1
|
Luo Y, Yu M, Liyixia Z, Chen J. Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism. Food Chem 2024; 452:139582. [PMID: 38754170 DOI: 10.1016/j.foodchem.2024.139582] [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: 03/28/2024] [Revised: 04/24/2024] [Accepted: 05/05/2024] [Indexed: 05/18/2024]
Abstract
Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.
Collapse
Affiliation(s)
- Yuhuan Luo
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Min Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Zhang Liyixia
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Jingjing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
| |
Collapse
|
2
|
Carrillo YS, Ulloa JA, Urías Silvas JE, Ramírez Ramírez JC, Leyva RG. Physicochemical and functional characteristics of a gourd ( Cucurbita argyrosperma Huber) seed protein isolate subjected to high-intensity ultrasound. Heliyon 2024; 10:e32225. [PMID: 38868042 PMCID: PMC11168437 DOI: 10.1016/j.heliyon.2024.e32225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/14/2024] Open
Abstract
The impact of high-intensity ultrasound (HIU, 20 kHz) on the physicochemical and functional characteristics of gourd seed protein isolate (GoSPI) was studied. GoSPI was prepared from oil-free gourd seed flour through alkaline extraction (pH 11) and subsequent isoelectric precipitation (pH 4). The crude protein concentration of GoSPI ranged from 91.56 ± 0.17 % to 95.43 ± 0.18 %. Aqueous suspensions of GoSPI (1:3.5 w/v) were ultrasonicated at powers of 200, 400, and 600 W for 15 and 30 min. Glutelins (76.18 ± 0.15 %) were the major protein fraction in GoSPI. HIU decreased the moisture, ash, ether extract, and nitrogen-free extract contents and the hue angle, available water and a* and b* color parameters of the GoSPI in some treatments. The L* color parameter increased (7.70 %) after ultrasonication. HIU reduced the bulk density (52.63 %) and particle diameter (39.45 %), as confirmed by scanning electron microscopy, indicating that ultrasonication dissociated macromolecular aggregates in GoSPI. These structural changes enhanced the oil retention capacity and foam stability by up to 62.60 and 6.84 %, respectively, while the increases in the solvability, water retention capacity, and emulsifying activity index of GoSPI were 90.10, 19.80, and 43.34 %, respectively. The gelation, foaming capacity, and stability index of the emulsion showed no improvement due to HIU. HIU altered the secondary structure of GoSPI by decreasing the content of α-helices (49.66 %) and increasing the content of β-sheets (52.00 %) and β-turns (65.00 %). The electrophoretic profile of the GoSPI was not changed by HIU. The ultrasonicated GoSPI had greater functional attributes than those of the control GoSPI and could therefore be used as a functional food component.
Collapse
Affiliation(s)
- Yessica Silva Carrillo
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela, Km 9, 63780, Xalisco, Nayarit, Mexico
| | - José Armando Ulloa
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela, Km 9, 63780, Xalisco, Nayarit, Mexico
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, 63155, Tepic, Nayarit, Mexico
| | - Judith Esmeralda Urías Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - José Carmen Ramírez Ramírez
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla, Km 3.5, 63700, Compostela, Nayarit, Mexico
| | - Ranferi Gutiérrez Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla, Km 3.5, 63700, Compostela, Nayarit, Mexico
| |
Collapse
|
3
|
Manjili ZN, Mahoonak AS, Ghorbani M, Tabarestani HS, Moghadam VE. Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition. Curr Res Food Sci 2024; 8:100739. [PMID: 38708103 PMCID: PMC11067539 DOI: 10.1016/j.crfs.2024.100739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 05/07/2024] Open
Abstract
Pumpkin seeds are rich in protein (24-36.5%). Some of them are consumed as nuts, while others are regarded as waste and used for feeding animals. Protein hydrolysates from pumpkin seeds possess some bioactive properties, such as anti-oxidant activity. In this work, various composite alginate hydrogels contain Aloe vera, CMC, and tragacanth have been employed to protect PSPH against degradation in simulated gastrointestinal digestion (SGI) and regulate its release rate. The encapsulation efficiency of PSPH in plain alginate and beads with Aloe vera, CMC, and tragacanth combinations was 71.63, 75.63, 85.07, and 80.4%, respectively. The release rate of the plain alginate beads was %30.23 in the SGF and %52.26 in the SIF, and decreased in the composite-based beads. The highest decreasing rate in the antioxidant activity during SGI was observed in free PSPH, and the decreasing rate slowed down in the alginate-based composites. The swelling rate in plain alginate was %-23.43 and %25.43 in the SGF and SIF, respectively, and increased in the composite-based beads. The FTIR spectra of hydrogels before and after loading with PSPH showed identical absorption patterns and were similar to each other. Based on the data for SEM, it was revealed that substituting other polymers in polymer combinations with alginates resulted in a porosity reduction of the beads and smoother and more uniform surfaces. Based on the results, the combination of polysacchared with alginate could protect and increase the applicability of PSPH as a functional component in the food industry.
