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Aksoylu Özbek Z, Kawata K, Zhou H, Chung C, Park JH, McClements DJ. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers. Food Chem 2024; 456:139878. [PMID: 38852455 DOI: 10.1016/j.foodchem.2024.139878] [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: 03/06/2024] [Revised: 05/10/2024] [Accepted: 05/27/2024] [Indexed: 06/11/2024]
Abstract
This study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.6%), asparagine (10.7%), and arginine (9.7%) being the major amino acids. NSPs had a denaturation temperature of 66.6 °C and an isoelectric point of pH 4.3. They could be used as emulsifiers to form highly viscous coarse corn oil-in-water emulsions (10% oil, 4% NSP). Nevertheless, 10-fold diluted emulsions exhibited rapid creaming under different pH (2-9), salt (0-500 mM NaCl) and temperature (>40 °C) conditions, but they were relatively stable to aggregation. Our findings suggest that NSPs could be used as emulsifiers in highly viscous or gelled foods, like dressings, sauces, egg, cheese, or meat analogs.
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Affiliation(s)
- Zeynep Aksoylu Özbek
- Department of Food Engineering, Manisa Celal Bayar University, Yunusemre, Manisa 45140, Turkiye; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | - Kentaro Kawata
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Hualu Zhou
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA
| | - Cheryl Chung
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Jay Hoon Park
- Department of Plastics Engineering, University of Massachusetts, Lowell, MA 01854, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
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2
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Iqbal N, Shabbir MA, Khan MR, Faisal MN. Development and bioassessment of high nutria-omega 5 cookies through animal modeling. Front Nutr 2023; 10:1199645. [PMID: 37457988 PMCID: PMC10348480 DOI: 10.3389/fnut.2023.1199645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Accepted: 06/13/2023] [Indexed: 07/18/2023] Open
Abstract
The food industry generates a diverse range of waste byproducts during fruit processing, which can be repurposed to create functional foods and other valuable commodities. In this particular study, leftover agro-waste from pomegranate juice was valorized to obtain pomegranate seed oil (PSO), while utilizing sunflower oilseed cake to produce sunflower meal protein concentrate (SMPC). These two extracted components were then combined as ingredients to produce High Nutria Omega 5 (HNO5) cookies. To ensure the quality and viability of pomegranate seed oil, a comprehensive set of laboratory analytical procedures were employed to evaluate its characteristics. Subsequently, different ratios of pomegranate seed oil and sunflower meal protein concentrate were utilized to develop the HNO5 cookie products. These cookies underwent thorough sensory, physicochemical, storage, and proximate evaluations as well as efficacy studies to assess their overall nutritional quality and shelf-life properties. As compared to the control feed, the findings of the renal and liver functional tests indicated a favorable effect on ALT, AST, ALP, serum urea, creatinine, albumin, globulins, total proteins, and A/G ratio. The results revealed that PSO and SMPC cookies containing 15% PSO and 15% SMPC exhibited stability in numerous physicochemical and sensory assessments. The punicic acid in HNO5 cookies significantly reduced the effects of starvation in rats and progressively improved several metabolic processes and overall health profiles. Graphical Abstract.
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Affiliation(s)
- Nida Iqbal
- Faculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- Faculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Moazzam Rafiq Khan
- Faculty of Food Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Naeem Faisal
- Faculty of Veterinary Sciences, Institute of Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan
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3
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Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
- Center
for Sustainable Materials (SusMat), School of Materials Science and
Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
- Department
of Materials, ETH Zurich, 8093 Zurich, Switzerland
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Pepra-Ameyaw NB, Lo Verde C, Drucker CT, Owens CP, Senger LW. Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114392] [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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5
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Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02929-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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6
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Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Sunflower protein isolates-composition, extraction and functional properties. Adv Colloid Interface Sci 2022; 306:102725. [DOI: 10.1016/j.cis.2022.102725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 11/19/2022]
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8
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Singh R, Langyan S, Sangwan S, Rohtagi B, Khandelwal A, Shrivastava M. Protein for Human Consumption From Oilseed Cakes: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Oilseed cakes left after the oil extraction for different purposes are chiefly used as cattle feed, compost amendment, or plant conditioner. These oilseed cakes are rich in protein, nitrogenous compounds, and minerals. Beside its conventional usage, studies have been conducted to utilize these protein rich resources for human consumption. Considering the exponentially increasing human population and escalating food prices, these protein rich sources can be a novel food commodity and used to extract protein. The quality and functional properties of extracted oilseed cake proteins not only supplement the existing protein sources for the human consumption but also solve the problem of oilseed cakes disposal along with the additional income to the oilseed crop producers and processers. Production of proteins for human consumption from oil seed cakes may also reduce the carbon and water footprints while producing animal protein. The present review will focused on analyzing the oilseed cake as a protein source, characterization, extraction techniques, and utilization in food products.
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A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches. Processes (Basel) 2021. [DOI: 10.3390/pr9091626] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.
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10
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Cisneros-Yupanqui M, Chalova VI, Kalaydzhiev HR, Mihaylova D, Krastanov AI, Lante A. Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02695-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractSince rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.
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11
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12
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Jia W, Kyriakopoulou K, Roelofs B, Ndiaye M, Vincken JP, Keppler JK, van der Goot AJ. Removal of phenolic compounds from de-oiled sunflower kernels by aqueous ethanol washing. Food Chem 2021; 362:130204. [PMID: 34091162 DOI: 10.1016/j.foodchem.2021.130204] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 05/02/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Selective removal of phenolic compounds (PCs) from de-oiled sunflower kernel is generally considered a key step for food applications, but this often leads to protein loss. PC removal yield and protein loss were assessed during an aqueous or aqueous ethanol washing process with different temperatures, pH-values and ethanol contents. PC yield and protein loss increased when the ethanol content was < 60% or when a higher temperature was applied. Our main finding is that preventing protein loss should be the key objective when selecting process conditions. This can be achieved using solvents with high ethanol content. Simulation of the multi-step exhaustive process showed that process optimization is possible with additional washing steps. PC yield of 95% can be achieved with only 1% protein loss using 9 steps and 80% ethanol content at 25℃. The functional properties of the resulting concentrates were hardly altered with the use of high ethanol solvents.
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Affiliation(s)
- Wanqing Jia
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Konstantina Kyriakopoulou
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Bente Roelofs
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | | | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Julia K Keppler
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
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13
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Abstract
AbstractFood side streams contain useful compounds such as proteins, sugars, polyphenols, and amino acids that might get discarded during processing. The concentration of these components may be low (e.g., fruit side streams are mainly composed by water, around 90%, while polyphenol content in rapeseed meal is less than 3% dry weight) and therefore effective separation techniques should be evaluated. The aim of this review is to identify the different process steps (like pretreatment, volume reduction, phase change, solid removal, purification, and formulation) required to recover high-value products from agri-food residues. It reviews different plant-based byproducts as sources (cereal bran, fruit pomace, oilseed meals, fruit wastewater) of valuable compounds and discusses the relevant technologies required for processing (such as extraction, adsorption, crystallization, drying, among others). A structured approach to design recovery processes presented focused on high purity products. This work demonstrates that multiple high-value products can be recovered from a single agri-food side stream depending on the processing steps and the origin source (strong and soft structures and wastewater).
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14
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Gültekin Subaşı B, Vahapoğlu B, Capanoglu E, Mohammadifar MA. A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods. Crit Rev Food Sci Nutr 2021; 62:6682-6697. [PMID: 33792434 DOI: 10.1080/10408398.2021.1904821] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
De-oiled sunflower cake is a sustainable and promising protein source with high phenolic and fiber contents. The cake, which is an industrial by-product has been the subject of many studies investigating various aspects such as protein extraction, functional properties, interaction with other ingredients, and its performance in a wide range of food products. Innovative and conventional techniques of protein extraction from sunflower cake have been investigated to increase extraction yield and improve desired functional characteristics. Modulation of structure of plant-based proteins helps to control their techno-functional properties and widen their applications. Structure modification of proteins by physical methods including ultrasound treatment and gamma irradiation as well as enzymatic and chemical methods has been used to improve the functional properties of sunflower protein. This review collects and critically discusses the available information on techno-functional properties of protein extracts from sunflower cake and how its techno-functional properties can be tailored using various structure modification methods.
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Affiliation(s)
- Büşra Gültekin Subaşı
- Hafik Kamer Ornek MYO, Cumhuriyet University, Sivas, Turkey.,Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.,Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Beyza Vahapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
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15
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Beaubier S, Albe-Slabi S, Aymes A, Bianeis M, Galet O, Kapel R. A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates. Foods 2021; 10:664. [PMID: 33808876 PMCID: PMC8003716 DOI: 10.3390/foods10030664] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/17/2022] Open
Abstract
Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the generation of highly soluble and functional hydrolysates that could be used in various food formulations. To do this, a rational and complete approach of controlled hydrolysis was implemented using the individual Alcalase and Prolyve enzymes. The method of stopping the hydrolysis reaction was also evaluated. The influence of operating conditions on hydrolysis kinetics and enzymatic mechanism was studied to identify the appropriate hydrolysis conditions. The gain of the solubility was then analyzed and compared to that of the initial proteins. Finally, the emulsifying and foaming properties (capacities and stabilities) of the resulting hydrolysates were also assessed. As a result, controlled enzymatic proteolysis significantly improved the sunflower protein solubility at neutral pH (twofold increase) and generated highly soluble hydrolysates. The limited proteolysis also maintained the good foam capacities and allowed an improvement in the initial foam stabilities and emulsifying capacities and stabilities of sunflower proteins. This contribution can greatly increase the value of sunflower meal and help in the development of sunflower protein products in the future.
