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Lisciani S, Marconi S, Le Donne C, Camilli E, Aguzzi A, Gabrielli P, Gambelli L, Kunert K, Marais D, Vorster BJ, Alvarado-Ramos K, Reboul E, Cominelli E, Preite C, Sparvoli F, Losa A, Sala T, Botha AM, Ferrari M. Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations. Front Nutr 2024; 11:1385232. [PMID: 38769988 PMCID: PMC11104268 DOI: 10.3389/fnut.2024.1385232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Accepted: 03/28/2024] [Indexed: 05/22/2024] Open
Abstract
In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food consumption patterns which is causing an increasingly process of environmental degradation and depletion of natural resources, with the increased incidence of malnutrition due to excess (obesity and non-communicable disease) and due to chronic food deprivation. An urgent challenge is, therefore, to move towards more healthy and sustainable eating choices and reorientating food production and distribution to obtain a human and planetary health benefit. In this regard, legumes represent a less expensive source of nutrients for low-income countries, and a sustainable healthier option than animal-based proteins in developed countries. Although legumes are the basis of many traditional dishes worldwide, and in recent years they have also been used in the formulation of new food products, their consumption is still scarce. Common beans, which are among the most consumed pulses worldwide, have been the focus of many studies to boost their nutritional properties, to find strategies to facilitate cultivation under biotic/abiotic stress, to increase yield, reduce antinutrients contents and rise the micronutrient level. The versatility of beans could be the key for the increase of their consumption, as it allows to include them in a vast range of food preparations, to create new formulations and to reinvent traditional legume-based recipes with optimal nutritional healthy characteristics.
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Affiliation(s)
- Silvia Lisciani
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Stefania Marconi
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Cinzia Le Donne
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Emanuela Camilli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Altero Aguzzi
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Paolo Gabrielli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Loretta Gambelli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Karl Kunert
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Diana Marais
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Barend Juan Vorster
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | | | | | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Chiara Preite
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Alessia Losa
- Research Centre for Genomics and Bioinformatics, Council for Agricultural and Economics Research, Montanaso Lombardo, Italy
| | - Tea Sala
- Research Centre for Genomics and Bioinformatics, Council for Agricultural and Economics Research, Montanaso Lombardo, Italy
| | - Anna-Maria Botha
- Department of Genetics, Stellenbosch University, Stellenbosch, South Africa
| | - Marika Ferrari
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
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Zhang Z, Liu C, Wu S, Ma T. The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean ( Phaseolus vulgaris L.): A Systematic Review. Foods 2023; 12:3697. [PMID: 37835350 PMCID: PMC10572541 DOI: 10.3390/foods12193697] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/01/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products.
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Affiliation(s)
- Zifan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chunxiu Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sisi Wu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tiezheng Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
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3
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Di Cairano M, Tchuenbou-Magaia FL, Condelli N, Cela N, Ojo CC, Radecka I, Dunmore S, Galgano F. Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study. Foods 2022. [PMCID: PMC9601495 DOI: 10.3390/foods11203253] [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] [Indexed: 12/05/2022] Open
Abstract
The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI.
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Affiliation(s)
- Maria Di Cairano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fideline Laure Tchuenbou-Magaia
- Division of Chemical Engineering, School of Engineering, Computing and Mathematical Sciences, University of Wolverhampton, Wolverhampton WV1 1LY, UK
- Correspondence: (F.L.T.-M.); (F.G.); Tel.: +44-190-251-8509 (F.L.T.-M.); +39-0971-205570 (F.G.)
| | - Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Nazarena Cela
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Constance Chizoma Ojo
- Division of Chemical Engineering, School of Engineering, Computing and Mathematical Sciences, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Iza Radecka
- School of Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Simon Dunmore
- School of Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
- Correspondence: (F.L.T.-M.); (F.G.); Tel.: +44-190-251-8509 (F.L.T.-M.); +39-0971-205570 (F.G.)
