Search Results (62)

Phenolic compounds are secondary metabolites widely distributed among plants, with bioactive properties, especially antioxidant activity. The search for sustainable extraction methods has driven the use of natural deep eutectic solvents (NaDESs), formed by combinations of natural compounds, such as organic acids, sugars, alcohols, and amino acids. This study optimized NaDES (sorbitol, citric acid, and glycine) efficiency and compared it to that of 70% methanol solution in extracting total soluble phenolic compounds (TSPCs) from six flours matrices—corn, buckwheat, biofortified orange sweet potato, red lentil, Sudan grass, and chickpea—before and after thermoplastic extrusion cooking. Quantification was performed using the Folin–Ciocalteu method, with statistical analysis at the 10% significance level. In general, the methanolic extracts showed higher TSPC levels in the raw materials, whereas the levels were higher in NaDESs for legumes. After extrusion, a reduction in the TSPC levels was observed, except in the sweet potato. Multivariate analysis (PLS-DA and heatmap) distinguished the raw and extruded samples, revealing structural and chemical changes from thermal processing. The AGREE scores were 0.7 (NaDES) and 0.54 (methanol), favoring NaDES. The BAGI score (75.0) confirmed the method’s robustness and suitability for sustainable analytical applications. Full article

In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of Luffa cylindrica seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of L. cylindrica seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure L. cylindrica powder exhibited the highest water holding capacity (3.62 g H₂O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of L. cylindrica seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach. Full article

Lentil is a nutritionally valuable legume crop, rich in protein, carbohydrates, amino acids, and vitamins, and is also used as green manure. Symbiotic nitrogen fixation (SNF) plays a crucial role in lentil growth and development, yet there is limited research on isolating and identifying lentil rhizobia related to nodulation and nitrogen fixation. This study employed tissue block isolation, line purification, and molecular biology to isolate, purify, and identify rhizobial strains from lentils, analyzing their physiological characteristics, including bromothymol blue (BTB) acid and alkali production capacity, antibiotic resistance, salt tolerance, acid and alkali tolerance, growth temperature range, and drought tolerance simulated by PEG6000. Additionally, the nodulation capacity of these rhizobia was assessed through inoculation experiments using the identified candidate strains. The results showed that all isolated rhizobial strains were resistant to Congo red, and nifH gene amplification confirmed their potential as nitrogen fixers. Most strains were positive for H₂O₂ and BTB acid and base production, with a preference for alkaline environments. In terms of salt tolerance, the strains grew normally at 0.5–2% NaCl, and six strains were identified as salt stress resistant at 4% NaCl. The temperature range for growth was between 4 °C and 49 °C. Antibiotic assays revealed resistance to ampicillin and low concentrations of streptomycin, while kanamycin significantly inhibited growth. Two drought-tolerant strains, TG25 and TG55, were identified using PEG6000-simulated drought conditions. Inoculation with candidate rhizobial strains significantly increased lentil biomass, highlighting their potential for enhancing crop productivity. Full article

Fermented pulses offer health benefits due to their antioxidant and antidiabetic properties. The objective was to optimize the fermentation conditions of black bean (BB), black eyed pea (BEP), green split pea (GSP), red lentil (RL), and pinto bean (PB), using Lactiplantibacillus plantarum 299v (Lp299v), based on the antioxidant-scavenging capacity and the ability to modulate type-2 diabetes markers. Pulses were grounded, dispersed in water, hydrolyzed with α-amylase, and pasteurized and inoculated with Lp299v. Optimization was performed by using the Box–Behnken response surface methodology, with the fermentation time, bacterial concentration, and flour concentration as variables. The values of antioxidant capacity measured as 2,2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging of RL, BEP, PB, BB, and GSP were 57%, 68%, 71%, 72%, and 83%, respectively, under optimal conditions (8–9 h, 0.76–3.5 × 10⁹ a colony-forming unit (CFU)/mL, and 5.5–15 g flour/100 mL). These models demonstrated strong predictive power (p < 0.01) and a non-significant lack of fit (p ≥ 0.05). Additionally, fermentation increased the soluble protein content (3–10 mg/mL) and significantly inhibited dipeptidyl peptidase-IV and α-glucosidase activities by 40–70% and 30–60%, respectively. These results suggest that fermentation with Lp299v enhances the nutritional and functional quality of pulses, producing bioactive ingredients with antioxidant and antidiabetic potential. These functional ingredients may be used in the development of dietary interventions or as part of health-promoting foods, especially those targeted at the management of type-2 diabetes. Full article

