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[Display omitted] • Plant-based protein–phenolic interactions depend on the type and concentration of the phenolic compounds affecting the functional and structural properties of proteins. • Form of food matrix (solid or liquid), and the application of heat treatments in the presence of phenolics are also effective. • The functional properties as well as the digestibility of proteins are also affected with these interactions. This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is ​​solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein–phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix. [ABSTRACT FROM AUTHOR]

In this study, the effect of conventional roasting and the photo-oxidative stability of two cold-pressed peanut oil varieties (Virginia and Valencia) were investigated. Changes in the concentrations of the fatty acids (including trans isomers), minor components, nutritional quality, and antioxidant capacity were analyzed and compared. The evolution of the oxidation status was measured by peroxide value (PV), acid value (AV), p -anisidine value (p -AnV), UV-spectrophotometric indexes (E 232 and E 270), total oxidation value (TOTOX), and browning index (BI). Results showed a slight change in AV, while relevant primary and secondary lipid oxidation was detected, leading to an increase in PV, p -AnV, as well as E 232 and E 270 indexes during roasting and photo-oxidation. Furthermore, exposure to UV light resulted in a remarkable degradation of tocopherol (71.67–100%), while phytosterols were reduced by 0.16–6.68%. Roasting, on the other hand, resulted in a significant increase (p < 0.05) in the content of phytosterols, tocopherols, chlorophyll, and carotenoid as well as antioxidant activity in peanut oil. In addition, Maillard reaction products (estimated by BI) also increased with roasting; afterward, these compounds gradually declined with UV light exposure. As for the fatty acid profile and nutritional indicators, a noticeable difference was observed between unroasted and roasted peanut oils throughout photo-oxidation. [Display omitted] • Roasting improved the extraction of PO's bioactive compounds. • Roasting enhanced PO's ability to scavenge free radicals. • Exposure to UV light and roasting affected significantly PO quality. • Photo-oxidation induced a decrease in phytosterol, tocopherol, and pigment content. [ABSTRACT FROM AUTHOR]

Highlights • High pressure CO 2 decreased enzymes activity as well as DC-conductivity. • Polyphenol oxidases were more pressure and temperature resistant than peroxidases. • CO 2 affected enzyme activity under tenfold lower pressure than high pressure. • Crystallization can be used for the structural changes determination of enzymes. Abstract Due to the CO 2 specific characteristics, it has been used as supercritical (Sc) fluid for several applications, including enzyme inactivation. The influence of Sc-CO 2 (10–65 MPa/10–30 min/35–65 °C) on mushroom polyphenol oxidase (PPO) and horseradish peroxidase (POD) was evaluated and the results were compared with those found using high pressure processing (HPP) (200–900 MPa/5–45 °C/1–15 min). The free ion concentration was also studied to compare the enzymatic activity and changes in electrical conductivity. Additionally both enzymes, untreated or treated using either Sc-CO 2 or HPP, were used as additives in the CuCl 2 crystallization method. The resulting additive-specific CuCl 2 patterns were characterized based on different structural features. Sc-CO 2 was found to have a significant influence on PPO and POD activities, and an increased reduction in the residual activity of both enzymes was observed when the Sc-CO 2 pressure was increased. However, PPO was more resistant to temperature and pressure than POD. The D-value calculated for POD was in the range of 38.3 and 592.0 min, and 60.6 and 291.5 min, for HPP and Sc-CO 2 treatments, respectively; whereas for PPO varied from 103.1 to 284.3 min under HPP and from 83.4 to 303.0 min using the Sc-CO 2 treatment. It can be concluded that the application of Sc-CO 2 could be an effective tool for inactivating PPO and POD enzymes. Moreover, both enzymes and treatments could be differentiated significantly based on the resulting CuCl 2 crystallization patterns. [ABSTRACT FROM AUTHOR]

