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This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs were investigated. Results showed that, protein content and particles size significantly (p < 0.05) influenced the water holding capacity (0.94 g/g ± 0.03–1.17 g/g ± 0.08), oil holding capacity (1.08 g/g ± 0.02–1.32 g/g ± 0.04), foaming capacity (49.20 % ± 0.12–58.9 % ± 0.98), foam stability (63.15 % ± 0.21–71.82 % ± 0.68), emulsion stability (61.73 % ± 1.68–66.02 % ± 1.25), least gelation concentration (at pH 7: 8.02 % ± 0.91–18.02 % ± 0.21), and solubility (at pH 7:70.51 % ± 2.54–93.71 % ± 1.86) of studied pea composites; that subsequently influenced the formation of heat-modulated MAs. Color, stickiness, moldability, microstructure (surface plot, fractal dimension: 2.771 ± 0.006–2.884 ± 0.009, surface openings: 8.76 % ± 1.25−33.24 % ± 1.28), thermal (denaturization temperature:103.41 °C ± 3.87–161.20 °C ± 1.35, enthalpy: 1085.10 J/g ± 115.42–1322.71 J/g ± 185.65), and chemical attributes of MAs were associated with the protein content (25.30 % ± 0.98–60.30 % ± 1.87) and particle size (d 10 :2.30 μm ± 0.32–15.02 μm ± 1.35; d 50 :6.30 μm ± 1.02–59.01 μm ± 2.35; d 90 :15.11 μm ± 2.34–137.01 μm ± 15.21) of pea composites. MA formulated with pea flour showed better moldability and acceptability in comparison to pea concentrates. This study exposed the use of pea flour as a feasible option to produce heat modulated meat analogs. • Protein content and particle size impacts techno-functional traits of pea composites. • Types of pea composite impacts the attributes of formulated meat analog (MA). • Pea flour is a promising ingredient to produce heat-modulated MA. • Lower protein content and larger particle resulted compact microstructure in MA. [ABSTRACT FROM AUTHOR]

Soy protein is a promising nutritional source with improved functionality and bioactivities due to conjugation with polyphenols (PP)—the conjugates between soy protein and PP held by covalent and noncovalent bonds. Different approaches, including thermodynamics, spectroscopy, and molecular docking simulations, can demonstrate the outcomes and mechanism of these conjugates. The soy protein, PP structure, matrix properties (temperature, pH), and interaction mechanism alter the ζ-potential, secondary structure, thermal stability, and surface hydrophobicity of proteins and also improve the techno-functional properties such as gelling ability, solubility, emulsifying, and foaming properties. Soy protein-PP conjugates also reveal enhanced in vitro digestibility, anti-allergic, antioxidant, anticancer, anti-inflammatory, and antimicrobial activities. Thus, these conjugates may be employed as edible film additives, antioxidant emulsifiers, hydrogels, and nanoparticles in the food industry. Future research is needed to specify the structure-function associations of soy protein-PP conjugates that may affect their functionality and application in the food industry. [Display omitted] • Soy protein is a promising nutritional source due to its conjugation with polyphenols. • Soy protein conjugate via covalent or non-covalent interaction. • The type of polyphenols and environmental factors mainly affect the interaction. • Improves the techno-functional properties and biological functions. [ABSTRACT FROM AUTHOR]

The typically low solubility and gelation capacity of plant proteins can impose challenges in the design of high-quality plant-based foods. The acid used during the precipitation step of plant protein isolate extraction can influence protein functionality. Here, acetic acid and citric acid were used to extract quinoa protein isolate (QPI) from quinoa flour, as these acids are more kosmotropic than the commonly used HCl, promoting the stabilisation of the native protein structure. While proximate analysis showed that total protein was similar for the three isolates, precipitation with kosmotropic acids increased soluble protein, which correlated positively with gel strength. Microstructure analysis revealed that these gels contained a less porous protein network with lipid droplet inclusions. This study shows that the choice of precipitation acid offers an opportunity to tailor the properties of quinoa protein isolate for application, a strategy that is likely applicable to other plant protein isolates. [Display omitted] • Quinoa protein isolate (QPI) was precipitated with HCl, acetic and citric acid; • Kosmotropic acids protected the native structure of QPI during extraction; • Soluble protein, thermal properties and gel strength were improved. [ABSTRACT FROM AUTHOR]

The phytochemical composition and physicochemical attributes of polyphenol-enriched protein particle ingredients produced with pulse proteins (e.g. chickpea protein, pea protein, and a chickpea-pea protein blend) and polyphenols recovered from wild blueberry pomace were investigated for colloidal and interfacial properties. Anthocyanins were the major polyphenol fraction (27.74–36.47 mg C3G/g) of these polyphenol-rich particles (44.95–62.08 mg GAE/g). Dispersions of pea protein-polyphenol particles showed a superior phase stability before and after heat treatment compared to the chickpea pea protein-polyphenol system. This observation was independent of the added amount of NaCl in the dispersion. In general, at quasi equilibrium state, pulse protein-polyphenol particles and parental pulse protein ingredients showed similar oil-water interfacial tension. However, pea protein-polyphenol particles demonstrated a reduced diffusion-driven oil-water interfacial adsorption rate constant compared to the parental pea protein ingredient. Overall, the obtained results suggest application potential of pea protein-polyphenol particles as a functional food/beverage ingredient. [Display omitted] • Spray dried microparticles were produced with pulse proteins and blueberry pomace polyphenols. • Anthocyanins were the major polyphenol fraction of polyphenol-rich particles. • Protein-polyphenol interaction may reduce particle size in protein dispersion systems. • Pulse protein composition determines the colloid stability of protein-polyphenol particles. • Pea protein-polyphenol particles have superior colloid stability compared to chickpea particles. [ABSTRACT FROM AUTHOR]

