Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications(Elsevier B.V., 2025-12) Njoroge JW; Phonphimai P; Khatmorn P; Ketnawa S; Tonkla P; Vong V; Singh J; Kaur L; Donlao NSacha Inchi (Plukenetia volubilis L.) press cake (SP), the nutrient-dense by-product of oil extraction, is rich in high quality proteins, essential fatty acids, and bioactive compounds. However, its use remains constrained by processing, regulatory and market acceptance barriers. This review summarizes recent advances in processing strategies to improve SP's nutritional, functional, and sensory qualities. Physical treatments (dry/wet fractionation, steaming, autoclaving, roasting and extrusion) increase protein digestibility and solubility while reducing heat-stable antinutrients. Emerging methods, including high-pressure processing, high-pressure homogenization, ultrasonication, microwave treatment, electroconductivity (Ohmic/PEF), and cold plasma technologies enhance extractability and bioactivity while preserving sensitive compounds. Chemical and chemo-enzymatic approaches (e.g., alkaline soaking, cyclodextrin complexation) suppress flavor precursors, whereas enzymatic hydrolysis and fermentation improve bioactive peptide release, digestibility, and functionality. Functional additives (sweeteners, salts, polysaccharides, flavor enhancers) help mask bitterness, while paired with consumer-preferred flavors increase acceptance. Beyond processing, safety approvals (e.g., Thai FDA, EU novel food approval) and consumer perception on sensory, nutritional, and sustainability factors shape its market potential. Currently, SP shows potential across a wide range of food applications and its valorization supports sustainable protein supply chains. Future opportunities depend on integrating processing, safety, and regulatory strategies with consumer-driven innovation.Item Phlorotannins from New Zealand brown seaweeds: Extraction, antioxidant activity, and food applications(Elsevier Ltd, 2025-12-01) Zhang R; Khan A; Singh J; Kaur LBrown seaweed, a type of marine macroalgae, is a sustainable resource for human consumption that plays an important role in several cultures, including Aotearoa New Zealand. Brown seaweeds have a relatively high content of phenolic compounds and, exclusively, phlorotannins, which have garnered increasing attention due to their bioactive properties. Applications of these phenolic compounds have been developed for therapy, food additives, material manufacturing, and fertilisers. Among these, their antioxidant property is especially important for the food industry, but limited research has been conducted. This review investigated the nutrition profile of New Zealand brown seaweed species, which are rich in macronutrients, and addressed safety concerns regarding heavy metals and iodine. Phlorotannin content, extraction methods, and their promising antioxidant activities were then compared between New Zealand and global brown seaweeds. According to the current research, they have comparable phlorotannin content and antioxidant activities. More importantly, the potential of applying brown seaweed species as an antioxidant in food matrices was explored. Although successful trials have utilised (New Zealand) brown seaweed extracts as antioxidants for various foods, their widespread commercial use remains rare. The seaweed industry in New Zealand has not been established, and the seaweed is heavily reliant on wild harvest and imports. In conclusion, more effort is needed to develop a comprehensive, evidence-based understanding of New Zealand's brown seaweeds, ultimately enabling the commercialization of this promising resource as antioxidants in food products.Item Physico-Chemical, Microstructural, and Cooking Characteristics of Faba Bean (Vicia faba) Varieties From New Zealand(Wiley Periodicals LLC, 2025-09-01) Navneet; Singh J; Ajomiwe NI; Kaur LThis research examines the physical and microstructural properties of New Zealand faba beans (Vicia faba), with a focus on their influence on swelling, hydration, and cooking characteristics. Four native varieties (Early Long Pod, Evergreen, Coles Dwarf, and Janet) were studied. No statistically significant differences were found in the seed physical characteristics, including sphericity, equivalent diameter, thousand kernel weight, seed volume, and surface area, among the varieties. The faba bean seeds showed high levels of protein (24%–27%) and starch content (35%–39%), with Coles Dwarf exhibiting a significantly higher protein content. Cooking times varied among the varieties and were decreased by at least 30 min for all varieties when seeds were soaked before cooking. Evergreen seeds took the least time to cook, while those from Janet required the longest time, which was significantly higher than the other varieties, especially when soaked faba beans were used for cooking. These