1
|
Wang JX, Zhang Y, Hu J, Li YF, Egorovich KV, Nikolaevna PN, Vasilevich MV, Zhang ZF, Tang ZH. Metabolomics combined with physiology reveal how white clover (Trifolium repens L.) respond to 6PPD stress. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 954:176121. [PMID: 39260487 DOI: 10.1016/j.scitotenv.2024.176121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 09/02/2024] [Accepted: 09/05/2024] [Indexed: 09/13/2024]
Abstract
As a ubiquitous tire antioxidant, N-(1,3-Dimethyl-butyl)-N'-phenyl-p-phenylene- diamine (6PPD) exists widely in various environmental media and has been detected at high levels in the environment. However, the effects of 6PPD on plants are still poorly understood. In this study, a hydroponic experiment was carried out to investigate the response of white clover (Trifolium repens L.) stressed by 6PPD on physiology and metabolomics. The results indicated that the length of stem and root, as well as biomass were significantly reduced after 500 μg L-1 6PPD treatment. Photosynthetic performances including photosynthetic rate (Pn), stomatal conductance (Gs), intercellular CO2 concentration (Ci), transpiration rate (Tr) and chlorophyll content of leaves decreased in all treatments except 500 μg L-1 of 6PPD. The malondialdehyde (MDA) content in the shoot of white clover increased by 66.33 % when exposed to 500 μg L-1 of 6PPD compared to control group (CK). Hydrogen peroxide and superoxide anion presented a U-shape trend and began to increase at 500 μg L-1. Besides, peroxidase and catalase significantly decreased compared to CK after exposure to 500 μg L-1. Metabolic analysis of clover showed that 6PPD treatment induced changes in 10 metabolic pathways of white clover. Metabolites were significantly down-regulated after exposure to 500 μg L-1 in shoot, while significantly down-regulated in all treatment groups except 500 μg L-1 in root. These findings may provide a novel perspective for phytotoxicity assessment and phytoremediation of 6PPD.
Collapse
Affiliation(s)
- Jian-Xin Wang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Ye Zhang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Jie Hu
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Yi-Fan Li
- International Joint Research Center for Persistent Toxic Substances (IJRC-PTS), State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, China; International Joint Research Center for Arctic Environment and Ecosystem (IJRC-AEE), Polar Academy, Harbin Institute of Technology, Harbin 150090, China
| | | | | | - Mukhin Vasilii Vasilevich
- Institute of Natural Sciences, M.K. Ammosov North-Eastern Federal University, Yakutsk 677000, Russia
| | - Zi-Feng Zhang
- International Joint Research Center for Persistent Toxic Substances (IJRC-PTS), State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, China; International Joint Research Center for Arctic Environment and Ecosystem (IJRC-AEE), Polar Academy, Harbin Institute of Technology, Harbin 150090, China.
| | - Zhong-Hua Tang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| |
Collapse
|
2
|
Stødkilde L, Ingerslev AK, Ambye-Jensen M, Jensen SK. The composition and nutritional quality of biorefined lucerne protein depend on precipitation method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3405-3412. [PMID: 38113290 DOI: 10.1002/jsfa.13226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Lucerne protein extract is a novel high-quality protein source with excellent amino acid (AA) composition of interest for human consumption. In this study, protein from screw-pressed lucerne juice was extracted by different precipitation methods to evaluate the effect on the chemical composition and nutritional quality of the extracted protein. Methods based on heat, acidification or fermentation were used for protein precipitation, and the nutritional value of protein was evaluated in a rat digestibility trial. RESULTS Heat precipitation at 85 °C produced a protein product with a crude protein (CP) content of 589 g kg-1 dry matter (DM), a balanced AA composition and a high standardized nitrogen (N) digestibility (82.8%). Precipitation by acidification, at a lower temperature (60 °C) or by fermentation, resulted in lower CP content (425-488 g kg-1 DM). Nitrogen digestibility for the pH-adjusted precipitate was equal to the 85 °C heat-precipitated protein, while the fermented and 60 °C precipitated proteins showed lower N digestibility (76.5% and 78.6%, respectively). By applying a two-step heat precipitation method (60 °C followed by 80 °C), a protein content of 712 g kg-1 DM and an N digestibility of 93.6% was reached, which are comparable to high-quality animal-based protein sources such as milk, whey, casein, and eggs, covering the AA requirements for children >6 months. CONCLUSION High-quality protein can be extracted from lucerne, but the future focus should be on increased yield as the current low yields of the refined product will challenge the environmental and economic sustainability of production. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lene Stødkilde
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| | - Anne Krog Ingerslev
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| | - Morten Ambye-Jensen
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
- Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark
| | - Søren Krogh Jensen
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| |
Collapse
|
3
|
Drużyńska B, Łukasiewicz J, Majewska E, Wołosiak R. Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts. Antioxidants (Basel) 2024; 13:414. [PMID: 38671862 PMCID: PMC11047408 DOI: 10.3390/antiox13040414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/22/2024] [Accepted: 03/24/2024] [Indexed: 04/28/2024] Open
Abstract
The purpose of this study was to analyze the effect of the type of extraction solution (water, different concentrations of ethanol), temperature and time on the polyphenol content and antioxidant properties of red clover extracts and the effect of the addition of selected extracts on the antioxidant properties of enriched blackcurrant beverages. In both the extractions carried out under different conditions and in the enriched beverages, the content of selected polyphenols was determined by HPLC. This study confirmed the significant effect of the alcohol content of the extract, extraction time and temperature on the antioxidant properties of clover extracts. Ethanolic extracts had better antioxidant properties than aqueous extracts. The addition of ethanol extracts had a significant effect on the antioxidant properties of the fortified beverages. Increasing the temperature, time or ethanol content in the extracts mostly resulted in an increase in the total polyphenol content in the obtained extracts. Based on the analysis of the response surface, it was found that for the DPPH radical, the best activity was obtained by extraction for 20 min with a solution of approximately 65% at low temperatures. In the case of the ABTS radical, the best antiradical activity was obtained after extraction for 60 min at 80 °C with a solution of approximately 50% ethanol. It was also found that the use of a solution of approximately 60% ethanol after extraction for 60 min at 80 °C would provide an extract with high antiradical activity against both radicals.
