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Singh A, Channaiah LH. Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process. Front Microbiol 2022; 13:1001597. [PMID: 36274739 PMCID: PMC9583137 DOI: 10.3389/fmicb.2022.1001597] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough and pepperoni slices were inoculated with 7 strains STEC cocktail and baked at 500°F (260°C) for 12 min using a conventional kitchen oven followed by 15 min of ambient air cooling. The mean internal temperature of the pizza reached 209.32 ± 1.94°F by the end of 12 min of baking and dropped to 137.90 ± 2.88°F after the 15 min ambient air cooling. The aw and pH of the traditional crust pizza did not alter significantly during the baking process. The STEC population decreased by >5 log CFU/g in traditional crust pizza after 12 min of baking. Where pepperoni slices were used as a source of STEC introduction, a reduction of >6.5 log CFU/g was observed. The D-values of STEC cocktail in pizza dough at 55, 58, 61°C were 49.5 ± 4.10, 15.3 ± 0.68, and 2.8 ± 0.31 min, respectively. The z-value of STEC was 4.8 ± 0.16°C. This study validated that a typical traditional crust pizza baking process with ~209°F internal temperature for at least 12 min will result in 5 log reductions in STEC population.
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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods 2022; 11:foods11131948. [PMID: 35804762 PMCID: PMC9265449 DOI: 10.3390/foods11131948] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 02/07/2023] Open
Abstract
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.
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Jabeen S, Javed F, Hettiarachchy NS, Sahar A, Sameen A, Khan MR, Siddeeg A, Riaz A, Aadil RM. Development of energy-rich protein bars and in vitro determination of angiotensin I-converting enzyme inhibitory antihypertensive activities. Food Sci Nutr 2022; 10:1239-1247. [PMID: 35432955 PMCID: PMC9007306 DOI: 10.1002/fsn3.2756] [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: 09/24/2021] [Revised: 01/04/2022] [Accepted: 01/06/2022] [Indexed: 12/21/2022] Open
Abstract
Three energy-rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100-110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and in vitro determination of the angiotensin I-converting enzyme (ACE-I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%-0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day.
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Affiliation(s)
- Sidra Jabeen
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Faiqa Javed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Amna Sahar
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan.,Department of Food Engineering University of Agriculture Faisalabad Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology Faculty of Engineering and Technology University Gezira Wad Medani Sudan
| | - Ayesha Riaz
- Institute of Home Sciences University of Agriculture Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Hosseini Shekarabi SP, Shahbazi M. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2008078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Mahsa Shahbazi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Osemwota EC, Alashi AM, Aluko RE. Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates. MEMBRANES 2021; 11:694. [PMID: 34564511 PMCID: PMC8471907 DOI: 10.3390/membranes11090694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 01/01/2023]
Abstract
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3-5, the ISO was less soluble (2.26-11.84%) when compared to the MEM_NaOH (25.74-27.22%) and MEM_NaCl (27.78-40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.
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Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
- The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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6
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Li J, Chen Y, Dong X, Li K, Wang Y, Wang Y, Du M, Zhang J, Bai Y. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2108-2116. [PMID: 32978960 DOI: 10.1002/jsfa.10833] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/19/2020] [Accepted: 09/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Heat-induced composite gels were prepared with 30 mg mL-1 pork myofibrillar protein (MP) and chickpea protein isolate (CPI) (0, 3, 6, 9, 12, and 15 g kg-1 ) in 0.6 mol L-1 NaCl, at pH 7.0. The gel strength, water-holding capacity, rheological properties, and microstructure of MP-CPI composite gels were investigated. RESULTS Chickpea protein isolate improved (P < 0.05) gel strength and water-holding capacity of the MP composite gels. The rheological properties of MP-CPI composite gels were improved significantly by the addition of CPI. Meanwhile, the effects of CPI on the storage modulus of composite gels were positively correlated with the increased addition of CPI. Furthermore, according to low-field nuclear magnetic resonance (LF-NMR) results, the addition of CPI reduced the relaxation time of the composite gels and the relaxation peak area of free water, indicating that CPI could improve the water-holding capacity of MP-CPI composite gels. The microstructure of MP-CPI composite gels presented smaller and more uniform pores, which means that more water could be retained. CONCLUSION The addition of chickpea protein isolate improved the gel strength, water-holding capacity, rheological properties, and microstructure of MP gels, indicating that CPI could be a potential protein additive to improve the microstructure, texture, and functional quality of meat products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Junguang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
