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Barrea L, Caprio M, Grassi D, Cicero AFG, Bagnato C, Paolini B, Muscogiuri G. A New Nomenclature for the Very Low-Calorie Ketogenic Diet (VLCKD): Very Low-Energy Ketogenic Therapy (VLEKT). Ketodiets and Nutraceuticals Expert Panels: "KetoNut", Italian Society of Nutraceuticals (SINut) and the Italian Association of Dietetics and Clinical Nutrition (ADI). Curr Nutr Rep 2024; 13:552-556. [PMID: 39039372 PMCID: PMC11327192 DOI: 10.1007/s13668-024-00560-w] [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] [Accepted: 07/09/2024] [Indexed: 07/24/2024]
Abstract
PURPOSE OF REVIEW In an attempt to clarify the most appropriate nomenclature for the very low-calorie ketogenic diets (VLCKD), we propose to change the nomenclature and acronym of this medical nutrition therapy. The new definition and acronym proposed by the "KetoNut" panel of experts of the Italian Society of Nutraceuticals (SINut) and the Italian Association of Dietetics and Clinical Nutrition (ADI) is Very Low-Energy Ketogenic Therapy (VLEKT). RECENT FINDINGS In the last few years, different authors have focused on the issue of confusion in the nomenclature of ketogenic diets. In detail, have been differentiated the VLCKD that provides < 800 kcal per day, which is intended for the weight loss in the medical treatment of obesity, and a eucaloric ketogenic diet, which contains more calories from fat (predominantly unsaturated) and with specific ketogenic ratios, for allow growth in children while helping, at the same time, to establish epileptic seizure control. In recent years, ketogenic diets have attracted great interest for their efficacy in the treatment of epilepsy and other neurological diseases but also in patients with overweight and obesity-related metabolic disorders. Nevertheless, although ketogenic diets are a dietary intervention designed to induce nutritional ketosis, different diets with different macronutrients' composition have been called with this name. The confusion in the nomenclature of ketogenic diets may result in significant bias and mistakes in the interpretation of the current scientific evidence.
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Affiliation(s)
- Luigi Barrea
- Dipartimento di Benessere, Nutrizione e Sport, Università Telematica Pegaso, 80143, Naples, Italy
- Italian Association of Dietetics and Clinical Nutrition (Associazione Italiana di Dietetica e Nutrizione Clinica, ADI), Rome, Italy
- Italian Society of Nutraceuticals (Società Italiana di Nutraceutica, SINut), 40138, Bologna, Italy
| | - Massimiliano Caprio
- Laboratory of Cardiovascular Endocrinology, IRCCS San Raffaele, Rome, Italy
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Roma Open University, 00166, Rome, Italy
- Italian Society of Nutraceuticals (Società Italiana di Nutraceutica, SINut), 40138, Bologna, Italy
| | - Davide Grassi
- Department of Life, Health, and Environmental Sciences Via Pompeo Spennati, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, Coppito, Italy
- Italian Society of Nutraceuticals (Società Italiana di Nutraceutica, SINut), 40138, Bologna, Italy
| | - Arrigo Francesco Giuseppe Cicero
- Hypertension and Cardiovascular Risk Factors Research Unit, Medical and Surgical Sciences Dept, Alma Mater Studiorum University of Bologna, Via Massarenti 9, 40138, Bologna, Italy
- Cardiovascular Medicine Unit, IRCCS AOU Di Bologna, Bologna, Italy
- Italian Society of Nutraceuticals (Società Italiana di Nutraceutica, SINut), 40138, Bologna, Italy
| | - Carmela Bagnato
- Clinical Nutrition Unit, Madonna Delle Grazie Hospital, Matera, Italy
- Italian Association of Dietetics and Clinical Nutrition (Associazione Italiana di Dietetica e Nutrizione Clinica, ADI), Rome, Italy
| | - Barbara Paolini
- Italian Association of Dietetics and Clinical Nutrition (Associazione Italiana di Dietetica e Nutrizione Clinica, ADI), Rome, Italy
- UOSA of Dietetics and Clinical Nutrition, Azienda Ospedaliera Universitaria Senese, Policlinico Santa Maria alle Scotte, Siena, Italy
| | - Giovanna Muscogiuri
- Dipartimento di Medicina Clinica e Chirurgia, Unità di Endocrinologia, Diabetologia e Andrologia, Università degli Studi di Napoli Federico II, Via Sergio Pansini 5, 80131, Naples, Italy.
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), UOC di Endocrinologia, Diabetologia e Andrologia, Dipartimento di Medicina Clinica e Chirurgia, Unità Di Endocrinologia, Università Degli Studi Di Napoli Federico II Università degli Studi di Napoli Federico II, Naples, Italy.
