Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread

Zorzi, Caroline Zampronio; Garske, Raquel Pischke; Flôres, Simone Hickmann; Thys, Roberta Cruz Silveira

doi:10.1016/j.ifset.2020.102539

Cited by 39 publications

(18 citation statements)

References 36 publications

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“…The highest WHC was observed in WSN 4, while WSN 0 had the lowest WHC and OHC. The water and oil holding capacity estimated in the present research are in harmony with Zorzi et al (2020) prepared gluten‐free bread by mixing rice flour, sunflower protein concentrate, rice flour, and corn starch. The sunflower protein concentrate showed a water holding capacity equivalent to 6.12 ± 0.06 g and 7.40 ± 0.14 g of oil holding capacity.…”

Section: Resultssupporting

confidence: 89%

Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties

Aziz

Ramzan

Zafarullah

et al. 2022

Food Processing Preservation

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Bread is a fundamental food in many countries and comes in various forms. Bread fortified with functional ingredients attracted growing research in recent years. In the present investigation, fortification of whole wheat flour with nutmeg powder was carried out at different levels WSN1 (4% nutmeg), WSN2 (10% sunflower + 4% nutmeg), WSN3 (20% sunflower+4% nutmeg), and WSN4 (30% sunflower + 4% nutmeg). The functional attributes of flour blends were investigated. Furthermore, fortified bread during eight days of storage was determined for compositional analysis and total caloric value. The functional characteristics, that is, water and oil holding capacity (1.88–2.16 and 2.32–4.10, respectively), emulsion activity (40.13–57.58), and stability (38.04–49.83), swelling (15.02–17.25) and foaming stability (13.96–21.39) improved highly significantly by fortification. The minerals content was observed in WSN4 > WSN3 > WSN2 > WSN1 > WSN0 order. The maximum DPPH was observed in WSN4 as 44.28 ± 0.03%. From the current results, based on organoleptic properties, the incorporation of sunflower at about 20% with 4% nutmeg is better and acceptable (7.49 ± 0.01) for the commercialization of products in the industrial sector. Novelty impact statement The findings of this study are important from the nutritional point of view as bread fortification with natural sources will help to reduce nutritional deficiencies. Incorporating sunflower seeds and nutmeg flour blends in whole wheat flour to prepare fortified bread enhanced bread's nutritional value and improved bread quality characteristics. Utilizing the flour blends could be a promising approach to making fortified bread having a balanced amino acid profile to meet the Lysine deficiency in whole wheat flour.

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Section: Resultssupporting

confidence: 89%

Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties

Aziz

Ramzan

Zafarullah

et al. 2022

Food Processing Preservation

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“…Containing more than 75% proteins, it is obtained by extraction from the cake that remains after oil extraction from the seeds. Its high water-holding capacity decreased bread hardness during the storage, whereas the dark colour decreased the brightness of the bread making them more attractive to the panellist due to the similarity with whole flour [ 26 ].…”

Section: Plant-based Gluten-free Proteinmentioning

confidence: 99%

High Protein Substitutes for Gluten in Gluten-Free Bread

Skendi

Παπαγεωργίου

Varzakas³

2021

Foods

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Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

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“…The sunflower ( Helianthus annuus L.) ranks the fourth most important oilseed crop, following soybean, palm seeds, and canola seeds as a significant source of oil used in various food products worldwide ( USDA, FAO, 2008 ). It is a protein source of great interest for human nutrition, especially due to its sensory, nutritional, and functional properties ( Zorzi et al., 2020 ). In Egypt, the shortage of edible oil represents a huge problem due to the rise in human growth rate with limited oilseed cultivated area at the same time.…”

