1
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Feng L, Yang Y, Xie YT, Yan WY, Ma YK, Hu S, Yu AN. The volatile organic compounds generated from the Maillard reaction between l-ascorbic acid and l-cysteine in hot compressed water. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5764-5775. [PMID: 38385827 DOI: 10.1002/jsfa.13408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/14/2024] [Accepted: 02/22/2024] [Indexed: 02/23/2024]
Abstract
BACKGROUND Hot compressed water (HCW), also known as subcritical water (SCW), refers to high-temperature compressed water in a special physical and chemical state. It is an emerging technology for natural product extraction. The volatile organic compounds (VOCs) generated from the Maillard reaction between l-ascorbic acid (ASA) and l-cysteine (Cys) have attracted significant interest in the flavor and fragrance industry. This study aimed to explore the formation mechanism of VOCs from ASA and Cys and examine the effects of reaction parameters such as temperature, time, and pH in HCW. RESULTS The identified VOCs were predominantly thiophene derivatives, polysulfides, and pyrazine derivatives in HCW. The findings indicated that thiophene derivatives were formed under various pH conditions, with polysulfide formation favored under acidic conditions and pyrazine derivative formation preferred under weak alkaline conditions, specifically at pH 8.0. CONCLUSION The Maillard reaction between ASA and Cys mainly produced thiophene derivatives, polysulfides, and pyrazine derivatives in HCW. The generation mechanism was significantly dependent on the surrounding pH conditions. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liang Feng
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Yan Yang
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Ya-Ting Xie
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Wen-Yi Yan
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Ying-Ke Ma
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Sheng Hu
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
| | - Ai-Nong Yu
- School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi, China
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2
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Spaccasassi A, Utz F, Dunkel A, Aragao Börner R, Ye L, De Franceschi F, Bogicevic B, Glabasnia A, Hofmann T, Dawid C. Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15890-15905. [PMID: 38953212 PMCID: PMC11261627 DOI: 10.1021/acs.jafc.4c02316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/18/2024] [Accepted: 06/18/2024] [Indexed: 07/03/2024]
Abstract
Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose challenges. This study applied fermentation using microbial cultures to enhance the sensory qualities of pea-protein-based beverages. Using UHPLC-TOF-MS analyses along with sensory profile comparisons, microbial species such as Limosilactobacillus fermentum, Lactococcus lactis, Lactobacillus johnsonii, Lacticaseibacillus rhamnosus, and Bifidobacterium longum were preselected from an entire culture collection and found to be effective in improving the overall flavor impression by reducing bitter off-notes and enhancing aroma profiles. Notably, L. johnsonii NCC533 and L. fermentum NCC660 exhibited controlled proteolytic activities after 48 h of fermentation, enriching the matrix with taste-active amino acids, nucleotides, and peptides and improving umami and salty flavors while mitigating bitterness. This study has extended traditional volatile analyses, including nonvolatile metabolomic, proteomic, and sensory analyses and offering a detailed view of fermentation-induced biotransformations in pea-protein-based food. The results highlight the importance of combining comprehensive screening approaches and sensoproteomic techniques in developing tastier and more palatable plant-based protein products.
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Affiliation(s)
- Andrea Spaccasassi
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602
| | - Florian Utz
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute
for Food Systems Biology, Technical University
of Munich, 85354 Freising, Germany
| | - Rosa Aragao Börner
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Lijuan Ye
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Filippo De Franceschi
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Biljana Bogicevic
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Arne Glabasnia
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
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3
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Wang C, Yue Y, Yuan B, Deng Q, Liu Y, Zhou Q. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. Food Chem 2024; 446:138782. [PMID: 38402765 DOI: 10.1016/j.foodchem.2024.138782] [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: 11/06/2023] [Revised: 01/25/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.
