1,720,989 research outputs found
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications
No full textLupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)
No full textEdible insects are gaining interest for their health and environmental merits as human food. Within this framework, the main objectives of this research are to fill the gap between market trends and scientific research about the status of edible insects in foods, suggest a roadmap for future research and boost product launches. For these reasons, an attempt has been made to review the progress of scientific documents related to edible insect foods and to detect the prominent trends in insect-based foods during the period 1996-2021. By putting the findings of these searches together, we were able to observe that scientific publications have increased exponentially since 2015 – similar to product launches but at a higher speed. Europe was found to be the most prolific region in terms of publications and food product numbers due to increased awareness of the benefits of insects. Market data offered insights into the main selling countries, food applications and insect ingredients. In the future, food formulators will still have to find innovative solutions to offer insect-based foods with pleasant flavours and textures and, in turn, contribute to healthy and sustainable gastronomy. Ensuring safety and setting a clear legislative framework will further organise the sector and thus boost edible insects as a future food commodity
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis
No full textCan potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products?
No full textA multilevel investigation supported by multivariate analysis for tomato product formulation
No full textIndustrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties
Semi-solid fibre syrup for sugar reduction in cookies
No full textSince sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease
No full textResistance of gluten to gastrointestinal digestion is involved in immune-mediated adverse reactions to wheat, since several peptides produced by the incomplete digestion are able to trigger, in predisposed individuals, the immune response responsible, for instance, of celiac disease (CD) and other adverse reactions. Even if several peptides have been identified, an exhaustive description of the peptidome generated by wheat digestion is lacking. To this end, in the present work, durum wheat proteins were fractionated, digested, and then subjected to various proteomic techniques, including single stage and multiple stage mass spectrometry (MS) (SDS-PAGE, UPLC/ESI-MS, UPLC/ESI-MS/MS, and LTQ-Orbitrap). Based on SDS-PAGE, although proteins were severely degraded after in vitro gastrointestinal digestion, some differences were observed among protein profile of the different digests. Through untargeted UPLC techniques, 227 peptide sequences were identified, with only few sequences shared by the different digests. In particular, 9 gluten peptides involved in CD were identified. Based on target proteomic, the quantification of these peptides revealed significant (p ≤ 0.05) differences among the different extracts. Taken together, all the proteomic tools confirmed that gluten digestion is closely related to the matrix regardless of wheat genotype. [Figure not available: see fulltext.]
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
Full text linkInclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, granulometry and substitution level on bread quality. Accordingly, this work studied red lentil flour and its dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, and thermal properties. Additionally, the effect of substituting wheat flour with lentil flour and its fractions at different levels (0, 10, 15, 20, 25 and 30% [w/w] flour basis) on dough rheology was studied using a Mixolab device, to predict bread quality. Although flour's properties were significantly affected by particle size, multivariate statistics suggested that the substitution level was the major factor affecting rheological properties of doughs made with blends of wheat and lentil flours. A 10% substitution level of wheat flour by lentil flour provides optimum rheological properties regardless of lentil flour particle size, while at higher substitution level (15–30%), a coarse fraction can provide higher performance compared to unfractionated flour and finer fractions. The results of this study pose an important base to intelligently develop wheat-lentil bread applications in the future
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
No full textThe present study intends to investigate the impact of fractionation and micronization on the compositional, functional, and thermal characteristics of two protein concentrates derived from corn and barley. Fractionation of protein concentrates (by sieving) resulted in three fractions, i.e., fine (< 100 mu m), medium (100-300 mu m), and coarse (> 300 mu m), while micronization resulted in an average particle size of 30 mu m. No specific pattern was observed between particle size and chemical composition of corn and barley protein concentrates due to the complex interplay between particle size, surface area, structural changes, and botanical origin. Protein solubility varied depending on the pH and particle size, showing that the coarse fraction exhibited higher solubility than the fine fraction. For both corn/barley protein concentrates, coarse fraction had higher water-/oil-holding capacity. The barley fine fraction showed high foaming capacity, while all proteins lacked emulsification ability. Across all samples, a trend of increasing enthalpy with decreased particle size was observed, except for micronized barley, where enthalpy decreased, indicating possible protein structural changes. Thus, variations in properties among fractions highlight the importance of particle size in determining the proteins' functionality for potential applications in food systems
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