Search Results (32)

The effects of germination on pea composition have been established. However, the effects of germination on the nutritional profile of different pea varieties have not been extensively reported. Therefore, five varieties (Passion, Greenwood, Durwood, Agassiz, and Treasure) of peas were germinated for up to six days, and their nutrient profiles, protein digestibility, in vitro protein digestibility corrected amino acid score (IV-PDCAAS), and antioxidant activity (DPPH) were determined. In addition, B vitamins were determined for the first time in most of the varieties evaluated. Germination enhanced protein digestibility across all varieties, whereas IV-PDCAAS tended to decrease with increasing germination day. The impact of germination on starch content varied, with decreasing percentages found in some varieties and increased percentages found in others. Soluble fiber increased and insoluble fiber decreased with increasing germination days. Thiamine and niacin tended to increase with increasing germination day, while pyridoxine and folate decreased. The radical scavenging activity of the germinated peas increased with increasing germination days. Overall, germination tended to improve the nutritional composition of peas, with only a few exceptions. Furthermore, the interaction effects between variety and germination day support the importance of knowing both variety and length of germination when creating germinated pea products. Full article

The rising protein demand has driven intensified research into alternative protein sources and extraction technologies. Brewer’s spent grain (BSG), which is rich in protein, remains mostly underutilized. This study aimed to optimize BSG protein extraction conditions using pulsed electric field (PEF) by assessing the influence of pulse numbers (5000–9000), electric field strength (8–10 kV/cm), and frequency (8–10 Hz) on protein recovery and purity. The optimized conditions (5386 pulses, 10 kV/cm field strength, and 10 Hz frequency) provided a higher extraction yield with a significant improvement of approximately 90% (p < 0.05). Essential amino acids in proteins extracted via PEF were significantly increased (60,864.84 mg/100 g), particularly phenylalanine, threonine, and valine; furthermore, amino acid score (AAS) and protein digestibility-corrected amino acid score (PDCAAS) were found to be superior to those of protein obtained through alkaline extraction. The PEF treatment resulted in the modification of the secondary structures of proteins from α-helices and β-turns to β-sheets, as well as the enhancement of the hydrophobic−hydrophilic amino acid balance. The functional properties of the proteins, particularly their foaming properties and solubility, were significantly affected by PEF (p < 0.05). In conclusion, PEF-assisted extraction produces high-quality BSG protein concentrates efficiently while rendering the process environmentally sustainable. Full article

Pulses, the dried seeds of leguminous plants, form an important part of the diets of many cultures, including Caribbean cuisine, and are a rich source of protein, carbohydrates, and antioxidants while being low in fats. This study examined the effect of a traditional home-cooking method on the nutritional characteristics of pulses commonly consumed in the Caribbean: red kidney beans and cranberry beans (Phaseolus vulgaris L.), cowpeas (Vigna unguiculata L.), and pigeon peas (Cajanus cajan L.). Protein quality, determined via three in vitro protein digestibility methods, starch, and phenolic content were determined in pre- and post-cooked samples using established methods. Pulses contained 20–26% protein, and cooking improved protein digestibility on average by 14.0 ± 2.5% (p < 0.05). However, notable differences in digestibility were observed: it was higher in static assays (pH-Drop and pH-Stat) than in the two-step digestibility assay. Average protein digestibility-corrected amino acid score (IVPDCAAS) among cooked pulses was 0.81 ± 0.14, with the highest in cranberry bean (0.82) and cowpea (0.88). Cooking modified pulse starch profiles by increasing total digestible starch. However, resistant starch and slowly digestible starch fractions accounted for approximately 20–25% of total cooked starch content. While total phenolic content (TPC) and antioxidant activity were reduced with cooking, they were within expected ranges for cooked pulse flours; however, they were higher in bean (P. vulgaris) varieties than cowpea and pigeon pea. These findings support the promotion of increased pulse consumption in Caribbean diets. Home cooking is a simple method to enhance pulse protein quality through enhancing digestibility; however, in vitro protein digestibility assays may require further standardization. Full article

Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much of its use focused on hydrocolloid extraction. This study evaluated the nutritional quality and digestibility of protein and amino acids from two brown seaweeds (Durvillaea spp. and Macrocystis pyrifera), one green seaweed (Ulva spp.), and a novel mycoprotein derived from Durvillaea spp. through fungal fermentation. Using an in vitro gastrointestinal digestion Megazyme assay kit, protein digestibility-corrected amino acid scores (PDCAASs) and digestible indispensable amino acid scores (DIASSs) were determined. Compared with seaweeds, seaweed-derived mycoprotein presented significantly greater protein contents (~33%) and amino acid profiles (2.2 times greater than those of Durvillaea spp. and M. pyrifera), with greater digestibility (~100%) than seaweeds (<60%). The PDCAAS values were 0.37, 0.41, 0.53, and 0.89 for Ulva spp., Macrocystis pyrifera, Durvillaea spp., and mycoproteins, respectively. The DIASSs highlighted the superior nutritional quality of the mycoprotein, particularly for lysine (0.59) and histidine (0.67). SDS-PAGE revealed soluble peptides (<25 kDa) in Durvillaea spp., Macrocystis pyrifera, and mycoproteins, whereas Ulva spp. proteins exhibited limited solubility due to structural aggregation. These findings highlight the need to characterize the nutritional properties of edible seaweeds in Chile further and emphasize the importance of optimized processing techniques, such as fermentation or bioconversion, to improve the nutritional potential of seaweeds and develop high-quality food ingredients for diverse applications. Full article

Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate values (CPV), ash content, mineral composition by inductively coupled plasma, in vitro protein digestibility (PD), protein digestibility-corrected amino acid score (PDCAAS), the total starch content, the resistant starch (RS) content in nixtamalized corn tortillas (NC-T) and nixtamalized commercial corn flour tortillas (NCCF-T) and the contribution of tortillas prepared with a mixture of NM and NCC-F (75:25 and 50:50, NM:NCC-F) to the recommended dietary intake (RDI) of minerals and vitamins were determined. Results: No significant differences (p < 0.05) were found in CPV and RS content between NCCF-T and NC-T. Ca content was significantly higher (p < 0.05) in NC-T than in NCCF-T, while Fe, K, Zn, folic acid contents, PD and PDCAAS content was higher in NCCF-T compared to NC-T (p < 0.05). The tortillas made with a mixture of NM and NCC-F (50:50) provide 43.07% of the RDI of Ca for Mexican children and adults, while ~45% and >100% of the RDI of Mg for adults and children, respectively, are provided by these tortillas. Similarly, tortillas from the NM:NCC-F mixture (50:50) provide average values of 45, 71 and ~91% of the RDI of Fe, Zn and folic acid, respectively, for all age groups of the Mexican population. Conclusions: NCCF-T contribute significantly to the recommended daily intake (RDI) of micronutrients such as iron, zinc, magnesium and folic acid, while tortillas made from the traditional nixtamalized corn of the Mexican diet have a higher calcium content. Tortillas made from a mixture of NCC-F and traditional NM may be an effective way to address micronutrient deficiencies in the Mexican population. Full article