| | - Yuhao Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
| | - Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
| | - Manting Du
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
| | - Junjie Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
| | - Yanhong Bai
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, PR China
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Umaraw P, Chauhan G, Mendiratta SK, Verma AK. Optimization of processing conditions for development of chicken meat incorporated whole wheat bread. Journal of Food Science and Technology 2020; 58:2792-2805. [PMID: 34194113 DOI: 10.1007/s13197-020-04788-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
Present study was conducted to explore the incorporation of high level of chicken meat powder for developing protein enriched whole wheat bread. The aim was to optimise meat level and processing conditions for development of chicken meat bread. Box-Beheken design of response surface methodology was used for optimising the processing conditions of chicken meat incorporated whole wheat bread as processing conditions strongly influence the product characteristics. Meat level (30-35%), proofing time (60-120 min) and cooking time (10-12 min) were contemplated as constrains or variable factors for their effect on responses such as baking yield, moisture, protein, fat, ash, redness and yellowness value, flavour, porosity and overall acceptability which are essential for product acceptability and marketability, while the cooking temperature was kept constant at 220 °C. The responses were assessed by evaluating the physicochemical, proximate, colour units and sensory evaluation. A high coefficient of regression > 0.90 was obtained for all the responses indicating the fit of model. The desirability achieved for these responses was 0.841 for 31.497% meat level with proofing time 107.17 min and baking time of 12.74 min. The study concluded with development of chicken meat bread having high protein content with optimised processing conditions of proofing and cooking time.
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Affiliation(s)
- Pramila Umaraw
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122 India
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
| | - G Chauhan
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122 India
| | - S K Mendiratta
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122 India
| | - Akhilesh K Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
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8
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Ramos-Ramos M, Rodríguez-Castillejos G, Santiago-Adame R, Alemán-Castillo SE, Castillo-Ruiz O, Perales-Torres AL. Production and characterization of a snack based on maize flour and Atlantic mackerel ( Scomber scombrus). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1690584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Marina Ramos-Ramos
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Guadalupe Rodríguez-Castillejos
- Food Technology Laboratory at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Rubén Santiago-Adame
- Department of Chemical Engineering at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Sanjuana Elizabeth Alemán-Castillo
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Octelina Castillo-Ruiz
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Adriana Leticia Perales-Torres
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
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9
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Khazaei H, Subedi M, Nickerson M, Martínez-Villaluenga C, Frias J, Vandenberg A. Seed Protein of Lentils: Current Status, Progress, and Food Applications. Foods 2019; 8:E391. [PMID: 31487958 PMCID: PMC6769807 DOI: 10.3390/foods8090391] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/28/2019] [Accepted: 08/30/2019] [Indexed: 11/17/2022] Open
Abstract
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
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Affiliation(s)
- Hamid Khazaei
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - Maya Subedi
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Mike Nickerson
- Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Juana Frias
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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10
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Gonçalves AA, Santos J. Shrimp processing residue as an alternative ingredient for new product development. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alex Augusto Gonçalves
- Animal Science Post‐Graduation Program (PPGCA) Laboratory of Seafood Technology and Quality Control (LAPESC) Agricultural Sciences Center (CCA) Animal Sciences Department (DCA) Federal University of Semi‐Arid (UFERSA) Av. Francisco Mota, 572, Bairro Presidente Costa e Silva Mossoró RN Brazil ZIP 59625‐900
| | - Josué Santos
- Animal Science Post‐Graduation Program (PPGCA) Laboratory of Seafood Technology and Quality Control (LAPESC) Agricultural Sciences Center (CCA) Animal Sciences Department (DCA) Federal University of Semi‐Arid (UFERSA) Av. Francisco Mota, 572, Bairro Presidente Costa e Silva Mossoró RN Brazil ZIP 59625‐900
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Desai AS, Beibeia T, Brennan MA, Guo X, Zeng XA, Brennan CS. Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder. Nutrients 2018; 10:nu10121923. [PMID: 30563069 PMCID: PMC6315913 DOI: 10.3390/nu10121923] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 11/26/2018] [Accepted: 11/28/2018] [Indexed: 12/27/2022] Open
Abstract
This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.
