Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

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Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

Molecules ◽

10.3390/molecules25184235 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4235

Author(s):

Ramón Maldonado-Torres ◽

Jocksan I. Morales-Camacho ◽

Fernando López-Valdez ◽

Luis Huerta-González ◽

Silvia Luna-Suárez

Keyword(s):

Solanum Lycopersicum ◽

Functional Properties ◽

Foam Stability ◽

Raw Material ◽

Seed Meal ◽

Angiotensin Converting Enzyme Inhibition ◽

Tomato Seed ◽

Food Ingredient ◽

Fermentation Time ◽

Nutraceutical Properties

Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8–9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49–58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.

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Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_042 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 773-773

Author(s):

Miguel Rebollo-Hernanz ◽

Silvia Cañas ◽

Yolanda Aguilera ◽

Vanesa Benitez ◽

Andrea Gila-Díaz ◽

...

Keyword(s):

Dietary Fiber ◽

Functional Properties ◽

Nutritional Value ◽

Antioxidant Properties ◽

Potential Candidate ◽

Oral Toxicity ◽

Food Ingredient ◽

Sustainable Food ◽

Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

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Toxicological studies and some functional properties of carboxymethylated cellulose nanofibrils as potential food ingredient

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.09.055 ◽

2021 ◽

Author(s):

Kai Zhang ◽

Huan Zhang ◽

Wenhang Wang

Keyword(s):

Functional Properties ◽

Cellulose Nanofibrils ◽

Food Ingredient ◽

Toxicological Studies ◽

Potential Food

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Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Journal of Food Science ◽

10.1111/j.1750-3841.2010.01930.x ◽

2010 ◽

Vol 76 (1) ◽

pp. R16-R28 ◽

Cited By ~ 108

Author(s):

Siong H. Tan ◽

Rodney J. Mailer ◽

Christopher L. Blanchard ◽

Samson O. Agboola

Keyword(s):

Functional Properties ◽

Human Consumption ◽

Canola Proteins

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Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v11i0.29708 ◽

2019 ◽

Vol 11 ◽

pp. 32-38

Author(s):

Pravin Ojha ◽

Shreejana Raut ◽

Ujjwol Subedi ◽

Nawaraj Upadhaya

Keyword(s):

Heat Treatment ◽

Antioxidant Activity ◽

Ascorbic Acid ◽

Functional Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Phytochemical Analysis ◽

Food Ingredient ◽

Nutrient Analysis ◽

Mango Kernel

Food ingredient with good nutritional and phytochemical properties is always in search. This research was conducted to study the effect of different treatments, namely soaking and blanching, on nutrient, phytochemical, and functional properties of mango kernel powder (MKP). Three treatments were carried out to produce MKP, which were soaking (48 h), heat treatment/blanching (45 °C for 2 min), and control. The seed was cut into four pieces and dried in cabinet drier for 7 h at 60 °C until it becomes brittle. The kernel was ground to pass through a 0.85 mm size sieve. Powder from three treatments was subjected to nutrient analysis, phytochemical analysis, and functional properties evaluation. Crude fat increased significantly (p<0.05) in soaked mango kernel powder, while the treatment decreased total ash, iron, calcium, and phosphorous significantly (p<0.05). Oil absorption capacity (OAC), water absorption capacity (WAC), and wettability of MKP decreased significantly (p<0.05) after treatment, while bulk density increased significantly (p<0.05). The wettability of soaked MKP decreased significantly (p<0.05), while it significantly increased for heated MKP (p<0.05). The heat treatment produced a significant reduction (p<0.05) in ascorbic acid (18.24%), polyphenol content (4.7%), tannin (76.44%), and flavonoid (7.38%) compared to untreated flour while soaking result in a significant reduction (p<0.05) in ascorbic acid (13.1%), polyphenol (3.47%), tannin (63.73%), and flavonoid (21.76%). The antioxidant activity was found to be significantly less (68.33%) in heat-treated MKP compared (p<0.05) to the soaked MKP (79%) and untreated MKP (84.33%). A positive correlation was found between the polyphenol and antioxidant activity. It can be concluded that MKP without treatment can be explored for composite flour as phytochemicals and functional property were found to be better than treated flour.

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Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Foods ◽

10.3390/foods10061332 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1332

Author(s):

Honglu Wang ◽

Dongmei Li ◽

Chenxi Wan ◽

Yan Luo ◽

Qinghua Yang ◽

...

