High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities.

The impact of different pressure levels in the HHP-assisted hydrolysis by Alcalase of quinoa proteins on the catalytic efficiency, peptide release, phenolic compounds content, and biological activities was investigated. The protein profile (SDS-PAGE) showed a more extensive peptide breakdown for the HHP-assisted proteolysis at 300-400 MPa, which was confirmed by the higher extent of hydrolysis and peptide concentration. Quinoa protein hydrolysates (QPH) produced at 200 and 300 MPa exhibited higher total phenolic contents and antioxidant activities (methanol-acetone and aqueous extracts) when compared to the non-hydrolyzed (QPI) and non-pressurized hydrolyzed samples. Kaempferol dirhamnosyl-galactopyranoside was the prevalent phenolic compound in those samples, increasing total flavonoids by 1.8-fold over QPI. The QPH produced at 300 MPa inhibited ACE more effectively, exhibiting the greatest anti-hypertensive potential, along with the presence of several ACE-inhibitory peptides. The peptide sequences GSHWPFGGK, FSIAWPR, and PWLNFK presented the highest Peptide Ranker scores and were predicted to have ACE inhibitory, DPP-IV inhibitory, and antioxidant activities. Mild pressure levels were effective in producing QPH with enhanced functionality due to the effects of bioactive soluble phenolics and low molecular weight peptides.

Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential.

Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance.