Search Results (85)

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

Wheat productivity in dry regions of the world such as Central Asia and the Mediterranean is experiencing significant declines due to erratic weather events. Conservation agriculture (CA) has been promoted as a promising alternative for drylands to address climate-change-induced water scarcity and soil degradation. A long-term experiment in the Central Anatolian region of Türkiye compared CA and conventional tillage (CT) using diversified two- and four-year rotations. All rotations outperformed the wheat–wheat control, with the highest yields in wheat–fallow and wheat–lentil rotations. Four-year rotations generally yielded more than two-year ones under both CA and CT, except wheat–fallow and wheat–lentil, which matched four-year results. In two-year-rotations, yield differences between CA and CT were largest in wheat–wheat and wheat–lentil, with CA increasing yields by around 50% and 60% for chickpea and lentil, respectively. Chickpea and lentil also had a similar positive effect on wheat yield in four-year rotations. All rotations were more profitable under CA than CT, with chickpea and lentil rotations achieving the highest gross margin. Soil organic matter content was significantly greater under CA compared to CT within each two-year crop rotation. Our study clearly demonstrated the advantages of CA over CT in terms of production, soil quality and economics. Full article

The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated above 120 °C. This study evaluated the acrylamide-forming potential of 16 flours from cereals, pseudocereals, legumes, fruits, and roots. Samples were analyzed for acrylamide precursors—reducing sugars and free asparagine—and tested in model dough systems with and without added glucose. All samples were baked at 150 °C for 30 min. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal damage. In water-hydrated systems, acrylamide was only detected in wheat, rye, and coconut flours (23–61 µg/kg). When glucose was added, acrylamide levels increased in all systems except cassava. Lentil flour produced the highest levels (154 µg/kg), while corn flour showed the lowest (20 µg/kg). HMF levels followed a similar trend, with lentil flour again showing the highest content (232.3 mg/kg). These results highlight the importance of evaluating acrylamide formation when using non-wheat flours, especially in formulations containing sugars. Additional mitigation strategies may be needed to ensure the safety of these innovative food products. 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

Essential amino acids and essential fatty acids are vital nutrients that must be obtained from the diet. However, traditional sources face limitations amid increasing global food security and sustainability challenges. This study aims to evaluate the nutritional potential of novel foods, including microalgae (e.g., spirulina and chlorella), fungi (e.g., oyster and shiitake mushrooms), edible insects (e.g., mealworms and migratory locusts), and unconventional plants (e.g., water lentils and canihua). The study will compare their amino acid and fatty acid profiles with those of conventional animal and plant sources. The comparative analysis conducted in this study reveals that these innovative foods offer balanced and high-quality protein and lipid profiles, and contribute essential nutrients needed to prevent deficiencies and support metabolic health. Significantly, the integration of these novel foods into established dietary patterns, such as the Mediterranean diet, has the potential to enhance nutritional quality while promoting environmental sustainability. In conclusion, the adoption of these innovative food sources provides a viable strategy to meet nutritional demands and address global health and ecological challenges, paving the way toward a more resilient and sustainable food system. Full article

Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid profiles and excellent digestibility, have a proven negative impact on the environment. Furthermore, their production poses many ethical challenges. This review aims to present nutritional, more ethical, and environmentally friendly alternatives that could serve as potential protein sources for the population. The available literature on alternative protein sources has been analyzed. Based on the research conducted, various products have been identified and described, including plant-based protein sources such as soybeans, peas, faba beans, lupins, and hemp seeds; aquatic sources such as algae, microalgae, and water lentils; as well as insect-based and microbial protein sources, and cell-cultured meat. Despite numerous advantages, such as a lower environmental impact, higher ethical standards of production, and beneficial nutritional profiles, alternative protein sources are not without limitations. These include lower bioavailability of certain amino acids, the presence of antinutritional compounds, technological challenges, and issues related to consumer acceptance. Nevertheless, with proper dietary composition, optimization of production processes, and further technological advancements, presented alternatives can constitute valuable and sustainable protein sources for the growing global population. Full article

Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape. Full article

The use of agro-industrial by-products and processing residues, which are rich in carbohydrates, proteins, and lipids, in the production of lipases allows the sustainable use of these residues, reducing environmental impacts. In this study, the immersion water of lentils, soybeans, and textured soy protein was evaluated as carbon and nitrogen sources in the production of whole-cell lipases, and the resulting biomass was used in the hydrolysis of residual soybean oil with conventional heating and ultrasound. The results showed that the best culture medium was the one with 50% textured soybean protein, reaching values of 149.04 U/g of hydrolytic activity, 12.92 g/L of biomass concentration, 144.17 U of total biomass activity, and specific and volumetric productivities of 2.07 U/g·h and 20.02 U/L·h, respectively. The positive effect of adding soybean frying oil to the crop was observed, which increased cell production and hydrolytic activity. The biomass obtained showed potential for the ultrasound-assisted hydrolysis of vegetable oils, reaching approximately 43.36% hydrolysis in 7 h of reaction, with an initial rate of 31.03 mmol/h. It is concluded that soybean protein processing water is a viable candidate to replace traditional nitrogen sources, being an economically attractive alternative due to its wide generation in restaurants. Full article

