Functional Properties in Industrial Applications

2020 ◽  
pp. 383-417
Author(s):  
Osvaldo H. Campanella ◽  
Viridiana Tejada-Ortigoza
Keyword(s):  
Functional Properties ◽  
Industrial Applications

scholarly journals Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

BMC Chemistry ◽  
2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Aminata Séré ◽  
Adjima Bougma ◽  
Bazoin Sylvain Raoul Bazié ◽  
Esther Traoré ◽  
Charles Parkouda ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Protein Digestibility ◽  
Food Supplement ◽  
Industrial Applications ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Nutritional Values ◽  
Protein Concentrates ◽  
Flour Protein

AbstractEdible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.

Gums from Indigenous Plants of Iran: A Review on Physicochemical, Rheological and Functional Properties

2020 ◽  
Vol 16 (8) ◽  
pp. 1209-1226
Author(s):  
Behzad Ebrahimi ◽  
Aziz H. Rad ◽  
Babak Ghanbarzadeh
Keyword(s):  
Functional Properties ◽  
Herbal Medicines ◽  
Industrial Applications ◽  
Indigenous Plants ◽  
Public Interests ◽  
Aqueous Dispersions ◽  
Emulsification Capacity ◽  
Review Study ◽  
Thickening Agents ◽  
General Appearance

Background: Recently, public interests have increased to study novel and vernacular polysaccharides due to their various uses, especially in food formulations as well as pharmaceuticals and herbal medicines. Plant-based gums are commercially produced from a large number of plants that include complex polysaccharides. Scope and Approach: he present study has summarized physicochemical, rheological and functional properties of tragacanth, basil seed and balangu gums from indigenous plants of Iran. Conclusion: The results of this review study demonstrate that the highlighted gums are commonly used as dietary fibers, thickening agents, emulsifiers, stabilizers and drug delivery agents. The general appearance of gums varies from dark-brown to whitish in color. At various concentrations, pH and ionic strengths, aqueous dispersions show great variations in their rheological behavior. In conclusion, industrial applications of these gums are possible as a result of their strong thickening properties. Additionally, significant surface activity and emulsification capacity enable their application in the food, pharmaceutical and/or cosmetic industries.

scholarly journals Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

2017 ◽  
Vol 1 ◽  
pp. 110
Author(s):  
Azubuike Chris Umezuruike ◽  
Titus U. Nwabueze
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Industrial Applications ◽  
Oil Absorption ◽  
Emulsion Capacity ◽  
African Breadfruit ◽  
Treculia Africana ◽  
Roasting Temperature ◽  
Roasting Time

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications

LWT ◽  
2021 ◽  
pp. 111592
Author(s):  
Lifa Chimphepo ◽  
Emmanuel.O. Alamu ◽  
Maurice Monjerezi ◽  
Pheneas Ntawuruhunga ◽  
John D.K. Saka
Keyword(s):  
Functional Properties ◽  
Physicochemical Parameters ◽  
Industrial Applications ◽  
Cassava Varieties

scholarly journals Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

2020 ◽  
Vol 26 (16) ◽  
pp. 1917-1928 ◽  
Author(s):  
Tânia C. S. P. Pires ◽  
Cristina Caleja ◽  
Celestino Santos-Buelga ◽  
Lillian Barros ◽  
Isabel C.F.R. Ferreira
Keyword(s):  
Phenolic Compounds ◽  
Health Effects ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Value Added ◽  
Industrial Applications ◽  
Vaccinium Myrtillus ◽  
Beneficial Effects ◽  
Food Applications ◽  
Vaccinium Myrtillus L

: Consumers’ demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries’ beneficial health effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic shape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological waste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize the fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial effects regarding consumer’s health. Thus, this review provides a description of the nutritional and bioactive compounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments present in these fruits was also explored, focusing particularly in the anthocyanins composition, which represents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications of these fruits and by-products, as an efficient approach to the production of value-added products with economical and environmental impact, were also discussed. : In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids, sugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional and functional properties, that justify the growing interest in these berries, not only for food applications, but also in the pharmaceutical industry.

