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Andean Lupin (Lupinus Mutabilis Sweet): Processing Effects on Markers of Heat

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Andean Lupin (Lupinus Mutabilis Sweet): Processing Effects on Markers of Heat 1 Andean lupin (Lupinus mutabilis Sweet): Processing effects on markers of heat 2 damage, chemical composition and in vitro protein digestibility. 3 4 Javier S. Córdova-Ramos1, Glorio-Paulet P.2*, Camarena F.3, Brandolini A.4, Hidalgo A.5 5 6 7 1 School of Food Science, Department of Pharmacy and Pharmaceutical Administration, 8 Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos 9 (UNMSM), Jr. Puno 1002, Lima, Perú. E-mail: [email protected] 10 2 Food Engineering Department. Faculty of Food Industry Engineering, Universidad 11 Nacional Agraria La Molina (UNALM), Av. La Molina s/n, Lima, Perú. *corresponding 12 author: [email protected] 13 3Programa de Leguminosas. Faculty of Agronomy, Universidad Nacional Agraria La 14 Molina (UNALN), Av. La Molina s/n, Lima, Perú. E-mail: [email protected] 15 4 Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria - Unità di Ricerca 16 per la Zootecnia e l’Acquacoltura (CREA-ZA), via Forlani 3, 26866 S. Angelo Lodigiano 17 (LO), Italy. E-mail: [email protected] 18 5 Department of Food, Environmental and Nutritional Sciences (DeFENS), Università 19 degli Studi di Milano, via Celoria 2, 20133 Milano, Italy. E-mail: 20 [email protected] 21 22 * Corresponding author. E-mail: [email protected] 23 24 25 1 26 Abstract 27 Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits 28 with promising possibilities for food industry. The aim of this research was to determine 29 the effect of various processing (water debittering, extrusion, and spray-drying), on the 30 markers of heat damage and in vitro protein digestibility in Andean lupin. 31 Findings: The proteins and lipids (47.4 and 16.2 g/100 g dry matter) of untreated Andean 32 lupin were modified by processing. The extruded products had a higher protein content 33 (55.7 g/100 g) and digestibility (68.1%) with low heat damage (8.7 mg furosine/100 g 34 protein) than debittering lupins. A limited heat damage was found for spray-dried 35 products with addition of maltodextrin, these values were 54.1 mg furosine/100 g protein; 36 0.60 mg hydroxymethylfurfural/kg; 0.58 mg glycosylisomaltol/kg, and digestibility 37 (72.8-74.0%). 38 Conclusions: The chemical composition of Andean lupin was modified by the 39 technological processes (debittering, extrusion and spray-drying) applied. Processing 40 enhanced the digestibility, without inducing relevant heat damage. 41 Significance and novelty: The most sensitive heat damage marker identified for lupin 42 was furosine. 43 44 45 Key words: debittering; extrusion; heat damage; Lupinus mutabilis; spray-drying 2 46 1. Introduction 47 Andean lupin (Lupinus mutabilis Sweet), also known as chocho or tarwi, is a close 48 relative of Lupinus albus, Lupinus luteus and Lupinus angustifolius, three economically 49 important pulses cropped worldwide (Villarino et al., 2015). The pulses of all four species 50 are rich in proteins, lipids (high in mono-and polyunsaturated fatty acids) and biologically 51 active substances (Bähr, Fechner, Hasenkopf, Mittermaier & Jahreis, 2014; Carvajal- 52 Larenas, Linnemann, Nout, Koziol & van Boekel, 2016). 53 L. mutabilis is a promising source of nutrients and bioactive components with many 54 benefits for health (Carvajal-Larenas et al., 2016; Hickisch, Beer, Vogel & Toelstede, 55 2016; Caligari et al., 2000; Gross et al., 1988), and has high contents of protein and lipid 56 (32-53% and 13-25%, respectively) (Carvajal-Larenas et al., 2016). Nutritional studies 57 show that lupins can be compared with soybean (Kaczmarska, Chandra-Hioe, Frank & 58 Arcot, 2018) and, employed in the enrichment of wheat flour, enhance amino acid balance 59 and increase the protein content of many products, as bakery, dietary and functional foods 60 (Villarino et al., 2015; Güemes-Vera, Esperza & Dávila-Ortiz, 2004). 61 All lupins contain antinutritional factors, mainly bitter alkaloids, on average higher in L. 62 mutabilis (28.0 g/kg) and lower in L. albus (1.8 g/kg; Carvajal-Larenas et al., 2016), 63 whose content must be reduced by boiling and soaking in running water (Musco et al., 64 2017). There is not enough information on the chemical characteristic changes caused by 65 different type of processing (debittering, drying, extrusion and spray drying) on Lupinus 66 mutabilis. 