Section: Introductionmentioning

confidence: 99%

Induction of resilience strategies against biochemical deteriorations prompted by severe cadmium stress in sunflower plant when Trichoderma and bacterial inoculation were used as biofertilizers

et al. 2022

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BackgroundCadmium (Cd) is a highly toxic heavy metal. Its emission is suspected to be further increased due to the dramatic application of ash to agricultural soils and newly reclaimed ones. Thereby, Cd stress encountered by plants will exacerbate. Acute and chronic exposure to Cd can upset plant growth and development and ultimately causes plant death. Microorganisms as agriculturally important biofertilizers have constantly been arising as eco-friendly practices owing to their ability to built-in durability and adaptability mechanisms of plants. However, applying microbes as a biofertilizer agent necessitates the elucidation of the different mechanisms of microbe protection and stabilization of plants against toxic elements in the soil. A greenhouse experiment was performed using Trichoderma harzianum and plant growth-promoting (PGP) bacteria (Azotobacter chroococcum and Bacillus subtilis) individually and integrally to differentiate their potentiality in underpinning various resilience mechanisms versus various Cd levels (0, 50, 100, and 150 mg/kg of soil). Microorganisms were analyzed for Cd tolerance and biosorption capacity, indoleacetic acid production, and phosphate and potassium solubilization in vitro. Plant growth parameters, water relations, physiological and biochemical analysis, stress markers and membrane damage traits, and nutritional composition were estimated.ResultsUnequivocal inversion from a state of downregulation to upregulation was distinct under microbial inoculations. Inoculating soil with T. harzianum and PGPB markedly enhanced the plant parameters under Cd stress (150 mg/kg) compared with control plants by 4.9% and 13.9%, 5.6% and 11.1%, 55.6% and 5.7%, and 9.1% and 4.6% for plant fresh weight, dry weight, net assimilation rate, and transpiration rate, respectively; by 2.3% and 34.9%, 26.3% and 69.0%, 26.3% and 232.4%, 135.3% and 446.2%, 500% and 95.6%, and 60% and 300% for some metabolites such as starch, amino acids, phenolics, flavonoids, anthocyanin, and proline, respectively; by 134.0% and 604.6% for antioxidants including reduced glutathione; and by 64.8% and 91.2%, 21.9% and 72.7%, and 76.7% and 166.7% for enzymes activity including ascorbate peroxidase, glutathione peroxidase, and phenylalanine ammonia-lyase, respectively. Whereas a hampering effect mediated by PGP bacterial inoculation was registered on levels of superoxide anion, hydroxyl radical, electrolyte leakage, and polyphenol oxidase activity, with a decrease of 0.53%, 14.12%, 2.70%, and 5.70%, respectively, under a highest Cd level (150 mg/kg) compared with control plants. The available soil and plant Cd concentrations were decreased by 11.5% and 47.5%, and 3.8% and 45.0% with T. harzianum and PGP bacterial inoculation, respectively, compared with non-inoculated Cd-stressed plants. Whereas, non-significant alternation in antioxidant capacity of sunflower mediated by T. harzianum action even with elevated soil Cd concentrations indicates stable oxidative status. The uptake of nutrients, viz., K, Ca, Mg, Fe, nitrate, and phosphorus, was interestingly increased (34.0, 4.4, 3.3, 9.2, 30.0, and 1.0 mg/g dry weight, respectively) owing to the synergic inoculation in the presence of 150 mg of Cd/kg.ConclusionsHowever, strategies of microbe-induced resilience are largely exclusive and divergent. Biofertilizing potential of T. harzianum showed that, owing to its Cd biosorption capability, a resilience strategy was induced via reducing Cd bioavailability to be in the range that turned its effect from toxicity to essentiality posing well-known low-dose stimulation phenomena (hormetic effect), whereas using Azotobacter chroococcum and Bacillus subtilis, owing to their PGP traits, manifested a resilience strategy by neutralizing the potential side effects of Cd toxicity. The synergistic use of fungi and bacteria proved the highest efficiency in imparting sunflower adaptability under Cd stress.

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Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread

Cited by 39 publications

References 36 publications

Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties

Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties

High Protein Substitutes for Gluten in Gluten-Free Bread

Induction of resilience strategies against biochemical deteriorations prompted by severe cadmium stress in sunflower plant when Trichoderma and bacterial inoculation were used as biofertilizers

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