Collapse
Affiliation(s)
- Zeinab Nooshi Manjili
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Ghorbani
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hoda Shahiri Tabarestani
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Vahid Erfani Moghadam
- Department of Medical Nanotechnology, Faculty of Modern Technologies, Golestan University of Medical Sciences, Gorgan, Iran
| |
Collapse
|
4
|
Jiang Z, Luo H, Huangfu Y, Gao Y, Zhang M, Bao Y, Ma W. High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility. Food Chem 2024; 436:137634. [PMID: 37847963 DOI: 10.1016/j.foodchem.2023.137634] [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: 09/20/2023] [Accepted: 09/28/2023] [Indexed: 10/19/2023]
Abstract
In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of high internal phase emulsions (HIPEs) were investigated. Compared to the HIPEs stabilized by the mixture of WP and CMC, the HIPEs stabilized by WP-CMC were less sensitive to environmental changes by particle size and zeta-potential, and showed better stability and bioavailability of pine nut oil as well as β-carotene during simulated gastrointestinal digestion. In addition, the inclusion function and pine nut oil oxidative stability of the HIPEs stabilized by WP-CMC were better during 16 days of storage than those of the pine nut oil and HIPEs stabilized by the mixture of WP and CMC, and also expressed higher storage stability of β-carotene. These results suggested that the conjugate-stabilized emulsions developed in this study have potential applications as protectors and carriers of liposoluble active ingredients.
Collapse
Affiliation(s)
- Zhehui Jiang
- College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Hao Luo
- College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Yunpeng Huangfu
- College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Yuan Gao
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Meiqi Zhang
- College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin 150040, China; College of Life Science, Northeast Forestry University, Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China.
| | - Wei Ma
- College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin, Heilongjiang 150040, China.
| |
Collapse
|
5
|
Nieto G, Martínez-Zamora L, Peñalver R, Marín-Iniesta F, Taboada-Rodríguez A, López-Gómez A, Martínez-Hernández GB. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry. Foods 2023; 13:47. [PMID: 38201075 PMCID: PMC10778451 DOI: 10.3390/foods13010047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
Collapse
Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
- Agrosingularity, Calle Pintor Aurelio Pérez 12, 30006 Murcia, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| |
Collapse
|
6
|
Tarjuelo L, Rabadán A, Álvarez-Ortí M, Pardo-Giménez A, Pardo I, Pardo J. Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
|
7
|
Sert D, Rohm H, Struck S. Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality. Foods 2022; 11:4029. [PMID: 36553771 PMCID: PMC9777787 DOI: 10.3390/foods11244029] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/06/2022] [Accepted: 12/10/2022] [Indexed: 12/15/2022] Open
Abstract
Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation. The present study started with the optimization of pumpkin seed protein from press cake by alkaline extraction and subsequent isoelectric precipitation. Subsequently, extraction was supported by ultrasound under three conditions: ultrasonic treatment followed by alkaline extraction (US+AE), concomitant ultrasonic treatment and alkaline extraction (UAE), and alkaline extraction followed by ultrasonic treatment (AE+US). Compared to the control group, an increase in protein yield was achieved after ultrasonic treatment, while the highest protein yield was obtained with AE+US (57.8 ± 2.0%). Isolates with a protein content of 94.04 ± 0.77 g/100 g and a yield of 43.6 ± 0.97% were obtained under optimized conditions. Following ultrasonic treatment applied during extraction, solubility, foaming capacity, foam stability, and denaturation enthalpy of the isolated protein increased, and water binding capacity decreased as compared to non-sonicated samples. The d90 particle size percentile of the extracted suspensions was 376.68 ± 38.32 µm for the control experiments, and particle size was significantly reduced in ultrasound-assisted treatments down to d90 = 179.93 ± 13.24 µm for the AE+US treatment). Generally, ultrasonication resulted in a significant increase in protein yield and improved techno-functional properties of the isolates.