- Cattedra Unesco "Educazione alla Salute e allo Sviluppo Sostenibile", Università Degli Studi Di Napoli Federico II, Naples, Italy.
- Italian Society of Nutraceuticals (Società Italiana di Nutraceutica, SINut), 40138, Bologna, Italy.
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2
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Xia W, Gao Y, Fang X, Jin L, Liu R, Wang LS, Deng Y, Gao J, Yang H, Wu W, Gao H. Simulated gastrointestinal digestion of walnut protein yields anti-inflammatory peptides. Food Chem 2024; 445:138646. [PMID: 38382250 DOI: 10.1016/j.foodchem.2024.138646] [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: 11/07/2023] [Revised: 01/06/2024] [Accepted: 01/30/2024] [Indexed: 02/23/2024]
Abstract
The impact of the simulated gastrointestinal digestion process on walnut protein and the potential anti-inflammatory properties of its metabolites was studied. Structural changes induced by digestion, notably in α-Helix, β-Turn, and Random Coil configurations, were unveiled. Proteins over 10,000 Da significantly decreased by 35.6 %. Antioxidant activity in these metabolites paralleled increased amino acid content. Molecular docking identified three walnut polypeptides-IPAGTPVYLINR, FQGQLPR, and VVYVLR-with potent anti-inflammatory properties. RMSD and RMSF analysis demonstrated the stable and flexible interaction of these polypeptides with their target proteins. In lipopolysaccharide (LPS)-induced inflammation in normal human colon mucosal epithelial NCM460 cells, these peptides decreased 5-hydroxytryptamine (5-HT), tumor necrosis factor-alpha (TNF-α), and vascular endothelial growth factor (VEGF) expression, while mitigating cell apoptosis and inflammation. Our study offers valuable insights into walnut protein physiology, shedding light on its potential health benefits.
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Affiliation(s)
- Wei Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yuan Gao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Xiangjun Fang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Long Jin
- Chacha Food Co., Ltd., Hefei 230061, China
| | - Ruiling Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Li-Shu Wang
- Department of Medicine, Medical College of Wisconsin, Milwaukee, WI, USA; Department of Hematology and Hematopoietic Cell Transplantation, Comprehensive, Cancer Center, City of Hope National Medical Center, Duarte, CA, USA
| | - Yangyong Deng
- Hangzhou Yaoshengji Food Co., Ltd., Hangzhou 310052, China
| | - Junlong Gao
- Hangzhou Yaoshengji Food Co., Ltd., Hangzhou 310052, China
| | - Hailong Yang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China.
| | - Weijie Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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3
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Kostrakiewicz-Gierałt K. Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople-A Narrative Review of the Literature. Nutrients 2024; 16:1706. [PMID: 38892638 PMCID: PMC11175001 DOI: 10.3390/nu16111706] [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: 04/22/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024] Open
Abstract
Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014-2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest.
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Affiliation(s)
- Kinga Kostrakiewicz-Gierałt
- Department of Tourism Geography and Ecology, Institute of Tourism, Faculty of Tourism and Recreation, University of Physical Education in Kraków, Jana Pawła II 78, 31-571 Kraków, Poland
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Patil ND, Bains A, Sridhar K, Bhaswant M, Kaur S, Tripathi M, Lanterbecq D, Chawla P, Sharma M. Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review. Foods 2024; 13:1398. [PMID: 38731769 PMCID: PMC11083271 DOI: 10.3390/foods13091398] [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: 04/12/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India
| | - Maharshi Bhaswant
- New Industry Creation Hatchery Center, Tohoku University, Sendai 9808579, Japan
- Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
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5
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Zheng L, San Y, Xing Y, Regenstein JM. Rice proteins: A review of their extraction, modification techniques and applications. Int J Biol Macromol 2024; 268:131705. [PMID: 38643916 DOI: 10.1016/j.ijbiomac.2024.131705] [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: 02/25/2024] [Revised: 04/09/2024] [Accepted: 04/18/2024] [Indexed: 04/23/2024]
Abstract
Rice protein is highly nutritious and easy to digest and absorb. Its hydrolyzed peptides have significant effects on lowering blood pressure and cholesterol. First, a detailed and comprehensive explanation of rice protein extraction methods was given, and it was found that the combination of enzymatic and physical methods could improve the extraction rate of rice protein, but it was only suitable for laboratory studies. Second, the methods for improving the functional properties of rice protein were introduced, including physical modification, chemical modification, and enzymatic modification. Enzymatic modification of the solubility of rice protein to improve its functional properties has certain limitations due to the low degree of hydrolysis, the long time required, the low utilization of the enzyme, and the possible undesirable taste of the product. Finally, the development and utilization of rice protein was summarized and the future research direction was suggested. This paper lists the advantages and disadvantages of various extraction techniques, points out the shortcomings of existing extraction techniques, aims to fill the gap in the field of rice protein extraction, and then provides a possible improvement method for the extraction and development of rice protein in the future.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Guoru Biotechnology Ltd., Harbin, Heilongjiang 150036, China.
