Lupin Seeds Research Articles

Use of Lupinus albus as a Local Protein Source in the Production of High-Quality Iberian Pig Products.

The replacement of soybean meal with sweet white lupin (Lupinus albus L.) seeds was investigated in the diets of Iberian pigs during the growing and fattening phases, evaluating its effects on growth performance, carcass traits, and meat quality. Iberian pigs (n = 50) were divided into two dietary groups (n = 25 per group), receiving either a lupin-based concentrate or a soybean meal-based concentrate. The data were analysed using one-way analysis of variance (ANOVA), with a significance level of p < 0.05. The results showed that lupin substitution had no adverse effect on body weight, average daily gain, or carcass characteristics. No significant differences were observed in meat quality parameters such as pH, colour, and texture. However, significantly (p = 0.007) lower levels of saturated fatty acids (SFA) content were found in the intramuscular fat of pre-finishing (primor) pigs fed lupin-based diets. In addition, these pigs had lower plasma triglyceride levels at the end of the growing phase. Overall, the results suggest that sweet white lupin is a viable alternative protein source in Iberian pig production, offering potential health benefits in line with consumer preferences for sustainably produced, healthier meat products, without compromising production efficiency or product quality.

Effect of corn grain or lupin bean supplementation on performance of growing steers grazing endophyte-infected fescue and on subsequent finishing period

Effect of corn grain or lupin bean supplementation on performance of growing steers grazing endophyte-infected fescue and on subsequent finishing period

Dietary inclusion of white lupine seeds and their byproducts in rabbits can contribute to EU agricultural sustainability: a review

This review explores the potential of white lupin seeds (Lupinus albus) as a sustainable protein source for rabbit nutrition and examines their effects on growth performance, carcass traits, health status, milk yield, milk composition and nutrient availability. The dietary inclusion of white lupin seeds leads to comparable or superior growth, milk yield, milk composition, nutrient digestibility and digestive health of rabbits, as well as meat quality and carcass outcomes relative to traditionally used protein sources for feeding rabbits, such as soybean meal and sunflower meal. Studies also show that it is possible to use white lupin byproducts, such as the hull and bran, for rabbit diets, which can be convenient in terms of providing an adequate supply of lignocellulose and enhancing the sustainability of rabbit feed, promoting circular economy principles. The cultivation of white lupin can contribute to environmental sustainability by reducing greenhouse gas emissions and the use of synthetic fertiliser. Future research should focus on breeding improvements and comprehensive environmental assessments of white lupin seeds to maximise the benefits of white lupin for rabbit nutrition. These findings support the role of white lupin as a viable and eco-friendly alternative to traditional protein sources, such as soybean meal, which could support productivity and sustainability in rabbit farming.

Development of maize‐based instant porridge flour formulated using sweet lupine, orange‐fleshed sweet potato, and moringa leaf powder

AbstractMalnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta‐carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder to maize‐based porridge showed a significant (p &lt; .05) increase in bulk density (0.70 ± 0.02 to 0.74 ± 0.03), water solubility index (10.09 ± 0.08 to 14.16 ± 0.23), protein (9.00 ± 0.00 to 21.10 ± 0.02), ash (1.43 ± 0.07 to 3.36 ± 0.08), fiber (1.55 ± 0.05 to 3.21 ± 0.01), fat (3.37 ± 0.02 to 5.37 ± 0.07), energy (370.89 ± 0.70 to 400.53 ± 0.65), vitamin A (0.00 to 41.00 ± 1.55), iron (3.49 ± 0.02 to 9.58 ± 0.29), zinc (2.89 ± 0.01 to 3.62 ± 0.06), and calcium (40.49 ± 0.42 to 113.34 ± 0.52) contents. However, water absorption index (4.76 ± 0.01 to 3.84 ± 0.01), moisture (8.50 ± 0.08 to 5.60 ± 0.04), and carbohydrate (76.11 ± 0.22 to 66.94 ± 0.02) content were decreased as a result of blending proportion compared to maize porridge (control). Formulated instant maize‐based porridge prepared from 50% maize, 35% orange‐fleshed sweet potato, 10% sweet lupine, and 5% moringa leaf powder scored the highest (above 4 out of 5 in a 5‐point hedonic scale) in all sensory attributes. In conclusion, the addition of orange‐fleshed sweet potato, sweet lupine flour, and moringa leaf powder has improved both macro‐ and micronutrients. Therefore, the development of nutritious maize‐based instant porridge formulated from readily available and underutilized crops can be achieved by extrusion cooking that helps to reduce the prevalence of malnutrition and food insecurity.

