scholarly journals Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae

2021 ◽  
pp. 1-10
Author(s):  
T. -K. Kim ◽  
H. I. Yong ◽  
H. W. Jang ◽  
S. Jung ◽  
Y. S. Choi
Keyword(s):  
Surface Hydrophobicity ◽  
Food Sources ◽  
Colour Difference ◽  
Promising Alternative ◽  
Alternative Protein ◽  
Nacl Concentration ◽  
Alkaline Conditions ◽  
Foaming Capacity ◽  
Alternative Food Sources ◽  
Emulsifying Capacity

Alternative food sources are garnering increasing interest owing to overpopulation and environmental stresses. Edible insects are a promising alternative protein source. In this study, we evaluated the effect of pH and NaCl concentration on the quality and technical properties of extracted Protaetia brevitarsis protein. Nine different solutions were used to extract edible insect protein (pH 1, 4, 7, 10, and 14 and 0, 0.1, 0.5, and 1 M NaCl). The pH of the extracted protein increased with increasing pH (1.12±0.02 to 12.81±0.03) and decreasing NaCl concentration (6.52±0.02 to 6.89±0.01). Colour difference increased when deviating from neutral pH and 0 M NaCl. Further, surface hydrophobicity (μg) and solubility (mg/ml) of the protein decreased at pH 1 (12.25±1.39 μg and 0.74±0.08 mg/ml) and 14 (20.62±1.48 μg and 0.18±0.02 mg/ml) compared with pH 7 (71.81±1.76 μg and 1.26±0.22 mg/ml). Higher pH and NaCl concentrations yielded higher thermal stability. Foaming capacity was the highest at 0.5 (110.5±0.71%) and 1 M (100.5±10.61%) NaCl, and pH 14 (122.5±3.54%), followed by that at pH 1 (72.50±3.54%), although with low stability. Furthermore, emulsifying capacity and stability of the protein increased when deviating from pH 4. Therefore, the protein of P. brevitarsis had high functionality when extracted at highly alkaline conditions using NaCl.

scholarly journals Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 515
Author(s):  
Zeinab Qazanfarzadeh ◽  
Mahdi Kadivar ◽  
Hajar Shekarchizadeh ◽  
Raffaele Porta
Keyword(s):  
Functional Properties ◽  
Acid Chloride ◽  
Hydrophobic Interactions ◽  
Covalent Binding ◽  
Protein Solubility ◽  
Capric Acid ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Foaming Capacity ◽  
Emulsifying Capacity

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested.

scholarly journals Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kishor Mazumder ◽  
Biswajit Biswas ◽  
Philip G. Kerr ◽  
Christopher Blanchard ◽  
Afia Nabila ◽  
...  
Keyword(s):  
Functional Properties ◽  
Lupinus Albus ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Important Place ◽  
Creaming Stability ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Seed Flours ◽  
Dietary Protein Source

AbstractLupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

scholarly journals Replacing Red Meat with Alternative Food Sources of Protein on Risk of Type 2 Diabetes - Modeling Dietary Changes in a Causal Framework

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1418-1418
Author(s):  
Daniel Ibsen ◽  
Marianne Jakobsen ◽  
Jytte Halkjær ◽  
Erik Parner ◽  
Kim Overvad
Keyword(s):  
Type 2 Diabetes ◽  
Whole Grains ◽  
Red Meat ◽  
Risk Difference ◽  
Alternative Food ◽  
Food Sources ◽  
Incident Type ◽  
Exposure Effect ◽  
Alternative Food Sources

Abstract Objectives We investigated whether decreasing the intake of red meat and simultaneously increasing the intake of alternative food sources of protein affects the risk of type 2 diabetes compared with no changes in the substituted foods. We also examined interaction with the age at which participants changed their diet. Methods We used the Danish Diet, Cancer and Health cohort including men and women, two measures of diet taken roughly 5 years apart using food frequency questionnaires and information on incident type 2 diabetes derived from the Danish National Diabetes Register (n = 39,349; aged 55 to 72 years at the second diet measure; n cases = 3759). The pseudo-observation method was used to estimate the average exposure effect of decreasing the intake of red meat (processed and unprocessed) while increasing the intake of either poultry, fish, cheese, eggs or whole grains compared with no changes in the substituted foods on the subsequent 10-year risk of development type 2 diabetes. Results In multivariable adjusted models, we found that replacing 1 serving/day (100 g) of red meat with 1 serving/day of eggs (50 g) (risk difference −2.4%, 95% confidence interval −3.7 to −1.1%) or whole grains (30 g) (−1.4%, −2.2 to −0.6%) was associated with a reduced risk of type 2 diabetes. No effects were observed for other replacements. In general, the lowest risk was observed for replacements at age 55 years compared with older ages (up to 70 years) for all replacements. Conclusions Replacing red meat with eggs or whole grains may reduce the risk of type 2 diabetes compared with no changes in the substituted foods. Changing red meat intake in midlife may be more beneficial than at older ages. Funding Sources Aarhus University.

