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Yang Y, Zhang C, Ma CM, Bian X, Zou L, Fu Y, Shi YG, Wu Y, Zhang N. Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by changes in pH. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38567792 DOI: 10.1002/jsfa.13505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/20/2024] [Accepted: 03/03/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND This study explored the denaturation of 11S globulin, a protein known for its diverse functional properties in soy protein applications, at pH 3.0 and pH 10.0, followed by a gradual return to pH 7.0 to facilitate renaturation. It investigated the structural and functional changes during renaturation induced by a change in pH, revealing the stabilization mechanism of 11S globulin. RESULTS The findings revealed that during pH adjustment to neutral, the denatured soybean 11S globulin - resulting from alkaline (pH 10.0) or acidic (pH 3.0) treatments - experienced a refolding of its extended tertiary structure to varying extents. The particle size and the proportions of α-helix and β-sheet in the secondary structure aligned progressively with those of the natural-state protein. However, for the alkali-denatured 11S, the β-sheet content decreased upon adjustment to neutral, whereas an increase was observed for the acid-denatured 11S. In terms of functional properties, after alkaline denaturation, the foaming capacity (FC) and emulsifying activity index (EAI) of 11S increased by 1.4 and 1.2 times, respectively, in comparison with its native state. The solubility, foamability, and emulsifiability of the alkali-denatured 11S gradually diminished during renaturation but remained superior to those of the native state. Conversely, these properties showed an initial decline, followed by an increase during renaturation triggered by pH neutralization. CONCLUSIONS This research contributes to the enhancement of protein functionality, offering a theoretical foundation for the development of functional soy protein products and expanding their potential applications. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ling Zou
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yan-Guo Shi
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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2
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Manzoor M, Mir RA, Farooq A, Hami A, Pakhtoon MM, Sofi SA, Malik FA, Hussain K, Bhat MA, Sofi NR, Pandey A, Khan MK, Hamurcu M, Zargar SM. Shifting archetype to nature's hidden gems: from sources, purification to uncover the nutritional potential of bioactive peptides. 3 Biotech 2023; 13:252. [PMID: 37388856 PMCID: PMC10299963 DOI: 10.1007/s13205-023-03667-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Accepted: 06/11/2023] [Indexed: 07/01/2023] Open
Abstract
Contemporary scientific findings revealed that our daily food stuffs are enriched by encrypted bioactive peptides (BPs), evolved by peptide linkage of amino acids or encrypted from the native protein structures. Remarkable to these BPs lies in their potential health benefiting biological activities to serve as nutraceuticals or a lead addition to the development of functional foods. The biological activities of BPs vary depending on the sequence as well as amino acid composition. Existing database records approximately 3000 peptide sequences which possess potential biological activities such as antioxidants, antihypertensive, antithrombotic, anti-adipogenics, anti-microbials, anti-inflammatory, and anti-cancerous. The growing evidences suggest that BPs have very low toxicity, higher accuracy, less tissue accretion, and are easily degraded in the disposed environment. BPs are nowadays evolved as biologically active molecules with potential scope to reduce microbial contamination as well as ward off oxidation of foods, amend diverse range of human diseases to enhance the overall quality of human life. Against the clinical and health perspectives of BPs, this review aimed to elaborate current evolution of nutritional potential of BPs, studies pertaining to overcome limitations with respect to special focus on emerging extraction, protection and delivery tools of BPs. In addition, the nano-delivery mechanism of BP and its clinical significance is detailed. The aim of current review is to augment the research in the field of BPs production, identification, characterisation and to speed up the investigation of the incredible potentials of BPs as potential nutritional and functional food ingredient.
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Affiliation(s)
- Madhiya Manzoor
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Rakeeb Ahmad Mir
- Department of Biotechnology, Central University of Kashmir, Tulmulla, Kashmir(J&K) 191131 India
| | - Asmat Farooq
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Division of Biochemistry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (SKUAST-J), Chatha, Jammu (J&K) 180009 India
| | - Ammarah Hami
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Mohammad Maqbool Pakhtoon
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Department of Life Sciences, Rabindranath Tagore University, Bhopal, 462045 India
| | - Sajad Ahmad Sofi
- Department of Food Technology, Islamic University of Science and Technology Awantipora, Awantipora, Kashmir(J&K) 192122 India
| | - Firdose Ahmad Malik
- Division of Vegetable Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - khursheed Hussain
- MAR&ES, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Gurez, Shalimar, Kashmir(J&K) 190025 India
| | - M. Ashraf Bhat
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Najeebul Rehmen Sofi
- MRCFC, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Khudwani, Shalimar, J&K India
| | - Anamika Pandey
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mohd. Kamran Khan
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mehmet Hamurcu
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
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Ilyas Z, Ali Redha A, Wu YS, Ozeer FZ, Aluko RE. Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:233-242. [PMID: 36947371 PMCID: PMC10363077 DOI: 10.1007/s11130-023-01056-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/02/2023] [Indexed: 06/18/2023]
Abstract
Himanthalia elongata is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein H. elongata was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species. H. elongata extracts have also shown promising anti-hyperglycaemic and neuroprotective activities. H. elongata is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of H. elongata.
