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Kumar R, Guleria A, Padwad YS, Srivatsan V, Yadav SK. Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources. Crit Rev Food Sci Nutr 2024:1-50. [PMID: 39011754 DOI: 10.1080/10408398.2024.2367564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
India, a global leader in agriculture, faces sustainability challenges in feeding its population. Although primarily a vegetarian population, the consumption of animal derived proteins has tremendously increased in recent years. Excessive dependency on animal proteins is not environmentally sustainable, necessitating the identification of alternative smart proteins. Smart proteins are environmentally benign and mimic the properties of animal proteins (dairy, egg and meat) and are derived from plant proteins, microbial fermentation, insects and cell culture meat (CCM) processes. This review critically evaluates the technological, safety, and sustainability challenges involved in production of smart proteins and their consumer acceptance from Indian context. Under current circumstances, plant-based proteins are most favorable; however, limited land availability and impending climate change makes them unsustainable in the long run. CCM is unaffordable with high input costs limiting its commercialization in near future. Microbial-derived proteins could be the most sustainable option for future owing to higher productivity and ability to grow on low-cost substrates. A circular economy approach integrating agri-horti waste valorization and C1 substrate synthesis with microbial biomass production offer economic viability. Considering the use of novel additives and processing techniques, evaluation of safety, allergenicity, and bioavailability of smart protein products is necessary before large-scale adoption.
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Affiliation(s)
- Raman Kumar
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Aditi Guleria
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Yogendra S Padwad
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- Protein Processing Centre, Dietetics, and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Vidyashankar Srivatsan
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Sudesh Kumar Yadav
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
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2
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Tkaczyńska A, Rytel E, Kucharska AZ, Kolniak‐Ostek J, Sokół‐Łętwska A. Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh. Food Sci Nutr 2024; 12:4637-4655. [PMID: 39055229 PMCID: PMC11266897 DOI: 10.1002/fsn3.4102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/31/2024] [Accepted: 03/01/2024] [Indexed: 07/27/2024] Open
Abstract
Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α-chaconine than α-solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.
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Affiliation(s)
- Agnieszka Tkaczyńska
- Department of Food Storage and TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Elżbieta Rytel
- Department of Food Storage and TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Alicja Z. Kucharska
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Joanna Kolniak‐Ostek
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Anna Sokół‐Łętwska
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
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Chen YJ, He YH, Lo YH, Yang HS, Abomughaid MM, Kumar KJS, Lin WT. Potato protein hydrolysate inhibits RANKL-induced osteoclast development by inhibiting osteoclastogenic genes via the NF-κB/MAPKs signaling pathways. ENVIRONMENTAL TOXICOLOGY 2024; 39:3991-4003. [PMID: 38606910 DOI: 10.1002/tox.24251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 03/09/2024] [Accepted: 03/14/2024] [Indexed: 04/13/2024]
Abstract
In recent times, there has been growing attention towards exploring the nutritional and functional aspects of potato protein, along with its diverse applications. In the present study, we examined the anti-osteoclast properties of potato protein hydrolysate (PP902) in vitro. Murine macrophages (RAW264.7) were differentiated into osteoclasts by receptor activator of nuclear factor-κB ligand (RANKL), and PP902 was examined for its inhibitory effect. Initially, treatment with PP902 was found to significantly prevent RANKL-induced morphological changes in macrophage cells, as determined by tartrate-resistant acid phosphatase (TRAP) staining analysis. This notion was further supported by F-actin analysis using a confocal microscope. Furthermore, PP902 treatment effectively and dose-dependently down-regulated the expression of RANKL-induced osteoclastogenic marker genes, including TRAP, CTR, RANK, NFATc1, OC-STAMP, and c-Fos. These inhibitory effects were associated with suppressing NF-κB transcriptional activation and subsequent reduced nuclear translocation. The decrease in NF-κB activity resulted from reduced activation of its upstream kinases, including I-κBα and IKKα. Moreover, PP902 significantly inhibited RANKL-induced p38MAPK and ERK1/2 activities. Nevertheless, PP902 treatment prevents RANKL-induced intracellular reactive oxygen species generation via increased HO-1 activity. The combined antioxidant and anti-inflammatory effects of PP902 resulted in significant suppression of osteoclastogenesis, suggesting its potential as an adjuvant therapy for osteoclast-related diseases.
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Affiliation(s)
- Yi-Ju Chen
- Department of Surgery, Taichung Veterans General Hospital, Taichung, Taiwan
- Department of Animal Science and Biotechnology, College of Agriculture and Health, Tunghai University, Taichung, Taiwan
| | - Yen-Hua He
- Department of Food Science, College of Agriculture and Health, Tunghai University, Taichung, Taiwan
| | - Yun-Hsin Lo
- Department of Food Science, College of Agriculture and Health, Tunghai University, Taichung, Taiwan
| | - Hong-Siang Yang
- Department of Hospitality Management, College of Agriculture and Health, Tunghai University, Taichung, Taiwan
| | - Mosleh Mohammad Abomughaid
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Bisha, Bisha, Saudi Arabia
| | - K J Senthil Kumar
- Bachelor Program of Biotechnology and Center for General Education, National Chung Hsing University, Taichung, Taiwan
| | - Wan-Teng Lin
- Department of Hospitality Management, College of Agriculture and Health, Tunghai University, Taichung, Taiwan
- Research and Development Division, Utopia Holiday Hotel Corporation, Taichung, Taiwan
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4
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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.
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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
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Di X, Wang Q, Zhang F, Feng H, Wang X, Cai C. Advances in the Modulation of Potato Tuber Dormancy and Sprouting. Int J Mol Sci 2024; 25:5078. [PMID: 38791120 PMCID: PMC11121589 DOI: 10.3390/ijms25105078] [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: 04/03/2024] [Revised: 05/02/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
The post-harvest phase of potato tuber dormancy and sprouting are essential in determining the economic value. The intricate transition from dormancy to active growth is influenced by multiple factors, including environmental factors, carbohydrate metabolism, and hormonal regulation. Well-established environmental factors such as temperature, humidity, and light play pivotal roles in these processes. However, recent research has expanded our understanding to encompass other novel influences such as magnetic fields, cold plasma treatment, and UV-C irradiation. Hormones like abscisic acid (ABA), gibberellic acid (GA), cytokinins (CK), auxin, and ethylene (ETH) act as crucial messengers, while brassinosteroids (BRs) have emerged as key modulators of potato tuber sprouting. In addition, jasmonates (JAs), strigolactones (SLs), and salicylic acid (SA) also regulate potato dormancy and sprouting. This review article delves into the intricate study of potato dormancy and sprouting, emphasizing the impact of environmental conditions, carbohydrate metabolism, and hormonal regulation. It explores how various environmental factors affect dormancy and sprouting processes. Additionally, it highlights the role of carbohydrates in potato tuber sprouting and the intricate hormonal interplay, particularly the role of BRs. This review underscores the complexity of these interactions and their importance in optimizing potato dormancy and sprouting for agricultural practices.
