| 1. |
- Ahlström, Cecilia, et al.
(författare)
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Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake: Influence of Solids Recirculation
- 2022
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Ingår i: Processes. - : MDPI AG. - 2227-9717. ; 10:3
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Tidskriftsartikel (refereegranskat)abstract
- The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there is a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, a by-product from rapeseed oil production, contains 30% high-quality protein. The purpose of this study was to recover protein from cold-pressed rapeseed press cakes on a pilot scale using a decanter and investigate the effect of recirculation of the spent solids fraction on protein yield. Proteins were extracted under alkaline conditions (pH 10.5) followed by precipitation at pH 3.5. Recirculating the spent solids fraction once increased the accumulated protein yield from 70% to 83%. The efficiency of the recovery process was highest in the first and second cycles. The additional yield after the third and fourth cycles was only 2%. The amino acid composition showed high levels of essential amino acids and was not reduced throughout the recovery process. The glucosinolate and phytate content was reduced in the precipitate after one cycle, although additional process steps are needed to further reduce the phytate content and limit the negative effect on mineral uptake.
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| 2. |
- Helstad, Amanda, et al.
(författare)
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Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale
- 2022
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Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 87:1, s. 312-325
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Tidskriftsartikel (refereegranskat)abstract
- Abstract: During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%–88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). Practical Application: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
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| 3. |
- Mayer Labba, Cecilia, 1987, et al.
(författare)
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Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes
- 2020
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Ingår i: Food and Nutrition Research. - : SNF Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 64, s. 4410-13
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Tidskriftsartikel (refereegranskat)abstract
- Background : The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed. Objective : Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swedish legumes, and assess properties necessary for selecting strains with the ability to ferment a bean beverage and with potential health beneficial properties. Design : Isolates of presumed LAB were obtained from legumes collected at Öland, Sweden. Strain diversity was assessed by repetitive polymerase chain reaction (rep-PCR). The strains were identified using matrix- assisted laser desorption/ionization–time-of-flight mass spectrometry (MALDI-TOF MS). Species belonging to Enterococcus were predominant along with Pediococcus and closely related Bacillus. Strains were tested for tolerance to low pH, phenol, and bile as well as their bile salt hydrolase (BSH) activity. In addition, Enterococcus strains were tested for antibiotic resistance, and Pediococcus strains for their ability to ferment a bean beverage. Results : From the 25 strains char acterized, five were found resistant to low pH, bile, and phenol, suggesting that they can survive a passage through the gastrointestinal tract (GIT) and hence potentially exert beneficial effects in the host. These are suggested for further investigation on specific host-beneficial properties. Two of these, belonging to Pediococ cus pentosaceus, were able to ferment a bean beverage without any added nutrients, indicating that the Pediococcus strains are well adapted to the bean substrate. One of the P. pentosaceus strains were also able to markedly improve the reduction of phytate by the phytase-producing yeast strain Pichia kudriavzevii TY1322 during co-fermentation as well as increase the final cell count of the yeast strain. Conclusion : Strain isolation and characterization performed in this study aids in selecting starter cultures for legume fermentation. Nutritional properties can be improved by co-fermentation with yeast indicating that novel nutritious fermented non-dairy products could be developed.
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| 4. |
- Mayer Labba, Cecilia, 1987, et al.
(författare)
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Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials.
- 2022
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Ingår i: Nutrients. - : MDPI AG. - 2072-6643. ; 14:15
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Tidskriftsartikel (refereegranskat)abstract
- Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18-45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.
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| 5. |
- Mayer Labba, Cecilia, 1987, et al.
(författare)
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Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars
- 2021
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 140
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Tidskriftsartikel (refereegranskat)abstract
- A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of food production. In this study, we examined the nutrients and antinutrients in 15 fava bean varieties cultivated in Sweden to select varieties with high nutritional value. On a dry weight basis, the fava beans were analyzed for their content of protein (range 26–33%), amino acids (leucine range: 50.8–72.1 mg/g protein, lysine range: 44.8–74.8 mg/g protein), dietary fiber (soluble fraction range: 0.55–1.06%, insoluble fraction range: 10.7–16.0%), and iron (1.8–21.3 mg/100 g) and zinc contents (0.9–5.2 mg/100 g), as well as for the following antinutrients: lectin (0.8–3.2 HU/mg); trypsin inhibitor (1.2–23.1 TIU/mg) and saponin (18–109 µg/g); phytate (112–1,281 mg/100 g); total phenolic content (1.4–5 mg GAE/g); and vicine(403 µg/g − 7,014 µg/g), convicine (35.5 µg/g − 3,121 µg/g) and the oligosaccharides raffinose (1.1–3.9 g/kg), stachyose (4.4–13.7 g/kg) and verbascose (8–15 g/kg). The results indicate substantial differences between cultivars in relation to their contents of nutrients and antinutrients. Only one of the cultivars studied (Sunrise) have adequate estimated bioavailability of iron, which is of major concern for a diet in which legumes and grains serve as important sources of iron. The nutritional gain from consuming fava beans is significantly affected by the cultivar chosen as the food source.
