1
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Mohammadi S, Alimi M, Shahidi S, Shokoohi S. Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer. Food Sci Nutr 2024; 12:5147-5161. [PMID: 39055190 PMCID: PMC11266923 DOI: 10.1002/fsn3.4163] [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: 09/01/2023] [Revised: 02/27/2024] [Accepted: 04/01/2024] [Indexed: 07/27/2024] Open
Abstract
This study investigated the possibility of using amaranth protein isolate (API) as a plant-based substitute for egg yolk (EY) in the preparation of low-fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p < .05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze-thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p > .05). Low API concentrations (0.25% and 0.375%) significantly (p < .05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p > .05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R 2 = 0.99). The sample with 0.75% API had significantly (p < .05) the highest values of η o (zero-shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products.
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Affiliation(s)
- Sahar Mohammadi
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Mazdak Alimi
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research DivisionResearch Institute of Petroleum IndustryTehranIran
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2
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Tarahi M, Abdolalizadeh L, Hedayati S. Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications. Food Chem 2024; 444:138626. [PMID: 38309079 DOI: 10.1016/j.foodchem.2024.138626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 11/19/2023] [Accepted: 01/28/2024] [Indexed: 02/05/2024]
Abstract
The intake of plant-based proteins is rapidly growing around the world due to their nutritional and functional properties, as well as growing demand for vegetarian and vegan diets. Mung bean seeds have been traditionally consumed in Asian countries due to their unique botanical and health-promoting characteristics. In recent years, mung bean protein isolate (MBPI) has attracted much attention due to its ideal techno-functional features, such as water and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties. Therefore, it can be utilized in a native or modified form in different food sectors, such as biodegradable/edible films, colloidal systems, and plant-based alternative products. This study provides a comprehensive review on the extraction methods, amino acid profile, structure, physicochemical properties, modifications, and food applications of MBPI.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Leyla Abdolalizadeh
- Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
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3
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Hadidi M, Aghababaei F, Mahfouzi M, Zhang W, Julian McClements D. Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds. Food Chem 2024; 439:138164. [PMID: 38091781 DOI: 10.1016/j.foodchem.2023.138164] [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: 09/10/2023] [Revised: 11/24/2023] [Accepted: 12/05/2023] [Indexed: 01/10/2024]
Abstract
Amaranth proteins can be produced more sustainably than animal proteins, and they have amino acid compositions that are nutritionally balanced, which makes them attractive candidates for various applications in the food and pharmaceutical industries. This article provides an overview of the composition and techno-functional properties of amaranth protein, including its solubility, emulsification, gelation, foaming, and binding properties. These properties play an important role in the use of amaranth proteins for formulating nanoparticle-based delivery systems with good functional attributes. Amaranth proteins have structural and physicochemical properties suitable for fabricating protein-based nanoparticles. These nanoparticles can be used to encapsulate and control the release of bioactive compounds. However, challenges associated with the presence of anti-nutritional factors in amaranth proteins need to be addressed. These antinutrients negatively affect the bioavailability and digestibility of proteins and bioactive compounds. Hence, strategies to mitigate these challenges are discussed, including processing technologies and genetic engineering methods.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071, Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, 1090, Austria.
| | - Fatemeh Aghababaei
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO-UAB, XIA, Departament de Ciència Animal i dels Aliments, UAB-Campus, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Maryam Mahfouzi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
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4
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Franca P, Pierucci AP, Boukid F. Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market. Int J Food Sci Nutr 2024; 75:159-172. [PMID: 38230681 DOI: 10.1080/09637486.2024.2303029] [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: 08/07/2023] [Accepted: 01/03/2024] [Indexed: 01/18/2024]
Abstract
The nutrient composition of plant-based burgers is a key factor when making their purchase/consumption decision to maintain a balanced diet. For this reason, ingredient list and nutritional information of burgers launched in the global market were retrieved from their labels. Products were classified based on the technology development, market position and region of the manufacturer. From the ingredient analysis, we observed a high heterogeneity in the ingredients used, a predominance of soy and wheat as main sources of proteins, and the increasing use of new protein sources (e.g. peas, other types of beans and pseudo-cereals). Oil was the most cited ingredient followed by salt. Nutritional composition varied mainly depending on the region with no clear pattern among countries. To less extent, technology development resulted in traditional products with lower amounts of protein and higher amounts of carbohydrates. Vegan and vegetarian products showed limited differences due to the high intra-heterogenicity.
