Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder
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...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2022-09, Vol.102 (12), p.5044-5054 |
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| creator | Alonso‐Miravalles, Loreto Barone, Giovanni Waldron, David Bez, Juergen Joehnke, Marcel Skejovic Petersen, Iben Lykke Zannini, Emanuele Arendt, Elke K O'Mahony, James A |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.11199 |
| format | Article |
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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. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.11199</identifier><identifier>PMID: 33682129</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Allergies ; Amino acids ; Baby foods ; Breast milk ; Digestibility ; Drying ; emulsion ; functionality ; Hydrophobicity ; infant formula ; Infants ; Laser microscopy ; lentil ; Lentils ; Milk ; Physicochemical properties ; powder ; protein ; Protein interaction ; Proteins ; Rice ; Stability analysis</subject><ispartof>Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.5044-5054</ispartof><rights>2021 The Authors. published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2021. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3939-b1bf468a69258c3547137c01f6f6057815ccc0a4e1b75b3b8b55f03c750ad55e3</citedby><cites>FETCH-LOGICAL-c3939-b1bf468a69258c3547137c01f6f6057815ccc0a4e1b75b3b8b55f03c750ad55e3</cites><orcidid>0000-0002-1232-741X ; 0000-0003-4144-4575 ; 0000-0003-3304-0247 ; 0000-0002-5223-1092</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.11199$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.11199$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33682129$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Alonso‐Miravalles, Loreto</creatorcontrib><creatorcontrib>Barone, Giovanni</creatorcontrib><creatorcontrib>Waldron, David</creatorcontrib><creatorcontrib>Bez, Juergen</creatorcontrib><creatorcontrib>Joehnke, Marcel Skejovic</creatorcontrib><creatorcontrib>Petersen, Iben Lykke</creatorcontrib><creatorcontrib>Zannini, Emanuele</creatorcontrib><creatorcontrib>Arendt, Elke K</creatorcontrib><creatorcontrib>O'Mahony, James A</creatorcontrib><title>Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><subject>Allergies</subject><subject>Amino acids</subject><subject>Baby foods</subject><subject>Breast milk</subject><subject>Digestibility</subject><subject>Drying</subject><subject>emulsion</subject><subject>functionality</subject><subject>Hydrophobicity</subject><subject>infant formula</subject><subject>Infants</subject><subject>Laser microscopy</subject><subject>lentil</subject><subject>Lentils</subject><subject>Milk</subject><subject>Physicochemical properties</subject><subject>powder</subject><subject>protein</subject><subject>Protein interaction</subject><subject>Proteins</subject><subject>Rice</subject><subject>Stability analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNp9kc1u1DAYRS0EokNhwwMgS2wQIuWzHSfxsqoYflSJBbC2bMdmPHLiYCeqhhWPUPUReRLcScuCBau7uEdHV7oIPSdwRgDo23126owQIsQDtCEg2gqAwEO0KSWtOKnpCXqS8x4AhGiax-iEsaajhIoNutnGNCxBzT6Ob_DkQ5x__7rORgWLp2Qnle6r3SF7E83ODr602OxKZWab_M8jgdXY495_t3n22gc_H3B0WOFgx9mH4oqz9WNxa5Vtj4fY24D96NQ4Y7duwFO86m16ih45FbJ9dpen6Nv23deLD9Xl5_cfL84vK8MEE5Um2tVNpxpBeWcYr1vCWgPENa4B3naEG2NA1ZbolmumO825A2ZaDqrn3LJT9Gr1lm0_lrJbDj4bG4IabVyypLXohKg57wr68h90H5c0lnWStgCcsuZIvV4pk2LOyTo5JT-odJAE5O1T8vYpeXyqwC_ulIsebP8Xvb-mAGQFrnywh_-o5Kcv2_NV-gdHaqKy</recordid><startdate>202209</startdate><enddate>202209</enddate><creator>Alonso‐Miravalles, Loreto</creator><creator>Barone, Giovanni</creator><creator>Waldron, David</creator><creator>Bez, Juergen</creator><creator>Joehnke, Marcel Skejovic</creator><creator>Petersen, Iben Lykke</creator><creator>Zannini, Emanuele</creator><creator>Arendt, Elke K</creator><creator>O'Mahony, James A</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-1232-741X</orcidid><orcidid>https://orcid.org/0000-0003-4144-4575</orcidid><orcidid>https://orcid.org/0000-0003-3304-0247</orcidid><orcidid>https://orcid.org/0000-0002-5223-1092</orcidid></search><sort><creationdate>202209</creationdate><title>Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder</title><author>Alonso‐Miravalles, Loreto ; Barone, Giovanni ; Waldron, David ; Bez, Juergen ; Joehnke, Marcel Skejovic ; Petersen, Iben Lykke ; Zannini, Emanuele ; Arendt, Elke K ; O'Mahony, James A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3939-b1bf468a69258c3547137c01f6f6057815ccc0a4e1b75b3b8b55f03c750ad55e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Allergies</topic><topic>Amino acids</topic><topic>Baby foods</topic><topic>Breast milk</topic><topic>Digestibility</topic><topic>Drying</topic><topic>emulsion</topic><topic>functionality</topic><topic>Hydrophobicity</topic><topic>infant formula</topic><topic>Infants</topic><topic>Laser microscopy</topic><topic>lentil</topic><topic>Lentils</topic><topic>Milk</topic><topic>Physicochemical properties</topic><topic>powder</topic><topic>protein</topic><topic>Protein interaction</topic><topic>Proteins</topic><topic>Rice</topic><topic>Stability analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alonso‐Miravalles, Loreto</creatorcontrib><creatorcontrib>Barone, Giovanni</creatorcontrib><creatorcontrib>Waldron, David</creatorcontrib><creatorcontrib>Bez, Juergen</creatorcontrib><creatorcontrib>Joehnke, Marcel Skejovic</creatorcontrib><creatorcontrib>Petersen, Iben Lykke</creatorcontrib><creatorcontrib>Zannini, Emanuele</creatorcontrib><creatorcontrib>Arendt, Elke K</creatorcontrib><creatorcontrib>O'Mahony, James A</creatorcontrib><collection>Wiley Open Access Journals</collection><collection>Wiley Online Library Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alonso‐Miravalles, Loreto</au><au>Barone, Giovanni</au><au>Waldron, David</au><au>Bez, Juergen</au><au>Joehnke, Marcel Skejovic</au><au>Petersen, Iben Lykke</au><au>Zannini, Emanuele</au><au>Arendt, Elke K</au><au>O'Mahony, James A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2022-09</date><risdate>2022</risdate><volume>102</volume><issue>12</issue><spage>5044</spage><epage>5054</epage><pages>5044-5054</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>33682129</pmid><doi>10.1002/jsfa.11199</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-1232-741X</orcidid><orcidid>https://orcid.org/0000-0003-4144-4575</orcidid><orcidid>https://orcid.org/0000-0003-3304-0247</orcidid><orcidid>https://orcid.org/0000-0002-5223-1092</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Wiley Journals |
| subjects | Allergies Amino acids Baby foods Breast milk Digestibility Drying emulsion functionality Hydrophobicity infant formula Infants Laser microscopy lentil Lentils Milk Physicochemical properties powder protein Protein interaction Proteins Rice Stability analysis |
| title | Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder |
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