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The bioactive peptides in the hydrolyzed protein have led to high antioxidant activity and good functional properties in these proteins. The aim of this study was to produce hydrolyzed protein from wheat germ and analyze its antioxidant and functional properties. For this purpose, hydrolyzed wheat germ protein was produced by commercial enzymes alcalase and flavourzyme enzyme (Optimal pH of alcalase activity 8.5, flavourzyme 7) at intervals of 10, 20 and 30 minutes. Degrees of hydrolysis, functional properties including solubility, foaming and emulsifying properties, as well as antioxidant properties including free radical scavenging DPPH and ABTS and ferric reducing power weسre measured. The results showed that the protein hydrolyzed by alcalase had a higher degree of hydrolysis than the enzyme flavourzyme. Also, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The highest values of hydrolysis by alcalase were observed in 30 minutes (28.26%) and this treatment had the highest antioxidant activity and functional properties (p <0.05). In general, it can be said that hydrolyzed protein from wheat germ (by alcalase enzyme) has the best functional and antioxidant properties and therefore can be used as a substitute for animal based protein in the diet as well as active ingredients in food formulations. [ABSTRACT FROM AUTHOR]

Chia seeds are currently gaining popularity as functional and healthy foods. The developed chia 7-day sprout phenolic extract (CSP) is an abundant supply of highly concentrated antioxidant phenolic compounds with health-promoting and antibacterial properties. The easy destruction against different environmental changes and low bioavailability of these phenolic compounds are the main limitations of their applications/utilization. This study aims to microencapsulate the phenolic compounds of developed CSP for use as valuable functional food additives. Three microcapsules were prepared using coating materials, chia gum (CG), gelatin (G), and their mixture (CG/G) via the freeze-drying technique. The prepared CG-, CG/G-, and G-microcapsules demonstrated high encapsulation efficiency percentages of 97.0, 98.1, and 94.5%, respectively. They retained most of the CSP-phenolics (91.4–97.2%) and increased total antioxidant activity (108–127.1%). The prepared microcapsules released more CSP-phenolic compounds into the simulated intestinal stage (70–82%) than the gastric stage (15–24%), demonstrating that the coating materials enhance protection during the gastric stage. The produced microcapsules exhibited higher storage stability at 40 °C for 60 days than the non-capsulated CSP, indicating that the encapsulation provided enhanced stability. The prepared microcapsules microstructures showed uniform, smoother surfaces, and hidden micropores compared to their coating material microstructures. In addition, the connection between the functional groups of coating materials and CSP-phenolic compounds was demonstrated by FTIR analysis. The prepared CG-, CG/G-, and G-microcapsules can perfectly inhibit the α-amylase and α-glucosidase activities by 65, 68, 60 and 74, 78, and 70%, respectively, compared to CSP (54, and 66%). The three prepared microcapsules displayed better antibacterial with low MBC values (0.36–0.68 mg ml−1) compared to CSP (0.53–0.74 mg ml−1). The prepared CSP microcapsules can be incorporated into various food products to enhance their antioxidant, antidiabetic, and antibacterial properties. [ABSTRACT FROM AUTHOR]

Summary Granado beans, widely cultivated in Chile, offer plant‐based proteins with functional benefits for healthier food formulations. These legumes have a 28% protein content (dry basis) with peptides called lectins that have the potential of reducing type‐II diabetes. Our lab has developed a membrane‐based method to produce protein isolates from oilseeds. This method was adapted for granado beans. The process involves alkaline extraction at pH 10, followed by ultrafiltration, diafiltration, acid precipitation at pH 4 and freeze‐drying. The resulting precipitated protein isolate contains 81% protein, comparable to other legumes. However, the acid‐soluble protein isolate (SPI) has a protein content of only 53% due to co‐recovery of high molecular weight carbohydrates. The total phenolic compound contents of the protein products were low resulting in both products having an attractive light colour with no astringent taste. The characterisation of the SPI by High‐Performance Liquid Chromatography found that it contained about 40% starch and other carbohydrates. To increase the protein content of SPI to ~90%, further purification steps to remove the carbohydrates are necessary. [ABSTRACT FROM AUTHOR]

Summary The functional attributes of enzymatically derived horsegram protein hydrolysates from dehulled horsegram were investigated in this study. Hydrolysates were produced using commercial proteases, namely Alcalase® 2.4L and Protex 6L, at varying degrees of hydrolysis (DH) – specifically, 5%, 8%, and 10%. Maximum DH reached 11% with Alcalase® 2.4L and 11.5% with Protex 6L. Optimal hydrolysis conditions entailed a dehulled horsegram concentration of 2.5% (w/v), an enzyme–substrate ratio (E/S) of 0.001% for Alcalase® 2.4L and 0.002% for Protex 6L, at 55 °C and 60 °C, respectively, for 5 h, maintaining a pH of 7.5. Enhanced solubility was observed across a wide pH range (2–10), with HG‐PH exhibiting an increase from 21% to 56%. Analysis of functional properties revealed a significant elevation (P < 0.05) in both water holding and oil holding capacities with increasing DH. Emulsion activity decreased from 0.5 to 0.1 in proportion to DH increase. Conversely, foaming capacity (FC) showed a positive correlation with the hydrolysis extent, rising from 24% to 98%. However, foam stability decreased across all samples, declining from 84% to 12%. These findings underscore the potential of incorporating these hydrolysates into diverse food applications, capitalising on their heightened solubility, water and oil holding capacities, and foam‐forming characteristics. The comprehensive array of functional properties exhibited by HG‐PH renders it a promising ingredient for integration into food product formulations. [ABSTRACT FROM AUTHOR]