scholarly journals Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization

2021 ◽  
Vol 22 (16) ◽  
pp. 8972
Author(s):  
Bianyun Yu ◽  
Daoquan Xiang ◽  
Humaira Mahfuz ◽  
Nii Patterson ◽  
Dengjin Bing
Keyword(s):  
Functional Properties ◽  
Molecular Design ◽  
Value Added ◽  
Industrial Applications ◽  
Starch Metabolism ◽  
Pea Protein ◽  
Storage Carbohydrate ◽  
Pea Seeds ◽  
Pea Starch ◽  
Genetics And Genomics

Starch is the most abundant storage carbohydrate and a major component in pea seeds, accounting for about 50% of dry seed weight. As a by-product of pea protein processing, current uses for pea starch are limited to low-value, commodity markets. The globally growing demand for pea protein poses a great challenge for the pea fractionation industry to develop new markets for starch valorization. However, there exist gaps in our understanding of the genetic mechanism underlying starch metabolism, and its relationship with physicochemical and functional properties, which is a prerequisite for targeted tailoring functionality and innovative applications of starch. This review outlines the understanding of starch metabolism with a particular focus on peas and highlights the knowledge of pea starch granule structure and its relationship with functional properties, and industrial applications. Using the currently available pea genetics and genomics knowledge and breakthroughs in omics technologies, we discuss the perspectives and possible avenues to advance our understanding of starch metabolism in peas at an unprecedented level, to ultimately enable the molecular design of multi-functional native pea starch and to create value-added utilization.

scholarly journals Indigenous and Environmental Modulation of Frequencies of Mutation in Lactobacillus plantarum

2009 ◽  
Vol 76 (5) ◽  
pp. 1587-1595 ◽  
Author(s):  
Ronnie Machielsen ◽  
Ingrid J. van Alen-Boerrigter ◽  
Lucy A. Koole ◽  
Roger S. Bongers ◽  
Michiel Kleerebezem ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Lactobacillus Plantarum ◽  
Functional Properties ◽  
Mutation Frequency ◽  
Fold Increase ◽  
Industrial Applications ◽  
Stress Conditions ◽  
Chemical Mutagenesis ◽  
Induced Mutations ◽  
Reporter System

ABSTRACT Reliability of microbial (starter) strains in terms of quality, functional properties, growth performance, and robustness is essential for industrial applications. In an industrial fermentation process, the bacterium should be able to successfully withstand various adverse conditions during processing, such as acid, osmotic, temperature, and oxidative stresses. Besides the evolved defense mechanisms, stress-induced mutations participate in adaptive evolution for survival under stress conditions. However, this may lead to accumulation of mutant strains, which may be accompanied by loss of desired functional properties. Defining the effects of specific fermentation or processing conditions on the mutation frequency is an important step toward preventing loss of genome integrity and maintaining the productivity of industrial strains. Therefore, a set of Lactobacillus plantarum mutator reporter strains suitable for qualitative and quantitative analysis of low-frequency mutation events was developed. The mutation reporter system constructed was validated by using chemical mutagenesis (N-methyl-N′-nitro-N-nitrosoguanidine) and by controlled expression of endogenous candidate mutator genes (e.g., a truncated derivative of the L. plantarum hexA gene). Growth at different temperatures, under low-pH conditions, at high salt concentrations, or under starvation conditions did not have a significant effect on the mutation frequency. However, incubation with sublethal levels of hydrogen peroxide resulted in a 100-fold increase in the mutation frequency compared to the background mutation frequency. Importantly, when cells of L. plantarum were adapted to 42�C prior to treatment with sublethal levels of hydrogen peroxide, there was a 10-fold increase in survival after peroxide treatment, and there was a concomitant 50-fold decrease in the mutation frequency. These results show that specific environmental conditions encountered by bacteria may significantly influence the genetic stability of strains, while protection against mutagenic conditions may be obtained by pretreatment of cultures with other, nonmutagenic stress conditions.

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