Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and <i>in vitro</i> digestion on bioactivity

Čakarević, Jelena; Torbica, Aleksandra; Belović, Miona; Tomić, Jelena; Sedlar, Tea; Popović, Ljiljana

doi:10.1111/ijfs.14964

Cited by 18 publications

(4 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The degradation of total phenolic compounds between the beginning and the end of storage at 15, 25, and 35°C was more pronounced in the Jacarezinho variety (26.3, 27.9, and 27.8%) and less pronounced in the Italian (18.0, 18.1, and 18.6%) and Crown (15.8, 17.3, and 18.0%) flours, indicating the greater stability of these two samples. Čakarević et al (2021), studying the storage for 90 days of cookies prepared with partial replacement of wheat flour by protein isolate from pumpkin seeds with the addition of beetroot juice, found that the phenolic compounds remained practically unchanged during the period, attributing this result to the encapsulating effect of the protein isolate.…”

Section: Resultsmentioning

confidence: 99%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The flours of germinated pumpkin seeds of Crown, Jacarezinho, and Italian varieties were evaluated. The flours showed a predominance of yellow intensity, high content of minerals, and total phenolic compounds with important in vitro antioxidant potential. There was a predominance of flavonoids (myricetin, procyanidin B2, and procyanidin B1). The degradation of phenolic compounds was satisfactorily predicted by zero‐order (Crown and Italian) and first‐order (Jacarezinho) equations. The flours were considered non‐toxic, with morphologically irregular particles and predominance of amorphous characteristics. The FTIR spectra showed the bands of the main components, indicating the presence of starch, lipids, and proteins. The thermal properties showed distinct gelatinization peaks between the flours, while the TGA and DTG curves showed greater mass loss during the carbonization of the material in the three flours. The flours studied have some distinct characteristics, with great potential for use in various formulations and preparations of functional foods. Novelty impact statement Germinated pumpkin seed flours have high content of minerals, total phenolic compounds, antioxidant activity, concentration of crude fiber, and flavanoids. As for morphology, they showed a predominance of amorphous characteristics. The FTIR spectra showed the presence of starch, lipids, and proteins in the flours. Thus, germination followed by convective drying for the production of pumpkin seed flours proved to be effective and sustainable to make new flour options available on the market that can contribute to improving the nutritional and functional profile of foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The composition of the food matrix and the processing which foods are subjected can influence digestion and, in turn, the bioaccessibility of its components. From this point of view, the evaluation of the in vitro digestibility of different food matrices subjected to different types of processing or transformation, for example, enriched with BC from by-products, represents a fundamental parameter for the determination of the nutritional value of foods, and the possible effect of nutrients and BC [110][111][112][113]. NMR-based metabolomics showed a fundamental role in the determination of both the bioavailability and bioaccessibility of BC in natural or enriched foods during simulated digestion and absorption.…”

Section: The Nmr-based Foodomics Approach For the Simulated Digestion...mentioning

confidence: 99%

NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review

2022

View full text Add to dashboard Cite

The ability of nuclear magnetic resonance spectroscopy (NMR) to extract chemical information from a complex mixture is invaluable and widely described in literature. Many applications of this technique in the foodomics field have highlighted how NMR could characterize food matrices, and it can be used all along its “life chain”: from farm to fork and from fork to the digestion process. The aim of this review is an attempt to show, firstly, the potential of NMR as a method based on green chemistry in sample preparation, and then in characterizing the nutritional qualities of agri-food products (with particular attention to their by-products) from a sustainable point of view. For instance, the NMR-based metabolomics approach has been used to enhance the nutritional properties of bio-products waste naturally rich in antioxidants and prebiotics. The reintroduction of these products in the food supply chain as functional foods or ingredients answers and satisfies the consumer demand for more food with high nutritional quality and more respect for the environment.

show abstract

“…Pumpkin seed press cake, a by-product of oil production, is food resources that offer various health benefits. In addition to fibre, pumpkin seed press cake is a source of proteins, essential fatty acids, polyunsaturated fatty acids, omega 3, 6 and 9 fatty acids, as well as significant amounts of vitamins and minerals (14)(15)(16). Regarding the protein quality, this raw material has a suitable amino acid profile.…”

Section: Introductionmentioning

confidence: 99%

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

Tomić

Škrobot

Popović

et al. 2022

Food Technol. Biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings of these products in terms of nutritional and sensory quality. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycemic index. On the other hand, from a sensory point of view, gluten-free products usually show inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large share of carbohydrate components. Experimental approach. Chickpea flour (ChF) and two types of pumpkin seed press cake flour (virgin (VF) and cold pressed (CF)), at two substitution levels (20 and 35 %, m/m) were blend to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the suitability of using these non-conventional flours on nutritional and physico-chemical properties, sensory acceptability, antioxidant activity and glycemic index of crackers. Results and conclusions. All produced crackers can bear a nutritional claims "high fibre", "source of protein", "source of minerals". Replacing ChF with VF and CF increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycemic index. Besides nutrient content, CF addition increased overall sensory acceptability, noticeably improving taste and flavour scores compared to Control and VF containing counterparts. Novelty and scientific contribution. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flours and starches. The used non-conventional flours represent complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient dense, health promoting gluten-free crackers with reduced glycemic response and acceptable sensory properties.

show abstract

Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity

Cited by 18 publications

References 37 publications

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

Contact Info

Product

Resources

About