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Joshi H, Awasthi P, Shahi NC. Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Homi Joshi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Pratima Awasthi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Navin Chandra Shahi
- Department of Post‐Harvest Process and Food Engineering Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
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Cominelli E, Sparvoli F, Lisciani S, Forti C, Camilli E, Ferrari M, Le Donne C, Marconi S, Juan Vorster B, Botha AM, Marais D, Losa A, Sala T, Reboul E, Alvarado-Ramos K, Waswa B, Ekesa B, Aragão F, Kunert K. Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective. FRONTIERS IN PLANT SCIENCE 2022; 13:992169. [PMID: 36082303 PMCID: PMC9445668 DOI: 10.3389/fpls.2022.992169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 08/02/2022] [Indexed: 06/06/2023]
Abstract
Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases. The presence of bioactive compounds with antinutritional properties (e.g., phytic acid, lectins, raffinosaccharides, protease inhibitors) limits, however, the bean's nutritional value and its wider use in food preparations. In the last decades, concerted efforts have been, therefore, made to develop new common bean genotypes with reduced antinutritional compounds by exploiting the natural genetic variability of common bean and also applying induced mutagenesis. However, possible negative, or positive, pleiotropic effects due to these modifications, in terms of plant performance in response to stresses or in the resulting technological properties of the developed mutant genotypes, have yet not been thoroughly investigated. The purpose of the perspective paper is to first highlight the current advances, which have been already made in mutant bean characterization. A view will be further provided on future research directions to specifically explore further advantages and disadvantages of these bean mutants, their potential use in innovative foods and representing a valuable genetic reservoir of combinations to assess the true functional role of specific seed bioactive components directly in the food matrix.
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Affiliation(s)
- Eleonora Cominelli
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Francesca Sparvoli
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Silvia Lisciani
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Chiara Forti
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Emanuela Camilli
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Marika Ferrari
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Cinzia Le Donne
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Stefania Marconi
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Barend Juan Vorster
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
| | - Anna-Maria Botha
- Department of Genetics, Stellenbosch University, Stellenbosch, South Africa
| | - Diana Marais
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
| | - Alessia Losa
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | - Tea Sala
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | | | | | - Boaz Waswa
- International Center for Tropical Agriculture (CIAT), CIAT Regional Office for Africa, Nairobi, Kenya
| | - Beatrice Ekesa
- International Center for Tropical Agriculture (CIAT), CIAT Regional Office for Africa, Nairobi, Kenya
| | | | - Karl Kunert
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
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Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2354045. [PMID: 36032407 PMCID: PMC9410925 DOI: 10.1155/2022/2354045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 06/20/2022] [Accepted: 07/20/2022] [Indexed: 12/05/2022]
Abstract
Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. Flash profile analysis was conducted in Greece and Indonesia in order to allow culture comparison of the profiling of the samples and language by the subjects of the panel. Lightness (L∗) and hardness of crackers were decreased by the addition of pulses. Flash profile analysis indicated an association among color, texture, and sensory perception by judges. Derived attributes were associated with the physicochemical characteristics and raw materials of crackers for both panels. GPA analysis of Greek panel indicated that increasing the replacement of wheat led to the generation of more attributes regardless of pulse species, while the Indonesian panel was able to detect differences among pulse species.
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7
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Sadohara R, Winham DM, Cichy KA. Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization. Foods 2022; 11:foods11142146. [PMID: 35885389 PMCID: PMC9319253 DOI: 10.3390/foods11142146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/07/2022] [Accepted: 07/15/2022] [Indexed: 12/04/2022] Open
Abstract
Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost.
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Affiliation(s)
- Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USA; (R.S.); (K.A.C.)
| | - Donna M. Winham
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
- Correspondence:
| | - Karen A. Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USA; (R.S.); (K.A.C.)
