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[Display omitted] • Structure and bioactivities of main sweet taste ingredients of stevia are described. • Stevia provides beneficial effects against various diseases and its application in food. • A number of novel techniques are currently utilized to extract steviol glycosides. • Recovery of steviol glycosides from Stevia is discussed. For health and safety reasons, the search for green, healthy, and low-calorie sweeteners with good taste has become the demand of many consumers. Furthermore, the need for sugar substitutes of natural origin has increased dramatically. In this review, we briefly discussed the safety and health benefits of stevia sweeteners and enumerated some examples of physiological functions of steviol glycosides (SGs), such as anti-inflammatory, anti-obesity, antihypertensive, anti-diabetes, and anticaries, citing various evidence related to their application in the food industry. The latest advances in emerging technologies for extracting and purifying SGs and the process variables and operational strategies were discussed. The impact of the extraction methods and their comparison against the conventional techniques have also been demonstrated. These technologies use minimal energy solvents and simplify subsequent purification stages, making viable alternatives suitable for a possible industrial application. Furthermore, we also elucidated the potential for advancing and applying the natural sweeteners SGs. [ABSTRACT FROM AUTHOR]

High internal phase Pickering emulsions (HIPPEs) prepared from natural polymers have attracted much attention in the food manufactures. However, single zein-stabilized HIPPEs are poorly stable and prone to flocculation near the isoelectric point. To address this issue, in this study, zein and whey protein nanofibrils (WPN) complex nanoparticles (ZWNPs) were successfully prepared using a pH-driven method, and ZWNPs were further used as HIPPEs stabilizers. The results showed that zein and WPN were combined together through hydrogen bonding and hydrophobic interaction to form ZWNPs, and the HIPPEs stabilized by ZWNPs had excellent stability, which could effectively protect the internally encapsulated lycopene and improve the bioaccessibility of lycopene. In conclusion, this study provides a new strategy for the preparation of stable hydrophobic protein-based HIPPEs, represented by zein. • Zein/whey protein nanofibrils nanoparticles (ZWNPs) were used as HIPPEs stabilizers. • HIPPEs showed good environmental stability. • Lycopene-loaded HIPPEs could well resist heating, UV irradiation, and storage. • Lycopene-loaded HIPPEs improved the bioaccessibility of lycopene. • Lycopene-loaded HIPPEs exhibited good 3D printing properties. [ABSTRACT FROM AUTHOR]

Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger. • Puffing successfully converted gingerols to corresponding shogaols in ginger. • Puffing not only converted the gingerols to shogaols but also disintegrated the tissue. • Puffing improved the extraction yield, antioxidant and anti-inflammatory activities. • Antioxidant and anti-inflammatory activities had a strong correlation with 6-shogaol. • Puffed ginger could be used as promising bioactive materials. [ABSTRACT FROM AUTHOR]

With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors and there is a need to improve their functional properties to enable a wider range of applications. This paper describes the advantages and disadvantages of traditional methods of modifying plant proteins and the appropriate timing for their use, and collates and describes a method with fewer applications in the food industry: the Hofmeister effect. It is extremely simple but efficient in some respects compared to traditional methods. The paper provides theoretical guidance for the further development of plant protein-based food products and a reference value basis for improving the functional properties of proteins to enhance their applications in the food industry, pharmaceuticals and other fields. [Display omitted] • A variety of modification methods to efficiently and safely modify the properties of plant proteins. • The Hoffmeister effect can effectively change the properties of hydrogels. • Plant proteins can be modified to achieve more versatile applications in functional foods. [ABSTRACT FROM AUTHOR]

• Comprehensive plant extract library with 620 extracts of raw materials from Upper Austria. • Significant correlation of polyphenolics measured by colorimetric and chromatographic methods. • 20 plant extracts with considerable content of phytomelatonin identified by LC-MS. • Chemometric methods are proposed to aid in speeding up biological screening approaches. Plant extracts rich in phytochemicals are known for their health benefits. Plant extract library from edible plants obtained from the region of Upper Austria was prepared. Food grade extraction procedures were applied, and relevant physico-chemical parameters measured. A focus on polyphenolic compounds revealed a significant correlation between the total phenolic content (measured by a colorimetric assay) and the cumulated concentration of main individual polyphenols (measured by HPLC-DAD), demonstrating the comparability of these parameters. Targeted screening was performed by HPLC-FLD and −MS for the presence of phytomelatonin. 20 extracts were identified with concentrations of up to 1.4 µg/mL of this phytochemical, which attracts much attention from the food industry. Finally, chemometric methods were employed to cluster extracts based on their phenolic compound profile. This approach allows for an informed preselection of extracts without the need for comprehensive chemical analysis. [ABSTRACT FROM AUTHOR]

• AIJD is an appropriate drying method for black carrot slices. • Color of black carrot slice is significantly changed during AIJD. • Degradations of C3XFGG and C3XSGG are non-spontaneous and endothermic reactions. • The a* and chroma values show strong positive correlation with anthocyanin content. • Our Python codes visualize correlation between anthocyanin contents and colors. To identify interesting relationships between anthocyanin degradation and color variation during food processing, black carrot slice (BCS) was dried by air-impingement jet drying (AIJD) and hot air drying (HAD). AIJD was a better technology for drying BCS than HAD. Results of colorimeter determination showed that the color of BCS was significantly changed during AIJD at 50, 60 and 70 °C. UHPLC-QqQ-MS/MS analysis found that AIJD-induced degradations of main BCS anthocyanins, cyanidin-3-xylosyl(feruloylglucosyl)galactoside and cyanidin-3-xylosyl(sinapoylglucosyl)galactoside, belonged to non-spontaneous endothermic reactions, which followed the 0.5- and 1-order kinetic equations, respectively. Anthocyanin content and colors obtained from colorimeter presented strong positive correlation, particularly the a* and chroma values. We further developed a Python script based on image recognition technology to visualize the correlation matrixes between the anthocyanin contents and colors of BSC images. The plots revealed that strong positive correlations between anthocyanins and colors primarily concentrated in the sample's periphery following a concentric pattern. [ABSTRACT FROM AUTHOR]

Mogrosides are low-calorie, biologically active sweeteners that face high production costs due to strict cultivation requirements and the low yield of monk fruit. The rapid advancement in synthetic biology holds the potential to overcome this challenge. This review presents mogrosides exhibiting antioxidant, anti-inflammatory, anti-cancer, anti-diabetic, and liver protective activities, with their efficacy in diabetes treatment surpassing that of Xiaoke pills (a Chinese diabetes medication). It also discusses the latest elucidated biosynthesis pathways of mogrosides, highlighting the challenges and research gaps in this field. The critical and most challenging step in this pathway is the transformation of mogrol into a variety of mogrosides by different UDP-glucosyltransferases (UGTs), primarily hindered by the poor substrate selectivity, product specificity, and low catalytic efficiency of current UGTs. Finally, the applications of mogrosides in the current food industry and the challenges they face are discussed. • Mogrosides exhibit multiple biological activities. • Mogrosides can regulate substance levels, signaling pathways, and gene expression. • The biosynthesis pathways of mogrosides have been elucidated. • Numerous rate-limiting steps exist in the biosynthesis pathways of mogrosides. • Mogrosides potentially introduce bitterness and lead to degradation in food texture. [ABSTRACT FROM AUTHOR]

