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Zhang X, Zhang T, Zhao Y, Jiang L, Sui X. Structural, extraction and safety aspects of novel alternative proteins from different sources. Food Chem 2024; 436:137712. [PMID: 37852073 DOI: 10.1016/j.foodchem.2023.137712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/25/2023] [Accepted: 10/08/2023] [Indexed: 10/20/2023]
Abstract
With rapid population growth and continued environmental degradation, it is no longer sustainable to rely on conventional proteins to meet human requirements. This has prompted the search for novel alternative protein sources of greater sustainability. Currently, proteins of non-conventional origin have been developed, with such alternative protein sources including plants, insects, algae, and even bacteria and fungi. Most of these protein sources have a high protein content, along with a balanced amino acid composition, and are regarded as healthy and nutritious sources of protein. While these novel alternative proteins have excellent nutritional, research on their structure are still at a preliminary stage, particularly so for insects, algae, bacteria, and fungi. Therefore, this review provides a comprehensive overview of promising novel alternative proteins developed in recent years with a focus on their nutrition, sustainability, classification, and structure. In addition, methods of extraction and potential safety factors for these proteins are summarized.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023; 123:2112-2154. [PMID: 35772093 PMCID: PMC9999431 DOI: 10.1021/acs.chemrev.2c00236] [Citation(s) in RCA: 31] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Department of Materials, ETH Zurich, 8093 Zurich, Switzerland
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Yan X, Zeng Z, McClements DJ, Gong X, Yu P, Xia J, Gong D. A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes. Compr Rev Food Sci Food Saf 2023; 22:1312-1336. [PMID: 36789802 DOI: 10.1111/1541-4337.13112] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/10/2023] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
Interactions between plant-based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP-PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein-phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health-promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP-PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy-reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP-PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure-function relationships of PP-PC conjugates and complexes that may influence their application as functional ingredients in the food industry.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | | | - Xiaofeng Gong
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- New Zealand Institute of Natural Medicine Research, Auckland, New Zealand
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Eze CR, Kwofie EM, Adewale P, Lam E, Ngadi M. Advances in legume protein extraction technologies: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Nemś A, Miedzianka J, Kita A. Quality and nutritional value of cookies enriched with plant-based protein preparations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4629-4639. [PMID: 35178719 DOI: 10.1002/jsfa.11821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 12/27/2021] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The objective of the study was to determine the effect of addition of plant-based protein preparations in cookie recipes on the quality and nutritional value of the obtained products. Wheat flour was replaced by 10%, 20% or 30% of pea, hemp seed, pumpkin and sunflower seed preparations. Baked cookies were analysed for chemical composition, amino acid profile, colour and texture as well as organoleptic attributes and overall acceptability. RESULTS The addition of plant protein preparations improved the nutritional value of cookies by supplementing them with threonine and part of lysine. Replacing at least 20% of wheat flour with pea protein allowed the production of cookies with a well-balanced amino acid profile. The use of pea and sunflower proteins improved the appearance of the obtained products (consumer notes from 7.4 to 8.0) in comparison to the control sample (note 7.2). The physical properties of cookies were changed while organoleptic properties worsened. Cookies with the most desirable sensory values were obtained using the pea protein preparation. Acceptable cookies were also obtained with pumpkin and sunflower seed protein preparations, if the proportion of additive did not exceed 20% in relation to the amount of wheat flour. CONCLUSION The use of protein preparations from pumpkin and sunflower as well as from hemp seeds allows the production of cookies with acceptable sensory characteristics that could diversify the range of cookie products. In the case of oilseed preparations, the amount of additive is limited primarily by the colour and taste of the finished products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Agnieszka Nemś
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Joanna Miedzianka
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Singh R, Langyan S, Sangwan S, Rohtagi B, Khandelwal A, Shrivastava M. Protein for Human Consumption From Oilseed Cakes: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Oilseed cakes left after the oil extraction for different purposes are chiefly used as cattle feed, compost amendment, or plant conditioner. These oilseed cakes are rich in protein, nitrogenous compounds, and minerals. Beside its conventional usage, studies have been conducted to utilize these protein rich resources for human consumption. Considering the exponentially increasing human population and escalating food prices, these protein rich sources can be a novel food commodity and used to extract protein. The quality and functional properties of extracted oilseed cake proteins not only supplement the existing protein sources for the human consumption but also solve the problem of oilseed cakes disposal along with the additional income to the oilseed crop producers and processers. Production of proteins for human consumption from oil seed cakes may also reduce the carbon and water footprints while producing animal protein. The present review will focused on analyzing the oilseed cake as a protein source, characterization, extraction techniques, and utilization in food products.
