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Khemthong C, Suttisansanee U, Chaveanghong S, Chupeerach C, Thangsiri S, Temviriyanukul P, Sahasakul Y, Santivarangkna C, Chamchan R, Aursalung A, On-Nom N. Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes. Sci Rep 2024; 14:19241. [PMID: 39164362 PMCID: PMC11336117 DOI: 10.1038/s41598-024-70276-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 08/14/2024] [Indexed: 08/22/2024] Open
Abstract
The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow-brown color of OCP. The results showed that HEP-OCP had significantly lower oil and water absorption index, pasting properties and gelatinization enthalpy while higher water solubility index, foaming and emulsifying properties than NP-OCP and HP-OCP. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction indicated a small change in the protein secondary structure after pretreatment. Moreover, depending on pretreatment method, OCP samples contained a significant difference in nutritional values. However, all OCP samples could be claimed as high protein sources, containing all 9 essential amino acids and 9 non-essential amino acids. Finally, HEP-OCP seemed to have suitable properties to use as a potential ingredient in various food products such as soups, sauces, ice-cream, mousses, chiffon cakes and whipped toppings.
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Grants
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
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Affiliation(s)
- Chanakan Khemthong
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Suwilai Chaveanghong
- Mahidol University Frontier Research Facility, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Chaowanee Chupeerach
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Sirinapa Thangsiri
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Chalat Santivarangkna
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Rungrat Chamchan
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Amornrat Aursalung
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Nattira On-Nom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand.
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Bergesse AE, Camiletti OF, Vázquez C, Grosso NR, Ryan LC, Nepote V. Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds. J Food Sci 2024; 89:4064-4078. [PMID: 38829747 DOI: 10.1111/1750-3841.17146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/03/2024] [Accepted: 05/13/2024] [Indexed: 06/05/2024]
Abstract
Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S-C); added with butylhydroxytoluene (S-BHT); coated with carboxymethyl cellulose (S-CMC); coated with CMC and the addition of peanut skin crude extract (S-CMC-CE); coated with CMC and the addition of microcapsules (S-CMC-M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine-point hedonic scale. S-CMC-M20 exhibited the lowest peroxide value (6.59 meqO2/kg) and hexanal content (0.4 µg/g) at the end of the storage. Estimated shelf life showed that S-MC-M20 (76.3 days) extended its duration nearly ninefold compared to S-C (8.3 days) and doubled that of S-CMC-CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items. PRACTICAL APPLICATION: Incorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid-rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro-industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value-added food products while contributing to circular economy principles and waste management efforts.
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Affiliation(s)
- Antonella Estefanía Bergesse
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Ornella Francina Camiletti
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Carolina Vázquez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Nelson Rubén Grosso
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Liliana Cecilia Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Valeria Nepote
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Universidad Nacional de Córdoba, Córdoba, Argentina
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3
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Kaur M, Singh B, Kaur A. Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour. Food Chem 2024; 442:138571. [PMID: 38306766 DOI: 10.1016/j.foodchem.2024.138571] [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: 07/02/2023] [Revised: 01/20/2024] [Accepted: 01/23/2024] [Indexed: 02/04/2024]
Abstract
The study investigated and compared physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products (MRP) of flaxseed flour (FF) and flaxseed cake flour (FCF) upon dry-air roasting (DaR) of flaxseeds at 140, 160 and 180 °C for 5 and 10 min. This information on FF and FCF is limited and has considerable gaps. The raw FF exhibited higher fat, ash, antioxidant and functional properties while lower protein than the FCF. Upon increasing DaR conditions, the ash and protein increased in FCF and decreased in FF. DaR at 180 °C for 10 min augmented water solubility index, ΔE, MRP, free rutin and syringic acid, bound epicatechin, gallic acid and syringic acid while lowered moisture, L*, b*, hue, chroma, potassium, iron, selenium, emulsion indexes, caffeic acid, flavonoids and free resveratrol in FF and FCF. In conclusion, DaR improves phenolic profile, antioxidant properties, MRP, water solubility and oil absorption capacity of FF and FCF.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Balwinder Singh