| | - Yue San
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuejiao Xing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
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6
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Alvarado-López DA, Parralejo-Sanz S, Lobo MG, Cano MP. A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage. Foods 2024; 13:1237. [PMID: 38672912 PMCID: PMC11049168 DOI: 10.3390/foods13081237] [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: 03/12/2024] [Revised: 03/28/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential.
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Affiliation(s)
- Daniel A. Alvarado-López
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| | - Sara Parralejo-Sanz
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
| | - M. Gloria Lobo
- Department of Crop Production in Tropical and Subtropical Areas, Instituto Canario de Investigaciones Agrarias (ICIA), 38297 Santa Cruz de Tenerife, Spain;
| | - M. Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (D.A.A.-L.)
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7
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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8
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Xie A, Dong Y, Liu Z, Li Z, Shao J, Li M, Yue X. A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies. Foods 2023; 12:3952. [PMID: 37959070 PMCID: PMC10650231 DOI: 10.3390/foods12213952] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore 119077, Singapore;
| | - Yushi Dong
- Department of Nutritional Sciences, King’s College London, London SE19NH, UK;
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, Changzhou 213164, China;
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
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9
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Ling Y, Cheng L, Bai X, Li Z, Dai J, Ren D. Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01073-7. [PMID: 37395862 DOI: 10.1007/s11130-023-01073-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 05/26/2023] [Indexed: 07/04/2023]
Abstract
Walnut meal is a by-product produced during the production of walnut oil and is often treated as a waste. However, the nutrients in walnut meal mean it has significant potential for development as a plant-based milk. This study investigated the effect of microfluidization on the stability of walnut protein emulsion (WPE) and walnut protein beverage (WPB) produced from walnut meal, compared with conventional homogenization. The particle size, zeta potential, rheological properties, and stability of WPE all significantly improved after microfluidization. The mean particle size and zeta potential of the microfluidized WPE significantly decreased (p < 0.05). The rheological properties demonstrated that the viscosity of the microfluidized WPE decreased by 80%, and that the shear force increased 4.5 times as the shear rate increased. This gave the resulting product the characteristics of non-Newtonian fluid. LUMisizer stability demonstrated that microfluidization improves stability through protein absorption on the oil-water interface. Microfluidization increased the denaturation temperature (Tm) of WPE from 135.65 to 154.87℃. Moreover, microfluidization improved the color, centrifugal precipitation rate, and viscosity in WPB compared to the control at all studied temperatures. The Arrhenius approach was used to establish a shelf-life model, which predicted that microfluidized WPB could be stored for 175 d at 4℃. This study provided a new reference for the widespread application of microfluidization in the production of food-based emulsion and beverage products.
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Affiliation(s)
- Yuxi Ling
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Le Cheng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Xue Bai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Ziqi Li
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Jie Dai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China.
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10
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Hadidi M, Garcia SR, Ziogkas D, McClements DJ, Moreno A. Cereal bran proteins: recent advances in extraction, properties, and applications. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366171 DOI: 10.1080/10408398.2023.2226730] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10-20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Samuel Rodriguez Garcia
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Dimitrios Ziogkas
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | | | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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11
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023; 64:7237-7267. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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12
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Castro-Criado D, Jiménez-Rosado M, Perez-Puyana V, Romero A. Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. Foods 2023; 12:foods12030507. [PMID: 36766036 PMCID: PMC9914127 DOI: 10.3390/foods12030507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/16/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023] Open
Abstract
The production of biologically active molecules or the addition of new bioactive ingredients in foods, thereby producing functional foods, has been improved with nanoemulsion technology. In this sense, the aim of this work was to develop nanoemulsified beverages as potential candidates for the encapsulation of bioactive compounds, whose integrity and release across the intestinal tract are controlled by the structure and stability of the interfaces. To achieve this, firstly, a by-product rich-in protein has been evaluated as a potential candidate to act as an emulsifier (chemical content, amino acid composition, solubility, ζ-potential and surface tension were evaluated). Later, emulsions with different soy protein isolate concentrations (0.5, 1.0, 1.5 and 2.0 wt%), pH values (2, 4, 6 and 8) and homogenization pressures (100, 120 and 140 PSI) were prepared using a high-pressure homogenizer after a pre-emulsion formation. Physical (stability via Backscattering and drop size evolution) and rheological (including interfacial analysis) characterizations of emulsions were carried out to characterize their potential as delivery emulsion systems. According to the results obtained, the nanoemulsions showed the best stability when the protein concentration was 2.0 wt%, pH 2.0 and 120 PSI was applied as homogenization pressure.
