The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Nutritional health aspects and functional properties of nut yogurt: Future perspectives

The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the production of plant-based yogurts. The main challenge for such products is to achieve a similar taste to traditional yogurt while improving shelf life. In recent years, extensive research has been conducted on this topic. The nutritional and health properties of yogurts made from different types of nuts, traditional and innovative processing technologies, and the effects of fermentation on the nutritional value, sensory characteristics, and texture of the yogurts are described. This review provides a comprehensive overview of the nutritional and manufacturing process of nut yogurts and offers possible directions for development and innovation of health food products.

Exploring the oil-water interfacial behaviour of pea protein-guar gum/gellan gum mixtures relating to stability and in vitro protein digestion of model pea milk system

Polysaccharides are effective stabilisers for plant-based milks, but their interfacial adsorption behaviours in plant milk system and effects on plant protein digestibility are still unclear. This study analysed the oil-water interfacial adsorption behaviours of pea protein concentrate (PPC) and isolate (PPI) mixed with neutral guar gum and anionic gellan gum to understand the stability and in vitro protein digestion of corresponding model pea milk system. Adding guar gum or gellan gum enhanced the interfacial adsorption stability of pea proteins without compromising proteolysis during gastrointestinal digestion. Gellan gum performed better than guar gum for long-term co-stabilising the emulsion with pea proteins, due to its electrostatic repulsion with pea proteins and stronger steric hindrance induced by thicker adsorbed interfacial layers (~10 % or ~37 % higher thickness than guar gum counterparts) as detected by a quartz crystal microbalance with dissipation (QCM-D) after rinsing. The model pea milks with 0.1 % (wt%) gellan gum were stable at 4 °C for 28 days regardless of protein types. The presence of polysaccharides at the interface enabled oil droplets to be kept separate during in vitro gastrointestinal digestion, improving the final proteolysis by ~4 to ~27 %. This result is conducive to selecting polysaccharides for developing pea protein-based beverages.

Chickpeas and gut microbiome: Functional food implications for health

Chickpea is considered a rich source of nutrients, especially protein and dietary fibre. Besides, chickpea has potential benefits for the maintenance of gut health by improving intestinal integrity and serving as a source of energy for the gut microbiota. Moreover, chickpea consumption has been found to possess anti-cancer, anti-inflammatory, and antioxidant activity. On undergoing certain treatments like soaking, dehulling, roasting, and germination, the anti-nutritional profile of chickpeas can be reduced. Observing these benefits, this review explores the impact of chickpea and its components on maintaining gut health, emphasizing various benefits. Besides, the paper comprehensively covers the nutritional composition of chickpeas and factors influencing the bioavailability of its components concerning gut health. Additionally, it outlines the mechanisms through which chickpeas influence gastrointestinal health, providing valuable insights into complex processes and potential therapeutic applications. Furthermore, the review identifies contributions that can guide future research, encouraging further exploration of chickpeas' role in gut health and the development of interventions. As a result of the presented review, chickpeas can be used as an affordable source of food, which is nutritionally stable and prevents gastrointestinal diseases.

Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism

Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.

One-pot green synthesis of ZIF-8/IgG composite for the precise orientation and protection of antibody and its application in purification and detection of aflatoxins in peanut oil

This study presents a novel approach toward the one-pot green synthesis of ZIF-8/IgG composite, focusing on its precise orientation and protection of the anti-aflatoxins antibody. The antibody orientation is achieved through the specific binding of IgG to the Fc region of the antibody, while the antibody protection is accomplished by the structural change restriction of ZIF-8 framework to the antibody. Consequently, the antibody exhibits enhanced target capability and significantly improved tolerance to organic solvents. The ZIF-8/IgG/anti-AFT was employed for the purification and detection of AFTs by coupling with UPLC. Under optimized conditions, the recoveries of spiked AFTs in peanut oils are between 86.1% and 106.4%, with relative standard deviations (RSDs) ranging from 0.8% to 8.8%. The linearity range is 0.5-20.0 ng for AFB1 and AFG1, 0.125-5.0 ng for AFB2 and AFG2, the limit of detection is 0.1 ng for AFB1 and AFG1, 0.03 ng for AFB2 and AFG2.