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Affiliation(s)
- Zahra Ilyas
- Department of Laboratory, Bahrain Specialist Hospital, P. O. Box: 10588, Juffair, Kingdom of Bahrain
| | - Ali Ali Redha
- The Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter Medical School, University of Exeter, Exeter, EX1 2LU, UK.
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Yuan Seng Wu
- Centre for Virus and Vaccine Research, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
- Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
| | - Fathima Zahraa Ozeer
- Centre for Virus and Vaccine Research, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
- Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Selangor, 47500, Malaysia
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Richardson Centre for Food Technology and Research (RCFTR), 196, Innovation Drive, Winnipeg, MB, R3T 2N2, Canada
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Li S, Hu M, Tong Y, Xia Z, Tong Y, Sun Y, Cao J, Zhang J, Liu J, Zhao S, He P. A review of volatile compounds in edible macroalgae. Food Res Int 2023; 165:112559. [PMID: 36869543 DOI: 10.1016/j.foodres.2023.112559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating algae into the human diet can provide important health benefits. However, consumer acceptance of food is closely related to its flavor, and in this respect, volatile compounds are key factors. This article reviews the extraction methods and composition of volatile compounds from Ulva prolifera, Ulva lactuca, Sargassum spp. and economically valuable cultured seaweeds such as Undaria pinnatifida, Laminaria japonica, Neopyropia haitanensis and Neopyropia yezoensis. Research found that the volatile compounds of the above seaweeds were composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur compounds, furans and small amounts of other compounds. Volatile compounds such as benzaldehyde, 2-octenal, octanal, β-ionone and 8-heptadecene have been identified in several macroalgae. This review argues that more research on the volatile flavor compounds of edible macroalgae is required. Such research could aid new product development or widen applications of these seaweeds in the food or beverage sectors.
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Affiliation(s)
- Shuang Li
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Meijuan Hu
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Yupei Tong
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Zhangyi Xia
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Yichao Tong
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Yuqing Sun
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Jiaxing Cao
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Jianheng Zhang
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center for Water Environment Ecology in Shanghai, Shanghai 201306, China; Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
| | - Jinlin Liu
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; The Key Laboratory of Zoological Systematics and Application, Hebei University, Baoding 071002, China.
| | - Shuang Zhao
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
| | - Peimin He
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center for Water Environment Ecology in Shanghai, Shanghai 201306, China; Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
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Qoms MS, Arulrajah B, Shamsudin R, Ibadullah WZW, Saari N. Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6974-6983. [PMID: 35686494 DOI: 10.1002/jsfa.12059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/31/2022] [Accepted: 06/10/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high β-sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno-functional properties, particularly for water holding (5.46 g g-1 ) and fat absorption capacity (10.08 g g-1 ), and gelling properties (5% gelation concentration). The AFPC had high in vitro digestibility of 73%, signifying its high availability for human consumption. CONCLUSION The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health-promoting foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mohammed S Qoms
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Brisha Arulrajah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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Antimicrobial and Functional Properties of Duckweed ( Wolffia globosa) Protein and Peptide Extracts Prepared by Ultrasound-Assisted Extraction. Foods 2022; 11:foods11152348. [PMID: 35954113 PMCID: PMC9367961 DOI: 10.3390/foods11152348] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/24/2022] Open
Abstract
Wolffia globosa is an interesting alternative plant-based protein source containing up to 40% protein dry weight. Dried duckweed protein extract (PE) was obtained using ultrasound-assisted extraction (UAE) before isoelectric precipitation (pH 3.5) to yield protein concentrate (PC) and protein solution (PS). The PC was hydrolyzed using Alcalase enzyme to obtain protein concentrate hydrolysate (PCH). Among all fractions, PCH exhibited antimicrobial properties by decreasing populations of Vibrio parahaemolyticus and Candida albicans at 0.43 ± 1.31 log reduction (66.21%) and 3.70 ± 0.11 log reduction (99.98%), respectively. The PE and PS also showed high solubilities at pH 8 of 90.49% and 86.84%, respectively. The PE demonstrated the highest emulsifying capacity (EC) (71.29%) at pH 4, while the highest emulsifying stability (ES) (~98%) was obtained from the PE and PS at pH 6 and pH 2, respectively. The major molecular weights (Mw) of the PE, PC, PCH and PS were observed at 25, 45, 63 and 100 kDa, with a decrease in the Mw of the PCH (<5 kDa). The PCH contained the highest total amino acids, with aspartic acid and glutamic acid being the major components. The results revealed the antimicrobial and functional properties of duckweed protein and hydrolysate for the first time and showed their potential for further development as functional food ingredients.
