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Characteristics and gel properties of gelatin from goat skin, as influenced by extraction conditions, were studied. Yield of gelatin was 22.1-23.1% (wet weight basis). All gelatins contained α-chains as the predominant components, followed by β-chain. However, no β-chain was retained when extracted at 70C. Gelatin extracted at 50C for 2.5 h exhibited the highest gel strength (267 g) ( P < 0.05). Gelling and melting temperatures for goat skin gelatin were in the ranges of 21.18-25.17C and 30.69-34.12C, respectively. Gel strength, gelling and melting temperatures of gelatin gels generally decreased with increasing extraction temperatures and times. Gels of gelatin extracted at a higher temperature for longer time had larger strands and voids. Gelatin extracted at 50C for 2.5 h contained imino acids of 225 residues/1,000 residues and showed higher gel strength than bovine gelatin. Thus, it could be used as a potential replacer for commercial gelatins. Practical Appications Gelatin has been used in food and non-food industries all over the world. With increasing demand of gelatin, particularly as the halal ingredient, the promising alternative raw material has been searched. Goat skin has become the potential collagenous starting material; however, the extraction conditions must be optimized to obtain the good quality gelatin. Therefore, gelatin from goat skin with properties equivalent to commercially available bovine or porcine counterparts can be produced and the goat skin can be better exploited. [ABSTRACT FROM AUTHOR]

Gelatin powder from goat skin prepared by spray drying at various inlet temperatures (160–200°C) was characterized. Predominant particle sizes were in the range of 4.65–5.14 µm. Gelatin powder was mostly concave in shape with varying sizes, depending on inlet temperatures used. All gelatin powders were creamy whitish. Powder generally became more yellowish as the inlet temperature of spray drying increased (p < 0.05). All gelatins contained α-chain as the dominant constituent. Nevertheless, α-chain of gelatin spray dried at 200°C was almost disappeared. Gel strength of gelatin decreased as the inlet temperature for spray drying increased (p < 0.05). Gelatin with inlet temperature of 160°C had the highest gel strength (260 g) (p < 0.05), which was comparable to the freeze-dried counterpart (268 g) (p > 0.05). Goat skin gelatin spray dried with inlet temperatures of 160 or 180°C had higher gel strength than commercial bovine gelatin (p < 0.05). All gelatins had solubility greater than 90% in the wide pH ranges (1–10). Therefore, spray drying with appropriate inlet temperature could be an effective means for production of gelatin powder from goat skin, exhibiting the properties equivalent to commercial bovine gelatin. [ABSTRACT FROM PUBLISHER]

Characteristics and properties of gelatin from goat skin pretreated with NaOH solutions (0.50 and 0.75 M) for various times (1 to 4 days) were investigated. All gelatins contained α-chains as the predominant component, followed by β-chain. Gelling and melting temperatures of those gelatins were 23.02°C to 24.16°C and 33.07°C to 34.51°C, respectively. Gel strength of gelatins increased as NaOH concentration and pretreatment time increased (p<0.05). Pretreatment for a longer time yielded gelatin with a decrease in L*- value but an increase in b*-value. Pretreatment of goat skin using 0.75 M NaOH for 2 days rendered the highest yield (15.95%, wet weight basis) as well as high gel strength (222.42 g), which was higher than bovine gelatin (199.15 g). Gelatin obtained had the imino acid content of 226 residues/1,000 residues and the gelatin gel had a fine and ordered structure. Therefore, goat skin gelatin could be used as a potential replacer of commercial gelatin. [ABSTRACT FROM AUTHOR]