Whole grains (WG) are beneficial to health but have reduced sensory quality, partly attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study investigated how major flavonoid classes in cereals affect Maillard reaction pathways. Flavonoids were reacted with xylose-lysine aqueous system at 160 °C/12 min. Additionally, breads were made with catechin, and wheat and sorghum bran fortification. Low M w MRP were profiled using UPLC-MS/MS, while melanoidins were characterized using fluorescence spectroscopy and HPSEC-MALS. The flavonoids significantly (p < 0.05) reduced both melanoidin content (by 33–86%) and M w (3.5–15 kDa vs 20 kDa control), leading to lighter bread crust. Flavonoids inhibited MRP via direct condensation with early-stage amines and carbonyls into stable adducts, and reduction of late-stage polymerization reactions, increasing accumulation of cyclic N-containing intermediates. Inhibitory trend was flavones>flavanones>flavanols. C-Ring π-bond dramatically enhance flavonoid MRP inhibition; thus flavone-rich cereal grains are likely to strongly impact MRP-dependent sensory attributes of WG products. • Flavonoids common in grains highly inhibitory or Maillard reaction products (MRP). • Flavonoids reduce melanoidin content and M w , along with bread crust color. • C-Ring π-bond on flavonoids enhanced inhibition of melanoidins and MRP intermediates. • Inhibitory trend flavones>flavanones>flavanols. • Flavonoid profile of ingredients may be used to modulate MRP during food processing. [ABSTRACT FROM AUTHOR]

Glucosinolate-derived isothiocyanates are valuable for human health as they exert health promoting effects. As thermal food processing could affect their levels in a structure dependent way, the stability and reactivity of 12 Brassicaceae isothiocyanates during aqueous heating at 100 °C and pH 5–8 were investigated. The formation of their corresponding amines and N,N′ -dialk(en)yl thioureas was quantified. Further, the potential to form odor active compounds was investigated by HRGC–MS-olfactometry. A strong structure-reactivity relationship was found and shorter side chains and electron withdrawing groups increase the reactivity of isothiocyanates. 3-(Methylsulfonyl)-propyl isothiocyanate was least stable. The main products are the corresponding amines (up to 69% recovery) and formation of N,N′ -dialk(en)yl thioureas is only relevant at neutral to basic pH values. Apart from allyl isothiocyanate also 3-(methylthio)propyl isothiocyanate is precursor to many sulfur-containing odor active compounds. Thus, the isothiocyanate-structure affects their levels but also contributes to the flavor of boiled Brassicaceae vegetables. • 12 aliphatic Brassicaceae isothiocyanates differed strongly in their heat stability. • Electron withdrawing groups in the side chain increased reactivity. • Amines are the main products from isothiocyanate hydrolysis at pH 5–7. • N,N′ -dialk(en)yl thioureas need neutral to basic pH conditions for formation. • Isothiocyanates can yield odor active compounds as studied by HRGC-MS-olfactometry. [ABSTRACT FROM AUTHOR]

This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates. • Beta-glucan did not interfere in the probiotic viability. • Porridge with beta-glucan was more cohesive and firm food. • Similarity in color and thermographic behavior was observed for flours studied. [ABSTRACT FROM AUTHOR]

[Display omitted] • Microwave hydrodiffusion and gravity evaluated for pomegranate juice production. • MHG can increase the juice yield up to 55%. • MHG gave a juice rich in catechin and delphinidin-3,5-glucoside. • The lyophilized juices possess anti-glucosidase and anti-glycation activity. Green technologies based on microwaves have been developed by the food industry to produce organoleptically acceptable fruit juices without preliminary processing. Microwave irradiation coupled with hydrodiffusion and gravity (MHG) combines microwave heating with the earth's gravity, allowing the collection of hydrophilic substances released from the irradiated matrix. To the best of our knowledge, MHG extraction has never been experimented to produce pomegranate juice. In this work, we have evaluated it as a potential alternative to the conventional squeezing. A central composite design study (CCD) allowed the selection of the best extractive conditions (irradiation power and extraction time) to obtain a pomegranate juice with higher yield, polyphenol (e.g., catechin and delphinidin-3,5-glucoside) content, and related bioactivities (antioxidant and antidiabetic) than the one obtained by squeezing while maintaining the chemical-physical properties. Thus, this technique appears to be a functional alternative to producing high value pomegranate juice. [ABSTRACT FROM AUTHOR]

Sesame (Sesamum indicum L.) is a valuable oilseed crop with numerous nutritional benefits containing a diverse range of bioactive compounds. However, sesame is also considered an allergenic food that triggers various mild to severe adverse reactions (e.g., anaphylaxis). Strict dietary avoidance of sesame components is the best option to protect the sensitized consumers. Sesame or sesame-derived foods are always consumed after certain food processing operations, which would cause a considerable impact on the structure of sesame proteins, changing their sensitization capacity and detectability. In the review, the molecular structure properties, and immunological characteristics of the sesame allergens were described. Meanwhile, the influence of food processing techniques on sesame proteins and the relevant detection techniques used for the sesame allergens quantification are also emphasized critically. Hopefully, this review could provide valuable insight into the development and management for the new "Big Eight" sesame allergen in food industry. • Sesame could trigger various mild to severe allergic reactions (e.g., anaphylaxis). • Structure properties and immunological characteristics of sesame allergens were described. • Effect of food processing on sesame proteins and detection techniques are discussed. • Novel detection and processing techniques are need for proper diagnosis. [ABSTRACT FROM AUTHOR]

• Colorimetric analysis platform to detect Glu cross contamination. • Glu detection using bicinchoninic acid after Glu separation in TLC plates. • Screening method that provides a yes/no responses. • Evaluation of critical point of food processing industry. Monitoring of the accidental presence of gluten (Glu), resulting from cross-contamination, is imperative in different industries, in particular food industry. The objective of this study was the development of an analytical platform utilizing thin-layer chromatography (TLC) with colorimetric read-out for making binary (yes/no) decisions on surfaces and/or point of these industries. The composition of the extractive phase was optimized with commercial products used in cleaning processing lines. Subsequently, an exploration of TLC separation and detection was undertaken. CN-modified nanosilica plates and 30:70 acetonitrile:water were used to achieve a selective signal for Glu residues. The study of the detection performance showed that both spectroscopic measurement and image analysis were resulted in satisfactory results for quantitate analysis (RSD = 5 %, LOD = 0.12 mg). The practical application of the proposed methodology on surfaces of the food processing lines. This work demonstrated the operational feasibility in detecting gluten cross-contaminations within the food processing industry. [ABSTRACT FROM AUTHOR]

