Plant proteins as high-quality nutritional source for human diet

High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics

High-moisture extrusion (HME) is a promising physical modification method that is extensively used to create fibrous meat analogs from plant-based proteins, attracting considerable research interest. Although a substantial amount of existing research has focused on HME with moisture contents between 60 % and 65 %, investigations of HME with moisture contents ranging from 70 % to 75 % are limited. This study examined the effects of extrusion modification with varying moisture contents (55-75 %) on the textural, structural, and digestive properties of soy protein isolate (SPI). Textural and rheological analyses revealed that extruded SPI progressively softened as the moisture content increased. The highest anisotropy index was detected at 65 % moisture content, which corresponded to the highest β-sheet content in the secondary structure analysis. Low-field nuclear magnetic resonance revealed a shift from bound water to fixed water in the extrudates as the moisture content increased. Dynamic in vitro digestion experiments revealed that extrudates with high moisture contents were more susceptible to digestive fluids, leading to smaller particle sizes after digestion and increased digestibility. Moreover, extrusion processing decreased the β-sheet content, leading to the destabilization of the protein molecules. This destabilization notably decreased SPI solubility; however, it simultaneously increased protein digestibility. The present study elucidates the association between moisture content and the extrusion properties of SPI, providing valuable insights for developing innovative plant-based products.

Effect of pH and protein to polysaccharide ratio on coacervation of sesame protein isolate-Tragacanth gum: Structure-rheology function

The electrostatic complexes of sesame protein isolate (SPI) and Tragacanth gum (TRG) as a function of pH (2-8) and biopolymer ratios on their interactions and characterization was investigated. The optimal pH of coacervation was found ~5.0 and ratio of 5:1, which facilitated the strongest electrostatic interactions and highest turbidity for complex formation. Rheological assessments revealed that SPI/TRG coacervates exhibited robust gel-like behavior, characterized by a dominating elastic modulus, indicative of a strong interconnected network structure which was achieved at a ratio of 5:1 SPI to TRG at pH 5.0, suggesting suitability for its bioactive encapsulation. Fourier transform infrared spectroscopy confirmed the presence of both electrostatic interactions and hydrogen bonding during coacervation. Thermal analysis indicated that SPI/TRG coacervates possess enhanced thermal stability compared to the individual components. SEM images and dynamic light scattering provided insights into the morphological characteristics, revealing the impact of hydration and encapsulation on particle size and surface structure. This research contributes to the development of sustainable plant-based ingredients with functional applications in the food industry, paving the way for future studies aimed at optimizing SPI/TRG formulations for specific applications within food systems. The findings underscore the potential of SPI/TRG coacervates as innovative, health-oriented food ingredients.

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of extrusion processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.

Effect of pH-shifting combined with heat or ultrasonication treatment on physicochemical properties of quinoa protein isolates (QPI) dispersions

Quinoa protein isolate (QPI) offers a balanced amino acid profile but exhibits poor solubility, foaming, and emulsifying properties, limiting its broader use in food applications. This study evaluated the synergistic effects of pH-shifting (pH 2, 7, 10, and 12) combined with heat (50 °C) or sonication (20 kHz, 12.5 W, 30 min) on the structural and functional properties of QPI. The combination of pH-shifting at pH 12 with sonication achieved the highest solubility (~90 %), foaming capacity (~170 %), foaming stability (~45 %), and emulsifying performance (EAI: ~80 m2/g, ESI: ~35 min), outperforming either treatment alone. These enhancements were associated with reduced particle size (to ~40 nm), increased random coil content, and greater surface hydrophobicity, factors that improved protein flexibility and interfacial adsorption. Structural unfolding from extreme pH-shifting further amplified the effects of sonication through cavitation-induced disaggregation. This study demonstrates that combining alkaline pH-shifting with sonication is an effective strategy to improve QPI's technofunctional properties. The findings provide valuable insights for developing QPI as a functional, clean-label ingredient in plant-based emulsions, foams, and beverages. Future work should focus on interfacial characterization, sensory evaluation, and processing optimization to support industrial application.

Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications

This study characterizes two species of the genus Hypericum to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for H. japonicum and xanthones for H. sampsonii. Moreover, anthocyanins were analyzed for the first time in the latter plant. Antioxidant capacity was highlighted by oxidative hemolysis inhibition assay (OxHLIA), where H. japonicum was more effective (lower EC50) than antioxidant Trolox (16.3 < 21.8 μg/mL). H. sampsonii extract inhibited lipid peroxidation in the thiobarbituric acid reactive substances (TBARS) method (EC50 = 17.05 μg/mL) compared to Trolox (EC50 = 5.8 μg/mL). H. japonicum antibacterial activity showed a minimum inhibitory concentration (MIC) of 0.007 mg/mL, even lower than the control. These results indicate the bioactive potential of both extracts, as well as the importance of evaluating the food-related bioactive components of medicinal plants and the mechanisms involved in their bioactivities.

Study on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel

In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from α-helix to β-sheet. In addition, free sulfhydryl groups are converted into disulfide bonds, which increases the number of hydrogen bonds in the system. Microscopically, high temperature treatment leads to the cracking of CS and FBP structures, which enhances the noncovalent interactions between them, and forms a compact and smaller pore three-dimensional network structure, providing more channels for external moisture to transfer to the inside. From the gel characteristics, the water holding capacity, viscoelasticity and mechanical behavior of the composite gel were improved when the concentration of CS was 6 %-12 %. This work provides reference for the application of cassava starch-faba bean protein gel in specific food and medicine fields.