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Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties. Foods 2022; 11:foods11152341. [PMID: 35954107 PMCID: PMC9368457 DOI: 10.3390/foods11152341] [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: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to identify the optimum combination of dilution rate and depth of the culture to maximise the Arthrospira platensis BEA005B (Spirulina) productivity using 80 m2 raceway reactors. By varying these two main operational conditions, the areal biomass productivity of the reactors varied by over 55%. The optimum combination, optimised using a surface response methodology, was a depth of 0.10 m and a dilution rate of 0.33 day-1, which led to a biomass productivity of 30.2 g·m-2·day-1 on a dry weight basis when operating the reactors in semi-continuous mode. The composition of the produced biomass was 62.2% proteins, 42.5% carbohydrates, 11.6% ashes, and 8.1% lipids. The isolated proteins contained all the essential amino acids (except for tryptophan, which was not determined); highlighting the content of valine (6.8%), histidine (8.3%), and lysine (7.5%). The functional properties of the proteins were also assessed, demonstrating huge potential for their use in the development of innovative and sustainable foods.
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Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chem 2022; 383:132587. [PMID: 35247726 DOI: 10.1016/j.foodchem.2022.132587] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 11/20/2022]
Abstract
Baru, a Brazilian Cerrado native fruit, stands out for its high nutritional value. Considering that reports about its technological potential are scant, this study aimed to add value to the processing chain. For that, ethanol and isopropanol were evaluated in terms of their suitability to solubilize baru nut oil (BNO), extract baru nut cake oil (BNCO), and obtain a protein-rich defatted flour. The BNO solubility in alcohols was adequately described by nonrandom two-liquid (NRTL) parameters, and the highest solubilization capacity was achieved with absolute isopropanol. Alcoholic extraction did not affect the BNCO tocopherol content (80-112 mg/kg oil) or its fatty acid composition. Both protein solubility and thermal stability were negatively affected by solvent hydration, temperature, and contact stages. However, the materials exhibited adequate water and oil absorption capacities (3.5 and 1 g/g sample), as well as improved foaming capacity and stability, confirming their potential for use in several food formulations.
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Bozdemir A, Şensu E, Okudan EŞ, Özçelik B, Yucetepe A. Ultrasound‐assisted enzymatic extraction of proteins from
Gracilaria dura
: Investigation of antioxidant activity and techno‐functional properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ayşegül Bozdemir
- Department of Food Engineering, Faculty of Engineering Aksaray University Aksaray Turkey
| | - Eda Şensu
- Department of Food Technology, Istanbul Gelisim Higher Vocational School Gelisim University Istanbul Turkey
| | | | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
- BIOACTIVE Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI‐3, B110, Sarıyer, 34467 Istanbul Turkey
| | - Aysun Yucetepe
- Department of Food Engineering, Faculty of Engineering Aksaray University Aksaray Turkey
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A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04017-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Can Karaca A, Nickerson M, Caggia C, Randazzo CL, Balange AK, Carrillo C, Gallego M, Sharifi-Rad J, Kamiloglu S, Capanoglu E. Nutritional and Functional Properties of Novel Protein Sources. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2067174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Cinzia L. Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Amjad K. Balange
- Technology, ICAR-Central Institute of Fisheries EducationDepartment of Post-Harvest, Mumbai, India
| | - Celia Carrillo
- Bromatología, Facultad de Ciencias, Universidad de BurgosÁrea de Nutrición y , Burgos, Spain
| | - Marta Gallego
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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12
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Taragjini E, Ciardi M, Musari E, Villaró S, Morillas-España A, Alarcón FJ, Lafarga T. Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02789-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Supawong S, Park JW, Park J. Functional and Chemical Properties of Gim ( Porphyra yezoensis) as Affected by the Product Form. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Supattra Supawong
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Bangkok, Thailand
| | - Jae W. Park
- OSU Seafood Research & Education Center, Oregon State University, Corvallis, Oregon, USA
| | - Joodong Park
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, Thailand
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14
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Raja K, Kadirvel V, Subramaniyan T. Seaweeds, an aquatic plant-based protein for sustainable nutrition- a review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100142] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
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15
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Mshayisa VV, Van Wyk J, Zozo B. Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly ( Hermetia illucens) Larvae Flours and Protein Concentrates. Foods 2022; 11:foods11050724. [PMID: 35267357 PMCID: PMC8909685 DOI: 10.3390/foods11050724] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 01/28/2023] Open
Abstract
Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85−97%) than flours (30−35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications.
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Affiliation(s)
- Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa;
- Correspondence:
| | - Jessy Van Wyk
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa;
| | - Bongisiwe Zozo
- Department of Chemistry, Cape Peninsula University of Technology, Bellville 7535, South Africa;
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16
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Macroalgal Proteins: A Review. Foods 2022; 11:foods11040571. [PMID: 35206049 PMCID: PMC8871301 DOI: 10.3390/foods11040571] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/31/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.
