In the coming decades, meat-based protein foods will increasingly be replaced by plant-based protein foods. These are typically prepared from highly refined protein isolates or concentrates, which ...require a lot of energy and auxiliary chemicals to be produced. Milder techniques such as dry fractionation or mild aqueous fractionation deliver alternative ingredients that have a multicomponent character but do not need the same amount of chemicals and energy. This study aims to assess the effect of reducing the degree of refining on the environmental impact using a life cycle assessment. The functional unit was 1000 kg of the processed crop. As protein is considered key in these ingredients, the functional unit of 1 kg of protein in the produced fractions was also assessed. The contribution of processing to the overall impact was found to be significant and, in some cases, larger than the contribution by the crop cultivation. Therefore, any analysis of the environmental impact should include both. Reducing the degree of refining substantially reduces global warming potential, human carcinogenic toxicity, fossil resource scarcity, and water consumption. However, for all impact categories, drying remains the largest contributor. The global warming potential of less refined ingredients was still lower compared to the conventionally refined ingredients when expressed per kg of protein, despite the significantly lower amount of protein. The fractions obtained through mild aqueous fractionation have a higher protein yield and a lower global warming potential compared to conventional full refining. Both dry fractionation and the combination of dry and mild aqueous fractionation substantially lower the environmental impact, but the protein yield and purity are also considerably lower. Overall, linking environmental impact to protein purity and yield allows for a comprehensive selection of sustainable food ingredients.
•A life cycle assessment was performed on different degrees of refined ingredients.•The footprint of processing is equal or larger than cultivation of ingredients.•Drying is mostly responsible for the impact of ingredient processing.•Protein purity, yield, and footprint were linked to pick sustainable ingredients.•Milder processes can deliver protein-rich ingredients with a lower footprint.
Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine ...and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80% chickpea flours and the evaluation of the predicted bioavailability after in vitro digestion of crackers demonstrating the highest values. Crackers and doughs were processed and analyzed using Folin–Ciocâlteu and ferric reducing antioxidant power (FRAP) assays, respectively. Crackers with the highest properties were subjected to in vitro gastrointestinal digestion. Baking resulted in an increase in total phenolics and antioxidant activity in the majority of crackers. Olive and grape seed flour crackers demonstrated the highest antioxidant properties. Following in vitro digestion, 30% olive seed flour crackers retained the majority of polyphenols and antioxidant activity. Crackers enriched with 30% olive seed flour could represent a healthy functional bakery snack regarding their increased antioxidant properties.
The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids (QAs) in feed and food. This risk assessment is ...limited to QAs occurring in Lupinus species/varieties relevant for animal and human consumption in Europe (i.e. Lupinus albus L., Lupinus angustifolius L., Lupinus luteus L. and Lupinus mutabilis Sweet). Information on the toxicity of QAs in animals and humans is limited. Following acute exposure to sparteine (reference compound), anticholinergic effects and changes in cardiac electric conductivity are considered to be critical for human hazard characterisation. The CONTAM Panel used a margin of exposure (MOE) approach identifying a lowest single oral effective dose of 0.16 mg sparteine/kg body weight as reference point to characterise the risk following acute exposure. No reference point could be identified to characterise the risk of chronic exposure. Because of similar modes of action for QAs, the CONTAM Panel used a group approach assuming dose additivity. For food, the highest mean concentration of Total QAs (TotQAs) (i.e. the 6 most abundant QAs) was found in lupin seed samples classified as ‘Lupins (dry) and similar‐’. Due to the limited data on occurrence and consumption, dietary exposure was calculated for some specific scenarios and no full human health risk characterisation was possible. The calculated margin of exposures (MOEs) may indicate a risk for some consumers. For example, when lupin seeds are consumed without a debittering step, or as debittered lupin seeds high in QA content and when ‘lupin‐based meat imitates’ are consumed. For horses, companion and farm animals, other than salmonids, the available database on adverse effects was too limited to identify no‐observed‐adverse‐effect levels and/or lowest‐observed‐adverse‐effect levels and no risk characterisation was possible. For salmonids, the CONTAM Panel considers the risk for adverse effects to be low.
