Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

Boukid, Fatma; Pasqualone, Antonella

doi:10.1007/s00217-021-03909-5

Cited by 35 publications

(31 citation statements)

References 109 publications

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“…As an implication of human health, the high fiber and the antioxidant, antihyperlipidemic, and anti-inflammatory activities of the phytochemical of lupin act against various chronic diseases [ 58 ]. In contrast to grass pea, the usage of lupin proteins to develop novel foods (e.g., cheese analogue; gluten-free pasta, cookies, and cakes) [ 59 , 60 , 61 , 62 ] or to improve food nutritional value was widely explored [ 61 , 63 ]. Lupin protein supplementation was also found to affect positively organoleptic and textural properties of foods [ 64 ].…”

Section: Underutilized Legume Cropsmentioning

confidence: 99%

“…Other minor quinolizidine alkaloids found were albine, hydroxylupanine, sparteine, anagyrine, lupinine, and angustifolin. The high content of quinolizidine alkaloids group was found associated with severe intoxication [ 61 ]. Despite its potential toxicity, bitter lupines are traditionally consumed after soaking and cooking that can reduce the content of alkaloids [ 275 ].…”

Section: Safety Issues Linked To Emerging Proteins and Derived Productsmentioning

confidence: 99%

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Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

et al. 2023

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The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future.

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Section: Underutilized Legume Cropsmentioning

confidence: 99%

Section: Safety Issues Linked To Emerging Proteins and Derived Productsmentioning

confidence: 99%

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

et al. 2023

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“…Vegan eggs can be formulated by one plant-based ingredient or a combination of ingredients to recreate the functionality of eggs Pulses are ingredients rich in proteins, starches, and fibers, as well several health beneficial ingredients [ 52 ]. Proteins deriving from pea, lentil, lupine, and chickpea can confer in their native and modified forms interesting functionalities, such as gelling, emulsification, and foaming for formulating vegan eggs [ 53 , 54 , 55 , 56 ]. The proteins can be used in different forms, namely flours, protein concentrate, or isolates.…”

Section: Major Components Of Vegan Eggsmentioning

confidence: 99%

“…The total substitution of eggs by lupine protein isolates resulted in the collapse of the cakes. This can be explained by the lower functional properties compared to egg [ 54 ]. Thus, besides lupine isolates, soy lecithin, mono- and diglycerides, and xanthan gum were used as vegan egg substitutes.…”

Section: Main Food Applications Of Vegan Eggsmentioning

confidence: 99%

Vegan Egg: A Future-Proof Food Ingredient?

Boukid

Gagaoua

2022

Foods

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Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

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“…Lupin grain composition depends on the specific specie, but in general, it is assumed to be high in protein content varying between 30–42% and dietary fibre from 30–41%, mainly insoluble, while it is low in starch content and gluten-free [ 20 , 21 , 22 , 25 , 33 , 34 , 35 ]. The fat content mainly consists of mono and poly-unsaturated fats, and omega 3, 6 and 9 fatty acids [ 33 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

Abreu

Lima

Rocha

2023

Foods

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The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.

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Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

Cited by 35 publications

References 109 publications

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

Vegan Egg: A Future-Proof Food Ingredient?

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

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