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BACKGROUND: Polyphenols present in sunflower meal act on sunflower proteins by reacting directly with their structures and thus influencing their purity, solubility, crystallinity, and functionality. However, the effect on these properties of varying concentrations of ethanol used in dephenolization has yet to be explored. The present study aimed to explore the impact of dephenolization using varying ethanol concentrations (60%, 70%, 80%, and 90%) on the physicochemical, color, thermal, structural, functional, and flow behavior of protein isolates extracted from sunflower meal. RESULTS: Protein isolates originating from meals that were dephenolized using higher ethanol concentrations exhibited a protein content of 836.10 g kg−1. As the concentration of ethanol increased, a reduction in crystallinity was observed from 24% to 14.15%. Fourier transform infrared (FTIR) spectroscopy revealed marked shifts in major peaks within the 1600 to 1700 cm−1 wavelength range, indicating significant structural and conformational changes. Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) results demonstrated that dephenolization caused decline in molecular weight ranging from 25 kDa to 60 kDa. Dephenolization induced significant changes in surface morphology resulting in more heterogeneous and disordered surfaces as indicated by field emission–scanning electron microscopy (FE‐SEM) micrographs. Overall improvement in the functional properties was observed, with an increase in solubility from 15.20% to 22.03%. Improvement in the flow behavior with an increase in porosity from 38% to 60% was also observed, due to dephenolization. CONCLUSION: Dephenolization using 90% ethanol induced structural changes that enhanced physicochemical and functional characteristics of sunflower protein isolates by improving purity and solubility, reducing crystallinity, and increasing flow behavior. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Pseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future. [ABSTRACT FROM AUTHOR]

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices. [ABSTRACT FROM AUTHOR]

Metal-free rapid access to pyrrole-2,3-dione has been developed under mild conditions from easily available materials, which was utilized to synthesize pyrrolo[2,3-d]pyridazin-7-one's and pyrrolo[2,3-d]pyrizidines. The overall two-pot process proceeds through (i) the first pot, metal-free direct Mannich reaction-oxidative aromatization of succinaldehyde with C-acyl imine in situ generated to pyrrole-2,3-dione, and (ii) the second pot, further condensation with various hydrazines to synthesize several pyrrolo-pyrizidinones and pyrrolo-pyrizidines in moderate to good yields. [ABSTRACT FROM AUTHOR]

With a steady rise in mental health issues such as depression, anxiety, and post-traumatic stress disorder (PTSD) in Kashmir, the need to address mental health in this region becomes important. This paper reports on traditional and current community mental health coping mechanisms among residents in Kashmir. Six focus group discussions (FGD) were facilitated with key informants. Data were analyzed via a thematic analytic approach. Community coping mechanisms reported include social spaces and shared chore spaces, cultural practices, shrines and religious places, faithealers. These findings demonstrate community strengths that can leverage to build additional coping strategies and resilience among people. [ABSTRACT FROM AUTHOR]

Summary: Protein isolates were prepared from de‐oiled soy meal by a superior approach, i.e. biological precipitation using two lactic acid bacterial strains and a conventional acid precipitation method. The isolates were characterised for physico‐chemical, functional, anti‐nutritional and structural properties and compared with isolates prepared using the conventional method. The purity, yield, lightness, whiteness index and degree of hydrolysis were higher (P ≤ 0.05) for biologically precipitated soy protein isolates (BPSPIs). The functional properties of BPSPI samples were also superior. BPSPIs showed 1.85 mg g−1 and 1.44 TIU mL−1, whereas acid‐precipitated soy protein isolates (APSPIs) showed 3.65 mg g−1 and 3.16 TIU mL−1 of phytic acid and trypsin inhibition activity respectively. A sharp bend in the wavelength ranges from 3700 to 3900 cm−1 was observed in BPSPI samples, which depicts structural changes owing to fermentation by lactic acid bacteria. Two characteristic peaks at 2Ɵ = 20° and 2Ɵ = 15° were observed in both the samples; however, intensity and crystallinity were higher in BPSPIs. Hexagonal‐shaped particles of different sizes were displayed by field emission scanning electron microscopy images. The results thus confirm that the soy protein samples prepared through the biological precipitation process had better properties over conventionally prepared soy protein samples, which can be further used as novel ingredients in protein‐based functional products. [ABSTRACT FROM AUTHOR]

The synthesis of β-(C3)-functionalized pyrroles is a challenging task and requires a multistep protocol. An operationally simple direct catalytic synthesis of β-substituted pyrroles has been developed. This one-pot multicomponent method combined aqueous succinaldehyde as 1,4-dicarbonyl, primary amines, and isatins to access hydroxyl-oxindole β-tethered pyrroles. Direct synthesis of the β-substituted free NH-pyrrole is the central intensity of this work. DFT-calculations and preliminary mechanism investigation support the possible reaction pathway. [ABSTRACT FROM AUTHOR]

A sequential multicomponent synthesis of highly substituted pyrrole-3-carboxaldehydes has been developed under metal-free conditions. This one-pot protocol involves proline-catalyzed direct chemoselective Mannich reaction-cyclization between 1,4-ketoaldehyde and in situ generated Ar/HetAr-imines followed by aerobic oxidative-aromatization at room temperature. A series of fully substituted pyrrole-3-carboxaldehydes and other diverse fused heterocycles have been synthesized. These compounds were tested for in vitro antibacterial and antifungal activities, and the selected ones display significant activity against the tested bacterial strains with a MIC value of 16 μg mL−1, which is close to that of the standard drug chloramphenicol. The bioactivity outcome was further analyzed using docking studies. [ABSTRACT FROM AUTHOR]