BACKGROUND Goat skin can be used as an alternative raw material for gelatin production, in which pretreatment conditions can determine the characteristics or properties of the resulting gelatin. The present study aimed to investigate the effect of pretreatment using sodium sulfate ( Na2SO4) and hydrogen peroxide ( H2O2) on properties of goat skin gelatin. RESULTS Pretreatment of skin using Na2SO4 (0-1 mol L−1) increased the yield of gelatin in a concentration-dependent manner. When skins with prior Na2SO4 treatment were bleached using H2O2 (0-2 mol L−1), the resulting gelatin showed higher yield and gel strength than those without prior Na2SO4 treatment. All gelatins had α-chain as a major component, followed by β-chain. The degradation induced by H2O2 was lower in gelatin with prior Na2SO4 treatment. L* values increased with increasing H2O2 concentrations ( P < 0.05) due to the bleaching effect of H2O2. With Na2SO4 and H2O2 pretreatments, gelatin gel had a finer and more ordered microstructure. Gelatin had an imino acid content of 217 residues/1000 residues with gelling and melting temperature of 22.49 and 32.28 °C, respectively. CONCLUSION The optimal pretreatment conditions for gelatin extraction from goat skin included soaking the skin in 0.75 mol L−1 NaOH, followed by treatment using 0.75 mol L−1 Na2SO4 and subsequent bleaching with 2 mol L−1 H2O2. This resulted in gelatin with superior quality to the untreated counterpart. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Microencapsulation of fish oil was achieved by spray drying the micro-emulsion, in which skipjack roe protein hydrolysate (SRPH: degree of hydrolysis, 5%) was used as the wall material in the absence or presence of tannic acid (TA) or oxidized tannic acid (OTA). Microcapsule using SRPH had a lower encapsulation efficiency (EE) than those having sodium caseinate-whey protein concentrate (Ca-WPC) as the wall materials (p < 0.05). The incorporation of TA or OTA in combination with SRPH yielded spherical encapsulated fish oil with higher EE but lower particle size (p < 0.05) than achieved with SRPH alone. Furthermore, the addition of TA retarded lipid oxidation of microcapsule more effectively as indicated by lower peroxide value and thiobarbituric acid reactive substances (TBARS) value during storage at 30°C for 4 weeks, compared with those using only SRPH (p < 0.05). Nevertheless, OTA in conjunction with SRPH yielded the higher EE than TA. Therefore, SRPH could serve as an alternative wall material for microencapsulation of fish oil, especially with the aid of TA or OTA. Practical application: SRPH having 5% DH in the presence of TA as wall materials could be alternatively used to encapsulate fish oil. The use of SRPH-TA could improve EE and oxidative stability of the obtained fish oil microcapsule. The fish oil microcapsule prepared using SRPH and TA could be incorporated in food products for increasing nutritive value. Additionally, the utilization of skipjack roe, which is a by-product of the tuna canning industry, can be maximized. Scanning electron micrographs of fish oil microencapsules prepared using different wall materials. SRPH: Skipjack roe protein hydrolysate, TA: Tannic acid, OTA: Oxidized tannic acid, Ca-WPC: Sodium caseinate-whey protein concentrate. Magnification at 3,000×. [ABSTRACT FROM AUTHOR]

This study aimed to explore the effect of enzymatic hydrolysis conditions (enzyme types and hydrolysis time) of date seed protein hydrolysates (DSPH) on in-vitro inhibition of molecular markers related with diabetic and hypercholesteremia. The DSPH was prepared using alcalase, bromelain, papain, and protease at different hydrolysis time (HT) (2, 4 and 6 h). Higher degree of hydrolysis was observed for papain at 6 h HT. The results showed that alcalase and bromelain generated DSPHs at 6 h HT greatly improved the pancreatic lipase inhibition activity while the cholesterol esterase inhibition activity was greatly enhanced with alcalase and protease at 6 h HT and papain generated DSPHs at 4 h HT. Bromelain generated DSPH displayed the highest inhibition of dipeptidyl peptidase-IV (DPP-IV) and amylase at 6 and 2 h hydrolysis time, respectively. All the enzymes at 2 h HT except that of papain showed the highest α-glucosidase inhibitory activities. These results revealed that the DSPH displayed enhanced inhibitory activities towards molecular markers related with diabetes and obesity and thus have promising potential to be used as health-promoting ingredients in the fabrication of functional foods. [Display omitted] • Date seed protein hydrolysates (DSPHs) were produced using four different enzymes. • DSPHs were evaluated for in-vitro anti-diabetic and anti-hypercholesteremia effect. • Alcalase and bromelain 6h DSPHs improved pancreatic lipase inhibitory activity. • Bromelain-6h generated DSPHs displayed the highest inhibition of DPP-IV. • All the 2h-DSPHs except papain showed highest α-glucosidase inhibitory activities. [ABSTRACT FROM AUTHOR]