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Affiliation(s)
- Daniel Castro-Criado
- Department of Chemical Engineering, Escuela Politécnica Superior, 41011 Sevilla, Spain
- Correspondence: (D.C.-C.); (A.R.)
| | | | - Víctor Perez-Puyana
- Department of Chemical Engineering, Facultad de Química, 41012 Sevilla, Spain
| | - Alberto Romero
- Department of Chemical Engineering, Facultad de Química, 41012 Sevilla, Spain
- Correspondence: (D.C.-C.); (A.R.)
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13
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Jonas da Rocha Esperança V, Corrêa de Souza Coelho C, Tonon R, Torrezan R, Freitas-Silva O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2134417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Victor Jonas da Rocha Esperança
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Caroline Corrêa de Souza Coelho
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Renata Tonon
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Renata Torrezan
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Otniel Freitas-Silva
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
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Öztürk Kesebir A. Purification and Characterization of Lipoxygenase from Walnuts (Juglans Regia) and Investigation of the Effects of Some Phenolic Compounds on the Activity. ChemistrySelect 2022. [DOI: 10.1002/slct.202203961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arzu Öztürk Kesebir
- Faculty of Science Department of Chemistry, Atatürk University 25240 Erzurum Turkey
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15
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Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00116-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
AbstractPecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.
Graphical Abstract
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16
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Christensen LF, García-Béjar B, Bang-Berthelsen CH, Hansen EB. Extracellular microbial proteases with specificity for plant proteins in food fermentation. Int J Food Microbiol 2022; 381:109889. [DOI: 10.1016/j.ijfoodmicro.2022.109889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 07/06/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022]
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17
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OZSOY SERPIL, SULTANOGLU NAZIFE, SANLIDAG TAMER. The role of Mediterranean diet and gut microbiota in type-2 diabetes mellitus associated with obesity (diabesity). JOURNAL OF PREVENTIVE MEDICINE AND HYGIENE 2022; 63:E87-E92. [PMID: 36479504 PMCID: PMC9710419 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The human body is made up of 10¹⁴ human cells and 10¹⁵ bacterial cells, forming a combined structure that is described as a "superorganism". Commensal, symbiotic, and pathogenic microorganisms in the human body, many of which are located inside the intestine, affect health conditions and diseases. An important factor contributing to the development of chronic diseases is dysbiosis, which occurs when the number of pathogenic microorganisms increases. Dysbiosis is associated with increased intestinal permeability, endotoxemia (increased LPS), pro-inflammatory cytokine release, energy harvest, and adiposity, thus being involved in the pathogenesis of disorders like diabetes and obesity. Nutritional habits are the most important environmental factor that affects intestinal microbial composition. A dietary pattern that was proven successful in regulating gut microbiota is the renowned Mediterranean diet, which is characterized by high plant-based foods consumption, moderate fish and dairy products consumption, and low red meat consumption. There is an inverse relationship between adherence to the Mediterranean diet and chronic diseases like obesity and diabetes. In addition to the direct effects of the Mediterranean diet on the pathogenesis of these diseases, it can also be effective in preventing these diseases due to its effects on the intestinal microbiota. It is noted that the number of Bifidobacterium and Bacteroides increases the longer one's eating habit adhere to the Mediterranean diet, and the number of Firmicutes decreases, accordingly, thus supporting the symbiotic distribution in the intestinal microbiota.
