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Grains and Vegetables as Sustainable Protein Alternatives—Analysis of Composition, Technological and Functional Quality of Foods

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 10766

Special Issue Editors

Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Interests: by-products; bioactive compounds; circular economy; industrial symbiosis; HLPC-MS; spectroscopic analysis
Special Issues, Collections and Topics in MDPI journals
1. Centre for The Research and Technology of Agro-Environmental and Biological Sciences, (CITAB) University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
2. Agrarian School of Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: nutrients; bioactive compounds; grain legumes; FTIR; cereals; rheological analysis; food safety; mycotoxins
Special Issues, Collections and Topics in MDPI journals
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata, Argentina
Interests: composition; proteins; functional foods; baked goods; food technology
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata, Argentina
Interests: bioactive compounds; statistical analysis; food development; cereal products; thermal treatments; conservation and sensory analysis

Special Issue Information

Dear Colleagues,

According to the Sustainable Development Goals established by the United Nations for 2030, it is urgent to end hunger, achieve food security, improve nutrition and promote sustainable agriculture.

To achieve these objectives, it is a priority to adopt the use of grains and legumes that are rich in essential nutrients and bioactive compounds. However, grains and legumes can also have antinutrients in their composition that can affect the bioavailability and digestibility of proteins and minerals. Increasing the incorporation of vegetable proteins in the diet has the potential to contribute to the sustainability of the agro-food system by reducing dependence on meat, as well as the incidence and prevalence of a considerable number of degenerative diseases, including cardiovascular diseases and cancer. Contributions to this Special Issue may cover all advances related to the nutritional and bioactive characterization of grains and vegetable foods, their potential and benefits for applications in the food industry as ingredients, the enrichment/replacement of food products, and the development of new food products.

We are also interested in the health effects of antinutritional compounds, as well as alternative methodologies for the reduction of antinutrients. The development of models using infrared spectroscopy and hyperspectral imaging tools for food quality assessment are also included in the scope of this Special Issue.

Prof. Dr. Ana Barros
Dr. Bruna Carbas
Dr. Victoria Salinas
Dr. Mariela Patrignani
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive compounds
  • grains
  • plants
  • antinutrients
  • food applications
  • health effects
  • infrared
  • image

Published Papers (5 papers)

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Research

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13 pages, 1729 KiB  
Article
Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry (Lycium barbarum L.) under Different Pretreatments
by Qian Zhang, Fangxin Wan, Yuanman Yue, Zepeng Zang, Yanrui Xu, Chunhui Jiang, Jianwei Shang, Tongxun Wang and Xiaopeng Huang
Molecules 2023, 28(4), 1732; https://doi.org/10.3390/molecules28041732 - 11 Feb 2023
Cited by 3 | Viewed by 1216
Abstract
In order to explore the effects of different pretreatment methods on the ultrasonic far-infrared synergistic drying characteristics and quality of wolfberry, the bioactive components (polysaccharide, total phenol, total flavonoids, and antioxidants), the quality characteristics (rehydration ratio, color, vitamin C content, and betaine content), [...] Read more.
In order to explore the effects of different pretreatment methods on the ultrasonic far-infrared synergistic drying characteristics and quality of wolfberry, the bioactive components (polysaccharide, total phenol, total flavonoids, and antioxidants), the quality characteristics (rehydration ratio, color, vitamin C content, and betaine content), and the microstructure of the dried products were used as evaluation indices to test wolfberry treated by five different pretreatments (hot blanching; candied pretreatment; NaOH solution treatment; NaCl solution treatment; and Na2CO3 solution treatment). The results showed that hot blanching pretreatment improved the drying rate and shortened the drying time, and that the vitamin C content of dried products pretreated by hot blanching (92.56 mg/100 g) was higher than that of dried products pretreated by other methods. All five pretreatment methods increased the contents of the total phenols, vitamin C, and betaine of wolfberry. Wolfberry treated by candied pretreatment had lower color differences and higher contents of polysaccharide (0.83 g/g), total phenol (9.26 mg/g), and total flavonoids (2.61 mg/g) than wolfberry treated by the other pretreatment methods. Wolfberry pretreated by NaCl solution had the strongest antioxidant capacity (65.01%). Wolfberry pretreated by Na2CO3 solution had the highest betaine content (3.24%). The observation of the microstructure of the dried products revealed that hot blanching caused the most damage to wolfberry, while the candied pretreatment was less destructive to the tissue cells of wolfberry. On the whole, the dried wolfberry products obtained by the candied pretreatment were of a better quality than products obtained by the other pretreatment methods. Full article
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16 pages, 7604 KiB  
Article
Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds
by Yaqiong Wang, Yumeng Fu, Elham Azarpazhooh, Wei Li, Qi Liu and Xin Rui
Molecules 2022, 27(21), 7652; https://doi.org/10.3390/molecules27217652 - 07 Nov 2022
Cited by 1 | Viewed by 1277
Abstract
This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0) or yogurt-like curd (FSPI-5.0/4.0) state. Cryo-electron microscopy figures [...] Read more.
This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0) or yogurt-like curd (FSPI-5.0/4.0) state. Cryo-electron microscopy figures demonstrated the loosely stacked layer of FSPI-7.0/6.0 samples, whereas a denser gel network was observed for FSPI-5.0/4.0 samples. Molecular interactions shifted from dominant ionic bonds to hydrophobic forces and disulfide bonds. The gastric/intestinal digestion demonstrated that the curd samples afforded a significantly low particle size and high-soluble protein and peptide contents in the medium and late digestive phases. A peptidomics study showed that the FSPI-6.0 digestate at early intestinal digestion had a high peptidome abundance, whereas FSPI curd digestates (FSPI-5.0/4.0) elicited a postponed but more extensive promotion during medium and late digestion. Glycinin G2/G4 and β-conglycinin α/α’ subunits were the major subunits promoted by FSPI-curds. The spatial structures of glycinin G2 and β-conglycinin α subunits demonstrated variations located in seven regions. Glycinin G2 region 6 (A349–K356) and β-conglycinin α subunit region 7 (E556–E575), which were located at the interior of the 3D structure, were the key regions contributing to discrepancies at the late stage. Full article
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Review