- P.G. Department of Botany, Khalsa College, Amritsar 143002, Punjab, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
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Omar SM, Zahran NN, Alhotan RA, Hussein EO, Galik B, Saleh AA. Evaluation of Salvia hispanica as a Therapeutic Agent against Sodium Arsenic-Induced Testicular Toxicity in a Male Rats Model. Life (Basel) 2024; 14:109. [PMID: 38255724 PMCID: PMC10817305 DOI: 10.3390/life14010109] [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: 12/08/2023] [Revised: 12/28/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Chia seeds offer therapeutic properties that aid in the prevention of a variety of ailments, including cardiovascular disease, diabetes, obesity, and other risk factors. Arsenite, a common environmental chemical, has been identified as a reproductive toxin owing to its negative effects on male reproductive health. It has been shown to inhibit spermatogenesis and generate androgenic effects in men. The primary goal of this research was to look into the effect of Salvia hispanica on testicular toxicity caused by sodium arsenite in male rats. A set of 36 male albino rats was allocated to a negative control cohort. The individuals in this group were given a basic meal and orally given distilled water for a duration of 28 days. The other five groups were given a regular meal and received intra-peritoneal injections of sodium arsenite (NaAsO2) at a concentration of 4 mg/kg body weight that was diluted in a 0.9% NaCl solution. The injections were administered consecutively, with two doses given within a two-day period. Subsequently, the rats were categorized into several groups using the following classification: Group 2 consisted of a positive control cohort, in which the rats were given a typical baseline diet. Groups 3, 4, 5, and 6 were given a basic diet that included varying proportions of ground chia seeds, namely 5%, 10%, 15%, and 20% per 100 g of the diet. After the trial was completed, the rats were euthanized, and further biological examination was conducted. The measurements of the reproductive organs were documented and reported. The research assessed the following characteristics: sperm count, motility, progressive motility, and normal morphology. The research included examining serum sex hormones, namely luteinizing hormone (LH), follicle-stimulating hormone (FSH), and testosterone. An evaluation of the activity of antioxidant enzymes was performed in the tissue of the testicles. There were statistically significant improvements in the sperm parameters, serum sex hormone levels, and the activity of antioxidant enzymes, such as GPX, SOD, and CAT, in the therapy groups. The levels of malondialdehyde (MDA) exhibited a noteworthy decrease (p ≤ 0.05) when compared to the positive control group. Salvia hispanica seeds have demonstrated a significant level of effectiveness in reducing sodium arsenite-induced testicular toxicity, which leads to the conclusion. The flavonoid content and antioxidant properties of Salvia hispanica seeds may be to blame for the observed behavior. These indicated characteristics may have therapeutic significance in treating testicular harm induced by arsenite exposure.
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Affiliation(s)
- Sara Mahmoud Omar
- Nutrition and Food Science Department, Faculty of Home Economics, AL-Azhar University, Tanta 31732, Egypt;
| | - Nasser Nesim Zahran
- Department of Therapeutic Nutrition, Menoufia University Hospitals, Shebin El-Kom 11352, Egypt;
| | - Rashed A. Alhotan
- Department of Animal Production, College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (R.A.A.); (E.O.H.)
| | - Elsayed Osman Hussein
- Department of Animal Production, College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (R.A.A.); (E.O.H.)
| | - Branislav Galik
- Institute of Nutrition and Genomics, Slovak University of Agriculture in Nitra, Slovakia. Trieda A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Ahmed Ali Saleh
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 333516, Egypt
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Soares SD, Dos Santos OV, da Conceição LRV, Costi HT, Silva Júnior JOC, Nascimento FDCAD, Pena RDS. Nutritional and Technological Properties of Albino Peach Palm ( Bactris gasipaes) from the Amazon: Influence of Cooking and Drying. Foods 2023; 12:4344. [PMID: 38231871 DOI: 10.3390/foods12234344] [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: 11/01/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.