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Affiliation(s)
- Xueni Di
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China
| | - Qiang Wang
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China
| | - Feng Zhang
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China
| | - Haojie Feng
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiyao Wang
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China
| | - Chengcheng Cai
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China
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Liu Q, Tan L, Hong P, Liu H, Zhou C. Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile. Food Chem X 2024; 21:101179. [PMID: 38370298 PMCID: PMC10869750 DOI: 10.1016/j.fochx.2024.101179] [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: 09/05/2023] [Revised: 01/08/2024] [Accepted: 02/01/2024] [Indexed: 02/20/2024] Open
Abstract
The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC2:1 and TSPC1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro protein digestibility and protein digestibility corrected amino acid scores of TSPCs were also higher than that of SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Moreover, the lysine-to-arginine ratio and β subunit were greatly correlated with protein digestibility with correlation coefficients of -0.962 (P < 0.01) and -0.971 (P < 0.01), respectively. Compared to SPI, TSPCs displayed a lower lysine-to-arginine ratio and β-conglycinin content, which improved its digestibility. Proteomic analysis indicated that TSPC1:1 had 989 unique proteins, which gives TSPCs enhanced biological properties compared to TPI and SPI, allowing them to participate in a broad range of biochemical metabolic and signal transduction pathways. The study would advance the utilization of mixed proteins toward exceptional food industry applications.
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Affiliation(s)
- Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Li Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Huanming Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
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7
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Yang Y, Hu J, Wei X, Huang K, Li C, Yang G. Deciphering core microbiota in rhizosphere soil and roots of healthy and Rhizoctonia solani-infected potato plants from various locations. Front Microbiol 2024; 15:1386417. [PMID: 38585705 PMCID: PMC10995396 DOI: 10.3389/fmicb.2024.1386417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Accepted: 03/11/2024] [Indexed: 04/09/2024] Open
Abstract
Black scurf caused by Rhizoctonia solani severely affects potato production. Through amplification of V3-V4 and ITS1-5f variable regions of 16S and internal transcribed spacer (ITS) rRNA, the study was based on the location (Kunming, Qujing, and Zhaotong), plant components (rhizosphere soil and roots), and sample types (healthy and diseased) to assess the diversity of bacterial and fungal communities. We found plant components significantly influence microbial diversity, with rhizosphere soil being more diverse than roots, and the microbial community in the root is mainly derived from the rhizosphere soil. Moreover, the rhizosphere soil and roots of healthy potato plants exhibit greater microbial diversity compared to those of potato plants infected by Rhizoctonia solani. Bacterial phyla Actinobacteriota and Acidobacteriota were enriched in rhizosphere soil compared to that of roots, whereas Proteobacteria and Cyanobacteria showed the opposite trend. Fungal phylum Ascomycota was found in low relative abundance in rhizosphere soil than in roots, whereas Basidiomycota showed the opposite trend. Bacterial genera including Streptomyces, Lysobacter, Bacillus, Pseudomonas, Ensifer, Enterobacter, and the Rhizobium group (Allorhizobium, Neorhizobium, Pararhizobium, Rhizobium), along with fungal genera such as Aspergillus, Penicillium, Purpureocillium, and Gibberella moniliformis, have the potential ability of plant growth promotion and disease resistance. However, most fungal species and some bacterial species are pathogenic to potato and could provide a conducive environment for black scurf infection. Interaction within the bacterial network increased in healthy plants, contrasting with the trend in the fungal network. Our findings indicate that R. solani significantly alters potato plant microbial diversity, underscoring the complexity and potential interactions between bacterial and fungal communities for promoting potato plant health and resistance against black scurf.
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Affiliation(s)
| | | | | | | | | | - Genhua Yang
- State Key Laboratory for Protection and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan, China
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Capcanari T, Covaliov E, Negoița C, Siminiuc R, Chirsanova A, Reșitca V, Țurcanu D. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. Foods 2023; 12:4327. [PMID: 38231840 DOI: 10.3390/foods12234327] [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: 11/06/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between "slightly like" and "like it very much".
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Affiliation(s)
- Tatiana Capcanari
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Eugenia Covaliov
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Cătălina Negoița
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Rodica Siminiuc
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aurica Chirsanova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Vladislav Reșitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Dinu Țurcanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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9
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Chauhan A, Islam F, Imran A, Ikram A, Zahoor T, Khurshid S, Shah MA. A review on waste valorization, biotechnological utilization, and management of potato. Food Sci Nutr 2023; 11:5773-5785. [PMID: 37823156 PMCID: PMC10563700 DOI: 10.1002/fsn3.3546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 10/13/2023] Open
Abstract
One of the most popular, cost-effective crops that are consumed globally is the potato. Due to the expanding food crisis, there is an increase in the demand for potato-based agro-food items. At the same time, it is noted that this pathway of ecological pollution from large-scale wastes is challenging to manage. The food sector generates a lot of waste, which can be controlled better via biotechnological methods. The potato industry is one of the industries that generate a large amount of garbage that is harmful to the environment. Several by-products of industrial potato production, such as potato peels (PPs), starch, flakes, and granules, are disposed of despite being rich sources of nutrients and bioactive ingredients. These wastes can subsequently be used in biotechnological processing to produce microbial polysaccharides, yeast cellular biomass, lipids, protein, enzymes, organic acids, and carotenoids as components of the microbial medium. Similarly, food processing based on potatoes uses a lot of water, which is an issue because it pollutes wastewater. The most popular method for reducing trash that is both affordable and environmentally beneficial at the moment is biotechnology. The purpose of this review study is to illustrate the potential of applying biotechnological techniques to tackle the potato waste problem while simultaneously enhancing the economy. By discussing recent breakthroughs as well as current flaws in this method of controlling potato trash, this paper seeks to give a future vision of the justifiable use of biotechnological-based potato waste management and utilization strategies.
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Affiliation(s)
- Anamika Chauhan
- Department of Home ScienceChamanLal Mahavidyalay LandhoraHaridwarIndia
- Sri Dev Suman UniversityTehriIndia
| | - Fakhar Islam
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
- Department of Clinical NutritionNUR International UniversityLahorePakistan
| | - Ali Imran
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Tahir Zahoor
- Department of Clinical NutritionNUR International UniversityLahorePakistan
| | - Sadaf Khurshid
- Department of Home EconomicsGovernment College UniversityFaisalabadPakistan
| | - Mohd Asif Shah
- Department of EconomicsKabridahar UniversityJigjigaEthiopia
- School of BusinessWoxsen UniversityHyderabadTelanganaIndia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraIndia
- School of Engineering and TechnologySharda UniversityGreater NoidaIndia
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10
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Pandey J, Thompson D, Joshi M, Scheuring DC, Koym JW, Joshi V, Vales MI. Genetic architecture of tuber-bound free amino acids in potato and effect of growing environment on the amino acid content. Sci Rep 2023; 13:13940. [PMID: 37626106 PMCID: PMC10457394 DOI: 10.1038/s41598-023-40880-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Free amino acids in potato tubers contribute to their nutritional value and processing quality. Exploring the natural variation in their accumulation in tubers across diverse genetic backgrounds is critical to potato breeding programs aiming to enhance or partition their distribution effectively. This study assessed variation in the tuber-bound free amino acids in a diversity panel of tetraploid potato clones developed and maintained by the Texas A&M Potato Breeding Program to explore their genetic basis and to obtain genomic-estimated breeding values for applied breeding purposes. Free amino acids content was evaluated in tubers of 217 tetraploid potato clones collected from Dalhart, Texas in 2019 and 2020, and Springlake, Texas in 2020. Most tuber amino acids were not affected by growing location, except histidine and proline, which were significantly lower (- 59.0%) and higher (+ 129.0%), respectively, at Springlake, Texas (a location that regularly suffers from abiotic stresses, mainly high-temperature stress). Single nucleotide polymorphism markers were used for genome-wide association studies and genomic selection of clones based on amino acid content. Most amino acids showed significant variations among potato clones and moderate to high heritabilities. Principal component analysis separated fresh from processing potato market classes based on amino acids distribution patterns. Genome-wide association studies discovered 33 QTL associated with 13 free amino acids. Genomic-estimated breeding values were calculated and are recommended for practical potato breeding applications to select parents and advance clones with the desired free amino acid content.
