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Wehrmaker AM, de Groot W, Jan van der Goot A, Keppler JK, Bosch G. In vitro digestibility and solubility of phosphorus of three plant-based meat analogues. J Anim Physiol Anim Nutr (Berl) 2024; 108 Suppl 1:24-35. [PMID: 38576126 DOI: 10.1111/jpn.13956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 01/21/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024]
Abstract
Interest in plant-based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digestive properties of sterilized plant-based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bean concentrate. Mixed materials were processed into model meat analogues using shear cell technology. Products were canned in water or gravy and sterilized. An animal-based canned pet food was made as a reference. Products sampled at the processing steps (mixing, shearing, sterilization) were digested in vitro. Samples of digestate were taken at the gastric phase (0 and 120 min) and small intestinal phase (120, 200, 280, and 360 min) for analysis of protein hydrolysis. The extent digestion of nitrogen and dry matter was determined at the end of incubation. Total phosphorus, soluble phosphorus after acid treatment, and after acid and enzymatic treatment were determined. The degree of hydrolysis after gastric digestion was low but increased immediately in the small intestinal phase; products based on pea had the highest values (56%). Nitrogen digestibility was above 90% for all materials at each processing step, indicating that bioactive compounds were absent or inactivated in the protein isolates and concentrate. Phytate seemed to play a minor role in meat analogues, but phosphorus solubility was influenced by processing. Shearing decreased soluble phosphorus, but this effect was partly reversed by sterilization. Nutrient digestibility as well as phosphorus solubility in plant-based products was higher than or comparable with the reference pet food. These findings show that the digestive properties of the tested plant-based meat analogues do not limit the supply of amino acids and phosphorus.
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Affiliation(s)
- Ariane Maike Wehrmaker
- Saturn Petcare GmbH, Senator-Mester-Straße 1, Bremen, Germany
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | - Wouter de Groot
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | | | - Guido Bosch
- Animal Nutrition Group, Wageningen University, Wageningen, the Netherlands
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2
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Moreau T, Recoules E, De Pauw M, Labas V, Réhault-Godbert S. Evidence that the Bowman-Birk inhibitor from Pisum sativum affects intestinal proteolytic activities in chickens. Poult Sci 2024; 103:103182. [PMID: 37931399 PMCID: PMC10654233 DOI: 10.1016/j.psj.2023.103182] [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: 08/09/2023] [Revised: 09/28/2023] [Accepted: 10/06/2023] [Indexed: 11/08/2023] Open
Abstract
Chicken diet essentially relies on soybean as the major source of proteins but there are increasing efforts to identify other protein-rich feedstuffs. Of these, some pea cultivars constitute interesting sources of proteins, although some of them contain antinutritional factors that may compromise the digestibility of their protein content. Consequently, chickens exhibit low performance, while undigested compounds rejected in feces have a negative environmental impact. In this article, we analyzed the intestinal content of chickens fed a pea diet (Pisum sativum) to decipher the mechanisms that could explain such a low digestibility. Using gelatin zymography, we observed that the contents of chicken fed the pea diet exhibit altered proteolytic activities compared with intestinal contents from chickens fed a rapeseed, corn, or soybean diet. This pea-specific profile parallels the presence of a 34 kDa protein band that resists proteolysis during the digestion process. Using mass spectrometry analysis, we demonstrated that this band contains the pea-derived Bowman-Birk protease inhibitor (BBI) and 3 chicken proteases, the well-known chymotrypsinogen 2-like (CTRB2) and trypsin II-P39 (PRSS2), and the yet uncharacterized trypsin I-P38 (PRSS3). All 3 proteases are assumed to be protease targets of BBI. Molecular modeling of the interaction of pea BBI with PRSS2 and PRSS3 trypsins reveals that electrostatic features of PRSS3 may favor the formation of a BBI-PRSS3 complex at physiological pH. We hypothesize that PRSS3 is specifically expressed and secreted in the intestinal lumen to form a complex with BBI, thereby limiting its inhibitory effects on PRSS2 and chymotrypsinogen 2-like proteases. These data clearly demonstrate that in chickens, feedstuff containing active pea BBI affects intestinal proteolytic activities. Further studies on the effects of BBI on the expression of PRSS3 by digestive segments will be useful to better appreciate the impact of pea on intestine physiology and function. From these results, we suggest that PRSS3 protease may represent an interesting biomarker of digestive disorders in chickens, similar to human PRSS3 that has been associated with gut pathologies.
