Date of Award

2024

Document Type

Master Thesis

Degree Name

Masters of Science (Research)

Department

BIOLOGICAL SCIENCES

First Advisor

Dr. Aoife McCarthy

Second Advisor

Dr. Fiona O’Halloran

Abstract

The older adult population is increasing globally, and this is associated with an increased prevalence of chronic diseases. This, together with increased consumer concern regarding the overconsumption of animal proteins, has led to a need to consider alternative dietary strategies for older adults. This study developed novel plant protein blends using combinations of pumpkin, pea ad rice protein isolates, and investigated their amino acid profiles, protein content and bioactive properties to identify optimal blends for functional food formulation. A major objective of this study was to formulate protein-rich products. It was hypothesised that blending multiple sources of plant proteins in varying proportions would generate products with amino acid profiles that could potentially favour muscle health and improve the bioactive properties of the blends and associated snack foods. Five protein blends were selected for food/beverage formulations. For product formulation, blend K12 was considered the optimal blend as it had highest protein content (82%). The positive effects of protein blending was further evidenced by the high leucine content measured in some of the digested products. For example, bar K12 contained 133.15 mg/100mL leucine and bar K11 contained 102.67 mg/100mL. Information on the techno-functional properties and nutritional profile of the formulated foods was also generated in this study. The protein content of the five selected blends ranged from 66.70% in blend K9 to 82.11% in blend K12. For the food formulations, the leucine content in the bars was higher (83.27 mg/100mL to 92.58mg/100mL) than the beverages (30.78 mg/100mL to 35.68 mg/100mL). The bar with the highest leucine content was K8 (92.58 mg/100mL), while the beverage with the highest leucine content was K12 (35.68 mg/100mL). The nutritional analysis of the formulations found the protein content was similar overall. For the bars, protein content ranged from 24.10%/100g in bar K15 to 25.94% in bar K12. For the beverages, protein content ranged from 4.5g/100g in beverage K14 to 4.9g in beverage K12. Bioactivity investigations (antioxidant, anti-microbial, and adipolysis potential) were carried out following simulated gastro-intestinal digestion (SGID). The present study found no bactericidal activity exhibited by formulated blends and snack foods. The formulated foods demonstrated the ability to protect against cellular oxidative damage by significantly inhibiting intracellular peroxyl radical formation, and all snack foods also exhibited a lipolytic effect. The results obtained in this study generated knowledge on the most acceptable food product for the target population in terms of promoting healthy ageing in older adults.

Access Level

info:eu-repo/semantics/openAccess

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