Search Results (34)

Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabricated from solutions with different concentrations of protein and polysaccharide and characterized in terms of size, zeta potential, and wetting properties. The composition of the emulsion is 60% sunflower oil and 40% aqueous phase. Nine emulsion formulations with varying PP and KC concentrations are investigated. The formation of hollow NPs with a hydrodynamic diameter of 120–250 nm is observed. Microscope imaging shows oil droplets surrounded by a continuous aqueous phase, forming homogenous PEs in all formulations that are stable for over 30 days. Further, the oil droplet size decreases with increasing NP concentration while the viscosity increases. Rheologic experiments portray elastic emulsion gels with thixotropic qualities ascribed to the presence of the polysaccharide. The emulsions are subjected to centrifugation in order to compare the original emulsions to concentrated PEs that possess improved capabilities. These emulsions may serve as sustainable and printable saturated fat alternatives due to their composition, texture, stability, and rheological properties. Lastly, PEs are printed smoothly and precisely while maintaining a self-supported structure. Full article

Evaluating genetically superior genotypes is essential for developing new hybrid varieties. This study aimed to assess the genetic diversity of 28 edible-podded pea genotypes by analyzing phenological traits, vigor, yield, and biochemical traits across two distinct agro-climatic zones in India. Significant variation was observed for most traits, with high genotypic and phenotypic coefficients of variation, heritability, and genetic advance, especially in vigor, yield, and biochemical traits. Phenological traits, except for the node at which the first flower appeared, exhibited minimal variability, indicating a high degree of uniformity. Yield per plant was negatively correlated with plant height but positively correlated with pod length, the number of seeds per pod, the number of pods per plant, and pod weight, indicating the potential for the simultaneous selection of these traits in breeding programs. Principal component analysis (PCA) identified six components explaining over 75% of the total variation, with yield and biochemical traits contributing the most to the observed diversity. These findings provide crucial insights for breeders aiming to improve quantitative traits, supporting the development of high-yielding and climate-resilient edible-podded pea varieties in India. Full article

Hydrophobization could improve the moisture resistance of biopolymer-based materials, depending on the methods and materials used, providing benefits for packaging applications. The aim of this study was to compare the effect of increasing concentrations (0–2.0%) of candelilla wax (CW) and oleic acid (OA) on the structural and physicochemical properties, including water affinity, of glycerol-plasticized pea protein isolate (PPI) films. OA acidified the film-forming solution and increased its viscosity more effectively than CW. At the highest concentration, OA prevented cohesive film formation, indicating a weakening of protein self-interaction. OA caused less yellowing, matting, and a smaller reduction in UV/VIS light transmittance compared to CW. Both lipids caused a slight reduction in the films’ water content. Phase separation (creaming) of CW enhanced surface hydrophobicity, resulting in a greater reduction in water vapor permeability than OA (~37–63% vs. 2–18%). The addition of lipids did not reduce film solubility or water absorption, and OA even increased these parameters. Increasing lipid content decreased the mechanical strength and stretchability of the films by 28–37% and 18–43%, respectively. The control film exhibited low heat-sealing strength (0.069 N/mm), which improved by 42% and 52% with the addition of CW and OA at optimal levels. Full article

Edible legume sprouts have been proposed as a promising plant-based source of the enzyme diamine oxidase (DAO), which plays a key role in degrading histamine at an intestinal level and preventing the development of histamine intolerance symptoms. However, the temperature and humidity conditions required for seed germination can also favor the rapid growth of yeast and mold, potentially compromising sprout yield and quality. The aim of this study was to evaluate the influence of different seed disinfection treatments on both the germination rate and DAO enzymatic activity in sprouts of four Leguminosae species. Seed disinfection with 70% ethanol for either 5 or 15 min slightly increased the germination rates of chickpea and soybean sprouts without affecting DAO activity, regardless of treatment duration. However, in lentil and green pea sprouts, ethanol disinfection caused a statistically significant reduction in histamine-degrading capacity. In contrast, treating seeds with sodium hypochlorite for 15 min increased germination rates by up to 14% and preserved DAO activity in all legume sprouts tested. These results indicate that incorporating a seed disinfection step during legume sprouting may affect both the DAO enzymatic activity and germination rate. Full article