This publication is linked to the following EFSA Supporting Publications articles: http://onlinelibrary.wiley.com/doi/10.2903/sp.efsa.2019.EN-1348/full, http://onlinelibrary.wiley.com/doi/10.2903/sp.efsa.2019.EN-1717/full
ABSTRACT
Thirty-one rhizobial isolates nodulating native Lupinus angustifolius (blue lupine) plants growing in Northern Tunisian soils were isolated and analysed using different chromosomal and ...symbiotic gene markers. Phylogenetic analyses based on recA partial sequences grouped them into at least five groups: four of them within the genus Bradyrhizobium (26 isolates) and one into the genus Microvirga (5 isolates). Representative strains were analysed by multilocus sequence analysis of three housekeeping genes rrs-recA-glnII and rrs-gyrB-dnaK for Bradyrhizobium and Microvirga isolates, respectively. Based on this analysis, eight isolates clustered with the previously described strains Bradyrhizobium lupini USDA3051 and Bradyrhizobium canariense BTA-1. However, five of the isolates clustered separately and may constitute a new species within the Bradyrhizobium genus. The remaining five isolates were closely related to the strain Microvirga sp. LmiM8 and may constitute a new Microvirga species. The analysis of the nodC gene showed that all Bradyrhizobium strains nodulating blue lupine belong to the symbiovar genistearum, whereas the Microvirga isolates are associated with the symbiovar mediterranense. The results of this study support that the L. angustifolius root nodule symbionts isolated in Northern Tunisia belong mostly to the B. canariense/B. lupini lineages. However, new clades of Bradyrhizobium and Microvirga have been identified as L. angustifolius endosymbionts.
New clades of Bradyrhizobium and Microvirga have been identified as L. angustifolius endosymbionts.
Se evaluó el efecto del desamargado, la extrusión y el secado por aspersión sobre la capacidad antioxidante y los compuestos fenólicos totales en harinas no desgrasadas y desgrasadas de tres ...genotipos de lupino andino (Altagracia, Andenes y Yunguyo). El contenido de fenólicos totales (TPC; método Folin-Ciocalteu) y la capacidad antioxidante (DPPH y ABTS+) se evaluaron por espectrofotometría. Los resultados mostraron que los procesos tecnológicos disminuyeron significativamente (p ≤ 0,05) antioxidantes y compuestos fenólicos. El lupino amargo (muestra de control) tenía una mayor capacidad de TPC y antioxidante (p ≤ 0,05) que las muestras procesadas. En muestras no desgrasadas y desgrasadas, el TPC de las muestras procesadas varió entre 0,64 - 1,10 y 0,75 - 1,33 mg de ácido gálico equivalente/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. La capacidad antioxidante DPPH varió entre 2,87 - 4,10 y 3,12 - 4,73 μmol Trolox/g b.s, mientras que la capacidad antioxidante ABTS+ varió entre 50,65 - 75,56 y 61,63 - 76,88 μmol Trolox/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. Por otro lado, los lípidos influyeron negativamente en la cuantificación de TPC; por lo tanto, las muestras desgrasadas tenían un TPC más alto.
Summary
The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to ...match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% (w/w). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin‐incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin‐enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.
Roasted lupin was incorporated into beef sausage. The addition of lupin into beef sausage may have economic and health benefits. Addition of 12% of lupin into beef sausage did not affect consumer's acceptance.
The use of supplements derived of natural sources as legumes and other grains have attracted great interest and it is highly desirable that the products used are free of genetetically modified ...organisms and low cost. However, due to the consumers' preference for refined white bread, it is necessary to find a balance between nutrition and palatability in order to reach a larger population, therefore we tested three ingredients: lupine grit flour of a novel variety with the highest protein content available (AluProt-CGNA®, 60% of protein, dry matter), lupine hulls flour and flaxseed expeller flour (Kallfu-CGNA ®, good source dietary fibre). This work presents the results on the dough rheological properties of different combinations of the main ingredients with wheat flour and also a consumer's acceptability test, conducted on 259 volunteers using the bread estimated as the best by its balance between rheology and nutritional value. The final bread had 125% more fibre and 55% more protein than the control bread; these increments were very similar to the ones obtained by previous reports but with half the amount of raw materials, due to the enhanced features of the grains used. The bread presented acceptability over 90% in all the aspects surveyed.
