Recent progress in structural and nutritional characterization of faba legume and use as an environment probe with vibrational spectroscopy sourced by globar and synchrotron

Rodríguez-Espinosa, María E.; Guevara-Oquendo, Víctor H.; Sun, Baoli; Zhang, Huihua; Yu, Peiqiang

doi:10.1080/05704928.2019.1581622

Cited by 10 publications

(3 citation statements)

References 51 publications

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“…The carbohydrates related major molecular spectral bands included peak at 1234 cm −1 , which correlates to the cellulosic compounds. The corresponding peak could indicate C–O stretch from the present polysaccharides (Türker‐Kaya, & Huck, 2017, Rodríguez‐Espinosa et al ., 2020). The following spectra region from 1000 to 1500 cm −1 represents the “fingerprint” region of the sample material and highlights the protein content of the sample.…”

Section: Resultsmentioning

confidence: 99%

Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size

Bojanić,

Vidosavljević,

Fišteš

et al. 2023

Int J of Food Sci Tech

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SummarySunflower meal, as a high protein source, is usually utilised in animal feed, but other means of valorisation of this byproduct should be investigated in order to increase sunflower meal industrial functionality and therefore economic value. High protein content could suggest potential ability to stabilise food emulsions. Current study investigated the influence of sunflower meal protein content and particle size distribution in stabilisation of oil‐in‐water emulsions. Sunflower meal samples were characterised in terms of chemical and amino acid content and FTIR spectroscopy, while in the obtained emulsion samples creaming index, droplet size, droplet size distribution and zeta potential were determined. A relatively equal distribution of hydrophilic/hydrophobic amino acids (46% and 54%, respectively) was determined indicating a strong amphiphilic character of proteins and potentially effective emulsion‐stabilising properties. Further results suggested a positive influence of higher protein content (increasing from 16.78% to 42.56%) on lower creaming index values (lowering values from 84% to 32%, respectively). Protein content and particle size distribution strongly affected emulsion droplets sizes (ranging from 77.32 to 238.61 μm) and zeta potential values. Therefore, the evaluation of the obtained results suggested that high protein sunflower meal can be applied for the stabilisation of oil‐in‐water emulsions.

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Section: Resultsmentioning

confidence: 99%

Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size

Bojanić,

Vidosavljević,

Fišteš

et al. 2023

Int J of Food Sci Tech

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“…This review focuses on faba bean and the historical and emerging application of both forms of infrared spectroscopy for the determination of its overall nutritional quality. This area was reviewed very briefly by Rodriguez Espinosa, Guevara‐Oquendo, Sun, Zhang and Yu (2019); however, these authors focused only on selected applications of FTIR and did not include NIRS in their review.…”

Section: Infrared Spectroscopymentioning

confidence: 99%

Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.)

2020

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With growing consumer interest and demand for health‐benefiting functional foods such as faba beans, particularly evident in developed countries, commercial production of this crop is increasing. In concert with increased production levels comes an equally great need for the inexpensive rapid measurement of nutritional parameters for quality determining purposes. As an analytical tool, near‐infrared spectroscopy has been well explored for the quantification of proximate nutritional composition, such as protein, starch and oil contents in faba bean and faba bean‐derived products. Near‐infrared spectroscopy has also been demonstrated to have potential for the noninvasive prediction of low‐level micronutrients such as the total polyphenol content in faba bean and faba bean‐derived products, although further exploration in this area is required to provide a more acceptable model. In some instances, the authors may be inadvertently measuring micronutrient concentrations through a secondary correlation with certain macronutrients. It is particularly difficult to determine if this is the case if exacerbated by the lack of an independent validation test set in the paper in question. The associated technique of mid‐infrared spectroscopy shows particular promise for the rapid, noninvasive characterisation of structural components of faba bean, such as carbohydrates and proteins. Complementary applications of these two technologies are likely to yield a wealth of potential applications.

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“…However, the harsh chemical reactions during the traditional chemical analytical method destroy feed molecular structure, while Fourier transform infrared spectroscopy (FTIR) can detect the molecular structure with intact samples (Yu et al, 2004). As a result, FTIR is utilized to reveal the association between internal molecular structure and nutritional and digestive characteristics of feeds, and it can also be used for determining the possible alteration of the structure during processing (Rodríguez‐Espinosa et al 2019). However, the study about the influence of microbial degradation on the molecular structure is limited.…”

Section: Introductionmentioning

confidence: 99%

Using vibrational molecular spectroscopy to reveal carbohydrate molecular structure properties of faba bean partitions and faba bean silage before and after rumen incubation in relation to nutrient availability and supply to dairy cattle

Yan

Deng

2022

Animal Physiology Nutrition

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To our knowledge, there is limited study on the relationship between the molecular structure of feed and nutrient availability in the ruminant system. The objective of this study is to use advanced vibrational molecular spectroscopy (attenuated total reflection [ATR]–Fourier transform infrared [FT/IR]) to reveal carbohydrate molecular structure properties of faba bean partitions (stem, leaf, whole pods [WP], and whole plant) and faba bean silage before and after rumen incubation in relation to nutrient availability and supply to dairy cattle. The study included the correlation between carbohydrate‐related spectral profiles and chemical profiles, feed energy values, Cornell Net Carbohydrate and Protein System carbohydrate fractions, and rumen degradation parameters of faba bean samples (whole crop, stem, leaf, WP, and silage) before and after rumen incubation. FTIR spectra of faba bean sample before and after 12 and 24 h rumen incubations were collected with JASCO FT/IR‐4200 with ATR at mid‐IR range (ca. 4000–700 cm−1) with 128 scans and at 4 cm−1 resolution. The univariate molecular spectral analysis was carried out using OMNIC software. The results show that ATR–FT/IR spectroscopic technique could detect the change of microbial digestion to carbohydrate‐related molecular structure. The spectral parameters of feed rumen incubation residues had a stronger correlation with less degradable carbohydrate fractions (neutral detergent fiber, acid detergent fiber, acid detergent lignin, hemicellulose, and cellulose) while spectral profiles of original faba samples had a stronger correlation with easily degradable carbohydrate fractions (starch). In conclusion, rumen degradation of carbohydrate contents can be reflected in the change of its molecular spectral profiles. The study shows that vibrational molecular spectroscopy (ATR–FT/IR) shows high potential as a fast analytical tool to evaluate and predict nutrient supply in the ruminant system.

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Recent progress in structural and nutritional characterization of faba legume and use as an environment probe with vibrational spectroscopy sourced by globar and synchrotron

Cited by 10 publications

References 51 publications

Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size

Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size

Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.)

Using vibrational molecular spectroscopy to reveal carbohydrate molecular structure properties of faba bean partitions and faba bean silage before and after rumen incubation in relation to nutrient availability and supply to dairy cattle

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