Bitter vetch (Vicia ervilia Willd.) is a traditional Mediterranean–West Asian legume, mainly used as livestock feed because of its toxic non-proteinogenic amino acid, canavanine. However, historical sources suggest its past human consumption. Currently, bitter vetch is a minor crop confined to marginal soils in semi-arid regions, presenting a potential alternative protein source amid projected climate changes. This study evaluated the nutritional and sensory attributes of bitter vetch seeds processed through various household methods. Germination and cooking significantly reduced the canavanine content by 28% and 60%, respectively. Incorporating bitter vetch flour (BVF) into wheat bread enhanced protein and fiber contents without substantially altering carbohydrate and lipid levels, and the baking process reduced the canavanine content by 40%. Bitter vetch flour enriched the bread with iron and calcium, contributing significantly to their daily nutritional intakes. Sensory evaluations indicated positive reception for bread with 12% BVF, achieving a balance between nutritional enhancement and consumer acceptance. This study identifies bitter vetch seeds as a valuable resource for improving bread formulations with corrected gluten contents and enhanced protein quality, as measured using protein-digestibility-corrected amino acid score (PDCAAS) values. With strategic processing and formulation adjustments, bitter vetch has the potential to re-emerge as a feasible high-protein grain crop, promoting sustainable farming. Full article

Concerns about the growing human population and how to supply future nutritional needs have translated to a growing interest in searching for alternative proteins. However, one important aspect of protein intake to be considered is the quality of these proteins and the health benefits of these products. This a comparative study of a novel technological protein ingredient based on “hydrolyzed egg white” with different protein sources, such as pea protein, soy protein, and powder milk, evaluating the protein digestibility-corrected amino acid scores (PDCCAs) and their effects on muscular metabolism. PDCCAs are a method of determining the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. An in vitro methodology has been used based on gastrointestinal digestion using a dynamic system to study the bioaccessibility of the amino acids and peptides and determine the PDCAAS, and a further study was carried out with the bioaccessible fraction in a cellular model of muscular cells (C2C12) to monitor the effect on the genes that code to myogenin, mTOR, and creatin kinase gene via rt-PCR. The results showed that the new hydrolyzed egg white-based ingredient is a high-quality protein source because the PDCAA score of all essential amino acids was higher than 1. This pattern of PDCCAs was similar to that of pea protein and slightly higher than that of concentrated soybean protein. In addition, the new ingredient in hydrolyzed egg white stimulated muscle metabolism by enhancing mTOR and myogenin gene expression in C2C12 cells. A new protein ingredient based on egg white has been developed with a proven protein quality and a healthy effect on muscle metabolism that improves protein synthesis. This new ingredient has potential in the formulation and development of new products for populations with special protein requirements, such as elderly or sportive populations, among others. Full article

This study aimed to evaluate the possibility of using milk thistle endosperm (MTE) extract with a protein content of >2 g/100 mL to obtain a fermented product, an alternative to milk beverages. Directed lactic fermentation with Lacticaseibacillus rhamnosus was carried out. The course of the process was monitored. The changes in pH, the saturation of the medium with dissolved oxygen, and temperature were measured. The values of the main nutritional parameters, silymarin content, amino acid profile/content, and the PDCAAS value (Protein Digestibility-Corrected Amino Acid Score) were determined in the extract before and after fermentation. The lactic acid fermentation of the MTE extract took place in four phases, with the activity of L. rhamnosus being the most intense between 4 and 8 h into the process. As a result of fermentation, there were changes in the total amino acid content in the tested medium, suggesting the catabolism of aspartic acid, arginine, proline, and isoleucine via LAB took place. Particularly significant was the increase in the content of lysine and valine (4.95 and 4.68 g/100 g of total AA, respectively), which are the limiting amino acids in MTE. Although MTE contained approximately 1% silymarin, no presence of this flavonolignan complex was found in the extracts. Full article

