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Salvador-Reyes R, Teresa Pedrosa Silva Clerici M, Martínez-Villaluenga C. Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides. Food Res Int 2024; 183:114231. [PMID: 38760148 DOI: 10.1016/j.foodres.2024.114231] [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: 11/16/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
This research assessed how three preprocessing techniques [soaking (S), soaking and reconstitution (SR), and soaking and dehulling (SD)] impact the protein digestibility and bioactivity of faba bean flours when combined with thermoplastic extrusion. Samples were compared against a control (C) of extruded faba bean flour without preprocessing. Applying preprocessing techniques followed by extrusion diminished antinutrient levels while enhancing protein hydrolysis and in vitro bioactivity in higher extent compared to C. Specifically, SD combined with extrusion was the most effective, achieving an 80% rate of protein hydrolysis and uniquely promoting the release of gastric digestion-resistant proteins (50-70 kDa). It also resulted in the highest release of small peptides (<3kDa, 22.51%) and free amino acids (15.50%) during intestinal digestion. Moreover, while all preprocessing techniques increased antioxidant (ABTS radical-scavenging), antidiabetic, and anti-hypertensive activities, SD extruded flour displayed the highest levels of dipeptidyl peptidase inhibition (DPP-IVi, IC50=13.20 µg/mL), pancreatic α-amylase inhibition (IC50=8.59 mg/mL), and angiotensin I-converting enzyme inhibition (ACEi, IC50=1.71 mg protein/mL). As a result, it was selected for further peptide and in silico bioactive analysis. A total of 24 bioactive peptides were identified in intestinal digests from SD extruded flour, all with potential DPP-IVi and ACEi activities, and six were also predicted as antioxidant peptides. VIPAGYPVAIK and GLTETWNPNHPEL were highlighted as resistant bioactive peptides with the highest antidiabetic and antioxidant potential. Our findings demonstrated that combining preprocessing (particularly SD) and thermoplastic extrusion enhances protein digestibility in faba beans and promotes the release of beneficial bioactive peptides in the intestine.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia, Universidade Estadual de Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | - Maria Teresa Pedrosa Silva Clerici
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia, Universidade Estadual de Campinas (UNICAMP), São Paulo, Brazil
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 6, 28040 Madrid, Spain.
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2
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Wang Y, Shi J, Xu YJ, Tan CP, Liu Y. The digestion fates of lipids with different unsaturated levels in people with different age groups. Food Chem 2024; 438:137400. [PMID: 38039864 DOI: 10.1016/j.foodchem.2023.137400] [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: 03/31/2023] [Revised: 08/26/2023] [Accepted: 09/02/2023] [Indexed: 12/03/2023]
Abstract
The digestion behavior of lipids plays a crucial role in their nutritional bioaccessibility, which subsequently impacts human health. This study aims to investigate potential variations in lipid digestion profiles among individuals of different ages, considering the distinct physiological functions of the gastrointestinal tract in infants, aging populations, and healthy young adults. The digestion fates of high oleic peanut oil (HOPO), sunflower oil (SO), and linseed oil (LINO) were investigated using in vitro digestion models representing infants, adults, and elders. Comparatively, lipid digestion proved to be more comprehensive in adults, leading to free fatty acid (FFA) levels of 64.53%, 62.32%, and 57.90% for HOPO, SO, and LINO, respectively. Besides, infants demonstrated propensity to selectively release FFAs with shorter chain lengths and higher saturation levels during the digestion. In addition, in the gastric phase, particle sizes among the elderly were consistently larger than those observed in infants and adults, despite adults generating approximately 15% FFAs within the stomach. In summary, this study enhances our fundamental comprehension of how lipids with varying degrees of unsaturation undergo digestion in diverse age groups.
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Affiliation(s)
- Yanan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; Future Food (Bai Ma) Research Institue, 111 Baima Road, Lishui District, Nanjing, Jiangsu, People's Republic of China.