• Hydrogel with heteroatom-doped carbon dots has been fabricated by free radical in situ gelation technique. • Hydrogels are antioxidant in both the DPPH and ABTS experiments. • Hydrogel coated banana showed at least 5 days storage life. • Hydrogel films showed restriction of UVA and UVB. A flexible, antioxidant, biodegradable, and UV-resistant polymeric nanocomposite hydrogel with heteroatom-doped carbon dots (CDs) has been fabricated using a simple one-step in situ free radical gelation process. The hydrogel formation and their physico-mehcanical characteristics have been assessed by rheology, uniaxial tensile and compression testing. The water uptake behaviour of the hydrogels is controlled by the CDs by manipulating their internal morphology and porosity. The porous nature of the hydrogels has been found from their scanning electron microscopic images which are also supported by their anomalous diffusion-based transport mechanism. The rheological signatures of the hydrogels show delayed network rupturing due to the secondary physical crosslinking alleviated by CDs. Moreover, CDs are directly influencing the permeabilites (oxygen and moisture) by lowering the values compared to their neat hydrogel films which are essential for a packing material. The biodegradability of the hydrogel films showed gradual weight loss (<75 %) within 3 weeks. The hydrogel films also have been qualified to be acted as antibacterial and antioxidant material. The shelf-life and non-leaching of CDs from gel matrices are also performed which shows its excellent capability to be used as a potential antibacterial, biodegradable, antioxidant alternative packaging material in food sectors. [ABSTRACT FROM AUTHOR]

Artificial intelligence has the potential to alter the agricultural and food processing industries, with significant ramifications for sustainability and global food security. The integration of artificial intelligence in agriculture has witnessed a significant uptick in recent years. Therefore, comprehensive understanding of these techniques is needed to broaden its application in agri-food supply chain. In this review, we explored cutting-edge artificial intelligence methodologies with a focus on machine learning, neural networks, and deep learning. The application of artificial intelligence in agri-food industry and their quality assurance throughout the production process is thoroughly discussed with an emphasis on the current scientific knowledge and future perspective. Artificial intelligence has played a significant role in transforming agri-food systems by enhancing efficiency, sustainability, and productivity. Many food industries are implementing the artificial intelligence in modelling, prediction, control tool, sensory evaluation, quality control, and tackling complicated challenges in food processing. Similarly, artificial intelligence applied in agriculture to improve the entire farming process, such as crop yield optimization, use of herbicides, weeds identification, and harvesting of fruits. In summary, the integration of artificial intelligence in agri-food systems offers the potential to address key challenges in agriculture, enhance sustainability, and contribute to global food security., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This work explores the potential of anthocyanin-based extracts (hibiscus calyxes – HC, red cabbage – RC, and butterfly pea flower − BPF) as natural alternatives to synthetic dyes in the food industry. Analyses in a pH range for food applications revealed higher color stability for the BPF extract, keeping vibrant colors over the 7 days at room temperature. At pH 3 and 100 °C, the BPF was more stable, losing half of its anthocyanin concentration after 14 h, while RC and HC lost half of their color after 7 and 2 h, respectively. The bisulfite bleaching followed a second-order reaction for HC and RC, and a first-order reaction for BPF, suggesting a minor effect of the bisulfite on this extract. Incorporating these extracts into porcine protein and agar-agar gelatin formulations produced consistent products with appealing hues, particularly the blue and purple colors for BPF and RC, dependent on the pH. [Display omitted] • HC, RC, and BPF extracts have anthocyanins with different acylation patterns. • BPF extract presents higher color stability at a wider pH range. • Anthocyanins from BPF extract showed higher stability towards high temperature and SO 2 bleaching. • A natural blue color was obtained using BPF extract in gelatin formulations. [ABSTRACT FROM AUTHOR]

This study explores the potential of Curcuma longa byproducts, called Curcuminoid removed turmeric oleoresin (CRTO), to extend the shelf life of peanut butter. CRTO, rich in curcuminoids, was added to peanut butter formulations to assess its preservative effects, flavour impact, and nutritional benefits. Results demonstrated that CRTO oil and curcuminoids effectively prolonged peanut butter shelf life by delaying rancidity. The study also compared results using oxygen scavenger film (OSF) packaging. Over time, water activity and oil separation increased, but CRTO oil and OSF helped to mitigate these effects. Sensory evaluations favored CRTO oil and curcuminoids, while microbial analysis confirmed safety of both the control and OSF samples for six months at 27 °C and 65% RH, and for four months at 37 °C and 95% RH. This study proposes a natural and sustainable method for extending peanut butter shelf life while enriching it with curcuminoids, with significant implications for the food industry. • CRTO extended peanut butter's shelf life with enhanced antioxidant properties. • OSF packaging cut oil separation and boosted shelf stability in peanut butter. • Peanut butter with CRTO stayed safe and controlled yeast and mold growth. • CRTO, a byproduct, improves peanut butter production cost-effectively and simply. [ABSTRACT FROM AUTHOR]

Stachyose is a new functional oligosaccharide that exists naturally in plants, including Stachys sieboldii and Rehmannia glutinosa. Because of its low sweetness, low-calorie content, and robust stability, it has been used to improve food quality and develop functional foods. In addition, owing to its targeted regulatory effect on beneficial microorganisms in the gut and its influence on body health, evidence suggests that stachyose's physiological function may be attributed to its interaction with the host. Notably, stachyose's physiological characteristics and functions are largely affected by its extraction process, purity, physical composition, and chemical structure. Therefore, the present review mainly describes the source, extraction, and purification processes, physiological functions, and applications of stachyose in the food processing industry, which would aid in elucidating the biochemical reactions of stachyose in the body, and its future application prospects in the field of food. • The source, extraction, and purification processes of stachyose were reviewed. • Recent advances in stachyose physiological functions were summarized. • The use of stachyose in food processing was highlighted. [ABSTRACT FROM AUTHOR]

