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Summary: Noodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibres and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics and sensory qualities of noodles made with various plant seed flours with those of traditional wheat flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes and edible seeds and examines how these flours affect the quality parameters of noodles, such as texture, colour, flavour and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers' expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition and provide functional benefits to the final product. [ABSTRACT FROM AUTHOR]

Summary: The gelatin hydrolysate from Nile tilapia skin (TGH) produced by the hydrolysis of papaya latex enzymes for 0.5 (TGH‐0.5), 1 (TGH‐1), 2 (TGH‐2), 3 (TGH‐3) and 6 h (TGH‐6) was used for determination of the degree of hydrolysis (DH), molecular weight distribution, and cryoprotective and antioxidative activities. The DH of gelatin hydrolysate ranged from 11.16 to 19.44%. TGH‐0.5, TGH‐1, TGH‐2, TGH‐3 and TGH‐6 had the dominant peptides with MW of 3127 Da; 2325 and 2830 Da; 1658 and 1754 Da; 1206 and 1361 Da; 898, 1206, and 1361 Da, respectively. TGH‐3 and TGH‐6 showed the highest cryoprotective effect (P < 0.05). TGH showed an increase in DPPH and ABTS radical scavenging activities, FRAP, and chelating activity as the hydrolysis time increased (P < 0.05). The selected gelatin hydrolysate (TGH‐3) could maintain the enthalpy of actin and myosin in the freeze–thawed shrimp more than the control and comparable to the mixed phosphate. Treating TGH‐3 and the mixed phosphate could slow the lipid oxidation rate at the fifth freeze–thaw cycle and showed inhibition efficiency equivalent to the mixed phosphate. Therefore, gelatin hydrolysate could be an alternative additive substitute for mixed phosphate to inhibit the shrimp quality loss from ice formation, ice recrystallisation and lipid oxidation during frozen storage. [ABSTRACT FROM AUTHOR]

Date fruits are a valuable crop that grows well in marginal environments. Date fruit processing generates millions of tonnes of seeds (also known as pits or stones) annually which are used as animal feed and organic fertilizer. At the same time, some are discarded in landfills as waste. Nutritional benefits of date seeds and their laboratory-scale valorization have been reported; however, upscaling and adoption into practical applications are limited and the reasons for this are outlined. This review reports on the date seed's physical properties and chemical composition in various varieties and maturity stages relative to the textural limitation, characterized by the development of the stone shell and its influence on valorization. Published data indicate that various date seed processing techniques include soaking, roasting, drying, gamma radiation, boiling, and sprouting with diverse changes in processing aptitude and date seed powder characteristics which would affect the applicability of the powder in various food applications. Date powder applications include beverages, baking, meat preparations and dairy products including ice cream flavoring. The evaluation of the existing techniques for converting date seeds into powder aims to identify the areas that require further investigation and optimization for large-scale production. Several studies have been conducted on date seed processing; however, the upscaling process is stalled by the emergence of the "stone defect" characteristic during fruit development among other contributing factors. Therefore, it is imperative to assess the sustainability of existing and developing procedures, alongside evaluating the suitability of date seed powder in diverse product applications. The study's results will facilitate the development of strategies to enhance the utilization of this agricultural waste for valuable purposes. [ABSTRACT FROM AUTHOR]

Highlights • Protein and lipid fraction characterization of camel and cow milk was conducted. • Water absorption capacity and solubility were higher in cow milk than camel milk proteins. • Camel milk lipids contain lower saturated fatty acids and higher unsaturated fatty acids compared to cow milk lipids. • Camel milk proteins demonstrated the higher ACE inhibitory potential upon SGID compared to cow milk proteins. Abstract In-depth characterization of protein and lipid fractions from cow and camel milk (four breeds; CM-1 to 4), their functional and thermal properties and bioactivity upon simulated gastro-intestinal digestion was reported. Results revealed that proteins from cow and camel milk showed a noticeable separation on sodium dodecyl sulphate-polyacrylamide gel electrophoresis and high-performance liquid chromatography. Functional properties of whole milk proteins from cow and camel milk at different pH revealed that emulsifying activity index (EAI), foaming capacity (FC) and protein solubility was higher towards acidic and alkaline pH and lowest at isoelectric point (pH = 4). Moreover, the water absorption capacity (WAC) and solubility in water were higher in milk from cow (CW) compared to those from camel breeds (CM 1–4). Camel milk, which contains lower saturated and higher unsaturated fatty acids and demonstrated higher antioxidative and angiotensin-1 converting enzyme (ACE) inhibitory potential compared to cow milk upon simulated gastro-intestinal digestion, can be considered as a healthier option. [ABSTRACT FROM AUTHOR]

Summary: This research explores the cryoprotective potential of gelatin hydrolysate by determining weight loss and physicochemical changes in the muscle protein of freeze–thawed shrimp. Shrimp treated with gelatin hydrolysate exhibited significantly higher and lower weight gain (9.20%) than those treated with distilled water (0.93%) and mixed phosphates (16.99%), respectively. Gelatin hydrolysate could lower the increasing rate of thawing and cooking loss and freezable water content in freeze–thawed shrimp (P < 0.05) and comparable to those of mixed phosphates treated shrimp (P > 0.05). As the shrimp were subjected to freeze–thawing, gelatin hydrolysate slowed the decline of protein solubility and Ca2+‐ATPase activity and mitigated the rise of surface hydrophobicity and disulfide bond content. It also delayed the shear force increase. These findings suggest that gelatin hydrolysate could be an effective alternative to traditional cryoprotectants, retarding weight loss and protein denaturation to preserve shrimp quality during freezing and frozen storage. [ABSTRACT FROM AUTHOR]

Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count ( P < 0.05). Sausages treated with TA and DSE were found to have higher hardness, gumminess and chewiness values compared to other treatments ( P < 0.05). Addition of different phenolic compounds or extract did not influence the sensory color of sausages. Furthermore, sensory quality was also found to be superior in TA and CT treated sausages. Therefore, pure phenolic compounds (TA and CT) proved to be more effective in retaining microbial and sensorial qualities of camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C. [ABSTRACT FROM AUTHOR]

Impact of different packaging conditions [Air (A), Vacuum (V) and Wrapped (W)] on various quality attributes of camel meat during 18 days of refrigerated storage was investigated. The results showed that camel meat packed under vacuum displayed lower lipid oxidation and microbial load as depicted by lower thiobarbituric acid reactive substances (TBARS) and lower counts for different microorganisms, respectively, compared to samples packed under air and those which were wrapped. Redness (a*) values for the samples packed under vacuum were higher compared to other samples. Sensory evaluation of camel meat revealed that the vacuum packed samples received superior scores on odor, color and overall acceptability compared to other samples. Interestingly, the vacuum packed samples after day 14 of storage displayed lower degradation for all detected protein bands compared to other samples. Moreover, vacuum packed sample retained the hardness values (1070.05 g) while samples packed under air (597.0 g) and wrapped sample (567.02 g) showed lower hardness on day 14 of storage. Therefore, vacuum packaging was very effective in retarding lipid oxidation, microbial growth and protein degradation, as well as maintaining the sensory quality for the fresh camel meat. [ABSTRACT FROM AUTHOR]