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3
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Wang F, Ma R, Zhu J, Zhan J, Li J, Tian Y. Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch-steviol glycoside composite hydrogels. Food Chem 2024; 434:137420. [PMID: 37696154 DOI: 10.1016/j.foodchem.2023.137420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/29/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Steviol glycosides possess Bola-form amphiphilic structure, which can solubilize hydrophobic phytochemicals and exert physical modification to the hydrophilic matrix. However, the effect of steviol glycosides on the starch hydrogel is still unclear. Herein, the physicochemical properties, in vitro digestibility, and release behavior of starch hydrogel in the presence of steviol glycosides were investigated. The results showed that the addition of steviol glycosides promoted the gelatinization and gelation of starch, and endowed the starch hydrogel with softer texture, larger volume, and higher water holding capacity. The hydrophobic curcumin was well integrated into hydrogel by steviol glycosides, providing the gel with improved colour brilliance. The introduction of steviol glycosides hardly affected the digestibility of starch gel, but it promoted the release rate of curcumin. Notably, this release behavior was pH dependent, which tended to target the alkaline intestine. This work provided some theoretical supports for the development of sugar-free starchy foods.
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Affiliation(s)
- Fan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; Department of Biomedical Engineering, National University of Singapore, 15 Kent Ridge Crescent, Singapore 119276, Singapore; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jingling Zhu
- Department of Biomedical Engineering, National University of Singapore, 15 Kent Ridge Crescent, Singapore 119276, Singapore; NUS Environmental Research Institute (NERI), National University of Singapore, 5 A Engineering Drive 1, Singapore 117411, Singapore
| | - Jinling Zhan
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China
| | - Jun Li
- Department of Biomedical Engineering, National University of Singapore, 15 Kent Ridge Crescent, Singapore 119276, Singapore; NUS Environmental Research Institute (NERI), National University of Singapore, 5 A Engineering Drive 1, Singapore 117411, Singapore.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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4
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de Paiva EL, Ali S, Vasco ER, Alvito PC, de Oliveira CAF. Bioaccessibility data of potentially toxic elements in complementary foods for infants: A review. Food Res Int 2023; 174:113485. [PMID: 37986492 DOI: 10.1016/j.foodres.2023.113485] [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: 07/18/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 11/22/2023]
Abstract
The introduction of complementary foods (CFs) is a critical step in an infant's transition to solid foods, providing essential nutrients beyond breast milk. However, CFs may contain potentially toxic elements (PTEs), such as arsenic and cadmium that pose health risks to infants. In this context, understanding the bioaccessibility of PTEs is vital as it determines the fraction of a contaminant released from the food matrix and available for absorption in the gastrointestinal tract. Efforts have been made to standardize the assessment methodology for bioaccessibility, ensuring consistent and reliable data. Moreover, regulatory agencies have established guidelines for PTEs levels in food. However, important gaps still exist, which motivates many research opportunities on this topic.
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Affiliation(s)
- Esther Lima de Paiva
- Faculty of Animal Science and Food Engineering - University of São Paulo (FZEA/USP), Rua Duque de Caxias, 13635-900 Pirassununga, SP, Brazil.
