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Dutta M, Dineshkumar R, Nagesh CR, Durga Lakshmi Y, Lekhak B, Bansal N, Goswami S, Kumar RR, Kundu A, Mandal PK, Arora B, Raje RS, Mandal S, Yadav A, Tyagi A, Ramesh SV, Rama Prashat G, Vinutha T. Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions. Food Chem 2024; 460:140561. [PMID: 39059329 DOI: 10.1016/j.foodchem.2024.140561] [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: 01/02/2024] [Revised: 07/18/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
Pigeon pea, a protein-rich legume with low protein digestibility (PD) due to its high polyphenol content and other antinutritional factors (ANFs). Consequently, processing methods are crucial to improve PD. We investigated the effects of thermal treatments (cooking, hydrothermal, autoclaving, infrared rays) treatments and germination on modulation of PD, its properties and association with ANFs in two distinct genotypes based on polyphenol content: high (Pusa Arhar 2018-4) and low (ICP-1452). Treatments improved in vitro PD and essential amino acid content, with autoclaving showing significantly higher PD (ICP-1452: 90.4%, Pusa-Arhar 2018-4: 84.32%) ascribed to disruption of tight protein matrices. Significant increase in β-turn, reduction in protein: starch, protein: polyphenol interactions as well as breakdown of storage proteins revealed by the analysis of protein structural properties. This study suggests thermal treatments, particularly autoclaving, can enhance pigeon pea protein's nutritional quality for its utilization as a new ingredient in development of healthy foods.
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Affiliation(s)
- Minakshi Dutta
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - R Dineshkumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - C R Nagesh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Y Durga Lakshmi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Brijesh Lekhak
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Navita Bansal
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Pranab Kumar Mandal
- National Institute for Plant Biotechnology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Bindvi Arora
- Division of Food Science & Post Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ranjeet Sharad Raje
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Somnath Mandal
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Coochbehar, West Bengal, India
| | - Achchhelal Yadav
- Division of Agricultural Physics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aruna Tyagi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - S V Ramesh
- ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, 671 124, India
| | - G Rama Prashat
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
| | - T Vinutha
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
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2
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Kim J, Kim H, Jeon HJ, Jung YH, Yang J. Lacticaseibacillus Casei IDCC 3451 Strengthen Digestibility of Plant-based Proteins in Mice. Probiotics Antimicrob Proteins 2024; 16:927-935. [PMID: 37204697 DOI: 10.1007/s12602-023-10091-5] [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] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
The demand for plant-based proteins as alternative meat sources continues to increase because of environmental concerns, animal welfare, and religious reasons. However, plant-based proteins have low digestibility than real meat, which should be overcome. In the present study, the effect of co-administration of legumin protein mixture and the probiotic strain on plasma concentration of amino acids was investigated as a strategy of enhancement in protein digestion. First, the proteolytic activity of the four probiotic strains was compared. As a result, Lacticaseibacillus casei IDCC 3451 was identified as an optimal probiotic strain that efficiently digested the legumin protein mixture by forming the largest halo produced by proteolysis. Next, to investigate whether the co-administration of legumin protein mixture and L. casei IDCC 3451 could synergically improve digestibility, mice were fed either a high-protein diet or a high-protein diet with L. casei IDCC 3451 for 8 weeks. Compared to only in the high-protein diet only group, the concentrations of branched chain amino acids and essential amino acids were 1.36 and 1.41 times higher in the co-administered group, respectively. Therefore, co-supplementation of plant-based proteins with L. casei IDCC 3451 can be suggested to improve protein digestibility based on the this study.
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Affiliation(s)
- Jungyeon Kim
- Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA
| | - Hayoung Kim
- Ildong Bioscience, Pyeongtaek-Si, Gyeonggi-Do, 17957, Republic of Korea
| | - Hyeon Ji Jeon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Young Hoon Jung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Republic of Korea.
| | - Jungwoo Yang
- Ildong Bioscience, Pyeongtaek-Si, Gyeonggi-Do, 17957, Republic of Korea.
