1
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Karabulut G, Feng H. Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication. Food Chem 2024; 442:138488. [PMID: 38244438 DOI: 10.1016/j.foodchem.2024.138488] [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: 11/15/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/22/2024]
Abstract
The Maillard conjugation of hemp protein with d-xylose was studied, focusing on the influence of ultrasonic waves, processing time, and pressure. Cavitation-driven processes, including ultrasonication (US) and manothermosonication (MTS), were found to impact the degree of grafting, functional characteristics, and structural alterations, affecting conjugation efficiency. The glycation of hemp protein with xylose assisted with US and MTS was investigated under varying pressures. MTS- and US-assisted glycation processes result in 4.22- and 1.64-fold higher degrees of grafting compared to the classical method within a short time frame. The MTS procedures also improved solubility (+3.6-fold), emulsion (+15-fold), and foaming (+1.7-fold) properties, especially at optimized pressure levels, compared to classical conjugates. Furthermore, the complexation of MTS-assisted conjugates with curcumin (Cur) enhanced Cur stability by more than 1.4-fold compared to the classical procedure during 20-day storage at 4 oC. The findings suggest potential applications in the pharmaceutical industry, active dairy/meat analog development, and gel formulation.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Sakarya University, 54187 Sakarya, Turkey.
| | - Hao Feng
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27401, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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2
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Mendoza-Pérez RJ, Náthia-Neves G, Blanco B, Vela AJ, Caballero PA, Ronda F. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods 2024; 13:531. [PMID: 38397508 PMCID: PMC10888170 DOI: 10.3390/foods13040531] [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: 11/18/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2-53.4 g/100 g oil) and α-linolenic (14.88-18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.
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Affiliation(s)
- Rito J. Mendoza-Pérez
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Beatriz Blanco
- Chemical Engineering Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2053, USA
| | - Pedro A. Caballero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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3
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Jeong MS, Cho SJ. Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate. Food Res Int 2024; 177:113912. [PMID: 38225149 DOI: 10.1016/j.foodres.2023.113912] [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: 09/13/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
In this study, alkaline pH-shifting modified the globular structure of mung bean protein isolate (MBPI) to form flexible and stretched structures. In contrast, acidic pH-shifting increased the rigidity of MBPI. The increased flexibility (at the level of the secondary structure) and newly exposed intermolecular amino acid groups induced by alkaline pH-shifting improved the water holding capacity and gelation properties of proteins. Specifically, MBPI treated at pH 12 (MP12) showed the most flexible structure and highest water holding capacity and gel formation properties (least gelation concentration). The water-holding capacity of native MBPI increased from 1.56 g/g to 4.81 g/g, and its least gelation concentration decreased from 22 % to 15 % by pH-shifting at pH 12. Furthermore, MP12 formed stronger and more elastic heat-induced gels than native MBPI. We identified significant differences in the structural properties and water holding capacity, and gelation properties of acidic and alkaline pH-shifted MBPI and investigated the gelation properties of MP12 including rheological and morphological analyses. Our findings can facilitate the use of mung beans as a protein source in a wide range of food applications, including plant-based and processed meats.
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Affiliation(s)
- Min-Soo Jeong
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
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4
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Dong X, Woo MW, Quek SY. The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying. Food Chem 2024; 433:137310. [PMID: 37683487 DOI: 10.1016/j.foodchem.2023.137310] [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: 06/29/2023] [Revised: 08/15/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023]
Abstract
Hempseed protein has gained increasing attention for its sustainability and nourishment. This study aimed to investigate the effects of spray drying and freeze drying on the physicochemical properties, functionality, and digestibility of hempseed protein isolate (HPI). Compared to undried-HPI, both drying techniques altered physicochemical and structural properties. Particularly, protein denaturation temperature increased in freeze-dried HPI (FD-HPI) and spray-dried HPI (SD-HPI) samples (∼90 °C) than in undried-HPI (82.5 °C). Lysine content decreased from 38.26 mg/g in undried-HPI to 35.03 and 33.18 mg/g in FD-HPI and SD-HPI, respectively. Results revealed the loss of 26 and 17 kDa bands after drying. Notably, FD-HPI exhibited higher emulsifying stability and oil-holding capacity than SD-HPI. While both FD-HPI and SD-HPI had higher digestibility than undried-HPI, a 50% reduction in the liberation of free α-amino groups after digestion was found. This study provided information regarding changes in HPI after drying, offering insights for HPI production and application in the food industry.
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Affiliation(s)
- Xuan Dong
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand.
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand.
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5
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Karabulut G, Kahraman O, Pandalaneni K, Kapoor R, Feng H. A comprehensive review on hempseed protein: Production, functional and nutritional properties, novel modification methods, applications, and limitations. Int J Biol Macromol 2023; 253:127240. [PMID: 37806421 DOI: 10.1016/j.ijbiomac.2023.127240] [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: 08/21/2023] [Revised: 09/29/2023] [Accepted: 10/02/2023] [Indexed: 10/10/2023]
Abstract
With the global population on the rise, challenges in meeting protein demands are amplified by recent crises, prompting a swift shift to alternative protein sources due to disruptions in the supply chain. Plant-based proteins are gaining momentum due to economic, cultural, and environmental considerations, aligning with the preference for sustainable diets and resulting in more affordable plant-based products. The distinction between drug and industrial hemp fuels demand for its nutritional value, digestibility, low allergenicity, and bioactive properties. Industrial hempseed, featuring minimal Δ9-Tetrahydrocannabinol (THC) content (<0.2 %), emerges as a promising crop, offering high-quality protein and oil. The de-oiled hempseed cake stands as an eco-friendly and promising protein source enriched with phenolic compounds and fiber. Ongoing research seeks to enhance techno-functional properties of hempseed protein, surmounting initial limitations for integration into various foods. A range of techniques, both conventional and innovative, optimize protein characteristics, while modifying plant-based protein structures augments their application potential. Modification approaches like ultrasound, high-pressure homogenization, conjugation, complexation, fibrillization, and enzymatic methods enhance hempseed protein functionality. The review critically evaluates the techno-functional attributes of hempseed protein and explores strategies for customization through structural modifications. Lastly, the review assesses its composition, potential as a plant-based source, addresses challenges, and discusses strategies for enhanced functionality.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Sakarya University, Sakarya 54187, Turkey
| | - Ozan Kahraman
- Applied Food Sciences, 2500 Crosspark Road, Coralville, IA 52241, USA
| | - Karthik Pandalaneni
- Plant Protein Innovation Center, University of Minnesota, Saint Paul, MN 55108, USA
| | - Ragya Kapoor
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA.