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Affiliation(s)
| | | | | | - Valérie Labas
- INRAE, CNRS, IFCE, University of Tours, PRC, 37380 Nouzilly, France; INRAE, CHU of Tours, University of Tours, PIXANIM, 37380 Nouzilly, France
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Hua XY, Long Y, Ong DSM, Theng AHP, Shi JK, Osen R, Wu M, Chiang JH. Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions. Curr Res Food Sci 2023; 7:100648. [PMID: 38115894 PMCID: PMC10728321 DOI: 10.1016/j.crfs.2023.100648] [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: 10/27/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 12/21/2023] Open
Abstract
Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins. Mathematical optimisation models such as linear/non-linear programming models were used to overcome this challenge and create high-moisture meat analogues (HMMA) with AA profiles as close as possible to chicken breast meat. The effect on the physiochemical properties and specific mechanical energy (SME) of the HMMA was investigated. The AA content of HMMA was generally lower than chicken. Strong intermolecular bonds present in the globulin fraction could hinder protein acid hydrolysis of HMMA. Plant proteins also affect the HMMA colour as certain AA forms Maillard reaction products with higher browning intensity. Lastly, different characteristics of plant proteins resulted in different SME values under the same extrusion conditions. While mathematical programming can optimise plant protein combinations, fortification is required to match the AA profile of HMMA to an animal source.
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Affiliation(s)
- Xin Yi Hua
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Yushen Long
- Machine Intellection Department, Institute for Infocomm Research, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Dayna Shu Min Ong
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Alicia Hui Ping Theng
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Jing K. Shi
- Machine Intellection Department, Institute for Infocomm Research, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Min Wu
- Machine Intellection Department, Institute for Infocomm Research, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes (Basel) 2022. [DOI: 10.3390/pr10122586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic ( Allium ursinum L.) Leaves. Int J Mol Sci 2022; 23:ijms232214458. [PMID: 36430937 PMCID: PMC9692538 DOI: 10.3390/ijms232214458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/15/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022] Open
Abstract
A new type of corn snack has been created containing additions of wild garlic (Allium ursinum L.). This medicinal and dietary plant has a long tradition of use in folk medicine. However, studies on wild garlic composition and activity are fairly recent and scarce. This research aimed to investigate the influence of the screw speed and A. ursinum amounts on the antiradical properties as well as the content of polyphenolic compounds and individual phenolic acids of innovative snacks enriched with wild garlic leaves. The highest radical scavenging activity and content of polyphenols and phenolic acids were found in the snacks enriched with 4% wild garlic produced using screw speed 120 rpm. The obtained findings demonstrated that snacks enriched with wild garlic are a rich source of polyphenolic compounds. Since the concentration of such compounds is affected by many factors, e.g., plant material, presence of other compounds, and digestion, the second aim of this study was to determine radical scavenging activity, the content of polyphenols, and individual phenolic acids of snacks after in vitro simulated gastrointestinal digestion. Using an in vitro two-stage model, authors noted a significant difference between the concentration of polyphenolic compounds and the polyphenol content of the plant material before digestion.
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Acuff H, G. Aldrich C. A Review of Application Strategies and Efficacy of Probiotics in Pet Food. Vet Med Sci 2022. [DOI: 10.5772/intechopen.105829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
In companion animal nutrition, probiotics (direct-fed microbials) are marketed as functional ingredients that add value to pet foods due to the impact they have on gastrointestinal and immune health of dogs and cats. The nature of the beneficial effect each probiotic strain exerts depends on its metabolic properties and perhaps most importantly, the arrival of a sufficient number of viable cells to the large bowel of the host. Pet food manufacturing processes are designed to improve food safety and prolong shelf-life, which is counterproductive to the survival of direct-fed microbials. Therefore, a prerequisite for the effective formulation of pet foods with probiotics is an understanding of the conditions each beneficial bacterial strain needs to survive. The aims of this chapter are: (1) To summarize the inherent characteristics of probiotic strains used in commercial pet foods, and (2) To review recently published literature on the applications of probiotics to pet foods and their associated challenges to viability.