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17
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Samarathunga J, Wijesekara I, Jayasinghe M. Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023564] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jayani Samarathunga
- Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Isuru Wijesekara
- Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Madhura Jayasinghe
- Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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18
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Yucetepe A. A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01258-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Meng W, Mu T, Marco GV. Seaweeds and microalgal biomass: The future of food and nutraceuticals. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00014-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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20
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Saldarriaga-Hernandez S, Melchor-Martínez EM, Carrillo-Nieves D, Parra-Saldívar R, Iqbal HMN. Seasonal characterization and quantification of biomolecules from sargassum collected from Mexican Caribbean coast - A preliminary study as a step forward to blue economy. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 298:113507. [PMID: 34388546 DOI: 10.1016/j.jenvman.2021.113507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 08/05/2021] [Accepted: 08/06/2021] [Indexed: 02/05/2023]
Abstract
Since 2014, Mexican Caribbean coasts have experienced an atypical massive arrival of pelagic Sargassum accumulated on the shores triggers economic losses, public health problems, and ecosystem damaging near the coastline. Mechanical harvesting has been implemented ending in landfills. Since Sargassum algae represent abundant biomass in tropical regions of the world, it has shown potential as a feedstock to supply bioprocesses focused on obtaining high-value compounds and bioproducts. Nevertheless, there is a lack of data on the biochemical composition of Sargassum biomass from Mexican Caribbean coasts to propose valorization pathways. This study conducted a biochemical and elemental characterization of Sargassum biomass and compared, through statistical analysis, the effect of the season (dry and wet), place of collection (from the beach and shallow water), and method of extraction (Microwave-Assisted Extraction and Enzyme Assisted Extraction) on biomass composition. The biomass composition, expressed in dry weight basis, revealed 5-7% moisture content, 24-31 % ash, 2.6-3.8 % lipids, 1.8-7.0 %, total carbohydrates, 3-11 % total proteins, 1.5-2.31 mgGAg-1 total phenolic compounds (TPC), 2.7-2.9 kcal g-1 calorific power, and metals such as As (30-146.3 ppm), Fe (16.5-45 ppm), P (197-472 ppm). The most influential factor on the compositional content of Sargassum biomass was the season of the year, followed by the extraction method and the place of collection of Sargassum. These results will elucidate information on the biotechnological potential of Sargassum biomass from the Mexican Caribbean, contributing to sustainability challenges of the region, minimizing waste, and making the most of resources.
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Affiliation(s)
| | | | - Danay Carrillo-Nieves
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona 2514, Nuevo México, Zapopan C.P., 45138, Jalisco, Mexico
| | | | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico.
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21
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Aguiló‐Aguayo I, Álvarez C, Saperas M, Rivera A, Abadias M, Lafarga T. Proteins isolated from
Ganxet
common bean (
Phaseolus vulgaris
L.) landrace: techno‐functional and antioxidant properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ingrid Aguiló‐Aguayo
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Dublin 15 Ireland
| | - Montse Saperas
- Grup de Recerca en Cuina i Gastronomia CETT‐UB Campus Turisme, Hoteleria i Gastronomia, Av. Can Marcet 36‐38 Barcelone 08035 Spain
| | - Ana Rivera
- Miquel Agustí Foundation Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
- Department of Agri‐Food Engineering and Biotechnology Universitat Politècnica de Catalunya BarcelonaTech Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
| | - Maribel Abadias
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Tomás Lafarga
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
- Department of chemical Engineering University of Almeria Almeria Spain
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22
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Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea. Foods 2021; 10:foods10102287. [PMID: 34681336 PMCID: PMC8534809 DOI: 10.3390/foods10102287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 12/02/2022] Open
Abstract
Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, total carbohydrate, and protein contents, and further compare their foaming and emulsifying abilities and stabilities. Compositional analysis revealed that all the studied legumes possessed higher values than CH for all parameters. Furthermore, the CW from these legumes exhibited enhanced functional properties, particularly foaming capacity and stability. Taken together, our results suggest that the CW from BSB, YSB, and SBB, sourced from the manufacturing of legume food products, has the potential of being revalorized as a plant-based functional ingredient for vegan product development.
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Echave J, Fraga-Corral M, Garcia-Perez P, Popović-Djordjević J, H. Avdović E, Radulović M, Xiao J, A. Prieto M, Simal-Gandara J. Seaweed Protein Hydrolysates and Bioactive Peptides: Extraction, Purification, and Applications. Mar Drugs 2021; 19:md19090500. [PMID: 34564162 PMCID: PMC8471739 DOI: 10.3390/md19090500] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 08/28/2021] [Accepted: 08/28/2021] [Indexed: 02/06/2023] Open
Abstract
Seaweeds are industrially exploited for obtaining pigments, polysaccharides, or phenolic compounds with application in diverse fields. Nevertheless, their rich composition in fiber, minerals, and proteins, has pointed them as a useful source of these components. Seaweed proteins are nutritionally valuable and include several specific enzymes, glycoproteins, cell wall-attached proteins, phycobiliproteins, lectins, or peptides. Extraction of seaweed proteins requires the application of disruptive methods due to the heterogeneous cell wall composition of each macroalgae group. Hence, non-protein molecules like phenolics or polysaccharides may also be co-extracted, affecting the extraction yield. Therefore, depending on the macroalgae and target protein characteristics, the sample pretreatment, extraction and purification techniques must be carefully chosen. Traditional methods like solid-liquid or enzyme-assisted extraction (SLE or EAE) have proven successful. However, alternative techniques as ultrasound- or microwave-assisted extraction (UAE or MAE) can be more efficient. To obtain protein hydrolysates, these proteins are subjected to hydrolyzation reactions, whether with proteases or physical or chemical treatments that disrupt the proteins native folding. These hydrolysates and derived peptides are accounted for bioactive properties, like antioxidant, anti-inflammatory, antimicrobial, or antihypertensive activities, which can be applied to different sectors. In this work, current methods and challenges for protein extraction and purification from seaweeds are addressed, focusing on their potential industrial applications in the food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
- Javier Echave
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (J.E.); (M.F.-C.); (P.G.-P.); (J.X.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (J.E.); (M.F.-C.); (P.G.-P.); (J.X.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Pascual Garcia-Perez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (J.E.); (M.F.-C.); (P.G.-P.); (J.X.)
