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Noh E, Lee KG. Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes. Food Chem 2024; 451:139438. [PMID: 38678652 DOI: 10.1016/j.foodchem.2024.139438] [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: 03/04/2024] [Revised: 04/06/2024] [Accepted: 04/20/2024] [Indexed: 05/01/2024]
Abstract
This study investigated the effect of ultrasound (20-60 min, 40 kHz, 280 W) on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes (chickpea [CH], yellow soybean [YSB], black soybean [BSB], small black bean [SBB]). The hydrophobic amino acids and protein secondary structures (α-helix, random coil) significantly increased with sonication time (p < 0.05). The particle size of aquafaba was reduced by ultrasound (p < 0.05). A total of 27 volatile compounds were identified. Most volatiles increased with sonication time, and beany flavor was lowest in CH and SBB. The EAI, ESI, adsorbed proteins, and zeta-potential increased, while emulsion droplet size decreased in all legumes by ultrasound. The overall emulsifying properties were the highest in SBB sonicated for 40 min. This study discusses the applicability of ultrasound to aquafaba and provides insights into the functional properties and potential of aquafaba as a plant-based natural emulsifier.
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Affiliation(s)
- Eunjeong Noh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
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2
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Michalska-Ciechanowska A, Brzezowska J, Nowicka P, Tkacz K, Turkiewicz IP, Hendrysiak A, Oszmiański J, Andlauer W. Advantages of Spray Drying over Freeze Drying: A Comparative Analysis of Lonicera caerulea L. Juice Powders-Matrix Diversity and Bioactive Response. Molecules 2024; 29:3586. [PMID: 39124991 PMCID: PMC11313881 DOI: 10.3390/molecules29153586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/24/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
The study investigated the impact of Lonicera caerulea L. juice matrix modification and drying techniques on powder characteristics. The evaluation encompassed phenolics (514.7-4388.7 mg/100 g dry matter), iridoids (up to 337.5 mg/100 g dry matter), antioxidant and antiglycation capacity, as well as anti-ageing properties of powders produced using maltodextrin, inulin, trehalose, and palatinose with a pioneering role as a carrier. Spray drying proved to be competitive with freeze drying for powder quality. Carrier application influenced the fruit powder properties. Trehalose protected the phenolics in the juice extract products, whereas maltodextrin showed protective effect in the juice powders. The concentrations of iridoids were influenced by the matrix type and drying technique. Antiglycation capacity was more affected by the carrier type in juice powders than in extract products. However, with carrier addition, the latter showed approximately 12-fold higher selectivity for acetylcholinesterase than other samples. Understanding the interplay between matrix composition, drying techniques, and powder properties provides insights for the development of plant-based products with tailored attributes, including potential health-linked properties.
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Affiliation(s)
- Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Jessica Brzezowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Karolina Tkacz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Igor Piotr Turkiewicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Aleksandra Hendrysiak
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Jan Oszmiański
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.B.); (P.N.); (K.T.); (I.P.T.); (A.H.); (J.O.)
| | - Wilfried Andlauer
- Institute of Life Technologies, School of Engineering, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Rue de l’Industrie 19, 1950 Sion, Switzerland
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3
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Saizen A, Stipkovits L, Muto Y, Serventi L. Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility. Foods 2023; 12:3447. [PMID: 37761158 PMCID: PMC10528453 DOI: 10.3390/foods12183447] [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: 07/13/2023] [Revised: 09/14/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aimed to assess the impact of fermentation on the in vitro protein digestibility and free amino acid profile of cooked peanut slurry (peanut to water ratio 1:1). Cultures used were Propionibacterium freudenreichii subsp. globosum and a commercial fresh cheese culture that contained Lactococcus lactis subsp. cremoris, lactis, lactis biovar diacetylactis, and Leuconostoc, fermenting at 38 °C for 48 h. Samples fermented with the combination of cultures showed higher protein digestibility, as well as softer texture. Significant increases were observed only in the sample fermented with the fresh cheese culture. While the fresh cheese culture improved the free amino acid profile after fermentation, the combination of the cultures decreased all free amino acid concentrations except for glutamine, alanine, and proline. The observed increases in in vitro protein digestibility and the free amino acid profile may be attributed to the proteolytic activities of the cultures.