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties

In this paper, effects of preheating-induced denaturation of proteins and oleosomes on protein structure and soymilk quality were studied. The protein in soybeans baked at 55 °C (B-55) and 85 °C (B-85) showed an increase of β-sheet content by 3.2 % and a decrease of α-helix content by 3.3 %, indicating that proteins were gradually unfolded while oleosomes remained intact. The protein resisted thermal denaturation during secondary heating, and soymilks were stable as reflected by a small d3,2 (0.4 μm). However, raw soymilk from soybeans baked at 115 °C (B-115), steamed for 1 min (ST-1) and 5 min (ST-5) presented oleosomes destruction and lipids aggregates. The proteins were coated around the oil aggregates. The β-turn content from soybeans steamed for 10 min (ST-10) increased by 9.5 %, with a dense network where the OBs were tightly wrapped, indicating the serious protein denaturation. As a result, the soymilks B-115 or steamed ones were unstable as evidenced by the serious protein aggregation and larger d3,2 (5.65-12.48 μm). Furthermore, the soymilks were graininess and the protein digestion was delayed due to the formation of insoluble protein aggregates. The flavor and early-stage lipid digestion of soymilk from steamed soybeans was improved owing to lipid release.

Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties

In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.

Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of ζ-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, n-hexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams.

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation. To address this issue, LLB was homogenised twice at different pressures (0~100 MPa) using a homogeniser. This study aims to investigate the changes in the particle size distribution (PSD), microstructure, rheological behaviour, sedimentation index (IS), turbidity, physicochemical properties, and sensory quality of LLBs after homogenisation treatments. The results regarding PSD and microstructure showed that the suspended particles were decomposed at high pressure with increasing homogenisation pressure, forming small particles of cellular material, cell wall fragments, fibre fractions, and polymers. The LLB showed shear-thinning behaviour and weak gelation characteristics (G' > G″) and rheological properties. Among all homogenisation pressures, the 60 MPa sample showed the lowest sedimentation rate and the highest turbidity. When the pressure was increased from 0 to 100 MPa, the total soluble solid (TSS) content showed an upward trend, while the ascorbic acid content (AAC) gradually decreased. The highest sensory evaluation was observed in the 60 MPa sample in terms of overall acceptability.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.

Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods

High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno-functional properties, in addition to the formation of micro-sized particles. This study focuses on recent advances in using HPH/UHPH on plant-based milk sources such as soybeans, almonds, hazelnuts, and peanuts. Overall, this systematic review provides an in-depth analysis of the principles of HPH/UHPH, the mechanism of action, and their applications in other nondairy areas such as fruits and vegetables, meat, fish, and marine species. This work also deciphers the role of HPH/UHPH in modifying food components, their functional quality enhancement, and their provision of oxidative resistance to many foods. HPH is not only perceived as a technique for size reduction and homogenization; however, it does various functions like microbial inactivation, improvement of rheologies like texture and consistency, decreasing of lipid oxidation, and making positive modifications to proteins such as changes to the secondary structure and tertiary structure thereby enhancing the emulsifying properties, hydrophobicity of proteins, and other associated functional properties in many nondairy sources at pressures of 100-300 MPa. Thus, HPH is an emerging technique with a high throughput and commercialization value in food industries.

Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

Natural oil-in-water emulsions containing plant oil bodies (OBs), also called oleosomes, rich in health-promoting omega-3 polyunsaturated fatty acids (ω3 PUFA) are of increasing interest for food applications. In this study, we focused on walnut kernel OBs (WK-OBs) and explored their microstructure, composition and physical stability in ionic environments as well as the impact of homogenization. A green process involving aqueous extraction by grinding of WK allowed the co-extraction of OBs and proteins, and centrifugation was used to recover the WK-OBs. Confocal laser scanning microscopy images showed the spherical shape of WK-OBs with an oil core envelopped by a layer of phospholipids (0.16 % of lipids) and embedded proteins. Their mean diameter was 5.1 ± 0.3 µm. The WK-OBs contained 70.1 % PUFA with 57.8 % ω6 linoleic acid and 12.3 % ω3 α-linolenic acid representing 68 % and 11.6 % of the total fatty acids in the sn-2 position of the triacylglycerols (TAG), respectively. Trilinolein was the main TAG (23.1 %). The WK-OBs also contained sterols (1223 ± 33 mg/kg lipids; 86 % β-sitosterol), carotenoids (0.62 ± 0.01 mg/kg lipids; 49.2 % β-carotene), and tocopherols (322.7 ± 7.7 mg/kg lipids; 89 % γ-tocopherol), confirming their interest as health-promoting ingredients. The decrease in the size of WK-OBs under high-pressure homogenization avoided phase separation upon storage. The anionic WK-OB surface at neutral pH was affected by stressful ionic environments (pH, NaCl, CaCl2), that induced aggregation of WK-OBs and decreased the physical stability of the emulsions. Emulsions containing WK-OBs are promising to diversify the market of the ω3-rich plant-based food products and beverages.

