Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

2022 ◽  
Author(s):  
Negar Haghighatpanah ◽  
Maedeh Omar-Aziz ◽  
Mohammad Gharaghani ◽  
Faramarz Khodaiyan ◽  
Seyed Saeid Hosseini ◽  
...  
Keyword(s):  
Essential Oil ◽  
Mung Bean ◽  
Protein Isolate ◽  
Microbial Properties ◽  
Beef Meat ◽  
Minced Beef ◽  
Origanum Majorana ◽  
Bean Protein

scholarly journals Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 202
Author(s):  
Saqib Gulzar ◽  
Krisana Nilsuwan ◽  
Navaneethan Raju ◽  
Soottawat Benjakul
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Mung Bean ◽  
Seed Oil ◽  
Protein Isolate ◽  
Tea Seed Oil ◽  
Whole Wheat ◽  
Wide Range ◽  
Shrimp Oil ◽  
Bean Protein

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

Meat Science ◽  
2016 ◽  
Vol 117 ◽  
pp. 196-204 ◽  
Author(s):  
Slim Smaoui ◽  
Anis Ben Hsouna ◽  
Aida Lahmar ◽  
Karim Ennouri ◽  
Ahlem Mtibaa-Chakchouk ◽  
...  
Keyword(s):  
Essential Oil ◽  
Mentha Piperita ◽  
Beef Meat ◽  
Minced Beef

scholarly journals Improvement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA™ isolated mung bean protein in the USA and Canada

2018 ◽  
Vol 7 ◽  
Author(s):  
Mitsutaka Kohno ◽  
Hideo Sugano ◽  
Yuhko Shigihara ◽  
Yoshiaki Shiraishi ◽  
Takayasu Motoyama
Keyword(s):  
Insulin Resistance ◽  
Lipid Metabolism ◽  
Liver Function ◽  
Mung Bean ◽  
Protein Isolate ◽  
Soya Protein ◽  
Beneficial Effects ◽  
Glucose And Lipid Metabolism ◽  
The Mean ◽  
Bean Protein

AbstractThe aim of the present study was to confirm the effects of a commercially available mung bean protein isolate (GLUCODIA™) on glucose and lipid metabolism. The main component of GLUCODIA™ is 8S globulin, which constitutes 80 % of the total protein. The overall structure of this protein closely resembles soyabean β-conglycinin, which accounts for 20 % of total soya protein (soya protein isolate; SPI). Many physiological beneficial effects of β-conglycinin have been reported. GLUCODIA™ is expected to produce beneficial effects with fewer intakes than SPI. We conducted two independent double-blind, placebo-controlled clinical studies. In the first (preliminary dose decision trial) study, mung bean protein was shown to exert physiological beneficial effects when 3·0 g were ingested per d. In the second (main clinical trial) study, mung bean protein isolate did not lower plasma glucose levels, although the mean insulin level decreased with consumption of mung bean protein. The homeostatic model assessment of insulin resistance (HOMA-IR) values significantly decreased with mung bean protein. The mean TAG level significantly decreased with consumption of mung bean protein isolate. A significant increase in serum adiponectin levels and improvement in liver function enzymes were observed. These findings suggest that GLUCODIA™ could be useful in the prevention of insulin resistance and visceral fat accumulation, which are known to trigger the metabolic syndrome, and in the prevention of liver function decline.

Intake of Mung Bean Protein Isolate Reduces Plasma Triglyceride Level in Rats

2013 ◽  
Vol 3 (9) ◽  
pp. 365 ◽  
Author(s):  
Nobuhiko Tachibana ◽  
Satoshi Wanezaki ◽  
Mayuko Nagata ◽  
Takayasu Motoyama ◽  
Mitsutaka Kohno ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Triglyceride Level ◽  
Mung Bean ◽  
Regulatory Element ◽  
Liver Lipid ◽  
Plasma Lipid ◽  
Protein Isolate ◽  
Plasma Triglyceride ◽  
Plasma Triglyceride Level ◽  
Bean Protein

Background: Mung bean is well known as a starch source, but the physiological effects of mung bean protein have received little attention. In this study, we isolated mung bean protein from de-starched mung bean solutions, and investigated its influence on lipid metabolism. Objective: The aim of this study is to clarify the influence of the lipid metabolism by consumption of mung bean protein isolate (MPI)Methods: Diets containing either mung bean protein isolate (MPI) or casein were fed to normal rats for 28 days.Results: Both groups ate the same amount of food, but the plasma triglyceride level, relative liver weight and liver lipid contents (cholesterol and triglyceride pool) in the MPI group were significantly lower than in the casein group. In the MPI group, the expression of sterol regulatory-element binding factor 1 (SREBF1) mRNA in the liver was significantly different when compared with the casein group. The significantly lower levels of insulin and free fatty acids in the MPI-fed rats may be due to the regulation of genes related to lipid metabolism in the liver.Conclusions: These results suggest that MPI may improve the plasma lipid profile by normalizing insulin sensitivity.Keywords: mung bean, Vigna radiata L., 8S globulin, triglyceride, β-conglycinin, 7S globulin, insulin sensitivity, SREBF1

Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity

2020 ◽  
Vol 11 (10) ◽  
pp. 8918-8930
Author(s):  
Fatema Hossain Brishti ◽  
Shyan Yea Chay ◽  
Kharidah Muhammad ◽  
Mohammad Rashedi Ismail-Fitry ◽  
Mohammad Zarei ◽  
...  
Keyword(s):  
Mung Bean ◽  
Protein Quality ◽  
Pilot Scale ◽  
Protein Isolate ◽  
Scale Production ◽  
Protein Meal ◽  
Sustainable Food ◽  
Pilot Scale Production ◽  
Bean Protein

Mung bean is an underutilized yet sustainable protein source. The current work elucidates the pilot-scale production of mung bean protein isolate and reveals good in vivo protein quality which secures TMBP's potential as a protein meal replacement and dietary supplement.

scholarly journals Chemical Composition, Antioxidant and Antimicrobial Activities ofThymus capitataEssential Oil with Its Preservative Effect againstListeria monocytogenesInoculated in Minced Beef Meat

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Nariman El Abed ◽  
Belhassen Kaabi ◽  
Mohamed Issam Smaali ◽  
Meriem Chabbouh ◽  
Kamel Habibi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Beef Meat ◽  
Minced Beef ◽  
Antioxidant And Antimicrobial Activities

The chemical composition, antioxidant and antimicrobial activities, and the preservative effect ofThymus capitataessential oil againstListeria monocytogenesinoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessedin vitroby using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50values of 44.16 and 0.463μg/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluatedin vivoagainstListeria monocytogenesshowed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil ofT. capitatato minced beef significantly reduced theL. monocytogenespopulation when compared to those of control samples (P-value  <0.01).

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