Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Ayala-Rodríguez, Victor Andrés; López-Hernández, Abad Arturo; Lomelí, Manuel López-Cabanillas; González-Martínez, Blanca Edelia; Vázquez-Rodríguez, Jesús Alberto

doi:10.1016/j.fochx.2022.100303

Cited by 14 publications

(11 citation statements)

References 36 publications

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“…Compared with untreated walnut kernel, the IVPD of protein increased after heating, which indicated that the heat‐processing could enhance IVPD to some extent, which was agreement with the results of Chinma et al (2022). The reason might be that heating treatment could improve the hydrolysis activity of intrinsic protease and the solubility of protein in walnut kernel, and remove the protease inhibitors, tannins, and phytic acid (Ayala‐Rodríguez et al, 2022; Chinma et al, 2022). This also indicated that the heat‐processing could potentially improve the digestibility of protein in food systems (Ayala‐Rodríguez et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…The reason might be that heating treatment could improve the hydrolysis activity of intrinsic protease and the solubility of protein in walnut kernel, and remove the protease inhibitors, tannins, and phytic acid (Ayala-Rodríguez et al, 2022;Chinma et al, 2022). This also indicated that the heat-processing could potentially improve the digestibility of protein in food systems ( Ayala-Rodríguez et al, 2022). The digestion of protein is also related to its secondary structure (Yang et al, 2016).…”

Section: In Vitro Protein Digestibilitymentioning

confidence: 99%

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Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

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In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α‐helix and random coil structures compared to the untreated sample, while β‐sheet and β‐turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico‐chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

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Section: Resultsmentioning

confidence: 99%

Section: In Vitro Protein Digestibilitymentioning

confidence: 99%

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

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“…The production of faba bean protein hydrolysates opens up new avenues for their application in the food industry. They can serve as natural additives or ingredients that contribute to the development of functional foods with specific health benefits (Ayala‐Rodríguez et al ., 2022). Moreover, faba bean proteins are used in meat products as binders and extenders, improving texture and other sensory attributes.…”

Section: Techno‐functional Properties and Industrial Applicationsmentioning

confidence: 99%

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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SummaryGlobally, approximately 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need of protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fiber (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilizing processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

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“…in vicillin. These two types of protein are considered a good source of low molecular weight peptides inhibiting various enzymes [ 37 ].…”

Section: Peptides Against Obesity and Insulin Resistancementioning

confidence: 99%

Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy

Kiersnowska

Jakubczyk

2022

Foods

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Currently, food is regarded not only as a source of nutrients, vitamins, and minerals but also as a source of bioactive compounds that can play a significant role in the prevention and diet therapy of many diseases. Metabolic syndrome (MS) is a complex disorder defined as a set of interrelated factors that increase the risk of cardiovascular disease, atherosclerosis, type 2 diabetes, or dyslipidemia. MS affects not only adults but also children. Peptides are one of the compounds that exhibit a variety of bioactive properties. They are derived from food proteins, which are usually obtained through enzymatic hydrolysis or digestion in the digestive system. Legume seeds are a good source of bioactive peptides. In addition to their high protein content, they contain high levels of dietary fiber, vitamins, and minerals. The aim of this review is to present new bioactive peptides derived from legume seeds and showing inhibitory properties against MS. These compounds may find application in MS diet therapy or functional food production.

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Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Cited by 14 publications

References 36 publications

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy

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