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6
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Asen ND, Aluko RE, Martynenko A, Utioh A, Bhowmik P. Yellow Field Pea Protein ( Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods 2023; 12:3978. [PMID: 37959097 PMCID: PMC10648759 DOI: 10.3390/foods12213978] [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: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.
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Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Agricultural Campus, P.O. Box 550, Truro, NS B2N 5E3, Canada;
| | - Alphonsus Utioh
- ACU Food Technology Services Inc., 64 Laverendrye Crescent, Portage la Prairie, MB R1N 1B2, Canada;
| | - Pankaj Bhowmik
- Aquatic and Crop Resource Development, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
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See XY, Chiang JH, Law LM, Osen R. High moisture extrusion of plant proteins: advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37850862 DOI: 10.1080/10408398.2023.2268736] [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: 10/19/2023]
Abstract
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.
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Affiliation(s)
- Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Li Min Law
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
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Rizzo G, Storz MA, Calapai G. The Role of Hemp ( Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition. Foods 2023; 12:3505. [PMID: 37761214 PMCID: PMC10528039 DOI: 10.3390/foods12183505] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 09/15/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.
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Affiliation(s)
- Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
| | - Maximilian Andreas Storz
- Department of Internal Medicine II, Centre for Complementary Medicine, Medical Center—University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany;
| | - Gioacchino Calapai
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy;
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Wang C, Lin M, Yang Q, Fu C, Guo Z. The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products. Foods 2023; 12:3307. [PMID: 37685239 PMCID: PMC10486971 DOI: 10.3390/foods12173307] [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: 08/16/2023] [Revised: 08/29/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.
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Affiliation(s)
- Changrong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Mengfan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Qingyu Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Chenying Fu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.W.); (M.L.); (Q.Y.); (C.F.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
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Cabral EM, Zhu X, Garcia-Vaquero M, Pérez-Vila S, Tang J, Gómez-Mascaraque LG, Poojary MM, Curtin J, Tiwari BK. Recovery of Protein from Industrial Hemp Waste ( Cannabis sativa, L.) Using High-Pressure Processing and Ultrasound Technologies. Foods 2023; 12:2883. [PMID: 37569153 PMCID: PMC10417828 DOI: 10.3390/foods12152883] [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: 06/22/2023] [Revised: 07/19/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Hemp seeds are currently used mainly for oil extraction, generating waste that could be potentially exploited further as a source of proteins and other bioactives. This study aims to valorise hemp waste (Cannabis sativa, L.) from previous oil extraction as a source of protein by analysing the effect of high-pressure processing (HPP) pre-treatments (0-600 MPa; 4-8 min) combined with conventional or ultrasound-assisted extraction (UAE) methods on protein recovery/purity, amino acid composition, and protein structure. Overall, maximum protein recovery (≈62%) was achieved with HPP (200 MPa, 8 min) with UAE. The highest protein purity (≈76%) was achieved with HPP (200 MPa, 4 min) with UAE. Overall, UAE improved the extraction of all amino acids compared to conventional extraction independently of HPP pre-treatments. Arg/Lys ratios of the protein isolates ranged between 3.78 and 5.34, higher than other vegetable protein sources. SDS-PAGE did not show visible differences amongst the protein isolates. These results seem to indicate the advantages of the use of UAE for protein recovery in the food industry and the need for further studies to optimise HPP/UAE for an accurate estimation of processing costs and their effects on the composition and structure of proteins to contribute further to the circular economy.
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Affiliation(s)
- Eduarda M. Cabral
- Department of Food Quality and Sensory Science, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
| | - Xianglu Zhu
- Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Sara Pérez-Vila
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, co. Cork, P61 C996, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, T12 K8AF, Ireland
| | - Jiafei Tang
- Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, co. Cork, P61 C996, Ireland
| | - Mahesha M. Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - James Curtin
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin, Park House Grangegorman, 191 North Circular Road, Dublin 7, Ireland
| | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland
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11
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Ashaolu TJ, Le TD, Suttikhana I, Olatunji OJ, Farag MA. RETRACTED: Hemp bioactive peptides: Nutrition, functional properties and action mechanisms to maximize their nutraceutical applications and future prospects. Food Chem 2023; 414:135691. [PMID: 36808030 DOI: 10.1016/j.foodchem.2023.135691] [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: 12/05/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023]
Abstract
This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/locate/withdrawalpolicy). This review article has been retracted at the request of the Editor in Chief and authors. The article has been retracted as it duplicates several figures from a paper that had already appeared in Trends in Food Science & Technology, Volume 127, September 2022, Pages 303-318, without giving appropriate credit to this paper. One of the conditions of submission of a paper for publication is that authors declare explicitly that their work is original and has not appeared in a publication elsewhere. Re-use of any data should be appropriately cited. As such this article falls short of the scientific quality requirement of the journal. The third author admits responsibility for the oversight and wishes to apologize to the readers and editors of Food Chemistry for the inconvenience. The scientific community takes a very strong view on this matter and apologies are offered to readers of the journal that this was not detected during the submission process.
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Affiliation(s)
| | - Thanh-Do Le
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia, České Budějovice, Czech Republic
| | - Opeyemi Joshua Olatunji
- African Genome Center, Mohammed VI Polytechnic University, Lot 660, Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562, Cairo, Egypt.
