scholarly journals Discovering Seed Proteome: Challenges and Perspectives

2018 ◽  
Author(s):  
Galina Smolikova ◽  
Elena Lukasheva ◽  
Gregory Mavropolo-Stolyarenko ◽  
Tatiana Bilova ◽  
Alena Soboleva ◽  
...  
Keyword(s):  
Environmental Stress ◽  
Seed Development ◽  
Food Industry ◽  
Nutritional Value ◽  
Seed Vigor ◽  
Crop Plants ◽  
Direct Access ◽  
Fuel Production ◽  
Human Diet ◽  
Methodological Approaches

For centuries, crop plants have represented the basis of the daily human diet. Among them, cereals and legumes, accumulating oils, proteins and carbohydrates in their seeds, distinctly dominate modern agronomic practice. Indeed, these plants play an essential role in the food industry and fuel production. Therefore, the seeds of crop plants are intensively studied by food chemists, biologists, biochemists, and nutritional physiologists. Accordingly, not only seed development and germination, but also age- and stress-related alterations in seed vigor, longevity, nutritional value and safety can be addressed by a broad panel of analytical, biochemical and physiological methods. Currently, functional genomics is one of the most powerful tools, giving direct access to characteristic metabolic changes, accompanying plant development, senescence and response to biotic or environmental stress. Among individual methodological platforms, proteomics represents one of the most effective ones, giving access to cellular metabolism at the level of proteins. Here we discuss the main methodological approaches employed by seed proteomics in the context of physiological changes related to seed development, ageing and response to environmental stress.

scholarly journals Bringing New Methods to the Seed Proteomics Platform: Challenges and Perspectives

2020 ◽  
Vol 21 (23) ◽  
pp. 9162
Author(s):  
Galina Smolikova ◽  
Daria Gorbach ◽  
Elena Lukasheva ◽  
Gregory Mavropolo-Stolyarenko ◽  
Tatiana Bilova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Seed Vigor ◽  
Crop Plants ◽  
Direct Access ◽  
Fuel Production ◽  
Modern Agriculture ◽  
New Methods ◽  
Proteomics Research ◽  
New Methodologies ◽  
Methodological Approaches

For centuries, crop plants have represented the basis of the daily human diet. Among them, cereals and legumes, accumulating oils, proteins, and carbohydrates in their seeds, distinctly dominate modern agriculture, thus play an essential role in food industry and fuel production. Therefore, seeds of crop plants are intensively studied by food chemists, biologists, biochemists, and nutritional physiologists. Accordingly, seed development and germination as well as age- and stress-related alterations in seed vigor, longevity, nutritional value, and safety can be addressed by a broad panel of analytical, biochemical, and physiological methods. Currently, functional genomics is one of the most powerful tools, giving direct access to characteristic metabolic changes accompanying plant development, senescence, and response to biotic or abiotic stress. Among individual post-genomic methodological platforms, proteomics represents one of the most effective ones, giving access to cellular metabolism at the level of proteins. During the recent decades, multiple methodological advances were introduced in different branches of life science, although only some of them were established in seed proteomics so far. Therefore, here we discuss main methodological approaches already employed in seed proteomics, as well as those still waiting for implementation in this field of plant research, with a special emphasis on sample preparation, data acquisition, processing, and post-processing. Thereby, the overall goal of this review is to bring new methodologies emerging in different areas of proteomics research (clinical, food, ecological, microbial, and plant proteomics) to the broad society of seed biologists.

scholarly journals Nutritional Value of Grain-Based Foods

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 504 ◽  
Author(s):  
Marina Carcea
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Original Research ◽  
Gluten Free ◽  
Research Papers ◽  
Human Diet ◽  
Free Products ◽  
Fat Substitutes ◽  
Technological Quality

Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks. Botanically, they are the seeds of plants, belonging mainly to the groups of cereals, pseudocereals, and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are of interest for the manufacturing of high value foods with enhanced health benefits. They can be used for the production of gluten-containing (as well as gluten-free) products. One of the main objectives of the food industry when producing grain-based foods is to manufacture safe, attractive products, with enhanced nutritional value to respond to consumer expectations. The following Special Issue “Nutritional Value of Grain Based Foods” consists of one review and eight original research papers that contribute to the existing knowledge of important ingredients, such as fat substitutes, and of the technological quality and nutritional role of grains and grain-based foods (gluten-containing and gluten-free), such as bread, muffins, and muesli bars.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

scholarly journals Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 894
Author(s):  
Cecilia Martínez ◽  
Juan Luis Valenzuela ◽  
Manuel Jamilena
Keyword(s):  
Abiotic Stresses ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Plant Diseases ◽  
Human Diet ◽  
Antioxidant Power ◽  
Factors Influencing ◽  
Cultivated Species ◽  
Plant Families ◽  
Valuable Compounds

Cucurbitaceae is one of the most economically important plant families, and includes some worldwide cultivated species like cucumber, melons, and squashes, and some regionally cultivated and feral species that contribute to the human diet. For centuries, cucurbits have been appreciated because of their nutritional value and, in traditional medicine, because of their ability to alleviate certain ailments. Several studies have demonstrated the remarkable contents of valuable compounds in cucurbits, including antioxidants such as polyphenols, flavonoids, and carotenoids, but also tannins and terpenoids, which are abundant. This antioxidant power is beneficial for human health, but also in facing plant diseases and abiotic stresses. This review brings together data on the antioxidant properties of cucurbit species, addressing the genetic and pre- and postharvest factors that regulate the antioxidant content in different plant organs. Environmental conditions, management, storage, and pre- and postharvest treatments influencing the biosynthesis and activity of antioxidants, together with the biodiversity of this family, are determinant in improving the antioxidant potential of this group of species. Plant breeding, as well as the development of innovative biotechnological approaches, is also leading to new possibilities for exploiting cucurbits as functional products.

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

scholarly journals Grape Pomace: A Potential Ingredient for the Human Diet

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1772
Author(s):  
Paula Pereira ◽  
Carla Palma ◽  
Cíntia Ferreira-Pêgo ◽  
Olga Amaral ◽  
Anabela Amaral ◽  
...  
Keyword(s):  
Industrial Production ◽  
Nutritional Value ◽  
Essential Element ◽  
Grape Pomace ◽  
Human Nutrition ◽  
Arsenic Content ◽  
Nutrition And Health ◽  
Human Diet ◽  
Potential Use

The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

2020 ◽  
Vol 10 (19) ◽  
pp. 6998
Author(s):  
Cintya G. Soria-Hernández ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Soybean Meal ◽  
Food Industry ◽  
Nutritional Value ◽  
Low Cost ◽  
World Population ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The World ◽  
Emulsifying Capacity ◽  
Maize Germ

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

scholarly journals Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Julia Bogdanowicz ◽  
Wacław Mozolewski ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Adam Wie˛k
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Meat Products ◽  
Reversed Phase ◽  
Maillard Reaction Products ◽  
Content Increase ◽  
Reaction Products ◽  
Human Diet ◽  
Colour Parameters ◽  
Lower Water Content

AbstractHeat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

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