1
|
Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mary Ann Augustin
- CSIRO Agriculture and Food, Werribee, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, Australia
| | - Jia-Ying Chen
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| |
Collapse
|
2
|
Umani K, Zhang C, McGee RJ, Vandemark GJ, Sankaran S. A pulse crop dataset of agronomic traits and multispectral images from multiple environments. Data Brief 2024; 53:110013. [PMID: 38435735 PMCID: PMC10907176 DOI: 10.1016/j.dib.2023.110013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/11/2023] [Accepted: 12/21/2023] [Indexed: 03/05/2024] Open
Abstract
Crop yield potential in breeding trials can be captured using unmanned aerial vehicle (UAV) based multispectral imagery. Several digital traits or phenotypes such as vegetation indices can represent canopy crop vigor and overall plant health, which can be used to evaluate differences in performance across varieties in crop breeding programs. This dataset contains agronomic data for named cultivars and breeding lines of spring-sown dry pea and chickpea, and over 275 multispectral images from advanced and preliminary breeding trials. The breeding trials were located at three locations in the "Palouse" region of Eastern Washington and Northern Idaho of the United States across 2017, 2018 and 2019 cropping seasons. The multispectral images were captured using a UAV integrated with a 5-band multispectral camera at multiple time points from early vegetative growth through pod development stages during each cropping season. This dataset details seed yield information from trials of dry peas and chickpea that were obtained from each location, as well as additional agronomic and phenological data recorded at one location (mostly Pullman, WA) for each cropping season. The dataset also includes 20-78 megabytes (MB) Tagged Image Format (TIF) uncalibrated stitched orthomosaic images generated from the photogrammetric software. The images can be processed using any convenient image processing algorithm to obtain vegetation indices and other useful information.
Collapse
Affiliation(s)
- Kingsley Umani
- Department of Biological System Engineering, Washington State University, Pullman, WA, United States
| | - Chongyuan Zhang
- Department of Biological System Engineering, Washington State University, Pullman, WA, United States
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, Indiana, United States
| | - Rebecca J. McGee
- USDA-ARS, Grain Legume Genetics and Physiology Research, Washington State University, Pullman, WA, United States
| | - George J. Vandemark
- USDA-ARS, Grain Legume Genetics and Physiology Research, Washington State University, Pullman, WA, United States
| | - Sindhuja Sankaran
- Department of Biological System Engineering, Washington State University, Pullman, WA, United States
| |
Collapse
|
3
|
Mefleh M, Faccia M, Natrella G, De Angelis D, Pasqualone A, Caponio F, Summo C. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods 2022; 11:foods11223578. [PMID: 36429170 PMCID: PMC9689564 DOI: 10.3390/foods11223578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.
Collapse
|
4
|
Villarino CBJ, Alikpala HMA, Begonia AF, Cruz JD, Dolot LAD, Mayo DR, Rigor TMT, Tan ES. Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans. Crit Rev Food Sci Nutr 2022; 64:2375-2421. [PMID: 36221986 DOI: 10.1080/10408398.2022.2123777] [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] [Indexed: 11/03/2022]
Abstract
Health and environmental issues regarding dairy consumption have been highlighted in recent years leading to tremendous consumer demand for plant-based substitutes. In this review, we focused on quality and health dimensions of pulse-based dairy alternatives (PuBDA) using chickpeas, lupins and mung beans. Appraisal of existing documents show that there is limited information on PuBDA with the said pulses compared to similar materials such as soy and pea. Most of the studies focused on milk or fermented milks, either in full or partial substitution of the dairy ingredients with the pulses. Issues on stability, sensory properties, shelf life and nutritional quality were underlined by existing literature. Although it was emphasized in some reports the health potential through the bioactive components, there is scarce data on clinical studies showing actual health benefits of the featured PuBDA in this paper. There is also a scant number of these PuBDA that are currently available in the market and in general, these products have inferior nutritional quality compared to the animal-based counterparts. Technological innovations involving physical, biological and chemical techniques can potentially address the quality problems in the use of chickpeas, lupins, and mung beans as raw materials in dairy alternatives.