Collapse
Affiliation(s)
| | - Harald Rohm
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
| | | |
Collapse
|
8
|
Derkach SR, Kuchina YA, Kolotova DS, Petrova LA, Volchenko VI, Glukharev AY, Grokhovsky VA. Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time. Int J Mol Sci 2022; 23:ijms232214221. [PMID: 36430697 PMCID: PMC9698196 DOI: 10.3390/ijms232214221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/12/2022] [Accepted: 11/13/2022] [Indexed: 11/19/2022] Open
Abstract
Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44-45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs.
Collapse
Affiliation(s)
- Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
- Correspondence: ; Tel.: +7-815-240-3330
| | - Yuliya A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Daria S. Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Ludmila A. Petrova
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vasily I. Volchenko
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Andrei Yu. Glukharev
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vladimir A. Grokhovsky
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
| |
Collapse
|
9
|
Gasparre N, van den Berg M, Oosterlinck F, Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules 2022; 27:molecules27185855. [PMID: 36144595 PMCID: PMC9504627 DOI: 10.3390/molecules27185855] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.
Collapse
Affiliation(s)
- Nicola Gasparre
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
- Correspondence:
| | - Marco van den Berg
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Filip Oosterlinck
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Arjen Sein
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| |
Collapse
|
10
|
Quintero-Quiroz J, Celis-Torres A, Ciro-Gómez G, Torres J, Corrales-García L, Rojas J. Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1665-1676. [PMID: 35531395 PMCID: PMC9046477 DOI: 10.1007/s13197-021-05126-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2020] [Accepted: 05/26/2020] [Indexed: 05/03/2023]
Abstract
Sonicated protein isolates were recovered from Chenopodium quinua, Phaseoulus vulgaris and Lens culinaris to develop a functional matrix by assessing the physicochemical and functional properties. The plant protein isolates were prepared from powdered materials followed by sonication in alkaline medium using a Box-Behnken design. pH (6-10), a buffer-to-material ratio (5:1 to 15:1) and sonication time (0-20 min) were taken as independent variables, whereas protein yield was taken as the dependent variable. A pH of 9, 20 min treatment, and a buffer-to-material ratio of 5:1 were the optimal extraction conditions for quinoa and black beans, whereas a 1:10 ratio was suitable for lentils. Sonication in alkaline medium caused partial protein unfolding and these isolates; in turn, the molecular weight affected the emulsifying activity and stability. Moreover, sonication had a strong effect on the gelation temperature, emulsifying activity, the water, and oil sorption. Sonication improved protein yield and exposed amino acids such as glutamic acid, aspartic acid, leucine and glycine. In turn, thiol groups were responsible for the increased in gelation temperature. The better gelling property coupled with high emulsifying property of these proteins show potential application as protein emulsifiers in the production of gels, sausages, and pet foods.
