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Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein. We investigated 61 commercially available protein ingredients from various sources, categorizing them based on their protein content into protein-rich flours (protein content less than 50%), protein concentrates (protein content between 50% and 80%), and protein isolates (protein content higher than 80%). Methionine, cysteine, and lysine were decisive for the amino acid score, which even varied between ingredients produced from the same raw material. Such differences were also observed in the protein solubility profiles, characterized by their raw material-specific protein pattern. By focusing on soy, pea, and fava bean ingredients, the broad spectra of emulsifying and foaming properties were illustrated. These ranged from non-emulsifying and non-foaming to high emulsifying capacities of 737 mL/g ingredient and foaming activities of 2,278%, accompanied by a foam stability of 100%. Additionally, we demonstrated that the functionality of ingredients obtained from different batches could vary by up to 24% relative SD. Protein solubility, powder wettability, color, and particle size were determined as key properties for the differentiation of soy, pea, and fava bean protein ingredients by principal component analysis. In our study conclusion, we propose essential measures for overcoming challenges in protein ingredient production and utilization to realize their full potential in fostering sustainable and innovative plant-based food production. [ABSTRACT FROM AUTHOR]

Psyllium husk, derived from the seeds of Plantago ovata, is a well-recognized dietary fiber with diverse applications in the food industry, waste treatment, and health management. Its nutritional profile, rich in soluble fiber, has been extensively studied for its functional benefits, including enhancing digestive health, regulating blood sugar levels, and lowering cholesterol. Psyllium's gelling and water-holding properties make it valuable in food formulation, contributing to texture improvement, moisture retention, and fat replacement in various products. Beyond food applications, psyllium husk has shown promise in wastewater treatment due to its natural adsorption capabilities. However, potential negative effects such as gastrointestinal discomfort, allergic reactions, and interactions with certain medications warrant careful consideration. This review consolidates current knowledge on the nutritional, functional, and health benefits of psyllium husk, explores its industrial applications, particularly in the food and waste treatment sectors, and addresses the potential adverse effects associated with its consumption. [ABSTRACT FROM AUTHOR]

AbstractThis review systematically explores the pivotal role of food science and technology as a support for Phenylketonuria (PKU) dietary management. It delves into the genetic and metabolic underpinnings of PKU, highlighting the crucial need for stringent dietary regulation to manage phenylalanine levels and mitigate neurological complications. Through bibliometric analysis and current product evaluations, it identifies trends in PKU food research, emphasizing recent innovations in food formulations such as glycomacropeptide (GMP) supplements and higher appealing low-phenylalanine food products. Furthermore, it accentuates the sensory and consumer aspects of PKU dietary solutions, underscoring the importance of palatability for adherence. Notably, the review introduces 3D food printing as an emerging technology for creating personalized, nutrient-optimized, and sensory-appealing foods for PKU patients, offering a new horizon in dietary management. This comprehensive assessment underscores the dynamic interplay between nutritional science, food technology, and sensory evaluation in improving the quality of life for individuals with PKU. [ABSTRACT FROM AUTHOR]

Food enrichment plays a critical role in the food industry, with a significant influence on the nutritional value of various food products and their potential health advantages when consumed. The demand for nutritious food products has led to significant advancements in the technology used for the production of biscuits, with the aim of enhancing their nutritional characteristics. Therefore, the objective of the present work was to develop nutritionally optimised biscuits using a linear programming model. The study focused on the optimisation of biscuit ingredients, specifically wheat and yellow maize flour, with or without moringa leaf. The formulation process involved the use of conventional methods and a linear programming model. The resulting biscuits were then analysed for their proximate, sensory, functional, and anti-nutritional properties. The biscuits formulated using the linear programming (LP) model exhibited superior qualities compared to other groups. These biscuits had a protein level ranging from 17.5 to 15.4%, and significantly improved organoleptic properties. The concentration of anti-nutritive compounds showed a notable decrease in the LP group compared to the conventionally prepared biscuits. Therefore, the use of a linear programming model can be adopted for the formulation of biscuits that have high nutritional value. [ABSTRACT FROM AUTHOR]

