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Dairy cows are economically important cattle with substantially high productivity and milk yield. However, in addition to dairy cows, many other minor dairy animals hold local importance owing to their specific characteristics, such as yak, camel, zebu-brahman, mithun, reindeer, and pig. The increasing demand for milk, driven by population growth, encourages the development and study of alternatives to cow milk. Owing to the unique characteristics associated with distribution areas, milking technology of livestock systems, and optimisation of milk production, extensive research should be undertaken regarding production, breeding, milk quality, and milk yield. Therefore, this review aims to provide a comprehensive overview of milk and milk products derived from various animals, such as yak, camel, zebu-brahman, mithun, reindeer, and pig, and compare them with dairy cow milk and its products. [ABSTRACT FROM AUTHOR]

• Chemical as well as physical modification of filler polysaccharides improve whey films. • Organic and inorganic fillers in combination improve packaging properties. • Essential oils are a promising additive for enhancing quality and shelf life of foods. • Various aspects such as bioavailability and use of green techniques should be explored. Whey protein-based biocomposite films (WBF) are gaining significant importance as edible packaging materials due to their eco-friendly, biodegradable and barrier properties. The review aims to explore the impact of different reinforcing agents on the techno-functional properties of WBF. The incorporation of reinforcing agents, such as polysaccharides, lipids, starch, chitosan, cellulose, essential oils, and hydrocolloid gums, plays a crucial role in shaping the techno-functional properties of WBF. The review article suggests that whey biocomposite films, when strengthened with various additives, have the potential to be used as edible food packaging materials with desirable attributes. However, despite extensive studies, the utilization of WBF in model food systems remains limited, highlighting a significant gap for further exploration. Further research in this domain could potentially unlock new opportunities for utilizing WBF in various model food systems. [ABSTRACT FROM AUTHOR]

Novel bioactive peptides from camel milk protein hydrolysates (CMPH) were identified and tested for inhibition of cholesterol esterase (CEase), and their possible binding mechanisms were elucidated by molecular docking. Papain-generated CMPH showed the highest degree of hydrolysis. All CMPH produced upon enzymatic degradation demonstrated a dramatic enhancement of CEase inhibition compared with intact camel milk proteins, with papain-generated hydrolysate P 9 displaying the highest inhibition. Peptide identification and their modeling through PepSite 2 revealed that among 20 potential bioactive peptides in alcalase-generated hydrolysate A 9 , only 3 peptides, with sequences KFQWGY, SQDWSFY, and YWYPPQ, showed the highest binding toward CEase catalytic sites. Among 43 peptides in 9-h papain-generated hydrolysate P 9 , 4 peptides were found to be potent CEase inhibitors. Molecular docking revealed that WPMLQPKVM, CLSPLQMR, MYQQWKFL, and CLSPLQFR from P 9 hydrolysates were able to bind to the active site of CEase with good docking scores and molecular mechanics–generalized born surface area binding energies. Overall, this is the first study reporting CEase inhibitory potential of peptides generated from milk proteins. [ABSTRACT FROM AUTHOR]

Proteins from different sources serve as primary food components, while polyphenols, as secondary metabolites, are abundantly present in plant. Both components play an important role in functional properties and quality of food products. Interaction between proteins and polyphenols, yielding "protein-polyphenol conjugate", spontaneously occurs in most of food systems, and is known to have an impact on sensorial, functional, and nutraceutical properties of the food products. Protein-polyphenol conjugate can be implemented for improvement of food quality. In this article, mechanism and factors affecting protein-polyphenol interactions as well as the functionalities of protein-polyphenol conjugates, especially solubility, thermal stability, emulsifying, gelling and antioxidant properties, are revisited. The information on potential applications of protein-polyphenol conjugates in emulsions, protein-based films, and protein gels, as well as conjugates-based delivery systems is also discussed and reviewed. The interaction of proteins and polyphenols mainly results from non-covalent (H-bonding, electrostatic interactions) or covalent bonds taking place mostly based on the oxidation of proteins or polyphenol by enzymatic or non-enzymatic pathways. Moreover, protein-polyphenol interaction greatly depends on environmental conditions such as temperature and pH as well as on the conformation or type of proteins and polyphenols. The protein-polyphenol conjugates with higher thermal stability, antioxidant activities, better emulsifying properties and enhanced gelling property can be used as novel food additives for improvement of functionalities and quality of food products. Image 1 • Protein-polyphenol conjugate is formed by non-enzymatic or enzymatic reactions. • Environmental factors and type of polyphenol or protein mainly affect the interaction. • Protein-polyphenol conjugate shows the superior emulsifying and antioxidant activity. • Protein-polyphenol conjugate with higher protein-crosslinks shows improved gelation. [ABSTRACT FROM AUTHOR]

The present study explored the bioactive properties (antioxidant, antihaemolytic and antibacterial properties) of hydrolysates produced from quinoa and amaranth protein isolates. Various hydrolysates were produced using different enzymes (Bromelain, Chymotrypsin and Protease) at various time of hydrolysis (2, 4, 6 h). The results revealed that highest ABTS and DPPH radical scavenging activities were demonstrated by 2 h and 4 h chymotrypsin generated quinoa and amaranth protein hydrolysates (QC-2 and AC-4), respectively. For antibacterial activity, the zone of inhibition increased with increase in time of hydrolysis when tested against Staphylococcus aureus and the highest inhibition was shown by 6 h bromelain generated amaranth protein hydrolysate (AB-6). Highest Salmonella typhimurium , Escherichia. coli and Enterobacter aerogenes inhibition was revealed by 4 h bromelain (QB-4), 4 h protease (QP-4) and 2 h protease (QP-2) generated quinoa protein hydrolysates, respectively, compared to other hydrolysates. Moreover, 6 h bromelain and protease generated amaranth and quinoa protein hydrolysates displayed highest antihaemolytic activity. The outcomes of this study suggested that antioxidant, antimicrobial and antihaemolytic properties were significantly improved upon hydrolysis of quinoa and amaranth proteins. Therefore, quinoa and amaranth protein hydrolysates could be considered as a promising source of bioactive peptides with potential health promoting benefits. • Quinoa (QPH) and amaranth (APH) protein hydrolysates were generated using three proteases. • This is the first report on antihaemolytic and antimicrobial properties of QPH and APH. • Antioxidant, antimicrobial and antihaemolytic properties were improved upon hydrolysis. • QPH displayed higher antimicrobial activities than APH. • Chymotrypsin generated hydrolysates revealed higher antioxidative and antihaemolytic activities. [ABSTRACT FROM AUTHOR]