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12
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Emerging natural hemp seed proteins and their functions for nutraceutical applications. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Kvangarsnes K, Dauksas E, Tolstorebrov I, Rustad T, Bartolomei M, Xu R, Lammi C, Cropotova J. Physicochemical and functional properties of rainbow trout ( Oncorhynchus mykiss) hydrolysate. Heliyon 2023; 9:e17979. [PMID: 37449127 PMCID: PMC10336833 DOI: 10.1016/j.heliyon.2023.e17979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/18/2023] Open
Abstract
Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60-70% of the whole fish, represent a sustainable source for recovery of valuable protein compounds. The present study aimed at extensive characterization of physicochemical, antioxidant and techno-functional properties of fish protein hydrolysate (FPH) obtained from farmed rainbow trout (Oncorhynchus mykiss). The FPH was produced from a minced rainbow trout raw material by enzymatic hydrolysis performed at 50 °C with addition of 0.05% w/w papain and 0.05% w/w bromelain. After inactivation of the proteases at 90 °C for 10 min, the content of the bioreactor was centrifuged, and the soluble protein fraction (FPH) was collected and freeze-dried. The total protein content of the FPH with 17.24% degree of hydrolysis was high (88.9%) and mainly represented by water-soluble proteins, while the lipid content was below 1%. In addition to the high protein content, trout hydrolysate had low protein oxidation values characterized by a relatively low total carbonyl content together with high amount of thiol groups (3.64 ± 0.31 and 20.7 ± 0.6 nmol/mg protein, respectively). No glass transition was detected in the differential scanning calorimetry (DSC) heat flow curves, suggesting lack of unfreezable solution formation in the FPH at freezing temperatures. The viscosity of FPH showed typical Newtonian behaviour. A peptidomic investigation (using HPLC-MS/MS technique) displayed chemical composition of the trout hydrolysate and identified peptide sequences which are present in the hydrolysate mixture, as well as proteins to which each peptide belongs to. In conclusion, it was suggested to use the obtained trout hydrolysate as a functional ingredient in the food and nutraceutical industry.
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Affiliation(s)
- Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Ignat Tolstorebrov
- Department of Energy and Process Engineering, Norwegian University of Science and Technology, Varmeteknisk, 247, Gløshaugen, Trondheim, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Kjemi 3, Gløshaugen, Sem Sælands vei 8, Trondheim, Norway
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via Luigi Mangiagalli, 25, 20133, Milano, Italy
| | - Ruoxian Xu
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via Luigi Mangiagalli, 25, 20133, Milano, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via Luigi Mangiagalli, 25, 20133, Milano, Italy
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
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14
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Mortas M, Besir A, Tok Z, Keles M, Yazici F. Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01053-x. [PMID: 37145380 DOI: 10.1007/s11130-023-01053-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/15/2023] [Indexed: 05/06/2023]
Abstract
The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained.
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Affiliation(s)
- Mustafa Mortas
- Faculty of Engineering, Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey.
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, 43210, USA.
| | - Aysegul Besir
- Faculty of Engineering, Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Zehra Tok
- Faculty of Engineering, Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Melike Keles
- Faculty of Engineering, Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Fehmi Yazici
- Faculty of Engineering, Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
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15
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Liao B, Ma S, Zhang S, Li X, Quan R, Wan S, Guo X. Fructus cannabis protein extract powder as a green and high effective corrosion inhibitor for Q235 carbon steel in 1 M HCl solution. Int J Biol Macromol 2023; 239:124358. [PMID: 37028615 DOI: 10.1016/j.ijbiomac.2023.124358] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/02/2023] [Accepted: 04/03/2023] [Indexed: 04/09/2023]
Abstract
The Fructus cannabis protein extract powder (FP), was firstly used as a green and high effective corrosion inhibitor through a simple water-extraction method. The composition and surface property of FP were characterized by FTIR, LC/MS, UV, XPS, water contact angle and AFM force-curve measurements. Results indicate that FP contains multiply functional groups, such as NH, CO, CN, CO, etc. The adsorption of FP on the carbon steel surface makes it higher hydrophobicity and adhesion force. The corrosion inhibition performance of FP was researched by electrochemical impedance, polarization curve and differential capacitance curve. Moreover, the inhibitive stability of FP, and the effects of temperature and chloride ion on its inhibition property were also investigated. The above results indicate that the FP exhibits excellent corrosion inhibition efficiency (~98 %), and possesses certain long-term inhibitive stability with inhibition efficiency higher than 90 % after 240 h immersion in 1 M HCl solution. The high temperature brings about the FP desorption on the carbon steel surface, while high concentration of chloride ion facilitates the FP adsorption. The adsorption mechanism of FP follows the Langmuir isotherm adsorption. This work will provide an insight for protein as a green corrosion inhibitor.
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Affiliation(s)
- Bokai Liao
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; Joint Institute of Guangzhou University & Institute of Corrosion Science and Technology, Guangzhou University, Guangzhou 510006, China
| | - Shiquan Ma
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; Joint Institute of Guangzhou University & Institute of Corrosion Science and Technology, Guangzhou University, Guangzhou 510006, China
| | - Siying Zhang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Xingxing Li
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Ruixuan Quan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; Joint Institute of Guangzhou University & Institute of Corrosion Science and Technology, Guangzhou University, Guangzhou 510006, China
| | - Shan Wan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; Joint Institute of Guangzhou University & Institute of Corrosion Science and Technology, Guangzhou University, Guangzhou 510006, China.
| | - Xingpeng Guo
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; Joint Institute of Guangzhou University & Institute of Corrosion Science and Technology, Guangzhou University, Guangzhou 510006, China.