Incorporating plant proteins in various food formulations has now been proposed as an alternative to animal proteins because of its numerous benefits on human health, the environment, and sustainable agriculture. Lupins are underutilized legumes and are particularly attractive to the food industry because they have high protein and fiber contents in addition to a low starch content. Unlike, most other legumes, lupin contains oil. Despite the proven nutritional and functional benefits, lupins are primarily used as animal feed and do not yet play an important role in human nutrition. For the lupin seeds to become a major player in the food industry, important information on the extraction and purification of proteins and how protein isolates can be exploited in different food formulations is required. This review discusses the underlying principles for dry and wet fractionation of lupin seeds and the influence on yield and techno-functional properties of resultant protein-enriched products. The physicochemical, nutritional, functional, and health benefits of lupin protein isolate, incorporation into different food formulations, and patents on lupin protein technologies were also discussed. This review is timely regarding advancing lupin seed protein research and applications as a sustainable, plant-based protein source for human diets. [ABSTRACT FROM AUTHOR]

Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences. Therefore, understanding the composition and inherent dynamics of the functional food matrix (FM) is crucial. Within the FM, components like proteins, fats, carbohydrates, phenolic compounds, fibres, and minor elements interact dynamically, highlighting how individual components within the system behave. This review highlights the significance of diverse FM interactions in modulating inherent glycemic potential (IGP). These interactions comprise major binary, ternary, quaternary interactions, and minor interactions, in contemporary functional food formulations that include starch-derived additives, biopeptides, and flavouring agents. The starch quality matrix (SQM), a prediction model for customised functional foods with low IGP, has been briefed as a pilot concept. We also investigate the impact of these interactions on gut health, fill in the knowledge gaps, and provide recommendations for further study.

Olive oil production generates different by-products such as olive mill wastewater and olive pomace OP, considered lowcost sources of bioactive compounds including polyphenols that show remarkable antioxidant properties. The objective of this work study was to conduct an assessment of the total polyphenol content TPC and antioxidant activity of different OP extracts recovered through liquid-liquid solvent extraction. OP samples were obtained from both two and three-phase extraction processes of olive oil production. Several solvents (water, methanol, ethanol, and n-hexane) have been used to extract phenolic compounds with ultrasound-assisted techniques (UAE). Folin-Ciocalteu assay was used to determine the TPC in olive oil pomace samples. The total antioxidant activity of phenolic extracts was evaluated using 2,2-diphenyl- picrylhydrazyl (DPPH) radical scavenging activity and phosphomolybdate assay. The highest extraction efficiency of phenolic compounds was obtained using a combination of ethanol:water (80:20). Three-phase decanter system showed higher values of TPC (0.7-0.8 g gallic acid equivalent/L extract), antioxidant activity (80-105% antiradical activity), and total antioxidant capacity (90-109% TAC) compared with the two-phase. Based on the results, OP has antioxidant qualities and may be useful in food formulation. [ABSTRACT FROM AUTHOR]

Abstract Objective: To provide local policymakers with a guideline of potential actions to prevent the high consumption of Non-Nutritive Sweeteners (NNS) among children and adolescents observed in Chile, given the potential health problems related to NNS intake. Design: The Delphi method was used for the evaluation of twenty-one recommendations to decrease the intake of NNS in paediatric population, with the participation of a panel of relevant actors. Setting: The proposed recommendations were developed by the research team using the NOURISHING framework; potential actions were based on the increase in the use and intake of NNS by Chilean children, current local food regulations, recommendations of health organisations and foreign policy experiences. Participants: Twenty-five relevant actors related to NNS, nutrition, food technology and paediatrics (out of thirty-nine invitations made to scholars, professional institutions and civil society’s organisations) participated in the Delphi study. Results: A consensus was reached on nine recommendations regarding relevance and feasibility to be part of the guideline. Recommendations involved measures mostly related to improving the delivery of information (food content and potential health effects of NNS), supporting the generation of more evidence of NNS health effects and substitutes, and marketing restrictions when targeted to children. Conclusions: The process produced a nine-action guideline to reduce the excessive NNS consumption among Chilean children and adolescents. Developed through a consensus-driven approach among key stakeholders, this guideline provides policymakers with a framework to adopt a precautionary stance, particularly concerning vulnerable populations, given the currently inconclusive evidence on the long-term health effects of NNS consumption.