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Molecular Interactions Associated with Coagulation of Organic Pollutants by 2S Albumin of Plant Proteins: A Computational Approach. Molecules 2022; 27:molecules27051685. [PMID: 35268786 PMCID: PMC8912086 DOI: 10.3390/molecules27051685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 12/04/2022] Open
Abstract
The removal of organic pollutants is a major challenge in wastewater treatment technologies. Coagulation by plant proteins is a promising technique for this purpose. The use of these proteins has been experimentally investigated and reported in the literature. However, the determination of the molecular interactions of these species is experimentally challenging and the computational approach offers a suitable alternative in gathering useful information for this system. The present study used a molecular dynamic simulation approach to predict the potentials of using Moringa oleifera (MO), Arachis hypogaea, Bertholletia excelsa, Brassica napus, and Helianthus annuus plant proteins for the coagulation of organic pollutants and the possible mechanisms of coagulation of these proteins. The results showed that the physicochemical and structural properties of the proteins are linked to their performance. Maximum coagulation of organic molecules to the proteins is between 50–100%. Among five proteins studied for coagulation, Brassica napus and Helianthus annuus performed better than the well-known MO protein. The amino acid residues interacting with the organic molecules play a significant role in the coagulation and this is peculiar with each plant protein. Hydrogen bond and π—interactions dominate throughout the protein–pollutants molecular interactions. The reusability of the proteins after coagulation derived from their structural quality analysis along with the complexes looks promising and most of them are better than that of the MO. The results showed that the seed proteins studied have good prediction potentials to be used for the coagulation of organic pollutants from the environment, as well as the insights into their molecular activities for bioremediation.
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr 2022; 63:6423-6444. [PMID: 35213241 DOI: 10.1080/10408398.2022.2033683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
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Alexandrino TD, da Silva MG, Ferrari RA, Ruiz ALTG, Duarte RMT, Simabuco FM, Bezerra RMN, Pacheco MTB. Evaluation of some in vitro bioactivities of sunflower phenolic compounds. Curr Res Food Sci 2021; 4:662-669. [PMID: 34622216 PMCID: PMC8482426 DOI: 10.1016/j.crfs.2021.09.007] [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: 05/21/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 01/18/2023] Open
Abstract
Phenolic compounds in crude extracts were obtained from defatted sunflower seed flour using sodium bisulfite and ethanol solutions as extracting agents. The antioxidant, antimicrobial, anti-proliferative, and DNA protective activities of the phenolic compounds in crude extract were analyzed. The phenolic compound contents were determined as chlorogenic acid (CGA) equivalent, presenting 11.57 and 15.44 g CGA eq/100g regarding the sodium bisulfite extract and ethanolic extract, respectively. The ORAC, DPPH, and ABTS methods were used to evaluate antioxidant activity. Both extracts presented antioxidant properties, considering that the ethanolic extract demonstrated higher values (EC50 0.36 g extract/g DPPH•). The antimicrobial action was analyzed as to the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of 4 kinds of bacteria (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis). The ethanolic extract was effective against all of these microorganisms, out of which E. coli was the most sensitive, with a MIC of 11.6 mg CGA/mL. The ethanolic extract presented DNA protective activity without cytotoxic activity concerning in vitro anti-proliferative assay. These findings can be considered as initial evidence of the potential use of phenolic compounds obtained from sunflower seed flour as natural additives in the food industry. Sunflower flour processing provides a phenolic extract as a byproduct. Sunflower phenolic extract exhibited antioxidant and antibacterial activity. Ethanolic sunflower phenolic extract exhibited DNA protection. Phenolic compounds extracts from sunflower has a potential as a food additive.