Characterization of diet-linked amino acid pool influence on Fusobacterium spp. growth and metabolism

The genus Fusobacterium contains multiple proteolytic opportunistic pathogens that have been increasingly linked to colorectal cancer (CRC). "Oncomicrobes" such as these fusobacterial species within the gut microbiota may contribute to CRC onset and/or progression. Protein-rich diets may both directly increase CRC risk and enrich for proteolytic oncomicrobes, including Fusobacterium spp. Individual food substrates vary in amino acid content, and released amino acid content that is not absorbed in the small intestine may influence the growth of colonic proteolytic fermenters. Fusobacteria such as Fusobacterium spp. are known to preferentially metabolize certain amino acids. As such, some foods may better support the growth of these species within the colonic environment than others. To explore this, in this study, we created free amino acid pools (FAAPs) to represent proportions of amino acids in major proteins of three common dietary protein sources (soy, beef, and bovine milk). Growth curves were generated for 39 Fusobacterium spp. strains cultured in a dilute medium supplemented with each of the three FAAPs. Thereafter, amino acid use by 31 of the 39 Fusobacterium spp. strains in each FAAP treatment was assessed. FAAP supplementation increased growth metrics of all Fusobacterium spp. strains tested; however, the strains varied greatly in terms of the FAAP(s) generating the greatest increase in growth. Furthermore, the amino acid utilization strategy was highly variable between strains of Fusobacterium spp. Neither growth metrics nor amino acid utilization could be explained by species classification of Fusobacterium spp. strains. This report expands upon the previous knowledge of fusobacterial amino acid metabolism and indicates that proteolytic oncomicrobial activity should be assessed in the context of available protein sources.IMPORTANCEFusobacterium spp. including F. animalis, F. nucleatum, F. vincentii, and F. polymorphum are common oral commensals with emerging importance in diseases across multiple body sites, including CRC. CRC lesions associated with fusobacteria tend to result in poorer prognosis and increased disease recurrence. While Fusobacterium spp. are thought to colonize after tumorigenesis, little is known about the factors that facilitate this colonization. Protein-rich diets yielding readily metabolized free amino acids within the colon may promote the growth of proteolytic fermenters such as fusobacteria. Here, we show that variable concentrations of free amino acids within pools that represent different dietary protein sources differentially influence fusobacterial growth, including CRC-relevant strains of Fusobacterium spp. This work highlights the high degree of variation in fusobacterial amino acid utilization patterns and suggests differing proportions of dietary amino acids that reach the colon could influence fusobacterial growth.

Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility

The nutritional properties, anti-nutritional factors, and in vitro digestion characteristics of chickpeas after solid-state fermentation (SSF) with autochthonous microorganisms were investigated. Two strains (P.pentosaceus LFSBB12 & P.pentosaceus LFSBB13) selected from the chickpea substrate were chosen as starter cultures for SSF based on their comprehensive assessment of tolerance, proteolytic activity and α-Galactoside digestion. The results showed phytic acid content decreased dramatically (47.24%) in P.pentosaceus LFSBB12 group compared with that in the unfermented chickpea flour (UCF). Total phenolic and flavonoid of chickpeas both increased approximately threefold in fermentation group. After digestion, the increase in γ-aminobutyric acid, protocatechuic acid and p-hydroxybenzoic acid content exhibited significant positive correlations with the enhancement of in vitro antioxidant activity. Protein digestibility reached to 86.22% (P.pentosaceus LFSBB12) and 82.41% (P.pentosaceus LFSBB13) compared to UCF (74.59%). Fermentation samples gained higher proportion of small peptides and functional bioactive peptides. Therefore, SSF with autochthonous microorganisms could enhance nutritional quality of chickpeas.

Revealing the mechanism underlying the viscosity improvement of rice protein yogurt by the presence of in-situ-produced dextrans

The in-situ-produced dextrans (DXs) could effectively enhance the viscosity of rice protein (RP) yogurt, but the reason for this improvement has not been elucidated. This study aims to reveal the mechanism underlying the viscosity improvement of RP yogurt by the presence of in-situ DXs. DXs synthesized in RP yogurts under different optimum conditions were purified and fully characterized. RP yogurts were simulated by mixing RP, DXs, lactic acid, and acetic acid according to their real concentrations. The impacts of DXs on the physicochemical properties of RP and the molecular dynamics of the polymers were examined. The minor difference in branching degree (from 5.79 % to 7.08 %) and conformation of DXs could not result in a significant difference in their macromolecular and thermal properties. DXs interacted with RP through hydrogen bonds, leading to a refolding of RP and the formation of a "core-shell" structure. The immobilized water molecules in the networks of DXs and RP-DX mixtures, the friction force among the DX molecules, and the hydrogen bonds formed between DXs and RP were responsible for the viscosity improvement of RP yogurts containing in-situ DXs. This study may guide the application of DXs in plant-protein food and prompt the exploitation of plant-protein resources.

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.

High-power ultrasound pretreatment for enhanced protein extraction from lupin flour: Impact on yield, anti-technological and anti-nutritional factors, and techno-functional properties

Quality of lupin protein is considerably compromised by the presence of anti-nutritional (ANF), such as polyphenols, alkaloids and saponins and anti-technological factors (ATF), like polyphenols and fat. This work explores how high-power ultrasound-assisted (HPU) pretreatment of lupin flour (LF) before protein extraction could affect ANF and ATF content, as well as protein yield and techno-functional properties. LF pretreatments for 3 and 9 min, using water and ethanol-water (1:4 v/v), were carried using conventional mechanical stirring (952 rpm) and HPU (sonotrode, 24 kHz) at 30 and 60 °C. Ultrasonic field was characterized by computing acoustic pressure from frequency spectra analysis. In general terms, pretreatment reduced noticeably ANF and ATF in both LF and protein isolate (LPI), while also producing a protein concentrate (LPC, avg. 65 g protein/100 g) with low ANF and ATF content. Total protein yield, adding LPC and LPI, was increased by 15 % due to the pretreatment, which also enhanced the techno-functional properties of LPI, such as water absorption index (avg. 26 %) and foaming (avg. 8 %) and emulsifying properties (avg. 14 %). But, the efficiency of the pretreatment was largely affected by process variables. In particular, HPU reduced fat (avg. 27 %), saponin (avg. 21 %) and phenolic content (avg. 17 %), as well as antioxidant activity (avg. 11 %). In addition, the highest protein yield was achieved by sonication using water at 30 °C. This may be explained by ultrasonic field measurements, which revealed higher acoustic pressure levels under these conditions.