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16
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Shahbal N, Jing X, Bhandari B, Dayananda B, Prakash S. Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: Implication on high protein concentrations. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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17
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Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability. Food Chem 2023; 404:134520. [DOI: 10.1016/j.foodchem.2022.134520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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18
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Girotto F, Esposito M, Piazza L. Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:924-932. [PMID: 36067350 DOI: 10.1002/jsfa.12205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 06/20/2022] [Accepted: 09/06/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Oilseed-matrix consolidation is a crucial factor when talking about oil expression because, as the cake consolidates, the coefficient of permeability inevitably decreases. Thus, any treatment that extensively ruptures cell walls reduces rigidity and hardness of the oilseed press-cake, while improving the oil expression. Such process intensification was investigated in the present study through the introduction of the ultrasound (US) technology. Screw pressing of Cannabis sativa L. seeds was operated using a pilot scale equipment set at three different pressures (low, medium and high) to understand the correlation with the ultrasound effectiveness. Samples of non-exhausted press-cakes were tested for objective instrumental indices of compressibility and oil expression yields prior and after the US treatment. RESULTS US led to a drag resistance reduction within press-cakes, improving oil flowability through a decrease in the material cohesiveness and adhesiveness. Consistently, sonication favoured oil extraction yields and oil antioxidant capacities, which increased with respect to the untreated samples, respectively equal to +19.2% and + 29.4% for the press-cake screwed at low pressure, to +21.8% and + 49.3% at medium pressure, and to +15.4% and + 0.5% at high pressure. Overall, US highest effectiveness was accounted for samples screwed at medium pressure. CONCLUSION Press-cake compressibility can be well described by macroscopic texture parameters; indeed, their decrease is linked to higher oil expression efficiencies. Sonication can help boosting oil extraction yields reducing drag resistance within the mechanical screwing equipment. These outcomes offer good potentials for US application in the hempseed technology and, more extensively, in the oil seed industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Francesca Girotto
- Environmental Science and Policy Department, Università degli Studi di Milano, Milan, Italy
| | - Marilena Esposito
- Environmental Science and Policy Department, Università degli Studi di Milano, Milan, Italy
| | - Laura Piazza
- Environmental Science and Policy Department, Università degli Studi di Milano, Milan, Italy
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In Vitro Digestibility, Biological Activity, and Physicochemical Characterization of Proteins Extracted from Conventionally and Organically Cultivated Hempseed ( Cannabis sativa L.). Molecules 2023; 28:molecules28030915. [PMID: 36770583 PMCID: PMC9921050 DOI: 10.3390/molecules28030915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/04/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
The proteins from two conventionally (CC1 and CC2) and one organically cultivated (OC) hempseed samples were extracted (by alkaline solubilization followed by isoelectric precipitation) and compared in terms of their physicochemical, digestibility and in vitro bioactivity properties. The OC hempseed had higher total protein and lower nonprotein nitrogen content. Protein extracts showed bimodal particle size distributions, with OC showing the smallest and CC1 the largest mean particle diameter (d(0.5)), i.e., 89.0 and 120.0 µm, respectively. Chromatographic analysis showed similar protein profiles for all three protein extracts. The protein extracts were subjected to in vitro simulated gastrointestinal digestion (SGID). Degree of hydrolysis (DH) measurement showed that the highest extent of digestion upon SGID was associated with CC1 (11.0 ± 1.5%), which also had the lowest in vitro antioxidant activity. Only the OC and OC digested samples had lipase inhibitory activity. The results indicate that the cultivation method impacted the composition, physicochemical, digestibility, and biofunctional properties of hempseed proteins.
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20
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The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI). Foods 2023; 12:foods12020348. [PMID: 36673438 PMCID: PMC9858475 DOI: 10.3390/foods12020348] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products.
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21
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Liu M, Childs M, Loos M, Taylor A, Smart LB, Abbaspourrad A. The effects of germination on the composition and functional properties of hemp seed protein isolate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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22
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Kelany M, Yemiş O. Improving the Functional Performance of Date Seed Protein Concentrate by High-Intensity Ultrasonic Treatment. Molecules 2022; 28:molecules28010209. [PMID: 36615403 PMCID: PMC9822023 DOI: 10.3390/molecules28010209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/13/2022] [Accepted: 12/14/2022] [Indexed: 12/28/2022] Open
Abstract
Date kernel is a plant-derived byproduct that has the potential to be converted into a high-value-added food ingredient, such as protein concentrate, in the food industry. Ultrasound, which is an alternative method for improving the functional properties of food proteins, is an effective physical treatment for modifying protein functionality. Solubility is the main criterion that primarily affects other functional properties of protein concentrates, such as emulsification, foaming, and water and oil binding. The aim of this study is to enhance the techno-functional performance of date seed protein concentrate (DSPC) by maximizing the solubility via a high-intensity ultrasound (HIUS) treatment at a fixed frequency of 20 kHz. The effect of ultrasonic homogenization under varying amplitudes and times (amplitude of 40, 60, and 80% for 5, 10, and 15 min, respectively) on the functional properties of the DSPC was investigated by using the response surface methodology (RSM). A face-centered central composite design (FC-CCD) revealed that the optimal process conditions of HIUS were at an amplitude of 80% for 15 min. The physicochemical and functional properties of the ultrasound-applied concentrate (DSPC-US) were determined under the optimum HIUS conditions, and then these properties of DSPC-US were compared to the native DSPC. The results showed that the solubility of all DSPC samples treated by HIUS was significantly (p < 0.05) higher than that of the native DSPC. In addition, emulsion activity/stability, foaming activity/stability, and oil-binding capacity increased after HIUS homogenization treatments, whereas the water-binding capacity decreased. These changes in the techno-functional properties of the DSPC-US were explained by the modification to the physicochemical structure of the DSPC (particle size, zeta potential, SDS-PAGE, SEM, FTIR, DSC, free SH content, surface hydrophobicity, and intrinsic emission). This work revealed that HIUS could be an effective treatment for enhancing the functional properties of date seed protein concentrate.
