Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Lactic acid fermentation of non-conventional plant-based protein extract

The increasing demand for plant-based foods necessitates the development of effective preservation methods to ensure safety and quality. This study evaluated the effectiveness of biopreservation using eight plant-based protein extracts (PBPEs) (pea, faba, soy, potato, pumpkin, hazelnuts, rice, and hemp) fermented with 12 different lactic acid bacteria (LAB) strains from four species. The effectiveness of LAB biopreservation was assessed both at the endpoint and in real-time using impedometric analysis and was found to depend on both the matrix and the strain. Among the 12 LAB strains, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed the highest adaptability, particularly in soy, faba, and hemp protein extracts, highlighting their potential as effective biopreservative agents for diverse PBPEs. Given the distinctive advantage of biopreservation in enhancing organoleptic properties, this aspect was also evaluated for the two most effective LAB strains. Fermentation with L. delbrueckii subsp. bulgaricus 1932 and L. plantarum 4193 significantly improved the aroma profile of fermented PBPEs (pea, faba, soy, pumpkin, rice, and hemp) where they exhibited the best adaptability. Notably, levels of hexanal and hexanoic acid, compounds often associated with off-flavors, were markedly reduced, enhancing the organoleptic properties of the final products. These findings emphasize the dual benefits of LAB fermentation as a natural preservative and flavor enhancer, with promising implications for its application in the food industry.

Self-assembled nanostructures from rice protein and its fractions: Molecular approaches, physicochemical principles, and functional applications

This review investigates the structural composition and physicochemical properties of rice protein (RP) and their functional applications, unraveling the molecular self-assembly approaches of rice protein isolates (RPI), rice protein hydrolysates (RPH), and their different fractions. RPI complexes with polysaccharides through both non-covalent (electrostatic, hydrogen bonding, hydrophobic and π-interactions) and covalent interactions (Schiff base and enzymatic reactions), whereas with polyphenols, it forms colloidal structures mainly through non-covalent forces. After enzymatic hydrolysis and chain segment reorganization, RPH exhibits enhanced interfacial activity and self-assembles into stable nanostructures, with applications in encapsulation and delivery of bioactive compounds. Owing to variations in conformation and amino acid composition, different fractions of RP can assemble into multilevel structures, including nanofibrils, branching clusters, and spherical nanoparticles, under specific environmental conditions. An in-depth exploration of these self-assembly principles can greatly enhance the physicochemical and structural properties of RP, thereby paving the way for a wide range of functional applications.

Recent advances in modification of plant-based proteins for improved encapsulation performance

Encapsulation is a useful technique for protection, stabilization and controlling the release of bioactive compounds and food ingredients particularly sensitive to environmental factors such as heat, light and temperature. A wide variety of biopolymers can be used as wall materials in encapsulation, among which proteins are an essential group. In recent years, with the increasing interest in concepts such as plant-based nutrition and sustainability, the use of plant proteins in encapsulation has also increased. Proteins obtained from plant sources are sustainable, easily accessible, and low cost compared to animal-based counterparts; additionally, they are biodegradable, renewable, and biocompatible. However, there are some limitations regarding their functional properties such as solubility, emulsifying, gelling, and film-forming abilities. Various physical, chemical and enzymatic modification methods are used to improve the functional properties of plant proteins and to expand their use in encapsulation technologies. In this review, plant-based proteins (PBPs) and their use in encapsulation are discussed. Different modification techniques can improve the encapsulation performance of plant proteins; however, process parameters should be optimized. The most commonly studied physical, chemical, enzymatic and combined modification methods are sonication, Maillard conjugation, enzymatic hydrolysis and pH-shifting combined ultrasonication, respectively. The use of combined modification methods is a promising approach for improvement of the encapsulation performance of PBPs.

Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments

Diets based on pea protein have gained international recognition as a good substitute for meat or other main sources of protein. However, problems like gelling and emulsifying qualities make it difficult to use pea protein. To successfully overcome significant obstacles related to the use of pea protein in many industrial sectors, particularly meat, this study offers a combination of methods used to produce commercially accessible Pea Protein Isolate (PPI). High-intensity ultrasound (HIUS) at three magnitudes (2, 4, and 8 W/mL), heat at 60 °C, and pH at 10.0 were all integrated within the set. For artificial meat, PUHP2, PUHP4, and PUHP8 were the most promising of the nine treatments. After undergoing combined treatments (pH-shift, HIUS, and heat), favorable gelling was shown by treatments, emulsifying, and foaming properties while containing the ideal and desired protein size, as understood by the results in the gel electrophoresis. When treated PPIs were used to stabilize the sunflower oil-in-water emulsion, the emulsion capacity increased significantly for PUHP2, PUHP4, and PUHP8 (43.47 %, 46.57 %, and 40.90 % increase, respectively). Furthermore, solubility (for PUHP2, PUHP4, and PUHP8) had shown considerable (p < 0.05) improvement from 31.03 % ± 2.11 % (DPPI) to 53.33 % ± 2.3 %, 55.13 % ± 1.0 %, and 58.43 % ± 3.2 %, in SEM which accompanied by differences in the morphology of protein. This study's gelling properties (2.512 ± 0.1 N, 2.604 ± 0.1 N, and 2.168 ± 0.3 N, for PUHP2, PUHP4, and PUHP8) were crucial, primarily from the standpoint of plant-based meat analogs. The processes proposed by this study pea protein will be enabled that has undergone this series of chemical and physical processes to proceed in the direction of far better meat substitutes. Overall, this research contributes to the advancement of pea protein's use as an industrial protein and allows better usage of its hypoallergenic, non-GMO and high protein content.

Exploring Camellia oleifera Abel seed cake as sustainable source of protein for food applications: A review

The demand for sustainable plant-based protein is rising due to concerns over the environmental impact of animal-based protein. One promising yet overlooked protein source is the seed cake generated from Camellia oleifera oil extraction (COSC), which contains 14-20 % crude protein. COSC protein (COSCP) exhibit excellent nutritional and functional properties making it a promising ingredient for innovative food products. However, its adoption remains limited. This review discusses COSCP extraction methods, functional properties, and food applications to promote its broader utilization. It also examined how oil extraction methods influence COSCP functional characteristics and explores modification techniques to enhance its functionality. COSCP has excellent functional properties, making it suitable for use as emulsifier, foaming, and gelling agents in food systems. However, cross-linking of COSCP with saponins and phenolics during seed processing compromise the protein yield, purity, and functionality and need to be addressed to fully unlock the potential of COSCP in food applications.

Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques

Sesame protein isolate is a promising sustainable plant-based protein due to its high nutritional value and unique flavor. However, due to several challenges related to its functional characteristics, sesame protein can only be used sparingly in food applications. Therefore, the main objective of this study was to investigate the effects of nonthermal techniques including high-pressure homogenization (HPH, 100 MPa), high-intensity ultrasound (US, at a frequency of 20 kHz for 6 min), and high hydrostatic pressure (HHP, 400 MPa for 5 min) on the structure and functional properties of sesame protein isolate from sesame cake as a by-product. The results indicated that all nonthermal treatments encouraged the sesame protein insoluble suspension to change into a consistent protein dispersion, increasing the stability of the protein while reducing particle size (from 65.73 to 1.48 μm), increasing zeta potential (from -24.57 to -42.8 mV), and unfolding the molecular structure. All treatments led to an increase in β-sheets and reduced α-helix, and the most remarkable change in secondary structure occurred in the HPH treated sample that exhibited the highest UV absorbance. Minimal impact on the protein's thermal properties was monitored. Compared with the untreated sample, the techno-functional properties were significantly enhanced after modification, and the highest protein solubility (88.18%), EAI (62.09 m2/g), ESI (65.43 min), and OHC (1.89 g oil/g protein) obtained in the sample treated with HPH. Therefore, this work suggests that HPH could be a more promising technique than US and HHP to enhance the techno-functional properties of sesame protein isolate.

pH-regulated preparation and structural characterization of non-covalent complexes of soybean isolate proteins with different charged polysaccharides

Soybean protein isolate (SPI) exhibits limited functional properties in processing applications due to environmental stressors such as pH, salt ion, and temperature. The present study was devoted to exploring the non-covalent assembly of SPI with chitosan (CS), glucan (GL) and sodium alginate (SA) under different pH conditions. At a fixed mixing ratio (1:1), the phase behavior, protein solubility, and surface hydrophobicity (H0) of the resulting protein-polysaccharide complexes (PPCs) exhibited great differences due to the diversity of polysaccharide charge density and structure. Specifically, CS and SA primarily incorporated with SPI through electrostatic interactions, resulting in a pronounced enhancement of SPI solubility near the isoelectric point, with increases of 37.1 % and 51.6 %, respectively. In contrast, the combination of GL with SPI dominated by hydrophobic interactions and hydrogen bonds, yielding a similar protein solubility and H0 to SPI itself under different pH. Further analysis in charge density indicates that heat treatment promotes the electrostatic complexation of proteins with polysaccharides, whereas an increase in ionic strength inhibits the non-covalent assembly, and this effect was pronounced in the anionic polysaccharide system. In addition, the formation of electrostatic complexes exerted a positive effect on the stability of the emulsions, while the co-soluble systems tended to produce emulsion particles with smaller particle sizes. In summary, the charged polysaccharides showed great potential to modulate protein structure and enhance the stability of protein emulsions compared with the nonionic polysaccharides.

Plant-based protein amyloid fibrils: Origins, formation, extraction, applications, and safety

Amyloid fibrils (AFs) are highly ordered nanostructures formed through the self-assembly of proteins under specific conditions. Due to their unique properties, AFs have garnered significant attention as biomaterials over the past decade. Nevertheless, the increasing reliance on animal proteins for AFs production raises sustainability concerns, highlighting the need for a transition to plant-based proteins as more environmentally friendly feedstocks. This review summarizes the conditions, mechanisms, and factors influencing the fibrillisation of over 20 plant-based protein amyloid fibrils (PAFs). The effectiveness of enzymatic extraction and membrane separation for isolating PAFs was also evaluated. Additionally, the review discusses the potential for enhancing PAFs' suitability through cross-linking with external agents. In the future, PAFs may be developed as advanced nanomaterials for a range of applications, including food hydrogels, cell-cultured meat scaffolds, and food detection sensors. However, thorough investigation of safety concerns and process improvements remain the primary challenges for the development of PAFs.

Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value

This study investigated the effects of formulation and ultrasound on the processing properties and nutrient digestion of soy protein isolate (SPI)-egg white protein (EWP) emulsion gels. The incorporation of EWP significantly improved the texture properties and freeze-thaw stability through disulfide bonds and homogeneous networks in comparison to SPI emulsion gels. However, swelling ratio of emulsion gels at SPI:EWP ratios of 3:1 and 2:1 decreased due to disruption of SPI network continuity. After ultrasound, SPI-EWP emulsion gels exhibited higher gel strength, freeze-thaw stability, and swelling ratio. Digestion kinetics showed an increased half-life time of SPI-EWP emulsion gels with no significant difference in PCmax. Flexible proteins could adsorb around small droplets, forming tight interfacial layers and a dense and uniform network according to particle size and Cryo-SEM. This work elucidated the mechanism of performance stabilization and digestion kinetics of SPI-EWP emulsion gels, supporting the design of animal and plant protein complex products.

The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate

BACKGROUND

Alkaline-extracted walnut protein isolates (WPI) exhibit limited solubility, which poses challenges for their application in the food industry. The present study investigated the effects of protein-glutaminase (PG) deamidation on the physicochemical characteristics, solubility and emulsifying properties of WPI.

RESULTS

The deamidation process of WPI was monitored by assessing the release of free ammonia and the reduction in solution turbidity. PG deamidation significantly increased the surface charge of WPI and modified its surface hydrophobicity with increasing deamidation degree (DD), resulting in a gradual improvement in solubility by approximately 50-70%. Furthermore, the emulsifying capacity of deamidated WPI (DeWPI), specifically at 0.25 h (DeWPI0.25, DD 7%) and 9 h (DeWPI9, DD 23%), was evaluated for stabilizing low internal phase emulsions (LIPEs) and high internal phase emulsions (HIPEs). LIPEs stabilized by WPI and DeWPI0.25 exhibited significant flocculation of oil droplets, leading to decreased stability against heat, salt treatment and storage compared to those stabilized by DeWPI9. DeWPI-stabilized HIPEs showed a 2-2.5-fold higher storage modulus compared to those stabilized by WPI. However, HIPEs stabilized by DeWPI0.25 displayed higher flow stress and flow strain compared to DeWPI9-stabilized HIPEs. Overall, DeWPI-stabilized HIPEs demonstrated relatively high physical stability against storage, heat treatment and high ionic strength.