The objectives of the present research were to investigate (1) the nutritional quality through the Protein Digestibility-Corrected Amino Acid Score (PDCAAS); (2) the apparent viscosity under simulated in vitro gastric conditions of two pea protein isolates named NUTRALYS^® pea protein and NUTRALYS^® S85 Plus. In the first study, the in vivo protein digestibility was measured according to the methodology recommended by the FAO/WHO in 1991. Growing rats were fed a diet containing 10% proteins or a protein-free diet during a minimum of a 5-day balance period with daily collection of faeces. The true digestibility was measured using the rats’ nitrogen intake and fecal nitrogen. PDCAAS was calculated using the amino acid profile and the protein digestibility. In the second study, in vitro gastric digestion was simulated using the NIZO SIMPHYD model. The profiles of “fast-” or “slow-digested” proteins were evaluated and compared to whey and casein proteins by measuring the evolution of the viscosity in these conditions. Both of the tested proteins displayed a balanced amino acid profile with high concentrations of arginine, branched-chain amino acids, lysine and glutamic acid. The true protein digestibility of NUTRALYS^® pea protein and NUTRALYS^® S85 Plus were 97% ± 2 and 96% ± 3, respectively. According to the FAO/WHO requirement profile (2007) mainly used in Europe for adults or the profile from 1991 mainly used in the United States for all age groups except infants, the PDCAAS results of NUTRALYS^® pea protein were 93 and 81, respectively. The PDCAAS scores of NUTRALYS^® S85 Plus were 92 and 81, respectively (Study 1). The digestion of NUTRALYS^® pea protein resulted in a clear increase in viscosity during the gastric acidification and a sudden drop in viscosity after the addition of the gastric enzymes. The viscosity profile of NUTRALYS^® S85 Plus did not change during digestion (Study 2). The range of pea proteins evaluated in these studies displayed a high nutritional quality profile. NUTRALYS^® pea protein is an “intermediate-fast protein” and NUTRALYS^® S85 Plus is a “fast-digested protein”, meaning that these ingredients can be adapted to specific nutritional needs. These results show that plant-based proteins, like those of the NUTRALYS^® range, may allow us to design high-quality protein. Full article

An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH₂ and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts. Full article

Milk thistle is a plant that perfectly meets the needs of sustainable agriculture. Despite their high protein content, the seeds and endosperm of S. marianum have not been considered as raw food material so far. Therefore, the work aimed to characterize milk thistle endosperm in terms of its possible use in producing novel food. The nutritional and energy value of the raw material, profile of amino acids), fatty acids, and health quality indices of lipids were characterized. The main components of milk thistle endosperm (MTE) were protein (>20% dry matter (DM)), fat (>39% DM), and fiber (>31% DM). MTE protein is characterized by a high content of sulfur, aromatic amino acids, and tryptophan, comparing the FAO/WHO patterns. The PDCAA S (Protein Digestibility Corrected Amino Acid Score) value for lysine is low but can be higher in combination with other proteins. Milk thistle fat is dominated by unsaturated fatty acids, constituting about 80% of total fatty acids, of which over 56% are polyunsaturated fatty acids. Low values of atherogenicity and thrombogenicity indices of MTE fat testify to its potentially beneficial properties towards the cardiovascular system. Full article

As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (PDCAAS); and the digestible indispensable amino acid score (DIAAS). The possibility that alterations in the quality and quantity of protein in the diet could generate specific health outcomes is one being actively researched. Plant-based proteins may have additional beneficial properties for human health when compared to animal protein sources, including reductions in risk factors for cardiovascular disease and contributions to increased satiety. In this paper, the methods for the determination of protein quality and the potential beneficial qualities of plant proteins to human health will be described. Full article

Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth protein concentrate determined in vivo was 97.6 ± 0.3%, which was significantly lower than that of casein (99.3 ± 0.2%). The protein digestibility-corrected amino acid score value of the concentrate was 72.2%. The obtained concentrate was a rich source of selenium, copper, magnesium, manganese, and iron. Ferulic acid was the only polyphenolic compound found in the amaranth protein concentrate, but its content was significantly greater compared to the original flour. Saponins were not removed completely during the process of obtaining the amaranth protein concentrate. We identified 15 saponins in the concentrate, mainly of the bidesmoside type, the sapogenins of which are related derivatives of oleanolic acid. Thus, the developed amaranth protein concentrate can be used as an ingredient in functional food products, with a high biological value. Full article

Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose. Full article

The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations. Full article