The fate of quinolizidine alkaloids during the processing of lupins (Lupinus spp.) for human consumption

Schryvers, Sofie; Arinzechukwu, Chinaza; Miserez, Bram; Eeckhout, Mia; Jacxsens, Liesbeth

doi:10.1016/j.foodchem.2023.136847

Cited by 8 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some plant species biosynthesize secondary metabolites that may cause adverse health effects in humans. Examples include cyanogenic glycosides in cassava, quinolizidine alkaloids in lupines, and glycoalkaloids in potatoes (Cereda & de Vasconcellos, 2023;Schryvers et al, 2023;Urugo & Tringo, 2023). Food safety risks from plant toxins can be reduced using a variety of processing steps such as washing and roasting (Schrenk et al, 2019).…”

Section: Chemical Hazardsmentioning

confidence: 99%

See 1 more Smart Citation

Addressing the safety of new food sources and production systems

Tan,

Ong,

Yong

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

New food sources and production systems (NFPS) are garnering much attention, driven by international trade, changing consumer preferences, potential sustainability benefits, and innovations in climate‐resilient food production systems. However, NFPS can introduce new challenges for food safety agencies and food manufacturers. Most food safety hazards linked to new foods have been identified in traditional foods. However, there can be some food safety challenges that are unique to new foods. New food ingredients, inputs, and processes can introduce unexpected contaminants. To realize the full potential of NFPS, there is a need for stakeholders from governments, the food industry, and the research community to collectively work to address and communicate the safety of NFPS products. This review outlines known food safety hazards associated with select NFPS products on the market, namely, plant‐derived proteins, seaweeds, jellyfish, insects, microbial proteins, as well as foods derived from cell‐based food production, precision fermentation, vertical farming, and 3D food printing. We identify common elements in emerging NFPS regulatory frameworks in various countries/regions. Furthermore, we highlight current efforts in harmonization of terminologies, use of recent scientific tools to fill in food safety knowledge gaps, and international multi‐stakeholder collaborations to tackle safety challenges. Although there cannot be a one‐size‐fits‐all approach when it comes to the regulatory oversight for ensuring the safety of NFPS, there is a need to develop consensus‐based structured protocols or workflows among stakeholders to facilitate comprehensive, robust, and internationally harmonized approaches. These efforts increase consumers’ confidence in the safety of new foods and contribute toward fair practices in the international trade of such foods.

show abstract

Section: Chemical Hazardsmentioning

confidence: 99%

“…Plant toxins such as cyanogenic glycosides, quinolizidine alkaloids, and glycoalkaloids (Cereda & de Vasconcellos, 2023; Schryvers et al., 2023; Urugo & Tringo, 2023)…”

Section: Nfps Food Safety Considerationsmentioning

confidence: 99%

Addressing the safety of new food sources and production systems

Tan,

Ong,

Yong

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates

Navarro-Vozmediano,

Bou,

García-Pérez

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Nowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins, and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3, and 6 days and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 days should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.

show abstract

Surface activity of Lupinus angustifolius (blue lupine) seed extracts

Wojciechowski,

Baran

2024

Food Chemistry

View full text Add to dashboard Cite

The fate of quinolizidine alkaloids during the processing of lupins (Lupinus spp.) for human consumption

Cited by 8 publications

References 28 publications

Addressing the safety of new food sources and production systems

Addressing the safety of new food sources and production systems

Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates

Surface activity of Lupinus angustifolius (blue lupine) seed extracts

Contact Info

Product

Resources

About