CONCLUSION

PG deamidation significantly enhanced the solubility and influenced the emulsifying properties of WPI in a manner dependent on the DD. © 2024 Society of Chemical Industry.

Nutritional Enhancement of Rice Noodles with Watermeal (Wolffia globosa)

This study examined the impact of incorporating watermeal (Wolffia globosa) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased (p < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits.

Ultrasound-induced modification of pea pod protein concentrate

Agricultural by-products have emerged as valuable resources for the sustainable production of high-quality food ingredients. Ultrasound, a novel and environmentally friendly technology, is an effective physical method for solvent-free protein modifications. This study explores the conversion of pea pods as an agricultural by-product into value-added protein-based food ingredients with multifunctional properties enhanced by high-intensity ultrasound (US). Pea pod protein concentrate in the native form (PPPC-N) obtained by alkaline extraction/isoelectric precipitation was subjected to ultrasound-induced protein modification using response surface methodology at varying amplitude (40-80 %), time (2-20 min), and protein concentration (1-5 % w/v). The US process parameters were separately optimized based on maximum solubility, emulsification, and antioxidant activity. Protein concentrates were characterized at optimal conditions (80 % amplitude, 11 min, and 1 % protein; the desirability of 0.964) based on the maximum emulsification. The optimized PPPC by US (PPPC-US) exhibited a superior solubility performance compared to PPPC-N in the pH range of 2.0-9.0. The optimal US treatment enhanced the emulsifying attributes and foaming capacity of PPPC-N with an increase of 49 %. Moreover, oil binding capacity significantly increased while water binding capacity and foam stability decreased. Developing functional ingredients from pea pod proteins can open new possibilities in formulating innovative products.

Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review

Vitamin deficiencies pose a significant global health challenge, leading to various health issues and economic burdens. These challenges arise with the delivery of fat-soluble vitamin (FSV) due to its poor stability against the environmental stimuli. The commercial fortification methods such as Pickering emulsion (PE), hydrogel and others offer a potential solution over the limitations of conventional vitamin delivery methods (degradation and poor bioavailability). PE stabilized by solid plant protein particles, have emerged as a promising approach for encapsulation and delivery of oil-soluble vitamins (A, D, E, and K). Plant proteins, with their amphiphilic nature and nutritional benefits, are particularly well-suited as a stabilizer for PE. Plant protein-based PE enhances protection of vitamins against the environmental stimuli and enhances the delivery efficiency of oil-soluble vitamins. Factors such as particle size, concentration, and oil type also influence the stability, encapsulation efficiency, and bio-accessibility of fat-soluble vitamins in PE. Hence, the present review explores the impact of various factors on the stability and bio-accessibility of fat-soluble vitamins (A, D and E) and also emphasizing the role of particle size and concentration of stabilizer in controlling release rates of vitamin encapsulated PE. The review also highlights the application of plant protein-based PEs in various food products including nutrient fortification, functional foods, and 3D food printing.

Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications

Bean proteins, known for their sustainability, versatility, and high nutritional value, represent a valuable yet underutilized resource, receiving less industrial attention compared to soy and pea proteins. This review examines the structural and molecular characteristics, functional properties, amino acid composition, nutritional value, antinutritional factors, and digestibility of bean proteins. Their applications in various food systems, including baked goods, juice and milk substitutes, meat alternatives, edible coatings, and 3D printing inks, are discussed. The physiological benefits of bean proteins, such as antidiabetic, cardioprotective, antioxidant, and neuroprotective effects, are also presented, highlighting their potential for promoting well-being. Our review emphasizes the diversity of bean proteins and highlights ultrasound as the most effective extraction method among available techniques. Beyond their physiological benefits, bean proteins significantly enhance the structural, technological, and nutritional properties of food systems. The functionality can be further improved through various modification techniques, thereby expanding their applicability in the food industry. While studies have explored the impact of bean protein structure on their nutritional and functional properties, further research is needed to investigate advanced modification techniques and the structure-function relationship. This will enhance the utilization of bean proteins in innovative and sustainable food applications.

Production, characterization, and application of zein-polyphenol complexes and conjugates: A comprehensive review

The corn protein zein has several advantages, such as low production cost, excellent biodegradability, good biocompatibility, and low allergenicity. However, the application of zein in the food industry is limited by its high hydrophobicity. To increase the functionality of zein and meet the diverse requirements of food systems, researchers have explored several methods to form complexes or conjugates through noncovalent or covalent interactions, respectively, with polyphenols. This paper comprehensively reviews the formation mechanisms, preparation methods, and influencing factors of zein-polyphenol complexes and conjugates. In addition, the paper presents the techniques used to characterize zein-polyphenol complexes and conjugates and their various new functional properties and bioactivities including water solubility, emulsification activity, in vitro antioxidant activity and antibacterial activity, as well as factors that affect these properties. Furthermore, the potential uses of these compounds in the food sector and future research areas are discussed.

Ultrasound-induced food protein-stabilized emulsions: Exploring the governing principles from the protein structural perspective

Consumers' growing demand for healthy and natural foods has led to a preference for products with fewer additives. However, the low emulsifying properties of natural proteins often necessitate the addition of emulsifiers in food formulations. Consequently, enhancing the emulsifying properties of proteins through various modification methods is crucial to meet modern consumer demands for natural food products. High-intensity ultrasound offers a green, efficient processing technology that significantly improves the emulsifying properties of proteins. This study explores how ultrasound treatment enhances the stability of protein-based emulsions by modifying protein structures. While ultrasonic treatment does not significantly affect the primary structure of proteins, it influences the secondary, tertiary, and quaternary structures depending on the type of protein, ultrasound parameters (type, intensity, and time), and treatment conditions. The results suggest that ultrasound treatment reduces α-helix content, decreases protein particle size, and increases β-sheet content, surface hydrophobicity, free sulfhydryl groups, and zeta potential, leading to a more stable protein-based emulsion. The reduced particle size and increased flexibility of proteins induced by ultrasound enable more rapid protein adsorption at the oil-water interface, resulting in smaller emulsion droplets. This contributes to the emulsion's improved stability during storage. Future research should focus on the large-scale application of ultrasonic treatment for protein modification to produce high-quality, natural foods that meet the evolving needs of consumers.

Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Proteins are essential macronutrients in the human diet and key structural constituents of many food products [...].

Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through a systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and bibliometric analysis. The SLR resulted in 46 and 13 meat and fish analog records, respectively, according to defined selection and exclusion criteria. Meat analogs are mainly produced using extrusion, followed by the novel 3D printing and mixing technology. Additionally, fish analogs are mainly produced by mixing and 3D printing. Meat analogs are mainly produced from pulses, followed by cereal, fungi, microalgae, other sources, and insects. Similarly, pulse proteins were the most used alternative protein source for the fish analogs, followed by macro- and microalgae, plant, cereal, and fungal proteins. According to keyword analysis, rheological and textural properties are essential for meat and fish analogs. This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs. It also gives essential insights into the expected increase in studies to determine sustainability and overcome challenges related to textural, sensorial, and nutritional properties.

Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate

This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA). Hydration and structural analyses were performed via time-domain nuclear magnetic resonance (TD-NMR) Relaxometry and Fourier-Transform Infrared (FTIR) Spectroscopy. In addition, color measurements were performed to evaluate the visual quality of the samples. The alkali extraction method paired with microwave heating (MH-AE) significantly outperformed other techniques, with an extraction yield and protein content of approximately 55% and 77%, respectively. This study demonstrated the superior yield and functional properties of PSPC using MH-AE, opening opportunities for future research in optimizing plant-based protein extraction techniques.

Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage. Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. Understanding the underlying mechanisms that drive these processes is essential for developing effective preservation strategies. This understanding not only aids food scientists and industry professionals in improving product quality but also enables health-conscious consumers to make informed decisions regarding the selection and storage of peanut butter. Recent research has focused on elucidating the mechanisms responsible for the quality deterioration of peanut butter, with particular attention to the intermolecular interactions among its key components. Current regulatory techniques aimed at improving peanut butter quality encompass raw material selection, advancements in processing technologies, and the incorporation of food additives. Among these innovations, plant protein nanoparticles have garnered significant attention as a promising class of green emulsifiers. These nanoparticles have demonstrated potential for stabilizing peanut butter emulsions, thereby mitigating fat separation and oxidation while aligning with the growing demand for environmentally friendly food production. Despite these advances, challenges remain in optimizing the stability and emulsifying efficiency of plant protein nanoparticles to ensure the long-term quality and stability of peanut butter. Future research should focus on improving the structural properties and functional performance of these nanoparticles to enhance their practical application as emulsifiers. Such efforts could provide valuable theoretical and practical insights into the development of stable, high-quality peanut butter, ultimately advancing the field of food science and technology.

Cutting-Edge Technologies of Meat Analogs: A Review

This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization. The results of this study showed that the technology related to cultured meat has not yet reached industrialization. However, serum-free media development, technologies to improve culture efficiency, and technologies to improve taste and flavor are being researched. In addition, the research on improving the production efficiency of cultured meat is increasingly expanding from using muscle satellite cells obtained from animal muscles to research on cell lines or immortalized cell lines. Edible insect-derived proteins have a wide range of food applications, and researchers are actively working on utilizing their functional properties. Plant-derived protein materials are also being studied to improve the flavor and texture of plant-based meat products to make them more similar to traditional livestock foods, as well as to remove allergens. In conclusion, despite ongoing technological development, the industrialization of cultured meat is expected to take some time. There is a growing body of research on the types, functionalities, extraction, and texturizing technologies of plant-derived, mycoprotein, or insect-derived ingredients for formulating meat alternative products, and it is expected that improved products will continue to enter the market. Although animal product substitutes are not expected to significantly replace traditional livestock products, continuous improvement research will contribute to the expansion of the alternative protein food market.

Food packaging solutions in the post-per- and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio-based alternatives

Food packaging (FP) is essential for preserving food quality, safety, and extending shelf-life. However, growing concerns about the environmental and health impacts of conventional packaging materials, particularly per- and polyfluoroalkyl substances (PFAS) and microplastics, are driving a major transformation in FP design. PFAS, synthetic compounds with dual hydro- and lipophobicity, have been widely employed in food packaging materials (FPMs) to impart desirable water and grease repellency. However, PFAS bioaccumulate in the human body and have been linked to multiple health effects, including immune system dysfunction, cancer, and developmental problems. The detection of microplastics in various FPMs has raised significant concerns regarding their potential migration into food and subsequent ingestion. This comprehensive review examines the current landscape of FPMs, their functions, and physicochemical properties to put into perspective why there is widespread use of PFAS and microplastics in FPMs. The review then addresses the challenges posed by PFAS and microplastics, emphasizing the urgent need for sustainable and bio-based alternatives. We highlight promising advancements in sustainable and renewable materials, including plant-derived polysaccharides, proteins, and waxes, as well as recycled and upcycled materials. The integration of these sustainable materials into active packaging systems is also examined, indicating innovations in oxygen scavengers, moisture absorbers, and antimicrobial packaging. The review concludes by identifying key research gaps and future directions, including the need for comprehensive life cycle assessments and strategies to improve scalability and cost-effectiveness. As the FP industry evolves, a holistic approach considering environmental impact, functionality, and consumer acceptance will be crucial in developing truly sustainable packaging solutions.

Structure-functionality relationship and modification strategies of oat protein: Challenges and opportunities

The increasing preference for plant-based proteins over animal-derived equivalents has intensified research into alternative protein sources, with oats emerging as a noteworthy specialty crop due to their rich array of functional and bioactive components. Despite the growing interest, research into oat proteins remains in its early stages, particularly in understanding the structure-function relationship and modification strategies within food systems. Designing novel food products using oat protein presents both opportunities and challenges; the compact quaternary structure and high thermal stability of oat globulin limit its functionality in diverse applications. This review aims to detail the composition and structural characteristics of oat protein, highlighting the complex relationship between these structural traits and their functional properties. A significant focus is placed on innovative structural modification techniques that enable the cost-effective transformation of oat protein into a functional ingredient or base for new food product development.

Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure

This study investigates the effects of cold plasma (CP) treatment on peanut protein isolate (PPI), focusing on functionality, rheology, and structural modifications across various treatment times (0, 90, 180, 270, 360, and 450 s) and voltages (120, 140, and 160 kV). Key findings include a significant increase in solubility from 9.99 mg/mL to 15.98 mg/mL, as well as 161.07 % enhanced water-holding capacity (WHC) and 448.45 % oil-holding capacity (OHC). CP treatment also improved foaming capacity (FC) to 186.46 % and increased emulsion capacity (EC) and emulsion stability (ES) by 185.90 % at 160 kV. Rheological analysis showed shear-thinning behaviour, with viscosity decreasing as the shear rate increased-higher voltages (140 kV and 160 kV) further reduced viscosity, indicating lower resistance to flow. Additionally, CP-treated PPI exhibited viscoelasticity, with increased storage and loss moduli at higher frequencies, indicating greater stiffness. Spectroscopic studies demonstrated shifts in the protein's secondary structure, altering the balance among alpha-helix, beta-sheet, and random coil components, which highlights CP's role in reengineering PPI. FTIR-ATR spectra revealed reductions in the 3200-3400 cm-1 range, suggesting changes in protein backbone vibrations and hydrogen bonding. Particle size analysis showed significant increases, especially at higher voltages and longer treatment times, stabilizing after 270 s. Zeta potential assays indicated a gradual decrease in negative surface charge, suggesting enhanced protein aggregation. Overall, CP treatment significantly improves the functional and rheological properties of PPI while inducing structural changes, making it more suitable for applications in the food and pharmaceutical industries.

Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review

Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope. Compared to soy proteins alone, these conjugates or complexes exhibit enhanced technofunctional performance, including improved solubility, emulsification, foaming, gelling, antimicrobial properties, and antioxidant capacities. Conjugates are typically more stable than complexes, which may be an advantage for some food applications. However, complexes do not require additional regulatory approval, which makes them more suitable for most food applications. This review aims to comprehensively examine the enhancement of soy protein functionality through conjugation or complexation with polysaccharides or polyphenols. The research focuses on how these modifications enhance solubility, emulsification potential, foaming, gelling, and antioxidant properties, reduce the allergenicity of soy proteins, and enable their potential applications in plant-based food development, 3D food printing, fat substitutes, functional food carriers, and hypoallergenic foods.

Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies

Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins. Various non-thermal technologies, including high hydrostatic pressure, ultrasound, cold plasma, pulsed electric field, and dynamic high-pressure microjet, had been investigated to enhance the functional properties of legume proteins without loss of nutritional and sensory properties. Although these technologies show potential, no systematic study has been conducted to summarize and compare their effects on different legume proteins. This review aims to fill this gap by addressing the most promising approaches of non-thermal technologies for the modification of functional properties of legume proteins. New insights are discussed, elaborating the effect of non-thermal technologies on the structural and functional behavior of proteins.

Structural Analysis of Marine Flavobacterium Protein Glutaminase Reveals a "Gatekeeper" Residue Affecting Its Catalytic Activity

A novel protein glutaminase (PG) named FBPG, derived from Flavobacterium sp. 316, was the focus of analysis for the relationship between its structure and function. Through successful heterologous expression in E. coli BL21 (DE3), a mature peptide (mFBPG) was purified following trypsin digestion, demonstrating a specific activity of 1.43 U/mg and a mass of 20.13 kDa. The elucidation of its crystal structure via X-ray diffraction unveiled a composition comprising seven α-helices and 14 β-sheets. Molecular docking studies identified residue R225 as a pivotal "gatekeeper" regulating substrate entry into the catalytic site. Furthermore, the specific activity of the modified variant was 10.38 U/mg after substituting R225 with lysine (R225K), a remarkable 6.37-fold enhancement over that of wild-type mFBPG. These observations enhance our comprehension of the PG enzyme family and lay the foundation for improving their performance.

Design and characterization of EGCG conjugated walnut protein cold-set gels for quercetin encapsulation

While heat treatment is a conventional method for the gelation of alkaline-extracted walnut protein isolates (AWPI), it can limit the incorporation of heat-sensitive ingredients. This study explored a novel approach to fabricate cold-set gels from epigallocatechin-3-gallate (EGCG) conjugated AWPI (AWPI-EGCG). EGCG conjugation effectively inhibited the thermal gelation of AWPI while promoting the formation of soluble aggregates upon heat treatment. AWPI-EGCG cold-set gels were then successfully fabricated through acidification with glucono-δ-lactone (GDL). The rheological study revealed that the storage modulus and yield stress of the cold-set gels were positively correlated with the GDL concentration and the EGCG conjugation degree. However, higher concentrations of GDL were associated with the reduced yield strain of the gels. Texture analysis indicated an increase in gel hardness with increasing GDL concentration, accompanied by a decrease in springiness. Microstructural examination by scanning electron microscopy revealed that the AWPI-EGCG cold-set gels with 0.3 % GDL exhibited smaller pores with thinner and smoother internal walls, while those with 0.9 % GDL exhibited relatively larger pores with thicker and denser walls. In addition, the AWPI-EGCG cold-set gels showed promising quercetin encapsulation capacities and controlled release properties.

Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety

Currently, plant-based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra-processed plant-based analogs are subjected to acquire the characteristics of animal-derived products might result in the opposite effect, producing unhealthy ultra-processed foods. In the present review, a list of strategies widely known and already employed in animal-derived products is suggested to achieve healthier, safer, and tastier ultra-processed plant-based analogs: fermentation, employment of probiotics and postbiotics, NaCl replacement or substitution, addition of antioxidants, and fatty profile enhancement. In general, these strategies are not yet applied to the plant-based products available on the market; thus, this research paper might induce new investigation pathways for researchers and producers to develop actually healthier alternatives.