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Affiliation(s)
- Thaís Dolfini Alexandrino
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
- Corresponding author.
| | - Marta Gomes da Silva
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
| | - Roseli Aparecida Ferrari
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
| | - Ana Lúcia Tasca Gois Ruiz
- Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA), Universidade Estadual de Campinas (UNICAMP), 13148-218, Paulínia, SP, Brazil
| | - Renata Maria Teixeira Duarte
- Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA), Universidade Estadual de Campinas (UNICAMP), 13148-218, Paulínia, SP, Brazil
| | - Fernando Moreira Simabuco
- Laboratório Multidisciplinar Em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), 13484-350, Limeira, SP, Brazil
| | - Rosângela Maria Neves Bezerra
- Laboratório Multidisciplinar Em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), 13484-350, Limeira, SP, Brazil
| | - Maria Teresa Bertoldo Pacheco
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
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Strąkowska A, Członka S, Kairytė A, Strzelec K. Effects of Physical and Chemical Modification of Sunflower Cake on Polyurethane Composite Foam Properties. MATERIALS 2021; 14:ma14061414. [PMID: 33803963 PMCID: PMC7999528 DOI: 10.3390/ma14061414] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 03/05/2021] [Accepted: 03/11/2021] [Indexed: 01/20/2023]
Abstract
Sunflower cake (SC), which is waste during the production of sunflower oil, was selected as a modifier of properties in polyurethane (PUR) foams. The SC was chemically modified with triphenylsilanol (SC_S) and physically modified with rapeseed oil (SC_O). The influence of SC on the rheological properties of the polyol and the kinetics of foam growth were investigated. PUR foams were characterized by morphological, mechanical, and thermal analysis. The results show that the physical and chemical modification of SC contributes to the changes in the properties of the foams in different ways. Too high hydrophobicity of SC_O affects the structure deterioration, and thus the mechanical properties, and in turn, reduces the affinity for water. In turn, chemical modification with silane allows for obtaining foams with the best mechanical properties.
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Affiliation(s)
- Anna Strąkowska
- Institute of Polymer & Dye Technology, Lodz University of Technology, 90-924 Lodz, Poland; (S.C.); (K.S.)
- Correspondence:
| | - Sylwia Członka
- Institute of Polymer & Dye Technology, Lodz University of Technology, 90-924 Lodz, Poland; (S.C.); (K.S.)
| | - Agnė Kairytė
- Laboratory of Thermal Insulating Materials and Acoustics, Faculty of Civil Engineering, Institute of Building Materials, Vilnius Gediminas Technical University, LT-08217 Vilnius, Lithuania;
| | - Krzysztof Strzelec
- Institute of Polymer & Dye Technology, Lodz University of Technology, 90-924 Lodz, Poland; (S.C.); (K.S.)
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Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates. Food Res Int 2021; 141:110163. [PMID: 33642023 DOI: 10.1016/j.foodres.2021.110163] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/28/2020] [Accepted: 01/13/2021] [Indexed: 11/23/2022]
Abstract
This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M-1, 1.71 × 104 M-1, and 3.10 × 104 M-1, respectively. However, the UV turbidity and dynamic light scattering (DLS) measurements indicated that phenolics could lead to the severe precipitation of globulins and albumins but not glutelins. The removal of pellicles could significantly increase the yield rate of salt-soluble globulins to approximately 72.8%. Furthermore, salt- and alkaline-extraction methods could produce comparable WPIs yields when using pellicle-free walnut kernels. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusive chromatography indicated that the major protein compositions of the salt- and alkaline-extracted WPIs from pellicle-free walnut kernels were similar, while alkaline-extracted WPIs from kernels with pellicles exhibited phenolic-induced protein aggregation. Fourier transform infrared (FTIR) spectroscopy indicated that WPIs produced from kernels with pellicles contained more α-helix and less β-sheet structures than WPIs produced from pellicle-free kernels. These results confirm that walnut pellicle phenolics and the extraction methods could greatly influence the composition and structural properties of WPIs.
