriorating and led to a strong increase in the total volatile compounds amount, an odor deterioration, and a color change. Furthermore, a tentative correlation between instrumental data on volatile compounds and the perceived odor was proposed. By the representation of volatile compounds sorted by their sensory descriptor, it could be possible to predict an odor change with analytical data.
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18
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Abstract
Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- William R. Aimutis
- Nutrition Science and North Carolina Food Innovation Lab, Department of Food Bioprocessing, North Carolina State University, Kannapolis, North Carolina
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19
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Trindler C, Annika Kopf-Bolanz K, Denkel C. Aroma of peas, its constituents and reduction strategies - Effects from breeding to processing. Food Chem 2021; 376:131892. [PMID: 34971885 DOI: 10.1016/j.foodchem.2021.131892] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/26/2021] [Accepted: 12/15/2021] [Indexed: 12/17/2022]
Abstract
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutral and exhibit a distinct flavor, often characterized as "beany". This is usually contrasted by the food industry's desire for sensory neutral protein sources. In this review, we highlight the current state of knowledge about the aroma of peas and its changes along the pea value chain. Possible causes and origins, and approaches to reduce or eliminate the aroma constituents are presented. Fermentative methods were identified as interesting to mitigate undesirable off-flavors. Major potential has also been discussed for breeding, as there appears to be a considerable leverage at this point in the value chain: a reduction of plant-derived flavors, precursors, or substrates involved in off-flavor evolution could prevent the need for expensive removal later.
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20
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Karolkowski A, Guichard E, Briand L, Salles C. Volatile Compounds in Pulses: A Review. Foods 2021; 10:foods10123140. [PMID: 34945691 PMCID: PMC8702198 DOI: 10.3390/foods10123140] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/04/2021] [Accepted: 12/07/2021] [Indexed: 01/20/2023] Open
Abstract
The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.
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Affiliation(s)
- Adeline Karolkowski
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
- Ets J. Soufflet, CRIS (Centre de Recherche et Innovation Soufflet), 10400 Nogent-sur-Seine, France
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
| | - Loïc Briand
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
- Correspondence: ; Tel.: +33-806-930-79
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21
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Fischer E, Cachon R, Cayot N. Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS. Food Res Int 2021; 150:110760. [PMID: 34865778 DOI: 10.1016/j.foodres.2021.110760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 09/24/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
HS-SPME-GC-MS is widely used to characterize the profile of volatile compounds despite some bad uses with a lack of information on the precision and repeatability of this technique. This work proposes a method, including a calibration step, to determine the global volatile compounds profile of a pea protein isolate at different pH of extraction. At the same time, nine compounds of interest were semi-quantified: hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, 2-pentylfuran, and 2,5-dimethylpyrazine. The variation coefficient of the method for a single fiber was 15%. Semi-quantification was done by external calibration. The global volatile compounds profile was composed of 39 compounds including 13 aldehydes, 9 alcohols, 13 ketones, and 4 furans. The quantification of the nine compounds of interest at different extraction pHs showed the importance of pH for aroma release from pea protein isolates. For example, hexanal release was found 59% higher with extraction using pH 4.5 than with pH 6.5.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
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22
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Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6533083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were characterized by GC-IMS and GC-MS. The differences of volatile compounds in different peas were observed from the characteristic fingerprints by GC-IMS. The Venn diagram found that the common flavor substances codetected by GC-IMS and GC-MS were n-hexanal, nonanal, 1-octene-3-ol, benzaldehyde, 6-methyl-5-hepten-2-one, trans-2-octenal, and 2-ethyl-3,5-dimethylpyrazine, which were speculated to be the key flavor substances of peas. The cluster analysis of the heat map conducted towards the differences of volatile components in peas under different treatments; the results indicated that peas could be mainly divided into four groups, which was consistent with the above conclusion of GC-IMS. Eight sensory descriptors were used to evaluate the aroma notes: sweet flowers, fat fragrance, waxy aldehydes, mushroom hay, roasted potato with nuts, vegetable-like bean, spicy dry tar, and bitter almond from the sensory analysis, and the sensory analysis also showed good agreement with the results of GC-IMS and GC-MS. The results indicated that the volatile compounds of peas under different treatments could be visualized and identified quickly via GC-IMS, and the samples could be clearly classified based on the difference of volatile compounds. Practical Application. In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, the Venn diagram with OAV, was used to identify the key-aroma of products. Finally, a rapid method is established to classify products by GC-IMS. In future practical applications, GC-IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technology towards different cereals.