This study assessed the metabolite content and bioactivities of Kakadu plum (KP) from Western Australia (WA). LC-MS/MS and UHPLC-PDA analyzed sugar, vitamin C, and ellagic acid (EA). Functional properties were evaluated by spectroscopic technique, agar well diffusion, and microplate dilution methods. WA KP exhibited higher total sugar (16.3 ± 1.0 g/100 g DW) and free ellagic acid (EA) (23.2 ± 1.7 mg/g DW), along with abundant vitamin C (25.20 ± 0.16 to 131.50 ± 0.20 mg/g DW) compared to Northern Territory KP fruits. The fruit showed strong antioxidant activities, α-glucosidase inhibition, and effectiveness against bacteria, with positive correlations to total phenolic content (TPC), vitamin C, and EA. These findings highlight WA KP's potential for functional foods and pharmaceuticals, emphasizing the importance of TPC, vitamin C, and EA in selecting high-quality fruit. [ABSTRACT FROM AUTHOR]

This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Brosimum alicastrum Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential. Additionally, the bioactive properties, such as antioxidant and anti-inflammatory activities, are analyzed to explore potential health benefits. The results demonstrate that integrated extraction techniques significantly improve the yield and quality of Brosimum alicastrum Swartz nut proteins. Enzymatic hydrolysis, in particular, produces hydrolysates with superior bioactive properties. These findings highlight the potential of Brosimum alicastrum Swartz proteins as valuable ingredients for the food and pharmaceutical industries, promoting the utilization of underexploited plant resources for sustainable and health-promoting applications. [ABSTRACT FROM AUTHOR]

Background Results Conclusion The structure of proanthocyanidins (PC) contains a large number of active phenolic hydroxyl groups, which makes it have strong antioxidant capacity. This study investigated the structural and functional properties of ovalbumin (OVA) modified by its interaction with PC.It was found that on increasing the concentration ratio of PC to OVA from 10:1 to 40:1, the free amino and total sulfhydryl contents of OVA decreased from 470.59 ± 38.77 and 29.81 ± 0.31 nmol mg−1 to 96.61 ± 4.55 and 21.22 ± 0.78 nmol mg−1, respectively, and the free sulfhydryl content increased from 7.65 ± 0.41 to 9.48 ± 0.58 nmol mg−1. These results indicated that CN and CS bonds were formed and PC was covalently linked with OVA. The PC content in the OVA–PC conjugates increased from 281.93 ± 12.92 to 828.81 ± 46.09 nmol mg−1 on increasing the concentration ratio of PC to OVA from 10:1 to 40:1. The contents of α‐helix and β‐turn of OVA decreased, and the contents of β‐sheet and random coil increased, confirmed by circular dichroism. The tertiary structure of OVA was also altered according to the results of fluorescence and ultraviolet absorption spectra. The surface hydrophobicity of OVA–PC conjugates decreased with increasing bound polyphenol content. The conjugation of OVA to PC significantly improved its emulsification and antioxidant activity and denaturation temperature.This study may provide valuable information for improving OVA's functional properties and its PC conjugates for applications in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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Summary This study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m2 g−1, and 75.85 min at AAPH concentration of 1.0 mmol L−1, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H2O2 modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein. [ABSTRACT FROM AUTHOR]

Maize is a valuable source of starch, but many genotypes still have not yet been studied. Thus, an ongoing research topic is to evaluate the physicochemical, structural, and functional properties of these understudied genotypes, such as is the case of the cacahuacintle maize genotype. Two cacahuacintle maize varieties MA1 and MA2, endogenous to the State of Mexico but from different locations, are used for obtaining maize starch (MS1 and MS2) and compared to a commercial normal maize starch (CS). Scanning electron microscopy (SEM) reveals that CS granules have polyhedral shape, while those for MS1 and MS2 are semi‐spherical. Fourier‐transform infrared (FTIR) spectra shows that the three starches exhibit the characteristic peaks of polysaccharides but display differences in the hydrated and ordered structures. X‐ray analysis reveals that all the starches have Type A pattern, but have different crystallinities, ranging from 21.07% to 25.37%. MS1 and MS2 exhibit higher values of solubility, swelling power, and water retention capacity compared to CS, but the latter has superior oil‐holding capacity. MS1 and MS2 have higher resistant starch fraction content than CS. The results show that cacahuacintle maize starch has a good application potential as an additive in food products. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different cooking techniques (hot-air baking and deep frying) on digestibility, thermal properties, and functional compounds of potatoes, carrots, and cultivated mushrooms. Color values (Hunter L, a, b, and ΔE), thermal properties (To and ΔH values), total phenolic content, antioxidant activity, estimated glycemic index (eGI), and sensory properties analyses were carried out on the obtained products. According to the results, a statistically significant (p<0.05) effect of different cooking techniques on the physicochemical and sensorial properties of cooked potato, carrot, and cultivated mushroom samples was found. The eGI values of the samples were ranged in 42.82-68.50 and had low (<55) glycemic indexes, with the exception of deep-fried carrot samples. With the cooking process, a decrease was observed in the antioxidant activity and total phenolic content of the samples. The sensory analysis results determined that the panelists gave higher scores to the deep-fried samples than the baked samples. In addition, the general acceptance scores of deep-fried products were higher. As a result, the baking process is recommended for the preservation of physicochemical properties of the samples, although deep frying provided higher scores for sensorial properties. [ABSTRACT FROM AUTHOR]