A Matlab GUI program, IngredientDB, was developed to help determine the pH and buffering of ingredients in acidic food products based on product formulations. A database of buffer capacity models for both low acid and acid food ingredients was developed and used to show how individual food ingredients influence the final product pH. The IngredientDB program may be used for in silico formulations of acidic food products to help assure the quality and safety of these foods.

The aim of this study was to formulate infant flours using plantain, cashew nut, sesame and soya bean as raw materials. To achieve this objective, plantains were precooked, cashew nut and sesame grains were roasted, soya bean was soaked, dried, roasted, and all were ground into flours. Different infant flours were formulated by mixing Plantain Flour with Cashew Nut (PFCN), Plantain Flour with Sesame (PFSE) and Plantain Flour with Soya Bean (PFSB). They were characterized based on their total sugar and protein contents in order to select the good combinations. The proximate composition (moisture, total sugar, protein, lipid and crude fiber contents) and the functional properties (Water Absorption Capacity and Water solubility Index) of formulated flours were determined. Gruels were produced from these flours and their physical and sensory properties were evaluated. The result showed that carbohydrate, protein and lipid contents were respectively 66.5; 10.7 and 11.8% for PFCN, 65.2; 12.7 and 11.6% for PFSE and 65.7; 15.4 and 8.0% for PFSB, all for 100 g of dry weight. These values are in line with the recommended references of the World Food Program. The Water Absorption Capacity (WAC) of PFCN, PFSE and PFSB were 382, 398 and 407% respectively. With an average value of 53%, the water solubility index of the formulated flours had the same trend with WAC. The gruel prepared with the formulated flours exhibited higher viscosity which indicated that they could be suitable for children from 12 months. The gruel prepared with the PFCN was the most acceptable according to its sensory characteristics. Based on their demonstrated nutritional values and functional properties, PFCN, PFSB and PFSE are potential flours for the preparation of good complementary food.

Food material science has evolved to support the development of food products by connecting food structure, sensory, nutrition, food processing, and digestion with impact in consumers. However, food design has not evolved to deal with this increased complexity of food systems. And the ability to understand, capture the attention, and transform consumer demands into the chemical and physical attributes of the final product remains one of the biggest challenges in the food industry. As a result, new ways to support food design are necessary. This review describes the state-of-the-art of applications in food design utilizing artificial intelligence (AI)/Deep Generative Networks, including available resources and emerging capabilities and its relationship with the concept of inverse design. Food design and formulation involve complex processes and many design parameters need to be considered while developing data-driven approaches. Most approaches identified are based on the association among ingredients, but less focus has been given to functional properties. Representation of data remains a real challenge and a very important research gap toward achieving a real and applicable concept of digital food design. Overall methods based on deep learning and natural language processing are the most utilized. Deep generative-based approaches have been rarely described and remain a critical research area. [Display omitted] • Inverse design of food is enabled by data-driven methodologies and publicly available resources. • Publicly available recipes is the most common resources utilized in inverse food design. • Inverse design utilizing deep generative networks is an emerging area and offers great potential for design of novel foods. • Availability of resources such as databases and ontologies create a 'perfect storm' for food inverse design utilizing deep generative networks. [ABSTRACT FROM AUTHOR]

Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF) incorporation in crackers biscuits on the nutritional, phytochemical, physical and sensory properties. Seven formulations of crackers biscuits were prepared by mixing LBP and SLP in the ratio of 1.0%, 2.5% and 5.0%, respectively and 20% CKF with wheat flour. The result showed that the ash, crude protein, fat and crude fibre content of the enriched crackers was significantly (p 0.05) effect on the height and weight of the crackers. The control crackers scored highest for overall acceptability and this was followed closely by the crackers enriched with 2.5% LBP and 1.0% SLP. Nutritious and acceptable crackers could thus be produced with 1.0% SLP and 2.5% LBP incorporation.