This study investigates the efficiency of starch nano-particles in comparison with native starch for encapsulation of probiotic bacterial cells (Pediococcus acidolactici). Bacterial cell-death after encapsulation, viability and bioactivity retention under simulated gastro-intestinal conditions (SGID) were studied. Encapsulation in native starch showed higher viable cells (2.65 log CFU/g) ascompared to those encapsulated in starch nano-particles (1.47 log CFU/g) (P < 0.05). The characteristic peak of free cells at 1248 cm−1 indicates the presence of Pediococcus acidolactici in capsules. The micrographs showed more coccus shaped cells at the surface of nano-starch capsules. The cells encapsulated in starch nano-particles showed no or less viability upon their transit through SGID conditions, whereas native starch released cells slowly with 5.03 log CFU/g reaching intestinal phase. Starch nano-particles could not offer thermal protection to cells at high temperature-high time treatment. Further, free cells did not retain their bioactivity under SGID conditions, however enhanced bioactivity was observed upon encapsulation. The results indicate that starch nano-particles may not be suitable for encapsulation of probiotics. • Novel starch based nano-particles were used for encapsulating probiotic bacteria. • Encapsulation in native starch showed better cells viability and thermal protection. • Nano-encapsulated probiotic cells displayed lower viability compared to cells in native starch. • Nano-starch particles could not offer thermal protection to probiotics cells. • Nano-sized molecules may not suitable for encapsulation of probiotics. [ABSTRACT FROM AUTHOR]

Health and wellness are among the core segments of the fast-moving consumer goods (FMCG), with the ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in food industry. However, the novel functional food product development requires extensive research and development activities i.e., clinical efficacy trials, which the food manufacturing companies cannot afford to perform owing to their limited R&D budget and limited technical know-how in this particular aspect. Further the consumer acceptance of these food products is another area of concern for functional beverages development. For example, among the beverages, one challenging task is to replace sucrose with naturally occurring sweeteners, which could effectively address concerns of sugar intake in patients with diabetes and provide a healthy choice for consumers. However, consumer acceptance of these beverages from the sensory point of view remains challenging. Therefore, to better map the opportunities and challenges associated with functional beverages development, this review focusses on recent trends in the global market and new opportunities that may arise as a result. A detailed analytical discussion on new potential functional beverages and related products has also been presented. • Recent trends in functional beverages in global market and new opportunities is reviewed. • Challenging tasks regarding sucrose replacement with natural sweetners. • Opportunties of functional foods development from natural ingredients. • Emerging tasks regarding consumer acceptance vs. product development. [ABSTRACT FROM AUTHOR]

Abstract In-vitro antidiabetic and antihypertensive properties of novel camel skin gelatin hydrolysates (CSGHs) were reported for the first time. Effect of different proteolytic enzymes, time of hydrolysis and enzyme: substrate (E/S) ratio on the bioactive (antidiabetic and antihypertensive) properties was explored. Results revealed that CSGHs exhibited highly potent inhibitory activity against dipeptidyl peptidase-IV (DPP-IV), pancreatic α-amylase (PA) and angiotensin-I converting enzyme (ACE) compared to non-hydrolyzed camel skin gelatin. All three enzyme combinations used produced highly potent PA inhibitory hydrolysates while for DPP-IV inhibitory property, protease and alcalase-protease (A/P) in combination produced more potent hydrolysates than alcalase generated hydrolysates. Moreover, alcalase and protease generated hydrolysates were highly active in inhibiting ACE activity in comparison to their combination (AP) (P < 0.05). Overall, no significant effect of E/S ratio and time of hydrolysis on production of DPP-IV, PA and ACE inhibitory peptides were observed. These findings suggest that both enzymes i.e. alcalase and protease alone or in combination were capable of producing camel skin gelatin hydrolysates with highly potent antidiabetic and antihypertensive properties. The present study presents the first report on the production of camel skin gelatin hydrolysates with strong in-vitro antidiabetic and antihypertensive potential. Future studies should be directed to identify the sequence of peptides responsibe for antidiabetic and antihypertensive activities. Highlights • Novel camel skin derived gelatin hydrolysates were produced. • ACE, DPP-IV and pancreatic α-amylase inhibition was reported by camel skin gelatin hydrolysates (CSGH) for the first time. • Protease enzyme was more effective than alcalase on DPP-IV inhibition. • Extending hydrolysis time beyond 2 h had very little effect on the ACE-IC50 values. [ABSTRACT FROM AUTHOR]

Functional foods derived from milk are essential for human health, including fermented milk, dairy beverages, cheeses, and dairy sweets. The nutritional composition of different milk sources varies, impacting the qualities of resultant functional foods. Goat milk has health-promoting compounds, including calcium, medium-chain fatty acids, and α-casein. Sheep milk has significant amounts of vitamins A, C, thiamine, and folic acid. Buffalo milk is regarded as a nearly complete food item in the human diet and provides greater levels of α-and κ-casein relative to bovine milk. Mare and donkey milk is rich in carbohydrates and proteins, with low-fat contents, making it a suitable dietary option. Camel milk is rich in calcium, potassium, vitamin A, and the absence of β-lactoglobulin, a major allergy compared with bovine milk. This review highlights the nutritional properties of non-bovine milk sources, which could be potentially used in the dairy industry similar to that of bovine milk. [ABSTRACT FROM AUTHOR]