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett–Burman and Box–Behnken design. The variables were the initial moisture content (X1: 30–50%), incubation temperature (X2: 26–37 °C), and time (X3: 3–5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µmol Trolox/g), DPPH (14.09 µmol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and α-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC. [ABSTRACT FROM AUTHOR]

Japanese anchovy Engraulis japonicus is a small-sized fish, and it is difficult to obtain its flesh by hand. To enhance the utilization of this fish, this study aims to determine the effect of extraction methods on the amino acid, mineral, and fatty acid profile of recovered protein (RP) from Japanese anchovy, as well as the functional properties of RP. The protein was extracted from minced fish by three methods, including salt water treatment (RP-S) and pH-shifted processes at both acidic (RP-A) and basic (RP-B) solubilization. All RPs had more total essential amino acids than minced fish. Among RP, the highest Na and Fe content was found in RP-S, whereas RP-A showed the highest calcium content. RP-S possessed a lower amount of total polyunsaturated fatty acids than that of RP-A and RP-B. Water- and oil-absorption capacity and foam stability of RP-S and RP-B were on the same level and higher than those of RP-A. The highest emulsion activity index and emulsion stability index was found in RP-B. However, no difference was found in emulsion stability index between RP-S and RP-A. Overall, salt water treatment indicated that this method can be used as an alternative method to recover protein from Japanese anchovy. [ABSTRACT FROM AUTHOR]

Summary: The combined effects of gelatin extraction methods and protease types on the functional properties of tilapia scale gelatin hydrolysates (TSGH) were investigated. The tilapia scale gelatin (TSG) was extracted after acid/base pretreatments, respectively, and then hydrolysed with different proteases to produce TSGHs. The degree of hydrolysis and the content of trichloroacetic acid soluble peptide were increased with hydrolysis time, while the content of β‐sheet was decreased significantly with the hydrolysis time (P < 0.05). The emulsification stability of acid protease hydrolysate (APH) was higher than that of neutral protease hydrolysate (NPH) and alkaline protease hydrolysate (ALPH). All samples showed good resistance to oxidation: DPPH (20%–64.66%), ABTS (29.08%–63.04%), and iron reducing power (0.017–0.499). The hydrolysates obtained from the base‐pretreated TSG showed higher antioxidant properties than acid‐pretreated TSG. The antioxidants of different protease hydrolysates are ranked by ALPH > NPH > APH. In conclusion, gelatin extraction methods and its hydrolysis conditions had influences on the functional properties of TSGH, and the study of the processing of marine biological wastes is of great significance in realising their high‐value utilisation and reducing the burden on the environment. [ABSTRACT FROM AUTHOR]

Summary: In this study, we examined the physicochemical and functional properties of fava bean globulin fractions that are rich in legumin or vicilin proteins. The sulphur containing amino acids, branched chain amino acids, and arginine/lysine ratio obtained for legumin (1.89%, 18.32%, and 1.43%) are significantly (P < 0.05) higher than the 1.24%, 17.94%, and 1.05%, respectively, for the vicilin fraction. SDS‐PAGE results show that the legumin fraction had a wider range of polypeptide sizes (approximately 14–140 kDa) when compared to the approximately 12–68 kDa for vicilin. The surface hydrophobicity (So) of legumin (86.07) was significantly (P < 0.05) lower compared with vicilin (118.19). The legumin had higher protein solubility (approximately 40–50%) than the vicilin (0%) at pH 3 and 4, but vicilin solubility was higher at pH 6–8. The vicilin had higher (83.58%) in vitro protein digestibility than the legumin (78.24%). However, the legumin had higher oil‐holding capacity, lower least gelation concentration, and formed emulsions at pH 3, 7, and 9 with smaller mean oil droplet sizes than the vicilin. Foam formation was better with increased levels of α‐helix secondary structure. We conclude that pH of the environment was a stronger determinant of protein functionality than the sample protein concentration. [ABSTRACT FROM AUTHOR]

Summary: Plum protein isolate obtained from plum cake after oil extraction had protein content over 90% and amino acid composition of 36% which about 13% were essential amino acids. Evaluation of functional properties of conjugates obtained by interaction between plum protein isolate and caffeic acid, in three different concentrations, was carried out in this study. The conjugation of proteins with phenols forms complexes of higher molecular weights as a result of cross‐linking. The solubility of obtained conjugates was increased with the increase a concentration of caffeic acid at alkaline pH (8–10) for about 50%. Moreover, emulsion properties also were improved by conjugation with caffeic acid. In vitro digestion is considered to characterise and understand 'fate' of food components after passing gastrointestinal conditions. The obtained conjugates were digestible and have a good bioavailability of bioactive compounds. [ABSTRACT FROM AUTHOR]