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23
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Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application. Foods 2021; 10:foods10112622. [PMID: 34828904 PMCID: PMC8620198 DOI: 10.3390/foods10112622] [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: 10/15/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 11/25/2022] Open
Abstract
Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.
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24
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Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. J Food Sci 2021; 86:4330-4353. [PMID: 34535898 DOI: 10.1111/1750-3841.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/05/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
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Affiliation(s)
- Ronak Fahmi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Shiva Shariati-Ievari
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - April McElrea
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
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25
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Guler‐Akin MB, Avkan F, Akin MS. A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15901] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mutlu B. Guler‐Akin
- Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey
| | - Firdevs Avkan
- Department of Food Engineering Gaziantep University Engineering Faculty Şanlıurfa Turkey
| | - Musa S. Akin
- Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey
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26
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Akkad R, Buchko A, Johnston SP, Han J, House JD, Curtis JM. Sprouting improves the flavour quality of faba bean flours. Food Chem 2021; 364:130355. [PMID: 34153600 DOI: 10.1016/j.foodchem.2021.130355] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 11/26/2022]
Abstract
Flours were made from the sprouted seeds of the low- and high-tannin faba bean cultivars Fabelle, FB9-4, Snowbird, and Snowdrop. Headspace measurements on sprouted flours found the most favourable aroma profiles following 48 h sprouting and 24 h drying at 60 °C. Lipoxygenase activity, and the tannin, protein, and moisture contents were determined for unsprouted and sprouted faba bean flours. Lipoxygenase activity was higher in sprouted seeds before drying. Protein content increased after sprouting, whereas the tannin content decreased, especially for high-tannin varieties. Key volatile flavour compounds of faba bean flours included pentanal, hexanal, heptanal, octanal, nonanal, decanal, 1-hexanol, 1-octen-3-ol, 3-methylbutanal, phenyl acetaldehyde, 3-methylbutyric acid, d-limonene, β-linalool, menthol, and estragole; these include oxidative degradation products of oleic, linoleic, and some amino acids. An overall flavour improvement was achieved after germination, as indicated by a decrease in bitter compounds (tannins) and beany flavours (hexanal, nonanal, 2-heptanone, and 2-pentylfuran).
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Affiliation(s)
- Rami Akkad
- Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Alberta, Canada.
| | - Amanda Buchko
- Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, Alberta, Canada.
| | - Stuart P Johnston
- Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, Alberta, Canada.
| | - Jay Han
- Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, Alberta, Canada.
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
| | - Jonathan M Curtis
- Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Alberta, Canada.
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27
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García Arteaga V, Kraus S, Schott M, Muranyi I, Schweiggert-Weisz U, Eisner P. Screening of Twelve Pea ( Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles. Foods 2021; 10:foods10040758. [PMID: 33918162 PMCID: PMC8065828 DOI: 10.3390/foods10040758] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 12/11/2022] Open
Abstract
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.
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Affiliation(s)
- Verónica García Arteaga
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
- Center of Life and Food Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
- Correspondence: ; Tel.: +49-8161-491-465
| | - Sonja Kraus
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
| | - Michael Schott
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
| | - Isabel Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
- Institute for Nutritional and Food Sciences, University of Bonn, 53012 Bonn, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
- ZIEL—Institute for Food & Health, Technical University of Munich, 85354 Freising, Germany
- School of Technology and Engineering, Steinbeis-Hochschule, 12489 Berlin, Germany
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28
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Akkad R, Kharraz E, Han J, House JD, Curtis JM. The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour. FOOD SCI TECHNOL INT 2021; 28:135-143. [PMID: 33653147 PMCID: PMC8892053 DOI: 10.1177/1082013221998843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
The odour emitted from the high-tannin fab bean flour (Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.