Impact of different natural phenolic compounds [tannic acid (TA), catechin (CT), caffeic acid (CA) and gallic acid (GA)] at a level of 200 ppm on quality retention of camel meat during 9 days of refrigerated storage was investigated. Upon addition of different natural phenolic compounds, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as well as microbial counts were retarded, especially in samples added with tannic acid (TA) and catechin (CT) compared to control samples (p < 0.05). Camel meat treated with TA and CT also received higher likeness scores of 6.6 and 6.3, 6.23 and 5.23, 6.23 and 6.26, respectively for colour, odour and overall appearance on day 6 of storage (p < 0.05). Total haem content and redness (a*) values decreased with increasing storage period (See supplementary data). After 9 days of storage, myosin heavy chain and actin of TA and CT treated samples underwent less degradation, compared to control samples. Control samples displayed slightly lower amounts of total monounsaturated and polyunsaturated fatty acids compared to the TA treated sample. Therefore, natural antioxidants especially TA and CT could retard lipid oxidation, microbial growth and were also effective in maintaining sensorial quality of camel meat during refrigerated storage. [ABSTRACT FROM AUTHOR]

Characterisation of protein and lipid fractions of fresh camel meat and their associated changes were investigated during 9 days of refrigerated storage. Camel meat lipids contained palmitic acid (C16:0) as dominant fatty acid followed by stearic acid (C18:0) and oleic acid (C18:1 n-9). Content of total saturated fatty acid (SFA) and unsaturated fatty acids were 58.46 and 41.5 mg/100 g, respectively. Total unsaturated fatty acids were reduced at the end of storage. Lipids underwent rapid oxidation as indicated by increase in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Decrease in total haem pigment, myoglobin and haemoglobin content with concomitant decrease in redness ( a * value) was noticed during the storage. Protein extractability, solubility, TCA-soluble peptides and drip loss increased during storage indicating proteolysis and degradation of structural proteins, which was also evident from SDS-PAGE pattern. This further corroborates with the decrease of textural parameters like hardness, cohesiveness, springiness and gumminess. Thus, the protein and lipid fraction of camel meat underwent considerable changes during refrigerated storage. Therefore, the behaviour of protein and lipid fraction in camel meat during refrigerated storage could provide better understanding of the processing and storage conditions. [ABSTRACT FROM AUTHOR]

Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products. [ABSTRACT FROM AUTHOR]

Introduction: Effect of ethanolic kiam wood extract (EKWE; 12 0.05% and 0.1%, w/w) on the retardation of haemoglobin-mediated lipid oxidation of washed Asian sea bass mince added without and with menhaden oil stored in ice up to 10 days was investigated. Results and discussion: Samples containing haemoglobin had the highest peroxide value (PV) within the first 8 days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS), compared to those added with no haemoglobin ( P < 0.05), regardless of 5% menhaden oil addition. Incorporation of 5% ( v/w) menhaden oil to the washed mince had no impact on the formation of PV and TBARS, compared with oil-free samples during the storage ( P > 0.05). With addition of EKWE, lipid oxidation in washed mince added with haemoglobin and menhaden oil was retarded, especially when the higher level (0.1%; w/w) was used, as evidenced by lowered PV and TBARS. Formation of volatile lipid oxidation compounds was retarded in the sample containing oil and haemoglobin and treated with 0.1% EKWE, compared with that without the addition of EKWE after 10 days of storage in ice ( P < 0.05). Conclusion: Sensory analysis revealed that samples containing haemoglobin without and with oil added had the highest intensity of fishy odour, compared to those treated with EKWE (0.05% and 0.1%) and the control sample (washed mince; P < 0.05). Thus, EKWE, especially at a level of 0.1%, could serve as a potential natural antioxidant in prevention of lipid oxidation and retardation of development of fishy odour and volatile lipid oxidation compounds in washed mince during iced storage. [ABSTRACT FROM AUTHOR]

Monogastric animals like poultry, pigs, etc. lack the alloenzymes from rumen microflora and thus it become necessary to incorporate the enzymes in their diets in order to derive optimal nutrient utilization from complex feed matric. Feed enzymes are added to animal feed to increase the availability of nutrient by digesting the feed components during storage or after consumption within the gastrointestinal tract. Some of the enzymes that have been used over the past several years and have potential for use in the feed industry include cellulase (β- glucanases), xylanases and associated enzymes, phytases, proteases, lipases, and galactosidases. Most of the enzymes used in the feed industry have been applied for poultry to neutralize the effects of the viscous, nonstarch polysaccharides in cereals such as barley, wheat, rye, and triticale. Recently, considerable interest has been shown in the use of phytase as a feed additive. The addition of phytase to feed improves phosphorus utilization in both ruminant and monogastric animals, reducing the need for supplemental inorganic phosphate and helps in reducing the environmental problems that arise from organic phosphate excretion. Thus, enzyme supplementation in the feed play an important role in increasing the availability of nutrients and retarding the adverse effect of anti-nutritional factors present in the feed components. This review aims to elucidate the different enzymes being used in the poultry industry and their efficiency in increasing the poultry production. [ABSTRACT FROM AUTHOR]

Lipid oxidation is a major cause of quality deterioration in muscle-based foods, where flavour, colour, texture and nutritional value can be negatively affected. The presence of haem pigments and trace amounts of metallic ions makes the fish, especially dark flesh fatty fish, prone to lipid oxidation. In contrast to mammalian meat, haemoglobin (Hb) is a major contributor to lipid oxidation in fish and fish products, since the blood is not practically removed prior to processing. Hb is known as an important catalyst of lipid oxidation in fish muscle. Hb can be a source of activated oxygen due to Hb autoxidation, and haem or iron can be released from the protein to promote lipid oxidation. Autoxidation appears to be a critical step in the ability of haem proteins to stimulate lipid oxidation since metHb reacts with peroxides to stimulate formation of compounds capable of initiating and propagating lipid oxidation. Hb-mediated lipid oxidation can be accelerated by reduction in pH and could be due to enhanced autoxidation of Hb at reduced pH. Hb from different fish is known to promote lipid oxidation in fish muscle differently. Thus, the knowledge regarding the pro-oxidative activity of Hb from different fish species can be useful in developing the species-specific antioxidative strategies to retard the lipid oxidation and increase the shelf-life of fish. [Copyright &y& Elsevier]