BACKGROUND: The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological properties. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity, water holding capacity, differential scanning calorimetry analysis and surface hydrophobicity. RESULTS: LSP was mainly composed of eight subunits (18, 25, 31, 47, 51, 56, 65 and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α‐helix and β‐sheet (44.81–46.85%) in acidic environments. Meanwhile, there was more β‐structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%) and water holding capacity (2.21 g g−1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g−1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23 °C) of LSP at pH 5.0 was higher than those (80.10, 80.52 and 71.82 °C) at pH 3.0, 7.0 and 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkaline environment. CONCLUSION: The findings of the present study are anticipated to serve as a valuable reference for the implementation of LSP in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: In past years, thousands of protein‐polysaccharide complexes have been investigated to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet. RESULTS: In the present study, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI–SSPS complexes were studied before and after heating (90 °C and 30 min) by ζ‐potential, surface hydrophobicity, protein solubility, particle size distribution and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed 휁‐potential and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability. CONCLUSION: Overall, PPI–SSPS complexes increased the protein solubility, reduced the particle size, and changed both the ζ‐potential and the surface hydrophobicity with respect to PPI control, allowing stabilization of the colloidal system and broadening the possible applications of these high‐quality proteins in acidic food systems. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in the food industry. The preparation of WPI–polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability and functional properties of WPI. In this research, WPI–inulin conjugates were prepared through wet heating method and ultrasound method and their structural and functional properties were examined. RESULTS: In conjugates, the free amino acid content was reduced, the high molecular bands were emerged at sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), new C–N bonds were formed in Fourier‐transform infrared (FTIR) spectroscopy, and fluorescence intensity was reduced compared with WPI. Furthermore, the result of circular dichroism (CD) spectroscopy also showed that the secondary structure of conjugates was changed. Conjugates with ultrasound treatment had better structural properties compared with those prepared by wet heating treatment. The functional properties such as thermal stability, emulsifying activity index (EAI), emulsion stability (ES) and antioxidant activity of conjugates with wet heating treatment were significantly improved compared with WPI. The EAI and ES of conjugates with ultrasound treatment were the highest, but the thermal stability and antioxidant activity were only close to that of the conjugates with wet heating treatment for 2 h. CONCLUSION: This study revealed that WPI–inulin conjugates prepared with ultrasound or wet heating method not only changed the structural characteristics of WPI but also could promote its functional properties including thermal stability, EAI, ES and antioxidant activity. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Prebiotics have gained attention for their potential to modulate intestinal microbiota and promote gut health. This study explores the prebiotic potential of mango, banana, and olive fruit peels and their synbiotic relationship with probiotic strains. Fruit peels were analyzed for their composition, functional properties, and antioxidant potential. Results showed variations in moisture, ash, protein, fiber, fat, and carbohydrate content among the fruit peel powders. Total phenolic content and antioxidant activity showed significant differences. Functional groups and phytochemical compounds in the peel powders were identified by FTIR and GC-MS. The synbiotic relationship between the fruit peel powders and probiotic strains was investigated. Supplementation of the fruit peel powders significantly increased probiotic counts, indicating potential synbiotic effects. The proliferation of probiotic strains varied depending on the strain, peel powder concentration, and incubation time. Mango and banana peel powders showed promising effects on promoting probiotic proliferation, while olive peel powder generally exhibited less impact. [ABSTRACT FROM AUTHOR]

Considering the current level of chemical and biological synthesis technology, it was a sensible selection to obtain milk oligosaccharides (MOs) from other mammals as the potential substitute for human MOs (HMOs) that possessed various structural features in the infant formula. Through a comprehensive analysis of the content, structure, and function of MOs in six distinct varieties of mammal milk, it has been shown that goat milk was the most suitable material for the preparation as a human milk substitute. Goat MOs (GMOs) had a relatively high content and diverse structural features compared to those found in other mammalian milks. The concentration of GMOs in colostrum ranged from 60 to 350 mg/L, whereas in mature milk, it ranged from 200 to 24,00 mg/L. The acidic oligosaccharides in goat milk have attracted considerable attention due to their closeness in acidic content and structural diversity with HMOs. Simultaneously, it was discovered that some structures, like N‐glycolylneuraminic acid, were found to have a certain content in GMOs and served essential functional properties. Moreover, studies focused on the extraction of MOs from goat milk indicated that the production of GMOs on an industrial scale was viable. Furthermore, it is imperative to do further study on GMOs to enhance the preparation process, discover of new MOs structures and bioactivity evaluation, which will contribute to the development of both the commercial production of MOs and the goat milk industry. [ABSTRACT FROM AUTHOR]

The objective of this study was to explore the impacts of various ultrasonic powers (0, 300, 500, 700, and 900 W) on the structure and functional attributes of the myofibrillar protein (MP) of Tenebrio molitor. As the ultrasonic intensity escalated, the extraction efficiency and yield of the MP rose, while the particle size and turbidity decreased correspondingly. The reduction in sulfhydryl group content and the increase in carbonyl group content both suggested that ultrasonic treatment promoted the oxidation of the MP to a certain extent, which was conducive to the formation of a denser and more stable gel network structure. This was also affirmed by SEM images. Additionally, the findings of intrinsic fluorescence and FTIR indicated that high-intensity ultrasound significantly altered the secondary structure of the protein. The unfolding of the MP exposed more amino acid residues, the α-helix decreased, and the β-helix improved, thereby resulting in a looser and more flexible conformation. Along with the structural alteration, the surface hydrophobicity and emulsification properties were also significantly enhanced. Besides that, SDS–PAGE demonstrated that the MP of T. molitor was primarily composed of myosin heavy chain (MHC), actin, myosin light chain (MLC), paramyosin, and tropomyosin. The aforementioned results confirmed that ultrasonic treatment could, to a certain extent, enhance the structure and function of mealworm MP, thereby providing a theoretical reference for the utilization of edible insect proteins in the future, deep-processing proteins produced by T. molitor, and the development of new technologies. [ABSTRACT FROM AUTHOR]

