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Soluble high molecular weight fractions isolated from the development of the Maillard reaction in 22 different model systems and food matrices were studied in order to assess their iron-chelating ability in vitro. Melanoidins and iron were incubated in a Na-acetate buffer (0.1 M, pH 5) at different weight ratios and free iron was measured by FAAS and the bathophenantroline procedure at the steady state. Melanoidins were classified at three levels according to their number of co-ordination sites for iron. Melanoidins from coffee (medium roasted), different types of beer (Pilsener, Abbeys, and dry-stout styles), and sweet wine (Pedro Ximenez) exerted a low iron-binding effect compared with melanoidins from model systems. The type of sugar was shown to be a significant parameter for obtaining melanoidins with high iron ability, and glucose was more efficient than lactose. No relationship was observed between browning and iron binding ability of melanoidins from model systems. The chromophoric residues were not the main co-ordination sites for iron complexation in the melanoidin structure. [Copyright &y& Elsevier]

The effect of hydrothermal (HT) (boiling for 15 or 120 min) and high-hydrostatic pressure (HHP) (150, 300, 450, and 600 MPa for 5, 10 or 15 min) processing on the rheological, pasting, thermal and functional properties of bean flours was investigated. HT and HHP treatments differently affected these properties. HT120 led to maximum values of elastic and viscous moduli (G′ , G″), and gel strength of bean flours. HHP enhanced G′ , G″ and gel strength as the pressure and holding time increased. The viscoelastic properties of HT120 and HHP600/5-treated bean flours correlated with the increased viscosity of these samples. The pasting profiles and thermograms indicated a full, partial, and limited starch gelatinization in HT120, HHP600/5 and HHP ≤ 450 MPa samples, respectively. Enthalpy values showed that HT120 caused a higher degree of protein denaturation than HHP, with protein denaturation increasing as pressurization and time increased. This had an impact on protein solubility and emulsifying activity of flours which were significantly diminished by HT15/HT120, but maintained or slightly decreased by HHP. Nevertheless, HHP-treated samples showed enhanced emulsifying stability with increased pressure and holding time. These results demonstrate that HHP has the technological potential to manufacture bean flours with a range of functionalities into diverse food products. • HT and HHP induced varied degree of starch gelatinization and protein denaturation. • HHP improved the pasting properties and resistance to shear-thinning of bean flours. • Severe heating and the highest-pressure level increased the gel strength of flours. • The emulsifying activity of flours was reduced by HT and retained by low pressures. • HHP enhanced the emulsifying stability of flours with increasing pressure and time. [ABSTRACT FROM AUTHOR]

The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain GNP by DSM Food Specialties B.V. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in nine food manufacturing processes: processing of cereals and other grains for the production of baked products, cereal‐based products other than baked, brewed products and distilled alcohol; processing of dairy products for the production of flavouring preparation and modified milk proteins; processing of meat and fish products for the production of protein hydrolysates; processing of plant‐ and fungal‐derived products for the production of protein hydrolysates and plant‐based analogues of milk and milk products. Since the food enzyme–total organic solids (TOS) is not carried into distilled alcohols, dietary exposure was estimated only to the remaining eight food processes. Exposure was estimated to be up to 17.934 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach to safety assessment and no issue of concern arose from the production process, no toxicological studies other than the assessment of allergenicity were required. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use. [ABSTRACT FROM AUTHOR]

Brewer's spent grain (BSG) is the major byproduct generated by the brewing industry. It has 50-70% fiber and 14-30% protein contents. This study investigates the technical and economic performances for producing protein-rich product (PP) from BSG using enzyme-assisted fractionation process. This was done through process optimization, scale-up verification, and techno-economic analysis (TEA). The experiment was conducted with varying enzyme (Alcalase) loadings and enzymatic hydrolysis times. The results showed that the optimal condition was using Alcalase loading of 5 µL/g with hydrolysis time of 1 h for achieving a high protein concentration (46%) in PP and protein separation efficiency (80%). Using the optimal condition, the scaled-up process resulted in a consistent PP composition and protein separation efficiency. The experimental conditions and results were input into process simulation model for determining the mass and energy flows, from which TEA is derived. For a processing plant with a capacity of 590 t wet BSG per day, the minimum selling price of PP (MSPP) to achieve a 5% return was determined to be 1044 USD/t. Sensitivity analysis revealed that Alcalase and BSG costs have the most effect on the MSPP. Besides, protein separation efficiency is an important processing parameter in determining the MSPP. [ABSTRACT FROM AUTHOR]

