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BACKGROUND: Polyphenols present in sunflower meal act on sunflower proteins by reacting directly with their structures and thus influencing their purity, solubility, crystallinity, and functionality. However, the effect on these properties of varying concentrations of ethanol used in dephenolization has yet to be explored. The present study aimed to explore the impact of dephenolization using varying ethanol concentrations (60%, 70%, 80%, and 90%) on the physicochemical, color, thermal, structural, functional, and flow behavior of protein isolates extracted from sunflower meal. RESULTS: Protein isolates originating from meals that were dephenolized using higher ethanol concentrations exhibited a protein content of 836.10 g kg−1. As the concentration of ethanol increased, a reduction in crystallinity was observed from 24% to 14.15%. Fourier transform infrared (FTIR) spectroscopy revealed marked shifts in major peaks within the 1600 to 1700 cm−1 wavelength range, indicating significant structural and conformational changes. Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) results demonstrated that dephenolization caused decline in molecular weight ranging from 25 kDa to 60 kDa. Dephenolization induced significant changes in surface morphology resulting in more heterogeneous and disordered surfaces as indicated by field emission–scanning electron microscopy (FE‐SEM) micrographs. Overall improvement in the functional properties was observed, with an increase in solubility from 15.20% to 22.03%. Improvement in the flow behavior with an increase in porosity from 38% to 60% was also observed, due to dephenolization. CONCLUSION: Dephenolization using 90% ethanol induced structural changes that enhanced physicochemical and functional characteristics of sunflower protein isolates by improving purity and solubility, reducing crystallinity, and increasing flow behavior. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Pseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future. [ABSTRACT FROM AUTHOR]

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices. [ABSTRACT FROM AUTHOR]

Metal-free rapid access to pyrrole-2,3-dione has been developed under mild conditions from easily available materials, which was utilized to synthesize pyrrolo[2,3-d]pyridazin-7-one's and pyrrolo[2,3-d]pyrizidines. The overall two-pot process proceeds through (i) the first pot, metal-free direct Mannich reaction-oxidative aromatization of succinaldehyde with C-acyl imine in situ generated to pyrrole-2,3-dione, and (ii) the second pot, further condensation with various hydrazines to synthesize several pyrrolo-pyrizidinones and pyrrolo-pyrizidines in moderate to good yields. [ABSTRACT FROM AUTHOR]

With a steady rise in mental health issues such as depression, anxiety, and post-traumatic stress disorder (PTSD) in Kashmir, the need to address mental health in this region becomes important. This paper reports on traditional and current community mental health coping mechanisms among residents in Kashmir. Six focus group discussions (FGD) were facilitated with key informants. Data were analyzed via a thematic analytic approach. Community coping mechanisms reported include social spaces and shared chore spaces, cultural practices, shrines and religious places, faithealers. These findings demonstrate community strengths that can leverage to build additional coping strategies and resilience among people. [ABSTRACT FROM AUTHOR]