Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners

Pepra-Ameyaw, Nana Baah; Verde, Christine Lo; Drucker, Charles T.; Owens, Cedric P.; Senger, Lilian Were

doi:10.1016/j.lwt.2022.114392

Cited by 7 publications

(16 citation statements)

References 39 publications

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“…Cold‐pressed SFM was prepared by modification of the method used by Pepra‐Ameyaw et al. (2022). Sunflower seeds were ground using a coffee grinder (Model BCG111, KitchenAid Blade) in two 30 s increments to make SFM.…”

Section: Methodsmentioning

confidence: 99%

“…The formulation described in Pepra‐Ameyaw et al. (2022) served as the basis for improvements. Initial, qualitative testing of untreated cookies by the study's researchers had indicated that the cookies were nutty, lacked sweetness, and were dry.…”

Section: Methodsmentioning

confidence: 99%

“…Moisture and crude fat extraction were determined as described in Pepra‐Ameyaw et al. (2022). Samples (2 ± 0.5 g) were dry ashed in pre‐dried porcelain crucibles for 6 h at 600°C in a Thermo Scientific Lindberg/Blue M Moldatherm Box Furnace (AOAC 923.03‐1923).…”

Section: Methodsmentioning

confidence: 99%

“…Several properties of SFF hinder its more widespread use in baking; for instance, SFF can impart a bitter taste (Grasso et al., 2020), possibly attributed to CGA lactones that are formed during heating (Gigl et al., 2021; Kraehenbuehl et al., 2017). Another problem with using SFF is that under alkaline baking conditions, such as those encountered when using baking soda, CGA reacts with proteins to form a dark green trihydroxy benzacridine pigment (Pepra‐Ameyaw et al., 2022). Many attempts to prevent greening have been proposed, including the addition of reducing thiols to the SFF dough or the extraction of phenolics from SFF using organic solvents.…”

Section: Introductionmentioning

confidence: 99%

“…Our group recently demonstrated that a recombinantly expressed CGA esterase from Lactobacillus helveticus rapidly hydrolyzes CGA into caffeic acid (CA) and quinic acid (Lo Verde et al., 2022). CGA esterase treatment prevented greening in alkaline‐extracted sunflower protein isolates (Lo Verde et al., 2022) and cookies made with SFF (Pepra‐Ameyaw et al., 2022). While this demonstrated that SFF can be used to produce non‐green cookies while retaining beneficial phenolics, the questions of whether SFF cookies are appealing to consumers and whether they would accept enzymatically treated SFF cookies were left unanswered.…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color

Verde

Pacioles

Paterson

et al. 2023

Journal of Food Science

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Sunflower meal, a byproduct of sunflower oil pressing, is not commonly used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein, giving the baked product a green discoloration. Our group previously demonstrated that a chlorogenic acid esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower dough cookie formulations, resulting in cookies that were brown instead of green. This study presents a sensory analysis to determine the acceptability of enzymatically upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. We hypothesized that the mechanism of esterase‐catalyzed chlorogenic acid breakdown does not influence the cookies’ sensory properties other than color and that consumers would prefer treated, brown cookies over non‐treated cookies. Cookies made from sunflower meal were presented under green lights to mask color and tested by 153 panelists. As expected, the sensory properties (flavor, smell, texture, and overall acceptability) of the treated and non‐treated cookies were not statistically different. These results corroborate proximate analysis, which demonstrated that there was no difference between enzymatically treated and non‐treated cookies other than color and chlorogenic acid content. After the cookie color was revealed, panelists strongly preferred the treated cookies with 58% indicating that they “probably” or “definitely” would purchase the brown cookies, whereas only 5.9% would buy green, non‐treated cookies. These data suggest that esterase‐catalyzed breakdown of chlorogenic acid represents an effective strategy to upcycle sunflower meal for baking applications. Practical Application Sunflower meal is currently used as animal fodder or discarded. A major factor preventing sunflower meal use is its high chlorogenic acid content, which causes a green discoloration of baked goods made from sunflower meals under alkaline conditions. This study presents a sensory analysis in which panelists evaluate cookies made with sunflower flour that was treated with an esterase that breaks down chlorogenic acid. The results show that enzymatic treatment prevents greening and that panelists strongly prefer esterase‐treated, non‐green cookies, thus demonstrating the feasibility of utilizing sunflower flour in baking applications.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color

Verde

Pacioles

Paterson

et al. 2023

Journal of Food Science

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The structure of a Lactobacillus helveticus chlorogenic acid esterase and the dynamics of its insertion domain provide insights into substrate binding

Omori,

Drucker,

Okumura

et al. 2023

FEBS Letters

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Chlorogenic acid esterases (ChlEs) are a useful class of enzymes that hydrolyze chlorogenic acid (CGA) into caffeic and quinic acids. ChlEs can break down CGA in foods to improve their sensory properties and release caffeic acid in the digestive system to improve the absorption of bioactive compounds. This work presents the structure, molecular dynamics, and biochemical characterization of a ChlE from Lactobacillus helveticus (Lh). Molecular dynamics simulations suggest that substrate access to the active site of LhChlE is modulated by two hairpin loops above the active site. Docking simulations and mutational analysis suggest that two residues within the loops, Gln145 and Lys164, are important for CGA binding. Lys164 provides a slight substrate preference for CGA, whereas Gln145 is required for efficient turnover. This work is the first to examine the dynamics of a bacterial ChlE and provides insights on substrate binding preference and turnover in this type of enzyme.

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Improvement of protein extraction from sunflower oil cake using ascorbic acid and N-acetylcysteine: Effects on chemical, structural, and functional properties

Ali,

Schmidt,

Walczak

et al. 2024

Food Measure

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Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners

Cited by 7 publications

References 39 publications

Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color

Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color

The structure of a Lactobacillus helveticus chlorogenic acid esterase and the dynamics of its insertion domain provide insights into substrate binding

Improvement of protein extraction from sunflower oil cake using ascorbic acid and N-acetylcysteine: Effects on chemical, structural, and functional properties

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