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Summary Milk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g−1 after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (P >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability. [ABSTRACT FROM AUTHOR]

Summary Gluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum. [ABSTRACT FROM AUTHOR]

Summary The growing global population has increased the protein needs and the combination of animal with plant proteins can be an effective strategy to meet future protein demand. This study aimed to investigate the impact of pH between 6.2 and 7.0 on the thermal stability of a 1:1 mixture of chickpea protein concentrate (CPC) and whey protein isolate (WPI), and their respective control. After heat treatment, CPC:WPI mixture showed an increase in viscosity (from 20.5 mPa.s at pH 7.0 to 110.8 mPa.s at pH 6.2, respectively), and particle size (from 5.7 to 56.5 μm at pH 7.0 and 6.2, respectively). The physical stability of the heat‐treated CPC:WPI mixture decreased, as the sediment increased from 3.3 mm at pH 7.0 to 7.8 mm at pH 6.2. This study highlighted the enhanced thermal stability of CPC:WPI at pHs closer to neutrality and offers valuable insights for the formulation of innovative plant protein‐enriched food. [ABSTRACT FROM AUTHOR]

Summary: Potato flour/gelatine films in different ratios (6:0, 5:1, 4:1, 3:1, 2:1 and 1:1) were prepared and their properties were examined in this study. Potato flour film‐forming dispersion without gelatine showed the highest particle size and apparent viscosity. As the gelatine concentration increased, the composite films became smoother and more transparent. Gelatine incorporated with potato flour films reduced the retrogradation enthalpy and glass transition temperature, leading to the low tensile strength and high elongation at break. Although water content and water solubility index increased with the higher gelatine concentration, water vapour permeability of composite films decreased from 14.59 × 10−13 gm−1s−1Pa−1 to 5.83 × 10−13 gm−1s−1Pa−1. In addition, it was noted that water contact angle increased from 24.50° to 102.33° as gelatine concentration increased from 0% (6:0) to 50% (1:1). According to these findings, potato flour film with the presence of gelatine showed the better moisture barrier properties. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the feasibility of using sodium caseinate (NaCAS) to improve the properties of electrospun pullulan (PUL) nanofibres. Replacing PUL with 50% NaCAS [50:50(PUL: NaCAS)] resulted in appropriate viscosity for fibre formation (968.93 mPa.s), increased solution conductivity (1682.50 μS cm−1), decreased surface tension (59.55 mN m−1), which led to forming beadles' fibres with the smallest diameter (141.21 nm), highest water contact angles (117°), and highest thermal stability (24.03% residue weight at 600 °C). X‐ray diffraction and Fourier‐transform infrared spectroscopy analyses provided insights into nanofibres' structural and chemical properties and indicated successful blending of the PUL and NaCAS. Results indicated that replacing PUL with 50% NaCAS improved fibre properties. These findings contribute to the development of novel biopolymer‐based nanofibres with potential applications in various industries, including food and bioencapsulation. [ABSTRACT FROM AUTHOR]

Summary: Protein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality. [ABSTRACT FROM AUTHOR]

Summary: The advancement of the modern food industry has prompted a shift away from traditional protein extraction methods due to their inherent limitations. As a result, there is a growing interest in exploring alternative methods for protein extraction and modification such as ultrasonic (US) treatment. This shift towards more sustainable and efficient protein extraction methods is a key research focus in obtaining safe proteins in an environmentally friendly manner. Furthermore, enhancing the functional properties of proteins through modification can expand their application. This paper reviews recent research progress and applications of US treatment on protein extraction and modification as well as the impact on protein structure and functional properties. In addition, the latest applications of ultrasound‐modified‐proteins, including nano‐proteins, 3D printing and interactions between proteins and other food components, are reviewed. This review may provide some inspiration for the potential application of US technologies in food fields. [ABSTRACT FROM AUTHOR]

Summary: The effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height‐to‐diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced the starch digestibility of wheat steamed bread, as evidenced by the significant decrease of eGI value from 88.16 to 49.16, which was classified as low GI steamed bread. While, the addition of soybean dietary fibre, gallic acid and soybean protein isolate together negatively affected the fermentation properties of dough, resulting in lower specific volume, chewiness, springiness and higher hardness of steamed bread compared to wheat bread without any addition. The above results in this study might provide theoretical guidance for the development of healthier and blood glucose‐friendly steamed bread in the staple food industry. [ABSTRACT FROM AUTHOR]

Summary: Chickpea flour was supplemented (10%–40%) with barley flour for making pasta and evaluated for its quality attributes. Results showed that the increasing level of chickpea improved the pasting properties and showed a significant increase in WAC (155.28%–257.02%) and OAC (224.40%–263.17%). Increasing chickpea exhibits a reduced cooking time (5.56–5.09 min) with cooking loss below desired range. The increase in chickpea concentration produced pasta with increased protein (11.13%–15.77%) and fibre content (1.97%–3.19%). The overall colour attributes improved and texture was also improved in comparison to barley pasta. Total phenolics and flavonoids increased from 2.26 to 3.46 mg GAE g−1 and 1.73 to 2.48 mg QE g−1, respectively, with rising chickpea levels in pasta. The presence of characteristics peak in FTIR spectra with absorption band between 3200 and 3300 cm−1 confirms the presence of phenolics compounds. The SEM reveals that the addition of chickpea flour impacts the structural integrity of the pasta owing to the increased protein and fibre. Thus, Barley–chickpea has a great potential to be used for pasta production with enhanced nutritive and quality attributes. [ABSTRACT FROM AUTHOR]