The Impact of Plant-Based Proteins on Muscle Mass and Strength Performance: A Comprehensive Review

PURPOSE OF REVIEW

Plant-based diets, which prioritize plant foods and limit or exclude animal-based products, have gained popularity due to their potential health and environmental benefits. While these diets are recognized as nutritionally adequate for all life stages, plant-based proteins have traditionally been considered less effective for muscle growth and athletic performance compared to animal-based proteins. This study aims to assess the quality of plant-based protein sources and their effects on muscle mass gain and strength performance.

RECENT FINDINGS

Although plant-based proteins may have lower digestibility and amino acid quality, combining protein sources and employing different processing techniques, such as cooking or fermentation, can improve their bioavailability. Animal protein supplementation has been associated with greater gains in lean mass and muscle strength. However, focusing exclusively on isolated protein supplementation fails to reflect the habitual dietary patterns, which typically involve consuming diverse protein sources throughout the day. Consequently, there is a growing interest in examining the broader impact of comprehensive dietary patterns on muscle mass and strength. Recent research suggests that when consumed in adequate amounts and with appropriate combinations, plant-based proteins can effectively support muscle protein synthesis and strength performance when consumed in adequate amounts and with appropriate combinations. When derived from diverse sources and consumed in sufficient quantities, plant-based proteins can effectively support muscle protein synthesis and promote strength development. Further research is needed to assess the impact of plant-based diets on muscle mass and strength in elite athletes and older adults, particularly those at risk of sarcopenia. Long-term studies are essential for a more comprehensive understanding of the sustained effects of plant-based nutrition on these outcomes.

Identifying Endogenous Proteins of Perennial Ryegrass (Lolium perenne) with Ex Vivo Antioxidant Activity

Background: During the initial steps of green biorefining aimed at protein recovery, endogenous proteins and enzymes, along with, e.g., phytochemical constituents, are decompartmentalized into a green juice. This creates a highly dynamic environment prone to a plethora of reactions including oxidative protein modification and deterioration. Obtaining a fundamental understanding of the enzymes capable of exerting antioxidant activity ex vivo could help mitigate these reactions for improved product quality. Methods: In this study, we investigated perennial ryegrass (Lolium perenne var. Abosan 1), one of the most widely used turf and forage grasses, as a model system. Using size exclusion chromatography, we fractionated the green juice to investigate in vitro antioxidant properties and coupled this with quantitative bottom-up proteomics, GO-term analysis, and fraction-based enrichment. Results: Our findings revealed that several enzymes, such as superoxide dismutase and peroxiredoxin proteoforms, already known for their involvement in in vivo oxidative protection, are enriched in fractions displaying increased in vitro antioxidant activity, indicating retained activity ex vivo. Moreover, this study provides the most detailed characterization of the L. perenne proteome today and delivers new insights into protein-level partitioning during wet fractionation. Conclusions: Ultimately, this work contributes to a better understanding of the first steps of green biorefining and provides the basis for process optimization.

A review of the role of bioactive components in legumes in the prevention and treatment of cardiovascular diseases

Cardiovascular diseases (CVD) represent a primary global health challenge. Poor dietary choices and lifestyle factors significantly increase the risk of developing CVD. Legumes, recognized as functional foods, contain various bioactive components such as active peptides, protease inhibitors, saponins, isoflavones, lectins, phytates, and tannins. Studies have demonstrated that several of these compounds are associated with the prevention and treatment of cardiovascular diseases, notably active peptides, saponins, isoflavones, and tannins. This review aims to analyze and summarize the relationship between bioactive compounds in legumes and cardiovascular health. It elaborates on the mechanisms through which active ingredients in legumes interact with risk factors for cardiovascular diseases, such as hypertension, hypercholesterolemia, endothelial dysfunction, and atherosclerosis. These mechanisms include, but are not limited to, lowering blood pressure, regulating lipid levels, promoting anticoagulation, enhancing endothelial function, and modulating TLR4 and NF-κB signaling pathways. Together, these mechanisms emphasize the potential of legumes in improving cardiovascular health. Additionally, the limitations of bioactive components in legumes and their practical applications, with the goal of fostering further advancements in this area were discussed.

Development of novel process for production of high-protein soybean semolina and its functionality

This study aims to develop a semolina roller milling process for differently processed soybeans and investigate the physicochemical, functional, and pasting properties of the resulting milled products. Soybeans underwent pre-milling treatments: roasting (RT), germination (GT), and hydrothermal processing (HT) before being roller-milled to produce fine semolina (FS), coarse semolina (CS), husk (H), and flour (F) fractions. The results indicated that FS yield was highest for GT (47.21%) and lowest for HT (42.52%), while CS yield was highest for control (31.83%) and lowest for GT (26.79%). Nutrients were unevenly distributed among the milled products, with ash, protein, and total dietary fiber concentrated in the CS across all treatments. Both water and oil holding capacities were highest for HT and lowest for GT. Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were highest for control and lowest for HT and RT soybean. These findings demonstrate that soybeans can produce uniformly sized semolina under standardized roller milling parameters. This emerging process will provide a new possibility for utilizing protein-rich soybeans. Utilizing soybean semolina as an ingredient could enhance the use of protein-rich soybeans in daily diets and open new opportunities for the soy-processing industry.