Plant-based preparation of nanomaterials has become a recent global research focus due to its cost-effectiveness, sustainability, and environmentally friendly approach. This study aims to synthesize silver nanoparticles (HAgNPs) using red lentil husk aqueous extract (LHE) and to assess its antibacterial activity. Synthesized HAgNPs were analyzed by ultraviolet-visible spectroscopy (UV-vis.), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD), field emission scanning electron microscopy (FESEM), and energy dispersive X-ray (EDX) analysis. The antibacterial efficacy of synthesized HAgNPs was investigated against Staphylococcus aureus (ATCC No: 25923), Enterococcus faecalis (ATCC No: 29212), Klebsiella pneumoniae (ATCC No: 700603), and Shigella sonnei (ATCC No: 25931) at varying concentrations via the agar well diffusion scheme. The UV-vis absorption maximum observed around 420 nm directed the creation of HAgNPs. The shifting of peak positions in the FTIR spectrum of the synthesized HAgNPs compared to the FTIR spectrum peak positions of LHE indicated the involvement of biomolecules present in LHE in reducing silver ions to metallic silver. XRD examination of the prepared sample suggested face-centred cubic crystals of the HAgNPs. The average particle dimension of prepared HAgNPs was 8.9 nm by the Debye–Scherer equation. An FESEM examination of the synthesized HAgNPs revealed spherical morphology, while the EDX study showed that silver (Ag⁰) was the predominant component, comprising 62.3% by weight. The synthesized HAgNPs displayed a higher DPPH radical scavenging capacity (IC₅₀ = 38.87 ± 3.52 µg/mL) than that of LHE (IC₅₀ = 65.27 ± 1.17 µg/mL). The prepared HAgNPs exhibited significant antibacterial efficacy against some human pathogen bacteria at lower concentrations. Hence, the present study highlights an environmentally benevolent and economical synthetic approach to the preparation of HAgNPs and its potential utility for the production of biomedical products. Full article

Background/Objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses. Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations. Results: The butter replacement led to a significant reduction in fat content, up to three-fold, and a decrease in caloric value by 57% while increasing dietary fiber and ash levels. Sweet potato brownies (SPB) had the highest fiber and ash content, while zucchini brownies (ZB) exhibited improved texture due to greater moisture retention. Sensory assessments showed that classic brownies (CB) ranked highest in appearance, taste, and texture, while lentil (LB) and spinach brownies (SB) had lower acceptability. Conclusions: Incorporating plant-based ingredients into brownies significantly improves their nutritional profile but can affect sensory attributes. Further optimization is needed to balance nutritional benefits with consumer preferences, offering a promising approach to increasing vegetable intake through a popular dessert. Full article

In this study, panelists in rural Bangladesh (n = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed. Consumer responses varied significantly in the appearance of the uncooked lentils but were similar in odor and overall acceptability. Meanwhile, the five traits of the cooked lentils, including overall acceptability, showed significantly similar consumer responses. This suggests that fortification had a minimal impact on the sensory qualities of the MMF lentils. Furthermore, a highly significant (p < 0.0001) correlation coefficient (with values ranging from −0.98 to 0.97) was observed between HunterLab colorimetric measurements (L = luminosity, a* = red hue, and b* = yellow hue) and sensory trait ratings. The Cronbach’s alpha (CA) score for both the cooked control and MMF lentils was 0.79. The average CA score for the cooked lentils was 0.79, while for the uncooked lentils, it was 0.71, demonstrating the strong reliability of the panelists’ assessments. Overall, the sensory qualities of the MMF lentils were acceptable and did not differ significantly from those of the control lentils. Full article

