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Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, Hjellnes V, Sharma A, Rajauria G. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chem 2024; 459:140244. [PMID: 38991448 DOI: 10.1016/j.foodchem.2024.140244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/13/2024]
Abstract
Protein-rich fish processing by-products, often called rest raw materials (RRM), account for approximately 60% of the total fish biomass. However, a considerable amount of these RRM is utilized for low-value products such as fish meal and silage. A promising and valuable approach for maximizing the utilization of RRM involves the extraction of bioactive fish protein hydrolysate (FPH). This review assesses and compares different hydrolyzation methods to produce FPH. Furthermore, the review highlights the purification strategy, nutritional compositions, and bioactive properties of FPH. Finally, it concludes by outlining the application of FPH in food products together with various safety and regulatory issues related to the commercialization of FPH as a protein ingredient in food. This review paves the way for future applications by highlighting efficient biotechnological methods for valorizing RRM into FPH and addressing safety concerns, enabling the widespread utilization of FPH as a valuable and sustainable source of protein.
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Affiliation(s)
- Nutan Kaushik
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India.
| | - Eva Falch
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Asha Kumari
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Khushboo
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Veronica Hjellnes
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | - Abhishek Sharma
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Gaurav Rajauria
- School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland
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2
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Wróblewska A, Bak-Sypien II, Paluch P, Wielgus E, Zając J, Jeziorna A, Kaźmierski S, Potrzebowski MJ. Solvent-Free Mechanosynthesis of Oligopeptides by Coupling Peptide Segments of Different Lengths - Elucidating the Role of Cesium Carbonate in Ball Mill Processes. Chemistry 2024; 30:e202400177. [PMID: 38644348 DOI: 10.1002/chem.202400177] [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: 01/15/2024] [Revised: 03/15/2024] [Accepted: 04/17/2024] [Indexed: 04/23/2024]
Abstract
We report an idea for the synthesis of oligopeptides using a solvent-free ball milling approach. Our concept is inspired by block play, in which it is possible to construct different objects using segments (blocks) of different sizes and lengths. We prove that by having a library of short peptides and employing the ball mill mechanosynthesis (BMMS) method, peptides can be easily coupled to form different oligopeptides with the desired functional and biological properties. Optimizing the BMMS process we found that the best yields we obtained when TBTU and cesium carbonate were used as reagents. The role of Cs2CO3 in the coupling mechanism was followed on each stage of synthesis by 1H, 13C and 133Cs NMR employing Magic Angle Spinning (MAS) techniques. It was found that cesium carbonate acts not only as a base but is also responsible for the activation of substrates and intermediates. The unique information about the BMMS mechanism is based on the analysis of 2D NMR data. The power of BMMS is proved by the example of different peptide combinations, 2+2, 3+2, 4+2, 5+2 and 4+4. The tetra-, penta-, hexa-, hepta- and octapeptides obtained under this project were fully characterized by MS and NMR techniques.
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Affiliation(s)
- Aneta Wróblewska
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Irena I Bak-Sypien
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Piotr Paluch
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Ewelina Wielgus
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Justyna Zając
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Agata Jeziorna
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Sławomir Kaźmierski
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
| | - Marek J Potrzebowski
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
- Division of Structural Studies, Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363, Łódź, Poland
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3
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Medina-Vera I, Avila-Nava A, León-López L, Gutiérrez-Solis AL, Talamantes-Gómez JM, Márquez-Mota CC. Plant-based proteins: clinical and technological importance. Food Sci Biotechnol 2024; 33:2461-2475. [PMID: 39144188 PMCID: PMC11319542 DOI: 10.1007/s10068-024-01600-5] [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: 11/17/2023] [Revised: 04/10/2024] [Accepted: 05/10/2024] [Indexed: 08/16/2024] Open
Abstract
Healthy and sustainable diets have seen a surge in popularity in recent years, driven by a desire to consume foods that not only help health but also have a favorable influence on the environment, such as plant-based proteins. This has created controversy because plant-based proteins may not always contain all the amino acids required by the organism. However, protein extraction methods have been developed due to technological advancements to boost their nutritional worth. Furthermore, certain chemicals, such as bioactive peptides, have been identified and linked to favorable health effects. As a result, the current analysis focuses on the primary plant-based protein sources, their chemical composition, and the molecular mechanism activated by the amino acid types of present. It also discusses plant protein extraction techniques, bioactive substances derived from these sources, product development using plant protein, and the therapeutic benefits of these plant-based proteins in clinical research.
