Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion

[EN] The influence of partial replacement of animal protein by plant-based ingredients on the protein digestibility of beef burgers was investigated. Beef burgers were supplemented with fava bean protein concentrate (FB) or a mixture of FB and flaxseed flour (FBFS), both processed by extrusion, at d...

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Autores: Ribes-Llop, Susana, Aubry, Laurent, Kristiawan, Magdalena, Jebalia, Imen, Dupont, Didier, Guillevic, Mathieu, Germain, Antoine, Chesneau, Guillaume, Sayd, Thierry, Peyron, Marie-Agnès, Santé-Lhoutellier, Véronique, Talens Oliag, Pau|||0000-0001-7318-3336
Tipo de documento: artigo
Data de publicação:2024
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositório:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglês
OAI Identifier:oai:riunet.upv.es:10251/220302
Acesso em linha:https://riunet.upv.es/handle/10251/220302
Access Level:Acceso aberto
Palavra-chave:Plant-based ingredients
Fava bean (Vicia faba L.)
Food oral processing
In vitro digestion
Protein digestibility
Amino acid profile
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spelling Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestionRibes-Llop, SusanaAubry, LaurentKristiawan, MagdalenaJebalia, ImenDupont, DidierGuillevic, MathieuGermain, AntoineChesneau, GuillaumeSayd, ThierryPeyron, Marie-AgnèsSanté-Lhoutellier, VéroniqueTalens Oliag, Pau|||0000-0001-7318-3336Plant-based ingredientsFava bean (Vicia faba L.)Food oral processingIn vitro digestionProtein digestibilityAmino acid profile[EN] The influence of partial replacement of animal protein by plant-based ingredients on the protein digestibility of beef burgers was investigated. Beef burgers were supplemented with fava bean protein concentrate (FB) or a mixture of FB and flaxseed flour (FBFS), both processed by extrusion, at different levels: 0 (control), 10, 15, and 20 % (w/w). A pilot sensory analysis was conducted to select the percentage of flour inclusion for further assays: control, 10 % FB, and 10 % FBFS. Protein digestibility, amino acid profile, and protein secondary structure of these burgers after in vitro oral and gastrointestinal digestion were studied. In vitro boluses were prepared with the AM2 masticator, simulating normal mastication, and static in vitro digestion of boluses was performed according to the INFOGEST method. Inclusion of 10 % FB in beef burgers did not alter their flavour or tenderness compared to the control, whereas tenderness and juiciness scored slightly higher for the 10 % FBFS burgers compared to 15 % and 20 % FBFS ones. Poor lipid oxidative stability during storage was observed with 10 % FBFS burgers. Total protein content was significantly higher (p < 0.05) in 10 % FB burgers than in control burgers after in vitro oral digestion. Additionally, 10 % FB burgers presented higher amounts of free essential amino acids like isoleucine, leucine, phenylalanine, and valine at the end of digestion, as well as methionine, tyrosine, and histidine. Partial substitution of meat protein by 10 % FB improves the nutritional profile of beef burgers, without altering their sensory qualities.Susana Ribes gratefully acknowledges a postdoctoral grant (APOSTD/2020/264) from Generalitat Valenciana (Spain), and Guy Della Valle and INRAE staff for their support. The authors also thank Nourredine Hafnaoui for providing HPLC analysis of the plant-based ingredients. The Brittany Region in France funds the LEG ALIM project Filière régionale durable de légumineuses à graines à haute valeur ajoutée, à destination des nouvelles tendances du marché de l alimentation humaine .ElsevierEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Departamento de Tecnología de AlimentosGeneralitat ValencianaRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-02-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/octet-streamapplication/pdfhttps://riunet.upv.es/handle/10251/220302reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGeneralitat Valenciana https://doi.org/10.13039/501100003359 APOSTD%2F2020%2F264open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2203022026-06-13T07:49:27Z
dc.title.none.fl_str_mv Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
title Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
spellingShingle Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
Ribes-Llop, Susana
Plant-based ingredients
Fava bean (Vicia faba L.)
Food oral processing
In vitro digestion
Protein digestibility
Amino acid profile
title_short Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
title_full Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
title_fullStr Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
title_full_unstemmed Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
title_sort Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
dc.creator.none.fl_str_mv Ribes-Llop, Susana
Aubry, Laurent
Kristiawan, Magdalena
Jebalia, Imen
Dupont, Didier
Guillevic, Mathieu
Germain, Antoine
Chesneau, Guillaume
Sayd, Thierry
Peyron, Marie-Agnès
Santé-Lhoutellier, Véronique
Talens Oliag, Pau|||0000-0001-7318-3336
author Ribes-Llop, Susana
author_facet Ribes-Llop, Susana
Aubry, Laurent
Kristiawan, Magdalena
Jebalia, Imen
Dupont, Didier
Guillevic, Mathieu
Germain, Antoine
Chesneau, Guillaume
Sayd, Thierry
Peyron, Marie-Agnès
Santé-Lhoutellier, Véronique
Talens Oliag, Pau|||0000-0001-7318-3336
author_role author
author2 Aubry, Laurent
Kristiawan, Magdalena
Jebalia, Imen
Dupont, Didier
Guillevic, Mathieu
Germain, Antoine
Chesneau, Guillaume
Sayd, Thierry
Peyron, Marie-Agnès
Santé-Lhoutellier, Véronique
Talens Oliag, Pau|||0000-0001-7318-3336
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Departamento de Tecnología de Alimentos
Generalitat Valenciana
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Plant-based ingredients
Fava bean (Vicia faba L.)
Food oral processing
In vitro digestion
Protein digestibility
Amino acid profile
topic Plant-based ingredients
Fava bean (Vicia faba L.)
Food oral processing
In vitro digestion
Protein digestibility
Amino acid profile
description [EN] The influence of partial replacement of animal protein by plant-based ingredients on the protein digestibility of beef burgers was investigated. Beef burgers were supplemented with fava bean protein concentrate (FB) or a mixture of FB and flaxseed flour (FBFS), both processed by extrusion, at different levels: 0 (control), 10, 15, and 20 % (w/w). A pilot sensory analysis was conducted to select the percentage of flour inclusion for further assays: control, 10 % FB, and 10 % FBFS. Protein digestibility, amino acid profile, and protein secondary structure of these burgers after in vitro oral and gastrointestinal digestion were studied. In vitro boluses were prepared with the AM2 masticator, simulating normal mastication, and static in vitro digestion of boluses was performed according to the INFOGEST method. Inclusion of 10 % FB in beef burgers did not alter their flavour or tenderness compared to the control, whereas tenderness and juiciness scored slightly higher for the 10 % FBFS burgers compared to 15 % and 20 % FBFS ones. Poor lipid oxidative stability during storage was observed with 10 % FBFS burgers. Total protein content was significantly higher (p < 0.05) in 10 % FB burgers than in control burgers after in vitro oral digestion. Additionally, 10 % FB burgers presented higher amounts of free essential amino acids like isoleucine, leucine, phenylalanine, and valine at the end of digestion, as well as methionine, tyrosine, and histidine. Partial substitution of meat protein by 10 % FB improves the nutritional profile of beef burgers, without altering their sensory qualities.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-02-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/220302
url https://riunet.upv.es/handle/10251/220302
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Generalitat Valenciana https://doi.org/10.13039/501100003359 APOSTD%2F2020%2F264
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/octet-stream
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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