Highlights • Isoelectric pH of both quinoa (QPI) & album protein isolates (API) was 4.5. • The yield and purity of QPI & API was 12.22%; 85.07% & 10.98%; 86.12%. • pH-10 suitable for protein extraction on the basis of purity, solubility & colour. • Quinoa seed protein had improved functional property than the album seed protein. • Protein quality and amino acid score of both the protein indicated higher values. Abstract Alkali extraction and acid precipitation methods were adopted to isolate protein from quinoa and album seeds of variety Chenopodium. Different pH dispersions (3–11) of isolated proteins were prepared and effects of pH and holding time on protein characteristics were evaluated. The pH-10 of extraction medium was found suitable for protein extraction on the basis of yield, purity, solubility and colour having isoelectric pH of 4.5. Yield and purity of protein isolates (PI) of quinoa and album varied from 8.12 to 12.22%; 74.19 to 85.07% and 7.71 to 10.98%; 77.16 to 86.12%, respectively. Overall, pH and time had significant effect on functional properties of PI of both seeds. Quinoa PI had higher emulsifying activity, emulsion stability, water binding capacity and dispersibility, whereas, foaming capacity and stability were higher for album PI. Nutritional indices were 64.20 and 64.58 for quinoa and album PI, respectively, whereas, amino acid scoring (FAO, 2013) indicated, isoleucine, leucine and valine as the limiting amino acids. [ABSTRACT FROM AUTHOR]

A direct method for the synthesis of new tetracyclic oxazepine-fused pyrroles has been developed through [3+2] annulation between aqueous succinaldehyde and dibenzo[b,f][1,4]-oxazepines under metal-free conditions. This one-pot synthetic protocol involves proline-catalyzed direct Mannich/cyclization between aqueous succinaldehyde and seven-membered oxazepine-imines, followed by an IBX-mediated oxidation sequence with high yields (up to 90%). [ABSTRACT FROM AUTHOR]

Abstract: Enantiospecific total syntheses of (+)‐hapalindole H and (−)‐12‐epi‐hapalindole U as well as the formal syntheses of (+)‐hapalindole Q and (+)‐12‐epi‐fischerindole U isothiocyanate have been described. Key steps of our approach feature expedient, highly regio‐ and diastereoselective Lewis acid catalyzed Friedel–Crafts reaction of indole with cyclic allylic alcohols and intramolecular reductive Heck reaction. Efficiency of the synthetic route also relies on an alkynyl aluminate complex driven regioselective nucleophilic epoxide opening from a sterically hindered site. [ABSTRACT FROM AUTHOR]

A new method for the direct one-pot synthesis of substituted pyrrole-2,4-dialdehdyes was developed. This overall pseudo-[3+2]-annulation reaction between glutaraldehyde and N-(4-methoxyphenyl)aldimines proceeds through proline-catalyzed direct Mannich reaction/cyclization, followed by 2-iodoxybenzoic acid mediated oxidative rearrangement of the in situ generated intermediate to give pyrrole-2,4-dialdehydes in high yields (up to 80 %). [ABSTRACT FROM AUTHOR]

Comparative analysis of physicochemical, pasting and thermal properties of water chestnut (Trapa natans) flours from Jammu and Kashmir (WCF [K]) and Punjab (WCF [P]) was carried out. Flour from WCF (P) had higher moisture, ash, bulk density, true density and apparent density while that from Jammu and Kashmir had higher protein, fat, carbohydrate content and L, a, b values. WCF (P) had larger particle size than WCF (K) and most of the sieves retained maximum number of flour particles of WCF (P). Water-binding capacity (90%) and oilbinding capacity (60%) of WCF (P) were significantly higher than that of WCF (K), 88% and 57%, respectively. WCF (P) exhibited higher swelling power than flour from WCF (K). Thermal analysis results showed that onset, peak and end temperature, and enthalpy of gelatinization were higher in WCF (P). Peak viscosity (2,581 cP) and breakdown viscosity (870 cP) were found to be higher in case of WCF (K). [ABSTRACT FROM AUTHOR]

Gluten-free cakes were prepared from two different varieties of water chestnut (Kashmir [WCF K] and Punjab [WCF P]) flours. Hydrocolloids (sodium alginate, guar gum and carboxy methyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF (K) with carboxymethyl cellulose (CMC) (1%) had lower moisture, whereas WCF (K) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF (K) with sodium alginate (1%). Calorific value was higher in WCF (P) sodium alginate (1%) added cake and lower in case of WCF (K) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF (K) with guar gum (1%), and cakes prepared from WCF (P) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel. [ABSTRACT FROM AUTHOR]

• Extraction pH (9–11) and pH treatment favorably affected different characteristics of amaranth protein isolates (APIs). • APIs obtained at pH 9 showed highest purity, solubility and lowest yield. • Particle size was reduced when the treatment pH was increased. • Storage modulus (G') and loss modulus (G") were found higher in APIs obtained at pH 9. • Functional properties showed significant improvement when the extraction and treatment pH of APIs was maintained at 9. Results for the effect of extraction pH and pH treatment on the functional, physicochemical, rheological and thermal characteristics of amaranth protein isolates (APIs) are reported in this study. Four amaranth protein isolates (P1, P2, P3 and P4) were prepared by varying the extraction pH (9–11). These four protein isolate samples were further treated at pH values from 3 to 9. The total protein content and purity of protein isolates were found to be higher for P1 than P2, P3 and P4 samples. The particle size of P1 was significantly (p ≤ 0.05) higher (299.68 µm) than other samples. Solubility, emulsifying capacity and stability, foaming properties, water and oil binding capacities were higher for the P1 sample treated at pH 9. Gelation characteristics like storage modulus (G') and loss modulus (G") were higher for P1 samples. APIs obtained at extraction pH 9 (P1) also exhibited better thermal properties in comparison with other three samples. [ABSTRACT FROM AUTHOR]