Dietetics, Nutrition and Biological Sciences
Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/23
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Item Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute(Wiley, 2025-08-28) Mora-Gallego, Hector; Craddock, Robert; Euston, Stephen R.; Liddle, Catriona; Lonchamp, JulienThis paper assessed the feasibility of replacing palm shortening with a novel sustainable ingredient composed of rapeseed oil, linseed meal, and beta-glucan (PALM-ALT) in hard-texture bakery products (biscuit and oatcake). There is currently no palm shortening alternative that is functional, sustainable, nutritionally-balanced, and competitive. The PALM-ALT ingredient was characterized by oil droplet size distribution, rheology, confocal microscopy, and scanning-electron microscopy, whilst the biscuits and oatcakes were profiled by sensory, texturometry, colorimetry, water activity, and moisture analyses. The PALM-ALT ingredient exhibited a stable emulsion-gel structure (32 µm oil droplet size, 62 Pa.s viscosity, 40 Pa yield stress). Linseed proteins contributed to the formation and stabilization of oil droplets, whilst linseed mucilage, oat beta-glucan, and aggregates of linseed proteins and/or beta-glucan (observed in the continuous phase) further stabilized the emulsion. Three formulations were prepared with either palm shortening, rapeseed oil, or PALM-ALT. PALM-ALT biscuits and oatcakes respectively showed an 86% and 75% saturated fat reduction in comparison with their palm-based control product. PALM-ALT products displayed similar sensory and instrumental profiles to their palm-based controls, whereas rapeseed oil formulations exhibited significantly different color, odor, and texture profiles than the controls (p < 0.05). Rapeseed oil biscuits showed a lower overall sensory quality than their palm-based control, whilst PALM-ALT oatcakes displayed a higher acceptability than the control and rapeseed oil products (p < 0.05). This study showed that PALM-ALT was able to replace palm shortening in hard-texture bakery formulations with maintenance of their sensory profiles, whilst providing nutritional and sustainability benefits.Item OE-4-1 Extraction and properties of protein extracted from fungal fermentations [abstract](Elsevier, 2025-07-07) Euston, S; Lonchamp, Julien; Stewart K, Munialo C; Willoughby, NItem Extraction of an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil(Elsevier, 2025-01-18) Lonchamp, Julien; Euston, Stephen R.This study aimed to extract an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil. This material is currently a low-value stream but contains phospholipids retained during filtration and proteins from residual seed peel and pulp particles. A range of two-step extraction methods were assessed, with oil removal using diethyl ether (DE) or petroleum ether followed by chloroform-methanol (CM) extraction (2:1, 3:2 or 5:4 ratios) or the reversed order. Emulsions prepared with the DE/CM3:2 extract displayed the highest emulsifying activity and stability indexes (35.52 m2/g and 2,045.18 min) and similar small mean oil droplet sizes (3 μm) to those of whey protein concentrate emulsions. A range of extracted compounds contributed to the DE/CM3:2 functionality, including napins, cruciferins and phospholipids. This study demonstrated for the first time the potential to upcycle this co-product by recovering emulsifying agents. Future studies will focus on optimising the extraction process and yield.Item Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan(Elsevier, 2024-06-19) Sampaio, Shirley L.; Chisnall, Timothy; Euston, Stephen R.; Liddle, Catriona; Lonchamp, JulienThis study investigated the potential of a novel sustainable ingredient composed of rapeseed oil, linseed meal and beta-glucan (PALM-ALT) to mimic palm shortening functionality in cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20–31 μm oil droplet size, 105–115 Pa.s viscosity and 60–65 Pa yield stress). PALM-ALT contained 25 and 88% less total and saturated fat than palm shortening, whilst PALM-ALT cakes contained 26 and 75% less total and saturated fat than the palm-based control. PALM-ALT cakes matched the flavour profile of the palm-based control, while rapeseed oil cakes tasted more sour and less sweet than the control (p < 0.05). PALM-ALT cakes proved less hard and more cohesive than the control (p < 0.05), with 100% of the consumer panel preferring PALM-ALT formulations. This study demonstrated the unique potential of PALM-ALT as healthier, sustainable and competitive alternative to palm shortening.Item Molecular simulation of partially denatured β-lactoglobulin(Elsevier, 2023-04-29) Zhang, Zhuo; Arrighi, Valeria; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R.The unfolding of β-lactoglobulin (β-lac) upon heating was comprehensively studied through molecular dynamics computer simulations. A β-lac molecule in the aqueous solution was firstly heated at 500 K for unfolding and then annealed at 300 K to collect stable conformations. There were five meta-stable conformations observed based on the Free Energy Landscape (FEL). The β-lac molecule was found to exhibit an open and extended conformation on heating followed by limited refolding upon cooling. The cysteine residues –SH121 and S–S66-160 in the most open conformation were located at the opposite ends of the β-lac molecule. This would favour the intermolecular –SH/S–S interchange reactions that are known to occur in β-lac as part of the inter-molecular aggregation process. Furthermore, the unfolding of the β-lac increased the hydrogen bond forming capacity between water