Summary: The Moringa seed protein (MOS) is a new protein resource, the development and utilisation of MOS is still in its early stages due to the late introduction of its varieties. To improve the range of available MOS protein, this study investigated the effects of different pH levels on the ultrasonic modification of MOS protein (UMOWP), exploring the feasibility of UMOWP emulsion systems in food. The zeta potential analysis revealed that the isoelectric point (pI) of UMOWP was 5.8. The secondary structures of UMOWP could be regulated by pH. Moreover, different secondary structures led to different tertiary structures and chemical bonds in UMOWP. Compared with pH values near pI, surface hydrophobicity significantly increased but the total S–S group and particle size decreased away from pI. Furthermore, UMOWP partially dissociated at pH 3, and the degree of dissociation was weaker at pH 9 and pH 11. These structural changes led to significant improvements in the emulsification properties of UMOWP at pH 11, resulting in better environmental stability of the emulsion. These findings provide a foundation for the potential application of MOS proteins in the food industry. [ABSTRACT FROM AUTHOR]

Summary: Defatted coconut flour (DCF) obtained after the coconut oil extraction was incorporated at different concentrations (0%, 10%, 20%, 30%, 40% and 50%) in rice noodles to increase the fibre and protein content. The functional characteristics of the flour blends and nutritional composition, colour, cooking qualities, textural, antioxidant properties, shelf life and sensory qualities of the noodles were assessed. The incorporation of DCF significantly (P < 0.05) increased Water Solubility Index (WSI), water absorption capacity (WAC) and oil absorption capacity (OAC). In contrast, properties like bulk density, foaming capacity (FC), emulsion activity and viscosity decreased significantly (P < 0.05). Nutrition analysis revealed that DCF‐enriched formulations had significantly more crude fibre, protein, antioxidant, polyphenol, flavonoid and mineral content than the control sample. Furthermore, the incorporation of DCF significantly (P < 0.05) increased swelling volume (2.33 ± 0.06% to 5.65 ± 0.21%), water uptake ratio (108.91 ± 0.03% to 191.21 ± 0.04%), cooking loss (4.61 ± 0.04% to 7.83 ± 0.02%), cooking time (2.62 ± 0.05 to 4.14 ± 0.04 min) and noodle thickness (0.21 to 0.27 cm). When DCF was added to noodles, the ΔE values were significantly (P < 0.05) increased, but the hardness, springiness, cohesiveness, chewiness, resilience, gumminess, L*, hue and chroma were significantly (P < 0.05) decreased. Higher sensory scores were observed when DCF was incorporated up to 10%. The shelf life of the optimised noodles (with 10% DCF) was also assessed. The optimised noodle samples have a shelf life of 351 days at 29 °C. In conclusion, noodles made with DCF had more protein and fibre than those made with rice flour. [ABSTRACT FROM AUTHOR]

Summary: Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P < 0.05), carbohydrate (63.74%), Total dietary fibre (3.35%), energy (546–574 Kcal/100 g cookies), spread factor (1.82–1.89) and mineral content was observed in cookies containing seaweed and FPC compared to control. High overall acceptability was obtained by T3 compared to the control. The present study showed cookies that are nutritionally improved as well as have good sensory acceptability can be developed by incorporating seaweed and FPC. In the future, the incorporation of specific purified compounds from seaweeds into cookies can be done. [ABSTRACT FROM AUTHOR]

Summary: Blue whiting fish protein hydrolysate (BWFPH) is a low‐value fish by‐product with potential health benefits. This study aimed to assess the effect of the addition of BWFPH (0%, 5%, 10% and 15% w/w) on the cooking quality, physical properties and sensorial characteristics of pasta. The results showed that by adding BWFPH to pasta, the optimal cooking time, swelling index, water absorption and cohesiveness decreased, while the cooking loss, total protein content, firmness and adhesiveness increased (P ≤ 0.05). The colour score and b* of pasta samples increased with the addition of BWFPH, while the lightness reduced. The samples containing 5% of BWFPH showed the highest sensorial parameters followed by 10% BWFPH, control and 15% of BWFPH. It can be concluded that fortification pasta with BWFPH has the potential for the food industry to deliver nutritionally enriched and high‐protein pasta. [ABSTRACT FROM AUTHOR]

Summary: The applicability of protein‐rich press cake from mechanical seed oil production is limited because of its relatively high residual oil content. To overcome this drawback, pumpkin and sunflower press cakes were deoiled at room temperature by using two green solvents, namely ethanol and isopropyl alcohol. Hexane, which is mostly used in the plant oil industry, was used as a reference. The derived meals were analysed regarding composition as well as with respect to technofunctional properties such as water‐binding capacity, water solubility, nitrogen solubility and colour. Extraction efficiencies of more than 94% were achieved once the solvents were refreshed during extraction. In contrast to pumpkin meal, solvent‐specific differences in the residual oil content of sunflower press cake were discovered, which was lowest for hexane and highest for ethanol. The water‐binding capacity and nitrogen solubility of the meals were improved after solvent extraction. The results indicate that it is possible to replace hexane with more sustainable green solvents such as ethanol or isopropyl alcohol to extract residual oil from sunflower and pumpkin press cake. [ABSTRACT FROM AUTHOR]

