Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion DOI Creative Commons
Antti Knaapila,

Katja Kantanen,

Jose Martin Ramos Diaz

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1444 - 1444

Published: May 8, 2024

Faba bean is a promising source of ingredients for the production meat analogs. However, sensory properties faba bean, especially bitter taste protein concentrate, restrict its use. Our aim was to assess feasibility two types ingredients—flour (from germinated, gently heat-treated beans) and groat non-germinated, roasted beans)—in combination with pea isolate oat fiber concentrate producing analogs using high-moisture extrusion. We produced six samples varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated key attributes (check-all-that-apply) rated their pleasantness. The water absorption capacity mechanical were assessed instrumental measurements. frequently described as ‘beany’ ‘tasteless’, but very rarely ‘bitter’. most cited mouthfeel varied between containing 30% (‘tough’, ‘gummy’) 50% (‘crumbly’, ‘floury’) flour/groat associated corresponding properties. On average, sample blend (50% each) appeared be pleasant. results suggest that enables fibrous acceptable texture, without off-taste.

Language: Английский

High-throughput seed quality analysis in faba bean: leveraging Near-InfraRed spectroscopy (NIRS) data and statistical methods DOI Creative Commons
Antonio Lippolis,

Pamela Vega Polo,

Guilherme de Sousa

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101583 - 101583

Published: June 26, 2024

Near-infrared spectroscopy (NIRS) provides a high-throughput phenotyping technique to assist breeding for improved faba bean seed quality. We combined chemical analysis of protein, oil content (and composition) with NIRS through chemometrics, employing Partial Least Squares (PLS), Elastic Net (EN), Memory-based Learning (MBL), and Bayes B (BB) as prediction models. Protein was the most reliably predicted trait (R

Language: Английский

Citations

6
Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources—An Overview DOI Open Access

Anna Choręziak,

Dawid Rosiejka,

Joanna Michałowska

et al.

Nutrients, Journal Year: 2025, Volume and Issue: 17(7), P. 1148 - 1148

Published: March 26, 2025

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

Language: Английский

Citations

0
Application of legumes in plant-based milk alternatives: a review of limitations and solutions DOI
Xiaoying Xiong, Wendong Wang,

Shuang Bi

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 17

Published: June 17, 2024

In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor healthier and more sustainable dietary choices. This led to steady growth market for plant-based milk alternatives (PBMAs). Projections suggest that this will reach value USD 69.8 billion by 2030. Legumes, being traditional nutritious ingredients PMBAs, are rich proteins, fibers, other nutrients, with potential health benefits such as anticancer cardiovascular disease prevention. review, application 12 legumes was thoroughly discussed first time. However, compared milk, processing legume-based beverages can lead deficiencies nutritional imbalance, off-flavor, emulsion stratification. Considering challenges associated beverages, review aims provide scientific comparison between cow's terms quality, organoleptic attributes stability, summarize ways improve raw materials method improvements. conclusion, beverage industry be better enhanced developed improving issues.

Language: Английский

Citations

3
GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.) DOI Creative Commons
Antonio Lippolis, Boudewijn Hollebrands,

Valentina Acierno

et al.

Plants, Journal Year: 2025, Volume and Issue: 14(2), P. 193 - 193

Published: Jan. 11, 2025

Faba bean (Vicia faba L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste aroma are considered off-flavours these food applications, representing bottleneck during processing. Breeding needed to develop varieties with minimal high protein content. The genetic regulation of traits underexplored. To dissect their architecture, we performed genome-wide association study (GWAS). A total 245 accessions (the CGN population) were genotyped using the 90K-SPET targeted assay. These phenotyped 2021 2022 Netherlands for protein, oil, fatty acids, lipid-derived products, phenolic flavonoids, tannins. population showed large phenotypic variation moderate-to-high narrow-sense heritability most traits. growing environment significantly affected all traits, trait-specific genotype-by-year (GxY) interactions. Condensed tannins acids stable across two years had highest estimates (h2 > 0.6). GWAS identified 148 single nucleotide polymorphisms (SNPs) loci 167 2022. Key candidate regulators included genes involved lipid biosynthesis (ATS2, KAS, LPP), amino acid transport (CAT4) storage, zero locus-1 (zt-1), phenylpropanoid pathway, shikimate kinase gene transcription factors bHLH137-like MYB. results pave way validation studies biotechnological applications improve quality bean-based foods.