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Affiliation(s)
- Mohamed Kelany
- Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey
- Research, Development and Application Centre (SARGEM), Sakarya University, Sakarya 54187, Turkey
| | - Oktay Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey
- Research, Development and Application Centre (SARGEM), Sakarya University, Sakarya 54187, Turkey
- Correspondence: ; Tel.: +90-264-295-31-92; Fax: +90-264-295-56-01
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23
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Physicochemical and functional properties of Pleurotus geesteranus proteins. Food Res Int 2022; 162:111978. [DOI: 10.1016/j.foodres.2022.111978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/27/2022] [Accepted: 09/23/2022] [Indexed: 11/18/2022]
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24
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Response surface optimization of selenium-enriched Moringa oleifera seed peptides with antioxidant, ACEI and XOI activities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01690-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation. Foods 2022; 11:foods11223693. [PMID: 36429285 PMCID: PMC9689247 DOI: 10.3390/foods11223693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/07/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production by using ultrasound-assisted extraction (UAE) to obtain protein ingredients for human use. Starting from coconut and almond press cakes, whose initial protein contents were 19.7% and 18.6%, respectively, the UAE treatment allowed liquid fractions to be obtained that were then freeze-dried: the extraction yields were 24.4 g dry extract/100 g press cake in case of coconut and 49.3 g dry extract/100 g press cake in case of almond. The protein contents of these dried materials were 30.10% and 22.88%, respectively. The quality of the extracted protein ingredients was assessed in term of phytic acid content, protein profile, techno-functional features, and antioxidant properties. The sonication had also a favorable effect on digestibility.
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26
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Guidi S, Formica FA, Denkel C. Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures. Food Res Int 2022; 161:111752. [PMID: 36192925 DOI: 10.1016/j.foodres.2022.111752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/06/2022] [Accepted: 07/26/2022] [Indexed: 11/21/2022]
Abstract
One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects. However, mixing plant proteins could also open a door to new textures. The main goal of this study was to investigate the impact of binary mixing of hemp (H), yellow pea (P), and brown lentil (L) protein concentrates/isolates on their gel and water-holding properties. Dispersions of reconstituted proteins and mixtures thereof were gelled using glucono-δ-lactone (GDL), transglutaminase (TG), and temperature (T) at a protein content of 12% (w/w). Mixtures of pea and lentil proteins showed gel strengths for TG- and T-induced gels that are proportional to the ratio of the mixture constituents (linear mixing behavior), whereas synergistic effects were observed for GDL-induced gelation. In contrast, all mixtures containing hemp exhibited a non-linear mixing behavior for the three gelation methods, usually resulting in lower gel strengths compared to theoretically expected values. The study showed that mixing plant-based proteins of different protein sources can lead to very different mixing behaviors in terms of gel properties, showing either a reinforcing, an indifferent or a weakening effect compared to the theoretically expected properties. The results can help developing more targeted plant protein-based soft gel products such as yogurt alternatives with specific techno-functional properties, while adjusting the nutritional characteristics.
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Affiliation(s)
- Sarah Guidi
- Bern University of Applied Science, School of Agricultural, Forest and Food Sciences, Länggasse 85, CH-3052 Zollikofen, Switzerland
| | - Florian A Formica
- Bern University of Applied Science, School of Agricultural, Forest and Food Sciences, Länggasse 85, CH-3052 Zollikofen, Switzerland
| | - Christoph Denkel
- Bern University of Applied Science, School of Agricultural, Forest and Food Sciences, Länggasse 85, CH-3052 Zollikofen, Switzerland.
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27
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Interfacial behavior of vegetable protein isolates at sunflower oil/water interface. Colloids Surf B Biointerfaces 2022; 221:113035. [DOI: 10.1016/j.colsurfb.2022.113035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/08/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022]
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28
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Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Fang B, Chang L, Ohm JB, Chen B, Rao J. Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction. Food Chem 2022; 405:135001. [DOI: 10.1016/j.foodchem.2022.135001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/28/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
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30
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Cabral EM, Poojary MM, Lund MN, Curtin J, Fenelon M, Tiwari BK. Effect of solvent composition on the extraction of proteins from hemp oil processing stream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6293-6298. [PMID: 35514139 PMCID: PMC9790205 DOI: 10.1002/jsfa.11979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 04/29/2022] [Accepted: 05/05/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Hempseed meal, a by-product of the hempseed oil processing stream, is a potential alternative source for food proteins. Efficient extraction of proteins from hempseed meal is challenging owing to differences in the structure and solubility of various protein fractions present in the seed. In the present study, protein was extracted from hempseed meal using four different solvents, including aqueous NaOH, KOH, NaHCO3 and NaCl, at four different concentrations with the aim of improving the recovery of protein fractions rich in essential amino acids. RESULTS Extraction using alkaline solvents provided superior protein recovery (60-78%) compared with NaCl solution and control extractions (20-48% and 21%, respectively). The concentration of alkali or salt (0.25-1 mol L-1 ) had a minor but significant impact on the yield. Amino acid composition analysis revealed that hempseed meal contains 24% (54.5 ± 0.19 mg g-1 ) essential amino acids of total amino acids, and extraction with NaOH, KOH, NaHCO3 or NaCl did not improve the selective extraction of essential amino acids compared to control experiments. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis allowed the identification of edestin and albumin in the extracts obtained with NaHCO3 and NaCl solvents, with results further showing that the type of extraction solvent influences protein extraction selectivity. CONCLUSION Although alkali solvents provide superior extraction yields, extraction with water resulted in extracts containing the highest proportion of proteins bearing essential amino acids. According to the results of SDS-PAGE, extraction using alkali solvents induced protein crosslinking. © 2022 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)
