| 1. |
- Auer, Jaqueline, et al.
(author)
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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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In: LWT - Food Science and Technology. - 1096-1127 .- 0023-6438. ; 197
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Journal article (peer-reviewed)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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| 2. |
- Auer, Jaqueline, et al.
(author)
-
Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
- 2024
-
In: Food Science and Technology. - 0023-6438 .- 1096-1127. ; 197
-
Journal article (peer-reviewed)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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| 3. |
- Basumatary, Indra Bhusan, et al.
(author)
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Chitosan-based active coating for pineapple preservation : Evaluation of antimicrobial efficacy and shelf-life extension
- 2022
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 168, s. 113940-
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Journal article (peer-reviewed)abstract
- Pineapple is a tropical fruit that is the most economically significant member of the Bromeliaceae family that are rich in flavonoids, phenolic acids, and antioxidants, which protect human cells from free radicals known to cause chronic diseases. However, short postharvest shelf-life of the fruit limits its long-distance distribution and consumption. Chitosan is a positively charged polysaccharide consisting of N-acetyl D-glucosamine and D-glucosamine units that can be used as a promising sustainable biopolymer for active coating of the fruit. In this work, chitosan-based nanocomposite formulations were prepared with added eugenol (clove essential oil) and Aloe vera gel as antioxidant, antibacterial and antifungal agents. The results showed that the incorporation of eugenol oil nanoemulsion and Aloe vera gel in the coatings enhanced their physico-chemical and functional properties including antimicrobial activities against four foodborne bacterial pathogens (Escherichia coli, Alcaligenes faecalis, Staphylococcus aureus, and Bacillus subtilis) and two fungal isolates. The developed coatings not only kept the pineapple fresh, but also preserved its quality and prolonged their shelf-life by up to three weeks during storage in ambient conditions.
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| 4. |
- Bhattacharya, Abhishek, et al.
(author)
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Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential
- 2020
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 131
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Journal article (peer-reviewed)abstract
- Wheat bran arabinoxylan can be converted by enzymatic hydrolysis into short arabinoxylo-oligosaccharides (AXOS) with prebiotic potential. Alkali extraction of arabinoxylan from wheat-bran offers advantages in terms of yield and results in arabinoxylan with highly-substituted regions which has been a challenge to hydrolyse using endoxylanases. We show that this hurdle can be overcome by selecting an arabinoxylanase that attacks these regions. The yield of AXOS can be increased by enzyme synergy, involving the hydrolysis of some arabinoxylan side groups. Thus, arabinoxylanase (CtXyl5At) from Clostridium thermocellum, belonging to subfamily 34 of glycoside hydrolase (GH) family 5 was investigated pertaining to its specificity for highly-substituted regions in the arabinoxylan-backbone. CtXyl5At preferentially hydrolysed the water-soluble fraction of alkali-extracted arabinoxylan. AXOS with DP 2-4 were determined as major products from CtXyl5At catalyzed hydrolysis. Increase in AXOS yield was observed with enzyme synergy, involving an initial treatment of soluble arabinoxylan with a GH43 alpha-L-arabinofuranosidase from Bifidobacterium adolescentis termed BaAXHd3 (30 degrees C, 6h), followed by hydrolysis with CtXyl5At (50 degrees C, 24h). The prebiotic potential of AXOS was shown by growth analysis using the human gut bacteria Bifidobacterium adolescentis ATCC 15703 and Roseburia hominis DSM 6839. Importantly, AXOS were utilized by the bacteria and short-chain fatty acids were produced.
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| 5. |
- Farag, Mohamed A., et al.
(author)
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Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile
- 2021
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier. - 0023-6438 .- 1096-1127. ; 142
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Journal article (peer-reviewed)abstract
- Desert truffles are popular ectomycorrhizal fungi valued worldwide for their nutritional and traditional health benefits. Herein, two chief desert truffles viz., Terfezia claveryi and T. boudieri were assessed for their metabolites heterogeneity in context of their volatile sensory and nutrients profile as analyzed via GC-MS. Primary metabolites accounting for nutritive indices in T. claveryi and T. boudieri were investigated with 61 peaks belonging to sugars, sugar alcohols and amino acids. After headspace solid-phase microextraction (HS-SPME), a total of 106 volatiles were annotated belonging to alcohols, ketones, aldehydes, esters, ethers and furans. The abundance of oxygenated monoterpenes as antimicrobials rationalizes for the folk use of desert truffles against trachoma. Benzyl isothiocyanate was detected as the sulfur containing volatile component in desert truffle and absent from truffles. Multivariate data analyses (MVA) revealed that 1-octen-3-ol and 3-octanone were the most significantly contributors in the discrimination of T. claveryi and T. boudieri specimens. Being more enriched in essential amino acids, T. claveryi provided a better sugar diet composition concurrent with lower sugars and higher sugar alcohols compared to T. boudieri. This study provides the first insight into desert truffles metabolites and sensory composition, and to account for its culinary and medicinal uses.
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| 6. |
- Garrido Banuelos, Gonzalo, et al.
(author)
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Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments
- 2022
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In: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 162
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Journal article (peer-reviewed)abstract
- Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed. © 2022 The Authors
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| 7. |
- Grimm, Alejandro, et al.
