Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, li...Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, limiting their use in food applications. To help add value and diversify the use of taro corms as well as curb food losses, various strategies have been proposed, such processing of the corms into flour. This study aimed at evaluating the total oxalate content and techno-functional properties of taro flour as affected by the pre-gelatinization conditions (i.e., method and time). Pre-gelatinized taro flour was prepared by subjecting peeled and cleaned taro corms to roasting (190°C), boiling (100°C), and steaming (100°C) for 10 min, 20 min and 30 min, respectively, for each method, followed by drying at 55°C and milling. Generally, all the properties of flour were significantly affected by the pre-gelatinization conditions (P 0.05). The total oxalate content of the pre-gelatinized taro flour ranged from 33.26 to 76.90 mg/100g. Pre-gelatinization by boiling significantly reduced the oxalate content (56.7%), while roasting resulted in the least reduction (36.2%). The flour colour i.e. L<sup>*</sup>, hue, and chroma ranged from 38.47° - 70.30°, 42.64° - 69.43°, and 7.78° - 10.58°, respectively. Roasting resulted in flour with the largest L<sup>*</sup> (70.30°) and hue angle (69.43°). Boiling also resulted in flour with the highest bulk density (BD) (0.86 g/cm<sup>3</sup>) and the lowest water solubility index (WSI) (9.39%). Steamed flour had the highest water absorption index (WAI) (3.81 g/g), water holding capacity (WHC) (4.59 g/g), and swelling capacity (SC) (4.86 g/g). This study shows that pre-gelatinization (i.e. by boiling, steaming or roasting) significantly affects the total oxalate content and techno-functional properties of taro flour, which in turn influences its use in other food applications thus increasing the utilization and production of taro simultaneously.展开更多
To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics,a careful combination of several replacements is necessary.therefore,the goal of this study was to develop a comp...To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics,a careful combination of several replacements is necessary.therefore,the goal of this study was to develop a composite flour devoid of gluten using rice(R),Cardaba banana(C),and pigeon pea(P)and to evaluate its technofunctional qualities.Using 12-runs optimal mixture experimental design,5 composite blends containing varying percentage of rice,Cardaba banana and pigeon pea flours were chosen based on dietary fiber.the blends containing 22%pigeon pea and above exhibited significantly higher protein(7.59-8.36 g/100 g),fiber(2.39-3.05 g/100 g),ash(1.94-2.34 g/100 g),total phenols(6.49-6.78 mg gallic acid equivalent/g),flavonoids(0.03-0.04 mg quercetin equivalent/g),and antioxidant properties in terms of ferric reducing antioxidant power,Fe2+-chelating capacity and·oH scavenging abilities.However,these flour blends,due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate(4.53-7.00 mg/100 g),tannin(0.30-0.44 mg/g),and trypsin-inhibitor(8.69-10.49 mg/100 g).Conversely,dietary fiber(both soluble and insoluble),resistant starch,amylose,amylopectin,and essential micronutrients including Na,Ca,and Zn were the main features of R79-C06-P15 composite blend.a biplots in the context of principal component analysis model with 78%explained variance(R2=0.78),graphically revealed the distinctive nutritional and functional attributes of each of the flour blend.therefore,depending on the intended application,blends of rice,Cardaba banana,and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.展开更多
Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely accepta...Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.展开更多
The growing population and industrialization have led to significant production in agro-industrial sectors,result-ing in large amounts of agro-industrial residues often left untreated,posing potential environmental is...The growing population and industrialization have led to significant production in agro-industrial sectors,result-ing in large amounts of agro-industrial residues often left untreated,posing potential environmental issues.There-fore,finding effective ways to utilize these bio-based residues is crucial.One promising approach is to use these low-or no-value agro-industrial wastes as raw materials for producing renewable biomaterials,including proteins and peptides.Research has extensively explored peptide extraction using plant and animal-based agro-industrial residue.Due to lower processing costs and beneficial bioactive properties,peptides derived from waste could replace synthetic peptides and those extracted from food sources.The isolation,purification,and analysis processes of these peptides are thoroughly examined to optimize their extraction and ensure their purity and efficacy.These peptides’bioactive properties and mechanisms are being analyzed for their potential applications in the biomedical field.Additionally,the applications of bioactive peptides in medical fields,such as drug delivery systems,tissue engineering,and bioprinting,are discussed.展开更多