Food additives are essential substances in the food and beverage industries, and there is an increasing market demand for natural and clean-label food additives, such as hydrocolloids. Changing eating habits and increasing health awareness among consumers, especially in developing countries and regions, are factors that contribute to the increasing demand for hydrocolloid food additives in the food and beverage industries. As an essential food additive, hydrocolloids have numerous applications in several food products as a thickening and gelling agents. This study sheds light on the current applications of hydrocolloids to meet the specific requirements of the food and beverage industries. [ABSTRACT FROM AUTHOR]

The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future. [ABSTRACT FROM AUTHOR]

During surimi processing, large amount of the head & viscera is generated as by-product, which is either discarded or used for production of low value products such as fish feed. This study presents technology for sustainable utilization of by-products as high value-added products which indirectly reduces environmental pollution. Response Surface Methodology was used to define the optimal conditions for protein hydrolysates production. Different temperature (25–70 °C), time (20–120 min), and enzyme concentrations (0.05–0.2%) were optimized to obtain the maximum yield of Pink Perch Head & Viscera Protein Hydrolysate (PHVPH). The analysis of PHVPH revealed high amount of essential amino acids (35%) with 15% degree of hydrolysis, good functional properties, and moderate antioxidant properties (24.8%). The PHVPH was further microencapsulated using combination of wall material (maltodextrin, sodium alginate, gum Arabic and carboxyl methyl cellulose) to reduce the bitterness, fishy odor and hygroscopicity of PHVPH. Efficiency of microencapsulation process of PHVPH was assess by physiochemical properties, antioxidant activity, chemical bond (FTIR), microstructure (SEM) and sensory acceptability. The presence of PHVPH in the structure of microcapsule was proved by FTIR spectrometry. In addition, sensory evaluation of PHVPH and microencapsulated protein hydrolysate suggested that the microencapsulation process has been effective method in reducing the bitterness and odor of PHVPH powder and enhance its value in food formulation. [ABSTRACT FROM AUTHOR]

The growing global population and lifestyle changes have increased the demand for specialized diets that require protein and other essential nutrients for humans. Recent technological advances have enabled the use of food bioresources treated as waste as additional sources of alternative proteins. Sheep wool is an inexpensive and readily available bioresource containing 95%–98% protein, making it an outstanding potential source of protein for food and biotechnological applications. The strong structure of wool and its indigestibility are the main hurdles to achieving its potential as an edible protein. Although various methods have been investigated for the hydrolysis of wool into keratin, only a few of these, such as sulfitolysis, oxidation, and enzymatic processes, have the potential to generate edible keratin. In vitro and in vivo cytotoxicity studies reported no cytotoxicity effects of extracted keratin, suggesting its potential for use as a high‐value protein ingredient that supports normal body functions. Keratin has a high cysteine content that can support healthy epithelia, glutathione synthesis, antioxidant functions, and skeletal muscle functions. With the recent spike in new keratin extraction methods, extensive long‐term investigations that examine prolonged exposure of keratin generated from these techniques in animal and human subjects are required to ascertain its safety. Food applications of wool could improve the ecological footprint of sheep farming and unlock the potential of a sustainable protein source that meets demands for ethical production of animal protein. [ABSTRACT FROM AUTHOR]

