The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties

Akasha, Ibrahim A.; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R.

doi:10.1016/j.foodchem.2015.11.046

Cited by 46 publications

(33 citation statements)

References 35 publications

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“…Water and lipid absorptions (LA) were measured by the method of Sharma et al (). The emulsifying properties of protein powder were expressed as EAI and ESI based on the turbidimetric method (Akasha, Campbell, Lonchamp, & Euston, ), and were calculated by following equations:

EAI ({normalm}^{2} /g) = \frac{2 \times T \times A_{0} \times dilution factor}{C \times φ \times 10^{3}}

ESI (truemin) = \frac{A_{0}}{A_{0} - A_{10}} \times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

et al. 2020

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Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins. Practical applications Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their “allergen‐friendly” as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.

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EAI ({normalm}^{2} /g) = \frac{2 \times T \times A_{0} \times dilution factor}{C \times φ \times 10^{3}}

ESI (truemin) = \frac{A_{0}}{A_{0} - A_{10}} \times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

et al. 2020

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“…DPP showed a considerable WHC (1.6 times its own weight) and a medium OHC ( Table 1). The hydration property may help to provide a pleasant texture and reduce syneresis and dehydration during storage, while a high OHC would provide a non-greasy sensation, helping to stabilize fatty products [40]. However, DPP may be a good emulsifying agent, with an emulsion stability of 100%.…”

Section: Characterization Of Date Pit Powder (Dpp)mentioning

confidence: 99%

“…However, DPP may be a good emulsifying agent, with an emulsion stability of 100%. According to Akasha et al [40], the seed proteins are associated with polysaccharides (as glucans, xylans, cellulose, and mannans) and affect their functional properties, promoting their capacity as an emulsifier. The emulsifying activity is indicative of its ability to adsorb biliary acids, limiting their intestinal absorption and therefore reducing blood cholesterol.…”

Section: Characterization Of Date Pit Powder (Dpp)mentioning

confidence: 99%

Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

Sayas‐Barberá

Martín-Sánchez

Cherif

et al. 2020

Foods

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A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the off-odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgers.

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“…The higher cost of proteins from animal sources such as egg, dairy, and meat products has prompted the food industry to find alternative potential sources of proteins for use as functional ingredients in formulated foods (Akasha, Campbell, Lonchamp, & Euston, 2015). Moringa oleifera is a crop with hidden potentials.…”

Section: Introductionmentioning

confidence: 99%

In vitro antihypertensive and antioxidative properties of alcalase-derived Moringa oleifera seed globulin hydrolysate and its membrane fractions

Aderinola

Fagbemi

Enujiugha

et al. 2019

J Food Process Preserv

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Moringa seed peptides were tested for antioxidant properties through free radical scavenging abilities (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH] and hydroxyl radical scavenging assays [HRSAs]), inhibition of metal iron (ferric reducing antioxidant power [FRAP] and metal chelation tests) and in vitro antihypertensive properties through angiotensin converting enzyme (ACE) and renin inhibition tests. Compared to the hydrolysates, membrane fractionation led to improved antioxidative properties. Significant among the samples are <1 kDa (67.77%), 3–5 kDa (44.15%), 5–10 kDa (0.153 mmol Fe2+), and 3–5 kDa (11%) for DPPH, HRSAs, FRAP, and metal chelation ability, respectively. While there was a progressive increase in inhibition of the membrane fraction against ACE with the 5–10 kDa having significantly (p < 0.05) higher (73%) inhibition compared to other, there was no particular trend for the renin inhibition. However, the 5–10 kDa still showed better inhibition (57%) ability compared to others membrane fraction. We concluded that alcalase globulin hydrolysate and its membrane fractions possessed potent bioactive peptides. Practical applications Consumers more than ever before are getting concerned about the food they consume. This has resulted in the development and growth of functional foods. Functional foods are foods that are able to provide some physiological benefits such as antioxidative, antidiabetes, antihypertensive, and antiinflammatory among others besides their normal provision of nutrition. The growth of functional food market is due to the discovery of bioactive components in foods and viable opportunities still exist unexplored, especially with respect to the locally available and cheap underutilized crops such as Moringa oleifera seed. Plant‐derived antioxidants (such as bioactive peptides) have gained considerable importance due to their potential health benefits; also epidemiological studies have shown that consumption of plant foods is beneficial. This benefit could readily be provided by peptides from Moringa oleifera seed; a cheap and commonly available but underutilized crop.

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The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties

Cited by 46 publications

References 35 publications

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

In vitro antihypertensive and antioxidative properties of alcalase-derived Moringa oleifera seed globulin hydrolysate and its membrane fractions

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