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Affiliation(s)
- Rami Akkad
- Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Canada
| | - Ereddad Kharraz
- Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Canada
| | - Jay Han
- Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Jonathan M Curtis
- Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Canada
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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30
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Guldiken B, Green R, Nickerson MT. The impact of different adsorbents on flavour characteristics of a lentil protein isolate. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03648-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Sharan S, Zanghelini G, Zotzel J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN. Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Compr Rev Food Sci Food Saf 2020; 20:401-428. [PMID: 33331050 DOI: 10.1111/1541-4337.12687] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 11/03/2020] [Accepted: 11/10/2020] [Indexed: 11/28/2022]
Abstract
The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off-flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.
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Affiliation(s)
- Siddharth Sharan
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France.,Döhler GmBH, Darmstadt, Germany
| | | | | | | | | | - Anne Saint-Eve
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
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32
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Zhang C, Hua Y, Li X, Kong X, Chen Y. Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference. Food Chem 2020; 333:127469. [PMID: 32673955 DOI: 10.1016/j.foodchem.2020.127469] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/15/2020] [Accepted: 06/29/2020] [Indexed: 11/29/2022]
Abstract
The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds contributed most to the characteristic off-flavor of pea milk, among which 2-methoxy-3-isopropyl-(5 or 6)-methyl pyrazine, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal contributed more than others. For soy milk, 1-octen-3-one, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal showed more important contributions. These odor-active compounds were divided into non-lipoxygenase (non-LOX) and LOX pathways based on their synthesis. Several endogenous enzymes that are important to the LOX pathway were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), and the contents of key off-flavor compounds were found to be related to the enzyme activities, while the lipid content was not an important factor.
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Affiliation(s)
- Caimeng Zhang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
| | - Xingfei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiangzhen Kong
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yeming Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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33
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García Arteaga V, Leffler S, Muranyi I, Eisner P, Schweiggert-Weisz U. Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Curr Res Food Sci 2020; 4:1-10. [PMID: 33385169 PMCID: PMC7771043 DOI: 10.1016/j.crfs.2020.12.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 12/05/2020] [Accepted: 12/09/2020] [Indexed: 11/30/2022] Open
Abstract
Pea protein isolate (PPI, from Pisum sativum L.) was fermented with six different lactic acid bacteria strains for 24 h and 48 h. The fermented samples were analyzed regarding their retronasal aroma and taste, their protein solubility, emulsifying and foaming capacity. Changes in the molecular weight distribution were analyzed to monitor potential effects of fermentation on the main allergenic protein fractions of PPI. After 24-h fermentation, PPI's characteristic aroma attributes and bitter taste decreased for all fermented PPI. However, after 48-h fermentation, cheesy aroma, and acid and salty tastes were increased. The PPI fermented with L. plantarum showed the most neutral taste and the panel's highest preference; instead, fermentation with L. fermentum led to a fecal aroma and was the least preferred. The protein solubility and emulsifying capacity decreased after PPI fermentation, while foaming capacity remained constant in comparison to the untreated PPI. The electrophoretic results showed a reduction in the intensity of the allergenic protein fractions; however, these changes might be attributed to the reduced protein solubility rather than to a high proteolytic effect of the strains. Fermentation of PPI for 24 h and 48 h might not be a suitable method for the production of highly functional pea proteins. Further modification methods have to be investigated in the future.
