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Saelee N, Castro-Muñoz R, Panpipat W, Chaijan M. Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers. Foods 2024; 13:2987. [PMID: 39335915 PMCID: PMC11431071 DOI: 10.3390/foods13182987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2024] [Revised: 09/10/2024] [Accepted: 09/18/2024] [Indexed: 09/30/2024] Open
Abstract
Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers with varying levels of MFS substitution in order to develop crackers enriched with functional ingredients. Proximate compositions, amino acids, sugars, minerals, fatty acids, color, texture, and antiradical properties were analyzed in fresh MFS and MFS-based crackers. The results indicated that MFS can be a source of crude fiber, minerals, amino acids, omega-6, and omega-9 fatty acids. Adding 13%, 18%, and 23% ground MFS to the crackers improved their nutritional value and physical characteristics compared to the control (0% MFS). MFS-based crackers promoted significantly (p < 0.05) higher fiber (4.04 ± 0.00-5.66 ± 0.01%gdw), ash (2.45 ± 0.00-2.74 ± 0.01%gdw), and protein (4.72 ± 0.00-7.72 ± 0.05%gdw) than the control without MFS addition. Carbohydrates (including dietary fiber) and total sugar decreased significantly (p < 0.05) to 57.68 ± 0.00-55.21 ± 0.11%gdw and 2.37 ± 0.00-4.42 ± 0.01%gdw, respectively, in all MFS-based crackers compared to the control basal cracker with added sugar. Moreover, MFS-based crackers contained oleic acid (C18:1, omega-9) at 5.19-5.78%gdw and linoleic acid (C18:2, omega-6) at 0.63-0.77%gdw. Furthermore, the MFS-based crackers had higher levels of minerals (i.e., potassium, phosphorus, sulfur, calcium, and magnesium) and bioactive compounds such as total phenolic acid and total flavonoid, as well as antiradical activity. This study revealed that MFS can be applied as an alternative functional ingredient in the manufacturing of nutritious cracker products, and the findings could potentially be implemented to promote the utilization of mangosteen seed as a sustainable agricultural product and waste-reducing method.
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Affiliation(s)
- Nisa Saelee
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Roberto Castro-Muñoz
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdańsk University of Technology, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland
| | - Worawan Panpipat
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
- Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Manat Chaijan
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
- Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, Thailand
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Pereira NIA, Oliveira MDS, Reis BCC, Nascimento BL, Carneiro CR, Arruda TR, Vieira ENR, Leite Junior BRDC. Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing? Food Res Int 2024; 192:114849. [PMID: 39147528 DOI: 10.1016/j.foodres.2024.114849] [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: 05/09/2024] [Revised: 07/14/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
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Affiliation(s)
| | | | | | - Bruno Leão Nascimento
- Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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Melese AD, Keyata EO. Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. Heliyon 2022; 8:e10848. [PMID: 36247146 PMCID: PMC9561748 DOI: 10.1016/j.heliyon.2022.e10848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 06/13/2022] [Accepted: 09/27/2022] [Indexed: 11/20/2022] Open
Abstract
The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study aimed to develop biscuits from pumpkin, common bean, and wheat composite flour with better physicochemical properties and sensory acceptability. All quality parameters were evaluated by using an official standard procedure. The results showed a significant (p < 0.05) difference among products. The addition of pumpkin and common bean flour to composite biscuits significantly (p < 0.05) increased the protein (9.44-16.16%), fat (17.03-21.42%), ash (1.72-2.08%), and crude fibre (1.37-2.06%) contents. In addition, the biscuit's lightness decreased as the incorporation of pumpkin and common bean increased. However, the redness and yellowness of the sample increased. Sensory evaluation scores indicated that biscuits supplemented with 10% pumpkin, 15% common bean, and 75% wheat composite flour baked at 200 °C were more preferred than other formulated products. Therefore, substituting pumpkin powder with wheat-common bean flour significantly improved the nutritional content of the biscuit with desirable sensory acceptability. The findings also showed that the developed products are essential in improving dietary diversity and food insecurity among low-income families.