This study investigates the extract of the bioactive compounds from green coffee extract (GCE) and the loading of two different concentrations of GCE (1% and 2%) onto carrageenan nanogels (CAR NGs) to compare their antibacterial and antibiofilm effects with unloaded nanogels (NGs). The bioactive compounds of GCE were characterized using GC–MS analysis. The GCE1 and GCE2 were successfully deposited onto the surface of CAR NGs. The antibacterial and antibiofilm potential of prepared NGs were conducted against some foodborne pathogens (E. coli O157 , Salmonella enterica, Staphylococcus aureus, and Listeria monocytogenes). The results of GC–MS analysis indicated that there were identified 16 bioactive compounds in GCE, including caffeine (36.27%), Dodemorph (9.04%), and D-Glycero-d-ido-heptose (2.44%), contributing to its antimicrobial properties. The antibacterial coatings demonstrated a notable antimicrobial effect, showing zone of inhibition (ZOI) diameters of up to 37 mm for GCE2 loaded CAR NGs. The minimum inhibitory concentration (MIC) values for GCE2 loaded CAR NGs were 80 ppm for E. coli O157, and 120 ppm for S. enterica, S. aureus, and L. monocytogenes , achieving complete bacterial inactivation within 10–15 min of exposure. Both GCE1 and GCE2 loaded CAR NGs significantly reduced biofilm cell densities on stainless steel (SS) materials for E. coli O157, S. enterica, S. aureus, and L. monocytogenes , with reductions ranging from 60% to 95%. Specifically, biofilm densities were reduced by up to 95% for E. coli O157, 89% for S. enterica , 85% for S. aureus , and 80% for L. monocytogenes. Results of the toxicity evaluation indicated that the NGs were non-toxic and biocompatible, with predicted EC 50 values proved their biocompatibility and safety. These results recommended that GCE loaded CAR NGs are promising as natural antimicrobial agents for enhancing food safety and extending shelf life. Further, the study concluded that incorporating GCE into CAR NGs is an effective strategy for developing sustainable antimicrobial coatings for the food industry and manufacturing. • Green coffee extract (GCE, 1and 2%)/carrageenan nanogels (CAR NGs) were prepared. • GCE-loaded CAR NGs improved the antimicrobial assets against foodborne pathogens. • GCE1 and GCE2-loaded CAR NGs significantly reduced the biofilm formation. • GCE1 and GCE2-loaded CAR NGs coatings are non-toxic and biocompatible. [ABSTRACT FROM AUTHOR]

High-throughput and low-cost quantification of the nutrient content in crop grains is crucial for food processing and nutritional research. However, traditional methods are time-consuming and destructive. A high-throughput and low-cost method of quantification of wheat nutrients with VIS-NIR (400-1700 nm) hyperspectral imaging is proposed in this study. Stepwise linear regression (SLR) was used to predict hundreds of nutrients accurately (R2 > 0.6); results improved when the hyperspectral data was processed with the first derivative. Knockout materials were also used to verify their practical application value. Various nutrients' characteristic wavelengths were mainly concentrated in the visible regions of 400–500 nm and 900–1000 nm. Finally, we proposed an improved pix2pix conditional generative network model to visualize the nutrients distribution and showed better results compared with the original. This research highlights the potential of hyperspectral technology in high-throughput and non-destructive determination and visualization of grain nutrients with deep learning. • VIS-NIR hyperspectral imaging accurately predicts 220 nutrients in wheat grains. • Derivative processing of hyperspectral data improves model's predictive accuracy. • Stepwise linear regression outperforms other models in predicting nutrient content. • Characteristic wavelengths are primarily in the 400–500 nm and 900–1000 nm regions. • Improved pix2pix deep learning network effectively visualizes nutrient distribution. [ABSTRACT FROM AUTHOR]

Egg white protein is widely used in food, chemical, medical and other fields due to its excellent thermal gel properties. However, the regularity of egg white thermal gel (EWTG) by temperature influence is still unknown. In this study, we investigated the potential mechanism of temperature (75–95 °C, 15 min) gradient changes inducing thermal aggregation and gel formation of EWTG. The results showed that changes in textural characteristics and water holding capacity (WHC) of EWTGs depended on switching in protein aggregation morphology (spherical shape - chain shape - regiment shape) and gel network structure differences ("irregular bead-like" - "regular lamellar structure"). In addition, proteomics indicated that the generation of amorphous protein aggregates at 95 °C might be related to Mucin 5B as the aggregation core. The research revealed the EWTG formation from "whole egg white protein" to "single molecules", aiming to provide a reference for quality control in gel food processing. [Display omitted] • Temperature-induced changes in the morphology of egg white aggregates followed the "spherical - chain - regiment" shape rule. • The EWTG network structure followed the changing rule from "irregular bead-like" to "regular lamellar structure". • Amorphous aggregates of EWTGs disrupted the ordering and continuity of gel networks. • Amorphous aggregates based on Mucin 5B as an "aggregation core" were the main reason for the impaired texture of EWTG at 95 °C. [ABSTRACT FROM AUTHOR]

This study investigated the effect of heat treatments on the pungency and aroma profiles of a spice oleoresin blend, and the emulsion stability with different surfactants, encapsulating agents, and homogenization mechanisms. Total pungency increased with heat until 120 °C and drastically reduced at 150 °C. Thermal processing induced aroma release, and 46 compounds were identified at 90 °C, predominantly comprising sesquiterpenes. Tween 80 dispersed the highest oleoresin mass (6.21 ± 0.31 mg/mL) and reported the maximum emulsion stability index. The oleoresin percentage significantly influenced the emulsion stability, with 1% oleoresin producing the most stable emulsion. High-pressure homogenization applied on gum Arabic resulted in a greater encapsulation efficiency, exceeding 86%, and the lowest creaming index (4.70 ± 0.06%), while Hi-Cap 100 produced the best flow properties. The findings provide insights into incorporating lipophilic spice oleoresin blends in aqueous food systems and understanding the release of flavor compounds during thermal food processing. [Display omitted] • A blend of five-spice oleoresins was prepared based on a sensory accepted ratio. • Heat treatment improved the pungency and aroma profiles of the spice oleoresin blend. • Tween 80 was the most effective surfactant for oleoresin dispersion. • High-pressure produced more stable, uniform particle size emulsions than high-speed homogenization. • Gum Arabic reported the best encapsulation efficiency; Hi-Cap 100 had the lowest viscosity. [ABSTRACT FROM AUTHOR]