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Affiliation(s)
- Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, Unité Mixte de Recherche CNRS/Ministère (UMR) 7274, LRGP, F-54500 Vandœuvre-lès-Nancy, France; (S.B.); (S.A.-S.); (A.A.)
| | - Sara Albe-Slabi
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, Unité Mixte de Recherche CNRS/Ministère (UMR) 7274, LRGP, F-54500 Vandœuvre-lès-Nancy, France; (S.B.); (S.A.-S.); (A.A.)
- Avril SCA, 11 Rue de Monceau, F-75008 Paris, France; (M.B.); (O.G.)
| | - Arnaud Aymes
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, Unité Mixte de Recherche CNRS/Ministère (UMR) 7274, LRGP, F-54500 Vandœuvre-lès-Nancy, France; (S.B.); (S.A.-S.); (A.A.)
| | - Marine Bianeis
- Avril SCA, 11 Rue de Monceau, F-75008 Paris, France; (M.B.); (O.G.)
| | - Olivier Galet
- Avril SCA, 11 Rue de Monceau, F-75008 Paris, France; (M.B.); (O.G.)
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, Unité Mixte de Recherche CNRS/Ministère (UMR) 7274, LRGP, F-54500 Vandœuvre-lès-Nancy, France; (S.B.); (S.A.-S.); (A.A.)
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16
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Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102593] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Subaşı BG, Casanova F, Capanoglu E, Ajalloueian F, Sloth JJ, Mohammadifar MA. Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100749] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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18
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Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217432] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.
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19
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Duhan JS, Chawla P, Bains A, Kumar S, Sadh PK. Solid-state fermented peanut press cake:assessment of biochemical properties, mineral bioavailability, and its application in sweetened yogurt cheese. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Shang WH, Yan JN, Du YN, Cui XF, Su SY, Han JR, Xu YS, Xue CF, Zhang TT, Wu HT, Zhu BW. Functional properties of gonad protein isolates from three species of sea urchin: a comparative study. J Food Sci 2020; 85:3679-3689. [PMID: 32990386 DOI: 10.1111/1750-3841.15464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 08/27/2020] [Accepted: 09/01/2020] [Indexed: 11/29/2022]
Abstract
Sea urchin Mesocentrotus nudus, Glyptocidaris crenularis, and Strongylocentrotus intermedius gonad protein isolates (mnGPIs, gcGPIs, and siGPIs) were extracted by isoelectric solubilization/precipitation (ISP) from the defatted gonads, and their functional properties were compared. Sodium dodecyl sulfate polyacrylamide gel electrophoresis results showed the similar protein pattern between each protein isolate and defatted gonad, indicating the high efficiency of ISP processing for protein recovery. Amino acid profileconfirmed that the mnGPIs and siGPIs could be potential sources of essential amino acid in nature. As regard to functional properties, mnGPIs showed higher water- and oil- holding capacities followed bysiGPIs and gcGPIs and all protein isolates presented great foaming property. As for emulsifying activity index (EAI), mnGPIs, gcGPIs, and siGPIs showed the minimum solubility and EAI at pH 5, 3, and 4, respectively, and behaved a pH-dependent manner. The gcGPIs revealed the highest EAI from pH 6 to 8 among the samples. In addition, circular dichroism showed increased content of β-sheet at the expense of α-helix and β-turn, suggesting the structure denaturation of the protein isolates. Indeed, no statistical difference was observed between secondary structure of mnGPIs and siGPIs. Moreover, ISP processing increased free sulfhydryl content of sea urchin protein isolates, but no difference was observed among the samples. Furthermore, siGPIs revealed the highest amount of total sulfhydryl and disulfide bonds, whereas both defatted gonads and protein isolates from G. crenularis presented the maximum surface hydrophobicity. These results suggest that gonad protein isolates from three species of sea urchin possess various functionalities and therefore can be potentially applied in food system. PRACTICAL APPLICATION: Sea urchin M. nudus, G. crenularis, and S. intermedius gonads are edible, whereas the functional properties of protein isolates from sea urchin gonad remain unknown. In this case, the extraction and comparison of three species of sea urchin gonad protein isolates will not only confirm functional properties but also screen food ingredients with suitable functions. In this study, functionalities of protein isolates derived from M. nudus, G. crenularis, and S. intermedius gonads would provide potential application in bakery food and meat products or as emulsifier candidates in food system.