Collapse
Affiliation(s)
- Beata Drużyńska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Food Quality Assessment, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (J.Ł.); (E.M.); (R.W.)
| | | | | | | |
Collapse
|
4
|
Yu Y, Kleuter M, Taghian Dinani S, Trindade LM, van der Goot AJ. The role of plant age and leaf position on protein extraction and phenolic compounds removal from tomato (Solanum lycopersicum) leaves using food-grade solvents. Food Chem 2023; 406:135072. [PMID: 36470086 DOI: 10.1016/j.foodchem.2022.135072] [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: 06/21/2022] [Revised: 11/08/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
The large availability and considerable amount of proteins (approx. 30 % on dry matter) make tomato leaves attractive as a potential new protein source. In this study, the feasibility of extracting proteins and removing phenolic compounds from tomato leaves using food-grade solvents as function of plant age and leaf position was investigated. Water and 50-50 % ethanol-water were used. We found that most proteins (>70 mg/g leaf protein) remained in the pellet after extraction. The protein purity of the dry matter present in the supernatant did not exceed the original leaf protein content. Additionally, leaf position had stronger effect than plant age on the leaf protein content and extraction yield. Ethanol-water was more efficient in removing phenolic compounds than water. The most phenolic compounds was removed from the top leaves. For future processing, the diversity of leaves has to be considered when striving for full utilization of tomato plants (fruits and leaves).
Collapse
Affiliation(s)
- Yafei Yu
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Marietheres Kleuter
- Laboratory of Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, the Netherlands.
| | - Somayeh Taghian Dinani
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Luisa M Trindade
- Laboratory of Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, the Netherlands.
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| |
Collapse
|
5
|
Balfany C, Gutierrez J, Moncada M, Komarnytsky S. Current Status and Nutritional Value of Green Leaf Protein. Nutrients 2023; 15:nu15061327. [PMID: 36986057 PMCID: PMC10056349 DOI: 10.3390/nu15061327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 02/23/2023] [Accepted: 03/04/2023] [Indexed: 03/30/2023] Open
Abstract
Green leaf biomass is one of the largest underutilized sources of nutrients worldwide. Whether it is purposely cultivated (forage crops, duckweed) or upcycled as a waste stream from the mass-produced agricultural crops (discarded leaves, offcuts, tops, peels, or pulp), the green biomass can be established as a viable alternative source of plant proteins in food and feed processing formulations. Rubisco is a major component of all green leaves, comprising up to 50% of soluble leaf protein, and offers many advantageous functional features in terms of essential amino acid profile, reduced allergenicity, enhanced gelation, foaming, emulsification, and textural properties. Nutrient profiles of green leaf biomass differ considerably from those of plant seeds in protein quality, vitamin and mineral concentration, and omega 6/3 fatty acid profiles. Emerging technological improvements in processing fractions, protein quality, and organoleptic profiles will enhance the nutritional quality of green leaf proteins as well as address scaling and sustainability challenges associated with the growing global demand for high quality nutrition.