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3
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Zeng C, Li H, Li J, Li C, Fang Z, Hu B, Wang C, Chen S, Li X, Zeng Z, Liu Y. Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes. Food Chem 2024; 439:138107. [PMID: 38043283 DOI: 10.1016/j.foodchem.2023.138107] [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: 07/17/2023] [Revised: 11/23/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Lentinus edodes (SM) are highly appreciated by the food industry together with consumers for nutrition and flavour. It is hypothesized the results of our study can indicate to the suitable cooking method for maximal nutrient retention, this study investigated the effects of six cooking methods on the proximate composition, digestive properties, and antioxidant activities of SM in vitro simulated digestion. The results revealed that the ash and protein contents of cooked samples were reduced excluding steaming and roasting, and likewise minerals during deep-frying and boiling (e.g., Mg from 1080.07 to 629.03 mg/kg, deep-frying). A conspicuous rise in fat and energy was found in deep-frying and stir-frying. Steaming retained more reducing sugar (3.80 mg/mL). Roasting improved bioaccessibility of most amino acids (e.g., 82.61%, Asp). Using oil as a medium was associated with higher antioxidant activities using water. Steaming and roasting were better for preserving the nutrient composition of cooked Lentinus edodes.
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Affiliation(s)
- Chunxue Zeng
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Hongyu Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Junqi Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Cheng Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Zhengfeng Fang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Bin Hu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Caixia Wang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Saiyan Chen
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Xiaolin Li
- Sichuan Academy of Agricultural Sciences, Sichuan Institute of Edible Fungi, Edible Fungi Cultivation and Physiology Research Center, Chengdu 610066, China
| | - Zhen Zeng
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
| | - Yuntao Liu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
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4
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Yaputri BP, Feyzi S, Ismail BP. Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality. Gels 2023; 10:11. [PMID: 38247734 PMCID: PMC10815621 DOI: 10.3390/gels10010011] [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: 10/31/2023] [Revised: 12/01/2023] [Accepted: 12/20/2023] [Indexed: 01/23/2024] Open
Abstract
Pulse proteins, such as pea and chickpea proteins, have inferior functionality, specifically gelation, compared to soy protein, hindering their applications in different food products, such as meat analogs. To close the functionality gap, protein polymerization via targeted modification can be pursued. Accordingly, transglutaminase-induced polymerization was evaluated in pea protein isolate (PPI) and chickpea protein isolate (ChPI) to improve their functionality. The PPI and ChPI were produced following a scaled-up salt extraction coupled with ultrafiltration (SE-UF) process. Transglutaminase (TGase)-modified PPI and ChPI were evaluated in comparison to unmodified counterparts and to commercial protein ingredients. Protein denaturation and polymerization were observed in the TG PPI and TG ChPI. In addition, the TGase modification led to the formation of intermolecular β-sheet and β-turn structures that contributed to an increase in high-molecular-weight polymers, which, in turn, significantly improved the gel strength. The TG ChPI had a significantly higher gel strength but a lower emulsification capacity than the TG PPI. These results demonstrated the impact of the inherent differences in the protein fractions on the functional behavior among species. For the first time, the functional behavior of the PPI and ChPI, produced on a pilot scale under mild processing conditions, was comprehensively evaluated as impacted by the TGase-induced structural changes.
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Affiliation(s)
| | | | - Baraem P. Ismail
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave., Saint Paul, MN 55108, USA; (B.P.Y.); (S.F.)