In this study, an intelligent and active gelatin-based film incorporated with aloe vera gel (AVG), rosemary essential oil (REO), and common poppy (CP) anthocyanins was produced, and its ability to monitor fish freshness was investigated. The film samples were examined by Fourier transforms infrared (FT-IR), field emission scanning electron microscope, and X-ray diffraction tests. The results showed that adding AVG and REO caused the creation of a uniform surface morphology for film samples. Additionally, the FT-IR spectroscopy indicated the formation of new interactions between the gelatin matrix and additives. The addition of CP anthocyanins significantly improved the crystalline structure and mechanical properties of the gelatin-based films. Moreover, the film incorporated with CP anthocyanins showed considerable sensitivity against pH changes and, ammonia gas and their color changed from reddish to green by increasing pH from 2 to 12. Also, the gelatin/AVG/REO film containing CP anthocyanins was used for monitoring fish spoilage. The obtained results showed that the color of the intelligent colorimetric film changed from red to green, and its S RGB increased to 39.28% after 72 h storage. These findings indicated the potential of the developed multifunctional film for use in monitoring the spoilage of food products and extending their shelf life. • Intelligent pH-sensitive color indicators were developed by common poppy (CP) anthocyanins. • The color of the CP extract changed in response to different pH (basic and acid). • The G/REO/AVG/CP indicator film showed high antibacterial and antioxidant activity. • The G/REO/AVG/CP indicator films showed high performance in monitoring the fish freshness. [ABSTRACT FROM AUTHOR]

A colorimetric pyranoflavylium-based pH-indicator with an improved formulation was obtained and studied as an intelligent label for food freshness monitoring. Pyranoflavylium pigment at 0.2% (w/w) and glycerol at 30% (w/w) were immobilized in a cellulose acetate matrix, and a thin film was obtained by the solvent casting method. The pH-responsive properties of the film were evaluated in solutions at different pH values (pH 4 to 8) and compared with a previous formulation. Film photostability and pigment migration over time were assessed. The label's performance was evaluated using real samples (fish and meat) at controlled conditions (3 °C and modified atmosphere packaging). The results showed that increased pigment concentration visually favored its colorimetric efficacy. Regarding pigment migration and photostability, the label showed to be suitable for application in fresh meat and fish packaging. The best performance was observed for the freshness monitoring of fish samples. The indicator demonstrated high efficacy in detecting spoilage of Atlantic horse mackerel (Trachurus trachurus). After 5 days of storage, freshness parameters exceeded the limit defined by EU regulations, indicating that the fish was unfit for consumption. Simultaneously, the yellow label started to turn purple, effectively indicating the beginning of the spoilage process. [Display omitted] • Pyranoflavylium-based film built on a CA-glycerol matrix was obtained by casting method. • Increased dye from 0.1 to 0.2% (w/w) led to a remarkable improvement in color change. • The pH-responsive film was suitable for freshness monitoring of packed meat and fish. • The film demonstrated high efficacy in detecting spoilage of fish samples. • The smart label changes from yellow to purple when fish sample spoils. [ABSTRACT FROM AUTHOR]

The implementation of ultrasound-assisted bleaching (UAB) is gaining interest in commercial oil refining, as an alternative to the current bleaching procedure (BP), because this technique has several advantages compared to the conventional BP. The mathematical and 3D computational fluid dynamics (CFD) simulation of the influence of ultrasound power, frequency and temperature for predicting microbubble formation and heat transfer in the ultrasonic treatment of soybean oil was assessed in order to optimize the UAB process. The fluctuation frequency and wave speed showed opposite effects on system response to the imposed pressure pulse. As the bubble radius shrinks to zero (after bubble explosion), its internal pressure increases, showing a maximum pressure of 136, 180 and 188 kPa for fluid temperatures of 35, 50 and 65 °C, respectively. On the other hand, as the pressure applied was increased from 1.5 to 2.5 bar, the collapse radius increased more than 10 times for f = 25 kHz. In addition to the magnitude of the applied pressure, the oscillation frequency and temperature had a minor effect on the collapse radius. In general, the temperature showed a direct influence on bubble growth for an oscillation frequency of 55 kHz, although it was also observed that the bubble collapse radius tended to maximize at mid-range temperatures (around 50 °C). Finally, increasing the magnitude of cavitation pressure resulted in the enhancement of the collapse temperature. • Ultrasound assisted bleaching (UAB) offers numerous advantages vs current bleaching • The 3D multiphase CFD simulation + bubbles dynamics modelling performed • Microbubbles formation and heat transfer under various UAB conditions investigated • Enhanced colour reduction with increasing amplitude and decreasing frequency • The internal pressure of the bubbles increased as they shrink towards zero radius [ABSTRACT FROM AUTHOR]