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Affiliation(s)
- Abebe Desalegn Melese
- Department of Chemical Engineering, Faculty of Technology, Shambu Campus, Wollega University, Shambu Town, Ethiopia
- Corresponding author.
| | - Ebisa Olika Keyata
- Department of Food and Nutritional Sciences, Faculty of Agriculture, Shambu Campus, Wollega University, Shambu Town, Ethiopia
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Meriles SP, Piloni R, Cáceres GV, Penci MC, Marín MA, Ribotta P, Martínez ML. Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Roxana Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Georgina Vanesa Cáceres
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Andrea Marín
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Marcela Lilian Martínez
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET) Av. Vélez Sarsfield 1611 Córdoba X5016GCA Argentina
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Ramírez-Jiménez AK, Luzardo-Ocampo I, Cuellar-Nuñez ML, Anaya-Loyola MA, León-Galván MF, Loarca-Piña G. Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial. Front Nutr 2022; 9:890136. [PMID: 35719139 PMCID: PMC9204147 DOI: 10.3389/fnut.2022.890136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 05/16/2022] [Indexed: 11/13/2022] Open
Abstract
Current efforts to prevent dyslipidemia are focused on the development of functional products as an alternative for hypertriglyceridemia management. This study assessed the metabolic effect of the daily consumption of a bean and oats snack bar (BOSB) on hypertriglyceridemia biomarkers among Mexican women. An 8-weeks randomized parallel clinical trial (ID: NCT0496694, https://clinicaltrials.gov/ct2/show/NCT04966494) was conducted with 26 hypertriglyceridemic women allocated to BOSB group (TG = 208.18 ± 56.97 mg/dL) and control group (TG = 182.28 ± 51.39 mg/dL). Only the BOSB group consumed 50 g of the product per day. Fasting blood samples were taken from women with an adherence ≥ 90%. A targeted proteomic analysis with plasma samples of control and BOSB groups were conducted using a human obesity antibody array kit and bioinformatic tools provided by the Ingenuity Pathways Analysis (IPA) software. Serum TG levels in the BOSB group decreased by 37.80% (132.04 ± 27.83 mg/dL) compared with the control group (178.87 ± 32.01 mg/dL); glucose levels decreased by 5.69% in the BOSB group (87.55 ± 3.36 mg/dL). A modest body weight (5%) reduction was also found. Forty proteins were differentially modulated by the BOSB consumption (fold change > 1.2). The proteomic analysis revealed the involvement of BOSB bioactives in prevention of monocytes recruitment and localized inflammatory response, inhibition of pre-adipocyte maturation and adipogenesis, inhibition of hepatic b-oxidation, and potential satiety regulation. These results are promising since the mere intervention with the BOSB reduced serum TG without diet restriction, giving insights for further research in prevention of hypertriglyceridemia.
