Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

Barba, Francisco J.; Poojary, Mahesha M.; Wang, Jia; Olsen, Karsten; Orlien, Vibeke

doi:10.1016/j.ifset.2017.03.004

Cited by 38 publications

(16 citation statements)

References 19 publications

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“…Incorporating new ingredients into processed foods can alter characteristics such as taste. In this sense, it is known that some amino acids provide the sweet taste (glycine, threonine, alanine, serine and proline), others, a bitter taste (phenylalanine, histidine, leucine, isoleucine, alo‐isoleucine, methionine, valine and tryptophan), and finally some of them are responsible for the umami taste (glutamic acid and aspartic acid) . All these considerations have to be taken into account when adding Chlorella , Spirulina or other vegetable proteins to processed food.…”

Section: Introductionmentioning

confidence: 99%

“…In this sense, it is known that some amino acids provide the sweet taste (glycine, threonine, alanine, serine and proline), others, a bitter taste (phenylalanine, histidine, leucine, isoleucine, alo-isoleucine, methionine, valine and tryptophan), and finally some of them are responsible for the umami taste (glutamic acid and aspartic acid). 30 All these considerations have to be taken into account when adding Chlorella, Spirulina or other vegetable proteins to processed food. Furthermore, the term 'chemometrics' describes the statistical and mathematical approaches used to optimize the design of experiments and extract useful information from large and complex datasets.…”

Section: Introductionmentioning

confidence: 99%

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A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

et al. 2019

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BACKGROUND Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTS Color parameters, pH, ash content, total, essential and non‐essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS‐DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSION Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

et al. 2019

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“…High-pressure treatment can change the free amino acid content by affecting the physicochemical reactions by which free amino acid content increases during the growth of seeds (protein hydrolysis or cellular biosynthetic activity). Therefore, cell disruption and inactivation/degradation of individual molecules appear to be the consequences of high-pressure impact on amino acids [43]. In the work that was performed by Barba et al [43], a treatment time of 3 min was not sufficient for changing the contents of free amino acids.…”

Section: Impact Of Non-thermal Processing On Amino Acidsmentioning

confidence: 99%

“…Therefore, cell disruption and inactivation/degradation of individual molecules appear to be the consequences of high-pressure impact on amino acids [43]. In the work that was performed by Barba et al [43], a treatment time of 3 min was not sufficient for changing the contents of free amino acids. Concerning the effect of high pressure on individual amino acids, alanine, glutamine, glycine, aspartic acid, leucine, phenylalanine, tyrosine, proline, serine, and tryptophan were slightly affected by pressures up to 800 MPa, while asparagine, valine, histidine, glutamine, isoleucine, lysine, and threonine were not affected.…”

Section: Impact Of Non-thermal Processing On Amino Acidsmentioning

confidence: 99%

“…Among the amino acids in the affected group, the concentration of glutamine and asparagine were increased after high-pressure treatment, however, the concentrations were decreased for others. These ten free amino acids were affected at various pressure levels, mostly at 200 MPa [43]. Peñas et al [42,112] reported that high-pressure treatment in the range of 100–300 MPa for 15 min at 37 °C increased the proteolysis of soybean whey proteins (and free amino acids content) due to the increase in proteolytic enzyme activity.…”

Section: Impact Of Non-thermal Processing On Amino Acidsmentioning

confidence: 99%

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Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

Esteghlal

Gahruie

Niakousari

et al. 2019

Foods

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Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported the reduction of allergenicity of some proteins after the application of non-thermal treatments. The composition and concentration of free amino acids could be changed after non-thermal processing, depending on the processing time and intensity. The present review discusses the effects of different non-thermal treatments on protein properties in detail, and highlights the opportunities and disadvantages of these technologies in relation to protein functionality.

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Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

Pei

et al. 2020

Food Science & Nutrition

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The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), and aldehyde (0.36%–1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α‐linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)‐6‐nonenal, (2E,6Z)‐nona‐2,6‐dienal and (Z)‐6‐nonen‐1‐ol, while they were negatively correlated with nonanal, (Z)‐3‐hexen‐1‐ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3‐butanediol diacetate and 2‐methyl propyl acetate, while they were negatively correlated with (E)‐2‐octenal and (Z)‐6‐nonen‐1‐ol.

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Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

Cited by 38 publications

References 19 publications

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

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