Plant proteins are increasingly being used in the food industry due to their sustainability. They can be isolated from food industry waste and converted into value-added ingredients, promoting a more circular economy. In this study, ultrasound-assisted alkaline extraction (UAAE) was optimized to maximize the extraction yield and purity of protein ingredients from grapeseeds. Grapeseed protein was extracted using UAAE under different pH (9–11), temperature (20–50 °C), sonication time (15–45 min), and solid/solvent ratio (10–20 mL/g) conditions. The structural and functional attributes of grapeseed protein and its major fractions (albumins and glutelins) were investigated and compared. The albumin fractions had higher solubilities, emulsifying properties, and in vitro digestibilities but lower fluid binding capacities and thermal stability than the UAAE and glutelin fraction. These findings have the potential to boost our understanding of the structural and functional characteristics of grapeseed proteins, thereby increasing their potential applications in the food and other industries. [Display omitted] • Albumin and glutelin are the two major protein fractions in grapeseeds. • UAAE is an effective technique for extracting proteins from wine industry byproducts. • The albumin fractions exhibit the highest emulsifying properties and in vitro digestibility. • The functionality of the protein fractions is influenced by their composition. [ABSTRACT FROM AUTHOR]

Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in food systems. In this study, probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 was employed to prepare ice cream added with and without inulin (1%, w / v). Metabolomics analysis on the effect of inulin showed 84 and 147 differentially expressed metabolites identified in the ice cream samples from day 1 and day 30 of storage (−18 °C), respectively. Various potential functional metabolites were found, including citric acid, ornithine, D-glucuronic acid, sennoside A, stachyose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, c is -aconitic acid, gamma-aminobutyric acid, L-threonine, L-glutamic acid, tryptophan, benzoic acid, and trehalose. Higher expression of these metabolites suggested their possible roles through relevant metabolic pathways in improving survivability of the probiotic yeast and functionality of ice cream. This study provides further understanding on the metabolic characteristics of probiotic yeast that potentially affect the functionality of ice cream. [Display omitted] • Survival of probiotic yeast under frozen storage was explained by its metabolites. • M etabolic differences were revealed between the probiotic and synbiotic ice cream. • Non-targeted metabolomics specified that inulin could alter metabolite levels. • Relatively higher levels of key metabolites were identified in synbiotic ice cream. • Key pathways were related to survival of probiotic yeast in synbiotic ice cream. [ABSTRACT FROM AUTHOR]

The utilization of cold plasma (CP) treatment to promote covalent conjugation of ovalbumin (OVA) and gallic acid (GA), as well as its functionality, were investigated. Results demonstrated that CP significantly enhanced the covalent grafting of OVA and GA. The maximum conjugation of GA, 24.33 ± 2.24 mg/g, was achieved following 45 s of CP treatment. Covalent conjugation between GA and OVA were confirmed through analyses of total sulfhydryl (-SH) group, Fourier transform infrared (FTIR) spectroscopy, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Unfolding of the OVA molecule occurred upon conjugation with GA, as evidenced by multiple spectroscopy analyses. Additionally, conjugation with GA resulted in significant improvements in the antioxidant activity and emulsifying properties of OVA. This study demonstrated that CP is a robust and sustainable technique for promoting the covalent conjugate of polyphenols and proteins, offering a novel approach to enhance the functional properties of proteins. • Covalent OVA-GA conjugates were formed after 45 s of CP treatment. • High efficiency of grafting of GA onto OVA (24.33 ± 2.24 mg/g) was achieved. • Monomer, dimer, and polymer forms of OVA-GA conjugates were obtained. • Four to five-fold increase in antioxidant activity was obtained after GA grafting. [ABSTRACT FROM AUTHOR]

[Display omitted] • The soy protein isolate covalently bound to hydroxytyrosol by alkaline method. • The addition of HT transformed the structure of SPI into a disordered one. • SPI-HT adducts have enhanced emulsifying, foaming and antioxidant properties. • The adducts with different concentrations of HT have different optimal properties. This study investigated the effect of different concentrations of hydroxytyrosol (HT) covalently bound to soy protein isolate (SPI) by the alkaline method on the structure and function of the adducts. The amount of polyphenol bound to SPI first increased to a maximum of 42.83 % ± 1.08 % and then decreased. After the covalent binding of HT to SPI, turbidity and in vitro protein digestibility increased and decreased significantly with increasing concentrations of HT added, respectively, and the structure of SPI was changed. The adducts had a maximum solubility of 52.52 % ± 0.33 %, and their water holding capacity reached a maximum of 8.22 ± 0.11 g/g at a concentration of 50 μmol/g of HT. Covalent modification with HT significantly increased the emulsifying and foaming properties and antioxidant activity of SPI; the DPPH and ABTS radical scavenging rates increased by 296.89 % and 33.80 %, respectively, at a concentration of 70 μmol/g of HT. [ABSTRACT FROM AUTHOR]