Monogastric animals like poultry, pigs, etc. lack the alloenzymes from rumen microflora and thus it become necessary to incorporate the enzymes in their diets in order to derive optimal nutrient utilization from complex feed matric. Feed enzymes are added to animal feed to increase the availability of nutrient by digesting the feed components during storage or after consumption within the gastrointestinal tract. Some of the enzymes that have been used over the past several years and have potential for use in the feed industry include cellulase (β- glucanases), xylanases and associated enzymes, phytases, proteases, lipases, and galactosidases. Most of the enzymes used in the feed industry have been applied for poultry to neutralize the effects of the viscous, nonstarch polysaccharides in cereals such as barley, wheat, rye, and triticale. Recently, considerable interest has been shown in the use of phytase as a feed additive. The addition of phytase to feed improves phosphorus utilization in both ruminant and monogastric animals, reducing the need for supplemental inorganic phosphate and helps in reducing the environmental problems that arise from organic phosphate excretion. Thus, enzyme supplementation in the feed play an important role in increasing the availability of nutrients and retarding the adverse effect of anti-nutritional factors present in the feed components. This review aims to elucidate the different enzymes being used in the poultry industry and their efficiency in increasing the poultry production. [ABSTRACT FROM AUTHOR]

The article investigates the effect of plant spacing on populations of cabbage aphid Brevicoryne brassicae and mustard aphid Lipaphis erysimi, yield components and soil contents of late sown canola, Brassica napus, in Pakistan. The aphid densities were recorded every week from the top 10 cm of the inflorescence by gently beating it six times on a white plastic sheet from beginning of aphid appearance until the time of harvest. Results reveal that populations of both aphid species were not significantly different on plants in all three spacings of B. napus. Plant height, yield, oil contents, number of racemes, numbers of pods per plant and pod length were likewise not significantly different among all the treatments.

The contribution of aquaculture to fish production is steadily increasing. Among various kinds of cultivated aquatic organisms, many marine and freshwater finfish and shellfish species constitute an important industry with their production increasing every year. Development of the aquaculture industry and increasing demand for fish production further provocate intensive fish culture, where the fish is at high risk of infectious disease caused by bacteria, virus, parasites etc. Use of expensive chemotherapeutants and antibiotics for controlling disease have widely been criticized for their negative impacts like residual accumulation in the tissue, development of the drug resistance and immunosuppression, thus resulting in reduced consumer preference for food fish treated with antibiotics. Hence, instead of chemotherapeutic agents, increasing attention is being paid to the use of immunostimulants for disease control measures in aquaculture. Immunostimulants comprise a group of biological and synthetic compounds that enhance the non-specific cellular and humoral defense mechanism in animals. These substances such as levamisole and glucan, peptidoglycon, chitin, chitosan, yeast and vitamin combinations as well as various products derived from plants and animals are effective in prevention of diseases. An application of immunostimulants for the prevention of fish diseases are considered as an attractive and promising area. They mainly promotes the function of phagocytes and increase their microbicidal power. However, a controversy exists over the use of these substances, as in a few cases they have failed to render enhanced protection or increase in immunity. This review article mainly considers the recent developments in this area to control fish diseases and enhance the growth of fish in the culture setups, and describing all different types and sources of immunostimulants, objective and evaluation of the mode of work. [ABSTRACT FROM AUTHOR]