Lipid Nanoparticles: An Effective Tool to Improve the Bioavailability of Nutraceuticals

Nano-range bioactive colloidal carrier systems are envisaged to overcome the challenges associated with treatments of numerous diseases. Lipid nanoparticles (LNPs), one of the extensively investigated drug delivery systems, not only improve pharmacokinetic parameters, transportation, and chemical stability of encapsulated compounds but also provide efficient targeting and reduce the risk of toxicity. Over the last decades, nature-derived polyphenols, vitamins, antioxidants, dietary supplements, and herbs have received more attention due to their remarkable biological and pharmacological health and medical benefits. However, their poor aqueous solubility, compromised stability, insufficient absorption, and accelerated elimination impede research in the nutraceutical sector. Owing to the possibilities offered by various LNPs, their ability to accommodate both hydrophilic and hydrophobic molecules and the availability of various preparation methods suitable for sensitive molecules, loading natural fragile molecules into LNPs offers a promising solution. The primary objective of this work is to explore the synergy between nature and nanotechnology, encompassing a wide range of research aimed at encapsulating natural therapeutic molecules within LNPs.

Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins

Roasting could modify the protein structure/conformation, contributing to changes in functional properties. Here we investigated the effects of pre-roasting on the extraction efficiency, structural and functional properties of pea protein concentrates and isolates (PPC and PPI) produced from yellow split peas. The shorter roasting times (150 °C, 10 and 20 min) had little effect on protein yields and could increase the solubility of PPC or PPI by ∼ 12% at pH 7 and enhance the solubility of PPI by ∼ 12% (10-min roasting) and ∼ 24% (20-min roasting) at pH 3. However, a longer duration of pre-roasting (150 °C, 30 min) significantly reduced the extraction efficiency of PPC and PPI by ∼ 30% and ∼ 61%, respectively. Meanwhile, pre-roasting had minor effects on SDS-PAGE profiles and the secondary structures of pea proteins but significantly altered tertiary structures by reducing free sulfhydryl groups, increasing disulfide bonds and surface hydrophobicity. As for the emulsifying properties, pre-roasting improved the emulsion ability index (EAI) of PPC and PPI but decreased the emulsion stability index (ESI) of PPC and had no significant effect on PPI. Moreover, PPC and PPI with shorter pre-roasting duration (10 and 20 min) had endothermic peaks and showed a slight decrease in the denaturation temperature (Td) and the onset temperature (To), respectively. Overall, the study demonstrated that controlled pre-roasting at 150 °C for 10 min and 20 min altered protein structures (mainly tertiary structures), improving the solubility and EAI of pea proteins at pH 7, while retaining their thermal properties in comparison to unroasted samples.

Effect of Different Temperatures on the Storage Stability of Flaxseed Milk

In this study, the physical and oxidative stability of flaxseed milk without food additives at different temperatures (25 °C and 37 °C) was assessed. Over in 206 days in storage, the particle size, Turbiscan stability index (TSI), centrifugal sedimentation rate, and primary and secondary oxidation products of flaxseed milk increased, viscosity decreased, and the absolute value of the potential first decreased and then increased. These phenomena indicated a gradual decrease in the physical stability of flaxseed milk, accompanied by drastic oxidative changes. The antioxidant capacity of flaxseed milk was related to the location of the physical distribution of flaxseed lignin, which was more effective in the aqueous phase compared to the non-aqueous phase. Interestingly, after 171 days in storage at 37 °C, the particle size of flaxseed milk was approximately doubled (6.98 μm → 15.27 μm) and the absolute value of the potential reached its lowest point (-13.49 mV), when the content of primary oxidation products reached its maximum (8.29 mmol/kg oil). The results showed that temperature had a significant effect on the stability of flaxseed milk and that stability decreased with increasing temperature and shortened shelf life. This work provides a theoretical basis for elucidating the stabilization-destabilization mechanism of flaxseed milk.