• Structure and properties of β-casein mutants in dairy products were summarized. • Impact of A1/A2 β-casein on gastrointestinal health in vivo studies was analyzed. • The detection method of β-casomorhin7 and A1/A2 β-casein was summarized. • Limitations and future directions in this promising field were presented. β-casein is the second most abundant form of casein in milk. Changes in amino acid sequence at specific positions in the primary structure of β-casein in milk will produce gene mutations that affect the physicochemical properties of dairy products and the hydrolysis site of digestive enzymes. The screening method of β-casein allele frequency detection in dairy products also has attracted the extensive attention of scientists and farmers. The A1 and A2 β-casein is the two usual mutation types, distinguished by histidine and proline at position 67 in the peptide chain. This paper summarizes the effects of A1 and A2 β-casein on the physicochemical properties of dairy products and evaluates the effects on human health, and the genotyping methods were also concluded. Impressively, this review presents possible future opportunities and challenges for the promising field of A2 β-casein, providing a valuable reference for the development of the functional dairy market. [ABSTRACT FROM AUTHOR]

Highlights • The structure of casein micelles is sensitive to environmental changes. • Acid and rennet gelations have different mechanisms. • Gelation of casein micelles is affected by its structural changes. Abstract This review summarizes the effects of heating, acidification, high pressure treatment and enzymatic modification on coagulation (acid or rennet) behavior of casein micelles. Heating improves acid coagulation of casein micelles while it impairs rennet coagulation. Acidification results in the dissociation of colloidal calcium phosphate (CCP) and facilitates rennet-induced casein aggregation. Partial-rennet treatment of casein micelles improves acid gelation and leads to the formation of acid gels with higher elastic modulus and strength. Transglutaminase (TG) treatment increases casein micelle integrity and forms acid gels with homogeneous network and increased water holding capacity (WHC). TG treatment before renneting prohibits rennet coagulation while TG treatment following renneting produces gels with improved elastic modulus and WHC. The disintegration of casein micelles during high pressure treatment favors rennet coagulation while whey protein denaturation hinders coagulation. In contrast, high pressure treatment favors acid gelation, resulting in the formation of gels with increased rigidity and strength. [ABSTRACT FROM AUTHOR]

Highlights • pH-cycling during manufacture offers a potential route to tailor MPC functionality. • Colloidal Ca dissociated with pre-acidification but recovered with pH-restoration. • Micellar caseins dissociated with pre-acidification and pH-restoration. • Solubility and emulsibility improved with pre-acidification and pH-restoration. • Heat stability declined with pre-acidification but improved with pH-restoration. Abstract This study investigates the effects of pre-acidification (pH 6.7–5.4) of skim milk, followed by pH-restoration of the retentates, on spray-drying performance, physico-chemical properties and functionality of the resulting milk protein concentrate (MPC). Powder recovery decreased with decreasing pH of pre-acidification but improved with pH-restoration. Colloidal calcium was gradually solubilized with decreasing pH of pre-acidification but was slightly recovered by pH-restoration. Dissociation of micellar caseins increased with decreasing pH of pre-acidification of skim milk and was further increased by pH-restoration. Casein micelles maintained their overall structures at pre-acidification pH of 6.7–6.0, and partially disintegrated into loosely entangled aggregates at pH 5.7–5.4; while after pH-restoration, micelles generally maintained their overall structures at pre-acidification pH of 6.0, and completely disintegrated at pH 5.7–5.4. Solubility and emulsifying properties of MPC improved with decreasing pH of pre-acidification and with pH-restoration. Heat stability of MPC declined with decreasing pH of pre-acidification but improved with pH-restoration. [ABSTRACT FROM AUTHOR]

The objective of this work was to assess the effects of a traditional parboiling treatment on physical, chemical and functional properties of yellow maize kernels. For this, maize kernels were subjected to the three main stages of a traditional parboiling process (soaking, steaming, and drying) at different moisture contents (15%, 25%, or 35%), and different pressure steaming times (0, 15, or 30 min). Kernels were evaluated for physical and chemical changes, while manually generated endosperm fractions were further evaluated for nutritional and functional changes. The parboiling process negatively altered the maize kernels properties by increasing the number of kernels with burst pericarp and decreasing the total carotenoid content in the endosperm by 42%. However, the most intense conditions (35% moisture and 30 min steam) lowered the number of broken kernels by 41%, and the number of stress cracks by 36%. Results also demonstrated that soaking enhanced the nutritional value of soaked yellow maize by increasing the thiamine content and the bound phenolic content in the endosperm fraction up to 102%. The proper implementation of this hydrothermal treatment could lead to significant enhancements in nutritional and functionality of maize products. [ABSTRACT FROM AUTHOR]

Calcium and protein solubilisation during small-scale manufacture of semi-solid casein-based food matrices was investigated and found to be very different in the presence or absence of calcium chelating salts. Calcium concentrations in the dispersed phase increased and calcium-ion activity ( A Ca ++ ) decreased during manufacture of the matrices containing calcium chelating salts; with ∼23% of total calcium solubilised by the end of manufacture. In the absence of calcium chelating salts, these concentrations were significantly lower at equivalent processing times and remained unchanged as did A Ca ++ , throughout manufacture. The protein content of the dispersed phase was low (≤3% of total protein), but was significantly higher for matrices containing calcium chelating salts. This study elucidates the critical role of calcium chelating salts in modulating casein hydration and dispersion and gives an indication of the levels of soluble calcium and protein required to allow matrix formation during manufacture of casein-based food structures e.g. processed and analogue cheese. [ABSTRACT FROM AUTHOR]

The functionality and structural properties of pig skin hydrolysates with different degrees of hydrolysis (DH, 10% and 20%) and microfluidisation (120 MPa), prepared by pepsin and Alcalase® have been investigated in this study. Extensive hydrolysis can significantly improve the absolute value of the zeta potential and surface hydrophobicity. The particle distribution of hydrolysates decreased with increasing DH. The numbers of free sulfhydryl (SH) and disulfide bonds (SS) were significantly increased with increasing DH ( p < 0.05). Hydrolysates with a lower DH showed a better emulsifying property than those with a higher DH. Microfluidisation led to the transformation of structural and interfacial properties of the hydrolysates and increased the value of the zeta potential, S 0 , and gel strength. Microfluidisation results in limited breakage of chemical bonds, the number of SS and SH bonds unchanged in the treatment. These results reflect the functionality and structural properties of collagen-rich pig skin hydrolysates. [ABSTRACT FROM AUTHOR]

