Filters
Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method
AbstractBACKGROUNDFlax (Linum usitatissimum L.) seeds are in the spotlight due to their enormous potential as a functional food ingredient, and proteins and peptides play a crucial role in their functional food properties. Flax seeds can be added to foods during production either before or after heat pre‐treatment (roasting), creating the need for thermally stable peptides as markers for flax seed identification. In this study, the proteins of untreated and roasted seeds of three flax cultivars (Jantarol, Oliwin and Szafir) were analyzed by high‐resolution tandem mass spectrometry coupled to high‐performance liquid chromatography (UHPLC‐Q‐TOF‐MS/MS) to search for species‐specific peptides as potential markers of flax seeds.RESULTSTwenty‐three proteins found in untreated seeds of each cultivar were selected using UHPLC‐Q‐TOF‐MS/MS. After roasting, six of them were identified based on 13 unique and species‐specific peptides, and they have been suggested as potential thermally stable species‐specific markers for the identification of flax seed proteins. Among them, one new unique and thermally stable peptide, DPVLAWR, was found that had not been identified in previous studies.CONCLUSIONOur research has provided novel information on the protein and peptide identification of flax seeds taking into account possible cultivar diversity. In the study, the proteomics UHPLC‐Q‐TOF‐MS/MS method was applied. In addition, heat‐stable peptides were determined as a potential indicator for the identification of flax seeds after roasting, a process often used for oilseed pre‐treatment. © 2025 Society of Chemical Industry.
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain.
Protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.
Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-fermented and fermented FC and LF was prepared, and its physicochemical, sensory properties and composition were compared to wheat bread. A higher than 5% addition of these components reduced the bread volume and increased their hardness, gumminess, and chewiness. To reduce the negative impact of these additives on the physical and sensory properties of bread, these raw materials were fermented by selected starter cultures. The addition of FC and LF fermented by Lactobacillus plantarum lowered the undesirable changes in the physicochemical properties of the bread. It also slightly increased the overall acceptability of the products. Propionic fermentation lowered sensory assessment rates considerably. The following changes in the composition of bread prepared with the addition of fermented by L. plantarum FC and LF were noted: increase in protein (by ~30%), ash (by ~100%), both soluble and insoluble fiber (by ~500%) content. The starch content was reduced by about 18–20%. The modifications increased the nutritional value of the obtained bread, preserving its physicochemical properties and sensory acceptability.