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Affiliation(s)
- Chao Wang
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yang Yue
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Binhong Yuan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Ye Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
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4
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Emkani M, Gourrat K, Oliete B, Saurel R. Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation. J Food Sci 2024; 89:4229-4249. [PMID: 38875321 DOI: 10.1111/1750-3841.17145] [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: 12/07/2023] [Revised: 04/16/2024] [Accepted: 05/13/2024] [Indexed: 06/16/2024]
Abstract
This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent-assisted flavor evaporation technique and quantified by gas chromatography-mass spectrometry (GC-MS). Odor-active compounds (OAC) were further characterized by gas chromatography-olfactometry (GC-O). In total, 96 volatile and 36 OACs were identified by GC-MS and GC-O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. PRACTICAL APPLICATION: The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant-based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant-based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile.
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Affiliation(s)
- Mehrsa Emkani
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, PAM UMR A 02.102, Dijon, France
| | - Karine Gourrat
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, Dijon, France
- CNRS, INRAE, PROBE Research Infrastructure, ChemoSens facility, Dijon, France
| | - Bonastre Oliete
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, PAM UMR A 02.102, Dijon, France
| | - Rémi Saurel
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, PAM UMR A 02.102, Dijon, France
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5
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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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6
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McCarron R, Methven L, Grahl S, Elliott R, Lignou S. Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods 2024; 13:2075. [PMID: 38998581 PMCID: PMC11241158 DOI: 10.3390/foods13132075] [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: 06/04/2024] [Revised: 06/22/2024] [Accepted: 06/23/2024] [Indexed: 07/14/2024] Open
Abstract
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.
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Affiliation(s)
- Roisin McCarron
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| | - Stephanie Grahl
- Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Ruan Elliott
- Department of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey Guildford, Surrey GU2 7YH, UK
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
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7
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Zhang W, Chen C, Li Y, Guo F, Liu W, Liu S, Sun Y, Wang X, Shen Y, Wang P. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chem 2024; 441:138321. [PMID: 38218145 DOI: 10.1016/j.foodchem.2023.138321] [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: 07/06/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/15/2024]
Abstract
Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.
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Affiliation(s)
- Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Fengyu Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Weiqian Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Siyuan Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
| | - Yanan Sun
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xifan Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yuemin Shen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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8
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Kapoor R, Karabulut G, Mundada V, Feng H. Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods. Food Chem 2024; 439:138137. [PMID: 38061300 DOI: 10.1016/j.foodchem.2023.138137] [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: 08/05/2023] [Revised: 11/16/2023] [Accepted: 12/01/2023] [Indexed: 01/10/2024]
Abstract
The challenge of preserving the quality of thermal-sensitive polymeric materials specifically proteins during a thermal drying process has been a subject of ongoing concern. To address this issue, we investigated the use of ultrasound contact drying (USD) under non-thermal conditions to produce functionalized pea protein powders. The study extensively examined functional and physicochemical properties of pea protein isolate (PPI) in powder forms obtained through three drying methods: USD (30 °C), spray drying (SD), and freeze drying (FD). Additionally, physical attributes such as powder flowability and color, along with morphological properties, were thoroughly studied. The results indicated that the innovative USD method produced powders of comparable quality to FD and significantly outperformed SD. Notably, the USD-PPI exhibited higher solubility across all pH levels compared to both FD-PPI and SD-PPI. Moreover, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage of random coil form (56.2 %), increased gel strength, and the highest bulk and tapped densities. Furthermore, the USD-PPI displayed a unique surface morphology with visible porosity and lumpiness. Overall, this study confirms the effectiveness of non-thermal ultrasound contact drying technology in producing superior functionalized plant protein powders, showing its potential in the fields of chemistry and sustainable materials processing.
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Affiliation(s)
- Ragya Kapoor
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA
| | - Gulsah Karabulut
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54187 Sakarya, Turkey
| | - Vedant Mundada
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA; Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA.