Keyword(s):

Functional Properties ◽

Amino Acid Content ◽

Control Group ◽

Foaming Properties ◽

Food Ingredient ◽

Nitrogen Fertiliser ◽

Proso Millet ◽

Structural And Functional Properties ◽

High Amino Acid ◽

Β Sheet

Nitrogen is required for proso millet growth and has a critical influence on yield and quality. However, the effect of nitrogen fertilisation on proso millet protein properties remains unclear. This study aimed to investigate how nitrogen fertiliser treatment (180 kg/hm2) affects the structural and functional properties of proso millet protein. In comparison with the control group (N0), nitrogen fertiliser treatment loosened the dense structure of the protein and presented a larger particle size. Nitrogen treatment did not change the main subunit composition, and β-sheet and α-helix were the main secondary structures of proso millet protein based on Fourier transform infrared spectroscopy. In addition, nitrogen fertiliser treatment improved the content of hydrophobic amino acids and β-sheet proportion from proso millet protein, and high water/oil absorption capacity and thermal stability was observed, but the solubility, emulsion stability and foaming properties from proso millet protein decreased. Proso millet proteins exhibited high amino acid content and good functional properties, including solubility, foaming capacity and emulsifying properties, especially the w139 variety. Results show that proso millet protein has great potential for food applications. The above results provide useful information for the food industry to determine emerging gluten-free protein resources.

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Propriedades funcionais da semente do sorgo (Sorghum bicolor (L.) Moench) in natura e germinado

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i1.4076 ◽

2016 ◽

Vol 11 (1) ◽

pp. 07

Author(s):

D. D. F. Leite ◽

M. T. Cavalcanti ◽

A. S. Silva ◽

M. C. Gonçalves ◽

M. C. B. M. Almeida

Keyword(s):

Sorghum Bicolor ◽

Functional Properties ◽

Food Systems ◽

Starch Content ◽

Food Products ◽

Gelling Agent ◽

Food Ingredient ◽

Good Ability ◽

Before And After ◽

Germinated Seeds

A utilização de sementes germinadas na elaboração de produtos alimentícios com boa qualidade nutricional é uma possibilidade e o sorgo pode se apresentar como alternativa ao consumo dos cereais convencionais. O objetivo deste estudo foi de observar as alterações nos parâmetros físico-químicos da semente de sorgo antes e após o processo de germinação, assim como avaliar as propriedades funcionais indicando suas possíveis utilizações como ingrediente alimentar. As sementes germinadas apresentaram um aumento no teor proteico, passando de 4,32 para 7,20%, além da diminuição no teor de amido e consequente aumento no teor de açúcares redutores. A partir das propriedades funcionais avaliadas, a semente de sorgo germinada apresentou uma boa capacidade de absorção de óleo, podendo ser utilizado como ingrediente para auxiliar na textura e suculência de produtos. A germinação garantiu boa capacidade de formação de espuma e sua estabilidade, podendo ser utilizado como ingrediente em produtos alimentícios de fermentação, como bolos e biscoitos, além de bom agente de formação de gel podendo ser útil em sistemas alimentícios como pudim e lanches, que requerem espessamento e gelificação.Properties of sorghum seed Functional (Sorghum bicolor (L.) Moench) in natura and germinated<pre>Abstract: The use of germinated seeds in the preparation of food products with good nutritional quality is a possibility and sorghum can be presented as an alternative to the consumption of conventional cereals. The objective of this study was to observe the changes in physical and chemical parameters of sorghum seed before and after the germination process, and assess the functional properties indicating their possible use as a food ingredient. Germinated seeds showed an increase in protein content, from 4.32 to 7.20% in addition to the decrease in the starch content and the consequent increase in reducing sugars. From the functional properties evaluated, the germinated sorghum seeds showed a good ability to absorb oil and can be used as an ingredient to aid in texture and juiciness products. Germination ensured good foaming ability and stability, can be used as an ingredient in food products of fermentation, such as cakes and cookies, and good gelling agent may be useful in food systems such as pudding and snacks, which require thickening and gelation.</pre>

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Recent Advances as Materials of Functional Metal-Organic Frameworks

Journal of Nanomaterials ◽

10.1155/2013/616501 ◽

2013 ◽

Vol 2013 ◽

pp. 1-11 ◽

Cited By ~ 10

Author(s):

Xiao-Lan Tong ◽

Hai-Lu Lin ◽

Jian-Hua Xin ◽

Fen Liu ◽

Min Li ◽

...

Keyword(s):

Solid State ◽

Functional Properties ◽

Critical Review ◽

Organic Materials ◽

Metal Organic Frameworks ◽

Organic Ligand ◽

Comprehensive Overview ◽

Recent Advances ◽

Metal Organic

Metal-organic frameworks (MOFs), also known as hybrid inorganic-organic materials, represent an emerging class of materials that have attracted the imagination of solid-state chemists because MOFs combine unprecedented levels of porosity with a range of other functional properties that occur through the metal moiety and/or the organic ligand. The purpose of this critical review is to give a representative and comprehensive overview of the arising developments in the field of functional metal-organic frameworks, including luminescence, magnetism, and porosity through presenting examples. This review will be of interest to researchers and synthetic chemists attempting to design multifunctional MOFs.

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