molecules and the protein and between water molecules themselves. The interactions and the properties of the water molecules in the protein hydration shell also indicated that the hydration shell was stabilized by protein unfolding. However, it was found that the unfolding of β-lac increased diffusion of hydration water molecules, including those in the first hydration shell that interact more strongly with the protein. This may partly explain why unfolded proteins are more likely to aggregate even though there were more hydration water molecules protecting them. Such results provided more detailed information on the structure-functionality relationship of β-lac based on both the protein molecule and its hydration shell. This provides insight into how we can control the processing of proteins for desirable functional properties such as thickening and gelation, which are modified through protein-water interactions.Item Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process.(2022-07-20) Lonchamp, Julien; Stewart, Kelly; Munialo, Claire D; Evans, Laurence; Akintoye, Muyiwa; Gordon, Susan; Clegg, Paul S; Willoughby, Nik; Euston, Stephen RThis study provides the first mapping of mycoprotein functionality, composition and structure throughout the Quorn fermentation process. The fermentation broth, RNA-reduced broth (RNA-broth), centrate and their centrifugation deposits and supernatants were characterised. The broth, RNA-broth and their deposits displayed high concentrations of fungal filaments, which contributed to their high gelling properties (with a 5,320 Pa elastic modulus reported for RNA-broth deposits gels). Foams prepared with RNA-broth and centrate supernatants via frothing exhibited high stability (380 min), with high concentrations of a foam-positive cerato-platanin reported in these samples. Emulsions prepared with the broth and broth supernatant showed high emulsifying activity and stability indexes (12.80 m /g and 15.84 mins for the broth supernatant) and low oil droplet sizes (18.09 µm for the broth). This study identified previously unreported gelling, foaming and/or emulsifying properties for the different Quorn streams, highlighting opportunities to develop novel sustainable alternatives to animal-derived functional ingredients using mycoprotein material. [Abstract copyright: Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.]Item Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing(Elsevier, 2022-07-14) Lonchamp, Julien; Clegg, P.S.; Euston, S.R.This study investigated functional enhancement strategies for whole egg (WE), egg yolk (EY) and whey protein concentrate (WPC) with a view to reducing their required concentrations in formulations and the resulting environmental footprint. WE and EY underwent a combined phospholipase PLA2 and controlled heat treatment (WE2 and EY2) while WPC was partially-denatured via controlled heating (pdWPC). WE2 and EY2 samples were mixed with pdWPC and were also control-heated (h) with WPC. WE2-WPC(h) foams proved more stable than their untreated controls. WE2, EY2 and EY2-pdWPC showed higher emulsifying properties than their untreated controls. pdWPC, EY2 and EY2-WPC(h) hydrogels proved more viscoelastic than their untreated controls. EY2 and EY2-WPC(h) displayed an additional 45 kDa protein band, which could correspond to surface-active apoproteins released from lipoproteins. This work highlighted the potential to enhance WE, EY and WPC functionality via combined partial denaturation treatments and via synergy between WPC and WE or EY when co-processed.Item Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis(Elsevier, 2020-11-03) Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; Glamočlija, Jasmina; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C. F. R.; Barros, LillianAqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed genotype) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.Item Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents(Springer, 2020-02-01) Lonchamp, Julien; Akintoye, Muyiwa; Clegg, Paul; Euston, StephenThis study assessed the impact of sonication on the structure and properties of a functional extract (retentate 100 or R100) from the Quorn fermentation co-product (centrate). In a previous study we reported that the R100 fraction displayed good foaming, emulsifying and rheological properties. Sonication of a R100 solution led to the breakdown of the large hyphal structures characteristic of this extract into smaller fragments. Foams prepared with sonicated R100 displayed a higher foaming ability than with untreated R100 and a high foam stability but lower than untreated R100 ones. Oil-in-water emulsions prepared with sonicated R100 displayed smaller oil droplet size distributions than with untreated R100. Confocal micrographs suggested that small fungal fragments contributed to the stabilisation of oil droplets. 50% oil-reduced R100 emulsions were prepared by mixing R100 emulsions (untreated or sonicated) with a sonicated R100 solution at a 1:1 ratio. Smaller oil droplet size distributions were reported for the oil-reduced emulsions. These results showed that the addition of small hyphal fragments or surface-active molecules and molecular aggregates released during sonication contributed to the formation and stabilisation of smaller oil droplets. This study highlighted the potential to modulate the structure, emulsifying and foaming properties of functional extracts from the Quorn fermentation co-product by sonication and the potential of these extracts as oil-lowering agents in emulsion-based products through the reduction of oil droplet size and their stabilisation.