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Affiliation(s)
- SERPIL OZSOY
- Near East University, Faculty of Health Sciences,
Department of Nutrition and Dietetics, Nicosia, Cyprus
- Correspondence: Serpil Özsoy, Near East
University, Faculty of Health Sciences, Department of Nutrition and Dietetics,
99138, Cyprus. E-mail:
| | - NAZIFE SULTANOGLU
- Near East University, Faculty of Medicine, Department of
Medical Microbiology and Clinical Microbiology, Nicosia,
Cyprus
- Near East University, DESAM Research Institute,
Nicosia, Cyprus
| | - TAMER SANLIDAG
- Near East University, DESAM Research Institute,
Nicosia, Cyprus
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18
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Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.007] [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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19
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Sharma M, Sharma M, Sharma M. A comprehensive review on ethnobotanical, medicinal and nutritional potential of walnut (Juglans regia L.). PROCEEDINGS OF THE INDIAN NATIONAL SCIENCE ACADEMY 2022. [PMCID: PMC9510174 DOI: 10.1007/s43538-022-00119-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Juglans regia L. commonly known as walnut is used as the most extensive and economical tree in the world. This review aims to study the ethnomedicinal, phytochemical and pharmacological potential of walnut. The literature has been collected from different online sources like science Direct, Scopus, ResearchGate, Google Scholar, PubMed, etc. based on inclusion and exclusion criteria. An ethnomedicinal survey has also been conducted to document the traditional knowledge and uses of walnut among the local peoples of the Union Territory of Jammu and Kashmir. On surveying the local peoples in the different major walnut-producing areas, it has been followed that the walnut is locally used as a medicinal, nutritional, and commercial plant to treat common diseases and disorders in the locality. The survey has been conducted first time in the area and no study has been reported till now in the Jammu Division while some work has been reported in the Kashmir Division. Among the many bioactive compounds present in various plant parts, Juglone has been reported a significant anti-cancer compound in treating deadly cancer. This systematic review describes the significant knowledge and traditional information collected on ethnomedicinal uses, phytochemistry, habitat, macro-morphology, area of distribution, and pharmacological importance.
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Affiliation(s)
- Munish Sharma
- Department of Plant Sciences, Central University of Himachal Pradesh, Shahpur, 176206 Kangra India
| | - Munit Sharma
- Department of Botany and Microbiology, Gurukula Kangri (Deemed to be University), Haridwar, 249404 Uttarakhand India
| | - Munish Sharma
- Department of Plant Sciences, Central University of Himachal Pradesh, Shahpur, 176206 Kangra India
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20
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Vogelsang-O'Dwyer M, Sahin AW, Zannini E, Arendt EK. Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5086-5097. [PMID: 33792053 DOI: 10.1002/jsfa.11230] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Plant-based milk alternatives are becoming more popular. However, many are low in nutrients, particularly protein. More attention is being given to plant protein isolates / concentrates as potential ingredients in high-protein milk alternative formulations. RESULTS The effect of lupin protein source on the physicochemical, functional, and nutritional characteristics of model milk alternatives was investigated. Milk alternatives were produced with either blue lupin or white lupin protein isolate, formulated to contain similar levels of protein and fat as low-fat cow's milk. Nutritional composition and predicted glycemic properties were measured. The effect of homogenization pressure on the physicochemical properties and storage stability was also assessed, with cow's milk and soy milk alternative analyzed for comparison. Both blue and white lupin milk alternatives were high in protein, low in fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs), and had a low predicted glycemic index. White lupin milk alternatives had smaller particle size as well as greater stability, with less creaming compared to blue lupin milk alternatives, although the former showed slightly higher sediment layers. Increasing homogenization pressure from 180 to 780 bar resulted in smaller particle size, lower separation rate, and greater foamability for both blue and white lupin milk alternatives. White lupin milk alternative homogenized at 780 bar was found to be the most stable product, with a similar separation rate to cow's milk. CONCLUSIONS These results indicate that protein source and processing can influence functional properties significantly along with product stability, and this is an important consideration when formulating high-protein milk alternatives. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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21
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A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application. Polymers (Basel) 2022; 14:polym14153003. [PMID: 35893967 PMCID: PMC9370113 DOI: 10.3390/polym14153003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Rice, Oryza sativa, is the major staple food that provides a larger share of dietary energy for more of the population than other cereal crops. Moreover, rice has a significant amount of protein including four different fractions such as prolamin, glutelin, globulin, and albumin with different solubility characteristics. However, these proteins exhibit a higher amino acid profile, so they are nutritionally important and possess several functional properties. Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. Furthermore, the availability makes rice an easily accessible protein source and it exhibits several activities in the human body which discernibly affect total health. Because of these advantages, food industries are currently focusing on the effective application of rice protein as an alternative to animal-based and gluten-containing protein by overcoming limiting factors, such as poor solubility. Hence, it is important to gain an in-depth understanding of the rice protein to expand its application so, the underlined concept of this review is to give a current summary of rice protein, a detailed discussion of the chemistry of rice protein, and extraction techniques, and its functional properties. Furthermore, the impact of rice protein on human health and the current application of rice protein is also mentioned.
