Oil-holding Capacity Research Articles

Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability

Conjugated safflower seed oil (CSSO) was used as the base oil, and beeswax (BW) was used as the gelling agent to prepare BW-CSSO oleogel. The effects of different additions of wax on the properties of BW-CSSO oleogel, as well as their oxidative stability, were investigated. The results indicated that an oleogel could be formed with CSSO at a BW concentration of 5 wt% at 25 °C, and the oil-holding capacity and hardness of the oleogel increased significantly as the BW concentration increased from 5 wt% to 11 wt%. Differential scanning calorimetry results showed that the peak crystallization and melting temperatures of the oleogel generally increased with the increase of wax addition, and both the crystallization and melting peaks became clearer and sharper. The rheological results indicated that all the samples showed shear-thinning behavior and higher concentrations of BW-CSSO oleogel were more capable of forming robust structures with lower frequency dependence. The free fatty acid release rate from BW-CSSO oleogel decreased with increasing BW concentration because the oleogel was stronger due to the formation of a more robust network, and the network of strong crystals influences the contact between lipase and oil, slowing down the release of oil from the interior of the oleogel structure and affecting the hydrolysis of oil. The network structure of the oleogel could inhibit the generation of CSSO secondary oxidation products and improve the oxidative stability of CSSO. This study provides the relevant parameters of the BW-CSSO oleogel and lays the foundation for subsequent studies.

Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein.

Litopenaeus vannamei protein (LVP) is a high-quality protein. However, its functional properties do not fully meet the needs of food processing. In this study, LVP-xylose conjugates were prepared by conventional wet heat method (GLVP) and ball-milling-assisted wet heat method (GBLVP), respectively. The changes in structure and functional properties of the glycosylated LVP were explored. The findings revealed that ball-milling pretreatment increased the grafting degree to 35.21%. GBLVP had a sparser surface structure and lower particle size than GLVP. FTIR spectra showed that xylose was grafted onto LVP successfully and GBLVP had the lowest α-helix content. Compared with GLVP, GBLVP had a decrease in intrinsic fluorescence intensity and surface hydrophobicity, and an increase in UV absorption intensity. Moreover, GBLVP had higher foaming capacity, solubility and water-holding capacity, and lower allergenicity than GLVP. However, ball-milling pretreatment had a negative impact on the vitro digestibility and oil-holding capacity of GBLVP. In conclusion, ball-milling-assisted treatment of glycosylation could effectively improve the functional properties of LVP, benefiting the broader application of LVP in the food industry.

Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie

The research aimed to evaluate the effect of ultrasonication and succinylation on the functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea protein concentrate. Succinylation resulted in significant improvements in the water-holding capacity (WHC) (25.47 %), oil-holding capacity (OHC) (31.38 %), and solubility (5.80 %) of the chickpea protein-iron complex. Mineral bioavailability significantly increased by 4.41 %, and there was a significant increase in cellular mineral uptake (64.64 %), retention (36.68 %), and transport (27.96 %). The ferritin content of the succinylated chickpea protein-iron complex showed a substantial increase of 66.31%. Furthermore, the dual modification approach combining ultrasonication and succinylation reduced the particle size of the protein-iron complex with a substantial reduction of 83.25 %. It also resulted in a significant enhancement of 51.5 % in the SH (sulfhydryl) content and 48.92 % in the surface hydrophobicity. Mineral bioavailability and cellular mineral uptake, retention, and transport were further enhanced through dual modification. In terms of application, the addition of single and dual-modified chickpea protein-iron complex to a fruit-based smoothie demonstrated positive acceptance in sensory attributes. Overall, the combined approach of succinylation and ultrasonication to the chickpea protein-iron complex shows a promising strategy for enhancing the physiochemical and techno-functional characteristics, cellular mineral uptake, and the development of vegan food products.

Characterization of the Structure and Physicochemical Properties of Soluble Dietary Fiber from Peanut Shells Prepared by Pulsed Electric Fields with Three-Phase Partitioning.