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5
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Dehnavi Z, Barghchi H, Esfehani AJ, Barati M, Khorasanchi Z, Farsi F, Ostad AN, Ranjbar G, Rezvani R, Gorgani MR, Safarian M. Animal and plant-based proteins have different postprandial effects on energy expenditure, glycemia, insulinemia, and lipemia: A review of controlled clinical trials. Food Sci Nutr 2023; 11:4398-4408. [PMID: 37576026 PMCID: PMC10420774 DOI: 10.1002/fsn3.3417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/21/2023] [Accepted: 04/27/2023] [Indexed: 08/15/2023] Open
Abstract
Dietary proteins have been shown to stimulate thermogenesis, increase satiety, and improve insulin sensitivity in the short and long term. Animal-based proteins (AP) and plant-based proteins (PP) have different amino acid profiles, bioavailability, and digestibility, so it seems to have various short- and long-term effects on metabolic responses. This review aimed to compare the findings of controlled clinical trials on postprandial effects of dietary Aps versus PPs on energy expenditure (EE), lipemia, glycemia, and insulinemia. Data are inconclusive regarding the postprandial effects of APs and PPs. However, there is some evidence indicating that APs increase postprandial EE, DIT, and SO more than PPs. With lipemia and glycemia, most studies showed that APs reduce or delay postprandial glycemia and lipemia and increase insulinemia more than PPs. The difference in amino acid composition, digestion and absorption rate, and gastric emptying rate between APs and PPs explains this difference.
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Affiliation(s)
- Zahra Dehnavi
- Department of Nutrition, School of MedicineMashhad University of Medical SciencesMashhadIran
- Student Research Committee, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | - Hanieh Barghchi
- Department of Nutrition, School of MedicineMashhad University of Medical SciencesMashhadIran
- Student Research Committee, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | | | - Mehdi Barati
- Department of Pathobiology and Laboratory SciencesNorth Khorasan University of Medical SciencesBojnurdIran
| | - Zahra Khorasanchi
- Department of Nutrition, School of MedicineMashhad University of Medical SciencesMashhadIran
- Student Research Committee, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | - Farima Farsi
- Student Research Committee, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
- School of MedicineMashhad University of Medical Sciences (MUMS)MashhadIran
| | | | - Golnaz Ranjbar
- Department of Nutrition, School of MedicineMashhad University of Medical SciencesMashhadIran
| | - Reza Rezvani
- Department of Nutrition, School of MedicineMashhad University of Medical SciencesMashhadIran
| | - Mitra Rezaie Gorgani
- Department of Nutrition, School of MedicineMashhad University of Medical SciencesMashhadIran
| | - Mohammad Safarian
- Metabolic Syndrome Research CentreMashhad University of Medical SciencesMashhadIran
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6
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Palomares-Navarro MJ, Sánchez-Quezada V, Palomares-Navarro JJ, Ayala-Zavala JF, Loarca-Piña G. Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01060-y. [PMID: 37289377 DOI: 10.1007/s11130-023-01060-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 03/20/2023] [Indexed: 06/09/2023]
Abstract
The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people's health. Pulses such as common beans, chickpeas, lentils, and peas have been studied as an alternative for developing gluten-free products because of their high protein and fiber content. In addition, they contain bioactive compounds with nutraceutical properties, such as phenolics, saponins, dietary fiber, and resistant starch, among others. Most studies carried out with pulses in vitro and in vivo have displayed health benefits, proving that pulse-based food products are better than their counterparts, even those containing wheat, with proper sensory acceptance. This work reviews pulse's nutritional and nutraceutical properties to promote the development and consumption of gluten-free products and improve their formulations to promote people's health.
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Affiliation(s)
- M Jaqueline Palomares-Navarro
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Vanessa Sánchez-Quezada
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Julián J Palomares-Navarro
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - Guadalupe Loarca-Piña
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México.
