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[Display omitted] • Manipulating culture conditions increased duckweed protein content significantly. • The protein content of duckweeds is influenced by KH 2 PO 4 , Ca(NO 3) 2 , and pH value. • Duckweed yields 41.74 % protein in modified vs. 33.01 % in standard Hoagland solution. This study aimed to increase the protein content of duckweed, a promising alternative to animal proteins and a sustainable source of plant protein cultivated via soilless agriculture, by manipulating the culture medium conditions (Hoagland solution). The contribution percentages of KH 2 PO 4 and Ca(NO 3) 2 , pivotal macro-elements in Hoagland solution affecting duckweed protein content, were determined using Plackett-Burman factorial design as 33.06 % and 36.61 %, respectively. Additionally, optimization was conducted employing response surface methodology, incorporating pH alongside KH 2 PO 4 and Ca(NO 3) 2. Under optimal conditions of 3.92 mM KH 2 PO 4 , 7.95 mM Ca(NO 3) 2 , and 7.22 pH, the protein content of duckweed increased significantly, reaching 51.09 % from 39.81 %. The duckweed cultivated in modified Hoagland solution exhibited protein content of 41.74 %, while duckweed grown in commercial Hoagland solution displayed protein content of 33.01 %. This study showed protein content of duckweed could significantly increase according to the growth medium and showcasing its potential as a sustainable source of plant protein. [ABSTRACT FROM AUTHOR]

As the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production. This review explores the potential of microalgae as a sustainable protein source for meat analogues. The nutritional composition, functional properties, and environmental advantages of microalgae are analyzed. Additionally, current obstacles to large-scale microalgal food production are addressed, such as strain development, contamination risks, water usage, and downstream processing. The challenges associated with creating meat-like textures and flavors using techniques like extrusion and emulsion formation with microalgae are also examined. Lastly, considerations related to consumer acceptance, marketing, and regulation are summarized. By focusing on improvements in cultivation, structure, sensory attributes, and affordability, microalgae demonstrate promise as a transformative and eco-friendly protein source to enhance the next generation of meat alternatives. [Display omitted] • High protein content and complete nutrition in microalgae can enhance meat analogues. • Microalgae cultivation has sustainability benefits over conventional meat production. • Tailoring functional properties and sensory attributes of algae enables meat mimicry. • Scaling algal growth, harvesting and extraction remains a key economic challenge. • Advances can position microalgae as a mainstream eco-protein for flexitarians. [ABSTRACT FROM AUTHOR]

This research compared the effects of dry heating on the digestion of goat milk proteins with different casein-to-whey ratios (40% casein, C40 and 80% casein, C80). The glycation markers of heated samples were determined by LC-MS. Heating at 60 °C for 8 h induced early glycation while heating at 60 °C for 72 h induced advanced glycation. Unheated C80 samples showed a higher digestibility than unheated C40 samples, which may be due to their higher protein solubility. After dry heating for 72 h, no significant difference in digestibility was observed between C80 and C40 samples. Heating for 72 h decreased the digestibility of C40 samples compared to unheated samples, probably due to glycation, while protein aggregation was the main reason for the reduced digestibility of heated C80 samples. Overall, this study showed that dry heating for 72 h induced a lower digestibility of C80 and C40 samples, although with different underlying mechanisms. [Display omitted] • Goat milk protein samples at early and advanced glycation stages were produced. • Dry heating reduced the digestibility of goat milk proteins. • Goat milk with higher casein ratio had higher gastric and intestinal digestibility. • Sample rich in casein showed more protein aggregation after dry heating. • The reduced digestibility of dry heated sample rich in whey was mainly due to glycation. [ABSTRACT FROM AUTHOR]

The characteristics of the crosslinking between rice protein (RP) and ferulic acid (FA), gallic acid (GA), or tannin acid (TA) by covalent binding of Laccase and non-covalent binding were evaluated. The RP-polyphenol complexes greatly improved the functionality of RP. The covalent effect with higher polyphenol binding equivalence showed higher emulsion activity than the non-covalent effect. The solubility, and antioxidant activity of covalent binding were higher than that of non-covalent binding in the RP-FA group, but there was a contrasting behavior in the RP-GA group. The RP-FA was most soluble in conjugates, while the RP-GA had the highest solubility in mixtures. It was found that the covalent complexes were more stable in the intestinal tract. The content of polyphenols in the RP-TA group was rapidly increased at the later intestinal digestion, which indicated the high polyphenol-protective effect in this group. Meanwhile, the RP-TA group showed high reducing power but low digestibility. [Display omitted] • Polyphenols greatly improve the functionality of the protein. • The RP-FA was most soluble in conjugates, while RP-GA had the highest solubility in mixtures. • The RP-TA complexes showed higher reducing power but lower digestibility. • The TA group has a high polyphenol-protective effect in vitro digestion. [ABSTRACT FROM AUTHOR]

Bovine serum albumin (BSA) has emerged as a biomarker for mammary gland health and cow quality, being recognized as a significant allergenic protein. In this study, a novel flexible molecular imprinted electrochemical sensor by surface electropolymerization using pyrrole (Py) as functional monomer, which can be better applied to the detection of milk quality marker BSA. Based on computational results, with regard to all polypyrrole (PPy) conformations and amino-acid positions within the protein, the BSA molecule remained firmly embedded into PPy polymers with no biological changes. The molecular imprinted electrochemical sensor displayed a broad linear detection range from 1.0 × 10−4 to 50 ng·mL−1 (R2 = 0.995) with a low detection limit (LOD) of 4.5 × 10−2 pg·mL−1. Additionally, the sensor was highly selective, reproducible, stable and recoverable, suggesting that it might be utilized for the evaluation of milk quality. • Novel electrochemical sensor was employed to detect milk quality markers. • The recognition mechanism of the sensor to the milk quality marker was clarified. • MIP sensor was highly selective, reproducible, stable and recoverable. • Utilized for the evaluation of milk quality and the precise detection of allergens. [ABSTRACT FROM AUTHOR]

Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents. • Amaranth and quinoa are interesting protein sources for novel wine-fining agents. • Amaranth and quinoa proteins selectively remove phenolics of high molecular weight. • The chemical impact of these extracts is similar to that of commercial pea proteins. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke leaf protein (JALP) has limited applications because of its dark color, even though Jerusalem artichoke is a cash crop. This study utilized high-intensity ultrasound (HIUS) (≤ 600 W) to modify the physicochemical characteristics and functional properties of JALP. Compared with the JALP, all the HIUS-treated JALP (UJALP) samples had a lighter brown color, higher absolute ζ-potential value, lower Z-average size, higher surface hydrophobicity, higher water solubility, lower turbidity, more -SH group, and higher water-holding, oil-holding, emulsifying and foaming capacities. The HIUS treatment disrupted certain non-covalent and SS bonds, promoted protein depolymerization, change protein secondary structures, causing partial unfolding of protein and exposure of some charged groups, hydrophobic groups and chromophores (like tryptophan and tyrosine). The UJALP-stabilized corn oil-in-water emulsions (UJALPEs) were more stable than the JALP-stabilized emulsion (JALPE). The bioaccessibility of curcumin in the JALPE (56.38 %) was significantly lower than in the UJALPE-600 W (64.59 %)., 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. Published by Elsevier Ltd.)