Uncovering the sensory properties of commercial and experimental clean label almond milks

Almond milk is the largest category of plant-based milk alternatives in the United States, and it is manufactured by suspending ground almond paste in water. Nevertheless, this method limits the amount of almonds that can be added to almond milk, and most almond milks on the market have low protein despite almonds themselves being nutritionally dense. The use of sustainable aqueous and enzyme-assisted aqueous extraction processes offers an alternative method for producing almond milks with enhanced nutritional content. However, it is currently unclear how the sensory properties of such milks compare to those of commercial almond milks. In this study, we conducted a sensory descriptive analysis with 14 trained panelists on 12 commercial almond milk samples and 14 formulated ones (seven aqueous and seven enzyme-assisted aqueous extracted milks). The purpose of this study was to understand how sensorially diverse commercial almond milks are, as well as to determine how aqueous and enzyme-assisted aqueous extracted almond milks compare to commercial methods. We found that formulated samples were significantly different from commercial products, and that all commercial products could be distinguished from each other. Furthermore, commercial milks were more differentiated than were formulated samples. Given the sensory diversity of almond milks on the market, this study suggests that there is potential for introducing new products in the almond milk category. Finally, this study also showed that descriptive analysis can be successfully conducted with two distinct groups of products in the same panel. PRACTICAL APPLICATION: The almond milk category is highly diverse in terms of sensory characteristics, presenting opportunities to develop new products that offer unique sensory experiences distinct from those of existing products.

Simple and Robust Approach for Determination of Total Protein Content in Plant Samples

The determination of total protein in plant samples is a difficult task, as classical nitrogen-based methods are not selective for the nature of nitrogen, and the results of biochemical methods are influenced by both associated compounds and the complex composition of the protein matrix. Using electrophoretic separation of three commercial sunflower protein samples, it was determined that the studied proteins are a mixture of salt-soluble globulins and water-soluble albumins of different molecular weights. The total protein content of the studied samples was determined using five spectrophotometric methods: direct spectrophotometry, bicinchoninic acid assay, and Benedict's, Bradford's, and Lowry's methods. After comparing the results obtained, it was concluded that, for the determination of protein in these plant materials, the use of the Dumas nitrogen-based method in tandem with Lowry's spectrophotometric method is the most suitable.

Protein Adequacy, Plant Protein Proportion, and Main Plant Protein Sources Consumed Across Vegan, Vegetarian, Pescovegetarian, and Semivegetarian Diets: A Systematic Review

BACKGROUND

There are several types of plant-based diets, with unknown differences across diets on total/plant protein intake and variety of plant protein sources consumed.

OBJECTIVES

This systematic review aimed to compare total protein intake, proportion of plant proteins, and main plant protein sources consumed across 4 primarily plant-based diets: vegan, vegetarian, pescovegetarian, and semivegetarian.

METHODS

We included observational studies reporting on protein intake and/or protein sources in generally healthy adults that were published between 2002 and 2023. We determined the following: 1) % energy from total and plant protein; 2) the proportion of plant protein relative to total protein intake; and 3) main plant protein sources (median percentage contribution of each source to total plant protein intake; interquartile range) consumed across the 4 diets. The plant protein sources were broadly classified into the following United States Department of Agriculture food groups: grains; nuts and seeds; soy products; and beans, peas, and lentils.

RESULTS

We included 13 studies reporting on protein intake/sources that were conducted in the United States, Europe, and South Korea. Of these, 7 reported on vegan, 11 on vegetarian, 7 on pescovegetarian, and 7 on semivegetarian diets with total protein intake ranging from 10% to 17.4%. Vegan diets had the highest plant protein proportion (range: 77%-98%) and semivegetarian diets the lowest (range: 37%-83%). Plant protein source contribution was the highest from grains (range: 60%-78%). Nuts and seeds were the most consumed in vegetarian diets (7.9%; 2.9%-10.3%) and least in semivegetarian diets (3.7%; 2%-14.8%). Soy products and beans, peas, and lentils were most consumed in vegan diets (17.3%; 16.3%-19.9, and 19.6%; 14.6%-21.3, respectively) and least in semivegetarian (3.7%; 1.3%-13.9%, and 8.5%; 5.2%-10.2%) diets.

CONCLUSIONS

Vegan diets has the highest plant protein proportion and a variety of plant protein sources, while semivegetarian diets has the lowest plant protein proportion and mainly relied on grains as a plant protein source.

Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate

Sesame protein isolate (SPI) is a highly nutritious plant protein distinguished by its essential amino acid profile. This study investigates the influence of pH on SPI's physicochemical, structural, and techno-functional properties, highlighting its potential as a sustainable protein source for various food applications. Our findings revealed that SPI had a protein content of 90.60% and a protein extraction yield of 77.2%. The density is measured at 0.72 g/mL, with a critical compressibility index of 19.22, indicating excellent flowability for weaning foods. Notably, the ζ-potential shifts from +39 mV at pH 3.0 to 0 at the isoelectric point (pI, 5-5.5) and becomes negative at higher pH levels. We observed a direct correlation between solubility, fluorescence intensity, and functional characteristics of SPI, with peak solubility and functional properties at acidic and alkaline pH levels and lowest values at the pI. Structural analyses confirmed the relationship between electrical charge, hydrophobicity, and functional attributes, with the highest surface hydrophobicity observed at pH 2.0. In conclusion, our findings underscore the critical role of pH in modulating the physicochemical properties of sesame protein isolate, enhancing its applicability in food formulations. SPI demonstrates significant potential as a versatile ingredient in the functional food product development.

How Can RuBisCO Be Released from the Mesophyll Cells of Green Tea Residue?

Although ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) has been obtained from green tea residue mesophyll cells (TRMCs), its intact release has not yet been achieved. To release RuBisCO, this study employed a combination or sequential treatments using urea, β-mercaptoethanol, sodium dodecyl sulfate (SDS), and enzymes. Factors that hindered RuBisCO release from TRMCs were investigated through SDS-PAGE analysis, protein release quantification, and electron microscopy techniques. Alkali treatment of TRMCs at 95 °C facilitated protein release, while also causing protein modification or degradation. Conversely, the combined treatment of β-mercaptoethanol with urea and/or SDS could effectively disrupt the disulfide bonds, hydrogen bonds, and/or hydrophobic interactions within the cells, leading to the release of 40% or more of the proteins. This treatment showed strong electrophoretic bands at 55 and 15 kDa, indicating that RuBisCO was completely released. No protein was released during the treatment with SDS and pepsin/papain/alkaline protease, indicating that RuBisCO was hindered by the presence of cellulose and hemicellulose. Sequential treatment with SDS and Viscozyme L dissolved TRMC lignocellulose without releasing RuBisCO, suggesting the low solubility of RuBisCO. Overall, the presence of lignocellulose in the cell wall and the low solubility of RuBisCO were identified as key factors hindering its release from the TRMCs.