Reactive carbonyl species (RCS), including acrolein (ACR), methylglyoxal (MGO), and glyoxal (GO), are typically generated in food processing and accumulate in the body for ages, triggering various chronic diseases. Here, we investigated the capture capability and reaction pathways of mangiferin one-to-one and one-to-many on RCS in high temperatures using UPLC-MS/MS. We found that mangiferin can capture ACR/MGO/GO to form their adducts, yet, the ability to capture RCS is arranged in different orders, with ACR > MGO > GO for a single RCS and MGO > ACR > GO for multiple RCS. After synthesizing and identifying the structures of the ACR- and MGO-adducts of MGF, our results indicated that MGF-ACR-MGO produced in the multiple-RCS-MGF system was formed by capturing MGO through MGF-ACR rather than through MGF-MGO capturing ACR, which resulting in higher inhibitory activity of MGF against MGO than against ACR. Then, the capture ability and path of MGF on RCS were verified in the coffee-leaves tea and cake. [Display omitted] • MGF can capture ACR/MGO/GO to form adducts, with the strongest being ACR • MGF-ACR and MGF-MGO-1 were prepared and their structures were identified • MGF can simultaneously capture ACR, MGO, and GO in the order of MGO > ACR > GO • MGF-ACR-MGO is formed by capturing MGO by MGF-ACR, not by capturing ACR by MGF-MGO • Trapping path of MGF on ACR, MGO, and GO was verified in the tea and cake model [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) can convert inorganic selenium (Se) to organic Se and elemental forms with low toxicity and high bioavailability, but a comprehensive Se analysis of Se-enriched LAB is lacking. In this study, Limosilactobacillus fermentum Ln-9 was obtained by intense pulsed light-ultraviolet combined mutagenesis, and its characteristics and subcellular localization of Se were analyzed. The results displayed that Ln-9 accumulated 3.03 times Se that of the original strain. Under optimal fermentation conditions, the total Se content of Se-enriched Ln-9 (SeLn-9) reached 12.16 mg/g with 96.34% contained in Se nanoparticles (SeNPs), which was much higher than that of organic macromolecules. Furthermore, SeNPs were mainly localized outside the cell, Se-proteins were in the membrane and cytoplasmic fractions, and Se-polysaccharides were in the membrane fraction. Besides, SeLn-9 maintained a good morphology and gastrointestinal tolerance and had an enhanced antioxidant capacity. These findings make Ln-9 promising for applications in the food industry. [Display omitted] • L.fermentum Ln-9 with high selenium accumulation was obtained by mutagenesis. • Selenium of selenium-enriched Ln-9 was mainly contained in SeNPs. • SeNPs were mainly localized outside the cell. • Organic selenium was mainly located in the membrane and cytoplasmic fractions. • Selenium enhanced the antioxidant capacity of Ln-9. [ABSTRACT FROM AUTHOR]

Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to anti-nutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.8 g of protein per 100 g of flour, with a protein concentration exceeding 83% of the total extract. It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), and convicine (99.7%). Extraction conditions were optimized using response surface methodology, identifying pH 6, 2 h, and 20 °C as the most effective parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R2 = 0.945). This method effectively reduced ANFs, offering a sustainable approach for producing proteins suitable for diverse food products, including plant-based alternatives. [Display omitted] • Swedish fava beans are protein-rich but limited by anti-nutritional factors (ANFs). • Wet extraction and salt precipitation boost protein yield and cut crucial ANFs. • Box-Behnken design identifies optimal conditions for maximum phytic acid reduction. • Model precision optimizes food protein extraction and targets ANFs reduction. [ABSTRACT FROM AUTHOR]

Molecularly imprinted polymers (MIPs) have been widely studied in environmental protection and food industry, owing to their excellent specific recognition and structural stability. However, MIPs prepared by conventional methods suffer from low adsorption capacity and slow mass transfer rate. To date, the combination of electrostatic spinning technology and molecular imprinting technology has been proposed to prepare molecularly imprinted membranes (MIMs) with specific recognition capability, and has shown great attraction in the separation and detection of food additives, as well as the extraction and release of active ingredients. In recent years, MIPs and electrostatic spinning technologies have been investigated and evaluated. However, there is no review of electrostatically spun MIMs for food field. In this review, we focus on the fabrication methods and applications of electrostatically spun MIMs in the food, discuss the challenges in practical food applications, and emphasize the promising applications of electrostatically spun MIMs in food field. [Display omitted] • Review the progress of electrospun molecularly imprinted membranes in food sector. • The electrospun preparation of molecularly imprinted membrane is discussed. • Summarize the factors that affecting specific identification performance. • The prospective applications of the membrane in the food industry are listed. [ABSTRACT FROM AUTHOR]

A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties. • Amylose is the main parameter that influences functionality of barley flours. • Waxy barleys display greater functionality than normal or high-amylose barleys. • Pearling enhances nutritional, functional and pasting values of barley flours. • High-amylose barleys exhibit slower digestion rates than waxy and normal varieties. • Pearling increase RS and decrease RDS in cooked barley flours. [ABSTRACT FROM AUTHOR]

Food fraud is widespread nowadays in the food products supply chain, from raw materials processing to the final product and during storage and transport. The most frequent fraud is practiced in staple food commodities like cereals. Their origin, variety, genotype, and bioactive compounds are altered to deceive consumers. Similarly, in various food sectors like beverage, baking, and confectionary, items like melamine, flour improver, and food colors are used in the market to temple consumers. To tackle food fraud and authentication, non-destructive techniques are being used. These techniques have limitations like lack of standardization, interference from multiple absorbing species, ambiguous results, and time-consuming to perform, depending on the type, size, and location of the system proved difficult to quantify the samples of adulteration. Chromatography has been introduced as an effective technique. It serves to safeguard public health due to its detection capabilities. Chromatography proved a crucial tool against fraudulent practices to preserve consumer trust. [Display omitted] • Food fraud includes adulteration, tampering, substitution, and mislabeled food. • The addition of adulterants and undeclared allergens damages public health. • Authentication of industrial products is convenient using chromatography. • Chromatography quantifies samples of cereals, baking, beverages, and confectionery. [ABSTRACT FROM AUTHOR]

Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO 2 (SC-CO 2) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO 2 to improve lupin protein isolate (LPI) quality. SC-CO 2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO 2. Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO 2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties. [Display omitted] • The SC-CO 2 treatment increases the purity of lupin protein isolate (LPI) • The SC-CO 2 treatment did not modify the LPI amino acids profile & nutritional quality • The SC-CO 2 improves LPI color by dramatic reduction of a* and b* parameters • The SC-CO 2 improve or did not affect the technofunctional properties of LPI • Lupin protein isolate is a valuable resource for functional food ingredients [ABSTRACT FROM AUTHOR]

Enzyme is an important class of catalyst. However, the efficiency of enzyme-catalyzed reactions is constrained by the limited contact between the enzyme and its substrate. In this study, to overcome this challenge, lipase-loaded microcapsules were prepared from natural shellac and nanoparticles using the emulsion template method. These microcapsules can perform dual roles as stabilizers and enzyme carriers to construct a water-in-oil Pickering interfacial biocatalytic system. The results showed that the hydrolytic conversion of the microcapsules could reach 90% within 20 min, which was significantly higher than that of the traditional biphasic system. The catalytic activity was influenced by the oil-to-water volume ratio and the microcapsule content. The microcapsules remained highly catalytic efficiency even after storage for three months or seven cycles of reuse. These microcapsules were prepared without the use of any cross-linkers or harsh solvents. This green and efficient catalytic system has great application prospects in the food industry. [Display omitted] • Enzyme-loaded microcapsules were prepared from shellac and nanoparticles • Water-in-oil Pickering catalytic systems were stabilized by the microcapsules • The microcapsules showed high catalytic activity and excellent recyclability • The green catalytic systems have great application prospects in the food industry [ABSTRACT FROM AUTHOR]

