Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

Carvajal-Larenas, F.E.; Nout, M.J.R.; Boekel, M.A.J.S. van; Kozioł, Małgorzata; Linnemann, A.R.

doi:10.1016/j.lwt.2013.03.017

Cited by 32 publications

(43 citation statements)

References 17 publications

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“…enhancing the process almost 21%. According to Carvajal‐Larenas et al (), the alkaloid content is reduced to 1.54% d.b. when Andean lupin is soaked for 36 h and cooked for 1 h. In contrasts, in the present work, similar alkaloid content can be reached after only 8 h by using ultrasound during hydration.…”

Section: Resultsmentioning

confidence: 96%

Using ultrasound for improving hydration and debittering of Andean lupin grains

Miano

Rojas

Augusto

2019

J Food Process Engineering

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This article presents results about the potential use of ultrasound technology on the hydration and debittering process of Andean lupin grains (Lupinus albus Sweet). The hydration process was conducted conventionally and also assisted by ultrasound technology (ultrasonic water bath, 25 kHz, 41 W/L). Further than the hydration kinetics, the alkaloid content was evaluated. As results, the hydration kinetics of this grain showed a sigmoidal behavior, which was accelerated almost 40% using ultrasound. The lag phase was reduced about 13%, and the equilibrium moisture content was increased about 14%. Finally, by using ultrasound during hydration process, the alkaloid extraction was also improved, extracting 21% more compared to the conventional process. It was concluded that ultrasound technology accelerates not only the hydration process but also the extraction of alkaloids. Practical Applications Andean lupin is a pulse with potential importance for human and animal alimentation due to its high quantity of proteins. However, this pulse has a considerable quantity of undesirable alkaloids that are bitter and toxic. Therefore, a debittering process is required. Further, before debittering, hydration of the grains is required, which is a long and batch process. This work demonstrated that both the hydration and the debittering processes can be enhanced by ultrasound. Consequently, ultrasound technology would have a double application during hydration process of Andean lupin grains.

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Section: Resultsmentioning

confidence: 96%

Using ultrasound for improving hydration and debittering of Andean lupin grains

Miano

Rojas

Augusto

2019

J Food Process Engineering

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“…The traditional house-hold methods include soaking in cold water, cooking and washing and this process lasts several days (Smith, 1987;Carvajal-Larenas et al, 2014). In Ecuador, the National Agricultural Research Centre has proposed a commercial debittering process which consists of soaking the seeds of L. mutabilis for 14-16 h, boiling for 40 min and then washing at 40°C (Carvajal-Larenas et al, 2013).…”

Section: Feedmentioning

confidence: 99%

Scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids in feed and food, in particular in lupins and lupin‐derived products

Schrenk¹,

Bodin²,

Chipman³

et al. 2019

EFS2

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The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids (QAs) in feed and food. This risk assessment is limited to QAs occurring in Lupinus species/varieties relevant for animal and human consumption in Europe (i.e. Lupinus albus L., Lupinus angustifolius L., Lupinus luteus L. and Lupinus mutabilis Sweet). Information on the toxicity of QAs in animals and humans is limited. Following acute exposure to sparteine (reference compound), anticholinergic effects and changes in cardiac electric conductivity are considered to be critical for human hazard characterisation. The CONTAM Panel used a margin of exposure (MOE) approach identifying a lowest single oral effective dose of 0.16 mg sparteine/kg body weight as reference point to characterise the risk following acute exposure. No reference point could be identified to characterise the risk of chronic exposure. Because of similar modes of action for QAs, the CONTAM Panel used a group approach assuming dose additivity. For food, the highest mean concentration of Total QAs (TotQAs) (i.e. the 6 most abundant QAs) was found in lupin seed samples classified as 'Lupins (dry) and similar-'. Due to the limited data on occurrence and consumption, dietary exposure was calculated for some specific scenarios and no full human health risk characterisation was possible. The calculated margin of exposures (MOEs) may indicate a risk for some consumers. For example, when lupin seeds are consumed without a debittering step, or as debittered lupin seeds high in QA content and when 'lupin-based meat imitates' are consumed. For horses, companion and farm animals, other than salmonids, the available database on adverse effects was too limited to identify no-observed-adverse-effect levels and/or lowest-observed-adverse-effect levels and no risk characterisation was possible. For salmonids, the CONTAM Panel considers the risk for adverse effects to be low.This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.The EFSA Journal is a publication of the European Food Safety Authority, an agency of the European Union. Quinolizidine alkaloids in feed and food www.efsa.europa.eu/efsajournal 2 EFSA Journal 2019;17(11):5860 Quinolizidine alkaloids in feed and food www.efsa.europa.eu/efsajournal 3 EFSA Journal 2019;17(11):5860lupanine or 13a-OH-lupanine (each equivalent to 0.14 mg/kg bw for a person with a body weight of 70 kg). Human cases of poisoning with lupin seeds are infrequent and rarely lead to a fatal outcome. However, case reports of poisoning in children suggest that these are more susceptible to intoxication than adults, and doses of lupin alkaloids from 10 mg/kg bw onwards may be lethal. Intoxication have been associated with inadequate debittering of lupin seeds by consumers, while no case of poisoning has been...

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“…The few studies that considered sigmoidal hydration kinetics for grains neither ensure the cause of lag phase nor explain the process morphologically giving only suppositions. Further, there is not any work in the literature studying the hydration kinetics of Andean lupin (Lupinus mutabilis Sweet), despite that it is an important stage because it increases the water content of the grain and enhances the alkaloids extraction in the subsequent stages (Carvajal-Larenas, Nout, van Boekel, Koziol, & Linnemann, 2013). The present work correlated the morphology, hydration behavior and mathematical models in order to explain and predict the hydration kinetics of Andean lupin (L. mutabilis Sweet) grains.…”

Section: Introductionmentioning

confidence: 97%