Alfalfa as a sustainable source of plant-based food proteins

Hadidi, Milad; Palacios, Jose C. Orellana; McClements, David Julian; Mahfouzi, Maryam; Moreno, Andrés

doi:10.1016/j.tifs.2023.03.023

Cited by 33 publications

(7 citation statements)

References 65 publications

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“…These changes suggest that the size distribution of alfalfa leaf is more concentrated, and the particle size is more uniform. As Table 1 shows, the D 50 alfalfa leaf decreased significantly from 506.1 to 20.68 µm (p < 0.05), suggesting that the sieve could control the particle size distribution of alfalfa leaf, which is agreement with Bala's findings [5]. Additionally, the VAPS of the alfalfa leaf increased significantly from 33.08 to 577.4 µm (p < 0.05).…”

Section: Discussionsupporting

confidence: 86%

“…Researchers have demonstrated that these active ingredients can remove excessive free radicals and absorb harmful substances in the human body, and they can prevent hypertension, hyperlipidemia, cancer, and other diseases [2][3][4]. In addition, modern society is focused on seeking protein foods of high quality to meet the needs of the global population [5,6]. For this reason, there has recently been a significant amount of research focusing on utilizing proteins from different plant sources.…”

Section: Introductionmentioning

confidence: 99%

“…However, only a minimal amount of the upper alfalfa leaf is used for food when it is in bloom. The vast majority of alfalfa is mainly utilized as livestock feed due to its undesirable sensory attributes (taste and darkness), leading to low resource utilization [5].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Lai,

Cui,

Sun

et al. 2024

Agriculture

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To explore the effects of particle size distribution on its physicochemical, functional, and structural properties, alfalfa leaf powders with mean particle sizes (D50) of 506.1, 246.3, 209.8, 92.01, and 20.68 μm were prepared by sieving. The physicochemical, functional, and structural properties of alfalfa were compared, and correlation and principal component analyses were conducted. As the D50 of alfalfa leaf decreased, the bulk density, tap density, and the swelling capacity increased first and then decreased, but the compressibility, transition temperature, and melting temperature exhibited an opposite trend. The solubility, lightness, and inhibition of angiotensin-converting enzymes and tyrosinase were enhanced. Specifically, the alfalfa leaf with a D50 of 209.8 μm exhibited a higher bulk density and swelling capacity and a lower compressibility, transition temperature, and melting temperature. The alfalfa leaf with a D50 of 20.68 μm presented better solubility, lightness, and inhibition of angiotensin-converting enzymes and tyrosinase. Additionally, the surface roughness and the number of surface hydroxyls improved and the crystallinity index decreased, but the type of surface functional groups was unchanged. These changes in microstructure can provide an explanation for the trend of the physicochemical and functional properties. Moreover, based on the results of the correlation analysis and principal component analysis, it can be concluded that there are strong correlations among the particle size, physicochemical properties, and functional properties of alfalfa leaf. Overall, this conclusion can help determine the appropriate grinding particle size range for alfalfa leaf in different functional food products.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

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Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Lai,

Cui,

Sun

et al. 2024

Agriculture

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“…It is grown worldwide as a high-value forage crop for livestock feed due to its wide adaptability, long growing season, multiple harvesting, substantial yield, superior forage quality, and significant economic value (Baral et al, 2022; US Department of Agriculture, National Agricultural Statistics Service [USDA-NASS], 2023). It is rich in nutrients, including proteins, vitamins A, C, E, and various B vitamins, minerals, and dietary fiber (Hadidi et al, 2023;Plaza et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Exploring the impact of soil water variability and varietal diversity on alfalfa yield, nutritional quality, and farm profitability

Baral,

Jagadish,

Hein

et al. 2023

Grassland Research

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BackgroundDespite high nutritional and economic value, alfalfa yield has not been improved in the United States. Soil moisture critically influences alfalfa's yield and quality, affecting its physiological processes, nutrient uptake, and stand growth. Additionally, the maturity stage at harvest can significantly impact both hay yield and quality. Thus, this study aimed to assess the effect of different soil moisture levels and harvesting times on forage yield, nutritive value, and the overall profitability of commercially cultivated alfalfa.MethodsTwo conventional and three lower‐lignin alfalfa varieties were planted in a randomized complete block with split plot design under drought, rainfed, and irrigation conditions in 2020 in Manhattan, Kansas, USA. The dry matter yield (DMY) and forage nutritive value were evaluated at late bud, early flowering, and 7 days after early flowering stages, respectively.ResultsDMY varied with production year, soil water availability, and growth stages, with drought conditions causing a decline in DMY of 5% to 38% in the second production year. Water conditions and maturity stages influenced crude protein (CP) and in vitro dry matter digestibility (IVDMD). Higher soil moisture and advancing maturity stages negatively impacted CP, IVDMD, and relative forage quality. The study revealed net profit margins of 62%, 64%, and 52% for drought‐prone, rainfed, and irrigated production, respectively.ConclusionsHarvest timing and irrigation practices were found to have substantial implications for forage yield and nutritive value of alfalfa. The yield‐quality trade‐off differed under drought and irrigation, with early harvesting leading to lower yields but higher protein content and digestibility. The study findings provide potential guidance for improving alfalfa hay yield, quality, and profitability.

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“…Alfalfa has been found to contain numerous polyphenols, including quercetin, naringenin, myricetin, kaempferol, apigenin, daidzein, and genistein [ 11 , 12 ]. Alfalfa leaf has been long considered as a potential protein source to meet human global nutritional needs, although its use in dietary formulations is limited due to its poor nutritional quality resulting from anti-nutritional factors (particularly saponins) and poor sensory attributes (bitterness and darkness) [ 13 ]. Nevertheless, studies have supported the therapeutic roles of alfalfa in humans, particularly their antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC–QTOF-MS2

Aloo,

Ofosu,

Muchiri

et al. 2023

Antioxidants

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We conducted a comprehensive evaluation of the antioxidant, anti-obesity, anti-diabetic, and anti-glycation activities associated with the consumption of broccoli, red cabbage, alfalfa, and buckwheat seeds. Additionally, we explored the relationship between these biological activities and the profiles of amino acids, polyphenols, and organic acids identified in the seeds. Our findings demonstrated that red cabbage, broccoli, and buckwheat extracts exhibited significantly higher antioxidant potential compared to the alfalfa extract. Moreover, buckwheat displayed the most significant capacity for inhibiting alpha-glucosidase. Remarkably, broccoli and red cabbage demonstrated substantial anti-glycation and lipase inhibitory potentials. We identified the presence of amino acids, polyphenols, and organic acids in the extracts through untargeted metabolomics analysis. Correlation analysis revealed that pyroglutamic acid positively correlated with all the investigated functional properties. Most polyphenols made positive contributions to the functional properties, with the exception of ferulic acid, which displayed a negative correlation with all tested biological activities. Furthermore, gluconic acid and arabinonic acid among the organic acids identified displayed a positive correlation with all the functional properties. These results strongly support the anti-diabetic, anti-obesity, and anti-glycation potential of red cabbage, broccoli, and buckwheat seeds.

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Alfalfa as a sustainable source of plant-based food proteins

Cited by 33 publications

References 65 publications

Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder

Exploring the impact of soil water variability and varietal diversity on alfalfa yield, nutritional quality, and farm profitability

In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC–QTOF-MS2

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