Abstract: Effect of tannic acid (0.02% and 0.04%) and ethanolic kiam wood extract (EKWE) (0.04% and 0.08%) on lipid oxidation and textural properties of fish emulsion sausages during 20days of refrigerated storage was investigated. Control samples (C) had the highest peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value up to day 16 and 8 of storage, respectively. With the addition of tannic acid and EKWE, PV and TBARS values in the sausages were retarded effectively, compared to the control (P <0.05), especially when the tannic acid and EKWE at higher level were used. At the same level, EKWE showed the lower ability in retarding the lipid oxidation, in comparison with tannic acid. Tannic acid at both levels (0.02% and 0.04%) was also effective in retarding the formation of fishy odour in the samples throughout the storage, compared to the control and EKWE treated samples (P <0.05). Both tannic acid and EKWE had no detrimental effect on the sensory attributes of sausages. However, EKWE treated sample had lower L ∗ and higher a ∗ and ΔE ∗ values, compared to the control samples (P <0.05). After 20days of storage, the sample added with 0.04% tannic acid had higher hardness, gumminess and chewiness, compared with others (P <0.05). Samples added with 0.04% tannic acid also displayed more compact structure with no visible voids. Furthermore, oil droplets with smaller size were dispersed more uniformly, compared to others. Thus, tannic acid (0.02% and 0.04%) and EKWE (0.08%) were effective in retarding lipid oxidation and fishy odour development as well as could maintain the textural properties of fish emulsion sausages during the refrigerated storage of 20days. [Copyright &y& Elsevier]

The contribution of aquaculture to fish production is steadily increasing. Among various kinds of cultivated aquatic organisms, many marine and freshwater finfish and shellfish species constitute an important industry with their production increasing every year. Development of the aquaculture industry and increasing demand for fish production further provocate intensive fish culture, where the fish is at high risk of infectious disease caused by bacteria, virus, parasites etc. Use of expensive chemotherapeutants and antibiotics for controlling disease have widely been criticized for their negative impacts like residual accumulation in the tissue, development of the drug resistance and immunosuppression, thus resulting in reduced consumer preference for food fish treated with antibiotics. Hence, instead of chemotherapeutic agents, increasing attention is being paid to the use of immunostimulants for disease control measures in aquaculture. Immunostimulants comprise a group of biological and synthetic compounds that enhance the non-specific cellular and humoral defense mechanism in animals. These substances such as levamisole and glucan, peptidoglycon, chitin, chitosan, yeast and vitamin combinations as well as various products derived from plants and animals are effective in prevention of diseases. An application of immunostimulants for the prevention of fish diseases are considered as an attractive and promising area. They mainly promotes the function of phagocytes and increase their microbicidal power. However, a controversy exists over the use of these substances, as in a few cases they have failed to render enhanced protection or increase in immunity. This review article mainly considers the recent developments in this area to control fish diseases and enhance the growth of fish in the culture setups, and describing all different types and sources of immunostimulants, objective and evaluation of the mode of work. [ABSTRACT FROM AUTHOR]

The effect of different levels of papain (1%, 2% and 4%) supplemented feed in Cyprinus carpio on growth rate, nutrient digestibility, gross protein retention (GPR), feed conversion ratio (FCR), protein efficiency ratio (PER), apparent net protein utilization (ANPU), energy conversion efficiency (ECE%) and nitrogen retention efficiency (NRE) was studied. The fish fed on the feed supplemented with 2% papain treatment resulted in lowest feed conversion ratio (FCR), better growth rate, high protein digestibility, higher protein efficiency ratio (PER), good gross energy retention, better apparent net protein utilization (ANPU), energy conversion efficiency ECE (%) and nitrogen retention efficiency (NRE). All these parameters were lowest in case of control (P > 0.05). Maximum growth rate, nutrient digestibility, gross protein retention (GPR), feed conversion ratio (FCR), protein efficiency ratio (PER), apparent net protein utilization (ANPU), energy conversion efficiency (ECE %) and nitrogen retention efficiency (NRE) were seen during the 8th week of the study period and 2%papain level showed best results (P < 0.05). The physicochemical parameters were within the optimum range as desired for fish culture practices. Papain did not affect the water quality parameters and had no adverse effect on feeding response of fish. Thus, supplementation of papain to feed of common carp at a level of 2% resulted in better growth performance. [ABSTRACT FROM AUTHOR]

Abstract: Lipid oxidation mediated by haemoglobin from tilapia was monitored in washed Asian sea bass mince with and without added tannic acid (200 and 400ppm) during 10days of iced storage. Control samples (without tannic acid) had the highest peroxide value (PV) within the first 2days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS) throughout the storage of 10days (p <0.05). With addition of tannic acid, the lipid oxidation of washed Asian sea bass mince was retarded, especially when the higher level (400ppm) was used, as evidenced by lowered PV and TBARS. The retarded formation of volatile lipid oxidation products in the samples with added 400ppm tannic acid was found. Sensory analysis revealed that samples with added 400ppm tannic acid possessed lower fishy odour score, compared with the control sample and that with added 200ppm tannic acid (p <0.05). [Copyright &y& Elsevier]

Abstract: Oxygenation, autoxidation as well as pro-oxidative activity of haemoglobins from tropical fish (Asian seabass, tilapia and grouper) as influenced by different pH (6, 6.5 and 7) were comparatively studied. Relative oxygenation of all haemoglobins decreased in the acidic conditions. Haemoglobin from Asian seabass was more oxygenated and stable against autoxidation at both pH 6 and 7, compared to those from tilapia and grouper. Haemoglobin from tilapia and grouper was fully oxidised at pH 6 after 120h. Lipid oxidation of washed Asian seabass mince added with haemoglobin from various fish at different pH (6, 6.5 and 7) was monitored during 10days of iced storage. Haemoglobins accelerated lipid oxidation more effectively at pH 6, compared with pH 6.5 and 7 as indicated by the higher peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS). At the same pH values, haemoglobins from tilapia and grouper were more pro-oxidative than that from Asian seabass as evidenced by the higher PV and TBARS (P <0.05). Volatile lipid oxidation compounds detected by gas chromatography–mass spectrometry (GC–MS) were also formed at higher rate in the washed mince added with haemoglobin from tilapia or grouper with coincidental stronger fishy odour development, compared to the control and that added with haemoglobin from Asian seabass. Thus, lipid oxidation in fish muscle was more likely governed by haemoglobin, whose pro-oxidative activity varied depending upon the pH as well as molecular properties of haemoglobin. [Copyright &y& Elsevier]