Improving α-amylase inhibitory activity of simulated gastrointestinal digested pea protein by pH shifting assisted proteolysis

To mitigate postprandial hyperglycemia, α-amylase inhibitory peptides have been casually prepared by various pretreatments and proteolysis without exploring their impacting mechanisms and digestive stabilities. In this study, pea protein treated by pH 2 shifting followed by flavourzyme hydrolysis (PS2-PF) expressed excellent protein recovery rate (40.06 %) and α-amylase inhibitory activity (IC50 of 6.75 mg/mL) after simulated gastrointestinal digestion. A moderate decrease of α-helix structure (by 10.80 %) but increases of β conformations (by ∼17.75 %) and small molecules (< 5 kDa, 94.73 %) on the pea protein were beneficial to enhance α-amylase inhibition of the digested PS2-PF. 13 of potential α-amylase inhibitory peptides were identified from the digested PS2-PF to inactivate α-amylase via hydrogen bonding, Pi-Alkyl, Pi-Pi and attractive interactions of phenylalanine, proline, leucine, arginine, glutamic acid and lysine. Overall, pH 2 shifting assisted flavourzyme hydrolysis could be a valuable strategy to enhance α-amylase inhibition of in vitro digested pea protein for diabetes mellitus.

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes.

Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)-A Patent Survey

Background/Objectives: The environmental problems associated with meat production, the pain and distress of animals, and health problems have contributed to the increased appreciation of meat alternatives. Methods: The review of patented inventions presenting plant-based meat analogues (PBMAs) issued in the years 2014-2023 was conducted according to PRISMA statements across the ISI Web of Science, as well as Google Patents and Espacenet Patent Search engines. Results: The analysis of 183 patents showed an increase in patent numbers in the years 2020-2022, with the greatest number of patents developed by teams consisting of two authors. The authors and patent applicants were mainly affiliated with the United States, while Société des Produits Nestlé S.A. emerged as the leader among applicant institutions. The International Patent Classification (IPC) codes were given to 177 patents, which were mainly classified as Human Necessities (Section A). In total, inventors mentioned 184 taxa, including 28 genera, 1 section, 144 species, 5 subspecies and 6 varieties of vascular plants. The majority of taxa showed a high edibility rating and belonged to perennials, mainly herbaceous plants representing the families Fabaceae, Poaceae and Brassicaceae. The analysis of patents showed that plants are a promising source of protein, lipids, fibre, polyphenols, starch and gum in meat analogues. At the same time, the noticed slight use of numerous taxa, despite the substantial content of valuable constituents as well as high edibility rates, presumably might be caused by their underutilization in numerous regions of the world. Conclusions: The direction of future studies should focus on searching for novel plant-based meat analogues based on underutilized, promising plant sources and investigations of their usefulness.

Application research and progress of microalgae as a novel protein resource in the future

Economic growth and health awareness spotlight opportunities and challenges in the food industry, particularly with decreasing arable land, climate change, dwindling freshwater resources, and pollution affecting traditional protein sources. Microalgae have emerged as a promising alternative, with higher protein content, better nutritional quality, and greater environmental resilience compared to conventional crops. They offer a protein balance comparable to meat, making them a sustainable protein source with health benefits like antioxidants, cardiovascular support, and anti-inflammatory properties. Improving the protein content of microalgae through optimized cultivation techniques is crucial to fully realize its potential as a novel food source. While there are already microalgae-based food products in the market, challenges remain in utilizing microalgal protein for widespread food production, emphasizing the need for further research. This review article explores the impact of microalgae culture conditions on protein content, the physicochemical and nutritional characteristics of microalgal protein, the health advantages of microalgal proteins and their derivatives, as well as research on separating and purifying microalgal proteins and their derivatives. It also delves into the current opportunities and obstacles of microalgal proteins and their derivatives as food, highlighting the potential for investigating the link between microalgal protein food and human health.

Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review

Consumer interest in a shift toward moderating animal products in their diets (flexitarian) is constantly increasing. One way to meet this consumer demand is through hybrid meat products, defined as those in which a portion of the meat is substituted by plant protein. This review article aims to analyze literature regarding the impact of replacing meat proteins with other alternative proteins on the functional and nutritional properties of hybrid products. Different food matrices created by hybrid products have impact on the digestive processes and outcomes in vitro and in vivo, and the bioavailability of protein, lipid, and mineral nutrients is modified, hence these aspects are reviewed. The functional properties of hybrid products change with regard to type of alternative protein source used. In hybrid products, deficiencies in amino acids in alternative proteins are balanced by amino acids from meat proteins, resulting in wholesome products. Additionally, animal protein degrades into peptides in the gut which bind non-animal iron and increase the availability of iron from the alternative protein material. This relationship may support the development of hybrid products offering products with increased iron bioavailability and a previously unseen beneficial nutritional composition. The effects of alternative protein addition in hybrid meat products on protein and mineral digestibility remains unclear. More research is required to clarify the interaction of the protein-food matrix as well as its effects on digestibility. Very little research has been conducted on the oxidative stability and microbiological safety of hybrid products.