results were in accordance with the scanning electron microscopy (SEM) results, which revealed significant differences in cotyledon cell wall thickness and surface ridge morphology. Despite a relatively high hydration capacity, Janet required the longest cooking time, suggesting that its thicker cotyledon cell walls and folded surface topography may limit thermal softening despite adequate water uptake. The rapid visco analyzer (RVA) results also showed that the Janet flour exhibited significantly higher peak viscosity, indicating strong water-holding and gelation potential during heating. The Coles Dwarf variety, which exhibited the highest protein content, displayed pronounced surface ridges but showed a significantly lower hydration index, highlighting how macronutrient composition and microstructure jointly influence water uptake and pasting behavior. These results highlight the varying suitability of each variety for different food applications, considering their distinct physico-chemical and cooking properties.Item Comparative efficiency of extraction techniques for bioactive compounds in Cinnamomum zeylanicum(Elsevier Ltd, 2025-11-30) Culas MS; Kaur L; Popovich DG; Rashidinejad ACinnamomum zeylanicum is a plant well-known for its antioxidant-rich bioactives. This study assessed its total phenolic (TPC) and flavonoid contents (TFC), antioxidant activity, and key bioactives (cinnamaldehyde, eugenol, and cinnamic acid) using two extraction methods: accelerated solvent extraction (ASE) and ultrasonic-assisted extraction (UAE), with solvents including ethanol, methanol, acetone, and water. ASE with 50 % ethanol yielded the highest TPC (6.83 ± 0.31 mg GAE/g), TFC (0.50 ± 0.01 mg QE/g), cinnamaldehyde (19.33 ± 0.002 mg/g), eugenol (10.57 ± 0.03 mg/g), and cinnamic acid (0.18 ± 0.004 mg/g), making it superior to UAE. However, UAE with 50 % ethanol showed the strongest antioxidant activity via ABTS (IC50 = 3.26 μg/mL), while antioxidant activity showed no significant differences. A strong correlation (R = 0.81) between TPC and TFC in ASE extracts indicated that flavonoids are major contributors. This study addresses a research gap by systematically comparing UAE and ASE for extracting key bioactives from Cinnamomum zeylanicum in optimising its bioactive recovery for application in functional foods.Item Unveiling anti-inflammatory peptides from Lion's Mane mushroom (Hericium erinaceus): Preparation, bioactivity assessment, and peptides identification(Elsevier B V, 2025-12-01) Silva B; Sringarm K; Potikanond S; Tangjaidee P; Buacheen P; Rachtanapun P; Donlao N; Singh J; Kaur L; Issara U; Kingwascharapong P; Phongthai SLion's Mane mushroom (Hericium erinaceus) is acknowledged worldwide for its substantial contribution of medicinal compounds and nutrients, including protein. The efficient extraction and hydrolysis of proteins are essential for revealing their bioactive properties. This study demonstrates that the optimal pulsed electric field (PEF)-assisted extraction achieved a 42.44 % increase in protein extraction efficiency relative to traditional alkaline extraction (p < 0.05). H. erinaceus protein contained 44.59 % essential amino acids and exhibited 71.33 % in vitro digestibility. Pepsin-trypsin hydrolysis produced the most significant anti-inflammatory activity, resulting in a 36.2 % reduction in nitric oxide and a 31.8 % decrease in interleukin-6 levels (p < 0.05). Subsequent fractionations employing membrane ultrafiltration and size exclusion chromatography effectively purified the peptides, resulting in enhanced anti-inflammatory activity (p < 0.05). This research discovered nine important peptide sequences containing 50–100 % hydrophobic amino acids in Lion's Mane mushroom proteins, which could aid in the synthesis of natural anti-inflammatory peptides.Item Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter(Elsevier Ltd, 2025-07-01) Thongkong S; Rakairyatham K; Tangjaidee P; Unban K; Klangpetch W; Phimolsiripol Y; Rachtanapun P; Rawdkuen S; Singh J; Kaur L; Issara U; Kingwascharapong P; Phongthai SPeanut protein hydrolysates with varying degrees of hydrolysis (DH) were prepared by using Alcalase and Flavourzyme. The enzymatic hydrolysis highly influenced a transformation of protein secondary structures, particularly from β-sheet to β-turn structures (11–21 %). The DH impacted functional properties and anti-free radicals' activity of peanut protein hydrolysates. Flavourzyme-derived protein hydrolysate (FPH) with DH5% had the maximum potential as an emulsifier (54.50 ± 0.71 %, p < 0.05). The effectiveness of protein hydrolysates in preventing the oil separation and enhancing the oxidative stability of peanut butter was dependent on the type of enzyme and DH. The inclusion of partial hydrolyzed protein (DH5%) produced by the Alcalase (APH) substantially decreased the occurrence of oil separation; whereas