[Display omitted] • Green extraction of date leaves phenolics using appropriate NADES coupled with Microwave and Ultrasonication was explored. • Glycerol-based NADES showed higher phenolic yield compared to saccharide and organic acid-based NADES. • Ultrasonication coupled with NADES resulted in a detrimental effect on both extraction yield and biological activities. • Coupling Microwave with NADES displayed the highest polyphenolic content and better retention of biological activities. • The RSM predicted that the phenolic extraction can be maximized at a NADES dilution of 49 %, and irradiation power of 800 W for 0.84 min of treatment time. This study was designed to explore date palm leaves as natural polyphenolics potential source using appropriate green Natural Deep Eutectic Solvent (NADES) and emerging green extraction technologies. Among the studied NADES, Glycerol-based NADES showed higher phenolics yield compared to saccharide and organic acid-based NADES. Experimental conditions for microwave (MAE)-NADES and ultrasonication (UAE)-NADES couplings were optimized using a 23-factorial design. Interestingly, it was found the UAE-NADES was not effective enough to enhance phenolics recovery, while MAE-NADES was significantly effective. Furthermore, MAE-NADES-based extracts portrayed higher bioactive properties compared to UAE-NADES-based extracts. Accordingly, MAE-NADES extraction parameters were further optimized using a Box-Behnken design of Response Surface Methodology (RSM). RSM predicted that MAE-NADES extraction can be maximized at a NADES concentration of 49 %, and power of 800 W for 0.84 min. The current study concludes that the application of MAE-NADES green extraction technology can be an effective approach for bioactive compounds recovery from date palm leaves. Industrial relevance: There are more than 120 million date palm trees in the world producing around 20–35 kg of leaves per palm tree annually. This is a huge burden on the environment and if explored as a potential source of polyphenols and other components may turn out to be a viable economic source for desert regions. During the last few decades, a special focus has been raised on ensuring that the extraction process is monitored in an economical and eco-friendly manner without downgrading the biological functionality of the resulting extracts. Recently, Natural Deep Eutectic Solvents (NADES) have been applied for the extraction of polyphenolic compounds. Moreover, the utilization of green extraction techniques, such as ultrasonication and microwave, have been extensively investigated for the extraction of bioactive compounds from plant-based matrices with promising future prospectus, in terms of the reduction in extraction time and higher recovery yields. [ABSTRACT FROM AUTHOR]

Abstract Production of camel milk yogurt faces serious limitations of no or weak gel formation because of several possible factors. This study was undertaken to overcome this limitation with addition of gelatin (0–1.25%) to camel milk and comparison was made with commercial and prepared bovine milk yogurt. Chemical composition, acidity, syneresis, textural, rheological, micro-structure and organoleptic properties were studied. Syneresis was reduced significantly by gelatin addition especially at 1 and 1.25% level. Textural and rheological properties of camel milk yogurt were enhanced and were almost similar to commercial and bovine milk yogurt and a clear shift from watery to gel like phase was noticed. Structural (FTIR) analysis demonstrated a peak at 1516 cm−1 was observed to be more intense in 1.25% followed by 0.75% gelatin added yogurt. Micro-structural features were also influenced by gelatin incorporation especially in the sample added with 1.25% gelatin which appeared to be similar to bovine milk yogurt. However, sensory analysis revealed that except texture all other parameters received lower score for camel milk yogurt compared to the bovine. Highlights • Camel milk yogurt incorporated with gelatin was compared with bovine milk yogurt as standard. • Structural, rheological and sensorial changes were investigated in the yogurt samples. • Camel milk yogurt added with gelatin (0.75–1.0%) displayed enhanced rheological behavior. • Microstructural and textural properties were highly influenced by incorporating gelatin. [ABSTRACT FROM AUTHOR]

Abstract Camel whey protein hydrolysates were generated using gastric (pepsin) and pancreatic (trypsin and chymotrypsin) enzymes for 3 and 6 h of hydrolysis time. Hydrolysates were characterized using degree of hydrolysis (DH) and reverse phase-high performance liquid chromatography (RP-HPLC). Camel whey protein hydrolysates (CWPHs) showed DH ranging from 11 to 47.5%, with chymotrypsin (6 h) and trypsin (3 h) generated hydrolysates exhibiting highest and lowest DH, respectively. HPLC analysis revealed that α-lactalbumin underwent complete degradation and newer shorter peptides were generated. Inhibition of cholesteryl esterase, (CE) pancreatic lipase and anti-hypertensive properties via angiotensin converting enzyme (ACE) inhibition were found to be higher in pepsin (6 h) and (3 h) generated CWPHs, respectively. Pepsin (P3 and P6) and trypsin (T6) generated hydrolysates exhibited highest anti-haemolytic activity followed by chymotrypsin generated CWPHs. Whereas, trypsin (T3) generated hydrolysate showed minimum anti-haemolytic activity (8.02% ± 1.40). Overall, CWPHs displayed enhanced inhibition of CE, lipase, ACE and anti-hemolytic properties upon hydrolysis, providing a strong scientific base for their potential to be considered as functional and nutraceutical ingredients. This study provides a strong indication of biologically active peptides responsible for health related bioactive properties reported herein. Future work must include identification of the peptides in the most potent camel whey protein hydrolysates. Highlights • CWPHs were generated by gastric (pepsin) and pancreatic (trypsin and chymotrypsin) enzymes. • This is the first report on lipase and cholesteryl esterase inhibitory potential by CWPHs. • Pepsin and trypsin generated CWPHs exhibited highest anti-haemolytic activity. • Camel milk proteins could be potential functional food ingredients. [ABSTRACT FROM AUTHOR]

This report describes an investigation of camel whey protein hydrolysates (CWPH) produced by gastric and pancreatic enzymes for their in vitro antidiabetic, anticancer, and anti-inflammatory properties. Degree of hydrolysis (DH) ranged from 8.54 to 47.53%, with hydrolysates generated using chymotrypsin for 6 h displaying the highest DH. Reverse phase-HPLC analysis showed that α-lactalbumin underwent complete degradation, with no intact α-lactalbumin detected in CWPH. The CWPH displayed enhanced antidiabetic activity compared with intact whey proteins; with pepsin- and chymotrypsin-generated CWPH displaying greater inhibition of dipeptidyl peptidase IV (DPP-IV), α-glucosidase, and α-amylase compared with trypsin-generated CWPH. The highest antiproliferative effect was observed for CWPH generated by chymotrypsin for 3 h, with only 4.5 to 6.5% viable liver cancer cells (HepG2) remaining when tested at concentrations from 400 to 1,000 µg/mL. The highest anti-inflammatory activity was manifested by CWPH generated by pepsin at 6-h hydrolysis. We report enhanced antiproliferative, antidiabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients. [ABSTRACT FROM AUTHOR]