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Xiao X, Li J, Xiong H, Tui W, Zhu Y, Zhang J. Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder. Front Nutr 2022; 8:794355. [PMID: 35223935 PMCID: PMC8867180 DOI: 10.3389/fnut.2021.794355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 12/29/2021] [Indexed: 11/14/2022] Open
Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hao Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenxuan Tui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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9
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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10
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Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion. Foods 2021; 10:foods10112526. [PMID: 34828807 PMCID: PMC8621379 DOI: 10.3390/foods10112526] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 12/01/2022] Open
Abstract
The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and 460 rpm, respectively, and with increasing in-barrel moisture as shear decreased. Post-production, kibble measurements and starch analyses were conducted. Kibble parameters were compared by ANOVA with significance noted at p < 0.05 with a single degree of freedom orthogonal contrasts for extrusion outputs, starch analyses, and viscosity (RVA). The MS and LS kibbles exiting the extruder were denser and less expanded (p < 0.05) than the HS treatment. Resistant starch, starch cook, and raw:cooked starch RVA AUC increased linearly as shear decreased. These results confirmed that lower mechanical energy processes led to decreased starch gelatinization and greater retention of in vitro RS.
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11
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The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Tyl C, Bresciani A, Marti A. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 2021; 10:foods10092024. [PMID: 34574134 PMCID: PMC8471519 DOI: 10.3390/foods10092024] [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: 07/18/2021] [Revised: 08/11/2021] [Accepted: 08/22/2021] [Indexed: 12/29/2022] Open
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran's compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
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Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway;
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
- Correspondence:
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Qi M, Zhang G, Ren Z, He Z, Peng H, Zhang D, Ma C. Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:26-30. [PMID: 33247389 DOI: 10.1007/s11130-020-00869-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 06/12/2023]
Abstract
Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced β-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products.
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Affiliation(s)
- Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China
| | - Guangyao Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China
| | - Zhishang Ren
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China
| | - Zhuangzhuang He
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China
| | - Huihui Peng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo, 255000, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China.
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo, 255000, China.
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The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product. Molecules 2021; 26:molecules26051245. [PMID: 33669143 PMCID: PMC7956280 DOI: 10.3390/molecules26051245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/21/2021] [Accepted: 02/23/2021] [Indexed: 11/24/2022] Open
Abstract
A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.
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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 2021; 10:foods10020379. [PMID: 33572460 PMCID: PMC7919342 DOI: 10.3390/foods10020379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
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In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110090] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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18
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Olech M, Kasprzak K, Wójtowicz A, Oniszczuk T, Nowak R, Waksmundzka-Hajnos M, Combrzyński M, Gancarz M, Kowalska I, Krajewska A, Oniszczuk A. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules 2020; 25:E4538. [PMID: 33022975 PMCID: PMC7583975 DOI: 10.3390/molecules25194538] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/24/2020] [Accepted: 10/01/2020] [Indexed: 12/15/2022] Open
Abstract
Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder's screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.