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9
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Guo L, Wang X, Ren Y, Zhang X, Li Q, Zhang C, Qian JY. Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields. Food Res Int 2024; 176:113817. [PMID: 38163685 DOI: 10.1016/j.foodres.2023.113817] [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: 07/31/2023] [Revised: 11/26/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Based on the standpoint of low carbon footprint processing and less denaturation of plant protein ingredient, the effects of pulsed electric field (PEF), direct current electric field (DCEF), and alternating current electric field (ACEF) treatments on the structure, functional properties and volatile compounds of pea protein isolate were investigated. The results showed that the electric fields (EFs) caused both blueshifts (max. ∼8 cm-1) and redshifts (max. ∼7 cm-1) in the IR spectra and blueshifts (max. ∼5 nm) in the UV spectra. PEF caused an increase of emulsifying activity index and a decrease of emulsion stability index to DCEF and ACEF. A total of 27 volatile compounds were identified and the EFs could cause emerging of new volatiles and disappearing of inherent volatiles potentially to modify the flavor of products. Alterations were significantly observed among the types of EF, but seldomly among the operating parameter levels in the same EF.
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Affiliation(s)
- Lunan Guo
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Xijing Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Yiping Ren
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Xiunan Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Qian Li
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
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10
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Ongkowijoyo P, Peterson DG. Identification of compounds contributing to umami taste of pea protein isolate. Food Chem 2023; 429:136863. [PMID: 37490820 DOI: 10.1016/j.foodchem.2023.136863] [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: 01/30/2023] [Revised: 06/26/2023] [Accepted: 07/10/2023] [Indexed: 07/27/2023]
Abstract
The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however, it was reported at a subthreshold concentration. Two umami enhancing compounds 5'-adenosine monophosphate (AMP) and 5'-uridine monophosphate (UMP) were subsequently identified after the LC fractions were re-evaluated with MSG. Sensory recombination studies, utilizing the aqueous PPI solution as the base, confirmed AMP and UMP were umami enhancers of MSG and contributed approximately 81% of the perceived umami intensity. However UMP was only reported to enhance umami perception in combination with AMP (not individually) indicating synergistic interactions were observed between the two enhancer compounds. Therefore the presence of all three compounds are important for umami perception and provide an improved basis to tailor the flavor profile in PPI products.
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Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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11
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Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties. Molecules 2023; 28:5431. [PMID: 37513301 PMCID: PMC10383711 DOI: 10.3390/molecules28145431] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/23/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds' antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds' efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.
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Affiliation(s)
- Abraham Badjona
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Robert Bradshaw
- Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Caroline Millman
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Martin Howarth
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Bipro Dubey
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
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12
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Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea ( Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023; 12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen-Xing Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jia-Jia Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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13
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Usman M, Swanson G, Chen B, Xu M. Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing. Food Chem 2023; 426:136585. [PMID: 37331147 DOI: 10.1016/j.foodchem.2023.136585] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 05/29/2023] [Accepted: 06/07/2023] [Indexed: 06/20/2023]
Abstract
Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking, optimized at 140 °C (zone 5 temperature) and 800 rpm screw speed. Overall, 30 volatile compounds were identified by Gas Chromatography-Mass Spectrometry/Olfactory. Chemometric analysis exhibited that the extrusion markedly (p < 0.05) reduced beany flavor. A synergistic effect of germination and extrusion process was observed, decreasing some beany flavors such as 1-octen-3-ol and 2,4-decadienal, and the overall beany taste. Pea-based HMMAs are suitable for lighter, softer poultry meat, while lentil-based HMMAs are suited for darker, harder livestock meat. Those findings offer novel insights into the regulation of beany flavors, odor notes, color, and taste to improve the sensory quality of HMMAs.
