Effects of Thermal Treatments on Physico-Chemical Properties and Antinutritional Factor Reductions of Sacha Inchi (Plukenetia volubilis L.) Meal
##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
Abstract
Sacha inchi seeds are normally used for the extraction of oil due to its high content of oil. The main by-product of the oil extraction process is the seed residue or meal, which is highly nutritious. However, the presence of naturally-occurring
anti-nutritional factors (ANFs) especially phytate, tannins and trypsin inhibitors could limit the utilization of sacha inchi seed meal in foods and feeds. The aim of this study is to study the effects of thermal treatments including extrusion process (barrel temperature of 80, 90, 100°C and feed moisture of 61.8 %) and autoclaving (sterilizing temperature of 105, 110, 121°C for 30 min) of reduction of ANFs (tannins, phytic acid contents and trypsin inhibitor) and physico-chemical properties (water absorption index (WAI), water solubility index (WSI), protein solubility (PS), foam capacity (FC), emulsifying capacity (EC), emulsion stability (ES) and oil binding capacity (OBC)), antioxidant activities (ABTS•+, FRAP assays and total phenolic content (TPC)) and in vitro protein digestibility of sacha inchi meal. The results show that autoclaving at 121°C for 30 min caused a significant (p<0.05) reduction in tannins (7.40 mg/g) and trypsin inhibitor (1.76 mg/g) compared to non-thermal treatment sample (control) (tannins =94.4 mg/g and trypsin inhibitor=8.52 mg/g). The phytic acid of non-thermal treatment sample (control) was significantly (p<0.05) decreased by extrusion at high barrel temperature of 100°C (0.43 mg/g). Furthermore, extrusion at barrel temperature of 100°C was the most effective in improving protein digestibility (55.8%). With an increase in temperature process of extrusion cooking and autoclaving, the WSI of treatment sample increased while the WAI decreased. An increase in barrel temperature enhanced the hydrophobicity of proteins as observed from the improvement of EC, ES, PS, FC and OBC values of the extruded samples. The barrel temperature of 100°C yielded highest EC (60.0%) ES (60.7%), PS (16.53%), FC (13.6%) and OBC (16.3%) in comparison with those of non-thermal treatment (control) (EC=46.5%, ES=37.0%, PS=5.48%, FC=4.90% and OBC=2.1%, respectively). The sample with extrusion at a lower temperature of 80°C possessed highest antioxidant activities indicated by ABTS•+ (2.34 mg Trolox /g powder), FRAP (1.07 mg FeSO4 /g powder) and TPC (2.16 mg gallic acid/g powder). Overall, in vitro protein digestibility, antioxidant activities, antinutritional factor reduction and functional properties of sacha inchi meal was improved by thermal processes. The autoclaving might serve as a tool for ANFs reduction. While, extrusion cooking could improve in vitro protein digestibility, antioxidant activities and functional properties of sacha inchi meal. The sacha inchi meal through thermal processes might be helpful to produce highly nutritious foods, alternative protein related products and enhance its suitability as novel functional ingredients for the food system for industrial applications.
References
Altan, A., Mccarthy, K. L., & Maskan, M. (2009). Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley based extrudates from fruit and vegetable by-products. Journal of Food Science, 74(2), 77-86.
Andrews, R. (2015). Phytates and phytic acid. Retrieved from http://www.precisionnutrition.com/all-about-phytates-phytic-acid
Aviles-Gaxiola, S., Chuck-Hernandez, C., & Saldıvar, S. O. S. (2018). Inactivation Methods of Trypsin Inhibitor in Legumes: A Review. Journal of Food Science, 83(1), 17-29.
Benzie, I., & Strain, J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power: The FRAP Assay. Analytical Biochemistry, 239(1), 70-76.
Chaaban, H., Ioannou, L., Chebil, L., Slimane, M., Gerardin, C., Paris, C., … Ghoul, M. (2017). Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation, 41(5), 13203.
Chirinos, R., Pedreschi, R., Dominguez, G., & Campos, D. (2015). Comparison of the physico-chemical and phytochemical characteristics of the oil of two Plukenetia species. Food Chemistry, 173(15), 1203-1206.
Ertop, M. H., & Bektas, M. (2018). Enhancement of Bioavailable Micronutrients and Reduction of Antinutrients in Foods with Some Processes. Food and Health, 4(3), 159-165.
Esmaeili, M., Rafe, A., Shahidi, S. A., & Hasan-Saraei, A. G. (2016). Functional properties of rice bran protein isolate at different pH levels. Cereal Chemistry, 93(1), 58-63.
Garrett, D. A., Failla, M. L., & Sarama, R. J. (1999). Development of an in vitro digestion method to assess carotenoid bioavailability from meals. Journal of Agricultural and Food Chemistry, 47(10), 4301-4309.
Gharbi, N., Labbafi, M., & Madadlou, A. (2017). Effect of heat treatment on foaming properties of ostrich (Struthio camelus) egg white proteins. International Journal of Food Properties, 20(12), 3159-3169.
Guerrero, L. C., Flores, V. P., Ancona, D. B., & Ortiz, G.D. (2002). Functional properties of flours and isolates from Phaseolus lunatus and Canavalia ensifrormis seeds. Journal of Agricultural and Food Chemistry, 50(3), 584-591.
Hamerstrand, G. E., Black, L. T., & Glover, J. D. (1981). Trypsin inhibitors in soy products: Modifications of the standard analytical procedure. Cereal Chemistry, 58(1), 42-45.
Kaur, S., Sharma, S., Singh, B., & Dar, B. (2015). Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans. Journal of Food Science and Technology, 52, 1670-1676.