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Affiliation(s)
- Verónica García Arteaga
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
- Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Germany
| | - Sophia Leffler
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
| | - Isabel Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
- ZIEL - Institute for Food & Health, Technical University of Munich, Germany
- Steinbeis-Hochschule, School of Technology and Engineering, Germany
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34
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Ismail BP, Senaratne-Lenagala L, Stube A, Brackenridge A. Protein demand: review of plant and animal proteins used in alternative protein product development and production. Anim Front 2020; 10:53-63. [PMID: 33391860 PMCID: PMC7759735 DOI: 10.1093/af/vfaa040] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Affiliation(s)
- B Pam Ismail
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | | | - Alicia Stube
- Starches, Sweeteners, and Texturizers Research & Development, Cargill, Inc., Minneapolis, MN
| | - Ann Brackenridge
- Protein Research & Development and Innovation, Cargill, Inc., Wichita, KS
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35
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Chen X, Chen H, Xiao J, Liu J, Tang N, Zhou A. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Res Int 2020; 138:109717. [PMID: 33292962 DOI: 10.1016/j.foodres.2020.109717] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 11/18/2022]
Abstract
The pickled products of finger citron are famous in southern China for their unique taste and flavor. Although pickling process involves complex treatments including salting, desalting, sugaring, cooking and drying, extended shelf-life up to ten years after pickling can be achieved. In this study, the variations of volatile flavour components in the pickling process of finger citron were investigated by electronic nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). HS-SPME-GC-MS identified 85 substances, and HS-GC-IMS identified 81 substances, including terpenoids (21), aromatic hydrocarbons (11), alcohols (11), aldehydes (10), esters (7), phenols (6), acids (5), ethers (2), ketones (2), and other species (10). Linalool, limonene, (E)-3,7-dimethyl-1,3,6-octatriene, myrcene, 3-carene, β-pinene, α-pinene, terpinolene, 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene, α-terpinene, (S)-β-bisabolene, 1-isopropyl-2-methylbenzene and 1-methyl-4-(1-methylethenyl)-benzene were the stable substances at relatively high contents in finger citron at different pickling process. Salting and drying steps in the pickling process exerted greatest influence on the volatile components of finger citron. Salting promoted the generation of aldehydes, esters and acids, but led to the disappearance of alcohols, while drying promoted the generation of alcohols, phenols, aldehydes and acids at the expense of reduction in terpenoids. Our study revealed that the characteristic volatile compounds of finger citron pickled products was mainly formed by the biological reactions in the salting stage and thermal chemical transformations in the drying stage. This study also validated the suitability of E-nose combined with HS-SPME-GC-MS and HS-GC-IMS in tracking the changes of volatile components in finger citron during the pickling process.
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Affiliation(s)
- Xiaoai Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Haiqiang Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jingyi Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Niang Tang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Zhancui Food Co. Ltd., Chaozhou 515634, China; Huanong (Chaozhou) Food Research Institute Co. Ltd., Chaozhou 521021, China.
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36
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Mehle H, Paravisini L, Peterson DG. Impact of temperature and water activity on the aroma composition and flavor stability of pea ( Pisum sativum) protein isolates during storage. Food Funct 2020; 11:8309-8319. [PMID: 32909587 DOI: 10.1039/d0fo01100b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Flavor stability of pea protein isolates (PPIs) during storage was investigated. Two commercial PPIs were stored at three water activities (0.128-0.501) under refrigerated (7 °C) and accelerated (37 °C) temperatures for 12 weeks. Eleven aroma compounds were monitored by gas chromatography-tandem mass spectrometry (GC/MS/MS) and results revealed significant changes in the aroma concentrations among the PPI samples during storage. In agreement with the chemical changes, significant differences in orthonasal aroma profiles were demonstrated using a sensory difference-from-control test. The sample stored under accelerated storage temperature (37 °C) and at the highest water activity showed the greatest degree of aroma change. An aroma recombination sensory study indicated the generation of two specific compounds, 1-octen-3-ol and nonanal, along with the degradation of 2-4-decadienal resulted in sensory changes during storage indicating lipid oxidation was the main mechanism of flavor instability in the PPI samples.