Hydrothermal process alters physicochemical characteristics of flour by fully or partially gelatinizing starch. Despite the recognized nutritional advantages of millet, the utilization of millet flour in food processing applications is limited because of its limited shelf life. By improving the functional properties, the utilization of millets in the development of innovative and gluten-free food products can be improved. This study aims to examine the effects of hydrothermal treatment on the modification of the functional characteristics of pearl millet flour. Water absorption capacity (WAC), oil absorption capacity (OAC), water solubility index (WSI), emulsion capacity (EC), and viscometric behaviour of pearl millet flour were studied under various soaking and steaming conditions and were found to be significantly affected by the process variables. The WAC and WSI decreased with soaking time but increased with soaking temperature and steaming time, whereas OAC showed the opposite trend for the same treatment parameters. The flour suspensions exhibited shear-thinning behaviour at all treatments within the domain. Further, the process parameters were modelled and optimised using RSM and ANN-GA techniques. The findings of this study will encourage the application of pearl millet flour in the development of various food products. [ABSTRACT FROM AUTHOR]

Artemisia abyssinica and Artemisia arborescens are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to A. arborescens, A. abyssinica had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that A. abyssinica had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti‐inflammatory, antimicrobial, and antioxidant properties. Artemisia abyssinica contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to A. arborescens. Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with A. abyssinica having a higher palmitic acid content. Artemisia abyssinica also had higher vitamin C and thiamine levels. Although A. arborescens showed the highest total phenolic content (TPC), antioxidant activity, and capacity, A. abyssinica demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both Artemisia species, particularly A. abyssinica, as valuable sources of nutrients and bioactive compounds for various applications. [ABSTRACT FROM AUTHOR]

Starch is a natural, abundant, renewable and biodegradable plant-based polymer that exhibits a variety of functional properties, including the ability to thicken or gel solutions, form films and coatings, and act as encapsulation and delivery vehicles. In this review, we first describe the structure of starch molecules and discuss the mechanisms of their interactions with guest molecules. Then, the effects of starch-guest complexes on gelatinization, retrogradation, rheology and digestion of starch are discussed. Finally, the potential applications of starch-guest complexes in the food industry are highlighted. Starch-guest complexes are formed due to physical forces, especially hydrophobic interactions between non-polar guest molecules and the hydrophobic interiors of amylose helices, as well as hydrogen bonds between some guest molecules and starch. Gelatinization, retrogradation, rheology and digestion of starch-based materials are influenced by complex formation, which has important implications for the utilization of starch as a functional and nutritional ingredient in food products. Controlling these interactions can be used to create novel starch-based food materials with specific functions, such as texture modifiers, delivery systems, edible coatings and films, fat substitutes and blood glucose modulators. [ABSTRACT FROM AUTHOR]

Summary The impact of the addition of seaweed to yoghurt was evaluated on its physicochemical, functional and sensory properties. Two different species of brown macroalgae, Saccharina latissima (blanched or not) and Alaria esculenta, were added in four different concentrations (0.25%, 0.50%, 0.75% and 1%) and in two different forms (flakes and powder). The titratable acidity of all yoghurt samples formulated with blanched Saccharina was similar to the control. However, formulations with blanched Saccharina exhibited higher syneresis than the control. Most yoghurt samples containing Alaria at higher concentrations exhibited a lower firmness than the control. Seaweed addition had a significant impact on the colour of yoghurt samples. Quantitative descriptive analysis and hedonic evaluation performed by a trained panel showed that changes in physicochemical properties influenced the organoleptic characteristics of yoghurt samples. Yoghurt samples formulated with 0.25% S. latissima and 0.50% A. esculenta in flakes were selected as the most promising formulations. [ABSTRACT FROM AUTHOR]

The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the "Zaofeng" Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk‐based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf‐life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese‐like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk‐based products, offering valuable insights for scientists and food industry professionals. [ABSTRACT FROM AUTHOR]

Cowpea (Vigna unguiculata) and pumpkin (Cucurbita maxima) play a pivotal role as affordable, nutritious food sources for humans. Low‐income households can significantly benefit from supplementing their diet with nutritious and cost‐effective locally available ingredients. The aim of this research was to develop a cost‐effective soup formulation using ingredients that are readily available from a household garden and suitable for use in the kitchens of families with limited financial resources. The effect of cowpea and pumpkin powders on physicofunctional properties, total phenolic content (TPC), antioxidant activity (AA), and consumer acceptability of the soup were determined. Three composite soup mixes were prepared using various parts of cowpea and pumpkin at a ratio of 1:1. A control soup sample was developed, and the experimental soups were prepared by supplementing the control soup with 5%, 10%, or 15% of each composite soup mix, respectively. The physical properties, functional properties, TPC, AA, and consumer acceptability of soup were determined. The control soup had an appealing golden brown colour. Formulations 1 and 3 showed the highest relative viscosity (80.67–88.91 cP). All the experimental soup formulations had higher rehydration ratios (8–14.7 g/g) and water absorption capacities of 185.7–263.3 g/g compared to the control at 7.7 g/g and 65.7 g/g, respectively. The TPC of Formulation 2 (F2) (0.32–0.54 mg of gallic acid equivalent (GAE)/100 g powder) and Formulation 3 (F3) (0.54–0.63 mg GAE/100 g powder) was higher than Formulation 1 (F1) (0.25–0.32 mg GAE/100 g powder) and the control (0.44 mg GAE/100 g powder). Overall, the cowpea seed powder plus pumpkin fruit powder added at 10% in F2 appeared nearly optimal as a soup mix. It produced an attractive golden brown soup with increased swelling power (SP) and viscosity to assist in swallowing. Soup F1 and F2 scored high in appearance (7.27 and 7.0), aroma (7.1 and 6.7), taste (6.6 and 6.3), and overall acceptability (6.5 and 6.4). Despite having TPC and AA lower compared to F3, F2 containing 15% cowpea seed powder and pumpkin fruit has the potential to be further developed and commercialised due to the relatively high overall consumer acceptability and high acceptability in all sensory attributes. [ABSTRACT FROM AUTHOR]