Sustainability is becoming increasingly important in the world we live in, because of the rapid global population growth and climate change (drought, extreme temperature fluctuations). People in developing countries need more sustainable protein sources instead of the traditional, less sustainable meat, fish, egg, and dairy products. Alternative sources (plant-based, such as grains (wheat, rice sorghum), seeds (chia, hemp), nuts (almond, walnut), pulses (beans, lentil, pea, lupins), and leaves (duckweed), as well as mycoproteins, microalgae, and insects) can compensate for the increased demand for animal protein. In this context, our attention has been specifically focused on duckweed—which is the third most important aquatic plant after the microalgae Chlorella and Spirulina—to explore its potential for use in a variety of areas, particularly in the food industry. Duckweed has special properties: It is one of the fastest-growing plants in the world (in freshwater), multiplying its mass in two days, so it can cover a water surface quickly even in filtered sunlight (doubling its biomass in 96 hours). During this time, it converts a lot of carbon dioxide into oxygen. It is sustainable, environmentally friendly (without any pesticides), and fast growing; can be grown in indoor vertical farms and aquaculture, so it does not require land; is easy to harvest; and has a good specific protein yield. Duckweed belongs to the family Araceae, subfamily Lemnoideae, and has five genera (Lemna, Spirodela, Wolffia, Wolffiella, Landolita) containing a total of approximately 36–38 recognised species. Duckweed is gaining attention in nutrition and food sciences due to its potential as a sustainable source of protein, vitamins, minerals, and other bioactive compounds. However, there are several gaps in research specifically focused on nutrition and the bioaccessibility of its components. While some studies have analysed the variability in the nutritional composition of different duckweed species, there is a need for comprehensive research on the variability in nutrient contents across species, growth conditions, harvesting times, and geographic locations. There has been limited research on the digestibility, bioaccessibility (the proportion of nutrients that are released from the food matrix during digestion), and bioavailability (the proportion that is absorbed and utilised by the body) of nutrients in duckweed. Furthermore, more studies are needed to understand how food processing (milling, fermentation, cooking, etc.), preparation methods, and digestive physiology affect the nutritional value and bioavailability of the essential bioactive components in duckweed and in food matrices supplemented with duckweed. This could help to optimise the use of duckweed in human diets (e.g., hamburgers or pastas supplemented with duckweed) or animal feed. More research is needed on how to effectively incorporate duckweed into diverse cuisines and dietary patterns. Studies focusing on recipe development, consumer acceptance, palatability, and odour are critical. Addressing these gaps could provide valuable insights into the nutritional potential of duckweed and support its promotion as a sustainable food source, thereby contributing to food security and improved nutrition. In summary, this article covers the general knowledge of duckweed, its important nutritional values, factors that may affect their biological value, and risk factors for the human diet, while looking for technological solutions (covering traditional and novel technologies) that can be used to increase the release of the useful, health-promoting components of duckweed and, thus, their bioavailability. This article, identifying gaps in recent research, could serve as a helpful basis for related research in the future. Duckweed species with good properties could be selected by these research studies and then included in the human diet after they have been tested for food safety. Full article

This study explores for the first time the impact of a 6-day germination process on the structure (FTIR), antioxidant activity, nutritional/safety attributes (ACE-I inhibitory activity, digestibility, and cytotoxicity), and functional properties of fractions of variable molecular weight (W > 5 kDa; 3 kDa < MW < 5 kDa; and MW < 3 kDa) isolated from proteins extracted from lentils. FTIR results indicated a substantial increase in β-sheet contents during germination. The digestibility of proteins increased from day 0 (16.32–17.04%) to day 6 of germination (24.92–26.05%) with variable levels of digestibility depending on their MW. ACE-I inhibitory activity improved during germination in all fractions, reaching IC₅₀ values of 0.95, 0.83, and 0.69 mg/mL after 6 days of germination. All antioxidant activities analyzed notably increased, particularly in low-MW fractions (MW < 3 kDa). The functional properties of low-MW fractions were also the most promising, displaying the highest water and fat binding capacities and emulsifying and foaming capacities but lower foaming and emulsifying stability compared to high-MW fractions. Cytotoxicity tests on L929 cells revealed the slight adverse effects of low-MW fractions during germination. This study provides insights into the enhanced nutritional and functional attributes of lentil proteins following germination, emphasizing their potential application in functional foods. Full article