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Affiliation(s)
- Isabel Medina-Vera
- Departamento de Metodología de la Investigación, Instituto Nacional de Pediatría (INP), Mexico City, Mexico
| | - Azalia Avila-Nava
- Hospital Regional de Alta Especialidad de la Península de Yucatán, Mérida, Mexico
| | - Liliana León-López
- Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, C.P. 80000 Culiacán, Sinaloa Mexico
| | | | - José Moisés Talamantes-Gómez
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Claudia C. Márquez-Mota
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Mexico City, Mexico
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4
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Flaibam B, da Silva MF, de Mélo AHF, Carvalho PH, Galland F, Pacheco MTB, Goldbeck R. Non-animal protein hydrolysates from agro-industrial wastes: A prospect of alternative inputs for cultured meat. Food Chem 2024; 443:138515. [PMID: 38277934 DOI: 10.1016/j.foodchem.2024.138515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
In light of the growing demand for alternative protein sources, laboratory-grown meat has been proposed as a potential solution to the challenges posed by conventional meat production. Cultured meat does not require animal slaughter and uses sustainable production methods, contributing to animal welfare, human health, and environmental sustainability. However, some challenges still need to be addressed in cultured meat production, such as the use of fetal bovine serum for medium supplementation. This ingredient has limited availability, increases production costs, and raises ethical concerns. This review explores the potential of non-animal protein hydrolysates derived from agro-industrial wastes as substitutes for critical components of fetal bovine serum in cultured meat production. Despite the lack of standardization of hydrolysate composition, the potential benefits of this alternative protein source may outweigh its disadvantages. Future research holds promise for increasing the accessibility of cultured meat.
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Affiliation(s)
- Bárbara Flaibam
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Marcos F da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Allan H Félix de Mélo
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Priscila Hoffmann Carvalho
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Fabiana Galland
- Institute of Food Technology (ITAL), Avenida Brasil, 2880, PO Box 139, Campinas, SP 13070-178, Brazil
| | | | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
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5
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Timira V, Chen X, Zhou P, Wu J, Wang T. Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Compr Rev Food Sci Food Saf 2024; 23:e13326. [PMID: 38572572 DOI: 10.1111/1541-4337.13326] [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: 08/23/2023] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 04/05/2024]
Abstract
A growing demand for sustainable, alternative protein sources that are nutrient-dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non-mechanical methods. The application of nanoparticles is one example of the fast-evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal-derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast-derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.
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Affiliation(s)
- Vaileth Timira
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Wu
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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6
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Sheibani S, Jafarzadeh S, Qazanfarzadeh Z, Osadee Wijekoon MMJ, Mohd Rozalli NH, Mohammadi Nafchi A. Sustainable strategies for using natural extracts in smart food packaging. Int J Biol Macromol 2024; 267:131537. [PMID: 38608975 DOI: 10.1016/j.ijbiomac.2024.131537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/24/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
The growing demand for sustainable and eco-friendly food packaging has prompted research on innovative solutions to environmental and consumer health issues. To enhance the properties of smart packaging, the incorporation of bioactive compounds derived from various natural sources has attracted considerable interest because of their functional properties, including antioxidant and antimicrobial effects. However, extracting these compounds from natural sources poses challenges because of their complex chemical structures and low concentrations. Traditional extraction methods are often environmentally harmful, expensive and time-consuming. Thus, green extraction techniques have emerged as promising alternatives, offering sustainable and eco-friendly approaches that minimise the use of hazardous solvents and reduce environmental impact. This review explores cutting-edge research on the green extraction of bioactive compounds and their incorporation into smart packaging systems in the last 10 years. Then, an overview of bioactive compounds, green extraction techniques, integrated techniques, green extraction solvents and their application in smart packaging was provided, and the impact of bioactive compounds incorporated in smart packaging on the shelf lives of food products was explored. Furthermore, it highlights the challenges and opportunities within this field and presents recommendations for future research, aiming to contribute to the advancement of sustainable and efficient smart packaging solutions.