| | - Jelena Popović-Djordjević
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia;
| | - Edina H. Avdović
- Department of Science, Institute for Information Technologies Kragujevac, University of Kragujevac, 34000 Kragujevac, Serbia;
| | - Milanka Radulović
- Department of Bio-Medical Sciences, State University of Novi Pazar, Vuka Karadžića bb, 36300 Novi Pazar, Serbia;
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (J.E.); (M.F.-C.); (P.G.-P.); (J.X.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (J.E.); (M.F.-C.); (P.G.-P.); (J.X.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (J.E.); (M.F.-C.); (P.G.-P.); (J.X.)
- Correspondence: (M.A.P.); (J.S.-G.)
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24
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Macroalgae as Protein Sources—A Review on Protein Bioactivity, Extraction, Purification and Characterization. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177969] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
The increased demand for protein sources combined with a decrease in the available land and water resources have led to a growing interest in macroalgae as alternative protein sources. This review focuses on strategies for macroalgae protein extraction, enrichment and characterization. To date, the protein extraction methods applied to algae include enzymatic hydrolysis, physical processes and chemical extraction. Novel methods, such as pulsed electric field, microwave-assisted, pressurized liquid and supercritical fluid extractions, and the application of smart solvents are discussed. An overview of the use of membranes and other processes to generate high-value protein concentrates from algae extracts is also presented, as well as some examples of the methods used for their characterization. The potential bioactivities from macroalgae-derived proteins and peptides, including novel glycoproteins and lectins, are briefly reviewed.
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25
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Flórez-Fernández N, Domínguez H, Torres MD. Functional Features of Alginates Recovered from Himanthalia elongata Using Subcritical Water Extraction. Molecules 2021; 26:4726. [PMID: 34443312 PMCID: PMC8402157 DOI: 10.3390/molecules26164726] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/28/2021] [Accepted: 08/02/2021] [Indexed: 11/25/2022] Open
Abstract
Subcritical water extraction of Himanthalia elongata and the subsequent acetone fractionation to precipitate crude fucoidans generated a liquid phase which was used to recover alginates with a wide range of viscoelastic features and other soluble extracts with potential biological activities. The precipitated alginate was converted to sodium alginate using an environmentally friendly treatment before being characterized by Fourier transform infrared attenuated total reflectance, nuclear magnetic resonance, high performance size exclusion chromatography and rheological measurements. The cell viability of three human cell lines (A549, HCT-116, T98G) in the presence of the extracts obtained before and after acetone fractionation was assessed. Fractionation with different acetone volumes showed a slight effect in the behavior of the different tested cell lines. Results also indicated a notable effect of the processing conditions on the block structure and molar mass of the extracted biopolymer, with the subsequent impact on the rheological properties of the corresponding gelled matrices.
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Affiliation(s)
| | - Herminia Domínguez
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (N.F.-F.); (M.D.T.)
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26
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Pang XH, Yang Y, Bian X, Wang B, Ren LK, Liu LL, Yu DH, Yang J, Guo JC, Wang L, Zhang XM, Yu HS, Zhang N. Hemp ( Cannabis sativa L.) Seed Protein-EGCG Conjugates: Covalent Bonding and Functional Research. Foods 2021; 10:foods10071618. [PMID: 34359488 PMCID: PMC8304514 DOI: 10.3390/foods10071618] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/30/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify HPI. In this study, we prepared different concentrations (1, 2, 3, 4, and 5 mM) of (-)-epigallocatechin gallate (EGCG) covalently linked to HPI and use methods such as particle size analysis, circular dichroism (CD), and three-dimensional fluorescence spectroscopy to study the changes in the structure and functional properties of HPI after being covalently combined with EGCG. The particle size data indicated that the covalent HPI-EGCG complex was larger than native HPI, and the particle size was mainly distributed at about 200 μm. CD and three-dimensional fluorescence spectroscopy analyses showed that the conformation of the protein was changed by conjugation with EGCG. The β-sheet content decreased from 82.79% to 66.67% after EGCG bound to the protein, and the hydrophobic groups inside the protein were exposed, which increased the hydrophobicity of the protein and changed its conformation. After HPI and 1 mM of EGCG were covalently bonded, the solubility and emulsifying properties of the covalent complex were improved compared with native HPI. These results indicated that HPI-EGCG conjugates can be added in some foods.
