Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder. / Alonso-Miravalles, Loreto; Barone, Giovanni; Waldron, David; Bez, Juergen; Joehnke, Marcel Skejovic; Petersen, Iben Lykke; Zannini, Emanuele; Arendt, Elke K.; O'Mahony, James A.
In: Journal of the Science of Food and Agriculture, Vol. 102, No. 12, 2022, p. 5044-5054.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
AU - Alonso-Miravalles, Loreto
AU - Barone, Giovanni
AU - Waldron, David
AU - Bez, Juergen
AU - Joehnke, Marcel Skejovic
AU - Petersen, Iben Lykke
AU - Zannini, Emanuele
AU - Arendt, Elke K.
AU - O'Mahony, James A.
PY - 2022
Y1 - 2022
N2 - BACKGROUND: Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of plant origin, are of interest due to dairy allergies, intolerances, and ethical and environmental considerations. Lentils have high levels of protein (20–30%) with a good amino acid profile and functional properties. In this study, a model lentil protein-based formula (LF), in powder format, was produced and compared to two commercial plant-based infant formulae (i.e., soy; SF and rice; RF) in terms of physicochemical properties and digestibility. Results: The macronutrient composition was similar between all the samples; however, RF and SF had larger volume-weighted mean particle diameters (D[4,3] of 121–134 μm) than LF (31.9 μm), which was confirmed using scanning electron and confocal laser microscopy. The larger particle sizes of the commercial powders were attributed to their agglomeration during the drying process. Regarding functional properties, the LF showed higher D[4,3] values (17.8 μm) after 18 h reconstitution in water, compared with the SF and RF (5.82 and 4.55 μm, respectively), which could be partially attributed to hydrophobic protein–protein interactions. Regarding viscosity at 95 °C and physical stability, LF was more stable than RF. The digestibility analysis showed LF to have similar values (P < 0.05) to the standard SF. Conclusion: These results demonstrated that, from the nutritional and physicochemical perspectives, lentil proteins represent a good alternative to other sources of plant proteins (e.g., soy and rice) in infant nutritional products.
AB - BACKGROUND: Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of plant origin, are of interest due to dairy allergies, intolerances, and ethical and environmental considerations. Lentils have high levels of protein (20–30%) with a good amino acid profile and functional properties. In this study, a model lentil protein-based formula (LF), in powder format, was produced and compared to two commercial plant-based infant formulae (i.e., soy; SF and rice; RF) in terms of physicochemical properties and digestibility. Results: The macronutrient composition was similar between all the samples; however, RF and SF had larger volume-weighted mean particle diameters (D[4,3] of 121–134 μm) than LF (31.9 μm), which was confirmed using scanning electron and confocal laser microscopy. The larger particle sizes of the commercial powders were attributed to their agglomeration during the drying process. Regarding functional properties, the LF showed higher D[4,3] values (17.8 μm) after 18 h reconstitution in water, compared with the SF and RF (5.82 and 4.55 μm, respectively), which could be partially attributed to hydrophobic protein–protein interactions. Regarding viscosity at 95 °C and physical stability, LF was more stable than RF. The digestibility analysis showed LF to have similar values (P < 0.05) to the standard SF. Conclusion: These results demonstrated that, from the nutritional and physicochemical perspectives, lentil proteins represent a good alternative to other sources of plant proteins (e.g., soy and rice) in infant nutritional products.
KW - digestibility
KW - emulsion
KW - functionality
KW - infant formula
KW - lentil
KW - powder
KW - protein
U2 - 10.1002/jsfa.11199
DO - 10.1002/jsfa.11199
M3 - Journal article
C2 - 33682129
AN - SCOPUS:85104052367
VL - 102
SP - 5044
EP - 5054
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 12
ER -
ID: 261105411