Summary: Alaska pollock (Gadus chalcogrammus) is a marine fish that lives in the North Pacific Ocean. G. chalcogrammus contains high nutritional value, especially protein. Alaska pollock proteins (APP) and its peptides have been reported to have biological activities. However, the biological activities of APP have not been reviewed so far. The aim of this study was to review the published research on APP and its peptides, as well as their potential biological activities, using the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines. We used ScienceDirect, PubMed and Web of Science to identify the relevant references. In total, 43 studies were obtained and reviewed after the filtering process. Most of the research has focused on APP's prospective biological activities. The current study revealed that APP possesses biological activities, including skeletal muscle hypertrophy, anti‐obesity, anti‐cholesterol, blood glucose‐lowering and anti‐non‐alcoholic fatty liver effects. Peptides that are hydrolysed from APP possess biological activities, such as ACE inhibition, antioxidant effects, immunomodulation, anti‐diabetic, mineral chelation and wound healing activities. Only a few clinical studies were available on either APP or the respective peptides. Therefore, further study is needed to completely understand the potential of APP and the associated peptides as novel nutraceutical and functional food, as well as to evaluate their effects in humans. [ABSTRACT FROM AUTHOR]

Summary: The properties of white meat, such as chicken and fish, changed quickly in the early postmortem period. This study focused on the relationship between myofibrillar protein and the eating quality of chicken in this period. The results showed that the eating quality of chicken, such as texture, water holding capacity and shear force value, decreased in the early postmortem period. The western blot analysis indicated that the desmin and troponin T were degraded significantly with postmortem time. Meanwhile, the myofibril protein degeneration in this period was evaluated by Fourier transform infrared and Differential Scanning Calorimetry. The findings demonstrated that the ordered structure of the myofibrillar protein was destroyed, and its thermal stability was reduced with the prolongation of postmortem time. Subsequently, the transmission electron microscope results suggested that the heating processing could destroy the connection between the weakened Z‐line and the myofilament. Overall, the decline in thermal stability and degradation of myofibrillar may worsen the structural instability of chicken during heating, which may be a significant contributor to the variations of chicken quality in the early postmortem period. [ABSTRACT FROM AUTHOR]

Summary: Magnetic field is an appropriate physical field, it can be used as a process parameter for the preservation of meat products. In this study, fresh beef was subjected to an alternating magnetic field of 2 mT during cold storage at 4°C, then microbial indicators, physicochemical properties of beef samples and its protein indicators were investigated. The results showed that the alternating magnetic field could inhibit the microbial growth on beef sample, and TVB‐N content, drip loss and characteristic putrefactive amine were lower than the control. The total bacterial count and TVB‐N value of beef samples in the control exceeded the threshold value on the 8th day, respectively, while the samples in the alternating magnetic field exceeded the threshold value on the 13th day. Meanwhile, it demonstrated that the field could delay the transformation of free amino acids to biogenic amines and inhibit the accumulation of bitter amino acids, so maintaining its nutritional characteristics. With the extension of storage period, the sulfhydryl content of beef myofibrillar proteins subjected to alternating magnetic field was lower than that of the control. It demonstrated that the protein oxidation of samples was inhibited, which would also be the reason the Ca2+‐ ATPase activity of myofibrillar proteins was maintained at a low level during the period. Furthermore, the upward trend of carbonyl group content was delayed. It provides a reference for the application of alternating magnetic field on cold storage of meat. [ABSTRACT FROM AUTHOR]

Summary: Egg white can improve the textural properties of low‐grade surimi gels. We investigated the comparative effects of salted duck egg white (SDEW) and hen egg white (HEP), at equal egg white protein and salt levels, on the textural and physicochemical properties of low‐grade threadfin bream surimi gels. At 0.50% protein and 2.75% salt, the textural properties of the surimi prepared with SDEW were comparable with those of the surimi prepared with HEP, and their breaking force values were as twice as that of the surimi prepared with salt only. According to the surimi gel's soluble peptide content and protein pattern, both SDEW and HEP demonstrated inhibitory activities against the degradation of the myosin heavy chain. Surimi gels prepared with SDEW or HEP formed gel structures mainly via disulphide bonds and hydrophobic interactions, thereby resulting in stronger gels that retain water. Therefore, 0.50% protein SDEW could substitute for HEP in low‐grade surimi gels. [ABSTRACT FROM AUTHOR]