Food-based approaches using locally available food escalates the feasibility and the sustainability of nutrition intervention. A complementary feeding recommendation (CFR) integrated with the food multi-mix (FMM) formulation was targeted to fulfill micronutrient and amino acid requirements for stunted non-wasted (SNW) children aged 12–23 months living in agricultural areas. A seven-day estimated food record (EFR) of 87 children was used to design the CFR and 4 identified underutilized foods were integrated as the FMM. A linear programming approach using Optifood was applied to optimize the CFR and FMM. CFR alone successfully fulfills the vitamin C, riboflavin, iron, and zinc, but it cannot fulfill calcium, thiamin, niacin, vitamin B6, folate, vitamin B12, and histidine. With the incorporation of the selected underutilized cowpea, buncis batik, wader fish, and cows' milk in the FMM development, the nutrients that are challenging in CFR development, can be fulfilled. Therefore, these findings present evidence that food multi-mix developed based on locally available nutrient-dense food sources can help to meet the nutrient gaps, which often remained even after a complementary feeding diet is optimized. Efficacy study using the developed CFR and FMM is recommended to assess effect in improving intake of micronutrients and amino acids and improving the linear growth of stunted, non-wasted children. [ABSTRACT FROM AUTHOR]

Food ingredients with a low degree of refining consist of multiple components. Therefore, it is essential to formulate food products based on techno-functional properties rather than composition. We assessed the potential of quantifying techno-functional properties of ingredient blends from multiple crops as opposed to single crops. The properties quantified were gelation, viscosity, emulsion stability, and foaming capacity of ingredients from yellow pea and lupine seeds. The relationships were quantified using spline regression, random forest, and neural networks. Suitable models were picked based on model accuracy and physical feasibility of model predictions. A single model to quantify the properties of both crops could be created for each techno-functional property, albeit with a trade-off of higher prediction errors as compared to models based on individual crops. A reflection on the number of observations in each dataset showed that they could be reduced for some properties.

Abstract This study aimed to highlight the effect of cow milk addition (0, 15, 30, and 45%) on Brazilian semi-hard buffalo cheese. Four formulations with different buffalo and cow milk ratios (v/v) were prepared: CC00 (100:00%); CC15 (85:15%); CC30 (70:30%); and CC45 (55:45%). The CC00 presented the highest moisture, fat in dry matter, and salt contents, while CC45 exhibited the highest protein and lowest pH values. CC45 presented the highest flavor, texture, overall acceptability, and purchase intention. Therefore, cow milk addition at 45% is an alternative to improve Brazilian semi-hard buffalo cheese's acceptability and purchase intention and, consequently, a market opportunity for the diversification of buffalo dairy products.

The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for the design of the fungal patties, the effect of different flours, binders, and colorants on the properties of texture, water retention capacity, and color were tested, with a traditional animal-based burger patty as a control. Based on the first results, two optimal formulations were chosen and analyzed using an electronic tongue with the same control as reference. The conditions that maximized biomass production were 6 days of incubation and maltodextrin as a carbon source at a concentration of 90 g/L. In terms of product design, the formulation containing quinoa flour, carboxymethylcellulose, and beet extract was the most similar to the control. Finally, through shelf-life analysis, it was determined that the physical characteristics of the fungal meat substitute did not change significantly in an interval of 14 days. However, the product should be observed for a longer period. In addition, by the proximate analysis, it was concluded that fungal patties could have nutritional claims such as rich content in protein and fiber. [ABSTRACT FROM AUTHOR]

Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages. [ABSTRACT FROM AUTHOR]