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Affiliation(s)
- Muhammad Usman
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Gabriel Swanson
- 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
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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14
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Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods 2023; 12:foods12112237. [PMID: 37297480 DOI: 10.3390/foods12112237] [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: 04/26/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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Affiliation(s)
- Abraham Badjona
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Robert Bradshaw
- Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Caroline Millman
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Martin Howarth
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Bipro Dubey
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
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15
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Chen B, Wang X, Zhang Y, Zhang W, Pang X, Zhang S, Lu J, Lv J. Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods 2023; 12:foods12112151. [PMID: 37297397 DOI: 10.3390/foods12112151] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised the majority of the flavoring samples. Methyl palmitate (90.91%), ethyl butyrate (81.82%), and dipentene (81.82%) had the highest detection rates in flavor samples. This study screened fifteen flavor components of concern and discovered that 2,3,5-trimethylpyrazine, furfural, benzaldehyde, and benzenemethanol were detected in 100% of flavored milk samples. Benzenemethanol was found in the highest concentration (14,995.44 μg kg-1). The risk assessment results revealed that there was no risk for Chinese residents in consuming flavored milk, and the maximum per capita daily consumption of 2,3,5-trimethylpyrazine, furfural, and benzenemethanol were 226.208 g, 140.610 g, and 120.036 g, respectively. This study could provide guidelines for amounts of flavor additive ingredients in milk.
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Affiliation(s)
- Baorong Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wenyuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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16
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Ongkowijoyo P, Tello E, Peterson DG. Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7477-7484. [PMID: 37141411 DOI: 10.1021/acs.jafc.3c00435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds contributing to the bitter perception of pea protein isolates were investigated. Off-line multi-dimensional sensory-guided preparative liquid chromatography fractionation of a 10% aqueous PPI solution revealed one main bitter compound that was identified by Fourier transform ion cyclotron resonance mass spectrometry and de novo tandem mass spectrometry (MS/MS) sequencing as the 37 amino acid peptide PA1b from pea albumin and further confirmed by synthesis. Quantitative MS/MS analysis reported that the concentration of the bitter peptide was 129.3 mg/L, which was above the determined bitter sensory threshold value of 3.8 mg/L and in agreement with the perceived bitter taste of the sample.
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Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Edisson Tello
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States
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17
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Liu Y, Cadwallader DC, Drake M. Identification of predominant aroma components of dried pea protein concentrates and isolates. Food Chem 2023; 406:134998. [PMID: 36450193 DOI: 10.1016/j.foodchem.2022.134998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 09/26/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
Abstract
Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of this study was to characterize the flavor of pea proteins using descriptive sensory analysis and instrumental volatile compound analyses. Seven sensory attributes were identified in most pea proteins at variable intensities: cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. Other attributes, cheesy, doughy, sulfur, pyrazine, fecal, sweet aromatic and salty taste, were distinguishing flavors of some pea proteins (p < 0.05). The key aroma-active compounds in pea proteins were hexanal, heptanal, benzaldehyde, methional, 2-hexanone, 2-heptanone, 1-octen-3-one, 2-nonanone, 1-nonen-3-one, 1-pentanol, 2-pentyl furan, 2-isopropyl-3-methoxypyrazine, 2,5-dimethyl-3-(3-methylbutyl)-pyrazine and 2-methyl-isoborneol (present in all representative samples). Volatile compounds responsible for the majority of sample variation included 2-methyl butanal, (Z)-3-hexanal, (E,E)-2,4-decadienal, 1-octen-3-one, 2-decanone, 1-pentanol, 1-octen-3-ol, geosmin and 2,3-diethyl-5-methyl pyrazine (p < 0.05). This study can facilitate product development and flavor masking of various pea protein applications.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States
| | - Dylan C Cadwallader
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States.
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18
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Chen H, Wu J, Chen M, Cai X, Chen X, Wang S. Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2502-2511. [PMID: 36606415 DOI: 10.1002/jsfa.12430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/15/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Surimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance. RESULTS PP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing β-sheet content and a decreasing trend in the α-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and β-sheet of the mixed PP-MP system. CONCLUSION The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Huimin Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Jiulin Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Meizhen Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xu Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
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19
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Xiang Y, Chen X, Sun H, Zhan Q, Zhong L, Hu Q, Zhao L. The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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20
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Mefleh M, Faccia M, Natrella G, De Angelis D, Pasqualone A, Caponio F, Summo C. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods 2022; 11:foods11223578. [PMID: 36429170 PMCID: PMC9689564 DOI: 10.3390/foods11223578] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.