This study evaluated the impact of pulsed electric fields (PEFs) combined with three-phase partitioning (TPP) extraction methods on the physicochemical properties, functional properties, and structural characterization of the soluble dietary fiber (SDF) derived from peanut shells (PS). The findings of this study indicated that the application of a PEF-TPP treatment leads to a notable improvement in both the extraction yield and purity of SDF. Consequently, the PEF-TPP treatment resulted in the formation of more intricate and permeable structures, a decrease in molecular weight, and an increase in thermal stability compared to SDFs without TPP treatment. An analysis revealed that the PEF-TPP method resulted in an increase in the levels of arabinose and galacturonic acid, leading to enhanced antioxidant capacities. Specifically, the IC50 values were lower in SDFs which underwent PEF-TPP (4.42 for DPPH and 5.07 mg/mL for ABTS) compared to those precipitated with 40% alcohol (5.54 mg/mL for DPPH, 5.56 mg/mL for ABTS) and PEF75 (6.60 mg/mL for DPPH, 7.61 mg/mL for ABTS), respectively. Notably, the SDFs which underwent PEF-TPP demonstrated the highest water- and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, nitric ion adsorption capacity, and the least gelation concentration. Based on the synthesis scores obtained through PCA (0.536 > -0.030 > -0.33), which indicated that SDFs which underwent PEF-TPP exhibited the highest level of quality, the findings indicate that PEF-TPP exhibits potential and promise as a method for preparing SDFs.

Production of techno-functional proteins and plant biostimulants from Nannochloropsis gaditana

Nannochloropsis gaditana is produced mainly for its lipid content and fatty acid profile. However, its protein content is comparable to or even higher than that of most conventional protein sources. In this work, the microalga N. gaditana BEA 1202B purchased from the Spanish Bank of Algae (BEA) was produced using 3.4 m3 tubular photobioreactors achieving a biomass productivity of 0.1 g L−1·day−1 and a protein content of 29.2 ± 4.5 % (d.w.). The biomass produced was used as a source of proteins; the protein recovery was optimised following a response surface methodology. Under optimal conditions, which were solubilisation at pH = 10.2 and precipitation at pH = 3.1, the protein recovery yield was 17.5 g·100 g−1. The extract exhibited a water-holding and an oil-holding capacity of 2.1 and 3.0 g g−1, respectively. The leftovers from protein extraction were assessed as plant biostimulants and demonstrated a positive effect on root development, weight gain, and chlorophyll retention. The process described in this work presents a sustainable and environmentally friendly approach to harness the potential of the microalga N. gaditana in producing high-value food proteins and plant biostimulants. The integration of this microalgal-based biorefinery concept could contribute to more sustainable agriculture and address the growing global demand for protein-rich products and plant promoters.

Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties

In this study, the characteristic properties of pumpkin pulp flour (PPF) obtained from the waste of the pumpkin seed production were determined. The pulp parts of the de-seeded and peeled pumpkins were used for this purpose. Proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), mineral content, amino acid content, β-carotene content, pH, color, glass transition temperature (Tg), water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), emulsion stability (ES) and emulsion activity (EA) values of PPF were determined. PPF had a low lipid content (0.72±0.06%) and a high ash content (8.34±0.19%). The pH, Tg, TDF, IDF, SDF, WHC, OHC and SC values are 5.61±0.01, 19.19±1.86°C, 26.13±0.17%, 19.82±0%, 6.31%±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g, respectively. PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.

Supercritical CO2 Treatment to Modify Techno-Functional Properties of Proteins Extracted from Tomato Seeds.

Tomato seeds are a rich source of protein that can be utilized for various industrial food purposes. This study delves into the effects of using supercritical CO2 (scCO2) on the structure and techno-functional properties of proteins extracted from defatted tomato seeds. The defatted meal was obtained using hexane (TSMH) and scCO2 (TSMC), and proteins were extracted using water (PEWH and PEWC) and saline solution (PESH and PESC). The results showed that scCO2 treatment significantly improved the techno-functional properties of protein extracts, such as oil-holding capacity and foaming capacity (especially for PEWC). Moreover, emulsifying capacity and stability were enhanced for PEWC and PESC, ranging between 4.8 and 46.7% and 11.3 and 96.3%, respectively. This was made possible by the changes in helix structure content induced by scCO2 treatment, which increased for PEWC (5.2%) and decreased for PESC (8.0%). Additionally, 2D electrophoresis revealed that scCO2 hydrolyzed alkaline proteins in the extracts. These findings demonstrate the potential of scCO2 treatment in producing modified proteins for food applications.

Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis

Yuzu (Citrus junos Sieb.) is a peel-edible fruit with a pleasant aroma, but its bitter taste can impact consumer appeal. In this study, an efficient enzymatic method reduced bitterness in green yuzu powder (GYP). Cellulase KN and naringinase from Aspergillus oryzae NYO-2 significantly decreased naringin and neohesperidin content by over 87 %, while increasing total dietary fiber and soluble dietary fiber by up to 10 % and 51 %, respectively. Insoluble dietary fiber decreased by up to 22 %. Cellulose, hemicellulose, lignin, and pectin contents in enzyme-treated YP decreased by 1.15–2.00-fold, respectively. Enzyme-treated GYP exhibited improved physicochemical properties, including enhanced solubility, oil-holding capacity, and water swelling capacities. 3T3-L1 cells treated with cellulase-treated GYP and naringinase-treated GYP showed lower lipid accumulation and higher lipolysis capability than GYP, along with decreased fatty acid synthase contents. These findings suggest that enzyme-treated GYP holds potential as a functional ingredient in the food industry.