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Mirpoor SF, Giosafatto CVL, Porta R. Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Proteomic analysis of oilseed cake: a comparative study of species-specific proteins and peptides extracted from ten seed species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:297-306. [PMID: 32629549 DOI: 10.1002/jsfa.10643] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 06/06/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In recent years there has been a visible trend among consumers to move away from consuming meat in favor of plant products. Meat producers have therefore been trying to meet the expectations of consumers by introducing new products to the food market with a greater proportion of plant ingredients. Meat products are enriched not only by the addition of vegetable oils but also by ground or whole oilseeds or their preparation. In this study, we present in-solution tryptic digestion and an ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS)-based proteomics approach to investigate specific proteins and peptides of ten oilseed cakes, by-products of cold pressing oil from coconut, evening primrose, hemp, flax, milk thistle, nigella, pumpkin, rapeseed, sesame, and sunflower seeds, for authentication purposes. RESULTS We identified a total of 229 unique oilseed proteins. The number of specific proteins varied depending on the sample, from 4 to 48 in evening primrose and sesame. Moreover, we identified approximately 440 oilseed unique peptides in the cakes of all the analyzed oilseeds; the largest amounts were found in sesame (107 peptides), sunflower (100), pumpkin, hemp (42), rapeseed (36), and flax cake (35 peptides). CONCLUSIONS We provide novel information on unique / species-specific peptide markers that will extend the scope of testing the authenticity of a wide range of foods. The results of this peptide discovery experiment may further contribute to the development of targeted methods for the detection and quantification of oilseed proteins in processed foods, and thus to the improvement of food quality. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Lublin, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
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Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Velliquette RA, Fast DJ, Maly ER, Alashi AM, Aluko RE. Enzymatically derived sunflower protein hydrolysate and peptides inhibit NFκB and promote monocyte differentiation to a dendritic cell phenotype. Food Chem 2020; 319:126563. [DOI: 10.1016/j.foodchem.2020.126563] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/12/2020] [Accepted: 03/03/2020] [Indexed: 12/28/2022]
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17
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Arrutia F, Binner E, Williams P, Waldron KW. Oilseeds beyond oil: Press cakes and meals supplying global protein requirements. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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19
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Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105335] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Popović S, Hromiš N, Šuput D, Bulut S, Romanić R, Lazić V. Valorization of by-products from the production of pressed edible oils to produce biopolymer films. COLD PRESSED OILS 2020:15-30. [DOI: 10.1016/b978-0-12-818188-1.00003-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/01/2023]
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Niyukuri J, Raiti J, El Qarnifa S, El Abbassi A, Hafidi A. Potential of some autochthonous wild plants of Burundi for vegetable oil and valuable compounds production. BRAZ J BIOL 2019; 80:860-871. [PMID: 31800768 DOI: 10.1590/1519-6984.223481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/15/2019] [Indexed: 11/21/2022] Open
Abstract
Twelve species of indigenous plants have been studied in order to valorize some natural resources of Burundi (Eastern Africa) to investigate possibilities of vegetable oil production. Physicochemical properties and oil contents were determined from seeds harvested through five ecogeographic zones. From oilcake extracts, total sugars contents, proteins (TPrC), polyphenolic (TPhC), and flavonoids were quantified using spectrophotometry. Furthermore, antioxidant activity of oilcake extracts was assessed by 2, 2-diphenyl-b-picrylhydrazyl (DPPH) radical-scavenging and ferric reducing antioxidant power (FRAP) assays. All oil contents obtained were found to be quite similar to those of common oleaginous seeds. The two highest were found in Parinari curatellifolia (61.44 ± 4.81% Dry Matter) and Myrianthus arboreus (48.26 ± 5.96% DM). More than half of the species have shown TPrC ranging from 10 to 24% dry matter of oilcake (DM). Brachystegia longifolia was revealed exceptionally stronger antioxidant potential: effectiveness antiradical of 163.06 ± 26.29 mL/μg.min (DPPH assay) and reducing power of 2618.21 ± 161.22 GAE/100 g DM (FRAP assay). TPhC were positively correlated (p < 0.05) to the antioxidant activity. This pioneering work on these wild species highlight the potential for producing vegetable oil and valuable biomolecule sources likely for food, cosmetics, pharmacy and industry.