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Affiliation(s)
| | - Ivan Luzardo-Ocampo
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Queretaro, Mexico
- Instituto de Neurobiología, Universidad Nacional Autónoma de México, Queretaro, Mexico
| | | | | | - Ma. Fabiola León-Galván
- Life Science Division, Graduate Program in Biosciences, University of Guanajuato Campus Irapuato-Salamanca, Irapuato, Mexico
- Life Science Division, Food Department, University of Guanajuato Campus Irapuato-Salamanca, Irapuato, Mexico
| | - Guadalupe Loarca-Piña
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Queretaro, Mexico
- *Correspondence: Guadalupe Loarca-Piña,
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Mota J, Casimiro S, Fernandes J, Hartmann RM, Schemitt E, Picada J, Costa L, Marroni N, Raymundo A, Lima A, Ferreira RB. Lupin Protein Concentrate as a Novel Functional Food Additive That Can Reduce Colitis-Induced Inflammation and Oxidative Stress. Nutrients 2022; 14:2102. [PMID: 35631241 PMCID: PMC9143369 DOI: 10.3390/nu14102102] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/13/2022] [Accepted: 05/16/2022] [Indexed: 01/27/2023] Open
Abstract
Food fortification with bioactive compounds may constitute a way to ameliorate inflammatory bowel diseases (IBDs). Lupin seeds contain an oligomer named deflamin that can reduce IBD’s symptoms via MMP-9 inhibition. Here, our goal was to develop a lupin protein concentrate (LPC) enriched in deflamin and to test its application as a food additive to be used as a functional food against colitis. The nutritional profile of the LPC was evaluated, and its efficacy in vivo was tested, either alone or as added to wheat cookies. The LPC presented high protein and carbohydrate contents (20.09 g/100 g and 62.05/100 g, respectively), as well as antioxidant activity (FRAP: 351.19 mg AAE/10 mg and DPPH: 273.9 mg AAE/10 mg). It was also effective against TNBS-induced colitis in a dose dependent-manner, reducing DAI scores by more than 50% and concomitantly inhibiting MMP-9 activity. When added to cookies, the LPC activities were maintained after baking, and a 4-day diet with LPC cookies induced a significant protective effect against acetic acid-induced colitis, overall bringing lesions, oxidative stress and DNA damage levels to values significantly similar to controls (p < 0.001). The results show that the LPC is an efficient way to deliver deflamin in IBD-targeted diets.
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Affiliation(s)
- Joana Mota
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (J.F.); (A.R.); (A.L.); (R.B.F.)
- Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal
| | - Sandra Casimiro
- Clinical and Translational Oncology Research Unit, Instituto de Medicina Molecular João Lobo Antunes, Faculdade de Medicina de Lisboa, Universidade de Lisboa, 1649-028 Lisbon, Portugal; (S.C.); (L.C.)
| | - João Fernandes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (J.F.); (A.R.); (A.L.); (R.B.F.)
| | - Renata M. Hartmann
- Laboratory of Experimental Hepatology and Gastroenterology, Hospital de Clínicas de Porto Alegre, Porto Alegre 90040-060, Brazil; (R.M.H.); (E.S.); (N.M.)
| | - Elizângela Schemitt
- Laboratory of Experimental Hepatology and Gastroenterology, Hospital de Clínicas de Porto Alegre, Porto Alegre 90040-060, Brazil; (R.M.H.); (E.S.); (N.M.)
| | - Jaqueline Picada
- Genetic Toxicologic Laboratory, Lutheran University of Brazil (ULBRA), Canoas 92425-900, Brazil;
| | - Luís Costa
- Clinical and Translational Oncology Research Unit, Instituto de Medicina Molecular João Lobo Antunes, Faculdade de Medicina de Lisboa, Universidade de Lisboa, 1649-028 Lisbon, Portugal; (S.C.); (L.C.)
- Oncology Division, Hospital de Santa Maria, Centro Hospitalar Universitário Lisboa Norte, 1649-028 Lisbon, Portugal
| | - Norma Marroni
- Laboratory of Experimental Hepatology and Gastroenterology, Hospital de Clínicas de Porto Alegre, Porto Alegre 90040-060, Brazil; (R.M.H.); (E.S.); (N.M.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (J.F.); (A.R.); (A.L.); (R.B.F.)
| | - Ana Lima
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (J.F.); (A.R.); (A.L.); (R.B.F.)
- Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal
| | - Ricardo Boavida Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (J.F.); (A.R.); (A.L.); (R.B.F.)