Abstract: Lipid oxidation, microbial load and fishy odour development in the slices of bled and un-bled Asian seabass during 15days of iced storage were comparatively investigated. Bled samples showed the lower peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) throughout the storage period (P <0.05). Bleeding effectively lowered the total haem and non-haem iron contents in Asian seabass slices. The release of non-haem iron was pronounced in the un-bled samples during the storage. Solid phase micro-extraction coupled with gas chromatography and mass spectrometric (SPME-GCMS) analysis revealed that the bled samples stored in ice for 15days contained the lower amount of volatile compounds. Heptanal, the major volatile compound detected in the un-bled samples, was four-fold higher than that of bled counterparts. The contents of aldehydic compounds, including hexanal, octanal, nonanal and nonenal were also higher in the former. Bled samples had the lower fishy odour, compared with the un-bled counterparts during storage (P <0.05). The lower total viable counts (TVC) and psychrophilic bacterial counts (PBC) were observed in the bled samples, in comparison with the un-bled ones (P <0.05). Thus, bleeding was a potential means in retarding lipid oxidation, fishy odour development, and microbial growth of Asian seabass slices during storage in ice. [ABSTRACT FROM AUTHOR]

Abstract: Chemical, microbiological and sensorial changes of ground beef treated without and with tannic acid (200mg/kg) and stored in air and under modified atmosphere packaging (MAP) (80%O2/20%CO2 or 10%O2/20%CO2/70%N2) were monitored during 15days of storage at 4°C. During the storage, samples treated with tannic acid and kept under all packaging conditions contained lower peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) with coincidental lower non-haem iron content, compared with non-treated counterparts (P <0.05). The sample packed in high oxygen MAP treated without and with tannic acid had the higher oxymyoglobin and a * values and received the higher likeness scores for colour, whereas the samples stored in air and under low oxygen MAP showed the lower values, regardless of tannic acid treatment. After 15days of storage, myosin heavy chain (MHC) and actin of all tannic acid treated samples underwent less degradation than those without tannic acid treatment for all packaging conditions. Degradation of MHC was more pronounced in samples kept under MAP with high oxygen. Psychrophilic bacterial count (PBC) of all tannic acid treated samples was lower, compared with that of non-treated samples (P <0.05), irrespective of packaging condition. Therefore, tannic acid treated samples stored under high oxygen MAP could maintain the red colour and retard lipid oxidation and microbial growth of ground beef during refrigerated storage. [Copyright &y& Elsevier]

Abstract: Chemical, microbiological and sensorial changes of striped catfish (Pangasius hypophthalmus) slices treated without and with tannic acid (100 and 200mg/kg) were determined during 15days of storage at 4°C in air and under modified atmospheric packaging (MAP, 60% N2/35% CO2/5% O2). The slices consisted of 9.2g lipid/100g and the lipid contained 64.55% unsaturated fatty acids and 33.87% saturated fatty acids. During the storage, the sample treated with 200mg/kg tannic acid and stored under MAP (M2) had the lowest peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) with the coincidental lowest non-haem iron content, indicating the retarded lipid oxidation. Fourier transform infrared (FTIR) spectra indicated the formation of primary oxidation products and free fatty acids in M2 sample after 15days. Conversely, these compounds were found at lower contents in the control samples kept in air without tannic acid treatment (A0), suggesting that the deterioration was more advanced. Myosin heavy chain of A0 was degraded by 17.85% after 15days of storage, whereas no change was noticeable in M2, compared with the fresh sample (F). Based on microbiological acceptability limit (107 cfu/g), the shelf-life of A0 and M2 was estimated to be 3 and 15days, respectively. M2 had the acceptable scores for all sensory attributes up to 15days, while A0 was acceptable when stored for 9days. Therefore, tannic acid exhibited a synergistic effect with MAP on retarding lipid oxidation and microbial growth, thereby increasing the shelf-life of striped catfish slices during refrigerated storage. [Copyright &y& Elsevier]

Abstract: Antioxidative activities of different phenolic compounds (catechin, caffeic acid, ferulic acid and tannic acid) at various levels were determined by different assays. Among all the phenolic compounds tested, tannic acid exhibited the highest 2,2-diphenyl-1-picryl hydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). Nevertheless, catechin showed the highest metal chelating activity (P <0.05), whereas caffeic acid had the highest lipoxygenase (LOX) inhibitory activity (P <0.05). The impact of different phenolic compounds at a level of 100mg/l on lipid oxidation of menhaden oil-in-water emulsion and mackerel mince was investigated. Tannic acid showed the highest efficacy in retardation of lipid oxidation for both model systems as evidenced by the lower peroxide value (PV), conjugated diene (CD) and thiobarbituric acid-reactive substances (TBARS) values. This was also related with the lower non-heme iron content in tannic acid treated samples. Tannic acid was therefore considered as the most potential natural antioxidant for controlling oxidation of fish oil-in-water emulsion and fish mince, whereas ferulic acid seemed to possess the lowest preventive effect on lipid oxidation. [Copyright &y& Elsevier]

Abstract\nHIGHLIGHTSRecently, bioactive peptides, from natural resources, have attracted remarkable attention as nutraceutical treasures and the health benefits of their consumption have extensively been studied. Therapies based on bioactive peptides have been recognized as an innovative and promising alternative method for dangerous diseases such as cancer. Indeed, there has been enormous interest in nutraceuticals and bioactive-based chemopreventive molecules as a potential opportunity to manage chronic diseases, including cancer at different stages, rather than the traditionally used therapies. The relative safety and efficacy of these peptides in targeting only the tumor cells without affecting the normal cells make them attractive alternatives to existing pharmaceuticals for the treatment, management, and prevention of cancer, being able to act as potential physiological modulators of metabolism during their intestinal digestion. Novel bioactive peptides derived from food sources can be beneficial as anticancer nutraceuticals and provide a basis for the pharmaceutical development of food-derived bioactive peptides. Bioactive peptides can be generated through different protein hydrolysis methods and purified using advanced chromatographic techniques. Moreover, establishing bioactive peptides’ efficacy and mechanism of action can provide alternative methods for cancer prevention and management. Most of the research on anticancer peptides is carried out on cell lines with very limited research being investigated in animal models or human clinical models. In this context, this review article comprehensively discusses anticancer peptides’: production, isolation, therapeutic strategies, mechanism of action, and application in cancer therapy.Food-derived peptides with anticancer potential were identified;Different sources have been explored for their richness in anticancer peptides;Conventional and recent methodologies for producing anticancer peptides have been studied;Novel in silico technologies allow the understanding of anticancer peptides’ modes of action;A plethora of strategies to improve anticancer peptides’ bioavailability have been investigated. [ABSTRACT FROM AUTHOR]

