| 1. |
- Lundh, Torbjörn, et al.
(författare)
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In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr (Salvelinus alpinus L.)
- 2018
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Ingår i: Aquaculture. - : Elsevier BV. - 0044-8486 .- 1873-5622. ; 486, s. 253-260
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Tidskriftsartikel (refereegranskat)abstract
- Traditional sources of protein in fish feed for salmonids, such as fishmeal, face sustainability problems. Therefore, ingredients not attractive for human consumption are increasingly being considered for the development of future feeds. However, it is uncertain how this alternative range of ingredients will affect fish growth, quality and consumer opinion. In this experimental study, we tested a new fish feed on Arctic charr, containing a protein mixture from the Baltic Sea and yeast, all ingredients unattractive for human consumption. This feed comprised of sprat (Sprattus sprattus) and herring (Clupea harengus), blue mussels (Mytilus edulis) and baker's yeast (Saccharomyces cerevisiae), in a ratio of three parts to the whole. Fish fed with this feed grew 11.5% less than the control group. The digestibility and microscopy analysis of the faeces suggested a lower digestibility of the test feed, presumably caused by the fish's inability to utilize the nutrients from the yeast cells. Consumers' perceptions of the final product were evaluated through a sensory evaluation, indicating no differences in scores of fillet quality between the two treatments. Potential implications of these results are discussed in context of feed composition, quality and other factors including species biology and season, which are relevant topics in the discussions on feed sustainability. Statement of relevance: Evaluating a feed mix unattractive for human consumption.
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| 2. |
- Zhao, Xue, et al.
(författare)
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Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.
- 2016
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Ingår i: PLoS ONE. - : Public Library of Science (PLoS). - 1932-6203 .- 1932-6203. ; 11:2, s. e0147791-
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Tidskriftsartikel (refereegranskat)abstract
- A protocol for extraction of yellow mealworm larvae proteins was established, conditions were evaluated and the resulting protein extract was characterised. The freeze-dried yellow mealworm larvae contained around 33% fat, 51% crude protein and 43% true protein on a dry matter basis. The true protein content of the protein extract was about 75%, with an extraction rate of 70% under optimised extraction conditions using 0.25 M NaOH, a NaOH solution:ethanol defatted worm ratio of 15:1 mL/g, 40°C for 1 h and extraction twice. The protein extract was a good source of essential amino acids. The lowest protein solubility in distilled water solution was found between pH 4 and 5, and increased with either increasing or decreasing pH. Lower solubility was observed in 0.5 M NaCl solution compared with distilled water. The rheological tests indicated that temperature, sample concentration, addition of salt and enzyme, incubation time and pH alterations influenced the elastic modulus of yellow mealworm protein extract (YMPE). These results demonstrate that the functional properties of YMPE can be modified for different food applications.
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| 3. |
- Varelas, Vassileios, et al.
(författare)
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Forest biomass waste as a potential innovative source for rearing edible insects for food and feed - A review
- 2017
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Ingår i: Innovative Food Science and Emerging Technologies. - : Elsevier BV. - 1466-8564. ; 41, s. 193-205
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Forskningsöversikt (refereegranskat)abstract
- Worldwide, huge quantities of organic wastes are generated annually in the forest industry, but most of these wastes are discarded. Only a minor proportion is used, mainly for biofuel and secondarily for compost production. Simultaneously, demand for more and new food products is increasing due to rapid growth in the global population. In recent years, use of edible insects has been proposed as one promising solution to an upcoming food supply crisis. The rearing of insects for human food and livestock feed has some significant advantages, like high protein content, effective feed conversion rate, low greenhouse gas emissions and low water requirements. The aim of this review was to compile up-to-date information on rearing edible insects for food and feed and to investigate the potential use of forest biomass waste as a new substrate for insect rearing. (C) 2017 Elsevier Ltd. All rights reserved.
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| 4. |
- van Buggenhout, Sandra, et al.
(författare)
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Structural design of natural plant based foods to promote nutritional quality
- 2012
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
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| 5. |
- Rojas-Lema, S., et al.
