The health benefits,functional properties,modifications, and applications of pea (Pisum sativum L.) protein: Current status,challenges, and perspectives

In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high‐quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water‐ and oil‐holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.     

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

Fava bean (Vicia faba L.) is a promising source of proteins and has a potential in industrial food applications. Processing of fava ingredients modifies proteins and their functional properties. This study established the complexity of the relationship between fava protein-associated reactions (protein hydrolysis and aggregation), physico-chemical properties (electric charge, solubility, and intrinsic fluorescence, thermal integrity) and functional properties (foam and emulsion). For this study, an air-classified fava protein concentrate (65% w/w protein d.b.) was processed using pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and duration of treatment (30 and 360 min) to produce 36 modified fava concentrates. Processing resulted in protein hydrolysis at pH < 4, and protein aggregation at pH ≥ 6.4 at temperatures above 75 °C, which influenced foaming and emulsification distinctly owing to the differences in their stabilizing mechanisms. Despite these modifications, their physico-chemical and functional properties were primarily governed by the beverage application pH. The surprising interplay shown between properties encourages the need to dive further into the different protein/non-protein reaction and interactions that can occur in fava concentrate.Industrial relevanceThe functionalities of fava bean protein-rich ingredients were investigated in industrial beverage application systems (pH 4 and 7) after industrial relevant process conditions (pH: 2, 4, 6.4 and 11; temperature: 55, 75 and 95 °C, treatment duration: 30 and 360 min). Foam capacity (>100%) was very high for all ingredients at both pH applications (acidic or pH 4, and neutral or pH 7), while the foam stability changed according to the application pH. So-called foam-breakers were discovered in acidic application, while all ingredients maintained high stability in neutral applications. A similar instability was found for emulsification, since emulsion made with all ingredients in acidic application creamed immediately after production. Emulsions in neutral applications were homogenous with all ingredients, thus, emulsion capacities were equivalent to each other, but the storage stability was affected by the ingredient processing pH.     

块菌多糖的提取、结构、功能及应用研究进展

多糖是食用菌的主要活性成分之一,被广泛应用于食品工业中。目前对块菌多糖提取的研究主要围绕溶剂提取法、超声波辅助提取法、微波辅助提取法、酶辅助提取法和加压液相萃取法等工艺。在化学结构的解析方面,主要针对其分子质量、单糖组成及比例、糖残基的构型及连接方式、多糖类型。而关于块菌多糖的生物功能,重点是评价其抗氧化、抗肿瘤、降血糖、抗疲劳、免疫调节等活性。此外,块菌多糖现阶段已成功被开发为糕点和含片类产品。文章对块菌多糖的提取、结构、功能及在食品加工中的应用研究进展进行了综述。     

Review: Soya protein products‐their processing,functionality, and application aspects

Abstract

Soya protein products are very interesting ingredients because of their ready availability, functionality, nutritional value, and price. This review covers the processing, functionality, and application of the various soya protein products, that is, full‐fat soya flours, defatted soya flours and grits, soya protein concentrates, soya protein isolates, textured soya products, and modified soya proteins. The choice of food manufacturers between these soya protein products depends on the functional properties, performance in the end products, and price. According to our experience soya protein concentrates offer a proven functionality at the right price, especially for applications in meat products. Soya protein products can help to meet the protein requirements of the modern food industry economically.     

植物蛋白与乳蛋白在肉制品加工中的应用

植物蛋白和乳蛋白由于具有较高的营养价值和优良的功能特性,作为食品配料被广泛应用于肉类工业。本文简要介绍了肉制品加工中使用的植物蛋白与乳蛋白、植物蛋白与乳蛋白在肉制品加工中应用的主要功能特性及植物蛋白与乳蛋白在肉制品加工中的作用。     

Common beans as a source of food ingredients: Techno-functional and biological potential

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.     

Hempseed in food industry: Nutritional value,health benefits,and industrial applications

Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in‐depth research on this recently approved food resources and maximize its utilization in new food product development.     

Phytochemistry Profile,Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

Mauritia flexuosa L. (Arecaceae) is a popular Brazilian fruit known as “buriti” and belonging to the category of functional foods. This work reviewed the phytochemistry profile, nutritional and pharmacological activities of M. flexuosa. The main bioactive compounds reported to buriti were carotenoids, tocopherols, ascorbic acid, phenolic compounds, fiber, phytosterols, and mono‐ and poly‐unsaturated fatty acids. These compounds were mainly related to antioxidant, hypolipemiant, photoprotector, antiaggregant, antithrombotic, anti‐inflammatory, hypoglycemiant, antimicrobial, and antitumor activities. Furthermore, some compounds present in buriti fruit and its properties were tested in vitro and in vivo and showed biotechnology applications, especially for extraction of fiber, polysaccharides, pigments, antioxidants, and oil. Howerer, the buriti fruit shows great relevance to the development of new products in food, pharmaceutical and chemical industry, this fruit is still underexploited and it has need to expand its production chain and processing to encourage their consumption and utilization.     