The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as 3.29 and 3.24, 2.00 and 100.0, 101.4 and 81.9, respectively. Due to the high wax content (4.5% and 3.3%, respectively), the saponification number of ARKO and ASKO (96.4 and 99.8, respectively) was lower than that of EVOO (169.7). ARKO had the highest oxidative stability, followed by ASKO and EVOO. Therefore, ARKO can be introduced as a new source of edible oil with high oxidative stability. [ABSTRACT FROM AUTHOR]

Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes . These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current context of salt, fat and chemical preservatives reduction in meat products formulations, a combined strategy that considers the development of more robust formulations, active packaging and the use of non-thermal post-packaging decontamination strategies seems required to ensure shelf-stable and safe RTE cooked food products. Scope and approach The main objective of this review was to discuss the aspects related to reformulation, active packaging and the application of non-thermal decontamination technologies at the post-packaging step of cooked RTE meat products, their advantages, limitations and main challenges for their implementation. Key findings and conclusions In general, post-packaging decontamination technologies aim to reduce or inactivate pathogens and spoilage microorganisms present on the surface of ready-to-eat meat products. Low-temperature plasma, high-pressure processing (HPP), pulsed electric fields, pulsed ultraviolet light and ultrasound are promising alternatives in this segment. However, the choice of the most appropriate approach for post-packaging decontamination of cooked ready-to-eat meat products depends on the type of product and the technological objectives. Meat products formulation and packaging material properties should be considered while defining a post-packaging decontamination approach. Although they are advantageous, non-thermal technologies may present certain limitations such as the increase of oxidative reactions over the shelf-life. [ABSTRACT FROM AUTHOR]

• Dyes are essential in the development of many foods. • Natural colorants allow the substitution of potentially harmful synthetic dyes. • The addition of natural colorants to food permits obtaining fortified products. • Food freshness can be monitored using natural colorants in smart packaging. • The interaction between food/ packaging and natural dyes needs to be further studied. Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality. [ABSTRACT FROM AUTHOR]

Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and functional properties along with their health-promoting roles come to the fore. Food-derived L. plantarum strains have shown good resistance and adhesion in the gastrointestinal tract (GI) and excellent antioxidant and antimicrobial properties. Furthermore, many strains of L. plantarum can produce bacteriocins with interesting antimicrobial activity. This probiotic properties of L. plantarum and existing in different niches give a great potential to have beneficial effects on health. It is also has been shown that L. plantarum can regulate the intestinal microbiota composition in a good way. Recently, omics approaches such as metabolomics, secretomics, proteomics, transcriptomics and genomics try to understand the roles and mechanisms of L. plantarum that are related to its functional characteristics. This review provides an overview of the probiotic properties, including the specific interactions between microbiota and host, and omics insights of L. plantarum. • L. plantarum is widely used in the food industry due to its functional properties. • The shelf life of food can be extended using L. plantarum. • L. plantarum improve the nutritional and sensory quality of fermented foods. • L. plantarum maintains eubiosis of the host's gut microbiome. • Omics techniques allow to clarify the functional mechanisms of L. plantarum. [ABSTRACT FROM AUTHOR]