• A RP-HPLC method was used to evaluate protein composition of different pulses. • Chromatography peaks were identified as albumin, legumin and vicilin fractions. • Lentil showed the highest vicilin content and vicilin/legumin ratio among pulses. • Albumin content significantly reduced during the isoelectric isolation process. • Higher isolation pH increases protein yield while reduces water solubility. The objective of this study was to compare the composition of pulse proteins isolated from lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the effect of this variability on protein functionality. Chromatogram peaks obtained from reverse-phase high performance liquid chromatography were identified by isolation of albumin-, vicilin- and legumin-rich fractions for the three pulses. Protein composition was obtained for each isolate and compared against that of the originating pulse flour. Lentil flour showed the highest level of vicilin with a vicilin/legumin ratio of ∼ 2.5, while this ratio was 1.3 and 1.2 for green and yellow pea flour, respectively. Albumin content of yellow pea flour was high (∼36.1 %), which reduced to ∼ 15–19 % in isolated proteins showing a loss in albumins during the isolation. Higher extraction pH increased pea protein yield but led to lower protein solubility with no changes in foaming properties and in-vitro digestibility. [ABSTRACT FROM AUTHOR]

• Direct steam injection heating (DSIH) heat foods more rapidly than indirect heating. • DSIH modifies the functionality of proteins in a positive manner. • DSIH minimizes the denaturation of both dairy and plant proteins. • DSIH can be potentially used to improve the functionality of plant proteins. The world's requirement for plant protein consumption is increasing. However, their application in different foods is limited due to their low techno-functionality. Heating is the most widely used method to improve the functionality of proteins. Compared to indirect tubular or plate heating methods, direct steam injection heating (DSIH) can heat the sample much faster, thus modifying the structure and functionality of protein differently. It is used in the sterilization of milk to minimize the heat-induced denaturation of whey proteins and the loss of volatiles. By contrast, its application in producing plant protein ingredients is seldom. This review summarizes recent research using DSIH to process dairy- and plant-based proteins and proposes future research perspectives. DSIH is a promising technique for producing functional protein ingredients. It is of particular interest to overcome the techno-functional hurdles of plant protein blends using DSIH to improve their behavior in different food matrices. [ABSTRACT FROM AUTHOR]

[Display omitted] • Two methods were applied to extract hemp protein isolate (HPI) from hemp hearts. • Salt extracted protein (SE-HPI) contains a larger percentage of albumin fractions. • Alkaline extracted protein (AE-HPI) has more β-sheet than SE-HPI. • SE-HPI shows better functionalities as compared to AE-HPI. • SE-HPI retains a lower number of aromatic compounds, but higher contents of aldehyde. The utilization of industrial hemp in food is gaining popularity. This study aimed to comprehensively investigate the impact of alkaline extraction–isoelectric precipitation (AE-IEP) and salt extraction (SE) dialysis on structural, functional properties and the volatile profile of hemp protein isolate (HPI). A higher protein content (97.21%) in SE extracted HPI (SE-HPI) was obtained than the AE-IEP extracted HPI (93.37%). In particular, protein subunit composition, structural properties were strongly influenced by the extraction methods. For example, SE-HPI exhibited a larger percentage of albumin (46.53%) and a lower amount of β-sheet (52.65%) than its counterpart (albumin 20.92%, β-sheet 54.46%). Consequently, SE-HPI showed the higher solubility, emulsion activity, and thermal stability. Interestingly, the volatile profile of the proteins showed that SE-HPI exhibited a lower number (21) of volatile compounds when compared to its counterpart (25). This study highlights the importance of establishing the relationships between extraction methods and functional attributes of HPI. [ABSTRACT FROM AUTHOR]

• Conjugation of polyphenols caused the unfolding of proteins. • Polyphenol reduced the IgE binding capacity in SPI, especially tannic acid. • Polyphenol increased antioxidant capacity and emulsifying properties in SPI. • Tannic acid showed more promising than gallic and caffeic acid for preparing hypoallergenic soybean products. The modification, structure, functionality and IgE binding capacity of soybean protein (SPI) upon covalent conjugation with gallic acid (GA), caffeic acid (CA), and tannic acid (TA) under alkali treatment were assessed. SDS–PAGE showed the formation of SPI-polyphenol conjugates and the cross-linking of SPI. Protein unfolding in the conjugates was observed, characterized by a reduction in α -helix and an increase in UV ultraviolet absorption, surface hydrophobicity and free sulfhydryl groups. LC/MS-MS demonstrated that the modification of protein and major allergens varied with the types of polyphenols. Western-blot and ELISA demonstrated that SPI-polyphenol conjugates exhibited a significant reduced IgE binding capacity due to the masking or destruction of epitopes among Gly m 4, Gly m 5, Gly m 6 and P28, resulting from structural changes. Additionally, antioxidant capacity and emulsifying properties were increased in SPI-polyphenol conjugates. Therefore, polyphenol treatment may be a promising method to prepare hypoallergenic soybean products with desired functionality. [ABSTRACT FROM AUTHOR]

