Faba bean flavour and technological property improvement by thermal pre-treatments

Jiang, Zhongqing; Pulkkinen, Marjo; Wang, Yujie; Lampi, Anna‐Maija; Stoddard, Frederick L.; Salovaara, Hannu; Piironen, Vieno; Sontag‐Strohm, Tuula

doi:10.1016/j.lwt.2015.12.015

Cited by 111 publications

(93 citation statements)

References 36 publications

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“…Jiang et al. () reported that both treatments were also effective in inhibition of the native peroxidase enzyme present in faba bean samples.…”

Section: Resultsmentioning

confidence: 99%

“…Conventional thermal and microwave treatments on the beans were carried out as reported by Jiang et al. (). Conventional thermal treatment (CTT) referred to heating faba beans with an air oven at 170°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Lipoxygenase (LOX) activity measurement in faba bean flours was based on methods described by Axelrod, Cheesbrough, and Laakso (), Gökmen, Bahçeci, and Acar () and Jiang et al. (). Enzyme was extracted by mixing 20 ml of water with 0.5 g of flour and shaking thoroughly for 15 min followed by centrifugation for 10 min at 10,000 rpm.…”

Section: Methodsmentioning

confidence: 99%

“…Beans used in the study belonged to "Kontu" cultivar grown at Viikki experimental farm (Lizarazo et al, 2014). Conventional thermal and microwave treatments on the beans were carried out as reported by Jiang et al (2016). Conventional thermal treatment (CTT) referred to heating faba beans with an air oven at 170°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Lipoxygenase (LOX) activity measurement in faba bean flours was based on methods described by Axelrod, Cheesbrough, and Laakso (1981), Gökmen, Bahçeci, and Acar (2002) and Jiang et al (2016).…”

Section: Lipoxygenase Activity Measurementmentioning

confidence: 99%

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Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Gürbüz

Liu

Jiang

et al. 2018

Food Science & Nutrition

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The course of protein–lipid co‐oxidation was investigated in oil‐in‐water emulsions stabilized with proteins extracted from microwave‐treated (MWT) and conventional thermal‐treated (CTT) faba beans stored at 37°C for 7 days. Emulsions prepared with proteins from untreated (UT) faba beans and soy protein isolate (SP) were monitored for comparison. Lipid oxidation was detected through formation of primary and secondary oxidation products while protein oxidation was examined via tryptophan fluorescence degradation in interface and aqueous phase. Oxidation of proteins was more emphasized in the interfacial layers of MWT, CTT, and SP emulsions than in UT emulsions due to the prominence of radical chain‐driven co‐oxidation mechanism while lipoxygenase (LOX) activity in UT and MWT emulsions resulted in high amounts of hydroperoxides and abundance in lipid oxidation volatiles. Conventional thermal treatment provided better oxidative stability than microwave treatment reflected in lower levels of hydroperoxides and relative lack of diversity in lipid volatiles. Among detected volatiles, formation of ketones was more distinguished in MWT, CTT, and SP emulsions while UT emulsions contained a more diverse range of alkenals and alkanals. Ketones are known to form mainly through radical recombination reactions which combined with the results of protein oxidation supports that radical transfer reactions between proteins and lipids were the driving force behind oxidation in MWT, CTT, and SP emulsions. Treatments of faba beans resulted in increased oxidative stability of emulsified lipids and lower degradation of aqueous phase proteins.

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“…Jiang et al. () reported that both treatments were also effective in inhibition of the native peroxidase enzyme present in faba bean samples.…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Lipoxygenase Activity Measurementmentioning

confidence: 99%

See 3 more Smart Citations

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Gürbüz

Liu

Jiang

et al. 2018

Food Science & Nutrition

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Value‐Added Processing of Lentils and Emerging Research Trends

Siddiq

Oduro-Yeboah²,

Abong

2023

Lentils

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Münch,

Schroën,

Berton‐Carabin

2024

J Americ Oil Chem Soc

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Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non‐protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non‐protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non‐protein components can act as pro‐ or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a‐priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in‐depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.

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Faba bean flavour and technological property improvement by thermal pre-treatments

Cited by 111 publications

References 36 publications

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Value‐Added Processing of Lentils and Emerging Research Trends

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

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