Effect of cold plasma on the techno-functional properties of animal protein food ingredients

Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found for their functional, rheological and gelling properties. However, the effects were found to depend on the native structure and nature of the protein. The findings point to the specific nature of plasma-protein interactions and the need for individual proteins to be studied as a function of plasma conditions.Industrial relevance textCold plasma is increasingly being investigated as a non-thermal technology for food and other biological applications such as primary agriculture and medicine. In addition to microbial and pest decontamination, it can be also be used to modify the functionality of food ingredients to achieve the desired properties of a specific food product.     

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

This comprehensive review points out the major developments on the recovery of bioactive compounds of olive by-products, intending innovative food applications and enhanced technological functions. Nutritional and sensorial factors influencing consumers' acceptance are also discussed. Besides being an economic burden for producers, olive oil by-products also represent a severe environmental problem. Simultaneously, these are rich in bioactive compounds, which are remarkable added-value ingredients for other industries. New applications have been focused in ameliorating the food nutritional profile, replacing or improving technological properties/functions of food additives, and extending food products shelf life. Eco-friendly food packaging is also a promissory application field. The improvement of nutritional functionality and sensory quality of enriched food is another challenging task. Despite the large chemical characterization of olive products and olive oil processing by-products, further research is still needed to fully understand the potential of this valuable raw material.Industrial relevanceHigh added-value ingredients can be obtained by recovering bioactive compounds from olive by-products. Those can be used by food industry to improve food product nutritional profile and/or with a technological functionality. This review presents food applications developed with ingredients and bioactive compounds derived from olive processing by-products. It aims to be useful for food industries and other agro-industrial stakeholders in order to encourage and expand the utilization of olive by-products in the development of innovative food products.     

Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview

Non‐conventional seeds are being considered because their constituents have unique chemical properties and may augment the supply of nutritional and functional products. Black cumin (Nigella sativa L.) seeds and its crude or essential oils have been widely used in traditional nutritional and medicinal applications. Consequently, black cumin has been extensively studied for its nutritional value and biological activities. The black cumin oilseed had been shown to be anticancer, antidiabetic, antiradical and immunomodulator, analgesic, antimicrobial, anti‐inflammatory, spasmolytic, bronchodilator, hepatoprotective, antihypertensive and renal protective. Moreover, black seeds have many antioxidative properties and activities. In consideration of potential utilisation, detailed knowledge on the composition of black cumin oilseed is of major importance. The diversity of applications to which black cumin can be put gives this oilseed great industrial importance. This review summarises the nutritional value, functional properties and nutraceutical applications of black cumin (N. sativa L.) oilseeds.     

Exopolysaccharides produced by Lactobacillus sp.: Biosynthesis and applications

Lactobacillus sp. synthesize exopolysaccharides (EPS), including both homo- and heteropolysaccharides, which play an important role in the production of fermented foods, and especially in the dairy industry, improving the gustatory and rheological properties of the finished products. These polymers are generated by starter cultures in situ in fermented foods, and so they are treated as natural thickening agents. As some Lactobacillus strains are generally recognized as safe and have been shown to exhibit probiotic activity, EPS from those bacteria can be used as functional food ingredients, conferring both health and economic benefits to the consumers. However, their industrial applications are hindered by the low yield of EPS from Lactobacillus and high costs of their purification. This review focuses on the latest reports concerning the biosynthesis and properties of Lactobacillus EPS.     

κ-Casein Macropeptides from Cheese Whey: Physicochemical,Biological, Nutritional,and Technological Features for Possible Uses

Abstract

κ-Casein macropeptide (CMP), one of the components of whey, is produced during cheese making. Whey production has grown enormously in the last three decades and will continue to grow, along with cheese production. There is an increased interest in research for new applications of food industry by-products in order to avoid their extensive elimination and negative environmental implications. In this respect, CMP has been the focus of extensive scientific research that has proven its value as a functional and bioactive peptide, as well as a source of biologically active peptides. This article evaluates the possibilities and future perspectives of the use of CMP and related peptides obtained from cheese whey from different ruminant species. Physicochemical, technological, biological, and nutritional aspects are considered, and processes for analysis, fractionation, and separation are reviewed. The objective is to help to promote further exploitation of cheese industry coproducts for the preparation of high added-value ingredients to be included in the composition of nutraceuticals or functional food products.     