Summary: The purpose of the study was to explore the antibacterial effect and mechanism of a novel bacteriocin of Lactiplantibacillus plantarum (L. plantarum) against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The antibacterial activity was determined by the Oxford cup method, and the dynamic growth curves were conducted with continuous shaking incubation. The result showed that the bacteriocin was a protein or protein‐like antibacterial substance susceptible to pepsin and trypsin. And it had good antibacterial activity, pH stability, thermostability and enzyme treatment stability against E. coli and S. aureus. The SEM, flow cytometry and nucleic acid leakage showed that the bacteriocin disrupted the cell structures of the two bacteria by damaging cell walls and cell membranes. An agarose gel electrophoresis and SDS‐PAGE analysis showed that the bacteriocin inhibited DNA replication and interfered with the protein formation, which resulted in the inhibition of the two bacteria's growth. Therefore, the use of the L. plantarum bacteriocin might be a promising biocontrol strategy to inhibit the pollution of E. coli and S. aureus simultaneously in foods. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the structure, fatty acids and protein release and antioxidant activities of sesame paste (SP) formulated with flaxseed during in vitro gastrointestinal digestion and compared with SP and flaxseed paste (FP). The ratio of n‐3/n‐6 polyunsaturated fatty acid of flaxseed–sesame paste (FSP) was 0.26, which was significantly higher than that of SP (0.01). After digestion, SP contained the most abundant free linoleic acid, while the highest concentration of free linolenic acid was detected in FP. Interestingly, more soluble peptides with a molecular weight lower than 14.4 kDa were distributed in FP after gastric digestion. Meanwhile, after intestinal digestion, the hydrophilic fractions of FP showed the highest DPPH radical scavenging capacity, while the hydrophilic fractions of FP were the lowest than SP and FSP. These findings suggested that SP formulated with flaxseed as a functional ingredient could be a feasible way to increase the nutritional value of SP. [ABSTRACT FROM AUTHOR]

Summary: Legume pasta is a sustainable product that improves the nutritional quality of food pyramids. This study evaluates the use of alternative hydrocolloids in the production of gluten‐free chickpea (Cicer arietinum L.) pasta. The cooking quality and the texture of chickpea pasta made with gledis (Gleditsia triacanthos) gum and brea (Cercidium praecox) gum were determined and compared to those actually used in the food industry. The pasta made with gledis and brea had similar physiochemical qualities as pasta made with xanthan gum and carboxy methylcellulose. The firmness achieved with gledis was higher than the other hydrocolloids. For further studies, a sensory analysis was done and sensorial attributes of pasta were similar in all samples. Pasta made with gledis was preferred. Alternative hydrocolloids can be used in the emerging gluten‐free pasta industry with the same cooking quality and texture as those actually used. The studies of these hydrocolloids should be extended to other food products. [ABSTRACT FROM AUTHOR]

Summary: This study assessed the ability of near‐infrared spectroscopy to predict intramuscular fat (IMF) and protein content of freeze‐dried ground beef and sheep meat determined using the modified Soxhlet extraction and Dumas combustion, and ascertain if robust calibration models could be developed for both assays using the combined spectral data from both species. Samples were sourced from sheep and cattle slaughtered for a variety of experiments, which covered a range in age, diet fed and carcase cut. All samples were scanned using a benchtop NIRS instrument to develop calibration models, a subset of which was used for later validation. Intramuscular fat and protein content of samples ranged from 5.1 to 32.8 and 63.4 to 89.8, respectively, with combined species of the R2 values of 98.4 and 96.5 (RMSE 0.74 and 0.76) for IMF and protein respectively. Additionally, animal age and carcase cut were found to have no significant impact on the precision of prediction models. Results from our study showed that individual species as well as combined calibration models can be successfully developed for predicting IMF and protein content of freeze‐dried ground beef and sheep meat. [ABSTRACT FROM AUTHOR]

Summary: Plant seeds are major sources of nutrients and bioactive compounds for human beings and vary across different locations. In addition, they are under used foods that could be a good complement for the daily nutrition of people. Therefore, the aim of this study was the analysis of different physical parameters, nutrients and bioactive compounds of 60 plant seeds belonging to 48 species and 9 families. The seeds were collected in 2016–2017 in the Raipur area, India (21.25°N 81.63°E), from three different locations. Fat, protein, starch, total polyphenols and mineral contents ranged from 0.7 to 44.2, 1.6 to 68.5, 11.3 to 84.0, 0.01 to 3.85 and 0.67 to 4.91 g/100 g (dry weight) respectively. Regarding physical properties, the heavier seeds were covered with thick testa over the range of 3.0 to 40% of the seed mass. Higher moisture and ash fractions for the starchy (cereal and pulses) and weed seeds were also found. The most abundant mineral elements in the seeds were P, S, K, Mg, Ca, Fe and Zn. Finally, it was calculated the contribution of the consumption of seeds to the daily macronutrients and micronutrients intake for Indian population, reaching up to 38, 13 and 25% for proteins, fat and carbohydrates respectively. [ABSTRACT FROM AUTHOR]

Summary: The effect of immersion treatment with different concentration (0, 1.0, 5.0, 20.0 and 100.0 mm) of hydrogen peroxide (H2O2) on volatile profiles and gel properties of silver carp surimi gel were investigated. The results showed that the immersion treatment with H2O2 obviously changed flavour characteristic of surimi gel depending on H2O2 concentration and different layers (outside, middle and inner). The contents of typical fishy off‐flavour substances such as 1‐octen‐3‐ol, heptanal, nonanal, octanal and decanal were largely reduced in the outside layer of surimi gel after H2O2 treatment, with no obvious change in the inner portion. The gel strength and whiteness were increased after H2O2 treatment with concentration higher than 20 mm. The content of carbonyl compounds was positively correlated with the concentration of H2O2, suggesting that the volatiles variation of surimi gel probably be highly related to the protein oxidation. In conclusion, immersion treatment with H2O2 provided a promising method to remove fishy odour of surimi gel with improved gel properties. [ABSTRACT FROM AUTHOR]

Summary: The naked barley was germinated and then carried out with hot air‐ or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of β‐sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air‐dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins. [ABSTRACT FROM AUTHOR]

