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The processing of sweet potatoes generates a waste by-product rich in sweet potato protein (SPP).In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPH) determined via gas sparging method were investigated.The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10-30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH = 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile.SPPH (pH =13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. This article is protected by copyright. All rights reserved.

Epigenetic changes in genomics provide phenotypic modification without DNA sequence alteration. This study shows that benzoic acid, a common food additive and known histone deacetylase inhibitor (HDACi), has an epigenetic effect on Saccharomyces cerevisiae. Benzoic acid stimulated formation of epigenetic histone marks H3K4Me2, H3K27Me2, H3K18ac, and H3Ser10p in S. cerevisiae and altered their phenotypic behavior, resulting in increased production of phenylethyl alcohol and ester compounds during alcoholic fermentation using wine as a representative model system. Our study demonstrates the HDACi activity of certain dietary compounds such as sodium butyrate, curcumin and anacardic acid, suggests the potential use of these dietary compounds in altering S. cerevisiae phenotypes without altering host-cell DNA. This study highlights the potential to use common dietary compounds to exploit epigenetic modifications for various fermentation and biotechnology applications as an alternative to genetic modification. These findings indicate that benzoic acid and other food additives may have potential epigenetic effects on human gut microbiota, in which several yeast species are involved. IMPORTANCE The manuscript investigates and reports for the first time utilizing a non-GMO approach to alter the fermentation process of Pinot Noir wines. We have experimentally demonstrated that certain dietary compounds possess histone deacetylase (HDAC) inhibiting activity and can alter the wine characteristics by potentially altering yeast gene transcription, which was resulted from epigenetic effects. We have previously proposed the term “nutrifermentics” to represent this newly proposed field of research that provides insights on the effect of certain dietary compounds on microbial strains and their potential application in fermentation. This technological approach is a novel way to manipulate microorganisms for innovative food and beverage production with quality attributes catering for consumer’s needs. Using a multidisciplinary approach with an emphasis on food fermentation and biotechnology, this study will be substantially useful and of broad interest to food microbiologists and biotechnologists who seek for innovative concepts with real-world application potential.

This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl:Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl:Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC50 for DPPH of 6.59 mg/mL, an IC50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO4/100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of

Background Nowadays scientific communities and food manufacturers are interested in bringing natural compounds, such as dietary phenolics, to consumers demanding health benefits. A high protein, but low-carbohydrate and low-fat diet is becoming a trend worldwide. Bovine whey proteins are appreciated protein ingredients. Dietary phenolics sourced from plant-based food have an increasing demand due to their great potential health benefits. Whey proteins, as well as isolated protein fractions, can interact with various forms and sources of dietary phenolics, via non-covalent physical complexation and/or covalent conjugation, forming reversible complexes and/or irreversible conjugates. Scope and approach To better understand their interaction mechanisms at molecular levels and combination strategies at mixture levels for the development of dietary phenolics functionalized whey protein ingredients, this review describes the scientific studies regarding molecular levels interactions (bottom-up), and mixture levels combinations (top-down) to create functionalized whey protein particles, as well as their stability during food processing, storage (distribution), bioaccessibility and bioavailability during human digestion. Key findings and conclusions Whey proteins and isolated whey protein fractions, can fully interact with various forms and sources of dietary phenolics in aqueous under different pH conditions, forming complexes and/or conjugates, generating protection, delivery of dietary phenolics, leading to improvement in bioaccessibility and bioavailability of phenolics. Combination of whey proteins with dietary phenolics can be viewed at a molecular level (bottom-up) and a mixture level (top-down), both of which are developed to create novel functional whey protein ingredients. Owing to the interference of other coexisting elements, the findings from molecular level interactions cannot be extended to mixture level combinations.

