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Kalla-Bertholdt AM, Baier AK, Rauh C. Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions. Foods 2023; 12:3160. [PMID: 37685093 PMCID: PMC10487063 DOI: 10.3390/foods12173160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/17/2023] [Accepted: 08/20/2023] [Indexed: 09/10/2023] Open
Abstract
Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients. Ultrasound, as a promising green technology, may influence properties of fibers and proteins and, thus, bioaccessibility. Therefore, this study investigated the effects of high-intensity ultrasound on the characteristics and protein bioaccessibility of protein-fiber suspensions. Suspensions containing different fiber compounds (1 wt.%) and pea protein (5 wt.%) were homogenized using high-intensity ultrasound (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Owing to sonication-induced cavitation, the dispersibility of the protein was enhanced, and the viscosity of solutions containing citrus or apple fiber was increased. FE-SEM revealed the formation of different fiber-protein networks during sonication. Even if viscosity is known to have an impact on the bioaccessibility of nutrients, no restrictions on the digestibility of protein were detected during an in vitro digestion. Thus, protein uptake is probably not affected, and ultrasound can be used to modify the technofunctionality of fibers and proteins without any nutritional disadvantages.
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Affiliation(s)
- Ann-Marie Kalla-Bertholdt
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany
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Zhang H, Feng X, Liu S, Ren F, Wang J. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Paraskevopoulou E, Andreou V, Dermesonlouoglou EK, Taoukis PS. Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air-dried pumpkin. J Food Sci 2022; 87:4839-4853. [PMID: 36250503 DOI: 10.1111/1750-3841.16350] [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: 03/21/2022] [Revised: 09/09/2022] [Accepted: 09/15/2022] [Indexed: 11/29/2022]
Abstract
Pulsed electric field (PEF) and osmotic dehydration (OD) pretreatment can accelerate the time-consuming drying process and minimize its high energy demands. The effect of PEF and OD pre-processing conditions and osmotic solution composition on mass transfer kinetics (water loss, solid gain, water activity) and quality properties (color, texture, total sensory quality) during OD and subsequent air-drying (AD) of pumpkin was studied. Application of PEF (2.0 kV/cm-1500 pulses) significantly enhanced mass transfer during subsequent air-drying (increased effective diffusivity coefficient Des and drying rate kdrying , respectively). PEF and OD treatments led to a significant reduction of the processing time by 12 and 10%, respectively (p < 0.05). The maximum reduction of processing time by 27% (p < 0.05) (compared to untreated sample) resulted in combined use of PEF and OD as pretreatments prior to AD. When PEF pretreatment was combined with OD prior to AD, the corresponding energy was by 50% less than the respective energy required for nonprocessed samples. PRACTICAL APPLICATION: Pulsed electric fields (PEF) and osmotic dehydration (OD) can be applied for the production of air-dried pumpkin cuts of superior quality (in terms of quality and sensory characteristics) and reduced energy requirements (as a result of total processing time decrease).
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Affiliation(s)
- Eleni Paraskevopoulou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Varvara Andreou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Efimia K Dermesonlouoglou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Petros S Taoukis
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
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Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [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: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
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Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
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Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | | | - Mahmut Kilicli
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Ömer Said Toker
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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Andreou V, Sigala A, Limnaios A, Dimopoulos G, Taoukis P. Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas. J Food Sci 2021; 86:2539-2552. [PMID: 34009639 DOI: 10.1111/1750-3841.15768] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/25/2021] [Accepted: 04/10/2021] [Indexed: 11/28/2022]
Abstract
This study investigated the effect of pulsed electric fields (PEF) pretreatment on rehydration kinetics, firmness, and release of intracellular components of dried chickpeas during rehydration at 35 to 65°C. After soaking preconditioning, chickpeas were subjected to PEF treatments (2.5 and 3.3 kV/cm, 0.2 to 12.0 kJ/kg, 15 µs pulse width, 20 Hz frequency). PEF treated and untreated chickpeas were dried in crossflow air dryer and their rehydration at constant seed/water ratio of 1:5 was studied for 24 hr. During rehydration, moisture, firmness, and concentration of released proteins, carbohydrates and raffinose family oligosaccharides (RFO) were determined and described using appropriate mathematical models. PEF treatment led to up to 70% higher rehydration rates of dried chickpeas. This increase corresponds to rehydration time of approximately 1.5 hr, as opposed to 5 hr for untreated samples. Firmness of PEF treated chickpeas (for energy inputs higher than 3 kJ/kg) during rehydration decreased up to 30% compared to untreated samples. The firmness of untreated samples after 300 min of rehydration was achieved at much shorter times (up to 30 min) for PEF treated samples. At the end of 300 min of rehydration, more than 47.7%, 76.1%, and 86.6% of total raffinose, stachyose, and verbascose, respectively has been extracted, but only 0.03% of nutritionally valuable proteins from PEF treated chickpeas. Consequently, this study demonstrates that PEF processing could be implemented in dried chickpeas processing as pretreatment, for the reduction of rehydration time prior to cooking and of intestinal discomfort caused by RFO.
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Affiliation(s)
- Varvara Andreou
- Laboratory of Food Chemistry & Technology, National Technical University of Athens, School of Chemical Engineering, Athens, Greece
| | - Aikaterini Sigala
- Laboratory of Food Chemistry & Technology, National Technical University of Athens, School of Chemical Engineering, Athens, Greece
| | - Athanasios Limnaios
- Laboratory of Food Chemistry & Technology, National Technical University of Athens, School of Chemical Engineering, Athens, Greece
| | - George Dimopoulos
- Laboratory of Food Chemistry & Technology, National Technical University of Athens, School of Chemical Engineering, Athens, Greece
| | - Petros Taoukis
- Laboratory of Food Chemistry & Technology, National Technical University of Athens, School of Chemical Engineering, Athens, Greece
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Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots. Food Chem 2019; 291:253-262. [PMID: 31006467 DOI: 10.1016/j.foodchem.2019.04.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/27/2019] [Accepted: 04/05/2019] [Indexed: 01/08/2023]
Abstract
Fresh apricots pre-treated by pulsed electric fields at different intensities [LPEF, 0.65 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF1, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF2, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 60 s], along with controls [non-treated, non-treated and sulphite treated, and heat pre-treatment at 80 °C, for 10 min (HC)] and soaked in 0.2% sodium sulphite solution for 1 h and then were subject to hot air drying. The changes in drying rate, polyphenol oxidase, peroxidase, and β-carotene contents as well as antioxidant activity and colour in pre-treatment and hot air-dried apricot samples were investigated. PEF and heat treatments increased the drying rate of apricots. PEF treatments had no effect on the PPO activity and decreased the POD activity (p < 0.05). HPEF2 treatment retained more β-carotene, higher antioxidant activity and suffered less browning during processing. Overall, the results indicate that combining sulphite treatment with PEF produces dried apricots with more β-carotene and antioxidant activity, and better colour.
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Traffano-Schiffo MV, Laghi L, Castro-Giraldez M, Tylewicz U, Rocculi P, Ragni L, Dalla Rosa M, Fito PJ. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chem 2017. [DOI: 10.1016/j.foodchem.2017.02.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.016] [Citation(s) in RCA: 296] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Traffano-Schiffo M, Tylewicz U, Castro-Giraldez M, Fito P, Ragni L, Dalla Rosa M. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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