Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (<i>Pisum sativum</i> L.) flour

Fahmi, Ronak; Ryland, Donna; Sopiwnyk, Elaine; Malcolmson, Linda; Shariati-Ievari, Shiva; McElrea, April; Barthet, Véronique J.; Blewett, Heather; Aliani, Michel

doi:10.1111/1750-3841.15913

Cited by 12 publications

(8 citation statements)

References 107 publications

(266 reference statements)

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“…LOX activity in yellow peas causes the production of VOCs from PUFAs which are associated with unpleasant aromas in pea flour. While other approaches like micronization and RevTech heat treatment have been demonstrated to diminish the unpleasant aromas of various pulse flours by totally or partially deactivating LOX activity ( Shariati-Ievari et al., 2016 ; Fahmi et al., 2021 ), these methods lack selectivity and can impact other enzymes in pulse flours. The utilization of CRISPR/Cas9 technology presents an excellent option to target PsLOX genes precisely for mutation thereby reducing LOX activity in pea flour and reducing the production of undesirable VOCs.…”

Section: Discussionmentioning

confidence: 99%

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

Bhowmik,

Yan,

Hodgins

et al. 2023

Front. Plant Sci.

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IntroductionAlthough pulses are nutritious foods containing high amounts of protein, fiber and phytochemicals, their consumption and use in the food industry have been limited due to the formation of unappealing flavors/aromas described as beany, green, and grassy. Lipoxygenase (LOX) enzymes are prevalent among pulse seeds, and their activity can lead to the formation of specific volatile organic compounds (VOCs) from certain polyunsaturated fatty acids (PUFAs). As a widespread issue in legumes, including soybean, these VOCs have been linked to certain unappealing taste perception of foods containing processed pulse seeds.MethodsTo address this problem in pea and as proof of principle to promote the wider use of pulses, a Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) construct was designed to create null alleles (knockouts) of PsLOX2 which had been implicated in the generation of VOCs in peas.Results and discussionSuccessful CRISPR/Cas9-mediated LOX gene editing of stable transgenic pea lines (TGP) was confirmed by DNA sequencing of the wild type (WT) and TGP pslox2 mutant lines. These lines were also assessed for LOX activity, PUFA levels, and VOCs. Compared to WT peas, the TGP lines showed a significant reduction (p < 0.05) in LOX activity and in the concentration of key VOCs, including hexanal, 2-hexenal, heptanal, (E)-2-heptenal, (E,E)-2,4-heptadienal, 1-octen-3-ol, octanal, (E)-2-octenal (E,E)-2,4-nonadienal and furan-2-pentyl. The content of two essential PUFAs, linoleic and α-linolenic acids, the known substrates of LOX in plants, was higher in TGP flours, indicating the efficacy of the CRISPR-mediated gene editing in minimizing their oxidation and the further modification of PUFAs and their products. The collection of VOCs from the headspace of ground pea seeds, using a portable eNose also distinguished the TGP and WT lines. Multiple regression analysis showed that LOX activity correlated with the two VOCs, heptanal and (E,E)-2,4-heptadienal in pea flours. Partial Least Squares Regression (PLS-R) plot for selected PUFAs, VOCs, and sensor responses in WT and TGP lines showed distinct clusters for WT and TGP lines. Together this data demonstrates the utility of CRISPR mediated mutagenesis of PsLOX2 to quickly improve aroma and fatty acid (FA) profiles of pea seeds of an elite Canadian variety.

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Section: Discussionmentioning

confidence: 99%

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

Bhowmik,

Yan,

Hodgins

et al. 2023

Front. Plant Sci.

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Section: Discussionmentioning

confidence: 99%

“…Many studies on pulse crops showed a different evolution of the aroma when heat treatment was applied, mainly due to the inactivation of the lipoxygenase enzyme, which is one of the factors responsible for development of off-flavors. 48,49 Fahmi et al 50 reported a significant decrease in the concentration of some compounds, such as pentanal, 1-penten-3-ol, hexanal and heptanal, in response to the thermal treatment of yellow pea. The slurry was characterized by a lower total amount of volatile compounds developed consequent to the lipoxygenase activity in respect to PCA-HG, probably due to the slurry preparation process, which involves thermal treatment at 80 °C for 40 min, which could have inactivated the lipoxygenase enzyme and helped the volatilization of the already present VOC.…”

Section: Volatile Profile and Sensory Features Of Pcasmentioning

confidence: 99%

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

et al. 2022

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BACKGROUND: Consumer demand for plant-based cheese analogues (PCA) is growing because of the easy and versatile ways in which they can be used. However, the products available on the market are nutritionally poor. They are low in protein, high in saturated fat and sodium, and often characterized by a long list of ingredients.RESULTS: A clean label spreadable plant-based cheese analogue was developed using dry-fractionated pea protein and an emulsion-filled gel composed of extra virgin olive oil and inulin, added in different concentrations as fat replacer (10%, 13% and 15% of the formulation). First, nutritional and textural analyses were performed, and the results were compared with two commercial products. The products were high in protein (134 g kg −1 ) and low in fat (52.2 g kg −1 ). The formulated PCAs had similar spreadability index to the dairy cheese but lower hardness (15.1 vs. 19.0 N) and a higher elasticity (0.60 vs. 0.35) consequent to their lower fat content (52.2 vs. 250 g kg −1 ). Then, dry oregano and rosemary (5 g kg −1 ) were added to the PCA, and sensory evaluation and analysis of volatile compounds were conducted. The addition of spices masked the legume flavor and significantly enriched the final product with aromatic compounds. CONCLUSION: The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analogue. Overall, the ingredients and product concepts developed could be used to upgrade the formulation of plant-based cheese on a larger scale.

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“…Heat treatments such as roasting, blanching, micronization, and steam heating have shown to be effective in enhancing both the nutritional and sensory profiles of pulse-derived ingredients and legumes in general [ 54 , 55 , 56 , 57 , 58 , 59 , 60 ]. Our earlier work reported the efficacy of Revtech thermal processing in reducing the beany off-flavor in split yellow pea flour [ 61 ] and improving the consumer acceptability of white pan bread fortified with 20% pea flour [ 62 ].…”

Section: Introductionmentioning

confidence: 99%

Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

Fahmi

Blewett

Stebbing

et al. 2022

Foods

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Pulse consumption has been associated with reduced postprandial glucose response (PPGR) and improved satiety. The objective of this study was (i) to investigate the effects of fortifying white pan bread with split yellow pea (Pisum sativum L.) flour on PPGR and appetite-related sensations, and (ii) to determine whether Revtech heat processing of pea flour alters the postprandial effects. A randomized controlled crossover trial was performed with 24 healthy adults. Participants consumed 50 g available carbohydrate from bread containing 20% pea flour that was untreated (USYP), Revtech processed at 140 °C with no steam (RT0%), Revtech processed at 140 °C with 10% steam (RT10%), or a control bread with 100% white wheat flour (100%W). Blood samples were analyzed for glucose and plasma insulin at 0, 15, 30, 45, 60, 90, and 120 min post-meal. Appetite sensations and product acceptability were measured using visual analogue and 9-point hedonic scales. Results showed no significant difference in the postprandial glucose and insulin responses of different bread treatments. However, pea-containing variants resulted in 18% higher fullness and 16–18% lower hunger, desire to eat, and prospective food consumption ratings compared to 100% W. No differences in the aroma, flavor, color, and overall acceptability of different bread products were observed. This trial supports using pea flour as a value-added ingredient to improve the short-term appetite-related sensations of white pan bread without affecting the overall acceptability.

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Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour

Cited by 12 publications

References 107 publications

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

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