Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

Lie-Piang, Anouk; Möller, Anna Cäcilie; Köllmann, Nienke; Garre, Alberto; Boom, R.M.; Padt, A. van der

doi:10.1016/j.foodres.2021.110889

Cited by 13 publications

(26 citation statements)

References 20 publications

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“…Indeed, DF can be easily applied to different legume and cereal crops 9 to obtain highly-added value ingredients, with the exception of raw material having an oil content higher than 35%. 6 From this perspective, DF can not only be used to produce ingredients from the major crops, but also might be a solution to exploit and valorize even the neglected and underutilized grains, facing the problems related to the loss of the genetic resources and of the biodiversity heritage. Neglected and minor grains are well adapted to the local environments, require low input for their growth and tolerate stress in a way that they can be grown in marginal areas.…”

Section: Current Trends and Raw Materials For Dry Fractionationmentioning

confidence: 99%

“…10,35 Indeed, during the isoelectric precipitation, only the globulin fractions are recovered, whereas the majority of the albumin fraction is lost. 6,24,36 Albumins are superior for foaming because they form very strong interfacial films. 6 The foaming ability is also dependent on the botanical species; for example, using the same DF conditions, Saldanha do Carmo et al 26 reported a higher foaming capacity in dry-fractionated pea protein compared to faba bean protein, with mean values of approximately 55% versus 45%, respectively.…”

Section: Functional Properties Of Dry-fractionated Proteinsmentioning

confidence: 99%

“…6,24,36 Albumins are superior for foaming because they form very strong interfacial films. 6 The foaming ability is also dependent on the botanical species; for example, using the same DF conditions, Saldanha do Carmo et al 26 reported a higher foaming capacity in dry-fractionated pea protein compared to faba bean protein, with mean values of approximately 55% versus 45%, respectively. Moreover, a non-significant effect of the dehulling procedure on the foaming properties was also highlighted.…”

Section: Functional Properties Of Dry-fractionated Proteinsmentioning

confidence: 99%

“…1,5,6 However, wet extraction requires a large amount of resources in terms of chemicals, water and energy, contrasting with the purpose of promoting a sustainable food system. 4,6 A comprehensive description of the methodologies and of the different technologies for wet extraction is provided elsewhere. 1,6,7 A dry fractionation (DF) approach is largely more sustainable than wet extraction processes 6 because it consists of physical methods of concentration of the protein.…”

Section: Introductionmentioning

confidence: 99%

“…4,6 A comprehensive description of the methodologies and of the different technologies for wet extraction is provided elsewhere. 1,6,7 A dry fractionation (DF) approach is largely more sustainable than wet extraction processes 6 because it consists of physical methods of concentration of the protein. In brief, DF operates on the premise that it can effectively separate protein bodies from other non-protein components, such as starch granules and fibers, utilizing suitable milling technologies, including pin and jet milling 4,8,9 Subsequently, the milled flour undergoes separation into two fractions: one enriched in starch and the other in protein, achieved through physical separation methods.…”

Section: Introductionmentioning

confidence: 99%

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Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

De Angelis,

Latrofa,

Caponio

et al. 2023

J Sci Food Agric

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Dry‐fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno‐functional properties. The present review aims to examine the techno‐functional properties of dry‐fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno‐functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry‐fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry‐fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno‐functional properties of dry‐fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Current Trends and Raw Materials For Dry Fractionationmentioning

confidence: 99%