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Affiliation(s)
- Paula Franca
- Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anna Paola Pierucci
- Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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5
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Chen J, Wu G, Zhu L, Karrar E, Zhang H. A review of the functional activities of chia seed and the mechanisms of action related to molecular targets. Food Funct 2024; 15:1158-1169. [PMID: 38239106 DOI: 10.1039/d3fo02197a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2024]
Abstract
In recent years, as a functional potential pseudocereal, chia seed (Salvia hispanica L.) has been of great interest for its comprehensive nutritional profile and attractive qualities after ingestion. It is reported that a reasonable dietary supplementation of chia seed (CS) contributes to the prevention and treatment of acute and chronic diseases (inflammation, diabetes, hypertension, obesity, kidney stone, etc.). CS contains a variety of bioactive macromolecular substances, such as oil, protein and gum, which manifest distinguished health-promoting activities in both in vivo and in vitro research studies. This article provides a comprehensive compendium on the functional importance of CS, in the context of biological activities and mechanism of actions of CS. Specifically, CS and its components alleviate inflammation and regulate glucose and fatty acid metabolism by regulating key influencing factors in the adenosine 5'-monophosphate-activated protein kinase (AMPK), mitogen-activated protein kinases (MAPK), nuclear factor kappa B (NF-κB), peroxisome-activated receptor gamma (PPAR-γ) and transforming growth factor-beta (TGF-β) pathways and the insulin receptor substrate (IRS)-mediated insulin signaling pathway. In the meantime, predictions of metabolic pathways of CS peptides based on the known tracks of newly researched active peptides were proposed, with the aim of emphasizing the enormous research space of CS peptides compared to other functional active peptides.
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Affiliation(s)
- Jinghui Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Ling Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
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6
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Agarwal A, Rizwana, Tripathi AD, Kumar T, Sharma KP, Patel SKS. Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds. Antioxidants (Basel) 2023; 12:1413. [PMID: 37507952 PMCID: PMC10376479 DOI: 10.3390/antiox12071413] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.
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Affiliation(s)
- Aparna Agarwal
- Department of Food & Nutrition and Food Technology, Lady Irwin College, Sikandra Road, New Delhi 110001, India
| | - Rizwana
- Department of Food Technology, Bhaskaracharya College of Applied Sciences, Sector-2, Dwarka, New Delhi 110075, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Tarika Kumar
- Department of Environmental Studies, The Maharaja Sayajirao University of Baroda, Vadodara 390002, India
| | - Kanti Prakash Sharma
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh 123031, India
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7
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Mu H, Xue S, Sun Q, Shi J, Zhang D, Wang D, Wei J. Research Progress of Quinoa Seeds ( Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application. Foods 2023; 12:foods12102087. [PMID: 37238905 DOI: 10.3390/foods12102087] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.
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Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Qingrui Sun
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Danyang Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jianteng Wei
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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8
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Cingöz A, Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate. FOODS AND RAW MATERIALS 2023. [DOI: 10.21603/2308-4057-2023-2-566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023] Open
Abstract
During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates.
Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions.
No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 ± 0.03 to 2.03 ± 0.02 g water/g, indicating its deterioration.
The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).
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9
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Zhu F. Amaranth proteins and peptides: Biological properties and food uses. Food Res Int 2023; 164:112405. [PMID: 36738021 DOI: 10.1016/j.foodres.2022.112405] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/16/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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10
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Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010117. [PMID: 36615309 PMCID: PMC9822371 DOI: 10.3390/molecules28010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/16/2022] [Accepted: 12/18/2022] [Indexed: 12/28/2022]
Abstract
There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25-1.75-fold) and sprout flours (1.99-3.21-fold). Tilapia gels with added 10% amaranth seed flour showed a high content of extractable dihydroxybenzoic acid and cinnamic acid, whereas the addition of 10% amaranth sprout flour provided a high and wide variety of bioactive compounds, mainly amaranthine and bound ferulic acid. The addition of amaranth seed and sprout flours increased hardness (1.01-1.73-fold) without affecting springiness, decreased luminosity (1.05-1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.