Sanxan (SAN) is a novel microbial polysaccharide that is both safe and edible and represents a promising new source of food resources. It exhibits gelling properties and certain emulsifying properties. To date, there have been few studies published on the enhancement of protein emulsification by sanxan. In this study, three widely used proteins were used: casein (CS), pea protein isolate (PPI), and soy protein isolate (SPI). SAN–protein composite particles were prepared by non-covalent interactions to evaluate the availability of SAN in Pickering emulsions. The effect of SAN on the ability of the complexes to stabilize the emulsion was investigated by measuring and characterizing the physicochemical properties of three SAN–protein complexes. Fourier transform infrared (FTIR) and fluorescence spectroscopy analyses showed that SAN was able to bind to three proteins to form complexes. All three complexes formed by SAN with SPI, PPI and CS had good emulsification properties, with PPI-SAN being the best. Storage results showed better stability of the composite particle-stabilized emulsion. These results indicate that the complexation of SAN with proteins improves the emulsification of proteins and increases the stability of Pickering emulsions. The findings of this study provide valuable information for the utilization of SAN in emulsions. Full article

Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored the valorization of Fucus spiralis through the extraction of bioactives and polysaccharides (PSs) for food applications and biostimulant use. The bioactives were extracted using microwave hydrodiffusion and gravity (MHG), where the condition of 300 W for 20 min resulted in the highest total phenolic content and antioxidant activity of the extract. Cellular assays confirmed that the extract, at 0.5 mg/mL, was non-cytotoxic to HaCat cells. Polysaccharides (PSs) were extracted from the remaining biomass. The residue from this second extraction contained 1.5% protein and 13.35% carbohydrates. Additionally, the free amino acids and minerals profiles of both solid residues were determined. An edible film was formulated using alginate (2%), PS-rich Fucus spiralis extract (0.5%), and F. spiralis bioactive-rich extract (0.25%). The film demonstrated significant antioxidant properties, with ABTS and DPPH values of 221.460 ± 10.389 and 186.889 ± 36.062 µM TE/mg film, respectively. It also exhibited notable physical characteristics, including high water vapor permeability (11.15 ± 1.55 g.mm.m⁻².day⁻¹.kPa⁻¹) and 100% water solubility. The residues from both extractions of Fucus spiralis exhibited biostimulant (BS) effects on seed germination and seedling growth. BSs with PSs enhanced pea germination by 48%, while BSs without PSs increased the root dry weight of rice and tomato by 53% and up to 176%, respectively, as well as the shoot dry weight by up to 38% and up to 74%, respectively. These findings underscore the potential of Fucus spiralis within the framework of a circular economy, wherein both extracted bioactives and post-extraction by-products can be used for sustainable agriculture and food applications. Full article

Ca²⁺ can boost protein-protein interactions and, if present at an appropriate level, can potentially improve some physicochemical properties of protein-based gels and films. This study aimed to determine the effects of CaCl₂ (0%–0.05% w/w) on the microstructural, optical, water affinity, and mechanical characteristics of glycerol (Gly)- and sorbitol (Sor)-plasticized pea protein isolate (PPI)-based films. CaCl₂ caused darkening and a color shift of the films from yellow to yellow-green. Additionally, decreased light transmission, particularly in the UV range, acidification, and reduced moisture content were observed. CaCl₂ decreased the water vapor permeability of the Gly plasticized film by an average of 20% with no effect on the Sor-plasticized film. All films were completely soluble in water. CaCl₂ negatively impacted the mechanical integrity of the films, reducing the tensile strength of the Gly- and Sor-plasticized films by ~16% and 14%–37%, respectively. Further increases in CaCl₂ content (0.1% and 0.2% w/w) led to concentration-dependent microvoids resulting from protein over-crosslinking and/or coagulation. In summary, the incorporation of CaCl₂ into PPI-based films did not provide significant benefits and actually worsened key properties, such as transparency and mechanical strength. The type of plasticizer influenced how CaCl₂ affected some properties of the PPI-based film. Full article