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22
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Binou P, Yanni AE, Kartsioti K, Barmpagianni A, Konstantopoulos P, Karathanos VT, Kokkinos A. Wheat Biscuits Enriched with Plant-Based Protein Contribute to Weight Loss and Beneficial Metabolic Effects in Subjects with Overweight/Obesity. Nutrients 2022; 14:nu14122516. [PMID: 35745249 PMCID: PMC9231350 DOI: 10.3390/nu14122516] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/08/2022] [Accepted: 06/14/2022] [Indexed: 12/23/2022] Open
Abstract
The present study aimed to assess the impact of daily consumption of a snack fortified with plant proteins with high content in amino acids with appetite regulating properties (BCAAs and L-arginine), as part of a dietary intervention, on weight loss. Seventy adults without diabetes (26 male, 44 female) and with overweight/obesity participated in a 12-week restricted dietary intervention and were randomized to either a control or an intervention group, consuming daily 70 g of conventional wheat biscuits (CB) or an isocaloric amount of wheat biscuits enriched with plant proteins (PB) originating from legumes and seeds, respectively. Anthropometric characteristics were measured and venous blood samples were collected at baseline and at the end of the intervention. Decreases in body weight, body fat mass and waist circumference were observed in both groups. Participants in the intervention group experienced greater weight loss (7.6 ± 2.7 vs. 6.2 ± 2.7%, p = 0.025) and marginally significant larger decrease in body fat mass (4.9 ± 2.2 vs. 3.9 ± 2.4 kg, p = 0.059). A moderate reduction in IL-1β levels (p = 0.081), a significantly higher decrease in TNF-α levels (p < 0.001) and a marginally significant greater leptin decrease (p = 0.066) in subjects of the PB group were noticed. Greater reductions in caloric and carbohydrate intake and a trend towards a higher decrease in fat intake were also observed in participants of this group. Incorporation of plant-based proteins with high content in amino acids with appetite-regulating properties in wheat biscuits may contribute to greater weight loss and improvement of metabolic parameters in subjects who are overweight or obese. Protein enrichment of snacks offers a beneficial qualitative manipulation that could be successfully incorporated in a diet plan.
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Affiliation(s)
- Panagiota Binou
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece; (P.B.); (K.K.); (V.T.K.)
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece; (P.B.); (K.K.); (V.T.K.)
- Correspondence: ; Tel.: +30-2109549174
| | - Klio Kartsioti
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece; (P.B.); (K.K.); (V.T.K.)
| | - Aikaterini Barmpagianni
- 1st Department of Propaedeutic Internal Medicine, Laiko General Hospital, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece; (A.B.); (A.K.)
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece;
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece; (P.B.); (K.K.); (V.T.K.)
| | - Alexander Kokkinos
- 1st Department of Propaedeutic Internal Medicine, Laiko General Hospital, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece; (A.B.); (A.K.)
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Red seaweed: A promising alternative protein source for global food sustainability. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Constantino ABT, Garcia-Rojas EE. Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno-functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2630-2639. [PMID: 34997591 DOI: 10.1002/jsfa.11750] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/28/2021] [Accepted: 01/04/2022] [Indexed: 06/14/2023]
Abstract
Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Augusto Bene Tomé Constantino
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Faculdade de Ciências de Saúde, Universidade Zambeze, Cidade de Tete, Mozambique
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Volta Redonda, Brazil
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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods 2022; 11:foods11060875. [PMID: 35327297 PMCID: PMC8952883 DOI: 10.3390/foods11060875] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/11/2022] Open
Abstract
Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.
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Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes (Basel) 2022. [DOI: 10.3390/pr10020283] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
Nowadays, plant-based proteins are gaining momentum due to their wide availability, good amino acid content, and their market appeal. Unfortunately, these molecules usually have low water solubility, affecting other functional characteristics, such as foaming and emulsification, opening technological opportunities for research. Some plant-based protein applications rely on adjustments to final formulations and changing these chemical structures to produce new protein ingredients is also a path widely used in recent research. These modifications can be classified as physical or chemical, the latter being the most popular, and hydrolysis is one of the more widely reported modifications. This review explores the application of chemical modifications to plant-based proteins to improve techno-functional properties, when applied as part of food formulations. In addition, acetylation and succinylation, as the second and third most used processes, are discussed, including a deep analysis of their effects. Furthermore, since there is no concise compilation of patents associated with these technological efforts, some of the references that involve chemical modifications and current regulations used worldwide for novel foods produced with these technologies are included in this review. Finally, future perspectives for the chemical modification of proteins are discussed.
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Hettinga K, Bijl E. Can recombinant milk proteins replace those produced by animals? Curr Opin Biotechnol 2022; 75:102690. [PMID: 35104717 DOI: 10.1016/j.copbio.2022.102690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/13/2021] [Accepted: 01/15/2022] [Indexed: 11/03/2022]
Abstract
The consumption of animal proteins in general, and dairy proteins in particular, is associated with sustainability and animal welfare issues. Recombinant synthesis of milk proteins is therefore receiving increasing interest, with several studies showing synthesis of milk proteins using a wide range of expression systems. Achieving a high yield and purity is essential for economic production. Besides the synthesis, also the construction of the specific structure in which milk proteins are present in animal milks, casein micelles, is needed. Looking at the current state-of-the-art, the steps to produce recombinant dairy products are technically feasible, but whether it can be implemented at low cost, with the process being environmentally friendly, remains to be seen in the coming years.
