Attenuation of sinapic acid and <scp>sinapine‐derived flavor‐active</scp> compounds using a <scp>factorial‐based</scp> pressurized <scp>high‐temperature</scp> processing

Nandasiri, Ruchira; Zago, Erika; Thiyam‐Holländer, Usha; Eskin, N.A.M.

doi:10.1002/aocs.12510

Cited by 9 publications

(3 citation statements)

References 48 publications

(147 reference statements)

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“…Malik and Saini (2017) reported a 90% reduction in phenolics for sunflower protein isolated prepared by first extracting the kernels with 60% methanol followed by protein isolation. Nandasiri et al (2021) reported that 70% methanol tended to remove kaempferol derivative slightly better than 70% ethanol using accelerated solvent extractions.…”

Section: Non-volatile Organic Compoundsmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.

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Section: Non-volatile Organic Compoundsmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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“…The application of higher temperatures (>140 o C) for shorter time intervals during the process of air-frying and consistent circulation of hot air throughout the system make its ideal to preserve the nutrients and phenolic compounds without leaching out [7]. Furthermore, in both canola and mustard it was observed that certain thermo-generative phenolic compounds were also formed during the thermal process of air-frying including canolol [7,8,16,30,31]. Canolol and other thermo-generative phenolic compounds has demonstrated higher antioxidant potential in the respective studies.…”

Section: Impact Of Thermal Processing On Total Phenolic (Tpc) and Tot...mentioning

confidence: 99%

Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Nandasiri¹,

Semenko²,

Wijekoon³

et al. 2023

Preprint

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Brassica vegetables has demonstrated many health benefits over the years due to its composition of phenolic, flavonoid, and glucosinolate content. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method which improves the phenolic content and antioxidant activity is required at large for the processors and consumers. Thermal processing has demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study four different thermal processing methods, including freeze drying, sauteing, steam and air frying, were employed for five different Brassica vegetables, including kale, broccoli sprout, brussels sprout, red cabbage, and green cabbage. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and chelating ability of the metal ions. Among tested, air frying at 160oC for 10 minutes showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. Steam treatment was preferred over the freeze-drying treatment. Within the vegetables tested, both kale and broccoli sprout contained higher antioxidants properties in most processing treatment employed. Results also indicated that there is a strong correlation between TPC, TFC, and the antioxidant activity (p<0.05). This study indicates that air frying could be a choice of sustainable thermal processing method for improving biomolecules for Brassica vegetables.

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“…The formation of canolol from sinapine and sinapic acid is presented in Figure 1. Canolol is an unstable compound, and in the presence of oxygen forms derivatives such as dimers, trimers, and oligomers (Harbaum‐Piayda et al, 2010; Kraljić et al, 2015; Nandasiri, Eskin, et al, 2021; Nandasiri, Imran, et al, 2021; Nandasiri, et al 2021c). Moreover, because of its polarity, canolol can be complex with proteins and polysaccharides.…”

Section: Compositionmentioning

confidence: 99%

Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities

Nguyen,

Nandasiri,

Fadairo

et al. 2023

J Americ Oil Chem Soc

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Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world's top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review will cover mustard seed components including lipids, glucosinolates, and sinapates. The latter are the main phenolic compounds in mustard and include sinapine, sinapic acid and its conversion to canolol. The important bioactivities associated with mustard phenolics, has led to efforts to improve the methods for their extraction. The use of green technology is crucial for producing these phenolics while minimizing any detrimental effects to the environment. The important antioxidant and anticancer activities of these phenolics will also be reviewed.

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Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing

Cited by 9 publications

References 48 publications

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities

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