Minimally processed fruit products such as smoothies are increasingly coming into demand. However, they are often combined with dairy ingredients. In this combination, phenolic compounds, polyphenoloxidases, and amino compounds could interact. In this work, a model approach is presented where apple serves as a source for a high polyphenoloxidase activity for modulating the reactions. The polyphenoloxidase activity ranged from 128 to 333 nakt/mL in different apple varieties. From these, ‘Braeburn’ was found to provide the highest enzymatic activity. The formation and stability of resulting chromogenic conjugates was investigated. The results show that such adducts are not stable and possible degradation mechanisms leading to follow-up products formed are proposed. Finally, apple extracts were used to modify proteins and their functional properties characterized. There were retaining antioxidant properties inherent to phenolic compounds after adduct formation. Consequently, such interactions may also be utilized to improve the textural quality of food products. [ABSTRACT FROM AUTHOR]

• A mixed gel of muscle and resistant starch exhibited an improved protein digestion. • The digestion product of the mixed muscle gel showed enhanced antioxidant activity. • Similar digestion characteristics were noticed in mixed salt-soluble protein gels. • The interaction between protein and resistant starch lifted functions of mixed gel. The in vitro digestion of a mixed gel (MS) of pork muscle and resistant starch (RS) was investigated and the role of the salt-soluble protein (SSP) in the function promotion of the mixed gel was clarified. The results showed that the mixed muscle gel (MS) and the addition of RS to muscle gel (M + S) presented an improved protein digestion, as indicated by a reduced particle size of the hydrolysates, more degradation of proteins with large molecular weight and more generation of free amino acids compared with the RS-free muscle gel (M). Meanwhile, the hydrolysates of the M + S and MS showed intensified DPPH radical scavenging activities. Specifically, the MS exerted preferable properties in protein digestion and antioxidant activity. Similar digestion characteristics were noticed in mixed SSP gels.The current study revealed that the reinforced functionality of the mixed muscle gel was associated with the binding relationships between SSP and RS during cooking. [ABSTRACT FROM AUTHOR]

• The interactions between whey protein and different functional ingredients were reviewed. • The whey protein–functional ingredients complex have demonstrated improved functional and bioactive properties. • Types and structure of FFF, types of interactions conditions used affects the properties of the complex formed. • Whey protein–functional ingredients complex could be used in the food industry. In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions. [ABSTRACT FROM AUTHOR]

The properties of starch from different flour millstreams are very important for the production of specific flours used in different wheat-based food products. The present study aimed at characterising starches from different flour millstreams by Buhler laboratory mill and flour from Brabender senior mill. Damaged starch content increased from 3.4% to 15.7% and from 1.8% to 6.0% for flour from B1 to R3 millstream of Beijing 0045 and Zhongmai 175, respectively. Milling resulted in the fragmentation of starch granules, but did not induce significant changes in the relative crystallinity. Starches from different flour millstreams presented similar swelling power values. Except onset temperature of starches from Beijing 0045, no significant differences were observed in thermal transition parameters of starches from Beijing 0045 or Zhongmai 175. Pasting and in vitro digestion profiles of starches from different flour millstreams showed significant differences. This study showed that laboratory milling induces variable differences in functional properties without changing starch crystalline structure. [ABSTRACT FROM AUTHOR]

Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences ( p < 0.05) in colour (CIEL ∗ a ∗ b ∗ and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39 ± 27.26 mg GAE/100 g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment ( r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment ( r = −0.031; r = −0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations. [ABSTRACT FROM AUTHOR]

[Display omitted] • The interfacial wettability increased after WPI and PSs formed WPS nanoparticles. • The emulsifying properties of WPS nanoparticles were superior to those of WPI. • The WPS nanoparticle-stabilized emulsion exhibited an excellent stability. • The WPS nanoparticle-stabilized emulsion can reduce lipid digestion. The preparation of whey protein isolate (WPI) particles by heat induction usually reduces both protein nutritional value and functionality. In this study, WPI and phytosterols (PSs) were used to prepare whey protein isolate – phytosterol (WPS) nanoparticles as stabilizers of oil-in-water Pickering emulsions, and the effects of PSs on the structure and function of the nanoparticles were studied. The results showed that the WPI and PSs combine through non-covalent bonding, which alters the nanoparticle structure and function. When the WPI/PSs mass ratio was 25:2, the nanoparticles (WPS-4) exhibited excellent interfacial wettability, emulsification stability, and antioxidant activity. The nanoparticles formed thick and dense interfacial films on the droplet surfaces to protect them, and the emulsion stabilized with the WPS-4 nanoparticles exhibited the best storage stability and oxidation stability. The emulsion can also reduce the digestion of lipids. These results provide a theoretical basis for the application of WPS nanoparticles. [ABSTRACT FROM AUTHOR]

Highlights: [•] 50–10kDa and 10–1kDa fractions showed good radical scavenging activity. [•] All the fractions had low iron chelating activity. [•] All fractions delayed the development of PV and showed low AV and tocopherol loss in emulsions. [•] The fraction 50–10kDa showed the best antioxidant potential in oil-in-water emulsion. [ABSTRACT FROM AUTHOR]

Abstract: Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa–ethylenediaminetetraacetic acid (FeNa–EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods. Salts affected lipase activity to different degrees depending on the type of wheat used. Inhibition was greater in HRW compared with HWS WWF, probably due to higher lipase activity in HRW wheat. In HRW WWF, 1% NaCl (flour weight) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24weeks of storage. [Copyright &y& Elsevier]