Krupa, U. (2008). Main nutritional and antinutritional compounds of bean seeds-a review. Polish Journal of Food and Nutrition Sciences, 58(2), 149-155.
Kumar, A., Mani, I., Aradwad, P., & Samuel, D. V. K. (2018). Effect of extrusion technique on antinutritional factors of sorghum-soya blends. Indian Journal of Agricultural Sciences, 88(3), 420–428.
Lee, I., We, G. J., Kim, D. E., Cho, Y. S., Yoon, M. R., Shin, M., & Ko, S. (2012). Classification of rice cultivars based on cluster analysis of hydration and pasting properties of their starches. LWT - Food Science and Technology, 48(2), 164-168.
Li, H., Qiu, J., Liu, C., Ren, C., & Li, Z. (2014). Milling characteristics and distribution of phytic acid, minerals, and some nutrients in oat (Avena sativa L.). Journal of Cereal Science, 60(3), 549-554.
Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with folin phenol reagent. The Journal of Biological Chemistry, 193, 265-275.
Makkar, H. P. S., Blummel, M., Borowy, N. K., & Becker, K. (1993). Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. Journal of the Science of Food and Agriculture, 61(2), 161-165.
Mphahlele, R. R., Fawole, O. A., Makunga, N. P., & Opara, U. L. (2016). Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel. BMC Complement Altern Med, 16, 143.
Nadeem, M., Anjum, F. M., Amir, R. M., Khan, M. R., Hussain, S., & Javed, M. S. (2010). An overview of anti-nutritional factors in cereal grains with special reference to wheat-A review. Pakistan Journal of Food Sciences, 20(1-4), 54-61.
Nikmaram, N., Leong, S. Y., Koubaa, M., Zhu, Z., Barba, F. J., Greiner, R., … Roohinejad, S. (2017). Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control, 79, 62-73.
Norajit, K., Gu, B. J., & Ryu, G. H. (2011). Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice. Food Chemistry, 129(4), 1919-1925.
Obiang-Obounou, B. W., & Ryu, G. H. (2013). The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts. Food Chemistry, 141(4), 4166-4170.
Obradovic, V., Babic, J., Subaric, D., & Ackar, D. (2014). Improvement of nutritional and functional properties of extruded food products. Journal of Food and Nutrition Research, 53(3), 189–206.
Onesmo, N. O. (2011). Effects of Malting and Fermentation on the Composition and Functionality of Sorghum Flour. University of Nebraska: Lincoln.
Pardh, S. D., Singh, B., Nayik, G. A., & Dar, B. N. (2019). Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology. Journal of the Saudi Society of Agricultural Sciences, 18(1), 7-16.
Peng, W., Kong, X., Chen, Y., Zhang, C., Yang, Y., & Hua, Y. (2016). Effects of heat treatment on the emulsifying properties of pea proteins. Food Hydrocolloids, 52, 301-310.
Pinsirodom, P., & Changnoi, W. (2001). Comparison of total polyphenol content and antioxidant potential of extracts obtained from seeds of different citrus fruits cultivated in Thailand. Food, 34, 300-307.
Polesi, L. F., & Sarmento, S. B. S. (2011). Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch. Starch - Starke, 63(4), 226-235.
Rafe, A., & Sadeghian, A. (2017). Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties. Journal of Cereal Science, 74, 64-71.
Rathod, R. P., & Annapure, U. S. (2016). Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits. LWT - Food Science and Technology, 66, 114-123.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237.
Reddy, N. R., Balakrishnan, C. V., & Salunkhe, D. K. (1978). Phytate phosphorus and mineral changes during germination and cooking of black gram (Phaseolus mungo) seeds. Journal of Food Science, 43(2), 540-543.
Repo-Carrasco-Valencia, R. A. M., & Serna, L. A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Food Science and Technology (Campinas), 31(1), 225-230.
Shimelis, E. A., & Rakshit, S. K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103(1), 161-172.
Sze-Tao, K. W. C., & Sathe, S. K. (2000). Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. Journal of the Science of Food and Agriculture, 80(9), 1393–1401.
Raes, K., Knockaert, D., Struijs, K., & Camp, J. V. (2014). Role of processing on bioaccessibility of minerals: Influence of localization of minerals and anti-nutritional factors in the plant. Trends in Food Science & Technology, 37(1), 32-41.
Sharma, K., Pasricha, V., Satpathy, G., & Gupta, R. K. (2015). Evaluation of phytochemical and antioxidant activity of raw Pyrus communis (l), an under exploited fruit. Journal of Pharmacognosy and Phytochemistry, 3(5), 46-50.
Tian, X. (2016). Food Processing By-Products as Natural Sources of Antioxidants: A Mini Review. Advances in Food Technology and Nutritional Sciences, 2, 7-17.
Wang, J. C., & Kinsella, J. E. (1976). Functional properties of novel proteins: Alfalfa leafprotein. Journal of Food Science, 41(2), 286-292.
Wang, S., Zhu, F., & Kakuda, Y. (2018). Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chemistry, 265, 316-328.
Wani, S. A. & Kumar, P. (2016). Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks. Journal of Food Processing and Preservation, 40(2), 166–173.
Wiriyaphan, C., Chitsomboon, B., Roytrakul, S., & Yongsawadigul, J. (2013). Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct. Journal of Functional Foods, 5(4), 1654-1664.
Yang, H. W., Hsu, C. K., & Yang, Y. F. (2014). Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans. Journal of the Science of Food and Agriculture, 94(9), 1794-801.
Yu-Wei, L., & Wei-Hua, X. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.). Journal of Food, 11(1), 43-49.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.