The interest in plant-based products is growing Western countries, mostly due to health and environmental issues that arise from the consumption production of animal-based food products. Many vegan today are made soy, but drawbacks include challenges cultivating soy colder climates such as northern Europe. Therefore, present study investigates whether industrial hemp (

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due their suitability for cultivation in the northern hemisphere, non-genetically modified organisms practice low risk of allergenicity. This study examined functionality local yellow protein isolates/concentrate as meat analogue products. The most critical factors affecting texture properties were also determined. Extrusion was used produce high-moisture analogues (HMMAs) from isolates/concentrates HMMAs...

The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it well established that high meat consumption has a tremendous impact on environment. Rapeseed mainly used production vegetable oil, but press cake protein content with potential incorporation into new plant protein-based foods. Protein was recovered from cakes generated different oil pressing processes. Industrially cold-pressed, hot-pressed, solvent-extracted rapeseed effect heat...

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was create new plant-based extrudates application as high-moisture meat analogs from a 50:50 blend rapeseed concentrate (RPC) yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with twin-screw extruder gain better understanding powders resulting extrudates. The effects...

Despite the many benefits of pulses, their consumption is still very low in Western countries. One approach to solving this issue develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed assess suitability different types pulse flour, from boiled and roasted yellow peas faba beans, cheese analogues. Different stabilizer combinations (kappa- iota-carrageenan, kappa-carrageenan, xanthan gum) were tested. The results showed that firm sliceable analogues could be...

Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a content of 85.7% and co-extruded oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) temperature profiles (40-70-110-130 °C 40-70-120-150 °C). The effect extrusion processing parameters such as content, speed, on the properties extrudates investigated. produced had fibrous structure brown colour, which may be due...

In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination wheat gluten (WG), chickpea (CPC), were investigated. The results showed that materials exhibited different behaviours during processing cooking. Mixing HPC WG resulted higher texturization than alone. HMMA samples ratio 90:10 (HPC:WG) had superior hardness, resilience, chewiness cutting strength compared to other present...

Thylakoids are chlorophyll-containing membranes in chloroplasts that have been isolated from green leaves. It has previously shown thylakoids supplemented with a high-fat meal can affect cholecystokinin (CCK), ghrelin, insulin and blood lipids humans, act to suppress food intake prevent body weight gain rodents. This study investigates the addition of high carbohydrate its effects upon hunger motivation fullness, levels glucose, insulin, CCK, ghrelin tumour necrosis factor (TNF)-alpha...

One of the functional proteins in rapeseed-the amphiphilic protein oleosin-could be used to stabilize emulsions. The objectives this study were extract oleosins from cold-pressed rapeseed press-cake, optimize extraction process, and investigate their emulsifying anti-oxidative capacity. recovered industrially press-cake at different alkali pHs. Emulsifying properties oxidation rates assessed. Oleosin extracted pH 9 stabilized smaller emulsion droplets than oleosin 12, although yield was...

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated 3 (RPP3) 6.5 (RPP6.5). Emulsions formulated three different pHs (pH 3, 4.5, 6) soy lecithin as control, stored for six months either 4 °C or 30 °C. Zeta potential droplet size distribution analyzed prior to incubation, emulsion stability was assessed over...

Rapeseed is the second most cultivated oilseed after soybean and mainly used to produce vegetable oil. The by-product rapeseed press cake rich in high-quality proteins, thus having possibility of becoming a new plant protein food source. This study aimed investigate how precipitation pH affects yield, content, emulsifying properties when industrially cold-pressed as starting material. Proteins were extracted under alkaline conditions (pH 10.5) with an extraction coefficient 52 ± 2% followed...

Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching precipitation in water-based process, the protein recovery yield varied 26–41% depending on variety. Exposure for heat during severely reduced proteins’ ability to stabilize oil–water interface emulsion droplets. extract Lyside had best emulsifying properties investigated. Oxidation rate assessed Thiobarbituric Acid Reactive Substances (TBARS) method extracts Epure Festivo higher...

The objective of this study was to extract the rapeseed protein from by-products and further examine effect lab-made on droplet size, microstructure, colour, encapsulation apparent viscosity emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient milk fat or oil (10, 20, 30, 40 50%,

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need develop thylakoid products that not only the desired characteristics functionality after processing, but also are stable provide equivalent effect on appetite over promised shelf life. The aim of present study was therefore evaluate how powders' were affected by moisture during storage. Thylakoids produced drum-drying, spray-drying, freeze-drying...

Okara is a by-product from the production of soy beverages, which has high content protein and fiber. Even though it nutritional value, generally discarded or used as animal feed compost. The problem its short shelf life due to water activity. aim this study was investigate effect high-pressure pasteurization at 200 MPa, 400 600 MPa on okara. Microbiological growth, well thermal properties, viscosity, holding capacity, oil evaluated after pressure treatments. Treatment significantly reduced...

Thylakoids previously shown to reduce hunger, and their capacity inhibit lipase/colipase <italic>in vitro</italic> is affected by heat treatment which correlates with degradation of chlorophyll a measured at 436 nm.

The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, by-product from rapeseed oil production, contains high-quality protein. purpose this study was recover protein cold-pressed cakes on pilot scale using decanter investigate the effect recirculation spent solids fraction yield. Proteins were extracted under alkaline conditions (pH 10.5) followed by...

The issue of the short microbiological shelf life residues from plant-based beverage industry creates a large food waste problem. Today, oat residue, in this study referred to as okara, is generally converted energy or used animal feed. High-pressure pasteurization (200 MPa, 400 and 600 MPa) was applied okara investigate effect on activity. A 4-week storage performed thermal properties, viscosity, water oil holding capacities were analyzed. total aerobic count, including yeast mold,...

In Europe, rapeseed is a common oilseed crop, resulting in the production of 20 million tons press cake yearly. This can be further upcycled and protein fraction extracted for food purposes, leaving de-proteinized fiber-rich residues. study examined use these residues oyster mushrooms (Pleurotus ostreatus) spent substrate as feed, since mushroom cultivation may improve feed properties substrate. terms production, addition was beneficial, giving significantly higher biological efficiency (BE...

Many of our most popular lipid containing foods are in emulsion form. These often highly palatable with high caloric density, that subsequently increases the risk overconsumption and possibly lead to obesity. Regulating bioavailability high-fat is one approach prevent overconsumption. Thylakoids, chloroplast membrane, creates a barrier around droplets, which prolong lipolysis increase satiety as demonstrated both animal human studies. However, reduced lipase inhibiting capacity has been...

Food additives such as emulsifiers are used in increasing quantities the food industry. The aim of this study was to compare three different (polysorbate 80 (P80), carboxymethyl cellulose (CMC), and β-lactoglobulin (β-lac) with regards their effect on stimulation immune cells intestinal permeability. stimulatory effects were studied myeloid cell line MUTZ-3-cells, while change permeability Caco-2 ex vivo Ussing chamber system using small fragments from rats. tested concentrations ranged...

Abstract The aim of this study was to investigate how solar drying setup and choice juice pretreatment determine the flux in a fruit concentration process called assisted pervaporation. With process, hygienic membrane pouches energy are used concentrate preserve juices. In study, feasibility concentrating citrus (tangerine) into marmalade under realistic conditions rural Mozambique assessed with three setups four pretreatments. main findings were (a) tangerine soluble solids content ≥65°...