Summary: This study evaluated effects of enzymatic, extrusion and combined pretreatments on functional and thermal properties of protein concentrates from defatted rice bran to improve their applicability to food formulations. After the pretreatments, protein concentrates were recovered by alkaline solubilisation and isoelectric point precipitation. Water absorption capacity, oil absorption capacity, emulsifying and foaming properties, and thermal stability were determined in protein concentrates. Yields of each pretreatment were above 62% protein. Enzymatic hydrolysis increased all functional properties studied, mainly for emulsifying activity index (an increase of 71.1%) and foaming capacity (an increase of 60.3%). The extrusion affected positively the oil absorption capacity, emulsifying activity index and foaming capacity. The combined process was able to raise the functional properties. The principal component analysis confirmed that 95.5% improvement in functional properties of concentrates had a strong positive correlation with the pretreatments. However, the pretreatments affected thermal stability and the enthalpy of denaturation negatively. [ABSTRACT FROM AUTHOR]

Summary: The effect of immersion treatment with different concentration (0, 1.0, 5.0, 20.0 and 100.0 mm) of hydrogen peroxide (H2O2) on volatile profiles and gel properties of silver carp surimi gel were investigated. The results showed that the immersion treatment with H2O2 obviously changed flavour characteristic of surimi gel depending on H2O2 concentration and different layers (outside, middle and inner). The contents of typical fishy off‐flavour substances such as 1‐octen‐3‐ol, heptanal, nonanal, octanal and decanal were largely reduced in the outside layer of surimi gel after H2O2 treatment, with no obvious change in the inner portion. The gel strength and whiteness were increased after H2O2 treatment with concentration higher than 20 mm. The content of carbonyl compounds was positively correlated with the concentration of H2O2, suggesting that the volatiles variation of surimi gel probably be highly related to the protein oxidation. In conclusion, immersion treatment with H2O2 provided a promising method to remove fishy odour of surimi gel with improved gel properties. [ABSTRACT FROM AUTHOR]

Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by‐products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by‐products (discard and split) were determined and compared to whole grains for export. Split grains had a higher protein content, lower water hydration capacity (WHC) and lower fibre. The content of oligosaccharides was lower in discard grains. For further studies, hummus was prepared with three samples, and texture and sensory analyses were performed. The results of texture and sensory analyses show no significant differences between discard and whole grains. Chemical contents of by‐products show advantages for the food industry. Discard grains can be used to prepare hummus with the same technology and sensory quality as whole grains. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field‐based collection represents the seven diversity centres, held at The International Center for Tropical Agriculture (CIAT Palmira, Colombia) by the Cassava Program. The cyanide, all‐trans‐β‐carotene and lutein concentrations in cassava leaves ranged from 346 to 7484 ppm dry basis (db), from 174–547 μg g−1 db and 15–181 μg g−1 db, respectively. Cassava leaves also showed significant levels of essential amino acids leucine, lysine, phenylalanine, valine and threonine, and average total protein content of 26.24 g 100 g−1 db. Among seven diversity centres, South American rainforest group showed low cyanide and high carotene content in leaves. In addition, VEN77 and PAN51 genotypes stood out for having low cyanide in leaves and roots and high carotene in leaves. This genetic diversity can be used to select high potential progenitors for breeding purposes. [ABSTRACT FROM AUTHOR]

Summary: Hempseed products are projected to receive great potentials due to the rapid growth in the US market. Industrial hemp has been an important crop for food, fibre and medicine applications. Hempseed products can be used as nutraceutical supplements and functional foods for human and can be applied for animal feed. This review provides a comprehensive summary of nutritional quality and health benefits of hempseed which is attributed to high levels of essential fatty acids and other PUFAs in the oil, with a rich source of essential amino acids in highly digestible protein. This review examines the impact of extraction methods on oil yield and bioactive compounds, nutrition value, and food application of hemp protein‐extracted products, including meal, protein isolate and protein concentrate. Recent research related to the understanding chemical composition, nutritional value, health benefits, processing impact, functional properties of hempseed products, and their application for food and feed is presented. [ABSTRACT FROM AUTHOR]

Summary: The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37 °C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D50) increased by 1.56, 1.64, 0.52 and 0.74 μm, respectively. In addition, the proportion of a random coil and β‐sheet increased and that of α‐helix and β‐turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour. [ABSTRACT FROM AUTHOR]

Summary: A shift to perennial grain cultivation offers environmental benefits such as reduced soil erosion and nitrogen leaching. Recently, tremendous agronomic accomplishments have been made in domesticating perennial intermediate wheatgrass (Thinopyrum intermedium, IWG). Thirteen IWG breeding populations were evaluated for characteristics relevant to food use, including chemical composition, activity of enzymes responsible for rancidity, content of antioxidants (carotenoids and hydroxycinnamic acids) and in vitro antioxidant activity based on the 2,2‐diphenyl‐1‐picrylhydrazyl and Folin‐Ciocalteu assays. IWG populations had higher insoluble dietary fibre, protein, fat and ash, but less starch than wheat. IWG populations were deficient in high‐molecular weight glutenins yet contained appreciable amounts of gliadins. Some populations exhibited significantly lower lipase activity than wheat, and all had lower lipoxygenase activities. Most IWG populations contained higher levels of antioxidants than wheat. This work provided key phenotypic information for developing IWG lines that combine high fibre, protein and antioxidant contents with minimal rancidity development. Comparison of intermediate wheatgrass wholegrain flour to that of wheat highlights functional challenges (protein profile, lipase activity) as well as potential benefits (fiber and protein contents, lower lipoxygenase activity, rich in bioactives). Future breeding cycles need to be evaluated for these parameters and their influence on food use. [ABSTRACT FROM AUTHOR]

