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Chawla P, Sridhar K, Bains A. Interactions of legume phenols-rice protein concentrate towards improving vegan food quality: Development of a protein-phenols enriched fruit smoothie. Food Res Int 2023; 171:113075. [PMID: 37330833 DOI: 10.1016/j.foodres.2023.113075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 05/09/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Phenol-protein interaction is considered an effective tool to improve the functional properties of vegan proteins. The present work aimed to evaluate the covalent interaction between kidney bean polyphenols with rice protein concentrate and studied their characteristics for quality improvement in vegan-based foods. The impact of interaction on the techno-functional properties of protein was evaluated and the nutritional composition revealed that kidney bean was rich in carbohydrates. Furthermore, a noticeable antioxidant activity (58.11 ± 1.075 %) due to the presence of phenols (5.5 mg GAE/g) was observed for the kidney bean extract. Moreover, caffeic acid and p-Coumaric acid were confirmed using ultra-pressure liquid chromatography and the amount was 194.43 and 0.9272 mg/kg, respectively. A range of rice protein- phenols complexes (PPC0.025, PPC0.050, PPC0.075, PPC0.1, PPC0.2, PPC 0.5, PPC1) were examined and PPC0.2 and PPC0.5 showed significantly (p < 0.05) higher binding efficiency with proteins via covalent interaction. The conjugation reveals changes in physicochemical properties of rice protein, including, reduced size (178.4 nm) and imparted negative charges (-19.5 mV) of the native protein. The presence of amide Ⅰ, Ⅱ, Ⅲ, was confirmed in native protein and protein-phenol complex with vibration bands, particularly at 3784.92, 1631.07, and 1234 cm-1, respectively. The X-ray diffraction pattern depicted a slight decrease in crystallinity after the complexation and scanning electron microscopy revealed the alteration in morphology from less to improved smoothness and continuous surface characteristics for the complex. Thermo gravimetric analysis revealed high thermal stability of the complex with a maximum weight loss at a temperature range of 400-500 °C. Protein-phenol complex added fruit-based smoothie was developed and it was found to be acceptable in terms of various sensory attributes including color & appearance, textural consistency, and mouthfeel as compared to the control smoothie. Overall, this study provided novel insights to understand the phenol-protein interactions and the possible use of the phenol-rice protein complex in the development of vegan-based food products.
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Affiliation(s)
- Prince Chawla
- Department Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India.
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2
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Bossin L, Plokhikh I, Christensen JB, Gawryluk DJ, Kitagawa Y, Leblans P, Tanabe S, Vandenbroucke D, Yukihara EG. Addressing Current Challenges in OSL Dosimetry Using MgB 4O 7:Ce,Li: State of the Art, Limitations and Avenues of Research. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3051. [PMID: 37109886 PMCID: PMC10142933 DOI: 10.3390/ma16083051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
The objective of this work is to review and assess the potential of MgB4O7:Ce,Li to fill in the gaps where the need for a new material for optically stimulated luminescence (OSL) dosimetry has been identified. We offer a critical assessment of the operational properties of MgB4O7:Ce,Li for OSL dosimetry, as reviewed in the literature and complemented by measurements of thermoluminescence spectroscopy, sensitivity, thermal stability, lifetime of the luminescence emission, dose response at high doses (>1000 Gy), fading and bleachability. Overall, compared with Al2O3:C, for example, MgB4O7:Ce,Li shows a comparable OSL signal intensity following exposure to ionizing radiation, a higher saturation limit (ca 7000 Gy) and a shorter luminescence lifetime (31.5 ns). MgB4O7:Ce,Li is, however, not yet an optimum material for OSL dosimetry, as it exhibits anomalous fading and shallow traps. Further optimization is therefore needed, and possible avenues of investigation encompass gaining a better understanding of the roles of the synthesis route and dopants and of the nature of defects.