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21
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 50] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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22
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Bi S, Lao F, Pan X, Shen Q, Liu Y, Wu J. Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release. Food Chem 2022; 380:132203. [PMID: 35101790 DOI: 10.1016/j.foodchem.2022.132203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 01/17/2022] [Accepted: 01/17/2022] [Indexed: 11/04/2022]
Abstract
Ascorbic acid, quercetin, epigallocatechin-3-gallate and reduced glutathione as well as high hydrostatic pressure were used to regulate the flavor of milk prepared from pea seeds. Activities of lipoxygenase (LOX) pathway enzymes and fatty acid contents of pea milk were determined. The hexanal content was positively correlated with the activity of LOX-2, but was negatively correlated with the contents of linoleic acid and α-linolenic acid. The intensity of the sensory attribute "fatty" was reduced when epigallocatechin-3-gallate or high hydrostatic pressure were combined with quercetin. Decreases in hexanal, pentanol, and 2-pentylfuran contents may have caused the change in sensory properties of pea milk. Pea protein, sodium sulfate and/or propylene glycol were used to regulate interactions between pea protein and flavor compounds. The hexanal content was reduced by commercial pea protein. Sodium sulfate and propylene glycol individually reduced the hexanal content and together reduced the hexanol content.
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Affiliation(s)
- Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science and Nutritional Engineering, China Agricultural University, 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; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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23
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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Singh-Povel CM, van Gool MP, Gual Rojas AP, Bragt MCE, Kleinnijenhuis AJ, Hettinga KA. Nutritional content, protein quantity, protein quality and carbon footprint of plant-based drinks and semi-skimmed milk in the Netherlands and Europe. Public Health Nutr 2022; 25:1-35. [PMID: 35193730 PMCID: PMC9991740 DOI: 10.1017/s1368980022000453] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 02/07/2022] [Accepted: 02/21/2022] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To compare the nutritional composition of bovine milk and several plant-based drinks with a focus on protein and essential amino acid content and to determine the ratio of essential amino acids to greenhouse gas emission. DESIGN Nutritional information on the label was extracted for semi-skimmed milk, soy, oat, almond, coconut and rice drink from the Innova database between January 2017 and March 2020 for the Netherlands, Belgium, Germany, Spain, Italy, and Sweden. Protein and amino acids were measured and carbon footprint was calculated for a selection of Dutch products. Protein quality was determined by calculating the contribution to the WHO essential amino acids requirements. SETTING The bovine milk and plant-based drinks market in Netherlands, Belgium, Germany, Spain, Italy, and Sweden. PARTICIPATING PRODUCTS Semi-skimmed bovine milk and soy-, oat-, almond-, coconut- and rice drink. RESULTS Nutritional label information was collected for 399 products. Milk naturally contains many micronutrients, e.g. vitamin B2, B12, and calcium. Approximately 50% of the regular plant-based drinks was fortified with calcium, whereas the organic plant-based drinks were mostly unfortified. Protein quantity and quality were highest in milk. Soy drink had the best protein quality to carbon footprint ratio and milk came second. CONCLUSIONS The nutrition - climate change balance presented in this study, is in line with previous literature, which shows that semi-skimmed bovine milk and fortified soy drink deserve a place in a sustainable diet.
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Chigwedere CM, Wanasundara JPD, Shand PJ. Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel. Compr Rev Food Sci Food Saf 2022; 21:999-1023. [PMID: 35122393 DOI: 10.1111/1541-4337.12893] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 11/07/2021] [Accepted: 11/10/2021] [Indexed: 02/06/2023]
Abstract
The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check-all-that-apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant-based foods and their increasing appeal to the food industry.