Background Rice bran protein hydrolysates (RBPHs) are peptides hydrolysed by different enzymes on rice bran protein (RBP). Protein hydrolysis cleaves storage proteins at either C-terminal or N-terminal of peptide bonds producing unique peptide sequences with various nutritional and functional properties as well as amino acids with aromatic, hydrophobic and charged ends. Scope and approach The Web of Science database was searched for studies published between 2014 and 2019 using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines in order to investigate the relationship between RBPHs and functional/health outcomes. The aim of this review is to reinforce and summarise the protective role of RBPHs as an antioxidant, an antidiabetic agent and an Angiotensin-converting enzyme (ACE) inhibitor with other nutritional properties and functional properties. Key findings and conclusions RBP cleaved by different enzymes produces low molecular weight (MW) antioxidant peptides with radical scavenging activity and metal chelation power. These peptides restrain ACE activity and significantly reduce the intracellular ACE levels in rodent models. These peptides are also antidiabetic as they inhibit amylase, α- and β-glucosidase and dipeptidyl peptidase-IV (DPP-IV). They also suppress intracellular glutathione (GSH) levels by down-regulating the expression of a variety of inflammatory factors including 2(Nrf2), quinone oxidoreductase1 (NQO1) and hemeoxygenase 1 (HO-1). The health promoting effects of anti-melanogenesis, antimicrobial, and iron availability enhancement are described. Plus, RBPHs fortified food shows better preservation against lipid oxidation. Nowadays, turning rice mill wastes into the more manageable and sustainable applications has received attentions for their nutritional and functional properties rather than only animal feeds and a source of the biomass fuel. But the application of the rice bran for nutritional purposes is still limited. The high cost of the enzymes and the sensitive nature of peptides are the major industrial concerns. It is expected that the number of rice bran products and their acceptance will increase in the future market.

Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.

In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles.

The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and colour), nutritional (amino acid content, protein and starch digestibility), and nutraceutical (total phenolic content (TPC) and antioxidant capacity) properties of the fortified breads compared with a control bread. Partial substitution of wheat flour with CFP improved the nutritional and nutraceutical properties of bread. The results showed that fortification of wheat flour with CFP reduced the predictive glycaemic index of bread. Additionally, bread with CFP showed an increased (p

The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits with molecular weights of 47, 30 and 85 kDa; representing the globulin fractions, legumin-like and vicilin-like proteins. Maximum protein solubility (83.32%) was obtained at pH 11. CPI exhibited an emulsifying activity index of 25.17 m2 g-1, emulsion stability index of 14.09 min. The foaming capacity and stability were 62% and 94.49%, respectively. Water and oil absorption were 3.65 and 2.30 mL g-1, respectively. CPI was added to muffin batter at 0, 2.5, 5, 7.5 and 10%. CPI fortifieded muffins showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess and chewiness values. Additionally, both protein content and protein digestibility of muffins increased to 22.2 and 94.08%, respectively. CPI-enriched muffins were darker (lower L) with yellowish crumbs (higher b). Finally, preliminary sensory evaluation showed high consumer acceptance for CPI-enriched muffins.

Mushrooms are a valuable food source due to their biological compounds, especially polysaccharides, and the supplementation of mushroom materials into starchy foods is a hot topic. The addition of mushroom polysaccharides has an important impact on the gelatinisation and digestibility of starch molecules, and the physical quality of products. This is related to the interaction between starch and mushroom polysaccharides. The interactions include crosslinking, entanglement, as well as encapsulation or coating on the surface of starch granules via hydrogen bonding. Mushroom polysaccharides can have a hypoglycaemic effect during starch digestion because of the form of physical barrier to digestive enzymes and the inhibition of starch gelatinisation. Therefore, understanding the mechanism of interactions between mushroom polysaccharides and starch provides a promising approach to achieve starchy products with good consumer quality, and valuable nutritional functions.

The objective of the current review was to systematically investigate health‐promoting manipulating effects of fruits and vegetables (F&V) on the gut microbiota. The function of gut microbes was found to promote health effects in the host by scavenging free radicals, modulating immune system, alleviating obesity and diabetes. Masters that manipulate the gut microbiota are the phytochemicals within specific types of F&V, where polyphenols account for the largest proportion, along with alkaloids, terpenes, nitrogen‐containing compounds, polysaccharides and natural pigments present in plants. These bioactive compounds exhibit the regulative influences on gut microorganisms characterised by rescuing dysbiosis of gut microbiota, increasing/decreasing microbial abundance, restructuring microbial composition, and rebalancing gut microbial homeostasis. This review indicated that F&V extracts targeting at gut microbiota could be a new scope of ingredient selection in the field of functional food especially for amelioration of dysfunction of intestinal ecosystem.

