Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste
Functional properties of aquafaba from natural chickpeas
DOI:
https://doi.org/10.18633/biotecnia.v25i2.1837Keywords:
egg replacer, foam capacity, foam stability, chickpeasAbstract
Chickpea cooking water (Aquafaba) is currently being widely investigated as an egg substitute due to its excellent functional properties, which can vary for various reasons, including processing conditions employed during canning. There is little information regarding the behavior of such properties in Aquafaba obtained from natural chickpeas (not canned). For this reason, the objective of this paper was to study the effect of operational condition on foam capacity (FC) and stability (FS) of Aquafaba from natural chickpeas. Different ranges of cooking time and temperature and chickpea to water ratio were evaluated. Results were compared with the FC and FS of egg white and canned Aquafaba. It was found that a chickpea to water ratio of 1:2, cooking temperature of 98 ± 2 °C and cooking time of 60 min, generate Aquafaba with a FC and FS of 370 ± 14.14 % and 82.78 ± 3.1 %, respectively. The obtained Aquafaba presented a lower FC and FS than egg white and lower FC and similar FS than canned Aquafaba. The obtaining of Aquafaba to be used in the food industry, reducing chickpea losses and waste, which it is aligns with the current efforts of food waste valorization.
Downloads
References
Aiking, H. (2014) 'Protein production: planet, profit, plus people?', The American Journal of Clinical Nutrition, 100(suppl_1): 483S-489S.
Alsalman, F. B., Al-Ruwaih, N., Al-Attar, H. and Mulla, M. Z. (2022) 'Effect of high pressure processing on structural and functional properties of canned aquafaba', Food Science and Biotechnology, pp. 1-11.
Alsalman, F. B. and Ramaswamy, H. S. (2021) 'Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba', Molecules, 26(1): 234.
Alsalman, F. B., Tulbek, M., Nickerson, M. and Ramaswamy, H. S. (2020a) 'Evaluation and optimization of functional and antinutritional properties of aquafaba', Legume Science, 2(2): e30.
Alsalman, F. B., Tulbek, M., Nickerson, M. and Ramaswamy, H. S. (2020b) 'Evaluation of factors affecting aquafaba rheological and thermal properties', LWT, pp. 109831.
AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Washington, D.C.
Arozarena, I., Bertholo, H., Empis, J., Bunger, A. and Sousa, I. (2001) 'Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes', European Food Research and Technology, 213(4-5): 312-316.
Aschemann-Witzel, J. and Peschel, A. O. (2019) 'Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients', Food Hydrocolloids, 96: 20-28.
Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T. and Varela, P. (2017) 'Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications', Food Research International, 99: 58-71.
Aslan, M. and ErtaŞ, N. (2020) 'Possibility of using'chickpea aquafaba'as egg replacer in traditional cake formulation', Harran Tarım ve Gıda Bilimleri Dergisi, 24(1): 1-8.
Aslan, M. and Ertaş, N. (2021) 'Foam drying of aquafaba: Optimization with mixture design', Journal of Food Processing and Preservation, 45(3): e15185.
Bessada, S. M. F., Barreira, J. C. M. and Oliveira, M. B. P. P. (2019) 'Pulses and food security: Dietary protein, digestibility, bioactive and functional properties', Trends in Food Science & Technology, 93: 53-68.
Bovšková, H. and Míková, K. (2011) 'Factors influencing egg white foam quality', Czech Journal of Food Sciences, 29(4): 322-327.
Boye, J., Zare, F. and Pletch, A. (2010) 'Pulse proteins: Processing, characterization, functional properties and applications in food and feed', Food Research International, 43(2): 414-431.
Bradford, M. M. (1976) 'A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding', Analytical Biochemistry, 72(1): 248-254.
Buhl, T. F., Christensen, C. H. and Hammershøj, M. (2019) 'Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior', Food Hydrocolloids, 96: 354-364.
Cai, L., Wu, X., Zhang, Y., Li, X., Ma, S. and Li, J. (2015) 'Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin', Journal of functional foods, 16: 234-242.