Summary: Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide pH range and temperature (<50 °C) despite some oiling‐off. Emulsions showed flocculation at low pH, as well as coalescence at high temperature (≥50 °C) and phase separation after a freeze–thaw cycle. Overall, our results indicate red beet extract may be employed as new naturally derived emulsifier for food and beverage products. Red beet extract as a new naturally‐derived emulsifier. [ABSTRACT FROM AUTHOR]

Summary: Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC increased water absorption of the rice dough (P ≤ 0.05). Adding SPI (2–4 g per 100 g flour) together with HPMC tended to increase stability time and reduce tolerance index. During fermentation, HPMC increased maximum dough height, while SPI increased final dough height (P ≤ 0.05). All addition improved tan δ (G″/G′) to be comparable to the wheat dough, but it could not improve gas production and retention. Therefore, specific volume, springiness, cohesiveness and chewiness of rice bread were lower than those of wheat bread (P ≤ 0.05). Percentage of small pores in rice bread was reduced to be comparable to wheat bread, by adding WPC. All addition could improve porosity of the rice bread. [ABSTRACT FROM AUTHOR]

Summary: There is an increased interest, driven by environmental sustainability and food security points of view, in seeking new protein sources as alternatives to replace animal proteins (Day, Trends in Food Science and Technology, 32, 2016, 25). Pulse proteins, including lentil proteins (LP), are promising good substitutes as the wide variety of functional properties shown by them (Alsohaimy et al., World Journal of Agricultural Sciences, 3, 2007, 123; Boye et al., Food Research International, 43, 2010a, 537). Interest in LP has grown due to its high nutritional value, good Leu/Ile and Leu/Lys ratios (1.24–1.98 and 1.08–2.03, respectively) (Urbano et al., Lentil: An Ancient Crop for Modern Times, 2007, 47, Berlin: Springer), high digestibility (~83%) (Barbana & Boye, Food & Function, 4, 2013, 310), and its potential use in food product applications (Farooq & Boye, Novel Food and Industrial Applications of Pulse Flours and Fractions. Pulse Foods, 1st edn, 2011, Amsterdam: Elsevier Ltd; Aider et al., Journal of Food Research, 1, 2012, 160; De la Hera et al., LWT – Food Science and Technology, 49, 2012, 48; Turfani et al., LWT – Food Science and Technology, 78, 2017, 361). On the other hand, great progress has been made lately to reveal the good functionality of LP such as solubility and emulsifying, foaming and gelation capacities (Avramenko et al., Food Research International, 81, 2016, 17; Jarpa‐Parra et al., Food Hydrocolloids, 61, 2016, 903; Primozic et al., Food Chemistry, 237, 2017, 65). However, the relatively unknown relationship between its molecular structure and functionalities and the lack of knowledge of the impact of the extraction and environmental conditions on those properties has hindered the exploitation of their full potential. This review describes the current knowledge of the LP structure, physical chemistry and functional properties, and its potential role as an ingredient for the development of food grade products. The gap between the current knowledge and what remains to be known is emphasised. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this study was to prepare a defatted peanut flour‐based film (DPFF); to characterise their physicochemical, optical, barrier and mechanical properties; and to evaluate the defatted peanut flour package efficacy to preserve the chemical quality of sunflower oil during storage. The film presented high lightness values (L* = 86.83). The water vapour permeability was 5.44 × 10−11 g m−1 s−1 Pa−1. Tensile strength and percentage of elongation were 1.01 MPa and 84.01%, respectively. Sunflower oil samples packaged in defatted peanut flour packages (DPFP) were stored during 67 days at room temperature. Peroxide value and conjugated dienes increased less for sunflower oil conditioned in DPFP and high barrier plastic pouches (EVOH) during storage than sunflower oil conditioned in Petri dishes (C). The use of DPFP improved the chemical stability of sunflower oil during storage. The DPFF showed suitable film properties, and also, the capacity to be incorporated in food packaging applications. [ABSTRACT FROM AUTHOR]

Summary: This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia. A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase®, Flavourzyme® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase®. Nitzschia showed the highest (P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE/100 g) after 90 min of hydrolysis with Alcalase®. The ABTS [2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest (P < 0.05) after 120 min of hydrolysis, but DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest (P < 0.05) for protein hydrolysates from all three organisms using Alcalase®, but superoxide anion radical scavenging activity was intermediate for Nitzschia. Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants. [ABSTRACT FROM AUTHOR]

Jumbo squid ( Dosidicus gigas) is characterised by its low commercial value, lean and white meat without bones or scales and high muscular yield. Therefore, it is an attractive species for the production of protein concentrates. However, the gelling ability of squid proteins is low due to the inherent characteristics of the proteins. Different hydrocolloids can be used to improve the gelling ability, where pH and concentration of the hydrocolloids are very important to stablish. Therefore, this study aimed to obtain a protein concentrate from Dosidicus gigas and evaluate the effect of pH and chitosan concentration on its gelation and conformational changes. Treatment at pH 7.0 with 2% chitosan improved the water-holding capacity, elasticity and agglomeration according to the Z potential; it also improved the thermal stability and gelling according to the dynamic oscillatory measurements and differential scanning calorimetry. This information demonstrates that chitosan incorporation plays an important role in gel formation and improves the gelling capacity of squid proteins without affecting the brightness and whiteness, important parameters for this product. [ABSTRACT FROM AUTHOR]