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Sarker U, Ercisli S. Salt Eustress Induction in Red Amaranth ( Amaranthus gangeticus) Augments Nutritional, Phenolic Acids and Antiradical Potential of Leaves. Antioxidants (Basel) 2022; 11:antiox11122434. [PMID: 36552642 PMCID: PMC9774578 DOI: 10.3390/antiox11122434] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/14/2022] Open
Abstract
Earlier researchers have highlighted the utilization of salt eustress for boosting the nutritional and phenolic acid (PA) profiles and antiradical potential (ARP) of vegetables, which eventually boost food values for nourishing human diets. Amaranth is a rapidly grown, diversely acclimated C4 leafy vegetable with climate resilience and salinity resistance. The application of salinity eustress in amaranth has a great scope to augment the nutritional and PA profiles and ARP. Therefore, the A. gangeticus genotype was evaluated in response to salt eustress for nutrients, PA profile, and ARP. Antioxidant potential and high-yielding genotype (LS1) were grown under four salt eustresses (control, 25 mM, 50 mM, 100 mM NaCl) in a randomized completely block design (RCBD) in four replicates. Salt stress remarkably augmented microelements, proximate, macro-elements, phytochemicals, PA profiles, and ARP of A. gangeticus leaves in this order: control < low sodium chloride stress (LSCS) < moderate sodium chloride stress (MSCS) < severe sodium chloride stress (SSCS). A large quantity of 16 PAs, including seven cinnamic acids (CAs) and nine benzoic acids (BAs) were detected in A. gangeticus genotypes. All the microelements, proximate, macro-elements, phytochemicals, PA profiles, and ARP of A. gangeticus under MSCS, and SSCS levels were much higher in comparison with the control. It can be utilized as preferential food for our daily diets as these antiradical compounds have strong antioxidants. Salt-treated A. gangeticus contributed to excellent quality in the end product in terms of microelements, proximate, macro-elements, phytochemicals, PA profiles, and ARP. A. gangeticus can be cultivated as an encouraging substitute crop in salt-affected areas of the world.
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Affiliation(s)
- Umakanta Sarker
- Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
- Correspondence:
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
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12
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Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02956-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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13
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Improvement of techno-functional properties of acidic subunit from amaranth 11S globulin modified by bioactive peptide insertions. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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14
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Sarker U, Iqbal MA, Hossain MN, Oba S, Ercisli S, Muresan CC, Marc RA. Colorant Pigments, Nutrients, Bioactive Components, and Antiradical Potential of Danta Leaves ( Amaranthus lividus). Antioxidants (Basel) 2022; 11:antiox11061206. [PMID: 35740102 PMCID: PMC9219785 DOI: 10.3390/antiox11061206] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/15/2022] [Accepted: 06/15/2022] [Indexed: 11/16/2022] Open
Abstract
In the Indian subcontinent, danta (stems) of underutilized amaranth are used as vegetables in different culinary dishes. At the edible stage of the danta, leaves are discarded as waste in the dustbin because they are overaged. For the first time, we assessed the colorant pigments, bioactive components, nutrients, and antiradical potential (AP) of the leaves of danta to valorize the by-product (leaf) for antioxidant, nutritional, and pharmacological uses. Leaves of danta were analyzed for proximate and element compositions, colorant pigments, bioactive constituents, AP (DPPH), and AP (ABTS+). Danta leaves had satisfactory moisture, protein, carbohydrates, and dietary fiber. The chosen danta leaves contained satisfactory magnesium, iron, calcium, potassium, manganese, copper, and zinc; adequate bioactive pigments, such as betacyanins, carotenoids, betalains, β-carotene, chlorophylls, and betaxanthins; and copious bioactive ascorbic acid, polyphenols, flavonoids, and AP. The correlation coefficient indicated that bioactive phytochemicals and colorant pigments of the selected danta leaves had good AP as assessed via ABTS+ and DPPH assays. The selected danta leaves had good ROS-scavenging potential that could indicate massive possibilities for promoting the health of the nutraceutical- and antioxidant-deficit public. The findings showed that danta leaves are a beautiful by-product for contributing as an alternate origin of antioxidants, nutrients, and bioactive compounds with pharmacological use.
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Affiliation(s)
- Umakanta Sarker
- Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; (M.A.I.); (M.N.H.)
- Correspondence: (U.S.); (R.A.M.)
| | - Md. Asif Iqbal
- Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; (M.A.I.); (M.N.H.)
| | - Md. Nazmul Hossain
- Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh; (M.A.I.); (M.N.H.)
| | - Shinya Oba
- Laboratory of Field Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan;
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey;
| | - Crina Carmen Muresan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Correspondence: (U.S.); (R.A.M.)