Collapse
Affiliation(s)
- Julián Quintero-Quiroz
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Angélica Celis-Torres
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Gelmy Ciro-Gómez
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Juan Torres
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Ligia Corrales-García
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - John Rojas
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| |
Collapse
|
11
|
Du H, Zhang J, Wang S, Manyande A, Wang J. Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112952] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
12
|
Vargas MA, Bernal C, Martínez R. Protease‐assisted process for tryptophan release from pumpkin (
Cucurbita maxima
) seed protein extracts. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Marta A. Vargas
- Laboratorio de Tecnología Enzimática para Bioprocesos Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
| | - Claudia Bernal
- Laboratorio de Tecnología Enzimática para Bioprocesos Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Instituto de Investigación Multidisciplinaria en Ciencia y Tecnología Universidad de La Serena La Serena Chile
| | - Ronny Martínez
- Laboratorio de Tecnología Enzimática para Bioprocesos Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
| |
Collapse
|
13
|
Kumar M, Tomar M, Punia S, Dhakane-Lad J, Dhumal S, Changan S, Senapathy M, Berwal MK, Sampathrajan V, Sayed AA, Chandran D, Pandiselvam R, Rais N, Mahato DK, Udikeri SS, Satankar V, Anitha T, Reetu, Radha, Singh S, Amarowicz R, Kennedy JF. Plant-based proteins and their multifaceted industrial applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112620] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
14
|
Drusch S, Klost M, Kieserling H. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101503] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
15
|
Wang H, Chen K, Cheng J, Jiang L, Yu D, Dai Y, Wang L. Ultrasound-assisted three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from pumpkin seeds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112200] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
Collapse
Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
| |
Collapse
|
17
|
Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. FLUIDS 2021. [DOI: 10.3390/fluids6070251] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.
Collapse
|
18
|
Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021; 10:foods10030600. [PMID: 33809143 PMCID: PMC7999387 DOI: 10.3390/foods10030600] [Citation(s) in RCA: 156] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
Collapse
|
19
|
Peng M, Lu D, Liu J, Jiang B, Chen J. Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin ( Cucurbita pepo L.) Seeds. Front Nutr 2021; 8:647354. [PMID: 33777995 PMCID: PMC7988230 DOI: 10.3389/fnut.2021.647354] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 02/18/2021] [Indexed: 11/25/2022] Open
Abstract
In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.
Collapse
Affiliation(s)
- Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
20
|
Paximada P, Howarth M, Dubey BN. Double emulsions fortified with plant and milk proteins as fat replacers in cheese. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110229] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
21
|
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.
Collapse
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
| |
Collapse
|
22
|
Vinayashree S, Vasu P. Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chem 2020; 340:128177. [PMID: 33002826 DOI: 10.1016/j.foodchem.2020.128177] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 08/26/2020] [Accepted: 09/21/2020] [Indexed: 11/18/2022]
Abstract
Pumpkin seeds are rich source of nutritionally well-balanced proteins. The biochemical, nutritional, and functional properties of the protein isolate (PPI) and protein fractions from pumpkin seed were evaluated. Extraction method for PPI was optimized by varying NaCl (0, 0.5, 1 M) and flour-to-solution ratio (1:5, 1:10, 1:25), at pH 9.0. Proteins were extracted by Osborne procedure and the alkali fraction (AF, 45.82%) was found to be the predominant fraction. SDS-PAGE profile of PPI revealed major bands ranging from 50 to 7 kDa. AF contained all the essential amino acids (EAA) except lysine and threonine, as required by pre-school children (FAO/WHO). PPI and AF showed better protein efficiency ratio and EAA/TAA (total) %, indicating the presence of good quality proteins. Functional properties were found to be comparable with soybean protein isolate. Circular dichroism studies showed that water fraction comprised of α-helix and random coils, while salt and alkali fractions contained β-strand and coils.
