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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Sengupta S, Bhattacharyya DK, Goswami R, Bhowal J. Emulsions stabilized by soy protein nanoparticles as potential functional non-dairy yogurts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5808-5818. [PMID: 31177542 DOI: 10.1002/jsfa.9851] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 06/05/2019] [Accepted: 06/05/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will convert them into functional food products. This study was conducted to develop rice bran oil-based soy protein nanoparticles emulsion (SPNE) and to evaluate physical properties, antioxidant activities, oxidative stability and microbiological load as well as textural attributes of SPNs incorporated yogurt (SPNY) during storage at 4 °C for 45 days. RESULTS SPNs were prepared from soy protein isolate of defatted soy flour. Solubilization, crystallization and ultrasonication was carried out six times. After the sixth cycle of repeated solubilizing, crystallization and ultrasonication, the size of nano protein was reduced to 72.42 ± 0.22 nm from 586.72 ± 0.75 nm (after first cycle). Viscosity, penetration values and water-holding capacity of SPNs added to yogurt were decreased with increase in reduction size of SPNs. SPNs added to yogurt exhibited greater antiradical scavenging ability and ferric reducing antioxidant property than control yogurt. Fortified soy yogurt had significant higher oxidative stability and proteolytic activity. CONCLUSION Fortification of non-dairy food products with SPNs, which has significant physiological functions, convert conventional soy yogurt into functional food products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Samadrita Sengupta
- School of Community Science and Technology (SOCSAT), Indian Institute of Engineering Science and Technology (IIEST), SHIBPUR, Howrah, India
| | - Dipak K Bhattacharyya
- School of Community Science and Technology (SOCSAT), Indian Institute of Engineering Science and Technology (IIEST), SHIBPUR, Howrah, India
| | - Riddhi Goswami
- Department of Biotechnology, Heritage Institute of Technology, Kolkata, India
| | - Jayati Bhowal
- School of Community Science and Technology (SOCSAT), Indian Institute of Engineering Science and Technology (IIEST), SHIBPUR, Howrah, India
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Sengupta S, Koley H, Dutta S, Bhowal J. Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Samadrita Sengupta
- School of Community Science and TechnologyIndian Institute of Engineering Science and TechnologyShibpurHowrah711103West BengalIndia
| | - Hemanta Koley
- Indian Council of Medical Research‐National Institute of Cholera and Enteric DiseasesP‐33, C.I.T. Road, Scheme XMBeliaghataKolkata700010West BengalIndia
| | - Shanta Dutta
- Indian Council of Medical Research‐National Institute of Cholera and Enteric DiseasesP‐33, C.I.T. Road, Scheme XMBeliaghataKolkata700010West BengalIndia
| | - Jayati Bhowal
- School of Community Science and TechnologyIndian Institute of Engineering Science and TechnologyShibpurHowrah711103West BengalIndia
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Hepatoprotective effects of synbiotic soy yogurt on mice fed a high-cholesterol diet. Nutrition 2019; 63-64:36-44. [PMID: 30927645 DOI: 10.1016/j.nut.2019.01.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 12/15/2018] [Accepted: 01/09/2019] [Indexed: 01/25/2023]
Abstract
OBJECTIVES The role of probiotic yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotein cholesterol concentration in plasma of hypercholesterolemic patients. The present study aimed to develop synbiotic soy yogurt that had a greater cholesterol-lowering effect in hypercholesterolemic mice compared with control soy yogurt. METHODS Synbiotic soy yogurt was prepared using soy milk and synbiotic capsule containing LactoBacil Plus (SCLBP) probiotic cultures and fructo-oligosaccharide. Synbiotic soy yogurt was analyzed for proximate composition and microbiological and antioxidative properties during storage periods of 28 d. To study hypocholesterolemic effect, hypercholesterolemia was induced in mice with administration of 1.25% cholesterol and 0.5% cholic acid for 4 wk. After that 24 male Balb/c mice were randomly divided into four groups and fed basic, high-cholesterol, high-cholesterol with soy yogurt, or high-cholesterol with synbiotic soy yogurt diet for 5 wk. Blood samples were collected to measure lipids concentration and oxidative and antioxidative status. RESULTS Proximate composition of SCLBP-formulated soy yogurt exhibits a marked difference from control soy yogurt in terms of total solids, moisture, protein, fat, ash, carbohydrate, and energy content. Results indicated that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (75.28%) in synbiotic yogurt containing 2% SCLBP was significantly greater (P ≤ 0.05) compared with control soy yogurt (52.98%). In mice with hypercholesterolemia that were fed synbiotic soy yogurts, the yogurts had a favorable effect in reducing blood cholesterol, triglycerides, and low-density lipoprotein cholesterol and lipid peroxidation in liver. These led to a significant decrease of the atherogenic index compared with soy yogurt (control) only. Treatment with synbiotic soy yogurt cultures ameliorates lipid peroxidation in liver. CONCLUSIONS These results indicated that the synbiotic soy yogurts have beneficial effects against hypercholesteroemia and can be used as a therapeutic agent in hypercholesteremic patients.
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Sengupta S, Bhattacharyya DK, Bhowal J. Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Samadrita Sengupta
- School of Community Science and Technology, Indian Institute of Engineering Science and TechnologyShibpurHowrah 711 103West BengalIndia
| | - Dipak K. Bhattacharyya
- School of Community Science and Technology, Indian Institute of Engineering Science and TechnologyShibpurHowrah 711 103West BengalIndia
| | - Jayati Bhowal
- School of Community Science and Technology, Indian Institute of Engineering Science and TechnologyShibpurHowrah 711 103West BengalIndia
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Genevois CE, Castellanos Fuentes AP, Flores SK, de Escalada Pla MF. The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient. Food Funct 2018; 9:5697-5706. [DOI: 10.1039/c8fo00805a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
New eating habits and diversification of tastes in consumers have led to the scientific community and the food industry expanding the range of probiotic foods and novel probiotic ingredients.
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Affiliation(s)
- C. E. Genevois
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - A. P. Castellanos Fuentes
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - S. K. Flores
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - M. F. de Escalada Pla
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
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