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15
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Lingiardi N, Galante M, de Sanctis M, Spelzini D. Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation? Food Chem 2022; 394:133485. [PMID: 35753255 DOI: 10.1016/j.foodchem.2022.133485] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 05/13/2022] [Accepted: 06/12/2022] [Indexed: 11/17/2022]
Abstract
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
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Affiliation(s)
- Nadia Lingiardi
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina.
| | - Micaela Galante
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Pellegrini 3314, Rosario, Argentina
| | - Mariana de Sanctis
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina
| | - Darío Spelzini
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
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16
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Sarker U, Rabbani MG, Oba S, Eldehna WM, Al-Rashood ST, Mostafa NM, Eldahshan OA. Phytonutrients, Colorant Pigments, Phytochemicals, and Antioxidant Potential of Orphan Leafy Amaranthus Species. Molecules 2022; 27:2899. [PMID: 35566250 PMCID: PMC9101061 DOI: 10.3390/molecules27092899] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 04/24/2022] [Accepted: 04/28/2022] [Indexed: 11/22/2022] Open
Abstract
The underutilized Amaranthus leafy vegetables are a unique basis of pigments such as β-cyanins, β-xanthins, and betalains with radical scavenging capacity (RSC). They have abundant phytonutrients and antioxidant components, such as pigments, vitamins, phenolics, and flavonoids. Eight selected genotypes (four genotypes from each species) of underutilized Amaranthus leafy vegetables were evaluated for phytonutrients, pigments, vitamins, phenolics, flavonoids, and antioxidants in a randomized complete block design under ambient field conditions with three replicates. The studied traits showed a wide range of variations across eight genotypes of two species of Amaranthus leafy vegetables. The highest fat, β-xanthins, K, dietary fiber, Mg, β-cyanins, Mn, chlorophyll ab, Zn, TP, TF, betalains, chlorophyll a content, and (RSC) (DPPH) and RSC (ABTS+) were obtained from A. tricolor accessions. Conversely, the highest protein, Cu, carbohydrates, Ca, and chlorophyll b content were obtained from A. lividus accessions. The highest dry matter, carotenoids, Fe, energy, and ash were obtained from A. tricolor and A. lividus. The accession AT2 confirmed the highest vit. C and RSC (DPPH) and RSC (ABTS+); AT5 had the highest TP content; and AT12 had the highest TF content. A. tricolor accessions had high phytochemicals across the two species, such as phytopigments, vitamins, phenolics, antioxidants, and flavonoids, with considerable nutrients and protein. Hence, A. tricolor accessions can be used as high-yielding cultivars comprising ample antioxidants. The correlation study revealed that vitamin C, pigments, flavonoids, β-carotene, and phenolics demonstrated a strong RSC, and showed a substantial contribution to the antioxidant potential (AP) of A. tricolor. The investigation exposed that the accessions displayed a plentiful origin of nutritional values, phytochemicals, and AP with good quenching ability of reactive oxygen species (ROS) that provide enormous prospects for nourishing the mineral-, antioxidant-, and vitamin-threatened community.
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Affiliation(s)
- Umakanta Sarker
- Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Md. Golam Rabbani
- Department of Horticulture, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh;
| | - Shinya Oba
- Laboratory of Field Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan;
| | - Wagdy M. Eldehna
- School of Biotechnology, Badr University in Cairo, Badr City 11829, Egypt;
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Sara T. Al-Rashood
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia;
| | - Nada M. Mostafa
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt; (N.M.M.); (O.A.E.)
| | - Omayma A. Eldahshan
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt; (N.M.M.); (O.A.E.)
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17
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Villanueva-Lazo A, Montserrat-de la Paz S, Grao-Cruces E, Pedroche J, Toscano R, Millan F, Millan-Linares MC. Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte-Macrophage Plasticity. Foods 2022; 11:foods11050623. [PMID: 35267256 PMCID: PMC8909891 DOI: 10.3390/foods11050623] [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: 01/21/2022] [Revised: 02/07/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Chia (Salvia hispanica L.) seed has high potential in the development of functional food due to its protein content with a special amino acid profile. Among the hematopoietic-derived cells, monocytes are endowed with high plasticity, responsible for their pro- and anti-inflammatory function in M1 and M2 phenotype polarization, respectively. Indeed, monocytes are involved in several oxidative- and inflammatory-associated disorders such as cancer, obesity, and cardiovascular and neurodegenerative diseases. This study was designed to investigate the role of chia protein hydrolysates (CPHs) in primary human monocyte–macrophage plasticity response using biochemical, RT-qPCR, and ELISA assays. Our results showed that CPHs reduce ROS and nitrite output, as pro-inflammatory cytokine secretion, and enhance the expression and release of anti-inflammatory cytokines. In addition, CPHs reverse LPS-associated M1 polarization into M2. These findings open new opportunities for developing nutritional strategies with chia as a dietary source of biopeptides to prevent the development and progression of oxidative- and inflammatory-related diseases.