| | - Sher Ali
- Faculty of Animal Science and Food Engineering - University of São Paulo (FZEA/USP), Rua Duque de Caxias, 13635-900 Pirassununga, SP, Brazil
| | - Elsa Reis Vasco
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | - Paula Cristina Alvito
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
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Zhang H, Wu J, Cheng Y. Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels. Foods 2023; 12:foods12102040. [PMID: 37238858 DOI: 10.3390/foods12102040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G') and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (p < 0.05). In contrast, the hardness of the control samples was 1.82 and 2.38 times higher than that of gels with the WPH/PPH ratio of 10/3 and 8/5 (p < 0.05). According to the International Organization for Standardization of Dysphagia Diet (IDDSI) testing, the composite gels belonged to food level 4 in the IDDSI framework. This suggested that composite gels could be acceptable to people with swallowing difficulties. Confocal laser scanning microscopy and scanning electron microscopy images illustrated that composite gels with a higher ratio of PPH displayed thicker gel skeletons and porous networks in the matrix. The water-holding capacity and swelling ratio of gels with the WPH/PPH ratio of 8/5 decreased by 12.4% and 40.8% when compared with the control (p < 0.05). Analysis of the swelling rate with the power law model indicated that water diffusion in composite gels belonged to non-Fickian transport. The results of amino acid release suggested that PPH improved the digestion of composite gels during the intestinal stage. The free amino group content of gels with the WPH/PPH ratio of 8/5 increased by 29.5% compared with the control (p < 0.05). Our results suggested that replacing WPI with PPH at the ratio of 8/5 could be the optimal selection for composite gels. The findings indicated that PPH could be used as a substitute for whey protein to develop new products for different consumers. Composite gels could deliver nutrients such as vitamins and minerals to develop snack foods for elders and children.
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Affiliation(s)
- Haowei Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Juan Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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6
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Min C, Ma W, Kuang J, Huang J, Xiong YL. Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107482] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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7
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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds. Foods 2022; 11:foods11050674. [PMID: 35267307 PMCID: PMC8909746 DOI: 10.3390/foods11050674] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 01/12/2023] Open
Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
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8
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Azeredo HM, Tonon RV, McClements DJ. Designing healthier foods: Reducing the content or digestibility of key nutrients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Development and characterization of antimicrobial and antioxidant whey protein-based films functionalized with Pecan (Carya illinoinensis) nut shell extract. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100710] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Bavaro SL, Mamone G, Picariello G, Callanan MJ, Chen Y, Brodkorb A, Giblin L. Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier. Food Chem 2021; 347:129019. [PMID: 33484955 DOI: 10.1016/j.foodchem.2021.129019] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 12/18/2020] [Accepted: 01/03/2021] [Indexed: 11/19/2022]
Abstract
Infant Milk Formula (IMF) is designed as a breastmilk substitute to satisfy the nutritional requirements during the first months of life. This study investigates the effects of two IMF processing technologies on cow milk protein digestion using an infant static in vitro gastrointestinal model. The degree of protein hydrolysis at the end of the gastric phase was 3.7-fold higher for IMF produced by high temperature (IMF-HT), compared to IMF produced by cascade membrane filtration (IMF-CMF), as assessed by free N-terminal group analysis. The processing type also influenced the panel of bioavailable peptides detected in basolateral compartments of Caco-2 monolayers exposed to gastrointestinal digested IMFs. In addition, IMF-CMF significantly increased tight junction protein, claudin 1, whilst IMF-HT significantly reduced tight junction integrity. In conclusion, producing IMF by CMF may preserve intestinal barrier integrity and can deliver its own unique inventory of bioavailable peptides with potential bioactivity.
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Affiliation(s)
- Simona L Bavaro
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Gianfranco Mamone
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | | | - Michael J Callanan
- School of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Yihong Chen
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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11
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Shen P, Gao Z, Xu M, Ohm JB, Rao J, Chen B. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105889] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Giosafatto CVL, Fusco A, Al-Asmar A, Mariniello L. Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics. Int J Mol Sci 2020; 21:E3656. [PMID: 32455881 PMCID: PMC7279461 DOI: 10.3390/ijms21103656] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/17/2022] Open
Abstract
Several proteins from animal and plant origin act as microbial transglutaminase substrate, a crosslinking enzyme capable of introducing isopeptide bonds into proteins between the aminoacids glutamines and lysines. This feature has been widely exploited to modify the biological properties of many proteins, such as emulsifying, gelling, viscosity, and foaming. Besides, microbial transglutaminase has been used to prepare bioplastics that, because made of renewable molecules, are able to replace the high polluting plastics of petrochemical origin. In fact, most of the time, it has been shown that the microbial enzyme strengthens the matrix of protein-based bioplastics, thus, influencing the technological characteristics of the derived materials. In this review, an overview of the ability of many proteins to behave as good substrates of the enzyme and their ability to give rise to bioplastics with improved properties is presented. Different applications of this enzyme confirm its important role as an additive to recover high value-added protein containing by-products with a double aim (i) to produce environmentally friendly materials and (ii) to find alternative uses of wastes as renewable, cheap, and non-polluting sources. Both principles are in line with the bio-economy paradigm.