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Affiliation(s)
- J Niyukuri
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco.,Department of Environmental Sciences and Technologies, Faculty of Agronomy and Bioengineering, University of Burundi, P.O. Box 2940, Bujumbura, Burundi
| | - J Raiti
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
| | - S El Qarnifa
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
| | - A El Abbassi
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
| | - A Hafidi
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
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Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Karefyllakis D, Altunkaya S, Berton-Carabin CC, van der Goot AJ, Nikiforidis CV. Physical bonding between sunflower proteins and phenols: Impact on interfacial properties. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.018] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Fractioning of the sunflower flour components: Physical, chemical and nutritional evaluation of the fractions. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.062] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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LOVATTO NAGLEZIM, GOULART FERNANDAR, LOUREIRO BRUNOB, SPERONI CAROLINES, BENDER ANAB, GIACOMINI SANDROJ, RADÜNZ NETO JOÃO, SILVA LEILAPDA. Crambe (Crambe abyssinica) and sunflower (Helianthus annuus) protein concentrates: production methods and nutritional properties for use in fish feed. ACTA ACUST UNITED AC 2017; 89:2495-2504. [DOI: 10.1590/0001-3765201720140630] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Accepted: 12/17/2015] [Indexed: 11/22/2022]
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27
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Zoumpoulakis P, Sinanoglou VJ, Siapi E, Heropoulos G, Proestos C. Evaluating Modern Techniques for the Extraction and Characterisation of Sunflower (Hellianthus annus L.) Seeds Phenolics. Antioxidants (Basel) 2017; 6:antiox6030046. [PMID: 28672789 PMCID: PMC5618074 DOI: 10.3390/antiox6030046] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 06/15/2017] [Accepted: 06/22/2017] [Indexed: 11/25/2022] Open
Abstract
Recently there is a great interest in using high energy techniques (HET) which involve microwave or ultrasound-assisted extraction (MAE and UAE) for isolation of natural bioactive compounds from plant foods. Such bioactive compounds are phenolics which were determined from sunflower (Helianthus annuus L.) kernels and hulls (defatted) utilising two different high energy extraction techniques, ultrasound and microwave assisted solvent extraction. All samples were characterised by ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS). The effect of parameters such as the nature of the solvent, volume of solvent, temperature and time is discussed. It is proved that the techniques applied had reduced solvent consumption and shorter extraction times, and extraction yields of the analytes were equal to or to some extent higher than those obtained with conventional techniques. Total Phenolic Composition (TPC) of samples examined was studied by the Folin-Ciocalteu method and results were presented in μg gallic acid equivalents (GAE)/g dry extract. Kernels proved to have the higher amount of TPC while the press residues had shown comparable TPC results. The antioxidant activity of samples was spectrophotometrically determined by 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay using Butylated hydroxyl toluene (BHT) as reference compound to compare with samples. Sunflower seeds (kernels) showed again the highest antiradical efficiency (AE) compared to hulls and press-residue extract. Afterwards, ferric reducing ability of plasma (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were used for measuring the antioxidant capacity of samples. Press residue, a by-product of sunflower oil extraction, contained phenolics as shown by UHPLC-ESI-MS analysis. Hence, later on these compounds can be possibly utilised by food or neutraceutical industries. Phenolic substances characterised in hulls, kernels, and press residue were phenolic acids, mainly chlorogenic, caffeic, cinnamic, 4-hydroxybenzoic and p-coumaric.