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Affiliation(s)
- Kasper Hettinga
- Dairy Science & Technology, Food Quality and Design Group, Wageningen University & Research, 6708WG Wageningen, The Netherlands.
| | - Etske Bijl
- Dairy Science & Technology, Food Quality and Design Group, Wageningen University & Research, 6708WG Wageningen, The Netherlands
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28
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 2021; 10:microorganisms10010091. [PMID: 35056540 PMCID: PMC8779895 DOI: 10.3390/microorganisms10010091] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 12/21/2022] Open
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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29
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Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.
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Affiliation(s)
- Madaraboina Venkateswara Rao
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Sunil C K
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Chidanand D V
- Department of Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Venkatachlapathy N
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
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30
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Recent patent applications in beverages enriched with plant proteins. NPJ Sci Food 2021; 5:28. [PMID: 34725351 PMCID: PMC8560799 DOI: 10.1038/s41538-021-00112-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 10/08/2021] [Indexed: 11/20/2022] Open
Abstract
Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these products in order to make them more nutritionally balanced has become a trend, mainly because of their lower prices and reduced environmental damage. Thus, the aims of the present patent review are to discuss the potential of, and challenges posed by, plant proteins to the beverage industry, as well as to check market trends, focused on raw materials and beverage types. Based on the results, pea, rapeseed, bean, peanut, chickpea, lentil, hempseed, sunflower seed, and cottonseed were among the most often addressed raw materials. Furthermore, this enrichment process is not limited to create products that mimic dairy, therefore expansion in plant proteins used to enrich carbonated beverages, sports drinks, or even juices is expected to happen. Thus, plant-derived proteins have been promising to high-quality beverage production, as well as to ensure food security, animal welfare, and low environmental impacts.
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31
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Villanueva-Lazo A, la Paz SMD, Rodriguez-Martin NM, Millan F, Carrera C, Pedroche JJ, Millan-Linares MDC. Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates. Foods 2021; 10:2297. [PMID: 34681347 PMCID: PMC8534758 DOI: 10.3390/foods10102297] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 02/07/2023] Open
Abstract
Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.
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Affiliation(s)
- Alvaro Villanueva-Lazo
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Avenida Dotor Fedriani 3, 41071 Seville, Spain;
| | - Noelia Maria Rodriguez-Martin
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Francisco Millan
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Cecilio Carrera
- Department of Chemical Engineering, Universidad de Sevilla, Calle Profesor Garcia Gonzalez 1, 41012 Seville, Spain;
| | - Justo Javier Pedroche
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Maria del Carmen Millan-Linares
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
- Cell Biology Unit, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain
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32
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Einhorn-Stoll U, Archut A, Eichhorn M, Kastner H. Pectin - Plant protein systems and their application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106783] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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33
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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34
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Ni ZJ, Zhang YG, Chen SX, Thakur K, Wang S, Zhang JG, Shang YF, Wei ZJ. Exploration of walnut components and their association with health effects. Crit Rev Food Sci Nutr 2021; 62:5113-5129. [PMID: 33567903 DOI: 10.1080/10408398.2021.1881439] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Traditionally, walnuts have occupied an imperative position in the functional food market with consistently recognized nutritious and functional properties. In the past years, the lipid profile of walnuts has brought much scientific attention via linking a cascade of biological attributes and health-promoting effects. Over time, researchers have focused on diversified composition (polyphenols and vitamins) of different parts of walnut (flower, pellicle, and kernel) and emphasized their physiological significance. Consequently, a plethora of reports has emerged on the potential role of walnut consumption against a series of diseases including cancer, gut dysbiosis, cardiovascular, and neurodegenerative diseases. Therefore, we accumulated the updated data on composition and classification, extraction methods, and utilization of different parts of walnuts as well as associated beneficial effects under in vivo and clinical studies. Altogether, this review summarized the ameliorative effects of a walnut-enriched diet in chronic diseases which can be designated to the synergistic or individual effects of walnut components mainly through anti-oxidative and anti-inflammatory role.