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Affiliation(s)
- Wen-Hui Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Sheng-Yi Su
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Yun-Sheng Xu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Chang-Feng Xue
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Tie-Tao Zhang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,National Engineering Research Center of Seafood, Dalian, 116034, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, P.R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,National Engineering Research Center of Seafood, Dalian, 116034, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, P.R. China
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Arrutia F, Binner E, Williams P, Waldron KW. Oilseeds beyond oil: Press cakes and meals supplying global protein requirements. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Multi-objective optimization of solid/liquid extraction of total sunflower proteins from cold press meal. Food Chem 2020; 317:126423. [PMID: 32097824 DOI: 10.1016/j.foodchem.2020.126423] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 02/13/2020] [Accepted: 02/15/2020] [Indexed: 12/15/2022]
Abstract
The impact of pH (6-9) and NaCl concentration (0-0.5 mol.L-1) on sunflower protein extraction was studied through design of experiments. The considered criteria were protein extraction yield (total proteins, helianthinin and albumins), chlorogenic acids covalently bound to proteins, and free chlorogenic acid concentration in the aqueous extract. Statistical analysis showed that the obtained by design of experiments the polynomial models of each extraction criteria were reliable for predicting the responses. They were employed in an original multi-objective optimization methodology. The optimal conditions revealed to be pH 7.3/0.3 mol.L-1 NaCl yielded 46.83% and 59.16% of total protein and albumin extraction yield, 1.730 and 1.998 mg.g-1 of chlorogenic acids covalently bound to helianthinin and albumins in aqueous extract, respectively. The sunflower protein isolate obtained after extraction in this condition had good solubility (40-80% at pH 5-8), functional properties (foaming and emulsifying) and a satisfying color.
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23
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Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105335] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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25
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26
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Albe Slabi S, Mathé C, Framboisier X, Defaix C, Mesieres O, Galet O, Kapel R. A new SE-HPLC method for simultaneous quantification of proteins and main phenolic compounds from sunflower meal aqueous extracts. Anal Bioanal Chem 2019; 411:2089-2099. [PMID: 30810794 DOI: 10.1007/s00216-019-01635-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 01/16/2019] [Accepted: 01/21/2019] [Indexed: 12/22/2022]
Abstract
The aim of this research was to develop a method for simultaneous quantification of proteins and main polyphenolic compounds extracted from oleaginous meal by aqueous media. Size exclusion chromatography with a Biosep column (exclusion range from 1 to 300 kDa) and acetonitrile/water/formic acid (10:89.9:0.1 v/v) eluent at 0.6 mL min-1 yielded the most efficient separation of sunflower proteins and chlorogenic acid monoisomers (3-caffeoylquinic acid, 5-caffeoylquinic acid, and 4-caffeoylquinic acid). After a study of the stability of the extract components, the incorporation of a stabilization buffer (0.5 mol L-1 tris(hydroxymethyl)aminomethane-hydrochloric acid/1.0 mol L-1 sodium chloride at pH 7) was proposed to avoid polyphenol-protein interactions and/or isomeric transformation. The use of 214 nm as the wavelength for protein quantification was also included to minimize the effect of interference from polyphenol-protein interactions on the quantification. Under the used experimental conditions, the protein and chlorogenic acid monoisomer signals remained stable during 300 min at 20 °C (95-125% of the starting value). The developed method was validated and parameters such as specificity, sensitivity, precision, and accuracy were determined. The results from size exclusion chromatography correlated well with the results of protein determination by the reference Kjeldahl method. The proposed method was successfully applied for rapeseed extract analysis making simultaneous quantification of proteins and major rapeseed polyphenols (sinapine and sinapic acid) possible. Graphical abstract.
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Affiliation(s)
- Sara Albe Slabi
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France
- Avril Group, 75008, Paris, France
| | - Christelle Mathé
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France
| | - Xavier Framboisier
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France
| | - Claire Defaix
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France
- Avril Group, 75008, Paris, France
| | - Odile Mesieres
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France
| | | | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France.