Foxtail millet prolamin, one of the major protein constituents of foxtail millet, has garnered attention due to its unique amino acid composition and function. Foxtail millet prolamin exhibits specific physicochemical and functional characteristics, such as solubility, surface hydrophobicity, emulsifying, and foaming properties. These characteristics have been exploited in the preparation and development of products, including plant-based alternative products, nutritional supplements, and gluten-free foods. Additionally, because of the favorable biocompatibility and biodegradability, foxtail millet prolamin is frequently used as a carrier for encapsulation and targeted delivery of bioactive substances. Moreover, studies have shown that foxtail millet prolamin is highly nutritious and displays various biological activities like antioxidant effects, anti-inflammatory properties, and anti-diabetic potential, making it a valuable ingredient in medicinal products and contributing to its potential role in therapeutic diets. This review summarizes the current knowledge of the amino acid composition and structural characteristics of foxtail millet prolamin, as well as the functional properties, biological activities, and applications in functional food formulation and drug delivery strategy. Challenges and future perspectives for the utilization of foxtail millet prolamin are also pointed out. This review aims to provide novel ideas and broad prospects for the effective use of foxtail millet prolamin. [ABSTRACT FROM AUTHOR]

This study investigated the impact of erythritol (ERY) on structural and functional properties of whey protein isolate (WPI). FTIR and CD revealed that WPI underwent structural changes, including formation of β‐folds and random coils, upon interaction with 20 mg/mL ERY. SEM showed increased surface roughness of WPI, indicating enhanced protein exposure. Moreover, binding rate exceeded 85%, accompanied by increased surface hydrophobicity. Fluorescence spectroscopy indicated a red shift in fluorescence of WPI and tyrosine (Tyr) residues, altering polarity of Tyr environment due to ERY coordination. Additionally, ERY presence enhanced the functional properties of WPI, including foaming, freeze–thaw stability, rheology and antioxidant activity. [ABSTRACT FROM AUTHOR]

Many functional properties of spray-dried microparticles are affected by the presence and composition of the materials used in the matrix and on the surface. The characteristics of these materials are an essential factor because any damage or alteration on the microparticle surface can affect the protection and retention of the bioactive-loaded delivery system and influence its interaction with the environment. There is a real gap between scientific concerns from the field and accessible reviews on the subject. This review presents a detailed description of the surface modification of spray-dried powders for improving the powder quality, efficiency of the microencapsulation, and microencapsulation process design in food industries. Additionally, the theoretical foundation, mechanisms, and methods used to understand the surface modification of spray-dried food powders are highlighted. Therefore, for a better understanding of the mechanisms involved in the particle surface formation, the application of advanced microscopy techniques and x-ray photoelectron spectroscopy (XPS) used together have offered very precise and detailed results under different conditions at the molecular level. These findings will contribute to further research improvement about the surface composition of spray-dried microparticles and how they influence on their functional properties. [ABSTRACT FROM AUTHOR]

This study investigated the effect of drying form (natural and foamed) and temperature (50–100 °C) on the physical, chemical, and functional properties of egg white powder produced using refractance window drying. The egg whites were dried in 4-55 min, depending on the drying conditions. On the one hand, the drying form was effective on the color properties, densities (bulk, tapped, or particle), Carr index, Hausner ratio, porosity, hygroscopicity, solubility, and foaming capacity of egg white powders. On the other hand, the drying temperature was effective for all analyzed properties except hygroscopicity, moisture content, and water activity of samples. The study demonstrated that foaming before refractance window drying enhances the color of the egg white powders and provides better solubility and foaming capacity. However, it has a detrimental effect on the flow properties of the powders evaluated according to the Carr index and Hausner ratio. Increasing the drying temperature until a certain extent (80 °C) generally provided better color, protein content, surface hydrophobicity, and functional properties. The study shows that egg powders suitable for different purposes (better foaming, low protein denaturation, better gelling, etc.) can be obtained if the drying form and temperature conditions are fine-tuned. [ABSTRACT FROM AUTHOR]

Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields. [ABSTRACT FROM AUTHOR]

