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Ahsan M, Ashraf H, Iahtisham-Ul-Haq, Liaquat A, Nayik GA, Ramniwas S, Alfarraj S, Ansari MJ, Gere A. Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins. Food Chem X 2024; 23:101539. [PMID: 38974193 PMCID: PMC11225664 DOI: 10.1016/j.fochx.2024.101539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 05/30/2024] [Accepted: 06/05/2024] [Indexed: 07/09/2024] Open
Abstract
The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.46% and favorable characteristics. In muffin development, seven treatments (M0, M1, M2, M3, M4, M5 and M6) are prepared and analyzed for morphology, nutritional content, and sensory parameters. The M4 treatment, utilizing pectin from unripe banana peel at pH 1.5 and 250 min, displays superior qualities with reduced peroxide value, free fatty acids, percent moisture loss, and hardness. Sensory evaluations indicate high acceptability due to lower fat content. In conclusion, the extraction of pectin from unripe banana peels proves promising as a fat replacer in bakery items, maintaining muffin quality while addressing fruit waste challenges in the food industry.
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Affiliation(s)
- Mehak Ahsan
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Humaira Ashraf
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Iahtisham-Ul-Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Punjab, Pakistan
| | - Anum Liaquat
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, 192303, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University Gharuan, Mohali, Punjab, India
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly) -, India 244001
| | - Attila Gere
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology Department of Postharvest, Supply Chain, Commerce and Sensory Science, H-1118, Budapest, Villányi út, 29-43, Hungary
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Kang BK, Yu JC, Shin WS. Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder. Foods 2024; 13:1063. [PMID: 38611367 PMCID: PMC11011918 DOI: 10.3390/foods13071063] [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: 02/09/2024] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
In response to environmental issues, upcycling has become a growing trend in the food industry. Aquasoya is a promising method to upcycle by-product from soybean processing due to its high protein contents and excellent emulsifying ability. In the present research, Aquasoya powder was used an emulsifier to incorporate the antioxidant compounds from perilla skin extract (PSE), namely rosmarinic acid, into oil-in-water (O/W) emulsion system and its physochemical stability was assessed. As a result, droplet size of the emulsion was smaller in PSE-incorporated emulsion (PO, 350.57 ± 9.60 b nm) than the emulsion without PSE (PX, 1045.37 ± 142.63 a nm). Centrifugal photosedimentometry analysis also revealed that the physical stability was significantly improved in PO, and the stability was maintained over 30 d of storage. Furthermore, as PO had a higher ABTS radical scavenging ability and showed slower initial lipid oxidation, it was concluded that PO has a higher antioxidant ability than PX. Conclusively, Aquasoya can be considered as an emulsifier in O/W emulsion with PSE because it can effectively integrate and stabilize the antioxidant substance derived from perilla skin.
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Affiliation(s)
| | | | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea; (B.-K.K.); (J.-C.Y.)
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Kim MJ, Shin WS. Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication. ULTRASONICS SONOCHEMISTRY 2022; 91:106220. [PMID: 36395626 PMCID: PMC9672435 DOI: 10.1016/j.ultsonch.2022.106220] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/13/2022] [Accepted: 11/02/2022] [Indexed: 06/06/2023]
Abstract
Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and functional properties were investigated. Ultrasonication left the primary structure intact but altered the secondary and tertiary structures of the PBSA; α-helix and β-sheet contents decreased, random coil contents increased, and buried non-polar amino acid residues were exposed. Moreover, ultrasound promoted an increase in free sulfhydryl content and a reduction in particle size. Consequently, functional properties, such as solubility, emulsion stability, and foaming performance were improved by modifying the structure and physicochemical properties of PBSA. This work demonstrates the potential of ultrasound, which is favorable for modifying the spatial conformation and related functionalities of proteins, thus meeting the needs of manufacturers to use function-enhanced proteins as food additives.
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Affiliation(s)
- Min-Ji Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of Korea
| | - Weon-Sun Shin
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of Korea.
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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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Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses. Foods 2022; 11:foods11121750. [PMID: 35741946 PMCID: PMC9222423 DOI: 10.3390/foods11121750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/05/2022] [Accepted: 06/10/2022] [Indexed: 02/01/2023] Open
Abstract
The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.
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