Abstract: The present study investigates whether the ozone treatment could be an alternative to improve some functional properties of proteins. Ozone treatment was applied on whey protein isolate and egg white proteins which have been extensively used in food products to improve textural, functional and sensory attributes. Ozone treatment of proteins was performed either in aqueous solutions or as gas ozonation of pure protein powders. Foam formation and foam stability of proteins were enhanced extensively. The solubility of proteins were reduced as influenced from the aqueous and gas ozonation medium. The reduction was more pronounced in egg white proteins. Ozone treatment affected emulsion activity of whey protein isolate negatively and reduced the emulsion stability. [Copyright &y& Elsevier]

Abstract: Bitter melon seeds are a rich source of protein. Optimum conditions for protein extraction from the seeds, determined using a response surface design, were at a pH 9.0 and 1.3M NaCl. Soy protein isolate (SPI) was included for comparison. Surface hydrophobicity of bitter melon seed protein isolate (BMSPI) (690) was significantly higher than that of SPI (399). Electrophoretograms of BMSPI showed bands at 40 and 55kDa, and at 22, 25, and 35kDa in non-reducing and reducing buffers, respectively. BMSPI had most of the essential amino acids and hence could be considered as a high quality protein. BMSPI had a single denaturation temperature (113.1°C) while SPI had two denaturation temperatures (78.0 and 94.8°C). The proteins exhibited U-shaped curves with solubilities ranging from 62.0% to 67.5% for BMSPI and 86.7% to 90.1% for SPI at pH⩾7.0. BMSPI had lower emulsifying activity (0.36 vs. 0.73), foaming capacity (39.6 vs. 61.0ml), and foaming stability (21.5 vs. 25.5min) than had SPI. [ABSTRACT FROM AUTHOR]

• More than 93% protein extracted by alkali after treatment with arabinofuranosidase (ARA) • Antioxidant activity after cellulase and xylanase (Cel + Xyn) treatment enhanced by 110% • Water holding capacity increased by 130% with both ARA and (Cel + Xyn) treatments. • Protein pattern and structural features differed between isolates. Functional properties and antioxidant activity of protein isolates extracted by alkali from chickpea seed after treatment with cellulase and xylanase cocktail and individual arabinofuranosidase were evaluated. Both enzymatic treatments improved recovery of protein by more than 30%, moreover, arabinofuranosidase enabled higher extraction efficiency - above 93%. Protein extracted after treatment with enzyme cocktail showed improved solubility and oil holding capacity by 14% and 80%, respectively, while water holding capacity was increased by 130% after both applied enzymatic pretreatments. The action of enzyme cocktail was more beneficial for improving emulsifying activity and stability of alkaline isolate by 22% and 31%, respectively. Whipping properties of alkaline protein isolate were significantly improved when both enzymatic pretreatments were applied with foam stability increased by 150%. Protein from extractions with arabinofuranosidase and enzyme cocktail expressed enhanced antioxidant activity by 70% and 110%, respectively. Analysis of protein pattern and structural characteristics indicated differences between investigated isolates. [ABSTRACT FROM AUTHOR]

• P. citrinopileatus was cultivated for the first time in olive mill and wineries wastes. • Substrate composition had a marked effect on P. citrinopileatus content in bioactive compounds. • The grape marc substrate led to increased amino acid, ergothioneine and ergosterol content in mushrooms. • Antioxidant capacity was enhanced in fruitbodies produced on olive mill and wineries wastes. • High correlations noted between triterpenic acids content in mushrooms and the respective substrates. Treatment and disposal of wineries and olive-oil mills waste is usually associated with complex processes, which are often of limited wide-scale applicability. Olive-leaves plus two-phase olive mill waste (OLW) or grape marc plus wheat straw (GMW) were assessed as substrates for the cultivation of the choice edible mushroom Pleurotus citrinopileatus. GMW led to increased mushroom biological efficiency and shorter production cycles. Antioxidant activities, triterpenic acids, free amino acids, lovastatin and ergosterol were significantly higher in fruitbodies from GMW; the latter compound was positively correlated with squalene concentrations in substrates. Glucans, resveratrol and fatty acids content showed minor differences among mushrooms from the three substrates examined, whereas ergothioneine was significantly higher in fruitbodies grown on OLW. High correlations were noted for oleanolic, ursolic and amino acid content in mushrooms and their respective substrates. Moreover, FTIR spectra revealed variations in fruitbodies content in bioactive compounds which were associated with the substrates used. [ABSTRACT FROM AUTHOR]

Abstract: Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55°C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S 0), solubility in water (S W) and free amino group (fNH2) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure–function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams. [Copyright &y& Elsevier]

• Curcumin-loaded nanoliposomes were prepared using phospholipids and cholesterol. • The addition of cholesterol improved the encapsulation efficiency and storage stability. • Curcumin-loaded nanoliposomes can effectively inhibit Staphylococcus aureus. Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have higher saturation than krill phospholipids resulted in formation of curcumin-loaded nanoliposomes with higher encapsulation efficiency (84.78%), larger absolute value of zeta potential and vesicle size (size: 159.15 ± 5.27 nm, zeta potential: −28.3 ± 0.62 mV). Cholesterol helps to formation of a more hydrophobic, compact and tighter bilayer membrane structure which improved the storage stability of nanoliposomes under alkaline (66.25 ± 0.46%), heat (43.25 ± 0.69%) and sunlight (49.44 ± 1.78%) conditions. In addition, curcumin-loaded nanoliposomes can effectively target infectious bacteria which secrete pore-forming toxins such as Staphylococcus aureus by causing the bacterial cell wall to lysis. Findings from present work can guide future development of novel antibacterial agents for use in food preservation. [ABSTRACT FROM AUTHOR]