Glycation of sunnhemp protein with dextran via dry heating: Thermal, micro-structural characterization, and amino acid profiling

This study aims to obtain sunnhemp protein isolate (SHPI) and dextran conjugates by dry heating method of Maillard conjugation. The effects of different incubation time (0, 1, 3, 5, 7, and 9 days) on the molecular flexibility, available lysine content, antioxidant properties, molecular structure, and thermal and micro-structural properties of conjugates were compared with SHPI (no conjugation) at 60°C and 79% relative humidity. The results indicated the formation of SHPI-dextran conjugates as confirmed by the change in molecular flexibility, lysine content, antioxidant activities, color, and water activity values. The molecular structure revealed the confirmation of covalent bonding between SHPI and dextran. Differential scanning calorimetry and thermo-gravimetric analysis results exhibited improvement in the thermal stability of SHPI when conjugated with dextran. The microstructural characterization showed that Maillard conjugation changed the surface structure of SHPI. The analysis of amino acid composition displayed that lysine, arginine, and phenylalanine were the dominant Maillard reaction sites of SHPI and dextran. Among all the conjugated samples, 5 days of incubation time was selected as an optimum condition for the development of SHPI-dextran conjugates on the basis of the aforementioned characterization. Overall, it was concluded that Maillard conjugation of sunnhemp protein with dextran via dry-heating technique could modify and improve its various attributes. PRACTICAL APPLICATION: The conjugation of plant proteins with polysaccharide through the Maillard reaction under dry heating conditions represents a natural and green technique for improving the techno-functional properties of proteins. The study has the potential to establish framework for the utilization of Sunnhemp protein isolate-dextran conjugates. This approach offers the potential for cost-effective production of emulsifiers and development of effective encapsulating matrices. The investigation expands on an underutilized plant protein source facilitating an alternative to animal-based proteins and contributing to the development of a sustainable circular bioeconomy.

Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin

Plant protein's gelation is crucial in various food applications, and hydrolysis may enhance their gelation properties. In this study, we prepared soybean protein isolate hydrolysates (SPIH) using trypsin and/or papain, and found significant improvement in the solubility and gelling properties. These proteases broken down the peptide bonds and caused the exposure of hydrophobic groups as well as the unfolding of protein. Low molecular weight (<35 kDa) SPIHs were generated by the two-step enzymatic hydrolysis, showing significant improvements in storage modulus (G'), loss modulus (G″), viscosity, strength, and water-holding capacity (WHC). Among, PT-10 exhibited the highest WHC (61.72 ± 0.36 %), gel strength (4.67 ± 0.12 g), and network cross-linking density (0.33 ± 0.01 mol/m3), while its solubility was also significantly increased up to 254 %. According to the results of gel molecular force interactions, disulfide bonds, hydrophobic interactions and hydrogen bonds involved in the gel network formation. These findings reveal that the appropriate hydrolysis modification may improve SPI gel's properties and expand its application in gel foods.

Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN's Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

Biowaste-Derived Triboelectric Nanogenerators for Emerging Bioelectronics

Triboelectric nanogenerators (TENGs) combine contact electrification and electrostatic induction effects to convert waste mechanical energy into electrical energy. As conventional devices contribute to electronic waste, TENGs based on ecofriendly and biocompatible materials have been developed for various energy applications. Owing to the abundance, accessibility, low cost, and biodegradability of biowaste (BW), recycling these materials has gained considerable attention as a green approach for fabricating TENGs. This review provides a detailed overview of BW materials, processing techniques for BW-based TENGs (BW-TENGs), and potential applications of BW-TENGs in emerging bioelectronics. In particular, recent progress in material design, fabrication methods, and biomechanical and environmental energy-harvesting performance is discussed. This review is aimed at promoting the continued development of BW-TENGs and their adoption for sustainable energy-harvesting applications in the field of bioelectronics.

Protein nutritional support: The prevention and regulation of colorectal cancer and its mechanism research

Colorectal cancer (CRC) is a common malignant tumor of the digestive tract in China; its incidence rates and mortality rates have been on the rise in recent years, ranking third in terms of incidence and second in mortality. Rational dietary intervention plays an important role in human health, and prevention and adjuvant treatment of CRC through dietary supplementation is the most ideal and safest way to treat the disease at present. More importantly, dietary protein is the basis of our diet and the key nutrient to maintain the normal function of the human body. Therefore, this narrative review delivered an overview of the common causes and therapeutic treatments for CRC. It emphasized the importance of dietary interventions, with a particular focus on elucidating the distinct regulatory impacts of plant proteins, animal proteins, and their mixed proteins.

Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality

This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 (w/w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In vitro digestibility after 30-min limited hydrolysis was remarkably elevated. In addition, the hydrolyzed protein mixture exhibited a higher antioxidant activity than those of untreated proteins. Overall, limited hydrolysis of protein mixture led to improved digestibility, functionality and antioxidant activity.

The Effect of Dihydromyricetin (DMY) on the Mechanism of Soy Protein Isolate/Inulin/Dihydromyricetin Interaction: Structural, Interfacial, and Functional Properties

The combination of proteins with polysaccharides and polyphenols is expected to improve their physicochemical and functional properties. In this study, a novel plant-based antioxidant emulsifier was formed by soybean protein isolate (SPI), inulin (INU), and dihydromyricetin (DMY). Based on the binary system of SPI/INU, we focused on exploring the effect of the DMY concentration (0.5 mg/mL~2.5 mg/mL) on the formation and properties of the ternary complex. The structure, interaction mechanism, and interfacial and functional properties of the ternary complex were investigated. The results indicate that compared to the SPI/INU binary complex, the SPI/INU/DMY ternary complex had a significant decrease in particle size (~100 nm) and a slight decrease in absolute zeta potential. The SPI/INU binary complex with DMY mainly interacted by hydrogen bonding and hydrophobic interactions. Due to the incorporation of DMY, the structure of SI was denser and more flexible. The ternary complex exhibited an ideal three-phase contact angle and demonstrated better foaming and antioxidant ability. Additionally, compared to SPI/INU, the ternary complex had a significant improvement in EAI. These results provide a strategy for polyphenols to modify the structure, interfacial properties, and functions of protein/polysaccharide complexes. This provides a potential reference for the preparation of more ternary complexes with excellent emulsifying and antioxidant properties for application in emulsions.

Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel formation began after 8 h of fermentation, as demonstrated by a pH decrease, an increase in particle size, and the development of aggregation observed through fluorescence and scanning electron microscopy. The gel produced after 16 h of fermentation showed the highest viscosity, storage modulus, and gel strength, attributed to stronger molecular interactions, including non-covalent and covalent crosslinking. However, the gel produced after 12 h of fermentation showed the highest water-holding capacity, and extending the fermentation beyond 12 h caused a decrease in water-holding capacity. Additionally, the subunits tended to form polymers after fermentation, suggesting that gel formation was influenced by both acidification and specific covalent crosslinking. These findings propose that HPI could serve as a viable alternative for developing plant-based gel products.

The bubbly life and death of animal and plant milk foams

Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice. We used three set-ups: an electric frother with cold (10 °C) and hot (65 °C) settings to emulate the real-life application of creating foam for cappuccinos, a commercial device called a dynamic foam analyzer or DFA and fizzics-scope, a bespoke device we built. Fizzics-scope visualizes foam creation, evolution, and destruction using an extended prism-based imaging system facilitating the capture of spatiotemporal variation in foam microstructure over a broader range of heights and liquid fractions. Among the chosen eight milks, oat produces the longest-lasting foams, and rice has the lowest amount and stability of foam. Using the hot settings, animal milks produce more foam volume using an electric frother than the top three plant milks in terms of foamability (oat, pea, and soy). Using the cold settings, oat, soy, and almond outperform cow milk in terms of foam volume and lifetime for foams made with the frother and sparging. Most plant milks have higher viscosity due to added polysaccharide thickeners, and in some, lecithin and saponin can supplement globular proteins as emulsifiers. Our studies combining foam creation by frothing or sparging with imaging protocols to track global foam volume and local bubble size changes present opportunities for contrasting the physicochemical properties and functional attributes of animal and plant-based milk and ingredients for engineering better alternatives.

Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel

The plum seed protein isolates (PSPI) were used to prepare a gel by probiotics fermentation. The effects of fermentation time (from 0 to 12 h) on the physicochemical properties of PSPI gel were evaluated. The results showed that PSPI started to form a gel after 6 h of fermentation, as evidenced by a decrease in pH from 6.6 to 5.2, an increase in particle size from 10 μm to 40 μm, appearance of a new peak with retention time of 10 min in gel filtration high-performance liquid chromatography, and formation of aggregation and porous structure observed by fluorescence and scanning electron microscope. The PSPI gel from 9 h of fermentation exhibited the highest viscosity (318 Pa.s), storage modulus (18,000 Pa), water holding capacity (37 %), and gel strength (21.5 g) due to stronger molecular interactions such as hydrogen bond, electrostatic, hydrophobic interaction and disulfide bond. However, increasing fermentation time over 9 h led to disrupture of PSPI gel. Furthermore, the subunit around 15 kDa of PSPI disappeared after fermentation, indicating that the formation of PSPI gel was induced by both acidification and partial hydrolysis. Our results suggest that PSPI can provide an alternative for developing plant-based gel products.

Toward Diverse Plant Proteins for Food Innovation

This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.

On the modification of plant proteins: Traditional methods and the Hofmeister effect

With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors and there is a need to improve their functional properties to enable a wider range of applications. This paper describes the advantages and disadvantages of traditional methods of modifying plant proteins and the appropriate timing for their use, and collates and describes a method with fewer applications in the food industry: the Hofmeister effect. It is extremely simple but efficient in some respects compared to traditional methods. The paper provides theoretical guidance for the further development of plant protein-based food products and a reference value basis for improving the functional properties of proteins to enhance their applications in the food industry, pharmaceuticals and other fields.

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review

The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.

Influence of InVitro Digestion on Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Activity of Plant-Protein Hydrolysates Obtained from Agro-Industrial By-Products

This study investigates the production of protein hydrolysates with dipeptidyl peptidase-IV (DPP-IV) inhibitory activity from agro-industrial by-products, namely olive seed, sunflower seed, rapeseed, and lupin meals, as well as from two plant protein isolates such as pea and potato. Furthermore, the effect of simulated gastrointestinal digestion on the DPP-IV inhibitory activity of all the hydrolysates was evaluated. Overall, the lowest values of IC50 (1.02 ± 0.09 - 1.24 ± 0.19 mg protein/mL) were observed for the hydrolysates with a high proportion of short-chain [< 1 kDa] peptides (i.e., olive seed, sunflower seed, and lupin) or high content of proline (i.e., rapeseed). Contrarily, the IC50 of the pea and potato hydrolysates was significantly higher (1.50 ± 0.13 - 1.93 ± 0.13 mg protein/mL). In vitro digestion led to an increase in peptides <1 kDa for almost all hydrolysates (except olive and sunflower seed meals), which was noticeable for rapeseed, pea, and potato hydrolysates. Digestion did not significantly modify the DPP-IV inhibitory activity of olive, sunflower, rapeseed, and potato hydrolysates, whereas a significant decrease in IC50 value was obtained for pea hydrolysate and a significant increase in IC50 was obtained for lupin hydrolysate. Thus, this work shows the potential of agro-industrial by-products for the production of protein hydrolysates exhibiting DPP-IV inhibition.

Preparation and Formation Mechanism Study of Antibiofilm Coating Based on Phase Transition of Glutenin

The surface of food processing equipment is easily affected by biofilm-forming bacteria, leading to cross-contamination and food safety hazards. The critical issue is how to endow the surface of contact materials with antibacterial and antibiofilm abilities. A sustainable, stable, and antibiofilm coating was prepared by phase transition of glutenin. The disulfide bonds in glutenin were reduced by tris(2-carboxyethyl)phosphine, triggering the phase transition of glutenin. Hydrophobic interactions and intermolecular disulfide bonds may be the primary forces. Furthermore, the phase-transited products formed a nanoscale coating on the surface of stainless steel and glass under their own adhesion force and gravity. The coating exhibited good stability in harsh environments. More importantly, after 3 h of direct contact, the colony of Escherichia coli and Staphylococcus aureus decreased by one logarithm. The amount of biofilm was observed to be significantly decreased through optical microscopy and scanning electron microscopy. This article provides a foundational module for developing novel coatings.