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Affiliation(s)
- Jeewan Pandey
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Dalton Thompson
- Texas A&M AgriLife Research and Extension Center, Uvalde, TX, 78801, USA
| | - Madhumita Joshi
- Texas A&M AgriLife Research and Extension Center, Uvalde, TX, 78801, USA
| | - Douglas C Scheuring
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Jeffrey W Koym
- Texas A&M AgriLife Research and Extension Center, Lubbock, TX, 79403, USA
| | - Vijay Joshi
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA.
- Texas A&M AgriLife Research and Extension Center, Uvalde, TX, 78801, USA.
| | - M Isabel Vales
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA.
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11
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Bahadori S, Giglou MT, Esmaielpour B, Dehdar B, Estaji A, Hano C, Gohari G, Vergine M, Vita F. Antioxidant Compounds of Potato Breeding Genotypes and Commercial Cultivars with Yellow, Light Yellow, and White Flesh in Iran. PLANTS (BASEL, SWITZERLAND) 2023; 12:1707. [PMID: 37111930 PMCID: PMC10146029 DOI: 10.3390/plants12081707] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/18/2023] [Accepted: 04/18/2023] [Indexed: 06/19/2023]
Abstract
Potatoes are a staple food with high antioxidant properties that can positively affect population health. The beneficial effects of potatoes have been attributed to tuber quality. However, the tuber quality related researches at genetic levels are very few. Sexual hybridization is a powerful strategy for producing new and valuable genotypes with high quality. In this study, 42 breeding potato genotypes in Iran were selected based on appearance characteristics such as shape, size, color, eyes of tubers, and tuber yield and marketability. The tubers were evaluated for their nutritional value and properties, viz. phenolic content, flavonoids, carotenoids, vitamins, sugars, proteins, and antioxidant activity. Potato tubers with white flesh and colored skin had significantly higher levels of ascorbic acid and total sugar. The result showed that higher phenolic, flavonoid, carotenoid, protein concentration, and antioxidant activity were noted in yellow-fleshed. Burren (yellow-fleshed) tubers had more antioxidant capacity in comparison to genotypes and cultivars, which did not differ significantly with genotypes 58, 68, 67 (light yellow), 26, 22, and 12 (white). The highest correlation coefficients in antioxidant compounds were related to total phenol content and FRAP, suggesting that phenolics might be crucial predictors of antioxidant activities. The concentration of antioxidant compounds in the breeding genotypes was higher than in some commercial cultivars, and higher antioxidant compounds content and activity were detected in yellow-fleshed cultivars. Based on current results, understanding the relationship between antioxidant compounds and the antioxidant activity of potatoes could be very helpful in potato breeding projects.
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Affiliation(s)
- Somayeh Bahadori
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Mousa Torabi Giglou
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Behrooz Esmaielpour
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Bahram Dehdar
- Ardebil Agriculture and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Ardabil 56951-57451, Iran
| | - Asghar Estaji
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRAE USC1328, Université d’Orléans, 28000 Chartres, France
| | - Gholamreza Gohari
- Department of Horticulture, Faculty of Agriculture, University of Maragheh, Maragheh 55181-83111, Iran
| | - Marzia Vergine
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
| | - Federico Vita
- Department of Biosciences, Biotechnology and Environment, University of Bari Aldo Moro, 70121 Bari, Italy
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12
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Taroncher M, Rodríguez-Carrasco Y, Barba FJ, Ruiz MJ. Enhancement of the Antioxidant Effect of Natural Products on the Proliferation of Caco-2 Cells Produced by Fish Protein Hydrolysates and Collagen. Int J Mol Sci 2023; 24:ijms24076871. [PMID: 37047844 PMCID: PMC10095121 DOI: 10.3390/ijms24076871] [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: 03/06/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
A large amount of fish side streams are produced each year, promoting huge economic and environmental problems. In order to address this issue, a potential alternative is to isolate the high-added-value compounds with beneficial properties on human health. The objectives of this study were to determine the effect of hydrolyzed fish protein and collagen samples on cell proliferation, as well as to determine the specific influence of minerals and metals on this effect and whether dietary antioxidants can enhance cell proliferation. The results of hydrolyzed fish protein and collagen samples showed negative effects on Caco-2 cell proliferation at the highest concentrations tested. Moreover, the pre-treatment of these hydrolyzates with vitamin C and E, quercetin and resveratrol increased the proliferation of bioaccessible fractions of hydrolyzated fish protein and collagen samples compared to the bioaccessible fractions without pre-treatment. The highest mineral concentrations were found for P, Ca and Mg. The metals found in the pure hydrolyzates were As, Cd, Hg and Pb; however, they appeared at almost undetectable levels in bioavailable fractions. It can be concluded that the consumption of hydrolyzates of fish by-products is an interesting strategy for complying with EFSA recommendations regarding fish consumption while at the same time reducing fish waste.
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Affiliation(s)
- Mercedes Taroncher
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Yelko Rodríguez-Carrasco
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Francisco J Barba
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - María-José Ruiz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
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13
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Kowalczewski PŁ, Pratap-Singh A, Kitts DD. Emerging Protein Sources for Food Production and Human Nutrition. Molecules 2023; 28:molecules28062676. [PMID: 36985648 PMCID: PMC10052881 DOI: 10.3390/molecules28062676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
It is estimated that by 2050, the world’s population will be up to 9 billion [...]
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
- Correspondence: (P.Ł.K.); (A.P.-S.)
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
- Correspondence: (P.Ł.K.); (A.P.-S.)
| | - David D. Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
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14
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Zielińska-Dawidziak M, Białas W, Piasecka-Kwiatkowska D, Staniek H, Niedzielski P. Digestibility of Protein and Iron Availability from Enriched Legume Sprouts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01045-x. [PMID: 36729316 PMCID: PMC10363042 DOI: 10.1007/s11130-023-01045-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
Plant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO4 solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract. ~49% of lupine and ~ 45% of soy proteins were extracted into gastric fluid and next ~ 12% and only ~ 1% into intestine fluid from lupine and soybean, respectively. Gastric digestion released mainly ferrous iron (~ 85% from lupine and ~ 95% in soybean sprouts). Complexed iron constituted ~ 43% of total iron in intestine after lupine digestion and ~ 55% after soybean digestion. Intestine digestion doubled the total iron released from lupine sprouts (from ~ 21% up to 38%), while in soybean it increased from ~ 16% up to ~ 23%. Ferritin presence was confirmed by the specific antibodies in digestive fluids, but it is only partially extracted from sprouts during in vitro digestion.
