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 Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables(Elsevier, 2008-10-31) Gutierrez, Jorge; Bourke, Paula; Lonchamp, Julien; Barry-Ryan, CatherineThe objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (pb0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of organoleptic property changes and shelf-life of fresh vegetables. Industrial relevance: There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on organoleptic properties of fresh vegetables.Item Identification of volatile quality markers of ready-to-use lettuce and cabbage(Elsevier, 2009-05-20) Lonchamp, Julien; Barry-Ryan, Catherine; Devereux, MichaelVolatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study was to identify volatile biomarkers for a range of leafy green ready-to-use vegetables (Butterhead and Iceberg lettuce and Irish York cabbage). Headspace volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). The sensory quality of the products was evaluated at days 1, 7 and 14 using sensory and analytical measurements. Changes of volatile concentrations and sensory attributes were statistically correlated. The main quality markers identified for active modified atmosphere packaged (MAP) Butterhead lettuce were: 2-ethyl-1-hexanol, cis-3-dodecene, 4-ethylbenzaldehyde, acetocinnamone, β-elemene, 1-chlorododecane, dimethylethylphenol, ester pentanoic acid and thio-amino-butanamide. The main indicators of freshness were dimethylethylphenol and ester pentanoic acid, while the main quality loss markers were cis-3-dodecene and β-elemene.Item Experimental induction of paromomycin resistance in antimony-resistant strains of L. donovani: Outcome dependent on in vitro selection protocol(PLOS, 2012-05-29) Hendrickx, Sarah; Inocêncio da Luz, Raquel Andrea; Bhandari, Vasundhra; Kuypers, Kristel; Shaw, Craig D.; Lonchamp, Julien; Salotra, Poonam; Carter, Katharine; Sundar, Shyam; Rijal, Suman; Dujardin, Jean-Claude; Cos, Paul; Maes, LouisParomomycin (PMM) has recently been introduced for treatment of visceral leishmaniasis in India. Although no clinical resistance has yet been reported, proactive vigilance should be warranted. The present in vitro study compared the outcome and stability of experimental PMM-resistance induction on promastigotes and intracellular amastigotes. Cloned antimony-resistant L. donovani field isolates from India and Nepal were exposed to stepwise increasing concentrations of PMM (up to 500 µM), either as promastigotes or intracellular amastigotes. One resulting resistant strain was cloned and checked for stability of resistance by drug-free in vitro passage as promastigotes for 20 weeks or a single in vivo passage in the golden hamster. Resistance selection in promastigotes took about 25 weeks to reach the maximal 97 µM inclusion level that did not affect normal growth. Comparison of the IC50 values between the parent and the selected strains revealed a 9 to 11-fold resistance for the Indian and 3 to 5-fold for the Nepalese strains whereby the resistant phenotype was also maintained at the level of the amastigote. Applying PMM pressure to intracellular amastigotes produced resistance after just two selection cycles (IC50 = 199 µM) compared to the parent strain (IC50 = 45 µM). In the amastigote-induced strains/clones, lower PMM susceptibilities were seen only in amastigotes and not at all in promastigotes. This resistance phenotype remained stable after serial in vitro passage as promastigote for 20 weeks and after a single in vivo passage in the hamster. This study clearly demonstrates that a different PMM-resistance phenotype is obtained whether drug selection is applied to promastigotes or intracellular amastigotes. These findings may have important relevance to resistance mechanism investigations and the likelihood of resistance development and detection in the field.