Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness.

Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained from it, such as pea protein isolate (PPI) and pea starch (PS). In addition, the evolution of saponins in cooked foods made from these ingredients and their relationship to bitter flavor has not been investigated. This study, therefore, explored the presence of two bitter saponins, ßg and Bb, in whole pea flour (PF) and a composite flour reconstructed from the two main fractions (PS + PPI). In addition, it investigated the impact of baking on the chemical state of these compounds in a sponge cake. Finally, the sensory impact of the baking process on the perceived bitterness of cakes made with these two pea flours was also evaluated. High-Performance Liquid Chromatography-High-Resolution Mass Spectrometry (HPLC-HRMS) was used to identify and quantify pea saponins in the flours and cakes, and a descriptive sensory analysis was obtained by a trained panel to assess sensory differences in bitterness. Our results showed marked differences in saponin concentration and composition among the pea ingredients studied. Concentrations were highest in PPI (1.497 mg·g-1 dry matter), with 98% of saponin Bb. PS had the lowest saponin concentration (0.039 mg·g-1 dry matter, with 83% Bb), while 0.988 mg·g-1 dry matter was quantified in PF, with only 20% Bb and 80% ßg. This research also highlighted the thermal degradation of saponin ßg to Bb in sponge cakes during baking at 170 °C. However, at a sensory level, these chemical changes were insufficient for the impact on bitterness to be perceived in cakes made with pea flour. Moreover, baking time significantly reduced the bitter flavor in cakes made with the composite flour (PS + PPI).

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties.

This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition.

In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients.

This study investigated the in vitro digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry. Proteins in the wheat cake were hydrolysed more rapidly than those in cakes made with either pea flour or a combination of pea proteins and purified starch. In absolute terms, however, more readily bioaccessible protein was released from these pea cakes (by around 40%). By contrast, cakes containing wheat flour or maize starch were more susceptible to amylolysis compared to those based on pea starch in the form of the purified ingredient or whole flour. This could be attributed to a higher proportion of amylose and resistant starch in the pea cakes as well as structural characteristics that might have decelerated enzyme-substrate interactions. Interestingly, similar digestion patterns were observed regarding the purified pea ingredients and unrefined whole pea flour. It was therefore concluded that pea ingredients, and particularly the less purified and thus more sustainable whole pea flour, are promising plant-based alternatives for use in gluten-free baked products.

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.

This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with probable odor activity. Batter beating initiated lipid oxidation which depended on lipoxygenase activity and the fatty acid profile of the flours. Among the pulses, pea batters were richest in oxidation markers whereas lupin was least reactive, probably due to thermal pre-treatment. Baking triggered caramelization and Maillard reactions, notably with the pulse products which were particularly enriched in pyrazines and furanic compounds. Principle component analysis revealed that pea cakes were associated with oxidation markers that typically possess green-beany flavors, while Maillard markers known to impart nutty, roasted notes were assigned to lentil and chickpea cakes. These findings highlight the importance of ingredient type and its pre-processing in the development of quality-related markers for gluten-free products.

Patient safety in ambulatory care from the patient's perspective: a retrospective, representative telephone survey.

OBJECTIVES: Data on patient safety problems (PSPs) in ambulatory care are scarce. The aim of the study was to record the frequency, type, severity and point of origin of PSPs in ambulatory care in Germany. DESIGN: Retrospective cross-sectional study. SETTING: Computer-assisted telephone interviews with randomly recruited citizens aged ≥40 years in Germany who were asked about their experiences with PSPs in ambulatory care. PARTICIPANTS: 10 037 citizens ≥40 years. MEASURES: A new questionnaire was developed to record patient experiences with PSPs in ambulatory care. The study reported here targets patient experiences in the last 12 months. The questionnaire focuses on PSPs in seven areas of medical treatment: anamnesis/diagnostic procedures; medication; vaccination, injection, infusion; aftercare; outpatient surgery; office administration; other areas. For each PSP reported, detailed questions were asked about the specialist group concerned, and, on the most serious harm, the severity of the harm and its consequences. The target parameters are presented as proportions with 95% CIs. RESULTS: 1422 of the respondents (14%) reported 2589 PSPs. The areas most frequently affected by PSPs were anamnesis/diagnostic procedures (61%) and medication (15%). General practitioners accounted for 44% of PSPs, orthopaedists for 15% and internists for 10%. 75% of PSPs were associated with harm, especially unnecessarily prolonged pain or deterioration of health; 35% of PSPs led to permanent harm. 804 PSPs (32%) prompted patients to see another doctor for additional treatment; 255 PSPs (10%) required inpatient treatment. CONCLUSION: PSPs experienced by patients are widespread in ambulatory care in Germany. The study reveals in which areas of medical treatment efforts to prevent PSPs could make the greatest contribution to improving patient safety. It also demonstrates the valuable contribution of patient reports to the analysis of PSPs.