Investigation of cake production with the addition of lupin (Lupinus albus) flour

This study evaluated the effects of lupin flour incorporation on the physicochemical, textural, and sensory properties of cakes. The addition of lupin flour significantly increased the protein content, with values ranging from 6.13% to 17.5%, while also influencing color attributes, particularly in the crust, where L*, a*, and b* values increased. Although there was no significant difference in moisture and total fat content, the addition of lupin flour led to a decrease in cake volume and carbohydrate amounts. Textural analysis showed significant changes in springiness, cohesiveness, gumminess, and chewiness, indicating a decrease in elasticity and stickiness. Sensory analysis revealed improvements in taste and softness with increased lupin flour levels, without affecting appearance, odor, or chewiness. Overall, lupin flour enhances the nutritional profile of cakes, though considerations for volume and texture modifications are necessary for optimizing product acceptability.

Efficiency of metal(loid) phytostabilization by white lupin (Lupinus albus L.), common vetch (Vicia sativa L.), and buckwheat (Fagopyrum esculentum Moench).

Erosion and leaching of metal(loid)s from contaminated sites can spread pollution to adjacent ecosystems and be a source of toxicity for living organisms. Phytostabilization consists of selecting plant species accumulating little or no metal(loid)s in aerial parts to establish a vegetation cover and thus to stabilize the contaminants in the soil. Seeds of white lupin, common vetch, and buckwheat were sown in greenhouse on soils from former French mines (Pontgibaud and Vaulry) contaminated with metal(loid)s including high concentrations of As and Pb (772 to 1064 and 121 to 12,340mgkg-1, respectively). After 3weeks of exposure, the growth of white lupin was less affected than that of the 2 other species probably because metal(loid) concentrations in roots and aerial parts of lupins were lower (5-20 times less Pb in lupin leaves on Pontgibaud soil and 5-10 times less As in lupin leaves on Vaulry soil than in vetch and buckwheat). To limit oxidation and/or scavenge metal(loid)s, white lupin increased the content of proline and total phenolic compounds (TPC) in leaves and roots by a factor 2 whereas buckwheat stimulated the production of TPC by a factor 1.5-2, and non-protein thiols (NPT) by factors around 1.75 in leaves and 6-12 in roots. Vetch accumulated more proline than white lupin but less NPT than buckwheat and less TPC than the 2 other plant species. The level of oxidation was however higher than in control plants for the 3 species indicating that defense mechanisms were not completely effective. Overall, our results showed that white lupin was the best species for phytostabilization but amendments should be tested to improve its tolerance to metal(loid)s.

Evaluation of Alternative Break Crops in Rotation with Bread Wheat (triticum aestivum l.) in South-Eastern Ethiopia