Lesser-Explored Edible Flowers as a Choice of Phytochemical Sources for Food Applications

Flowers have been commonly used in cooking to add color and flavor to dishes. In addition to enhancing the visual appeal of food, many edible flowers also contain bioactive compounds that promote good health. These compounds include antimicrobial, antihypertensive, nephroprotective, antiulcer, and anticancer agents. In the last 5 years, there have been 95 published reviews about edible flowers. Among these, 43% have concentrated on Food Science and Technology, while 32% have analyzed their effects on human health. Most of these edible flowers are commonly consumed, but some are less known due to limited distribution or seasonality. These lesser-explored flowers often contain compounds that offer significant health advantages. Therefore, this review focuses on exploring the characteristics, phytochemical composition, and bioactive compounds found in less commonly examined edible flowers. The flowers included in this review are peonies, forget-me-nots, frangipani, alpine roses, wild roses, hibiscus species, common lilacs, woodland geraniums, camellias, Aztec marigolds, kiri flowers, sunflowers, yucca flower, hollyhocks, and cornflowers. Due to their diverse biological activities, these flowers provide various health benefits and can be used to be incorporated into food and supplements or develop mainly cancer-fighting medications.

Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses

This study investigated the interaction mechanism between chlorogenic acid (CA) and soy protein isolate (SPI) through multi-spectroscopic and computational docking and analyzed the changes in its functional properties. The results showed that the interaction of CA with SPI changed its UV and fluorescence absorption, and the fluorescence quenching mechanism was static quenching. At the same time, the secondary structure of the protein was altered, with a reduction in α-helix, β-sheet and β-turn. Computer docking analysis showed that CA binds to SPI through hydrophobic interactions, van der Waals forces, and hydrogen bonding to form a more compact complex. In addition, the dose-dependent enhancement of CA improved the functional properties of the complexes, including foaming, emulsification, and antioxidant properties. This study systematically investigated the mechanism of interaction between CA and SPI, which supports further research on food complex systems containing CA and SPI, as well as the application of the complex.

Acid gelation of high-concentrated casein micelles and pea proteins mixed systems

The increased demand for plant-based products brings a new challenge to the food industry. Especially, proteins from soy, chickpea, and pea are being highly demanded as food ingredients. However, they still present some drawbacks such as poor techno-functional properties and remarkable beany flavor that hamper their wider application. Contrarily, milk products such as yogurt and cheeses are highly consumed and accepted worldwide. Therefore, the association of plant proteins, such as pea with milk proteins is an interesting strategy to incorporate more plant-based proteins into people's diet. However, this strategy can largely impact gel formation and final structure. This study aims to develop mixed casein micelles (CMs) and pea proteins gel at high concentrations in four protein ratios, 80:20, 60:40, 40:60, and 20:80 by acidification. The effect of a thermal treatment before gelation was also evaluated. The replacement of CMs for pea proteins disturbed the gel formation at the beginning of acidification, demand more time to increase the G*, being this effect more pronounced as more casein is replaced in the system. Despite of this effect, the final gel elasticity was higher in the presence of pea proteins for the ratios 80:20 and 60:40, probably due to the formation of pea network. It is hypothesized that pea proteins can form a network when surrounded by CMs, however, CMs restrict pea proteins aggregation. This study describes that the final characteristics of mixed gels can be tailored by changing protein ratios and applying thermal treatment before acidification, opening the possibility for the development of innovative food products.

Harnessing the nutritional profile and health benefits of millets: a solution to global food security problems

India is dealing with both nutritional and agricultural issues. The maximum area of agricultural land with irrigation capabilities has been largely utilized, while the amount of dry land is expanding. The influence is distinct on farmer's livelihoods and earnings, which ultimately affects nutritional security. In order to attain nutritional security and the goal of SDG (Sustainable Development Goals), millets are sustainable solutions, with respect to high nutritional content, bioactive and medicinal properties, and climate resilience. The nutrient profile of millet includes 60%-70% carbohydrate content, 3.5%-5.2% fat, and 7.52%-12.1% protein sources. A wide spectrum of amino acids, including cysteine, isoleucine, arginine, leucine, tryptophan, lysine, histidine, methionine, tyrosine, phenylalanine, threonine, and valine are generally present in millets. Mineral content in millets includes calcium, phosphorus, potassium, sodium, and magnesium. Additionally, millets are an excellent source of bioactive molecules such as polyphenol, phenolic acid, flavonoids, active peptides, and soluble fiber, which have a wide range of therapeutic applications, including the prevention of free radical damage, diabetes, anti-microbial, anti- biofilm, and anti-cancer effects. This review will focus on the nutritional profile and health benefits of millet considering the present-day food security problems.

Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization

Plant proteins are increasingly being used in the food industry due to their sustainability. They can be isolated from food industry waste and converted into value-added ingredients, promoting a more circular economy. In this study, ultrasound-assisted alkaline extraction (UAAE) was optimized to maximize the extraction yield and purity of protein ingredients from grapeseeds. Grapeseed protein was extracted using UAAE under different pH (9-11), temperature (20-50 °C), sonication time (15-45 min), and solid/solvent ratio (10-20 mL/g) conditions. The structural and functional attributes of grapeseed protein and its major fractions (albumins and glutelins) were investigated and compared. The albumin fractions had higher solubilities, emulsifying properties, and in vitro digestibilities but lower fluid binding capacities and thermal stability than the UAAE and glutelin fraction. These findings have the potential to boost our understanding of the structural and functional characteristics of grapeseed proteins, thereby increasing their potential applications in the food and other industries.

Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion

The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.

Foods of the Future: Challenges, Opportunities, Trends, and Expectations

Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability.

Trends in extracting protein from microalgae Spirulina platensis, using innovative extraction techniques: mechanisms, potentials, and limitations

Microalgal, species are recognized for their high protein content, positioning them as a promising source of this macronutrient. Spirulina platensis, in particular, is noteworthy for its rich protein levels (70 g/100 g dw), which are higher than those of meat and legumes. Incorporating this microalgae into food can provide various benefits to human health due to its diverse chemical composition, encompassing high amount of protein and elevated levels of minerals, phenolics, essential fatty acids, and pigments. Conventional techniques employed for protein extraction from S. platensis have several drawbacks, prompting the exploration of innovative extraction techniques (IETs) to overcome these limitations. Recent advancements in extraction methods include ultrasound-assisted extraction, microwave-assisted extraction, high-pressure-assisted extraction, supercritical fluid extraction, pulse-electric field assisted extraction, ionic liquids assisted extraction, and pressurized liquid extraction. These IETs have demonstrated efficiency in enhancing protein yield of high quality while maximizing biomass utilization. This comprehensive review delves into the mechanisms, applications, and drawbacks associated with implementing IETs in protein extraction from S. platensis. Notably, these innovative methods offer advantages such as increased extractability, minimized protein denaturation, reduced solvent consumption, and lower energy consumption. However, safety considerations and the synergistic effects of combined extraction methods warrant further exploration and investigation of their underlying mechanisms.