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Affiliation(s)
- Stephanie Dias Soares
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Orquídea Vasconcelos Dos Santos
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
- Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | | | - Hilton Túlio Costi
- Emílio Goeldi Museum, Coordination of Earth Sciences and Ecology, Belém 66077-830, PA, Brazil
| | | | | | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
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Ahmed S, Amjad M, Sardar R, Siddiqui MH, Irfan M. Seed Priming with Triacontanol Alleviates Lead Stress in Phaseolus vulgaris L. (Common Bean) through Improving Nutritional Orchestration and Morpho-Physiological Characteristics. PLANTS (BASEL, SWITZERLAND) 2023; 12:1672. [PMID: 37111895 PMCID: PMC10145083 DOI: 10.3390/plants12081672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
Worldwide, crop productivity is highly influenced by heavy metal toxicity. Lead (Pb) the is second-most toxic heavy metal that has high persistence in soil. Lead is translocated in plants from rhizosphere soil and enters the food chain, where it poses a significant hazard to the health of humans. In the present investigation, seed priming with triacontanol (Tria) was used to mitigate Pb phytotoxicity in Phaseolus vulgaris L. (common bean). Seeds were primed with different concentrations of Tria (control, 10 µmol L-1, 20 µmol L-1, 30 µmol L-1) solutions. The pot experiment was carried out by sowing Tria-primed seeds in contaminated soil with 400 mg kg-1 Pb. Lead alone induced a decrease in the rate of germination and a significant reduction in biomass and growth of P. vulgaris as compared to the control. All these negative effects were reversed by Tria-primed seeds. Proliferation of photosynthetic pigments was observed 1.8-fold by Tria under Pb stress. Primed seeds with 20 µmol L-1 Tria enhanced stomatal conductance (gs), photosynthetic rate (A), transpiration rate (Ei), and uptake of mineral contents (Mg+2, Zn+2, Na+, and K+) and reduced Pb accumulation in seedlings. Tria caused a 1.3-fold increase in osmotic regulator proline synthesis to alleviate Pb stress. Phenolics, soluble protein, and DPPH free radical scavenging activity were enhanced by Tria application, suggesting that exogenous Tria could be employed to improve plant tolerance to Pb stress.
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Affiliation(s)
- Shakil Ahmed
- Institute of Botany, University of the Punjab, Lahore 54590, Pakistan
| | - Minahil Amjad
- Institute of Botany, University of the Punjab, Lahore 54590, Pakistan
| | - Rehana Sardar
- Institute of Botany, University of the Punjab, Lahore 54590, Pakistan
| | - Manzer H. Siddiqui
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Irfan
- Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14850, USA
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Ananthu R, Buvaneswaran M, Meena L, Sunil CK. Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- R. Ananthu
- School of Biosciences Mar Athanasios College for Advanced Studies (MACFAST) Thiruvalla Kerala 689101 India
| | - Malini Buvaneswaran
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM‐T) Thanjavur Tamil Nadu 613005 India
| | - L. Meena
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM‐T) Thanjavur Tamil Nadu 613005 India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM‐T) Thanjavur Tamil Nadu 613005 India
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Mesías M, Gómez P, Olombrada E, Morales FJ. Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.). Food Chem 2023; 401:134169. [DOI: 10.1016/j.foodchem.2022.134169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/04/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022]
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9
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Jin L, Guo Q, Zhang M, Xu YT, Liu HM, Ma YX, Wang XD, Hou LX. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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10
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Moura MAFE, Martins BDA, Oliveira GPD, Takahashi JA. Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. Crit Rev Food Sci Nutr 2022; 63:10691-10708. [PMID: 35698908 DOI: 10.1080/10408398.2022.2085657] [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] [Indexed: 11/03/2022]
Abstract
This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.
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Affiliation(s)
| | - Bruna de Almeida Martins
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Geane P de Oliveira
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Jacqueline A Takahashi
- Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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Ghafoor K, Al Juhaimi F, Özcan MM, Uslu N, Ahmed IAM, E Babiker E. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Mariod AA, Abdalrahman EM, Shakak MA. Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-67-75] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Monechma ciliatum L. seeds are rich in proteins, carbohydrates, oils and mineral contents. Researchers have focused on new production development but there is no available data on the impact of processing techniques on the quality of the seeds. Our study aimed to investigate the impact of boiling, roasting, and germination on the composition and nutritional value of Monechma ciliatum (black mahlab) seeds.
Study objects and methods. We analyzed 7 kg of black mahlab seeds purchased from the local market. We applied standard methods used in boiling, roasting, and germination techniques. Proximate analyses were performed using the methods of the Association of Official Analytical Chemists. Minerals were analyzed by inductively coupled plasma-mass spectrometry (ICP-MS), and fatty acids were determined by gas chromatography. Tocopherols and amino acids in processed seeds were determined by high-performance liquid chromatography.
Results and discussion. The results showed that the proximate compositions of untreated, boiled, roasted, and germinated mahlab seeds were affected by boiling, roasting, and germination techniques. Most of the nutritional values were enhanced by all the treatments. In particular, all the processing techniques increased the protein content. Boiling and roasting increased the fat content, while boiling and germination increased the fiber content. Tocopherols were higher only in the germinated samples. Amino acids were increased by all the techniques. Minerals were affected by all the techniques, except for Na, which was higher in the germinated sample.
Conclusion. Boiling, roasting, and germination enhanced significantly the chemical composition of Monechma ciliatum seeds, which make them a value ingredient to develop new food products.
