Sesame Paste Research Articles

Evaluation of Quality Attributes and Rheological Behavior of Tahini with Addition of Natural Sweetener and Cocoa Liquor

Tahini is a globally recognized creamy paste made from sesame seeds, whose seeds are widely produced in Colombia but little used in the production of products. Therefore, the objective of this study was to evaluate the quality attributes through proximal, microbiological, and sensory analysis, and the rheological behavior of tahini with the addition of natural sweetener, honey, and cocoa liquor as sensory additives, using local crops. A 2X2X2 factorial design with sesame paste, honey concentration, and cocoa liquor as factors were used to prepare tahini. Proximal, microbiological, and sensory analyses were carried out to determine the bromatology, microbiological suitability, and sensory acceptability, respectively. The rheological behavior was studied by shear rate sweep, controlling the deformation 1x10-² s-1 to 1x10-² s-1 with a fit to the Ostwald de Waele model. The rheological characterization of the formulations showed that all of them exhibited pseudoplastic flow behavior, with F4 standing out as having a higher apparent viscosity. Finally, formulation F4 showed the best bromatological, rheological, and sensory characteristics, demonstrating that the incorporation of new ingredients can modify traditional tahini to promote its consumption.

Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

In this study, sesame protein isolate modified with different emerging technologies, including high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure, was applied to improve the stability of sesame paste. Sesame protein addition reduced the phase separation by up to 48% in sesame paste compared to the sample (control) without protein addition, and also significantly enhanced the firmness and spreadability. With the addition of sesame protein isolate, the sesame paste samples formed a denser and more compact appearance. The flow characteristics of samples were better fitted by the Herschel-Bulkley equation, and modifying the added protein also played an essential role in improving the flow properties of sesame paste samples. Phase separation and oxidative stability of sesame paste were significantly improved by the addition of modified protein. Overall, the results indicated that sesame protein modified with HPH technology has a significant potential to improve the quality of sesame paste and prevent phase separation.

Improved stability of sesame paste by peanut protein-flaxseed gum conjugation

The oil-water separation phenomenon in sesame paste poses a challenge for the storage of sauce products. In this study, soy protein isolate (SPI), peanut protein isolate (PPI) and flaxseed gum (FG) conjugates were prepared to stabilize the solid-liquid phases of sesame paste. The results indicated that the highest degree of grafting (25.07%) was observed in a ratio of PPI:FG = 4:1 (PF2). The interaction between proteins and FG generated the extension of the protein molecule and increased structural disorder. PPI-FG conjugates exhibited the lower surface hydrophobicity and higher thermal stability. The addition of 4% PF2 to sesame paste led to a reduction of 5.06% oil separation rate and showed higher storage modulus (G′), loss modulus (G″), apparent viscosity, and hardness. A stable and continuous three-dimensional network was created to physically entrap the oil, resulting in a more uniform distribution of oil droplets and a reduced particle interaction of sesame paste.

In vitro, in situ, and in vivo evaluation of a sesame paste supplement for grazing calves

Objective: To carry out an in vitro, in situ, and in vivo evaluation of soybean paste (T1) and sesame paste (T2) supplements for calves under grazing conditions. Methodology: Partial (24, 48, and 72 h) and accumulated biogas and methane production, as well as dry matter degradation (DMD), were measured in the in vitro analysis. The digestibility kinetics parameters (a, b, a+b, c, k, ED) were estimated in the in situ test. Feed supplement consumption (SC), daily weight gain (DWG), bacterial and protozoan populations, acetate, propionate, and butyrate were evaluated in the in vivo test. A completely randomized experimental design was used. Results: T1 produced a higher amount of partial and accumulated biogas and methane at 24 h, as well as the highest values in the b, a+b, k, and ED (p ≤ 0.05) parameters. Meanwhile the rest of the in vitro, in situ, and in vivo variables did not record any differences between treatments (p > 0.05). Study Limitations/Implications: The production of sesame paste is seasonal; consequently, its harvest limits its year-round availability. Conclusions: Based on the in vitro, in situ, and in vivo evaluations, sesame paste is a feasible option to replace soybean paste as a source of protein, in the supplementation of calves in the tropics.