This study assessed eleven elements in 24 edible-podded peas, including sugar snap pea and snow pea genotypes aiming to identify promising parents for nutraceutical breeding. Elemental concentrations of pods (dry weight basis) were estimated through inductively coupled plasma-optical emission spectroscopy (ICP-OES). The ranges for these elements varied significantly, highlighting the diverse elemental profiles within the edible-podded pea genotypes. All the elements exhibited a high genotypic and phenotypic coefficient of variation along with considerable heritability and hereditary progress. Positive and significant correlations were recorded among all elements, suggesting the potential for simultaneous selection for these traits. Principal component analysis (PCA) revealed that the first two components accounted for 80.56% of the variation. Further, cluster analysis, based on Euclidean distance, grouped the 24 cultivars into two major clusters. Cluster I exhibited higher means for all estimated concentrations compared to Cluster II. Notably, Dwarf Grey Sugar and Arka Sampoorna from the snap pea group and PED-21-5 and Sugar Snappy from the sugar snap pea in Cluster II demonstrated superior elemental concentration in whole pods. The selected edible-podded pea genotypes serve as valuable genetic resources for new cultivar development, particularly in biofortification efforts targeting whole pod nutrient composition. Full article

To learn more about the nutritional composition and health benefits for human consumers of peas, we used a widely targeted metabolomics-based approach to reveal the metabolite components from three main varieties, and a total of 1095 metabolites were identified. A comparison of 487 differentially accumulated metabolites shared among three varieties of fresh and dried peas found most of the amino acids and derivatives were downregulated and most of the lipids and flavonoids were upregulated in dried peas. Furthermore, comparing the main nutrient profiles exclusively showed that there were few differences in free fatty acids, sugars, vitamins, and alkaloids between dried and fresh peas. Peas are especially enriched with B-group vitamins. Through detailed identification and classification, the flavonoid pathway of peas was revealed; a variety of glycosylated derivatives from kaempferol, quercetin, and luteolin were confirmed to be abundant in peas. It was also found that isoflavones are richer in peas than in many other plants, and putatively the isoflavone synthesis pathway originates from liquiritigenin and naringenin. Our study not only offers guidance for understanding the nutritional components of peas, but also provides the basis for healthy diet analysis of the edible value and health benefits of peas. Full article

Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014–2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest. Full article

Pulses—comprising the dry, edible seeds of leguminous plants—have long been lauded for their culinary flexibility and substantial nutritional advantages. This scoping review aimed to map the evidence on how pulses contribute to overall human health. Four electronic databases were searched for clinical and observational studies in English. We identified 30 articles (3 cross-sectional studies, 1 federated meta-analysis, 8 prospective cohort studies, 1 before-and-after study, and 17 randomized controlled trials) that met our inclusion criteria. Predominant among the pulses studied were lentils, chickpeas, common bean varieties (e.g., pinto, black, navy, red, kidney), black-eyed peas, cowpeas, and split peas. Consumption modalities varied; most studies examined mixed pulses, while five isolated individual types. In intervention studies, pulses were incorporated into diets by allotting a fixed pulse serving on top of a regular diet or by substituting red meat with pulses, offering a comparative analysis of dietary effects. The health outcomes evaluated were multifaceted, ranging from lipid profiles to blood pressure, cardiovascular disease risk and mortality, type 2 diabetes and glycemic control, metabolic syndrome indicators, inflammatory markers, oxidative stress biomarkers, and hormonal profiles. The most frequently assessed study outcomes included changes in low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, systolic blood pressure, diastolic blood pressure, fasting blood sugar, hemoglobin A1c, waist circumference, and C-reactive protein or high-sensitivity C-reactive protein. This review should serve as a call to action for the scientific community to build upon the existing evidence, enriching our understanding of the nutritional and health-promoting attributes of pulses. Full article

The search for alternative protein sources to soybean meal (SBM) in animal feeding is a strategic objective to reduce production costs and contribute to sustainable animal production. Spirulina, due to the high protein content, has emerged as a potential cost-effective, sustainable, viable, and high-nutritional-value food resource for many animal species. Insect larvae (Tenebrio molitor and Hermetia illucens) are also considered potential alternatives to SBM, given their high edible percentage of almost 100%, as well as a protein value higher than that of vegetable proteins. Rapeseed meal and grain legumes, such as fava beans, peas, lupins, and chickpea, can also be used as locally producible protein ingredients. This study reviews the nutritional value of these potential alternatives to SBM in pig diets, and their effects on animal performance, digestion, immune system, and the physicochemical and sensorial characteristics of meat, including processed pork products. The limits on their use in pig feeding are also reviewed to indicate gaps to be filled in future research on the supplementation level of these potential alternative protein sources in pig diets. Full article