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| 6. |
- Mayer Labba, Cecilia, 1987, et al.
(författare)
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Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market
- 2022
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Ingår i: Nutrients. - : MDPI AG. - 2072-6643 .- 2072-6643. ; 14:19
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Tidskriftsartikel (refereegranskat)abstract
- Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed of meat substitutes are currently unknown, and there are knowledge gaps in their nutritional composition and quality. Samples of available meat substitutes were bought in two convenience stores in the city of Gothenburg, Sweden, and were included in the study. Meat substitutes (n = 44) were analyzed for their contents of dietary fiber, fat, iron, zinc, phytate, salt, total phenolics and protein, as well as for their amino acid and fatty acid composition. Bioavailability of iron and zinc was estimated based on the phytate:mineral molar ratio. We found large variations in the nutritional composition of the analyzed meat substitutes. Amino acid profiles seemed to be affected by processing methods. Mycoprotein products were rich in zinc, with a median content of 6.7 mg/100 g, and had very low content of phytate, which suggests mycoprotein as a good source of zinc. Degradability of fungal cell walls might, however, pose as a potential aggravating factor. None of the products could be regarded as a good source of iron due to very high content of phytate (9 to 1151 mg/100 g) and/or low content of iron (0.4 to 4.7 mg/100 g). Phytate:iron molar ratios in products with iron contents >2.1 mg/100 g ranged from 2.5 to 45. Tempeh stood out as a protein source with large potential due to low phytate content (24 mg/100 g) and an iron content (2 mg/100 g) close to the level of a nutrition claim. Producers of the products analyzed in this study appear to use nutritional claims regarding iron that appear not in line with European regulations, since the iron is in a form not available by the body. Meat substitutes analyzed in this study do not contribute to absorbed iron in a relevant manner. Individuals following mainly plant-based diets have to meet their iron needs through other sources. Salt and saturated fat were high in certain products, while other products were more in line with nutritional recommendations. Further investigation of the nutritional and health effects of protein extraction and extrusion is needed. We conclude that nutritional knowledge needs to be implemented in product development of meat substitutes.
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| 7. |
- Mayer Labba, Cecilia, 1987
(författare)
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Nutritional Limitations of a Green Protein Shift with Focus on Iron
- 2022
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- A dietary shift into plant-based diets (PBD) to reduce the climate footprint is advocated. Effects on nutrition and health from a modern PBD, composed of replacement products based on protein extracts are however currently unknown. In Scandinavian countries, where cultivation of soy is not suited to the climate, domestic crops such as fava bean have been suggested as having large potential in replacing animal products. In this thesis, fava bean has therefore been selected as a model crop for investigating the replacement of meat in the context of a green protein shift. Analyzing 15 cultivars of fava bean, only one had an adequate estimated bioavailability of iron, and variation in antinutritional contents (phytate, lectins, trypsin inhibitors, oligosaccharides, saponins, total phenolics) was high. Even greater variations were seen in antinutritional and nutritional contents of 42 meat substitutes on the Swedish market, probably explained by differences in processing methods and the accumulation of phytate by protein extraction. Meat substitutes had a high content of phytate and a very low estimated bioavailability of iron and zinc, except for mycoprotein products and tempeh. Also, a high content of salt, saturated fat and dietary fiber was found in meat substitutes. Low theoretical iron bioavailability of extracted and texturized fava bean protein was confirmed in a clinical study. Non-heme iron absorption from single meals in 27 women of fertile ages measured with radioisotope technique was 4.2% from texturized fava bean meal, 21.7% and 9.2% from beef and cod protein meals respectively. Furthermore, fermentation of a fava bean drink for decreasing phytate content, and therebyimprove iron and zinc bioavailability, was investigated. A Pediococcus pentosaceus strain was able to substantially degrade phytate during co-fermentation with a phytase-producing yeast strain. By itself, P. pentosaceus did not have the ability to degrade phytate, which illustrates the importance of optimal conditions as well as selection of suitable microorganisms during fermentation for improved bioavailability. Overall, results show that nutritional consequences of consuming meat substitutes and fava bean is significantly affected by the product, cultivar and processing method used. Substituting meat with products analyzed in this thesis is estimated to markedly reduce the absorbable iron from the diet.
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