[Display omitted] • The physicochemical properties of 4 carboxylic acid-based natural deep eutectic solvents (CA-NADES) prepared in 5 M ratio were investigated. • The viscosity and rheological properties of CA-NADES were influenced by molar ratios, temperature and water addition. • The CA-NADES at various molar ratios were used in the extraction of date seed powder (DSP) with ultrasound assisted extraction. • The stability of freshly synthesized CA-NADES and DSP extract were assessed for 45 days at different temperatures and storage conditions. Carboxylic acid-based natural deep eutectic solvents (CA-NADES), comprising acetic acid, citric acid, lactic acid, and malic acid as the hydrogen bond donors (HBD), and choline chloride as the hydrogen bond acceptor (HBA), were prepared at different molar ratios (1:1, 1:2, 1:3, 2:1, and 3:1). The viscosity and rheological properties of the CA-NADES were influenced by temperature, water content, molar ratios, the number of functional groups present in the carboxylic acid, and the state of the carboxylic acid at room temperature. The Fourier-transform infrared (FTIR) spectra of the various prepared NADES revealed the formation of new hydrogen bonds, and the structural features of the pure compounds were retained in the CA-NADES. In addition, the CA-NADES coupled with ultrasound-assisted extraction technique (UAE) were used for the extraction of bioactive compounds from date seed powder (DSP). The optimized parameters were molar ratio, extraction time, and solid-to-solvent ratio. The highest extraction efficiency of the CA-NADES was observed with carboxylic acid containing a single carboxylic acid functional group, in the order of lactic acid > acetic acid > citric acid > malic acid. Furthermore, DSP NADES-based extracts were stored under five different conditions (-20 °C, 4 °C, 37 °C, dark, and light). Similarly, freshly prepared CA-NADES were stored for 45 days to investigate any changes in physicochemical properties and extraction efficacy during the storage period. The result revealed that CA-NADES with multiple functional groups (citric and malic acid) retained more bioactive compounds (TPC) during the storage at −20 °C and 4 °C, and also maintained their extraction potentials compared to the CA-NADES with a single functional group. The outcomes of this study provided a broad understanding of the relationship between the physicochemical characteristics of the various CA-NADES, their storage stability, and extraction efficiency, which could be a useful tool for industrial applications. [ABSTRACT FROM AUTHOR]

Salmonella is known to survive in raw/pasteurized milk and cause foodborne outbreaks. Lactoferrin, present in milk from all animal sources, is an iron-binding glycoprotein that limits the availability of iron to pathogenic bacteria. Despite the presence of lactoferrins, Salmonella can grow in milk obtained from different animal sources. However, the mechanism by which Salmonella overcomes iron scarcity induced by lactoferrin in milk is not evaluated yet. Salmonella employs the DNA binding transcriptional regulator Fur (ferric update regulator) to mediate iron uptake during survival in iron deplete conditions. To understand the importance of Fur in Salmonella milk growth, we profiled the growth of Salmonella Typhimurium Δ fur (ST4/74Δ fur) in both bovine and camel milk. ST4/74Δ fur was highly inhibited in milk compared to wild-type ST4/74, confirming the importance of Fur mediated regulation of iron metabolism in Salmonella milk growth. We further studied the biology of ST4/74Δ fur to understand the importance of iron metabolism in Salmonella milk survival. Using increasing concentrations of FeCl 3 , and the antibiotic streptonigrin we show that iron accumulates in the cytoplasm of ST4/74Δ fur. We hypothesized that the accumulated iron could activate oxidative stress via Fenton's reaction leading to growth inhibition. However, the inhibition of ST4/74Δ fur in milk was not due to Fenton's reaction, but due to the 'iron scarce' conditions of milk and microaerophilic incubation conditions which made the presence of the fur gene indispensable for Salmonella milk growth. Subsequently, survival studies of 14 other transcriptional mutants of ST4/74 in milk confirmed that RpoE-mediated response to extracytoplasmic stress is also important for the survival of Salmonella in milk. Though we have data only for fur and rpoE, many other Salmonella transcriptional factors could play important roles in the growth of Salmonella in milk, a theme for future research on Salmonella milk biology. Nevertheless, our data provide early insights into the biology of milk-associated Salmonella. • Salmonella can overcome the anti-bacterial factors present in milk and proliferate. • We analysed 15 transcriptional factor mutants of Salmonella for their ability to proliferate in bovine and camel milk. • We characterized their growth pattern of the mutants in milk over time and analysed the data for statistical significance. • A functional Fur protein is critical for Salmonella to overcome the 'iron scarce' environment in milk. • Besides Fur, transcriptional factors like RpoE, and Fnr are also required for the proliferation of Salmonella in milk. [ABSTRACT FROM AUTHOR]

[Display omitted] • Metabolomics was used to characterize digestion differences between MS and YS. • More bioactive compounds were released in gastric digestion than in intestinal digestion. • YS samples contained more total sugars than MS samples. • Reducing power and anti-inflammatory activity decreased with the increase of total organic and amino acids content. • Pancreatic lipase and cholesterol esterase inhibition activities improved with the increase of total organic acids content. The aim of the present study was to comparatively investigate the relative phytochemical profiles (phenolic content, organic and amino acids, free sugars, and other metabolites using metabolomics approach), and bioactive potentials of young (YS) and mature soybean (MS) upon in vitro simulated gastrointestinal digestion (SGID). Cumulatively, a total of 198 metabolites were identified in MS and YS, 119 metabolites in undigested YS, and a total of 136 metabolites in undigested MS, which further increased to 156 and 152 in YS and MS upon SGID, respectively. Gastric digesta of both YS and MS exhibited higher inhibitory properties towards α-amylase and DPP-IV enzymes than their intestinal digesta. Furthermore, the intestinal digesta of MS showed higher antioxidant and anti-inflammatory activities compared to the YS intestinal digesta. Overall, the results suggested that the gastrointestinal digestion of YS and MS displayed distinctive metabolic profiles together with varied bioactive potentials. [ABSTRACT FROM AUTHOR]