Physicochemical characteristics of modified tapioca using microwave heating

Introduction: This study aimed to assess the physicochemical characteristics of tapioca modified by microwave heat treatment. Methods: The assessment was carried out using a one-factor Completely Randomized Design, namely microwave heat treatment with four levels of commercial tapioca. These included microwave tapioca (TMW), microwave washing tapioca (TPMW), and microwave soaking tapioca (TPRMW) with three replications. The variables observed were chemical tests including moisture and ash content, with physical characteristics such as solubility, swelling power, water, and oil holding capacity (OHC). The data obtained were assessed using MINITAB 21 analysis of variance, followed by Tukey’s test when there was a significant difference. Results: The best treatment was found to be a modification of starch using microwave heat in TPRMW, producing 8.01% moisture content, 0.13% ash content, 32.80% swelling power, 24.76% solubility, 218.50% water holding capacity (WHC), and 176.93% OHC. Conclusion: Modification treatment using microwave heat caused chemical and physical changes in tapioca to experience a decrease in moisture content, ash content, swelling power, solubility, and OHC compared to natural tapioca. However, this treatment increased WHC, which was specifically observed for TPRMW.

Insights into the phytochemical composition and antioxidant potential of the Tunisian Ceratonia siliqua L.

Carob (Ceratonia siliqua L.) corresponds to an evergreen leguminous tree (Fabaceae family). The high phenolic content of numerous parts of carob has been deeply associated with several nutritional and functional benefits. The aim of this study was to investigate the physicochemical properties of ground carob pods and seeds, the effect of different extraction procedures as well a comprehensive phytochemical characterization of hydro-methanolic extracts (80/20 v/v) of pods and seeds by HPLC-DAD ESI-Q-TOF-MS/MS. Additionally, their antioxidant activity was evaluated using in vitro assays.The results showed thatthe dry matter (DM) values were 88.09% for pods and 89.10% for seeds, protein contents were 0.41 g/100 g DM for pods and 0.88 g/100 g DM for seedsand total sugars contents were 0.35 g/100 DM for pods and 26.70 g/100 g DM for seeds. Furthermore, the oil holding capacities (OHC) were 10.43 g/g for pods and 7.53 g/g for seeds, while the water holding capacities were 8.46 g/g for pods and 2.59 g/g for seeds.The hydro-methanolic extracts of both pods and seeds showed the presence of 53 secondary bioactive metabolites belonging to various classes(flavonoids, phenolic acids, tannins and non-phenolic compounds). The antioxidant activities were evidenced in DPPH (22.24 mg/ml for pods and 26.37 mg/ml for seeds), ABTS (198.50 mmol Eq Trolox/100 g for pods and 201.04 mmol Eq Trolox/100 g for seeds) and FRAP (0.39 mmol Eq Trolox/100 g for pods and 0.53 mmol Eq Trolox/100 g for seeds).Moreover,high significant (p ≤ 0.01) correlation coefficients were found between the antioxidant activity estimated by the DPPH method and total phenols (r = 0.943), orthodiphenols (r = 0.996), flavonoids (r = 0.880) and flavonols (r = 0.982). Nevertheless, lower correlations were detected with ABTS and FRAP methods.These results demonstrated that carob parts displayed an interesting potential that can be of interest for further valorizations as a natural antioxidant with multiple applications, namely functional food ingredients or prevention of many health problems.

Insights into enzymatic hydrolysis: Exploring effects on antioxidant and functional properties of bioactive peptides from Chlorella proteins

Chlorella protein hydrolysate (CPH) is highly valued for its protein content, solubility, and functionality. Our main aim is to produce CPH via enzymatic hydrolysis using pepsin, alkaline, trypsin, and pancreatic enzymes and to analyze its amino acid composition, antioxidant activity, functional, and physiological properties. After the extraction and preparation of bioactive peptides (BAPs) derived from Chlorella protein, they were enzymatically hydrolyzed using the mentioned enzymes, and the degree of hydrolysis (DH) was evaluated. Our results showed that samples fabricated with trypsin and alkaline enzymes had the highest water-holding capacity (WHC) (3.8 g water/g dry matter) and oil-holding capacity (OHC) (5.7 g oil/g dry matter), respectively. Enzymatic hydrolysis with alkaline enzyme and trypsin showed the strongest radical scavenging activities of DPPH (83.2%) and ABTS (77.5%), respectively. Additionally, hydroxyl radical scavenging activity (HRSA) and reducing power of crude protein increased after enzymatic hydrolysis. Enzymatic hydrolysis also increased the metal-chelating activity. Based on these findings, it can be concluded that CPH has the best potential in improving the nutritional and functional properties of food ingredients and products.

