Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

Xing, Qinhui; Dekker, Susanne; Kyriakopoulou, Konstantina; Boom, R.M.; Smid, Eddy J.; Schutyser, M.A.I.

doi:10.1016/j.ifset.2019.102269

Cited by 92 publications

(96 citation statements)

References 45 publications

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“…Fermentation has traditionally been used to improve the nutritional profile, sensory profile, shelf life, and health benefits of food products by increasing the bioavailability and bio‐accessibility of health promoting bioactive compounds (isoflavones, Vitamin B 1 and B 2 , Vitamin E and C) as well as the reduction of undesired anti‐nutrients (phytates, saponins, tannins, inositol phosphates, and trypsin inhibitor; Frias, Miranda, Doblado, & Vidal‐Valverde, 2005; Granito et al., 2002; Xing et al., 2020). However, renewed interest in fermentation has been extended to the development of improved plant protein ingredients and plant‐based protein products.…”

Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

345

136

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The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

345

136

View full text Add to dashboard Cite

show abstract

“…Aiming at increasing the visibility of the newly discovered postbiotics, as well as facilitating to track the available diversity and compare their features, structures and applications with those already reported in other research efforts, specific large-scale databases of postbiotics produced by LAB strains have been created, chiefly EPS-DB for exopolysaccharides and LABiocin for bacteriocins [46,47]. The exploitation of unconventional pseudocereals, such as quinoa and buckwheat, and legumes, such as chickpea, is decisively a hotspot in the scientific field of sourdough biotechnology and breadmaking, not only due to the demands of the agri-food market but also because these raw materials contain numerous bioactive compounds that can be very useful in as many fields as cancer treatments, combating cellular oxidative stress, or contributing efficiently to the nutritional improvement, as well as agri-food fortification and functionalization [48,49]. Moreover, the selection of LAB strains to further design starter cultures must also consider important features such as the preservation technologies and overall nutritional-functional aspects of the final fermented products [50,51].…”

Section: Introductionmentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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“…The largest difference is seen between the fermented and other samples, as captured by the first principal component. Fermentation is known to increase free amino acids due to proteolytic activity [ 44 , 45 ]. In this work, the total free amino acid content of the fermented sample was twice higher compared to the control (1.77 ± 0.12 and 0.85 ± 0.08 mg g −1 dwb).…”

Section: Resultsmentioning

confidence: 99%

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Kaleda

Talvistu

Tamm

et al. 2020

Foods

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Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.

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Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

Cited by 92 publications

References 45 publications

Modification of plant proteins for improved functionality: A review

Modification of plant proteins for improved functionality: A review

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

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