• Red lentil proteins (RLP) from different origins have varied physical properties. • Solubility, foaming and emulsifying properties of RLP were highly dependent on pH. • Functional properties of RLP were least desirable at their isoelectric pH of 5.2. • RLP showed excellent foaming and emulsifying properties in a broad pH range. • RLP is ideal for meat mimics partially due to its natural red colour. Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-coloured proteins, abundance, high protein and low cost. However, data on its functional properties at various pH remain scarce. In this study, the physicochemical and functional properties of red lentil proteins (RLP) from three origins (USA, Nepal and Turkey), isolated by isoelectric precipitation, were evaluated. Amino acid profiles, water holding (ranging from 3.1 to 3.5 g/g) and oil absorption (ranging from 5.8 to 7.3 g/g) capacities of RLP samples were significantly different (p < 0.05). RLP consisted of legumin and vicilin, and comprised predominantly glutamine/glutamic acid (ranging from 8.72 to 10.55 g/100 g). Surface charge, protein solubility, foaming and emulsifying properties were the lowest and poorest at pH 5.2 (isoelectric point). Overall, good functional properties of RLP under high acidity and alkalinity conditions make it a promising protein for mimicking a wide range of meats. [ABSTRACT FROM AUTHOR]

• Legume starch have high amylose content and are more suitable for complexation with lipids. • Structural properties of legume starches are influenced by V-amylose preparation method. • Mechanism of complexation of lipid with starch depend on lipid structure & preparation method. • Homogenized complexes were non-gelling and may be used in foods for better mouth feel. There is a growing interest in alternative sources of starch for various industrial applications to cater for the increasing demand of starch, avoid the sole reliance on conventional sources such as corn and to prevent shortage of supply. Legume starches with high levels of amylose and high resistant starch contents are suitable alternatives. However, starch must be modified to overcome the shortcomings associated with native starches. The modification of starch with lipids results in the formation of inclusion complexes, called V-amylose complexes with improved physicochemical and functional properties and this category of modified starch is further regarded as clean-label. Clean-label ingredients are consumer and environmentally friendly and do not contain synthetic chemicals that may present food safety concerns. This review documents the current level of research on V-amylose complexes formed using legumes starches and outlines research gaps that could be explored for better utilisation of these legumes in the industry. [ABSTRACT FROM AUTHOR]

• Hierarchical structure of HMCS is reviewed. • Correlation between structure and functionality of HMCS is analyzed. • Interactions of HMCS with co-existing ingredients are analyzed. • Proper HMT condition is vital for improving dough and food products quality. • Future research directions for HMCS are suggested. Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry. [ABSTRACT FROM AUTHOR]

• L. fermentum had high counts in formulations during refrigerated storage. • Quercetin (QUE) and resveratrol (RES) had higher stability during refrigerated storage. • QUE and RES had good potential bioaccessibility in formulations. • Antioxidant properties of QUE and RES were maintained in formulations. • L. fermentum cells were distributed in agglomerates embebed in formulations. This study developed and carried out an in vitro evaluation of nutraceutical formulations composed of potentially probiotic Limosilactobacillus fermentum (L. fermentum 139, L. fermentum 263 or L. fermentum 296), quercetin and/or resveratrol. L. fermentum strains had counts of >9 log CFU/g and contents of QUE and RES of >200 µg/mg in formulations after freeze-drying. Formulations with QUE and RES protected L. fermentum during exposure to in vitro acidic stomach conditions. L. fermentum strains had counts of >6 log CFU/g on day 60 and/or 90 of refrigeration storage. Contents of QUE (>29%) and RES (>50%) in formulations were potentially bioaccessible. Higher counts of L. fermentum and higher contents of QUE and RES were found in formulations stored under refrigerated rather than under room temperature. All nutraceutical formulations had antioxidant properties. Combinations of probiotic L. fermentum and QUE and/or RES should be an innovative strategy to develop added-value nutraceutical formulations. [ABSTRACT FROM AUTHOR]

• The influence on the conformation of bLF follows the order TFDG > TF2 > TF1. • The addition of TFDG resulted in a decrease in the sensitization of bLF. • The addition of TFDG reduced the digestibility of bLF. In this study, theaflavins were used to interact with bovine lactoferrin (bLF) to observe the effects of theaflavins on the structure and functionality of bLF. Spectral experiments verified that theaflavins were able to interact with bLF by a static quenching method. The circular dichroism experiment further showed that the combination of theaflavins would lead a certain change in the structure of bLF. By comparing the calculated data of the spectral experiment and the degree of structural change after bLF binding to theaflavins, the theaflavin-3, 3′-digallate (TFDG), which had the strongest effect on the structure of bLF, was selected to explore its influence on effects of bLF functionality. Conclusions were drawn from iron binding, enzyme-linked immunosorbent and in vitro simulated digestion experiments-the addition of TFDG had a certain effect on the functionality of bLF. [ABSTRACT FROM AUTHOR]

• Alfalfa protein isolate: Alternative high quality protein ingredient. • Protein isolates with bioactive potential. • Thermal processing of seeds reduced antinutrients in the resultant protein isolate. • Intervention of processing improved techno-functionality of protein isolate. Protein isolates were prepared from wet heat processed (APIp) and unprocessed alfalfa seeds (APIc) and characterized for composition and functionality at different pH. APIc and APIp exhibited high content of all the essential amino acids. Antinutrient content of APIp was lower in comparison to APIc and marked reduction in the trypsin inhibitor (85.97%) and lectin activity (100%) was observed. Processing did not cause much reduction of bioactive constituents and antioxidant activity of APIp. Alfalfa protein isolates exhibited complex polypeptide banding ranging from molecular weight of 11–75 kDa. APIp exhibited change in the conformation of protein discerned as alteration in interrelated nuances of ATR-FTIR spectra, XRD-pattern, morphology, charge on proteins and reduced solubility in comparison to APIc due to processing. APIp exhibited marked improvement in the functional properties in comparison to APIc discerned as improved hydration, surface active and gelation properties. Highest hydration and surface active properties were exhibited at pH 9.0, even though APIp at pH 7.0 showed fairly similar functional properties as APIc and APIp at pH 9.0. APIp exhibited reduced least gelation concentration in comparison to APIc at pH 7.0 and also engendered gelation at pH 4.0 and 9.0 contrary to APIc. [ABSTRACT FROM AUTHOR]