Camel milk protein hydrolysates (CMPH) were generated using proteolytic enzymes, such as alcalase, bromelain, and papain, to explore the effect on the technofunctional properties and antioxidant potential under in vitro and in real food model systems. Characterization of the CMPH via degree of hydrolysis, sodium dodecyl sulfate-PAGE, and HPLC revealed that different proteins in camel milk underwent degradation at different degrees after enzymatic hydrolysis using 3 different enzymes for 2, 4, and 6 h, with papain displaying the highest degradation. Technofunctional properties, such as emulsifying activity index, surface hydrophobicity, and protein solubility, were higher in CMPH than unhydrolyzed camel milk proteins. However, the water and fat absorption capacity were lower in CMPH compared with unhydrolyzed camel milk proteins. Antioxidant properties as assessed by 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities and metal-chelating activity were enhanced after hydrolysis, in contrast to ferric-reducing antioxidant power which showed a decrease after hydrolysis. The CMPH were also tested in real food model systems for their potential to inhibit lipid peroxidation in fish mince and grape seed oil-in-water emulsion, and we found that papain-produced hydrolysate displayed higher inhibition than alcalase- and bromelain-produced hydrolysates. Therefore, the CMPH demonstrated effective antioxidant potential in vitro as well as in real food systems and showed enhanced functional properties, which guarantees their potential applications in functional foods. The present study is one of few reports available on CMPH being explored in vitro as well as in real food model systems. [ABSTRACT FROM AUTHOR]

Nowadays, the development of suitable strategies for the management and valorization of agri-food products is one of the most important challenges worldwide. In this context, the current research study aimed to explore a valorization strategy for different varieties (Khalas , Jabri , Lulu , Booman, and Sayer) of low-grade date fruit by extracting polyphenolic compounds and investigating their health-promoting bioactive properties. The generated extracts were comparatively analyzed for their phenolic contents, antioxidant, anti-inflammatory, anti-hemolytic, and enzyme inhibitory activities upon in vitro simulated gastrointestinal digestion (SGID). The total phenolic contents (TPC) ranged from 217.3 to 1846.9 mg GAE/100 g fresh weight. After complete SGID, the TPC remarkably increased from 570.8 mg GAE/100 g fresh weight (undigested), reaching the highest value of 1606.3 mg GAE/100 g fresh weight with the Khalas cultivar. Overall, gastric and complete-SGID-treated extracts exhibited higher antioxidant activities, compared to the undigested extracts for the five selected date varieties. Similarly, the gastric and complete SGID promoted the release of bioactive components endowed with significantly higher inhibition levels towards digestive enzymes related to diabetes. Moreover, extracts from all varieties revealed an increase in the inhibition of lipidemic-related enzymatic markers and anti-inflammatory activities when subjected to the gastric digestion phase, which decreased after complete SGID. Principal component analysis (PCA) suggested that higher bioactive properties were influenced by the TPC present in the samples. Overall, low-quality dates could be considered as a potential source of bioactive polyphenols with interesting nutraceutical properties, released upon their transit through the gastrointestinal tract. [Display omitted] • Five low-quality date varieties (Sayer , Jabri , Khalas , Lulu , and Booman) were investigated. • Bioavailability of phenolics was effectively enhanced after simulated gastrointestinal digestion. • Gastrointestinal digestion enhanced phenolics antioxidant activity and diabetes and lipidemic-related enzymes inhibition. • Low-quality date fruit exhibited interesting nutritional, health-promoting properties in the in-vitro model system. • Low-quality date fruit can be a valuable source of bioactive compounds for food and nutraceutical-related applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bioactive peptides were generated via probiotic fermentation of milk from four major domestic animals. • Most effective inhibition of ACE was noticed from fermented goat and camel milk. • Milk fermented via Pediococcus pentosaceus produced peptides with potent ACE inhibition. • YPALVY, YLEELHRLN, IHPFAQAQS and PYLAR were predicted to be the most potent peptides against ACE. Investigations into ACE inhibitory properties of probiotic fermented bovine, camel, goat, and sheep milk were performed and studied for two weeks of refrigerated storage. Results from the degree of proteolysis suggested higher susceptibility of goat milk proteins, followed by sheep and camel milk proteins, to the probiotic-mediated proteolysis. ACE-inhibitory properties displayed continuous decline in ACE-IC 50 values for two weeks of refrigerated storage. Overall, goat milk fermented with Pediococcus pentosaceus caused maximum ACE inhibition (IC 50 : 262.7 µg/mL protein equivalent), followed by camel milk (IC 50 : 290.9 µg/mL protein equivalent). Studies related to peptide identification and in silico analysis using HPEPDOCK score revealed presence of 11, 13, 9 and 9 peptides in fermented bovine, goat, sheep, and camel milk, respectively, with potent antihypertensive potential. The results obtained suggest that the goat and camel milk proteins demonstrated higher potential for generating antihypertensive peptides via fermentation when compared to bovine and sheep milk. [ABSTRACT FROM AUTHOR]

This study aimed to appraise the effects of probiotics (Pediococcus pentosaceus) microencapsulation on their stability and survivability in Chami (Cheese) as carrier matrix. Thus, camel milk proteins and wheat starch were used as wall materials for probiotics microencapsulation. The results showed that upon encapsulation, the bacterial death cycles of probiotic-loaded microparticles were remarkably reduced, reaching 0.90 Log CFU/g and 1.49 Log CFU/g in camel milk and wheat starch microcapsules, respectively, vs. 12.33 Log CFU/g for probiotic free cells. Camel milk proteins-encapsulated probiotics revealed higher cell viability (98.6%) than those of wheat starch-encapsulated probiotic cells (70.7%) when subjected to simulated gastrointestinal digestion, suggesting that camel milk could be a promising novel matrix for probiotic encapsulation. Scanning electronic microscopic images displayed small round shaped particles of probiotic cells embedded in the structural matrix of both camel milk proteins and wheat starch. Free and encapsulated probiotic microparticles, especially probiotic-camel milk proteins microparticles, incorporated in Chami , exhibited improved viability and bioactivity, in terms of α-glucosidase, α-amylase and DPP-IV inhibitory activities during 9 days of Chami storage at 4 °C. These results suggest that probiotics encapsulated in camel milk proteins and/or wheat starch could be potentially delivered in a novel food delivery system such as Chami. [Display omitted] • Entrapment yield of probiotics microparticles was 92.5% within camel milk proteins. • Probiotics encapsulation improved their survivability after simulated digestion and storage. • Higher retention of encapsulated probiotics bioactivities in Chami during storage. • Camel milk can be applied as a promising wall material for probiotic encapsulation. • Chami display the potential as novel food carrier for delivering probiotics. [ABSTRACT FROM AUTHOR]

