Extraction optimization and functional properties of corn germ meal albumin protein as a potential source of novel food ingredients

2021 ◽  
Author(s):  
Xin Wang ◽  
Shangping Jin ◽  
Chenchen Gou ◽  
Lipan Hu ◽  
Jinming Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Corn Germ ◽  
Food Ingredients ◽  
Novel Food ◽  
Potential Source ◽  
Extraction Optimization

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

Novel Food Ingredients for Food Security

2019 ◽  
pp. 369-375 ◽  
Author(s):  
Cristina Chuck-Hernández ◽  
Diana Karina Baigts Allende ◽  
Jürgen Mahlknecht
Keyword(s):  
Food Security ◽  
Food Ingredients ◽  
Novel Food

scholarly journals Sea Buckthorn Leaves and the Novel Food Evaluation

2017 ◽  
Vol 71 (3) ◽  
pp. 111-114
Author(s):  
Sanna Kauppinen
Keyword(s):  
European Union ◽  
Significant Degree ◽  
Sea Buckthorn ◽  
Human Consumption ◽  
The Novel ◽  
The European Union ◽  
Traditional Use ◽  
Food Ingredients ◽  
Novel Food ◽  
History Of

AbstractNovel food means any food that was not used for human consumption to a significant degree within the European Union before 1997. The novel food regulation (EC) 258/97 concerns also foods and food ingredients consisting of or isolated from plants, except the food having a history of safe food use within the European Union before 1997. According to the knowledge thus far, sea buckthorn (Hippophaë rhamnoides L.) leaves have not been used to a significant degree as food, food supplement, or spice in European Union before 1997. The new regulation on novel foods (EU) No. 2015/2283 (Anonymous, 2015) comes into force in the beginning of 2018. After that also history of safe use in a third country is accepted as information of its traditional use. This means continued use for at least 25 years in the customary diet of a significant number of people. Novel food application has to include the description of the product, production process, characteristics and composition, proposed uses and use levels, anticipated intake, history of its use, absorption, distribution, metabolism, excretion, nutritional and toxicological information and allergenicity. Sea buckthorn leaves have been under active research lately and a lot of information is already available, but safety assessment required for novel food evaluation may still be needed.

Seagrasses as potential source of medicinal food ingredients: Nutritional analysis and multivariate approach

2013 ◽  
Vol 3 (4) ◽  
pp. 375-380 ◽  
Author(s):  
Ragupathi Raja Kannan Rengasamy ◽  
Arumugam Radjassegarin ◽  
Anantharaman Perumal
Keyword(s):  
Multivariate Approach ◽  
Food Ingredients ◽  
Potential Source ◽  
Nutritional Analysis ◽  
Medicinal Food

Extraction Optimization and Functional Properties of Proteins from Kiwi Fruit(Actinidia chinensisPlanch.) Seeds

2014 ◽  
Vol 17 (7) ◽  
pp. 1612-1625 ◽  
Author(s):  
Jianjun Deng ◽  
Tran Sun ◽  
Wei Cao ◽  
Daidi Fan ◽  
Ni Cheng ◽  
...  
Keyword(s):  
Functional Properties ◽  
Kiwi Fruit ◽  
Extraction Optimization

scholarly journals The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6981
Author(s):  
Daniel Cozzolino
Keyword(s):  
Functional Properties ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Chemical Compositions ◽  
Food Ingredients ◽  
Wide Range ◽  
Challenges And Opportunities ◽  
New Instrumentation ◽  
Novel Algorithms ◽  
Main Routine

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.

Sign in / Sign up

Export Citation Format

Share Document