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Sá AGA, Laurindo JB, Moreno YMF, Carciofi BAM. Influence of Emerging Technologies on the Utilization of Plant Proteins. Front Nutr 2022; 9:809058. [PMID: 35223951 PMCID: PMC8873936 DOI: 10.3389/fnut.2022.809058] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies-such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes-can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - João Borges Laurindo
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 2021; 10:foods10020379. [PMID: 33572460 PMCID: PMC7919342 DOI: 10.3390/foods10020379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
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Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 121] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Kunitz trypsin inhibitor in soybean: contribution to total trypsin inhibitor activity as a function of genotype and fate during processing. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00074-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bicudo ÁJA, Araujo TAT, Braga LGT, Tonini WCT, Hisano H. Apparent digestibility of conventional and alternative feedstuffs by hybrid tambacu juveniles. AN ACAD BRAS CIENC 2018; 90:471-478. [PMID: 29641768 DOI: 10.1590/0001-3765201720150509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Accepted: 09/05/2016] [Indexed: 11/21/2022] Open
Abstract
The apparent digestibility coefficients (ADC's) of dry matter (DM), crude protein (CP), and gross energy (GE) of conventional feedstuffs (cottonseed meal-CSM, soybean meal-SBM, wheat bran-WHB, corn-COR) and regional alternative feedstuffs (common bean residue meal-CBR, mesquite meal-MES, pasta by-product meal-PBM) were determined for hybrid juvenile tambacu Colossoma macropomum × Piaractus mesopotamicus. The apparent DM and GE digestibility of feedstuffs decreased (p<0.05) as fiber content of the ingredients increased. No differences (p>0.05) were found among ADC's of PBM and COR. The lowest CP ADC among energy sources was observed in MES; the lowest CP ADC among plant protein sources was observed in CBR. Information about the ADC's of conventional and alternative feedstuffs for tambacu is essential to formulate low-cost diets and can contribute to regional development.
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Affiliation(s)
- Álvaro J A Bicudo
- Universidade Federal do Paraná, Departamento de Zootecnia, Rua Pioneiro, 2153, 85950-000 Palotina, PR, Brazil
| | - Thiago A T Araujo
- Universidade Federal Rural de Pernambuco, Unidade Acadêmica de Garanhuns, Avenida Bom Pastor, s/n, 55292-270 Garanhuns, PE, Brazil
| | - Luís G T Braga
- Universidade Estadual de Santa Cruz, Departamento de Ciências Agrárias e Ambientais, Rodovia Jorge Amado, Km 16, 45662-900 Ilhéus, BA, Brazil
| | - William C T Tonini
- Universidade do Estado da Bahia, Departamento de Ciências Humanas e Tecnologias, Rua João Guimarães, s/n, 47400-000 Xique-Xique, BA, Brazil
| | - Hamilton Hisano
- Embrapa Meio Ambiente, Rodovia SP 340, Km 127,5, s/n, 13820-000 Jaguariúna, SP, Brazil
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Vagadia BH, Vanga SK, Raghavan V. Inactivation methods of soybean trypsin inhibitor – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Affiliation(s)
- Carol Ann Patterson
- The Pathfinders Research and Management Ltd., 1124 Colony Street, Saskatoon, SK S7N 0S5, Canada
| | - Julianne Curran
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
| | - Tanya Der
- Pulse Canada, 1212-220 Portage Ave, Winnipeg, MB R3C 0A5, Canada
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Ma Z, Boye JI, Azarnia S, Simpson BK. Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1121494] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Sorayya Azarnia
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
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Zhong Y, Wang Z, Zhao Y. Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans. J Food Sci 2015; 80:C2732-9. [PMID: 26579996 DOI: 10.1111/1750-3841.13131] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 09/30/2015] [Indexed: 11/28/2022]
Abstract
In this study, the effects of high hydrostatic pressure (HHP) at elevated temperature (60 °C) and 2 dielectric heating (DH) methods (radio frequency [RF], and microwaving [MW]) on the nutritional compositions and removal of antinutritional factors in black soybeans were studied. Each treatment caused <2% reduction in protein, and 3.3% to 7.0% decline in total amino acid content. However, the proportion of essential amino acid slightly increased in DH treated samples. The treatment decreased fat content (14.0% to 35.7%), but had small influence on fatty acid proportion. Antinutritional factors including trypsin inhibitor, tannins, saponins, and phytic acid were all declined by the 3 treatments, and DH treatment was generally more efficient. The most abundant saponins was decreased >22% in DH treated samples. MW and HHP led to higher in vitro protein digestibility, RF and MW promoted protein aggregation from atomic force microscope topography, but HHP caused more damages on protein subunits as seen from SDS-PAGE image.
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Affiliation(s)
- Yu Zhong
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ, Shanghai, China
| | - Zhuyi Wang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ, Shanghai, China
| | - Yanyun Zhao
- Dept. of Food Science and Technology, Oregon State Univ, Corvallis, Oreg., U.S.A
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Deng Y, Padilla-Zakour O, Zhao Y, Tao S. Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1578-9] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Morales P, Berrios JDJ, Varela A, Burbano C, Cuadrado C, Muzquiz M, Pedrosa MM. Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds. Food Funct 2015. [DOI: 10.1039/c5fo00729a] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The effect of extrusion processing on inositol phosphates.
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Affiliation(s)
- P. Morales
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
- Dpto. Nutrición y Bromatología II. Bromatología. Facultad de Farmacia
| | | | - A. Varela
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
| | - C. Burbano
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
| | - C. Cuadrado
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
| | - M. Muzquiz
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
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Pedrosa MM, Cuadrado C, Burbano C, Allaf K, Haddad J, Gelencsér E, Takács K, Guillamón E, Muzquiz M. Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.061] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.017] [Citation(s) in RCA: 201] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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