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Affiliation(s)
- Magdalena Zielińska-Dawidziak
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Dorota Piasecka-Kwiatkowska
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Halina Staniek
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Przemysław Niedzielski
- Department of Analytical Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Poznan, Poland
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15
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Berdugo-Cely JA, Céron-Lasso MDS, Yockteng R. Phenotypic and molecular analyses in diploid and tetraploid genotypes of Solanum tuberosum L. reveal promising genotypes and candidate genes associated with phenolic compounds, ascorbic acid contents, and antioxidant activity. FRONTIERS IN PLANT SCIENCE 2023; 13:1007104. [PMID: 36743552 PMCID: PMC9889998 DOI: 10.3389/fpls.2022.1007104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 12/08/2022] [Indexed: 06/18/2023]
Abstract
Potato tubers contain biochemical compounds with antioxidant properties that benefit human health. However, the genomic basis of the production of antioxidant compounds in potatoes has largely remained unexplored. Therefore, we report the first genome-wide association study (GWAS) based on 4488 single nucleotide polymorphism (SNP) markers and the phenotypic evaluation of Total Phenols Content (TPC), Ascorbic Acid Content (AAC), and Antioxidant Activity (AA) traits in 404 diverse potato genotypes (84 diploids and 320 tetraploids) conserved at the Colombian germplasm bank that administers AGROSAVIA. The concentration of antioxidant compounds correlated to the skin tuber color and ploidy level. Especially, purple-blackish tetraploid tubers had the highest TPC (2062.41 ± 547.37 mg GAE), while diploid pink-red tubers presented the highest AA (DDPH: 14967.1 ± 4687.79 μmol TE; FRAP: 2208.63 ± 797.35 mg AAE) and AAC (4.52 mg ± 0.68 AA). The index selection allowed us to choose 20 promising genotypes with the highest values for the antioxidant compounds. Genome Association mapping identified 58 SNP-Trait Associations (STAs) with single-locus models and 28 Quantitative Trait Nucleotide (QTNs) with multi-locus models associated with the evaluated traits. Among models, eight STAs/QTNs related to TPC, AAC, and AA were detected in common, flanking seven candidate genes, from which four were pleiotropic. The combination in one population of diploid and tetraploid genotypes enabled the identification of more genetic associations. However, the GWAS analysis implemented independently in populations detected some regions in common between diploids and tetraploids not detected in the mixed population. Candidate genes have molecular functions involved in phenolic compounds, ascorbic acid biosynthesis, and antioxidant responses concerning plant abiotic stress. All candidate genes identified in this study can be used for further expression analysis validation and future implementation in marker-assisted selection pre-breeding platforms targeting fortified materials. Our study further revealed the importance of potato germplasm conserved in national genebanks, such as AGROSAVIA's, as a valuable genetic resource to improve existing potato varieties.
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Affiliation(s)
- Jhon A. Berdugo-Cely
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación Turipaná, Km 13 vía Montería-Cereté, Montería, Córdoba, Colombia
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá, Km 13 vía Mosquera-Bogotá, Mosquera, Cundinamarca, Colombia
| | - María del Socorro Céron-Lasso
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá, Km 13 vía Mosquera-Bogotá, Mosquera, Cundinamarca, Colombia
| | - Roxana Yockteng
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá, Km 13 vía Mosquera-Bogotá, Mosquera, Cundinamarca, Colombia
- Institut de Systématique, Evolution, Biodiversité-UMR-CNRS 7205, National Museum of Natural History, Paris, France
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16
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The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020770. [PMID: 36677829 PMCID: PMC9864533 DOI: 10.3390/molecules28020770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/27/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90-83.10 g/100 g cf. 74.20 g/100 g in the control). Electrophoresis revealed that the content of the main rice protein fractions (prolamin and glutelin) decreased as the concentration of the modifying reagent increased. Through spectroscopic analysis, wavenumbers, corresponding to the presence of proteins or lipids, aromatic systems, and carbohydrates, were observed. The use of acetic anhydride did not change the digestibility of the modified RPC significantly when compared to that of the control sample. The acetylation of the RPC caused a significant increase in its emulsifying properties at pH 8 (1.83-14.74%) and its water-binding capacity but did not have a statistically significant impact on the oil-absorption capacity. There was a slight increase in protein solubility and a decrease in foaming capacity in the modified RPC.
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17
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Bioactive Substances of Potato Juice Reveal Synergy in Cytotoxic Activity against Cancer Cells of Digestive System Studied In Vitro. Nutrients 2022; 15:nu15010114. [PMID: 36615771 PMCID: PMC9823805 DOI: 10.3390/nu15010114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
More and more literature data indicate the health-promoting effect of potato juice (PJ). However, to date, it has not been precisely explained which of the many compounds present in PJ exhibit biological activity. The work aimed to establish the antiproliferative effect of gastrointestinal digested PJ and the products of its processing. Fresh PJs derived from three edible potato varieties, industrial side stream resulting from starch production, partially deproteinized PJ derived from feed protein production line, and three different potato protein preparations subjected to digestion in the artificial gastrointestinal tract were used in this study. The cytotoxic potential of glycoalkaloids (GAs), phenolic acids, digested PJ, and products of PJ processing was determined in human normal and cancer cells derived from the digestive system. The results showed that GAs exhibit concentration-dependent cytotoxicity against all analyzed cell lines. In contrast, phenolic acids (caffeic, ferulic, and chlorogenic acid) do not show cytotoxicity in the applied cell lines. A correlation between cytotoxic potency and GAs content was found in all PJ products studied. The most potent effects were observed under treatment with deproteinized PJ, a product of industrial processing of PJ, distinguished by the highest effective activity among the fresh juice products studied. Moreover, this preparation revealed a favorable cytotoxicity ratio towards cancer cells compared to normal cells. Statistical analysis of the obtained results showed the synergistic effect of other bioactive substances contained in PJ and its products, which may be crucial in further research on the possibility of using PJ as a source of compounds of therapeutic importance.
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18
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Characterization of highly gelatinous patatin storage protein from Pichia pastoris. Food Res Int 2022; 162:111925. [DOI: 10.1016/j.foodres.2022.111925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/30/2022] [Accepted: 09/07/2022] [Indexed: 11/23/2022]
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19
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Srenuja D, Shanmugam A, Nair Sinija VR. Novel zero waste tactics for commercial vegetables – recent advances. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.
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Affiliation(s)
- Dekka Srenuja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Vadakkepulppara Ramachandran Nair Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
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20
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Rawdkuen S, D’Amico S, Schoenlechner R. Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi ( Plukenetia volubilis L.) Oil Press-Cakes. Foods 2022; 11:foods11131869. [PMID: 35804688 PMCID: PMC9265265 DOI: 10.3390/foods11131869] [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: 05/23/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 11/22/2022] Open
Abstract
Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery of Thai and Peru SI were estimated to be 93.27, 90.67%, and 49.15, 59.32%, respectively. The protein patterns of the Thai and Peru SI samples analyzed by SDS-PAGE showed glycoprotein as a major protein, with a molecular weight of 35 kDa. Both protein isolates (PI) showed water and oil holding capacities in the range of 2.97−3.09 g/g sample and 2.75−2.88 g/g sample, respectively. The emulsifying properties of the PI from Thai SI were higher than those of Peru (p < 0.05), while the foaming properties were not analogous to the emulsion properties. The Thai SI sample showed lower digestibility up to 120 min of in vitro digestion time than that of the Peru SI sample (p < 0.05). However, simulated in vitro pepsin digestion of Thai and Peru Si samples displayed hydrolyzed protein bands compared to trypsin digestion, which showed no protein patterns in both SI samples on a 4−20% gradient gel. These results suggest that the protein isolates from Thai and Peru SI exhibit marked variations in physical and techno-functional properties and have a high potential to be employed as plant-based protein additives for future non-animal-based protein-rich foods.