Among the goals of global environmental policies, one is to achieve a critical rethinking of the agro-industrial production chain aimed at enhancing its sustainability and resilience while addressing its environmental impact. Lentils are widespread worldwide and are consumed as part of traditional dishes, and their health-promoting benefits are currently well recognized. Their industrial processing for human consumption implies the generation of different by-products which can be used as promising alternative feedstuff. Calling for the future sustainable development of rabbit farming, the present study questions the dietary inclusion of red lentil screenings (RLS) as an upcycling strategy for this by-product, as well as to ease the challenges faced by the rabbit-farming system. A total of 120 male Bianca Italiana breed growing rabbits aged 42 days were allotted to three dietary treatments containing different levels of RLS: 0 (RLS0), 5 (RLS5), or 10% (RLS10), respectively, for 6 weeks. At 84 days (slaughter age), meat, plasma, and intestinal samples were collected. The RLS inclusion showed no adverse effects on growth performance. However, significant differences were found in the meat fatty acid profile, where both RLS5 and RLS10 groups showed reduced C18:0 percentage and higher MUFA content owing to an increase in C18:1 n-9; moreover, RLS5 showed a significant increase in C16:1 trans. On the other hand, only RLS10 recorded a significant reduction in the PUFA total content due to decreased single unsaturated fatty acid (C18:2 n-6; C20:3 n-6; C22:5 n-3). Dietary RLS significantly decreased serum total cholesterol, LDL, and HDL, along with an enhancement of the overall serum antioxidant capacity. The results regarding the rabbit caecal characteristics and microbial population were found to be similar among the groups. However, referring to histomorphometric measurements, both RLS5 and RLS10 groups displayed significant increases in villus height and an improved villus height to crypt depth ratio. In conclusion, up to 10% RLS in the diets rabbits can be considered an effort-effective feeding strategy to modulate rabbit meat fatty acid profiles, to enhance the endogenous antioxidant capacity, and to improve the serum lipid profile and intestinal morphology. Full article

This study provides an assessment of nutrients (protein, amino acid profiles, fiber, starch), phenolic content TPC, flavonoid content TFC, and antioxidant capacity through different in vitro methods in 12 legume species (red, green, yellow, brown, and black lentils; mung, pinto, black, and kidney beans; chickpea, soy, and lupin) and hemp. Legumes with a protein content above 30% were black lentil, lupin, and soy. Chickpea, soy, black bean, kidney bean, and mung bean did not have any limiting amino acids. All samples had moderate overall protein quality, except green and brown lentils. Black bean was less digestible (68.1%), while soy, hemp, and red lentil had higher protein digestibility (79.3–84.7%). Pinto bean had the highest TPC (425.19 mg GAE/100 g), comparable with hemp, but the lowest TFC (0.24 mg QE/100 g). Yellow and red lentils showed the lowest TPC (69–85.89 mg GAE/100 g). Mung bean presented the highest concentration of flavonoids (45.47 mg QE/100 g), followed by black lentil (28.57 mg QE/100 g). There were distinct variations in the antioxidant capacity across different legume samples and assays. Pinto bean, hemp, and green lentil had the highest relative antioxidant capacity index, while yellow lentil, red lentil, and chickpea presented the lowest. Dark-colored legume samples showed a higher TPC and a lower antioxidant capacity (CUPRAC and PCL assays), while yellow legumes had less antioxidant capacity (DPPH assay). A high correlation coefficient was observed between TPC and DPPH (r = 0.8133), TPC and FRAP (r = 0.8528), TPC and CUPRAC (r = 0.9425), and TPC and ACL (r = 0.8261) methods. The results highlight large variations in the legume properties and support the exploitation of the nutritional properties of legumes as raw materials for the development of products designed to fulfil modern consumer demands. Full article