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Affiliation(s)
| | | | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
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Ramos-Figueroa JS, Tse TJ, Shen J, Purdy SK, Kim JK, Kim YJ, Han BK, Hong JY, Shim YY, Reaney MJT. Foaming with Starch: Exploring Faba Bean Aquafaba as a Green Alternative. Foods 2023; 12:3391. [PMID: 37761100 PMCID: PMC10527718 DOI: 10.3390/foods12183391] [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: 08/15/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as aquafaba, has gained popularity as a substitute for egg whites in sauces, food foams, and baked goods due to its foaming and emulsifying capacities. This study presents a modified eco-friendly process to obtain process water from faba beans and isolate and characterize the foam-inducing components. The isolated material exhibits similar functional properties, such as foaming capacity, to aquafaba obtained by cooking pulses. To isolate the foam-inducing component, the faba bean process water was mixed with anhydrous ethanol, and a precipitated fraction was obtained. The precipitate was easily dissolved, and solutions prepared with the alcohol precipitate retained the foaming capacity of the original extract. Enzymatic treatment with α-amylase or protease resulted in reduced foaming capacity, indicating that both protein and carbohydrates contribute to the foaming capacity. The dried precipitate was found to be 23% protein (consisting of vicilin, α-legumin, and β-legumin) and 77% carbohydrate (amylose). Future investigations into the chemical structure of this foam-inducing agent can inform the development of foaming agents through synthetic or enzymatic routes. Overall, this study provides a potential alternative to aquafaba and highlights the importance of exploring plant-based sources for functional ingredients in the food industry.
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Affiliation(s)
- Josseline S. Ramos-Figueroa
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Timothy J. Tse
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Jianheng Shen
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Sarah K. Purdy
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Jae Kyeom Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Bok Kyung Han
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Ji Youn Hong
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
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Edleman D, Hall C. Impact of Processing Method on AQF Functionality in Bakery Items. Foods 2023; 12:foods12112210. [PMID: 37297455 DOI: 10.3390/foods12112210] [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: 04/29/2023] [Revised: 05/24/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications.
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Affiliation(s)
- Dana Edleman
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Clifford Hall
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
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Drozłowska E, Starowicz M, Śmietana N, Krupa-Kozak U, Łopusiewicz Ł. Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract. Antioxidants (Basel) 2023; 12:919. [PMID: 37107293 PMCID: PMC10135720 DOI: 10.3390/antiox12040919] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods; moreover, the goal of encapsulation is to close the bioactive compounds in a shell, preventing them from being affected by environmental factors. The purpose of this study was to examine the influence of spray-drying conditions, in particular three inlet temperatures, on the physicochemical and antioxidant properties of powders obtained from Camelina Press Cake Extract (CPE). The CPE was spray-dried at 140 °C, 160 °C and 180 °C. The solubility, Carr and Hausner Indexes, tapped densities and water activity of the powders were analyzed. The structural changes were also detected using FTIR spectroscopy. Additionally, the characteristics of the initial and reconstituted samples and their rheological properties were evaluated. The antioxidant potential, total polyphenols and flavonoids content, free amino acids, and the Maillard reaction products contents in the spray-dried powders were also evaluated. The results indicate a cascade of changes between the initial and reconstituted samples, and important changes in the bioactive potential of samples. The inlet temperature significantly influenced the solubility, flowability and particle sizes of the powders, as well as Maillard products formation. The results of the rheological measurements illustrate the changes after the reconstitution of extracts. This study indicates the optimal parameters of CPE spray-drying, those that yield favorable physicochemical and functional values, which may open up a promising path for CPE valorization, indicating its potential and the possibilities of its use.
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Affiliation(s)
- Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland
| | - Małgorzata Starowicz
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland
| | - Natalia Śmietana
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland
| | - Urszula Krupa-Kozak
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland
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7
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Yang J, Mocking-Bode HC, van den Hoek IA, Theunissen M, Voudouris P, Meinders MB, Sagis LM. The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Echeverria‐Jaramillo E, Shin W. Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esteban Echeverria‐Jaramillo
- Department of Food and Nutrition College of Human Ecology, Hanyang University 17 Haengdang‐dong, Seongdong‐gu Seoul 04763 Korea
| | - Weon‐Sun Shin
- Department of Food and Nutrition College of Human Ecology, Hanyang University 17 Haengdang‐dong, Seongdong‐gu Seoul 04763 Korea
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Can Karaca A, Nickerson MT. Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities. ACS OMEGA 2022; 7:18192-18196. [PMID: 35694460 PMCID: PMC9178730 DOI: 10.1021/acsomega.2c00414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 05/11/2022] [Indexed: 06/12/2023]
Abstract
Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.
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Affiliation(s)
- Asli Can Karaca
- Department
of Food Engineering, Istanbul Technical
University, 34469 Istanbul, Turkey
| | - Michael T. Nickerson
- Department
of Food and Bioproduct Sciences, University
of Saskatchewan, Saskatoon, Canada S7N 5A8
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