- Eduarda M Cabral
- Department of Food Chemistry and TechnologyTeagasc Food Research CentreDublinIreland
| | - Mahesha M Poojary
- Department of Food Science, Faculty of ScienceUniversity of CopenhagenFrederiksberg CDenmark
| | - Marianne N Lund
- Department of Food Science, Faculty of ScienceUniversity of CopenhagenFrederiksberg CDenmark
- Department of Biomedical Sciences, Faculty of Health and Medical SciencesUniversity of CopenhagenCopenhagenDenmark
| | - James Curtin
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University DublinDublinIreland
| | - Mark Fenelon
- Department of Food Chemistry and TechnologyTeagasc Food Research CentreCo. CorkIreland
| | - Brijesh K Tiwari
- Department of Food Chemistry and TechnologyTeagasc Food Research CentreDublinIreland
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31
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Hyun J, Yang HW, Je JG, Lee HG, Kim GH, Jeon YJ. The potent antioxidant effect of Neutrase-assisted hydrolysate from heat-resistant Pyropia yezoensis by molecular weight change. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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32
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Song W, Yin H, Zhong Y, Wang D, Xu W, Deng Y. Regional differentiation based on volatile compounds via HS-SPME/GC-MS and chemical compositions comparison of hemp (Cannabis sativa L.) seeds. Food Res Int 2022; 162:112151. [DOI: 10.1016/j.foodres.2022.112151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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El-Sohaimy SA, Androsova NV, Toshev AD, El Enshasy HA. Nutritional Quality, Chemical, and Functional Characteristics of Hemp (Cannabis sativa ssp. sativa) Protein Isolate. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212825. [PMID: 36365277 PMCID: PMC9656340 DOI: 10.3390/plants11212825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 06/01/2023]
Abstract
(1) Background: Hemp seeds are a source of plant-based protein, making them an appropriate supplement to a plant-based diet. The current work was focused on the preparation of the protein isolate from the hemp seeds with eco-friendly and cheap technology. Moreover, it evaluated the physicochemical and functional properties of hemp protein isolate for its potential application in food manufacturing. (2) Methods: The protein content of hemp seeds has been isolated through two main steps: (1) extraction of the protein content of an alkaline pH (10-12); (2) precipitation of the extracted protein on an acidic pH as an isoelectric point (pH = 4.5). (3) Results: The edastin protein is the most predominant protein in the protein profile with a molecular weight of 58.1 KDa beside albumin with a molecular weight of 31.5 KDa. The FTIR spectrum detected the absorption peaks of the amide I at 1750 and 1600 cm-1, which pointed to C=O stretching while N-H stretching at 1650-1580 cm-1. The peak at 3250 is found to be related to N-H stretching of the aliphatic primary amine (3400-3300 cm-1) and the N-H stretching for the secondary (II) amine appeared at 3350-3310 cm-1. The Hemp protein isolate (HPI) showed a high content of arginine (15.52 g/100 g), phenylalanine + tyrosine (9.63 g/100 g), methionine + cysteine (5.49 g/100 g), leucine + isoleucine (5.21 g/100 g), and valine (4.53 g/100 g). It contains a moderate level of threonine (3.29 g/100 g) and lysine (2.50 g/100 g) with tryptophan as the limiting amino acid (0.22 g/100 g). The HPI showed an appropriate water-and-oil holding capacity (4.5 ± 2.95 and 2.33 ± 1.88 mL/g, respectively). The foaming capacity of the HPI was increased with increasing the pH values to reach the maximum value at pH 11 (67.23 ± 3.20%). The highest emulsion ability index of the HPI was noted at pH 9 (91.3 ± 2.57 m2/g) with low stability (19.15 ± 2.03). (4) Conclusions: A strong positive correlation (r = 0.623) was shown between protein concentration and solubility. The current easy-to-use, cheap, and eco-friendly technology provides the industrial sector with a cheap protein isolate for manufacturing protein-rich diet and beverages. The HPI showed a good nutritional quality and functional properties that might be helpful in utilizing it in different food products such as beverages and bakery products.
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Affiliation(s)
- Sobhy Ahmed El-Sohaimy
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 4544080 Chelyabinsk, Russia
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria 21934, Egypt
| | - Natalia Vladimirovna Androsova
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 4544080 Chelyabinsk, Russia
| | - Abduvali Djabarovich Toshev
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 4544080 Chelyabinsk, Russia
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- City of Scientific Research and Technology Applications (SRTA), New Burg Al Arab, Alexandria 21934, Egypt
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Nasrollahzadeh F, Roman L, Swaraj V, Ragavan K, Vidal NP, Dutcher JR, Martinez MM. Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Zhu X, Zeng J, Sun B, Regenstein JM, Zhao J, Liu L, Shi Y, Huang Y. Extraction, conformation characteristics and functional properties of soybean lipophilic proteins. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources. Foods 2022; 11:foods11182846. [PMID: 36140972 PMCID: PMC9497991 DOI: 10.3390/foods11182846] [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] [Received: 07/27/2022] [Revised: 08/19/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.