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Affiliation(s)
- Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.:+66-53916-752
| | - Stefano D’Amico
- Institute of Animal Nutrition and Feeding, AGES—Austrian Agency for Health and Food Safety, Spargelfeldstr. 191, 1220 Vienna, Austria;
| | - Regine Schoenlechner
- Department of Food Sciences and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria;
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21
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Jiménez-Munoz L, Tsochatzis ED, Corredig M. Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System. Nutrients 2022; 14:nu14122505. [PMID: 35745236 PMCID: PMC9230451 DOI: 10.3390/nu14122505] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 02/01/2023] Open
Abstract
The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technological functionality to evaluate if the digestibility of a suspension with the same composition is affected by differences in the structure. Four isocaloric (4% protein, w/w) matrices (suspension, gel, foam and heat-set foam) were prepared and their gastrointestinal fate was followed utilizing a semi-dynamic in vitro digestion model. The microstructure was observed by confocal laser scanning microscopy, protein breakdown was tested by electrophoresis and free amino acids after intestinal digestion was estimated using liquid chromatography/triple-quadruple-mass spectrometry (LC-TQMS). The heat-treated samples showed a higher degree of hydrolysis and lower trypsin inhibitory activity than the non-heat-treated samples. An in vitro digestible indispensable amino acid score was calculated based on experimental data, showing a value of 0.9 based on sulfur amino acids/valine as the limiting amino acids. The heated samples also showed a slower gastric emptying rate. The study highlights the effect of the food matrix on the distribution of the peptides created during various stages of gastric emptying.
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Affiliation(s)
- Luis Jiménez-Munoz
- Department of Food Science, CiFOOD Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark; (E.D.T.); (M.C.)
- Correspondence: author:
| | - Emmanouil D. Tsochatzis
- Department of Food Science, CiFOOD Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark; (E.D.T.); (M.C.)
- European Food Safety Authority-EFSA, Via Carlo Magno 1A, 43146 Parma, Italy
| | - Milena Corredig
- Department of Food Science, CiFOOD Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark; (E.D.T.); (M.C.)
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22
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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds. Foods 2022; 11:foods11050674. [PMID: 35267307 PMCID: PMC8909746 DOI: 10.3390/foods11050674] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 01/12/2023] Open
Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
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23
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Gelley S, Lankry H, Glusac J, Fishman A. Yeast-derived potato patatins: Biochemical and biophysical characterization. Food Chem 2022; 370:130984. [PMID: 34509145 DOI: 10.1016/j.foodchem.2021.130984] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 08/09/2021] [Accepted: 08/27/2021] [Indexed: 11/04/2022]
Abstract
Potato patatin is considered a valuable plant protein by the food industry for its exceptional functional properties and nutritional value. Nonetheless, it has not been widely used due to its low abundance in potatoes and high cost. Pichia pastoris was utilized for expression of patatin to overcome agricultural limitations. Biochemical and biophysical characterization of Patatin-B2 (rPatB2) and Patatin-17 (rPat17) is described. rPatB2 and rPat17 had higher zeta potential and superior solubility at various pH conditions in comparison with commercial patatin, whereas particle size distribution was similar. Inflection temperatures were higher than potato isolated patatins. Antioxidant capacity of rPatB2 and rPat17 was similar to that of commercial patatin and the specific enzymatic activity of rPatB2 was 5-fold higher than rPat17 and patatins isolated from potato. Results indicate yeast-derived patatin properties are comparable to patatins from potatoes, suggesting their potential use in various plant-based products such as meat and dairy analogues.
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Affiliation(s)
- Sivan Gelley
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Hodaya Lankry
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Jovana Glusac
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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24
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Galves C, Galli G, Kurozawa L. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Crit Rev Food Sci Nutr 2022; 63:6564-6579. [PMID: 35144507 DOI: 10.1080/10408398.2022.2036093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting a market trend in the food industry, plant-based proteins are emerging as alternative protein sources, and their application adaptability is an increasing research of interest related to consumers' demand for healthy food, product innovation, and sustainability. This review presents a perspective on the investigation of potato protein as a technological ingredient, considering it a nonconventional source obtained as by-product from starch industry. Furthermore, this piece emphasizes the potential application of potato protein as wall material in spray drying encapsulation, considering that this purpose is still limited for this ingredient. The literature reports that vegetal-based proteins might present compromised functionality due to processing conditions, impairing its technological application. Structural modification can offer a potential approach to modify potato protein configuration aiming to improve its utilization. Studies reported that modified proteins can perform as better emulsifiers and antioxidant agents compared to intact proteins. Hence, it is expected that their use in microencapsulation would improve process efficiency and protection of the core material, consequently delivering superior encapsulation performance.
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Affiliation(s)
- Cassia Galves
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Giovanni Galli
- Department of Genetics, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Louise Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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Kowalczewski PŁ, Olejnik A, Świtek S, Bzducha-Wróbel A, Kubiak P, Kujawska M, Lewandowicz G. Bioactive compounds of potato ( Solanum tuberosum L.) juice: from industry waste to food and medical applications. CRITICAL REVIEWS IN PLANT SCIENCES 2022; 41:52-89. [DOI: 10.1080/07352689.2022.2057749] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/16/2024]
Affiliation(s)
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Stanisław Świtek
- Department of Agronomy, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Bzducha-Wróbel
- Department of Food Biotechnology and Microbiology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Małgorzata Kujawska
- Department of Toxicology, Poznan University of Medical Sciences, Poznań, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
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Kowalczewski PŁ, Zembrzuska J, Drożdżyńska A, Smarzyński K, Radzikowska D, Kieliszek M, Jeżowski P, Sawinska Z. Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice. OPEN CHEM 2021. [DOI: 10.1515/chem-2021-0109] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from seven selected potato varieties, their profile of polyphenolic compounds, and the content of glycoalkaloids (GAs). The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal, and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of GAs, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high antioxidant activity and, at the same time, will be safe from the toxicological point of view.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences , 31 Wojska Polskiego St. , 60-624 Poznań , Poland
| | - Joanna Zembrzuska
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology , 4 Berdychowo St. , 60-965 Poznań , Poland
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences , 48 Wojska Polskiego St. , 60-627 Poznań , Poland
| | - Krzysztof Smarzyński
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences , 31 Wojska Polskiego St. , 60-624 Poznań , Poland
| | - Dominika Radzikowska
- Department of Agronomy, Poznań University of Life Sciences , 11 Dojazd St. , 60-632 Poznań , Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW , 02-776 Warsaw , Poland
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology , 4 Berdychowo St. , 60-965 Poznań , Poland
| | - Zuzanna Sawinska
- Department of Agronomy, Poznań University of Life Sciences , 11 Dojazd St. , 60-632 Poznań , Poland
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Ciecholewska-Juśko D, Broda M, Żywicka A, Styburski D, Sobolewski P, Gorący K, Migdał P, Junka A, Fijałkowski K. Potato Juice, a Starch Industry Waste, as a Cost-Effective Medium for the Biosynthesis of Bacterial Cellulose. Int J Mol Sci 2021; 22:ijms221910807. [PMID: 34639147 PMCID: PMC8509763 DOI: 10.3390/ijms221910807] [Citation(s) in RCA: 6] [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: 09/10/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 12/17/2022] Open
Abstract
In this work, we verified the possibility of valorizing a major waste product of the potato starch industry, potato tuber juice (PJ). We obtained a cost-effective, ecological-friendly microbiological medium that yielded bacterial cellulose (BC) with properties equivalent to those from conventional commercial Hestrin–Schramm medium. The BC yield from the PJ medium (>4 g/L) was comparable, despite the lack of any pre-treatment. Likewise, the macro- and microstructure, physicochemical parameters, and chemical composition showed no significant differences between PJ and control BC. Importantly, the BC obtained from PJ was not cytotoxic against fibroblast cell line L929 in vitro and did not contain any hard-to-remove impurities. The PJ-BC soaked with antiseptic exerted a similar antimicrobial effect against Staphylococcus aureus and Pseudomonas aeruginosa as to BC obtained in the conventional medium and supplemented with antiseptic. These are very important aspects from an application standpoint, particularly in biomedicine. Therefore, we conclude that using PJ for BC biosynthesis is a path toward significant valorization of an environmentally problematic waste product of the starch industry, but also toward a significant drop in BC production costs, enabling wider application of this biopolymer in biomedicine.