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Affiliation(s)
- Xin-Hui Pang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Lin-Lin Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - De-Hui Yu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing-Chun Guo
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Lei Wang
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Xiu-Min Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Han-Song Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
- Correspondence: (H.-S.Y.); (N.Z.)
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
- Correspondence: (H.-S.Y.); (N.Z.)
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Sustainable exploitation of macroalgae species from Chilean coast: Characterization and food applications. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Functional and Bioactive Properties of Protein Extracts Generated from Spirulina platensis and Isochrysis galbana T-Iso. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093964] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
There is growing consumer demand for food products derived from microalgae, driven largely by the perceived health benefits associated with them. The functional and bioactive potential of proteins isolated from two microalgae—Spirulina sp. and Isochrysis galbana T-Iso—were determined. The results obtained show the potential of microalgal protein extracts for use in the beverage industry, based on solubility values and other functional characteristics, including water and oil holding capacities, foaming, emulsifying activities and stabilities, water activities, solubility and pH. The solubility of algal proteins was pH-dependent, and they were largely insoluble at pH values between 2 and 11. However, the proteins were increasingly soluble at a pH of 12, and they have potential use in formulating foods with higher viscosities or gels, where they could act as fillers to strengthen networks. Compared with whey and flaxseed proteins, the Spirulina sp. protein extract had a superior oil-holding capacity (OHC). The OHC is important in developing texture in food products such as meats. Overall, better foam stability was observed for both Spirulina sp. and Isochrysis sp. soluble protein extracts, compared with flaxseed protein at pH values from 2 to 10 over a period of 120 min. The foam capacity and stability increase the physical properties of foods. However, the emulsion activity and stability values for soluble algal protein extracts were less than the values observed for flaxseed and whey proteins. Algal proteins would not be suitable for use in creaming and food processing involving flocculation. In addition, algal protein extracts inhibited Angiotensin-converting enzyme-I (ACE-I) and renin, and they have potential for use in functional food ingredient applications to maintain heart health and also to act as meat substitutes.
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A Systemic Review on Microalgal Peptides: Bioprocess and Sustainable Applications. SUSTAINABILITY 2021. [DOI: 10.3390/su13063262] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Nowadays, microalgal research is predominantly centered on an industrial scale. In general, multipotent bioactive peptides are the advantages over focal points over utilitarian nourishment as well as nutraceuticals. Microalgal peptides are now profoundly connected with biological properties rather than nutritive. Numerous techniques are employed to purify active peptides from algal protein using enzymatic hydrolysis; it is broadly used for numerous favorable circumstances. There is a chance to utilize microalgal peptides for human well-being as nutritive enhancements. This exhaustive survey details the utilization of microalgal peptides as antioxidant, anti-cancerous, anti-hypersensitive, anti-atherosclerotic, and nutritional functional foods. It is also exploring the novel technologies for the production of active peptides, for instance, the use of algal peptides as food for human health discovered restrictions, where peptides are sensitive to hydrolysis protease degradation. This review emphasizes the issue of active peptides in gastrointestinal transit, which has to be solved in the future, and prompt impacts.
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Innovative processing strategies and technologies to obtain hydrocolloids from macroalgae for food applications. Carbohydr Polym 2020; 248:116784. [DOI: 10.1016/j.carbpol.2020.116784] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 12/15/2022]
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31
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Lafarga T, Acién-Fernández FG, Garcia-Vaquero M. Bioactive peptides and carbohydrates from seaweed for food applications: Natural occurrence, isolation, purification, and identification. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101909] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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32
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Vilar EG, Ouyang H, O'Sullivan MG, Kerry JP, Hamill RM, O'Grady MN, Mohammed HO, Kilcawley KN. Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Sci 2020; 161:108001. [DOI: 10.1016/j.meatsci.2019.108001] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 11/24/2022]
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33
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Garicano Vilar E, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile compounds of six species of edible seaweed: A review. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101740] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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34
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Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100177] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Ren Z, Chen Z, Zhang Y, Zhao T, Ye X, Gao X, Lin X, Li B. Functional properties and structural profiles of water-insoluble proteins from three types of tea residues. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.101] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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36
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Lafarga T, Álvarez C, Villaró S, Bobo G, Aguiló‐Aguayo I. Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14286] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Tomás Lafarga