In this study, three beverages formulated with quinoa and chickpea flour blends were fermented using Lactobacillus acidophilus LA-5 to assess the effect of lactic acid fermentation on the degree of hydrolysis of plant-based proteins. Additionally, the impact of quinoa and chickpea blends on the protein content and protein solubility in the beverages was evaluated. Fermentation was completed within 10 h, resulting in a decrease in the pH (<4.3) and an increase in titratable acidity and lactic acid (>0.37 % and > 1.7 g/L), respectively. SDS-PAGE and the O-phthalaldehyde method revealed hydrolysis of quinoa and chickpea proteins. A quinoa-to-chickpea ratio of 50 % exhibited the highest protein content (>2 %), solubility (43.6 %), and hydrolysis (35.9 %) after fermentation, indicating that an increase in chickpea improved these parameters in the prepared PBBs. Overall, fermentation using Lactobacillus acidophilus increased plant protein hydrolysis, and legume addition improved the protein content and the nutritional value of plant-based beverages., 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. Published by Elsevier Ltd.)

Interesting variations in the analyte content were observed in chicken samples contaminated with tetracycline antibiotics (TCs) following pretreatment with various enzymatic hydrolysis before quantification by conventional analytical methods. Compared with untreated samples, the detectable contents of three TCs in protease-treated samples were 1.51 to 2.05 times higher, whereas lipase treatment did not significantly influence the contents. The marked changes following protease treatment confirmed the presence of protein-associated antibiotics. Infrared spectroscopy analysis indicated that the formation of protein-bound antibiotics resulted from non-covalent interactions between TCs and proteins. Further dissociation experiments determined that the intermolecular forces involved hydrogen bonding, hydrophobic interactions, and electrostatic attraction. Molecular docking substantiated these forces and detailed the binding mechanism at the molecular level. Moreover, the masking effect of protein binding on the determination of TCs was also evidenced in an additional 30 positive chicken samples, suggesting that the actual residue levels of TCs in protein-rich foodstuffs are underestimated., 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.)

The digestion rate of steamed soybean (DRSS), protease activity of koji (PAK) and formaldehyde nitrogen content of moromi (FNCM) are key indicators to monitor soy sauce production. Currently, monitoring these indicators relies on workers' experience, which can sometimes lead to low material utilization rates and even fermentation failures. Near-infrared spectra were collected during soybean steaming, as well as koji and moromi fermentation, using miniature fiber spectrometers. These spectra were optimized using four pretreatment methods, and regression models were constructed using PLS, iPLS, and Si-PLS. The evaluation of models in prediction sets was based on the correlation coefficient (Rp) and root mean square error (RMSEP). Results indicated that Rp = 0.9327, RMSEP = 4.37% for DRSS, Rp = 0.9364, RMSEP = 228 U/g for PAK, and Rp = 0.9237, RMSEP =0.148 g/100 mL for FNCM were obtained. The above results coupling with validation experiments demonstrated that the developed in-situ and real-time spectroscopy system could ensure high-quality soy sauce production. In-situ and real-time monitoring of soy sauce production by NIR spectrometers. [Display omitted] • NIR spectra of steaming soybean, koji and moromi were collected by NIR spectrometers. • In situ and real time monitoring models were successfully constructed by NIR spectra. • The models ensured soy sauce production and enhanced key tastants content by 5–7%. [ABSTRACT FROM AUTHOR]

Kappaphycus alvarezii is the most widely cultivated seaweed globally. The use of the protein contained in K. alvarezii as an alternative protein source seems to be an effective countermeasure against the protein crisis. Here, we identified the iodine chemical species in K. alvarezii and developed an iodine reduction method. We used various fractionation methods and showed that almost all the iodine in the K. alvarezii alkali extract is present as an iodinated protein, and reducing the amount of iodine per protein was difficult. Subsequently, an iodine reduction method was established to cleave the covalent bonds between the protein and iodine, and we could successfully reduce the amount of iodine per protein by approximately half. • Iodine species identification conducted in an Kappaphycus alvarezii alkali extract. • Iodine and protein fractionation behaviors strongly linearly correlated. • Iodine is present in K. alvarezii as 3-iodo-L-tyrosine and 3,5-diiodo-L-tyrosine. • Developed an iodine reduction method via iodinated protein covalent bond cleavage. [ABSTRACT FROM AUTHOR]

Solenaia oleivora is a valuable freshwater mussel endemic to China with a high content of high-quality proteins, but the lack of structural information and limited functionality of Solenaia oleivora proteins constrained their application in the food industry. This study investigates the changes in structural characteristics and functionality of Solenaia oleivora protein under ultrasound processing at power from 200 to 600 W. The ultrasound treatment caused increased contents of β-turn and α-helix, and the exposure of interior hydrophobic groups, resulting in the increased hydrophobicity by around 3 folds. The ultrasound treatment could significantly decrease particle size and increase surface charges of Solenaia oleivora proteins, facilitating the increase of hydrosolubility from 10.2% to 81.7%. These structural changes and increased hydrosolubility contributed to the enhancement of emulsifying and foaming properties, and in vitro digestibility. The results suggested that the ultrasound-treated Solenaia oleivora proteins possessed the potential as an alternative protein in food applications. Graphic abstract [Display omitted] • Ultrasound modified structure of Solenaia oleivora protein except primary structure. • Ultrasound increased surface hydrophobicity and hydrosolubility. • Ultrasound reduced the particle size but increased the absolute ζ-potential value. • Ultrasound improved emulsifying and foaming properties of Solenaia oleivora protein. • Solenaia oleivora proteins treated by ultrasound was susceptible to hydrolysis. [ABSTRACT FROM AUTHOR]