Crop rotation could be a possible intervention to resolve multifaceted problems of monoculture. In recent years, there is a concern about soil depletion caused by intensive farming. In crop rotation legume crops, which capture atmospheric nitrogen and “fix” it into forms available to plants will increase soil fertility. Faba bean (Vicia faba L.), rapeseed (Brassica napus L.), oat (Avena sativum L.) and vicia (Vicia dasycarpa Ten.) forage mixture were considered as a break/precursor crops. The result showed that most profitable cropping sequence was faba bean grown in a 3 year cycle with 2 crops of wheat (Amanuel et al., 1994). Thus, searching for promising and alternative break crops for wheat based rotation could increase productivity and maximize profit. Adaptaion trial around Bekoji showed that sweet lupine seems an option in tolerating acidity where faba bean is found susceptible. Thus, the objectives of this study was to evaluate alternative break crops on yield and yield components of the succeeding wheat and soil fertility maintenance in the rotation scheme. Thus, this study was executed for three consecutive years from 2017- 2019 main cropping seasons at Kulumsa, Bekoji and Asasa Arsi zone, South-Eastern Ethiopia to evaluate advantage of alternative break crops on yield and yield components of the succeeding wheat and its effect on soil fertility maintenance in the rotation scheme. The experiment was laid out in randomized block design with five replications. The treatment include: wheat-sweet lupine-wheat-wheatwheat in year one (2017), sweet lupine-wheat-wheat faba bean-Ethiopian mustard in year two (2018) and wheat-wheat-wheat-wheat-wheat in the third year (2019). These leguminous crops have improved physico-chemical properties of soil. Plant nutrients of soil on which legumes were grown were increased. This improvement of soil properties by leguminous crops has resulted in higher yield of wheat than plots on which wheat was grown after wheat. Although non-significant, the third year Bekoji and Asasa combined analysis of variance revealed that the highest wheat grain yield (4197kg/ha) was obtained at sweet lupine-wheat-wheat followed by wheat-faba bean-wheat (4003kg/ha). However, plant height was significantly (P&lt;0.05) affected by rotational crops effect. The tallest plant height of wheat (105.0cm) was recoded from wheat-Ethioian mustard-wheat treatment. From this study, sweet lupine-wheat-wheat followed by wheat-faba bean-wheat with proper agronomic packages could be forwarded as a temporary recommendation in Asasa, Bokoji and Kulumsa areas and in areas with similar agro ecologies.

Fingerprinting alkaloids for traceability: Semi-untargeted UHPLC-MS/MS approach in raw lupins as a case study

Lupin seeds are recognized for their nutritional value and potential health benefits, but they contain also a significant amount of alkaloids, an anti-nutritive class of compounds, which vary significantly in composition within and between species due to environmental factors. In this study, we developed a predictive multi-experiment approach using ultra-high performance liquid chromatography coupled with triple quadrupole with linear ionic trap tandem mass spectrometry (UHPLC-QqQ-LIT-MS/MS) for comprehensive alkaloid profiling and geographical classification of Lupinus albus L. samples originating from four different Italian regions. Six targeted quinolizidine alkaloids were detected and 21 other alkaloids were putatively identified. Hierarchical Cluster Analysis (HCA) and partial least squares discriminant analysis (PLS-DA) were applied to explore the data structure and successfully classify samples according to their geographical origin. The data demonstrate the efficacy of the developed approach in providing valuable insights in alkaloid profiles of lupin seeds and their potential as markers for geographical traceability.

Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates

AbstractNowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins, and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3, and 6 days and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 days should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.

Extraction of water-soluble polysaccharides from lupin beans and their function of protein dispersion and stabilization under acidic conditions

In the current environment whereby new sources of proteins are extracted from plant material, it is also important to study the potential use of the resulting side streams. Although a number of studies have been conducted on various polysaccharides extracted from plant raw material, a polysaccharide fraction extracted from lupin bean is yet to be explored, in spite of the emerging interest in this crop as a source of food ingredients. In this work lupin soluble polysaccharide (LuPS) was obtained with a recovery as high as 46 % by extraction at pH 8, 120 °C, for 90 min. This fraction, named LuPS-8, was composed of a mostly linear pectic polysaccharide with a weight average molecular mass of 6608 kg/mol, and containing 71.0 % galactose, with minor amounts of arabinose (16.0 %), glucuronic acid 4.6 %, and galacturonic acid 4.1 %. When added to an acid milk dispersion, LuPS-8 improved its dispersibility, providing storage stability against sedimentation over a wider pH range than a HM-pectin reference, between 3.6–4.4. This research demonstrated the potential for upcycling of a side stream of lupin protein production, by the creation of value-added novel functional polysaccharide.

