Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Nadeeshani, Harshani; Senevirathne, Nethmini; Somaratne, Geeshani; Bandara, Nandika

doi:10.1021/acsfoodscitech.1c00448

Cited by 16 publications

(13 citation statements)

References 158 publications

(347 reference statements)

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“…45 It is also suggested that there is a need for thorough research due to their functional potential in the food industries, as well as their use in non-food industries. 46…”

Section: Need For Pulse-based Products and Their Importancementioning

confidence: 99%

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

Keerthana¹,

R²

2023

Biosci., Biotech. Res. Asia

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Crackers were formulated with pulse flours – Chickpea and Pea along with the incorporation of Anethum Graveolens L. microgreens to develop an end product that is rich in protein, fibre, and micronutrients, gluten-free and low in glycemic index. Microgreens are tiny greens that are often harvested in an immature state that are loaded with innumerable benefits thus, Anethum Graveolens L. was utilized as a part of the study. The main goal was to develop a gluten-free snack that was rich in micronutrients due to the lack of availability of such products in the market. The crackers were inflicted to different analyses that included – sensory analysis, physicochemical analysis, proximate analysis, antioxidant analysis (DPPH Radical Scavenging Activity-DRSA and Ferric Reducing Antioxidant Power- FRAP) , texture analysis, microbial analysis, and shelf-life analysis. Results exhibited that the crackers had a remarkable consumer acceptance, were nutrient-dense, had potential antioxidant activity, minimal microbial activity, and had an extended shelf-life. The crackers weighed 3.0±1.0g per unit and the average pH of the crackers was 6.09±0.34. They were rich in protein (28.4g), dietary fibre (3.99g) micronutrients, high in antioxidants (DRSA-21.4% and FRAP-575.71 µM Fe(II)/g), and had low fat (9.19g) content per 100g of the crackers. Thus, the Anethum graveolens L. microgreen incorporated pulse-based gluten-free crackers are an ideal snack with phenomenal potential.

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“…45 It is also suggested that there is a need for thorough research due to their functional potential in the food industries, as well as their use in non-food industries. 46…”

Section: Need For Pulse-based Products and Their Importancementioning

confidence: 99%

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

Keerthana¹,

R²

2023

Biosci., Biotech. Res. Asia

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“…The versatility of proteins is embedded in their amphipathic nature enabling them to act as a surface‐active agent for interaction with other food components and air (Akharume et al., 2021; O'Sullivan et al., 2016; Popkin et al., 2012). Regardless of the protein source, solubility, viscosity, foaming ability, emulsification capacity, gelation, water‐holding capacity (WHC), and oil‐holding capacity (OHC) are some of the most critical protein techno‐functional properties of utmost importance in the food industry (Bandara et al., 2018; Hadnađev et al., 2017; Nadeeshani et al., 2022). Additionally, the digestibility and bioaccessibility of dietary protein are other factors influencing protein application in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Olatunde

Hewage

Dissanayake

et al. 2023

Comp Rev Food Sci Food Safe

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With the constant increase in protein demand globally, it is expedient to develop a strategy to effectively utilize protein, particularly those extracted from plant origin, which has been associated with low digestibility, poor techno-functional properties, and inherent allergenicity. Several thermal modification approaches have been developed to overcome these limitations and showed excellent results.Nevertheless, the excessive unfolding of the protein, aggregation of unfolded proteins, and irregular protein crosslinking have limited its application. Additionally, the increased consumer demand for natural products with no chemical additives has created a bottleneck for chemical-induced protein modification. Therefore, researchers are now directed toward other nonthermal technologies, including high-voltage cold plasma, ultrasound, high-pressure protein, etc., for protein modification. The techno-functional properties, allergenicity, and protein digestibility are greatly influenced by the applied treatment and its process parameters. Nevertheless, the application of these technologies, particularly high-voltage cold plasma, is still in its primary stage. Furthermore, the protein modification mechanism induced by high-voltage cold plasma has not been fully explained. Thus, this review meets the necessity to assemble the recent information on the process parameters and conditions for modifying proteins by high-voltage cold plasma and its impact on protein techno-functional properties, digestibility, and allergenicity.

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“…3,4 Among plant derived proteins, legume protein is of wide interest as a result of its low cost, high nutritional value and high bioavailability. 5,6 Mung bean (Vigna radiate. L) is a legume with a high protein content (14.6-32.6%).…”

Section: Introductionmentioning

confidence: 99%

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Feng,

Niu,

Zhang

et al. 2023

J Sci Food Agric

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Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β‐conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant‐based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.

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Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Cited by 16 publications

References 158 publications

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

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