Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

Schindler, Sabrina; Wittig, Maximilian; Zelena, Kateryna; Krings, Ulrich; Bez, Jürgen; Eisner, Peter; Berger, Ralf G.

doi:10.1016/j.foodchem.2011.03.024

Cited by 60 publications

(64 citation statements)

References 25 publications

(32 reference statements)

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“…Stephany et al investigated lupin fiber by HRGC‐O and found hexanal to be a major odor compound. Schindler et al found that the lactic fermentation improved the aroma of lupin proteins by decreasing the content of hexanol and hexanal. To sum up, different qualitative profiles where obtained by macerating lupin oil with aromatic herbs.…”

Section: Resultsmentioning

confidence: 99%

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Multari

Marsol‐Vall

Yang

et al. 2018

Euro J Lipid Sci & Tech

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This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran. Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil. This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

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Section: Resultsmentioning

confidence: 99%

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Multari

Marsol‐Vall

Yang

et al. 2018

Euro J Lipid Sci & Tech

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“…In particular, lupin seeds soluble extract (adjusted to pH 8.5) was heated at 85˝C for 1 h to obtain the solution for preparing edible films. Moreover lupin seeds, for instance, after soaking in water for 5 h to remove the lupin alkaloids, were homogenized in water to produce a lupin milk suitable for human consumption [263]. The "milk" had 5%-6% solid and produced a film on the surface containing about 60% protein and 9% lipid when heated to 80-85˝C at pH 7-8.…”

Section: Emerging Proteins From Plant Kingdommentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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“…However, a consequence of AF is the presence of some lupin oil during the fractionation process and in the resulting products. The composition of lupin oil has already been studied (Sbihi et al, 2013;Schindler et al, 2011), and includes a substantial amount of polyunsaturated fatty acids (PUFAs), which is an asset from a nutritional point of view, but also makes the oil sensitive to oxidation. Hence, the presence of oil could give rise to increased oxidation of both oil and protein in the obtained fractions.…”

Section: Introductionmentioning

confidence: 99%

Aqueous fractionation yields chemically stable lupin protein isolates

Berghout

Marmolejo-Garcia

Berton‐Carabin

et al. 2015

Food Research International

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Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

Cited by 60 publications

References 25 publications

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Aqueous fractionation yields chemically stable lupin protein isolates

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