This study investigates the logistics and economics of local food production for modeling active living. The data collected from selective groups of respondents in Khunyuam dale regarding Thailand's cost of living, demographics, food products, transport geography, and outbound logistics served as empirical evidence. A unique tiger bean was reviewed as a local asset in food products. The results showed that the capabilities of local economics and logistics were enhanced by establishing regional food production. The local living standard and household economy were logistically improved by the positive outcomes of active living. Finally, the findings suggested that each county should have its own food products to boost logistics and economics.

The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, shreds and chopped samples. The results showed that vitamins in potato products had different responses to the same wounding intensity. Wounding intensity significantly induced VB₁, VB₂, nicotinic acid and nicotinamide accumulation in potato products, all of which were higher than that of control at each wounding intensity. Slice cutting increased the content of VB₂, VB₅, VB₇ and VB₉ compared with the control. Shreds cutting increased the content of nicotinic acid, nicotinamide and VC compared with the control. Chopped samples significantly increased the content of VB₆, chlorogenic acid and coumaric acid. The wounding intensities also induced the accumulation of L‐phenylalanin ammonia lyase (PAL) activity. Superoxide dismutase (SOD) and peroxidase (POD) activities of potato products decreased after treated by cutting process.

This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxidant power) were also measured. Total starch content per 100 g of gel ranged from 64.45 to 75.66, and the percentage of resistant starch ranged from 1.36% to 1.75%, while protein ranged from 12.07% to 12.93%. The results showed that the amount of bran addition decreased total starch and slightly reduced protein content, but increased resistant starch content. The level of bran addition increased the total phenolic content and antioxidant activity of the gels, while it reduced the blood sugar response. As the bran levels increased, the glucose released decreased (95.17, 84.08, 69.80, 60.23 mg glucose/g sample, respectively). The results showed that the bran of buckwheat (a pseudocereal) has nutritional value and can be used in the development of buckwheat products.

Pasta is healthy, cheap, versatile, and convenient as a carrier of bioactive components. The present work focused on increasing the nutritional quality of pasta via chickpea flour and protein isolate in addition to monitoring the influences of this fortification on the physicochemical, texture and sensory attributes of functional pasta. Eight fortified pasta products were prepared of durum semolina wheat with partial replacements of 2.5, 5, 7.5 and 10% of chickpea flour (CF)/or chickpea protein isolate (PI). Cooking quality, moisture content, swelling index, starch content, in-vitro protein digestibility, texture and sensory properties were evaluated. CF and PI fortifications decreased optimum cooking time (Min. 5 min) and starch content (Min. 62%) with overall increases in cooking losses (Max. 5.79%), swelling index (SI) (Max. 31.69%), hardness (Max. 22.13 g), cohesiveness (Max. 1.13), springiness (Max. 1.11 cm), gumminess (Max. 21.34 N) and doubled the chewiness (Max. 21.36 g cm−1). The impact of pasta enrichment on its in-vitro protein digestibility against control (91.89%) was varied where CF substitution resulted increased protein digestibility (Max. 95.57%), while counter results have been announced by PI that significantly decreased pasta protein digestibility to (48.55%). Absorbed water was increased along with CF or PI substitutions resulting in higher moisture cooked pasta (Max. 68.83%). Panelists’ opinion summed the upraised differences positively affecting chickpea fortified pasta sensory attributes to gain high acceptance scores. Enrichment the nutritional quality of pasta by fortification with chickpea flour and protein isolate can be recommended supported by enhancements in rheological and sensorial properties.

The ethanol fermentation efficiency was affected by multiple stress tolerance of yeast during brewing and bioethanol industry. The effect of KCl on the multiple stress tolerance of yeast cells was examined. Results showed that KCl addition significantly enhanced the tolerance of yeast cells to osmotic and ethanol stress, which correlated with the decreased membrane permeability, the increased intracellular ergosterol and ATP content, and the improved activity of complex II and complex III in yeast cells. Biomass and viability of yeast cells under osmotic and ethanol stress were increased significantly by KCl addition. Supplementation of 4 and 10 g L⁻¹ KCl exhibited the best promotion activity for yeast cells present in medium with 500 g L⁻¹ sucrose and 10% (v v⁻¹) ethanol, respectively. These results suggested that exogenous potassium addition might be an effective strategy to improve yeast tolerance and fermentation efficiency during industrial very‐high‐gravity (VHG) fermentation.