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Affiliation(s)
- Alvaro Villanueva-Lazo
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa-CSIC, Carretera de Utrera Km 1, Campus Universitario Pablo de Olavide, Edificio 46, 41013 Seville, Spain; (A.V.-L.); (J.P.); (F.M.)
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain; (E.G.-C.); (R.T.); (M.C.M.-L.)
- Correspondence:
| | - Elena Grao-Cruces
- Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain; (E.G.-C.); (R.T.); (M.C.M.-L.)
| | - Justo Pedroche
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa-CSIC, Carretera de Utrera Km 1, Campus Universitario Pablo de Olavide, Edificio 46, 41013 Seville, Spain; (A.V.-L.); (J.P.); (F.M.)
| | - Rocio Toscano
- Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain; (E.G.-C.); (R.T.); (M.C.M.-L.)
| | - Francisco Millan
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa-CSIC, Carretera de Utrera Km 1, Campus Universitario Pablo de Olavide, Edificio 46, 41013 Seville, Spain; (A.V.-L.); (J.P.); (F.M.)
| | - Maria C. Millan-Linares
- Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain; (E.G.-C.); (R.T.); (M.C.M.-L.)
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Mariutti LRB, Rebelo KS, Bisconsin-Junior A, de Morais JS, Magnani M, Maldonade IR, Madeira NR, Tiengo A, Maróstica MR, Cazarin CBB. The use of alternative food sources to improve health and guarantee access and food intake. Food Res Int 2021; 149:110709. [PMID: 34600699 DOI: 10.1016/j.foodres.2021.110709] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 12/18/2022]
Abstract
To feed and provide Food Security to all people in the world is a big challenge to be achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy nutritional status. Both conditions are associated with unbalanced nutrition, absence of food or excess of non-nutritive foods intake. These two nutritional conditions associated with food production are closely related to some goals highlighted by the United Nations in the 2030 Agenda to achieve sustainable world development. In this context, the search for alternative foods whose sustainable production and high nutritional quality guarantee regular access to food for the population must be encouraged. Alternative foods can contribute to Food Security in many ways as they contribute to the local economy and income generation. Popularizing and demystifying the uses of unconventional food plants, ancestral grains, flowers, meliponiculture products, and edible insects as sources of nutrients and non-nutrients is another challenge. Herein, we present an overview of alternative foods - some of them cultivated mostly in Brazil - that can be explored as sources of nutrients to fight hunger and malnutrition, improve food production and the economic growth of nations.
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Affiliation(s)
| | | | - Antonio Bisconsin-Junior
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil; Federal Institute of Rondônia, Ariquemes/RO, Brazil
| | - Janne Santos de Morais
- Department of Food Engineering Centro de Tecnologia, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Department of Food Engineering Centro de Tecnologia, Universidade Federal da Paraíba, Paraíba, Brazil
| | | | - Nuno Rodrigo Madeira
- Laboratory of Food Science and Techonology, Embrapa Hortaliças, Distrito Federal, Brazil
| | - Andrea Tiengo
- Universidade do Vale do Sapucaí, Pouso Alegre, MG, Brazil
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Guo H, Hao Y, Yang X, Ren G, Richel A. Exploration on bioactive properties of quinoa protein hydrolysate and peptides: a review. Crit Rev Food Sci Nutr 2021; 63:2896-2909. [PMID: 34581209 DOI: 10.1080/10408398.2021.1982860] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Quinoa is an excellent source of nutritional and bioactive components. Protein is considered a key nutritional advantage of quinoa grain, and many studies have highlighted the nutritional and physicochemical properties of quinoa protein. In addition, quinoa protein is a good precursor of bioactive peptides. This review focused on the biological properties of quinoa protein hydrolysate and peptides, and gave a summary of the preparation and functional test of quinoa protein hydrolysate and peptides. A combination of milling fractionation and solvent extraction is recommended for the efficient production of quinoa protein. The biological functionalities of quinoa protein hydrolysate, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant activities, and so on, have been extensively investigated based on in vitro studies and limited animal models. Additionally, bioinformatics analysis, including proteolysis simulation, virtual screening, and molecular docking, provides an alternative or assistive approach for exploring the potential bioactivity of quinoa protein and peptides. Nevertheless, further research is required for industrial production of bioactive quinoa peptides, verification of health benefits in humans, and mechanism interpretation of observed effects.