• Sustainable emerging sonication processing is used for chlorothalonil fungicide reduction in spinach juice. • Results indicated that sonication treatments significantly reduced the chlorothalonil fungicide concentration. • Also described chlorothalonil proposed degradation pathway after sonication treatment along with intermediate products. • It also significantly improved the availability of bioactive compounds and antioxidant activities. Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 ± 1 °C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetrachlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tetrachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice. [ABSTRACT FROM AUTHOR]

Despite the abundance of promising studies, developments, and improvements about the elimination of microbial toxins from food matrices, they are still considered as one of the major food safety problems due to the lack of their complete avoidance even today. Every year, many crops and foodstuffs have to be discarded due to unconstrained contamination and/or production of microbial toxins. Furthermore, the difficulty for the detection of toxin presence and determination of its level in foods may lead to acute or chronic health problems in many individuals. On the other hand, phenolic compounds might be considered as microbial toxin detoxification agents because of their inhibition effect on the toxin synthesis of microorganisms or exhibiting protective effects against varying damaging mechanisms caused by toxins. In this study, the effect of phenolic compounds on the synthesis of bacterial toxins and mycotoxins is comprehensively reviewed. The potential curing effect of phenolic compounds against toxin-induced damages has also been discussed. Consequently, phenolic compounds are indicated as promising, and considerable natural preservatives against toxin damages and their detoxification potentials are pronounced. [Display omitted] • Microbial toxins cause serious safety problems in the food industry. • Phenolic compounds are natural preservatives used in the food industry. • Many toxin-producing microbes may be inhibited by phenolic compounds. • Phenolic compounds may protect or reduce the damage caused by microbial toxins. [ABSTRACT FROM AUTHOR]

• Sustainable emerging food processing technologies (sonication and DBD plasma) are used for wheat sprout juice processing. • Both techniques significantly increased the bioactive availability; while inhibiting enzymes and microorganisms. • Significantly reduced the particle size, apparent viscosity, consistency index, and increase the flow behavior. • SERS with silver-coated gold nano-substrates were used to analyze the impact of processing on the quality of juice. Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli /Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research. [ABSTRACT FROM AUTHOR]

[Display omitted] • Protein oxidation in meat-based products is a serious concern to the food industry. • Protein oxidation causes structural and chemical modifications in cooked meat. • Protein oxidation results in loss of nutrients, colour, flavour and texture. • Certain additives and processing methods can effectively inhibit protein oxidation. Protein oxidation in meat has received immense attention since it significantly affects the quality of meat-based products. This review sheds light on the effects of protein oxidation on the physicochemical properties of meat and meat-based products during processing, and highlights major quality concerns and challenges to the food industry. Protein oxidation is often initiated by oxidative attack by reactive oxygen species and modifications of side chain amino acids, which may result in protein aggregation, carbonylation, alteration of surface hydrophobicity, and perturbation in primary, secondary and tertiary structures. Thus, protein oxidation during processing (especially thermal treatments) has raised serious concerns about the quality of the final products. These adverse consequences usually intensify with increase in processing temperature and time. Protein oxidation may also cause severe deterioration of nutritional value owing to the loss of essential amino acids and resistance of the oxidized protein molecules to the hydrolytic action of digestive enzymes. In addition, it may promote drip loss and decrease water holding capacity that would eventually negatively impact texture. Furthermore, protein oxidation is closely associated with other processing-induced adverse events, in particular lipid oxidation and formation of toxic Maillard reaction products, such as heterocyclic amines and advanced glycation end-products, but the underlying mechanisms have remained unclear. Several strategies including careful choice of processing methods and use of natural agents, such as polyphenols, hydrocolloids and vitamins alone or in combination have been proposed for the attenuation of protein oxidation and its related undesirable reactions through binding with precursors and/or reactive intermediary compounds. [ABSTRACT FROM AUTHOR]