Collapse
Affiliation(s)
- Casiana Blanca J Villarino
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
- Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines
| | - Heart Maryse A Alikpala
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Adrian F Begonia
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Jannelle D Cruz
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Leslie Anne D Dolot
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Doris R Mayo
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Theresa Marie T Rigor
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Elvira S Tan
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| |
Collapse
|
5
|
Xiao S, Li Z, Zhou K, Fu Y. Chemical composition of kabuli and desi chickpea ( Cicer arietinum L.) cultivars grown in Xinjiang, China. Food Sci Nutr 2022; 11:236-248. [PMID: 36655092 PMCID: PMC9834862 DOI: 10.1002/fsn3.3056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 08/12/2022] [Accepted: 08/14/2022] [Indexed: 01/21/2023] Open
Abstract
Chickpeas are a very important legume crop and have abundant protein, carbohydrate, lipid, fiber, isoflavone, and mineral contents. The chemical compositions of the four chickpea species (Muying-1, Keying-1, Desi-1, Desi-2) from Xinjiang, China, were analyzed, and 46 different flavonoids in Muying-1 were detected. The moisture content ranged from 7.64 ± 0.01 to 7.89 ± 0.02 g/100 g, the content of starch in the kabuli chickpeas was greater than that in the desi chickpeas, the total ash content ranged from 2.59 ± 0.05 to 2.69 ± 0.03 g/100 g and the vitamin B1 content of the chickpeas ranged from 0.31 to 0.36 mg/100 g. The lipid content ranged from 6.35 to 9.35 g/100 g and the major fatty acids of chickpeas were linoleic, oleic, and palmitic acids. Both kabuli and desi chickpeas have a high content of unsaturated fatty acids (USFAs), Muying-1 and Desi-1 contained the highest level of linoleic acid, and Keying-1 had the highest oleic acid content. The protein level ranged from 19.79 ± 2.89 to 23.38 ± 0.30 g/100 g, and the main amino acids were aspartic acid, glutamic acid, and arginine acid. The four chickpea species had significant amounts of essential amino acids (EAAs). Forty-six varieties of flavonoids in Muying-1 were determined by ultra high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC-QqQ-MS) analysis, and there were higher levels of conjugate flavonoids (55.95%) than free flavonoids (44.05%). Isoflavones were the most abundant flavonoids in Muying-1, and among the isoflavones, daidzin had the highest content, followed by biochanin A and genistin. Muying-1 was rich in daidzin, biochanin A, genistin, troxerutin, isorhamnetin, astilbin, L-epicatechin, astragalin, acacetin, hyperoside, and myricitrin. Information provided in the study will be helpful to further understand the chemical composition of chickpeas and be beneficial to the development of chickpeas.
Collapse
Affiliation(s)
- Shiqi Xiao
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and TechnologyXinjiang UniversityUrumqiChina
| | - Zhenglei Li
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and TechnologyXinjiang UniversityUrumqiChina
| | - Keqiang Zhou
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and TechnologyXinjiang UniversityUrumqiChina
| | - Yinghua Fu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and TechnologyXinjiang UniversityUrumqiChina
| |
Collapse
|
6
|
Pasqualone A, Summo C, De Angelis D, Cucci G, Caranfa D, Lacolla G. Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea ( Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity. PLANTS 2021; 10:plants10071441. [PMID: 34371640 PMCID: PMC8309255 DOI: 10.3390/plants10071441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 01/24/2023]
Abstract
Composting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of chickpeas. Desi chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system.
Collapse
Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (A.P.); (C.S.); (D.D.A.)
| | - Carmine Summo
- Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (A.P.); (C.S.); (D.D.A.)
| | - Davide De Angelis
- Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (A.P.); (C.S.); (D.D.A.)
| | - Giovanna Cucci
- Department of Agricultural and Environmental Science (Di.S.A.A.T.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (D.C.); (G.L.)