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Affiliation(s)
- Samira Sheibani
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Shima Jafarzadeh
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia.
| | - Zeinab Qazanfarzadeh
- International Centre for Research on Innovative Biobased Materials (ICRI-BioM)-International Research Agenda, Lodz University of Technology, Żeromskiego 116, 90-924 Lodz, Poland
| | - M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | | | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
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7
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Dukić J, Košpić K, Kelava V, Mavrić R, Nutrizio M, Balen B, Butorac A, Halil Öztop M, Režek Jambrak A. Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge. ULTRASONICS SONOCHEMISTRY 2023; 99:106535. [PMID: 37541125 PMCID: PMC10410599 DOI: 10.1016/j.ultsonch.2023.106535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/12/2023] [Accepted: 07/21/2023] [Indexed: 08/06/2023]
Abstract
Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent represent promising novel non-thermal techniques for protein extraction from sugar beet (Beta vulgaris subsp. vulgaris var. altissima) leaves. Compared to HVED, US proved to be a better alternative method for total soluble protein extraction with the aim of obtaining high yield of ribulose-1,5-bisphosphate carboxylase-oxygenase enzyme (RuBisCO). Regardless of the solvent temperature, the highest protein yields were observed at 100% amplitude and 9 min treatment time (84.60 ± 3.98 mg/gd.m. with cold and 96.75 ± 4.30 mg/gd.m. with room temperature deionized water). US treatments at 75% amplitude and 9 min treatment time showed the highest abundance of RuBisCO obtained by immunoblotting assay. The highest protein yields recorded among HVED-treated samples were observed at a voltage of 20 kV and a treatment time of 3 min, disregarding the used gas (33.33 ± 1.06 mg/gd.m. with argon and 34.89 ± 1.59 mg/gd.m. with nitrogen as injected gas), while the highest abundance of the RuBisCO among HVED-treated samples was noticed at 25 kV voltage and 3 min treatment time. By optimizing the US and HVED parameters, it is possible to affect the solubility and improve the isolation of RuBisCO, which could then be purified and implemented into new or already existing functional products.
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Affiliation(s)
- Josipa Dukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
| | - Karla Košpić
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia.
| | - Vanja Kelava
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Renata Mavrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Biljana Balen
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia
| | - Ana Butorac
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Mecit Halil Öztop
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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Azman AT, Mohd Isa NS, Mohd Zin Z, Abdullah MAA, Aidat O, Zainol MK. Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods. Prev Nutr Food Sci 2023; 28:209-223. [PMID: 37842256 PMCID: PMC10567599 DOI: 10.3746/pnf.2023.28.3.209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/26/2023] [Accepted: 07/07/2023] [Indexed: 10/17/2023] Open
Abstract
Proteins play a vital role in human development, growth, and overall health. Traditionally, animal-derived proteins were considered the primary source of dietary protein. However, in recent years, there has been a remarkable shift in dietary consumption patterns, with a growing preference for plant-based protein sources. This shift has resulted in a significant increase in the production of plant proteins in the food sector. Consequently, there has been a surge in research exploring various plant sources, particularly wild, and underutilized legumes such as Canavalia, Psophocarpus, Cajanus, Lablab, Phaseolus, and Vigna, due to their exceptional nutraceutical value. This review presents the latest insights into innovative approaches used to extract proteins from underutilized legumes. Furthermore, it highlights the purification of protein hydrolysate using Fast Protein Liquid Chromatography. This review also covers the characterization of purified peptides, including their molecular weight, amino acid composition, and the creation of three-dimensional models based on amino acid sequences. The potential of underutilized legume protein hydrolysates as functional ingredients in the food industry is a key focus of this review. By incorporating these protein sources into food production, we can foster sustainable and healthy practices while minimizing environmental impact. The investigation of underutilized legumes offers exciting possibilities for future research and development in this area, further enhancing the utilization of plant-based protein sources.