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Affiliation(s)
- Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry and Biotechnology (IBMCB), National Hellenic Research Foundation (NHRF), Vas. Constantinou Ave. 48, 11635 Athens, Greece.
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Instrumental Food Analysis, Department of Food Technology, Technological Educational Institution of Athens, 12210 Athens, Greece.
| | - Eleni Siapi
- Institute of Biology, Medicinal Chemistry and Biotechnology (IBMCB), National Hellenic Research Foundation (NHRF), Vas. Constantinou Ave. 48, 11635 Athens, Greece.
| | - George Heropoulos
- Institute of Biology, Medicinal Chemistry and Biotechnology (IBMCB), National Hellenic Research Foundation (NHRF), Vas. Constantinou Ave. 48, 11635 Athens, Greece.
| | - Charalampos Proestos
- Food Chemistry Lab, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis, 15771 Athens, Greece.
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Malik MA, Saini CS. Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.026] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Establishment of an Aqueous PEG 200-Based Deep Eutectic Solvent Extraction and Enrichment Method for Pumpkin (Cucurbita moschata) Seed Protein. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0732-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Wildermuth SR, Young EE, Were LM. Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes. Compr Rev Food Sci Food Saf 2016; 15:829-843. [DOI: 10.1111/1541-4337.12213] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/02/2016] [Accepted: 05/04/2016] [Indexed: 01/16/2023]
Affiliation(s)
| | - Erin E. Young
- Dept. of Food Science Program; One University Drive; Orange Calif. 92866 U.S.A
| | - Lilian M. Were
- Dept. of Food Science Program; One University Drive; Orange Calif. 92866 U.S.A
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31
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Development of an Aqueous Polyethylene Glycol-Based Extraction and Recovery Method for Almond (Prunus armeniaca L.) Protein. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0525-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Stodolak B, Starzyńska-Janiszewska A, Wywrocka-Gurgul A, Wikiera A. Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12855] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bożena Stodolak
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
| | - Anna Starzyńska-Janiszewska
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
| | - Agnieszka Wikiera
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
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33
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Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate. Journal of Food Science and Technology 2016; 53:1784-97. [PMID: 27413206 DOI: 10.1007/s13197-016-2197-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2016] [Accepted: 03/08/2016] [Indexed: 10/21/2022]
Abstract
Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins' tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.
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Sari YW, Mulder WJ, Sanders JPM, Bruins ME. Towards plant protein refinery: Review on protein extraction using alkali and potential enzymatic assistance. Biotechnol J 2015; 10:1138-57. [PMID: 26132986 DOI: 10.1002/biot.201400569] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 04/09/2015] [Accepted: 05/19/2015] [Indexed: 11/09/2022]
Abstract
The globally increasing protein demands require additional resources to those currently available. Furthermore, the optimal usage of protein fractions from both traditional and new protein resources, such as algae and leaves, is essential. Here, we present an overview on alkaline plant protein extraction including the potentials of enzyme addition in the form of proteases and/or carbohydrolases. Strategic biomass selection, combined with the appropriate process conditions can increase protein yields after extraction. Enzyme addition, especially of proteases, can be useful when alkaline protein extraction yields are low. These additions can also be used to enable processing at a pH closer to 7 to avoid the otherwise severe conditions that denature proteins. Finally, a protein biorefinery concept is presented that aims to upcycle residual biomass by separating essential amino acids to be used for food and feed, and non-essential amino acids for production of bulk chemicals.