Objectives: This study aimed to assess postprandial blood glucose response (PBGR), relative glycemic response (RGR) and insulin response when 25 g available carbohydrates (AC) is replaced with cooked lentils in the formulation of muffins, chilies and soups. Methods: In randomized, crossover studies, healthy adults consumed foods containing 25 g AC from green lentils, red lentils or a control (wheat muffin, n = 24; rice chili, n = 24; potato soup, n = 20). Blood collected at fasting and at 15, 30, 45, 60, 90 and 120 min was analyzed to derive the incremental area under the response curve (iAUC) for glucose, insulin, RGR and maximum concentration (C_MAX). Treatment effects were assessed with repeated measures ANOVA. Results: A replacement of 25 g AC with green lentils significantly decreased glucose iAUC compared to chili and soup (p < 0.0001), but not muffin (p = 0.07) controls, while also eliciting a significantly lower insulin iAUC for all three foods (muffin p = 0.03; chili p = 0.0002; soup p < 0.0001). Red lentil foods significantly decreased glucose iAUC (muffin p = 0.02; chili p < 0.0001; soup p < 0.0001) compared to controls, with a significantly lower insulin iAUC for chili and soup (p < 0.0001) but not muffins (p = 0.09). The RGR for muffins, chilies and soups was 88, 58 and 61%, respectively, for green lentils, and 84, 48 and 49%, respectively, for red lentils. Conclusions: PBGR, insulin and RGR are decreased when lentils are incorporated into food products, providing credible evidence to promote carbohydrate replacement with lentil-based foods. Full article

The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, samples were cooked as suggested by the provider and their texture properties were promptly analysed. Then, normal and deficient masticated pasta boluses were produced by four healthy subjects, characterised in terms of their oral processing, bolus granulometry, texture and viscoelastic properties, and finally subjected to static in vitro digestion, according to the INFOGEST consensus for both adults and the older adult population. Normal masticated boluses exhibited greater saliva impregnation and lower proportions of large particles, hardness, and stiffness than deficient masticated boluses. Likewise, insufficiently masticated al dente–cooked pasta boluses caused a delay in oral starch digestion owing to the larger particles attained during food oral processing, while reduced intestinal conditions in the elderly only interfere with the release of total soluble proteins in all samples. This work evidences the importance of considering the initial texture of products, oral capabilities, processing behaviour, and physical and mechanical properties of food boluses in digestion studies, opening new prospects in designing pulse-based foods that meet the nutritional requirements of the world’s population. Full article

A 56-day feeding trial was conducted to evaluate the quantitative methionine requirements in the diets of Florida pompano (Trachinotus carolinus). Eight practical diets using soybean meal, poultry meal, and red lentil meal as the primary protein sources were formulated using graded levels of methionine supplement (0 to 0.70 g/100 g diet). Groups of 15 juvenile Florida pompano (4.04 ± 0.05 g) were size-sorted and placed into one of 40 glass aquaria (132 L) with five replicates per diet. Significant differences (p ≤ 0.05) were observed in overall biomass, mean weight, weight gain, thermal growth coefficient (TGC), and feed conversion ratio (FCR). To estimate the dietary methionine requirement, a series of statistical models, including the one-slope broken line model (BLM1), two-slope broken line model (BLM2), broken quadratic model (BQM), and four-parameter saturation kinetic model (SKM-4) were used to assess mean weight, weight gain, TGC, apparent net protein retention (ANPR), and methionine retention (MR). The model selection showed that BLM1 fit the data best for MW and TGC, SKM-4 for PWG and ANPR, and BQM for MR. Based on these results, a minimum dietary methionine requirement of 0.68% of the diet or 1.70 g/100 g protein is recommended. Full article

There is a global need to explore alternative protein sources and develop new health-promoting plant-based products. This study aimed to produce beverages from organic seeds of chickpeas and green or red lentils and assess the potential of using L. plantarum 299v to ferment these beverages. Spectrophotometric methods were used to evaluate the ability of the beverages to neutralize 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH^•) and chelate Fe²⁺. Total dietary fiber (including soluble and insoluble fractions) and the protein profiles were compared among the tested legume-derived beverages. The observations were focused on reductions in pH levels, total extract content, dietary fiber, ash, and moisture levels in all the fermented legume products. Fermentation contributed to increased antioxidative activity in all the tested products. The strongest ability to chelate Fe²⁺ (58.33 ± 2.35%) was noted in non-fermented green lentil products, while green lentil beverages fermented for 72 h exhibited the highest value of free radical scavenging activity (88.44 ± 4.24 DPPH^• inhibition %). Chickpea products fermented for 72 h displayed the highest count of viable bacterial cells at 7.0 ± 0.7 × 10⁸ CFU/g, while those fermented for 48 h exhibited the greatest number (2764) of potential biopeptide sequences. These findings highlight the feasibility of using this probiotic strain to enhance the functional properties of legume-based beverages. 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

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used. Full article