Functionality of Alternative Flours as Additives Enriching Bread with Proteins DOI Creative Commons
Jacek Lewandowicz, Joanna Le Thanh‐Blicharz,

Patrycja Jankowska

и другие.

Agriculture, Год журнала: 2025, Номер 15(8), С. 851 - 851

Опубликована: Апрель 15, 2025

Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, economy, and human health. Legumes have different amino acid profiles that complement those three globally most staple foods (rice, corn, wheat). Therefore, aim this work was to assess functionality legume flours (as well as hemp an emerging protein source) enriching supplements in breadmaking. The research focused both nutritional sensory evaluation flour with assistance novel techniques such diffusing wave spectroscopy static multiple light scattering. value yellow green peas chickpeas comparable, noticeable difference being total fiber content, ranged between 6.8 9.7 g/100 g flour. Hemp outclassed all terms content fiber, which over quadrupled. However, it associated cost worse technological properties. Addition investigated increased dough stability, proved by scattering reduction Turbiscan Stability Index. Microrheology improved only addition pea flour, manifested increase macroscopic viscosity index decrease fluidity index. This had also beneficial properties bread quality, texture perception, appearance, taste, overall acceptance.

Язык: Английский

Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability DOI
Kuo Zhao,

Yilin Hao,

Xin Guo

и другие.

Food Chemistry, Год журнала: 2025, Номер 471, С. 142819 - 142819

Опубликована: Янв. 7, 2025

Язык: Английский

Процитировано

2
A review of the toxicological effects and allergenic potential of emerging alternative protein sources DOI Creative Commons
Matilde Milana, E.D. van Asselt, H.J. van der Fels‐Klerx

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(1)

Опубликована: Янв. 1, 2025

Abstract The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging sources, such as faba bean, mung lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global demand were, therefore, subject this review. This systematic literature review aims to understand current knowledge toxicological effects allergenic associated with these sources derived products. findings identified concerns presence plant secondary metabolites, including antinutritional factors, phytoestrogens, oligosaccharides, all included. Also, have been shown display properties, either through intrinsic allergens or cross‐reaction. Further, processing proteins remain poorly understood no conclusive data available quantitatively assess safety after processing. Overall, those highlight need quantitative attributes related final will enable concrete preventive approach transition.

Язык: Английский

Процитировано

1
Recent advances in essential oils and their nanoformulations for poultry feed DOI Creative Commons

Fatemeh Movahedi,

Nilesh Prakash Nirmal, Peng‐Yuan Wang

и другие.

Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology, Год журнала: 2024, Номер 15(1)

Опубликована: Авг. 10, 2024

Antibiotics in poultry feed to boost growth performance are becoming increasingly contentious due concerns over antimicrobial resistance development. Essential oils (EOs), as natural, plant-derived compounds, have demonstrated and antioxidant properties. EOs may potentially improve health when included feed. Nevertheless, the incorporation of nutritional additives is hindered by their high volatility, low water solubility, poor intestinal absorption, sensitivity environmental conditions. Recently, nanoencapsulation strategies using nanoformulations emerged a potential solution these challenges, improving stability bioavailability EOs, enabling targeted delivery This review provides an overview antibacterial properties current limitations applications feed, recent advancements nano-engineering overcome limitations. Furthermore, we outline future research direction on EO nanoformulations, emphasizing promising role advancing sustainable nutrition.Highlights• (EOs) known powerful antioxidants agents.• replace antibiotics additives.• Nanoformulations shown improved bioactivity storage EOs.• Nanoformulation promotes gut adsorption additives.

Язык: Английский

Процитировано

6
Functionality of Alternative Flours as Additives Enriching Bread with Proteins DOI Creative Commons
Jacek Lewandowicz, Joanna Le Thanh‐Blicharz,

Patrycja Jankowska

и другие.

Agriculture, Год журнала: 2025, Номер 15(8), С. 851 - 851

Опубликована: Апрель 15, 2025

Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, economy, and human health. Legumes have different amino acid profiles that complement those three globally most staple foods (rice, corn, wheat). Therefore, aim this work was to assess functionality legume flours (as well as hemp an emerging protein source) enriching supplements in breadmaking. The research focused both nutritional sensory evaluation flour with assistance novel techniques such diffusing wave spectroscopy static multiple light scattering. value yellow green peas chickpeas comparable, noticeable difference being total fiber content, ranged between 6.8 9.7 g/100 g flour. Hemp outclassed all terms content fiber, which over quadrupled. However, it associated cost worse technological properties. Addition investigated increased dough stability, proved by scattering reduction Turbiscan Stability Index. Microrheology improved only addition pea flour, manifested increase macroscopic viscosity index decrease fluidity index. This had also beneficial properties bread quality, texture perception, appearance, taste, overall acceptance.

Язык: Английский

Процитировано

0