1
|
Zhu H, Ni ZJ, Thakur K, Zhang JG, Chen ZL, Khan MR, Wei ZJ. Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability. Food Chem 2024; 451:139441. [PMID: 38678656 DOI: 10.1016/j.foodchem.2024.139441] [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: 02/03/2024] [Revised: 04/06/2024] [Accepted: 04/20/2024] [Indexed: 05/01/2024]
Abstract
The utilization of agroindustrial wastes to enrich food protein resources and the exploration of their broader applications are crucial for addressing the food crisis and achieving sustainable development goals. In this study, reeling wastewater-derived sericin was hydrolyzed using papain and trypsin to prepare sericin peptide (SRP) and was used as an antihardening ingredient of high-protein nutrition bars (HPNBs). The mechanism of the antihardening effect of SRP was elucidated by investigating the content of advanced glycation end products and protein oxidation products (carbonyl and free sulfhydryl), and the molecular weight change of HPNBs during storage before and after the addition of SRP. Our results confirmed the fortification of HPNBs with SRP, which is beneficial for the promotion and expansion of sericin applications in the food industry, with positive implications for the rational utilization of protein resources and the enrichment of food protein sources.
Collapse
Affiliation(s)
- Hongtao Zhu
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; Xinyuan Cocoon Silk Group Co., Ltd., Haian 226600, People's Republic of China.
| | - Kiran Thakur
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Jian-Guo Zhang
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Zhong-Li Chen
- Xinyuan Cocoon Silk Group Co., Ltd., Haian 226600, People's Republic of China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| |
Collapse
|
2
|
Kostrakiewicz-Gierałt K. Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople-A Narrative Review of the Literature. Nutrients 2024; 16:1706. [PMID: 38892638 PMCID: PMC11175001 DOI: 10.3390/nu16111706] [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: 04/22/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024] Open
Abstract
Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014-2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest.
Collapse
Affiliation(s)
- Kinga Kostrakiewicz-Gierałt
- Department of Tourism Geography and Ecology, Institute of Tourism, Faculty of Tourism and Recreation, University of Physical Education in Kraków, Jana Pawła II 78, 31-571 Kraków, Poland
| |
Collapse
|
3
|
AlJaloudi R, Al-Dabbas MM, Hamad HJ, Amara RA, Al-Bashabsheh Z, Abughoush M, Choudhury IH, Al-Nawasrah BA, Iqbal S. Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties. Foods 2024; 13:259. [PMID: 38254560 PMCID: PMC10814707 DOI: 10.3390/foods13020259] [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: 11/14/2023] [Revised: 01/04/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.
Collapse
Affiliation(s)
- Rawan AlJaloudi
- Zarqa University College, Al-Balqa Applied University, Zarqa 13313, Jordan;
| | - Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
| | - Hani J. Hamad
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan (Z.A.-B.)
| | - Rawan A. Amara
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
| | - Zaher Al-Bashabsheh
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan (Z.A.-B.)
| | - Mahmoud Abughoush
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan
| | - Imranul H. Choudhury
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
| | - Bha’a Aldin Al-Nawasrah
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
| | - Sehar Iqbal
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
- AAU Health and Biomedical Research Center, Al Ain University, Abu Dhabi 112612, United Arab Emirates
| |
Collapse
|
4
|
Mileti O, Baldino N, Paleologo MFO, Lupi FR, Marra M, Iacopetta D, Gabriele D. Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods. Antioxidants (Basel) 2023; 12:1950. [PMID: 38001803 PMCID: PMC10669131 DOI: 10.3390/antiox12111950] [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: 09/22/2023] [Revised: 10/23/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the increasing demand for alternative foods has shifted research toward new sources enriched with nutraceutical molecules. It is well known that many diseases are caused by oxidative stress; thus, the supplementation of antioxidants has been proposed to reduce it. Cannabis sativa L. is an interesting species that could provide an alternative source of antioxidants. This work aimed to investigate the possibility of optimizing the yield of cannabidiol (CBD) and recovering it from residual biomass (stalks), valorizing the residual biomass, and using this for protein bar preparation. Different extraction methods were used, and High-Pressure Liquid Chromatography (HPLC) analysis was used to analyze the extracts. Antioxidant power was investigated using the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. The best results in terms of CBD yield were obtained via dynamic maceration after decarboxylation with a quantity of 26.7 ± 2 mgCBD/graw material from inflorescences. The extract also shows good antioxidant power with an IC50 value of 38.1 ± 1.1 µg/mL measured using the DPPH assay. The CBD extract was added to the hemp oil to obtain dough for protein bars. The doughs were studied by taking rheological and technological measurements, and it was found that the protein bars could provide an excellent means for the consumption of products enriched with antioxidants because their CBD anti-inflammatory activity is preserved after cooking.
Collapse
Affiliation(s)
- Olga Mileti
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Mario F. O. Paleologo
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Francesca R. Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| | - Maria Marra
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, Cosenza, Italy (D.I.)
| | - Domenico Iacopetta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, Cosenza, Italy (D.I.)