Efficiency of pre-sowing treatment of white lupine seeds with complex compositions based on Tebu 60 fungicide

The results of laboratory and field tests of effectiveness of the Tebu 60 protectant, ME (microemulsion) in its pure form and in tank mixtures with Humat+7 and Fitaktiv Vita against anthracnose seed infection and other diseases of lupine are presented. The research was conducted in 2020–2022 in the Bryansk region. The object of the study were the seeds, seedlings and crops of the Michurinsky white lupine variety. In laboratory conditions, biological evaluation of the effectiveness of the Tebu 60 protectant in pure form (rate of consumption – 0.5 l/t) and tank mixtures Tebu 60 + Humate+7 (0.5 + 0.5 l/t) and Tebu 60 + Fitaktiv Vita (0.5 + 0.05 l/t) against anthracnose seed infection was carried out by the number of affected seedlings grown in paper-polyethylene rolls in comparison with the control (without treatment). The tank mixture Tebu 60 + Fitaktiv Vita (100%) showed high biological efficacy against anthracnose. Moreover, this mixture significantly (LSD05 = 0.66) had the least effect on reducing the hypocotyl length of the seedlings (8.8%). The field experiment was laid down in a fourfold repetition. The plot area was 34 m2. The seeding rate was 1.0 million germinated seeds/ha. The soil of the site was gray forest soil, humus content – 2.6%. The forecrop was spring cereal crops. Seed dressing with Tebu 60 (0.5 l/t) and tank mixtures Tebu 60 + Humate+7 (0.5 + 0.5 l/t) and Tebu 60 + Fitaktiv Vita (0.5 + 0.05 l/t) were conducted one month before the sowing. The effectiveness of the treatment was evaluated in comparison with the control. On average, the highest biological efficacy against anthracnose seed infection was shown by the tank mixture Tebu 60 + Fitaktiv Vita (98.1%). By the shiny pod phase, the number of affected beans was 20.5% compared to 78.4% in the control. The biological efficacy against fusarium disease and rhizoctonia was 65.9 and 74.4%, respectively. The prevalence of gray rot and white rot on beans was reduced 8 and 11 times, respectively. Seed germination increased significantly (LSD05 = 0.74) by 16.2%, safety of productive plants to harvesting – by 56.5%. Reliable increase in the seed yield was 2.52 t/ha, cost recovery – 64.88 rubles.

γ-Conglutin Immunoreactivity Is Differently Affected by Thermal Treatment and Gastrointestinal Digestion in Lupine Species.

Lupine is a legume commonly used in human diet as a functional food due to its high nutritional content and important technological properties. However, its consumption can lead to the manifestation of adverse immunological reactions, posing significant health issues in sensitized/allergic patients. This work aims to investigate the effect of food processing combined with simulated gastrointestinal (GI) digestion on the immunoreactivity of lupine γ-conglutin. Model foods of wheat pasta containing 35% of lupine flour (Lupinus albus, L. luteus, and L. angustifolius) were prepared and submitted to a boiling process. The proteins were extracted and their profiles characterized by SDS-PAGE. Simulated GI digestion was performed on thermally treated pasta using the INFOGEST harmonized digestion protocol 2.0. The IgG binding capacity of γ-conglutin was assessed by immunoblotting in non-reducing conditions and indirect ELISA with specific antibodies. Results demonstrate that the boiling treatment affected the immunoreactivity of the three lupine species differently. Simulated GI digestion led to extensive destruction of the protein structure, more significant in the intestinal phase, reducing but not abolishing the IgG affinity to γ-conglutin and its potential presentation to immunocompetent cells. This information can offer valuable insights to the food industry for developing food formulations with reduced allergenic properties.

Lupin Seed Supplementation as a Functional Feed Additive: In Vitro Ruminal Gas, Methane and Carbon Dioxide Production, Fermentation Kinetics, and Nutrient Degradability.