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Affiliation(s)
- C. Valeria L. Giosafatto
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
| | - Antonio Fusco
- Unità Operativa Struttura Complessa Medicina di Laboratorio, Presidio Ospedaliero Santa Maria di Loreto Nuovo, ASL Na1 Centro, 80145 Naples, Italy;
| | - Asmaa Al-Asmar
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
- Analysis, Poison control and Calibration Center (APCC), An-Najah National University, P.O. Box 7 Nablus, Palestine
| | - Loredana Mariniello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
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Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03305-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Medhe S, Jain S, Anal AK. Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean ( Vigna aconitifolia) seed and flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2115-2125. [PMID: 30996445 PMCID: PMC6443815 DOI: 10.1007/s13197-019-03692-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2019] [Accepted: 02/28/2019] [Indexed: 10/27/2022]
Abstract
Selected moth beans (Vigna aconitifolia) were subjected to different processes such as sprouting and cooking. Their respective flours were prepared and evaluated for their physicochemical and functional characteristics. From our study, it was observed that the ash content of raw moth bean flour was considerably higher in comparison to the sprouted and cooked moth bean flour. On the other hand, the crude lipid and fiber content of sprouted moth bean flour were remarkably higher compared to raw and cooked moth bean flour, respectively. The raw moth bean flour exhibited considerably better emulsifying activity compared to the sprouted moth bean flour. Sprouted bean flour was showing higher emulsion stability than the raw bean flours and the cooked bean flour reported zero emulsion stability. The value of foaming stability was not significantly different among raw and sprouted moth bean, but it was significantly low in cooked moth bean flour. Raw moth bean flour was found to exhibit higher gelation concentration than the sprouted and cooked flours. This study highlights the variations observed in the physicochemical and pasting characteristics of moth bean seeds (raw, sprouted and cooked) and their respective flours.
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Affiliation(s)
- Seema Medhe
- Department of Food, Agriculture and Bioresources, Food Engineering and Bioprocess Technology, Asian Institute of Technology, Khlong Luang, Thailand
| | - Surangna Jain
- Department of Biotechnology, Faculty of Science, Mahidol University, Phutthamonthon, Thailand
| | - Anil K. Anal
- Department of Food, Agriculture and Bioresources, Food Engineering and Bioprocess Technology, Asian Institute of Technology, Khlong Luang, Thailand
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15
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Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3072-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3152-y] [Citation(s) in RCA: 9] [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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17
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Chávez-Murillo CE, Veyna-Torres JI, Cavazos-Tamez LM, de la Rosa-Millán J, Serna-Saldívar SO. Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours. Food Res Int 2017; 105:371-383. [PMID: 29433226 DOI: 10.1016/j.foodres.2017.11.029] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 11/09/2017] [Accepted: 11/19/2017] [Indexed: 11/30/2022]
Abstract
Hydrothermal treatments, annealing (ANN) and heat moisture treatment (HMT) were applied to four whole pulse flours (black bean, broad bean, chickpea and lentil) with the aim to increase their slow digestible (SDS) and resistant starch (RS) fractions. In order to assess differences in their molecular interactions, they were analyzed and compared by ATR-FTIR before and after in vitro digestion. Both hydrothermal treatments promoted changes on starch granular architecture, being reflected on their thermal and pasting properties, that where positively correlated with their amylose and protein contents (R=0.96, P<0.01). Overall, the proposed hydrothermal treatments increased their SDS and RS fractions, but they had different effect on their in vitro protein digestion. The ATR-FTIR analysis of cooked flours before and after digestion showed that thermal treatments promoted new physical interactions at molecular scale between starch and proteins, that were correlated with the amount of RS fraction. The outcomes of this study could help to understand the slow digestion properties and possible interactions of the flour components in these four pulses.