The fish processing industry generates more than 60% of fish waste material, including skin, heads, and viscera. This has a considerable impact on the environmental pollution and disposal problem, and these waste materials are low market value products such as fish meal and fish silage. These waste materials are a potential source of protein. Owing to utilizing fish waste material, fish protein hydrolysates (FPHs) are being prepared from several fish species by many researchers. FPHs are the breakdown product of enzymatic hydrolysis into smaller peptides contain 2–20 amino acids. Due to the vast amount of fish waste material generated and potential sources of high protein content with balanced amino acids, FPHs have a better alternative. Bioactive peptides obtained from fish waste material such as skin, fin, viscera, and scale with antioxidative properties may be a potential alternative for the synthetic antioxidants, which exhibit the potential benefits in human nutrition.

The gut microbiota appears critical in the metabolic health and anti‐disease activity. In this review, we discuss three brown seaweed polysaccharides (alginate, laminarin, fucoidan) for their structural information, the digestive behaviour and the effects on gut microbiota. Bioactivities are associated with various physicochemical properties, like solubility, viscosity, hydration properties, molecular weight, monosaccharide composition, and so on. Brown seaweed polysaccharides can be completely utilised by microbes in the large bowel, and they can regulate the gut microbiota. The ultimate metabolite of these polysaccharides is mainly short‐chain fatty acids, which are able to regulate the ecology of the gut microbiota by increasing the growth of beneficial bacteria and inhibiting the growth of some harmful bacteria. In addition, this article also discusses the relationship between the structure and activity of modulating the gut microbiota. Results show that polysaccharides with low molecular weight are more conductive to modulate gut microbiota.

Micron-dimension lactose crystals were produced through ‘one step’ crystallization under high shear (HS) (1.15 × 102～2.30 × 102 Pa) and followed by centrifuging, freeze-drying and sieving in Lab. The morphology of samples were determined by using particle sizing, X-ray diffraction (XRD) and scanning electron micrograph (SEM). The dispersion efficiencies of these lactose particles, as the carriers for delivering Salbutamol Sulphate (SS), were tested and compared with the commercially available fine lactose (Sorbolac 400). The in-vitro aerosol deposition of the SS powder formulations delivered from a Rotahaler® was determined by a twin-stage impinger (TSI). The results indicated that the lactose crystals prepared in the current study performed comparably better than the commercial sample in terms of SS dispersion efficiency. Such results indicate that this technique of crystallization under high shear is a promising method to manufacture fine lactose crystals as carrier for dry powder inhalation aerosols (DPIs).

Background Starch is the major stored carbohydrate in grains and legumes. Apart from nutritional functionality, starch has multiple industrial applications. Starch is synthesised in plant cells along with proteins, lipids, and polyphenols. These macromolecules interact both in planta as well as during downstream processing, e.g., extraction of starch. Scope and approach Whilst the interaction of starch with protein, lipids, and other hydrocolloids during processing is widely reported, the in planta interactions and their effect on food and nutritional functionality is mostly overlooked. This review provides an overview of mechanisms of interaction of starch with protein, lipids, and polyphenols in planta and the effect of these interactions on food processing as well as human nutrition. Key findings and conclusions The interaction of starch with other macronutrients as well as polyphenols are described at the granular level as well as at the cellular level and presented in a schematic model (Fig. 1). The granular level interactions such as with surface and internal protein and lipids associated with granules, extra-granular storage proteins and formation of amylose-lipid and polyphenol complexes primarily affect the processing functionality of starch, whereas cellular level interactions and encapsulation enhance nutritional functionality of starch in terms of lowering the metabolic responses from energy dense nutrients. Thus, consideration of in planta interactions among macronutrients as well as with cell walls is important during processing, in both selection of ingredients as well as the formulation of foods.