The demand for polyphenols and essential oils (EOs) on the food market is high and grows every year. Its partially the result of the fact that these compounds can be used in formulation of clean label foods, a fast growing food sector. A significant share of polyphenols and EOs are extracted from herbs. The quality of the extracts is determined mainly by the extraction method. Conventional extraction techniques of phytochemicals are time-consuming, operate at high temperatures, and require usage of organic solvents and energy in large quantities. According to the United Nations Sustainability Development Plan, chemical processes should be replaced by green alternatives that would reduce the use of solvents and energy. Ultrasound-Assisted Extraction (UAE), Microwave-Assisted Extraction (MAE) and Cold Plasma-Assisted Extraction (CPAE) meets these criteria. The review shows that each of these techniques seems to be a great alternative for conventional extraction methods ensuring higher yields of bioactive compounds. • MAE increases polyphenols yields and improves essential oils composition in comparison to conventional extraction methods • Solvent concentration is most important factor affecting MAE efficiency of polyphenols • Herbs with external secretory structure are more prone to extraction of EOs using UAE method • UAE efficiency of polyphenols increases with increase of power level used • Cold plasma seems to be a promising pre-treatment method increasing extraction efficiency of polyphenols and essential oils [ABSTRACT FROM AUTHOR]

Food proteins represent a vital source of self-assembling peptides, with hydrogels constructed through peptide self-assembly exhibiting widespread utility in the food sector. This review aims to provide a recent research progress in preparation and characterization of hydrogels from food-derived peptides. Also, the self-assembly mechanisms and the impact of factors are discussed. Presently, food-derived self-assembling peptide-based hydrogels can be synthesized using either physical or chemical methodologies and evaluated through methodologies such as microscopic, spectroscopic, and rheological assessment. The self-assembly of food-derived peptides is hierarchically formed by non-covalent interactions, including hydrogen bond and hydrophobic interactions, where variables such as temperature and pH intricately modulate the assembly mechanism. The association between peptide sequence and hydrogel structure in the self-assembly mechanism is also discussed, which remains to be further explored. The present review contributes to application of food-derived peptide-based hydrogels in the fields of food, nutrition and material sciences. [Display omitted] • The preparation methods of self-assembling peptide-based hydrogels are summarized. • The characterization methods of self-assembling peptide-based hydrogels are presented. • The self-assembly mechanism of peptide-based hydrogels is elucidated. • The challenges and prospects of self-assembling peptide-based hydrogels are discussed. [ABSTRACT FROM AUTHOR]

This study aims to investigate the influence of alkaline treatment duration (0–5 h) on the physicochemical properties and emulsifying performance of rapeseed protein during pH-shift process. Results showed that a 4-h alkaline treatment significantly reduced the particle size of rapeseed protein and led to a notable decrease in disulfide bond content, as well as alterations in subunit composition. Moreover, solubility of rapeseed protein increased from 18.10 ± 0.13% to 40.44 ± 1.74% post-treatment, accompanied by a ∼ 40% enhancement in emulsifying properties. Morphological analysis revealed superior plasticity and sharper contours in 4-h alkali-treated rapeseed protein emulsions compared to untreated counterparts. Rheological analysis indicated higher viscosity and elasticity in the alkali-treated group. Overall, 4-h alkaline treatment markedly enhanced the multifaceted functional attributes of rapeseed protein during pH-shift process, rendering it a promising emulsifier in the food industry. [Display omitted] • Solubility and emulsifying properties of rapeseed protein significantly increased after pH-shift treatment. • Decreased particle size, altered disulfide bonds, and subunit changes of rapeseed protein were observed. • A 70% oil phase with 4% or 6% rapeseed protein content yielded favorable emulsion systems. • pH-Shift treatment increased viscosity and elasticity of rapeseed protein emulsion. [ABSTRACT FROM AUTHOR]

The global incidence of economically motivated meat adulteration represents a crucial issue for the food industry. Undeclared addition of cheaper or low-quality species to meat products of high commercial value has become a common practice that needs to be countered with specific measures. In this framework, myoglobin (Mb) is a sarcoplasmic haemoprotein, primarily responsible for meat colour and has been successfully used in meat fraud authentication. Mb is highly soluble in water, easily monitored at 409 nm and species-specific. Knowing that various analytical DNA-based and protein-based methods, as well as spectroscopic techniques have been developed over the years for the detection of meat fraud, the aim of the present review is to take stock of the situation regarding the possible use of Mb as a molecular biomarker for the easy and rapid detection of undeclared species in meat products, avoiding the need of sophisticated or expensive equipment and specialised operators. • Myoglobin is a sarcoplasmic haem protein, primarily responsible for meat colour • Myoglobin is species-specific since its primary structure differs among species • Different myoglobins retention time can be used to detect species in minced meats • Proteomics approach can identify specific myoglobin peptides markers of fraud • Immunoassays can detect and quantify myoglobin prototypic peptides from meat [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) printing, as an emerging digital production technology, has recently been receiving increasing attention in food processing. It is important to understand the effect of key ingredients of food materials on the printing, which makes it possible to achieve a wider range of structures using few nozzles and to provide tailored nutrition and personalization. This comprehensive review delves into the latest research on 3D-printed lipid-based foods, encompassing a variety of products such as chocolate, processed cheese, as well as meat. It also explores the development and application of food bioinks that incorporate lipids as a pivotal component, including those based on starch, protein, oleogels, bigels, and emulsions, as well as emulsion gels. Moreover, this review identifies the current challenges and presents an outlook on future research directions in the field of 3D food printing, especially the research and application of lipids in food 3D printing. • 3D food printing technology and materials were described. • The research and application of lipid-based materials were reviewed. • Lipid-incorporated materials as 3D printing inks were reviewed. • The trends of Lipids in 3D food printing were envisioned. [ABSTRACT FROM AUTHOR]

Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of wheat sprouting, focusing on underexplored areas in existing literature such as alterations in phenylalanine ammonia-lyase (PAL) activity and glutathione levels during wheat sprouting. Furthermore, special attention was directed toward asparagine (Asn), the main precursor of acrylamide formation, as regulatory agencies are actively seeking to impose limitations on the presence of acrylamide in baked products. The results demonstrate elevated levels of PAL (4.5-fold at 48 h of sprouting), antioxidants, and total phenolics (1.32 mg gallic acid equivalent/g dry matter at 72 h of sprouting), coupled with a reduction in Asn (i.e. 11-fold at 48 h of sprouting) and glutathione concentrations, after wheat sprouting. These findings suggest that sprouting can unlock health-promoting properties in wheat. Optimizing the sprouting process to harness these benefits, however, may have implications for the techno-functionality of wheat flour in food processing. [Display omitted] • Study underscores whole wheat and controlled sprouting for enhanced nutrition. • Research explores overlooked aspects in wheat sprouting. • Sprouting increased the phenylalanine-ammonia lyase activity levels of wheat. • The highest level of free glutathione was found in the raw wheat samples. • A reduction was observed in the free Asn level as a function of sprouting time. [ABSTRACT FROM AUTHOR]