Collapse
Affiliation(s)
- S Vinayashree
- Department of Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Prasanna Vasu
- Department of Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| |
Collapse
|
23
|
Coşkun Ö, Pehlivanoğlu H, Gülseren İ. Pilot scale assessment for seed protein enrichment of gluten‐free breads at varying water content levels and after protein modification treatments. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Özgenur Coşkun
- Department of Food Engineering İstanbul Sabahattin Zaim University (İZÜ) İstanbul Turkey
- Department of Food Science Aarhus University Aarhus N Denmark
| | - Halime Pehlivanoğlu
- Faculty of Veterinary Sciences Department of Food Hygiene and Technology Tekirdağ Namık Kemal University (NKÜ) Tekirdağ Turkey
| | - İbrahim Gülseren
- Department of Food Engineering İstanbul Sabahattin Zaim University (İZÜ) İstanbul Turkey
- İZÜ Food and Agricultural Research Center (GTAUM) İstanbul Turkey
| |
Collapse
|
24
|
Chen G, Chen Y, Hou Y, Huo Y, Gao A, Li S, Chen Y. Preparation, characterization and the in vitro bile salts binding capacity of celery seed protein hydrolysates via the fermentation using B. subtilis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108571] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
25
|
Qamar S, Manrique YJ, Parekh H, Falconer JR. Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Crit Rev Food Sci Nutr 2019; 60:2742-2762. [DOI: 10.1080/10408398.2019.1657062] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Sadia Qamar
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Yady J. Manrique
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Harendra Parekh
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | | |
Collapse
|
26
|
Čakarević J, Vidović S, Vladić J, Gavarić A, Jokić S, Pavlović N, Blažić M, Popović L. Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake. Foods 2019; 8:foods8080318. [PMID: 31390766 PMCID: PMC6723179 DOI: 10.3390/foods8080318] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/29/2019] [Accepted: 08/02/2019] [Indexed: 12/05/2022] Open
Abstract
The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of α-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.
Collapse
Affiliation(s)
- Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Vladić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Gavarić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Nika Pavlović
- Faculty of Medicine, J.J. Strossmayer University of Osijek, Cara Hadrijana 10E, 31000 Osijek, Croatia
| | - Marijana Blažić
- Josip Juraj Strossmayer Square 9, Karlovac University of Applied Sciences, 47000 Karlovac, Croatia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
27
|
Yang C, Wang B, Wang J, Xia S, Wu Y. Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.034] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
28
|
|
29
|
Liang L, Liu G, Yu G, Song Y, Li Q. Simultaneous decoloration and purification of crude oligosaccharides from pumpkin (Cucurbita moschata Duch) by macroporous adsorbent resin. Food Chem 2018; 277:744-752. [PMID: 30502211 DOI: 10.1016/j.foodchem.2018.10.138] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 01/20/2023]
Abstract
This study investigated an efficient and recyclable approach for purification of crude pumpkin oligosaccharide (POS) by macroporous resins. Five resins with different physical and chemical properties were tested for decoloration of POS. In virtue of its higher decoloration ratio (92.6%) and POS recovery ratio (81.3%), the macroporous resin DM28 was considered to a better selection. Depending on the changes of molecular weight, part of the monosaccharides in crude POS were removed simultaneously after decoloration by DM28. Operating conditions were also determined by the dynamic breakthrough and desorption curves. Moreover, UV/vis spectroscopy and Fourier transform infrared results revealed that most of the colored impurities and proteins can be removed, but the characteristic groups of the POS exhibited no significant difference. Compared with traditional methods, DM28 resin is superior in decoloration efficiency, pigment recovery and oligosaccharide recovery. This research contributes to further exploration on the structure and function of POS.
Collapse
Affiliation(s)
- Li Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Guimei Liu
- School of Food Sciences and Engineering, Qilu University of Technology, Jinan 250353, China
| | - Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Yi Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| |
Collapse
|
30
|
Nikolić I, Dokić L, Rakić D, Tomović V, Maravić N, Vidosavljević S, Šereš Z, Šoronja-Simović D. The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ivana Nikolić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | - Ljubica Dokić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | - Dušan Rakić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | | | - Nikola Maravić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | | | - Zita Šereš
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | | |
Collapse
|
31
|
Bučko S, Katona J, Petrović L, Milinković J, Spasojević L, Mucić N, Miller R. The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9528-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
32
|
Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2121878. [PMID: 29181389 PMCID: PMC5664370 DOI: 10.1155/2017/2121878] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2017] [Revised: 08/16/2017] [Accepted: 08/30/2017] [Indexed: 12/15/2022]
Abstract
Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.
Collapse
|
33
|
Dyshlyuk L, Babich O, Prosekov A, Ivanova S, Pavsky V, Yang Y. In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.bcdf.2017.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
34
|
Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminase. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3041-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|