Non-thermal processes are employed to decontaminate juice products with less negative impact on biochemical, sensorial, and nutritional properties of the products compared with traditional thermal processing. Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that include ultraviolet (UV) irradiation, pulsed electric field (PEF), ultrasonication, ozonation, high-pressure processing, and membrane filtration. In this review, which focuses on current studies, largely from a decade ago, the combined impacts of UV irradiation and other non-thermal technologies (hurdle concept) on fresh fruit juices are addressed. The extensively researched products regarding the application of UV light processing to improve safety, maintain overall quality, and prolong shelf life were apple and orange juices. Based on the studies reviewed, the hurdle techniques (e.g., UV + PEF, UV + mild heat at 50 °C, UV-C + coupled microwave, UV + ultrasonication) reduced (> 5 log) spoilage/pathogenic microbes, viruses, and inactivated enzymes, while maintaining the fresh-like nutritional and sensorial quality of juices. However, achieving the right balance and synergy in hurdle technologies can be a challenge which should be more addressed in the future studies. Human trials also indicated that UV-irradiated juice had no cytotoxic effects on normal intestinal cells, but it stopped human colon cancer cells from growing. Treating fruit juices with UV in combination with other non-thermal hurdles could be an alternative to traditional thermal processing technologies in the food industry. However, commercialization, scale-up, regulatory, safety, economic, and ethical concerns of these technologies should be taken into consideration. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, the deficit of studies on fermentation as a means to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results suggested that goat milk consistently exhibited greater degrees of hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower median inhibitory concentration values of DPP-IV, of 0.17, 0.12, and 0.25 µg/mL protein equivalents in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity, with binding energies of −9.31, −9.18, and −8.9 kcal/mol, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV. [Display omitted] [ABSTRACT FROM AUTHOR]

The production of whey protein concentrates (WPC) from camel milk whey represents an effective approach to valorize this processing byproduct. These concentrates harbor active ingredients with significant bioactive properties. Camel WPC were spray-dried at inlet temperature of 170, 185 and 200°C, or ultrasonicated (US) for 5, 10, and 15 min, then freeze-dried to obtain fine powder. The effect of both treatments on protein degradation was studied by sodium dodecyl sulfate-PAGE and reverse-phase ultraperformance liquid chromatography techniques. Significantly Substantially enhanced protein degradation was observed after US treatment when compared with spray-drying (SPD). Both SPD and US treatments slightly enhanced the WPC samples' antioxidant activities. The US exposure for 15 min exhibited the highest 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity (12.12 mmol Trolox equivalent per gram). Moreover, US treatment for 10 min exhibited the highest in vitro antidiabetic properties (α-amylase and α-glucosidase inhibition), and dipeptidyl peptidase-IV inhibitory activity among all samples. In addition, the US for 10 min and SPD at 170°C showed the lowest median inhibitory concentration (IC 50) values for in vitro antihypercholesterolemic activities in terms of pancreatic lipase and cholesteryl esterase inhibition. Conclusively, these green techniques can be adapted in the preservation and processing of camel milk whey into active ingredients with high bioactive properties. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture. [ABSTRACT FROM AUTHOR]

Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1–US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk. [Display omitted] [ABSTRACT FROM AUTHOR]

• Dates are a promising option for nutraceutical and functional food development. • The high antioxidant and fiber levels in date fruit and seeds yield numerous health benefits. • Bioactive compounds and nutraceutical properties of different varieties of date fruits and seeds are presented. • Future research should aim to clarify mechanisms behind benefits of consuming dates. Date palm is an important fruit bearing tree grown widely in the arid and semi-arid regions of the world. The date fruit and its by-products, such as seeds, have both nutritional and medicinal value. However, date fruit and seeds have not been fully considered as potential functional food ingredients to develop foods with promising health benefits. Based on the available information in the literature, fruit and seed of date palm are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, tocotrienols, phytosterols and dietary fiber. In addition, they were reported to possess several beneficial health properties explored under in-vitro and in-vivo conditions. Further research in this area would provide valuable information for the potential utilization of date fruit and seed as functional food ingredients. This review presents a comprehensive information about the bioactive compounds and nutraceutical properties of different varieties of date fruit and seed, as well as the potential for using them as functional food ingredients. [ABSTRACT FROM AUTHOR]

Inspired by the exploration of underutilized legumes for addressing the existing and long-term food security challenges, jack bean protein (JBP) was investigated. Different mechanical treatments (thermo-shearing, ultrasound, and microwave treatments) before (pre-treatment) and after alkaline aqueous dispersion (assisted-alkaline treatment) were employed to extract JBP. We hypothesize that these extraction treatments received by JBP will present different effect on the structure and techno-functional properties. In this study, changes in the molecular structure, functional, and gelling properties of JBP subjected to mechanical treatments were comprehensively investigated. Results showed that microwave assisted-alkaline extraction (ME) exhibited the highest protein content (86.34 %). Electrophoretic patterns suggested that ultrasound pre-treatment (UP) and ultrasound assisted-alkaline extraction (UE) did not cause any degradation of JBP components. Microscopic images of JBP showed that assisted-extraction treatment promoted larger fragments and internal pores compared to matrix pre-treatment. FTIR analysis revealed that mechanical treatments decreased β-sheet and α-helix structures of JBP. UP and UE treatments showed an increase in the sulfhydryl, and disulfide contents of JBP. For the functional properties, ME treatment showed significantly improved solubility, emulsifying and foaming capacities, water-holding and oil-holding capacities when compared to other treatments. ME treatment also increased both the energy storage (G') and energy loss modulus (G″) of JBP suspensions and enhanced the "visco-elastic" solid behavior of the protein suspension. In summary, exploring different mechanical treatments prior to and after alkaline dispersion of jack bean flour has generated knowledge for the extraction of JBP and its utilization as a new protein ingredient. [Display omitted] • Mechanical treatments induced structural changes in jack bean protein (JBP). • Assisted alkaline extraction was better than matrix pretreatment protein extraction technique. • Microwave assisted alkaline (ME) extraction displayed the highest protein content of 86.34 %. • ME enhanced the gelation properties of JBP gels. [ABSTRACT FROM AUTHOR]

[Display omitted] • Microwave-aided (MA) treatment decreased β-sheet of jack bean protein concentrate (JBPC). • Extreme extraction alkaline pH 11.0 increased the protein recovery of JBPC. • JBPC extracted with MA-treatment showed better emulsifying properties. • MA increased the in vitro digestibility of JBPC compared to heat-aided extraction. The poor extractability and digestibility of jack beans restrict their application in food systems. Thermal treatment could be a processing tool to disrupt the compact conformation of the plant matrix and inactivate inherent antinutrients. Therefore, this research investigated the impact of conventional heat-aided (HA-) and microwave-aided (MA-) extraction treatments on the structure, functional properties, and digestibility of jack bean protein concentrate (JBPC) under varying extraction pH. The novelty brought by the present study is establishing the thermal treatment/extraction pH combinations for improving techno-functionalities and digestibility of JBPC. Heat (50 °C for 1 h) and sequential microwave power (400 W, 600 W, and 800 W for 5 min) at three extraction pH (9.0, 10.0, and 11.0) were studied. Upon increasing extraction pH, a significant decrease in the protein content, and β-Sheet structure was observed, in the order of pH 11.0 > 10.0 > 9.0. JBPC extracted using HA treatments displayed the highest contents of surface hydrophobicity (90.02) and sulfhydryl groups. In functional properties, MA-extracted JBPC under 400 W showed significantly improved solubility (93.45 %), emulsifying activity index (45.23 m2/g), and foaming capacity (141.70 %) when compared to other thermal treatments. The degree of hydrolysis result revealed that MA treatment improved the JBPC in vitro digestibility at a low power level of 400 W. These findings suggest that MA extraction treatment can improve the functional and nutritional properties of JBPC regardless of the extraction pH, and thus, expand the potential application in food systems. [ABSTRACT FROM AUTHOR]

Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing meat analogues with suitable techno-functional properties and a meat-like texture presents several challenges. In lieu of animal meat, plant-based meats offer a sustainable and healthy alternative. The nutritional and textural properties of meat analogues are mostly influenced by the specific type of proteins utilized and the various processing techniques implemented. Despite this, alternative proteins sourced from various plants such as legumes, pulses, and cereals, continue to be underutilized, with limited research done on their use in meat analogue development. The sustainability of production technologies and the selection of proteins can have a direct impact on both cost effectiveness and consumer of meat analogues. The challenges associated with the development of gluten-free meat analogues are currently being examined. Moreover, the extraction techniques employed in the isolation of plant proteins are of paramount importance, as they contribute to the organoleptic and textural attributes of meat analogues. By utilizing advanced technologies to sustainably utilize diverse plant proteins, it is feasible to conquer the challenges encountered in the production of plant-based meat products that are palatable to both consumers and the food industry. In this review we have discussed the functional roles of various ingredients and additives for enhancing nutritional and textural properties of meat analogues and current technologies used for texturizing plant-based meat analogues. Further we have discussed various analytical methods for testing the quality attributes of meat analogues and technological and consumer perception/acceptability-related challenges and opportunities. [ABSTRACT FROM AUTHOR]

The demand for plant-based milk alternatives (PMAs) has increased significantly in recent years, whether for health, sustainability, ethical or environmental motives. On the other hand, the dairy industry is under pressure due to factory farming and environmental impact. Furthermore, various reasons such as lactose intolerance or cow's milk allergy are also leading to a larger and broader market for PMA products derived from different plants. This growing interest is accompanied by appropriate marketing strategies for selling the products in the best possible way. Suitable methods for this are placing the product in the supermarket near the cow's milk and labelling that is recognizable and easy for the customer to understand. Nevertheless, the labelling of PMA products with dairy-associated terms should meet different legal basis in the world, so that there is a uniform naming of PMAs. PMAs have different nutritional composition from cow's milk and from each other, which, in combination with the legal situation, has led to a great deal of discussion about the labelling of PMAs. This study presents a review of published data regarding the legalization of these lactate-free plant-based products as well as the naming of these products, with consequences of naming PMAs as milk. [ABSTRACT FROM AUTHOR]

Milk-derived peptides have emerged as a popular mean to manage various lifestyle disorders such as diabetes. Fermentation is being explored as one of the faster and efficient way of producing peptides with antidiabetic potential. Therefore, in this study, an attempt was made to comparatively investigate the pancreatic α-amylase (PAA) inhibitory properties of peptides derived from milk of different farm animals through probiotic fermentation. Peptide's identification was carried out using liquid chromatography-quadrupole time-of-flight mass spectrometry and inhibition mechanisms were characterized by molecular docking. Results obtained showed a PAA-IC 50 value (the amount of protein equivalent needed to inhibit 50% of enzymes) between 2.39 and 36.1 µg protein equivalent for different fermented samples. Overall, Pediococcus pentosaceus MF000957-derived fermented milk from all animals indicated higher PAA inhibition than other probiotic derived fermented milk (PAA-IC 50 values of 6.01, 3.53, 15.6, and 10.8 µg protein equivalent for bovine, camel, goat, and sheep fermented milk). Further, molecular docking analysis indicated that camel milk-derived peptide IMEQQQTEDEQQDK and goat milk-derived peptide DQHQKAMKPWTQPK were the most potent PAA inhibitory peptides. Overall, the study concluded that fermentation derived peptides may prove useful in for managing diabetes via inhibition of carbohydrate digesting enzyme PAA. [Display omitted] [ABSTRACT FROM AUTHOR]

In dairy science, camel milk (CM) constitutes a center of interest for scientists due to its known beneficial effect on diabetes as demonstrated in many in vitro, in vivo, and clinical studies and trials. Overall, CM had positive effects on various parameters related to glucose transport and metabolism as well as the structural and functional properties of the pancreatic β-cells and insulin secretion. Thus, CM consumption may help manage diabetes; however, such a recommendation will become rationale and clinically conceivable only if the exact molecular mechanisms and pathways involved at the cellular levels are well understood. Moreover, the application of CM as an alternative antidiabetic tool may first require the identification of the exact bioactive molecules behind such antidiabetic properties. In this review, we describe the advances in our knowledge of the molecular mechanisms reported to be involved in the beneficial effects of CM in managing diabetes using different in vitro and in vivo models. This mainly includes the effects of CM on the different molecular pathways controlling (1) insulin receptor signaling and glucose uptake, (2) the pancreatic β-cell structure and function, and (3) the activity of key metabolic enzymes in glucose metabolism. Moreover, we described the current status of the identification of CM-derived bioactive peptides and their structure-activity relationship study and characterization in the context of molecular markers related to diabetes. Such an overview will not only enrich our scientific knowledge of the plausible mode of action of CM in diabetes but should ultimately rationalize the claim of the potential application of CM against diabetes. This will pave the way toward new directions and ideas for developing a new generation of antidiabetic products taking benefits from the chemical composition of CM. [ABSTRACT FROM AUTHOR]

Abstract Novel encapsulating matrix (whey proteins from camel and cow milk) were utilized for encapsulation of a potent probiotic strain (Pediococcus acidilactici) isolated previously from raw camel milk. The bacterial cell death, thermal tolerance, release behaviour, microcapsule characterization and bioactive properties of encapsulated probiotic strain demonstrated upon simulated gastro-intestinal digestion (SGID) conditions were studied. Micro-images showed small round shaped particles embedded in the matrix of both whey proteins while, FTIR showed the presence of characteristic peak of free cells at 1230 cm−1 in micro-capsules that confirms the encapsulation of Pediococcus acidilactici within the whey protein matrices. The bacterial death cycles after encapsulation was very less and found to be 0.94 and 1.07 log cfu/g in camel whey capsules (ECMW) and cow whey capsules (ECWW), respectively, which revealed improved viability of probiotic cells after encapsulation. ECMW offered better thermal protection to cells than ECWW, whereas ECWW showed higher viability (8.67 log cfu/g) than ECMW (7.89 log cfu/g) after SGID. Probiotic cells encapsulated in cow whey capsules (CWW) showed remarkable retention of α-glucosidase, cholesteryl-esterase and pancreatic-lipase inhibitory activity. Graphical abstract Image 1 Highlights • Novel camel milk derived probiotic strain was encapsulated in whey proteins microparticles. • Cell viability was higher upon encapsulation in whey protein microparticles from cow and camel milk. • Camel whey microparticles offered better heat protection to probiotic cells than cow whey proteins. • Probiotic cells encapsulated in cow whey showed remarkable increase in bioactive properties upon invitro digestion. [ABSTRACT FROM AUTHOR]

Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed "superfoods," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health. This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics. While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat. [ABSTRACT FROM AUTHOR]

The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry. [ABSTRACT FROM AUTHOR]

Camel milk has been regarded as a potential nutritional and therapeutic food source across various arid and semi-arid regions. Camel milk composition is comparable to cow milk with predominant medium-chain fatty acids in fat, low lactose, and abundant vitamin C and iron. Consumption of camel milk and its products are presumed to be associated with antidiabetic, anti-cancerous, anti-hypertensive and many other health benefiting properties. Different in vitro and in vivo studies on camel milk have revealed various underlying mechanisms such as presence of bioactive proteins (lactoferrin, immunoglobulins, lactoperoxidases, etc.) as well as generation of various bioactive peptides upon digestion as possible scientific rationale for its health benefiting properties. Camel milk is currently processed into different fermented and non-fermented products, however, major commercially important products processed from bovine milk (yogurt and cheese) has not been processed successfully from camel milk till date. Therapeutic values of camel milk offer an extra advantage for its utilization in production of different functional food products. As such this review aims to present detailed compositional analysis, status of various feasible products from camel milk and the comprehensive discussion on the various health beneficial properties associated with camel milk and its components. [ABSTRACT FROM AUTHOR]

Folic acid is susceptible to degradation under acidic conditions; therefore, it needs to be protected during its passage through GI tract. Hence in the present study, the folic acid was encapsulated in horse chestnut starch and β-cyclodextrin by spray drying technique and the release behavior of capsules were investigated during simulated gastric conditions. The structural and thermal properties of capsules were evaluated by SEM, ATR-FTIR, and DSC. The encapsulation efficiency of starch and β-cyclodextrin was found to be 57.29% and 76.10% respectively. A characteristic band at 1800 cm −1 confirmed the presence of folic acid in the microcapsules. The microcapsules showed higher transition and melting temperatures than free folic acid that revealed thermal stability of folic acid upon encapsulation. The higher antioxidant and folic acid content in intestinal juice than gastric juice ensured controlled release in the intestine. [ABSTRACT FROM AUTHOR]

Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications. [ABSTRACT FROM AUTHOR]

Summary: Millets are well‐known for protein with high nutritional value and a range of health benefits. Millet‐derived proteins can thus be a rich source of bioactive peptides with multiple bioactive properties. In this study three proteolytic enzymes, i.e. alcalase, bromelain, and chymotrypsin were used to generate pearl millet protein hydrolysates (PMPHs) and explored for multifunctional bioactive properties. Degree of hydrolysis (DH) ranged between 28.69% and 59.21% with maximum DH observed for PMPs hydrolysed with bromelain for 9 h. The PMPs digested with alcalase exhibited enhanced in‐vitro anti‐diabetic potential with greater inhibition towards α‐amylase and dipeptidyl peptidase‐IV (DPP‐IV) with IC50 inhibitory concentration of 5.06 and 3.44 μg mL−1, respectively. Alcalase PMPHs demonstrated the strongest ABTS radical scavenging activity (976 mM TEAC) while chymotrypsin‐generated PMPHs showed significant scavenging of DPPH free radicals (222.3 mM TEAC). In addition, bromelain‐treated hydrolysates displayed the highest α‐glucosidase inhibitory activity (6.71 μg mL−1) and Ferric reducing anti‐oxidant power (585.7 mM TEAC). Moreover, PMPHs generated by alcalase showed potential anti‐lipidemic activity by inhibiting pancreatic lipase and cholesteryl esterase with maximum IC50 values of 3.46 and 3.61 μg mL−1, respectively. These findings suggest that PMPs could be used as a potential source for bioactive hydrolysates with improved anti‐diabetic, anti‐lipidemic, and anti‐oxidant activities. [ABSTRACT FROM AUTHOR]

Milk protein hydrolysates derived from 4 camel breeds (Pakistani, Saheli, Hozami, and Omani) were evaluated for in vitro inhibition of antidiabetic enzymatic markers (dipeptidyl peptidase IV and α-amylase) and antihypercholesterolemic enzymatic markers (pancreatic lipase and cholesterol esterase). Milk samples were subjected to in vitro simulated gastric (SGD) and gastrointestinal digestion (SGID) conditions. In comparison with intact milk proteins, the SGD-derived milk protein hydrolysates showed enhanced inhibition of α-amylase, dipeptidyl peptidase IV, pancreatic lipase, and cholesterol esterase as reflected by lower half-maximal inhibitory concentration values. Overall, milk protein hydrolysates derived from the milk of Hozami and Omani camel breeds displayed higher inhibition of different enzymatic markers compared with milk protein hydrolysates from Pakistani and Saheli breeds. In vitro SGD and SGID processes significantly increased the bioactive properties of milk from all camel breeds. Milk protein hydrolysates from different camel breeds showed significant variations for inhibition of antidiabetic and antihypercholesterolemic enzymatic markers, suggesting the importance of breed selection for production of bioactive peptides. However, further studies on identifying the peptides generated upon SGD and SGID of milk from different camel breeds are needed. [Display omitted] [ABSTRACT FROM AUTHOR]

Summary: Camel skin gelatin hydrolysate (CSGH) was prepared using different proteolytic enzymes [alcalase (A), protease (P) and their combination (AP (1:1))], hydrolysis time (2, 4 and 6 h) and enzyme: substrate (E/S) ratio (1%, 3% and 5%). In general, the degree of hydrolysis (DH) increased with increasing hydrolysis time for all enzyme treatments. CSGHs generated with alcalase showed significantly higher lipase (LP) inhibitory activity compared with protease‐derived CSGH at all hydrolysis conditions (P < 0.05). Whereas higher cholesterol esterase (CE) inhibitory activity was observed with CSGH produced by protease (P < 0.05). However, when CSGHs were produced using AP, the highest LP and CE inhibitory activity were recorded at 3 and 1% E/S ratio during 2 and 4 h of hydrolysis, respectively (P < 0.05). Antioxidant assays revealed that CSGHs showed improved radical scavenging activities compared with native CSG (P < 0.05). Overall results indicated that CSGHs with higher in vitro anti‐hypercholesteraemic and antioxidant activities could be obtained by enzymatic hydrolysis. [ABSTRACT FROM AUTHOR]