- Sugarbeet and Bean Research, USDA-ARS, East Lansing, MI 48824, USA
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8
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Rocchetti G, Bocchi S, Senizza B, Giuberti G, Trevisan M, Lucini L. Metabolomic insights into the phytochemical profile of cooked pigmented rice varieties following in vitro gastrointestinal digestion. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Geraldo R, Santos CS, Pinto E, Vasconcelos MW. Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients. FRONTIERS IN PLANT SCIENCE 2022; 13:772054. [PMID: 35222459 PMCID: PMC8866194 DOI: 10.3389/fpls.2022.772054] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 01/06/2022] [Indexed: 06/06/2023]
Abstract
Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in recent years have been shown to have interesting bioactive properties. The discussion on the role of bioactive non-nutrients is becoming more important due to increasing science-based evidence on their potential antioxidant, hypoglycemic, hypolipidemic, and anticarcinogenic properties. At a time when legume-based products consumption is being strongly promoted by national governments and health authorities, there is a need to clearly define the recommended levels of such non-nutrients in human diets. However, there is insufficient data determining the ideal amount of non-nutrients in legume grains, which will exert the most positive health benefits. This is aligned with insufficient studies that clearly demonstrate if the positive health effects are due to the presence of specific non-nutrients or a result of a dietary balance. In fact, rather than looking directly at the individual food components, most nutritional epidemiology studies relate disease risk with the food and dietary patterns. The purpose of this perspective paper is to explore different types of non-nutrients present in legume grains, discuss the current evidence on their health benefits, and provide awareness for the need for more studies to define a recommended amount of each compound to identify the best approaches, either to enhance or reduce their levels.
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Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, Predieri S. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour. Nutrients 2021; 13:nu13124517. [PMID: 34960069 PMCID: PMC8704223 DOI: 10.3390/nu13124517] [Citation(s) in RCA: 10] [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: 11/09/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 01/24/2023] Open
Abstract
Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec-) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec- flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec- flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.
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Affiliation(s)
- Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Correspondence:
| | - Silvia Giofré
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
| | - Elena Avite
- Blumen Group SPA, Corso Savona 168, 14100 Asti, Italy;
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Diomira Luongo
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Edoardo Gatti
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Marta Cianciabella
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Giulia Maria Daniele
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Mauro Rossi
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Stefano Predieri
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
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11
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Schmelter L, Rohm H, Struck S. Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100038] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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12
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Scharff LB, Saltenis VLR, Jensen PE, Baekelandt A, Burgess AJ, Burow M, Ceriotti A, Cohan J, Geu‐Flores F, Halkier BA, Haslam RP, Inzé D, Klein Lankhorst R, Murchie EH, Napier JA, Nacry P, Parry MAJ, Santino A, Scarano A, Sparvoli F, Wilhelm R, Pribil M. Prospects to improve the nutritional quality of crops. Food Energy Secur 2021. [DOI: 10.1002/fes3.327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Affiliation(s)
- Lars B. Scharff
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
| | - Vandasue L. R. Saltenis
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
| | - Poul Erik Jensen
- Department of Food Science University of Copenhagen Frederiksberg Denmark
| | - Alexandra Baekelandt
- Department of Plant Biotechnology and Bioinformatics Ghent University Ghent Belgium
- VIB Center for Plant Systems Biology Ghent Belgium
| | | | - Meike Burow
- DynaMo Center Copenhagen Plant Science Centre Department of Plant and Environmental Sciences University of Copenhagen Frederiksberg Denmark
| | - Aldo Ceriotti
- Institute of Agricultural Biology and Biotechnology National Research Council (CNR) Milan Italy
| | | | - Fernando Geu‐Flores
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
| | - Barbara Ann Halkier
- DynaMo Center Copenhagen Plant Science Centre Department of Plant and Environmental Sciences University of Copenhagen Frederiksberg Denmark
| | | | - Dirk Inzé
- Department of Plant Biotechnology and Bioinformatics Ghent University Ghent Belgium
| | - René Klein Lankhorst
- Wageningen Plant Research Wageningen University & Research Wageningen The Netherlands
| | - Erik H. Murchie
- School of Biosciences University of Nottingham Loughborough UK
| | | | - Philippe Nacry
- BPMPUniv MontpellierINRAECNRSMontpellier SupAgro Montpellier France
| | | | - Angelo Santino
- Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Lecce Italy
| | - Aurelia Scarano
- Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Lecce Italy
| | - Francesca Sparvoli
- DynaMo Center Copenhagen Plant Science Centre Department of Plant and Environmental Sciences University of Copenhagen Frederiksberg Denmark
| | - Ralf Wilhelm
- Institute for Biosafety in Plant Biotechnology Julius Kühn‐Institut – Federal Research Centre for Cultivated Plants Quedlinburg Germany
| | - Mathias Pribil
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
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13
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Escobedo A, Mojica L. Pulse-based snacks as functional foods: Processing challenges and biological potential. Compr Rev Food Sci Food Saf 2021; 20:4678-4702. [PMID: 34324249 DOI: 10.1111/1541-4337.12809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/22/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022]
Abstract
Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.
