Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

Sahni, Prashant; Sharma, Savita

doi:10.1016/j.lwt.2020.109890

Cited by 20 publications

(17 citation statements)

References 41 publications

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“…In the present study, dry-heating, microwave processing, and infrared-radiation did not seem to reduce the total tannin content, in contrast to all other antinutritional components studied. Similarly, Sahni and Sharma et al [ 59 ] also found that thermal processing treatments on alfalfa seeds showed less reduction in tannin content than other treatments. Moreover, Osman [ 60 ] found that the tannins content increased in roasted or cooked lablab beans due to the inhibition of polyphenol oxidase after heat treatment.…”

Section: Resultsmentioning

confidence: 91%

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Irakli

Lazaridou

Βiliaderis

2020

Foods

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The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.

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Section: Resultsmentioning

confidence: 91%

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Irakli

Lazaridou

Βiliaderis

2020

Foods

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“…When the gel did not fall from the tube it was denoted by +, whereas slight flow was considered partial gelation and was denoted by ±, and no gelation was denoted by -. Gel was visually characterised and recorded as gel appearance ( 18 ).…”

Section: Methodsmentioning

confidence: 99%

“…The suspension was blended for 1 min using blender (Kalsi Company, Ambala) and contents were transferred to 250 mL measuring cylinder and volume occupied by the engendered foam was noted and expressed in percentage in relation to initial volume of the suspension (8). Visual assessment foam characteristics was done and recorded as foam appearance (18). Foam stability was evaluated after interval of 10 min for 60 min by recording the reduction in the foam volume (8).…”

Section: Functional Propertiesmentioning

confidence: 99%

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Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha

Sharma

Sahni

2021

Food Technol. Biotechnol. (Online)

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Research background. Dhaincha (Sesbania aculeate) is a forage legume which is primarily used for green manuring and animal feeding. Good nutritional profile of dhaincha makes it a potential alternative legume in human nutrition. However, the presence of high amount of antinutrients pose problem in its utilization for food applications. The present investigation was intended to germinate dhaincha seeds at different time-temperature regimes and to evaluate the dynamics of characteristics of germinating dhaincha to ascertain optimal germination conditions to improve its potential for utilization. Experimental approach. Dhaincha seeds were germinated at 24, 28 and 32 °C for 24, 48 and 72 h. Germinating dhaincha was evaluated for its germination characteristics and losses, spectral characteristics, techno-functionality, antinutrients, bioactive constituents, antioxidant capacity and mineral elements. Optimal balance of techno-biofunctionality of germinating dhaincha seeds was validated by principal component analysis. Results and conclusions. Sprout length and germination losses increased with the higher germination temperature and prolonged germination time. Seeds showed similar germination rate at 28 and 32 °C and it was markedly higher in contrast to germination at 24 °C Germination for 24 h resulted in mild conformational changes in the secondary structure of protein whereas germination for 48 and 72 h exhibited major conformational changes in the β-sheets, resulting in consequent improvement in the hydration and foaming properties. Progression of germination (72 h) was manifested with the reduction of tannins (24.47 %), phytic acid (16.38 %), saponins (24.58 %), trypsin inhibitor (40.33 %) and lectin activity (62.50 %). Slight reduction was observed for results of DPPH∙ (3.7%) and ABTS∙+ (18.5%) assays, whereas total flavonoids (36.14 %) and metal chelating activity (26.76 %) increased. Total phenolics, FRAP, and reducing power exhibited decline after 24 h followed by a gradual increase. Zinc extractability increased drastically by germination. Germination at 28 °C for 72 h manifested higher reduction of antinutrients with comparatively less compromise on antioxidant activity and better functional characteristics as validated by principal component analysis. Novelty and scientific contribution. Dhaincha is an unknown crop in Europe and even in Asia it is predominantly used as green manure and animal feed. This research demonstrated that that intervention of germination can transform dhaincha into a promising crop for food industry. Germinated dhaincha exhibited enhanced techno-biofunctionality for utilization in various food formulations.

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“…Alfalfa or lucerne (Medicago sativa) is a perennial herbaceous plant belonging to the Fabaceae family. Worldwide, it is widely cultivated and intended for animal nutrition since it can be grown in areas with extreme abiotic factors [1] and has high protein and digestible fiber levels [2,3]. Alfalfa extracts have been proven to be an efficient dietary tool in the treatment of hypertension, metabolic disorders related to glucose, and lipid metabolism, arthritis, and kidney problems [2] and to be helpful in lowering cholesterol levels in both animals and humans [4,5].…”

Section: Introductionmentioning

confidence: 99%

Microwave Assisted Extraction of Bioactive Carbohydrates from Different Morphological Parts of Alfalfa (Medicago sativa L.)

Solarte

Ruiz‐Matute

Chito-Trujillo

et al. 2021

Foods

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Despite the nutritional properties of alfalfa, its production is mainly for animal feed and it is undervalued as a food source. In this study, the valorization of alfalfa as a potential source of bioactive carbohydrates [inositols, α-galactooligosaccharides (α-GOS)] is presented. A Box–Behnken experimental design was used to optimize the extraction of these carbohydrates from leaves, stems, and seeds of alfalfa by solid–liquid extraction (SLE) and microwave-assisted extraction (MAE). Optimal extraction temperatures were similar for both treatments (40 °C leaves, 80 °C seeds); however, SLE required longer times (32.5 and 60 min vs. 5 min). In general, under similar extraction conditions, MAE provided higher yields of inositols (up to twice) and α-GOS (up to 7 times); hence, MAE was selected for their extraction from 13 alfalfa samples. Pinitol was the most abundant inositol of leaves and stems (24.2–31.0 mg·g−1 and 15.5–22.5 mg·g−1, respectively) while seed extracts were rich in α-GOS, mainly in stachyose (48.8–84.7 mg·g−1). In addition, inositols and α-GOS concentrations of lyophilized MAE extracts were stable for up to 26 days at 50 °C. These findings demonstrate that alfalfa is a valuable source of bioactive carbohydrates and MAE a promising alternative technique to obtain functional extracts.

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Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

Cited by 20 publications

References 41 publications

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha

Microwave Assisted Extraction of Bioactive Carbohydrates from Different Morphological Parts of Alfalfa (Medicago sativa L.)

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