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Affiliation(s)
- Daria Ciecholewska-Juśko
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland; (D.C.-J.); (M.B.); (A.Ż.)
| | - Michał Broda
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland; (D.C.-J.); (M.B.); (A.Ż.)
- Pomeranian-Masurian Potato Breeding Company, 76-024 Strzekęcino, Poland
| | - Anna Żywicka
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland; (D.C.-J.); (M.B.); (A.Ż.)
| | - Daniel Styburski
- Laboratory of Chromatography and Mass Spectroscopy, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Peter Sobolewski
- Department of Polymer and Biomaterials Science, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland; (P.S.); (K.G.)
| | - Krzysztof Gorący
- Department of Polymer and Biomaterials Science, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland; (P.S.); (K.G.)
| | - Paweł Migdał
- Department of Environment, Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland;
| | - Adam Junka
- Department of Pharmaceutical Microbiology and Parasitology, Faculty of Pharmacy, Medical University of Wroclaw, Borowska 211a, 50-534 Wrocław, Poland;
| | - Karol Fijałkowski
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland; (D.C.-J.); (M.B.); (A.Ż.)
- Correspondence: ; Tel.: +48-91-449-6714
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Odukoya JO, Odukoya JO, Mmutlane EM, Ndinteh DT. Phytochemicals and Amino Acids Profiles of Selected sub-Saharan African Medicinal Plants' Parts Used for Cardiovascular Diseases' Treatment. Pharmaceutics 2021; 13:1367. [PMID: 34575444 PMCID: PMC8472700 DOI: 10.3390/pharmaceutics13091367] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/08/2021] [Accepted: 07/14/2021] [Indexed: 02/07/2023] Open
Abstract
For years, the focus on the lipid-atherosclerosis relationship has limited the consideration of the possible contribution of other key dietary components, such as amino acids (AAs), to cardiovascular disease (CVD) development. Notwithstanding, the potential of plant-based diets, some AAs and phytochemicals to reduce CVDs' risk has been reported. Therefore, in this study, the phytochemical and AA profiles of different medicinal plants' (MPs) parts used for CVDs' treatment in sub-Saharan Africa were investigated. Fourier-transform infrared analysis confirmed the presence of hydroxyl, amino and other bioactive compounds' functional groups in the samples. In most of them, glutamic and aspartic acids were the most abundant AAs, while lysine was the most limiting. P. biglobosa leaf, had the richest total branched-chain AAs (BCAAs) level, followed by A. cepa bulb. However, A. cepa bulb had the highest total AAs content and an encouraging nutraceutical use for adults based on its amino acid score. Principal component analysis revealed no sharp distinction between the AAs composition of MPs that have found food applications and those only used medicinally. Overall, the presence of medicinally important phytochemicals and AAs levels in the selected MPs' parts support their use for CVDs treatment as they might not add to the AAs (e.g., the BCAAs) burden in the human body.
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Affiliation(s)
- Johnson Oluwaseun Odukoya
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa;
- Department of Chemistry, The Federal University of Technology, Akure PMB 704, Ondo State, Nigeria
| | - Julianah Olayemi Odukoya
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa;
- Department of Food Science and Technology, Kwara State University, Malete, Ilorin PMB 1530, Kwara State, Nigeria
| | - Edwin Mpoh Mmutlane
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa;
| | - Derek Tantoh Ndinteh
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa;
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Hussain M, Qayum A, Zhang X, Hao X, Liu L, Wang Y, Hussain K, Li X. Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111747] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Jiménez-Munoz LM, Tavares GM, Corredig M. Design future foods using plant protein blends for best nutritional and technological functionality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.049] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Gałkowska D, Dudycz A, Juszczak L. Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents. STARCH-STARKE 2021. [DOI: 10.1002/star.202000216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
| | - Anna Dudycz
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
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32
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Hellmann H, Goyer A, Navarre DA. Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide. Molecules 2021; 26:2446. [PMID: 33922183 PMCID: PMC8122721 DOI: 10.3390/molecules26092446] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/07/2021] [Accepted: 04/19/2021] [Indexed: 12/14/2022] Open
Abstract
With a growing world population, accelerating climate changes, and limited arable land, it is critical to focus on plant-based resources for sustainable food production. In addition, plants are a cornucopia for secondary metabolites, of which many have robust antioxidative capacities and are beneficial for human health. Potato is one of the major food crops worldwide, and is recognized by the United Nations as an excellent food source for an increasing world population. Potato tubers are rich in a plethora of antioxidants with an array of health-promoting effects. This review article provides a detailed overview about the biosynthesis, chemical and health-promoting properties of the most abundant antioxidants in potato tubers, including several vitamins, carotenoids and phenylpropanoids. The dietary contribution of diverse commercial and primitive cultivars are detailed and document that potato contributes much more than just complex carbohydrates to the diet. Finally, the review provides insights into the current and future potential of potato-based systems as tools and resources for healthy and sustainable food production.
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Affiliation(s)
- Hanjo Hellmann
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
| | - Aymeric Goyer
- Hermiston Agricultural Research and Extension Center, Department of Botany and Plant Pathology, Oregon State University, Hermiston, OR 97838, USA;
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Miedzianka J, Zambrowicz A, Zielińska-Dawidziak M, Drożdż W, Nemś A. Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate. Molecules 2021; 26:1575. [PMID: 33809328 PMCID: PMC8002035 DOI: 10.3390/molecules26061575] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/01/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.
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Affiliation(s)
- Joanna Miedzianka
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland; (W.D.); (A.N.)
| | - Aleksandra Zambrowicz
- Department of Functional Products Development, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland;
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka Street, 60-623 Poznań, Poland;
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland; (W.D.); (A.N.)
| | - Agnieszka Nemś
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland; (W.D.); (A.N.)
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Oyeyinka SA, Adepegba AA, Oyetunde TT, Oyeyinka AT, Olaniran AF, Iranloye YM, Olagunju OF, Manley M, Kayitesi E, Njobeh PB. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110618] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kowalczewski PŁ, Olejnik A, Rybicka I, Zielińska-Dawidziak M, Białas W, Lewandowicz G. Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice. Molecules 2021; 26:852. [PMID: 33561978 PMCID: PMC7914785 DOI: 10.3390/molecules26040852] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, 48 Mazowiecka St., Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
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Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system. Sci Rep 2020; 10:21166. [PMID: 33273520 PMCID: PMC7712830 DOI: 10.1038/s41598-020-78131-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Accepted: 11/11/2020] [Indexed: 11/08/2022] Open
Abstract
We present an optimized non-thermal atmospheric plasma (NTAP)-based reaction-discharge system that was applied for a continuous-flow treatment of apple juice (AJ). To optimize this system for a high-throughput production of AJ with ameliorated properties, the effect of several parameters was studied using design of experiments approach followed by the response surface methodology. Additionally, nutritional, physicochemical, microbiological and cytotoxic properties of resulting AJ were assessed. It was established that NTAP treatment of AJ led to rise in concentration of Ca, Fe, K, Mg, Na and Sr by 8–10% as well as Al, B, Ba, Cu, Mn and Zn by 11–15%. Additionally, the increased total phenolic content by ~ 11% in addition to the prolonged by up to 12 days shelf life of the product were observed. Moreover, it was found that the NTAP-treatment of AJ did not change the structure of organic compounds present in AJ, in addition to its °Brix value, color and ferric ion reducing antioxidant power. Furthermore, AJ subjected to NTAP did not show any cytotoxic activity towards non-malignant human intestinal epithelial cells but exhibited induced cell cytotoxicity in human colorectal adenocarcinoma cells. Our study provided arguments for future introduction of these types of preparations to the global market.
