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Impact of grass pea sweet miso incorporation in vegan emulsions: rheological, nutritional and bioactive properties

2023-04Artigo científico Acesso aberto
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dc.contributor.authorSimões, Sara
dc.contributor.authorSanchez, Cecilio Carrera
dc.contributor.authorSantos, Albano Joel
dc.contributor.authorFigueira, Diogo
dc.contributor.authorPrista, Catarina
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2024-03-11T12:20:11Z
dc.date.available2024-03-11T12:20:11Z
dc.date.issued2023-04
dc.description.abstractGrass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work’s goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5–15% (w/w) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (w/w) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (w/w) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSimões, S.; Carrera Sanchez, C.; Santos, A.J.; Figueira, D.; Prista, C.; Raymundo, A. Impact of grass pea sweet miso incorporation in vegan emulsions: rheological, nutritional and bioactive properties. Foods 2023, 12, 1362pt_PT
dc.identifier.doi10.3390/foods12071362pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/30307
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPOCI/ANI/46080/2019pt_PT
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relation.publisherversionhttps://www.mdpi.com/journal/foodspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectgrass pea sweet misopt_PT
dc.subjectLathyrus sativuspt_PT
dc.subjectfermented foodspt_PT
dc.subjectemulsionspt_PT
dc.subjectclean-labelpt_PT
dc.subjectvegan productpt_PT
dc.titleImpact of grass pea sweet miso incorporation in vegan emulsions: rheological, nutritional and bioactive propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.citation.issue7pt_PT
oaire.citation.startPageArticle number 1362pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSimões
person.familyNamePrista
person.familyNameRaymundo
person.givenNameSara
person.givenNameCatarina
person.givenNameAnabela
person.identifier2506552
person.identifier23269
person.identifier1445512
person.identifier.ciencia-id421B-50FD-7571
person.identifier.ciencia-id3C19-C25A-182D
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0002-4421-2174
person.identifier.orcid0000-0001-9307-1905
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridN-7079-2013
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id6603433211
person.identifier.scopus-author-id55957162900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication05df25e4-fd0f-40bb-8573-5ab096652b1f
relation.isAuthorOfPublication344c4593-4c36-41ca-ab28-8ea76f20c5b5
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183
relation.isProjectOfPublication68ef0aed-47b8-469e-819f-7175024862e9
relation.isProjectOfPublication.latestForDiscovery68ef0aed-47b8-469e-819f-7175024862e9

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