Pea haulm was valorized by integrating pretreatments with ultrasound-assisted extraction after microwaveassisted hot-air drying(200 W;40℃,60℃,80℃).Drying severity bleached color(lightness,76.9 to 93.4)and decreased...Pea haulm was valorized by integrating pretreatments with ultrasound-assisted extraction after microwaveassisted hot-air drying(200 W;40℃,60℃,80℃).Drying severity bleached color(lightness,76.9 to 93.4)and decreased extractables:total phenolic content(TPC,17.2 to 14.5 mg GAE/g dry matter(DM)),total flavonoid content(TFC,8.1 to 6.6 mg CTE/g DM),2,2-diphenyl-1-picrylhydrazyl radical scavenging activity(DPPH,115.7 to 109.0μmol TE/g DM),and ferric reducing antioxidant power(FRAP,69.1 to 58.7μmol TE/g DM).At 40℃,pretreatments intensified extraction:high pressure maximized TPC(21.4 mg GAE/g DM)and TFC(13.7 mg CTE/g DM)with higher DPPH(132.2μmol TE/g DM);pulsed electric field yielded the highest FRAP(77.5μmol TE/g DM).These results showed that gentle drying(200 W_40℃)and high-pressure pretreatment enhance ultrasound-assisted extraction of phenolic compounds from pea haulm,offering potential for sustainable production of antioxidant-rich bio-ingredients.展开更多
This study investigated soy protein isolate(SPI)films incorporated with pea haulm biomass phenolic extracts(PHBPE)obtained through ultrasound-assisted extraction following freeze-drying(FD)or oven-drying(120℃)in thre...This study investigated soy protein isolate(SPI)films incorporated with pea haulm biomass phenolic extracts(PHBPE)obtained through ultrasound-assisted extraction following freeze-drying(FD)or oven-drying(120℃)in three concentration levels(1,5,and 10 wt%,w/w relative to SPI dry weight).In addition,a SPI film prepared without the addition of PHBPE was used as the control sample for all comparisons.Freeze-dried extracts retained the highest phytochemical activity(total phenolic content:27.50±3.37 mg GAE/g DM;total flavonoid content:15.20±0.57 mg CTE/g DM;antioxidant activity:123.30±2.41μM TE/g DM),while oven-dried extracts at 120℃ showed comparable results to FD extracts.Mechanical testing demonstrated that SPI films with 5%PHBPE achieved optimal tensile strength,TS(FD_5%:5.45 MPa)and puncture strength,PS(120℃_5%:3.98 MPa),outperforming the control(TS:2.07 MPa;PS:2.18 MPa).PHBPE incorporation also reduced solubility(to~23-24%at 10%PHBPE vs.49%in control)and enhanced opacity(FD_10%:7.68 mm^(-1)).Thermal analysis revealed higher char residues(up to 19.99%at 120℃_10%)compared to 10.13%in control.Soil burial confirmed complete degradation within 10 days.Unlike conventional studies that primarily focused on adding plant extracts to edible films,this work uniquely integrates upstream biomass processing(drying and ultrasoundassisted extraction)with downstream film functionality,demonstrating how extract preparation governs pro-tein-phenolic interactions and final film performance.Moreover,the valorization of pea haulm biomass as a sustainable source of functional phenolics introduces a circular-bioeconomy approach for designing performance-tuned,biodegradable active packaging materials.展开更多
Microwave and ultrasound were investigated for their ability to enhance the nutritional content in chickpea(Cicer arietinum)-based functional beverage extraction,and the obtained results were compared to conventional ...Microwave and ultrasound were investigated for their ability to enhance the nutritional content in chickpea(Cicer arietinum)-based functional beverage extraction,and the obtained results were compared to conventional beverage processing.This was followed by the storage stability analyses in terms of changes in physicochemical(pH,TSS,color),microbial,and functional(total phenolic content,total flavonoid content,antioxidant activity)properties for 21 days.The findings of our study indicate that ultrasound and microwave processing techniques exhibit distinct advantages over conventional processing in terms of not only enhancing the protein yield but also retaining the bioactive and functional compounds during storage.Among the extraction methods,microwave was found more effective with respect to higher protein yield(7.89±0.11 g/100 g of beverage),protein solubility(18.54%±0.23%),and in vitro protein digestibility(90.79%±0.64%)at the optimum conditions(temperature:65.8◦C and time:6.7 min).Regarding storage stability,microwave processing led to a remarkable increase of 47.32%in total phenolic content and 58.34%in total flavonoid content.The microbial study revealed less total bacterial and fungal counts in microwave and ultrasonically processed beverages over the storage period.Moreover,the study also revealed that the processing treatments applied did not result in significant alterations in the pH and acidity values of the chickpea beverage.展开更多
This work provides data on the advanced extraction of phenolic compounds from different morphological parts(flower,leaf,fruit,twig,seed,and bark)of the sugar maple tree,information which is still limited.Additionally,...This work provides data on the advanced extraction of phenolic compounds from different morphological parts(flower,leaf,fruit,twig,seed,and bark)of the sugar maple tree,information which is still limited.Additionally,it explores the operating parameters of a fundamental advanced extraction unit operation(microwave-assisted extraction),considered environment friendly.Results based on the FTIR spectra,spectrophotometric and HPLC analyses showed that sugar maple’s morphological parts can be dynamic candidates to be used as either natural preservative or antioxidant additive for application in food,nutraceuticals,and pharmaceutical industries.Yields of antioxidant components such as total phenols,total flavonoids,condensed tannins,and extractable tannins in sugar maple ranged from respectively 35.77-136.55 mg GAE/g DM,10.51-47.33 mg CTE/g DM,5.33-127.33 mg CTE/g DM,and 32.21-110.35 mg GAE/g DM.In addition,different morphological parts of sugar maple could also be used as purpose-based food ingredients,other than as antioxidant additives.For instance,leaf can be utilized as a promising source for protein(21.16%±0.83%)extraction,the bark was determined to have high carbohydrate(87.27%±0.33%)content,while seeds showed higher ash(inorganic nutrients)(7.84%±0.07%)and fat(6.12%±0.44%)contents.Thermogravimetric analysis showed that leaf followed by bark have considerable thermal stability while the opposite condition was seen in the case of maple fruits.展开更多
Bovine milk has been an indispensable part of the human diet for ages.But the consumption of plant-based beverages has gained significant attention in recent years due to the increasing demand for non-dairy and non-an...Bovine milk has been an indispensable part of the human diet for ages.But the consumption of plant-based beverages has gained significant attention in recent years due to the increasing demand for non-dairy and non-animal protein sources owing to lactose intolerance,allergies,and diverse lifestyles.Moreover,plant-based beverages offer a diverse source of bioactive compounds having appreciable antioxidant activities.This review article provides a comprehensive overview of the current scenario of plant-based beverages,including their market trends,bioactive compounds,and health benefits.This review article aims to detail the available types of plant-based beverages and their nutritional properties.Moreover,the key challenges associated with the processing of plant-based beverages including physical stability,off-flavour,antinutrient content and nutrition imbalance are discussed.The article concludes by emphasizing the need for further research and development in plant-based beverages to overcome the current challenges and meet the growing demand for sustainable and healthy food options.展开更多
基金support of Fonds de Recherche du Quebec Nature et technologies(FRQNT),Government of Quebec,Canada.
文摘This study investigated soy protein isolate(SPI)films incorporated with pea haulm biomass phenolic extracts(PHBPE)obtained through ultrasound-assisted extraction following freeze-drying(FD)or oven-drying(120℃)in three concentration levels(1,5,and 10 wt%,w/w relative to SPI dry weight).In addition,a SPI film prepared without the addition of PHBPE was used as the control sample for all comparisons.Freeze-dried extracts retained the highest phytochemical activity(total phenolic content:27.50±3.37 mg GAE/g DM;total flavonoid content:15.20±0.57 mg CTE/g DM;antioxidant activity:123.30±2.41μM TE/g DM),while oven-dried extracts at 120℃ showed comparable results to FD extracts.Mechanical testing demonstrated that SPI films with 5%PHBPE achieved optimal tensile strength,TS(FD_5%:5.45 MPa)and puncture strength,PS(120℃_5%:3.98 MPa),outperforming the control(TS:2.07 MPa;PS:2.18 MPa).PHBPE incorporation also reduced solubility(to~23-24%at 10%PHBPE vs.49%in control)and enhanced opacity(FD_10%:7.68 mm^(-1)).Thermal analysis revealed higher char residues(up to 19.99%at 120℃_10%)compared to 10.13%in control.Soil burial confirmed complete degradation within 10 days.Unlike conventional studies that primarily focused on adding plant extracts to edible films,this work uniquely integrates upstream biomass processing(drying and ultrasoundassisted extraction)with downstream film functionality,demonstrating how extract preparation governs pro-tein-phenolic interactions and final film performance.Moreover,the valorization of pea haulm biomass as a sustainable source of functional phenolics introduces a circular-bioeconomy approach for designing performance-tuned,biodegradable active packaging materials.