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Affiliation(s)
- Lily Bossin
- Department of Radiation Safety and Security, Paul Scherrer Institute, Forschungsstrasse 111, 5232 Villigen, Switzerland (E.G.Y.)
| | - Igor Plokhikh
- Department of Radiation Safety and Security, Paul Scherrer Institute, Forschungsstrasse 111, 5232 Villigen, Switzerland (E.G.Y.)
- Laboratory for Multiscale Materials Experiments, Paul Scherrer Institute, Forschungsstrasse 111, 5232 Villigen, Switzerland
| | - Jeppe Brage Christensen
- Department of Radiation Safety and Security, Paul Scherrer Institute, Forschungsstrasse 111, 5232 Villigen, Switzerland (E.G.Y.)
| | - Dariusz Jakub Gawryluk
- Laboratory for Multiscale Materials Experiments, Paul Scherrer Institute, Forschungsstrasse 111, 5232 Villigen, Switzerland
| | - Yuuki Kitagawa
- National Institute of Advanced Industrial Science and Technology (AIST), Ikeda, Osaka 563-8577, Japan
| | - Paul Leblans
- Radiology Division, Agfa NV, 2640 Mortsel, Belgium
| | - Setsuhisa Tanabe
- Graduate School of Human and Environmental Studies, Kyoto University, Kyoto 606-8501, Japan
| | | | - Eduardo Gardenali Yukihara
- Department of Radiation Safety and Security, Paul Scherrer Institute, Forschungsstrasse 111, 5232 Villigen, Switzerland (E.G.Y.)
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Faizal FA, Ahmad NH, Yaacob JS, Abdul Halim Lim S, Abd Rahim MH. Food processing to reduce antinutrients in plant-based foods. INTERNATIONAL FOOD RESEARCH JOURNAL 2023; 30:25-45. [DOI: 10.47836/ifrj.30.1.02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.
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Shah A, Masoodi FA, Gani A, ul Ashraf Z, Ashwar BA. Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3464-3473. [PMID: 35875224 PMCID: PMC9304534 DOI: 10.1007/s13197-021-05336-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/07/2021] [Accepted: 11/19/2021] [Indexed: 06/15/2023]
Abstract
In this work the different varieties of oats were subjected to three pre-treatments such as germination, sand roasting and γ-irradiation. The pretreated oat grains were evaluated for phenolic content, flavonoid content and antioxidant activity. RP-HPLC displayed that the amount of ferulic acid, chlorogenic acid, kaempferol, ellagic acid and epicatechin in native, roasted and γ-irradiated oats varied in the range of 2.51-3.23, 0.97-1.89, 4.35-5.33, 1.56-2.197 and 3.387-10.8 µg/100 g, respectively. Total phenolic content (TPC) expressed as µg GAE/g and µg FAE/g and total flavonoid content (TFC) expressed as µg rutin equivalent/g was found highest in germinated samples. Study reported increase in antioxidant activity in the following order; γ-irradiation > germination > roasting > native. It was concluded that the different pretreatments enhanced antioxidant properties of the oat grains therefore can be efficiently utilized as food or functional ingredient in various food systems.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Zanoor ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chem 2022; 396:133661. [PMID: 35849987 DOI: 10.1016/j.foodchem.2022.133661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
Abstract
Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.