The effect of different levels of papain (1%, 2% and 4%) supplemented feed in Cyprinus carpio on growth rate, nutrient digestibility, gross protein retention (GPR), feed conversion ratio (FCR), protein efficiency ratio (PER), apparent net protein utilization (ANPU), energy conversion efficiency (ECE%) and nitrogen retention efficiency (NRE) was studied. The fish fed on the feed supplemented with 2% papain treatment resulted in lowest feed conversion ratio (FCR), better growth rate, high protein digestibility, higher protein efficiency ratio (PER), good gross energy retention, better apparent net protein utilization (ANPU), energy conversion efficiency ECE (%) and nitrogen retention efficiency (NRE). All these parameters were lowest in case of control (P > 0.05). Maximum growth rate, nutrient digestibility, gross protein retention (GPR), feed conversion ratio (FCR), protein efficiency ratio (PER), apparent net protein utilization (ANPU), energy conversion efficiency (ECE %) and nitrogen retention efficiency (NRE) were seen during the 8th week of the study period and 2%papain level showed best results (P < 0.05). The physicochemical parameters were within the optimum range as desired for fish culture practices. Papain did not affect the water quality parameters and had no adverse effect on feeding response of fish. Thus, supplementation of papain to feed of common carp at a level of 2% resulted in better growth performance. [ABSTRACT FROM AUTHOR]

[Display omitted] • This is the first review addressing nutritional profile, bioactivities, and industrial applications of Lotus seed. • Lotus seed is a rich source of lipid, protein, starch, vitamins, and minerals, and bioactive compounds. • Lotus seed extracts display various bioactivities (anti-cancer, anti-diabetes, anti-microbial, anti-obesity, and neuroprotection). • The application of lotus seeds as an ingredient in functional food is outlined in the review. Lotus is a member of a small family of Nelumbonaceae and is regarded as a sacred flower grown as a freshwater aquatic plant. All plant parts are utilized as food and medicine. Lotus seed (LS) is an important part of the lotus plant due to its nutritional and bioactive components. The presence of phenolic compounds imparts numerous bioactivities to the LS extracts. Nutritional composition is considered crucial for evaluating new ingredients for food applications. Hence, the review deals with the nutritional composition of the LS and bioactivities of LS extracts, viz., anti-cancer, anti-proliferation, anti-diabetic, anti-inflammatory, neuroprotective, antioxidant, and immunomodulatory action. LS also possesses a significant amount of industrially important components which are beneficial for the formulation of food products. The overall profile of the lotus seed makes them potential nutraceutical and bioactive food ingredients. Utilizing this low-cost horticultural waste for producing value-added products is a novel step in its sustainable utilization. The article aimed to comprehensively collate some of the vital information published on lotus seeds incurred in the agri-food sector and critically discussing the potentiality of tapping bioactive compounds from lotus seeds considered as wastes and/or by-products in the entire agriculture-based food sector. [ABSTRACT FROM AUTHOR]

Abstract\nHIGHLIGHTSRecently, bioactive peptides, from natural resources, have attracted remarkable attention as nutraceutical treasures and the health benefits of their consumption have extensively been studied. Therapies based on bioactive peptides have been recognized as an innovative and promising alternative method for dangerous diseases such as cancer. Indeed, there has been enormous interest in nutraceuticals and bioactive-based chemopreventive molecules as a potential opportunity to manage chronic diseases, including cancer at different stages, rather than the traditionally used therapies. The relative safety and efficacy of these peptides in targeting only the tumor cells without affecting the normal cells make them attractive alternatives to existing pharmaceuticals for the treatment, management, and prevention of cancer, being able to act as potential physiological modulators of metabolism during their intestinal digestion. Novel bioactive peptides derived from food sources can be beneficial as anticancer nutraceuticals and provide a basis for the pharmaceutical development of food-derived bioactive peptides. Bioactive peptides can be generated through different protein hydrolysis methods and purified using advanced chromatographic techniques. Moreover, establishing bioactive peptides’ efficacy and mechanism of action can provide alternative methods for cancer prevention and management. Most of the research on anticancer peptides is carried out on cell lines with very limited research being investigated in animal models or human clinical models. In this context, this review article comprehensively discusses anticancer peptides’: production, isolation, therapeutic strategies, mechanism of action, and application in cancer therapy.Food-derived peptides with anticancer potential were identified;Different sources have been explored for their richness in anticancer peptides;Conventional and recent methodologies for producing anticancer peptides have been studied;Novel in silico technologies allow the understanding of anticancer peptides’ modes of action;A plethora of strategies to improve anticancer peptides’ bioavailability have been investigated. [ABSTRACT FROM AUTHOR]

