Studies on the cytotoxicity of leaf protein concentrate from Diplazium esculentum, pasta preparation and assessment of its quality during storage

Abstract

Cytotoxicity studies performed with the cell lines viz., HEK 293 (Human embryonic kidney cell line), HEP G2 (Hepatoblastoma cell line) and PBMC (Peripheral blood mononuclear cells) by leaf protein concentrate (LPC) of Diplazium esculentum were analysed with an aim to possibly determine the safety of leaf protein concentrate. Results revealed the safety from the cytotoxic point of view at various levels of incorporation into pasta such as 5 %, 10 %, 15 % and 20 %. Scanning electron microscopy revealed that gluten network in which starch granules were embedded, control pasta had a smooth surface whereas leaf protein concentrate incorporated pasta had a more open structure is apparent showing the protein matrix with the majority of the starch granules absent and it was further supported by textural analysis. The proximate composition, cooking quality parameters chronologically increased with increase in percentage of leaf protein concentrate in the pasta. Aerobic plate count, yeast and mold count of pasta were within the permissible limit. Significant variations in microbial load were seen throughout the course of the same storage period when LPC was included at various quantities. After the first 30 days of storage, yeast and mold started to grow, but they did so within the allowed limits. Pasta with a 20 % addition of protein concentrate was optimised for consumption and may be safely consumed for up to 30 days. According to this study, leaf protein concentrate may be delivered in pasta-like goods to increase their nutraceutical potential without compromising the products' sensory quality or safety.