Article
Chemistry, Applied
Caren Tanger, Johannes Mertens, Ulrich Kulozik
Summary: This study compares two methods of extracting pea protein from pea flour, showing that the salt extraction-dialysis method produces smaller and denser particles compared to the alkali extraction-isoelectric precipitation method. Furthermore, maintaining a pH of 4 during thermo-mechanical treatment results in larger and denser particles. Temperature variation between 88°C and 98°C has minimal influence on particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Nutrition & Dietetics
Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete, Remi Saurel
Summary: In this study, the protein profile and content of active compounds in pea albumin-rich fractions extracted by lactic acid fermentation were examined. The fermented samples showed higher total nitrogen content and increased antioxidant activity. Lactic acid fermentation also resulted in a significant reduction of anti-nutritional compounds in the pea albumin fraction.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Baochen Fang, Liuyi Chang, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: The study investigated the impact of AE-IEP and SE dialysis on the structural, functional properties, and volatile profile of hemp protein isolate (HPI). SE-HPI had a higher protein content (97.21%) than AE-IEP extracted HPI (93.37%). The extraction methods strongly influenced the protein subunit composition, structural properties, solubility, emulsion activity, and thermal stability of HPI. Additionally, SE-HPI had a lower number (21) of volatile compounds compared to its counterpart (25). The study emphasizes the importance of understanding the relationship between extraction methods and functional attributes of HPI.
Article
Environmental Sciences
Sibananda Sahu, Niharbala Devi
Summary: This study proposes a sustainable hydrometallurgical route for recovering lithium and cobalt from spent LIBs using DL-lactic acid as a lixiviant. With the optimization of leaching parameters, the maximum leaching efficiencies of lithium and cobalt reach 99.8% and 99%, respectively.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Mengqi Pei, Zifu Zhao, Song Chen, E. I. Reshetnik, S. L. Gribanova, Chun Li, Guofang Zhang, Libo Liu, Lin Zhao
Summary: This study investigated the effects of Lactobacillus rhamnosus L08 fermentation on the physicochemical characteristics, amino acid composition, and volatile flavor compounds of pea flour. The results showed that L. rhamnosus L08 fermentation increased the content of most amino acids, reduced the unpleasant flavor compounds, and improved the emulsifying and foam stability of pea flour. These findings suggest that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea flour and promote its use as a high-quality protein source.
Article
Food Science & Technology
Yuan Shi, Anika Singh, David D. Kitts, Anubhav Pratap-Singh
Summary: This study aimed to improve the aroma of pea protein isolates (PPI) using lactic acid fermentation (LAF), which successfully masked undesirable grassy off-flavors. A 10-hour Lactobacillus plantarum fermentation was found to be optimal in removing off-flavors while maintaining protein functionality, resulting in a desirable aroma profile for PPI products used in yogurt substitute production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shunchang Pu, Cong Yin, Xingguo Zhang, Yu Zhang, Ning Lu, Guoyuan Xiong
Summary: This study examined the feasibility of improving the emulsifying capacity of chicken liver protein through different isoelectric solubilization/precipitation processes. The results showed that solubilization at higher alkaline pH levels and precipitation at lower pH levels led to higher protein recovery yield. The emulsions obtained from these processes exhibited good stability and emulsification activity. Therefore, suitable ISP techniques have the potential to enhance the application of chicken liver protein.
Article
Chemistry, Multidisciplinary
Fatemeh Keivaninahr, Pravin Gadkari, Khaled Zoroufchi Benis, Mehmet Tulbek, Supratim Ghosh
Summary: Different extraction methods have varying effects on the structure-functionality and emulsification behavior of pea and faba bean protein isolates and concentrates. A regression model can predict emulsion characteristics based on protein properties. Emulsions stabilized with concentrates show better or comparable particle size, zeta potential, and microstructure compared to isolates.
Article
Chemistry, Physical
Pierre Degot, Verena Huber, Asmae El Maangar, Johannes Gramueller, Lea Rohr, Didier Touraud, Thomas Zemb, Ruth M. Gschwind, Werner Kunz
Summary: The study investigated a ternary solvent system composed of water/sodium salicylate/ethyl acetate for the extraction, solubilization, and stabilization of curcumin from Curcuma longa. Good extraction yields were achieved in the area of best solubility, while the protective effect of sodium salicylate on curcumin oxidation was found to be significant.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Applied
Xue Zhao, Xinglian Xu, Guanghong Zhou
Summary: The study showed that heating had a significant impact on the digestibility of ISP-isolated PSE-like chicken protein, with 72 degrees C heating for 20 min improving its digestibility, but 100 degrees C heating for 60 min resulting in better gel properties of the protein.