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Affiliation(s)
- Hannah Mehle
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
| | - Laurianne Paravisini
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
| | - Devin G Peterson
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
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37
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Wang Y, Guldiken B, Tulbek M, House JD, Nickerson M. Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour. Food Res Int 2020; 132:109085. [PMID: 32331653 DOI: 10.1016/j.foodres.2020.109085] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/16/2020] [Accepted: 02/05/2020] [Indexed: 11/22/2022]
Abstract
In this study the potential of aqueous solvent washing on removing off-flavours in air classified pea protein-enriched flour (PPEF) was investigated. Unpleasant flavour compounds are one of the main deterrents to the application of pulses. PPEF was treated with ethanol or isopropanol at three different concentrations (20%, 50%, and 80%) to remove the volatiles related to unpleasant beany, earthy and astringent flavours. Headspace solid phase microextraction followed by GC-MS was used to identify the flavour compounds in untreated and treated PPEF. Besides the flavour profile, changes to their proximate composition, colour, functionality and protein quality were compared among untreated and treated samples. Higher concentrations of ethanol and isopropanol (50% and 80%) showed greater effectiveness in removing flavour compounds by reducing the total peak area by 82%-94%. Protein content in all treated samples (58.2%-64.3% d.b.) increased compared to untreated PPEF (55.5%) as a result of purification due to the decrease in ash, lipid and carbohydrate content. However, alcohol treatment reduced the protein solubility and oil holding capacity in all samples by 38.3%-75.9%, and 16.7%-30.2%, respectively. Although in vitro protein digestibility was improved with the solvent treatments, the amino acid scores of those samples became lower (i.e., reduced levels of methionine, cysteine or tryptophan) resulting in up to a 27.8% reduction in in vitro protein digestibility correct amino acid scores. Both ethanol and isopropanol at 50% and 80% concentration proved to be effective in removing flavour compounds in PPEF with some modifications on the chemical compositions, protein functionalities and quality.
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Affiliation(s)
- Yun Wang
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada; AGT Foods and Ingredients, 101-203 Stonebridge Blvd., Saskatoon, SK S7T 0G3, Canada
| | - Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Mehmet Tulbek
- AGT Foods and Ingredients, 101-203 Stonebridge Blvd., Saskatoon, SK S7T 0G3, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
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38
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Gao Z, Shen P, Lan Y, Cui L, Ohm JB, Chen B, Rao J. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food Res Int 2020; 131:109045. [PMID: 32247471 DOI: 10.1016/j.foodres.2020.109045] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 01/24/2020] [Accepted: 01/27/2020] [Indexed: 02/05/2023]
Abstract
In the current study, the impact of alkaline extraction pH (8.5, 9.0, and 9.5) on chemical composition, molecular structure, solubility and aromatic profile of PPI was investigated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), the quantification of free sulfhydryl group and disulfide bond contents, size exclusion chromatography with multi-angle static light scattering and refractive index (SEC-MALS-RI), circular dichroism (CD) spectroscopy, and headspace solid phase micro extraction gas chromatography-mass spectroscopy (HS-SPME-GC-MS). We found that protein recovery yield increased from 49.20% to 57.56% as the alkaline extraction pH increased from 8.5 to 9.5. However, increasing the extraction pH promoted the formation of protein aggregates which decreased the percent protein solubility although there was no influence on protein secondary structure. PPI extracted at pH 9.0 possessed the lowest beany flavor as revealed by the selected six beany flavor markers including alcohols, aldehydes, ketones and pyrazine. The lowest lipoxygenase activity at pH 9.0 may contribute to the least beany flavor in PPI. Therefore, pH 9.0 was found to be the optimal condition for preparing premium PPI in terms of yield, functionality, and aromatic profile using alkaline extraction-isoelectric precipitation process. The findings could have fundamental implications for the preparation and utilization of pea proteins in food applications.
