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This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits. [ABSTRACT FROM AUTHOR]

Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew apple juice after simulated digestion. The juices were treated by DBD plasma for 20 min at three different frequencies (50, 500, and 1000 Hz), glow discharge plasma at three synthetic air flow rates (10, 20, and 30 mL/min), and US at three potencies (183, 280 and 373 W/cm2) for 10 min. The nonthermal processing did not significantly reduce the levels of ascorbic acid in cashew apple juice. In contrast, the ascorbic acid levels either remained stable or increased by up to 80% for orange juice. The processing improved the bioaccessibility of total phenolic compounds (TPCs) in both juices, reaching 150% in cashew apple juice treated with US at 373 W/cm2. Despite the decrease in the bioaccessibility of ascorbic acid in orange juice, the nonthermal processing notably enhanced this bioactive compound's bioaccessibility by 10% to 20% compared to the control sample, highlighting the potential of nonthermal technologies to improve the nutritional quality of foods. [ABSTRACT FROM AUTHOR]

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term "Cheese" on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at "Cheese" did not affect choice, while more views of "Plant-based product" slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for "Cheese" and 1% for "Plant-based product". Nutritional claims like "Source of Vitamins B6 and B12" and "Source of Proteins and Calcium" boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. [ABSTRACT FROM AUTHOR]

Nanofertilizers represent a promising and innovative solution in modern agriculture, offering sustainability and efficiency to improve crop performance and optimize natural resource utilization. These fertilizers are distinguished by their nanometer-sized particles, facilitating better absorption and utilization by crops. A notable approach in nanofertilizer formulation is the controlled release of nutrients, ensuring a steady and gradual availability of essential elements to plants throughout their growth cycle. This approach curtails excessive fertilizer application, reduces leaching, minimizes negative environmental impact, and enhances nutrient utilization efficiency. Innovative carriers, in turn, play a fundamental role in the precise delivery of nutrients. Eco-friendly materials are being explored as sustainable alternatives to encapsulate the nutrients, ensuring they are available to plants when needed. This not only contributes to the preservation of natural resources but also reduces the negative environmental impacts associated with conventional agriculture. Therefore, this review article highlights promising advancements in agricultural technology, with a focus on the utilization of slow-release nanofertilizers and innovative carriers as sources of essential nutrients such as nitrogen, phosphorus, and potassium in agricultural practices, emphasizing the use of these technologies to promote environmental sustainability and agricultural efficiency. [ABSTRACT FROM AUTHOR]

Summary: The adoption of vegetarian diets has been increasingly embraced by individuals seeking to improve their health and reduce their environmental impact. One concern regarding this dietary choice is the adequate intake of proteins with nutritional quality comparable to animal‐derived proteins. In this regard, plant‐based proteins have been the focus of studies and technological developments aimed at enhancing their nutritional and functional properties. The application of ultrasound to plant proteins has proven to be an effective strategy for modifying their structure and improving their digestibility, solubility, and viscosity. This review article presents studies that have investigated the modification of plant‐based proteins using ultrasound, with emphasis on their nutritional and technological implications. The effects of ultrasound on protein structure and properties will be discussed, as well as the potential applications in the food industry. [ABSTRACT FROM AUTHOR]

Knowledge of the chemical changes caused during plasma treatment is essential to enhance food quality. In this work, the influence of two cold plasma technologies, dielectric barrier discharge plasma and glow discharge plasma, on the phenolic profile of araça-boi (Eugenia stipitata) juice was investigated and assessed by gas chromatography coupled to mass spectrometry. Eight phenolic compounds were identified in araça-boi, with cinnamic acid being the major phenolic compound of the fruit juice, followed by protocatechuic acid. The effects of excitation frequency and plasma flow rate were evaluated because these are the main operating conditions that can be set for plasma treatments. The phenolic profile slightly changed due to the reaction of the phenolics with the reactive plasma species produced during the treatment, with the highest increase in phenolic content observed in the dielectric barrier discharge plasma operating at 1000 Hz. Both plasma systems increased the bioavailability of phenolic compounds in the juice, which could be increased by up to 201% using the dielectric barrier discharge plasma. Plasma application increased the concentration of cinnamic, hydrocinnamic, benzoic, and p-coumaric acids. Overall, plasma treatment improved the bioavailability of the phenolic compounds and resulted in slight changes to the phenolic profile of araça-boi juice. Thus, the technology showed a positive effect on araça-boi juice. This work advanced our further understanding of the changes induced by cold plasma treatment on phenolic compounds and characterization of araça-boi (Eugenia stipatata). [ABSTRACT FROM AUTHOR]