Physico‐chemical and sensory properties of chips produced using different lupin ( Lupinus albus L.) flour formulations and cooking methods

Lupin as a Source of Bioactive Antioxidant Compounds for Food Products

Four species of lupin (white lupin, yellow lupin, blue lupin and Andean lupin) are widely cropped thanks to the excellent nutritional composition of their seeds: high protein content (28-48 g/100 g); good lipid content (4.6-13.5 g/100 g, but up to 20.0 g/100 g in Andean lupin), especially unsaturated triacylglycerols; and richness in antioxidant compounds like carotenoids, tocols and phenolics. Particularly relevant is the amount of free phenolics, highly bioaccessible in the small intestine. However, the typical bitter and toxic alkaloids must be eliminated before lupin consumption, hindering its diffusion and affecting its nutritional value. This review summarises the results of recent research in lupin composition for the above-mentioned three classes of antioxidant compounds, both in non-debittered and debittered seeds. Additionally, the influence of technological processes to further increase their nutritional value as well as the effects of food manufacturing on antioxidant content were scrutinised. Lupin has been demonstrated to be an outstanding raw material source, superior to most crops and suitable for manufacturing foods with good antioxidant and nutritional properties. The bioaccessibility of lupin antioxidants after digestion of ready-to-eat products still emerges as a dearth in current research.

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds

Lupin seeds represent a rich nutritional source of bioactive compounds, including antioxidant molecules such as carotenoids, tocopherols, and phenolics. However, before consumption, the lupin seeds must be debittered in order to remove their bitter and toxic alkaloids. This study analyzed the impact on the bioactive compounds of Lupinus albus seeds of a recent time- and water-saving debittering method, which employs alternative washing solutions (0.5% or 1% of either NaCl or citric acid), with or without the assistance of ultrasound. The results were compared with those of two control methods using water or a NaCl solution. The sonication, when it was significant, led to a large loss of bioactive compounds, which was most likely due to its extraction capability. The seeds that were debittered without ultrasound presented high concentrations of tocopherols (172.8-241.3 mg/kg DM), carotenoids (10.9-25.1 mg/kg DM), and soluble-free (106.9-361.1 mg/kg DM), soluble-conjugated (93.9-118.9 mg/kg DM), and insoluble-bound (59.2-156.7 mg/kg DM) phenolics. The soluble-free fraction showed the greatest loss after a prolonged treatment. Overall, debittering with citric acid or NaCl preserved the highest concentration of antioxidant compounds by shortening the treatment time, thus preventing extensive leaching.