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Arcavacata di Rende, Cosenza, Italy; (O.M.); (M.F.O.P.); (F.R.L.); (D.G.)
| |
Collapse
|
5
|
Zhu H, Zhang XX, Zhang R, Feng JY, Thakur K, Zhang JG, Wei ZJ. Anti-hardening effect and mechanism of silkworm sericin peptide in high protein nutrition bars during early storage. Food Chem 2023; 407:135168. [PMID: 36508867 DOI: 10.1016/j.foodchem.2022.135168] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/28/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022]
Abstract
Hardening presents an inevitable challenge during the storage of high protein nutrition bars. Sericin peptide is the product of hydrolysis of sericin, a protein from the silkworm cocoon. Here in, the effects of sericin peptide addition on the hardening of high protein nutrition bars during 72 h of storage were investigated. The addition of sericin peptide to high protein nutrition bars reduced the hardening of the sample during the early storage, The main mechanism was to improve the mobility of water and small hydrophilic molecules, which slowed down the phase separation. As well, after sericin peptide addition, the ζ- potential, the content of secondary structure, and the surface hydrophobicity of the samples were also changed, which prevented the self-aggregation of proteins. These results indicate that SRP can be used as a promising anti-hardening ingredient in the food industry to improve the texture of food products.
Collapse
Affiliation(s)
- Hongtao Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Xiu-Xiu Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Rui Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China.
| |
Collapse
|
6
|
Pravst I, Lavriša Ž, Hristov H, Hribar M, Krušič S, Žmitek K, Kušar A, Zdešar Kotnik K, Golja P, Čibej Andlovec A, Pograjc L. Assessment of the Use of Food Supplements by Military Personnel: Study Protocol and Results. Nutrients 2023; 15:nu15081902. [PMID: 37111120 PMCID: PMC10145590 DOI: 10.3390/nu15081902] [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: 03/20/2023] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Due to their specific mode of operation, military personnel are challenged physically as well as mentally. In most countries, the use of food supplements by military personnel is not regulated, and a high prevalence of supplementation is expected. However, data on this are scarce or very limited, without insights into the importance of supplementation for the intake of bioactive substances. Our goal was, therefore, to develop a study protocol to enable an assessment of the prevalence of using food supplements and an estimate of the contribution of supplementation practices to the dietary intake of specific nutrients and other compounds. The protocol was tested in a study of Slovene Armed Forces (SAF) personnel. Data were collected using an anonymous questionnaire in a sample of 470 participants from different military units-about half from the barracks located across the country, and the other half returning from military operations abroad. To provide meaningful results, we recorded the use of food supplements and functional foods available in single-sized portions (i.e., energy drinks, protein bars, etc.). Altogether, 68% of the participants reported supplementation, most commonly with vitamin, mineral, and protein supplements. Military rank, participation status in military operations, and physical activity were the main determinants of the specific supplements used. Surprisingly, a lower prevalence of overall and protein supplementation was observed in subjects returning from military operations abroad (62 vs. 74%) than in personnel stationed in barracks across Slovenia; however, the frequency of the use of energy drinks and caffeine supplements was higher in this population (25 vs. 11%). The study design allowed for estimations of the daily intake of supplemented bioactive compounds. We describe the challenges and approaches used in the study to support similar studies in the future and within other populations.
Collapse
Affiliation(s)
- Igor Pravst
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
- VIST-Faculty of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Živa Lavriša
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
| | - Hristo Hristov
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
| | - Sanja Krušič
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
- VIST-Faculty of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
| | - Anita Kušar
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia
| | - Katja Zdešar Kotnik
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Petra Golja
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Anja Čibej Andlovec
- Ministry of Defence of the Republic of Slovenia, Vojkova Cesta 55, SI-1000 Ljubljana, Slovenia
| | - Larisa Pograjc
- Ministry of Defence of the Republic of Slovenia, Vojkova Cesta 55, SI-1000 Ljubljana, Slovenia
| |
Collapse
|
7
|
Focus on the Protein Fraction of Sports Nutrition Supplements. Molecules 2022; 27:molecules27113487. [PMID: 35684425 PMCID: PMC9182466 DOI: 10.3390/molecules27113487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/26/2022] [Accepted: 05/26/2022] [Indexed: 02/04/2023] Open
Abstract
Increasing awareness of balanced diet benefits is boosting the demand for high-protein food and beverages. Sports supplements are often preferred over traditional protein sources to meet the appropriate dietary intake since they are widely available on the market as stable ready-to-eat products. However, the protein components may vary depending on both sources and processing conditions. The protein fraction of five commercial sports supplements was characterized and compared with that of typical industrial ingredients, i.e., whey protein concentrates and isolates and whey powder. The capillary electrophoresis profiles and the amino acid patterns indicated that, in some cases, the protein was extensively glycosylated and the supplemented amino acids did not correspond to those declared on the label by manufacturers. The evaluation by confocal laser scanning microscopy evidenced the presence of large aggregates mainly enforced by covalent crosslinks. The obtained findings suggest that, beside composition figures, provisions regarding sports supplements should also consider quality aspects, and mandatory batch testing of these products would provide more reliable information to sport dieticians.
Collapse
|
8
|
The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2317676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars.
Collapse
|