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Affiliation(s)
- Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, 20-093 Lublin, Poland;
| | | | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Marek Gancarz
- Institute of Agrophysics, Polish Academy of Sciences, 20-290 Lublin, Poland;
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland;
| | - Anna Krajewska
- Department of Integrated Paediatric Dentistry, Medical University of Lublin, 20-094 Lublin, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, 20-093 Lublin, Poland;
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Rubio LA, Aranda-Olmedo I, Martín-Pedrosa M. Inclusion of Limited Amounts of Extruded Legumes Plus Cereal Mixes in Normocaloric or Obesogenic Diets for Rats: Effects on Lipid Profile. Foods 2020; 9:E704. [PMID: 32492801 PMCID: PMC7353632 DOI: 10.3390/foods9060704] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 02/08/2023] Open
Abstract
Overweight and obesity are regarded as world epidemics and are major risk factors for a number of chronic diseases, including diabetes, cardiovascular diseases, and cancer. Two new highly palatable extruded mixes based on rice and pea (Pisum sativum) or kidney bean (Phaseolus vulgaris) meals were incorporated into normocaloric or obesogenic diets for rats at a low inclusion level (25%). Our purpose was to evaluate the effects of dietary incorporation of this new food ingredient on lipid profile. Organs (heart, liver, kidneys, spleen, stomach, small intestine, colon, cecum) and visceral fat relative weights were different (p < 0.01) from controls for animals fed the obesogenic diets and in rats fed extruded diets with respect to controls. Faecal excretion of bile acids was higher (p < 0.01) for rats fed extruded mixes compared with controls. The inclusion of extruded mixes replacing part of the casein in the control diet lowered liver cholesterol and triglycerides (p < 0.001) and plasma low-density lipoprotein (LDL; p < 0.01) values, although plasma high-density lipoprotein (HDL) was unaltered. Both the inclusion of extruded mixes and the use of obesogenic diets resulted in significantly (p < 0.001) different long chain fatty acid (LCFA) profiles in liver and visceral fat. Incorporating extruded legume plus cereal mixes beneficially influenced lipid metabolism, and would therefore deserve closer attention in human intervention studies, particularly with adolescents. To our knowledge, this is the first report on the nutritional and physiological effects of extruded legume plus cereal mixes.
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Affiliation(s)
- Luis A. Rubio
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain;
| | - Isabel Aranda-Olmedo
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain;
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Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids). RECENT ADVANCES IN NATURAL PRODUCTS ANALYSIS 2020. [PMCID: PMC7153348 DOI: 10.1016/b978-0-12-816455-6.00015-9] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Multivariate biochemical characterization of rice bean (Vigna umbellata) seeds for nutritional enhancement. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101193] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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The Effect of Processing on Digestion of Legume Proteins. Foods 2019; 8:foods8060224. [PMID: 31238515 PMCID: PMC6616939 DOI: 10.3390/foods8060224] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/18/2019] [Accepted: 06/19/2019] [Indexed: 01/12/2023] Open
Abstract
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.
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Jeong D, Han JA, Liu Q, Chung HJ. Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.039] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Oniszczuk A, Kasprzak K, Wójtowicz A, Oniszczuk T, Olech M. The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta. Molecules 2019; 24:E1262. [PMID: 30939737 PMCID: PMC6480078 DOI: 10.3390/molecules24071262] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 03/29/2019] [Accepted: 03/29/2019] [Indexed: 12/25/2022] Open
Abstract
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.
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Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodźki 4a, 20-093 Lublin, Poland.
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodźki 4a, 20-093 Lublin, Poland.
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Głęboka 31, 20-612 Lublin, Poland.
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Głęboka 31, 20-612 Lublin, Poland.
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, ul. Chodźki 1, 20-093 Lublin, Poland.
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Oniszczuk T, Widelska G, Oniszczuk A, Kasprzak K, Wójtowicz A, Olech M, Nowak R, Kulesza KW, Jóźwiak G, Hajnos MW. Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott). OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.
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Affiliation(s)
- Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Lublin, Poland
| | - Gabriela Widelska
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Lublin, Poland
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Lublin, Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Lublin, Poland
| | - Karolina Wojtunik- Kulesza
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Grzegorz Jóźwiak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Monika Waksmundzka- Hajnos
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
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Konieczka P, Nowicka K, Madar M, Taciak M, Smulikowska S. Effects of pea extrusion and enzyme and probiotic supplementation on performance, microbiota activity and biofilm formation in the broiler gastrointestinal tract. Br Poult Sci 2018; 59:654-662. [PMID: 30070146 DOI: 10.1080/00071668.2018.1507017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 06/25/2018] [Indexed: 10/28/2022]
Abstract