- Correspondence:
| | - Davide Caranfa
- Department of Agricultural and Environmental Science (Di.S.A.A.T.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (D.C.); (G.L.)
| | - Giovanni Lacolla
- Department of Agricultural and Environmental Science (Di.S.A.A.T.), University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, Italy; (D.C.); (G.L.)
| |
Collapse
|
7
|
Herrera A C, Gonzalez de Mejia E. Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits. J Food Sci 2021; 86:2208-2224. [PMID: 34028013 DOI: 10.1111/1750-3841.15759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 03/31/2021] [Accepted: 04/06/2021] [Indexed: 01/16/2023]
Abstract
The use of pulses, such as chickpea, has become more relevant in baking as they exhibit potential health benefits such as reduction of obesity, type 2 diabetes, and prevention of colon cancer. It is also a good source of highly bioavailable protein at a low cost. This allows companies to develop new innovative products that meet the demand for nutritional value-added baked goods. Further understanding of the baking properties and rheology of chickpea flours will allow the baking industry to overcome processing and quality challenges related to the effects caused by the addition of non-gluten-forming ingredients. Therefore, the objective of this review was to summarize the rheological properties of baking formulations using chickpea as an ingredient in order to produce quality products while preserving the nutritional aspects of this legume. It also covers health benefits linked to chickpea-specific compounds.
Collapse
Affiliation(s)
- Catherin Herrera A
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| |
Collapse
|
8
|
Costantini M, Summo C, Centrone M, Rybicka I, D’Agostino M, Annicchiarico P, Caponio F, Pavan S, Tamma G, Pasqualone A. Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/135813] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
|
9
|
Perez-Perez LM, Huerta-Ocampo JÁ, Ruiz-Cruz S, Cinco-Moroyoqui FJ, Wong-Corral FJ, Rascón-Valenzuela LA, Robles-García MA, González-Vega RI, Rosas-Burgos EC, Corella-Madueño MAG, Del-Toro-Sánchez CL. Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea ( Cicer arietinum L. cv Blanoro) Stored under N 2 and CO 2 Atmospheres. Molecules 2021; 26:molecules26092773. [PMID: 34066776 PMCID: PMC8125957 DOI: 10.3390/molecules26092773] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/02/2021] [Accepted: 05/05/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2'-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2'-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and -20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.
Collapse
Affiliation(s)
- Liliana Maribel Perez-Perez
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - José Ángel Huerta-Ocampo
- CONACYT-Research Center for Food and Development, Gustavo Enrique Astiazaran Rosas Road 46, Hermosillo 83304, Sonora, Mexico;
| | - Saúl Ruiz-Cruz
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Francisco Javier Cinco-Moroyoqui
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Francisco Javier Wong-Corral
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Luisa Alondra Rascón-Valenzuela
- Department of Chemical Biological Sciences, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.A.R.-V.); (M.A.G.C.-M.)
| | - Miguel Angel Robles-García
- Cienega University Center, University of Guadalajara, University Avenue 1115, Ocotlan 47820, Jalisco, Mexico;
| | - Ricardo Iván González-Vega
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Ema Carina Rosas-Burgos
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - María Alba Guadalupe Corella-Madueño
- Department of Chemical Biological Sciences, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.A.R.-V.); (M.A.G.C.-M.)
| | - Carmen Lizette Del-Toro-Sánchez
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
- Correspondence:
| |
Collapse
|
10
|
De Angelis D, Pasqualone A, Allegretta I, Porfido C, Terzano R, Squeo G, Summo C. Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse. Heliyon 2021; 7:e06177. [PMID: 33644466 PMCID: PMC7887393 DOI: 10.1016/j.heliyon.2021.e06177] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/30/2020] [Accepted: 01/29/2021] [Indexed: 01/08/2023] Open
Abstract
Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g-1, whereas raffinose (39.9 mg g-1) was abundant in chickpea. Antinutritional factors were significantly enriched in FF, whereas decreased in CF. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg-1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in FF, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea FF showed a protein content higher than 55 g 100g-1. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.