A protein‐rich product (PP) with 46% protein and less than 1% fibre was recovered from brewery's spent grain. This study aimed to investigate the effects of replacing dietary fishmeal with PP on the growth, feed utilization efficiency and nutritional composition of Pacific white shrimp, Litopenaeus vannamei. The control diet (PP0, containing 35% fishmeal) was compared with four isonitrogenous (44% crude protein), isolipidic (10% crude fat) and isocaloric (20 kJ/g) test diets, PP10, PP30, PP50 and PP70, which were formulated using PP protein to replace 10%, 30%, 50% and 70% of fishmeal protein. Sextuplicate groups of shrimp (averaging 1.10 g) were fed each of the five diets for 8 weeks. The results showed that up to 50% of fishmeal replaced with PP did not negatively affect the shrimp survival, growth performance, feed utilization efficiency, or the protein content and amino acid profile of shrimp. However, replacing 70% of fishmeal protein with PP protein negatively affected the percent weight gain and specific growth rate of shrimp, although the shrimp survival rate and feed conversion ratio were not affected. [ABSTRACT FROM AUTHOR]

[Display omitted] • Dry beans were fractionated into fiber fractions or manipulated into flours of diverse structural integrity. • Bean flours were more effective than bean fibers at reducing digestion of extrinsic lipids. • Hydrothermal and severe mechanical treatment decreased beans' capacity to reduce lipolysis rate and extent. • The delayed lipolysis was related to an increased viscosity, bean matrix integrity and lipid flocculation. • A simplified GC–MS method to analyze released free fatty acids in in vitro digested samples was developed. The lipid-lowering effect of dry beans and their impact on lipid and cholesterol metabolism have been established. This study investigates the underlying mechanisms of this effect and explore how the structural integrity of processed beans influences their ability to modulate lipolysis using the INFOGEST static in vitro digestion model. Dietary fiber (DF) fractions were found to decrease lipolysis by increasing the digesta viscosity, leading to depletion-flocculation and/or coalescence of lipid droplets. Bean flours exhibited a more pronounced reduction in lipolysis compared to DF. Furthermore, different levels of bean structural integrity showed varying effects on modulating lipolysis, with medium-sized bean particles demonstrating a stronger reduction. Hydrothermal treatment compromised the ability of beans to modulate lipid digestion, while hydrostatic-pressure treatment (600 MPa/5min) enhanced the effect. These findings highlight that the lipid-lowering effect of beans is not solely attributed to DF but also to the overall bean matrix, which can be manipulated through processing techniques. [ABSTRACT FROM AUTHOR]

• Besides soluble fiber, proteins are major contributors to the BS retention of beans. • Beans and isolated fractions preferentially bind chenodeoxycholates BS. • Processing does not affect the preferences of beans to bind more hydrophobic BS. • The bean cell wall barrier impacts the ability of bean components to retain BS. • BS-retention by beans relies on a combined effect of viscosity and molecular binding. The positive effect of common beans on reducing blood cholesterol levels has been linked to their ability to sequester bile salts (BS) and prevent their recycling. We have examined the preferences of major bean components (soluble/insoluble fiber, starch and proteins) to retain BS, and the role played by the bean matrix. Additionally, the kinetics of BS-release were evaluated in bean flours generated by a combination of hydrothermal or high-hydrostatic pressure (HHP), and mechanical treatments. An in vitro digestion model combined with dialysis was used to evaluate separately the retention of primary individual BS. Soluble fiber retained a significant proportion of BS mainly due to an increased digesta viscosity; however, the protein fraction exhibited the greatest BS retention without affecting viscosity. The thermal properties of proteins and starch were more significantly affected in presence of tauro-chenodeoxycholate, which correlated to the affinity of both fractions to retain more hydrophobic BS during digestion. Glyco-chenodeoxycholate and tauro-cholate were the most and least effectively retained BS by bean flours, respectively. Neither of the processing treatments had an impact on the binding preferences of bean flours to the primary BS; however, the largest BS retention was caused by HHP at 600 MPa. Bean materials preferentially delayed the release of chenodeoxycholate BS, which is probably related to BS micelle formation. These findings demonstrate that a combination of viscosity, molecular and compositional factors is triggering the BS-retention capacity of beans, and indicate the importance of evaluating contribution of individual bean components and as whole system. [ABSTRACT FROM AUTHOR]