Light spectrum and intensity is one of the key factors in the production of microgreens in controlled-environment agriculture and is directly related to plant growth and biomass accumulation. Hence, the objective of this research study was to investigate the biomass, growth, and resource use efficiencies (RUEs) in 14 different species of microgreen grown in two light recipes with 209.5 (OSRAM LED) and 45 µmol m⁻² s⁻¹ (INSTAGREEN LED) with a 16/8 h light/dark photoperiod in a growth chamber. Under both LEDs, fresh biomass accumulation and the SPAD content were highest in sunflower. Nasturtium recorded the maximum hypocotyl length under both LEDs. The leaf area index (LAI) was significantly higher in mungbean under the INSTAGREEN LED compared to other microgreens, while the maximum LAI was measured in lentils under the OSRAM LED. This shows that the two different LEDs had species-specific effects. The RUE of the cheaper INSTAGREEN LED was more efficient in terms of light and energy use efficiency, while OSRAM LED was more efficient in terms of water and surface use efficiencies. Overall, the results showed that different species of microgreens exhibit different responses to fresh biomass accumulation and SPAD contents in the leaves, demonstrating the diversity of their growth responses. Across both LEDs (OSRAM LED and INSTAGREEN LED), the top performing microgreen in terms of biomass accumulation as well as SPAD contents in the leaves was sunflower. Consequently, a high chlorophyll content in sunflower led to a higher biomass production by enhancing photosynthesis. Full article

This study evaluated the environmental impact of malted, decorticated, and split yellow lentils, specifically Moroccan (ML) and Onano (OL) varieties, cultivated in Morocco and Italy, using a cradle-to-retailer Life Cycle Assessment (LCA) approach. An analysis through SimaPro 9.5.0.0 software and the Product Environmental Footprint method revealed carbon footprints of approximately 4.5 and 3.3 kg CO_2e per kg for malted, dehulled, and split MLs and OLs, respectively, representing increases of 50% and 52% compared to their untreated dry seed counterparts. The Product Environmental Footprints also rose significantly, by 50% for MLs and 55% for OLs, reflecting the higher water and energy demands, as well as additional waste generation, associated with the malting process. This study emphasizes the importance of focusing mitigation efforts on improving the agricultural phase, particularly in land and water use efficiency. While supplemental irrigation can boost yields, especially in water-limited regions, it significantly increases the environmental footprint, underscoring a trade-off between yield gains and sustainability. Consequently, the optimal environmental strategy may not involve increasing irrigation, but rather developing drought-resistant lentil varieties, which could reduce the overall environmental impact. Full article

Within the European Union (EU), new plant varieties to be included in the Common catalog of a member state have to be registered on the national list after plant variety testing processes to establish whether the candidate variety is distinguishable, uniform, and stable (DUS) and meets the cultivation or use value requirement (VCU). Technical development, climate change, and changing consumer needs, including the detection of GMOs, necessitate the innovation of plant variety testing methods. In our study, we assessed new characters, testing methods, and inclusion of additional data for the potential to benefit the DUS and VCU protocols. To achieve our goal, we asked experts to fill in questionnaires for the DUS and VCU methods currently used for a selection of common crops, including potato, maize, lentil, oilseed rape, and perennial grass. Within the EU-funded “InnoVar” project, partners sent out questionnaires to 19 European Countries and to 3 countries outside Europe. Surveys were aimed at analyzing the strengths, weaknesses, opportunities, and threats (SWOT) of the current methods. With their help, it is possible to look for a new direction, opportunity, and strategy to incorporate, together with the innovative new techniques, into the development of the new methods. Our study demonstrated that the SWOT analysis could be used to achieve the set goals. Results obtained after evaluation of surveys confirmed that introduction of new characters such as cold tolerance, nitrogen and water efficiency, etc. has become necessary, as has the inclusion of new test methods (molecular markers, precision techniques, organic farming). The development of high-yielding, disease and/or pest-resistant plant varieties with good adaptability and the accurate evaluation of genotypes play a crucial role in ensuring that farmers can access high-performing plant varieties and contribute to sustainable food production. Full article

This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check whether proteins combined in different proportions have better emulsifying properties than isolated proteins. During this study, each protein concentrate was characterized by different evaluated parameters: emulsifying activity, emulsion stability, accelerated stability test, thermal coagulation time, stability to coalescence, and others. After statistical analysis mixture optimization, it was found that the best formulation for stabilizing O/W emulsion under the tested conditions (2% total protein; 3% sunflower oil) was the protein blend containing 21.21% pea, 32.78% lentil, and 46.01% fava bean. This blend exhibited better emulsification properties compared to the individual proteins. Full article

Legume flours are an increasingly popular food ingredient. Thermal treatments applied prior to milling legumes and granulometry can modify flour properties, altering sensory, digestibility and functional attributes. Raw and treated (soaked and cooked) lentil flours of different granulometry were produced. The applied treatment resulted in an increase in fiber content (25.4 vs. 27.6% for raw and treated lentil flour, respectively) and water absorption capacity. It also led to a decrease in ash content (3.3 vs. 1.8% for raw and treated, respectively) and a darker flour. Treated lentil flour was mainly composed of fractions of high granulometry, which could be beneficial for products where a lower glycemic index is sought, as they demonstrated higher fiber and lower carbohydrate content than the finer fractions. Treated flour may be used as an ingredient in the development of raw products, including beverages and desserts, due to its reduced anti-nutritional compounds’ content and enhanced organoleptic aspects. The obtained results allow an in-depth characterization of raw and treated lentils flour with different particle sizes to consider a formal and complete standardization of these flours and for understanding their utility and specific food applications. Full article