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An J, Adelina NM, Zhang L, Zhao Y. Effect of roasting pre‐treatment of two grafted pine nuts (
Pinus koraiensis
) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jiayi An
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
| | - Nadya Mara Adelina
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin People’s Republic of China
| | - Yuhong Zhao
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People’s Republic of China
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ALVES VM, ASQUIERI ER, ARAÚJO EDS, MARTINS GADS, MELO AAMD, FREITAS BCBD, DAMIANI C. Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.77521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Oyeyinka AT, Dahunsi JO, Akintayo OA, Oyeyinka SA, Adebiyi JA, Otutu OL, Awofadeju OFJ, Gbashi S, Chinma CE, Manley M, Adebo OA, Njobeh PB, Kesa H. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Adewumi T. Oyeyinka
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
| | - Joy O. Dahunsi
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Samson A. Oyeyinka
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Janet A. Adebiyi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Olatunde L. Otutu
- Department of Food Science and Technology Bamidele Olumilua University of Education, Science and Technology Ikere Ekiti Nigeria
| | | | - Sefater Gbashi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Chiemela E. Chinma
- Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria
- African Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Stellenbosch South Africa
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
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16
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Wang Z, Zheng C, Huang F, Liu C, Huang Y, Wang W. Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting. Foods 2021; 10:foods10123062. [PMID: 34945613 PMCID: PMC8700783 DOI: 10.3390/foods10123062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/22/2021] [Accepted: 11/18/2021] [Indexed: 12/22/2022] Open
Abstract
In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C-140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.
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Albosharib D, Noshad M, Jooyandeh H, Zaki Dizaji H. Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Dalal Albosharib
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hassan Zaki Dizaji
- Department of Biosystems Engineering Shahid Chamran University of Ahvaz Ahvaz Iran
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18
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Mousavi SR, Rahmati-Joneidabad M, Noshad M. Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage. Int J Biol Macromol 2021; 190:618-623. [PMID: 34509518 DOI: 10.1016/j.ijbiomac.2021.08.213] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/12/2021] [Accepted: 08/30/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to investigate the effect of chia seed mucilage (CSM) - bacterial cellulose nano-fiber (CNF) edible coating on bioactive compounds and antioxidant enzyme activity of strawberries. Strawberries were coated with CSM containing 0.6 and 8.0% (w/w) of CNF. The content of total phenol, flavonoids, anthocyanin, ascorbic acid, protein content, antioxidant activity and the activity of polyphenol oxidase, peroxidase, superoxide dismutase and phenylalanine ammonia-lyase enzymes were evaluated. The use of CSM - CNF edible coatings further preserved the phenolic, flavonoid, ascorbic acid and antioxidant activity of strawberries, and this effect was more evident in the CSM-coated sample containing CNF; However, the accumulation of anthocyanins in the coated samples was lower than the control sample. The activity of polyphenol oxidase and peroxidase enzymes, which lead to the degradation of phenolic compounds and brown color in the product, was also effectively controlled by the edible coating.
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Affiliation(s)
- Seyed Rasoul Mousavi
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Mostafa Rahmati-Joneidabad
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
| | - Mohammad Noshad
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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19
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Ghorani R, Noshad M, Alizadeh Behbahani B. Effects of aerosolized citric acid-radio frequency as a pretreatment on hot-air drying characteristics of banana. Food Sci Nutr 2021; 9:6382-6388. [PMID: 34760268 PMCID: PMC8565226 DOI: 10.1002/fsn3.2610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/16/2021] [Accepted: 09/19/2021] [Indexed: 11/07/2022] Open
Abstract
The effects of aerosolized citric acid-radio frequency (RF) pretreatment were evaluated on the quality characteristics of hot air-dried banana. The results showed that increasing the RF intensity elevated the total phenolic content (TPC), shrinkage, and color changes, while the TPC and color changes decreased with increasing the RF exposure duration. A rise in the RF intensity reduced the rehydration ratio (RR) and firmness of the samples. Aerosolization of citric acid rendered the preservation of the phenolic compounds of the samples to a higher extent, and TPC decreased from 311 ± 3.4 mg/g in fresh banana to 252.1 ± 4.24 mg/g in the samples treated with a RF of 27.12 Hz for 40 min, 280.5 ± 8.1 mg/g in the ones treated with 1% aerosolized citric acid for 40 min, and 162.5 ± 10.8 mg/g in the ones with no pretreatment. According to scanning electron microscopy (SEM), the application of aerosolized citric acid pretreatment caused tissue softening and the formation of cell holes in the samples. Cell wall collapse and damage were severe when RF was in use, which caused the blockage of some microchannels within the tissue. The Page model with the highest determination coefficient (R 2) and the lowest root-mean-squared error (RMSE) and chi-square (χ 2) was selected as the best model.