The physicochemical stability and in vivo gastrointestinal digestion of flaxseed milk: Implication of microwave on flaxseed

The current study was to investigate how microwave on flaxseed affected the physicochemical stability and gastrointestinal digestion of oil bodies (OBs) in flaxseed milk. Flaxseed was subjected to moisture adjustment (30-35 wt%, 24 h), and microwave exposure (0-5 min, 700  W). Microwave treatment slightly weakened the physical stability of flaxseed milk indicated by Turbiscan Stability Index, but there were no visual phase separation during 21 days of storage at 4 °C. Upon microwave treatment, OBs experienced the layer-by-layer encapsulation into loose interface embedding by storage protein-gum polysaccharide complex from bulk phase, resulting in lower viscoelasticity of flaxseed milk. The OBs underwent earlier interface collapse and lipolysis during gastrointestinal digestion, followed by synergistic micellar absorption, faster chylomicrons transport within enterocytes of rats fed flaxseed milk. The accumulation of α-linolenic acid and synergistic conversion into docosapentaenoic and docosahexanoic acids in jejunum tissue were achieved accompanied by the interface remodeling of OBs in flaxseed milk.

A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes

Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.

Lipid Droplets from Plants and Microalgae: Characteristics, Extractions, and Applications

Plant and algal LDs are gaining popularity as a promising non-chemical technology for the production of lipids and oils. In general, these organelles are composed of a neutral lipid core surrounded by a phospholipid monolayer and various surface-associated proteins. Many studies have shown that LDs are involved in numerous biological processes such as lipid trafficking and signaling, membrane remodeling, and intercellular organelle communications. To fully exploit the potential of LDs for scientific research and commercial applications, it is important to develop suitable extraction processes that preserve their properties and functions. However, research on LD extraction strategies is limited. This review first describes recent progress in understanding the characteristics of LDs, and then systematically introduces LD extraction strategies. Finally, the potential functions and applications of LDs in various fields are discussed. Overall, this review provides valuable insights into the properties and functions of LDs, as well as potential approaches for their extraction and utilization. It is hoped that these findings will inspire further research and innovation in the field of LD-based technology.

Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk

During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties and stability of pumpkin seed (Cucurbita pepo L.) milk. Raw pumpkin seeds were roasted at different temperatures (120 °C, 160 °C, and 200 °C), and then processed into milk using a high-pressure homogenizer. The study analyzed the microstructure, viscosity, particle size, physical stability, centrifugal stability, salt concentration, heat treatment, freeze-thaw cycle, and environment stress stability of the resulting pumpkin seed milk (PSM120, PSM160, PSM200). Our results showed that the microstructure of pumpkin seeds was loose and porous, forming a network structure because of roasting. As the roasting temperature increased, the particle size of pumpkin seed milk decreased, with PSM200 showing the smallest at 210.99 nm, while the viscosity and physical stability improved. No stratification was observed for PSM200 within 30 days. The centrifugal precipitation rate decreased, with PSM200 showing the lowest rate at 2.29%. At the same time, roasting enhanced the stability of the pumpkin seed milk in the changes in ion concentration, freeze-thaw, and heating treatment. The results of this study suggested that thermal processing was an important factor in improving the quality of pumpkin seed milk.

Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage

The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.

Impact of processing on the oxidative stability of oil bodies

Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes, oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in microorganisms such as microalgae, bacteria or yeast. Oil Bodies are unique subcellular organelles with sizes ranging from 0.2 to 2.5 μm and are made of a triacylglycerols hydrophobic core that is surrounded by a unique monolayer membrane made of phospholipids and anchored proteins. Due to their unique properties, in particular their resistance to coalescence and aggregation, oil bodies have an interest in food formulations as they can constitute natural emulsified systems that does not need the addition of external emulsifier. This manuscript focuses on how extraction processes and other factors impact the oxidative stability of isolated oil bodies. The potential role of oil bodies in the oxidative stability of intact foods is also discussed. In particular, we discuss how constitutive components of oil bodies membranes are associated in a strong network that may have an antioxidant effect either by physical phenomenon or by chemical reactivities. Moreover, the importance of the selected process to extract oil bodies is discussed in terms of oxidative stability of the recovered oil bodies.

Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues

The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Apart from these, some products require new technical processes such as needed by milk drink alternatives, mycoprotein and meat, cheese and fish analogues. The aim of these analogues is to mimic the physical and organoleptic properties of animal origin products through fibrous composition and mix of ingredients from vegetable sources using adequate technology, which allow providing similar texture and flavor. Using a narrative approach to review literature, the objectives of this paper are to systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, to identify the diversity of alternatives to these products on the market, including the related technological processes, and to project the challenges that the food industry may face soon. From a total of 302 scientific papers identified in databases, 186 papers were considered. More research papers on products associated with alternatives to milk were found. Nevertheless, there are products that need more research as analogues to meat and dairy products. A general scheme that brings together the main reasons, resources and challenges that the food industry faces in this promising area of alternatives to meat and dairy products is presented.