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Affiliation(s)
- Claire M Chigwedere
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada.,Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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Ebert S, Michel W, Nedele AK, Baune MC, Terjung N, Zhang Y, Gibis M, Weiss J. Influence of protein extraction and texturization on odor-active compounds of pea proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1021-1029. [PMID: 34312871 DOI: 10.1002/jsfa.11437] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 07/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The use of plant proteins as food ingredients might be limited due to the presence of foreign or 'off' flavors, which may evolve during extraction and subsequent processing. In this study, the influence of dry (TVP) and wet (WTP) texturization on characteristic volatile compounds of two different pea protein isolates was assessed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) after direct immersion stir bar sorptive extraction (DI-SBSE). RESULTS Twenty-four odor-active compounds were found, with a prevalence of carbonyls from fat oxidation. Nine of these compounds which are also known as major (off-) flavor contributors in peas were distinctively impacted in all texturates: hexanal, nonanal, 2-undecanone, (E)-2-octenal, (E, Z)-3,5-octadiene-2-one, (E, E)-2,4-decadienal, 2-pentyl-furan, 2-pentyl-pyridine, and γ-nonalactone. For example, hexanal, a characteristic green odorant, was reduced by up to sixfold by wet texturization, from 3.29 ± 1.05% (Pea Protein I) to 0.52 ± 0.02% (Pea WTP I). Furthermore, (E,Z)-3,5-Octadiene-2-one and (E,E)-2,4-decadienal were decreased by 1.5- and 1.8-fold when Pea Protein I and Pea TVP I were compared. CONCLUSION An overall reduction in fat oxidation products and of green and fatty odor-active compounds was observed. The results represent a first insight into the process-related modulation of pea protein (off-) flavors to broaden the applicability of pea proteins as food ingredients.
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Affiliation(s)
- Sandra Ebert
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Wiebke Michel
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Ann-Kathrin Nedele
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | | | - Nino Terjung
- German Institute for Food Technology, Product Innovation, Quakenbrück, Germany
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Utz F, Spaccasassi A, Kreissl J, Stark TD, Tanger C, Kulozik U, Hofmann T, Dawid C. Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.). Foods 2022; 11:foods11030412. [PMID: 35159561 PMCID: PMC8834122 DOI: 10.3390/foods11030412] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/20/2022] [Accepted: 01/27/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were reported in literature as especially important in pea and pea-related matrices. After validation of the method and quantitation of the corresponding analytes, sensory reconstitution as well as omission studies of a selected pea protein were performed and revealed nine odor-active compounds as key food odorants (3-methylbutanal, hexanal, acetaldehyde, (E,E)-2,4-nonadienal, (E)-2-octenal, benzaldehyde, heptanal, 2-methylbutanal, and nonanoic acid). Interestingly, eight out of nine compounds belonged to the chemical class of aldehydes. Statistical heatmap and cluster analysis of all odor activity values of different pea proteins confirmed the obtained sensory results and generalize these nine key food odorants in other pea proteins. The knowledge of key components gained shows potential for simplifying industrial flavor optimization of pea protein-based food.
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Affiliation(s)
- Florian Utz
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Andrea Spaccasassi
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Johanna Kreissl
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany;
| | - Timo D. Stark
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Caren Tanger
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (C.T.); (U.K.)
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (C.T.); (U.K.)
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (F.U.); (A.S.); (T.D.S.); (T.H.)
- Correspondence: ; Tel.: +49-81-6171-2901
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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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Boukid F, Gagaoua M. Vegan Egg: A Future-Proof Food Ingredient? Foods 2022; 11:161. [PMID: 35053893 PMCID: PMC8774821 DOI: 10.3390/foods11020161] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/06/2022] [Indexed: 02/01/2023] Open
Abstract
Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), 17121 Monells, Spain;
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
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30
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 2021; 10:microorganisms10010091. [PMID: 35056540 PMCID: PMC8779895 DOI: 10.3390/microorganisms10010091] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 12/21/2022] Open
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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31
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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: 18] [Impact Index Per Article: 6.0] [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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32
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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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34
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Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.