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Affiliation(s)
- Carolina Estefanía Chávez-Murillo
- Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ-IPN), Blvd. del Bote S/N Cerro del Gato Ejido La Escondida, Col. Ciudad Administrativa, C.P. 98160, Zacatecas, Zac, Mexico
| | - Jorge Ivan Veyna-Torres
- Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería campus Zacatecas (UPIIZ-IPN), Blvd. del Bote S/N Cerro del Gato Ejido La Escondida, Col. Ciudad Administrativa, C.P. 98160, Zacatecas, Zac, Mexico
| | - Luisa María Cavazos-Tamez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico
| | - Julián de la Rosa-Millán
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico.
| | - Sergio Othon Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, Mexico
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de la Rosa-Millán J, Pérez-Carrillo E, Guajardo-Flores S. Effect of germinated black bean cotyledons ( Phaseolus vulgarisL.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies. STARCH-STARKE 2017. [DOI: 10.1002/star.201600085] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey-Campus Monterrey; Monterrey Nuevo León México
| | - Sara Guajardo-Flores
- Departamento de Biotecnología y Alimentos; Escuela de Biotecnología y Ciencias de la Salud; Tecnológico de Monterrey; Monterrey Nuevo León México
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Shani-Levi C, Alvito P, Andrés A, Assunção R, Barberá R, Blanquet-Diot S, Bourlieu C, Brodkorb A, Cilla A, Deglaire A, Denis S, Dupont D, Heredia A, Karakaya S, Giosafatto CVL, Mariniello L, Martins C, Ménard O, El SN, Vegarud GE, Ulleberg E, Lesmes U. Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.017] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Guajardo-Flores D, Pérez-Carrillo E, Romo-López I, Ramírez-Valdez LE, Moreno-García BE, Gutiérrez-Uribe JA. Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgarisL.). Cereal Chem 2017. [DOI: 10.1094/cchem-02-16-0017-fi] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daniel Guajardo-Flores
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Esther Pérez-Carrillo
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Irasema Romo-López
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Liliana E. Ramírez-Valdez
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Beatriz E. Moreno-García
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Janet A. Gutiérrez-Uribe
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Li X, Zhang Y, Yu P. Association of Bio-energy Processing-Induced Protein Molecular Structure Changes with CNCPS-Based Protein Degradation and Digestion of Co-products in Dairy Cows. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4086-94. [PMID: 27112731 DOI: 10.1021/acs.jafc.6b00688] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The primary objective of this study was to develop a model to predict Cornell Net Carbohydrate Protein System (CNCPS) protein degradation and digestion based on protein molecular structure changes induced by bio-energy processing in different types of co-products (CoPR, CoPC, CoPS = co-products from bioprocessing of rapeseed, canola seed, and soybean, respectively). The results showed that the inherent structure changes induced by the processing had a close relationship with CNCPS predicted protein degradable, undegradable, and digestible contents. The amide I to II ratio and α-helix to β-sheet ratio could be used to predict total degradable protein (R(2) = 0.99, RSD = 0.84, P < 0.001). Total CNCPS intestinal digestible protein could be predicted by protein structure α-helix to β-sheet ratio (R(2) = 0.93, RSD = 0.33, P < 0.001). In conclusion, the processing-induced protein molecular structure changes were highly linked to protein nutritive value of the co-products and could be used as predictors for CNCPS protein degradation and digestion in dairy cattle.
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Affiliation(s)
- Xinxin Li
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan , 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
- College of Animal Science and Technology, Northeast Agricultural University , Harbin 150030, China
| | - Yonggen Zhang
- College of Animal Science and Technology, Northeast Agricultural University , Harbin 150030, China
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan , 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
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