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Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
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14
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Silva VM, Putti FF, White PJ, Reis ARD. Phytic acid accumulation in plants: Biosynthesis pathway regulation and role in human diet. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 164:132-146. [PMID: 33991859 DOI: 10.1016/j.plaphy.2021.04.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/28/2021] [Indexed: 06/12/2023]
Abstract
Phytate or phytic acid (PA), is a phosphorus (P) containing compound generated by the stepwise phosphorylation of myo-inositol. It forms complexes with some nutrient cations, such as Ca, Fe and Zn, compromising their absorption and thus acting as an anti-nutrient in the digestive tract of humans and monogastric animals. Conversely, PAs are an important form of P storage in seeds, making up to 90% of total seed P. Phytates also play a role in germination and are related to the synthesis of abscisic acid and gibberellins, the hormones involved in seed germination. Decreasing PA content in plants is desirable for human dietary. Therefore, low phytic acid (lpa) mutants might present some negative pleiotropic effects, which could impair germination and seed viability. In the present study, we review current knowledge of the genes encoding enzymes that function in different stages of PA synthesis, from the first phosphorylation of myo-inositol to PA transport into seed reserve tissues, and the application of this knowledge to reduce PA concentrations in edible crops to enhance human diet. Finally, phylogenetic data for PA concentrations in different plant families and distributed across several countries under different environmental conditions are compiled. The results of the present study help explain the importance of PA accumulation in different plant families and the distribution of PA accumulation in different foods.
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Affiliation(s)
| | | | - Philip J White
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, UK
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15
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Cotacallapa-Sucapuca M, Vega EN, Maieves HA, Berrios JDJ, Morales P, Fernández-Ruiz V, Cámara M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods 2021; 10:1096. [PMID: 34063375 PMCID: PMC8156340 DOI: 10.3390/foods10051096] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 12/19/2022] Open
Abstract
The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.
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Affiliation(s)
- Mario Cotacallapa-Sucapuca
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erika N. Vega
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Helayne A. Maieves
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro nº 01, Pelotas 96010-610, RS, Brazil
| | | | - Patricia Morales
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
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16
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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02650-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
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17
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Cervini M, Gruppi A, Bassani A, Spigno G, Giuberti G. Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations. Foods 2021; 10:foods10050908. [PMID: 33919201 PMCID: PMC8143101 DOI: 10.3390/foods10050908] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 12/12/2022] Open
Abstract
Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.
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Affiliation(s)
- Mariasole Cervini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy;
| | - Alice Gruppi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
| | - Andrea Bassani
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.G.); (A.B.); (G.S.)
- Correspondence:
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18
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Giuberti G, Albertini E, Miggiano GAD, Dall'Asta M, Rossi F. Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. Int J Food Sci Nutr 2021; 72:1138-1145. [PMID: 33870842 DOI: 10.1080/09637486.2021.1911961] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The amount of amylose within a food may elicit lower glycemic and insulin postprandial responses and thus potentially modulate the satiating effect. In this context, the effect of biscuits formulated with high amylose starch (HAS) flour on satiety-related sensations and food intake was studied. Three types of biscuits were produced: control biscuit (CRT, 0% of HAS), Amy-25 (25% HAS), and Amy-50 (50% HAS). Fifteen healthy volunteers were enrolled to conduct two in vivo experiments. In experiment 1, volunteers consumed biscuits ad libitum and their sensations of satiety and food intake were evaluated. In experiment 2, volunteers received a quantity of biscuits equivalent to the 20% of the daily estimated energy requirements, and both satiety-related sensations and food intake were checked at subsequent meal. The Amy-50 significantly reduced food intake at subsequent meal (p ˂ 0.05), compared to Amy-25 and CRT. The satiety-related sensations were not significantly affected in both experiments, excepted for intra-meal hunger variation induced by Amy-25 which resulted significantly higher (p ˂ 0.05) than Amy-50 and CRT. These findings support the need to reformulate carbohydrate rich foods commonly consumed in a dietary context, to provide consumers healthier alternatives to prevent and tackle obesity and related chronic diseases.