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Oncioiu I, Grecu E, Mâşu S, Morariu F, Popa M. The effect of fly ash on sunflower growth and human health. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:35548-35554. [PMID: 30350152 DOI: 10.1007/s11356-018-3444-6] [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: 07/22/2018] [Accepted: 10/10/2018] [Indexed: 06/08/2023]
Abstract
One of the challenges brought by the circular economy requires a reconsideration of waste, which may under certain circumstances turn into genuine resources. By extension, soil pollution with heavy metal is a major concern since it directly affects the health of the population. The goal of the present research work is to analyze the impact of the use of waste from other technological processes in agriculture: fly ash (resulting ash from thermal power plants), zeolite bush (resulting from the processing of rock from zeolite quarries), and manure (garbage from zoo technical farms). In this respect, complex treatments based on inorganic substances (fly ash and volcanic indigenous tuff with 70% clinoptilolite) were applied to less-favored agricultural soils in the absence and in the presence of an organic fertilizer (manure), respectively. After cultivating sunflower (Helianthus annuus L.), a semi-early hybrid grown in the type of soil on which fly ash has been applied, there have been obtained seed crops 15.8% higher than the seed crops grown in the soil on which no fertilizer has been applied. The results obtained when combining fly ash and manure tend to amount to those obtained when combining manure with indigenous volcanic tuff with 70% clinoptilolite. The quality of the seed crops, obtained in the case of the three types of soil on which amendments were added in the absence/presence of the fertilizer, corresponds to the requirements of the national rules and allows their food processing.
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Affiliation(s)
- Ionica Oncioiu
- Titu Maiorescu University, 189 Calea Văcăreşti Street, 040051, Bucharest, Romania.
| | - Eugenia Grecu
- Politehnica University of Timisoara, 14 Remus Street, Timisoara, Romania
| | - Smaranda Mâşu
- Research and Development Institute for Industrial Ecology-ECOIND, Subsidiary of Timisoara, 115 Bujorilor Street, Timisoara, Romania
| | - Florica Morariu
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 119 Calea Aradului, Timisoara, Romania
| | - Maria Popa
- 1 Decembrie 1918 University of Alba Iulia, 15-17 Unirii Street, Alba Iulia, Romania
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Pérez-Larrán P, Díaz-Reinoso B, Moure A, Alonso JL, Domínguez H. Adsorption technologies to recover and concentrate food polyphenols. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2017.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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29
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Liang S, Tran HL, Were L. Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidation. Food Chem 2018; 252:318-326. [DOI: 10.1016/j.foodchem.2018.01.118] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 12/12/2017] [Accepted: 01/17/2018] [Indexed: 11/26/2022]
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30
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Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9675-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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31
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Fractioning of the sunflower flour components: Physical, chemical and nutritional evaluation of the fractions. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.062] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Sadh PK, Chawla P, Bhandari L, Kaushik R, Duhan JS. In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells. Journal of Food Science and Technology 2017; 54:3640-3649. [PMID: 29051659 DOI: 10.1007/s13197-017-2825-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 08/16/2017] [Indexed: 01/31/2023]
Abstract
Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by Aspergillus oryzae on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference. Results revealed increased cellular ferritin content from fermented POC digests than the digests of free form of respective inorganic salt. In prospect of the present investigation the fermented POC samples showed significantly higher iron, zinc and calcium bioavailability and enormous possible health benefits.
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Affiliation(s)
- Pardeep Kumar Sadh
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana 125 055 India
| | - Prince Chawla
- School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh 173 212 India
| | - Latika Bhandari
- Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Ravinder Kaushik
- School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh 173 212 India
| | - Joginder Singh Duhan
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana 125 055 India
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Firdaous L, Fertin B, Khelissa O, Dhainaut M, Nedjar N, Chataigné G, Ouhoud L, Lutin F, Dhulster P. Adsorptive removal of polyphenols from an alfalfa white proteins concentrate: Adsorbent screening, adsorption kinetics and equilibrium study. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.01.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Vegetable Oil-Biorefinery. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2017; 166:69-98. [DOI: 10.1007/10_2016_65] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wildermuth SR, Young EE, Were LM. Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes. Compr Rev Food Sci Food Saf 2016; 15:829-843. [DOI: 10.1111/1541-4337.12213] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/02/2016] [Accepted: 05/04/2016] [Indexed: 01/16/2023]
Affiliation(s)
| | - Erin E. Young
- Dept. of Food Science Program; One University Drive; Orange Calif. 92866 U.S.A
| | - Lilian M. Were
- Dept. of Food Science Program; One University Drive; Orange Calif. 92866 U.S.A
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