In this study, skate skin gelatin ( SSG) was used as a new biodegradable film source and a SSG film was prepared. In addition, thyme essential oil ( TEO) was incorporated in the SSG film as an antimicrobial agent for the preparation of an antimicrobial film. The tensile strength ( TS) of the film decreased, whereas elongation at break (E) increased by the addition of TEO. The SSG film containing TEO showed increased antimicrobial activity against Listeria monocytogenes and Escherichia coli O157:H7 as TEO concentration increased. To apply the SSG film to food packaging, chicken tenderloin samples were wrapped with the film containing 1% TEO. The packaging of chicken tenderloin with the TEO-containing SSG film inhibited the growth of L. monocytogenes and E. coli O157:H7 compared to the control during storage. Therefore, the SSG film with added TEO has potential as active food packaging to extend the shelf life of chicken tenderloin. [ABSTRACT FROM AUTHOR]

Ethanol extracts (LEE: ethanol extract from Lentinus edodes; TEE: ethanol extract from Tremella fuciformis; AEE: ethanol extract from Auricularia polytricha; GEE: ethanol extract from Ganoderma lucidum; IEE: ethanol extract from Inonotus obliquus) and water extracts (LWE: water extract from Lentinus edodes; TWE: water extract from Tremella fuciformis; AWE: water extract from Auricularia polytricha; GWE: water extract from Ganoderma lucidum; IWE: water extract from Inonotus obliquus) were obtained from five mushrooms. The contents of their main active constituents were analysed, and the antioxidant properties were studied by three in vitro assay systems. It was found that IEE had the highest phenolic content (55.94 mg g−1), flavonoid content (67.33 mg g−1) and the contents of five individual phenolic compounds (total amount was 4538.36 μg g−1). The highest content of neutral sugar was found in TWE (668.10 mg g−1), uronic acid in AWE (134.42 mg g−1), and the protein content was the highest in IWE (523.79 mg g−1). The antioxidant order was Inonotus obliquus > Ganoderma lucidum > Lentinus edodes > Tremella fuciformis > Auricularia auricula. IEE showed the highest antioxidant activities, and it might be used as a new candidate antioxidant. [ABSTRACT FROM AUTHOR]

Sesame seed meal protein ( SSMP)/nano-clay composite films were prepared, and the physical properties of the films were determined. The SSMP film was prepared with 5 g of SSMP and 2 g of glycerol in 100 mL of film-forming solution, and the tensile strength ( TS), elongation ( E) and water vapour permeability ( WVP) of the SSMP film were 2.51 MP, 21.84% and 3.23 × 10−9 g m m−2s−1 Pa−1, respectively. Two types of nano-clays were incorporated to enhance the physical properties of the SSMP film. The TSs of the SSMP film with 5% Cloisite Na+ and 7% Cloisite 10 A were 6.32 and 5.76 MPa, respectively, and the WVPs of the SSMP nanocomposite films were 2.04 × 10−9 g m m−2s−1 Pa−1 compared with the SSMP film without nano-clay, which was 3.23 × 10−9 g m m−2s−1 Pa−1. Therefore, these results indicate that the SSMP nanocomposite film can be applied in food packaging. [ABSTRACT FROM AUTHOR]

This study investigated the influence of surface-inactive carbohydrates on association characteristics of amphiphilic mung bean protein hydrolysate ( MPH) and asiatic acid ( AA) in aqueous suspension (11.72-11.94% total solids). The carbohydrates investigated were trehalose, maltodextrin, mixed trehalose-maltodextrin and mixed maltodextrin-starch. The presence of low-molecular-weight carbohydrates enhanced micellisation of AA to form micrometre-sized particles due to depletion flocculation. Nonetheless, the presence of starch retained the submicrometre size of AA. In contrast, the presence of starch enhanced self-association of MPH via segregative phase separation. However, the mixed suspensions containing MPH, AA and carbohydrate in a ratio of 1:0-0.072:2.34, respectively, retained particle sizes of around 300 nm regardless of the carbohydrate used. It was found that the MPH- AA co-aggregates were stable against the osmotic effect of carbohydrates. The results suggest that carbohydrates regulated the aggregate size and surface hydrophobic region of MPH and MPH- AA by controlling surface-induced aggregation. [ABSTRACT FROM AUTHOR]

Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice-containing samples and an increase in solubility in corn-containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8-85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10-16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack-type products and described in the literature. [ABSTRACT FROM AUTHOR]