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7
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Srivarathan S, Addepalli R, Adiamo OQ, Kodagoda GK, Phan ADT, Wright ORL, Sultanbawa Y, Osborne S, Netzel ME. Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes. Molecules 2023; 28:molecules28104004. [PMID: 37241743 DOI: 10.3390/molecules28104004] [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: 02/24/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and trace elements in saltbush and samphire, two important Australian indigenous halophytes. The total amino acid contents of samphire and saltbush were 42.5 and 87.3 mg/g DW, and even though saltbush had a higher total protein content overall, the in vitro digestibility of samphire protein was higher than the saltbush protein. The in vitro bioaccessibility of Mg, Fe, and Zn was higher in freeze-dried halophyte powder compared to the halophyte test food, suggesting that the food matrix has a significant impact on mineral and trace element bioaccessibility. However, the samphire test food digesta had the highest intestinal Fe absorption rate, whereas the saltbush digesta exhibited the lowest (37.7 vs. 8.9 ng/mL ferritin). The present study provides crucial data about the digestive "fate" of halophyte protein, minerals, and trace elements and increases the understanding of these underutilized indigenous edible plants as future functional foods.
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Affiliation(s)
- Sukirtha Srivarathan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Ariviyal Nagar, Kilinochchi 44000, Sri Lanka
| | - Rama Addepalli
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Oladipupo Qudus Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Gethmini Kavindya Kodagoda
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Olivia Renee Louise Wright
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Michael Erich Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
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8
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Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Physical Treatment Reduces Trypsin Inhibitor Activity and Modifies Chemical Composition of Marama Bean ( Tylosema esculentum). Molecules 2022; 27:molecules27144451. [PMID: 35889324 PMCID: PMC9317277 DOI: 10.3390/molecules27144451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/01/2022] [Accepted: 07/08/2022] [Indexed: 02/01/2023] Open
Abstract
The utility of the marama bean (MB) as an alternative protein source to soybean (SB) can be limited by the high concentration of trypsin inhibitors (TI). The physical treatment of MB has the potential to ameliorate the antinutritional activities of TI and modify other chemical components. Thus, this study investigated the effects of physical treatments on the chemical components and trypsin inhibitor activity (TIA) of raw MB and SB. The bean substrates were subjected to each of the following treatment methods: (1) room temperature (20−22 °C) soaking for 24 h; (2) electric stove cooking at 100 °C for 10, 20, and 30 min; (3) steam autoclaving at a temperature of 110 °C and pressure of 7 pounds per square inch (psi), as well as a temperature of 121 °C and 7 psi for 5, 15, and 30 min; (4) pre-soaked autoclaving at 110 °C (7 psi) and 121 °C (17 psi) for 5, 15, and 30 min. Treated MB and SB had greater (p < 0.05) crude protein content than untreated samples. All the treatments (except 24 h soaking of MB) reduced (p < 0.05) the TIA and ash content. Marama and SB are similar in protein content, but their amino acids profile and TIA are quite different. Soaking for 24 h was less effective in reducing TIA in MB and SB, compared to the thermal methods, and it was detrimental to the ash and amino acids profile of the two beans. Soaking prior to autoclaving yielded beans with the lowest TI concentrations. In conclusion, thermal methods reduced the TI contents and modified the level of proximate components and amino acids profile of the beans.
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12
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Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Jingyu Gu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Amrit Bk
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Hanjing Wu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Peiyao Lu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
| | - Colin J. Barrow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz Ansar Rasul Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
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13
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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Alpos M, Leong SY, Oey I. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans ( Phaseolus vulgaris). Foods 2021; 10:foods10061368. [PMID: 34199236 PMCID: PMC8231884 DOI: 10.3390/foods10061368] [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: 05/10/2021] [Revised: 06/01/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-347-98-735
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15
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Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau ( Archidendron bubalinum). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:3057805. [PMID: 33564673 PMCID: PMC7850839 DOI: 10.1155/2021/3057805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 01/01/2021] [Accepted: 01/15/2021] [Indexed: 11/18/2022]
Abstract
Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.