The aim of this work was to develop, for the first time, sustainable strategies, based on the use of Ultrasound-Assisted Extraction, Natural Deep Eutectic Solvents, and Pressurized Liquid Extraction, to extract proteins from lime (Citrus x latifolia) peels and to evaluate their potential to release bioactive peptides. PLE showed the largest extraction of proteins (66–69%), which were hydrolysed using three different enzymes (Alcalase 2.4 L FG, Alcalase®PURE 2.4 L, and Thermolysin). The in vitro antioxidant and antihypertensive activities of released peptides were evaluated. Although all hydrolysates showed antioxidant and antihypertensive activity, the hydrolysate obtained with Thermolysin showed the most significant values. Since the Total Phenolic Content in all hydrolysates was low, peptides were likely the main contributors to these bioactivities. Hydrolysates were analyzed by UHPLC-QTOF-MS and a total of 98 different peptides were identified. Most of these peptides were rich in amino acids associated with antioxidant activity. • Sustainable extraction of proteins from lime peels achieved by UAE, NaDES, and PLE. • Thermolysin enzyme originated most antioxidant and antihypertensive hydrolysates. • 98 peptides were identified in the hydrolysates by UHPLC-MS/MS. • Most identified peptides were rich in aromatic and non-polar residues. [ABSTRACT FROM AUTHOR]

A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients. • The emulsifying properties of delivery system were advanced by pH adjustment and GA addition. • SWP-GA-CUR emulsions effectively protects CUR in thermal, UV, oxidative, and storage environments. • SWP-GA-CUR emulsions facilitated the release and absorption of CUR in small intestine. [ABSTRACT FROM AUTHOR]

Effective crosslinking among food constituents has the potential to enhance their overall quality. Distarch phosphate (DSP), a common food additive employed as a thickening agent, bears a pre-crosslinked oligosaccharide (PCO) moiety within its molecular structure. Once this moiety is released, its double reducing end has the potential to undergo crosslinking with amino-rich macromolecules through Maillard reaction. In this study, hydrolyzed distarch phosphate (HDSP) was synthesized, and spectroscopic analysis verified the presence of PCO within HDSP. Preliminary validation experiment showed that HDSP could crosslink chitosan to form a hydrogel and significant browning was also observed during the process. Furthermore, rehydrated sea cucumber (RSC) crosslinked with HDSP exhibited a more intact appearance, higher mechanical strength, better color profile, and increased water-holding capacity. This series of results have confirmed that HDSP is capable to crosslink amino-rich macromolecules and form more stable three-dimensional network. [Display omitted] • Distarch phosphate, a thickener, was converted to a crosslinker by simple hydrolysis. • Hydrolyzed distarch phosphate crosslinks amino-rich substrates via Maillard reaction. • The treated chitosan and sea cucumber both show better hydrogel strength. • The crosslinking method is practical and has commercialization potential. • This strategy can potentially convert other pre-crosslinked starch to crosslinkers. [ABSTRACT FROM AUTHOR]

Melatonin acts as a potential regulator of cadmium (Cd) tolerance in rice. However, its practical value in rice production remains unclear. To validate the hypothesis that melatonin affects Cd accumulation and rice quality, a series of experiments were conducted. The results showed that exogenous melatonin application was associated with reduced Cd accumulation (23–43%) in brown rice. Fourier transform infrared spectroscopy (FTIR) analysis showed that exogenous melatonin affected the rice protein secondary structure and starch short-range structure. Metabolomics based on LC–MS/MS revealed that exogenous melatonin altered the brown rice metabolic profile, decreased fatty acid metabolite content, but increased amino acid metabolite, citric acid, melatonin biosynthetic metabolite, and plant hormone contents. These findings indicate that exogenous melatonin can effectively reduced Cd accumulation and improve rice quality through metabolic network regulation, serving as an effective treatment for rice cultivated in Cd-contaminated soil. [Display omitted] • Foliar melatonin was associated with decreased Cd accumulation. • Melatonin affected the structure of protein and starch in brown rice. • Melatonin altered tryptophan metabolisms of brown rice. • Melatonin caused the crosstalk of plant hormones under Cd stress. [ABSTRACT FROM AUTHOR]

Impact of high-pressure processing (HP-P) on microbial inactivation, protein oxidation, collagen fiber, and muscle structure of the edible portion (EP) of blood clams (BC) was investigated. Aerobic plate count, Vibrio parahaemolyticus , V. vulnificus , other Vibrio spp. and Shewanella algae counts were not detectable when HP-P pressure of ≥300 MPa was applied. Carbonyl, disulphide bond content, and surface hydrophobicity upsurged as HP-P with augmenting pressure was employed. Protein with ∼53 kDa appeared when HP-P at 100 and 200 MPa was implemented. Increased pressure enhanced gap formation and abnormal muscle cell structure arrangements. HP-P also affected connective tissue, causing size reduction and disruption of the collagen filament fibers. However, firmness and toughness of BC-EP with HP-P ≤ 300 MPa were comparable to those of the control. HP-P at 300 MPa was therefore appropriate for treatment of BC with maintained textural properties, while less protein oxidation, collagen fiber and muscle structure disruption occurred. [Display omitted] • HP-P at ≥300 MPa inactivated spoilage and pathogenic bacteria in blood clam (BC). • A 53 kDa protein band appeared in edible portion (EP) of BC treated at ≤200 MPa. • HP-P at 300 MPa preserved textural properties and reduced protein oxidation. • HP- P ≥ 400 MPa damaged collagen fiber and caused gaps of muscle structure of EP. [ABSTRACT FROM AUTHOR]

This study investigated the in vitro digestibility of starch and protein aerogels produced from defatted rice bran (DRB), an underutilized rice processing byproduct, using supercritical carbon dioxide (SC-CO 2) drying. The extracted starch (i.e., purified starch), crude starch, and proteins were used for the aerogel formation at 15% (w /w) concentration and further characterized. All aerogels exhibited three-dimensional open porous structures with high surface areas of 36–47 m2/g, densities lower than 0.3 g/cm3, and porosities higher than 84%. The starch hydrolyses in starch and crude starch aerogels were 86 and 73%, respectively, while the protein hydrolysis in protein aerogels reached up to 82% after sequential oral, gastric, and intestinal digestion. Thus, the hydrolysis rates achieved in simulated digestions suggest that the developed aerogels from DRB have the potential to serve as vehicles for delivering bioactive compounds and add value to the underutilized DRB. [Display omitted] • Starch and protein-based nanoporous aerogels were generated from defatted rice bran. • Aerogels showed 3D open porous structures with high surface areas and porosities. • Aerogel formation reduced the crystallinity of the starch/protein-based samples. • Starch and protein aerogels showed hydrolyses of 86 and 83%, respectively. [ABSTRACT FROM AUTHOR]

