Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin‐based ingredients and food products

Abstract

Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin-based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance to the bioactive and nutritional quality of the food product. N-(2-furoylmethyl)-L-lysine (furosine) quantification demonstrates that currently available sweet lupin protein isolates have a thermal damage comparable to or lower than other traditional food ingredients, and are a good source of lysine in non-dairy products. In lupin-based foods claiming to have cholesterol-lowering potential, shotgun proteomics offers itself as a fast and effective screening method for assessing the biological availability of active peptides. Such a method is readily applicable to other legume-enriched food products.

Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH

“…In recent years, several technologies that have the capability of inactivating microorganisms at lower temperatures than the conventional heat treatments have been investigated (Arnoldi et al, 2002;Devlieghere, Vermeiren, & Debevere, 2004;Lado & Yousef, 2002;. One of these technologies is pulsed electric fields (PEF) that encompass the discharge of high voltage electric short pulses through a food (Barbosa-Cánovas, Pierson, Zhang, & Schaffner, 2001).…”

Furosine, a Maillard Reaction Product, Triggers Necroptosis in Hepatocytes by Regulating the RIPK1/RIPK3/MLKL Pathway

“…TBil is utilized in diagnosing hepatic diseases and obstruction of the biliary tract, and its upregulation is tightly related to inflammation, necrosis, and toxicosis of the liver tissue [16,17]. LDH is present in nearly all organs and tissues, especially heart, kidney, and liver, and changes of its expression level tend to reflect the susceptibility to hepatopathy [18,19].…”

Acceptability of lupin protein products in healthy competitive athletes

“…This last feature may avoid the potential problems that have been recently indicated for these hormone-like components that are very abundant in soy proteins [11,12]. Lupin proteins are nutritionally satisfactory [13][14][15] and have a neutral flavour [16], thus allowing the production of food items with optimal sensory characteristics [17,18].…”