- Postharvest Programme Institute of Agrifood Research and Technology (IRTA) 25003 Lleida Catalonia Spain
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Ashtown 15 Dublin Ireland
| | - Silvia Villaró
- Postharvest Programme Institute of Agrifood Research and Technology (IRTA) 25003 Lleida Catalonia Spain
| | - Gloria Bobo
- Postharvest Programme Institute of Agrifood Research and Technology (IRTA) 25003 Lleida Catalonia Spain
| | - Ingrid Aguiló‐Aguayo
- Postharvest Programme Institute of Agrifood Research and Technology (IRTA) 25003 Lleida Catalonia Spain
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37
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Garcia-Vaquero M, Mora L, Hayes M. In Vitro and In Silico Approaches to Generating and Identifying Angiotensin-Converting Enzyme I Inhibitory Peptides from Green Macroalga Ulva lactuca. Mar Drugs 2019; 17:E204. [PMID: 30935056 PMCID: PMC6520958 DOI: 10.3390/md17040204] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 03/25/2019] [Accepted: 03/27/2019] [Indexed: 12/11/2022] Open
Abstract
A protein extract was generated from the macroalga Ulva lactuca, which was subsequently hydrolysed using the food-grade enzyme papain and angiotensin-converting Enzyme I and renin inhibitory peptides identified using a combination of enrichment strategies employing molecular weight cutoff filtration and mass spectrometry analysis. The generated hydrolysates with the most promising in vitro activity were further purified using preparative RP-HPLC and characterised. The 1 kDa hydrolysate (1 kDa-UFH), purified and collected by preparative RP-HPLC at minutes 41‒44 (Fr41‒44), displayed statistically higher ACE-I inhibitory activities ranging from 96.91% to 98.06%. A total of 48 novel peptides were identified from these four fractions by LC-MS/MS. A simulated gastrointestinal digestion of the identified peptide sequences was carried out using in silico enzyme cleavage simulation tools, resulting in 86 peptide sequences that were further assessed for their potential activity, toxicity and allergenicity using multiple predictive approaches. All the peptides obtained in this study were predicted to be non-toxic. However, 28 out of the 86 novel peptides released after the in silico gastrointestinal digestion were identified as potential allergens. The potential allergenicity of these peptides should be further explored to comply with the current labelling regulations in formulated food products containing U. lactuca protein hydrolysates.
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Affiliation(s)
- Marco Garcia-Vaquero
- School of Veterinary Medicine, University College Dublin (UCD), Belfield, Dublin 4, Ireland.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
| | - Maria Hayes
- Food Biosciences Department, TEAGASC, Food Research Centre, Ashtown, Dublin 15, Ireland.
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38
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Lafarga T, Villaró S, Bobo G, Simó J, Aguiló‐Aguayo I. Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14082] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Tomás Lafarga
- IRTA XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Silvia Villaró
- IRTA XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Gloria Bobo
- IRTA XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Joan Simó
- Fundació Miquel Agustí Campus del Baix Llobregat Esteve terrades 8 08860 Castelldefels Spain
| | - Ingrid Aguiló‐Aguayo
- IRTA XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
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39
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Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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40
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Álvarez C, Drummond L, Mullen AM. Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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41
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Garcia-Vaquero M, Rajauria G, Tiwari B, Sweeney T, O'Doherty J. Extraction and Yield Optimisation of Fucose, Glucans and Associated Antioxidant Activities from Laminaria digitata by Applying Response Surface Methodology to High Intensity Ultrasound-Assisted Extraction. Mar Drugs 2018; 16:E257. [PMID: 30061548 PMCID: PMC6117709 DOI: 10.3390/md16080257] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Accepted: 07/26/2018] [Indexed: 11/30/2022] Open
Abstract
The objectives of this study were to employ response surface methodology (RSM) to investigate and optimize the effect of ultrasound-assisted extraction (UAE) variables, temperature, time and amplitude on the yields of polysaccharides (fucose and total glucans) and antioxidant activities (ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity (DPPH)) from Laminariadigitata, and to explore the suitability of applying the optimum UAE conditions for L.digitata to other brown macroalgae (L.hyperborea and Ascophyllumnodosum). The RSM with three-factor, four-level Box-Behnken Design (BBD) was used to study and optimize the extraction variables. A second order polynomial model fitted well to the experimental data with R² values of 0.79, 0.66, 0.64, 0.73 for fucose, total glucans, FRAP and DPPH, respectively. The UAE parameters studied had a significant influence on the levels of fucose, FRAP and DPPH. The optimised UAE conditions (temperature = 76 °C, time = 10 min and amplitude = 100%) achieved yields of fucose (1060.7 ± 70.6 mg/100 g dried seaweed (ds)), total glucans (968.6 ± 13.3 mg/100 g ds), FRAP (8.7 ± 0.5 µM trolox/mg freeze-dried extract (fde)) and DPPH (11.0 ± 0.2%) in L.digitata. Polysaccharide rich extracts were also attained from L.hyperborea and A. nodosum with variable results when utilizing the optimum UAE conditions for L.digitata.
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Affiliation(s)
- Marco Garcia-Vaquero
- School of Veterinary Medicine, Veterinary Sciences Centre, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Gaurav Rajauria
- School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co., Kildare W23 ENY2, Ireland.
| | - Brijesh Tiwari
- Department of Food Biosciences, TEAGASC, Food Research Centre, Ashtown, Dublin 15, KN3K, Ireland.
| | - Torres Sweeney
- School of Veterinary Medicine, Veterinary Sciences Centre, University College Dublin, Belfield, Dublin 4, Ireland.
| | - John O'Doherty
- School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co., Kildare W23 ENY2, Ireland.