1. The effects of supplementation of broiler chicken diets with pea meal, carbohydrase enzymes and a probiotic were investigated for potential performance improvement. 2. Raw or extruded pea meal (cv Model, grown in Poland) was included in a wheat-soybean meal-based diet at 250 g/kg. The diets were unsupplemented (control) or supplemented with either carbohydrase enzymes (200 U/kg xylanase and 10 U/kg β-glucanase in feed) or a probiotic (Bacillus subtilis), or both. The diets were fed to Ross 308 broilers aged 9-28 days. 3. After two additional days, chick gastrointestinal tracts were excised and analysed for the presence of Bacillus subtilis biofilm; and the ileal and caecal digesta were analysed for bacterial enzyme activities and to determine the concentration of short-chain fatty acids (SCFAs). 4. Feeding the pea-based diet supplemented with the probiotic compromised feed utilisation, due to higher feed intake. The addition of enzymes to the raw, but not the extruded, pea containing diet partially ameliorated this effect (pea form × additives; P < 0.002). 5. In the ileal digesta, interactions between the dietary treatments were observed for the activities of all bacterial glycolytic enzymes and for SCFA concentrations. β-glucosidase, α-galactosidase and β-glucuronidase were highest in birds fed the diet containing extruded pea supplemented with the probiotic and enzymes (pea form x additives; P = 0.018 to P < 0.006). In the caecal digesta, interactions were observed for bacterial enzyme activities, but not for total SCFA concentration. Biofilm formation in the caecum indicated that the probiotic strain was metabolically active in the broiler gut. 6. In conclusion, supplementation of diets containing raw or extruded pea meal with enzymes and a Bacillus subtilis spore-based probiotic modulated microbiota activity but had no clear effects on broiler performance. Probiotic administration did not cause excessive fermentation in the ileum and caecum but enhanced Bacillus subtilis spp. biofilm formation in the caecum, which may be indicative of a beneficial effect on gut health.
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Affiliation(s)
- P Konieczka
- a Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
| | - K Nowicka
- a Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
| | - M Madar
- b Laboratory of Gnotobiology, Department of Microbiology and Immunology , University of Veterinary Medicine and Pharmacy in Kosice , Kosice , Slovakia
| | - M Taciak
- a Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
| | - S Smulikowska
- a Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
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Pacheco PD, Putarov TC, Baller MA, Peres FM, Loureiro BA, Carciofi AC. Thermal energy application on extrusion and nutritional characteristics of dog foods. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.07.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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29
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Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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30
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Ye J, Hu X, Luo S, Liu W, Chen J, Zeng Z, Liu C. Properties of Starch after Extrusion: A Review. STARCH-STARKE 2018. [DOI: 10.1002/star.201700110] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jiangping Ye
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Zhiru Zeng
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
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31
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Omosebi MO, Osundahunsi OF, Fagbemi TN. Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem 2018. [DOI: 10.1111/jfbc.12508] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mary Omolola Omosebi
- Department of Food Science and Technology; Mountain Top University; Prayer City Nigeria
| | | | - Tayo Nathaniel Fagbemi
- Department of Food Science and Technology; Federal University of Technology; Akure Nigeria
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32
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Hu Z, Tang X, Zhang M, Hu X, Yu C, Zhu Z, Shao Y. Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Adv 2018; 8:7123-7132. [PMID: 35540335 PMCID: PMC9078409 DOI: 10.1039/c7ra13329d] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 01/31/2018] [Indexed: 12/03/2022] Open
Abstract
Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice. The results showed that the die pressure significantly decreased with the increasing extrusion temperature, and the expansion ratio reached a peak value at 100 °C. The soluble-free and total phenolic acid contents gradually increased, whereas portions of soluble-free and soluble-conjugated phenolic acids transformed into insoluble-bound phenolic acids. The soluble-free (52.45) and insoluble-bound (73.59 mg GAE/100 g DF) total phenolic contents (TPC) reached peak values at 110 °C. The soluble-conjugated TPC values remained similar. Antioxidant activity occurred at higher levels in the range from 100 °C to 120 °C. The anthocyanin content decreased after extrusion possibly because some anthocyanin remained in the residue after extraction and could not be completely extracted. The content of free sterols increased from 90 °C to 110 °C and decreased at 120 °C. However, the content of bound sterols showed an opposite trend and reached a minimum value at 110 °C. Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice.![]()
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Affiliation(s)
- Zhanqiang Hu
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering
- Nanjing University of Finance and Economics
- Nanjing 210046
- China
| | - Ming Zhang
- Jiangsu Grain and Oil Commodity Trade Market
- Nanjing
- China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
| | - Chen Yu
- College of Food Science and Engineering
- Nanjing University of Finance and Economics
- Nanjing 210046
- China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
| | - Yafang. Shao
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
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33
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Beck SM, Knoerzer K, Arcot J. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.037] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food Funct 2017; 8:3654-3663. [PMID: 28914314 DOI: 10.1039/c7fo00910k] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.