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Affiliation(s)
- Zili Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Peiyi Shen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yang Lan
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Leqi Cui
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jae-Bom Ohm
- Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab, USDA-ARS, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Trikusuma M, Paravisini L, Peterson DG. Identification of aroma compounds in pea protein UHT beverages. Food Chem 2020; 312:126082. [DOI: 10.1016/j.foodchem.2019.126082] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 12/13/2019] [Accepted: 12/17/2019] [Indexed: 01/18/2023]
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40
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Bi S, Xu X, Luo D, Lao F, Pang X, Shen Q, Hu X, Wu J. Characterization of Key Aroma Compounds in Raw and Roasted Peas ( Pisum sativum L.) by Application of Instrumental and Sensory Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2718-2727. [PMID: 32013424 DOI: 10.1021/acs.jafc.9b07711] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gas chromatography-olfactometry (GC-O) coupled with GC-mass spectrometry (GC-MS) and aroma recombination-omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, respectively. Aroma recombination-omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas (p < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products' flavor quality control.
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Affiliation(s)
- Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Xinxing Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Dongsheng Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Xueli Pang
- Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
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41
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Ben-Harb S, Irlinger F, Saint-Eve A, Panouillé M, Souchon I, Bonnarme P. Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108720] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Chigwedere CM, Njoroge DM, Van Loey AM, Hendrickx ME. Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future. Compr Rev Food Sci Food Saf 2019; 18:1135-1165. [PMID: 33337000 DOI: 10.1111/1541-4337.12461] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/09/2019] [Accepted: 05/10/2019] [Indexed: 12/18/2022]
Abstract
The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal-based protein sources; and increasing demand for convenient, nutritious, and health-beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state-of-the-art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse-derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.
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Affiliation(s)
- Claire M Chigwedere
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
| | - Daniel M Njoroge
- Inst. of Food Bioresources Technology, Dedan Kimathi Univ. of Technology, Private Bag, Dedan Kimathi, Nyeri, Kenya
| | - Ann M Van Loey
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
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Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada. Food Res Int 2019; 120:285-294. [DOI: 10.1016/j.foodres.2019.02.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 02/16/2019] [Accepted: 02/23/2019] [Indexed: 11/22/2022]
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Xu M, Jin Z, Lan Y, Rao J, Chen B. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours. Food Chem 2019; 280:83-95. [PMID: 30642511 DOI: 10.1016/j.foodchem.2018.12.048] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 12/02/2018] [Accepted: 12/12/2018] [Indexed: 01/16/2023]
Abstract
In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active components being recorded by GC-O exclusively. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination. Six beany flavor markers, including hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, 1-hexanol, and 2-pentyl-furan, were employed to quantify beany flavor formation in the flours over the course of germination. The results suggested that no significant beany flavor formation or mitigation was appeared after 1 day of germination. The findings are crucial for tailing pulse germination process to enhance the macronutrients without increasing undesirable beany flavor.
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Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yang Lan
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Lan Y, Xu M, Ohm JB, Chen B, Rao J. Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate. Food Chem 2019; 278:665-673. [DOI: 10.1016/j.foodchem.2018.11.074] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/27/2018] [Accepted: 11/13/2018] [Indexed: 10/27/2022]
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Ben-Harb S, Saint-Eve A, Panouillé M, Souchon I, Bonnarme P, Dugat-Bony E, Irlinger F. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. Int J Food Microbiol 2019; 293:124-136. [PMID: 30690292 DOI: 10.1016/j.ijfoodmicro.2019.01.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 01/02/2019] [Accepted: 01/21/2019] [Indexed: 01/12/2023]
Abstract