•The bread with the selected mix has an enhanced protein and dietary fibre content.•The bread with the selected mix has lower carbohydrates content than wheat bread.•The rheology of the dough with the selected mix is comparable to the wheat bread.•The bread with the selected mix presents a high consumer's acceptability.
Some physical, chemical and sensory properties of chips produced using different lupin flour formulations and cooking methods.
Summary
Development of novel snack foods is an important area of ...research, and different ingredients are being tested to develop and process new formulations. In this study, lupin chips prepared using different formulations (hulled lupin, whole lupin, wheat and corn flours) were cooked using baking and frying, and changes in the sensory and colour parameters, acrylamide contents, fat absorption, peroxide number and p‐anisidine values of the final products were studied. Lupin flour significantly changed p‐anisidine value of chips. Addition of lupin flour and cooking methods affected the colour, fat absorption and peroxide values. Significant differences in chemical properties of chips made from whole and hulled lupin flours were also observed. Acrylamide was not detected in all the formulations studied. The lupin chips have increased brightness (L*), no acrylamides, reduced peroxide and p‐anisidine values and acceptable sensory quality; hence, this ingredient is recommendable for use in snack foods.
Although cell-free systems and immortalized cell lines have been used to demonstrate the potential health benefits of lupine proteins and peptides, no study has examined the effects of lupine protein ...hydrolysates (LPHs) on the immune and oxidative responses of non-immortalized human cells. Therefore, the aims of this study were to evaluate the effects of the in vitro administration of LPHs from Lupinus angustifolius on the immunological and oxidative statuses of human peripheral blood mononuclear cells (PBMCs) from 53 healthy donors. LPHs reduced PBMCs proliferation and the levels of Th1, Th9 and Th17 pro-inflammatory cytokines without being cytotoxic. LPHs also skewed the pro-/anti-inflammatory balance towards a Th2 protective response. Additionally, LPHs increased superoxide dismutase and catalase activities, and the total antioxidant capacity (TAC). This study is the first to show that LPHs reduce T cell inflammatory responses and improve the anti-inflammatory/pro-inflammatory cytokine balance and the TAC by PBMCs. Thus, LPHs may represent an effective option for developing nutritional strategies to prevent pathologies with underlying inflammation and oxidative stress.
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•LPHs reduce human PBMCs proliferation.•Th1, Th9 and Th17 inflammatory responses are decreased in LPHs treated PBMCs.•LPHs skew the pro-/anti-inflammatory balance towards a protective phenotype.•The total antioxidant capacity is improved in LPHs-treated PBMCs.
Background . A calibration model has been developed for rapid assessment of economic value indicators (protein, oil, and quinolizidine alkaloid contents) in the seeds of narrowleaf lupine accessions ...from VIR using near-infrared spectroscopy, with the help of which it is possible to decide on the further use of the accessions. Materials and methods . Biochemical quality indicators (protein, oil, and quinolizidine alkaloid content) were studied in the seeds of narrowleaf lupine ( Lupinus angustifolius L.) grown in 2019 in the northwest of Russia. Calibration models for measuring protein, oil and alkaloids in lupine seeds (62 accessions) were developed using a MATRIX-I IR analyzer (Bruker Optics, Germany). To construct calibration models, we used the values obtained by chemical analysis methods accepted at VIR. The oil content in lupine seeds was assessed by the defatted dry residue technique in Soxhlet extractors, protein by the Kjeldahl method, and quinolizidine alkaloids by gas chromatography coupled with mass spectrometry. All indicators were recalculated on the dry-weight basis. Results and conclusion . Statistical significance of the developed models was verified according to the results of measuring the content of protein, oil and alkaloids in the seeds of the test batch. The protein and oil content data obtained using a calibration curve did not differ significantly from the results of chemical studies, in contrast to alkaloid indicators. Consequently, the developed calibration model for the MATRIX-I IR analyzer can be used for rapid assessment of protein and oil content in narrowleaf lupine flour samples, thus accelerating the process of obtaining data on the main economic value indicators. The analysis does not require reagents and is safe.
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