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Affiliation(s)
- C Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain.
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Hejdysz M, Kaczmarek S, Adamski M, Rutkowski A. Influence of graded inclusion of raw and extruded pea ( Pisum sativum L.) meal on the performance and nutrient digestibility of broiler chickens. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2017.05.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Liao K, Cai J, Shi Z, Tian G, Yan D, Chen D. Effects of raw material extrusion and steam conditioning on feed pellet quality and nutrient digestibility of growing meat rabbits. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2017; 3:151-155. [PMID: 29767048 PMCID: PMC5941109 DOI: 10.1016/j.aninu.2017.03.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 03/14/2017] [Indexed: 11/24/2022]
Abstract
This study was conducted to investigate the effects of raw material extrusion and steam conditioning on feed pellet quality and nutrient digestibility of growing meat rabbits, in order to determine appropriate rabbit feed processing methods and processing parameters. In Exp. 1, an orthogonal design was adopted. Barrel temperature, material moisture content and feed rate were selected as test factors, and acid detergent fiber (ADF) content was selected as an evaluation index to research the optimum extrusion parameters. In Exp. 2, a two-factor design was adopted. Four kinds of rabbit feeds were processed and raw material extrusion adopted optimum extrusion parameters of Exp. 1. A total of 40 healthy and 42-day-old rabbits with similar weight were used in a randomized design, which consisted of 4 groups and 10 replicates in each group (1 rabbits in each replicate). The adaptation period lasted for 7 d, and the digestion trial lasted for 4 d. The results showed as follows: 1) ADF was significantly affected by barrel temperature (P < 0.05); the optimum extrusion parameters were barrel temperature 125 °C, moisture content 16% and feed rate 9 Hz. 2) Raw material extrusion and steam conditioning both significantly decreased powder percentage, pulverization ratio and protein solubility (P < 0.05), significantly improved hardness and starch gelatinization degree of rabbit feed (P < 0.05). They both had significant interaction effects on the processing quality of rabbit feed (P < 0.05). 3) Extrusion significantly improved the apparent digestibility of dry matter and total energy (P < 0.05). Extrusion and steam conditioning both significantly improved the apparent digestibility of crude fiber (CF), ADF and NDF (P < 0.05), but they had no interaction effects on the apparent digestibility of rabbit feed. Thus, using extrusion and steam conditioning technology at the same time in the weaning rabbits feed processing can improve the pellet quality and nutrient apparent digestibility of rabbit feed.
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Affiliation(s)
| | - Jingyi Cai
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
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38
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Rafiq A, Sharma S, Singh B. In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Tuśnio A, Taciak M, Barszcz M, Święch E, Bachanek I, Skomiał J. Effect of Replacing Soybean Meal by Raw or Extruded Pea Seeds on Growth Performance and Selected Physiological Parameters of the Ileum and Distal Colon of Pigs. PLoS One 2017; 12:e0169467. [PMID: 28060879 PMCID: PMC5218572 DOI: 10.1371/journal.pone.0169467] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2016] [Accepted: 12/16/2016] [Indexed: 11/18/2022] Open
Abstract
The use of pea seeds is limited due to the content of antinutritional factors that may affect gut physiology. Heat treatment such as extrusion may reduce heat-labile antinutritional factors and improve the nutritional value of pea seeds. This study determined the effect of partial replacement of soybean meal in pig diets by raw or extruded pea seeds on growth performance, nitrogen balance and physiology of the ileum and distal colon. The experiment was carried out in 18 castrated male piglets of initial body weight of 11 kg, divided into three groups. The animals were fed cereal-based diets with soybean meal (C), which was partly replaced by raw (PR) or extruded pea (PE) seeds. Nitrogen balance was measured at about 15 kg body weight. After 26 days of feeding, tissue samples were taken from the ileum and distal colon for histological measurements, and colonic digesta samples for analyses of microbial activity indices. The animals fed the PE diet had a significantly greater average daily gain than those fed the C diet and better apparent protein digestibility than those on the PR diet. Pigs fed the PR diet had a significantly greater butyric acid concentration and lower pH in the colon than pigs fed PE and C diets. There was no significant effect of the diet on other indices of microbial activity or morphological parameters. In conclusion, feeding a diet with extruded pea seeds improved growth performance of pigs, did not affect intestinal morphology and had a negligible effect on microbial activity in the distal colon.