FPH with DH5% significantly retarded increment of PV, TBARs, CD in peanut butter during the storage period (p < 0.05). This study indicated the possible use of partial hydrolyzed proteins as a stabilizer in peanut butter by slowing lipid oxidation and increasing oil entrapment.Item Food Proteins: Processing, Interactions, Functionality and Bioavailability(MDPI (Basel, Switzerland), 2025-03-03) Boland M; Kaur L; Acevedo-Fani A; Boland M; Kaur L; Acevedo-Fani AItem White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder(Elsevier B.V., 2024-10-30) Aumasa T; Apinanthanuwong G; Singh J; Kaur L; Tian J; Phongthai S; Tanongkankit Y; Issara U; Ogawa Y; Donlao NMulberry leaf (Morus Alba L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of different particle sizes of mulberry leaf powder (MLP) infusion on the digestibility of starch in cooked Japonica rice (cv. Koshihikari) and the bioaccessibility of phytochemicals. Dried mulberry leaf was pulverized and sieved into several particle sizes: 160 μm (MLP160), 250 μm (MLP250), 404 μm (MLP404), and 774 μm (MLP774). Through simulated in vitro digestion, we assessed starch hydrolysis (%SH), the kinetics of starch hydrolysis, estimated glycemic index (eGI), as well as total phenolic content (TPC) and total flavonoid content (TFC). The smaller particle size of MLP showed a greater reduction of eGI. Specifically, infusions prepared from MLP160 resulted in a reduction of 15 % in eGI for cooked grains and 3 % for slurries, respectively. The reduction in eGI was attributed to the interaction among flavonoids and digestive enzymes, demonstrating a concentration-dependent manner on enzyme inhibition effect. Pulverization significantly influenced the concentration of phytochemicals and their bioaccessibility in infusions. This study offers valuable insights into determining optimal particle sizes for MLP, considering both physical and functional characteristics as well as implications for the food industry. The results further suggest that MLP infusion holds promise as a functional beverage, potentially providing benefits in reducing postprandial hyperglycemia.Item Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties(Elsevier Ltd., 2024-07-17) Mazumder MAR; Jongraksang K; Kaewsiri K; Keawnualborvornnij S; Nenjatee W; Kaur L; Zhang W; Phongthai S; Rawdkuen SThe consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative chicken nuggets using mushroom and chickpea flour. Effect of different sources of mushroom and starch in the textural and sensory quality of nuggets were determined. Phoenix mushroom was chosen based on nuggets' textural and sensory qualities. Different ratios of mushroom and chickpea flour (0:70, 15:55, 55:15, and 70:0, w/w) were tested to prepare the nuggets. Based on protein, textural and sensory qualities compared to chicken and commercial plant-based nuggets, the mushroom to flour ratio of 55:15 was chosen. The results showed that tapioca starch-containing nuggets had a better texture and were more palatable to consumers. The processed nuggets demonstrated lower protein (6.88 vs 11.72%, dry wt. basis) but better cooking yield (87.65 vs 85.29%), moisture retention (77.86 vs 75.16%), fat retention (90.55 vs 88.39%) and higher consumer acceptability than commercially available soy-based nuggets. The results of the study suggest that mushroom and chickpea flour may replace soy protein in meat analogs.Item Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs(Springer Science+Business Media, LLC, part of Springer Nature, 2023-06) Wang T; Kaur L; Beniwal AS; Furuhata Y; Aoyama H; Singh JThis study investigated the physico-chemical and textural properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat analogs. Both pea protein isolate (PPI)-only and hybrid cooked meat analogs had a similar moisture content of approximately 70%, which was similar to that of chicken mince. However, the protein content increased significantly with the amount of chicken in the hybrid paste undergoing 3D printing and cooking. Significant differences were observed in the hardness values of the non-printed cooked pastes and the 3D printed cooked counterparts, suggesting that the 3D printing process reduces the hardness of the samples and is a suitable method to produce a soft meal, and has significant potential in elderly health care. Scanning electron microscopy (SEM) revealed that adding chicken to the plant protein matrix led to better fiber formation. PPI itself was not able to form any fibers merely by 3D printing and cooking in boiling water. Protein-protein interactions were also studied through the protein solubility test, which indicated that hydrogen bonding was the major bonding that contributed to the structure formation in cooked printed meat analogs. In addition, disulfide bonding was correlated with improved fibrous structures, as observed through SEM.