Promoting access to fresh fruits and vegetables through a local market intervention at a subway station

2018 ◽  
Vol 21 (17) ◽  
pp. 3258-3270 ◽  
Author(s):  
Sarah Chaput ◽  
Geneviève Mercille ◽  
Louis Drouin ◽  
Yan Kestens
Keyword(s):  
Low Income ◽  
Public Transportation ◽  
Fruits And Vegetables ◽  
Food Sources ◽  
Subway Station ◽  
Local Market ◽  
Cross Sectional ◽  
Market Intervention ◽  
Alternative Food Sources ◽  
Physical Access

AbstractObjectiveAlternative food sources (AFS) such as local markets in disadvantaged areas are promising strategies for preventing chronic disease and reducing health inequalities. The present study assessed how sociodemographic characteristics, physical access and fruit and vegetable (F&V) consumption are associated with market use in a newly opened F&V market next to a subway station in a disadvantaged neighbourhood.DesignTwo cross-sectional surveys were conducted among adults: (i) on-site, among shoppers who had just bought F&V and (ii) a telephone-based population survey among residents living within 1 km distance from the market.SettingOne neighbourhood in Montreal (Canada) with previously limited F&V offerings.SubjectsRespectively, 218 shoppers and 335 residents completed the on-site and telephone-based population surveys.ResultsAmong shoppers, 23 % were low-income, 56 % did not consume enough F&V and 54 % did not have access to a car. Among all participants living 1 km from the market (n472), market usage was associated (OR; 95 % CI) with adequate F&V consumption (1·86; 1·10, 3·16), living closer to the market (for distance: 0·86; 0·76, 0·97), having the market on the commute route (2·77; 1·61, 4·75) and not having access to a car (2·96; 1·67, 5·26).ConclusionsWhen implemented in strategic locations such as transport hubs, AFS like F&V markets offer a promising strategy to improve F&V access among populations that may be constrained in their food acquisition practices, including low-income populations and those relying on public transportation.

Alternative food sources of native and non-native bivalves in a subtropical eutrophic lake

Hydrobiologia ◽  
2013 ◽  
Vol 735 (1) ◽  
pp. 263-276 ◽  
Author(s):  
Soledad Marroni ◽  
Carlos Iglesias ◽  
Néstor Mazzeo ◽  
Juan Clemente ◽  
Franco Teixeira de Mello ◽  
...  
Keyword(s):  
Eutrophic Lake ◽  
Alternative Food ◽  
Food Sources ◽  
Alternative Food Sources

scholarly journals Perceived Risk of Insect-Based Foods: An Assessment of the Entomophagy Attitude Questionnaire Predictive Validity

Insects ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 403
Author(s):  
Francesco La Barbera ◽  
Mario Amato ◽  
Roberto Fasanelli ◽  
Fabio Verneau
Keyword(s):  
Predictive Validity ◽  
Perceived Risk ◽  
Animal Feed ◽  
Attitude Questionnaire ◽  
Human Diet ◽  
Promising Alternative ◽  
Alternative Protein ◽  
Different Types ◽  
Insects As Food

Insects are a promising alternative protein source and their possible integration in the human diet has been extensively studied, also with reference to the degree of consumer acceptability and the main factors determining reluctance among Western consumers. Several studies have also proposed the use of protein meals derived from insects in animal feed as a possible way to promote the development of the insect chain. Consumer attitudes, perceived risks, and intention to eat insect-based foods have been extensively researched, yet the relationships between those factors are still unclear. On a sample of 202 Italian consumers, the present research used the Entomophagy Attitude Questionnaire (EAQ) to analyse the degree of acceptability of insects as food and meat obtained from animals raised on insect-based feeds with a specific focus on the role of attitudes and perceived risk. The research also evaluated the differences in acceptability between different types of animals fed with insects. The results show that the intention to engage in entomophagy is significantly correlated with all three of the EAQ’s subscales, as well as with perceived risk. However, the effect of perceived risk does not significantly improve the predictive validity of EAQ with respect to the intention to eat insect-based food. The results also show that the degree of acceptability for different insect meal-reared animals changes among consumers: beef and pork are characterized by a lower degree of acceptability, while poultry and fish are more accepted by consumers.

