An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil

This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP1%-4%) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP4% formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface. All formulation showed significantly greater stability during storage at 4 °C compared to 25 °C. After 30 days of storage, the MMRP4% formulation exhibited significantly higher oxidative stability, as evidenced by lowest peroxide values (0.3 and 0.24 mEq O2/kg CSO at 4 °C and 25 °C, respectively). Furthermore, the MMRP4% formulation displayed the slowest decrease in DPPH radical scavenging activity, reaching 6.6 % at 4 °C and 10.4 % at 25 °C after 30 days, compared to 14.2 % and 20.9 % for CMMRP samples, correspondingly. Molecular dynamics simulations confirmed the effectiveness of MRPs as encapsulants for CSO. Overall, the results suggest that CSO microencapsulated with MRPs of MBPI-PG can be a valuable addition to various food products for long-term storage.

Comparative Study of the Method of Decorticating on Chemical Composition and Physicochemical Properties of Xyloglucan Extracted from Tamarindus indica L. Seeds at a Semi-Industrial Scale

Xyloglucan from Tamarindus indica seeds (TISs) is a polysaccharide widely used in the food, biomedical, and pharmaceutical sectors. Nevertheless, the challenge in future research for the food processing industry is to provide adequate knowledge regarding natural product extraction, chemical modifications, interactions, and potential applications according to sustainability issues. The goal of this work was to implement a sustainable method for xyloglucan extraction from TISs at a semi-industrial scale and carry out the characterization of this hydrocolloid, to compare the effect of the technique of decorticating of seeds on the chemical composition and physicochemical properties of xyloglucan. The TISs were decorticated using soaking (DS) and roasting (DR) methods, and, then, the xyloglucan was extracted applying a semi-industrial mechanical separation process. Subsequently, the extraction yield, chemical content, Fourier transform infrared analysis, color, morphology, molecular weight (MW), viscosity, texture, Z potential, particle size, and thermal properties were evaluated. Xyloglucan extraction from TISs at a semi-industrial scale was demonstrated for the first time. The xyloglucan yield by DR (44.04%) was significantly higher (p < 0.05) compared with DS (41.42%), while separation efficiency was similar in both methods (~97%). Significant differences (p < 0.05) in fat, ashes, crude fiber, calcium, total phenolic content, and antioxidant capacity in xyloglucan samples were observed by applying DS and DR. The method of decorticating promoted changes in the MW and particle size of xyloglucan samples, which were reflected in the viscosity, particle size, texture attributes, Z potential, and thermal properties of xyloglucan. These results show that the decorticating method is an important issue to be considered in the resultant chemical and physicochemical properties of xyloglucan extracted from tamarind seeds, for suitable applications of the xyloglucan in the food processing and pharmaceutical industries.

The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity

Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.

Innovative insights into the roasting-driven transformation of volatile compounds and quality markers in flaxseed (Linum usitatissimum L.) oil

Roasting is essential for developing the characteristic aroma of flaxseed oil (FSO), yet its impact on oil quality remains underexplored. This study employed headspace-gas chromatography-mass spectrometry coupled with multivariate analysis to elucidate the dynamic changes in volatile compounds and quality characteristics of FSO subjected to varying roasting temperatures. Our findings revealed that seven key aroma compounds, identified through the variable importance in the projection scores of partial least square-discrimination analysis models and relative aroma activity value, served as molecular markers indicative of distinct roasting temperatures. These compounds included 2,5-dimethylpyrazine, 2-pentylfuran, (E)-2-pentenal, 2-ethyl-3,6-dimethylpyrazine, heptanal, octanal, and 2-hexenal. Notably, roasting at 200°C was found to enhance oil stability and antioxidant capacity, with phenolic compounds and Maillard reaction products playing synergistic roles in bolstering these qualities. Network analysis further uncovered significant correlations between these key aroma compounds and quality characteristics, offering novel perspectives for assessing FSO quality under diverse roasting conditions. This research not only enriched our understanding of the roasting process's impact on FSO but also provided valuable guidance for the optimization of industrial roasting practices. This study would provide important practical applications in aroma regulation and process optimization of flaxseed oil. .

Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions

This study investigated the effects of oven-roasting temperature (160, 180, and 200 ℃) and time (5, 10, 15, and 20 min) on pomegranate seeds. Physicochemical properties, such as color (L*, a*, and b* values), browning index (BI), total phenolic and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, and chemosensory properties, including taste and volatile compounds, were analyzed. The L* and a* values, and level of sourness, umami, sweetness, and terpenes decreased, whereas the b* value, BI, and level of saltiness, bitterness, furan derivatives, pyrazines, and sulfur-containing compounds, increased with roasting time. The findings of this study showed that the positive roasting conditions for pomegranate seeds were 10-20 min at 160 ℃ and, 5-10 min at 180 ℃. This study is expected to be used as a primary reference for selecting the optimal oven-roasting conditions in which positive effects appear and for developing products utilizing pomegranate seeds.

Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (P<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fatty acids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased (P<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing the roasting process and providing a database for essential roasting treatments for pomegranate seed oil.

The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review

Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. These components contribute to their antioxidant, anti-inflammatory effects, as well as their ability to improve glucose metabolism and dyslipidemia. Germination is recognized as a promising strategy to enhance the nutritional value and bioavailability of chia seeds. Chia seed sprouts have been found to exhibit increased essential amino acid content, elevated levels of dietary fiber and total phenols, and enhanced antioxidant capability. However, there is limited information available concerning the dynamic changes of bioactive compounds during the germination process and the key factors influencing these alterations in biosynthetic pathways. Additionally, the influence of various processing conditions, such as temperature, light exposure, and duration, on the nutritional value of chia seed sprouts requires further investigation. This review aims to provide a comprehensive analysis of the nutritional profile of chia seeds and the dynamic changes that occur during germination. Furthermore, the potential for tailored germination practices to produce chia sprouts with personalized nutrition, targeting specific health needs, is also discussed.

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil's nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.

The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels

In this study, the role of boiling and roasting on chemical properties, fatty acid compositions, polyphenols and mineral contents of peanut kernels provided from Mersin (Silifke) province in Turkey was investigated. The oil yields of peanut kernels treated were specified between 48.92% (boiled) and 52.93% (oven roasting). While total phenolic quantities of raw, boiled and roasted-peanut kernels were assessed between 71.98% (boiled) and 178.81 mgGAE/100 g (raw(control)), total flavonoid quantities of treatedpeanut kernels were found to be between 120.36 (boiled) and 530.36 mgQE/100 g (control). The antioxidant activities of peanut kernels ranged from 2.66 (microwave roasting) to 3.90 mmolTE/kg (control). The phenolic constituents of peanut kernels are sensitivities to heat treatment. The maximum reduction in the phenolic compounds of peanut kernels was determined in the peanut kernels roasted in the microwave and oven roasting systems, and followed by the boiled process in decreasing order. Also, while oleic acid quantities of raw, boiled and roasted-peanut kernel oils are determined between 54.06% (boiled) and 57.22% (microwave roasting), the linoleic acid quantities of the oils of peanut kernels treated were specified between 25.18% (microwave roasting) and 27.33% (boiled). The composition of the oil of the peanut kernels roasted in microwave has highly increased (except palmitic and linoleic acids) according to the control. The macro elements found at the highest amounts in raw, boiled and roasted-peanut kernels were P, K, Ca, Mg, S and Na. The most available as micro element has been Fe and Zn. Heat treatments such as roasting and boiling not only change the visible rawness of peanuts, but they can also subsequently cause chemical changes in peanut kernels.

Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures

BACKGROUND

Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined.

RESULTS

Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g-1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g-1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g-1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold-pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol. The oils of flaxseeds contained 55.27-58.23 linolenic, 17.40-18.91 oleic, 14.03-14.84 linoleic and 4.97-5.37 palmitic acids, depending on extraction method and roasting temperature.

CONCLUSION

Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry.

Metabolite profiling identifies chemical markers associated with the cytotoxic properties of roasted fermented avocado seeds

Studies have demonstrated avocado seeds are a good source of bioactive compounds. This study investigated the effects of roasting on the metabolites and anticancer activities of fermented avocado seeds. All three anti-cancer activities of fermented avocado seeds were higher at lower roasting temperature and time. The best inhibition effect was found against Hep G2 followed by the MDA-MB-231 and MCF-7 cancer cell lines. Untargeted metabolite profiling using gas chromatography-mass spectrometry resulted in identification of 208 metabolites. In total, 41 metabolites identified had VIP values more than 1 using PLS-R that were related to anticancer activities. All amino acids and most sugars were higher at lower roasting temperature and positively correlated to anticancer activity. The roasting conditions for optimal antioxidant and anticancer activities were determined to be 121 °C for 9 min. Findings showed that fermented avocado seed powder has the potential to become a functional food ingredient with beneficial bioctive properties.

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Olfactory-Mass Spectrometry

Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods

Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard "Maria-type" biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin-Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis.

Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions

Foodborne pathogens are one of the major causes of food deterioration and a public health concern worldwide. Antimicrobial peptides (AMPs) encrypted in protein sequences from plants, such as chia (Salvia hispanica), might have a crucial role in the inhibition of bacteria. In this study, the antibacterial activity and stability of chia peptide fractions (CPFs) were evaluated for potential applications in food preservation. Three CPFs (F < 1, F 1-3, and F 3-5 kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to F < 1. This fraction's more significant inhibition effect was reported against Listeria monocytogenes (635.4 ± 3.6 µg/mL). F < 1 remained active after incubation at 4-80 °C and a pH range of 5-8 but was inactive after exposure to pepsin and trypsin. In this sense, F < 1 could be suitable for meat and dairy products at a maximum reference level of 12-25 mg/kg. Multicriteria analysis suggested that KLKKNL could be the peptide displaying the antimicrobial activity in F < 1. These results demonstrate the potential of this sequence as a preservative for controlling the proliferation of Gram-positive bacteria in food products.

Ultrasonic-assisted extraction, fatty acids identification of the seeds oil and isolation of chemical constituent from oil residue of Belamcanda chinensis

Belamcanda chinensis is a common garden herb. The extraction technology of B. chinensis seed oil (BSO) was optimized by ultrasonic-assisted extraction (UAE) method, the composition, relative content of main fatty acids and physicochemical properties of BSO were determined, and the isolation, identification and determination of chemical constituent in BSO residue (BSOR) were also investigated. The optimum process conditions of BSO by UAE were optimized as ultrasound time 14 min, extraction temperature 42℃, the ultrasound power 413 W and the liquid-solid ratio 27:1 mL/g. Under this condition, the extraction yield was 22.32 % with the high contents of linoleic acid and oleic acid in BSO. Ten compounds were isolated and identified from BSOR, and belamcandaoid P (9) was a new compound. The contents of the determined compounds were all at high level in B. chinensis seed. The study provided a certain scientific reference for the comprehensive development and utilization of B. chinensis seeds.

Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules

Background: Omega-3 fatty acids are essential fatty acids that the body cannot create itself; thus, they must be obtained from functional foods. Therefore, the food processing industries are becoming more interested in the production of omega-3 enriched food products, as consumers and healthcare organizations are increasingly demanding functional foods with minimal fatty acid loss and higher oxidative stability. Moreover, the stability of long-chain, polyunsaturated fatty acids in functional foods is a major challenge for the food processing industries. Therefore, the spray drying method was used to prepare spray-dried microcapsules (SDMs) with the minimum loss of, and more stable, fatty acids. Methods: In this study, emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray-dried using varied operating conditions, including the inlet air temperature (IAT) (125, 140, 155, 170, and 185 °C), wall material (WM) (5, 10, 15, 20, and 25%), pump speed (PS) (3, 4, 5, 6, and 7 mL/min), and needle speed (NS) (3, 5, 7, 9, and 11 S). Results: The maximum loss of ALA in the spray-dried microcapsules (SDMs) was observed (9.90 ± 0.40%) at 170 °C, and the minimum loss was 4.18 ± 0.20% in run order 9. A similar trend was observed in the maximum retention loss of EPA and DHA (9.71 ± 0.39% and 9.77 ± 0.39%) at a high temperature of 170 °C, while the minimum losses of EPA and DHA were observed in run order 9. Furthermore, the maximum peroxide value (PV) of the SDMs was observed at a lower temperature of 140 °C (1.45 ± 0.19 meq O2/kg), and the minimum PV was 1.33 ± 0.16 meq O2/kg. Conclusions: Overall, based on the results, we concluded that the oxidative stability of the SDMs was improved and that it can be used as a fortifying agent in the processing of many food products.

Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methods

Five different processing methods (cold pressing, hot pressing, solvent extraction, ultrasound-assisted solvent extraction, and supercritical fluid extraction) were evaluated to extract oils from Lycium barbarum (L. barbarum) seeds based on the lipid composition, minor bioactive components, and oxidative stability of oils. A large proportion of unsaturated fatty acids was detected in the L. barbarum seed oil, especially linoleic acid (65.24-66.26%). Minor bioactive components were abundant in L. barbarum seed oils, including tocopherols (292.65-488.49 mg/kg), phytosterols (9606.31-166,684.77 mg/kg), polyphenols (35.65-113.87 mg/kg), and carotenoid (4.17-46.16 mg/100 g). Specifically, the phytosterol content was higher than that of other common oils. Comparing the different processing techniques, ultrasound-assisted solvent extraction provided the highest extraction yield and recovery. The quantities of tocopherols, phenols, and phytosterols in hot-pressed oil were higher than those in oils extracted from other methods, and thus it had the best oxidative stability. L. barbarum seed oils extracted by different techniques showed various characteristics and could be distinguished through principal component analysis and hierarchical cluster analysis. PRACTICAL APPLICATION: L. barbarum seed oil is a potentially underutilized oil resource with abundant essential fatty acid and phytosterol, which owns great value to apply in the nutritional, cosmetic, and medicinal fields. Hot pressing is an efficient method to produce L. barbarum seed oil for health care with high nutritional value and good quality, which can also be easily implemented on an industrial scale.