Non-thermal processes are employed to decontaminate juice products with less negative impact on biochemical, sensorial, and nutritional properties of the products compared with traditional thermal processing. Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that include ultraviolet (UV) irradiation, pulsed electric field (PEF), ultrasonication, ozonation, high-pressure processing, and membrane filtration. In this review, which focuses on current studies, largely from a decade ago, the combined impacts of UV irradiation and other non-thermal technologies (hurdle concept) on fresh fruit juices are addressed. The extensively researched products regarding the application of UV light processing to improve safety, maintain overall quality, and prolong shelf life were apple and orange juices. Based on the studies reviewed, the hurdle techniques (e.g., UV + PEF, UV + mild heat at 50 °C, UV-C + coupled microwave, UV + ultrasonication) reduced (> 5 log) spoilage/pathogenic microbes, viruses, and inactivated enzymes, while maintaining the fresh-like nutritional and sensorial quality of juices. However, achieving the right balance and synergy in hurdle technologies can be a challenge which should be more addressed in the future studies. Human trials also indicated that UV-irradiated juice had no cytotoxic effects on normal intestinal cells, but it stopped human colon cancer cells from growing. Treating fruit juices with UV in combination with other non-thermal hurdles could be an alternative to traditional thermal processing technologies in the food industry. However, commercialization, scale-up, regulatory, safety, economic, and ethical concerns of these technologies should be taken into consideration. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, the deficit of studies on fermentation as a means to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results suggested that goat milk consistently exhibited greater degrees of hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower median inhibitory concentration values of DPP-IV, of 0.17, 0.12, and 0.25 µg/mL protein equivalents in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity, with binding energies of −9.31, −9.18, and −8.9 kcal/mol, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV. [Display omitted] [ABSTRACT FROM AUTHOR]

The production of whey protein concentrates (WPC) from camel milk whey represents an effective approach to valorize this processing byproduct. These concentrates harbor active ingredients with significant bioactive properties. Camel WPC were spray-dried at inlet temperature of 170, 185 and 200°C, or ultrasonicated (US) for 5, 10, and 15 min, then freeze-dried to obtain fine powder. The effect of both treatments on protein degradation was studied by sodium dodecyl sulfate-PAGE and reverse-phase ultraperformance liquid chromatography techniques. Significantly Substantially enhanced protein degradation was observed after US treatment when compared with spray-drying (SPD). Both SPD and US treatments slightly enhanced the WPC samples' antioxidant activities. The US exposure for 15 min exhibited the highest 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity (12.12 mmol Trolox equivalent per gram). Moreover, US treatment for 10 min exhibited the highest in vitro antidiabetic properties (α-amylase and α-glucosidase inhibition), and dipeptidyl peptidase-IV inhibitory activity among all samples. In addition, the US for 10 min and SPD at 170°C showed the lowest median inhibitory concentration (IC 50) values for in vitro antihypercholesterolemic activities in terms of pancreatic lipase and cholesteryl esterase inhibition. Conclusively, these green techniques can be adapted in the preservation and processing of camel milk whey into active ingredients with high bioactive properties. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture. [ABSTRACT FROM AUTHOR]

Optimum conditions for high-quality gelatin recovery from camel skin and its molecular, structural, and rheological characterization were carried out in this study. Increased yield and gel strength were recorded, with an increase in camel skin pretreatment times of 6 to 42 h and 0.50 and 0.75 M-NaOH. Gelatin from skin pretreated with 0.75 and 0.5 M-NaOH for 42 h showed the highest yield (22.60%) and gel strength (365.5 g), respectively. Structural characterization by Fourier transformation infrared spectra, X-ray diffraction, and nuclear magnetic resonance indicated that all gelatins possessed major peaks in the amide region, and diffraction peaks around 22° were basically amorphous. The temperatures for gelling and melting ranged from 20.9 °C to 25.8 °C and 27.34 °C to 30.49 °C. Microstructure revealed loose network with more voids in gelatin from skin pretreated with 0.5 and 0.75 M-NaOH for 6 h, while a highly cross-linked network and less voids were observed in those pretreated with 0.75 M-NaOH for 24 h and 0.5 M-NaOH for 42 h. The results reveal that great potential exists in producing halal gelatin with excellent quality and functionality from camel skin. [ABSTRACT FROM AUTHOR]

Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1–US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk. [Display omitted] [ABSTRACT FROM AUTHOR]

Inspired by the exploration of underutilized legumes for addressing the existing and long-term food security challenges, jack bean protein (JBP) was investigated. Different mechanical treatments (thermo-shearing, ultrasound, and microwave treatments) before (pre-treatment) and after alkaline aqueous dispersion (assisted-alkaline treatment) were employed to extract JBP. We hypothesize that these extraction treatments received by JBP will present different effect on the structure and techno-functional properties. In this study, changes in the molecular structure, functional, and gelling properties of JBP subjected to mechanical treatments were comprehensively investigated. Results showed that microwave assisted-alkaline extraction (ME) exhibited the highest protein content (86.34 %). Electrophoretic patterns suggested that ultrasound pre-treatment (UP) and ultrasound assisted-alkaline extraction (UE) did not cause any degradation of JBP components. Microscopic images of JBP showed that assisted-extraction treatment promoted larger fragments and internal pores compared to matrix pre-treatment. FTIR analysis revealed that mechanical treatments decreased β-sheet and α-helix structures of JBP. UP and UE treatments showed an increase in the sulfhydryl, and disulfide contents of JBP. For the functional properties, ME treatment showed significantly improved solubility, emulsifying and foaming capacities, water-holding and oil-holding capacities when compared to other treatments. ME treatment also increased both the energy storage (G') and energy loss modulus (G″) of JBP suspensions and enhanced the "visco-elastic" solid behavior of the protein suspension. In summary, exploring different mechanical treatments prior to and after alkaline dispersion of jack bean flour has generated knowledge for the extraction of JBP and its utilization as a new protein ingredient. [Display omitted] • Mechanical treatments induced structural changes in jack bean protein (JBP). • Assisted alkaline extraction was better than matrix pretreatment protein extraction technique. • Microwave assisted alkaline (ME) extraction displayed the highest protein content of 86.34 %. • ME enhanced the gelation properties of JBP gels. [ABSTRACT FROM AUTHOR]

[Display omitted] • Microwave-aided (MA) treatment decreased β-sheet of jack bean protein concentrate (JBPC). • Extreme extraction alkaline pH 11.0 increased the protein recovery of JBPC. • JBPC extracted with MA-treatment showed better emulsifying properties. • MA increased the in vitro digestibility of JBPC compared to heat-aided extraction. The poor extractability and digestibility of jack beans restrict their application in food systems. Thermal treatment could be a processing tool to disrupt the compact conformation of the plant matrix and inactivate inherent antinutrients. Therefore, this research investigated the impact of conventional heat-aided (HA-) and microwave-aided (MA-) extraction treatments on the structure, functional properties, and digestibility of jack bean protein concentrate (JBPC) under varying extraction pH. The novelty brought by the present study is establishing the thermal treatment/extraction pH combinations for improving techno-functionalities and digestibility of JBPC. Heat (50 °C for 1 h) and sequential microwave power (400 W, 600 W, and 800 W for 5 min) at three extraction pH (9.0, 10.0, and 11.0) were studied. Upon increasing extraction pH, a significant decrease in the protein content, and β-Sheet structure was observed, in the order of pH 11.0 > 10.0 > 9.0. JBPC extracted using HA treatments displayed the highest contents of surface hydrophobicity (90.02) and sulfhydryl groups. In functional properties, MA-extracted JBPC under 400 W showed significantly improved solubility (93.45 %), emulsifying activity index (45.23 m2/g), and foaming capacity (141.70 %) when compared to other thermal treatments. The degree of hydrolysis result revealed that MA treatment improved the JBPC in vitro digestibility at a low power level of 400 W. These findings suggest that MA extraction treatment can improve the functional and nutritional properties of JBPC regardless of the extraction pH, and thus, expand the potential application in food systems. [ABSTRACT FROM AUTHOR]

Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing meat analogues with suitable techno-functional properties and a meat-like texture presents several challenges. In lieu of animal meat, plant-based meats offer a sustainable and healthy alternative. The nutritional and textural properties of meat analogues are mostly influenced by the specific type of proteins utilized and the various processing techniques implemented. Despite this, alternative proteins sourced from various plants such as legumes, pulses, and cereals, continue to be underutilized, with limited research done on their use in meat analogue development. The sustainability of production technologies and the selection of proteins can have a direct impact on both cost effectiveness and consumer of meat analogues. The challenges associated with the development of gluten-free meat analogues are currently being examined. Moreover, the extraction techniques employed in the isolation of plant proteins are of paramount importance, as they contribute to the organoleptic and textural attributes of meat analogues. By utilizing advanced technologies to sustainably utilize diverse plant proteins, it is feasible to conquer the challenges encountered in the production of plant-based meat products that are palatable to both consumers and the food industry. In this review we have discussed the functional roles of various ingredients and additives for enhancing nutritional and textural properties of meat analogues and current technologies used for texturizing plant-based meat analogues. Further we have discussed various analytical methods for testing the quality attributes of meat analogues and technological and consumer perception/acceptability-related challenges and opportunities. [ABSTRACT FROM AUTHOR]

The demand for plant-based milk alternatives (PMAs) has increased significantly in recent years, whether for health, sustainability, ethical or environmental motives. On the other hand, the dairy industry is under pressure due to factory farming and environmental impact. Furthermore, various reasons such as lactose intolerance or cow's milk allergy are also leading to a larger and broader market for PMA products derived from different plants. This growing interest is accompanied by appropriate marketing strategies for selling the products in the best possible way. Suitable methods for this are placing the product in the supermarket near the cow's milk and labelling that is recognizable and easy for the customer to understand. Nevertheless, the labelling of PMA products with dairy-associated terms should meet different legal basis in the world, so that there is a uniform naming of PMAs. PMAs have different nutritional composition from cow's milk and from each other, which, in combination with the legal situation, has led to a great deal of discussion about the labelling of PMAs. This study presents a review of published data regarding the legalization of these lactate-free plant-based products as well as the naming of these products, with consequences of naming PMAs as milk. [ABSTRACT FROM AUTHOR]

Milk-derived peptides have emerged as a popular mean to manage various lifestyle disorders such as diabetes. Fermentation is being explored as one of the faster and efficient way of producing peptides with antidiabetic potential. Therefore, in this study, an attempt was made to comparatively investigate the pancreatic α-amylase (PAA) inhibitory properties of peptides derived from milk of different farm animals through probiotic fermentation. Peptide's identification was carried out using liquid chromatography-quadrupole time-of-flight mass spectrometry and inhibition mechanisms were characterized by molecular docking. Results obtained showed a PAA-IC 50 value (the amount of protein equivalent needed to inhibit 50% of enzymes) between 2.39 and 36.1 µg protein equivalent for different fermented samples. Overall, Pediococcus pentosaceus MF000957-derived fermented milk from all animals indicated higher PAA inhibition than other probiotic derived fermented milk (PAA-IC 50 values of 6.01, 3.53, 15.6, and 10.8 µg protein equivalent for bovine, camel, goat, and sheep fermented milk). Further, molecular docking analysis indicated that camel milk-derived peptide IMEQQQTEDEQQDK and goat milk-derived peptide DQHQKAMKPWTQPK were the most potent PAA inhibitory peptides. Overall, the study concluded that fermentation derived peptides may prove useful in for managing diabetes via inhibition of carbohydrate digesting enzyme PAA. [Display omitted] [ABSTRACT FROM AUTHOR]