1
|
Miah MK, Alim MA, Haque MA, Begum R. Quantitative analysis of β-ODAP neurotoxin among different varieties of grass pea ( Lathyrus sativus L.) flour: A comparative study. Heliyon 2024; 10:e37746. [PMID: 39315242 PMCID: PMC11417204 DOI: 10.1016/j.heliyon.2024.e37746] [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: 02/10/2024] [Revised: 09/06/2024] [Accepted: 09/09/2024] [Indexed: 09/25/2024] Open
Abstract
Grass pea (Lathyrus sativus L.), a protein-rich pulse crop, is often overlooked due to its association with neurolathyrism and its neurotoxin, β-ODAP. The study aims to compare the β-ODAP content, chemical, and functional properties of four BARI varieties and two local varieties of grass pea seed flour. The findings presented that the β-ODAP content of BARI varieties grass pea flour was significantly (p < 0.05) lower than local varieties, and the least amount of β-ODAP was found in BARI-3 varieties (0.086 %), which is below the safe level (0.15 %) for consumption. The safe level of neurotoxin was also found in the BARI-1 variety (0.13 %), but local varieties grass pea flour of Pabna and Tangail showed a significantly higher (p < 0.05) value of 0.39 and 0.49 % β-ODAP content, respectively. There were no significant differences in protein content among BARI and local varieties, with the highest value of 26.58 % protein content found in the BARI-2 variety. In terms of functional properties, the BARI-5 variety had the highest water absorption capacity (2.92 ml/g) and oil absorption capacity (1.48 ml/g). The grass pea BARI variety, with its high oil absorption capacity and low β-ODAP content, can be utilized in food formulations for bakery products, sausages, and functional ingredients.
Collapse
Affiliation(s)
- Md Kawsar Miah
- Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
| | - Md Abdul Alim
- Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
| | - Md Azizul Haque
- Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
| | - Rokeya Begum
- Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, 1902, Bangladesh
| |
Collapse
|
2
|
McCarron R, Methven L, Grahl S, Elliott R, Lignou S. Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile. Foods 2024; 13:2075. [PMID: 38998581 PMCID: PMC11241158 DOI: 10.3390/foods13132075] [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: 06/04/2024] [Revised: 06/22/2024] [Accepted: 06/23/2024] [Indexed: 07/14/2024] Open
Abstract
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.
Collapse
Affiliation(s)
- Roisin McCarron
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| | - Stephanie Grahl
- Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Ruan Elliott
- Department of Nutrition, Food and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey Guildford, Surrey GU2 7YH, UK
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK
| |
Collapse
|
3
|
Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, Moss R, McSweeney MB. Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods 2024; 13:1454. [PMID: 38790754 PMCID: PMC11119702 DOI: 10.3390/foods13101454] [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: 04/12/2024] [Revised: 04/25/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble-another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers' emotional response to them and their attitudes about PBEs.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Matthew B. McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada; (L.B.); (E.D.); (K.F.); (E.R.); (A.S.); (C.R.); (R.M.)
| |
Collapse
|
4
|
Verkempinck SHE, Duijsens D, Mukherjee A, Wilde PJ. Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics. Food Funct 2024; 15:953-966. [PMID: 38175573 DOI: 10.1039/d3fo04225a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
There is increasing interest in including pulse proteins into food products due to their nutrient-rich and sustainable character. However, little is known regarding the consequences of different extraction approaches on the pulse protein structure and the subsequent protein (micro)structural organization and protein digestion kinetics. Therefore, three green pea protein extracts were created: (i) cooking followed by cotyledon cell isolation, (ii) alkaline extraction followed by isoelectric precipitation, or (iii) salt extraction, and compared to the original pea flour as well as to sodium caseinate. The results showed that encapsulated, denatured protein inside pea cotyledon cells presented the (s)lowest digestion, while accessible and more native protein (e.g., pea flour, pea protein salt extract) presented much faster and higher digestion. Moreover, the alkali extracted pea protein was denatured to some extent, significantly lowering in vitro digestion kinetics. In the second part, three different in vitro approaches were applied to digest the salt extracted pea protein. Semi-dynamic gastric digestion approaches simulate in vivo conditions more closely which especially impacted the rate of digestion.
Collapse
Affiliation(s)
- Sarah H E Verkempinck
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium.
| | - Dorine Duijsens
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium.
| | - Ankita Mukherjee
- Meat Technology & Science of Protein-Rich Foods, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders Desmetstraat 1, 9000 Ghent, Belgium.
| | - Peter J Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UA, UK.
| |
Collapse
|