Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder

Abstract

BACKGROUND: Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of plant origin, are of interest due to dairy allergies, intolerances, and ethical and environmental considerations. Lentils have high levels of protein (20-30%) with a good amino acid profile and functional properties. In this study, a model lentil protein-based formula (LF), in powder format, was produced and compared to two commercial plant-based infant formulae (i.e., soy; SF and rice; RF) in terms of physicochemical properties and digestibility.Results: The macronutrient composition was similar between all the samples; however, RF and SF had larger volume-weighted mean particle diameters (D[4,3] of 121-134 ∼m) than LF (31.9 ∼m), which was confirmed using scanning electron and confocal laser microscopy. The larger particle sizes of the commercial powders were attributed to their agglomeration during the drying process. Regarding functional properties, the LF showed higher D[4,3] values (17.8 ∼m) after 18 h reconstitution in water, compared with the SF and RF (5.82 and 4.55 ∼m, respectively), which could be partially attributed to hydrophobic protein-protein interactions. Regarding viscosity at 95 °C and physical stability, LF was more stable than RF. The digestibility analysis showed LF to have similar values (P < 0.05) to the standard SF.Conclusion: These results demonstrated that, from the nutritional and physicochemical perspectives, lentil proteins represent a good alternative to other sources of plant proteins (e.g., soy and rice) in infant nutritional products.

Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy

“…Several plants have been suggested as potential suitable protein sources for new infant formulas, these being quinoa [ 374 ], pea [ 375 , 376 , 377 ], faba bean [ 375 , 376 , 377 ], lentil [ 378 ], potato [ 376 , 379 ], and chickpea [ 380 , 381 ], as shown on Figure 5 . Nevertheless, before any of these plant-based protein sources can be used in infant formulas, they would need to comply with the Regulation EU 2016/127 [ 114 ], and for some, they may even be regarded as novel foods, as new processing procedures may be a necessity to provide protein isolates and hence require an EU authorisation as a novel food [ 382 ].…”

“…For legumes, lentil proteins have been suggested as an alternative to cow’s milk proteins for infant formulas due to a high protein content of around 20–30% and a good amino acid profile [ 378 ]. In a recent study, Alonso-Miravalles et al [ 378 ] investigated the physicochemical properties of a lentil protein-based formulation in comparison to two conventional plant-based infant formulas: one based on soy protein and one based on rice proteins. They concluded that from a physicochemical and nutritional perspective, lentil proteins are a good alternative to other sources of plant proteins for infant formulas [ 378 ].…”

“…In a recent study, Alonso-Miravalles et al [ 378 ] investigated the physicochemical properties of a lentil protein-based formulation in comparison to two conventional plant-based infant formulas: one based on soy protein and one based on rice proteins. They concluded that from a physicochemical and nutritional perspective, lentil proteins are a good alternative to other sources of plant proteins for infant formulas [ 378 ]. However, allergenicity to lentil seems to be well documented in some countries and may lead to severe allergic reactions [ 384 , 385 ], and according to the AllergenNomenclature, three lentil allergens have been identified [ 56 ].…”

The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products

“…Furthermore, increasing awareness among consumers regarding welfare issues and the environmental impact of animal-based foods has contributed to a purchasing preference among certain demographics for plant- over dairy-based IF in some instances [ 6 ]. Commercially available plant-based IF are typically manufactured from either soy protein isolates or rice protein hydrolysates, although other plant-based sources are currently receiving attention [ 7 , 8 ]. However, these protein sources vary in terms of protein quality, which is defined by (1) the ability of the protein to meet the essential and non-essential amino acid requirements of the infant, (2) its digestibility, and (3) the subsequent bioavailability of individual amino acids [ 9 ].…”

PROTEIN2FOOD – pioneering crops and food for future generations

“…The project aimed to (i) develop innovative, cost‐effective, and resource‐efficient food crops that are high in protein, with a positive impact on human health, the environment, and biodiversity; (ii) significantly enhance the quality and quantity of proteins from selected seed crops (quinoa, amaranth, and buckwheat) and grain legumes (lupin, faba bean, chickpea, and lentil), by using a multidisciplinary approach, involving genetics, agronomy, and food‐processing engineering, as well as sensory, socio‐economic and environmental assessment; (iii) to gain a better understanding of (i) genetic mechanisms that drive protein formation and accumulation in seeds; (ii) plant resilience against biotic and abiotic stresses (pests and environmental factors); (iii) protein interactions with other food components and their sensory consequences in the final food products. In this Special Issue of the Journal of the Science of Food and Agriculture , we gathered relevant papers 1‐13 covering fundamental and applied research aspects addressed by the multidisciplinary teams of the PROTEIN2FOOD project to bring added value to the plant‐protein food chain.…”