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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Saberi F, Kouhsari F, Abbasi S, Rosell CM, Amini M. Effect of baking in different ovens on the quality and structural characteristics of saltine crackers. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Farzad Saberi
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
- Department of Research and Development Zarkam Company Zar Industrial and Research Group Hashtgerd Iran
| | - Fatemeh Kouhsari
- Department of Research and Development Zarkam Company Zar Industrial and Research Group Hashtgerd Iran
- Department of Food Science, Engineering and Technology College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Samaneh Abbasi
- Department of Research and Development Zarkam Company Zar Industrial and Research Group Hashtgerd Iran
- Department of Food Science and Technology Varamin‐Pishva Branch Islamic Azad University Varamin Iran
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna Valencia 46980 Spain
| | - Mehdi Amini
- Department of Research and Development Zarkam Company Zar Industrial and Research Group Hashtgerd Iran
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Bravo-Núñez Á, Gómez M. Enrichment of Cakes and Cookies with Pulse Flours. A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1983591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
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10
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Ibrahim MS, Ahmad A, Sohail A, Asad MJ. Nutritional and functional characterization of different oat (Avena sativa L.) cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1806297] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Muhammad Suhail Ibrahim
- Institute of Food and Nutritional Sciences PMAS, Arid Agriculture University, Rawalpindi, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences PMAS, Arid Agriculture University, Rawalpindi, Pakistan
| | - Asma Sohail
- Institute of Food and Nutritional Sciences PMAS, Arid Agriculture University, Rawalpindi, Pakistan
| | - Muhammad Javaid Asad
- University Institute of Biochemistry and Biotechnology PMAS, Arid Agriculture University, Rawalpindi, Pakistan
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Mota J, Lima A, B. Ferreira R, Raymundo A. Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours. Foods 2020; 9:E1064. [PMID: 32764433 PMCID: PMC7465908 DOI: 10.3390/foods9081064] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/03/2020] [Indexed: 12/15/2022] Open
Abstract
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The aw and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry.
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Affiliation(s)
- Joana Mota
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (A.L.); (R.B.F.); (A.R.)
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Ge J, Sun CX, Corke H, Gul K, Gan RY, Fang Y. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr Rev Food Sci Food Saf 2020; 19:1835-1876. [PMID: 33337084 DOI: 10.1111/1541-4337.12573] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/31/2020] [Accepted: 05/03/2020] [Indexed: 01/23/2023]
Abstract
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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Alzuwaid NT, Sissons M, Laddomada B, Fellows CM. Nutritional and functional properties of durum wheat bran protein concentrate. Cereal Chem 2019. [DOI: 10.1002/cche.10246] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nabeel T. Alzuwaid
- School of Science and Technology University of New England Armidale NSW Australia
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
- University of Dhi‐Qar Nasiriyah Iraq
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
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15
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Lee NY, Kang CS. Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour. Prev Nutr Food Sci 2018; 23:160-165. [PMID: 30018895 PMCID: PMC6047875 DOI: 10.3746/pnf.2018.23.2.160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Accepted: 05/13/2018] [Indexed: 11/06/2022] Open
Abstract
In this study, we investigated the changes in quality and antioxidant activity of sugar-snap cookies prepared with different blends of refined wheat (WHF) and oat flour (OAF). The crude protein contents of OAF and WHF were 12.24% and 7.17%, respectively, and the fiber contents of were 3.45% and 0.31%, respectively; both were increased by adding OAF. However, the total starch contents were decreased by adding OAF. The β-glucan content of the samples increased considerably upon the addition of OAF. The water-holding capacity was increased after adding OAF compared to WHF (79.21%). Water binding in wet gluten contents decreased on the addition of OAF. Final viscosity increased on the addition of OAF. Antioxidant activity and total phenolic acid were increased upon the addition of OAF. The thickness of cookies prepared with OAF, WHF, 20% of WHF with OAF (WOB20), and WOB40 were 11.28, 12.35, 9.74, and 9.81 mm, respectively. The hardness of cookies prepared with WHF and WOF20 did not differ significantly, and analysis of the appearance of cookies showed that the cookies were increasingly cracked as the OAF content increased. Therefore, substituting WHF with OAF improved the quality and nutrient value of the cookies.
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Affiliation(s)
- Na-Young Lee
- Department of Food Science and Biotechnology, Kunsan National University, Jeonbuk 54150,
Korea
| | - Chon-Sik Kang
- National Institute of Crop Science, Rural Development Administration, Jeonbuk 55365,
Korea
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16
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Ramírez-Jiménez AK, Gaytán-Martínez M, Morales-Sánchez E, Loarca-Piña G. Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.043] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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