By-products of plant food processing as a source of functional compounds — recent developments

There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. The purpose of this review is to highlight the potential of selected by-products as a source of functional compounds.     

Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review

Research into finding new uses for by‐products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added‐value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry     

Extrusion processing of raw food materials and by-products: A review

ABSTRACT

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.     

The past decade findings related with nutritional composition,bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)

BackgroundFor centuries, Passiflora species have been used in folk medicine, especially as sedatives and anxiolytics, and in recent decades have been exploited by the food, pharmaceutical and cosmetics industries. Currently, the concentrated juice manufacture is the most impacting activity involving Passiflora spp., since its market is expanding worldwide. Such a wide-scale passion fruit processing inevitably ends up generating huge amounts of wastes (i.e., seeds, rinds and bagasse), as it corresponds to more than a half of the fruit mass.Scope and ApproachThe present review aims to summarize and evaluate the past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp., with special attention to the potentialities of its co-products.Key Findings and ConclusionsA series of emerging technologies firmed on non-thermal principals, along with encapsulation by nanoparticles methods, have been studied for the sustainable recovery of some target high added-value compounds from Passiflora spp. and their co-products, which include biologically active components such as polyphenols, terpenes, peptides, polysaccharides and dietary fibers. In addition, the passion fruit co-products are promising (and still underutilized) agents of bioconversion and bioremediation, besides low-cost functional ingredients for both cosmetic and food industry.     

Hierarchical mesoporous silica materials for separation of functional food ingredients — A review

Recently developed mesoporous silica materials are proposed as adsorbents for the separation of food bioactive molecules, due to their narrow pore size distributions and high surface area. These materials can be synthesised with a variety of porous architectures with uniform pore sizes in the mesoporous range, making them attractive candidates for adsorption of biomacromolecules. Research on these materials to date has largely focused on their synthesis, characterisation and applications in catalysis. However, recent developments in the bioadsorption ability and capacity as well as the aqueous stability of mesoporous materials demonstrate their potential as adsorbents for separations in the food industry. This paper reviews the research in this area and identifies the challenges remaining for the application of these materials in food based separations.Industrial relevanceThe increasing demand for health-promoting foods is a key driver for the development of highly selective, cost-effective separation technologies for food bioactive molecules. Separation and purification stages in industrial biotechnology processes can account for up to 70% of the capital and operating costs. A significant portion of the functional food market is devoted to dairy functional foods and ingredients, as milk and whey provide rich sources of bioactive proteins and peptides with a variety of biological and nutritional properties. Hence this paper focuses upon the potential for use of hierarchical mesoporous silica materials for separation of functional food ingredients, taking dairy streams as a representative example.     

κ-Casein Macropeptides from Cheese Whey: Physicochemical, Biological, Nutritional, and Technological Features for Possible Uses

κ-Casein macropeptide (CMP), one of the components of whey, is produced during cheese making. Whey production has grown enormously in the last three decades and will continue to grow, along with cheese production. There is an increased interest in research for new applications of food industry by-products in order to avoid their extensive elimination and negative environmental implications. In this respect, CMP has been the focus of extensive scientific research that has proven its value as a functional and bioactive peptide, as well as a source of biologically active peptides. This article evaluates the possibilities and future perspectives of the use of CMP and related peptides obtained from cheese whey from different ruminant species. Physicochemical, technological, biological, and nutritional aspects are considered, and processes for analysis, fractionation, and separation are reviewed. The objective is to help to promote further exploitation of cheese industry coproducts for the preparation of high added-value ingredients to be included in the composition of nutraceuticals or functional food products.     

Pea pod, broad bean pod and okara, potential sources of functional compounds

Disposal of by-products generated by plant food processing represent an important problem in the industry, but these by-products are also promising sources of compounds which may be used for their technological or nutritional properties, and today they are considered as a possible source of functional compounds. This work has contributed to the knowledge of three legume by-products, pea pod (Pisum sativum L.), broad bean pod (Vicia faba L.) and okara from soybean (Glycine max L.). These three by-products have in common that their major fraction is dietary fibre (pea pod: 58.6 g/100 g; okara: 54.3 g/100 g; broad bean pod: 40.1 g/100 g). Sucrose, glucose and fructose are the most important soluble sugars in both pods; however α-galactosides (stachyose and raffinose) are in greater concentration in okara. Protein is also a considerable component, although in higher amount in okara than in pods. Okara presents a large quantity of fat however both pods show similar low contents. Linoleic acid is the most important fatty acid; oleic acid is remarkable in okara and pea pod and linolenic acid in broad bean pod. Mineral amount is major in by-product pods than in okara, and the most important minerals are potassium, calcium and iron.