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Affiliation(s)
- Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Ying Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Zhiming Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China
| | - Liu Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Qinghai Yan
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Dandan Geng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Min Wei
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Pinghua Yang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
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6
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Aleksieva KI, Mladenova RB, Solakov NY, Loginovska KK. EPR analysis of free radical components and antioxidant activity of bee pollen before and after gamma-irradiation. J Radioanal Nucl Chem 2021. [DOI: 10.1007/s10967-020-07549-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Shori AB. Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2020. [DOI: 10.1080/16583655.2020.1798072] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amal Bakr Shori
- Faculty of Science, Department of Biological Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
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8
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Characterization of single cell protein from Saccharomyces cerevisiae for nutritional, functional and antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00498-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Effect of gamma irradiation on antioxidant potential, isoflavone aglycone and phytochemical content of soybean (Glycine max L. Merrill) cultivar Williams. J Radioanal Nucl Chem 2020. [DOI: 10.1007/s10967-020-07100-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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10
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Sutedja AM, Yanase E, Batubara I, Fardiaz D, Lioe HN. Antidiabetic components from the hexane extract of red kidney beans (Phaseolus vulgaris L.): isolation and structure determination. Biosci Biotechnol Biochem 2020; 84:598-605. [DOI: 10.1080/09168451.2019.1691911] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
ABSTRACT
Red kidney beans (Phaseolus vulgaris L.) contain bioactive compounds that are known to exhibit antidiabetic effects via inhibition of α-glucosidase. However, information on the nonpolar components that exhibit antidiabetic activity is limited. Here, we report the isolation and structure determination of components with α-glucosidase inhibitory activity, which were obtained from the hexane extract of red kidney beans. Triacylglycerols (TAGs) were identified as the major components exhibiting inhibitory activity against α-glucosidase. The chemical structure of TAGs was determined by a combination of GC-MS and UPLC-MS/MS. The primary TAGs identified were LnLnLn (trilinolenin) and LnLLn (1,3-dilinolenoyl-2-linoleoyl glycerol). The major fatty acids present in these TAGs were α-linolenic acid (ω-3) and linoleic acid (ω-6). These TAGs were also found to inhibit the α-glucosidase activity in a similar fashion as acarbose. These results suggest that TAGs have potency as antidiabetics and support the potential suitability of red kidney beans for diabetes treatment.
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Affiliation(s)
- Anita Maya Sutedja
- Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Gifu City, Japan
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University, Surabaya, Indonesia
| | - Emiko Yanase
- Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Gifu City, Japan
| | - Irmanida Batubara
- Department of Chemistry, Faculty of Mathematics and Natural Science, Bogor Agricultural University, Bogor, Indonesia
- Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia
| | - Dedi Fardiaz
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
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11
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Gu BJ, Masli MDP, Ganjyal GM. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. J Food Sci 2019; 85:404-413. [PMID: 31887250 DOI: 10.1111/1750-3841.14951] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 09/18/2019] [Accepted: 10/19/2019] [Indexed: 01/22/2023]
Abstract
Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160 °C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05). PRACTICAL APPLICATION: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.
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Affiliation(s)
- Bon-Jae Gu
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
| | - Maria Dian Pratiwi Masli
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
| | - Girish M Ganjyal
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
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12
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Mladenova RB, Aleksieva KI, Nacheva IB. Effect of gamma irradiation on antiradical activity of goji berry fruits (Lycium barbarum) evaluated by EPR spectroscopy. J Radioanal Nucl Chem 2019. [DOI: 10.1007/s10967-019-06520-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Maherani B, Harich M, Salmieri S, Lacroix M. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3211-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Lee H, Ha MJ, Shahbaz HM, Kim JU, Jang H, Park J. High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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15
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Priyadarshini A, Rajauria G, O'Donnell CP, Tiwari BK. Emerging food processing technologies and factors impacting their industrial adoption. Crit Rev Food Sci Nutr 2018; 59:3082-3101. [PMID: 29863891 DOI: 10.1080/10408398.2018.1483890] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.
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Affiliation(s)
| | - Gaurav Rajauria
- School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Brijesh K Tiwari
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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Chompoorat P, Rayas-Duarte P, Hernández-Estrada ZJ, Phetcharat C, Khamsee Y. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. Journal of Food Science and Technology 2018; 55:4937-4944. [PMID: 30482989 DOI: 10.1007/s13197-018-3428-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2018] [Accepted: 09/11/2018] [Indexed: 11/30/2022]
Abstract
Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic properties of gluten free cake batter and cupcake quality including consumer acceptance. RKB flours were thermally processed by boiling at 100 °C (0, 20, 30 and 40 min) and drying at 80 °C (3 and 4 h). Rheological properties of cake batter containing 100% RKB flour were tested by creep-recovery and dynamic frequency tests. Batter of RKB flour boiled for 20 min was significantly stiffer with 100 times less deformable character compared to the control. Increase in batter modulus ranged from 2000 times elastic component (G'), 988 times viscous component (G″) and 1805 times complex viscosity (η*) at 20 min boiling. Drying did not have a significant effect on viscoelastic properties. Firmness and height of gluten free RKB cupcake were not affected by heat treatment. RKB gluten free cake after heat-moisture treatment had improved consumer acceptance scores compared to the control. Our findings showed that 20 min boiling and 3 h drying process is adequate for precooked RKB flour.