Due to pandemic situation, a sudden demand of healthy and immune booster products has risen to get rid of infections like Covid-19. The aim of this study is to develop novel health drink and beverages using plant-based byproducts like orange peel, milling byproducts (chickpea husk, rice bran, broken rice, wheat bran). Byproducts were processed by using different culinary processes such as, soaking, blanching, roasting, natural air-drying. Proximate composition along with minerals, antioxidants, Vitamin-C of formulated Health Drink Powder (HDP) and Detox Tea-substitute (DTS) were estimated. Most acceptable variants among the formulated products were estimated through sensory profiling where, HDP1 (7.79 ± 0.01) and DTS2 (8.18 ± 0.11) showed higher acceptability scores among others. Crude protein present in HDP and DTS were (19.27 ± 0.01)% and (18.21 ± 0.19)% respectively. Calcium was higher in HDP (81.21 ± 4.03 mg/100 g), whereas phosphorus was higher in DTS (211.52 ± 0.22 mg/100 g). Total phenolic contents of both the products were around 4 mg GAE/g. Vitamin C level was higher in HDP (60.23 ± 0.11 mg/100 g). Shelf life study and microbial load assessment indicated longer storage life of the formulated products. The Total Plate counts (Log CFU/g) were 2.12 ± 0.01 and 2.08 ± 0.12 found to be in freshly prepared HDP1 and DTS2 respectively under evaluation. The yeast and mold counts (Log CFU/g) was observed after 75th day and 60th day in HDP1 (2.09 ± 0.05) and DTS2 (2.01 ± 0.11) respectively (stored room temperature). The overall acceptability of these novel formulations as determined by sensory evaluation throughout the storage duration was satisfactory. According to the estimated data it can be concluded that the selected byproducts can be utilized as significant plant-based sources to formulate value-added functional products without affecting its sensory quality and to enhance nutritional status of consumer. [ABSTRACT FROM AUTHOR]

The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment. Meat alternatives are not anymore a niche market (i.e., vegetarians and vegans) but going mainstream (also consumed by meat eaters and flexitarians). This can be attributed to advances in formulations and ingredients and innovative technologies resulting in improved quality of products. This chapter summarizes the current knowledge about meat alternatives (from plant, fungi or/and algae). Plant-based alternatives are already a proofed commodity with a wide range of products available in the market. The search for more sustainable sources had put the spotlight on other sources such as fungi and algae due to their limited need to land, energy and water for biomass production. Fungi-based alternatives are steps ahead of those algae-based owing to fungi neutral flavor, comparable nutritional profile to meat and no need to masking agents. Consumer acceptance is still a key challenge boosting research and development efforts to ensure a better quality, affordability, and sustainability. [ABSTRACT FROM AUTHOR]

Nutrigenomics is the study of the effect of nutrition on gene expression which discusses how DNA is converted to mRNA and then converted mRNA to protein, and is the basis for understanding the biological activity of edible compounds. Nutritional manipulations and nutritional approaches are key tools to influence the performance and health of organisms. Today, it has been shown that better nutrition of animals selected for further production has a beneficial effect on their function. Despite the importance of this issue in production systems, there are no ways to clearly explain the molecular mechanisms of these changes. This review study aimed to investigate nutrigenomics as a molecular approach to the expression of genes involved in the health and growth of organisms. Searching was conducted in Scopus, PubMed, ScienceDirect, IranMedex, and Google Scholar databases on the studies conducted during 1990-2018 by using the keywords: “nutrigenomics”, “gene expression”, “nutrients”, “food formulation”. Initial stage yielded 120 articles. After excluding conferences papers, 58 remained for the final review. There are a limited number of nutrigenomics studies on the laboratory and farm animals, but it has been confirmed that there is an association between nutrition, genetics, fertility and growth. Therefore, the use of nutrients that can express gene expression in a way that improves the function and efficiency of organisms is essential in feed formulation as a new approach in nutrition.

Food-based approaches using locally available food escalates the feasibility and the sustainability of nutrition intervention. A complementary feeding recommendation (CFR) integrated with the food multi-mix (FMM) formulation was targeted to fulfill micronutrient and amino acid requirements for stunted non-wasted (SNW) children aged 12–23 months living in agricultural areas. A seven-day estimated food record (EFR) of 87 children was used to design the CFR and 4 identified underutilized foods were integrated as the FMM. A linear programming approach using Optifood was applied to optimize the CFR and FMM. CFR alone successfully fulfills the vitamin C, riboflavin, iron, and zinc, but it cannot fulfill calcium, thiamin, niacin, vitamin B6, folate, vitamin B12, and histidine. With the incorporation of the selected underutilized cowpea, buncis batik, wader fish, and cows’ milk in the FMM development, the nutrients that are challenging in CFR development, can be fulfilled. Therefore, these findings present evidence that food multi-mix developed based on locally available nutrient-dense food sources can help to meet the nutrient gaps, which often remained even after a complementary feeding diet is optimized. Efficacy study using the developed CFR and FMM is recommended to assess effect in improving intake of micronutrients and amino acids and improving the linear growth of stunted, non-wasted children.

Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g. , polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E -numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020−23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research. [ABSTRACT FROM AUTHOR]

The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for the design of the fungal patties, the effect of different flours, binders, and colorants on the properties of texture, water retention capacity, and color were tested, with a traditional animal-based burger patty as a control. Based on the first results, two optimal formulations were chosen and analyzed using an electronic tongue with the same control as reference. The conditions that maximized biomass production were 6 days of incubation and maltodextrin as a carbon source at a concentration of 90 g/L. In terms of product design, the formulation containing quinoa flour, carboxymethylcellulose, and beet extract was the most similar to the control. Finally, through shelf-life analysis, it was determined that the physical characteristics of the fungal meat substitute did not change significantly in an interval of 14 days. However, the product should be observed for a longer period. In addition, by the proximate analysis, it was concluded that fungal patties could have nutritional claims such as rich content in protein and fiber.

Calcium is a dynamic mineral. Recent discoveries designate that low intake of calcium generates deficiencies and path to other diseases. Food fortification could play a key role to overcome this problem. To cope with this deficiency problem, jellies were formulated with food-grade calcium salts and chicken eggshell powder. In the present study, three different concentrations of calcium salts, as well as eggshell powder were used to formulate jellies. The results of the sensory evaluation indicated that the two jelly products (A&D) in the current study were suitable for consumers. Results of Atomic Absorption Spectrophotometer revealed Jelly A and jelly D had 151±0.05 ppm and 133±0.06 ppm calcium concentration, respectively. Proximate analysis of Jelly A showed that it has 6.0±0.01% ash, 9.2±0.1% moisture, 0.4±0.01 g crude protein, 82.79±0.001 g crude fiber, and 0.61±0.001 g crude fat, while the jelly D that was made with chicken eggshell powder exhibited 6.0±0.01% ash, 10.1±0.1% moisture, 0.5±0.01 g protein, 84.54±0.01 g crude fiber and 1.61±0.01 g crude fat. Therefore, these two jelly A & D were greatly appreciated among other attributes. In spite of naturally available calcium-rich sources, calcium-fortified jellies can be consumed by individuals who are incapable to take sufficient calcium from their diet. [ABSTRACT FROM AUTHOR]

Abstract The study aimed to elaborate burgers with fillet and pulp (fish carcass meat) of grumatã (Prochilodus lineatus), and to evaluate its centesimal composition, microbiological and sensorial properties. Three formulations were prepared. One was prepared with the fillet (0% pulp), and the remaining two contained 15% or 30% pulp (instead of fillet), textured soy protein, wheat flour and condiments. The centesimal and microbiological composition was evaluated in pre-ready burgers. For sensory analysis, the burgers were grilled, and untrained judges evaluated the appearance, color, taste, texture, overall acceptance and purchase intent. Dry matter and fat were higher in formulations containing pulp; while crude protein and ash contents were higher in burgers with 30% pulp compared with those produced with fillet only. The coagulase-positive Staphylococcus and total and fecal coliform counts were within normal values established by the Brazilian legislation. Salmonella spp. was detected in the pre-ready (raw) formulations, but no colony was observed in the cooked preparations. Although no difference was found among formulations for sensory attributes, burgers with 30% pulp presented a higher purchase intention index (50%) than the other formulations. The complete use (fillet and pulp) of grumatã meat shows that this species can be utilized to elaborate distinct alimentary formulations.