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Affiliation(s)
- Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.,Research Center in Biochemistry and Sports Nutrition (CRIBENS), Faculty of Medicine and Surgery, Università Cattolica del Sacro Cuore, Rome, Italy
| | - Elisa Albertini
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giacinto Abele Donato Miggiano
- Department of Medicine and Translational Surgery, Faculty of Medicine and Surgery, Università Cattolica del Sacro Cuore, Rome, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Filippo Rossi
- Research Center in Biochemistry and Sports Nutrition (CRIBENS), Faculty of Medicine and Surgery, Università Cattolica del Sacro Cuore, Rome, Italy.,Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
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19
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Carbas B, Machado N, Pathania S, Brites C, Rosa EAS, Barros AIRNA. Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1901292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Bruna Carbas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), Vila Real, Portugal
- National Institute for Agricultural and Veterinary Research (INIAV), I.P, Oeiras, Portugal
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), Vila Real, Portugal
- CoLAB Vines&Wines - National Collaborative Laboratory for the Portuguese Wine Sector, Associação Para O Desenvolvimento Da Viticultura Duriense (ADVID), Régia Douro Park, Vila Real, Portugal
| | | | - Carla Brites
- National Institute for Agricultural and Veterinary Research (INIAV), I.P, Oeiras, Portugal
- GREEN-IT, ITQB NOVA, Av. Da República, Oeiras, Portugal
| | - Eduardo AS Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), Vila Real, Portugal
| | - Ana IRNA Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), Vila Real, Portugal
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20
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Cervini M, Frustace A, Garrido GD, Rocchetti G, Giuberti G. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon 2021; 7:e06562. [PMID: 33842706 PMCID: PMC8020417 DOI: 10.1016/j.heliyon.2021.e06562] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 12/08/2020] [Accepted: 03/16/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.
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Affiliation(s)
- Mariasole Cervini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Antonello Frustace
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Guillermo Duserm Garrido
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
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21
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Binou P, Yanni AE, Karathanos VT. Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review. Crit Rev Food Sci Nutr 2020; 62:2722-2740. [PMID: 33305591 DOI: 10.1080/10408398.2020.1858020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Legumes are rich in proteins and widely consumed around the world. Their consumption has been associated with improved glycemic and lipidemic profile and positive alterations of gut microbiota. These beneficial effects have created a growing scientific interest in the role of legume-enriched foods on the promotion of human health. The aim of this review was to critically record the studies examining the nutritional value and textural properties of these products, as well as their efficacy on lowering postprandial glucose response and satiety. Reviewed data have shown that cereal products with high nutritional value are formulated when fortified with legume flours. The postprandial glucose response appears to be ameliorated and the enriched foods have a medium or a low glycemic index, however not enough data are presented referring to the appetite hormones responses. Textural properties are affected by the addition of legumes and occasionally, when substitution level is high, the final product has not acceptable odor and appearance. To overcome this barrier, particular food processes such as fermentation, extrusion and addition of hydrocolloids, are used and have shown great results on the textural and sensory properties of the final products. The development of healthy legume-enriched cereal-based products is of great importance for the increase of legume consumption and the promotion of public health.
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Affiliation(s)
- Panagiota Binou
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece
| | - Amalia E Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece
| | - Vaios T Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece
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22
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Rocchetti G, Rizzi C, Pasini G, Lucini L, Giuberti G, Simonato B. Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta. Foods 2020; 9:E628. [PMID: 32422925 PMCID: PMC7278834 DOI: 10.3390/foods9050628] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 12/15/2022] Open
Abstract
Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Corrado Rizzi
- Department of Biothechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (B.S.)