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Affiliation(s)
- Ajay S Desai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Tang Beibeia
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Margaret A Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Charles S Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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12
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Chu HD, Nguyen KH, Watanabe Y, Le DT, Pham TLT, Mochida K, Tran LSP. Identification, Structural Characterization and Gene Expression Analysis of Members of the Nuclear Factor-Y Family in Chickpea ( Cicer arietinum L.) under Dehydration and Abscisic Acid Treatments. Int J Mol Sci 2018; 19:ijms19113290. [PMID: 30360493 PMCID: PMC6275023 DOI: 10.3390/ijms19113290] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 10/18/2018] [Accepted: 10/18/2018] [Indexed: 01/25/2023] Open
Abstract
In plants, the Nuclear Factor-Y (NF-Y) transcription factors (TFs), which include three distinct types of NF-YA, NF-YB, and NF-YC TFs, have been identified to play key roles in the regulation of various plant growth and developmental processes under both normal and environmental stress conditions. In this work, a total of 40 CaNF-Y-encoding genes, including eight CaNF-YAs, 21 CaNF-YBs, and 11 CaNF-YCs, were identified in chickpea, and their major gene and protein characteristics were subsequently obtained using various web-based tools. Of our interest, a phylogenetically-based analysis predicted 18 CaNF-Ys (eight CaNF-YAs, seven CaNF-YBs, and three CaNF-YCs) that potentially play roles in chickpea responses to dehydration according to their close relationship with the well-characterized GmNF-Ys in soybean. These results were in good agreement with the enrichment of drought-responsive cis-regulatory motifs and expression patterns obtained from in silico analyses using publically available transcriptome data. Most of the phylogenetically predicted drought-responsive CaNF-Y genes (15 of 18) were quantitatively validated to significantly respond to dehydration treatment in leaves and/or roots, further supporting the results of in silico analyses. Among these CaNF-Y genes, the transcript levels of CaNF-YA01 and CaNF-YC10 were the most highly accumulated in leaves (by approximately eight-fold) and roots (by approximately 18-fold), respectively, by dehydration. Furthermore, 12 of the 18 CaNF-Y genes were found to be responsive to the most well-known stress hormone, namely abscisic acid (ABA), in leaves and/or roots, suggesting that these genes may act in chickpea response to dehydration in ABA-dependent manner. Taken together, our study has provided a comprehensive and fundamental information for further functional analyses of selected CaNF-Y candidate genes, ultimately leading to the improvement of chickpea growth under water-limited conditions.
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Affiliation(s)
- Ha Duc Chu
- Agricultural Genetics Institute, Vietnam Academy of Agricultural Sciences, Pham Van Dong Road, North Tu Liem District, Hanoi City 122300, Vietnam.
| | - Kien Huu Nguyen
- Agricultural Genetics Institute, Vietnam Academy of Agricultural Sciences, Pham Van Dong Road, North Tu Liem District, Hanoi City 122300, Vietnam.
- Plant Stress Research Group & Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam.
- Stress Adaptation Research Unit, RIKEN Center for Sustainable Resource Science, 1-7-22, Suehiro-cho, Tsurumi, Yokohama 230-0045, Japan.
| | - Yasuko Watanabe
- Stress Adaptation Research Unit, RIKEN Center for Sustainable Resource Science, 1-7-22, Suehiro-cho, Tsurumi, Yokohama 230-0045, Japan.
| | - Dung Tien Le
- Agricultural Genetics Institute, Vietnam Academy of Agricultural Sciences, Pham Van Dong Road, North Tu Liem District, Hanoi City 122300, Vietnam.
| | - Thu Ly Thi Pham
- Agricultural Genetics Institute, Vietnam Academy of Agricultural Sciences, Pham Van Dong Road, North Tu Liem District, Hanoi City 122300, Vietnam.
| | - Keiichi Mochida
- Bioproductivity Informatics Research Team, RIKEN Center for Sustainable Resource Science, 1-7-22, Suehiro-cho, Tsurumi, Yokohama 230-0045, Japan.
- Microalgae Production Control Technology Laboratory, RIKEN Baton Zone Program, RIKEN Cluster for Science, Technology and Innovation Hub, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan.
- Institute of Plant Science and Resources, Okayama University, 2-20-1 Chuo, Kurashiki, Okayama 710-0046, Japan.
- Kihara Institute for Biological Research, Yokohama City University, 641-12 Maioka-cho, Totsuka-ku, Yokohama, Kanagawa 244-0813, Japan.
| | - Lam-Son Phan Tran
- Plant Stress Research Group & Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam.
- Stress Adaptation Research Unit, RIKEN Center for Sustainable Resource Science, 1-7-22, Suehiro-cho, Tsurumi, Yokohama 230-0045, Japan.
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Desai AS, Brennan MA, Brennan CS. Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3085-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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