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42
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Yu C, Cha Y, Wu F, Xu X, Du M. Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates. Molecules 2018; 23:molecules23040729. [PMID: 29565324 PMCID: PMC6017953 DOI: 10.3390/molecules23040729] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 03/16/2018] [Accepted: 03/21/2018] [Indexed: 01/24/2023] Open
Abstract
In this study, the effects of limited hydrolysis and/or high-pressure homogenization (HPH) treatment in acid conditions on the functional properties of oyster protein isolates (OPI) were studied. Protein solubility, surface hydrophobicity, particle size distribution, zeta potential, foaming, and emulsifying properties were evaluated. The results showed that acid treatment led to the dissociation and unfolding of OPI. Subsequent treatment such as limited proteolysis, HPH, and their combination remarkably improved the functional properties of OPI. Acid treatment produced flexible aggregates, as well as reduced particle size and solubility. On the contrary, limited hydrolysis increased the solubility of OPI. Furthermore, HPH enhanced the effectiveness of the above treatments. The emulsifying and foaming properties of acid- or hydrolysis-treated OPI significantly improved. In conclusion, a combination of acid treatment, limited proteolysis, and HPH improved the functional properties of OPI. The improvements in the functional properties of OPI could potentiate the use of oyster protein and its hydrolysates in the food industry.
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Affiliation(s)
- Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yue Cha
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Fan Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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43
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Wu D, Wu C, Chen H, Wang Z, Yu C, Du M. Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri). Int J Mol Sci 2018; 19:ijms19020531. [PMID: 29425186 PMCID: PMC5855753 DOI: 10.3390/ijms19020531] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 02/01/2018] [Accepted: 02/01/2018] [Indexed: 12/18/2022] Open
Abstract
The effects of ball mill treatment (0, 2, 4, 6, 8, and 10 min) on the physicochemical and digestible properties of scallops (Chlamys farreri) protein (CFP) were investigated. The CFP particle size decreased with increasing ball-milling time. The content of free sulfhydryl (SH) of CFP increased from 13.08 ± 0.25 μmol/g protein to 18.85 ± 0.24 μmol/g protein when the ball-milling time increased from 0 min to 10 min. A sharp increase of the surface hydrophobicity index (H0) from 48.53 ± 0.27 to 239.59 ± 0.37 was found when the ball-milling time increased from 0 min to 4 min. Furthermore, the foaming capacity increased from 46.08 ± 6.12% to 65.11 ± 1.05% with increasing ball-milling time from 0 min to 6 min, after which it reached a plateau. SDS-PAGE results showed that ball mill treatment did not change the primary structure of CFP. Digestible properties of BMCFP simulated gastrointestinal digestion as a function of ball mill treatment were analyzed by Tricine-SDS-PAGE and nitrogen recovery index. After 60 min of simulated human gastro digestion, nitrogen recovery index of CFP had a significant rise from 42.01 ± 0.31% to 58.78 ± 3.37% as the ball-milling time increased from 0 min to 6 min. Peptides from hydrolysates of Chlamys farreri protein (CFP) were identified by ultraperformance liquidchromatographysystem coupled to a Synapt Mass Quadrupole Time-of-Flight Mass Spectrometer (UPLC-Q-TOF-MS). After 2 h and 4 h of simulated human duodenal digestion, the number of peptides with 7–10 amino acids length increased apparently with the ball-milling time increased. This study presents an approach to investigating the effect of the ball-milling process on the physicochemical and digestible properties of CFP, which may provide valuable information on the application of CFP as an ingredient in food products.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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44
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Agregán R, Munekata PES, Franco D, Dominguez R, Carballo J, Lorenzo JM. Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS. Food Res Int 2017; 99:979-985. [PMID: 28865624 DOI: 10.1016/j.foodres.2017.03.043] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 03/22/2017] [Accepted: 03/23/2017] [Indexed: 02/08/2023]
Abstract
The phenolic compounds of extracts from Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE) from Galicia (NW Spain) were analyzed by liquid chromatography-diode array detection coupled to negative electrospray ionization-tandem mass spectrometry (LC-DAD-ESI-MS/MS) with the interest to evaluate their potential application as functional ingredients. Phlorotannins were tentatively identified as the main phenolic compounds in the three extracts, followed by phenolic acids, and flavonoids. Fuhalols were present in ANE and BBE, while hydroxyfuhalols were identified in BBE and FVE. Eckol derivatives were present in the three extracts. Quinic acid derivatives were tentatively identified in the three seaweed species; in addition, ANE showed specifically hydroxybenzoic and rosmarinic acid derivatives, BBE showed rosmarinic acid, and FVE contained p-coumaric and ferulic acid derivatives. Regarding flavonoids, acacetin derivatives were tentatively identified in the three extracts, hispidulin and a gallocatechin derivative were specifically detected in ANE, and cypellocarpin C was present in BBE. In conclusion, all brown seaweed extracts studied could be exploited as sources of antioxidant phenolic compounds with potential applications in the food and health sectors.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E S Munekata
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Ruben Dominguez
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Javier Carballo
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
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