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Affiliation(s)
- Reza Ghorani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohammad Noshad
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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Mesfin N, Belay A, Amare E. Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea ( Cicer arietinum L.) protein isolate powder. Heliyon 2021; 7:e08081. [PMID: 34632147 PMCID: PMC8488851 DOI: 10.1016/j.heliyon.2021.e08081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/01/2021] [Accepted: 09/24/2021] [Indexed: 12/02/2022] Open
Abstract
Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily. However, limited studies were conducted on the effect of common processing methods, roasting and germination, on techno-functional and nutritional properties of chickpea protein isolates. Two varieties of chickpea, Arerti (Kabuli type) and Natoli (Desi type), were selected and treated with different roasting temperature (150 and 180 °C) and germination time (24, 48, and 72 h). The protein was isolated with alkaline-solubilization followed by isoelectric precipitation. Freeze-dried isolates were investigated for proximate composition, techno-functional properties, antioxidant properties, and antinutritional content. Chickpea protein isolates (CPIs) mean protein content was between 79.72 and 87.43%, comparatively lower for those from roasted and higher for those from germinated chickpea. Mean values of CPIs’ water holding capacity (WHC), oil holding capacity (OHC), protein solubility (PS), foaming capacity (FC), and Emulsifying capacity (EC) for both varieties were in a range of 1.07–2.47 g/g, 1.40–2.21 g/g, 43.88–69.99%, 14.00–94.00%, and 56.44–84.16%, respectively. Roasting at 150 °C improved most of the techno-functional properties (WHC, OHC, PS, and FC) while roasting at 180 °C negatively affected almost all the techno-functional properties. Both heat treatments significantly increased the antioxidant properties of the isolates. Germination for 72 h was the best treatment in improving all antioxidant properties. CPIs from treated chickpea had lower antinutritional content than those from native chickpea except for phytate on Natoli variety where no statistical difference (p > 0.05) was observed. The finding showed that based on the intended use the different techno-functional properties of the isolates can be altered by applying those treatments. Proximate, techno-functional, antioxidant, and antinutritional characters indicated that CPIs can be a good ingredient for the food industry to formulate functional foods.
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Affiliation(s)
- Nobel Mesfin
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box: 16417, Addis Ababa, Ethiopia
| | - Abera Belay
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box: 16417, Addis Ababa, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, P.O. Box: 1242, Addis Ababa, Ethiopia
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21
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da Costa Borges V, Fernandes SS, da Rosa Zavareze E, Haros CM, Hernandez CP, Guerra Dias AR, de las Mercedes Salas-Mellado M. Production of gluten free bread with flour and chia seeds (Salvia hispânica L). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Kataria A, Sharma S, Singh A, Singh B. Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01161-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Contribution to a Circular Economy Model: From Lignocellulosic Wastes from the Extraction of Vegetable Oils to the Development of a New Composite. Polymers (Basel) 2021; 13:polym13142269. [PMID: 34301027 PMCID: PMC8309261 DOI: 10.3390/polym13142269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/01/2021] [Accepted: 07/06/2021] [Indexed: 12/02/2022] Open
Abstract
The present works focuses on the development of a novel fully bio-based composite using a bio-based high-density polyethylene (Bio-HDPE) obtained from sugar cane as matrix and a by-product of extraction of chia seed oil (CO) as filler, with the objective of achieving a circular economy model. The research aims to revalorize an ever-increasing waste stream produced by the growing interest in vegetable oils. From the technical point of view, the chia seed flour (CSF) was chemically modified using a silane treatment. This treatment provides a better interfacial adhesion as was evidenced by the mechanical and thermal properties as well as field emission scanning electron microscopy (FESEM). The effect of silane treatment on water uptake and disintegration rate was also studied. On the other hand, in a second stage, an optimization of the percentage of treated CSF used as filler was carried out by a complete series of mechanical, thermal, morphological, colour, water absorption and disintegration tests with the aim to evaluate the new composite developed using chia by-products. It is noteworthy as the disintegration rate increased with the addition of CSF filler, which leads to obtain a partially biodegradable wood plastic composite (WPC) and therefore, becoming more environmentally friendly.
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Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00828-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A, Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chem 2021; 348:129088. [PMID: 33515948 DOI: 10.1016/j.foodchem.2021.129088] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/10/2021] [Indexed: 11/26/2022]
Abstract
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India
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