[Display omitted] • Algae as protein-rich food ingredient in different dairy and bakery products. • Recent trends related to production and extraction of algal proteins. • High throughput technologies employed for effective characterization of algal proteins. • Cultivation strategies to enhance algal protein content. • Practical applications of algae derived proteins in bakery and dairy industry. The consumer demand for protein rich foods urges the exploration for novel products of natural origin. Algae can be considered as a gold mine of different bioactive compounds, among which protein is distributed in significant amounts i.e., around 30% and can even reach to 55–60% in some cyanobacteria. Bakery and dairy products are extensively consumed worldwide due to product diversification and innovation. However, incorporation of algae biomass can lead to the development of green colour and fishy flavour that usually is not accepted in such products. Therefore, isolation and application of algae-derived proteins opens a new door for food industry. The present review provides a comprehensive understanding of incorporation of algae as a protein-rich ingredient in bakery and dairy products. The paper provides a deep insight for all the possible recent trends related to production and extraction of algae proteins accompanied by their incorporation in bakery and dairy foods. [ABSTRACT FROM AUTHOR]

• Cooked naked oat flour (NOF) exhibits higher digestibility than wheat flour (WF). • Endogenous compounds inhibit starch and protein digestibility of both WF and NOF. • Removal of endogenous components changes the protein structure of WF and NOF. • Removal of endogenous nutrients changes the crystallinity from A- to V-type. Whole grains have garnered significant attention in the food industry due to their retained abundant nutrients when compared to refined grains. However, limited knowledge exists regarding the digestive behavior of starch and protein. This study compared the physicochemical properties and in vitro starch and protein digestibility of cooked whole wheat flour (WF) and naked oat flour (NOF), and evaluated the impact of endogenous components (protein, lipid, β-glucan, and polyphenol) on the physicochemical properties and digestibility of WF and NOF. The result indicated that the final hydrolysis rate of WF samples (starch: 23.2 %∼46.3 %; protein: 23.1 %∼63.0 %) was lower than that of NOF samples (starch: 32.1 %∼61.0 %; protein: 32.3 %∼63.6 %). The removal of different endogenous components led to improved digestibility of starch and protein in both WF and NOF. This study contributes to the understanding of the starch and protein digestibility of whole grains, consequently facilitating the development of whole grain products. [ABSTRACT FROM AUTHOR]

[Display omitted] • RS 3 improved the hardness and fracturability of batter in fried batter-coated nuts. • Soy protein isolate (SPI) could reduce the oil content of fried batter-coated nuts. • The batter added with SPI and sodium caseinate (SC) was more uniform and denser. • The addition of RS 3 and protein improved the pick-up of batter. • The interaction between SPI and RS 3 decreased the oil content of batter-coated nuts. The batter compositions can affect the oil uptake and texture of fried batter-coated nuts. In this study, the oil uptake and quality of fried batter-coated peanuts and sunflower seeds added with resistant starch and protein were investigated. The results demonstrated that the addition of resistant starch increased the batter hardness and fracturability of the fried batter-coated peanuts by 34.36 % and 33.73 %, respectively. The oil content of fried batter-coated peanuts and sunflower seeds were decreased by 17.98 % and 15.69 %, respectively, with the addition of protein. The microstructure and roughness of the batter revealed that the batter added with protein became denser and uniform. Furthermore, the protein in the batter added with 6 % soy protein isolate had a high surface hydrophobicity. In summary, the addition of resistant starch and protein in batter will be a promising strategy for reducing the oil content and improving the quality of fried batter-coated nuts. [ABSTRACT FROM AUTHOR]

• Low glycemic index (GI) noodles may be beneficial for weight-control and diabetes. • Soluble dietary fiber can effectively reduce the GI of normal noodles. • Plant polyphenols reduce the GI of noodles by inhibiting digestive enzyme activity. • Low GI noodles may obtain acceptable sensory properties with optimized formulation. The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles. [ABSTRACT FROM AUTHOR]

• •Gastrointestinal digestive products of earthworm protein has antioxidant activity. • •Antioxidant peptides in the digestive products were isolated and identified. • • The peptides, AFWYGLPCKL, GCFRYACGAFY, WPWQMSLY showed good antioxidant activities. • • The structure–activity relationships of the three peptides were analyzed. Earthworms are emerging sources of edible animal proteins. Earthworm extracts exhibit good in vivo antioxidant activity after oral administration. To better understand the antioxidant activity of earthworms, antioxidant peptides derived from earthworm proteins after gastrointestinal digestion were isolated and identified, and their structure–activity relationships were analysed in this research. Results showed that earthworm protein gastrointestinal digestion products exhibited good antioxidant activity, and 6030 peptide sequences were identified after separation using ion-exchange and gel-chromatography columns. Eleven peptides were screened using computer simulation activity scores, among which AFWYGLPCKL, WPWQMSLY, and GCFRYACGAFY showed the best antioxidant activities. Highest Occupied Molecular Orbital (HOMO) analysis indicated that N 29 - H 10 , O 122 -H 38 , and the peptide bond binding sites of serine and leucine were active sites of peptides AFWYGLPCKL, GCFRYACGAFY, and WPWQMSLY, respectively. This study provides a new understanding of substance basis of antioxidant activity in earthworms and contributes to application of earthworm proteins as antioxidants in health-foods. [ABSTRACT FROM AUTHOR]

[Display omitted] • The size of white tea nanoparticles (WTNs) decreases with the aging time. • The waxy layer of the tea leaves gradually collapses with the aging time. • Polyphenols and proteins contents are highly related to the generation of WTNs. • The law between aging time and nanoparticles was verified by Pu'er raw tea. Aged white tea (WT) has promising medicinal potential, but how to accurately identify aged white tea is still a difficult problem. Inspired by tea cream, the relationship between the characteristics of nanoparticles in tea infusion and aging time was studied. The results showed that with the increase of aging time, the particle size of white tea nanoparticles (WTNs) decreased gradually. Microscopic images showed that the surface structure of WTNs was changed in three aspects: the waxy layer, the cuticle layer and the palisade tissue. Additional in vitro modeling demonstrated a strong correlation between nanoparticle size and protein and tea polyphenol content. The correlation between nanoparticle sizes and aging time was further verified in aged Pu'er raw tea. Starting with the tea infusion's nanoparticles, this study showed that the aging time of WT would impact the nanoparticles' properties, offering a unique way to determine the aging period of WT. [ABSTRACT FROM AUTHOR]