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16
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Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
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17
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Li P, Dhital S, Fu X, Huang Q, Liu R, Zhang B, He X. Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment. Food Chem 2020; 315:126268. [DOI: 10.1016/j.foodchem.2020.126268] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 01/02/2020] [Accepted: 01/17/2020] [Indexed: 10/25/2022]
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18
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Nawaz MA, Tan M, Øiseth S, Buckow R. An Emerging Segment of Functional Legume-Based Beverages: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762641] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Melvin Tan
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Sofia Øiseth
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
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19
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Kristensen HT, Møller AH, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Co‐precipitation of whey and pea protein – indication of interactions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14553] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
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20
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Varghese T, Pare A. Effect of microwave assisted extraction on yield and protein characteristics of soymilk. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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21
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Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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22
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Assad‐Bustillos M, Palier J, Rabesona H, Choiset Y, Della Valle G, Feron G. Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly. J Texture Stud 2019; 51:134-143. [DOI: 10.1111/jtxs.12486] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/26/2019] [Accepted: 10/02/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Melissa Assad‐Bustillos
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAUniversité Bourgogne Franche‐Comté Dijon France
- CERELAB® Aiserey France
| | - Juliette Palier
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Hanitra Rabesona
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Yvan Choiset
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Guy Della Valle
- INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAUniversité Bourgogne Franche‐Comté Dijon France
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23
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The Effect of Processing on Digestion of Legume Proteins. Foods 2019; 8:foods8060224. [PMID: 31238515 PMCID: PMC6616939 DOI: 10.3390/foods8060224] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/18/2019] [Accepted: 06/19/2019] [Indexed: 01/12/2023] Open
Abstract
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.
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24
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Choi WC, Parr T, Lim YS. The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:281-289. [PMID: 30728570 DOI: 10.1007/s13197-018-3488-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2018] [Accepted: 11/02/2018] [Indexed: 11/26/2022]
Abstract
The global trend in increasing plant-based protein diets due to health and ideological reasons, has created an increased demand for food legumes that exceeds current production. To meet this demand, it is timely to reduce relying solely on soybean, and explore the potential of the underutilised legumes that are cultivated regionally. Underutilised legumes are rich in protein, carbohydrates and other nutrients that are essential for consumer. However, relatively little is known about their anti-nutritional properties and processing methods. Anti-nutritional factors (ANFs) such as enzyme inhibitors are prevalent in legumes and may interfere with digestibility and nutrient absorption. Nevertheless, an optimised food processing method will overcome this challenge and warrant a safe inclusion of legume in plant-based protein diets. Hence current study aimed to optimise the food processing methods (soaking, wet heating, autoclaving and freezing) and evaluate their efficiency in eliminating the enzyme inhibitors [trypsin, chymotrypsin (CIA) and α-amylase (AIA) inhibitors] present in seven underutilised legumes. Current study showed that autoclaving at 121 °C for 15 min reduced the AIA in all underutilised legumes tested. The AIA and CIA of bambara groundnut were successfully inactivated by wet heating at 50 °C for 60 min, and by autoclaving at 121 °C for 15 min. While the CIA of chickpea was successfully inactivated by freezing at - 80 °C for 24 h.
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Affiliation(s)
- Wai Chuen Choi
- 1School of Biosciences, Faculty of Science, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan Malaysia
| | - Tim Parr
- 2Division of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD UK
| | - Yin Sze Lim
- 1School of Biosciences, Faculty of Science, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan Malaysia
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25
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
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26
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Avilés-Gaxiola S, Chuck-Hernández C, Serna Saldívar SO. Inactivation Methods of Trypsin Inhibitor in Legumes: A Review. J Food Sci 2017; 83:17-29. [PMID: 29210451 DOI: 10.1111/1750-3841.13985] [Citation(s) in RCA: 98] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 10/10/2017] [Accepted: 10/21/2017] [Indexed: 02/04/2023]
Abstract
Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFs - naturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.