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35
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Viana L, English M. The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111981] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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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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37
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Liu Y, Toro‐Gipson RSD, Drake M. Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages. J SENS STUD 2021. [DOI: 10.1111/joss.12704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - Rachel S. Del Toro‐Gipson
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
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38
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Liu JP, Qian YF, Qin GYX, Zhao LY, Chen GT. Antidiabetic activities of glycoprotein from pea ( Pisum sativum L.) in STZ-induced diabetic mice. Food Funct 2021; 12:5087-5095. [PMID: 33960991 DOI: 10.1039/d1fo00535a] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Polysaccharides have hypoglycemic activity and pea protein has high nutritional value. The purified pea glycoprotein PGP2 has been shown to inhibit the activity of α-glucosidase and α-amylase in previous studies. To study the mechanism of PGP2-induced blood glucose lowering in vivo, this paper established a diabetic mouse model by intraperitoneal injection of STZ and high-fat diet, and evaluated the blood-glucose-lowering activity of the pea component PGP2 at different doses. The results showed that intragastric administration of PGP2 could effectively reduce diabetic weight loss and polyphagia symptoms, reduce fasting blood glucose levels in mice, and improve oral glucose tolerance levels in mice. PGP2 could promote insulin secretion and had a protective effect on mouse organs. After intragastric administration of PGP2 in mice, the serum levels of total cholesterol, triglycerides and low-density lipoprotein decreased. PGP2 up-regulated the gene expression of insulin receptor substrates IRS-1 and IRS-2 in liver tissues, thereby reducing insulin resistance. Based on the above experimental results, PGP2 had good hypoglycemic activity and was expected to be developed as a natural medicine for the treatment of type II diabetes.
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Affiliation(s)
- Jun-Ping Liu
- College of Engineering/National R&D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing, 211198, China.
| | - Yan-Fang Qian
- College of Engineering/National R&D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing, 211198, China.
| | - Gao-Yi-Xin Qin
- College of Engineering/National R&D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing, 211198, China.
| | - Li-Yan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Gui-Tang Chen
- College of Engineering/National R&D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing, 211198, China.
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39
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Tireki S. A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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40
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Gu Z, Jiang H, Zha F, Manthey F, Rao J, Chen B. Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour. Food Chem 2021; 345:128760. [PMID: 33302101 DOI: 10.1016/j.foodchem.2020.128760] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/03/2020] [Accepted: 11/27/2020] [Indexed: 11/22/2022]
Abstract
Yellow pea (Pisum sativum L., YP) grain is generally milled into flour for further processing or direct consumption. However, the comprehensive relationship between milling configurations and YP flour properties remains unclear. The aim of this study is to investigate the effect of configurations (screen aperture size and rotor speed) of ultracentrifugal mill on the physicochemical properties and aromatic profiles of YP flours. Starch damage, morphology, particle size distribution, pasting, thermal property, and aromatic profiles of YP flours were studied. Results show that starch damage increased significantly as the screen aperture size decreased. The YP flour produced with a 500 µm aperture screen had the most stable pasting and thermal properties. With untargeted metabolomic approaches, 2-ethyl-1-hexanol could potentially be applied as an aroma maker to distinguish if an excessive milling or inappropriate configurations of ultracentrifugal mill are applied. This work has furnished fundamentals for the milling and application of YP flour.