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Bartolomei M, Capriotti AL, Li Y, Bollati C, Li J, Cerrato A, Cecchi L, Pugliese R, Bellumori M, Mulinacci N, Laganà A, Arnoldi A, Lammi C. Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation. Antioxidants (Basel) 2022; 11:antiox11091730. [PMID: 36139804 PMCID: PMC9495363 DOI: 10.3390/antiox11091730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/18/2022] Open
Abstract
Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bioactives or used as an alternative protein source. In this context, by-products from olive production and olive oil extraction process, i.e., seeds, can be fostered. In particular, this work was aimed at extracting and characterizing proteins for Olea europaea L. seeds and at producing two protein hydrolysates using alcalase and papain, respectively. Peptidomic analysis were performed, allowing to determine both medium- and short-sized peptides and to identify their potential biological activities. Moreover, an extensive characterization of the antioxidant properties of Olea europaea L. seed hydrolysates was carried out both in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH), by ferric reducing antioxidant power (FRAP), and by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, respectively, and at cellular level by measuring the ability of these hydrolysates to significant reduce the H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels in human intestinal Caco-2 cells. The results of the both hydrolysates showed significant antioxidant properties by reducing the free radical scavenging activities up to 65.0 ± 0.1% for the sample hydrolyzed with alcalase and up to 75.7 ± 0.4% for the papain hydrolysates tested at 5 mg/mL, respectively. Moreover, similar values were obtained by the ABTS assays, whereas the FRAP increased up to 13,025.0 ± 241.5% for the alcalase hydrolysates and up to 12,462.5 ± 311.9% for the papain hydrolysates, both tested at 1 mg/mL. According to the in vitro results, both papain and alcalase hydrolysates restore the cellular ROS levels up 130.4 ± 4.24% and 128.5 ± 3.60%, respectively, at 0.1 mg/mL and reduce the lipid peroxidation levels up to 109.2 ± 7.95% and 73.0 ± 7.64%, respectively, at 1.0 mg/mL. In addition, results underlined that the same hydrolysates reduced the activity of dipeptidyl peptidase-IV (DPP-IV) in vitro and at cellular levels up to 42.9 ± 6.5% and 38.7 ± 7.2% at 5.0 mg/mL for alcalase and papain hydrolysates, respectively. Interestingly, they stimulate the release and stability of glucagon-like peptide 1 (GLP-1) hormone through an increase of its levels up to 660.7 ± 21.9 pM and 613.4 ± 39.1 pM for alcalase and papain hydrolysates, respectively. Based on these results, olive seed hydrolysates may represent new ingredients with antioxidant and anti-diabetic properties for the development of nutraceuticals and functional foods for the prevention of metabolic syndrome onset.
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Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Yuchen Li
- Longping Biotech Co., Ltd., Sanya 572000, China
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Raffaele Pugliese
- NeMO Lab, ASST Grande Ospedale Metropolitano Niguarda, 20162 Milan, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02-50319372
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Leonard W, Zhang P, Ying D, Nie S, Tindal E, Fang Z. Transformation of hempseed (Cannabis sativa L.) oil cake proteome, structure and functionality after extrusion. Food Chem 2022; 384:132499. [DOI: 10.1016/j.foodchem.2022.132499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/22/2021] [Accepted: 02/15/2022] [Indexed: 11/15/2022]
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Burton RA, Andres M, Cole M, Cowley JM, Augustin MA. Industrial hemp seed: from the field to value-added food ingredients. J Cannabis Res 2022; 4:45. [PMID: 35906681 PMCID: PMC9338676 DOI: 10.1186/s42238-022-00156-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/12/2022] [Indexed: 11/10/2022] Open
Abstract
Industrial hemp, with low levels of the intoxicating cannabinoid tetrahydrocannabinol (THC), is grown for fibre and seeds. The industrial hemp industry is poised for expansion. The legalisation of industrial hemp as an agricultural commodity and the inclusion of hemp seed in foods is helping to drive the expansion of the hemp food ingredients industry. This paper discusses the opportunity to build an industrial hemp industry, with a focus on the prospects of hemp seed and its components in food applications. The market opportunities for industrial hemp products are examined. Various aspects of the science that underpins the development of an industrial hemp industry through the food supply chain are presented. This includes a discussion on the agronomy, on-farm and post-harvest considerations and the various types of food ingredients that can be made from hemp seed. The characteristics of hemp seed meal, hemp seed protein and hemp seed oil are reviewed. Different processes for production of value-added ingredients from hemp seed, hemp seed oil and hemp seed protein, are examined. The applicability of hemp seed ingredients in food applications is reviewed. The design of hemp seed ingredients that are fit-for-purpose for target food applications, through the selection of varieties and processing methods for production of various hemp seed ingredients, needs to consider market-led opportunities. This will require an integrated through chain approach, combined with the development of on-farm and post-farm strategies, to ensure that the hemp seed ingredients and foods containing hemp seed are acceptable to the consumer.
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Affiliation(s)
- Rachel A Burton
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia. .,Plant Genomics Centre, Waite Campus Receivals, Corner of Hartley Grove and Paratoo Road, Urrbrae, SA, 5064, Australia.
| | - Mike Andres
- CSIRO Business Development & Global, CSIRO Building 122, Research Way, Clayton, VIC, 3168, Australia
| | - Martin Cole
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia.,Present Address: Wine Australia, Industry House Corner Hackney and Botanic Roads, Adelaide, SA, 5000, Australia
| | - James M Cowley
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
| | - Mary Ann Augustin
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
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40
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Chen W, Wang Y, Lv X, Yu G, Wang Q, Li H, Wang J, Zhang X, Liu Q. Physicochemical, structural and functional properties of protein isolates and major protein fractions from common vetch (Vicia sativa L.). Int J Biol Macromol 2022; 216:487-497. [PMID: 35810850 DOI: 10.1016/j.ijbiomac.2022.07.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 04/21/2022] [Accepted: 07/04/2022] [Indexed: 11/05/2022]
Abstract
Common vetch (CV), a leguminous crop cultivated for green manure and fodder rich in protein and starch, is widespread over much area of the northern hemisphere. Its seeds can be used as a protein source to human consumption. CV protein isolates (CVPI) and major protein fractions (CV albumin protein, CVAP; CV globulin protein, CVGP; CV glutelin protein, CVGTP) from 4 samples were investigated the properties to facilitate full use of protein resources. Protein comprises 27.70 %-32.14 % of the dry CV seed weight, which is mainly composed by CVAP (26.79 %-56.12 %) and CVGP (22.78 %-52.42 %). CVPI, CVAP and CVGP mainly presented 7S and 11S components. CVGTP mainly contained the 11S component. They showed difference in thermal properties and surface hydrophobicity. Circular dichroism data showed that α-helix was their major secondary structure. CVPI and major protein fractions exhibited a U-shape protein solubility. CVPI and CVAP had advantages in emulsifying and foaming properties. This study provided novel insights on unexploited sources of CV proteins with interesting characteristics in terms of potential uses as protein-based foods.