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro (Padova), Italy;
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Barbara Simonato
- Department of Biothechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (B.S.)
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23
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Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics. Food Chem 2020; 312:126077. [DOI: 10.1016/j.foodchem.2019.126077] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 12/13/2019] [Accepted: 12/17/2019] [Indexed: 12/14/2022]
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24
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Carbas B, Machado N, Oppolzer D, Ferreira L, Queiroz M, Brites C, Rosa EAS, Barros AIRNA. Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications. Antioxidants (Basel) 2020; 9:antiox9020186. [PMID: 32102193 PMCID: PMC7070695 DOI: 10.3390/antiox9020186] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/17/2020] [Accepted: 02/21/2020] [Indexed: 12/11/2022] Open
Abstract
Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing health benefits. Our study highlights the potential of using specific bean cultivars in the development of nutrient-enriched food and as functional ingredients in diets designed for disease prevention and treatment.
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Affiliation(s)
- Bruna Carbas
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
- Instituto Nacional de Investigação Agrária e Veterinária, I.P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal;
- Correspondence:
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
| | - David Oppolzer
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
| | - Luís Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
| | - Marcelo Queiroz
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
| | - Carla Brites
- Instituto Nacional de Investigação Agrária e Veterinária, I.P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal;
- GREEN-IT, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
| | - Eduardo AS Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
| | - Ana IRNA Barros
- Centre for the Research and Technology of Agro-Environmental and Biological sciences, University of Trás-os-Montes and Alto Douro (UTAD-CITAB), 5000-801 Vila Real, Portugal; (N.M.); (D.O.); (L.F.); (M.Q.); (A.I.B.)
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25
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Guan N, He X, Wang S, Liu F, Huang Q, Fu X, Chen T, Zhang B. Cell Wall Integrity of Pulse Modulates the in Vitro Fecal Fermentation Rate and Microbiota Composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1091-1100. [PMID: 31896257 DOI: 10.1021/acs.jafc.9b06094] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The physical structure of type 1 resistant starch (RS 1) could influence the metabolite production and stimulate the growth of specific bacteria in the human colon. In the present study, we isolated intact cotyledon cells from pinto bean seeds as whole pulse food and RS 1 model and obtained a series of cell wall integrities through controlled enzymolysis. In vitro human fecal fermentation performance and microbiota responses were tested, and we reported that the cell wall integrity controls the in vitro fecal fermentation rate of heat-treated pinto bean cells. The concentration of butyrate produced by pinto bean cell fermentation enhanced with weakened cell wall integrity, and certain beneficial bacterial groups such as Blautia and Roseburia genera were remarkably promoted by pinto bean cells with damaged cell wall integrity. However, the intact cell sample had a shape more similar to microbiota composition with the purified cell wall polysaccharides, rather than the damaged cells.
