ArticleFoods (Basel, Switzerland)2021
Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 10 citations in OpenAlex.
- Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackers.Journal of the science of food and agriculture · 2025Article
- Preparation ofInternational journal of food science · 2025Article
- Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae.Foods (Basel, Switzerland) · 2024Article
- Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.Foods (Basel, Switzerland) · 2023Article
- Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties.Foods (Basel, Switzerland) · 2023Article
- Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.Foods (Basel, Switzerland) · 2023Article
- Therapeutic Potential of Deflamin against Colorectal Cancer Development and Progression.Cancers · 2022Article
- Lupin Protein Concentrate as a Novel Functional Food Additive That Can Reduce Colitis-Induced Inflammation and Oxidative Stress.Nutrients · 2022Article
- Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds.Molecules (Basel, Switzerland) · 2021Review
- Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Previous reports have shown that lupin protein extracts (LE) contain a polypeptide named deflamin with a potent matrix metalloproteinase (MMP)-9 inhibitory activity. The aim of our study was to develop an efficient delivery method for incorporating deflamin into cookies using different alternative flours. A lupin protein concentrate (10 g protein/100 g cookie dough) was added to gluten and gluten-free flours to produce savoury cookies, and its impacts on the physical properties of doughs and cookies, as well on the maintenance of deflamin's anti-MMP-9 activity, were analysed. The results showed that the biochemical compositions of all cookies with LE presented higher protein and ash contents when compared to the control cookies. Rice, buckwheat and oat doughs were firmer than the others, whereas the addition of LE to kamut and buckwheat flours made cookies significantly firmer than the controls. Additionally, strong interactions between LE and several flours were observed, yielding different impacts on the MMP-9 bioactivity. Overall, the only flour that did not interfere with the desired nutraceutical activities was buckwheat, with 60% MMP-9 inhibitory activity and a concomitant reduction of colon cancer migration; hence, buckwheat flour was revealed to be a good vehicle to deliver bioactive deflamin, showing strong potential as a functional food to be used in preventive or curative approaches to gastrointestinal diseases.
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