The study reports formulation, characterization and in-vitro digestion of novel camel milk-based infant formula (IF) in comparison to bovine and commercial IF. Camel milk IF was further fortified with camel casein or whey at different levels to study the effect of different protein supplementations. A simulated infant gastrointestinal digestion (SIGID) model was used to compare the digestibility of different IFs. Protein digestibility of various IFs were studied through degree of hydrolysis (DH), sodium dodecyl sulphate-polyacrylamide gel electrophoresis, and reverse-phase ultra-performance liquid chromatography (RP-UPLC). Upon SIGID, camel milk IF fortified with 10% whey showed the highest DH (3092.2 μg NH 3 g−1) followed by camel milk IF (1308.16 μg NH 3 g−1) indicating significant hydrolysis of the protein fraction. The fate of proteins and fats after SIGID was also studied using fluorescence microscopy that reflected homogenous breakdown of the proteins and lipid fractions. Furthermore, the effect of SIGID on bioactive properties was also analyzed via antioxidant (ABTS and DPPH radical scavenging activities) and anti-inflammatory activities. After SIGID, camel IF samples fortified with whey and casein proteins showed superior radical scavenging and anti-inflammatory activities. The study concludes that camel milk can be a potential alternative for the development of infant formula with additional health benefits. • Infant formula (IF) from camel milk was formulated and compared with commercial and Bovine IF. • Protein digestibility of various IFs were studied through degree of hydrolysis (DH), SDS-PAGE and RP-UPLC. • Camel milk IF (CaIF) fortified with 10% whey protein displayed highest protein digestibility. • CaIF fortified with whey and casein proteins showed superior radical scavenging and anti-inflammatory activities. • Camel milk can be a potential alternative for the development of infant formula with additional health benefits. [ABSTRACT FROM AUTHOR]

This study reports the angiotensin converting enzyme (ACE) inhibiting potential of peptic camel whey hydrolysates (WHs) produced under different hydrolysis conditions. WHs displayed ACE inhibitory IC 50 values in the range of 0.197–1.307 mg/mL. Among 27 hydrolysates generated, four, with the lowest IC 50 , were subjected to peptide sequencing using LC-MS QTOF and 185 different peptide sequences were identified. Peptides with a high PeptideRanker score (>0.8) were subsequently studied for possible interactions with ACE using in silico analysis. Based on the interaction of peptides with the hot-spots on the enzyme, PAGNFLP, FCCLGPVPP, PAGNFLMNGLMHR, and PAVACCLPPLPCHM were identified as potential ACE inhibitors. Molecular docking was also employed to identify how the shorter peptides interact in the active site of ACE. Furthermore, due to the importance of renin in managing hypertension, peptides from selected WHs with a potential to interact with renin were predicted using in silico analysis. Molecular docking was employed to predict how the identified peptides, PVAAAPVM and LRPFL, could interact with renin and potentially inhibit it. Thus, this study suggests that enzymatic hydrolysis of camel whey proteins could release peptides with potential anti-hypertensive properties. • Peptic camel whey hydrolysates (WHs) were produced under different hydrolysis conditions. • ACE inhibiting IC50 value of WHs ranged from 0.197 to 0.558 mg/mL. • 185 peptides were identified from selected hydrolysates using LC-MS QTOF. • Novel peptides with ACE & renin inhibiting potential were identified by in silico. • Molecular docking confirmed ACE and Renin inhibiting potential of selected peptides. [ABSTRACT FROM AUTHOR]

Camel milk protein hydrolysates (CMPHs) were investigated for anti-hypertensive and anti-inflammatory activities using in-vitro assays. CMPHs with potent ACE inhibitory and anti-inflammatory activities were subjected to peptide identification and their possible binding mechanism to ACE were depicted via molecular docking. Papain generated CMPHs showed higher degradation of proteins compared to bromelain and alcalase generated CMPHs as depicted in SDS-PAGE profile. Dramatic increase in ACE inhibitory and anti-inflammatory activity was demonstrated in CMPHs with highest activity for papain and alcalase generated hydrolysates, respectively. Based on peptide ranking score, a total of 20, 3 and 43 peptides were potentially regarded as bioactive peptides in hydrolysates A 9 , B 9 and P 9 , respectively. Binding studies based on pepsite-2 modelling suggested that among 20 potential bioactive peptides in A 9 hydrolysate, only 1 (AEWLHDWKL) showed high binding towards three catalytic sites of ACE. While, among 43 bioactive peptides of P 9 , 14 peptides were found to be potent binder to ACE catalytic sites. Further insight into molecular mechanism of binding revealed that 4 peptides were able to bind to active site of ACE with good docking scores and MM-GBSA binding energies. Overall, the current report remains among very few reports on identification and molecular docking of ACE inhibitory peptides from camel milk. • Camel milk protein hydrolysates (CMPHs) effectively demonstrated ACE inhibitory activity. • 20, 3 and 43 novel peptides were identified from A 9, B 9 and P 9 derived CMPHs, respectively. • 1 and 14 peptides from A 9 and P 9 showed high binding towards three catalytic sites of ACE, respectively. • Structural and molecular mechanism of binding of peptides with ACE was elucidated. [ABSTRACT FROM AUTHOR]

Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.5%) of fiber-rich residue, along with the phenolic extract, on bioactive, physical, textural, and gastrointestinal digestion of fortified biscuits was studied followed by sensory and shelf-life studies. The total phenolic content (TPC) and antioxidant properties of biscuits increased with increasing substitution levels and particle size. DDSP residue fortification increased the fiber content in biscuits. Large particles of the residue-fortified biscuits showed significantly higher (p < 0.05) hardness compared to the control biscuits. Diameter of the biscuits decreased with increasing substitution level and particle size of fiber-rich residue with the lowest value of 50.66 mm in 7.5% substitution of large particles. The 7.5% substitution level of small particles resulted in the lowest spread ratio of 8.97 and the highest thickness of 5.79 mm. Consumer perceptions were at an acceptable level after the fortification, with an average sensory score of 6.02 out of 9 for overall acceptability. After 24 weeks storage, TPC decreased in biscuits, but TPC retention increased with increasing substitution level and particle size of residue. Thiobarbituric acid reactive substances (TBARS) value of biscuits increased with storage. The highest phenolic recovery was observed in the intestinal phase of the gastrointestinal digestion with the highest recovery of 102.33 at 2.5% level of large particles. Thus, phenolic extract and fiber-rich residue incorporation was effective to enhance the nutritional and functional properties of biscuits. PRACTICAL APPLICATION: Date seeds are rich in bioactive components and fiber. This study demonstrated the feasibility of utilizing date seeds to improve nutritional and functional properties of bakery products. The incorporation of the microwave-assisted polyphenolic extract and the fiber-rich residue of defatted date seed powder into biscuit enhanced the bioactive, nutritional, and functional characteristics while maintaining the consumer acceptance. This research contributes to the valorization of byproducts in the agriculture and food industries, promoting sustainability and a bio-circular economy., (© 2025 Institute of Food Technologists.)

Recent advancements in plant-based egg analogs (PBEAs) and plant-based egg-mimicking products (PEMP) are driven by growing consumer demand and the need for alternatives to animal-derived products. This movement is being encouraged by several factors, including a drive toward specifically sustainability, increased allergenicity, and consumer preferences for flexitarian diets. We comprehensively overviewed the current research on the formulation and characterization of PBEAs and PEMP that are vital for diverse food applications. We also highlighted the techno-functional features of these ingredients and their impact in PBEA and PEMP-based formulas and evaluated up-to-date outcomes that display the availability of economically viable substitutes. However, to efficiently mimic the sensorial and textural features of eggs, further innovation and intensive work are still needed. For instance, challenges persist in achieving desired quality attributes, controlling costs, and scaling-up the production, which limit broader market adoption of PBEAs and PEMP. Addressing these obstacles through persistent research and development can improve the functionality and acceptance of PBEAs in the food industry, aligning with evolving consumer preferences for plant-based protein alternative options., (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

This study aimed to investigate the protective effect of a novel capsaicinoid glucoside (CG) against H 2 O 2 -induced oxidative stress in HepG2 cells and elucidate its underlying molecular mechanism. CG treatment significantly reduced H 2 O 2 -induced cell mortality and attenuated the production of lactate dehydrogenase and malondialdehyde in a dose-dependent manner. Moreover, CG drastically reduced the ROS levels 18.7, 37.4, and 43.8% at concentrations of 25, 50, and 100 µg/mL, respectively. while increased glutathione content and catalase activity. Most importantly, in silico analysis revealed that CG effectively interacted with each of TRPV1 and Nrf2 by H-bonds, π-π interactions, and hydrophobic forces without simulation fluctuations over 50 ns. TRP, LYS, THR, LEU, GLN, VAL, ILE, and TYR residues of the tested proteins were all involved in the interaction with CG. These findings suggested that CG could reduce H 2 O 2 -induced oxidative stress in HepG2 cells via TRPV1/Nrf2 pathway which could be validated in functional foods/supplements formulations., Competing Interests: Declarations. Competing Interests: The authors declare no competing interests., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Fermented milk (FM) is well-known to confer health-promoting benefits, particularly for managing chronic metabolic diseases. However, the specific cholesterol esterase (CE) inhibitory activities of FM produced from different animal milk sources have not been extensively explored. This study for the first time investigates the CE inhibition potential of FM derived from bovine (F&#95;BM), camel (F&#95;CM), sheep (F&#95;SM), and goat milk (F&#95;GM), each fermented with five different probiotic strains and stored for 14 days under refrigeration. Further, peptides identification was performed and in silico approaches were used to dock potent peptides with CE enzyme (PDB: 1AQL) to decipher mechanism of enzyme inhibition. Comprehensive approach of this study combined CE inhibition assays, peptide identification, and in silico molecular docking with the CE enzyme (PDB: 1AQL) to elucidate mechanisms underlying enzyme inhibition. Upon fermentation improvements in CE-inhibition (lower IC 50 values) were observed compared to non-fermented counterparts. Moreover, the CE-inhibition potency of the FM varies significantly among the milk types and probiotic strain ( p  < 0.05). Regardless of probiotic strains, CE-inhibition was more evident for F&#95;GM followed by F&#95;CM. Peptide sequencing and molecular docking studies revealed APSFSDIPNPIGSENSEKTTMPLW from F&#95;BM showed potent binding to CE's active site, while peptides from F&#95;CM, F&#95;SM, and F&#95;GM showed indirect CE-inhibitory mechanisms. These findings suggest potential anti-hypercholesteremic effects of bovine and non-bovine fermented milk, indicating their potential use in developing novel dairy products with hypolipidemic activities., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author(s). Published by Elsevier Ltd.)

This study evaluated antioxidant and antimicrobial properties of chitosan gel (Cs-gel) functionalized with cinnamaldehyde oil (CN) and orange peel-derived flavonoid extract (Fs) using the ionic-gelation method. Results showed that the encapsulation efficiencies of CCF-9 and CCN were 83.14 ± 3.34 and 80.56 ± 1.17%, respectively. The interaction of CN or Fs on Cs-gel indicates the presence of H-bonding formation, as observed by UV-vis spectroscopy, Fourier transform infrared spectrophotometry (FTIR), and Raman-spectroscopy showed a good corroboration with Surflex-dock findings. Scanning electron microscopy also showed the integration that occurred between Cs and both ligands, which was further supported with X-ray diffraction and X-Ray photoelectron spectroscopy spectra. The textural properties of CCF-5 gel showed high hardness, chewiness, and gumminess values, indicating that the integration of Fs and CN altered the microstructure of Cs-gel. Chotison-functionalized based gels exhibited higher antioxidant abilities against DPPH and ABTS free radicals than Cs-gel. The CCF-9 gel showed a good inhibition value of 29.91 ± 1.22 and 93.61 ± 2.12% against Penicillium expansum and Alternaria westerdijkiae , respectively. Additionally, CCF-9 inhibition zones against Staphylococcus aureus , Escherichia coli , and Bacillus cerues were 28.65 ± 0.05, 27.69 ± 0.04, and 26.16 ± 0.02 mm, respectively. These findings demonstrated the potential antioxidant and antimicrobial effects of functionalized chitosan gel indicating its potential as a bioactive additive for food preservation., Competing Interests: No conflict of interest among authors., (© 2024 The Authors.)