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Affiliation(s)
- Wang Chen
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Yuhui Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Xin Lv
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Guangshui Yu
- School of Polymer Science and Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Qiankun Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Haokun Li
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Jialin Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Xiaodong Zhang
- Shandong Centre of Crop Germplasm Resources, Jinan, Shandong 250100, China
| | - Quanlan Liu
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China.
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Physiochemical and Nutritional Characteristics of Ready-to-Use Therapeutic Food Prepared Using Bambara Groundnut- Moringa oleifera Leaf Protein Complex. Foods 2022; 11:foods11121680. [PMID: 35741878 PMCID: PMC9222781 DOI: 10.3390/foods11121680] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/22/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
The utilisation of local raw material in the production of ready-to-use therapeutic food (RUTF) is worthy of exploration for the replacement of full-fat milk, peanut butter, mineral and vitamin mix used in the standard formulation. The objective of this study was to produce snack bars that will meet the protein requirement set by World Health Organisation (WHO) for RUTF (13-16% by weight) using the Bambara groundnut-Moringa oleifera leaf protein complex (BAMOLP). The BAMOnut snack bars were simulated using the mixture preparation procedure in Superpro Designer to determine different proportions of BAMOLP, Moringa oleifera leaf powder, egusi, oats, and millet. Three bars formulated were; BAMOnut-OB3 (BAMOnut Bar enriched with oats and 3% BAMOLP), BAMOnut-MB2 (BAMOnut Bar enriched with millet and 2% BAMOLP), and BAMOnut-OMB5 (BAMOnut Bar enriched with oats, millets, and 5% BAMOLP). The snack bars were assessed for physical, nutritional, proximate and bench-top sensory properties. BAMOnut-OB3 was firmer and less crumbly, with a larger particle size. BAMOnut-OB3 had the lowest water activity, lightest colour and the best amino acid profile. The moisture (4.9%), protein (14.1%), fat (19.3%), carbohydrate (59.7%), and energy (468.6 Kcal/100 g) of BAMOnut-OB3, compare favourably with the requirements for RUTF (2.5% moisture, 13-16% protein, 26-36% fat, 41-58% carbohydrate, and 520-550 Kcal/100 g energy). Local raw materials can be successfully used in the production of RUTF.
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42
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Shear and dilatational rheological properties of vegetable proteins at the air/water interface. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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43
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1H NMR and chemometric methods in verification of hemp-seed oil quality. J Pharm Biomed Anal 2022; 212:114650. [DOI: 10.1016/j.jpba.2022.114650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 11/23/2022]
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Aguchem RN, Okagu IU, Okagu OD, Ndefo JC, Udenigwe CC. A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides. J Food Biochem 2022; 46:e14127. [DOI: 10.1111/jfbc.14127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/13/2022]
Affiliation(s)
- Rita Ngozi Aguchem
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | | | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science University of Ottawa Ottawa Ontario Canada
| | - Joseph Chinedum Ndefo
- Department of Science Laboratory Technology, Faculty of Physical Sciences University of Nigeria Nsukka Nigeria
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science University of Ottawa Ottawa Ontario Canada
- School of Nutrition Sciences, Faculty of Health Sciences University of Ottawa Ottawa Ontario Canada
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45
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Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit. Molecules 2022; 27:molecules27061840. [PMID: 35335202 PMCID: PMC8954276 DOI: 10.3390/molecules27061840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/03/2022] [Accepted: 03/08/2022] [Indexed: 11/28/2022] Open
Abstract
Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.
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46
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Osemwota EC, Alashi AM, Aluko RE. Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15608] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
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Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions. Molecules 2022; 27:molecules27031059. [PMID: 35164322 PMCID: PMC8840737 DOI: 10.3390/molecules27031059] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/30/2022] [Accepted: 02/02/2022] [Indexed: 01/27/2023] Open
Abstract
The hemp seed contains protein fractions that could serve as useful ingredients for food product development. However, utilization of hemp seed protein fractions in the food industry can only be successful if there is sufficient information on their levels and functional properties. Therefore, this work provides a comparative evaluation of the structural and functional properties of hemp seed protein isolate (HPI) and fractions that contain 2S, 7S, or 11S proteins. HPI and protein fractions were isolated at pH values of least solubility. Results showed that the dominant protein was 11S, with a yield of 72.70 ± 2.30%, while 7S and 2S had values of 1.29 ± 0.11% and 3.92 ± 0.15%, respectively. The 2S contained significantly (p < 0.05) higher contents of sulfhydryl groups at 3.69 µmol/g when compared to 7S (1.51 µmol/g), 11S (1.55 µmol/g), and HPI (1.97 µmol/g). The in vitro protein digestibility of the 2S (72.54 ± 0.52%) was significantly (p < 0.05) lower than those of the other isolated proteins. The intrinsic fluorescence showed that the 11S had a more rigid structure at pH 3.0, which was lost at higher pH values. We conclude that the 2S fraction has superior solubility, foaming capacity, and emulsifying activity when compared to the 7S, 11S, and HPI.
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48
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Nevara GA, Giwa Ibrahim S, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. Oilseed meals into foods: an approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 2022; 63:6330-6343. [PMID: 35089825 DOI: 10.1080/10408398.2022.2031092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat, Indonesia
| | - Shafa'atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Science, Usmanu Danfodiyo University, Sokoto, Nigeria
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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SOLICHAH E, IWANSYAH AC, PRAMESTI D, DESNILASARI D, AGUSTINA W, SETIABOMA W, HERMINIATI A. Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.72020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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50
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Potin F, Goure E, Lubbers S, Husson F, Saurel R. Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- François Potin
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Elisa Goure
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Samuel Lubbers
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Florence Husson
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
| | - Rémi Saurel
- Univ. Bourgogne Franche‐Comté AgroSup Dijon PAM UMR A 02.102 Dijon F‐21000 France
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