Evaluate the Structural and Physicochemical Properties of Exopolysaccharides Produced by Bacillus halotolerans Isolated from Locally Sourced Vegetables.

In this study, a Bacillus halotolerans (B. halotolerans) strain DT1 capable of producing exopolysaccharides (EPS) was isolated from dried cabbages of Tianjin, a local fermented vegetable product. Three distinct polysaccharide fractions were isolated from the fermentation broth of DT1, namely, DT1-0, DT1-2, and DT1-5. The structural composition and properties of these fractions were investigated. The predominant EPS, DT1-0, was identified as a novel heteropolysaccharide composed of fructose and glucose with branched structures. The repeating unit was determined to be [4)-α-D-Glcp-(1→6)-α-D-Glcp-(1→6)-β-D-Fruf-(2→6)-β-D-Fruf-(2→6-)-β-D-Fruf-(2→], with fructose and glucose connected by β-(2→1) and α-(1→4) glycosidic linkages between the third fructose and the first glucose, respectively. The molecular weight (Mw) was estimated to be 4.253 × 103 Da. DT1-0 presented a smooth and porous surface structure as observed through SEM and exhibited a water-holding capacity of 504 ± 5.3%, maximum thermal stability at 245 °C, and an oil-holding capacity of 387 ± 1.9% for coconut oil. DT1-2 was identified as a fructooligosaccharide. DT1-5 was characterized as a polysaccharide composed of glucose and fructose. In conclusion, these findings provide substantial support for the further application of B. subtilis strain DT1 and its EPS fractions, DT1-0, DT1-2, and DT1-5, as potential alternatives for functional food additives or ingredients.

Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins.

The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous ethanol extraction of peanut oil obtained a free oil yield of 97.74% and a protein retention rate of 75.80% in the dreg. The water-holding capacity of dreg proteins increased significantly, and the oil-holding capacity and surface hydrophobicity decreased significantly, reducing the binding ability with oil and thus facilitating the release of oil. Although the relative crystallinity and denaturation enthalpy of the dreg proteins decreased slightly, the denaturation temperatures remained unchanged. Infrared and Raman spectra identified decreases in the C-H stretching vibration, Fermi resonance and α-helix, and increases in random coil, β-sheet and β-turn, showing a slight decrease in the overall ordering of proteins. After the roasting treatment, 62.57-135.33% of the protein functional properties were still preserved. Therefore, the roasting-assisted aqueous ethanol extraction of peanut oil is beneficial for fully utilizing the oil and protein resources in peanuts.

Effect of ragi tape fermentation on physicochemical properties, phenolic compounds, and antioxidant capacity of turmeric spent

Turmeric spent availability is high due to the increasing production of turmeric herb drinks. However, turmeric spent utilization is low, although it still contains phenolic compounds and antioxidant capacity. This study aims to investigate the effect of fermentation on the physicochemical characteristics of turmeric spent. Ragi tape is used as a starter since it contains various microorganisms. The community of microorganisms in the ragi could inhibit the growth of unwanted microorganisms, thus preventing contamination. Physicochemical characteristics, namely water-holding capacity, swelling capacity, oil-holding capacity, glucose content, crude fiber content, total phenol content, and antioxidant capacity, were observed from non-fermented and fermented turmeric spent. The results show that the duration of fermentation does not affect the physicochemical properties, total phenolic content, antioxidant capacity, and reducing sugars content. Ragi tape contains low concentrations of A. oryzae. Moreover, ragi tape is a consortium of microorganisms consisting of fungi, yeast, and lactic acid bacteria, so further study is needed to investigate the interaction between microorganisms and metabolite production

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water- and oil-holding capacity (WHC, OHC), swelling capacity (SW), and water solubility index (WSI). The results show that the amounts of protein, fiber, and ash were higher in cookies enriched with mushrooms than in control cookies. The enriched products, depending on the amount of mushroom powder used and the mushroom species, had a higher content of zinc, iron, magnesium, potassium, and copper. The increase in the addition of mushroom powder resulted in a significant (p < 0.05) increase in the TPC content and antioxidant properties. The use of composite flours contributed to a significant increase in hardness (at 6% mushroom powder) and a change in color parameters, with lower whiteness and a greater ΔE recorded for cookies with A. bisporus lyophilisate. In the sensory evaluation, the samples enriched with P. ostreatus powder received higher scores compared with control samples, while the cookies with A. bisporus flour were evaluated lower than the control.