This research was carried out to optimize the extraction process of proteins from pomegranate seeds and characterize their in vitro digestibility as well as their thermal and functional properties. For this purpose, the study screened five parameters (liquid/solid ratio, pH, temperature, NaCl concentration, and time) that could potentially influence the extraction process. This screening was conducted using a two‐level Placket–Burman design (PBD). The significant parameters (pH and NaCl concentration) were subsequently optimized using a three‐level face‐centered central composite design (FCCD) to determine the optimum extraction conditions. A maximum protein recovery of 83.8% was obtained at pH 11.0 and NaCl concentration of 0.0 M. Pomegranate seed protein isolate (PSPI) with a protein content of 92.4% (w/w) was obtained through the isoelectric precipitation of pomegranate seed protein extracted under the optimized conditions. An emulsifying activity index of 14.1 m2 g−1 was observed at the isoelectric pH, where the emulsion stability index was at 8.2%. PSPI also showed high water‐ and oil‐holding capacities (3.7 and 4.3 g g−1, respectively). The essential amino acid levels in PSPI (except for valine and isoleucine) exceeded the recommended amounts set by WHO/FAO/UNU for adults, highlighting its high nutritional value. Based on thermal analysis data, denaturation of PSPI could occur at 89.5°C. The in vitro digestibility of PSPI was found to be 74.3%. PSPI shows a potential as a novel ingredient for substituting animal‐based proteins in various food applications. [ABSTRACT FROM AUTHOR]

Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues and organs. This review focuses on the systematic design and application of plant-based protein–polyphenol conjugates in diverse food systems and therapeutic interventions, with a focus on their antioxidation, anticancer, anti-allergy, anti-inflammatory, and antidiabetic effects. Additionally, the review aims to provide a comprehensive understanding of the binding mechanisms, conformational changes, and functional properties of these conjugates. The review brings forth the importance of exploring the intricate interplay between plant proteins and polyphenols, unlocking their potential in fostering sustainable and healthier food systems as well as versatile and effective drug delivery systems for human health. [ABSTRACT FROM AUTHOR]

• Design strategies of MBMs. • Functional properties of MBMs. • Signaling pathways associated with of MBMs for tissue regeneration. • Clinical applications and basic research of MBMs. • Challenges of MBMs. Magnesium-based biomaterials (MBMs) are one of the most promising materials for tissue engineering due to their unique mechanical properties and excellent functional properties. This review describes the development, advantages, and challenges of MBMs for biomedical applications, especially for tissue repair and regeneration. The history of the use of MBMs from the beginning of the 20th century is traced, and the transformative advances in contemporary applications of MBMs in areas such as orthopedics and cardiovascular surgery are emphasized. The review also provides insight into the signaling pathways affected by MBMs, such as the PI3K/Akt and RANKL/RANK/OPG pathways, which are critical for osteogenesis and angiogenesis. The review advocates that future research should focus on optimizing alloy compositions, surface modification and exploring innovative technologies such as 3D printing to improve the efficacy of MBMs in complex tissue repair. The potential of MBMs to tissue engineering and regenerative medicine is significant, urging further exploration and interdisciplinary collaboration to maximize their therapeutic effects. [Display omitted] [ABSTRACT FROM AUTHOR]

Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers, and to investigate its potential for industrial-scale application as a source of starch. A systematic review was carried out and meta-analysis following the PRISMA guidelines was conducted based on a random effects synthesis of multivariable-adjusted relative risks (RRs). The searches were carried out in seven search sources, among which were Web of Science, Elsevier's Science Direct, Wiley Online Library, Springer Nature, Taylor & Francis, Hindawi, Scielo, ACS—American Chemical Society, and Google Scholar. The systematic review was guided by a systematic review protocol based on the POT strategy (Population, Outcome, and Types of studies), adapted for use in this research. Mendeley was a resource used for organization, to manage references, and to exclude duplicates of studies selected for review. The findings revealed that taioba leaves are abundant in essential nutrients, proteins, vitamins, and minerals. Additionally, the tubers offer rich starch content along with vitamins and minerals like iron, potassium, and calcium, making them an ideal substitute for conventional sources on an industrial scale. This research highlights the significance of studying the functionalities, applicability, and integration of this PANC in our diets, while also emphasizing its capability as a substitute for traditional starch varieties. Moreover, exploiting this plant's potential adds value to Amazonian resources, reduces import costs, and diversifies resource utilization across multiple industrial sectors. [ABSTRACT FROM AUTHOR]

Terrestrial orchid tubers are an important source of food in some parts of Africa and are traditionally included in the diets of most rural communities in Malawi. However, there is limited information on the nutritional and phytochemical content of the Malawian orchids to substantiate their traditional use. The present study evaluates the nutritional and phytochemical variation of four orchid species: Disa zombica, Satyrium buchananii, Satyrium carsonii, and Satyrium trinerve, collected from the same ecological zone of Malawi. The proximate content, minerals, phytochemicals, and functional properties were analysed using official procedures. Protein ranged from 2.19% to 4.65%, whereas carbohydrate ranged from 65.24% to 80.22%, with S. carsonii and S. trinerve registering the highest protein and carbohydrate contents, respectively. Iron and potassium were highest in D. zombica, while sodium and calcium were highest in S. buchananii. The total phenolics ranged from 228.56 to 500.00 mg GAE/100 g, with D. zombica registering the highest. The water absorption capacity ranged from 4.10 to 10.88 g/g. Despite variable levels, the study provides evidence that orchid species contain essential nutrients and phytochemicals important for human nutrition and health. Furthermore, the functional properties can be utilised in the development of food products, such as baked products. [ABSTRACT FROM AUTHOR]

In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer–Emmett–Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry. [ABSTRACT FROM AUTHOR]

