Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation

The final publication is available at Elsevier via https://doi.org/10.1016/j.foodchem.2019.01.031 © 2019. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/A sustainable, chemical-free dry tribo-electrostatic separation approach was employed to fractionate navy bean flour. The resulting protein-enriched fractions had 36–38% protein on a moisture free basis, accounting for 43% of the total available protein. SDS-PAGE analysis of the dry-enriched protein fractions showed a similar protein profile to that of the original navy bean flour. The functional properties of these fractions were examined and compared with the commercial soybean protein concentrate as well as navy bean protein isolate obtained by a conventional wet fractionation process. These electrostatically separated protein fractions exhibited superior solubility at their intrinsic pH as well as superior emulsion stability (ES), foam expansion (FE) and foam volume stability (FVS) compared to the wet-fractionated navy bean protein isolate that was almost depleted of albumins, exhibiting poor solubility and foaming properties. These results suggest electrostatic separation as a promising route to deliver functional protein concentrates as novel food formulation ingredients.Growing Forward 2Mitacs CanadaOntario Centres of ExcellenceNatural Sciences and Engineering Researcdh CouncilHoward UniversityAdvanced CERT CanadaAgricultural Adaptation Counci

Geographical classification of Iranian and Italian saffron sources based on HPLC analysis and UV–Vis spectra of aqueous extracts

Twenty-nine different Iranian and Italian saffron samples have been characterized using high-performance liquid chromatography (HPLC) equipped with UV–Vis detection as well as ultraviolet–visible (UV–Vis) spectroscopy methods by preparing aqueous extracts according to the ISO 3632 standard. UV–Vis spectral data in the wavelength range of 200–600 nm and the intensities of the chromatographic peaks attributed to picrocrocin, safranal and crocetin esters were considered as variables in principal component analysis (PCA) and linear discriminant analysis (LDA) methods to classify Iranian and Italian saffron samples based on their geographical origin. The geographical classification results based on HPLC data indicated safranal, cis-crocetin (β-d-gentiobiosyl)(β-d-glucosyl) ester (C3Gg), trans-crocetin (β-d-neapolitanosyl)(β-d-glucosyl) ester (T4ng), and trans-crocetin (β-d-gentiobiosyl)(β-d-glucosyl) ester (T3Gg) as the most discriminant. The best classification performance was achieved by the UV–Vis spectra where the most discriminant regions can be associated with both cis- and trans-crocins (326–327 and 260–264 nm), safranal (310 nm), picrocrocin (240–250 nm), and kaempferol derivatives (265 and 340–350 nm)