Lactic Acid Bacteria(LAB)from different niches can be responsible for the production of distinct exopolysaccharides(EPS)that might possess important structural and technological features.In this respect,the aim of thi...Lactic Acid Bacteria(LAB)from different niches can be responsible for the production of distinct exopolysaccharides(EPS)that might possess important structural and technological features.In this respect,the aim of this study was to isolate an EPS producer LAB strain from bee pollen environment.Leuconostoc mesenteroides BI-20 with a slimy-mucoid colony morphology was identified from bee pollen and the structural,technological and functional characteristics of EPS produced by this strain were determined.EPS BI-20 was a highly branched dextran containing 20%(1→3)-linked α-D-glucose branches determined by ^(1)H and ^(13)C NMR analysis.The presence of(1→6)/(1→3)-linkedα-D-glucose linkages in dextran BI-20 was also confirmed by FTIR analysis.Dextran BI-20,with a molecular weight of 1×10^(8) Da,possessed strong thermal properties,amorphous nature and highly branched and fibrous microstructural characteristics determined by DSC,TGA,XRD and SEM analysis,respectively.In terms of functional roles,dextran BI-20 demonstrated strong antioxidant capacity detected by ABTS and CUPRAC tests.Finally,no digestion was observed in dextran BI-20 under simulated gastric conditions.Results of this study unveiled techno-functional characteristics of dextran BI-20 produced by a bee pollen isolate LAB strain.展开更多
The nutritional,functional,in vitro protein digestibility(PD),structural,and molecular properties of Acacia seed protein concentrates(ASPC)from three Acacia species(Acacia victoriae,A.coriacea and A.cowleana)were inve...The nutritional,functional,in vitro protein digestibility(PD),structural,and molecular properties of Acacia seed protein concentrates(ASPC)from three Acacia species(Acacia victoriae,A.coriacea and A.cowleana)were investigated and compared with a commercial soy protein isolate(SPI).The essential amino acid profile in ASPC,except for methionine,exceeded the minimum daily requirements for adults recommended by the FAO/WHO.The ASPC PD,particularly from A.victoriae and A.coriacea,was considerably high(64.2-79.3%),but lower than SPI(89.5%).ASPC proteins had higher molecular weights ranging from 50 to 65 kDa(associated with 7S vicilin subunit),better protein solubility and oil absorption capacity than SPI.Emulsifying properties were comparable between ASPC and SPI.Among the Acacia species,the proteins from A.victoriae and A.cowleana exhibited higher protein quality,foaming capacity and solubility compared to A.coriacea.Overall,ASPC from A.victoriae and A.cowleana showed potential as ingredients in food processing.展开更多
文摘Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, limiting their use in food applications. To help add value and diversify the use of taro corms as well as curb food losses, various strategies have been proposed, such processing of the corms into flour. This study aimed at evaluating the total oxalate content and techno-functional properties of taro flour as affected by the pre-gelatinization conditions (i.e., method and time). Pre-gelatinized taro flour was prepared by subjecting peeled and cleaned taro corms to roasting (190°C), boiling (100°C), and steaming (100°C) for 10 min, 20 min and 30 min, respectively, for each method, followed by drying at 55°C and milling. Generally, all the properties of flour were significantly affected by the pre-gelatinization conditions (P 0.05). The total oxalate content of the pre-gelatinized taro flour ranged from 33.26 to 76.90 mg/100g. Pre-gelatinization by boiling significantly reduced the oxalate content (56.7%), while roasting resulted in the least reduction (36.2%). The flour colour i.e. L<sup>*</sup>, hue, and chroma ranged from 38.47° - 70.30°, 42.64° - 69.43°, and 7.78° - 10.58°, respectively. Roasting resulted in flour with the largest L<sup>*</sup> (70.30°) and hue angle (69.43°). Boiling also resulted in flour with the highest bulk density (BD) (0.86 g/cm<sup>3</sup>) and the lowest water solubility index (WSI) (9.39%). Steamed flour had the highest water absorption index (WAI) (3.81 g/g), water holding capacity (WHC) (4.59 g/g), and swelling capacity (SC) (4.86 g/g). This study shows that pre-gelatinization (i.e. by boiling, steaming or roasting) significantly affects the total oxalate content and techno-functional properties of taro flour, which in turn influences its use in other food applications thus increasing the utilization and production of taro simultaneously.