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Affiliation(s)
- Anna Tuśnio
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Marcin Taciak
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Marcin Barszcz
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Ewa Święch
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Ilona Bachanek
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Jacek Skomiał
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
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40
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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Hejdysz M, Kaczmarek SA, Rutkowski A. Effect of extrusion on the nutritional value of peas for broiler chickens. Arch Anim Nutr 2016; 70:364-77. [PMID: 27434309 DOI: 10.1080/1745039x.2016.1206736] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The study was conducted to investigate the nutritional value of five samples of raw and extruded pea seeds (Pisum sativum L., Tarachalska cv.) from different experimental fields. The study included 150 male 1-day-old Ross 308 chickens, which were randomly assigned to three dietary treatments (50 replications each) and kept in individual cages. From days 1 to 16, all birds received only the basal diets. From days 17 to 21, the control group received still the basal diet, but for the two other groups, 20% of basal diet was replaced by raw or extruded peas. Furthermore, the groups receiving raw or extruded peas were divided into five subgroups of 10 animals each, where the diets contained one of the five pea samples of the same cultivar grown at different locations, respectively. On days 19 and 20, excreta were individually collected, and then all chickens were sacrificed and ileal digesta were sampled for determination of ileal digestibility, which was calculated by the difference method. Extrusion of pea seeds decreased the contents of crude fibre, acid and neutral detergent fibre, trypsin inhibitor activity (TIA), phytic P and resistant starch (RS) (p ≤ 0.05), but increased the contents of apparent metabolisable energy (AMEN) by approximately 2.25 MJ/kg dry matter (DM). Furthermore, extrusion improved the DM and crude protein digestibility significantly by about 21.3% and 11.6%, respectively. Similar results were observed for the digestibility of all analysed amino acids. In conclusion, extrusion markedly influenced the chemical composition of peas, reduced their contents of phytic P, TIA and RS and consequently had a positive impact on nutrient digestibility and AMEN values.
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Affiliation(s)
- Marcin Hejdysz
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznan , Poland
| | | | - Andrzej Rutkowski
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznan , Poland
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Li Y, Zhang AR, Luo HF, Wei H, Zhou Z, Peng J, Ru YJ. In vitro and in vivo digestibility of corn starch for weaned pigs: Effects of amylose:amylopectin ratio, extrusion, storage duration, and enzyme supplementation. J Anim Sci 2016; 93:3512-20. [PMID: 26440020 DOI: 10.2527/jas.2014-8790] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to investigate the effects of amylose (AM):amylopectin (AP) ratio, extrusion, storage duration, and enzyme supplementation on starch digestibility of corn. Three corn varieties with high (0.60; HA), medium (0.44; MA), and low (0.39; LA) AM:AP ratios, respectively, were selected from 74 corn samples to evaluate the in vitro and in vivo digestibility of starch. In Exp. 1, during wk 4 after extrusion, resistant starch (RS) content of the 3 selected corn varieties (LA, MA, and HA) increased (P < 0.05) each week and starch digestibility in vitro decreased as storage time increased (P < 0.05). The AM:AP ratio affected the formation of RS (P < 0.01). The RS content of the 3 corn varieties was ranked as LA < MA < HA in each week (P < 0.05). Correlation analysis showed that AM:AP ratio and storage duration were both positively correlated with RS content (P < 0.01). Furthermore, a significant quadratic relation was found between storage duration and RS content in each corn variety as well as storage duration and digestibility. Starch digestibility was negatively correlated with RS content (P < 0.001). In Exp. 2, digestion trials were performed on cannulated pigs with BW of 13.20 ± 0.94 kg. Extrusion increased ileal digestibility of GE and starch of either HA or LA compared with the enzyme-supplemented diets (P < 0.001). Enzyme supplementation did not improve ileal energy and starch digestibility. The ileal digestibility of starch and GE of LA varieties was greater than HA samples (P < 0.05). The results implied that AM:AP ratio and storage duration after extrusion may be important determinants of RS formation and digestibility of starch for corn. In addition, RS content could be an important indicator of digestibility of starch in extruded corn. Using a lower AM:AP ratio corn or reducing the storage duration of extruded corn would help to reduce the formation of RS and improve the starch bioavailability of corn for piglets.