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Affiliation(s)
- Nannan Guan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Xiaowei He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Shaokang Wang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Sino-Singapore International Research Institute , Guangzhou 510555 , China
| | - Feitong Liu
- H&H Group Global Research and Technology Center , Guangzhou 510700 , China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Sino-Singapore International Research Institute , Guangzhou 510555 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
| | - Tingting Chen
- School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
- Department of Biochemistry and Microbiology , Rutgers University , New Brunswick , New Jersey 08901-8525 , United States
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Sino-Singapore International Research Institute , Guangzhou 510555 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
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26
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Portman D, Maharjan P, McDonald L, Laskovska S, Walker C, Irvin H, Blanchard C, Naiker M, Panozzo JF. Nutritional and functional properties of cookies made using down‐graded lentil – A candidate for novel food production and crop utilization. Cereal Chem 2019. [DOI: 10.1002/cche.10232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Drew Portman
- School of Biomedical Science Charles Sturt University Wagga Wagga NSW Australia
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
| | - Pankaj Maharjan
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
| | - Linda McDonald
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
| | - Slavica Laskovska
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
| | - Cassandra Walker
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
| | - Heidi Irvin
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
| | - Chris Blanchard
- School of Biomedical Science Charles Sturt University Wagga Wagga NSW Australia
| | - Mani Naiker
- School of Health, Medical and Applied Science Central Queensland University Rockhampton Qld Australia
| | - Joe F. Panozzo
- Agriculture Victoria Research Grain Innovation Park Horsham Vic. Australia
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27
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Gabriele M, Sparvoli F, Bollini R, Lubrano V, Longo V, Pucci L. The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different
Phaseolus Vulgaris
L. Genotypes. J Food Sci 2019; 84:1929-1936. [DOI: 10.1111/1750-3841.14672] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 04/10/2019] [Accepted: 05/05/2019] [Indexed: 12/11/2022]
Affiliation(s)
- Morena Gabriele
- Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Pisa Unit, Research Area of Pisa, Via Moruzzi 1 56124 Pisa Italy
| | - Francesca Sparvoli
- Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Via Bassini 15 20133 Milan Italy
| | - Roberto Bollini
- Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Via Bassini 15 20133 Milan Italy
| | - Valter Lubrano
- Fondazione CNR/Regione Toscana G. Monasterio Via Moruzzi 1 56124 Pisa Italy
| | - Vincenzo Longo
- Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Pisa Unit, Research Area of Pisa, Via Moruzzi 1 56124 Pisa Italy
| | - Laura Pucci
- Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Pisa Unit, Research Area of Pisa, Via Moruzzi 1 56124 Pisa Italy
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28
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Monnet AF, Laleg K, Michon C, Micard V. Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Olagunju AI, Omoba OS, Enujiugha VN, Aluko RE. Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha ( Digitaria exilis) and blanched Pigeon pea ( Cajanus cajan). Food Sci Nutr 2018; 6:1791-1802. [PMID: 30349668 PMCID: PMC6189609 DOI: 10.1002/fsn3.748] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 06/26/2018] [Accepted: 06/27/2018] [Indexed: 12/04/2022] Open
Abstract
Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α-amylase and α-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.
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Affiliation(s)
- Aderonke Ibidunni Olagunju
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegManitobaCanada
| | - Olufunmilayo Sade Omoba
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Victor Ndigwe Enujiugha
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Rotimi Emmanuel Aluko
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegManitobaCanada
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30
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Giuberti G, Gallo A. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13552] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Gianluca Giuberti
- Faculty of Agriculture, Food and Environmental Sciences, Institute of Food Science and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Antonio Gallo
- Faculty of Agriculture, Food and Environmental Sciences, Institute of Food Science and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
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31
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Vasconcelos MW, Gruissem W, Bhullar NK. Iron biofortification in the 21st century: setting realistic targets, overcoming obstacles, and new strategies for healthy nutrition. Curr Opin Biotechnol 2016; 44:8-15. [PMID: 27780080 DOI: 10.1016/j.copbio.2016.10.001] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 10/03/2016] [Accepted: 10/04/2016] [Indexed: 12/16/2022]
Abstract
Plant-based foods offer a wide range of nutrients that are essential for human and animal health. Among these nutrients, iron stands out as one of the most important micronutrients. Increasing the iron content in many staple and non-staple plant foods continues to be a goal of many scientists around the world. However, the success of such initiatives has sometimes fallen short of their expected targets. In this review we highlight the most recent and promising results that have contributed to increasing the iron content in different crops. We also discuss methods that to date have been used to reach iron biofortification goals and new strategies that we believe are most promising for crop biofortification in the future. Plant anatomical, physiological and metabolic hurdles still need to be tackled for making progress on further increasing currently reached levels of micronutrient improvements. New strategies need to take into account growing environmental challenges that may constrain biofortification efforts.
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Affiliation(s)
- Marta W Vasconcelos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
| | - Wilhelm Gruissem
- Department of Biology, Plant Biotechnology, ETH Zurich, CH-8092 Zurich, Switzerland
| | - Navreet K Bhullar
- Department of Biology, Plant Biotechnology, ETH Zurich, CH-8092 Zurich, Switzerland.
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