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Affiliation(s)
- Sara Avilés-Gaxiola
- Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada 2501, 64849 Monterrey, N.L, Mexico
| | - Cristina Chuck-Hernández
- Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada 2501, 64849 Monterrey, N.L, Mexico
| | - Sergio O Serna Saldívar
- Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada 2501, 64849 Monterrey, N.L, Mexico
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27
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Cirkovic Velickovic TD, Stanic-Vucinic DJ. The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties. Compr Rev Food Sci Food Saf 2017; 17:82-103. [PMID: 33350063 DOI: 10.1111/1541-4337.12320] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/18/2017] [Accepted: 10/18/2017] [Indexed: 12/11/2022]
Abstract
Digestion is the key step for delivering nutrients and bioactive substances to the body. The way different food components interact with each other and with digestive enzymes can modify the digestion process and affect human health. Understanding how food components interact during digestion is essential for the rational design of functional food products. Plant polyphenols have gained much attention for the bioactive roles they play in the human body. However, their strong beneficial effects on human health have also been associated with a negative impact on the digestion process. Due to the generally low absorption of phenolic compounds after food intake, most of the consumed polyphenols remain in the gastrointestinal tract, where they then can exert inhibitory effects on enzymes involved in the degradation of saccharides, lipids, and proteins. While the inhibitory effects of phenolics on the digestion of energy-rich food components (saccharides and lipids) may be regarded as beneficial, primarily in weight-control diets, their inhibitory effects on the digestion of proteins are not desirable for the reason of reduced utilization of amino acids. The effect of polyphenols on protein digestion is reviewed in this article, with an emphasis on food processing methods to improve the antinutritive properties of polyphenols.
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Affiliation(s)
- Tanja D Cirkovic Velickovic
- the Ghent Univ. Global Campus, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 21985, Korea.,Faculty of Bioscience Engineering, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium.,Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, Univ. of Belgrade, Studenstki trg 16, 11 000 Belgrade, Serbia
| | - Dragana J Stanic-Vucinic
- Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, Univ. of Belgrade, Studenstki trg 16, 11 000 Belgrade, Serbia
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28
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In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.021] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Rahmdel S, Farahbod B, Mazloomi SM, Sagheb MM, Babajafari S, Abdollahzadeh SM. Dietary intake of phosphorous and protein in Shiraz, Iran: A comparison of three assessment methods. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.05.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Jourdan G, Noreña C, Brandelli A. Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.). FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013207079898] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The trypsin inhibitor activity (TIA) of five varieties of beans ( Phaseolus vulgaris L.) namely, Carioca, Branco, Vermelho, Preto and Jalo, was investigated. No significant differences of TIA among varieties of raw beans were observed (P > 0.05). Pressure-cooking (121°C and 141 kPa) for 15 min resulted in complete inactivation of TIA. On cooking beans in water bath (90°C, 15 min), the TIA was inactivated between 80% and 95%, while total inactivation was achieved after 40 min suggesting the possibility of two-step inactivation kinetics. Microwave treatment was very effective for inactivation of this antinutritional factor (97% to 100% of inactivation) in the first 15 min of treatment. A 22 factorial design was developed to evaluate the effect of temperature and duration of thermal treatment for loss of TIA. As interdependence between temperature and time was evident, it is envisaged that both are important to process the beans to knock off TIA.
