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Kamani MH, Neji C, Fitzsimons SM, Fenelon MA, Murphy EG. Unlocking the nutritional and functional potential of legume waste to produce protein ingredients. Crit Rev Food Sci Nutr 2024; 64:7311-7329. [PMID: 36876476 DOI: 10.1080/10408398.2023.2184322] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
Abstract
Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes). These wastes can be revalorized to develop sustainable protein ingredients, with positive economic and environmental effects. To separate protein from legume by-products, a broad spectrum of conventional (e.g., alkaline solubilization, isoelectric precipitation, membrane filtration) and novel methodologies (e.g., ultrasound, high-pressure homogenization, enzymatic approaches) have been studied. In this review, these techniques and their efficiency are discussed in detail. The present paper also provides an overview of the nutritional and functional characteristics of proteins extracted from legume by-products. Moreover, existing challenges and limitations associated with the valorization of by-product proteins are highlighted, and future perspectives are proposed.
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Affiliation(s)
- Mohammad Hassan Kamani
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
| | - Chaima Neji
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary
| | - Sinead M Fitzsimons
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
| | - Mark A Fenelon
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
| | - Eoin G Murphy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
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Torres-Sánchez E, Hernández-Ledesma B, Gutiérrez LF. Isolation and Characterization of Protein Fractions for Valorization of Sacha Inchi Oil Press-Cake. Foods 2023; 12:2401. [PMID: 37372612 DOI: 10.3390/foods12122401] [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: 05/19/2023] [Revised: 06/01/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
The growing interest in plant-based food protein sources has provided opportunities for the valorization of agri-food by-products, driving the food industry towards more sustainable development. In this study, three extraction procedures (varying the pH value (7.0 and 11.0) and the addition of salt (0 and 5%)) were investigated to obtain seven different protein fractions (SIPF) from Sacha Inchi oil press-cake (SIPC), which were characterized in terms of their protein content, electrophoretic profile, secondary structure, and techno-functional properties. Extractions at pH 11.0 without salt addition produced the highest values of protein content, extraction yield, protein recovery, and protein concentration increase (84.0%, 24.7%, 36.5%, and 1.5-fold, respectively). Under these extraction conditions, the electrophoretic analysis indicated that most of the SIPC proteins were extracted. SIPF displayed an excellent oil absorption capacity (4.3-9.0 w/w), and interesting foam activity (36.4-133.3%). The solubility and emulsifying activity of the albumin fractions were significantly higher than those of the other fractions (~87 vs. <15.8%, and 280-370 vs. <140 m2/g, respectively). Correlation analysis showed that the secondary structure of the SIPF significantly influences their techno-functional properties. These results indicate that SIPC is a by-product of great potential for protein extraction processes, and as a valorization strategy for technical cycle solutions for the Sacha Inchi productive chain in the circular economy context.
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Affiliation(s)
- Erwin Torres-Sánchez
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 No. 45-03, Bogotá 111321, Colombia
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Luis-Felipe Gutiérrez
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Carrera 30 No. 45-03 Edificio 500A, Bogotá 111321, Colombia
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Chang K, Jiang W, Liu J. Effect of subcritical water treatment on the structure and foaming properties of egg white protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107241] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Rodríguez-Seoane P, Torres MD, González-Muñoz MJ, Sinde-Stompel E, Domínguez H. Formulation of bio-hydrogels from Hericium erinaceus in Paulownia elongata x fortunei autohydrolysis aqueous extracts. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02536-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Bruce RM, Atungulu GG, Hettiarachchy NS, Horax R. Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice. Cereal Chem 2019. [DOI: 10.1002/cche.10158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Rebecca M. Bruce
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas
| | - Griffiths G. Atungulu
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas
| | - Navam S. Hettiarachchy
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas
| | - Ronny Horax
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas
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Nomura S, Lee WJ, Konishi M, Saitoh T, Murata M, Ohtsu N, Shimotori Y, Kohari Y, Nagata Y, Chiou TY. Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.695] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shiori Nomura
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology
| | - Wei-Ju Lee
- School of Food Safety, Taipei Medical University
| | - Masaaki Konishi
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology
| | - Tohru Saitoh
- School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology
| | - Miki Murata
- School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology
| | - Naofumi Ohtsu
- School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology
| | - Yasutaka Shimotori
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology
| | - Yoshihito Kohari
- School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology
| | | | - Tai-Ying Chiou
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology
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Huang T, Tu ZC, Wang H, Shangguan X, Zhang L, Niu P, Sha XM. Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.10.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zhang QT, Tu ZC, Wang H, Huang XQ, Fan LL, Bao ZY, Xiao H. Functional properties and structure changes of soybean protein isolate after subcritical water treatment. Journal of Food Science and Technology 2015; 52:3412-21. [PMID: 26028722 DOI: 10.1007/s13197-014-1392-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2014] [Accepted: 04/24/2014] [Indexed: 11/30/2022]
Abstract
Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200 °C) for 20 min. The changes in the appearances, physicochemical properties and structural changes were investigated. After SBW treatment, the color of SPI solution modified turned to be yellow. The mean particle size and turbidity of SPI had similar behaviors. The mean particle size was decreased from 263.7 nm to 116.8 nm at 120 °C and then reached the maximum at 160 °C (1446.1 nm) due to the aggregation of protein. Then it was decreased to 722.9 nm at 200 °C caused by the protein degradation. SBW treatment could significantly enhance the solubility, emulsifying and foaming properties of SPI. With increasing temperature, the crystalline structure of protein was gradually collapsed. The degradation of the protein advanced structure occurred, especially at 200 °C revealed by ultra-high resolution mass spectrometry. Better functional properties exhibited in hydrolysis products indicating that SBW treatment could be used as a good method to modify the properties of soy proteins isolate for specific purposes under appropriate treatment condition.
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Affiliation(s)
- Qiu-Ting Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China ; Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China ; Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Xiao-Qin Huang
- Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Liang-Liang Fan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Zhong-Yu Bao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Hui Xiao
- Albert Einstein College of Medicine, Yeshiva University, Bronx, NY 10461 USA
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Adachi S. Engineering aspects of rate-related processes in food manufacturing. Biosci Biotechnol Biochem 2015; 79:517-31. [DOI: 10.1080/09168451.2014.997188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Abstract
Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.
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Affiliation(s)
- Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
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Effects of environmental factors on functional properties of Chinese chestnut (Castanea mollissima) protein isolates. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2366-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Aizawa H. Novel Pragmatic Turbidimetric Data Analysis Method for Evaluating the Stability of Emulsions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.685674] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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