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Affiliation(s)
- Pavalee Chompoorat
- 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand
| | - Patricia Rayas-Duarte
- 2Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078 USA
| | - Zorba Josué Hernández-Estrada
- 3Instituto Tecnológico de Veracruz del Tecnológico Nacional de México, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, 91860 Veracruz, Ver. Mexico
| | | | - Yongyut Khamsee
- 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand
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Armelim JM, Mendes KF, Pimpinato RF, Tornisielo VL. The Dissipative Potential of Gamma Irradiation in Residues of Imidacloprid and Thiamethoxam in the Postharvest of Common Beans. J Food Sci 2018; 83:2669-2674. [PMID: 30216503 DOI: 10.1111/1750-3841.14344] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/29/2018] [Accepted: 08/10/2018] [Indexed: 12/27/2022]
Abstract
Gamma irradiation (60 Co) in postharvest of common beans (Phaseolus vulgaris L.), has already proven beneficial, regarding the prolongation of shelf life and physical, chemical, and organoleptic aspects of grains. However, few prior studies have investigated the effect of gamma irradiation on the dissipation of pesticides in foods, especially insecticides in beans. This study aimed to evaluate the waste dissipation of two insecticides, imidacloprid and thiamethoxam, used in the cultivation of common bean, a variety of Carioca, using gamma irradiation. Ground bean samples were spiked each insecticide in the laboratory at 3, 4, and 5 mg/kg, and were then irradiated at 0, 1, and 2 kGy per irradiator with a 60 Co source. Liquid chromatography-tandem mass spectrometry was used to quantify the insecticides. The irradiation promoted dissipation of thiamethoxam at 1 and 2 kGy doses, with the highest dissipation verified at 2 kGy. In general, at this higher dose of irradiation the reduction dissipation of thiamethoxam was 66% of the mean value found in the treatment without irradiation and ∼44% relative to the 1 kGy dose. Conversely, imidacloprid showed no effect of irradiation on waste dissipation, except in the treatment of 5 mg/kg at 2 kGy dose. From the results, it was concluded that the gamma irradiation might have applicability in dissipating thiamethoxam in real bean samples. PRACTICAL APPLICATION Pesticide residues remaining from bean cultivation, sensitive to optimal doses of gamma irradiation, can be transformed into other less harmful or nonharmful substances, increasing the quality of the beans before the food arrives at the consumer's table. Irradiation of the grains after harvest also eliminates the need for application of other pesticides to preserve the grains during storage, as the technique is capable of eradicating deteriorating agents, such as microorganisms and insects.