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Affiliation(s)
- Huimin Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Yuqiong Hao
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
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20
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Avelar Z, Vicente AA, Saraiva JA, Rodrigues RM. The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.). Probiotics Antimicrob Proteins 2021; 12:1571-1581. [PMID: 32385579 DOI: 10.1007/s12602-020-09653-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bioactive peptides derived from chia (Salvia hispanica) seed with antioxidant, antihypertensive, and anti-inflammatory activities have been well documented; however, few studies describe the antimicrobial properties of these peptides, which is of great interest not only in the prevention of food-borne diseases but also food spoilage. The aim of this study was to generate chia seed peptides using microwave-assisted hydrolysis with sequential (alcalase + flavourzyme) enzymes (AF-MW), fractionate them into 3-10 and < 3 kDa fractions, and evaluate their potential antimicrobial activity towards Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Overall, the peptide fraction < 3 kDa showed higher antimicrobial activity than both chia seed hydrolysate and peptide fraction 3-10 kDa. Furthermore, the < 3 kDa fraction showed remarkable increase in membrane permeability of E. coli (71.49% crystal violet uptake) and L. monocytogenes (80.10% crystal violet uptake). These peptides caused a significant extension in the lag phase, decreases in the maximum growth, and growth rate in the bacteria and promoted multiple indentations (transmembrane tunnels), membrane wrinkling, and pronounced deformations in the integrity of the bacterial cell membranes. Finally, a select group of peptides in the AF-MW < 3 kDa fraction contained 16 sequences with cationic and hydrophobic character, with seven of them sharing the exact same sequence (GDVIAIR) and eight of them having the amino acid K as either N- or C-terminal or both. In conclusion, our results indicate that bioactive peptides obtained from chia seed proteins by microwave and enzymatic hydrolysis could be employed as antimicrobial agents in foods and therapeutic applications.
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22
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Aprodu I, Banu I. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00826-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Huauzontle (Chenopodium nuttalliae Saff.) protein: Composition, structure, physicochemical and functional properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106043] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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24
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Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Neuroprotective Effect Of Peptide Fractions from Chia (Salvia hispanica) on H 2O 2-Induced Oxidative Stress-Mediated Neuronal Damage on N1E-115 Cell Line. Neurochem Res 2020; 45:2278-2285. [PMID: 32676948 DOI: 10.1007/s11064-020-03085-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/20/2020] [Accepted: 07/02/2020] [Indexed: 12/30/2022]
Abstract
Neurodegenerative diseases (ND) affect around a billion people worldwide. Oxidative stress plays a critical role in the activation of neuronal death mechanisms, implicated in the ND etiology. In the present research, the neuroprotective effect of the S. hispanica protein derivatives is evaluated, on neuronal cells N1E-115, after the damage induction with H2O2. From the protein-rich fraction of S. hispanica, three peptide fractions were obtained (3-5, 1-3 y < 1 kDa) and its neuroprotective effect on neuronal cells N1E-115 was evaluated, through the antioxidant pathway. In the toxicity assay, the peptide fractions showed viability greater than 90%. When N1E-115 cells were incubated with 100 µM H2O2, fractions 1-3 and < 1 kDa, presented cell viability of 66.64% ± 3.2 and 67.32% ± 2.8, respectively. Fractions 1-3 and < 1 kDa reduced by 41.73% ± 3.2 and 40.87% ± 2.8, respectively, the ROS production compared to the control, without significant statistical difference between both fractions (p < 0.05), while F3-5 kDa, only reduced the ROS production by 21.95% ± 2.4. The protective effect observed in the < 3 kDa fractions could be associated with its antioxidant activity, which represents an important study target.