Hydroxypropyl-cellulose (HPC) is a surface-active, non-digestible polysaccharide, commonly used in food emulsions as thickener and/or emulsifier. Due to these dual characteristics, HPC is a potential ingredient to modulate lipid digestion. Since bile salts (BS) are key players during lipid digestion, the aim of this work was to investigate the impact that interactions of HPC with BS has on the digestion of emulsified lipids. We studied the effect of two BS species differing in bile-acid moiety, sodium-taurocholate (NaTC) and sodium-taurodeoxycholate (NaTDC). A Quartz-Crystal-Microbalance (QCM-D) was used to evaluate HPC-BS interfacial interactions during the sequential and simultaneous adsorption of both components at a hydrophobic surface, while micro-Differential-Scanning-Calorimetry was used to examine bulk interactions. In vitro lipid digestion was studied by using a pH-stat method. Results showed that, under fed-state conditions, NaTDC micelles were more effective at displacing a pre-adsorbed HPC layer from the surface than NaTC monomers. Nevertheless, HPC was resistant to complete displacement by both BS. Additionally, HPC was more susceptible to interact with NaTDC in the bulk, compared to NaTC, which made the adsorption more competitive for NaTDC. The reduced amount of free NaTDC in solution could explain the delayed lipolysis shown by HPC-stabilized emulsions when NaTDC was used to simulate duodenal conditions. These findings show that the delay of lipid digestion by HPC is due to the combined effect of HPC-BS interfacial and bulk interactions, with BS-binding in solution mostly contributing to this effect, and the BS molecular and micellar structure playing essential roles on both situations. Image 1 • Bulk and interfacial interactions of HPC with BS impact digestion of emulsified fat. • These interactions are BS-type dependent. • HPC resists complete displacement by two different BS from a hydrophobic surface. • Bulk HPC-BS interactions affect how HPC competes with two BS for the surface. • BS micellar structure play an important role on the interactions between BS and HPC. [ABSTRACT FROM AUTHOR]

• High-pressure and thermal processing modified insoluble fiber content of dry beans. • Distinct bean microstructures were generated by thermal and high-pressure treatment. • High-pressure treatments maintained or enhanced beans' ability to bind bile salts. • Bile retention in beans relied on viscosity, structural and compositional factors. The capacity of high-fiber foods to sequester BS during digestion is considered a mechanism to lower serum-cholesterol. We investigated the effect of hydrothermal (HT) and high-hydrostatic-pressure (HHP) on the bile salt (BS)-binding ability of dry beans, and how this relates to changes in bean microstructure, fiber content (insoluble-IDF/soluble-SDF), and viscosity. HT and HHP-600 MPa led to significant IDF reduction, including resistant starch (RS), whereas 150–450 MPa significantly increased RS, without modifying IDF/SDF content. Microscopy analysis showed that heating disrupted the bean cell wall integrity, protein matrix and starch granules more severely than 600 MPa; however, tightly-packed complexes of globular starch granules-protein-cell wall fiber formed at HHP ≤ 450 MPa. While HT significantly reduced BS-binding efficiency despite no viscosity change, HHP-treatments maintained or enhanced BS-retention. 600 MPa-treatment induced the maximum BS-binding ability and viscosity. These results demonstrate that BS-binding by beans is not solely based on their fiber content or viscosity, but is influenced by additional microstructural factors. [ABSTRACT FROM AUTHOR]