67 Processing of pulses, as soaking and extrusion, modifies many chemical, enzymatic and 68 digestibility characteristics (Palanisamy, Franke, Berger, Heinz and Töpfl, 2019; El-Hady 69 & Habiba, 2003). This processing might lead to formation of toxic compounds, like 70 hydroxymethyl-furfural and furosine (Hidalgo & Brandolini, 2011; Islam, Khalil, Islam 3 71 & Gan, 2014). Extrusion improves the properties of dietary fiber of lupin seed coats, 72 soluble dietary fiber, and inactivates many food enzymes (Zhong, Fang, Wahlqvist, 73 Hodgson & Johnson, 2019). Spray-drying is another processing that improves nutritional 74 value, solubility, stability, flow properties, and reduces bioactive compounds degradation 75 (Sosnik & Seremeta, 2015). Therefore, the effect of processing should be analyzed when 76 developing innovative food products. However, the information about Andean lupin 77 nutritional properties after processing is still limited, hindering the development of new 78 and/or functional products. The aim of this research was to study the effect of different 79 food processes (debittering, extrusion and spray-drying) on the markers of heat damage, 80 in vitro protein digestibility, chemical composition and color of Andean lupin. 81 82 2. Materials and Methods 83 2.1 Materials 84 Three Lupinus mutabilis genotypes from different regions of Peru (Altagracia, from 85 Ancash, Andenes, from Cusco, and Yunguyo, from Puno) were kindly supplied by the 86 Legumes Program of the Universidad Nacional Agraria la Molina, Lima, Peru. 87 88 2.2 Lupin grains processing 89 2.2.1 Debittering 90 The debittering of whole lupin grains, needed for the removal of toxic alkaloids, was 91 carried out by soaking and washing according to Jacobsen and Mujica (2006), Erbas 92 (2010) and Ertaş and Bilgiçli (2012), with modifications. The lupin grains were hydrated 93 for 12 h at room temperature with a 1:6 (w/v) lupin:water ratio. Then, hydrated grains 94 were boiled (hydrated grains:water 1:3 w/v) for 1 h, changing of water each 30 min; 95 afterwards, soaked in water (cooked grains:water 1:3 w/v) at room temperature for 5 days; 4 96 the water was changed daily. Finally, the grains were dried at 50 °C in a hot air tray dryer 97 (Xinhang, SW-10S, China) for 18 hours, and stored under dark at room temperature until 98 milling. 99 100 2.2.2 Milling 101 The bitter and debittered lupin grains were ground separately with a Grindomix GM 200 102 knife mill (Retsch GmbH, Germany) at 6000 RPM for 35 s; each flour was sieved through 103 a 2.0 mm mesh, packed in high-density polyethylene bags with hermetic closure and 104 stored at 4 °C until analysis. 105 106 2.2.3 Extrusion 107 The extrusion was performed on debittered flour with a DSE32 laboratory extruder (Jinan 108 Dingrun Machinery Co., China) at a pressure of 20 Mpa. The humidity of debittered flour 109 was increased until 35% to enter to extruder. The temperatures in the different section of 110 the extruder were 95, 120, 140 and 130 °C, respectively (Lampart-Szczapa et al., 2006). 111 The extrusion pellets were milled with a Grindomix GM 200 knife mill (Retsch GmbH, 112 Germany) at 6000 RPM for 35 s. The extruded flours were packed in high-density 113 polyethylene bags with hermetic closure and stored at 4 °C until further analysis. 114 115 2.2.4 Spray-drying 116 To obtain a lupin drink, debittered lupin whole grains were hydrated for 12 h at room 117 temperature (1:6 w/v lupin:water), peeled, ground for 15 min in a blender (Oster®, 118 BLSTBC4129-053, Mexico) after adding cold boiled water (1:4 w/v ratio), and filtered 119 through a thin-mesh cloth to remove coarse material. The lupin drink was fed to a 120 laboratory SD-Basic spray-dryer (LabPlant, United Kingdom), with the addition (6% 5 121 w/w) of a coating agent (gum arabic or maltodextrin; Frutarom SAC, Peru). The working 122 conditions were: inlet temperature 170 °C, outlet temperature 80-90 °C (Boostani, 123 Aminlari, Moosavi-nasab, Niakosari, & Mesbahi, 2017), 400-600 kPa and feeding speed 124 12.5 mL/min. The spray-dried lupin powder was stored in airtight dark glass jars at 4 ºC 125 until analysis. 126 127 2.3. Analyses 128 Chemical composition was assessed by the official methods 920.87 for proteins 129 (conversion factor 6.25), 923.05 for lipids, 923.03 for ash and 925.10 for moisture 130 (AOAC, 2000). Total carbohydrates were computed by difference. Sugars were assessed 131 by HPLC, following Hidalgo and Brandolini (2011). The contents are expressed as dry 132 matter basis (DM). The heat damage indices furosine (in milligrams of furosine/100 g 133 protein), hydroxymethylfurfural (HMF) and glucosylisomaltol (GLI) (mg/kg DM) were 134 determined by HPLC as performed by Hidalgo and Brandolini (2011). Water activity (aw) 135 was measured with an AQUALAB (Decagon Devices Inc., USA). Color was assessed in 136 triplicate using the CIE lab scale (L*, a*, b*) with a Chroma meter II Reflectance (Minolta 137 Camera Co. LTD, Japan), and color difference (∆E) was measured according to the 2 2 2 1/2 138 equation: ∆E = [(L* - L0*) + (a* - a0*) + (b* - b0*) ] 139 The in vitro digestibility of the proteins was evaluated following Almeida, Monteiro, 140 Costa-Lima, Alvares and Conte-Junior (2015), with minor modifications.
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