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26
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Škrovánková S, Válková D, Mlček J. Polyphenols and antioxidant activity in pseudocereals and their products. POTRAVINARSTVO 2020. [DOI: 10.5219/1341] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols, the predominant part of polyphenols, were in pseudocereals in the range from 12.4 to 678.1 mg GAE.100g-1. The highest content of FP was found in buckwheat products (146.8 - 678.1 mg GAE.100g-1); quinoa and amaranth products reached much lower values (up to 226.1 mg GAE.100g-1). Antioxidant activity was in an agreement with the FP amounts order, the highest TAC values were again for buckwheat products (167.3 - 473.9 and 876.9 - 3524.8 mg TE.100g-1), followed by quinoa (78.2 - 100.6 and 738.9 - 984.5 mg TE.100g-1) and amaranth ones (25.0 - 69.7 and 118.2 - 431.4 mg TE.100g-1). A high positive correlation between FP amount and TAC values was evaluated for analyzed pseudocereals. The highest content of free phenols and the best antioxidant potential showed buckwheat wholemeal flour, so buckwheat could be characterized as a great source of free phenols with high antioxidant activity.
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27
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Schweiggert-Weisz U, Eisner P, Bader-Mittermaier S, Osen R. Food proteins from plants and fungi. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Hadidi M, Khaksar FB, Pagan J, Ibarz A. Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties. Food Res Int 2020; 130:108907. [DOI: 10.1016/j.foodres.2019.108907] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/10/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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29
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Telezhenko L, Dzyuba N, Іеgorova A, Balandina Y. MATHEMATICAL DESIGN OF POLYCOMPONENT DRINKS WITH A BALANCED NUTRIENT COMPOSITION. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i1.1639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Based on the principles of food combinatorics using the methods of mathematical and computer simulation, formulations of polycomponent drinks based on dairy and vegetable raw materials were developed. The drinks were cow's milk, bananas, spinach and pumpkin were used as plant material and chia seeds were used as a source of unsaturated fatty acids. Using mathematical planning, the criterion equations for beverages characterizing the maximum content of basic nutrients have been formed. Computer simulation of beverage recipes was performed in Excel Solver in a Microsoft Excel spreadsheet, which formalized qualitative and quantitative indicators of balanced nutrients. In computer-aided design, optimization for each selected indicator was used by paired with the recommended nutrient content of FAO / WHO. Formulations of pumpkin, spinach and banana beverages were obtained in which the content of basic nutrients was 18,889 g, 17,664 g and 21,329 g per 100 g, respectively. Analysis of the chemical composition showed that the ratio of proteins: fats: carbohydrates is 1: 1.45: 3.03 for the drink "Pumpkin", 1: 1.34: 2.57 for the drink "Spinach" and 1: 1.5: 4 , 27 for the Banana drink. The ALST method determines the storage conditions of developed beverages, taking into account changes in sensory and microbiological parameters. Determination of optimal storage conditions by estimation of changes in organoleptic parameters makes it possible to state that the developed beverages will be competitive in the establishments of the restaurant industry of Ukraine. A study of changes in the microbiota of finished beverages within 4 hours at (4 ± 2) ° C in a closed glass container showed that, in the presence of conditionally pathogenic microorganisms, the beverages meet the current regulatory requirements. The integrated approach to the production of multicomponent beverages can be used by any market operator to produce not only beverages but also various food products.
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Takahashi JA, Rezende FAGG, Moura MAF, Dominguete LCB, Sande D. Edible flowers: Bioactive profile and its potential to be used in food development. Food Res Int 2020; 129:108868. [DOI: 10.1016/j.foodres.2019.108868] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 11/21/2019] [Accepted: 11/26/2019] [Indexed: 12/12/2022]
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A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review. Food Res Int 2020; 131:109002. [PMID: 32247480 DOI: 10.1016/j.foodres.2020.109002] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/21/2019] [Accepted: 01/12/2020] [Indexed: 12/20/2022]
Abstract
Improper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer's interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in research. Process design is still on its early stages and is significantly influenced by important preliminary decisions. Thus, parameters like peptide bioactivity within the product, selection of the protein source, enzyme selection for hydrolysis, peptide enrichment method, as well as stability of the peptides within the food matrix and bioavailability are sensitive decision points, which have to be purposefully coordinated, as they are directly linked to amino acid content and structure properties of the peptides. Branched chain amino acids (BCAA) are essential components for humans, possessing various important physiologic functions within the body. Incorporated within peptide sequences, they may induce dual functions, when used as nutraceuticals in functional food, thus preserving the foodstuff and prevent several widespread diseases. Furthermore, there is evidence that consuming this peptide-class can be a nutritional support for elderly people or improve human health to prevent diseases caused by incorrect nutrition. Based on the knowledge about the role of BCAA within various peptide functions, discussed in the review, special attention is given to different approaches for systematic selection of the protein source and enzymes used in hydrolysis, as well as suitable peptide enrichment methods, thereby showing current trends in research.