Caubet, J.-C. and Wang, J. (2011) 'Current understanding of egg allergy', Pediatric Clinics, 58(2): 427-443.
Damian, J. J., Huo, S. and Serventi, L. (2018) 'Phytochemical content and emulsifying ability of pulses cooking water', European Food Research and Technology, 244(9), pp. 1647-1655.
Erem, E., Icyer, N. C., Tatlisu, N. B., Kilicli, M., Kaderoglu, G. H. and Toker, Ö. S. (2021) 'A new trend among plant-based food ingredients in food processing technology: Aquafaba', Critical Reviews in Food Science and Nutrition, pp. 1-18.
Fernandez, M. L. and Andersen, C. J. (2016) 'Eggs: Composition and Health Effects', in Caballero, B., Finglas, P.M. and Toldrá, F. (eds.) Encyclopedia of Food and Health. Oxford: Academic Press, pp. 470-475.
Fernando, S. and Manthey, F. A. (2022) 'Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates', Cereal Chemistry, 99(1), pp. 119-129.
Guha, M. and Zakiuddin Ali, S. (2002) 'Molecular degradation of starch during extrusion cooking of rice', International Journal of Food Properties, 5(3): 509-521.
Gumus, C. E., Decker, E. A. and McClements, D. J. (2017) 'Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins', Food Biophysics, 12(2): 186-197.
He, Y., Meda, V., Reaney, M. J. and Mustafa, R. (2021a) 'Aquafaba, a new plant-based rheological additive for food applications', Trends in Food Science & Technology, 111: 27-42.
He, Y., Purdy, S. K., Tse, T. J., Tar’an, B., Meda, V., Reaney, M. J. and Mustafa, R. (2021b) 'Standardization of aquafaba production and application in vegan mayonnaise analogs', Foods, 10(9): 1978.
He, Y., Shim, Y. Y., Mustafa, R., Meda, V. and Reaney, M. J. T. (2019) 'Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties', Foods, 8(12): 685.
He, Y., Shim, Y. Y., Shen, J., Kim, J. H., Cho, J. Y., Hong, W. S., Meda, V. and Reaney, M. J. (2021c) 'Aquafaba from Korean Soybean II: Physicochemical properties and composition characterized by NMR analysis', Foods, 10(11): 2589.
Herald, T. J., Aramouni, F. M. and Abu‐Ghoush, M. H. (2008) 'Comparison study of egg yolks and egg alternatives in French vanilla ice cream', Journal of texture studies, 39(3): 284-295.
Huang, S., Liu, Y., Zhang, W., Dale, K. J., Liu, S., Zhu, J. and Serventi, L. (2018) 'Composition of legume soaking water and emulsifying properties in gluten-free bread', Food Science and Technology International, 24(3): 232-241.
Janssen, M., Busch, C., Rödiger, M. and Hamm, U. (2016) 'Motives of consumers following a vegan diet and their attitudes towards animal agriculture', Appetite, 105: 643-651.
Kim, J., Kim, J., Jeong, S., Kim, M., Park, S., Kim, I., Nam, I., Park, J. and Moon, K.-D. (2022) 'The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time', Korean Journal of Food Preservation, 29(3): 381-394.
Lafarga, T., Villaró, S., Bobo, G. and Aguiló-Aguayo, I. (2019a) 'Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology', International Journal of Gastronomy and Food Science, 18: 100177.
Lafarga, T., Villaró, S., Bobo, G., Simó, J. and Aguiló-Aguayo, I. (2019b) 'Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses', International Journal of Food Science & Technology, 54(5): 1816-1823.
Lin, M., Tay, S. H., Yang, H., Yang, B. and Li, H. (2017) 'Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians', Food Chemistry, 229: 663-673.
Lu, C., Li, C., Chen, B. and Shen, Y. (2018) 'Composition and antioxidant, antibacterial, and anti-HepG2 cell activities of polyphenols from seed coat of Amygdalus pedunculata Pall', Food chemistry, 265: 111-119.
