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Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble-fermentable (arabinoxylan), insoluble-fermentable (resistant starch type IV) and insoluble-unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO2 retention coefficient during dough fermentation was not affected by fibre ingredient inclusion. The fibre content of the white bread was increased by 128%, with only a marginal negative impact on bread quality. Additionally, the fibre-fortified bread showed a lower release of reducing sugars during in vitro starch digestion. This study illustrates the synergy of different types of fibre ingredients in a bread system to advance in closing the fibre gap.
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Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive. However, such knowledge is key for standardization, research on the health benefits, and the definition of sourdough bread. In this systematic scoping review, we analyzed 253 studies and identified large variations in the type and amount of leavening agent, fermentation conditions, and bread quality (specific loaf volume and acidification). The interrelation between these elements and their effect on the extent of fermentation is discussed, together with issues preventing proper comparison of breadmaking procedures. With this review, we want to contribute to the dialogue concerning the definition of sourdough-type bread products and the research into the health benefits attributed to them.
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Pan , Fermentación , Triticum , Pan/microbiología , Manipulación de Alimentos , Humanos , Microbiología de Alimentos , Gusto , Valor NutritivoRESUMEN
In the current trend where plant-based foods are preferred over animal-based foods, pulses represent an alternative source of protein but also of bioactive peptides (BPs). We investigated the pattern of protein hydrolysis during fermentation of red lentils protein isolate (RLPI) with various lactic acid bacteria and yeast strains. Hanseniaspora uvarum SY1 and Fructilactobacillus sanfranciscensis E10 were the most proteolytic microorganisms. H. uvarum SY1 led to the highest antiradical, angiotensin-converting enzyme-inhibitory and antifungal activities, as found in low molecular weight water soluble extracts (LMW-WSE). The 2039 peptide sequences identified by LMW-WSE were screened using BIOPEP UWM database, and 36 sequences matched with known BPs. Fermentation of RLPI by lactic acid bacteria and yeasts generated 12 peptides undetected in raw RLPI. Besides, H. uvarum SY1 led to the highest abundance (peak areas) of BPs, in particular with antioxidant and ACE-inhibitory activities. The amino acid sequences LVR and LVL, identified in the fermented RLPI, represent novel findings, as they were detected for the first time in substrates subjected to microbial fermentation. KVI, another BP highly characteristic of RLPI-SY1, was previously observed only in dried bonito. 44 novel potential BPs, worthy of further characterization, were correlated with antifungal activity.
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Lactobacillales , Lens (Planta) , Animales , Lactobacillales/metabolismo , Lens (Planta)/metabolismo , Inhibidores de la Enzima Convertidora de Angiotensina/química , Inhibidores de la Enzima Convertidora de Angiotensina/metabolismo , Inhibidores de la Enzima Convertidora de Angiotensina/farmacología , Antifúngicos , Filogenia , Péptidos/farmacología , Levaduras/metabolismo , FermentaciónRESUMEN
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food products has been impeded by limited solubility. This study aimed to investigate the potential of high-shear mixing, a resource-efficient technique, to enhance lentil protein solubility and its functional properties. Red lentil protein isolate powders were rehydrated and subjected to a semi-continuous in-line high-shear treatment at 10,200 rpm for a timespan ranging from 0 to 15 min. The results highlighted a significant (p < 0.05) increase in solubility from 46.87 to 68.42% after 15 min of shearing and a reduction in particle size as a result of the intense shearing and disruption provided by the rotor and forced passage through the perforations of the stator. The volume-weighted mean diameter decreased from 5.13 to 1.72 µm after 15 min of shearing, also highlighted by the confocal micrographs which confirmed the breakdown of larger particles into smaller and more uniform particles. Rheological analysis indicated consistent Newtonian behaviour across all dispersions, with apparent viscosities ranging from 1.69 to 1.78 mPa.s. Surface hydrophobicity increased significantly (p < 0.05), from 830 to 1245, indicating exposure of otherwise buried hydrophobic groups. Furthermore, colloidal stability of the dispersion was improved, with separation rates decreasing from 71.23 to 24.16%·h-1. The significant enhancements in solubility, particle size reduction, and colloidal stability, highlight the potential of in-line high-shear mixing in improving the functional properties of lentil protein isolates for formulating sustainable food products with enhanced techno-functional properties.
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Replacing eggs without influencing pound cakes' texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers' behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors' knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1-R3), a low amount of protein (1-10 g/100 g; R4-R5), and a high amount of protein (>10 g/100 g; R6-R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value.
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Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.