In this study, eight different natural deep eutectic solvents (NADESs) were utilized in combination with microwave-assisted extraction (MAE) as a green technique for the optimal extraction and achieve enhanced antioxidant activity of bioactive compounds from date seed powder (DSP). The two most efficient NADESs (choline chloride-lactic acid (ChCl-LA) and choline chloride-xylose (ChCl-Xylo) were further optimized for (MAE) using response surface methodology (RSM). Three factors considered for optimization were temperature (20, 55, and 80 ℃), irradiation time (5, 12.5, and 20 min), and percentage NADES contents (25, 55, and 85%). Total phenolic compounds (TPC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) activity were used as response factors. The optimal conditions were temperature (80 °C), irradiation time (5 min), and NADES contents (63%) for ChCl-LA, and temperature (80 °C), irradiation time (20 min), and NADES contents (50%) for ChCl-Xylo, respectively. At the optimized conditions, the highest values for FRAP, DPPH, and TPC obtained were 771.54 and 734.34 mM TE/g powder, 503.75 and 396.73 mM TE/g powder, and 147.92 and 234.65 mg GAE/g powder respectively, for ChCl-LA and ChCl-Xylo. The main phenolic compounds found in the selected extracts were catechin, 3,4-dihydroxybenzoic acid, and caffeic acid. This study infers that the utilization of MAE with appropriate NADESs as green extraction approach under optimized conditions can produce enhanced yield of bioactive compounds from date seeds. The synthesized NADES after appropriate toxicity studies could be used in replacement of conventional solvents which could be utilized in the food, pharmaceutical, and cosmetic industry as green and safe ingredients. [ABSTRACT FROM AUTHOR]

Simple Summary: This study investigated a comparative analysis on changes in protein and lipid fractions and quality attributes of camel meat, cattle meat (beef) and sheep meat (mutton). The samples were studied over 9 days of refrigerated storage. Camel meat underwent higher lipid oxidation compared with beef and sheep meat. All meat types showed a decrease in the haem pigments and redness (a* values) indicating the oxidation of the haem pigment. Drip loss was high in camel meat and mutton compared with the beef samples. Camel meat was tougher, with higher hardness values, followed by beef and mutton samples, which decreased over 3 and 9 days of storage, indicating the degradation of structural proteins. In conclusion, the study provided valuable information on the properties of different red meats during storage and variations in their protein and lipid fractions and other quality attributes during storage. An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (a* value) with an increase in the storage time was noticed in all the meat samples, suggesting the oxidation of the haem protein. The mutton samples displayed greater protein extractability, while the protein solubility values in all the meat samples were similar, and these varied as storage progressed. The drip loss percentage in camel meat and mutton were two times higher than in beef, and it increased during storage period. The textural properties of fresh camel meat were higher than mutton and beef, and these decreased during day 3 and 9, respectively, indicating the proteolysis and the degradation of the structural proteins, which were also evident from the SDS-PAGE pattern. [ABSTRACT FROM AUTHOR]

The investigation was aimed at assessing anti‐inflammatory and antioxidative activities along with the release of peptides with antioxidative properties during the fermentation of camel milk by Lacticaseibacillus casei (NK9). Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) was used to separate the bioactive peptides of 3 and 10 kDa (permeates and retentates). Reverse‐phase liquid chromatography–mass spectrometry (RPLC/MS) was used to identify and characterise the pure bioactive peptides, and the effect of fermented camel milk on inflammation produced by lipopolysaccharide (LPS)/endotoxin in RAW 264.7 (Ralph and William's cell line) was also examined. Furthermore, docking revealed that peptides (LLNEK and IYTFPQPQSL) were predicted to inhibit myeloperoxidase (nMPO) activity by engaging with different residues in and around the human myeloperoxidase (hMPO) active site. [ABSTRACT FROM AUTHOR]

[Display omitted] Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and large particles of defatted date seed powder (DDSP). The remaining fiber-rich fraction (residue) was further utilized. Water content in biscuit formulation was replaced by the extract, and the fiber-rich fraction was substituted at three substitution levels; 2.5 %, 5 % and 7.5 %. Effects of baking on bioactive properties of dough, nutrient composition, sensory analysis, bioaccessibility of polyphenols, and shelf-life of biscuits were analyzed. Total phenolic content (TPC) increased in dough and biscuit with incorporated fiber-rich fraction. TPC of dough decreased with increasing particle size of fiber-rich fraction while biscuits exhibited an opposite trend. Similar tendency was observed with antioxidant activity of dough and biscuit. TPC was higher in biscuits than dough, with the highest values of 0.46 mg gallic acid equivalents (GAE)/g and 2.26 mg GAE/g in dough and biscuit, respectively. Fiber and moisture contents in biscuits increased while protein content decreased with fortification. Consumers showed moderate acceptance of fortified biscuits with overall acceptability comparable with the control biscuits. Bioaccessibility index of polyphenols upon gastrointestinal digestion was high in biscuits with 5 % and 7.5 % substitution of small and medium sized particles of fiber-rich fraction. Phenolic retention increased with fiber fortification and at the end of 6 months the lowest thiobarbituric acid reactive substances (TBARS) value of 18.23 nmol malondialdehyde (MDA)/g sample, was observed in 7.5 % large particle substituted biscuit. Thus, utilizing date seeds in the form of green extracted polyphenols and fiber-rich fraction, as functional and bioactive ingredients highlight sustainable processing and utilization of date-fruit processing by-products which is in line with the circular economy approach. [ABSTRACT FROM AUTHOR]

We aimed at investigating the effect of different anionic polysaccharides (pectin, carboxymethylcellulose, and gum Arabic) on the physicochemical properties and stability of whey protein isolate (WPI)- stabilized solid-in-oil-in-water (S/O/W) bilayer emulsions loaded with epigallocatechin gallate (EGCG). S/O/W emulsions were prepared by homogenizing EGCG-loaded oil with an aqueous phase containing WPI and the selected polysaccharides. The emulsions were characterized for their particle size, zeta potential, microstructure, and rheological properties. Results noted that WPI-pectin stabilized emulsions demonstrated the best stability, with the smallest mean particle diameter (0.46 μm), highest zeta potential (−26.13 mV), and improved viscoelastic properties. Most importantly, WPI-pectin stabilized emulsions achieved the highest EGCG encapsulation efficiency (84.50 %) and adsorbed protein content (64.98 %), where their values in WPI-gum and WPI-carboxymethylcellulose were (57.87 and 67.33 %) and (44.57 and 53.22 %), respectively. Molecular docking simulations also provided insights into the interactions between WPI, lecithin, and polysaccharides in the presence of EGCG, elucidating the interfacial layer formation. This study highlights the potential of tailored protein complexes for developing stable delivery systems for polyphenols in functional food and beverage applications. • Whey proteins stabilized S/O/W bilayer emulsions were fabricated. • Different anionic polysaccharides were used to enhance the model stability. • EGCG was noncovalently interacted with the emulsion matrices. • The encapsulation efficiency of EGCG was enhanced. • Protein-multiple-ligands interaction had happened. [ABSTRACT FROM AUTHOR]