Pomegranate seed as a novel source of plant protein: Optimization of protein extraction and evaluation of in vitro digestibility, functional, and thermal properties

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

A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins

Plant-based proteins offer sustainable and nutritious alternatives to animal proteins with their techno-functional attributes influencing product quality and designer food development. Due to the inherent complexities of plant proteins, proper extraction and modifications are vital for their effective utilization. This review highlights the emerging sources of plant-based proteins, and the recent statistics of the techniques employed for pretreatment, extraction, and modifications. The pretreatment, extraction and modification approach to modify plant proteins have been classified, addressed, and the recent applications of such methodologies are duly indicated. Furthermore, this study furnishes novel perspectives regarding the potential impacts of emerging technologies on the intricate dynamics of plant proteins. A thorough review of 100 articles (2018-2024) shows the researchers' keen interest in investigating novel plant proteins and how they can be used; seeds being the main source for protein extraction, followed by legumes. Use of by-products as a protein source is increasing rapidly, which is noteworthy. Protein studies still lack knowledge on protein fraction, antinutrients, and pretreatments. The use of physical methods and their combination with other techniques are increasing for effective and environmentally friendly extraction and modification of plant proteins. Several studies explore the effect of protein changes on their function and nutrition, especially with a goal of replacing ingredients with plant proteins that have improved or enhanced qualities. However, the next step is to investigate the sophisticated modification methods for deeper insights into food safety and toxicity.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.

Food Proteins as Functional Ingredients in the Management of Chronic Diseases: A Concise Review

Chronic diseases have emerged as a formidable global health concern, with their prevalence steadily rising over the years. Several approaches to addressing these concerns include the use of medications, which are often expensive, contain synthetic chemical substances, and have reported adverse effects. The use of foods, especially proteins, as an alternative approach to addressing chronic health concerns by treating and managing chronic diseases is increasing. This review evaluates the intriguing role of food proteins in mitigating chronic diseases and improving our understanding of the therapeutic potential of different protein types, including those derived from legumes, nuts, and seeds, dairy, fish, and numerous other sources. They have been reported to offer promising avenues for managing chronic diseases, including cardiovascular diseases, diabetes, chronic inflammation, weight management, bone health, glycemic control, muscle preservation, and many other health benefits. Although the exact mechanisms for these actions are still not properly elucidated, it is, however, understood that food proteins exert these health-beneficial effects by their unique nutritional and bioactive profiles, especially their bioactive peptides and amino acids. Practical applications are also discussed, including dietary interventions that are tailored towards incorporating protein-rich foods and the development of functional foods for disease prevention and management. Food proteins are a promising approach to combating chronic diseases that can turn around public health practices.

Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel

Limited proteolysis, CaCl2 and carboxymethyl cellulose (CMC) have individually demonstrated ability to increase the gel strength of laboratory-extracted plant proteins. However, the syneresis effects of their combination on the gelling capacity of commercial plant protein remains unclear. This was investigated by measuring the rheological property, microstructure and protein-protein interactions of gels formed from Alcalase hydrolyzed or intact pea proteins in the presence of 0.1 % CMC and 0-25 mM CaCl2. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed the molecular weight of pea protein in the mixture were < 15 kDa after hydrolysis. The hydrolysates showed higher intrinsic fluorescence intensity and lower surface hydrophobicity than the intact proteins. Rheology showed that the storage modulus (G') of hydrolyzed pea protein (PPH)-based gels sightly decreased compared to those of native proteins. 5-15 mM CaCl2 increased the G' for both PP and PPH-based gels and decreased the strain in the creep-recovery test. Scanning electron microscopy (SEM) showed the presence of smaller protein aggregates in the PPH-based gels compared to PP gels and the gel network became denser, and more compact and heterogenous in the presence of 15 and 25 mM CaCl2. The gel dissociation assay revealed that hydrophobic interactions and hydrogen bonds were the dominant forces to maintain the gel structure. In vitro digestion showed that the soluble protein content in PPH-based gels was 10 ∼ 30 % higher compared to those of the PP counterpart. CaCl2 addition reduced protein digestibility with a concentration dependent behavior. The results obtained show contrasting effects of limited proteolysis and CaCl2 on the gelling capacity and digestibility of commercial pea proteins. These findings offer practical guidelines for developing pea protein-based food products with a balanced texture and protein nutrition through formulation and enzymatic pre-treatment.

Physicochemical stability of corn protein hydrolysate/tannic acid complex-based β-carotene nanoemulsion delivery system

Moderate non-covalent interaction of protein and polyphenols can improve the emulsifying property of protein itself. The corn protein hydrolysate (CPH) and tannic acid (TA) complex was successfully used to construct nanoemulsion for algal oil delivery. There has been no study on the feasibility of this nanoemulsion delivery system for other food functional components, for example, β-carotene (β-CE). CPH/TA complex-based nanoemulsion system for β-CE delivery was studied, focusing on the effect of β-CE content on the physicochemical stability of the nanoemulsions. The nanoemulsion delivery systems (dia. 150 nm) with low viscosity and good liquidity were easily fabricated by two-step emulsification. The nanoemulsions with high β-CE content (>71.5 μg/mL) significantly increased (p < .05) the emulsion droplet size. However, there was no significant (p > .05) effect of β-CE content on polydispersity index (PDI) and zeta potential of the nanoemulsions. The storage (30 days) experiment results demonstrated that the droplet size of the nanoemulsions with varying β-CE content increased slightly during storage. However, the PDI values showed a slightly decreasing trend. Zeta potentials of the nanoemulsions showed no noticeable change during storage. Moreover, after storage of 30 days, the retention ratios of β-CE were found to be up to 90%, which suggests an excellent protective effect for β-CE by the nanoemulsion systems. The CPH/TA complex stabilized nanoemulsions could aggregate in gastric condition, but the β-CE content did not have obvious effect on the digestive stability of the nanoemulsions. The CPH/TA complex could be employed as an emulsifier to construct a physicochemical stable nanoemulsion delivery system for lipophilic active components.