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Affiliation(s)
- Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Yi-Ge Zhang
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Sheng-Xiong Chen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Kiran Thakur
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, People's Republic of China
| | - Jian-Guo Zhang
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Ya-Fang Shang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Zhao-Jun Wei
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
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35
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Rovasi Adolfo F, Cícero do Nascimento P, Brudi L, Bohrer D, Machado de Carvalho L. Simultaneous determination of Ba, Co, Fe, and Ni in nuts by high-resolution continuum source atomic absorption spectrometry after extraction induced by solid-oil-water emulsion breaking. Food Chem 2020; 345:128766. [PMID: 33302103 DOI: 10.1016/j.foodchem.2020.128766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
This paper describes the simultaneous determination of Ba, Co, Fe, and Ni in nuts by high-resolution continuum source atomic absorption spectrometry after extraction induced by solid-oil-water emulsion breaking. Extraction yields ranged from 94.9 for Ba to 109.8% for Fe. Simultaneous measurements were carried out at secondary lines of Ba, Co, Fe, and Ni. The limits of detection and quantification were, respectively, 3.819 and 1.146 mg L-1 for Ba, 2.274 and 7.421 µg L-1 for Co, 0.095 and 0.285 mg L-1 for Fe, and 2.138 and 6.614 µg L-1 for Ni. The precision ranged from 3.1 to 4.2%, 1.5 to 8.0%, 1.6 to 6.6%, and 0.4 to 6.1% for Ba, Co, Fe and Ni, respectively. The method accuracy was assessed by recovery tests and comparison of the results obtained by the proposed extraction method with those obtained after acid digestion. Recoveries ranged from 93.5 for Ni to 104.5% for Co.
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Affiliation(s)
| | | | - Letícia Brudi
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
| | - Denise Bohrer
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
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36
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Minde JJ, Venkataramana PB, Matemu AO. Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review. Crit Rev Food Sci Nutr 2020; 61:2249-2261. [PMID: 32530295 DOI: 10.1080/10408398.2020.1775173] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Achieving the Sustainable Development Goals (SDGs) particularly goal number two in developing countries by 2030 is challenging. The State of Food Security and Nutrition (2019) in the World show prevalence of undernourishment which has practically remained unchanged for the last three years. This calls for sustainable synergies between food and nutrition in addressing the challenge. Exploring the potential of underutilized legumes such as Dolichos Lablab (Lablab purpureus) in improving food and nutrition security is of importance. Lablab is known among nutritious underutilized diversified legumes, which is drought tolerant relative to other legumes. However, it is less popular as human food. This review focuses on providing details on the nutritional potential of underutilized Lablab varieties for food availability, accessibility and satisfactorily utilization for improved livelihood. So far research attention has been focusing on good agronomic performance with less information on their nutritional quality and its contribution to the wellbeing of people. Both wild and cultivated Lablab accessions do differ morphologically and across diverse habitat environments. This may make them less known, untapped and underutilized despite its promising potential as a food resource in developing countries where malnutrition still exists. Efforts are needed to popularize high-quality nutritional accessions, enhancing their consumption and commercialization for feeding the ever-increasing population in the future.
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Affiliation(s)
- Josephine J Minde
- Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
| | - Pavithravani B Venkataramana
- Department of Sustainable Agriculture, Biodiversity and Ecosystems Management, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
| | - Athanasia O Matemu
- Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
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37
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Development and Validation of a Questionnaire to Assess Adherence to the Healthy Food Pyramid in Spanish Adults. Nutrients 2020; 12:nu12061656. [PMID: 32503106 PMCID: PMC7352209 DOI: 10.3390/nu12061656] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/26/2020] [Accepted: 05/28/2020] [Indexed: 12/28/2022] Open
Abstract
We aimed to design and validate a new questionnaire of adherence to healthy food pyramid (HFP) (AP-Q), to improve previous instruments. The questionnaire was self-administered and included 28 questions from 10 categories (physical activity, health habits, hydration, grains, fruits, vegetables, oil type, dairy products, animal proteins, and snacks). A population of 130 Spanish adults answered it, obtaining scores from each category and a global score of HFP adherence (AP-Q score). Validation was performed through principal components analysis (PCA) and internal consistency by Cronbach's alpha. AP-Q was also externally validated with Kidmed-test, answered by 45 individuals from the cohort. The global AP-Q score was 5.1 ± 1.3, with an internal consistency of 64%. The PCA analysis extracted seven principal components, which explained 68.5% of the variance. The global AP-Q score was positively associated with Kidmed-test score. Our data suggest that AP-Q is a complete and robust questionnaire to assess HFP adherence, with several advantages: easy to complete, cost-effective, timesaving and has the competency to assess, besides diet, several features affecting health status, lacking in other instruments. We suggest that AP-Q could be useful in epidemiological research, although it requires additional calibration to analyze its reproducibility and validation in other populations.
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