[Display omitted] • Food-grade extracts from N. oculata contain desirable amino acids and electrolytes. • Food-grade protein components were distinct from non-food-grade extracts. • Bead beating led to a small, but significant increase in extractable proteins cf. controls. • In-silico methods identified potential allergenic proteins in N. oculata. Microalgae offer an opportunity to act as a sustainable source of dietary protein. This study aimed to evaluate the impact of different protein extraction methods on the nutritional and physicochemical properties of Nannochloropsis oculata. Food-grade protein extracts were obtained by hypotonic osmotic shock using milli-Q water. Food grade (FG) and non-food grade (NFG) extraction buffers were compared along with three cell disruption methods including bead beating, probe sonication and a combination of both methods for protein extraction. Mass spectrometry was used for protein and putative allergen identification in FG extracts. Bead beating led to a slightly higher number of identifiable proteins in FG extracts compared to control condition. Putative allergenic proteins were identified in FG extracts of N. oculata using different in-silico methods. These findings support the need to further evaluate the potential allergenic proteins in microalgae including N. oculata such as immunoglobulin E (IgE) binding tests. [ABSTRACT FROM AUTHOR]

Highlights • First order derivative spectra of bovine serum albumin (BSA) solutions were measured. • Derivative absorbance at 288 nm linearly correlated with BSA concentration. • Calibration curve based on derivative absorbance showed high accuracy and sensitivity. • The calibration curve had high tolerance to chitosan and other interfering factors. • The new method proved its validity by showing high mass balance in BSA encapsulation. Abstract A new protein quantification method based on first order derivative spectrophotometry was established to eliminate various interferences, mainly chitosan, to the utmost using bovine serum albumin (BSA) as a model food protein. Absorbance spectra of BSA solutions were recorded and their first order derivative calculated. The values of derivative absorbance at 288 nm were used to generate linear calibration curve of BSA. The new method was applied in entrapping BSA into chitosan-tripolyphosphate beads. A general calibration curve was established with a CI (width of 95% confidence interval of three repeat measurements of unknown samples) less than 0.0262 g/L and a LOQ (limit of quantification) of 0.11 g/L, showing excellent tolerance to various interferences, which was further verified by the good mass balance of BSA during encapsulation. Overall, the method successfully eliminated the interferences from chitosan and other factors to facilitate the measurement of protein in complicated environments. [ABSTRACT FROM AUTHOR]

Highlights • Shrimp shell-loosening gap induced by high pressure and enzymes was quantified by microscopy. • Protein changes in epidermis and shell were evaluated by 2D gel electrophoresis. • Relationship between protein changes and the shell-loosening gap was established. • The shell-loosening gap could be predicted from the protein fold change using PLS regression. • Degradation and loss of cuticular and epidermal proteins is the mechanism of shell-loosening. Abstract Shell-loosening is of importance in facilitating shrimp peeling. In this study, enzyme and high pressure (HP) improved the shell-loosening at different degrees, which were observed as gaps by microscopy. The shell-loosening gap induced by an endoprotease with broad specificity (Endocut-03L, 53 μm) was much higher than that induced by HP at 100 MPa (HP100, 12 μm), followed by an endoprotease with high specificity (Tail21, 8 μm), and HP at 600 MPa (HP600, 5 μm). The degree of shell-loosening was found to be correlated to the extent of protein changes that were obtained by 2D gel electrophoresis. Shell-loosening due to HP100 and Endocut-03L was mainly caused by physical and enzymatic degradation of high molecular-weight proteins in shell and epidermis and subsequent loss of degradation products, disrupting the structure of muscle-shell connection. However, HP100 was less effective than Endocut-03L due to its stabilizing effect on the shell collagen, lowering its shell-loosening effect. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Edible protein was prepared from avocado oil processing by-products. • Physicochemical and functional properties of avocado protein were investigated. • Oil-in-water emulsions stabilized by avocado protein. • Avocado oil processing by-products is a sustainable protein resource. Abstract Avocado (Persea americana) is a tropical fruit that has drawn great interest its oil for foods and cosmetic industries; however, avocado oil processing by-product is a potential source of edible protein. Herein, edible protein was prepared from defatted avocado meal, and it's physicochemical, functional and emulsion properties were investigated. The avocado protein showed U-shaped exhibiting strong effect of pH, and a minimum solubility being observed at pH 4.5, confirming the isoelectric point of avocado protein. Nutritionally, the avocado protein contains all the essential amino acids. Avocado protein provided higher water and oil absorption capacities, higher radical scavenging capacity but lower in-vitro digestibility compared with soy protein. Furthermore, the avocado protein as emulsifier afforded a stability oil-in-water emulsion system, resulting in a greater emulsifying stability than that of soy protein. The present results highlight the potential source of edible protein from avocado oil processing by-products for functional food ingredients. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Surface abrasion technology was firstly applied to develop buckwheat protein. • Polyphenol-enriched buckwheat protein was successful produced. • Hydrothermal treatment enhanced bioaccessibility of buckwheat polyphenols. • Enhanced buckwheat flavor by hydrothermal treatment. Abstract Buckwheat constitutes a good source of bioactive components. A dry fractionation of surface abrasion for polyphenol-enriched protein combined with hydrothermal treatment was evaluated as an alternative to conventional wet extraction from tartary buckwheat (Fagopyrum esculentum Moench). The protein contents and the total polyphenol contents of both free and bound polyphenol gradually decreased in the order from the outer to the inner fractions. Polyphenol-enriched buckwheat protein flour was successfully enrichment with a maximum polyphenol content of 55 mg/g. Moreover, starch digestibility and polyphenols bioaccessibility of the buckwheat protein were increased with hydrothermal treatment time, while protein digestibility decreased slightly. Besides, most of the aroma compounds increased during the hydrothermal treatment. The assessment results demonstrate that the sustainability dry surface abrasion process in combination with hydrothermal treatment should be encouraged in processing functional protein fractions and improving both qualities of end use products and health benefits. [ABSTRACT FROM AUTHOR]

Highlights • Latex peptidases were able to perform total hydrolysis of caseins. • On the other hand, whey proteins were more resistant to proteolysis. • Heat pretreatment of the whey proteins enhanced the degree of hydrolysis. • In vivo tests showed that latex peptidases reduced antigenicity and allergenicity. • Results were similar to a commercial partially hydrolyzed formula. Abstract The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow's milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Casein hydrolysis by Plumeria rubra latex peptidases (PrLP) was negligible. Moreover, whey proteins were more resistant to proteolysis by latex peptidases; however, heat pretreatment of the whey proteins enhanced the degree of hydrolysis and reduced the residual antigenicity of the hydrolysates. The in vivo assays show that the cow's milk proteins hydrolysed by CgLP and CapLP exhibited no immune reactions in mice allergic to cow's milk, similar to a commercial partially hydrolysed formula. Thus, these peptidases are promising enzymes for the development of novel hypoallergenic formulas for children with a milk allergy. [ABSTRACT FROM AUTHOR]