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Hertzler SR, Lieblein-Boff JC, Weiler M, Allgeier C. Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients 2020; 12:E3704. [PMID: 33266120 PMCID: PMC7760812 DOI: 10.3390/nu12123704] [Citation(s) in RCA: 148] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 11/21/2020] [Accepted: 11/27/2020] [Indexed: 02/06/2023] Open
Abstract
Consumer demand for plant protein-based products is high and expected to grow considerably in the next decade. Factors contributing to the rise in popularity of plant proteins include: (1) potential health benefits associated with increased intake of plant-based diets; (2) consumer concerns regarding adverse health effects of consuming diets high in animal protein (e.g., increased saturated fat); (3) increased consumer recognition of the need to improve the environmental sustainability of food production; (4) ethical issues regarding the treatment of animals; and (5) general consumer view of protein as a "positive" nutrient (more is better). While there are health and physical function benefits of diets higher in plant-based protein, the nutritional quality of plant proteins may be inferior in some respects relative to animal proteins. This review highlights the nutritional quality of plant proteins and strategies for wisely using them to meet amino acid requirements. In addition, a summary of studies evaluating the potential benefits of plant proteins for both health and physical function is provided. Finally, potential safety issues associated with increased intake of plant proteins are addressed.
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Affiliation(s)
- Steven R. Hertzler
- Scientific and Medical Affairs, Abbott Nutrition, 2900 Easton Square Place, Columbus, OH 43219, USA; (J.C.L.-B.); (M.W.); (C.A.)
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Kieliszek M, Piwowarek K, Kot AM, Pobiega K. The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry. Open Life Sci 2020; 15:787-796. [PMID: 33817266 PMCID: PMC7747523 DOI: 10.1515/biol-2020-0099] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/28/2020] [Accepted: 09/08/2020] [Indexed: 01/29/2023] Open
Abstract
Cellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
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Boruczkowska H, Boruczkowski T, Figurska-Ciura D, Drożdż W. Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies. Open Life Sci 2020; 15:735-741. [PMID: 33817261 PMCID: PMC7747520 DOI: 10.1515/biol-2020-0093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/15/2022] Open
Abstract
Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked by replacing some of the flour (20-100%) with an equivalent amount of dried potato pulp. In all the tested variants, correct confectionery products were obtained. The color of finished product (measured using Konica-Minolta CM-5 spectrophotometer) and mechanical properties of raw dough and baked cookies (subjected to a tensile test, using INSTRON 5544 Tensile Tester) were determined. Furthermore, the samples were subjected to sensory consumer assessment (evaluated on a 7-point hedonic scale). Colorimetric tests of the cookies showed a slight shift in their color from yellow toward green but at the same time lowering its saturation. Strength tests show that only the replacement of more than 40% of flour by the dried pulp resulted in a significant increase in the hardness of baked products. Regarding the tests with consumers, cookies containing up to 40% potato pulp were acceptable. Such a large addition of potato pulp to shortcrust pastry cookies creates new opportunities for this waste management.
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Affiliation(s)
- Hanna Boruczkowska
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Tomasz Boruczkowski
- Department of Human Nutrition, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Danuta Figurska-Ciura
- Department of Human Nutrition, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Sawicka B, Pszczółkowski P, Krochmal-Marczak B, Barbaś P, Özdemir FA. The effects of variable nitrogen fertilization on amino acid content in sweet potato tubers (Ipomoea batatas L. [Lam.]) cultivated in central and eastern Europe. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4132-4138. [PMID: 32356566 DOI: 10.1002/jsfa.10452] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 04/16/2020] [Accepted: 05/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The weakest link in the whole cycle of chemical quality testing of sweet potato tubers for both food and feed purposes, where the main determinant of their nutritional value is the level of protein and its nutritional value, is the effect of nitrogen fertilization. Therefore, the aim of the study was to determine the effect of differentiated nitrogen fertilization on protein content and its amino acid composition, biological value, and the possibility of modification of these features. RESULTS Changes in total nitrogen content in sweet potato tubers were accompanied by changes in amino acid composition of protein. The consequence of intensified nitrogen fertilization was a decrease in the sum of exogenous amino acids and sum of endogenous amino acids. The amino acid limiting the biological value of sweet potato protein was mainly lysine, followed by arginine and methionine. The ratio of essential to total amino acids indicated high usefulness of sweet potato tubers in human nutrition and their high nutritional value. CONCLUSION The consequence of nitrogen fertilization was a decrease in the sum of exogenous amino acids and the sum of endogenous amino acids. Fertilization of sweet potato with a nitrogen dose of 100 kg ha-1 , due to the content of crude and true protein, turned out to be beneficial and sufficient under the conditions in central-eastern Europe. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Barbara Sawicka
- Department of Plant Production Technology and Commodities Science, University of Life Sciences in Lublin, Lublin, Poland
| | - Piotr Pszczółkowski
- Experimental Station for Cultivar Assessment of Central Crop Research Center, Dębowa Kłoda, Poland
| | - Barbara Krochmal-Marczak
- Department of Food Production and Safety, State Higher Vocational School of Stanislaw Pigoń in Krosno, Krosno, Poland
| | - Piotr Barbaś
- Plant Breeding and Acclimatization Institute-National Research Institute, Serock, Poland
| | - Fethi Ahmet Özdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingol University, Bingol, Turkey
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Dzimitrowicz A, Jamroz P, Cyganowski P, Bielawska-Pohl A, Klimczak A, Pohl P. Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality. Food Chem 2020; 336:127635. [PMID: 32763734 DOI: 10.1016/j.foodchem.2020.127635] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/14/2020] [Accepted: 07/19/2020] [Indexed: 11/20/2022]
Abstract
A one-step, highly-efficiency, and low-cost cold atmospheric pressure plasma (CAPP)-based method for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality is presented. Three reaction-discharge systems with different CAPPs were studied to check how the composition and physicochemical properties changed during CAPP treatment of BRJ. To identify reactive species occur in gas phase of applied CAPP for BRJ treatment, optical emission spectrometry was used. Finally, the cytotoxicity of so-obtained BRJ to human epithelial colorectal adenocarcinoma (Caco-2) and human non-malignant intestine microvascular endothelial cells (HIMEC) was assessed. Based on the performed analyses it was found that controlled CAPP treatment of BRJ changes the fraction pattern of elements in addition to increase the content of phenolic compound presents in BRJ. Furthermore, the defined CAPP treatment of BRJ inhibits proliferation of Caco-2 cell lines, exhibiting non-cytotoxic effect for HIMEC non-malignant endothelial cells. As a result, safe-to-consume BRJ of improved nutritional quality was produced.