• Functionality of damaged starch (DS) is reviewed. • Relationship between functionality and structure of DS is analyzed. • DS should be controlled at a moderate level during food processing. • Directions for better understanding DS in food are mentioned. Starchy food is quiet common in human diet. Starch is often modified to be endowed with specific functionalities. Making flour by milling is almost inevitable during starch-based food processing. So milling modified starch, i.e. milling damaged starch (MDS) is discussed in this paper. Starch damage degree depends on both milling conditions and raw materials. In comparison with native starch, MDS has changed granular structure, disrupted crystalline region and molecular degradation. Hence, its functionalities are modified, including gelatinization, pasting property, digestion and water hydration properties. Furthermore, this review summarizes the effect of MDS on flour, dough and starchy food products. Controlling MDS at a moderate level is essential for the production of starch(y) foods with desirable quality. The measurement of MDS is also summarized. This paper provides a comprehensive knowledge of MDS in order to promote the flourishing of novel starch(y) foods production. [ABSTRACT FROM AUTHOR]

• The effect of mulberry polyphenols on myofibrillar protein was studied. • All phenols caused changes in myofibrillar protein structures to different degrees. • Caffeic acid enhanced the solubility and inoxidizability of myofibrillar protein. • Rutin showed positive effects on the emulsibility of myofibrillar protein. This paper investigated the conformational and functional properties of myofibrillar protein modified by five phenolic compounds, including cyanidin 3- O -glucoside, cyanidin 3- O -rutinoside, caffeic acid, quercetin and rutin, dominantly presented in mulberry polyphenols-enriched sausage. These phenolic compounds significantly affected the structure of myofibrillar protein as indicated by the remarkable losses of carbonyl and ε-NH 2 and the obviously fluorescence quenching effect (P < 0.05). Modified myofibrillar protein increased antioxidative activity but decreased thermal stability. Myofibirllar protein modified with rutin had no change in thermal stability but improved emulsifying properties. Quercetin has little effect on secondary structure of myofibirlliar protein. Caffeic acid triggered the conversion of α-helix to β-sheet in myofibrillar protein, and the resulted protein exhibited the strongest fluorescence quenching, solubility and antioxidant activity among all samples. Overall, the results suggested that all phenolic compounds involved in the changes of meat product quality, with caffeic acid and rutin being the most critical ones. [ABSTRACT FROM AUTHOR]

• Soybean meal was successfully valorized for the production of high value-added protein-carbohydrates extract. • Extraction by electro-activated solutions is effective for soybean meal valorization. • Extracts obtained from soybean meal have good functionalities. • Extraction by electro-activated solutions is ecofriendly. Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%). [ABSTRACT FROM AUTHOR]

This study aimed to examine the interaction mechanism between xylitol (XY) and whey protein isolate (WPI) using multispectral techniques and molecular docking. Additionally, we investigated the effect of XY on WPI functionality using the method of fluorescent probe, high-speed dispersion and differential scanning calorimetry. The fluorescence quenching results such as quenching constants, binding constants and thermodynamic parameters showed strong susceptibility to interacting of WPI and its fractions to XY and the sequence was: α-lactalbumin (α-La) > bovine serum albumin (BSA) > β-lactoglobulin (β-Lg). Docking results revealed that XY was bound to the residues of aromatic cluster II in α-La, the hydrophobic cavity of β-Lg and the subdomain IIA of BSA through hydrogen bonding and van der Waals forces, resulting in conformational changes in secondary structures of proteins, which converted α-helix to β-turn and random coils. Further, XY increased thermal stability and emulsifying properties and reduced surface hydrophobicity and zeta-potential of WPI., 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 © 2020 Elsevier Ltd. All rights reserved.)

• Soluble dietary fibers were extracted by subcritical water extraction-based methods. • SWE-based methods affected physicochemical and functional properties of the SDF. • The SDF-III exerted prominent antioxidant and α-amylase inhibitory activities. • The USWEC technique can be utilized for the highly-efficient production of SDFs. In this study, subcritical water extraction (SWE), SWE in aqueous citric acid (pH 5.0) (SWEC), and ultrasound-assisted SWEC (USWEC) were used to extract soluble dietary fiber (SDF) from wheat bran. Results showed that SWE-based methods significantly influenced the physicochemical, functional, and biological properties of the SDF. The fraction SDF-III attained via USWEC had higher SDF yield (46.30%) and carbohydrate content (82.91%), and lower weight-average molecular weight (65.2 kDa) and particle size (1.17 μm), and looser and more porous surface structure, compared with the SDF-I and SDF-II obtained by SWE and SWEC, respectively. USWEC increased the thermal stability and homogeneity of SDF-III but decreased its apparent viscosity and dynamic viscoelasticity. Moreover, the SDF-III exhibited more significant antioxidant and α-amylase inhibitory activities in vitro than SDF-I and SDF-II. Therefore, the USWEC technique had a greater potential for the highly-efficient production of SDF from wheat bran. [ABSTRACT FROM AUTHOR]