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Affiliation(s)
- G.A. Jourdan
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - C.P.Z. Noreña
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - A. Brandelli
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil,
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31
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A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2015.11.001] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Ndagire CT, Muyonga JH, Manju R, Nakimbugwe D. Optimized formulation and processing protocol for a supplementary bean-based composite flour. Food Sci Nutr 2015; 3:527-38. [PMID: 26788294 PMCID: PMC4708651 DOI: 10.1002/fsn3.244] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Revised: 04/01/2015] [Accepted: 04/06/2015] [Indexed: 11/29/2022] Open
Abstract
Protein-energy malnutrition is the most serious nutritional body depletion disorder among infants and young children in developing countries, attributable to inadequate energy and nutrient intake, partly due to high dietary bulk of weaning and infant foods. The gruels fed to children are typically of low nutrient and energy density due to the low flour incorporation rate required for drinking viscosity. The aim of this study was to develop a nutritious product, based on common dry beans and other grains, suitable for supplementary feeding. The optimal processing conditions for desired nutritional and sensory attributes were determined using Response Surface Methodology. For bean processing, soaking for 6, 15, or 24 h, germination for 24 or 48 h, and cooking under pressure for either 10 or 20 min were the independent variables. The processed bean flour's total polyphenol, phytic acid and protein content, the sensory acceptability of the bean-based composite porridge and its protein and starch digestibility were dependent variables. Based on product acceptability, antinutrients and protein content, as well as on protein and starch digestibility, the optimum processing conditions for the bean flour for infant and young child feeding were 24 h of soaking, 48 h of malting, and 19 min of steaming under pressure. These conditions resulted in a product with the highest desirability. The model equations developed can be used for predicting the quality of the bean flour and the bean-based composite porridge. Bean optimally processed and incorporated with grain amaranth and rice flours of a ratio of 40: 30: 30, respectively, resulted into flour with high energy, mineral, and nutrient density of the final porridge. The composite is well adaptable to preparation at rural community level. The use of these locally available grains and feasible processes could make a great contribution to nutrition security in sub-Saharan Africa and other developing countries.
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Affiliation(s)
| | - John H. Muyonga
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - Reddy Manju
- Department of Food Science and Human NutritionIowa State UniversityAmesIowa
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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33
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Amarakoon R, Kráčmar S, Hoza I, Budinský P. The effect of cooking on in vitro digestibility of selected legumes. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200957050013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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34
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Ertaş N, Türker S. Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1401-5. [PMID: 24966437 PMCID: PMC4062680 DOI: 10.1007/s13197-012-0638-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/23/2011] [Accepted: 01/24/2012] [Indexed: 10/28/2022]
Abstract
Changes in the chemical constituents and nutritive quality of chickpea bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly (p < 0.05) reduced the ash content of chickpea bulgur samples. Compared to the raw material, the protein content and in-vitro protein digestibility increased, but starch, crude fiber, fat and energy values decreased and trypsin inhibitor activity was completely eliminated by bulgur process. As the soaking time increased, the phytic acid content also decreased. The highest total phenolic content was determinated with bulgur samples soaked in pH 4 soaking water. The P, Ca, and K values decreased with increasing soaking time. The HCl-extractability of P, Ca, Mg, Fe and K present in chickpea bulgur samples were significantly higher than the raw chickpea seeds.
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Affiliation(s)
- Nilgün Ertaş
- Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey
| | - Selman Türker
- Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42049 Konya, Turkey
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35
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Słupski J, Gębczyński P, Korus A, Lisiewska Z. Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables. Int J Food Sci Nutr 2014; 65:458-64. [PMID: 24467467 DOI: 10.3109/09637486.2013.873889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of this work was to evaluate calcium retention in 14 species of vegetable (from four usable groups). The material investigated consisted of raw and boiled fresh vegetables and two types of frozen product prepared for consumption after 12-month storage: one traditionally produced; the other obtained using the modified method (convenience food). The highest calcium content was found in leafy vegetables, followed (in descending order) by leguminous, root and brassica vegetables. The proportion by weight of Ca to P was highest in leafy vegetables and decreased with calcium retention despite the fact that levels of phosphorus were highest in leguminous and lowest in leafy vegetables. The nutrient density (ND%) of calcium for adults exceeded 100 for each individual vegetable species. The recommended daily allowance (RDA) percentage value varied between 23.04 (kale) and 1.46 (white cauliflower). Of the three types of product, ND and RDA values were generally greater in the frozen convenience products.