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Affiliation(s)
- José Maurício Armelim
- The authors are from the Ecotoxicology Laboratory of the Center for Nuclear Energy in Agriculture, Univ. of São Paulo-CENA/USP, Av. Centenário, 303, São Dimas, CEP 13416-000, Piracicaba, SP, Brazil
| | - Kassio Ferreira Mendes
- The authors are from the Ecotoxicology Laboratory of the Center for Nuclear Energy in Agriculture, Univ. of São Paulo-CENA/USP, Av. Centenário, 303, São Dimas, CEP 13416-000, Piracicaba, SP, Brazil
| | - Rodrigo Floriano Pimpinato
- The authors are from the Ecotoxicology Laboratory of the Center for Nuclear Energy in Agriculture, Univ. of São Paulo-CENA/USP, Av. Centenário, 303, São Dimas, CEP 13416-000, Piracicaba, SP, Brazil
| | - Valdemar Luiz Tornisielo
- The authors are from the Ecotoxicology Laboratory of the Center for Nuclear Energy in Agriculture, Univ. of São Paulo-CENA/USP, Av. Centenário, 303, São Dimas, CEP 13416-000, Piracicaba, SP, Brazil
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18
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Worku A, Sahu O. Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans). BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2017; 16:5-11. [PMID: 29034180 PMCID: PMC5636019 DOI: 10.1016/j.btre.2017.09.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 08/08/2017] [Accepted: 09/28/2017] [Indexed: 11/25/2022]
Abstract
Phaseolus vulgaris L. beans have been characterized as a nearly perfect food in all around the world. It is consider functional in terms of providing nutrients and energy to sustain daily life. Red bean contain high protein, mineral, fibres and chemically diverse micronutrient composition, which can be affected by processing. The main aim of this work is to investigate the effect of open and controlled fermentation on the proximate composition, mineral elements, antinutritional factors and flatulence- causing oligosaccharides of a domesticated bean (Anger, conscope and Loko). Open fermentation was done using endogenous microorganism present in the seed of beans, while controlled fermentation was done on autoclaved beans flour inoculated with thermophilic lactic culture which is a mixed strain culture containing Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophillus. The result shows that the open and controlled fermentation increased the protein digestibility up to 90% in all samples and 4 days of fermentation time, loko red bean was found to more suitable. The chemical compositions and mineral contain was also high as compared to remaining two verities.
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Affiliation(s)
- Anteneh Worku
- Department of Chemical Engineering, KiOT Wollo University, Ethiopia
| | - Omprakash Sahu
- Faculty of Chemical and Food Technology, BiT, Bahir Dar University, Ethiopia
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Lee JH, Woo KS, Kim JK, Kim M, Lee BW, Sim E, Jeon YH, Lee CK, Kim HJ. Effects of gamma-irradiated soybean pod extract on oxidative stress, cancer cell viability, and tyrosinase inhibition. J Food Biochem 2017. [DOI: 10.1111/jfbc.12459] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ji Hae Lee
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Koan Sik Woo
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Jae-Kyung Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute; Jeongeup 56212 Republic of Korea
| | - Mijung Kim
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Byong Won Lee
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Eunyeong Sim
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Yong-Hee Jeon
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Choon-Ki Lee
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
| | - Hyun-Joo Kim
- Department of Central Area Crop Science; National Institute of Crop Science, Rural Development Administration; Suwon 16613 Republic of Korea
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20
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Effects of Electron Beam Irradiation on Zearalenone and Ochratoxin A in Naturally Contaminated Corn and Corn Quality Parameters. Toxins (Basel) 2017; 9:toxins9030084. [PMID: 28264463 PMCID: PMC5371839 DOI: 10.3390/toxins9030084] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Accepted: 02/06/2017] [Indexed: 11/21/2022] Open
Abstract
Zearalenone (ZEN) and ochratoxin A (OTA) are secondary toxic metabolites widely present in grains and grain products. In this study, the effects of electron beam irradiation (EBI) on ZEN and OTA in corn and the quality of irradiated corn were investigated. Results indicated that EBI significantly affected ZEN and OTA. The degradation rates of ZEN and OTA at 10 kGy in solution were 65.6% and 75.2%, respectively. The initial amounts significantly affected the degradation rate. ZEN and OTA in corn were decreased by the irradiation dose, and their degradation rates at 50 kGy were 71.1% and 67.9%, respectively. ZEN and OTA were more easily degraded in corn kernel than in corn flour. Moisture content (MC) played a vital role in ZEN and OTA degradation. High MC was attributed to high ZEN and OTA degradation. The quality of irradiated corn was evaluated on the basis of irradiation dose. L* value changed, but this change was not significant (p > 0.05). By contrast, a* and b* decreased significantly (p < 0.05) with irradiation dose. The fatty acid value increased significantly. The pasting properties, including peak, trough, breakdown, and final and setback viscosities, were also reduced significantly (p < 0.05) by irradiation. Our study verified that EBI could effectively degrade ZEN and OTA in corn. Irradiation could also affect corn quality.
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