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects

The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.

Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.

Transcriptome Analysis and GC-MS Profiling of Key Fatty Acid Biosynthesis Genes in Akebia trifoliata (Thunb.) Koidz Seeds

Simple Summary

Plant oil is an important renewable energy substance, and A. trifoliata seeds are of value in this regard. A. trifoliata fruits have many seeds with high oil content, but research progress on A. trifoliata seed oil is slow. Fatty acid biosynthesis is the most important factor affecting plant oil content. Therefore, analysis of the key genes for fatty acid biosynthesis is beneficial for breeding A. trifoliata varieties with high oil content. Here, we report changes in seed oil and key oil biosynthesis genes in the growth period of A. trifoliata based on transcriptome analysis. We found that the development of A. trifoliata seeds and fruits was not synchronized, and when the fruit was ripe, the seed oil content was not the highest. With the development of A. trifoliata seeds, linoleic and oleic acid content was found to decrease and increase, respectively. Subsequently, several key genes for oil biosynthesis in A. trifoliata were identified. These results further our understanding of the mechanism underlying oil biosynthesis in A. trifoliata seeds.

Abstract

Akebia trifoliata (Thunb.) Koidz is an important Chinese medicinal and economic crop. Its seeds, which are rich in fatty acids, are usually discarded. As of now, A. trifoliata lipid biosynthesis pathways and genes have not been clearly described. In this work, we found that seed and fruit development of A. trifoliata were not synchronized, and that when the fruit was ripe, seed oil content was not at its highest. As seeds developed, linoleic and oleic acid content was found to decrease and increase, respectively. RNA sequencing yielded 108.45 GB of clean reads from 15 cDNA libraries, containing 8756 differentially expressed genes. We identified 65 unigenes associated with lipid biosynthesis, including fatty acid and triacylglycerol biosynthesis. The 65 unigenes were mapped to the A. trifoliata lipid synthesis pathway. There were 20 AtrFAD family members in A. trifoliata, which could be divided into four sub-groups with the highest number of AtrSADs. Our study revealed the dynamic changes in A. trifoliata seed oil content and composition during its growth period and provides large-scale and comprehensive transcriptome data of A. trifoliata seeds. These findings provide a basis for the improvement of A. trifoliata seed oil yield and quality.

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C-140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.

Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals

Sacha inchi (Plukenetia volubilis) (SI) is an oleaginous plant producing oil and protein-rich seeds. It has been cultivated for centuries and is native to the tropical rainforest of the Amazon region of South America including parts of Peru and northwestern Brazil. At present, SI seeds are emerging as a potential source of macro- and micronutrients, α-linolenic acid and phytochemicals. This review attempts to elucidate the nutrients, phytonutrients, safety, toxicity, health benefits and food applications of SI seed. Recent scientific studies have associated the consumption of SI seed/oil with reduced risk of chronic inflammatory diseases. However, lack of awareness and in-depth understanding has resulted in it being neglected both at the consumer and industrial level. In all, SI is an underutilized and undervalued oleaginous crop which not only has the potential to mitigate food and nutritional insecurity but also offers humongous opportunities for the development of novel value-added food products.

Edible Oil Parameters during Deterioration Processes

With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations

The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a*, b*, and L* values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds and the peroxide value, p-anisidine, fatty acids, and tocopherols of sesame oil varied with source. Oven roasting temperature and time significantly affected the physicochemical properties and bioactive components of sesame seeds and the oil quality from different countries. Roasting variably increased the a* value, antioxidant activity, protein, oil, total phenolic, and tocopherol content, and p-anisidine and peroxide values, whereas it reduced b* and L* values, moisture, and linolenic acid content of sesame seeds from different countries. Roasting conditions and growing locations affected the physiochemical composition and bioactive compounds of seeds. Such factors can influence the quality attributes of sesame seeds and oil and should be considered during processing.