(författare)
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The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications
- 2023
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Ingår i: Journal of Food Engineering. - : Elsevier Ltd. - 0260-8774 .- 1873-5770. ; 339
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Tidskriftsartikel (refereegranskat)abstract
- In the present work, faba bean protein (FBP) films plasticized with glycerol and reinforced with different amounts (2.5, 5.0, 7.5 and 10% by weight of FBP) of lignin extracted from pine cones (PL) have been obtained by solution casting. The results obtained showed an elongation at break of 111.7% with the addition of 5% PL to the FBP film, which represents an increase of 107% compared to the FBP control film. On the other hand, it was observed by thermogravimetric analysis (TGA) that the incorporation of lignin improved the thermal stability of the FBP film, leading to an increase in the protein degradation temperature, being this increase higher in the sample film reinforced with 10% PL. The barrier properties of the FBP films were also affected by the presence of lignin, leading to a decrease in water vapor permeability (WVP) in comparison to the unreinforced film. The results show that the sample reinforced with 2.5% PL had the lowest WVP value, with a reduction of 25% compared to the control film. Chemical analysis by Fourier transform infrared spectroscopy (FTIR) confirmed the formation of intramolecular interactions between lignin and proteins which, together with the inherent hydrophobicity of lignin, resulted in a decrease of the moisture content in the films reinforced with PL. This research work has allowed the development of biobased and biodegradable films with attractive properties that could be of potential use in sectors such as packaging. © 2022 The Authors
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| 6. |
- Thorvaldsson, K., et al.
(författare)
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Rheology and structure of heat-treated pasta dough : Influence of water content and heating rate
- 1999
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 32:3, s. 154-161
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Tidskriftsartikel (refereegranskat)abstract
- The migration of water and the influence of water content and heating rate on the rheological and structural formation of pasta dough were investigated. The dough used in the study had two different water contents, 39.5 and 41.0%, and was made using water and wheat flour. The samples, 15 x 15 x 2 cm in size, were heated from 25 to 80°C in a conventional oven at two different temperatures, 100 and 150°C, to achieve two different heating rates. During the heating the local water content was measured in the centre of the samples with a fibre-optic NIR instrument. The temperature was measured in the centre, halfway to the centre and at the surface. The rheology of the heat-treated samples was studied by means of tensile tests. Young's modulus, stress at maximum load and energy to break point were calculated. The micro structure of the samples was characterised by CLSM, confocal laser scanning microscopy, and the microstructural parameters were quantified using image analysis. The changes in rheological properties during heating were studied by means of DMA. Untreated dough samples were heated from 25 to 90°C with a heating rate of 5° C/min and a compressing oscillation of 1 Hz. The changes in phase angle δ and storage modulus E' were measured. The most important results were that no migration of water inside the pasta dough could be found. Both the water content and the heating rate affected the structural and rhelogical properties of the pasta dough. There was a maximum in E' vs. temperature, which shifted towards higher temperatures with decreasing water content. Young's modulus was affected by both the heating rate and the water content. Energy to break point and stress at maximum load were affected by the heating rate. The pore size was affected by the water content. The swelling temperature seemed to increase as the heating rate increased
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| 7. |
- Thorvaldsson, Karin, et al.
(författare)
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Rheology and structure of heat-treated pasta dough - influence of water content and heating rate
- 1998
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- The migration of water, and the influence of water content and heating rate on the rheological and structural formation of pasta dough were investigated. During heating, the local water content was measured in the center of the samples with a fiber optic NIR-instrument. The rheology of the heat-treated samples was studied by tensile tests. Young's modulus, the stress at maximum load and the energy to break point were calculated. The microstructure of the samples was characterized by confocal laser scanning microscopy, and the parameters were quantified by image analysis. No migration of water inside the samples could be found, and both the water content and the heating rate affected the structural and rheological properties of the samples.
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| 8. |
- Auer, Jaqueline, et al.
(författare)
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Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients.
- 2024
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Ingår i: LWT - Food Science and Technology. - 1096-1127 .- 0023-6438. ; 197
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Tidskriftsartikel (refereegranskat)abstract
- Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.
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| 9. |
- Auer, Jaqueline, et al.
(författare)
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Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties
- 2023
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Ingår i: Foods. - 2304-8158. ; 12
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Forskningsöversikt (refereegranskat)abstract
- Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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| 10. |
- Berg, Johan, et al.
(författare)
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State Of The Art report : insects as food and feed
- 2017
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Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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