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Affiliation(s)
- Ain Tasnim Azman
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Nur Suaidah Mohd Isa
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Zamzahaila Mohd Zin
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Mohd Aidil Adhha Abdullah
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Omaima Aidat
- Laboratory of Food Technology and Nutrition, Abdelhamid Ibn Badis University, Mostaganem 27000, Algeria
| | - Mohamad Khairi Zainol
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
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Vieira EF, Fontoura AQ, Delerue-Matos C. Chayote ( Sechium edule (Jacq.) Swartz) Seed as an Unexploited Protein Source: Bio-Functional and Nutritional Quality of Protein Isolates. Foods 2023; 12:2949. [PMID: 37569219 PMCID: PMC10418905 DOI: 10.3390/foods12152949] [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: 07/07/2023] [Revised: 07/31/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Chayote seeds have good protein quality and recognized bioactive properties, being still unexplored as a nutraceutical. In this work, chayote seed protein isolates (CSPIs) were prepared by alkaline extraction (AE) and ultrasonic-assisted extraction (UAE) using a probe (20 kHz) or a water bath (40 kHz), and their physicochemical, functional properties and nutraceutical potential were investigated. For all treatments, protein solutions (10% w/v) were treated for 20 min. The UAE significantly (p < 0.05) improved the protein extraction yield and functional properties (protein solubility, turbidity, and emulsifying and foaming properties) of CSPIs. This effect was more pronounced using a probe sonication device. The CSPI obtained by UAE-20 kHz contained 8.2 ± 0.9% dw of proteins with a balanced amino acid profile, higher content of essential amino acids (315.63 mg/g of protein) and higher protein digestibility (80.3 ± 4.5%). Furthermore, CSPI.UAE-20 kHz exhibited the highest phenolic content (7.22 mg GAE/g dw), antioxidant capacity and α-amylase inhibition (74%, at 100 μg/mL concentration). Overall, these results suggest that ultrasound technology contributed greatly to the corresponding functional and nutritional properties of chayote seed proteins. It would be, therefore, useful to apply this Cucurbitaceae species in food systems, promoting its nutritional and commercial value.
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Affiliation(s)
- Elsa F. Vieira
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto—School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.Q.F.); (C.D.-M.)
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10
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Eilam Y, Khattib H, Pintel N, Avni D. Microalgae-Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health. GLOBAL CHALLENGES (HOBOKEN, NJ) 2023; 7:2200177. [PMID: 37205927 PMCID: PMC10190620 DOI: 10.1002/gch2.202200177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/27/2023] [Indexed: 05/21/2023]
Abstract
Dietary proteins derived from animal sources, although containing well-balanced profiles of essential amino acids, have considerable environmental and adverse health effects associated with the intake of some animal protein-based products. Consuming foods based on animal proteins carries a higher risk of developing non-communicable diseases such as cancer, heart disease, non-alcoholic fatty liver disease (NAFLD), and inflammatory bowel disease (IBD). Moreover, dietary protein consumption is increasing due to population growth, posing a supply challenge. There is, therefore, growing interest in discovering novel alternative protein sources. In this context, microalgae have been recognized as strategic crops that can provide a sustainable source of protein. Compared to conventional high-protein crops, using microalgal biomass for protein production presents several advantages in food and feed in terms of productivity, sustainability, and nutritional value. Moreover, microalgae positively impact the environment by not exploiting land or causing water pollution. Many studies have revealed the potential of microalgae as an alternative protein source with the added value of positive effects on human health due to their anti-inflammatory, antioxidant, and anti-cancer properties. The main emphasis of this review is on the potential health-promoting applications of microalgae-based proteins, peptides, and bioactive substances for IBD and NAFLD.
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Affiliation(s)
- Yahav Eilam
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
- Department of BiotechnologyTel Hai CollegeUpper GalileeNorth1220800Israel
| | - Hamdan Khattib
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
| | - Noam Pintel
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
| | - Dorit Avni
- Sphingolipids, Active Metabolites, and Immune Modulation LaboratoryMIGAL – Galilee Research InstituteTarshish 2Kiryat ShemonaNorth1101600Israel
- Department of BiotechnologyTel Hai CollegeUpper GalileeNorth1220800Israel
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11
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Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [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: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
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Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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12
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Piseskul J, Suttisansanee U, Chupeerach C, Khemthong C, Thangsiri S, Temviriyanukul P, Sahasakul Y, Santivarangkna C, Chamchan R, Aursalung A, On–nom N. Optimization of Enzyme-Assisted Mechanical Extraction Process of Hodgsonia heteroclita Oilseeds and Physical, Chemical, and Nutritional Properties of the Oils. Foods 2023; 12:foods12020292. [PMID: 36673384 PMCID: PMC9858557 DOI: 10.3390/foods12020292] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Hodgsonia heteroclita subsp. Indochinensis W.J.de Wlide & Duyfjes (or Making in Thai) is a neglected and underutilized crop (NUC) with high fat containing nuts. In this study, the enzyme-assisted mechanical extraction of H. heteroclita seed oil was investigated using response surface methodology (RSM) to predict the optimal fat extraction conditions. The most efficient enzyme used in the experiment was a mixture of Flavourzyme® and Viscozyme® (1:1, w/w). The predicted maximum oil yield was 46.44%, using the following extraction conditions: 2.98% (w/w) enzyme loading, 48 °C incubation temperature and 76 min of incubation time. H. heteroclita seed oil obtained from heat and enzymatic pretreatments exhibited the highest lightness and viscosity. The chemical properties of this seed oil, including water and volatile compounds (≤0.2% w/w), acid value (≤4.0 mg KOH/g), peroxide value (≤15 mEq of active oxygen/kg) and soap content (≤0.005% w/w), were within the acceptable levels specified by the Codex Alimentarius (2019). H. heteroclita seed oil obtained from heat and enzymatic pretreatments contained the highest content of δ-tocopherol (88.29 mg/100 g) and omega-6 fatty acids (48.19 g/100 g). This study is the first to report on the enzyme-assisted mechanical extraction of H. heteroclita oilseeds as a promising plant material for vegetable oil production.