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.

High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties.

Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5-40 min), temperature (105-135 °C), and solid to liquid ratios (SLRs) (10-30 w/v) were employed. Results showed that the optimal conditions for high cocoa-husk-pectin (CHP) yield of 26.22% was 105 °C for 5 min with an SLR at 20 w/v. The physicochemical characteristics of CHP were compared with commercial high-methoxyl pectin (CHMP) and commercial low-methoxyl pectin (CLMP). CHP was classified as low-methoxyl pectin, with a degree of esterification at 34.74% and methoxyl content of 5.08%. The galacturonic acid content of CHP was 32.71% which was lower than CHMP (72.69%) and CLMP (41.24%). The intrinsic viscosity and viscosity-average molecular weight was similar to CLMP but higher than CHMP. No significant differences in water-holding capacity were found among samples. CHP showed higher oil-holding capacity but lower solubility compared with commercial pectin. CHP solutions showed pseudoplastic behavior. The viscosities of CHP solutions improved at increasing concentrations and decreasing pH. The CHP solution viscosities were lower than CLMP at the same condition. The viscoelastic properties of CHP solutions increased at higher concentrations, with the optimal value at pH 3. CHP showed no genotoxicity when assayed using the Ames test. Autoclave extraction as an accessible fast method showed potential for high pectin yield recovery from cocoa husks.

Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification

A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.

Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties

Wolffia is a protein-rich aquatic plant with the potential to help address food sustainability issues; however, a more efficient extraction process must be sought due to limited yield with conventional methods. This study aimed to investigate the effects of duckweed forms (fresh and dried), duckweed-to-aqueous solution ratio (DSR), as well as alkaline and ultrasonication extractions on yields, physicochemical and techno-functional properties of duckweed protein extracts (DPE). Three extraction methods were used: alkaline extraction (AE), ultrasound-assisted alkaline extraction (UAAE), and ultrasound-assisted water extraction (UAWE). The study showed fresh duckweed resulted in a 2.5-fold higher yield and protein recovery than oven-dried duckweed. UAE significantly enhanced extraction yield and protein recovery. The optimal extraction process was a DSR of 1:6 using UAAE at pH 8.5, resulting in a 16% yield and 34% protein recovery. Furthermore, the study found that UAE facilitated the extraction of non-polar/hydrophobic amino acids while AE proved to be efficient in extracting sulfur-containing amino acids. This study, for the first time, revealed the role of UAE and AE in promoting the extraction of different profiles of amino acids. The DPE produced using UAAE contained 65% protein, meeting the WHO/FAO/UNU recommended protein intake for preschool-aged children. Furthermore, the DPE exhibited excellent emulsifying properties and oil-holding capacity comparable to commercial soy protein isolates. Overall, UAAE was identified as a promising approach for producing techno-functional and nutritious protein ingredients from Wolffia. The resulting DPE proved to show great potential for functional plant-based food and feed applications.

Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics

SummaryCalorie-dense materials like fats and oils can be substituted with hydrocolloids, resulting in wholesome, reduced-fat, or fat-free foods that may exhibit nearly similar quality. Fenugreek seed gum (FSG), with applicable water-holding capacity (574%) and oil-holding capacity (986%) may provide essential fat-like functions. The objective of this study was to explore the impact of FSG at different concentrations (0.05%, 0.25%, and 0.5%) on the physicochemical, textural, and sensory properties of low-fat hamburgers, in comparison to their high-fat counterparts. The reduction in fat content and the inclusion of FSG resulted in a notable increase in fat retention, while there was a slight reduction in moisture retention when compared to the control group. Remarkably, the low-fat formulations containing 0.05% and 0.25% FSG displayed a significant 57% reduction in cooking shrinkage (P < 0.05). Acceptable texture-related attributes (decreased hardness, higher juiciness, and less springiness) were observed for the cooked FSG-treated patties (P < 0.05). Moreover, raw beef patties processed with a high replacement level of FSG showed the lowest yellowness (P < 0.05) with no significant changes in the L* and a* values (P > 0.05). Sensory evaluation revealed no significant difference among all the treatments, but the low-fat formulations supplemented with 0.25% FSG showed the highest score of overall acceptability.