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Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Haiyang Jiang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Frank Manthey
- 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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41
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Zhao Q, Guo H, Hou D, Laraib Y, Xue Y, Shen Q. Influence of temperature on storage characteristics of different rice varieties. Cereal Chem 2021. [DOI: 10.1002/cche.10435] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Qingyu Zhao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Hui Guo
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Dianzhi Hou
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yousaf Laraib
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yong Xue
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Qun Shen
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
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42
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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43
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Vogelsang-O’Dwyer M, Zannini E, Arendt EK. Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.090] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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44
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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45
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory. Processes (Basel) 2021. [DOI: 10.3390/pr9030489] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction, was employed as a deflavoring method to improve the sensory properties of pea flours. Furthermore, the impacts of particle size along with extraction on volatile profile and sensory attributes of pea flours were investigated using multiple approaches. These included headspace solid-phase microextraction-gas chromatography (HS-SPME-GC), GC-olfactometry (GC-O), and quantitative descriptive analysis (QDA) using a trained sensory panel. Total volatile contents of non-deflavored and deflavored whole pea flour and its fractions were in the range of 7.1 ± 0.3 to 18.1 ± 1.0 µg/g and 0.4 ± 0.1 to 2.7 ± 0.4 µg/g, respectively. The GC-O system showed that the total volatile intensity was in the range of 14.5 to 22.0 and 0 to 3.5, for non-deflavored and deflavored pea flours, respectively. Volatile analyses indicated that 1-hexanol, 1-octanol, 1-nonanol, nonanal, and 2-alkyl methoxypyrazines were major off-aroma compounds. Most off-aroma compounds were not detected in deflavored pea flours. QDA revealed less pea intensity and bitterness of deflavored pea flours. The larger particle size of flours resulted in less off-aroma compounds based on the GC data but more bitterness based on QDA. The SC-CO2+EtOH extraction at optimum conditions and particle size modifications can be a potential technology to improve the organoleptic properties of pulse ingredients.
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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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48
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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: 58] [Impact Index Per Article: 14.5] [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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Cheng R, Liao X, Addou AM, Qian J, Wang S, Cheng Z, Wang L, Huang J. Effects of "nine steaming nine sun-drying" on proximate composition, oil properties and volatile compounds of black sesame seeds. Food Chem 2020; 344:128577. [PMID: 33223293 DOI: 10.1016/j.foodchem.2020.128577] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/10/2020] [Accepted: 11/03/2020] [Indexed: 12/18/2022]
Abstract
Black sesame seeds (BSS) were processed by nine cycles of steaming and sun-drying, and the chemistry of their resulting products studied. That is, the shell color and structure, proximate composition, oil properties and volatile compounds of raw BSS were determined and compared with processed BSS. Various levels of shell color change and structure damage were observed. The proximate composition also differed, whereas the relative proportion of fatty acids and oil properties were unchanged. SPME-GCMS analysis revealed that aldehydes, hydrocarbons and alcohols were the main volatile compounds. And compared with raw BSS, four volatile substances were newly detected in the processed BSS. Principal component analysis (PCA) displayed the overall difference between samples and showed that repeated steaming and sun-drying process had a significant impact on the chemical composition of BSS.
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Affiliation(s)
- Runqing Cheng
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Xianyan Liao
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Amira Mama Addou
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China; School of Environmental and Chemical Engineering, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Jiana Qian
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Shanshan Wang
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Zhuo Cheng
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan 430070, China.
| | - Junyi Huang
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China.
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50
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Jacobs DM, van den Berg MA, Hall RD. Towards superior plant-based foods using metabolomics. Curr Opin Biotechnol 2020; 70:23-28. [PMID: 33086174 DOI: 10.1016/j.copbio.2020.08.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 08/29/2020] [Indexed: 12/16/2022]
Abstract
Metabolomics is proving a useful approach for many of the main future goals in agronomy and food production such as sustainability/crop resilience, food quality, safety, storage, and nutrition. Targeted and/or untargeted small-molecule analysis, coupled to chemometric analysis, has already unveiled a great deal of the complexity of plant-based foods, but there is still 'dark matter' to be discovered. Moreover, state-of-the-art food metabolomics offers insights into the molecular mechanisms underlying sensorial and nutritional characteristics of foods and thus enables higher precision and speed. This review describes recent applications of food metabolomics from fork to farm and focuses on the opportunities these bring to continue food innovation and support the shift to plant-based foods.
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Affiliation(s)
- Doris M Jacobs
- Unilever Foods Innovation Center, Bronland 14, 6708 WH Wageningen, Netherlands.
| | - Marco A van den Berg
- DSM Biotechnology Center, Biotech Campus Delft, Alexander Fleminglaan 1, Delft, 2613 AX, Netherlands
| | - Robert D Hall
- Business Unit Bioscience, Wageningen University & Research and Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, Netherlands
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