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13
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Sari TP, Sirohi R, Krishania M, Bhoj S, Samtiya M, Duggal M, Kumar D, Badgujar PC. Critical overview of biorefinery approaches for valorization of protein rich tree nut oil industry by-product. BIORESOURCE TECHNOLOGY 2022; 362:127775. [PMID: 35964919 DOI: 10.1016/j.biortech.2022.127775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/06/2022] [Accepted: 08/08/2022] [Indexed: 06/15/2023]
Abstract
This review explores reutilization opportunities of protein-rich bio-waste derived from the major tree nuts (almonds, walnuts, and cashew nuts) oil processing industries through biorefinery strategies. The mechanically pressed out oil cakes of these nuts have high protein (45-55%), carbohydrate (30-35%), and fiber that could be utilized to produce bioactive peptides, biofuels, and dietary fiber, respectively; all of which can fetch substantially greater value than its current utilization as a cattle feed. Specific attention has been given to the production, characterization, and application of nut-based de-oiled cake hydrolysates for therapeutic benefits including antioxidant, antihypertensive and neuroprotective properties. The often-neglected safety/toxicological evaluation of the hydrolysates/peptide sequences has also been described. Based on the available data, it is concluded that enzymatic hydrolysis is a preferred method than microbial fermentation for the value addition of de-oiled tree nut cakes. Further, critical insights on the existing literature as well as potential research ideas have also been proposed.
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Affiliation(s)
- T P Sari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Ranjna Sirohi
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun 248 007, Uttarakhand, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140 306, India
| | - Suvarna Bhoj
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Mrinal Samtiya
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Muskaan Duggal
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140 306, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India; Division of Food Science and Technology, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad 121 004, Haryana, India
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India.
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15
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Microfluidization treatment improve the functional and physicochemical properties of transglutaminase cross-linked groundnut arachin and conarachin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Khursheed N, Osama K, Eldesoky GE, Wabaidur SM, Islam MA, Younis K. Ultrasound‐Assisted
Protein Extraction from Mosambi Peel Support Vector Regression and Genetic Algorithm Based Modelling and Optimization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nazia Khursheed
- Department of Bioengineering Integral University Lucknow India
| | - Khwaja Osama
- Department of Bioengineering Integral University Lucknow India
| | - Gaber E. Eldesoky
- Chemistry Department, College of Science King Saud University Riyadh Saudi Arabia
| | | | - Md Ataul Islam
- Division of Pharmacy and Optometry, School of Health Sciences, Faculty of Biology, Medicine, and Health University of Manchester Manchester United Kingdom
| | - Kaiser Younis
- Department of Bioengineering Integral University Lucknow India
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17
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Okagu IU, Aham EC, Ezeorba TPC, Ndefo JC, Aguchem RN, Udenigwe CC. Osteo‐modulatory dietary proteins and peptides: A concise review. J Food Biochem 2022; 46:e14365. [DOI: 10.1111/jfbc.14365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/20/2022] [Accepted: 07/18/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | - Emmanuel Chigozie Aham
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | | | - Joseph Chinedum Ndefo
- Department of Science Laboratory Technology Faculty of Physical Sciences, University of Nigeria Nsukka Nigeria
| | - Rita Ngozi Aguchem
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences University of Ottawa Ottawa Ontario Canada
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18
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Okagu IU, Ezeorba TPC, Aham EC, Aguchem RN, Nechi RN. Recent findings on the cellular and molecular mechanisms of action of novel food-derived antihypertensive peptides. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100078. [PMID: 35415696 PMCID: PMC8991738 DOI: 10.1016/j.fochms.2022.100078] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 01/07/2022] [Accepted: 01/21/2022] [Indexed: 12/14/2022]
Abstract
Hypertension has remained a silent-killer. Novel peptides recently isolated from food proteins. Molecular mechanism of blood pressure-lowering: renin and ACE-inhibition, and beyond. Proposed molecular mechanisms for future research. Novel peptides are excellent candidates for nutraceutical development.