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Affiliation(s)
- Yessie W Sari
- Biobased Chemistry and Technology, Wageningen University, Wageningen, the Netherlands.,Biophysics Division, Department of Physics, Bogor Agricultural University, Bogor, Indonesia
| | | | - Johan P M Sanders
- Biobased Chemistry and Technology, Wageningen University, Wageningen, the Netherlands.,Food and Biobased Research, Wageningen UR, Wageningen, the Netherlands
| | - Marieke E Bruins
- Biobased Chemistry and Technology, Wageningen University, Wageningen, the Netherlands. .,Food and Biobased Research, Wageningen UR, Wageningen, the Netherlands.
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35
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Barakat A, Jérôme F, Rouau X. A dry platform for separation of proteins from biomass-containing polysaccharides, lignin, and polyphenols. CHEMSUSCHEM 2015; 8:1161-1166. [PMID: 25760796 DOI: 10.1002/cssc.201403473] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Indexed: 06/04/2023]
Abstract
License to mill: Proteins were continuously extracted from polysaccharides, lignin, and polyphenol by combining ultrafine milling with electrostatic separation. Such a fractionation process does not involve any solvent, catalyst, or external source of heating. In addition, this dry process is compatible with downstream enzymatic reactions, thus opening an attractive route for producing valuable chemicals from biomass.
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Affiliation(s)
- Abdellatif Barakat
- INRA, UMR 1208 Ingénierie des Agropolymères et Technologies Emergentes (IATE), 2 Pierre Viala, Montpellier F-34060 (France).
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36
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Pickardt C, Eisner P, Kammerer DR, Carle R. Pilot plant preparation of light-coloured protein isolates from de-oiled sunflower (Helianthus annuus L.) press cake by mild-acidic protein extraction and polyphenol adsorption. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Das Purkayastha M, Gogoi J, Kalita D, Chattopadhyay P, Nakhuru KS, Goyary D, Mahanta CL. Physicochemical and functional properties of rapeseed protein isolate: influence of antinutrient removal with acidified organic solvents from rapeseed meal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7903-7914. [PMID: 25046327 DOI: 10.1021/jf5023803] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The presence of antinutritional constituents in rapeseed protein products (RPI), such as polyphenols, phytates, allyl isothiocyanates, and glucosinolates, is a formidable constraint. The effect of antinutrient removal from rapeseed meal with an organic solvent mixture (methanol/acetone, 1:1 v/v, combined with an acid (hydrochloric, acetic, perchloric, trichloroacetic, phosphoric)) on the physicochemical and functional properties of RPI was investigated. The extraction resulted in a substantial reduction of antinutrients from RPI, especially polyphenols and phytates, with concomitant decreases in protein yield and solubility. Treatment harbored significant improvement in the degree of whiteness, which was highest in the perchloric acid case. Surface hydrophobicity and free sulfhydryl group of RPI changed considerably, with perchloric acid-treated samples showing higher values, whereas the disulfide content remarkably increased in trichloroacetic acid- and phosphoric acid-treated samples, signifying aggregation. Intrinsic emission fluorescence and FTIR spectra showed significant changes in proteins' tertiary and secondary conformations, and the changes were more pronounced in samples treated with higher concentrations of acids. No appreciable alteration appeared among the electrophoretic profiles of proteins from pristine meal and those treated with lower levels of acids. Interfacial surface properties of proteins were variably improved by the solvent extraction, whereas the converse was true for their extent of denaturation. The results suggest that the physicochemical and conformational properties of RPI are closely related to its functional properties.
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Affiliation(s)
- Manashi Das Purkayastha
- Department of Food Engineering and Technology, School of Engineering, Tezpur University , Tezpur, Assam, India
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Salgado PR, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.008] [Citation(s) in RCA: 119] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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Exploration of the antioxidant and antimicrobial capacity of two sunflower protein concentrate films with naturally present phenolic compounds. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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40
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Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1982-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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