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.

Solubility and physicochemical properties of resveratrol in peanut oil

The solubility and physicochemical properties of resveratrol in peanut oil were systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The highest resveratrol solubility in peanut oil observed was 95.91%. The optimal dissolution process was determined to be the addition of 183.00 mg/kg resveratrol, a magnetic temperature of 40.00℃, and a magnetic duration of 3.50 h, which yielded a resveratrol content of 175.51 mg/kg oil. Under this standardized process, the oil composition remained unchanged. Resveratrol promoted the conversion of saturated triglycerides into unsaturated triglycerides, increased the linolenic acid content, and did not facilitate the formation of trans fatty acids. In addition, resveratrol preservedthe lightcolor, decreased the peroxide and acid values by 30%, prolonged the shelf life by more than 2 folds, and improved the thermal stability. In this sense, peanut oil with resveratrol can serve as anti-isomerism and antioxidant additive.

Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling

This study aimed to investigate the influences of microwave (MV) exposure to flaxseed on the physicochemical stability of oil bodies (OBs) focused on the interface remodeling. The results showed that the intracellular OBs subjected to absolute rupture and then partial dispersion by protein bodies visualized by TEM following MV exposure (1-5 min; 700 W). After aqueous extraction, native flax OBs manifested excellent spherical particles with completely intact surface and wide particle size distribution (0.5-3.0 μm) examined by cryo-SEM. Upon 1-5 min of MV exposure, the defective interface integrity and beaded morphology were successively observed for flax OBs, accompanied by the impaired physical stability and rheological behavior due to the newly assembled phospholipid/protein interface. Notably, the profitable migration of phenolic compounds effectively suppressed the lipid peroxidation and protein carbonylation in flax OBs. Thus, MV exposure (1-5 min; 700 W) was unfavorable for improving the physical stability of flax OBs.

Real-time monitoring of immunoglobulin G levels in milk using an ordered porous layer interferometric optical sensor

Immunoglobulin G (IgG) is a significant ingredient of immunological activity in milk and colostrum, the activity and content of which is easily disturbed by potentially conditional variant during sterilization. Therefore, developing robust methods for the detection of IgG levels in milk is especially important. Herein, protein A from the Staphylococcus aureus functionalized silica colloidal crystalline film (SCC@SPA) sensing unit combined with ordered porous layer interferometry (OPLI) for IgG detection in untreated bovine milk was developed. Calibration curves in milk and buffer were set up by the variations of the optical thickness (OT) of the sensing unit after the IgG association and dissociation phases. The influence of temperature on the level of IgG was evaluated. Furthermore, the identification of IgG levels with pasteurized milk and ultrahigh temperature (UHT) sterilized milk from the market randomly was successfully carried out without any sample pretreatment. More importantly, compared with other methods, this novel method has the advantages of convenient operation, low cost, and suitability for point-of-care (POC) testing.

Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems

The application of natural oil droplets called oleosomes (OSs) as a potential fat replacer in comminuted meat products was investigated by evaluating the influence of rapeseed OS incorporation at 0, 25, 50, 75 and 100% pork fat substitution levels on the technological properties of meat model systems. The moisture content, pH, L* and b* of meat model systems increased while the fat content and a* decreased with the increasing levels of fat replacement. Treatments prepared with OSs showed improvements in emulsion and oxidative stability of meat batters. Texture profile analysis revealed the production of softer, less gummy and less chewy meat systems, whereas micrographs showed smaller-sized fat globules within compact protein matrices as OS levels were increased. Sensory evaluation results exhibited that treatments with partial replacement (≤ 50%) of pork fat by OSs were generally acceptable. The results demonstrate the possibility of maintaining or improving certain technological properties of meat systems with the use of OSs as fat replacer.

Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)

Chickpeas are a very important legume crop and have an abundant amount of proteins, carbohydrates, lipids, fibers, and mineral contents. Most of the time, breeders were focused on the yield and the disease resistance criteria parameters for releasing new varieties, but not that much attention is given to the nutritional quality and quantity aspect. So the objective of this review mainly focuses on giving some hints for breeders and nutritionists on nutritional profiles and effects of traditional processing of different Ethiopian chickpea varieties which may be used for variety selection for the new variety trial and new product development, respectively. Chickpeas have many bioactive compounds, important vitamins, and minerals. Besides having nutritional benefits, the consumption of chickpeas always requires some processing as they have many antinutritional factors. Various traditional processes such as soaking, cooking or boiling, germination, roasting, fermentation, and dehulling have their own effects on the availability of nutrients. Chickpeas are used to make many Ethiopian traditional chickpea-based food products such as nifro, kollo, shiro, dabo, mitad shiro, ashuk, boklet, kita, genfo, injera, and shimbra-asa by using different processing methods. Chickpeas have several potential health beneficial effects on some of the important human diseases like cardiovascular diseases, type 2 diabetes, digestive diseases, and cancers. This review summarized that different Ethiopian chickpea varieties have significant differences in the nutritional composition profiles between different varieties grown in Ethiopia and are an excellent source of micronutrients and macronutrients.

Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but may be prone to oxidation. The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processing, were compared with processed complex walnut juice. The good oxidative stability of minimally-processed OB over 10 days (PV ≤ 8.4 meq O₂/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O₂/kg, TBARS = 1.4 mmol eq MDA/kg) was evidenced. In comparison, processing of OB promoted their oxidation. The interfacial studies led to the proposition of a new model of adsorption for minimally-processed OB that will be useful to design functional emulsion or foam in which OB act as emulsifiers.

Lactose Intolerance and Its Dietary Management: An Update

Milk is the most common food consumed worldwide and is also a major ingredient in the preparation of various dairy products. However, despite the high production and consumption of milk and milk-based products, there is a large percent of the world's population that suffer from allergies to milk solids and lactose intolerance. Lactose intolerance specifically means the inability of the body to breakdown the sugar to its simplest form for assimilation and it is due to the inefficiency or lack of the enzyme in the human body. The most convenient prevention method for the affected population is to avoid milk and milk-based products but this may be a cause of development of other health related issues that result from inadequate nutrient consumption. To help find an alternative to this problem, this study aims at first studying the underlying information on lactose intolerance and then studying plant-based beverages as a possible alternative to milk and milk-based products. Key teaching pointsLactose intolerance specifically means the inability of the body to breakdown the sugar to its simplest form for assimilation and it is due to the inefficiency or lack of the enzyme in the human body.Consumption of probiotics may help relieve the symptoms of lactose intolerance.Soy beverage can be an economical alternative for lactose intolerant populations and has calcium content comparable to bovine milk.Calcium absorption in fortified plant based beverages depends upon type of calcium salt used.

Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH

In this work, the effects of the emulsifier concentration, sterilization process, and pH on the properties and stability of the model liquid creamer were evaluated. Applying diacetyl tartaric acid ester of mono- and diglycerides or DATEM at a concentration of 0.3% (w/w) in the presence of 2% (w/w) sodium caseinate produced stable model liquid creamers (10% (w/w) rambutan kernel olein) with a small particle size (Z-average ≈ 200 nm) and a narrow size distribution range (PDI < 0.24). These creamers were stable regarding creaming and coalescence, having non-flocculated particles and a constant flow behavior index (n) after sterilization using autoclaving (121 °C, 1.1 bar for 15 min) and during storage for 150 days at 25 °C. The model liquid creamers were unstable at pH values near the isoelectric point of caseinate (pH 4-5). However, these were stable after mixing with hot coffee solutions based on no observed feathering or sedimentation. The whitening performance of the model liquid creamers compared well with commercial ones. Non-hydrogenated fat-based model non-dairy liquid creamer was successfully formulated using rambutan kernel olein as a fat component. The results obtained in this study are useful for the possible application of fractionated rambutan kernel fat in food products.

Combination of Alcalase 2.4 L and CaCl2 for aqueous extraction of peanut oil

The combined application of CaCl₂ and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl₂ , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl₂ was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl₂ changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.

Techniques for Formulation of Nanoemulsion Drug Delivery System: A Review

Nanoemulsion drug delivery systems are advanced modes for delivering and improving the bioavailability of hydrophobic drugs and the drug which have high first pass metabolism. The nanoemulsion can be prepared by both high energy and low energy methods. High energy method includes high-pressure homogenization, microfluidization, and ultrasonication whereas low energy methods include the phase inversion emulsification method and the self-nanoemulsification method. Low energy methods should be preferred over high energy methods as these methods require less energy, so are more efficient and do not require any sophisticated instruments. However high energy methods are more favorable for food grade emulsion as they require lower quantities of surfactant than low energy methods. Techniques for formulation of nanoemulsion drug delivery system are overlapping in nature, especially in the case of low energy methods. In this review, we have classified different methods for formulation of nanoemulsion systems based on energy requirements, nature of phase inversion, and self-emulsification.