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas. Physicochemical analysis showed deepening color, intensified lipid oxidation, decreased levels of bioactive components, increased particle aggregation, and deteriorated flowability over 63 days at 40 °C. Gas chromatography-olfactometry-mass spectrometry identified 37 aroma-active compounds, with pyrazines, aldehydes, and phenols identified as the major constituents. Partial least squares regression analysis revealed 2-ethyl-3-methyl-pyrazine, 2-methoxy-4-vinylphenol, and benzaldehyde as key aroma-active compounds contributing significantly to the distinctive aromas “roasted nut and roasted sesame” found in SP. Conversely, hexanal and dimethyl disulfide emerged as potential markers of undesirable aromas in SP, including “rancid, green, and fermented”. These findings provide insights into SP changes during storage, which is vital for preservation and quality enhancement strategies.

Detection of soybean allergens based on isotope dilution mass spectrometry: Development, validation, and applications in complex food matrices

An effective and versatile method based on isotope dilution mass spectrometry (IDMS) has been developed for the detection of soybean allergens in complex food matrices. The sample treatment method and MRM conditions in MS have been optimized to achieve the highest extraction efficiency and maximum intensity. The signature peptides VLIVPQNFVVAAR from Gly m 6 G1 subunit, TISSEDEPFNLR from Gly m 5 beta subunit, QQQEEQPLEVR and LFEITPEKNPQLR from Gly m 5 alpha’ subunit were selected, and the corresponding isotopically labeled peptides were served as the internal standards to minimize the matrix effects. The standard solutions showed a good linearity ranging from 1 to 200 ng/mL. The recoveries were in the range of 84.61 %–115.63 % and relative standard deviations were in the range of 0.66 % to 12.77 %. The method detection limits (MDLs) and quantitation limits (MQLs) of Gly m 6 G1 subunit, Gly m 5 beta subunit, and Gly m 5 alpha’ subunit in four matrices were less than 2.5 μg/g and 10 μg/g. By utilizing the developed method, three soybean allergens were determined in soy milk and ham sausage which contained soybean. The butter cookies that were not made of soy were also detected to contain soybean allergens, possibly due to manufacturing contamination. Surprisingly, soybean allergens were detected in the sesame paste labeled as soybean free, showing the importance to re-evaluate the soybean allergens after production. Our work laid the groundwork for the development of a versatile and sensitive method to evaluate soybean allergens in food products.

Valorization of sesame (Sesamum indicum L.) seed coats: Optimization of polyphenols’ extraction using Ired-Irrad® and assessment of their biological activities

Sesame (Sesamum indicum L.) seed coat (SSC) is a by-product generated during the production of sesame paste, known as tahini. Research has demonstrated that this by-product is abundant in valuable nutritional compounds. Various extraction methods are employed to enhance the value of industrial waste by recovering its bioactive compounds. The study aims to optimize the extraction of polyphenols utilizing an infrared technique Ired-Irrad® (IR), in comparison to the water bath (WB) extraction. To optimize the extraction of polyphenols from SSC using both the IR and WB extraction methods, the study utilized Response Surface Methodology (RSM). Under optimal conditions, IR extraction resulted in an improved polyphenol yield, which was 20% higher than that obtained using WB extraction. Similarly, the antiradical activity, quantified as mg of Trolox equivalent per milliliter, increased from 0.58 mg TE/mL in the WB extract to 0.68 mg TE/mL in the IR extract. The phytochemical profile of the IR and WB extracts was examined through High-Performance Liquid Chromatography (HPLC). The major polyphenols identified in both extracts were the flavonoids rutin (3.87 mg/L in IR, 1.72 mg/L in WB) and catechin (3.05 mg/L in IR, 1.32 mg/L in WB). The IR extract revealed the highest yield of polyphenols among the majority of compounds, compared to WB. The lyophilized SSC extracts obtained through both the IR and WB methods demonstrated the most effective antibacterial activity against Listeria monocytogenes, with a minimal bactericidal concentration (MBC) value exceeding 100 mg/mL. However, minor antibacterial effects were detected against the Gram-negative strains, Salmonella Typhimurium and Escherichia coli O157:H7, for extracts obtained with both the IR and WB methods.

Effect of defatted flaxseed gum powder addition on the quality of sesame paste

The study explored the influence of defatted flaxseed gum powder (DFGP) on the stability and quality of sesame paste by measuring and analyzing its composition, color, texture, particle size, centrifugal oil separation rate, rheological properties, and microstructure. The results showed that the moisture and polysaccharide content of sesame paste was increased as the DFGP increased. Additionally, the hardness, gumminess, and chewiness of the sesame paste was improved, while the presence of particles with small particle size (1–100 ​μm) was decreased. The rate of oil precipitation was reduced by 28.99% when the amount of DFGP was 6%. The sesame paste samples exhibited pseudoplastic behavior, demonstrating shear thinning. As the shear rate increased, the apparent viscosity of sesame paste gradually decreased. Both the storage modulus (G′) and the loss modulus (G″) increased as the shear frequency increased. The microstructure observation revealed that protein and oil were evenly distributed in the sesame paste system, and the addition of DFGP enhanced the bonding between oil and protein. This study can provide valuable references for high-quality sesame paste products in the food industry.