In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old, previously widespread method of food preservation: fermentation. In the present study, a total of 55 strains from different microbial species (isolated from cheese or plants) were investigated for their ability to: (i) grow on a emulsion containing 100% pea proteins and no carbohydrates or on a 50:50 pea:milk protein emulsion containing lactose, (ii) increase aroma quality and reduce sensory off-flavors; and (iii) compete against endogenous micro organisms. The presence of carbohydrates in the mixed pea:milk emulsion markedly influenced the fermentation by strongly reducing the pH through lactic fermentation, whereas the absence of carbohydrates in the pea emulsion promoted alkaline or neutral fermentation. Lactic acid bacteria assigned to Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Lactobacillus casei species grew well in both the pea and pea:milk emulsions. Most of the fungal strains tested (particularly those belonging to the Mucor and Geotrichum genera) were also able to grow on both emulsions. Although most Actinobacteria and Proteobacteria did not compete with endogenous microbiota (Bacillus), some species such as Hafnia alvei, Acinetobacter johnsonii and Glutamicibacter arilaitensis grew strongly and appeared to restrict the development of the endogenous microbiota when the pea emulsion was inoculated with a combination of three to nine strains. In the mixed emulsions, lactic fermentation inhibited Actinobacteria and Proteobacteria (e.g. Brevibacterium casei, Corynebacterium casei, Staphylococcus lentus) to the greatest extent but also inhibited Bacillus (e.g. Bacillus subtilis and Bacillus licheniformis). Overall, this procedure enabled us to select two microbial consortia able to colonize pea-based products and positively influence the release of volatile compounds by generating a roasted/grilled aroma for the 100% pea emulsion, and a fruity, lactic aroma for the 50:50 pea:milk emulsion. Moreover, the fermentation in the pea-based emulsions reduced the level of hexanal, which otherwise leads to an undesired green pea aroma. Our present results show how the assembly of multiple microbial cultures can help to develop an innovative food product.
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Affiliation(s)
- Salma Ben-Harb
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Anne Saint-Eve
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Maud Panouillé
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Isabelle Souchon
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Pascal Bonnarme
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Eric Dugat-Bony
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Françoise Irlinger
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France.
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FORMATION OF CONSUMPTION PROPERTIES OF SWEET PEPPER (CAPSICUM ANNUUM L.) SAUCE. EUREKA: LIFE SCIENCES 2018. [DOI: 10.21303/2504-5695.2018.00793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro- and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a consumer and increase its competitiveness at the market.
Sweet green pepper that relates to most valuable vegetable cultures as to food value and taste was chosen as a main component of a sauce. For giving it a necessary consistence and for decreasing a time of thermal processing, there was used chitosan. According to results of the conducted studies, it was established, that among studied types of chitosan, advantages as to forming a consistence belongs to food acid-soluble chitosan with particle sizes up to 0,5 mm in amount 0,5 %.For preserving the natural green color, pepper fruits were preliminarily processed in 1 % decoction of Xanthium strumarium at temperature 75ºС during 15 min. For increasing its food value, the recipe was added with spicy-aromatic vegetable raw materials: garlic, dill, parsley, celery.
The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves – 5 %, parsley leaves,dill – 5 %, celery leaves – 5 %, salt – 1,5 %, sugar – 0,5 %, chitosan – 0,5 %.
There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition.
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Paucean A, Moldovan OP, Mureșan V, Socaci SA, Dulf FV, Alexa E, Man SM, Mureșan AE, Muste S. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours. Chem Cent J 2018; 12:88. [PMID: 30078060 PMCID: PMC6078380 DOI: 10.1186/s13065-018-0456-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 07/19/2018] [Indexed: 12/25/2022] Open
Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day-1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat-green lentil flour (22.21-77.79%) and wheat-red lentil flour (42.62-57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat-red lentil bread, while for the wheat-green lentil composite flour, encouraging results were obtained.
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Affiliation(s)
- Adriana Paucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ovidiu P Moldovan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania.
| | - Sonia A Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Francisc V Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Ersilia Alexa
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 119 Calea Aradului, 300645, Timișoara, Romania
| | - Simona M Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Andruţa E Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
| | - Sevastița Muste
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania
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49
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Xing Q, Xing X, Zhang Z, Hu X, Liu F. A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13328] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xiaohui Xing
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinjuan Hu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Fangliang Liu
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
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50
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Ma Z, Boye JI, Azarnia S, Simpson BK. Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1121494] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Sorayya Azarnia
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
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