Highlights • Whey protein restricted starch swelling and enhanced recrystallization. • Whey protein increased the short-range ordering in starch. • Whey protein formed encapsulation and acted as barrier towards starch digestibility. • The interaction involved the reassociation through hydrogen bonds. Abstract The aim of this study was to characterize the influence of starch-protein interactions on physicochemical properties and starch digestibility in corn starch-whey protein isolate (WPI) blends during cooking. The results studied by differential scanning calorimetry (DSC) and dynamic viscoelasticity revealed that the swelling process of starch granule was restricted by protein. While recrystallization after cold storage was accelerated by protein addition. The short-range structure in Fourier transform infrared spectroscopy (FTIR) favored by protein was in negative correlation to the rapidly digestible starch content. Studies on rheological properties showed that the interaction force was mainly through hydrogen bonds. Additionally, confocal laser scanning microscopy analysis indicated that whey protein formed a surrounding or encapsulation of starch granules and acted as a physical barrier toward starch digestibility following cooking. [ABSTRACT FROM AUTHOR]

Highlights • Between 24 and 58% of proteins remained in a model wine after fining. • Gelatin and hydrolyzed glutens can be labelled by [γ-32P] through ATP linkage. • Gelatin and hydrolyzed glutens are not precipitated by ethanol. • The use of labelled proteins did not modify tannin precipitation. Abstract Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probably wine polysaccharides too. However, no study has quantified these possible protein residues in wine. The analyses performed on a model red wine to highlight the residual fining proteins were the measurement of viscosity, the quantification of amino acid/proteins of the samples and the radioactivity of the supernatants obtained after fining with a radioactive protein. This work has clearly shown, both qualitatively and quantitatively, the presence of fining residues in a model red wine that had been fined with a gelatin and two hydrolyzed plant proteins. These results have significant implications, yet to be confirmed with commercial fining agents and 'real' wines for allergen residues in treated wines. [ABSTRACT FROM AUTHOR]

Highlights • The acidified bread showed higher volume, lower moisture content and lower hardness. • Gluten network weakened and yeast activity enhanced in chemical acidified doughs. • Proteins and starches in acidified doughs showed varying degrees of hydrolysis. • Hydrolysis of proteins and starches mainly occurred after dough mixing. • Proteolysis and amylolysis basically depended on types of organic acids. Abstract This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH 2 , free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system. [ABSTRACT FROM AUTHOR]

Highlights • Crude melon extract (CME) was investigated as a new source of enzyme compared to a commercial enzyme, Alcalase. • Kilka protein hydrolysates (KPH) yielded high protein content and low fat. • Functional properties of KPH were related to the degree of hydrolysis. • Alcalase hydrolysis produced higher protein recovery and hydrolysis rate. • The KFH made by CME showed better functional properties than those of Alcalase. Abstract The enzymatic hydrolysis (at 2.5, 5.0, 10.0, and 15.0% degree of hydrolysis, DH) of kilka fish (Clupeonella cultriventris caspia) was investigated using a crude melon extract (CME) as well as a commercial serine protease (Alcalase). Hydrolysates from both enzymatic treatments were analyzed for their antioxidant and functional properties. The hydrolysis resulted in increased antioxidant activities of kilka fish protein hydrolysates and the highest antioxidant activity was obtained for the CME hydrolysates with 5.0% DH level. Both treatments improved the protein solubility level to >65% within a pH range of 2.0–10.0. At a given DH level, CME hydrolysates showed higher oil and water holding capacities than Alcalase hydrolysates. Hydrolysates from CME exhibited better emulsifying properties compared to those prepared by Alcalase, particularly at low DH (2.5 and 5.0%). According to the results of this study, CME can be suggested as a new source of proteolytic enzymes for fish protein hydrolysis. [ABSTRACT FROM AUTHOR]

Highlights • Bentonite and heat reduced wine protein content by the end of the fermentation. • Bentonite and heat had limited impact on wine tannin concentration. • Fermenting wines with pomace reduced tannin retention in Frontenac wines. • 3 g/L of enological tannins was needed to increase wine tannin concentration. • Wine tannin concentration cannot be improved from the use of berries alone. Abstract The impact of different factors (must protein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0–9 g/L; and time of maceration: 0–11 days) on tannin, pigment, and protein extraction/retention in Frontenac wines was investigated. Wine tannin concentration and composition were determined by HPLC-fluorescence. Protein and pigment parameters were analysed by BCA assay and Boulton's method, respectively, using UV-spectrophotometry. Results: Bentonite and heat significantly reduced wine protein concentration at the end of alcoholic fermentation but heat was less efficient than bentonite (1.8–5.0 times less). Removing wine proteins did not improve tannin retention in wines (p > 0.1032) but fermenting without pomace significantly improved their retention (up to 2.4 times), especially that of polymeric flavan-3-ols (up to 27.8%). An addition of 3 g/L of enological tannins in wines, fermented with or without pomace, was necessary to increase wine tannin concentration significantly. [ABSTRACT FROM AUTHOR]

Highlights • The inactivation of the PPO and POD from alfalfa avoids the browning of the protein. • The inactivation of the protease from alfalfa avoids the degradation of the protein. • The blanching of alfalfa improved the color and the molecular weight of the protein. Abstract The use of alfalfa protein in human food is limited by its low quality. Response Surface Methodology was employed to optimise the combined effects of different steam blanching conditions on the enzymatic activity, browning and protein degrading which cause undesirable characteristics. The optimum conditions were: steaming time 4.36 min, particle size 23 mm, time from harvesting to steaming 2 h leading to a residual activity of polyphenol oxidase of 1.31% and a completely inactivation of peroxidase. The Browning Index value was 108.3 and the non-protein nitrogen 170.2 (g kg−1 TN). The browning and protein degradation rates of alfalfa treated under the optimum conditions were much lower than the control alfalfa after 60 days ensiling. This suggests that blanching of fresh whole alfalfa leaves under the optimum conditions was helpful for avoiding the appearance of the dark color and degradation of the extracted protein, improving its quality for human consumption. [ABSTRACT FROM AUTHOR]