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32
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Carrizo SL, de Moreno de LeBlanc A, LeBlanc JG, Rollán GC. Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice. Food Res Int 2019; 127:108735. [PMID: 31882084 DOI: 10.1016/j.foodres.2019.108735] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 09/16/2019] [Accepted: 09/30/2019] [Indexed: 12/19/2022]
Abstract
In recent years, quinoa (Chenopodium quinoa Willd), an ancestral crop of the Andean region of South America, has gained worldwide attention due to its high nutritional value. This grain is a good source of several vitamins and minerals; however, their bioavailability is decreased by the presence of antinutritional factors such as phytic acid. These compounds can be reduced using lactic acid bacteria (LAB), that have a GRAS (Generally Recognized as Safe) status and have traditionally been associated with food fermentation due to their biosynthetic capacity and metabolic versatility. The objective of this study was to evaluate the effectiveness of a pasta made with quinoa sourdough fermented by L. plantarum strains producing vitamins B2 and B9 and phytase to prevent vitamins and minerals deficiency using an in vivo mouse model. The results showed that the pasta fermented with the mixed culture containing L. plantarum CRL 2107 + L. plantarum CRL 1964 present increased B2 and B9 levels in mice blood. Likewise, higher concentrations of P, Ca+2, Fe+2, Mg+2 (18.75, 10.70, 0.37, 4.85 mg/dL, respectively) were determined with respect to the deficient group (DG) (9.85, 9.90, 0.26, 3.34 mg/dL, respectively). Hematological studies showed an increase in hemoglobin (14.4 ± 0.6 g/dL), and hematocrit (Htc, 47.0 ± 0.6%) values, compared to the DG (Hb: 12.6 ± 0.5 g/dL, Hto: 39.9 ± 1.1%). Furthermore, histological evaluations of the intestines showed an increase of the small intestine villi length in this latter group. The results allow us to conclude that bio-enrichment of quinoa pasta using LAB could be a novel strategy to increase vitamin and minerals bioavailability in cereal/pseudocereal - derived foods.
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Affiliation(s)
- Silvana L Carrizo
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000), San Miguel de Tucumán, Argentina
| | | | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000), San Miguel de Tucumán, Argentina
| | - Graciela C Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000), San Miguel de Tucumán, Argentina.
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Karamać M, Gai F, Longato E, Meineri G, Janiak MA, Amarowicz R, Peiretti PG. Antioxidant Activity and Phenolic Composition of Amaranth ( Amaranthus caudatus) during Plant Growth. Antioxidants (Basel) 2019; 8:E173. [PMID: 31212778 PMCID: PMC6617258 DOI: 10.3390/antiox8060173] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 11/17/2022] Open
Abstract
The antioxidant activity and phenolic composition of the aerial part of Amaranthus caudatus at seven stages of development were investigated. Total phenolic content, ABTS•+, DPPH•, and O2•- scavenging activity, ferric-reducing antioxidant power (FRAP), and Fe2+ chelating ability were evaluated. The phenolic profile was characterized by 17 compounds. Rutin was predominant in all growth stages, although its content, similar to the quantity of other phenolics, changed during the growth cycle. Flavonols were most abundant in the plants of early flowering and grain fill stages. In contrast, the highest content of hydroxycinnamic acid derivatives was found in the early vegetative stage. The results of antioxidant assays also showed significant differences among plant stages. Generally, the lowest antioxidant activity was found in the shooting and budding stages. Significantly higher activity was observed in amaranths in earlier (vegetative) and later (early flowering and grain fill) stages, suggesting that plants in these stages are valuable sources of antioxidants.
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Affiliation(s)
- Magdalena Karamać
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Francesco Gai
- Institute of Sciences of Food Production, National Research Council, 10095 Grugliasco, Italy.
| | - Erica Longato
- Department of Veterinary Sciences, University of Turin, 10095 Grugliasco, Italy.
| | - Giorgia Meineri
- Department of Veterinary Sciences, University of Turin, 10095 Grugliasco, Italy.
| | - Michał A Janiak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Pier Giorgio Peiretti
- Institute of Sciences of Food Production, National Research Council, 10095 Grugliasco, Italy.
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