Article
Biotechnology & Applied Microbiology
Paola Monteiro de Oliveira, Larissa Provasi Santos, Luciana Fontes Coelho, Paulo Marcelo Avila Neto, Daiane Cristina Sass, Jonas Contiero
Summary: This study focuses on obtaining L(+)-lactic acid from sucrose using Lactobacillus casei Ke11 strain through different feeding strategies, which increases lactic acid production and productivity, while avoiding cellular stress caused by high osmotic pressure. The purification of the acid using charcoal and celite, followed by a cation exchange column, proved to be highly efficient, allowing for a high yield of lactic acid and removal of sugars and proteins. This study shows potential for large-scale fermentation of L. casei Ke11 for production of l-lactic acid.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Patrick O. Saboe, Lorenz P. Manker, Hanna R. Monroe, William E. Michener, Stefan Haugen, Eric C. D. Tan, Ryan L. Prestangen, Gregg T. Beckham, Eric M. Karp
Summary: Bio-based carboxylic acids are established as adaptable precursors to renewable biofuels and chemicals, but their separation poses significant energy and cost challenges. The use of weak-base adsorption processes shows promising results in reducing operating costs, energy consumption, and greenhouse gas emissions compared to conventional methods.
Review
Food Science & Technology
Agnieszka Zapasnik, Barbara Sokolowska, Marcin Bryla
Summary: Fermentation by lactic acid bacteria is an ancient form of food preservation. Lactic acid bacteria have antimicrobial activity against foodborne pathogens and the ability to neutralize mycotoxin. This activity is mainly due to the production of metabolites such as lactic acid, organic acids, hydroperoxide, and bacteriocins. The use of lactic acid bacteria may provide an alternative to chemical preservatives in biopreservation.
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Engineering, Chemical
Paul Demmelmayer, Marlene Kienberger
Summary: Reactive solvent extraction of lactic acid is applicable to highly complex process streams, and crud formation can be reduced by adjusting the solvent phase composition.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Food Science & Technology
Bonastre Oliete, Francois Potin, Eliane Cases, Remi Saurel
FOOD AND BIOPROCESS TECHNOLOGY
(2019)
Article
Microbiology
Antonio Anchieta Camara, Thanh Dat Nguyen, Remi Saurel, Christophe Sandt, Caroline Peltier, Laurence Dujourdy, Florence Husson
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Microbiology
Thanh Dat Nguyen, Stephane Guyot, Caroline Penicaud, Stephanie Passot, Christophe Sandt, Fernanda Fonseca, Remi Saurel, Florence Husson
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Engineering, Chemical
Attaf Djoullah, Remi Saurel
Summary: Riboflavin encapsulated in pea protein microparticles crosslinked by transglutaminase displayed controlled release properties in simulated gastrointestinal conditions. The microparticles showed potential for delivering riboflavin up to the intestinal digestion phase, with release mechanisms governed by diffusion and support degradation phenomenon under different conditions.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Chemistry, Multidisciplinary
Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Remi Saurel, Adem Gharsallaoui
Summary: The global demand for safe and healthy food with minimal synthetic preservatives is growing. Natural food antimicrobials such as essential oils have strong antimicrobial activities but face intrinsic barriers. Advances in nanotechnology offer potential to overcome these barriers and use essential oils as food preservatives at low doses.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Francois Potin, Elisa Goure, Samuel Lubbers, Florence Husson, Remi Saurel
Summary: Hemp protein concentrates obtained through extraction at high alkaline pH levels showed increased purity and excellent emulsifying properties, with proteins extracted at pH 12 demonstrating superior solubility at alkaline conditions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Bonastre Oliete, Samuel Lubbers, Carine Fournier, Sylvain Jeandroz, Remi Saurel
Summary: In peas, the electrophoretic polypeptide profile showed no differences across cultivar or biotic stress. Cultivar notably affected volatile compounds and lipoxygenase activity, while biotic stress significantly increased saponin content.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Tiffany Amat, Ali Assifaoui, Christophe Schmitt, Remi Saurel
Summary: Legumes are a good source of plant-based proteins, but their high phytic acid content may impair their nutritional value. This review examines the mechanisms and factors influencing the formation of protein/phytic acid/calcium complexes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Jian Kuang, Pascaline Hamon, Florence Rousseau, Eliane Cases, Said Bouhallab, Remi Saurel, Valerie Lechevalier
Summary: In this study, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were investigated using various techniques. The results showed strong exothermic interactions between PPI and LYS, leading to aggregation. Electrostatic interactions played a significant role in the formation of oligomers between LYS and PPI. However, no or weak interactions were observed between OVT or OVA and PPI.
Article
Food Science & Technology
Jian Kuang, Pascaline Hamon, Valerie Lechevalier, Remi Saurel
Summary: The study investigates the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI) to control the heat treatment of a composite protein ingredient. The results show changes in the thermal denaturation temperatures and denaturation enthalpy of proteins, suggesting protein interactions. The elastic modulus of the mixtures increases with the EW content, indicating gel formation governed by the EW protein. This study also identifies two thermal sol-gel transitions in EW-containing systems, with a shift at pH 9.0 possibly due to the hindering effect of denatured and non-associated pea globulins.
Review
Biotechnology & Applied Microbiology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. Lactic acid fermentation of legumes can improve protein composition and enhance nutritional, functional, technological, and sensory properties. Proper selection of fermentation conditions and lactic acid bacteria can lead to high-quality fermented legume products.
FERMENTATION-BASEL
(2022)
