Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

Salgado, Pablo Rodrigo; Ortiz, Sara E. Molina; Petruccelli, Silvana; Mauri, Adriana Noemí

doi:10.1007/s11746-011-1982-x

Cited by 42 publications

(24 citation statements)

References 32 publications

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“…The gel strength of UFRBPC, NFRBPC and YFRBPC were 43.54, 44.60 and 45.91 g, respectively. Higher gel strength of fermented rice bran protein concentrates than unfermented rice bran protein could be attributed to differences in protein content (Salgado et al ., ). These authors reported that gel strength of sunflower protein concentrate was dependent on protein concentration, type of protein concentrate and heating time.…”

Section: Resultsmentioning

confidence: 99%

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

Chinma

Ilowefah

Shammugasamy

et al. 2014

Int J of Food Sci Tech

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Summary The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast‐fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC) and unfermented rice protein concentrate (UFRBPC) were 72.50%, 68.92% and 65.73%, respectively, while ash content were 4.72%, 4.61% and 3.04%, respectively. The total amino acids of YFRBPC, NFRBPC and UFRBPC were 123.16, 118.45 and 99.39, respectively. DPPH radical inhibition of YFRBPC, NFRBPC and UFRBPC were 58.62%, 55.29% and 47.14%, respectively, while ferric reducing ability power were 0.73, 0.58 and 0.41 mmol TE per gram, respectively. The highest foam capacity of UFRBPC (57.56%), NFRBPC (64.15%) and YFRBPC (76.00%) was observed at pH 9.0. YFRBPC and NFRBPC were lighter in colour than UFRBPC. YFRBPC had higher denaturation temperature and enthalpy value than NFRBPC and UFRBPC. The β‐sheets structures were more in YFRBPC and NFRBPC than UNFBPC.

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Section: Resultsmentioning

confidence: 99%

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

Chinma

Ilowefah

Shammugasamy

et al. 2014

Int J of Food Sci Tech

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“…In addition to protein, sunflower meal contains other valuable nutrients such as vitamins, minerals and polyphenols [2,4]. For this reason, although sunflower meal is mainly used as animal feed [5], it has potential for human consumption [6].…”

Section: Introductionmentioning

confidence: 99%

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

Grasso

Pintado

Pérez‐Jiménez

et al. 2020

Foods

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Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.

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“…A particular interest has been focused on protein of defatted meals obtained from oil industry. For example, bioactive and functional properties of protein extracted from meals of major oilseeds including sunflower, canola and rapeseed seeds have been investigated by different workers (Manamperi, Wiesenborn, Chang, & Pryor, 2011;Megías et al, 2008;Salgado, Ortiz, Petruccelli, & Mauri, 2012;Wu, Aluko, & Muir, 2009;Yoshie-Stark, Wada, Schott, & Wäsche, 2006). Salgado, Molina Ortiz, Petruccelli, and Mauri (2010) and Orliac, Rouilly, Silvestre, and Rigal (2002) investigated the potential of edible film making by using sunflower proteins while Jang, Lim, and Bin Song (2011) studied with edible films from rapeseed proteins.…”

Section: Introductionmentioning

confidence: 99%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

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Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

Cited by 42 publications

References 32 publications

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

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