基金funding support of Natural Science and Engineering Research Council(NSERC),Canada.
文摘Microwave and ultrasound were investigated for their ability to enhance the nutritional content in chickpea(Cicer arietinum)-based functional beverage extraction,and the obtained results were compared to conventional beverage processing.This was followed by the storage stability analyses in terms of changes in physicochemical(pH,TSS,color),microbial,and functional(total phenolic content,total flavonoid content,antioxidant activity)properties for 21 days.The findings of our study indicate that ultrasound and microwave processing techniques exhibit distinct advantages over conventional processing in terms of not only enhancing the protein yield but also retaining the bioactive and functional compounds during storage.Among the extraction methods,microwave was found more effective with respect to higher protein yield(7.89±0.11 g/100 g of beverage),protein solubility(18.54%±0.23%),and in vitro protein digestibility(90.79%±0.64%)at the optimum conditions(temperature:65.8◦C and time:6.7 min).Regarding storage stability,microwave processing led to a remarkable increase of 47.32%in total phenolic content and 58.34%in total flavonoid content.The microbial study revealed less total bacterial and fungal counts in microwave and ultrasonically processed beverages over the storage period.Moreover,the study also revealed that the processing treatments applied did not result in significant alterations in the pH and acidity values of the chickpea beverage.
基金funding support of IDB-McGill Scholarship,Natural Science and Engineering Research Council(NSERC),CanadaFonds de Recherche du Québec Nature et Technologies(FRQNT),Government of Quebec,Canada.
文摘This work provides data on the advanced extraction of phenolic compounds from different morphological parts(flower,leaf,fruit,twig,seed,and bark)of the sugar maple tree,information which is still limited.Additionally,it explores the operating parameters of a fundamental advanced extraction unit operation(microwave-assisted extraction),considered environment friendly.Results based on the FTIR spectra,spectrophotometric and HPLC analyses showed that sugar maple’s morphological parts can be dynamic candidates to be used as either natural preservative or antioxidant additive for application in food,nutraceuticals,and pharmaceutical industries.Yields of antioxidant components such as total phenols,total flavonoids,condensed tannins,and extractable tannins in sugar maple ranged from respectively 35.77-136.55 mg GAE/g DM,10.51-47.33 mg CTE/g DM,5.33-127.33 mg CTE/g DM,and 32.21-110.35 mg GAE/g DM.In addition,different morphological parts of sugar maple could also be used as purpose-based food ingredients,other than as antioxidant additives.For instance,leaf can be utilized as a promising source for protein(21.16%±0.83%)extraction,the bark was determined to have high carbohydrate(87.27%±0.33%)content,while seeds showed higher ash(inorganic nutrients)(7.84%±0.07%)and fat(6.12%±0.44%)contents.Thermogravimetric analysis showed that leaf followed by bark have considerable thermal stability while the opposite condition was seen in the case of maple fruits.
基金support of Natural Sciences and Engineering Research Council(NSERC),Canada.
文摘Bovine milk has been an indispensable part of the human diet for ages.But the consumption of plant-based beverages has gained significant attention in recent years due to the increasing demand for non-dairy and non-animal protein sources owing to lactose intolerance,allergies,and diverse lifestyles.Moreover,plant-based beverages offer a diverse source of bioactive compounds having appreciable antioxidant activities.This review article provides a comprehensive overview of the current scenario of plant-based beverages,including their market trends,bioactive compounds,and health benefits.This review article aims to detail the available types of plant-based beverages and their nutritional properties.Moreover,the key challenges associated with the processing of plant-based beverages including physical stability,off-flavour,antinutrient content and nutrition imbalance are discussed.The article concludes by emphasizing the need for further research and development in plant-based beverages to overcome the current challenges and meet the growing demand for sustainable and healthy food options.
