scholarly journals Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization

2021 ◽  
Vol 22 (16) ◽  
pp. 8972
Author(s):  
Bianyun Yu ◽  
Daoquan Xiang ◽  
Humaira Mahfuz ◽  
Nii Patterson ◽  
Dengjin Bing
Keyword(s):  
Functional Properties ◽  
Molecular Design ◽  
Value Added ◽  
Industrial Applications ◽  
Starch Metabolism ◽  
Pea Protein ◽  
Storage Carbohydrate ◽  
Pea Seeds ◽  
Pea Starch ◽  
Genetics And Genomics

Starch is the most abundant storage carbohydrate and a major component in pea seeds, accounting for about 50% of dry seed weight. As a by-product of pea protein processing, current uses for pea starch are limited to low-value, commodity markets. The globally growing demand for pea protein poses a great challenge for the pea fractionation industry to develop new markets for starch valorization. However, there exist gaps in our understanding of the genetic mechanism underlying starch metabolism, and its relationship with physicochemical and functional properties, which is a prerequisite for targeted tailoring functionality and innovative applications of starch. This review outlines the understanding of starch metabolism with a particular focus on peas and highlights the knowledge of pea starch granule structure and its relationship with functional properties, and industrial applications. Using the currently available pea genetics and genomics knowledge and breakthroughs in omics technologies, we discuss the perspectives and possible avenues to advance our understanding of starch metabolism in peas at an unprecedented level, to ultimately enable the molecular design of multi-functional native pea starch and to create value-added utilization.

scholarly journals Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

2020 ◽  
Vol 26 (16) ◽  
pp. 1917-1928 ◽  
Author(s):  
Tânia C. S. P. Pires ◽  
Cristina Caleja ◽  
Celestino Santos-Buelga ◽  
Lillian Barros ◽  
Isabel C.F.R. Ferreira
Keyword(s):  
Phenolic Compounds ◽  
Health Effects ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Value Added ◽  
Industrial Applications ◽  
Vaccinium Myrtillus ◽  
Beneficial Effects ◽  
Food Applications ◽  
Vaccinium Myrtillus L

: Consumers’ demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries’ beneficial health effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic shape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological waste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize the fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial effects regarding consumer’s health. Thus, this review provides a description of the nutritional and bioactive compounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments present in these fruits was also explored, focusing particularly in the anthocyanins composition, which represents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications of these fruits and by-products, as an efficient approach to the production of value-added products with economical and environmental impact, were also discussed. : In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids, sugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional and functional properties, that justify the growing interest in these berries, not only for food applications, but also in the pharmaceutical industry.

scholarly journals Effects of a Twin-Screw Extruder Equipped with a Molten Resin Reservoir on the Mechanical Properties and Microstructure of Recycled Waste Plastic Polyethylene Pellet Moldings

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1058
Author(s):  
Hikaru Okubo ◽  
Haruka Kaneyasu ◽  
Tetsuya Kimura ◽  
Patchiya Phanthong ◽  
Shigeru Yao
Keyword(s):  
Mechanical Properties ◽  
Mechanical Performance ◽  
Value Added ◽  
Industrial Applications ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Polymer Properties ◽  
Wide Range ◽  
Twin Screw ◽  
Recycled Plastics

Each year, increasing amounts of plastic waste are generated, causing environmental pollution and resource loss. Recycling is a solution, but recycled plastics often have inferior mechanical properties to virgin plastics. However, studies have shown that holding polymers in the melt state before extrusion can restore the mechanical properties; thus, we propose a twin-screw extruder with a molten resin reservoir (MSR), a cavity between the screw zone and twin-screw extruder discharge, which retains molten polymer after mixing in the twin-screw zone, thus influencing the polymer properties. Re-extruded recycled polyethylene (RPE) pellets were produced, and the tensile properties and microstructure of virgin polyethylene (PE), unextruded RPE, and re-extruded RPE moldings prepared with and without the MSR were evaluated. Crucially, the elongation at break of the MSR-extruded RPE molding was seven times higher than that of the original RPE molding, and the Young’s modulus of the MSR-extruded RPE molding was comparable to that of the virgin PE molding. Both the MSR-extruded RPE and virgin PE moldings contained similar striped lamellae. Thus, MSR re-extrusion improved the mechanical performance of recycled polymers by optimizing the microstructure. The use of MSRs will facilitate the reuse of waste plastics as value-added materials having a wide range of industrial applications.

MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

2021 ◽  
Author(s):  
Irina Gaivoronskaya ◽  
Valenitna Kolpakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mathematical Models ◽  
Functional Properties ◽  
Amino Nitrogen ◽  
Essential Amino Acids ◽  
Major Allergen ◽  
Structural Features ◽  
Covalent Bonds ◽  
Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

Morphological, Structural and Functional Properties of Starches from Different Legume Resources

2021 ◽  
Author(s):  
X.Y. Chen ◽  
X.W. Ma ◽  
J.Y. Wen ◽  
X.C. Liu ◽  
X.R. Yu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Spherical Shape ◽  
Pigeon Pea ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
Large Size ◽  
Structural And Functional Properties ◽  
Development And Utilization ◽  
Pea Starch

Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

scholarly journals Changes in Phenolics and Fatty Acids Composition and Related Gene Expression during the Development from Seed to Leaves of Three Cultivated Cardoon Genotypes

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1096
Author(s):  
Giulia Graziani ◽  
Teresa Docimo ◽  
Monica De Palma ◽  
Francesca Sparvoli ◽  
Luana Izzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Wide Spectrum ◽  
Sustainable Use ◽  
Fatty Acid Desaturase ◽  
Value Added ◽  
Industrial Applications ◽  
Transcriptional Analysis ◽  
Total Phenols ◽  
Superior Genotypes

Cultivated cardoon (Cynara cardunculus var. altilis) has long been used as a food and medicine remedy and nowadays is considered a functional food. Its leaf bioactive compounds are mostly represented by chlorogenic acids and coumaroyl derivatives, known for their nutritional value and bioactivity. Having antioxidant and hepatoprotective properties, these molecules are used for medicinal purposes. Apart from the phenolic compounds in green tissues, cultivated cardoon is also used for the seed oil, having a composition suitable for the human diet, but also valuable as feedstock for the production of biofuel and biodegradable bioplastics. Given the wide spectrum of valuable cardoon molecules and their numerous industrial applications, a detailed characterization of different organs and tissues for their metabolic profiles as well as an extensive transcriptional analysis of associated key biosynthetic genes were performed to provide a deeper insight into metabolites biosynthesis and accumulation sites. This study aimed to provide a comprehensive analysis of the phenylpropanoids profile through UHPLC-Q-Orbitrap HRMS analysis, of fatty acids content through GC-MS analysis, along with quantitative transcriptional analyses by qRT-PCR of hydroxycinnamoyl-quinate transferase (HQT), stearic acid desaturase (SAD), and fatty acid desaturase (FAD) genes in seeds, hypocotyls, cotyledons and leaves of the cardoon genotypes “Spagnolo”, “Bianco Avorio”, and “Gigante”. Both oil yield and total phenols accumulation in all the tissues and organs indicated higher production in “Bianco Avorio” and “Spagnolo” than in “Gigante”. Antioxidant activity evaluation by DPPH, ABTS, and FRAP assays mirrored total phenols content. Overall, this study provides a detailed analysis of tissue composition of cardoon, enabling to elucidate value-added product accumulation and distribution during plant development and hence contributing to better address and optimize the sustainable use of this natural resource. Besides, our metabolic and transcriptional screening could be useful to guide the selection of superior genotypes.

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

2011 ◽  
Vol 44 (8) ◽  
pp. 2505-2514 ◽  
Author(s):  
Ali R. Taherian ◽  
Martin Mondor ◽  
Joey Labranche ◽  
Hélène Drolet ◽  
Denis Ippersiel ◽  
...  
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Protein Isolates ◽  
Pea Protein

Calcium Carbonate and Cellulose/Calcium Carbonate Composites: Synthesis, Characterization, and Biomedical Applications

2016 ◽  
Vol 875 ◽  
pp. 24-44
Author(s):  
Ming Guo Ma ◽  
Shan Liu ◽  
Lian Hua Fu
Keyword(s):  
Calcium Carbonate ◽  
Biomedical Applications ◽  
Value Added ◽  
Functional Materials ◽  
Industrial Applications ◽  
Precipitation Method ◽  
Synthesis Methods ◽  
Water Pretreatment ◽  
Potential Applications ◽  
Co Precipitation

CaCO3 has six polymorphs such as vaterite, aragonite, calcite, amorphous, crystalline monohydrate, and hexahydrate CaCO3. CaCO3 is a typical biomineral that is abundant in both organisms and nature and has important industrial applications. Cellulose could be used as feedstocks for producing biofuels, bio-based chemicals, and high value-added bio-based materials. In the past, more attentions have been paid to the synthesis and applications of CaCO3 and cellulose/CaCO3 nanocomposites due to its relating properties such as mechanical strength, biocompatibility, and biodegradation, and bioactivity, and potential applications including biomedical, antibacterial, and water pretreatment fields as functional materials. A variety of synthesis methods such as the hydrothermal/solvothermal method, biomimetic mineralization method, microwave-assisted method, (co-) precipitation method, and sonochemistry method, were employed to the preparation of CaCO3 and cellulose/CaCO3 nanocomposites. In this chapter, the recent development of CaCO3 and cellulose/CaCO3 nanocomposites has been reviewed. The synthesis, characterization, and biomedical applications of CaCO3 and cellulose/CaCO3 nanocomposites are summarized. The future developments of CaCO3 and cellulose/CaCO3 nanocomposites are also suggested.

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