Hypertension impacts negatively on the quality of life of sufferers, and complications associated with uncontrolled hypertension are life-threatening. Hence, many research efforts are exploring the antihypertensive properties of bioactive peptides derived from food proteins using in vitro ACE-inhibitory assay, experimentally-induced and spontaneous hypertensive rats, normotensive and hypertensive human models. In this study, the cellular and molecular mechanisms of blood pressure-lowering properties of novel peptides reported in recent studies (2015-July 30, 2021) were discussed. In addition to common mechanisms such as the inhibition of angiotensin I-converting enzyme (ACE) and renin activities, recently recognized mechanisms through which bioactive peptides exert their antihypertensive properties including the induction of vasodilation via upregulation of cyclo-oxygenase (COX) and prostaglandin receptor and endothelial nitric oxide synthase expression and L-type Ca2+ channel blockade were presented. Similarly, emerging mechanisms of blood pressure-lowering by bioactive peptides such as modulation of inflammation (TNF-α, and other cytokines signaling), oxidative stress (Keap-1/Nrf2/ARE/HO-1 and related signaling pathways), PPAR-γ/caspase3/MAPK signaling pathways and inhibition of lipid accumulation were discussed. The review also highlighted factors that influence the antihypertensive properties of peptides such as method of hydrolysis (type and number of enzymes, and chemical used for hydrolysis, and microbial fermentation), and amino acid sequence and chain length of peptides.
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Affiliation(s)
- Innocent U Okagu
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria
| | | | - Emmanuel C Aham
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria
| | - Rita N Aguchem
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria
| | - Regina N Nechi
- Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria
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19
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Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides. Nutrients 2022; 14:nu14153001. [PMID: 35893855 PMCID: PMC9331789 DOI: 10.3390/nu14153001] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/11/2022] [Accepted: 07/14/2022] [Indexed: 01/27/2023] Open
Abstract
Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, food processing, and gastrointestinal digestion. Previous evidence suggested that milk protein-derived BAPs have numerous health-beneficial characteristics, including anti-cancerous activity, anti-microbial activity, anti-oxidative, anti-hypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic. In this literature overview, we briefly discussed the production of milk protein-derived BAPs and their mechanisms of action. Milk protein-derived BAPs are gaining much interest worldwide due to their immense potential as health-promoting agents. These BAPs are now used to formulate products sold in the market, which reflects their safety as natural compounds. However, enhanced commercialization of milk protein-derived BAPs depends on knowledge of their particular functions/attributes and safety confirmation using human intervention trials. We have summarized the therapeutic potentials of these BAPs based on data from in vivo and in vitro studies.
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20
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Introduction to the Special Issue “Extraction and Fractionation Processes of Functional Components in Food Engineering”. Processes (Basel) 2022. [DOI: 10.3390/pr10071425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Diet plays an unquestionable role in the growth, development, and maintenance of all body functions [...]
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21
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Fernandes H, Martins N, Vieira L, Salgado JM, Castro C, Oliva-Teles A, Belo I, Peres H. Pre-treatment of Ulva rigida improves its nutritional value for European seabass (Dicentrarchus labrax) juveniles. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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22
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Microalgal Proteins and Bioactives for Food, Feed, and Other Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094402] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Microalgae are a known source of proteins, prebiotics, lipids, small molecules, anti-oxidants and bioactives with health benefits that can be harnessed for the development of functional foods, feeds, cosmeceuticals and pharmaceuticals. This review collates information on the supply, processing costs, target markets and value of microalgae, as well as microalgal proteins, lipids, vitamins and minerals. It discusses the potential impact that microalgae could have on global food and feed supply and highlights gaps that exist with regards to the use of microalgal proteins and ingredients as foods and supplements.