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Affiliation(s)
- Anna Dzimitrowicz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Piotr Jamroz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Piotr Cyganowski
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Process Engineering and Technology of Polymer and Carbon Materials, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Aleksandra Bielawska-Pohl
- Hirszfeld Institute of Immunology and Experimental Therapy Polish Academy of Science, Laboratory of Biology of Stem and Neoplastic Cells, R. Weigla 12, 53-114 Wroclaw, Poland
| | - Aleksandra Klimczak
- Hirszfeld Institute of Immunology and Experimental Therapy Polish Academy of Science, Laboratory of Biology of Stem and Neoplastic Cells, R. Weigla 12, 53-114 Wroclaw, Poland
| | - Pawel Pohl
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
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Felšöciová S, Vukovic N, Jeżowski P, Kačániová M. Antifungal activity of selected volatile essential oils against Penicillium sp. Open Life Sci 2020; 15:511-521. [PMID: 33817239 PMCID: PMC7874545 DOI: 10.1515/biol-2020-0045] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/05/2020] [Accepted: 05/06/2020] [Indexed: 12/13/2022] Open
Abstract
Phytopathogenic fungi have been responsible for considerable economic losses in vineyards, and therefore, more attention should be paid to the development and implementation of preventative treatment that is environmentally friendly. The aim of this study was to evaluate the antifungal activity of ten essential oils (EOs) (viz. Lavandula angustifolia Mill., Carum carvi L., Pinus mugo var. pumilio, Mentha piperita L., Foeniculum vulgare L., Pinus sylvestris L., Satureja hortensis L., Origanum vulgare L., Pimpinella anisum L. and Rosmarinus officinalis L.). For the antifungal activity evaluation against Penicillium brevicompactum, P. citrinum, P. crustosum, P. expansum, P. funiculosum, P. glabrum, P. chrysogenum, P. oxalicum, P. polonicum and Talaromyces purpurogenus a disc diffusion method was used. The ten EOs exhibited different antifungal properties. Three tested EOs (Carum carvi L., Satureja hortensis L. and Pimpinella anisum L.) at concentrations of 0.75, 0.50, 0.25 and 0.125 µL/mL showed antifungal activity, inhibiting the mycelial growth. The Origanum vulgare L. EOs exhibited a lower level of inhibition. Overall, Lavandula angustifolia Mill., Pinus mugo var. pumilio, Mentha piperita L., Foeniculum vulgare L., Pinus sylvestris L., Satureja hortensis L., Pimpinella anisum L. and Rosmarinus officinalis L. were effective as fungicidal agents but their efficiency varied between the strains of fungi. Carum carvi L. showed strong antifungal activity against all tested strains at both full strength and reduced concentrations. These EOs could be considered as potential sources of antifungal compounds for treating plant fungal diseases.
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Affiliation(s)
- Soňa Felšöciová
- Department of Microbiology, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Nenad Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, Kragujevac, Serbia
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland
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Jeżowski P, Polcyn K, Tomkowiak A, Rybicka I, Radzikowska D. Technological and antioxidant properties of proteins obtained from waste potato juice. Open Life Sci 2020; 15:379-388. [PMID: 33817226 PMCID: PMC7874540 DOI: 10.1515/biol-2020-0046] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 12/30/2022] Open
Abstract
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
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Affiliation(s)
- Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Karolina Polcyn
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Tomkowiak
- Department of Genetics and Plant Breeding, Poznań University of Life Sciences, Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
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Pęksa A, Miedzianka J, Szumny A, Łyczko J, Nemś A, Kita A. Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Anna Pęksa
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Joanna Miedzianka
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Antoni Szumny
- Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland
| | - Jacek Łyczko
- Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland
| | - Agnieszka Nemś
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
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Leja K, Majcher M, Juzwa W, Czaczyk K, Komosa M. Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods. Foods 2020; 9:E141. [PMID: 32023843 PMCID: PMC7074057 DOI: 10.3390/foods9020141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/24/2020] [Accepted: 01/24/2020] [Indexed: 12/16/2022] Open
Abstract
Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods' organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of commercial oils from black pepper (Piper nigrum), rosemary (Rosmarinus officinalis), lemongrass (Cymbopogon citratus) and juniper (Juniperus communis L.) with oils obtained in our laboratory. The typical cultivation method was supported by the flow cytometry to detect the cells of very low physiologic and metabolic activity. Our investigation demonstrated that both types of oils can effectively inhibit the growth of saprophytic bacteria P. orientalis. The oils distilled in our laboratory had a bacteriostatic effect at a lower concentration, which is important for application in the food industry. Flow cytometry analyzes and confirmed the thesis that essential oils do not have a germicidal effect on bacteria cells.
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Affiliation(s)
- Katarzyna Leja
- Department of Biotechnology and Food Microbiology, Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland; (W.J.); (K.C.)
| | - Małgorzata Majcher
- Institute of Food Technology of Plant Origin, Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Wojciech Juzwa
- Department of Biotechnology and Food Microbiology, Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland; (W.J.); (K.C.)
| | - Katarzyna Czaczyk
- Department of Biotechnology and Food Microbiology, Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland; (W.J.); (K.C.)
| | - Marcin Komosa
- Department of Animal Anatomy, Faculty of Veterinary Medicine and Animal Sciences, Poznan University of Life Sciences, Wojska Polskiego 71c, 60-625 Poznań, Poland;
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Zielińska‐Dawidziak M, Tomczak A, Burzyńska M, Rokosik E, Dwiecki K, Piasecka‐Kwiatkowska D. Comparison ofLupinus angustifoliusprotein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14450] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Magdalena Zielińska‐Dawidziak
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences ul. Mazowiecka 48 60‐623 Poznań Poland
| | - Aneta Tomczak
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences ul. Mazowiecka 48 60‐623 Poznań Poland
| | - Marta Burzyńska
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences ul. Mazowiecka 48 60‐623 Poznań Poland
| | - Ewa Rokosik
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences ul. Mazowiecka 48 60‐623 Poznań Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences ul. Mazowiecka 48 60‐623 Poznań Poland
| | - Dorota Piasecka‐Kwiatkowska
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences ul. Mazowiecka 48 60‐623 Poznań Poland
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Pea Protein for Hempseed Oil Nanoemulsion Stabilization. Molecules 2019; 24:molecules24234288. [PMID: 31775277 PMCID: PMC6930665 DOI: 10.3390/molecules24234288] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/20/2019] [Accepted: 11/23/2019] [Indexed: 01/30/2023] Open
Abstract
In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions. The stability of the system was verified by droplet size measurements using dynamic light scattering (DLS) as well as centrifugation and thermal challenge tests. The z-ave droplet diameters of optimized emulsion were 209 and 207 nm after preparation and 1 week storage, respectively. The concentration of free Linoleic acid (C18:2; n-6) was used for calculation of entrapment efficiency in prepared nanoemulsions. At optimum conditions of the process, up to 98.63% ± 1.95 of entrapment was achieved. FTIR analysis and rheological tests were also performed to evaluate the quality of oil and emulsion, and to verify the close-to-water like behavior of the prepared samples compared to the viscous nature of the original oil. Obtained results confirmed the high impact of lecithin and pea protein concentrations on the emulsion droplet size and homogeneity confirmed by microscopic imaging. The presented results are the first steps towards using hempseed oil-based emulsions as a potential food additive carrier, such as flavor. Furthermore, the good stability of the prepared nanoemulsion gives opportunities for potential use in biomedical and cosmetic applications.
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