文摘To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics,a careful combination of several replacements is necessary.therefore,the goal of this study was to develop a composite flour devoid of gluten using rice(R),Cardaba banana(C),and pigeon pea(P)and to evaluate its technofunctional qualities.Using 12-runs optimal mixture experimental design,5 composite blends containing varying percentage of rice,Cardaba banana and pigeon pea flours were chosen based on dietary fiber.the blends containing 22%pigeon pea and above exhibited significantly higher protein(7.59-8.36 g/100 g),fiber(2.39-3.05 g/100 g),ash(1.94-2.34 g/100 g),total phenols(6.49-6.78 mg gallic acid equivalent/g),flavonoids(0.03-0.04 mg quercetin equivalent/g),and antioxidant properties in terms of ferric reducing antioxidant power,Fe2+-chelating capacity and·oH scavenging abilities.However,these flour blends,due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate(4.53-7.00 mg/100 g),tannin(0.30-0.44 mg/g),and trypsin-inhibitor(8.69-10.49 mg/100 g).Conversely,dietary fiber(both soluble and insoluble),resistant starch,amylose,amylopectin,and essential micronutrients including Na,Ca,and Zn were the main features of R79-C06-P15 composite blend.a biplots in the context of principal component analysis model with 78%explained variance(R2=0.78),graphically revealed the distinctive nutritional and functional attributes of each of the flour blend.therefore,depending on the intended application,blends of rice,Cardaba banana,and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.
文摘Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein’s technofunctional properties(e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.
基金funded by the Thailand Graduate Institute of Science and Technology(TGIST)(Grant No.TG-BT-AIT-63-002D).
文摘The growing population and industrialization have led to significant production in agro-industrial sectors,result-ing in large amounts of agro-industrial residues often left untreated,posing potential environmental issues.There-fore,finding effective ways to utilize these bio-based residues is crucial.One promising approach is to use these low-or no-value agro-industrial wastes as raw materials for producing renewable biomaterials,including proteins and peptides.Research has extensively explored peptide extraction using plant and animal-based agro-industrial residue.Due to lower processing costs and beneficial bioactive properties,peptides derived from waste could replace synthetic peptides and those extracted from food sources.The isolation,purification,and analysis processes of these peptides are thoroughly examined to optimize their extraction and ensure their purity and efficacy.These peptides’bioactive properties and mechanisms are being analyzed for their potential applications in the biomedical field.Additionally,the applications of bioactive peptides in medical fields,such as drug delivery systems,tissue engineering,and bioprinting,are discussed.
基金The Deanship of Scientific Research(DSR)at King Abdulaziz University,Jeddah,Saudi Arabia has funded this project,under grant no.FP-59-42.
文摘Lactic Acid Bacteria(LAB)from different niches can be responsible for the production of distinct exopolysaccharides(EPS)that might possess important structural and technological features.In this respect,the aim of this study was to isolate an EPS producer LAB strain from bee pollen environment.Leuconostoc mesenteroides BI-20 with a slimy-mucoid colony morphology was identified from bee pollen and the structural,technological and functional characteristics of EPS produced by this strain were determined.EPS BI-20 was a highly branched dextran containing 20%(1→3)-linked α-D-glucose branches determined by ^(1)H and ^(13)C NMR analysis.The presence of(1→6)/(1→3)-linkedα-D-glucose linkages in dextran BI-20 was also confirmed by FTIR analysis.Dextran BI-20,with a molecular weight of 1×10^(8) Da,possessed strong thermal properties,amorphous nature and highly branched and fibrous microstructural characteristics determined by DSC,TGA,XRD and SEM analysis,respectively.In terms of functional roles,dextran BI-20 demonstrated strong antioxidant capacity detected by ABTS and CUPRAC tests.Finally,no digestion was observed in dextran BI-20 under simulated gastric conditions.Results of this study unveiled techno-functional characteristics of dextran BI-20 produced by a bee pollen isolate LAB strain.
基金supported by the Australian Research Council(ARC)Industrial Transformation Training Centre(ITTC)for Uniquely Australian Foods(Grant number:IC180100045)Commonwealth Scientific and Industrial Research Organization(CSIRO)through Dr Simone Osborne’s Julius Career Award grant.
文摘The nutritional,functional,in vitro protein digestibility(PD),structural,and molecular properties of Acacia seed protein concentrates(ASPC)from three Acacia species(Acacia victoriae,A.coriacea and A.cowleana)were investigated and compared with a commercial soy protein isolate(SPI).The essential amino acid profile in ASPC,except for methionine,exceeded the minimum daily requirements for adults recommended by the FAO/WHO.The ASPC PD,particularly from A.victoriae and A.coriacea,was considerably high(64.2-79.3%),but lower than SPI(89.5%).ASPC proteins had higher molecular weights ranging from 50 to 65 kDa(associated with 7S vicilin subunit),better protein solubility and oil absorption capacity than SPI.Emulsifying properties were comparable between ASPC and SPI.Among the Acacia species,the proteins from A.victoriae and A.cowleana exhibited higher protein quality,foaming capacity and solubility compared to A.coriacea.Overall,ASPC from A.victoriae and A.cowleana showed potential as ingredients in food processing.