Improving the swallowability of representative foods for the elderly and people with dysphagia

AbstractIt is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10−1. The addition of three hydrocolloids can reduce them to about 10−2, effectively improving lubrication. After adding hydrocolloids, the particles cross‐link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.

New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique

Traditional pressing is of low efficiency (< 80 %). A highly efficient sesame oil extraction technique was discovered via micro-hydration of sesame paste (φ = ∼ 75 %) and then agitation with a yield of ∼ 95 %. However, the extraction mechanism is still unknown. To uncover this, microscopic imaging was used, and it found that agitation progressively increased the droplet size of micro-hydrated paste (φ = 74.5 %) from an initial size of < 4 μm. As agitated for 20 min, almost 85 % (v/v) of oil was over 20 μm, which was linearly and positively correlated (R2 > 0.96) with oil yield. Increase in droplet size was due to droplet compression, film rupture, and droplet coalescence. The coalescence frequency based on agitation time followed an exponent curve (R2 > 0.97). This coalescence might be related to the decreased water relaxation time and increased paste viscosity. This study, for the first time, found the oil droplet coalescence in hydrated sesame paste (φ = 74.5 %) during agitation, thereby successfully extracting oil at room temperature. The findings of this work can be a starting point for research on micro-hydration extraction for oil-containing materials from a packing density of oil droplets point view.

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini).

This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples were made of dehulled sesame seeds with moisture contents of 5%, 10%, 15%, 20%, and 25% and denoted as T5, T10, T15, T20, and T25, respectively. The results revealed that adjusting the moisture content had a significant impact on aroma compounds, color intensity, and sensory properties. SP pre-adjusted to a moisture content of 10% exhibited the smallest L* value and the highest browning strength. Using gas chromatography-olfactometry-mass spectrometry analysis, the researchers identified 38 aroma-active compounds in the SP, with pyrazines being the most abundant, contributing to roasted sesame and nutty aromas. Additionally, the presence of pyrrole and furan derivatives led to enhanced caramel and almond aromas, positively influencing the overall sensory properties. T10 demonstrated the highest levels of roasted sesame and nutty odors. Furthermore, the regulation of moisture content also affected the formation of harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons (PAHs). Notably, the sample made of the sesame seeds with 10% and 15% moisture content exhibited the lowest total PAHs content (18.21-28.91ng/g) and PAH4 content (non-detectable-0.15ng/g). The carcinogen benzo[a]pyrene was not detected in any of the samples, ensuring a safer product. The pre-adjustment of moisture content in SP appears to be a promising approach to improve both its flavor and safety qualities.

Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste

AbstractThis study aimed to prevent or minimize the oil phase separation that occurs during storage (0‐90 days) of sesame paste at room temperature. In order to determine the changes during storage in the sesame paste samples, the zeta potential, rheological properties, and the separated oil ratio were determined. Significant (p &lt; 0.01) effects of applied storage time and additives on the amount of oil separated in sesame pastes were determined. The oil separated in sesame paste samples varied between 3.83% and 16.29%. While the rate of separated oil increased three times in the control group over time, it showed an insignificant (p &gt; 0.05) increase especially in the samples where 2% nanofiber was added. It was determined that the separation of the oil phase from the structure could be prevented up to 24.73% with the addition of SPI and up to 63.02% with addition of SPINL (nanofiber containing protein isolate) compared to the control.Practical applicationsDuring storage, the particles in the sesame paste tend to precipitate, causing oil separation and residue cake, thus negatively affecting the acceptability of consumers. Additives were added in order to prevent or minimize oil phase separation, which occurs in sesame paste stored at room temperature and is not desired by consumers. As additives, nanofibers containing sesame proteins produced by the electrospinning method and sesame protein isolates (SPIs) were added. Added additives acted by preventing the separation of the oil phase from the structure. It has been determined that the addition of SPI to sesame pastes does not completely prevent the problem of oil separation in sesame paste, but is effective in delaying and reducing it. Since the oil decomposition can be reduced, the amount of oil separated and therefore the part that can sink to the bottom will decrease, so sesame paste will be consumed more appropriately and will contribute to the country's economy.