Rose polyphenols, key functional components in roses, require adequate bioaccessibility for their health benefits, subject to influence by food components and processing. Investigating the impact of various thermal sterilization methods on the bioaccessibility of rose polyphenols in rose tea with milk and the underlying mechanisms, our findings indicated a significant increase in bioaccessibility following treatment at 85 °C/30 min. Conversely, 121 °C/15 min treatment decreased bioaccessibility. Examining the interaction between β-casein in milk and rose polyphenols under different sterilization conditions, SEM and particle size analysis revealed binding, with fluorescence spectroscopy indicating non-covalent bonds. Binding forces followed the order 121 °C > 85 °C > 25 °C. Notably, at 85 °C, non-covalent binding improved polyphenol bioaccessibility, while the intensified binding at 121 °C decreased it. SDS-PAGE and amino acid analysis confirmed no covalent bond. This study establishes a theoretical basis for selecting thermal sterilization temperatures for milk-flower combinations, considering polyphenol bioaccessibility. • 85 °C sterilization increased the polyphenol bioaccessibility of rose tea with milk. • 121 °C sterilization decreased the polyphenol bioaccessibility of rose tea with milk. • Increased bioaccessibility at 85 °C was attributed to non-covalent binding. • SDS-PAGE and amino acid analysis confirmed no covalent bond. [ABSTRACT FROM AUTHOR]

Melatonin (MLT) is a hormone that exists in all living organisms, including bacteria, yeast, fungi, animals, and plants, many of which are ingested daily in the diet. However, the exact concentrations of melatonin in each of the foods and the effect on health of the intake of foods rich in MLT are not known. Therefore, the aim of this review was to gather the available information on the melatonin content of different foods and to evaluate the effect that this hormone has on different pathologies. The amount of MLT may vary depending on the variety, origin, heat treatment, processing, and analysis technique, among other factors. Dietary interventions with foods rich in MLT report health benefits, but there is no evidence that hormone is partially responsible for the clinical improvement. Therefore, it is necessary to evaluate the MLT content in more foods, as well as the effect that cooking/processing has on the amount of MLT, to estimate its total intake in a typical diet and better explore its potential impact on the health. [Display omitted] • Dietary interventions with foods rich in MLT report health benefits • Chromatographic techniques could be more effective for determining MLT in foods • Food processing must be taken into account to estimate the real intake of MLT [ABSTRACT FROM AUTHOR]

Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production. [Display omitted] • The modifications to IDF were summarized. • Changes in physical, chemical, and biological properties of IDF's microstructure. • The application of modified IDF in food processing. [ABSTRACT FROM AUTHOR]

Pectin from the citrus peel waste has novel applications in food and biomedical industries. The present work focused on addressing iron deficiency, which is a global health concern, by developing a functional ingredient using pectin extracted from Assam lemon (Citrus limon Burm. F) and supplementing iron via the pectin‑iron complex (PIC). Extracted pectin was incubated with iron chloride hexahydrate (0.90–1.80 mM) for 180 h to optimize the complexation conditions, with the optimal concentration being 1.36 mM. The iron bioavailability and its absorption in the PIC was assessed using in-vitro simulation digestion and Caco-2 cell monolayers. The bioaccessible form of iron in the developed PIC during the intestinal phase was 5.34 ± 0.16%, which was negligible in pectin. The absorption of bioaccessible iron in the PIC was found to be 2.93 ± 0.03%. The results demonstrated that PIC could reduce iron deficiency and increase fibre intake, leading to several health benefits. [Display omitted] • Pectin-iron complex was in-vitro digested and introduced to Caco-2 monolayers. • PIC and pectin exhibited DE > 50% extending their application in the food system. • PIC exhibited stability under a simulated in vitro digestion system. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products. • Extrusion increases millet carbohydrate, iron, manganese, diosmin, and cyanidin; • Extrusion reduces millet total dietary fiber, resistant starch, lipid, and vitamin E; • Germination and cooking increase millet lysine and vitamin C; • Germination reduces millet phytate, lipid, total phenolic, vitamin E, and riboflavin; • Germination and extrusion improve iron availability in vitro. [ABSTRACT FROM AUTHOR]

Mung bean is an increasingly cultivated legume. This study compared mung bean varieties 'KPS2' from Thailand (Th) and 'Imara' from Tanzania (T) with a focus on protein composition, allergenicity, and techno-functional properties. Two rounds alkaline-acid extraction were performed to produce mung bean protein isolate (MBPI - Th 1 /T 1 and Th 2 /T 2), supernatant (S) and protein-poor residue (PPR). Mass spectrometric analysis revealed high abundance of 8 s-vicilin and 11 s-legumin in MBPI and S. Extraction removed considerable amounts of the seed albumin allergen but increased the relative abundance of cupins in MBPI. Higher vicilin levels were found in Th 1 samples, contributed to increased protein solubility above pH 6.5. Th formed stronger gels which were more stable at higher frequencies. In contrast, T proteins were structurally more flexible, leading to its improved foaming ability. This study provides the knowledge and methods for appropriate selection of mung bean varieties for various food applications. [Display omitted] • Mung bean varieties 'Imara' from Tanzania and 'KPS2' from Thailand were compared • Extraction process reduced the relative abundance of seed albumin allergen • Protein isolates from Imara contained less of the allergen vicilin than KPS2 • KPS2 and Imara isolates were more soluble at higher and lower pH, respectively • KPS2 isolates formed firmer and more stable gels but had poorer foaming properties [ABSTRACT FROM AUTHOR]

Myofibrillar protein (MP) gels are susceptible to oxidation, which can be prevented by complexing with hydrophilic polyphenols, but may cause gel deterioration. Sodium metabisulfite (Na 2 S 2 O 5) has been used to induce self-assembly of MP and analyze the impact of self-assembly on the quality of composite gels containing high amounts of (−)-epigallocatechin gallate (EGCG). Hydrophobic forces were confirmed as the main driver of self-assembly. Self-assembly reduced the size of the MP–EGCG complex to approximately 670 nm and increased the gel's hydrophobic force by approximately 3.6-fold. The maximum hardness of the Na 2 S 2 O 5 -treated MP–EGCG composite gel was 52.43 g/kg, which was approximately 49% greater than pure MP gel. After oxidative treatment, the Na 2 S 2 O 5 -treated MP–EGCG composite gel had considerably lower carbonyl and dityrosine levels (2.47-μmol/g protein and 450 a.u.) than the control (8.37-μmol/g protein and 964 a.u.). Therefore, Na 2 S 2 O 5 shows potential as a cost-effective additive for alleviating MP limitations in the food industry. • Sodium metabisulfite-induced self-assembly of myofibrillar protein (MP). • Self-assembled MP formed stronger gel via increased hydrophobic interactions. • Self-assembly reduced size of MP-epigallocatechin gallate (EGCG) complexes. • Composite gels of self-assembled MP-EGCG exhibited enhanced oxidative stability. [ABSTRACT FROM AUTHOR]