(author)
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Novel drying treatment to stabilize bilberry, blackcurrant, and cloudberry press cakes: Dryer performance and product quality characteristics
- 2020
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In: Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 128
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Journal article (peer-reviewed)abstract
- In this paper, continuous cyclone drying was compared to conventional batch fixed-bed convective drying of bilberry (Vaccinium myrtillus L.), blackcurrant (Ribes nigrum L.), and cloudberry (Rubus chamaemorus L.) press cakes from berry juice production. When the cyclone dryer was operated at a low feeding rate (2 kg/h), a drying air temperature of similar to 90 degrees C, and an inlet-air velocity of similar to 110 m/s, the dry matter content of the press cakes increased from 23.9 to 85.3 wt% for bilberry, 44.3 to 80.6 wt% for blackcurrant, and 36.4 to 68.4 wt% for cloudberry. The residence/drying time of feedstock particles inside the cyclone dryer when using the process variables mentioned above was approximately 2 s. The product from cyclone drying of cloudberry consisted mainly of seeds; therefore, only bilberry and blackcurrant press cakes were tested in fixed-bed drying. Average convective fixed-bed drying rates were lower than those for cyclone drying. The total polyphenol contents in fixed-bed and cyclone dried samples at the same drying air temperature was close. For bilberry similar to 8.6 freeze-dried, similar to 7 at 40 degrees C, similar to 5 at 90 degrees C, and for blackcurrant similar to 8 freeze-dried, similar to 7 at 40 degrees C, similar to 6 at 90 degrees C given as g GAE/100 g press cake d.b.
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| 8. |
- Guo, Zhiming, et al.
(author)
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Rapid enrichment detection of patulin and alternariol in apple using surface enhanced Raman spectroscopy with coffee-ring effect
- 2021
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier. - 0023-6438 .- 1096-1127. ; 152
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Journal article (peer-reviewed)abstract
- Patulin (PAT) and alternariol (AOH) are the main mycotoxin contaminants in fruits and their products, which have great toxic effects on human body due to their teratogenicity and carcinogenicity. This study proposed a surface enhanced Raman spectroscopy (SERS) technology combining chemometrics and coffee-ring effect to build high-throughput label-free detection models for PAT and AOH. A stable coffee ring structure was built by optimizing the drying temperature and droplet volume. Comparing the partial least squares (PLS) models grounded on variables selection method, the best performance was obtained by using synergy interval (Si) and genetic algorithm (GA) for PAT (R-c = 0.9905, R-p = 0.9759) and AOH (R-c = 0.9829, R-p = 0.9808), respectively. The limits of detection (LOD) for PAT and AOH were as low as 1 mu g L-1, and the recovery rates were 92.80%-114.83% with relative standard deviation (RSD) = 4.86 for PAT and 82.06%-108.13% with RSD <= 2.28% for AOH. The SERS technology combined with chemometrics and coffee-ring effect holds promise for high-throughput label-free detection of PAT and AOH in fruits and their products.
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| 9. |
- Guo, Zhiming, et al.
(author)
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Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
- 2020
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In: Lebensmittel-Wissenschaft + Technologie. - : ELSEVIER. - 0023-6438 .- 1096-1127. ; 129
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Journal article (peer-reviewed)abstract
- A simple, rapid and low-cost analytical method was employed for simultaneous determination of bioactive constituents and antioxidant capability of green tea. The strategy was based on swarm intelligence algorithms with partial least squares (PLS) such as simulated annealing PLS (SA-PLS), ant colony optimization PLS (ACO-PLS), genetic algorithm PLS (GA-PLS), and synergy interval PLS (Si-PLS) coupled with Near-infrared (NIR) spectroscopy. These algorithms were independently applied to select informative spectral variables and improve the prediction of green tea components. Results showed that NIR combined with SA-PLS and Si-PLS had a strong correlation coefficient with the wet-chemical methods for predicting epigallocatechin gallate (R-p(2) = 0.97); epigallocatechin (R-p(2) = 0.97); epicatechin gallate (R-p(2) = 0.96); epicatechin (R-p(2) = 0.91); catechin (R-p(2) = 0.98); caffeine (R-p(2) = 0.96); theanine (R-p(2) = 0.93); and antioxidant capability (R-p(2) = 0.80) in green tea. Our results revealed the potential utilization of NIR spectroscopy coupled with SA-PLS and Si-PLS algorithms as an effective and robust technique to simultaneously predict active constituents and antioxidant capability of green tea.
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| 10. |
- Johansson, Mathias, et al.
(author)
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Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure
- 2021
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In: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 144
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Journal article (peer-reviewed)abstract
- Within the context of circular economy, there is an increasing interest to utilise agrifood by-products. However, extensive extraction and purification steps make the valorisation of side streams not always cost effective. Therefore, an increased knowledge of the functionality of unrefined side streams could increase their utilisation in food products. We investigated the thermal gelation of mixed legume systems containing a commercial pea protein isolate (Pisum sativum) and the unrefined fraction remaining after protein extraction from lentils (Lens culinaris). The unrefined lentil fraction contained mainly starch (~45 g/100 g) and insoluble cell wall polysaccharides (~50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (<1 mg GAE/g). The addition of the unrefined lentil fraction increased the strength and Young's modulus of pea protein gels in the pH range 3–4.2, and also increased the gels’ elastic modulus G'. The microstructure could be described as a mixed network of swollen protein particles of different sizes (5–50 μm), gelatinised starch and cell wall fragments. The results demonstrate that unrefined side streams from lentils could be used for textural modification of plant protein gels, with implications for the design of novel plant-based foods.
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