Collapse
Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Ignazio Allegretta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Carlo Porfido
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Roberto Terzano
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| |
Collapse
|
11
|
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans ( Vicia faba L.) and lentils ( Lens culinaris Medik.). Data Brief 2020; 34:106660. [PMID: 33376764 PMCID: PMC7758512 DOI: 10.1016/j.dib.2020.106660] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 12/04/2022] Open
Abstract
This dataset is referred to a collection of 41 faba bean (Vicia faba L.) and 15 lentil (Lens culinaris Medik.) accessions from the ex situ repository of the Institute of Biosciences and Bioresources of the Italian National Research Council (CNR-IBBR). All the accessions were grown at the experimental farm “P. Martucci” of the University of Bari “Aldo Moro” (41°01′22.1′′ N 16°54′21.0′′ E) during the growing season 2017–2018, according to a randomized block design with two replicates, each constituted by 10 individual plants. The dataset reports raw and elaborated analytical data determined on the flour produced from individual accessions, concerning proximate composition, bioactive compounds, antioxidant activity, fatty acid composition, and physicochemical and functional properties. Elaborated data might be used to understand the compositional variability within the species and, together with raw data, to highlight peculiar accessions characterized by valuable nutritional and/or technological attitude useful in research institutions and food industries. Furthermore, the data can be used for genetic studies aimed at identifying genomic regions underlying nutritional and technological traits.
Collapse
|
12
|
De Angelis D, Kaleda A, Pasqualone A, Vaikma H, Tamm M, Tammik ML, Squeo G, Summo C. Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods 2020; 9:foods9121754. [PMID: 33260878 PMCID: PMC7760771 DOI: 10.3390/foods9121754] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/13/2020] [Accepted: 11/25/2020] [Indexed: 12/11/2022] Open
Abstract
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g-1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55-18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.
Collapse
Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
- Correspondence:
| | - Aleksei Kaleda
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| | - Helen Vaikma
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
- School of Business and Governance, Department of Business Administration, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Martti Tamm
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
| | - Mari-Liis Tammik
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
- School of Science, Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| |
Collapse
|
13
|
Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
Collapse
Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| |
Collapse
|
14
|
In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation. Antioxidants (Basel) 2020; 9:antiox9030268. [PMID: 32214012 PMCID: PMC7139887 DOI: 10.3390/antiox9030268] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 12/23/2022] Open
Abstract
Dietary habits are crucially important to prevent the development of lifestyle-associated diseases. Diets supplemented with chickpeas have numerous benefits and are known to improve body fat composition. The present study was undertaken to characterize two genetically and phenotypically distinct accessions, MG_13 and PI358934, selected from a global chickpea collection. Rat hepatoma FaO cells treated with a mixture of free fatty acids (FFAs) (O/P) were used as an in vitro model of hepatic steatosis. In parallel, a high-fat diet (HFD) animal model was also established. In vitro and in vivo studies revealed that both chickpea accessions showed a significant antioxidant ability. However, only MG_13 reduced the lipid over-accumulation in steatotic FaO cells and in the liver of HFD fed mice. Moreover, mice fed with HFD + MG_13 displayed a lower level of glycemia and aspartate aminotransferase (AST) than HFD mice. Interestingly, exposure to MG_13 prevented the phosphorylation of the inflammatory nuclear factor kappa beta (NF-kB) which is upregulated during HFD and known to be linked to obesity. To conclude, the comparison of the two distinct chickpea accessions revealed a beneficial effect only for the MG_13. These findings highlight the importance of studies addressing the functional characterization of chickpea biodiversity and nutraceutical properties.
Collapse
|
15
|
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods 2019; 8:foods8100504. [PMID: 31623204 PMCID: PMC6835562 DOI: 10.3390/foods8100504] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 10/12/2019] [Accepted: 10/14/2019] [Indexed: 01/10/2023] Open
Abstract
Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.
Collapse
|