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Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of various processing (water debittering, extrusion, and spray-drying), on the markers of heat damage and in vitro protein digestibility in Andean lupin. Findings:The proteins and lipids (47.4 and 16.2 g/100 g dry matter) of untreated Andean lupin were modified by processing. The extruded products had a higher protein content (55.7 g/100 g) and digestibility (68.1%) with low heat damage (8.7 mg furosine/100 g protein) than debittering lupins. A limited heat damage was found for spray-dried products with addition of maltodextrin, these values were 54.1 mg furosine/100 g protein; 0.60 mg hydroxymethylfurfural/kg; 0.58 mg glycosylisomaltol/kg, and digestibility (72.8-74.0%). Conclusions:The chemical composition of Andean lupin was modified by the technological processes (debittering, extrusion and spray-drying) applied. Processing enhanced the digestibility, without inducing relevant heat damage. Significance and novelty:The most sensitive heat damage marker identified for lupin was furosine.

This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.

A B S T R A C TThe increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.

Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino Effect of technological process on antioxidant capacity and total phenolic content of Andean lupine (Lupinus mutabilis Sweet)