Effect of Dehulling Pretreatment on the Flavor of Sesame Paste.

Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame paste (SP) and dehulled sesame paste (DSP). The AEDA results revealed the presence of 32 and 22 odor-active compounds in SP and DSP, respectively. Furthermore, 13 aroma compounds with FD ≥ 2, OAV ≥ 1, and VIP ≥ 1 were identified as key differential aroma compounds between SP and DSP. Specifically, compounds such as 3-methylbutyraldehyde (OAV = 100.70-442.57; fruity), 2-methylbutyraldehyde (OAV = 106.89-170.31; almond), m-xylene (FD = 16; salty pastry), and 2,5-dimethylpyrazine (FD = 8-16; roasted, salty pastry) played an important role in this differentiation. Additionally, the dehulling process led to increased fermented, sweet, green, and nutty aroma notes in DSP compared to the more pronounced burnt and roasted sesame aroma notes in SP. Our findings offer a theoretical foundation for the regulation of sesame paste aroma profiles.

Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation.

The study highlighted the potential of sesame seed coat (SSC), typically discarded during sesame paste processing, as a valuable resource for valorization through extracting bioactive compounds. It examined the phenolic composition and antioxidant activity of SSC, and evaluated its antibacterial properties against foodborne pathogens such as Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium. Additionally, SSC underwent nanoemulsion coating, analyzed using dynamic light scattering and scanning electron microscopy, to enhance its application as a natural preservative. The research specifically focused on incorporating SSC nanoemulsion into milk to determine its effectiveness as a preservative. SSC demonstrated considerable antioxidant activity and phenolic content, with catechin identified as the predominant polyphenol. GC-MS analysis revealed seven major compounds, led by oleic acid. Notably, SSC effectively inhibited L. monocytogenes in broth at 100 mg/ml. The application of SSC and its nanoemulsion resulted in changes to bacterial morphology and a significant reduction in bacterial counts in milk, highlighting its potential as an effective natural antibacterial agent. The findings of this study highlight the potential use of SSC as a valuable by-product in the food industry, with significant implications for food preservation.

Towards sustainable production of sesame products: Comparison of traditional and modern production systems via a life cycle assessment approach

Burgeoning ecological crises of food production sector has made the environmental impact evaluation of various food products a sustainability imperative. Specifically, in pursuit of identifying a sustainable production model of high-demand food items, implementing a comparative life cycle assessment of various production approaches is of paramount importance. The energy consumption and environmental impacts of manufacturing two popular sesame products, Tahini (milled sesame paste) and Halva (sweetened sesame paste) in Iran was realized by using life cycle assessment methodology. In this regard, two production systems of traditional and modern, based on sesame cultivation and processing seeds were modeled. Moreover, production of milling stone, as the main instrument in Tahini and Halva production, was evaluated within the boundary of each product system. The highest energy used pattern and carbon footprint were attributed to the traditionally produced Tahini with 89.3 MJ/kg and 12.4 kg CO2eq/kg respectively; while, the lowest results were associated with modern-based Halva production with 47.8 MJ/kg and 5.4 kg CO2eq/kg. Compared to the traditional method, modern production of tahini was found to increase acidification potential and ozone layer depletion potential the most, with 73.1 g SO2eq and 0.735 mg R11eq respectively. Production of milling stone was the predominant hotspot for all products in traditional and modern systems, with average of 56% and 45% contribution to the total energy used, and 75% and 71% contribution to the carbon footprint of products in the former and latter systems respectively. Moreover, implementation of agrivoltaics system and circular economy-based milling stone as the alternative scenarios were evaluated from LCA perspective, which demonstrated that adoption of alternative milling stone could reduce the impact results significantly. It is believed that the novel evaluation framework of this study could serve as an example for future LCA studies to expand the common routine of evaluation and include production of instrument within the product's system boundary.

Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste

In this study, the influence of pre-regulation of the water content (5–25 %) on the harmful substances and aroma compounds of sesame paste (SP) was investigated. The results indicated that pre-regulation of the water content reduced the generation of harmful substances in SP. Notably, the total heterocyclic amine content in SP-15 was significantly lower than in other samples. SP-10 had the lowest total polycyclic aromatic hydrocarbon content, while SP-5 exhibited the lowest PAH4 content. Using solvent-assisted aroma evaporation and GC-O-MS, 50 aroma compounds were identified in SP. Pre-regulation of water content in SP led to an elevated concentration of heterocyclic compounds thereby imparting a diverse aromatic profile. It enhanced the perceived intensity of roasted sesame and salty pastry aromas while reducing the perceived intensity of fermentation and burnt aromas. The findings suggested the pre-regulation of the water content played a crucial role in aroma modulation and harmful substances control in SP.