Research interests in coffee byproducts showed increased attraction. This is partly driven by increasing annual coffee production, which leads to increased generation of solid residues which in turn creates environmental concern. Additionally, compositional profile of coffee byproducts stimulate more investigations into their role of affecting human physiological function. Driven by increased demand of valorizing agro-industrial residues into value added products, many research findings present justifiable importance and possible application of coffee byproducts in food. This extensive review therefore presents up-to-date information with reference to compositional data, potential of incorporating coffee byproducts as ingredients in food formulations and new product development with respect to their biological functionality and technological importance. Reviewed byproducts are coffee husk, pulp, parchment, silverskin and spent coffee ground. Processing steps are elaborated and description of each process with respect to characteristics of starting material and generated main products and resulting residues is made to clearly distinguish the corresponding byproducts. Respective nutritional and phytochemical composition, food formulation and their distinctive characteristics are described. Production of value added products and food product development as well as applications made so far to incorporate the byproducts into food formulation are reviewed. Finally, safety related references and prospective insights of coffee processing byproducts in the current changing economy with possible indication into future trend of the current topic in universal context are presented. • Coffee byproducts contain nutrients and non-nutrients that have both nutritional and functional values. • Composition of coffee byproducts play important role for incorporation of the ingredients into foods. • Biological activities of respective components of the coffee byproducts indicate important health promoting properties. • Physicochemical and techno-functional properties of coffee byproducts are result of chemical characteristics of the materials. [ABSTRACT FROM AUTHOR]

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

Diabetes is aninherited and/or acquired chronic disease. It is one of the most common metabolic disorders caused by deficiency in production of insulin, or reduction of organ responses to secreted insulin.Prevalence of diabetes is high in the developing country and it is the 4th main cause of death and the major cause of blindness in adults. Since the main goal of diabetes treatment is the control of blood sugar level in the normal range and providing adequate conditions for insulin activity to reduce vascular and neurological diseases, nutritional treatment, food diet and the control of weight are the most solutions. On the other hand, the lack of appropriate food alternatives demonstrates the need for research on developing the special formulation of products designed for diabetic patients. The inhibition of α-amylase and α-glucosidase activities, natural and artificial sweeteners in formulations, medicinefoods, low digestible carbohydrates, gradual decrease, enhancers, release profile and legislation are the most important ways for control of diabetic diet. [ABSTRACT FROM AUTHOR]

Summary: Influence of diverse botanical sources (wheat, maize, waxy maize, cassava, potato, rice or waxy rice) on in vitro native starch digestibility has been investigated. Physicochemical properties (chemical composition, particles size and shape, surface features) of starch granules were determined with a view to explaining digestibility differences between samples. Rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents were measured according to Englyst method. Potato starch was shown to be composed of large rounded granules having smooth surfaces, which explains its slow enzymatic breakdown. Potato starch displayed the highest RS (86%) content and the lowest RDS content (9.9%). Since RS positively influences health and SDS may result in cell, tissue and/or organ damages, potato starch is an ideal starch nutrient. Conversely, waxy rice starch was rich in amylopectin and displayed small diameters and angular shapes, which are both known to facilitate enzymatic starch hydrolysis. It exhibited a near‐zero RS content (0.9%) and a high RDS fraction (60%). According to this study, potato starch exhibited the best nutrient profile, followed up in this order by cassava, waxy maize, wheat, maize and waxy rice starches. [ABSTRACT FROM AUTHOR]

Background Nutritional security determines the level of public health within a population while inadequate nutrition is one of the major factors in development of various health problems. This can be alleviated with sufficient and affordable access to currently available or newly designed nutritious foods. Scope and approach Formulation of new foods can be very costly, so methods able to lower design expanses are of utmost importance to the industry. Hence, the purpose of this work was to rationalize utilization of modern computerized algebraic systems (CAS) in solving traditional problems for formulating food mixtures by food combinatoric principles (FCP). Key findings and conclusions Practical aspect of FCP approach was shown in a case of formulating new food with predefined nutritional features (targeting amino acids content) from 14 components (curd and 13 varieties of grains and beans). The application of FCP in CAS saves time and provides mathematically perfect solutions. Such solutions should be tested for supplementary production parameters (sensory, feasibility, etc.) prior to industrial production of large scale quantities. [ABSTRACT FROM AUTHOR]