scholarly journals Long-Term Cultivation of a Native Arthrospira platensis (Spirulina) Strain in Pozo Izquierdo (Gran Canaria, Spain): Technical Evidence for a Viable Production of Food-Grade Biomass

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1333
Author(s):  
Flavio Guidi ◽  
Zivan Gojkovic ◽  
Marianna Venuleo ◽  
Patrícia Alexandra Clemente Janeiro Assunçao ◽  
Eduardo Portillo
Keyword(s):  
Arthrospira Platensis ◽  
International Standards ◽  
Solar Irradiation ◽  
Human Consumption ◽  
Promising Alternative ◽  
Gran Canaria ◽  
Chemical Treatments ◽  
Alkaline Conditions ◽  
Culture Productivity

Microalgae cultivation is a promising alternative to traditional agriculture in arid—semi-arid areas. The aim of this study is to assess the viability of long-term cultivation of native Arthrospira platensis in Gran Canaria. Maximum culture productivity (0.08 g/L/day) and optimal concentration range (0.6–0.9 g/L) were firstly determined in 8000 L raceway under a greenhouse. Afterwards, a stable productivity of 0.06 g/L/day (6.0 g/m2/day) was obtained by reusing the culture medium during 26 days of cultivation, with consistent biomass biochemical composition. Outdoor temperature and daily solar irradiation ranged between 17.9–30.7 °C and 79.2–274.8 W/m2, while culture pH and salinity were in the range 9.42–10.77 and 11.2–14.9 g/L, respectively. Protein (>60%), potassium (1.8 g/100 g) and C-phycocyanin (7.2%) content is in the high-range of commercial Spirulina, which makes BEA 1257B promising for food and extraction of natural pigments/antioxidants. The dried biomass complies with international standards for human consumption, because of low heavy metal content and no pathogens presence. Product quality can be improved by reducing ash (≃12%) and sodium (1.5%) content through biomass washing optimization and/or further dewatering step. Other microorganisms can be prevented by high alkaline conditions and mild chemical treatments. These results pave the way for a sustainable microalgae-based blue bioeconomy in the Canary Islands.

Factors affecting germination of horseweed (Conyza canadensis)

Weed Science ◽  
2006 ◽  
Vol 54 (5) ◽  
pp. 898-902 ◽  
Author(s):  
Vijay K. Nandula ◽  
Thomas W. Eubank ◽  
Daniel H. Poston ◽  
Clifford H. Koger ◽  
Krishna N. Reddy
Keyword(s):  
Seedling Emergence ◽  
Soil Surface ◽  
Conyza Canadensis ◽  
Light Conditions ◽  
Complete Darkness ◽  
Continuous Darkness ◽  
Factors Affecting ◽  
Nacl Concentration ◽  
Alkaline Conditions ◽  
Ph Range

The influence of environmental factors on germination and emergence of horseweed was examined in growth chamber experiments. Germination was highest (61%) under 24/20 C day/night temperature under light. Horseweed seed germination was observed under both light (13 h photoperiod) and complete darkness (24 h), but germination under continuous darkness was only 0 to 15% compared with 0 to 61% under light. All other experiments were conducted under 24/20 C and 13-h light conditions. Germination was 19 to 36% over a pH range from 4 to 10, with a trend toward higher germination under neutral-to-alkaline conditions. Horseweed germination was > 20% at < 40 mM NaCl concentration and lowest (4%) at 160 mM NaCl. These data suggest that even at high soil salinity conditions, horseweed can germinate. Germination of horseweed decreased from 25% to 2% as osmotic potential increased from 0 (distilled water) to −0.8 MPa, indicating that germination can still occur under moderate water stress conditions. Horseweed seedling emergence was at its maximum on the soil surface, and no seedlings emerged from seeds placed at a depth of 0.5 cm or higher.

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