Differences in moisture and protein content impact both nutritional value and processing efficiency of corn kernels. Near-infrared (NIR) spectroscopy can be used to estimate kernel composition, but models trained on a few environments may underestimate error rates and bias. We assembled corn samples from diverse international environments and used NIR with chemometrics and partial least squares regression (PLSR) to determine moisture and protein. The potential of five feature selection methods to improve prediction accuracy was assessed by extracting sensitive wavelengths. Gradient boosting machines (GBMs), particularly CatBoost and LightGBM, were found to effectively select crucial wavelengths for moisture (1409, 1900, 1908, 1932, 1953, 2174 nm) and protein (887, 1212, 1705, 1891, 2097, 2456 nm). SHAP plots highlighted significant wavelength contributions to model prediction. These results illustrate GBMs' effectiveness in feature engineering for agricultural and food sector applications, including developing multi-country global calibration models for moisture and protein in corn kernels. • Predicted moisture and protein across international corn using PLS with NIR. • Applied and compared three GBM algorithms for feature wavelength selection. • Showed potential of GBM in feature engineering and NIR spectroscopy. • Used SHAP plots to illustrate contribution of important variables to prediction. [ABSTRACT FROM AUTHOR]

Tuber and tuberous roots proteins are important sources for producing bioactive peptides. The objective of this review is to present the current research status of tubers and tuberous roots bioactive peptides (TTRBP), including its preparation methods, purification techniques, structure identification approaches, biological functions, and applications in the food industry. Moreover, the current challenges and future development trends of TTRBP are elucidated. Currently, TTRBP are mainly produced by enzymatic hydrolysis and fermentation. Pretreatment like high static pressure, ultrasound and microwave can assist enzymatic hydrolysis and facilitate TTRBP production. In addition, TTRBP are structurally diverse, which is related to the molecular weight, amino acids composition, and linkage mode. Accordingly, they have various biological activities (such as antioxidant, antihypertensive, hypoglycemic) and have been utilized in the food industry as functional ingredients and food additives. This review will provide valuable insights for the optimal utilization of tuber and tuberous roots. • This is the first review on tubers and tuberous roots bioactive peptides (TTRBP). • Preparation approaches for TTRBP have been summarized. • TTRBP exhibit antioxidant, antidiabetic and antihypertensive activities. • Applications of TTRBP in the food industry have been discussed. [ABSTRACT FROM AUTHOR]

The high volatility and hydrophobicity of cinnamon essential oils (CiEO) limited their practical application. To enhance their stability and antibacterial activity, nanoemulsions encapsulating CiEO were prepared using hydroxypropyl-β-cyclodextrin/lauroyl arginate (HPCD/LAE) inclusion complexes through high-pressure microfluidization (HPM). Effects of HPM parameters on the stability and antibacterial properties of nanoemulsion were investigated. Results revealed that increased processing pressure and cycle numbers were associated with reduced droplet size and greater homogeneity in CiEO distribution. Storage and thermal stability were optimized at 100 MPa and seven cycles. Moreover, the nanoemulsions showed strong synergistic antibacterial against E. coli (19.79 mm) and S. aureus (23.61 mm) compared with LAE (11.52 mm and 12.82 mm, respectively) and CiEO alone (13.26 mm and 17.68 mm, respectively). This study provided new information for constructing CiEO nanoemulsion, which is suitable for use in the food industry. [Display omitted] • Hydroxypropyl-β-cyclodextrin/lauroyl arginate inclusion complex was fabricated. • The increase in processing pressure and cycle numbers led to the reduced droplet size. • The distribution of cinnamon essential oil was more homogeneous after processing. • Lauroyl arginate and essential oil in nanoemulsion exerted antibacterial synergy. [ABSTRACT FROM AUTHOR]

This study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.6%), asparagine (10.7%), and arginine (9.7%) being the major amino acids. NSPs had a denaturation temperature of 66.6 °C and an isoelectric point of pH 4.3. They could be used as emulsifiers to form highly viscous coarse corn oil-in-water emulsions (10% oil, 4% NSP). Nevertheless, 10-fold diluted emulsions exhibited rapid creaming under different pH (2–9), salt (0–500 mM NaCl) and temperature (>40 °C) conditions, but they were relatively stable to aggregation. Our findings suggest that NSPs could be used as emulsifiers in highly viscous or gelled foods, like dressings, sauces, egg, cheese, or meat analogs. [Display omitted] • Nettle seed protein (NSP) powder was isolated from cold-pressed nettle seed meal. • NSPs remained in their native state due to the mild extraction conditions used. • NSPs could be used as a plant-based emulsifiers to form oil-in-water emulsions. • NSP-coated oil droplets were stable to coalescence, but not creaming (due to large size). • NSPs may be useful emulsifiers in plant-based foods, like dairy, egg, and meat analogs. [ABSTRACT FROM AUTHOR]

Pomegranate are often treated with preservatives during storage. This study investigated the effects of storage and food processing on the residual behavior of the five commonly used preservatives (prochloraz, thiophanate-methyl, pyrimethanil, imazalil, and difenoconazole) and their metabolites in pomegranate and its products. The LOQs for all target compounds were 0.001 mg kg−1. The residue levels of five preservatives in the calyx was highest, followed by the peel, stalk, septum, umbilicus, and seed. For the migration ability, the five preservatives from pomegranate peel to seed was negatively correlated with their octanol/water partition coefficients. The processing factors of each procedures of juice, wine, vinegar, and pectin processing were <1. Nevertheless, the PF values in drying peel during the overall process ranged from 1.26 to 4.09. Hence, it is worth noting that consumption of pomegranate essential oil and drying peel may pose a potential risk to the health of consumers. [Display omitted] • HPLC-MS/MS was used to determine the five preservatives and their metabolites. • The spatial distribution and migration ability in pomegranate were studied. • Effect of processing on these target compounds were evaluated. • Processing factors (PFs) of each procedures of juice, wine, vinegar, and pectin processing were <1. • The essential oil and drying peel posed potential health risks to consumers. [ABSTRACT FROM AUTHOR]

Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends. [Display omitted] • Phytosterols are excellent oleogelators with potential nutraceutical benefits. • The phytosterol type and formulation can affect the behaviors of oleogels. • Phytosterol-based oleogels can replace solid fats with desirable properties. • Oleogels can improve stability and bioaccessibility as delivery vehicles. • The crystallization and self-assembly of phytosterols contributes to oleogelation. [ABSTRACT FROM AUTHOR]