Highlights • Heat treatment of soybean seeds only partially denatured the protein. • The oil distribution in soybean seeds changed after heat treatment. • Lipoxygenase was susceptible to heat denaturation. • Microwaves are effective in changing the properties of the soybean components. Abstract The effects of autoclave and microwave heating on the protein and oil in soybean seeds were investigated under low moisture conditions. The nitrogen solubility index (NSI) decreased on heating. The reduction in the NSI was accompanied by an increase in the size and deformation of the oil bodies in the cellular tissue of soybean seeds. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed that lipoxygenase was susceptible to heat denaturation, but 7S and 11S globulins were only partially denatured. The partial denaturation of the proteins was confirmed by Fourier transform infrared spectroscopy measurements. The ratio of oil to protein peaks increased with increasing heating, suggesting the exudation of oil to the surface or outside of oil bodies. Microwave heating is more efficient in changing the oil distribution in soybean seeds than autoclave heating. On the other hand, the degree of protein denaturation is lower after microwave heating. [ABSTRACT FROM AUTHOR]

Highlights • Sex-related nutritional value/chemical content of Acheta domestica L. were examined. • A. domestica (house cricket) of both sexes contained abundant protein and lipids. • Proximate composition showed females had more lipids and less proteins than males. • Male house crickets had higher chitin with more nitrogen chains than females did. • A. domestica ash, nitrogen-free extract, and nutrient quality were not sex-related. Abstract Since January 2018, insects have been recognised as novel foods in the EU, but their nutritional value varies, and factors affecting their nutritional composition have been debated. We investigated the effect of sex on the nutritional value and chemical composition of the house cricket (Acheta domestica L.). Both sexes were rich in protein and lipids. The proximate composition was partly influenced by sex; females contained a significantly higher amount of lipids (18.3–21.7 vs 12.9–16.1 g/100 g dry matter, p = 0.0001) and fewer proteins than males (61.2–64.9 vs 66.3–69.6 g/100 g dry matter, p = 0.0001). Males contained more chitin (p = 0.0015) and nitrogen chains (p = 0.0003) than females. Only the ash (p = 0.4314) and nitrogen-free extract (p = 0.4871) were uninfluenced by sex. Furthermore, nutrient quality expressed as essential amino acid (72.3–77.1), thrombogenicity (1.22–1.45), and atherogenicity indices (0.53–0.58) did not differ between sexes (p > 0.05). [ABSTRACT FROM AUTHOR]

The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high fat level a small increase of aroma release was observed by the addition of saliva, which was explained by a salting out effect, due to the presence of proteins and salts in the saliva. These findings confirmed that the interactions between salivary proteins and aroma compounds occurring in aqueous solutions are not observed in emulsions. [ABSTRACT FROM AUTHOR]

Impact of covalent and non-covalent binding interactions on physicochemical, structural, and rheological properties of waxy rice flour were investigated using several typical types of chemicals. Dynamic rheometer was used to investigate the viscoelastic properties and resistance to deformation or shearing. Both hydrogen bonds and hydrophobic interactions were necessary for waxy rice flour to form a material with stable structure matrix. Besides this, X-ray diffraction pattern and pasting property measurements showed that the relative crystallinity and pasting viscosity values of waxy rice flour exposed to SDS and l -cysteine treatments increased whereas those of urea decreased compared with the control. Addition of acid, alkali, and NaCl might result in electrostatic forces, ion interactions, and indirectly change hydrogen bonds and hydrophobic interactions between starch and protein, which played a synthetic role on property changes of waxy rice flour. [ABSTRACT FROM AUTHOR]

Hydrolysis of the proteins from cod bone was performed using flavourzyme and trypsin. The nutritional properties of hydrolysates by flavourzyme (HF) and trypsin (HT) were investigated. By comparison, HF exhibits a better degree of hydrolysates (DH) and nitrogen recovery (NR) than HT. The protein content of extract is 97.39% and had a good nutritional value due to the high protein digestibility-corrected amino acid score (PDCAAS) of 0.95 for adults. The content of total amino acids is 942.55 mg/g. The free amino acids content of hydrolysates derived from flavourzyme is 136.82 mg/g after hydrolyzing 3 h, while 17.12 mg/g of such hydrolysates was obtained by using trypsin. The main flavor compounds are alcohols, aldehydes, ketones, acids and alkanes. The molecular weight of predominant peptides ranged from 1000 to 3000 Da in both enzymatic hydrolysates. This study provided a theoretical basis to the preparation of nutritional components with attracting flavor in functional food industry. [ABSTRACT FROM AUTHOR]

• This study determines the mercury levels distribution in fish and fish products. • PCA analyzed the relationships with fish types, weight, protein, and lipid contents. • Hg range in fish species was between 0.001 mg/kg ww and 0.406 mg/kg ww. • Hg had a positive correlation with protein but a negative correlation with lipid. • Predatory fish species that contain higher lipids contained lower Hg levels. This study investigates the mercury (Hg) levels distribution in fish and fish products and their relationships with fish types, weights, protein, and lipid contents in Qatar. Principal component analysis (PCA) was employed to analyze the influence of lipids and protein content on Hg accumulation in the fish tissues. Additionally, the impact of Hg concentration and fish consumption on the estimated weekly intake (EWI). The PCA results showed that Hg contamination levels are primarily affected by protein-lipid content in predatory species. The results showed that high lipid content reflected lower Hg levels and that high Hg levels in fish with high lipid content indicated a polluted environment. The finding of the PCA of EWI, consumption, and Mercury concentration indicate that EWI is highly correlated to Mercury concentration except in the case of low Mercury concentration. [ABSTRACT FROM AUTHOR]

[Display omitted] • An open-source comprehensive antioxidant database (AODB) was established. • AODB stored 56,666 small molecules tested for antioxidant activity, 1480 antioxidant peptides, and 998 antioxidant proteins, as well as their relevant information. • AODB provides users with search functions based on text, structure, and sequence. Antioxidants are widely used in the fields of food, medicine, nutraceuticals, and cosmetics. Given their important roles in promoting and maintaining human health, a large number of antioxidants have been reported. Some antioxidant-related databases have been developed; however, the annotation of antioxidants and related information stored in existing databases is incomplete and requires more efficient retrieval methods. This study aimed to develop a manually curated comprehensive antioxidant database (AODB). Currently, it stores 56,666 small molecules tested for antioxidant activity, 1480 antioxidant peptides, and 998 antioxidant proteins, including their structures, names, antioxidant assay records, computable physicochemical and ADMET properties, and sources. AODB supports text search and mining, 2D and 3D chemical structure search, and BLAST-based protein sequence search, enabling users to retrieve antioxidant data quickly and easily. AODB, as a one-stop antioxidant database, can facilitate the exploration of antioxidants and potential applications. AODB is publicly available and updated annually at https://aodb.idruglab.cn/. [ABSTRACT FROM AUTHOR]