Comprehensive Diagnosis, Management, and Treatment of Sesame Allergy

Sesame allergy prevalence varies regionally and by age, in the range of 0.1% to 0.9%. Reactions can be severe and potentially fatal. Resolution rates are in the range of 20% to 50%. The diagnosis requires a careful history and the use of tests, such as skin prick tests and serum sesame-specific IgE. The availability of serum IgE testing for the sesame protein Ses i 1 has improved diagnostic accuracy. The emerging potential for sesame basophil activation tests and additional new tests will likely improve diagnosis in coming years, further reducing the need for diagnostic oral food challenges. Although sesame proteins share homology with those in many foods, clinically relevant cross-reactivity appears uncommon. Nevertheless, sesame is a prominent allergen for those with multiple food allergies. Management may include strict avoidance, but sesame products vary dramatically in protein content. Many people with sesame allergy tolerate forms that are low in protein, such as scattered seeds, rather than sesame paste that is protein-dense. Thus, options in the approach to avoidance are possible. Studies suggest that sesame oral immunotherapy may be safe and effective, and this and additional treatment options are emerging. Here, we review the current comprehensive diagnosis, management, and treatment for sesame allergy.

A fast multi-residue analysis of twenty-four classes of pesticide in sesame (Sesamum indicum L.) and their migration into processed products

Sesame is widely used as a nutritional supplement or condiment because of its nutritious properties and palatable flavor. However, the extensive use of pesticides in sesame fields has paradoxically decreased the nutritional vantage. The current study used QuEChERS with a low-temperature freezing method to develop a multi-residue analytical approach to detect target analytes (pesticides) in sesame seed, sesame oil, sesame paste, and sesame meal. The migration ability of target pesticides during oil processing was investigated using HPLC-MS/MS and GC-MS: 35% of pesticides decreased, with processing factors (PFs) lower than 0.98, whereas 65% migrated from the seed to the oil during processing. The migration success of methoxyfenozide was the highest, while clothianidin and pymetrozine demonstrated a significantly lower rate of transfer. The results provide insight into the types of pesticides that should be used in farming practices of sesame to decrease the impact on human health.

Application of urea-based magnetic covalent organic framework as sorbent for the determination of coumarin and its derivatives in food samples combined with liquid chromatography-mass spectrometry

A magnetic solid-phase extraction (MSPE) protocol using novel Urea-based magnetic covalent organic framework coupled with liquid chromatography-mass spectrometry was developed for the detection of coumarins in food samples (soft drink, biscuit and sesame paste). This adsorbent was synthesized through atom economic polymerization of tetrakis(4-aminophenyl) methane and 1,4-phenylene diisocyanate, which was successfully verified by a series of techniques. Major parameters influencing MSPE efficiency were optimized. This protocol had some advantages, such as organic-reagent-saving (2.0 mL), easy operating, short extraction time, and high repeatability (8 times). The established method exhibited superior linearity (R2 ≥ 0.999) and the limits of detection ranging from 1.0 to 5.0 µg/kg. The recoveries of coumarin and its derivatives ranged from 73.8% to 113.5% and both intra- and inter-day precision were less than 15%. These data indicate the protocol is a highly promising alternative for coumarin extraction and enrichment.

How do cultivar origin and stepwise industrial processing impact Sesamum indicum seeds’ metabolome and its paste and in relation to their antioxidant effects? A case study from the sesame industry

Sesame is a valuable crop recognized for its rich composition and myriad of health benefits. The current study attempts to characterize sesame seeds’ metabolome in relation to geographical origins i.e., Egypt, Sudan, Nigeria, in addition to samples from paste production lines along its different steps. UPLC-PDA-ESI-qTOF-MS was employed for untargeted profiling and in correlation to antioxidant capacity using DPPH, FRAP and β-carotene-lineolate assays. 139 Peaks were identified, including novel phospholipids and catechol lignan in sesame. Furthermore, discriminatory markers belonging to coumarins, lignans, phenolic and organic acids were revealed among raw accessions, whereas roasted and unroasted seeds were distinguished by sugar, peptide/amino acid, and organic acid contents. Negative processing impact was observed in the loss of lignans during dehulling and decreased antioxidant capacity in sesame paste. However, malic acid in roasted seeds and verbascoside in Nigerian sesame could account for their improved antioxidant effects as revealed using chemometrics.