The effect of non-thermal (HPP and semi-HPP-CO 2 ) and thermal (flash pasteurization, FP) treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable blends (FQVS) was investigated using multidimensional methods. First, FQVS gained an acceptability sensorial index (85.7%) compared with other formulas. FQVS/semi-HPP-CO 2 showed a greater microbial stability during storage (0-30 d) compared to HPP and FP. Fructose and glucose highly declined than sucrose in all smoothies, where semi-HPP-CO 2 steadily declined this reduction during storage. LC/MS-MS analysis showed that semi-HPP-CO 2 preserved most of FQVS's phytonutrients and their antioxidant effects measured by ORAC and oxidative enzymes inhibition assays. Semi-HPP-CO 2 acquired the lowest apparent viscosity among different FQVS smoothies, showing its post-processing flowability behavior. Most importantly, semi-HPP-CO 2 predicted a reduced power consumption for HPP and reduced the gas emission. In conclusion, blending different vegetables assisted with semi-HPP-CO 2 could be a novel approach to produce storage-stable smoothies with adequate amounts of phytonutrients and sensorial scores., Competing Interests: No conflict of interest among authors., (© 2024 The Authors.)

Background: Whey proteins and their peptide derivatives have attracted a great attention of researchers in the pharmaceutical and nutritional fields, due to their numerous bio-functionalities. Aim: In the present research study, enzymatic protein hydrolysates (CWPHs) from camel whey proteins (CWPs) were produced and investigated for their antioxidant and antimicrobial potentials. Methods: Herein, Pepsin (gastric), and Trypsin and Chymotrypsin (pancreatic) enzymes were used to produce CWPHs. The obtained hydrolysates were characterize to ascertain the level of protein degradation and studies on their antimicrobial and antioxidant potential were conducted. Results: Among all CWPHs, a complete degradation of all different protein bands was perceived with Chymotrypsin-derived CWPHs, whereas, light bands of serum albumin and α-lactalbumin were observed with Trypsin and Pepsin-derived CWPHs. After enzymatic degradation, both CWPHs antioxidant and antimicrobial activities were improved. Chymotrypsin-derived CWPHs demonstrated higher DPPH and ABTS radical scavenging activities, anent the increase in proteolysis time. Compared to unhydrolyzed CWPs, higher metal chelating activities were displayed by Trypsin-derived CWPHs. No significant increase in the FRAP activities was noticed after CWPs hydrolysis using Trypsin and Chymotrypsin, while Pepsin-derived CWPHs showed higher reducing power. In terms of antimicrobial activity, significantly higher bacterial growth inhibition rates were exhibited by CWPHs compared to the unhydrolyzed CWP. Conclusion: Overall, CWPHs displayed enhanced antioxidative and antimicrobial properties., Competing Interests: Declaration of conflicting interestsThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Purpose of Review: Metabolic syndrome is continuously increasing among the world's populations. Metabolic syndrome is a medical condition in which individuals suffer from high blood pressure, high blood glucose levels, and obesity. The in vitro and in vivo bioactivities of dairy milk protein-derived peptides (MPDP) have proven their potential as an excellent natural alternative to the current medical treatment for metabolic syndrome. In this context, the review discussed the major protein source of dairy milk and provides current knowledge on the novel and integrated approach to MPDP production. A detailed comprehensive discussion is provided on the current state of knowledge regarding the in vitro and in vivo bioactivities of MPDP against metabolic syndrome. In addition, the most important aspect of digestive stability, allergenicity, and further directions for MPDP application is provided., Recent Findings: The major proteins found in milk are casein and whey, while a minor portion of serum albumin and transferrin are reported. Upon gastrointestinal digestion or enzymatic hydrolysis, these proteins produce peptides with various biological activities including antioxidative, antiinflammatory, antihypertensive, antidiabetic, and antihypercholesterolemic, which could help in ameliorating metabolic syndrome. Bioactive MPDP has the potential to curtail metabolic syndrome and potentially act as a safe replacement for chemical drugs with fewer side effects., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

The processing industry discards avocado seeds, which increases production and ultimately pollutes the environment. It would be advantageous to handle these waste by-products both economically and environmentally. Avocado seeds are rich in polysaccharides, proteins, lipids, vitamins, minerals, and other bioactive substances. The nutritional and phytochemical composition of avocado seeds has been well studied and discussed. Avocado-seed extracts also have many health-related bioactive properties, such as anti-hyperglycaemic, anticancer, anti-hypercholesterolemia, antioxidant, anti-inflammatory, and anti-neurogenerative effects are clearly demonstrated how these properties can be used to formulate or fortify food. The health-promoting properties of avocado seeds have been studied. These properties are attributed to various phytochemicals, such as acetogenin, catechin, epicatechin, procyanidin B1, estragole, etc. Additionally, items made from valorized avocado seeds that people can consume have been explored. The best applications of valorized by-products have been created for the pharmaceutical, functional food, and nutraceutical sectors while considering quality and safety. More clinical testing and product development research are required to prove the effectiveness of avocado seeds., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 The Authors.)

Inside round muscles (Adductor) from camels treated with bromelain or ficin or papain at 50 or 100 ppm were subsequently stored at 4 °C for 4 days to study the impact on quality attributes, protein degradation and textural changes. Results revealed that papain (100 ppm) treated camel meat showed higher drip loss and lower water holding capacity compared to other treatments. Total protein, sarcoplasmic protein solubility, trichloroacetic acid (TCA)-soluble peptides and soluble collagen were higher in papain and bromelain treated samples at 100 ppm compared to other treatments. Electrophoretic profile of whole camel meat, isolated sarcoplasmic and myofibrillar proteins depicted a noticeable degradation of various proteins in enzyme treated samples, with papain and bromelain (100 ppm) displaying pronounced effect. Meat treated with papain at 100 ppm displayed lower hardness and shear force ( P  < 0.05). Thus, enzymes treatment at 100 ppm displayed good potential to tenderize camel meat with the papain being more effective among all., Competing Interests: Compliance with ethical standardsThe authors declare no conflict of interest.