[Display omitted] • Co-digestion enhanced the protein and lipid digestibility of nuts. • Co-digestion improved the antioxidant activity of nuts both in vitro and in vivo. • The amino acid and fatty acid content in the mice increased after the mixed nuts diet. • Amino acid and fatty acid contents show positive correlation to antioxidant activity. This study aimed to evaluate the change of digestibility and antioxidant activity of protein and lipid after mixing walnuts, cashews, and pistachios using in vitro and in vivo models. The results showed that mixed nuts significantly reduced the digested particle size and the degree of hydrolysis of protein and triacylglycerol compared to single nuts in vitro. As a consequence of co-digestion, bioaccessibility and antioxidant activity for amino acids and fatty acids were increased by 1.12–1.87 fold and 1.62–3.81 fold, respectively. In vivo studies, the mixed nuts diet increased the concentration of amino acids and fatty acids in the small intestine by 27.69%–158.26% and 18.13%–152.09%, respectively, and enhanced levels of antioxidant enzymes in the liver and serum, all without causing weight gain. These findings highlight the positive interaction between single and mixed nuts, where mixed nuts enhanced the digestibility and antioxidant activity of single nuts both in vitro and in vivo. [ABSTRACT FROM AUTHOR]

Powdery mildew of wheat is one of the major foliar diseases, causing significant yield loss and flour quality change. In this study, grain protein and starch response to powdery mildew infection were investigated. Total protein, glutenin and gliadin exhibited a greater increase in grains from infected wheat, while the content of total starch and amylopectin was decreased. Comparative proteomic analysis demonstrated that the overabundant protein synthesis-related proteins might facilitate the accumulation of storage proteins in grains from infected plants. The significant increase in triticin, serpin and HMW-GS in grains from infected wheat might relate to the superior gluten quality. In addition, overabundant carbohydrate metabolism-related proteins in grains from infected wheat were conducive to the depletion of starch, whereas the decreased abundance of ADP glucose pyrophosphorylase might be related to the deficiency of starch synthesis. These results provide a deeper understanding on the change of wheat quality under powdery mildew infection. [ABSTRACT FROM AUTHOR]

A rapid methodology was developed to simultaneously predict water content and activity values (a w ) of Moringa oleifera leaf powders (MOLP) using near infrared (NIR) signatures and experimental sorption isotherms. NIR spectra of MOLP samples (n = 181) were recorded. A Partial Least Square Regression model (PLS2) was obtained with low standard errors of prediction (SEP of 1.8% and 0.07 for water content and a w respectively). Experimental sorption isotherms obtained at 20, 30 and 40 °C showed similar profiles. This result is particularly important to use MOLP in food industry. In fact, a temperature variation of the drying process will not affect their available water content (self-life). Nutrient contents based on protein and selected minerals (Ca, Fe, K) were also predicted from PLS1 models. Protein contents were well predicted (SEP of 2.3%). This methodology allowed for an improvement in MOLP safety, quality control and traceability. [ABSTRACT FROM AUTHOR]

The quality of zein (Z)- and zein-tannic acid (ZTA)-coated guavas was monitored throughout 12 days of storage. Coated fruit showed lower changes in terms of visual appearance, chlorophyll contents and color. Weight loss, softening, and changes in soluble solids were also decreased by the coatings. The respiration peak as well as H 2 O 2 and superoxide dismutase activity peaks were delayed by the coatings, and the ethylene production was reduced. So, the results were consistent with a slowed down ripening of guavas by the coatings, which was probably related to lowered oxygen permeability of guava skin. ZTA coating was more effective than Z to reduce weight loss, softening, color changes, ethylene production, and oxidative stress. The higher efficiency of ZTA coating was ascribed to zein crosslinking, which probably resulted in decreased gas permeability, promoting lower respiration rates and lower ROS production, slowing down the ripening process, and extending guava stability. [ABSTRACT FROM AUTHOR]

Animal and aquatic meats represent important sources of dietary protein and micro-nutrients. Although red and processed meats carry some risks for human health, sensory and nutritional advantages drive meat consumption. Therefore, it is important to understand how meat processing and cooking influence healthiness. The research aim was to investigate relationships of meat composition (proximates, amino acids and minerals) and cooking conditions (raw, 90 s microwave, 200 °C oven for 10 or 30 min) on protein digestibility, for a selection of four animal (beef, chicken, pork, kangaroo) and four aquatic meats (salmon, trout, prawn, oyster). Lean meats were minced before cooking followed by in vitro gastro-intestinal digestion and analysed for progress of hydrolysis, and size ranges of peptides using MALDI-TOF-MS. Correlation matrix analysis between compositional and functional parameters indicated that digestibility was significantly linked with protein and metal concentrations, likely reflecting moisture-dependent solubility and inter-mixing of sarcoplasmic metallo-proteins and insoluble myofibrillar proteins. [ABSTRACT FROM AUTHOR]

Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli heads. However, their high perishability prevents further valorisation. Therefore, in this study microwave hydrodiffusion and gravity (MHG) technology was used to dehydrate broccoli by-products and simultaneously recover the water-soluble diffused compounds for food ingredients use. The hydrodiffusion allowed to obtain a dried material with 12% moisture in 43 min when 550 g of broccoli by-products were used, preserving polysaccharides and proteins. Diffused water contained up to 317 µg/mL gallic acid equivalents of phenolic compounds, 11 mg/mL free sugars, 9 mg/mL amino acids, and 356 µg/mL glucosinolates, depending on the type of by-product used. These results show the potential of MHG technology for valorisation of broccoli by-products by its simultaneous stabilization by dehydration and extraction of bioactive compounds. [ABSTRACT FROM AUTHOR]

The chemical changes (oxidation/nitrosation) of meat proteins during digestion lead to a decrease in their nutritional value. Moreover, oxidized and nitrosated amino acids are suspected to promote various human pathologies. To investigate the mechanisms and the kinetics of these endogenous protein modifications, we used a dynamic artificial digestive system (DIDGI®) that mimics the physicochemical conditions of digestion. The combined effect of meat cooking and endogenous addition of ascorbate and nitrite was evaluated on protein oxidation (by measuring carbonyl groups), protein nitrosation (by measuring nitrosamines), and proteolysis. Considerable carbonylation was observed in the digestive tract, especially under the acidic conditions of the stomach. Nitrosamines, caused by ammonia oxidation, were formed in conditions in which no nitrite was added, although the addition of nitrite in the model significantly increased their levels. Meat cooking and nitrite addition significantly decreased protein digestion. The interactions between all the changes affecting the proteins are discussed. [ABSTRACT FROM AUTHOR]