Alfieri, Fabio (2018) Proteins from Legumes as Natural Ingredients to Improve Food Quality and Security: Proteomic Characterization and Digestibility Assay. [Tesi di dottorato]
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| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Proteins from Legumes as Natural Ingredients to Improve Food Quality and Security: Proteomic Characterization and Digestibility Assay |
| Autori: | Autore Email Alfieri, Fabio fab-89@hotmail.it |
| Data: | 10 Dicembre 2018 |
| Numero di pagine: | 109 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Agraria |
| Dottorato: | Scienze agrarie e agroalimentari |
| Ciclo di dottorato: | 31 |
| Coordinatore del Corso di dottorato: | nome email D'urso, Guido durso@unina.it |
| Tutor: | nome email Ferranti, Pasquale [non definito] |
| Data: | 10 Dicembre 2018 |
| Numero di pagine: | 109 |
| Parole chiave: | legumes; functional foods; proteomics; peptidomics; bioactive peptides; protease inhibitors; gastrointestinal digestion; food allergies; germination |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
| Informazioni aggiuntive: | email aggiuntiva: fabio.alfieri@unina.it |
| Depositato il: | 03 Gen 2019 17:15 |
| Ultima modifica: | 23 Giu 2020 09:39 |
| URI: | http://www.fedoa.unina.it/id/eprint/12591 |
Abstract
In the next decades, the food policies, the management of agricultural system and the consumers’ customs will be influenced both by imminent food needs, such as the scarcity of protein foods, and by environmental issues, such as greenhouse gas emission, deforestation or sudden climate changes. Therefore, we are going towards a new food revolution with strong social and environmental bases (eco-sustainability policies, the overcame of intensive livestock, the reduction in animal-based food consumption, etc.). Consequently, the food technology sector can not be unprepared. It must quickly 'restructure' itself on the base of these new needs in order to provide immediate and efficient solutions. In this perspective, the present PhD thesis assessed the use of proteins from legumes (soybeans, chickpeas and grass pea) in the production of low cost and eco-sustainable ingredients for nutraceutical foods. Briefly, the PhD thesis achievements showed that proteins and peptides isolated from legumes have biological properties (i.e. antioxidant, antimicrobial and anti-hypertensive activities) able to increase both food quality and security. In addition, germination resulted to be a suitable method to produce legume ingredients that are highly nutritious and hypoallergenic.
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