The inevitable enteric gas emission from ruminants is considered a modern-day problem from an environmental perspective. Addressing this problem requires nutritional approaches such as the use of phytogenic additives in ruminant diets. In this regard, lupin seed (LS) can be a useful additive due to its phytochemical constituents. Therefore, this study investigated the effects of lupin (Lupinus angustifolius) seed supplementation as a functional and sustainable feed additive in sheep diet (50:50 concentrate-to-forage ratio) on in vitro gas production (GP; mL/g DM), methane (CH4; mL/g DM) and carbon dioxide (CO2; mL/g DM) emissions, fermentation parameters, and nutrient degradability (g/kg DM incubated). Gas production and CH4 were measured per gram of incubated dry matter (DM), degradable DM (dDM), degradable neutral detergent fiber (dNDF), and degradable acid detergent fiber (dADF). Lupin seeds were included at 0 (control), 0.5, 1.0, 1.5, and 2% of the diet. The seeds contained 3.27% essential oils (DM basis), with eucalyptol as the main phytochemical. The highest GP per gram of DM and dDM was observed (p < 0.01) with 2.0% LS supplementation level. While 1.0% LS had the highest GP per gram of dNDF, 0.5% lupin diet had the highest GP per gram of dADF. Asymptotic GP and CH4 emissions linearly and quadratically increased (p < 0.01) with increasing LS level, while lag time decreased. Despite increased CH4 production, the proportion of CH4 in total biogas was lower (p = 0.008) for LS treatments than the control, with the 0.5% LS showing the lowest CH4 proportion. Production of CO2 increased with lupin seed treatments, with 0.5% LS producing the highest proportion (p = 0.027). Degradability of DM, NDF, and ADF was greater (p < 0.01) for the high LS supplementation level, while 0.5% supplementation level decreased ADF degradability. Total short-chain fatty acids, acetic acid, and propionic acid increased (p < 0.05) with LS supplementation level, leading to a reduced acetate:propionate ratio. Rumen pH decreased (p = 0.036) with LS supplementation, while ammonia-N decreased (p = 0.045) and estimated metabolizable energy increased (p < 0.001) linearly. Calculated microbial protein synthesis (p = 0.005) and gas yield (p = 0.047) increased with LS supplementation level. LS supplementation at 2.0% of diet (DM basis) increased GP and CH4 emission (mL/g DM) and enhanced nutrient degradability, suggesting its potential use as a functional feed additive for ruminants when supplemented at a 2.0% level into diet.

A Preliminary Evaluation of Faba Bean as a Green Shell Bean in Virginia, USA

Even though faba bean (Vicia faba L.) is an important food crop on worldwide basis, its use as a vegetable i.e. use of green seeds as food is limited. We were interested in characterizing production and food quality traits of faba bean grown in eastern USA. Our main objective is to develop faba bean as a winter alternative crop for this region to diversify cropping system that currently mainly depends upon cereal grain crops. This necessitates existence of winter-hardy faba bean varieties. We conducted a preliminary experiment with two winter-hardy faba bean breeding lines to record production and seed composition traits. Two faba bean lines (VSX-BL and VSX-BH) were planted in the field in November 2022 and green pods were harvested in June 2023 at physiological maturity. Values of most of the traits under study were statistically similar between the two lines except for concentration of phosphorus. Results demonstrated that faba bean green pod and green seeds yields could be approximately 5700 and 2100 kg ha-1. The shelling percent in green faba bean pods was approximately 37 whereas seed number per pod was approximately 2.6. Concentrations (g 100 g-1) of fructose, glucose, and sucrose were 0.245, 0.668, 2.9021, respectively whereas concentrations of Fe and Zn (mg kg-1) were 103.7 and 69.7, respectively. Green faba bean seeds contained small amounts of RFO carbohydrates. Seed composition traits of green faba bean seeds compare well with green seeds of pea, soybean, and white lupin. Our results provide a positive proof of concept that production of green faba bean as an alternate winter food legume crop in eastern USA is possible.

The Effect of Grass Juices on The Agricultural Properties of Legumes Grown in Different Root Media

The consumption of grass juices obtained from cereals for health purposes is increasing day by day. For this purpose, research on different plant solutions has gained momentum. In our study, barley (Hordeum vulgare L.) and oat (Avena sativa L.) grass juices grown in hydroponic conditions were used. Obtained grass juices were applied to pea and lupine seeds in 100% soil (control), 100% pumice, 100% perlite, 100% tea waste and 100% cocopeat substrate. Germination percentage, germination rate, average daily germination, peak value, germination value, root dry and fresh weight, stem dry and fresh weight, root and stem length, plant yield, grass yield, plant yield seed rate, macro and micro (N, P, K, Ca, Mg, Fe, Cu, Zn and Mn) mineral substance contents were investigated pea and lupine. Grass juices were obtained by mowing barley and oat seeds sown in 30 × 50 × 7 cm plastic tubs in ten days and passing them through a juicer. Pea and lupine 25 seeds, which were placed in each pot, were grown in different root media (100% soil, 100% cocopeat, 100% pumice, 100% perlite, and 100% tea waste) under in vitro conditions. 150 ml of water (control), barley grass juice, oat grass juice and barley + oat grass juice were applied to the seeds according to their subjects. The experiment was carried out in 400 pots with 10 replications x 2 species x 4 treatments x 5 media, according to the factorial fully randomised design. As a result of the research, germination physiology (germination percentage, germination rate, average daily germination, peak value and germination value), mineral substance content (N, P, K, Ca, Mg, Fe, Cu, Zn and Mn), growth and yield parameters at (root dry and wet weight, stem dry and wet weight, root and stem length, plant yield, grass yield, plant yield seed rate) barley grass juice application was found to be more effective than other applications after control. In all parameters examined in the research, it was determined that the five different medias used as growing media followed the order of soil&gt;cocopeat&gt;pumice&gt;perlite&gt;tea waste, and after the control and the best growing medium was cocopeat.

Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder.

Plant-based protein is considered a sustainable protein source and has increased in demand recently. However, products containing plant-based proteins require further modification to achieve the desired functionalities akin to those present in animal protein products. This study aimed to investigate the effects of enzymes as cross-linking reagents on the physicochemical and functional properties of hybrid plant- and animal-based proteins in which lupin and whey proteins were chosen as representatives, respectively. They were hybridised through enzymatic cross-linking using two laccases (laccase R, derived from Rhus vernicifera and laccase T, derived from Trametes versicolor) and transglutaminase (TG). The cross-linking experiments were conducted by mixing aqueous solutions of lupin flour and whey protein concentrate powder in a ratio of 1:1 of protein content under the conditions of pH 7, 40 °C for 20 h and in the presence of laccase T, laccase R, or TG. The cross-linked mixtures were freeze-dried, and the powders obtained were assessed for their cross-linking pattern, colour, charge distribution (ζ-potential), particle size, thermal stability, morphology, solubility, foaming and emulsifying properties, and total amino acid content. The findings showed that cross-linking with laccase R significantly improved the protein solubility, emulsion stability and foaming ability of the mixture, whereas these functionalities were lower in the TG-treated mixture due to extensive cross-linking. Furthermore, the mixture treated with laccase T turned brownish in colour and showed a decrease in total amino acid content which could be due to the enzyme's oxidative cross-linking mechanism. Also, the occurrence of cross-linking in the lupin and whey mixture was indicated by changes in other investigated parameters such as particle size, ζ-potential, etc., as compared to the control samples. The obtained results suggested that enzymatic cross-linking, depending on the type of enzyme used, could impact the physicochemical and functional properties of hybrid plant- and animal-based proteins, potentially influencing their applications in food.

Solid state fermentation (SSF) of lupin flour in obtaining bakery product

Solid state fermentation (SSF) is an effective method used in the food industry in order to improve the nutritional properties of some products, respectively reducing anti-nutritional properties. This paper investigates the possibility of using Asspergillus sojae fermented lupin flour added in different proportions (10 30%) in obtaining bakery products with increased nutritional attributes. The proximate composition of the bread obtained with lupin flour fermented with Aspergillus sojae showed a higher protein content compared to a similar product obtained from unfermented flour, respectively a lipid intake, mineral substances and total polyphenols more marked by fermentation. The obtained results highlight the possibility of using lupin flour fermented with Aspergillus sojae as a floury matrix with applicability in baking in order to increase the nutritional and functional value of the obtained products.

Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour

Lupine (Lupinus mutabilis) is a seed commonly used as a staple food in the Mediterranean region and South America, particularly in Ecuador, where it has been consumed for centuries. Known for its high protein content (45%), lupine could serve as an important source for producing protein isolates, concentrates, and hydrolysates with bioactive capacities. To address this potential, our research aimed to evaluate the effect of the type of flour and hydrolysis conditions (enzyme and time) on the antioxidant and antimicrobial capacities of lupine hydrolysates. Thus, two types of flour were prepared: raw flour (RF) and debittered and defatted flour (DDF). Subsequently, enzymatic hydrolysis was conducted using three different enzymes (pancreatin, papain, and endopeptidase), and the hydrolysates were collected at various time points: 4 and 48 hours. Antioxidant capacity was assessed using the Oxygen Radical Absorption Capacity (ORAC) test and the Ferric Reducing Antioxidant Power (FRAP) test. Additionally, antimicrobial capacity was evaluated by measuring the inhibition of Staphylococcus aureus and Escherichia coli. The results showed hydrolysates treated with pancreatin at 4 hours from raw flour exhibited the highest antioxidant capacity, while debittered and defatted hydrolysates treated with pancreatin at 48 hours demonstrated the highest antimicrobial capacity. Overall, these findings highlight lupine as a valuable source for obtaining hydrolysates with antioxidant and antimicrobial properties. Furthermore, the type of flour and hydrolysis conditions (enzyme and time) significantly affected the bioactive capacities.

Quinolizidine alkaloids and phomopsin A in animal feed containing lupins: co-occurrence and carry-over into veal products

Lupins are used in animal feed because of their excellent nutritional composition. Australian and European Lupinus angustifolius seeds are incorporated in compound feed of calves for veal production in Belgium. To investigate the co-occurrence of quinolizidine alkaloids (QAs) and phomopsin A (PHO A) in lupin seeds and lupin-containing feed, and the potential transfer to animal-derived foods, representative samples were obtained from various actors in the chain. A UHPLC-MS/MS method was validated for the simultaneous quantification of seven QAs and PHO A in relevant matrices. Results indicate highly consistent total QA (TQA) levels in Australian lupins (173 ± 24 mg/kg) (n = 25), while European samples showed a high variability (1442 ± 1497 mg/kg) (n = 15). PHO A was detected in 7 of 40 samples. Lupin-containing feed had a mean TQA content of 42 ± 28 mg/kg (n = 20). An in vivo feeding trial demonstrated the transfer of QAs to muscle and liver of calves that were fed the lupin-containing feed. Highest concentrations were found for lupanine in liver tissue samples (67 ± 46 µg/kg). PHO A concentrations were below the LOD in all feed and tissue samples. These results indicate that animal-derived foods (veal meat/liver) are a potential route for QAs to enter the food chain.

Development and Evaluation of Vegan Yogurts and Sour Milk Alternatives from White Lupin (Lupinus albus L.)

Cow milk allergy (CMA) triggers a clinically abnormal immunological response to cow milk proteins. To address this issue, extensive studies have explored milk alternatives from various animal and plant sources. This study introduces a method for producing white lupin milk, resulting in fermented dairy-like products (vegan yogurt and sour milk alternatives). Four commercial yogurt cultures, including two mesophilic (CHN-11, CHN-22) and two thermophilic (YC-380, YC-X11) mixed bacterial cultures, were tested, with thermophilic ones yielding superior sensory outcomes for lupin-based yogurt alternatives. Incorporating inulin (2%) enhanced sensory appeal, particularly evident in strawberry and peach-flavoured variants, which achieved sensory scores comparable to cow milk yogurts. Furthermore, white lupin-based yogurts demonstrated superior water-holding capacity (up to 47.11 g/100 g in comparison with 42.35 g/100 g measured for cow milk yogurt), influencing texture and mouthfeel. They also exhibited favourable fatty acid profiles, notably rich in beneficial unsaturated fatty acids such as linoleic and linolenic acid (up to 10.15% and 8.43%, respectively), indicating potential health benefits. Sensory evaluation underscored the impact of starter cultures on product attributes, with certain cultures yielding more favourable results. In conclusion, white lupin emerges as a promising alternative protein source with the potential to produce high-quality dairylike products. While white lupin-based products hold promise as functional foods for individuals with specific dietary needs, further research is necessary to address potential allergenic concerns associated with white lupin proteins.