Ma, Z., Boye, J. I. and Simpson, B. K. (2016) 'Preparation of salad dressing emulsions using lentil, chickpea and pea protein isolates: A response surface methodology study', Journal of Food Quality, 39(4): 274-291.
McClements, D. J., Bai, L. and Chung, C. (2017) 'Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions', Annual review of food science and technology, 8: 205-236.
Meurer, M. C., de Souza, D. and Marczak, L. D. F. (2020) 'Effects of ultrasound on technological properties of chickpea cooking water (aquafaba)', Journal of Food Engineering, 265: 109688.
Muhialdin, B., Mohammed, N., Cheok, H., Farouk, A. and Meor Hussin, A. (2021) 'Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba', International Food Research Journal, 28(3).
Mustafa, R., He, Y., Shim, Y. Y. and Reaney, M. J. T. (2018) 'Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake', International journal of food science & technology, 53(10): 2247-2255.
Mustafa, R. and Reaney, M. J. T. (2020) 'Aquafaba, from Food Waste to a Value‐Added Product', Food Wastes and By‐products, pp. 93-126.
Nguyen, T. M. N. and Tran, G. B. (2021) 'Application of Chickpeas Aquafaba with Pre-treatment as Egg Replacer in Cake Production', Chemical Engineering Transactions, 89: 7-12.
Papalamprou, E. M., Doxastakis, G. I. and Kiosseoglou, V. (2010) 'Chickpea protein isolates obtained by wet extraction as emulsifying agents', Journal of the Science of Food and Agriculture, 90(2): 304-313.
Park, H.-Y., Yoon, T. J., Kim, H. H., Han, Y. S. and Choi, H.-D. (2017) 'Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase', Food chemistry, 217: 342-345.
Patino, J. M. R., Sanchez, C. C. and Niño, M. R. R. (2008) 'Implications of interfacial characteristics of food foaming agents in foam formulations', Advances in Colloid and Interface Science, 140(2): 95-113.
Raikos, V., Hayes, H. and Ni, H. (2020) 'Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability', International journal of food science & technology, 55(5): 1935-1942.
Serventi, L., Wang, S., Zhu, J., Liu, S. and Fei, F. (2018) 'Cooking water of yellow soybeans as emulsifier in gluten-free crackers', European Food Research and Technology, 244(12): 2141-2148.
Sharif, H. R., Williams, P. A., Sharif, M. K., Abbas, S., Majeed, H., Masamba, K. G., Safdar, W. and Zhong, F. (2018) 'Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants–A review', Food hydrocolloids, 76: 2-16.
Sharima-Abdullah, N., Hassan, C. Z., Arifin, N. and Huda-Faujan, N. (2018) 'Physicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable protein', International Food Research Journal, 25(3):1016-1025.
Shim, Y. Y., Mustafa, R., Shen, J., Ratanapariyanuch, K. and Reaney, M. J. T. (2018) 'Composition and properties of aquafaba: water recovered from commercially canned chickpeas', JoVE (Journal of Visualized Experiments), (132): e56305.
Silva, P. G., Kalschne, D. L., Salvati, D., Bona, E. and Rodrigues, A. C. (2022) 'Aquafaba Powder, Lentil Protein and Citric Acid as Egg Replacer in Gluten-Free Cake: A Model Approach', Applied Food Research, pp. 100188.
Stantiall, S. E., Dale, K. J., Calizo, F. S. and Serventi, L. (2018) 'Application of pulses cooking water as functional ingredients: the foaming and gelling abilities', European Food Research and Technology, 244(1): 97-104.
Street, H. V. (1974) 'Measurement of the starch-iodine complex', Methods of enzymatic analysis: Elsevier, pp. 898-903.
Włodarczyk, K., Zienkiewicz, A. and Szydłowska-Czerniak, A. (2022) 'Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients', Foods, 11(8):1129.
Published
How to Cite
Issue
Section
License
Copyright (c) 2023
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.