Language: Английский

Citations

0
Multi-environment field trials indicate strong genetic control of seed polyphenol accumulation in faba bean DOI Creative Commons
Shirin Mohammadi, Randy W. Purves, Martin Paliocha

et al.

Euphytica, Journal Year: 2025, Volume and Issue: 221(4)

Published: March 26, 2025

Language: Английский

Citations

0
Targeted genotyping (90K-SPET) facilitates genome-wide association studies and the prediction of yield-related traits in faba bean (Vicia faba L.) DOI Creative Commons
Antonio Lippolis, Salvador A. Gezan,

Jorrit Zuidgeest

et al.

BMC Plant Biology, Journal Year: 2025, Volume and Issue: 25(1)

Published: April 29, 2025

Establishing faba bean (Vicia L.) as a major protein crop in Europe requires developing high-yielding varieties. However, the genetic regulation of yield-related traits is currently under-explored. These can be improved by exploiting extensive but largely uncharacterized germplasm. Our study aimed to identify associations between 38,014 single nucleotide polymorphisms (SNPs) and flowering time (FT), plant height (PH), pod length (PL), seeds per (SP), seed weight (SSW) 245 accessions (CGN panel) via Genome-Wide Association Study (GWAS). The were grown 2021 2022 Netherlands. Additionally, we developed genomic selection (GS) models predict merit within large germplasm collections for mentioned traits, well yield (YLD). CGN panel was an optimal performing high-resolution GWAS, showing phenotypic variation, high narrow-sense heritability all minimal relatedness among accessions. Population structure analysis revealed presence four groups. GWAS uncovered 33 SNP-trait 17 2022. We identified one stable QTL FT SSW over two years, representing key molecular markers testing breeding applications. Short linkage disequilibrium decay (~ 268 Kbp) facilitated identification several important candidate genes with interesting homologs other crops. Ten SNPs five predicted intra-genic missense variants, potentially altering function. Moreover, modeling SNP effect simultaneously Bayesian GS showed promising predictive ability (PA) prediction accuracy (ACC), supporting their potential application germplasm-improvement programs. Predictive ranged from 0.58 0.81 2021, 0.47 0.85 different traits. across-year predictions PA. QTLs use highlighted new genes. Interestingly, categorized 15 putatively affecting demonstrated first that has unlock untapped diversity genebank accelerate trait integration into

Language: Английский

Citations

0
Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry DOI Creative Commons

Anastassia Zeinatulina,

Aleksei Kaleda,

Maria Kuhtinskaja

et al.

NFS Journal, Journal Year: 2025, Volume and Issue: unknown, P. 100228 - 100228

Published: May 1, 2025

Language: Английский

Citations

0
Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice DOI Creative Commons
Wentao Zhang, Xuejie Li,

Xuzeng Wang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1574 - 1574

Published: May 18, 2024

The loss of distinctive aromas due to sterilization significantly hinders efforts enhance the sensory quality fruit and vegetable juices. This study aimed elucidate impacts high-hydrostatic pressure (HHP) high-temperature short-time (HTST) methods on C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification quantitative descriptive analysis (QDA) revealed a notable decline levels hexanal (Z)-3-hexenal following HHP HTST treatments (p < 0.05), resulting marked attenuation grassy aroma characteristic Furthermore, comprehensive examination precursors, pivotal enzymes, intermediates, downstream within fatty acid metabolism pathway different juice samples indicated that aldehydes induced by sterilizations was primarily ascribed competitive inhibition β-oxidation hindered enzymatic oxidation acids. These insights suggest modifying protocols enhancing stability may help preserve integrity Our findings offer practical guidance for optimizing processing techniques maintain flavor.

Language: Английский

Citations

3
UHT Processing in the Context of Plant-Based Beverages: A Scientific Review on Product Characteristics and the Functional Role of Plant Proteins DOI Creative Commons

Jéssica da Silva Matos,

Paula Zambe Azevedo,

Juliana Ely Granato Gosta

et al.

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: unknown, P. 100848 - 100848

Published: Nov. 1, 2024

Language: Английский

Citations

3
Seed Priming with Gallic Acid and Hydrogen Peroxide as a Smart Approach to Mitigate Salt Stress in Faba Bean (Vicia faba L.) at the Germination Stage DOI

A. Bouazzi,

Amal Bouallègue, Mohamed Kharrat

et al.

Russian Journal of Plant Physiology, Journal Year: 2024, Volume and Issue: 71(4)

Published: Aug. 1, 2024

Language: Английский

Citations

2