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23
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Derkach SR, Kolotova DS, Kuchina YA, Shumskaya NV. Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment. Polymers (Basel) 2022; 14:polym14040751. [PMID: 35215662 PMCID: PMC8879374 DOI: 10.3390/polym14040751] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/08/2022] [Accepted: 02/10/2022] [Indexed: 02/06/2023] Open
Abstract
In recent years, there has been increased interest in the production of gelatin from alternative sources, such as raw fish materials. Traditionally, gelatin is obtained using an acidic or alkaline treatment. However, these methods have some disadvantages, such as the long times for processing raw materials and the use of large amounts of water and chemicals. Furthermore, milder processing regimes are required for producing fish gelatin. Enzymes could be the solution for improving the technology of fish gelatin production, due to their specificity and ability to increase the rate of collagen digestion. In this work, samples of gelatin from cod skin were obtained using enzymes of bacterial (protosubtilin) and animal (pancreatin) origins. The use of enzymes reduced the duration of extraction by 40%, and the yield of the final product was increased from 51% to 58–60%. The dependence of the contents of the main components of the secondary structure of gelatin and its rheological and thermal properties on molecular weight was also established. In this study, the gelatins obtained without enzymes and with protosubtilin were shown to have the most desirable characteristics, namely of the highest molecular weights and the highest proportion of ordered structures.
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Affiliation(s)
- Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Sportivnaya Str., 13, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.)
| | - Daria S. Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Sportivnaya Str., 13, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.)
- Correspondence:
| | - Yuliya A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Sportivnaya Str., 13, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.)
| | - Nadezhda V. Shumskaya
- Laboratory of Aquaculture and Aquatic Diseases, Polar Branch of Russian Research Institute of Fishiries and Oceanography, Academician Knipovich Str., 6, 183038 Murmansk, Russia;
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24
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Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges. Food Chem 2022; 383:132386. [PMID: 35176718 DOI: 10.1016/j.foodchem.2022.132386] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/07/2022] [Accepted: 02/05/2022] [Indexed: 12/27/2022]
Abstract
Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia.
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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25
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Javourez U, O'Donohue M, Hamelin L. Waste-to-nutrition: a review of current and emerging conversion pathways. Biotechnol Adv 2021; 53:107857. [PMID: 34699952 DOI: 10.1016/j.biotechadv.2021.107857] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 12/17/2022]
Abstract
Residual biomass is acknowledged as a key sustainable feedstock for the transition towards circular and low fossil carbon economies to supply whether energy, chemical, material and food products or services. The latter is receiving increasing attention, in particular in the perspective of decoupling nutrition from arable land demand. In order to provide a comprehensive overview of the technical possibilities to convert residual biomasses into edible ingredients, we reviewed over 950 scientific and industrial records documenting existing and emerging waste-to-nutrition pathways, involving over 150 different feedstocks here grouped under 10 umbrella categories: (i) wood-related residual biomass, (ii) primary crop residues, (iii) manure, (iv) food waste, (v) sludge and wastewater, (vi) green residual biomass, (vii) slaughterhouse by-products, (viii) agrifood co-products, (ix) C1 gases and (x) others. The review includes a detailed description of these pathways, as well as the processes they involve. As a result, we proposed four generic building blocks to systematize waste-to-nutrition conversion sequence patterns, namely enhancement, cracking, extraction and bioconversion. We further introduce a multidimensional representation of the biomasses suitability as potential as nutritional sources according to (i) their content in anti-nutritional compounds, (ii) their degree of structural complexity and (iii) their concentration of macro- and micronutrients. Finally, we suggest that the different pathways can be grouped into eight large families of approaches: (i) insect biorefinery, (ii) green biorefinery, (iii) lignocellulosic biorefinery, (iv) non-soluble protein recovery, (v) gas-intermediate biorefinery, (vi) liquid substrate alternative, (vii) solid-substrate fermentation and (viii) more-out-of-slaughterhouse by-products. The proposed framework aims to support future research in waste recovery and valorization within food systems, along with stimulating reflections on the improvement of resources' cascading use.
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Affiliation(s)
- U Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - M O'Donohue
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - L Hamelin
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
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