Endophytic bacteria, especially those that participate in nitrogen fixation, play critical roles in supplying essential nutrients for legume plant growth. Despite that there have been numerous investigations targeting bacterial microbiomes in legume roots and nodules, little is known about embryonic bacteria that facilitate plant nutrient utilization after seed germination. Here, we collected and investigated endophytic bacterial microbiome in edible pea (Pisum sativum) embryos using five representative cultivars and a pea sprout (shoot of pea [SHP]) control. Twenty-six nitrogen-fixing bacteria (NFB) were isolated from pea embryos, with three strains found in fresh grain pea (FGP) and snow pea (SP) exhibiting the strongest nitrogenase activity of above 85 nmol C₂H₄/mL/h. Some NFB isolates are also potassium-solubilizing bacteria (KSB) or phosphorus-solubilizing bacteria (PSB) utilizing inorganic and/or organic phosphorus. All 26 NFB showed variable levels (0.41 to 7.10 μg/mL) of indole-3-acetic acid (IAA) secretion. The nutrient-solubilizing NFB identified in our research are potential targets for biofertilizer development. They could be useful in converting nitrogen, potassium, and/or phosphorus into usable forms for the plants. At the microbiome level, high-throughput 16S ribosomal RNA (rRNA) sequencing of 40 bacterial collections from pea embryos generated 4234 operational taxonomic units (OTUs) using 97% identity as the threshold for clustering high-quality effective reads (valid tags). Analysis of OTU annotation results revealed similar species community structures, abundance, and diversity in most samples. Our embryo-derived endophytic bacterial pool provides a microbiome platform for seed dormancy and germination research of edible peas, as well as for digging new biofertilizer resources in general. Full article

Pulses, or the dry, edible seeds of non-oilseed legumes (e.g., chickpeas, cowpeas, dry beans, dry peas, and lentils), are uniquely positioned to simultaneously benefit human and environmental well-being, all while being affordable and important to diverse cultural food traditions around the world. Despite the benefits they can provide, pulses are dramatically under-consumed. One key barrier preventing higher intake among consumers is a lack of familiarity with how to prepare and regularly incorporate pulses into meals. To address this barrier and actualize findings from our laboratory, we created the Bean Cuisine, a 2-week cuisine (i.e., meal plan) with 56 pulse-centric recipes corresponding to 14 unique breakfast, lunch, snack, and dinner ideas. Each meal category was largely interchangeable, i.e., the order of the breakfast recipes is not important, and one could be swapped for another if a different order were preferrable to a consumer. Fifty-six citizen scientists were recruited to provide feedback on the Bean Cuisine. Free response feedback related to project participation was very positive, and common themes included changes in pulse consumption and cooking behaviors, increased awareness of pulse variety and versatility, and positive perceptions of citizen science. Overall, participation in the Bean Cuisine citizen science project helped create pulse advocates, empowering participants to advance the well-being of their communities through pulses. Full article

The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting from the addition of α-tocopherol in a nanoemulsion form and pH-shifting treatment of PPI. The results revealed that direct addition of α-tocopherol into un-treated PPI film disrupted film structure and formed a discontinuous film with rough surface, and thereby significantly decreasing the tensile strength and elongation at break. However, pH-shifting treatment in combination with the α-tocopherol nanoemulsion, formed a smooth and compact film, which greatly improved the mechanical properties. It also significantly changed the color and opacity of PPI film, but had little effects on film solubility, moisture content, and water vapor permeability. After the addition of α-tocopherol, the DPPH scavenging ability of PPI film was greatly improved and the release of α-tocopherol was mainly within the first 6 h. Additionally, pH-shifting and nanoemulsion did not affect the film’s antioxidant activity nor the release rate. In conclusion, pH-shifting combined with nanoemulsion is an effective method to incorporate hydrophobic compounds such as α-tocopherol into protein-based edible films without negative impacts on film mechanical properties. Full article