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Affiliation(s)
- Jacek Słupski
- Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture , Krakow , Poland
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36
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Luo YW, Xie WH. Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.). CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.681705] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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37
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Marambe HK, Shand PJ, Wanasundara JPD. In vitrodigestibility of flaxseed (Linum usitatissimumL.) protein: effect of seed mucilage, oil and thermal processing. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12008] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Harsha K. Marambe
- Department of Food and Bioproduct Sciences; College of Agriculture and Bioresources; University of Saskatchewan; 51 Campus Drive; Saskatoon; SK; S7N 5A8; Canada
| | - Phyllis J. Shand
- Department of Food and Bioproduct Sciences; College of Agriculture and Bioresources; University of Saskatchewan; 51 Campus Drive; Saskatoon; SK; S7N 5A8; Canada
| | - Janitha P. D. Wanasundara
- Agriculture and Agri-Food Canada; Saskatoon Research Centre; 107 Science Place; Saskatoon; SK; S7N 0X2; Canada
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Taherian AR, Mondor M, Labranche J, Drolet H, Ippersiel D, Lamarche F. Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.030] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Wolosiak R, Druzynska B, Piecyk M, Worobiej E, Majewska E, Lewicki PP. Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02456.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Embaby HES. Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0148-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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41
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Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.066] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Krupa-Kozak U, Soral-Śmietana M. Bean seed proteins digestibility affected by pressure and microwave cooking. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.2.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Słupski J. Evaluation of the amino acid content and sensory value of flageolet bean seeds (Phaseolus vulgarisL.) as affected by preprocessing methods before freezing. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02240.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Campos-Vega R, Loarca-Piña G, Oomah BD. Minor components of pulses and their potential impact on human health. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.004] [Citation(s) in RCA: 173] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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EMBABY HES. Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.17.31] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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46
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Wolosiak R, Worobiej E, Piecyk M, Druzynska B, Nowak D, Lewicki PP. Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02099.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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DUEÃAS M, HERNÃNDEZ T, ESTRELLA I. COMPARATIVE STUDY OF THE PHENOLIC COMPOSITION IN LENTILS PROCESSED WITH AND WITHOUT ADDITION OF COMMERCIAL TANNASE. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2009.00387.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Mossi AJ, Mazutti M, Paroul N, Corazza ML, Dariva C, Cansian RL, Oliveira JV. Chemical variation of tannins and triterpenes in Brazilian populations of Maytenus ilicifolia Mart. Ex Reiss. BRAZ J BIOL 2009; 69:339-45. [DOI: 10.1590/s1519-69842009000200015] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2007] [Accepted: 07/30/2007] [Indexed: 05/25/2023] Open
Abstract
Maytenus ilicifolia and Maytenus aquifolia species are widely used as a cicatrisation agent, an anti-spasmodic, contraceptive, antiulcerogenic, diuretic and analgesic. Considering the importance of these species in popular medicine, this work is focused on the determination of the chemical content of tannins and the triterpenes friedelan-3-one, friedelan-3-ol and friedelin in 15 native populations of Maytenus ilicifolia distributed in the south and mind-west regions of Brazil. Correlation of the concentration of these compounds with the environmental parameters such as average annual temperature, climate, vegetation, geomorphology, latitude and altitude was determined using Pearson's coefficient. Results showed that average annual temperature and climate have significant effect on tannin content at a 95% confidence level. The highest tannin concentration was found in Ponta Porã population, and for the triterpenes investigated, a significant correlation between their concentrations with the environmental variables studied was not verified.
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Affiliation(s)
- AJ. Mossi
- Universidade Regional Integrada, Brazil
| | | | - N. Paroul
- Universidade Regional Integrada, Brazil
| | | | - C. Dariva
- Universidade Regional Integrada, Brazil
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49
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Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2007.08.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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50
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Koplı́k R, Mestek O, Komı́nková J, Borková M, Suchánek M. Effect of cooking on phosphorus and trace elements species in peas. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.05.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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