Collapse
Affiliation(s)
- Connor Balfany
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA
| | - Janelle Gutierrez
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
| | - Marvin Moncada
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA
| | - Slavko Komarnytsky
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA
| |
Collapse
|
6
|
Extraction of plant protein from green leaves: Biomass composition and processing considerations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
7
|
Zhou H, Vu G, McClements DJ. Formulation and characterization of plant-based egg white analogs using RuBisCO protein. Food Chem 2022; 397:133808. [PMID: 35914453 DOI: 10.1016/j.foodchem.2022.133808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/16/2022] [Accepted: 07/25/2022] [Indexed: 11/04/2022]
Abstract
RuBisCO protein, which can be isolated from abundant and sustainable plant sources, can mimic some of the desirable functional attributes of egg white proteins. In this study, plant-based egg white analogs were successfully produced using 10 w% RuBisCO solutions (pH 8). These protein solutions had similar apparent viscosity-shear rate profiles, shear modulus-temperature profiles, gelling temperatures, and final gel strengths as egg white. However, there were some differences. RuBisCO protein gels were slightly darker than egg white, which was attributed to the presence of phenolic impurities. Moreover, RuBisCo proteins exhibited a single thermal transition temperature (∼66 °C) whereas egg white proteins exhibited two (∼66 and ∼81 °C). RuBisCO gels were more brittle but less chewy and resilient than egg white gels. This study provides valuable insights into the potential of RuBisCO protein for formulating plant-based egg white analogs.
Collapse
Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Giang Vu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| |
Collapse
|
8
|
Møller AH, Hammershøj M, Dos Passos NHM, Tanambell H, Stødkilde L, Ambye-Jensen M, Danielsen M, Jensen SK, Dalsgaard TK. Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14341-14357. [PMID: 34845908 DOI: 10.1021/acs.jafc.1c04289] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCo). Leafy crops such as grasses and legumes can in humid climate produce high protein yields in a sustainable way when compared with many traditional seed protein crops. Despite this, very little RuBisCo is utilized for foods because proteins in the leaf material has a low accessibility to monogastrics. In order to utilize the leaf protein for food purposes, the protein needs to be extracted from the fiber rich leaf matrix. This conversion of green biomass to valuable products has been labeled green biorefinery. The green biorefinery may be tailored to produce different products, but in this Review, the focus is on production of food-grade protein. The existing knowledge on the extraction, purification, and concentration of protein from green biomass is reviewed. Additionally, the quality and potential application of the leaf protein in food products and side streams from the green biorefinery will be discussed along with possible uses of side streams from the protein production.
Collapse
Affiliation(s)
- Anders Hauer Møller
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Natalia Hachow Motta Dos Passos
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Biological and Chemical Engineering, 8000 Aarhus C, Denmark
| | - Hartono Tanambell
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Lene Stødkilde
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Animal Science, Aarhus University, 8830 Tjele, Denmark
| | - Morten Ambye-Jensen
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Biological and Chemical Engineering, 8000 Aarhus C, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Søren K Jensen
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Animal Science, Aarhus University, 8830 Tjele, Denmark
| | - Trine K Dalsgaard
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| |
Collapse
|
9
|
Protein Fractionation of Green Leaves as an Underutilized Food Source-Protein Yield and the Effect of Process Parameters. Foods 2021; 10:foods10112533. [PMID: 34828813 PMCID: PMC8622718 DOI: 10.3390/foods10112533] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/14/2021] [Accepted: 10/17/2021] [Indexed: 11/17/2022] Open
Abstract
Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., Beta vulgaris varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.
Collapse
|
10
|
Kaur L, Lamsar H, López IF, Filippi M, Ong Shu Min D, Ah-Sing K, Singh J. Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins. Foods 2021; 10:foods10020331. [PMID: 33557126 PMCID: PMC7913788 DOI: 10.3390/foods10020331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 11/25/2022] Open
Abstract
Being widely abundant, grass proteins could be a novel source of plant proteins for human foods. In this study, ryegrass proteins extracted using two different approaches-chemical and enzymatic extraction, were characterised for their physico-chemical and in vitro digestion properties. A New Zealand perennial ryegrass cultivar Trojan was chosen based on its higher protein and lower dry matter contents. Grass protein concentrate (GPC) with protein contents of approximately 55 and 44% were prepared using the chemical and enzymatic approach, respectively. The thermal denaturation temperature of the GPC extracted via acid precipitation and enzymatic treatment was found to be 68.0 ± 0.05 °C and 66.15 ± 0.03 °C, respectively, showing significant differences in protein’s thermal profile according to the method of extraction. The solubility of the GPC was highly variable, depending on the temperature, pH and salt concentration of the dispersion. The solubility of the GPC extracted via enzymatic extraction was significantly lower than the proteins extracted via the chemical method. Digestion of raw GPC was also studied via a gastro-small intestinal in vitro digestion model and was found to be significantly lower, in terms of free amino N release, for the GPC prepared through acid precipitation. These results suggest that the physico-chemical and digestion characteristics of grass proteins are affected by the extraction method employed to extract the proteins. This implies that selection of an appropriate extraction method is of utmost importance for achieving optimum protein functionality during its use for food applications.
Collapse
Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Harmandeepsingh Lamsar
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
| | - Ignacio F. López
- School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand;
| | - Manon Filippi
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Dayna Ong Shu Min
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
| | - Kévin Ah-Sing
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-6-951-7290
| |
Collapse
|