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Fibras de la Dieta , Fermentación , Síndrome del Colon Irritable , Valor Nutritivo , Fibras de la Dieta/análisis , Humanos , Síndrome del Colon Irritable/dietoterapia , Alimentos Fortificados/análisis , Monosacáridos/análisis , Polímeros , Glútenes/análisis , Almidón , Digestión , Oligosacáridos/análisis , Culinaria/métodos , Disacáridos/análisisRESUMEN
Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS). Cereal-based products are high in FODMAPs, as they are part of the carbohydrate fraction in flour. Low-FODMAP products are starch-based which leads to a low dietary fibre content. Hence, the fortification with dietary fibre ingredients low in FODMAPs is essential. This study reveals the impact of three different fibre ingredients, resistant starch, cellulose, and arabinoxylan, and their interactions with each other in a low-FODMAP biscuit model system using response surface methodology. All fibre ingredients have an affinity to water which was further increased by their coexistence in the model system. Fibersym RW affected the biscuit hardness by its morphology and potential to recrystallise leading to a maximum inclusion level of 40%. VITACEL L 600-30 also increased biscuit hardness due to its plasticising character leading to a maximum inclusion of 20%. AgriFiber BFG mainly impacted the colour of the product restricting its inclusion to 2.3%. Additionally, it reduced the degree of starch digestibility of the biscuit by the formation of a film imbedding the starch granules and reducing enzyme attack. This research provides an in-depth insight into the integration potential of these fibre ingredients into a low-FODMAP biscuit, their interactions within the system and inclusion levels which allow their coexistence.
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Disacáridos , Oligosacáridos , Fermentación , Carbohidratos , Monosacáridos , Fibras de la Dieta , AlmidónRESUMEN
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using Weissella cibaria MG1 (BR-MG1), Leuconostoc citreum TR116 (BR-TR116), Lactiplantibacillus plantarum FST1.7 (BR-FST1.7), Lactobacillus amylovorus FST2.11 (BR-FST2.11), and Limosilactobacillus reuteri R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker's flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics.
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Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates' protein profile and the side-streams' carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.
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Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer's spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced. Although nutritionally dense, there are very few methods of upcycling these materials. High in protein, BSG can serve as an ideal raw material for protein isolate production. This study details the nutritional and functional characteristics of BSG protein isolate, EverPro, and compares these with the technological performance of the current gold standard plant protein isolates, pea and soy. The compositional characteristics are determined, including amino acid analysis, protein solubility, and protein profile among others. Related physical properties are determined, including foaming characteristics, emulsifying properties, zeta potential, surface hydrophobicity, and rheological properties. Regarding nutrition, EverPro meets or exceeds the requirement of each essential amino acid per g protein, with the exception of lysine, while pea and soy are deficient in methionine and cysteine. EverPro has a similar protein content to the pea and soy isolates, but far exceeds them in terms of protein solubility, with a protein solubility of ~100% compared to 22% and 52% for pea and soy isolates, respectively. This increased solubility, in turn, affects other functional properties; EverPro displays the highest foaming capacity and exhibits low sedimentation activity, while also possessing minimal gelation properties and low emulsion stabilising activity when compared to pea and soy isolates. This study outlines the functional and nutritional properties of EverPro, a brewer's spent grain protein, in comparison to commercial plant protein isolates, indicating the potential for the inclusion of new, sustainable plant-based protein sources in human nutrition, in particular dairy alternative applications.
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Several global health risks are related to our dietary lifestyle. As a consequence of the overconsumption of ultra-processed and highly digestible protein (150-200% of the recommended value), excess dietary proteins reach the colon, are hydrolysed to peptides and amino acids by bacterial proteases and fermented to various potentially toxic end products. A diet reformulation strategy with reduced protein content in food products appears to be the most effective approach. A potential approach to this challenge is to reduce food digestibility by introducing resistant protein into the diet that could positively influence human health and gut microbiome functionality. Resistant protein is a dietary constituent not hydrolysed by digestive enzymes or absorbed in the human small intestine. The chemical conformation and the amino acid composition strictly influence its structural stability and resistance to in vivo proteolysis and denaturation. Responding to the important gap in our knowledge regarding the digestibility performance of alternative proteins, we hypothesise that resistant proteins can beneficially alter food functionality via their role in improving metabolic properties and health benefits in human nutrition, similar to fibres and resistant starches. A multidisciplinary investigation of resistant protein will generate tremendous scientific impact for other interlinked societal, economic, technological and health and wellbeing aspects of human life.
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During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed fermentation to produce craft beer fortified with hydrolyzed red lentils (HRL). For this, fermentation trials using pils wort (PW) and pils wort added with HRL (PWL) were carried out. HRL in pils wort improved the fermentation kinetics both in mixed and pure fermentations without negatively affecting the main analytical characters. The addition of HRL determined a generalized increase in amino acids concentration in PW. L. thermotolerans and K. unispora affected the amino acid profile of beers (with and without adding HRL). The analysis of by-products and volatile compounds in PW trials revealed a significant increase of some higher alcohols with L. thermotolerans and ethyl butyrate with K. unispora. In PWL, the two NCY showed a different behavior: an increment of ethyl acetate (K. unispora) and ß-phenyl ethanol (L. thermotolerans). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation.