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16 pages, 316 KiB  
Review
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions
by Yan Ran Tang and Supratim Ghosh
Molecules 2023, 28(24), 8086; https://doi.org/10.3390/molecules28248086 - 14 Dec 2023
Viewed by 809
Abstract
Canola is the second-largest cultivated oilseed crop in the world and produces meal consisting of about 35–40% proteins. Despite this, less than 1% of the global plant-based protein market is taken up by canola protein. The reason behind such underutilization of canola protein [...] Read more.
Canola is the second-largest cultivated oilseed crop in the world and produces meal consisting of about 35–40% proteins. Despite this, less than 1% of the global plant-based protein market is taken up by canola protein. The reason behind such underutilization of canola protein and its rapeseed counterpart could be the harsh conditions of the industrial oil extraction process, the dark colour of the meal, the presence of various antinutrients, the variability in the protein composition based on the source, and the different properties of the two major protein components. Although academic research has shown immense potential for the use of canola protein and its rapeseed counterpart in emulsion development and stabilization, there is still a vast knowledge gap in efficiently utilizing canola proteins as an effective emulsifier in the development of various emulsion-based foods and beverages. In this context, this review paper summarizes the last 15 years of research on canola and rapeseed proteins as food emulsifiers. It discusses the protein extraction methods, modifications made to improve emulsification, emulsion composition, preparation protocols, and emulsion stability results. The need for further improvement in the scope of the research and reducing the knowledge gap is also highlighted, which could be useful for the food industry to rationally select canola proteins and optimize the processing parameters to obtain products with desirable attributes. Full article
27 pages, 2044 KiB  
Review
Developments in Plant Proteins Production for Meat and Fish Analogues
by Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak and Artur Wiktor
Molecules 2023, 28(7), 2966; https://doi.org/10.3390/molecules28072966 - 27 Mar 2023
Cited by 7 | Viewed by 4690
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, [...] Read more.
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products. Full article
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15 pages, 1787 KiB  
Review
The Application of Hyperspectral Imaging Technologies for the Prediction and Measurement of the Moisture Content of Various Agricultural Crops during the Drying Process
by Ebrahim Taghinezhad, Antoni Szumny and Adam Figiel
Molecules 2023, 28(7), 2930; https://doi.org/10.3390/molecules28072930 - 24 Mar 2023
Cited by 1 | Viewed by 1817
Abstract
Drying is one of the common procedures in the food processing steps. The moisture content (MC) is also of crucial significance in the evaluation of the drying technique and quality of the final product. However, conventional MC evaluation methods suffer from several drawbacks, [...] Read more.
Drying is one of the common procedures in the food processing steps. The moisture content (MC) is also of crucial significance in the evaluation of the drying technique and quality of the final product. However, conventional MC evaluation methods suffer from several drawbacks, such as long processing time, destruction of the sample and the inability to determine the moisture of single grain samples. In this regard, the technology and knowledge of hyperspectral imaging (HSI) were addressed first. Then, the reports on the use of this technology as a rapid, non-destructive, and precise method were explored for the prediction and detection of the MC of crops during their drying process. After spectrometry, researchers have employed various pre-processing and merging data techniques to decrease and eliminate spectral noise. Then, diverse methods such as linear and multiple regressions and machine learning were used to model and predict the MC. Finally, the best wavelength capable of precise estimation of the MC was reported. Investigation of the previous studies revealed that HSI technology could be employed as a valuable technique to precisely control the drying process. Smart dryers are expected to be commercialised and industrialised soon by the development of portable systems capable of an online MC measurement. Full article
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