Plant leaves are a source of essential phenolic compounds, which have numerous health benefits and can be used in multiple applications. While various techniques are available for recovering bioactive compounds from by-products, more data are needed on enzyme-assisted extraction (EAE). The aim of this study was to compare EAE and solid–liquid extraction (SLE), to evaluate the impact on bioactive compounds' extraction yield, phytochemical composition, and the antioxidant, antimicrobial, and antidiabetic properties of Aralia cordata leaves and roots, sea buckthorn Hippophae rhamnoides, and hemp Cannabis sativa leaves. The results indicate that EAE with Viscozyme L enzyme (EAE_Visc) extracts of the tested plant leaves possess the highest yield, antioxidant activity, and total phenolic content. Moreover, the EAE_Visc extract increased by 40% the total sugar content compared to the control extract of A. cordata root. Interestingly, the sea buckthorn leaf extracts exhibited α-glucosidase inhibitory activity, which reached an almost 99% inhibition in all extracts. Furthermore, the sea buckthorn leaves SLE and EAE_Visc extracts possess antibacterial activity against Staphylococcus aureus. Additionally, scanning electron microscopy was used to examine changes in cell wall morphology after EAE. Overall, this study shows that EAE can be a promising method for increasing the yield and improving the functional properties of the resulting extracts in a fast and sustainable way compared to SLE. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sunflower oil cake (SFC), a by-product of oil manufacturing, possesses a high protein content but is often disregarded due to its undesirable green color caused by phenolic compounds (PCs) during alkaline extraction. This study aimed at improving the color of extracted sunflower protein concentrate (SPC) without eliminating the PCs by employing two anti-greening additives, ascorbic acid (ASC) and N-acetylcysteine (NAC), at different concentrations (4, 8, and 12 mg/g meal) during extraction. Moreover, the effects of these additives on the chemical, structural, and functional properties of extracted proteins were assessed. The results showed that the SPC extracted without additives (control) and with 4 and 8 mg/g additives exhibited green color, while the most significant greening inhibition was attained with 12 mg/g of either ASC or NAC. All the extraction solutions resulted in SPC with comparable water solubility exceeding 90% and minor variations in the secondary structure, hydrophobicity, and thermal stability of the proteins. All extracted SPCs demonstrated substantial antioxidant activity, adding nutritional benefits to the protein concentrates. In conclusion, incorporating ASC and NAC during the alkaline extraction process proved to be an effective strategy for producing sunflower protein concentrate with improved color and acceptable functional properties. This approach offers the food industry an opportunity to reduce reliance on expensive protein sources, such as soy protein isolates, and paves the way for sustainable utilization of sunflower oil cake as a valuable and versatile protein ingredient in various food applications. [ABSTRACT FROM AUTHOR]

Biscuits, typically made from wheat flour containing gluten, can pose issues for individuals with celiac disease due to gluten intolerance. To address this, alternative flours like cassava (Manihot esculenta), suweg (Amorphophallus paeoniifolius), and arrowroot (Maranta arundinacea L.) are combined into a composite flour, providing a gluten-free option for biscuit production. The study aimed to determine the formulation of gluten-free biscuits made from composite flour with the closest characteristics to biscuits made from wheat flour. The formulation ratios of Indonesian tubers such as modified cassava flour (MF), suweg flour (SF), and arrowroot flour (AF) used in composite flour are F1 (70:25:5), F2 (70:20:10), and F3 (70:15:15). The results showed that the lower SF ratio, the higher ash content, and the lower fat content of the composite flour. The pasting temperature and solubility increased, and swelling volume, peak viscosity, breakdown viscosity, and setback viscosity decreased with a decrease of the SF ratio. AF contributed to composite flour's higher lightness, hue, and whiteness index. Biscuits from composite flour with a higher SF ratio had lower hardness and fracturability, but higher lightness, hue, and whiteness index. Biscuit preference parameters generally increased with a reduced SF ratio in composite flour. Gluten-free biscuits made from MF, SF, and AF with a ratio of 70:15:15 have texture characteristics and sensory preferences closer to wheat flour biscuits. [ABSTRACT FROM AUTHOR]

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients and formulations. This study evaluated the impact of supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, and sensory attributes. Desert truffles powder was consistently incorporated at 2% across all treatments, while gum arabic concentrations varied from 0% to 1.5%. The results revealed significant enhancements in the nutritional profile, particularly in treatments with higher gum arabic concentrations, which showed increased solids-not-fat, protein, and carbohydrate contents. Additionally, the viscosity and shear stress values of the chocolate milk improved with the addition of gum arabic, enhancing its texture and stability. Color analysis demonstrated a darker and more intense coloration in samples with higher gum arabic levels. Antioxidant activity, assessed through total phenolic content, DPPH, and ABTS scavenging activity, was highest at moderate gum arabic concentrations but declined at higher levels. A high correlation was observed between total phenolic content and both DPPH and ABTS scavenging activities. Sensory evaluation indicated no significant differences in flavor, consistency, color, and overall acceptability across treatments, suggesting that the nutritional enhancements did not compromise sensory qualities. Overall, this study highlights that incorporating desert truffles powder and gum arabic can effectively improve the functional and nutritional properties of chocolate milk, presenting it as a viable option for health-oriented consumers. [ABSTRACT FROM AUTHOR]

The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity. [ABSTRACT FROM AUTHOR]