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Rafiq A, Sharma S, Singh B. Regression Analysis of Gluten-Free Pasta from Brown Rice for Characterization andIn vitroDigestibility. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12830] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aasima Rafiq
- Department of Food Science and Technology; Punjab Agricultural University; Punjab India
| | - Savita Sharma
- Department of Food Science and Technology; Punjab Agricultural University; Punjab India
| | - Baljit Singh
- Department of Food Science and Technology; Punjab Agricultural University; Punjab India
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Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr 2016; 55:887-919. [PMID: 24915381 DOI: 10.1080/10408398.2011.654142] [Citation(s) in RCA: 219] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
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Affiliation(s)
- Balunkeswar Nayak
- a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA
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Nette A, Wolf P, Schlüter O, Meyer-Aurich A. A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour. Foods 2016; 5:foods5010017. [PMID: 28231112 PMCID: PMC5224564 DOI: 10.3390/foods5010017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 02/10/2016] [Accepted: 02/24/2016] [Indexed: 11/16/2022] Open
Abstract
Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO2 equivalents (CO2eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.
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Affiliation(s)
- Antonia Nette
- Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Patricia Wolf
- Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Oliver Schlüter
- Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Andreas Meyer-Aurich
- Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
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Extrusion cooking improves the metabolisable energy of faba beans and the amino acid digestibility in broilers. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2015.12.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Frikha M, Valencia DG, de Coca-Sinova A, Lázaro R, Mateos GG. Ileal digestibility of amino acids of unheated and autoclaved pea protein concentrate in broilers. Poult Sci 2013; 92:1848-57. [PMID: 23776273 DOI: 10.3382/ps.2013-03007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
The effects of autoclaving 2 varieties of micronized (fine grinding) pea protein concentrate (PPC) on the ileal digestibility (ID) of CP and amino acids (AA) were studied in broilers. There was a control diet based on fermented soybean meal (FSBM) and 4 extra diets in which the FSBM was substituted on a CP basis by PPC from 2 different pea cultivars (PPC-1 and PPC-2), either unheated or autoclaved. Chicks were fed a common diet from 1 to 17 d of age and, then, their respective experimental diets from 18 to 21 d of age. Each treatment was replicated 6 times. Autoclaving reduced trypsin inhibitor activity (TIA) but had little effect on the saponin content of the PPC. The apparent ID (AID) of CP was similar for the FSBM and the unheated PPC and lower for both than for the autoclaved PPC. Autoclaving improved (P < 0.001) the AID of CP (87.6 vs. 82.2%) and most indispensable AA (e.g., 92.1 vs. 88.8% for Lys and 83.6 vs. 76.5% for Thr) of the PPC. The improvement in CP and AA digestibility with autoclaving varied with the PPC used and was consistent with the reduction in TIA observed (9.4 to 2.8 mg/g for PPC-1 vs. 9.1 to 5.3 mg/g for PPC-2). The standardized ID (SID) of most indispensable AA was similar for the FSBM and the PPC-2 and higher for both than for the PPC-1 (P < 0.05). For Lys, the lowest SID value was observed for the FSBM and the highest for the PPC-2 either unheated or autoclaved. It is concluded that the ID of the AA of the PPC improved with heating and was in general higher for the autoclaved PPC than for the FSBM. Consequently, heat processed PPC is a good alternative to FSBM and unheated PPC in starter diets for broilers.
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Affiliation(s)
- M Frikha
- Departamento de Producción Animal, Universidad Politécnica de Madrid, Ciudad Universitaria, Madrid, Spain
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Sirtori E, Isak I, Resta D, Boschin G, Arnoldi A. Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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49
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Son JH, Ravindran V. Influence of Extrusion of White Lupins (Lupinus albus L.) on the Apparent
Metabolizable Energy and Ileal Nutrient Digestibility for Broilers. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ijps.2012.565.569] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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50
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Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.025] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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