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A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
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Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for various applications. Consequently, enzymatic hydrolysis can be employed as a means of improving functional properties such as solubility, emulsifying, foaming, and gelling properties. This review aims to examine the current literature regarding modification of these properties with enzymatic hydrolysis. The effects of enzymatic hydrolysis on the functionality of pulse proteins generally varies considerably based on the enzyme, substrate, processing steps such as heat treatment, degree of hydrolysis, and pH. Differences in protease specificity as well as protein structure allow for a wide variety of peptide mixtures to be generated, with varying hydrophobic and electrostatic properties. Typically, the most significant improvements are seen when the original protein ingredient has poor initial functionality. Solubility is usually improved in the mildly acidic range, which may also correspond with improved foaming and emulsifying properties. More work should be carried out on the potential of enzymatic hydrolysis to modify gelation properties of pulse proteins, as the literature is currently lacking. Overall, careful selection of proteases and control of hydrolysis will be necessary to maximize the potential of enzymatic hydrolysis as a tool to improve pulse protein functionality and broaden the range of potential applications.
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The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan's structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX's benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan's structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.
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Dietary fiber intakes in Western societies are concerningly low and do not reflect global recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a fermentable dietary fiber that has attracted research interest. As an isolated ingredient, its fine particle size, relatively bland flavor, and white appearance may offer an appealing fiber source to the Western palate, accustomed to highly refined, processed grains. This review aims to provide a comprehensive insight into the current knowledge (classification, production methods, and characterization methods), health benefits, applications, and acceptability of RS. It further discusses the present market for commercially available RS ingredients and products containing ingredients high in RS. The literature currently highlights beneficial effects for dietary RS supplementation with respect to glucose metabolism, satiety, blood lipid profiles, and colonic health. An exploration of the market for commercial RS ingredients indicates a diverse range of products (from isolated RS2, RS3, and RS4) with numerous potential applications as partial or whole substitutes for traditional flour sources. They may increase the nutritional profile of a food product (e.g., by increasing the fiber content and lowering energy values) without significantly compromising its sensory and functional properties. Incorporating RS ingredients into staple food products (such as bread, pasta, and sweet baked goods) may thus offer an array of nutritional benefits to the consumer and a highly accessible functional ingredient to be greater exploited by the food industry.
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Almidón Resistente , Almidón , Pan , Fibras de la Dieta , Hueso Paladar/metabolismoRESUMEN
A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole-grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the "low FODMAP diet") has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)-technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total â¼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten-free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.
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Síndrome del Colon Irritable , Dieta , Disacáridos/uso terapéutico , Humanos , Síndrome del Colon Irritable/tratamiento farmacológico , Monosacáridos/uso terapéutico , OligosacáridosRESUMEN
BACKGROUND: The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. RESULTS: The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. CONCLUSION: The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.
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Fabaceae , Triticum , Culinaria , Harina/análisis , Valor Nutritivo , Triticum/química , VerdurasRESUMEN
BACKGROUND: The increasing importance of plant-based proteins in the food sector makes a reliable compositional analysis of plant-based high-protein ingredients a necessity. Specifically, the quantification of short-chain carbohydrates is relevant for multiple areas, including food product development, food labelling and fundamental food chemistry and food technology research. Commonly used extraction procedures for subsequent high-performance liquid chromatographic separation and quantification of short-chain carbohydrates have been discussed controversially regarding a range of complications that can potentially lead to inaccurate sugar determination. The present study compares the sugar levels in wheat flour and wholemeal wheat flour determined with different aqueous and ethanolic extraction procedures. These procedures included measures to prevent enzyme activity and microbial growth, which represent two of the most relevant challenges in sugar extraction from food samples. RESULTS: Differences in sugar levels (sum of sucrose/maltose, glucose and fructose) as high as 1.8% dry matter (wheat flour) were observed between the employed extraction procedures. Ethanolic extraction (80% ethanol in ultrapure water) with the use of the antimicrobial agent sodium azide but without Carrez clarification was identified as most promising for sugar determination in plant-based high-protein ingredients. CONCLUSION: A screening of high-protein ingredients derived from cereals (wheat gluten), pseudocereals (quinoa, amaranth, buckwheat) and legumes (soy, pea, lupin, lentil, carob, chickpea, faba bean) concerning their levels of sucrose, maltose, glucose and fructose confirmed the applicability of the chosen extraction procedure. © 2021 Society of Chemical Industry.