Protein-enriched isolates and co-product fractions were obtained from sheared, pale and black brewers' spent grain (BSG) using sequential aqueous and alkaline (110 m m NaOH) extraction, followed by isoelectric precipitation at pH 3.8. A recovery of 59% of the original pale BSG protein and 15% of the black BSG protein was obtained for the final isolates. Gel permeation HPLC (GP-HPLC) revealed that 59% of the extracted pale BSG protein and only 6% of black BSG protein had a molecular mass >10 kDa. Glutamine/glutamate and proline were the most abundant amino acids present in both isolates. Analysis of four co-product fractions obtained during fractionation from both pale and black BSG revealed the presence of phenolics, with higher concentrations in the black BSG extracts. These fractions possessed antioxidant and free radical scavenging activity when tested using the ferric reducing ability of plasma (0.16 ± 0.01 to 4.33 ± 0.11 mg Trolox equivalents g−1 BSG dry weight) and diphenylpicrylhydrazyl (12.85 ± 1.16% to 59.50 ± 3.47% DPPH۠sc) assays, respectively. The protein-enriched isolates and the phenolic-rich extracts may find use as value-added ingredients for incorporation into conventional and functional foods. [ABSTRACT FROM AUTHOR]

Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate-based and protein-based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed. [ABSTRACT FROM AUTHOR]

Consumer appeal for ready-to-eat (RTE) products is forecast to grow rapidly over the next 5 years as consumers demand convenient snacks with exciting sensory and textural properties. Extrusion technology has been used extensively in the production of cereal RTE snacks due to its ease of operation and ability to produce a variety of textures and shapes which appeal to consumers. Many of the existing RTE products are relatively high in sugar and salt, thus being regarded as energy dense but nutritionally poor foods. However, there exists a potential to manipulate the nutritional status of extruded RTEs by altering the digestion potentials of starch and protein, and by the incorporation of bioactive components such as dietary fibre. The review article explores some of the recent research in this field and illustrates opportunities by which the global food industry could react to consumers' requirements for healthful RTE snack products in the coming years. [ABSTRACT FROM AUTHOR]

Flaxseed ( Linum usitatissimum L.) protein is reported to release physiologically important amino acids and bioactive peptides during gastrointestinal ( GI) digestion. The effect of seed mucilage and oil and thermal processing on the in vitro protein digestibility ( IPD) of flaxseed protein was assessed under simulated GI digestion. Protein in ground whole flaxseed that contained both mucilage and oil had the lowest digestibility (12.61%). Baking and boiling before size reduction significantly ( P < 0.05) improved the IPD (31.77% and 28.04%, respectively). Further increase in IPD occurred when mucilage (51.00%) and both mucilage and oil (66.79%) were removed. Isolated flax protein had a similar IPD value (68.00%) as the mucilage and oil-removed flaxseed. The polypeptide of approximately 13 kDa showed resistance to GI digestion compared with other polypeptides of all these treated seeds. Removal of oil and mucilage as well as thermal treatment enhanced protein digestibility of flaxseed. [ABSTRACT FROM AUTHOR]

This study investigated the cytotoxicity of asiatic acid (AA) encapsulated in different protein-carbohydrate matrices in human colon adenocarcinoma SW620, human hepatoblastoma HepG2 and diploid monkey kidney cells (Vero). Mungbean protein concentrate (MPC) and mungbean protein hydrolysate (MPH) in lactose (L) or lactose-maltodextrin (LM) mixture, were used to fabricate matrices encapsulating AA during lyophilisation. The cytotoxicity of AA was in a dose-dependent manner for HepG2 and SW620 cells, but not for Vero cells. The 50% inhibitory concentrations (IC50) of AA in HepG2 and SW620 were 120 and 130 μ m respectively. The IC50 of AA encapsulated in MPH-L matrix in HepG2 was reduced from that of AA alone to 80 μ m ( P < 0.05). Study of the anti-cancer activity of AA, in the absence and presence of food matrices, revealed that an MPH-L matrix led AA to cause more apoptosis deaths in HepG2 cells than either a MPC-L matrix or pure AA. [ABSTRACT FROM AUTHOR]

The aim of this study was to optimise the ultrafiltration process for the separation of polysaccharide and protein from spent brewer's yeast. Influence of concentration (1.5-4.5%), pH (4.0-8.0) and operating pressure (10-20 psi) on the yield of protein and polysaccharide was assessed using response surface methodology. The optimum separation conditions were found to be concentration 2.7%, pH 5.0 and operation pressure 14.0 psi. Under these conditions, the experimental yields of protein and polysaccharide were 95.03% and 94.65%, respectively, which were agreed closely to the predicted value. The polysaccharide was composed of glucose, sucrose and trehalose in a ratio of 1.12:0.83:2.36. The results indicated that ultrafiltration technology could be an effective and advisable technique for the separation of protein and polysaccharide. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyse the effects of industrial processing on the composition of proteins, free amino acids and phenolics in Castanea sativa Mill. fruits of 2 years. The Portuguese cultivars were Judia, Longal, Martaínha and Lada, and the European cultivars were ‘Spanish’ (Puga do Bolo) and ‘Italian’ (Viterbes). At all processing stages the fruits contained low contents of protein (4.1–5.4 g 100 g−1 d.m.). The essential amino acid Thr had the highest values (3.6–10.0 mg 100 g−1 f.w.), while the highest non-essential amino acid was Asn (14.9–36.4 g 100 g−1 f.w.). Total phenolics (6.6–18.3 mg g−1 f.w.) were more significantly affected by the processing stage factor. In 2007 the gallic acid contents were more affected by the processing stage and interaction factors (cultivar × processing stage), whereas the cultivar factor had more of an effect on ellagic acid. Industrial processing has some negative effects, specifically reducing the contents of some amino acids. [ABSTRACT FROM AUTHOR]