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.

Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study

The extensive utilization in food industry of pea protein is often impeded by its low water solubility, resulting in poor functional properties. Various methods, including pH-shifting (PS), ultrasonication (US), high-pressure micro-fluidization (MF), pH-shifting combined with ultrasonication (PS-US), and pH-shifting with micro-fluidization (PS-MF), were utilized to modify pea protein isolate (PPI) in order to enhance its functionality in emulsion formulation. The physicochemical properties and structural changes of the protein were investigated by assessing solubility, particle size, surface charge, protein profile, surface hydrophobicity, free sulfhydryl groups, and secondary structure content. The extent of modification induced by each treatment method on PPI-stabilized emulsions was compared based on parameters such as adsorbed interfacial protein concentration, particle size, zeta potential, and microstructure of the prepared emulsions. All modification increased the solubility of pea protein in the sequence of PS (4-fold) < MF (7-fold) < US (11-fold) < PS-US (13-fold) < PS-MF (14-fold). For single treatments, proteins dissolved more readily under US, resulting in the most uniform emulsions with small particle. The combined processes of PS-US and PS-MF further improved solubility, decreased emulsions particle size, promoted uniformity of emulsions. PS-US-stabilized emulsions displayed more smaller droplet size, narrower size distribution, and slightly higher stability than those prepared by PS-MF. The relatively higher emulsifying capacity of PPI treated by PS-US than those by PS-MF may be attributed to its higher surface hydrophobicity.

Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins

The chemical compositions, intermolecular interactions, and functional properties of guar germ proteins (GGP) were investigated at different extraction pH (7 to 11). The protein efficiency ratio, essential amino acid index (46.53), predicted biological value (39.02), nutritional index (42.67), and protein purity (91.69 %) were found to be highest at pH 9. The in-vitro protein digestibility of GGP sample was highest at pH 11. From SDS-PAGE, the band intensity (<10 kDa) became thinner with an increase in extraction pH from 7 to 9 and then thicker. Meanwhile, smallest particle size and weaker ionic and hydrogen bonds were found at pH 11. The β-sheet content was more dominating in GGP samples. Moreover, higher denaturation temperatures of GGP samples indicated that protein molecules had a compact tertiary structure. Furthermore, the GGP extracted at pH 7 showed better functional properties. The principal component analysis suggested that pH 9 was more suitable for isolating GGP.

Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives

Bioactive peptides from vegetal sources have been shown to have functional properties as anti-inflammatory, antioxidant, antihypertensive or antidiabetic capacity. For this reason, they have been proposed as an interesting and promising alternative to improve human health. In recent years, the numerous advances in the bioinformatics field for in silico prediction have speeded up the discovery of bioactive peptides, also reducing the associated costs when using an integrated approach between the classical and bioinformatics discovery. This review aims to provide an overview of the evolution, limitations and latest advances in the field of bioinformatics and computational tools, and specifically make a critical and comprehensive insight into computational techniques used to study the mechanism of interaction that allows the explanation of plant bioactive peptide functionality. In particular, molecular docking is considered key to explain the different functionalities that have been previously identified. The assumptions to simplify such a high complex environment implies a degree of uncertainty that can only be guaranteed and validated by in vitro or in vivo studies, however, the combination of databases, software and bioinformatics applications with the classical approach has become a promising procedure for the study of bioactive peptides.

Protein transition: focus on protein quality in sustainable alternative sources

The current consumption trends, combined with the expected demographic growth in the coming years, call for a protein transition, i.e., the partial substitution of animal protein-rich foods with foods rich in proteins produced in a more sustainable way. Here, we have discussed some of the most common and promising protein sources alternative to animal proteins, namely: legumes, insects, and microorganisms (including microalgae and fungi). The primary objective was to assess their nutritional quality through the collection of digestible indispensable amino acid score (DIAAS) values available in the scientific literature. Protein digestibility corrected amino acid score (PDCAAS) values have been used where DIAAS values were not available. The ecological impact of each protein source, its nutritional quality and the potential applications in traditional foods or novel food concepts like meat analogues are also discussed. The data collected show that DIAAS values for animal proteins are higher than all the other protein sources. Soybean proteins, mycoproteins and proteins of some insects present relatively high DIAAS (or PDCAAS) values and must be considered proteins of good quality. This review also highlights the lack of DIAAS values for many potentially promising protein sources and the variability induced by the way the proteins are processed.

Aggregation structure induced by heat treatments mediated the gastric digestion behavior of soybean protein

The common belief that heat treatment enhances the gastric digestion of proteins is largely based on findings from animal proteins and may not apply to all proteins, particularly plant proteins. Here, we compared the digestion characteristics of soybean protein isolates (SPI) in an in vitro semi-dynamic digestion model and found distinct effects of heat treatment on the digestion properties of plant proteins. The results revealed that heat-treated SPIs formed clots during the early stages of digestion, although the clots gradually became smaller and looser as digestion progressed, the systems remained turbid at the end of gastric digestion, indicating the lag in their emptying. Furthermore, heat treatment altered the rheological properties of SPI, resulting in increased viscosity and slower gastric emptying. These effects became more pronounced with increasing heat treatment temperatures. The fluorescence spectrum analysis indicated that heat treatment altered its conformation. This led to protein unfolding and exposure of hydrophobic groups, facilitating the formation of larger aggregates during digestion. Additionally, heat treatment exposed more cleavage sites for gastric proteases, increasing the extent of hydrolysis. Elevated levels of free amino acids and a smaller molecular weight distribution further corroborated these findings. These findings contribute to a deeper understanding of the gastric digestion characteristics of plant proteins and the relationship between protein aggregation structure and the digestion process.

Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach

The global demand for protein is on an upward trajectory, and peanut protein powder has emerged as a significant player, owing to its affordability and high quality, with great future market potential. However, the industry currently lacks efficient methods for rapid quality testing. This research paper addressed this gap by introducing a portable device with employed near-infrared spectroscopy (NIR) to quickly assess the quality of peanut protein powder. The principal component analysis (PCA), partial least squares (PLS), and generalized regression neural network (GRNN) methods were used to construct the model to further enhance the accuracy and efficiency of the device. The results demonstrated that the newly established NIR method with PLS and GRNN analysis simultaneously predicted the fat, protein, and moisture of peanut protein powder. The GRNN model showed better predictive performance than the PLS model, the correlation coefficient in calibration (Rcal) of the fat, the protein, and the moisture of peanut protein powder were 0.995, 0.990, and 0.990, respectively, and the residual prediction deviation (RPD) were 10.82, 10.03, and 8.41, respectively. The findings unveiled that the portable NIR spectroscopic equipment combined with the GRNN method achieved rapid quantitative analysis of peanut protein powder. This advancement holds a significant application of this device for the industry, potentially revolutionizing quality testing procedures and ensuring the consistent delivery of high-quality products to fulfil consumer desires.

Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople-A Narrative Review of the Literature

Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014-2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest.

Quality Characteristics of Raspberry By-Products for Sustainable Production

Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds' quality profile, both before oil extraction and after different processing methods (supercritical CO2, subcritical CO2, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety 'Polka', both before and after oil extractions and using different methods. The raspberry seeds' moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO2 or cold pressing, they can be used as a sustainable and functional food.

Self-assembled poloxamer-legumin/vicilin nanoparticles for the nanoencapsulation and controlled release of folic acid

Plant-based food proteins are a promising choice for the preparation of nanoparticles (NPs) due to their high digestibility, low cost, and ability to interact with various compounds and nutrients. Moreover, nanoencapsulation offers a potential solution for protecting nutrients during processing and enhancing their bioavailability. This study aimed to develop and evaluate nanoparticles (NPs) based on legumin/vicilin (LV) proteins extracted from fava beans, with the goal of encapsulating and delivering a model nutraceutical compound, folic acid (FA). Specifically, NPs were self-assembled from LV proteins extracted from commercially available frozen fava beans using a pH-coacervation method with poloxamer 188 (P188) and chemically cross-linked with glutaraldehyde. Microscopy and spectroscopy studies were carried out on the empty and FA-loaded NPs in order to evaluate the particle morphology, size, size distribution, composition, mechanism of formation, impact of FA loading and release behavior. In vitro studies with Caco-2 cells also confirmed that the empty and FA-loaded nanoparticles were non-toxic. Thus, the LV-NPs are good candidates as food additives for the delivery and stabilization of nutrients as well as in drug delivery for the controlled release of therapeutics.

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications

The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.

Size Effects of Copper Oxide Nanoparticles on Boosting Soybean Growth via Differentially Modulating Nitrogen Assimilation

Nanoscale agrochemicals have been widely used in sustainable agriculture and may potentially affect the nitrogen fixation process in legume crops. The present study investigated the size-effects of copper oxide nanoparticles (CuO NPs) on nitrogen assimilation in soybean (G. max (L.) Merrill) plants, which were treated with different sizes (20 and 50 nm) of CuO NPs at low use doses (1 and 10 mg/kg) for 21 days under greenhouse conditions. The results showed that 50 nm CuO NPs significantly increased the fresh biomass more than 20 nm CuO NPs achieved at 10 mg/kg. The activities of N assimilation-associated enzymes and the contents of nitrogenous compounds, including nitrates, proteins, and amino acids, in soybean tissues were greatly increased across all the CuO NP treatments. The use doses of two sizes of CuO NPs had no impact on the Cu contents in shoots and roots but indeed increased the Cu contents in soils in a dose-dependent fashion. Overall, our findings demonstrated that both 20 and 50 nm CuO NPs could positively alter soybean growth and boost N assimilation, furthering our understanding that the application of nanoscale micro-nutrient-related agrochemicals at an optimal size and dose will greatly contribute to increasing the yield and quality of crops.

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline

Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100 g), K (1-1.5 g/100 g) and Mg (0.3-0.5 g/100 g) and free amino acids such as lysine (28-41 mg/100 g), glutamic acid (20-31 mg/100 g), aspartic acid (20-56 mg/100 g) and arginine (54-109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.

A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity

The nutritional and functional properties of leaf proteins is a decisive factor for their use in food. This work was aimed to extract defatted Artemisia capillaris Thunb. (ACD) leaf proteins (ACLP), and assess ACLP nutritional quality, functional properties and in vitro antioxidant activity, as well characterize the structure. ACLP had a balanced amino acid profile and high bioavailability (protein digestibility corrected amino acid score (PDCAAS) 99.29 %). Solubility, foaming capacity and emulsifying ability of ACLP correlated positively with pH. Water and oil holding capacity were increased with temperature. Gel electrophoresis shown the protein molecular size was mainly ∼25 kDa, and random coil was the mainly secondary structure while β-sheet was dominant regular conformation as indicated by circular dichroism (CD). ACLP performed in vitro antioxidant activity which was better after digestion. All data implied ACLP met the WHO/FAO protein quality expectations and had application potential in food.

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

Are oilseeds a new alternative protein source for human nutrition?

This review focuses on the potential use, nutritional value and beneficial health effects of oilseeds as a source of food protein. The process of extracting oil from oilseeds produces a by-product that is rich in proteins and other valuable nutritional and bioactive components. This product is primarily used for animal feed. However, as the demand for proteins continues to rise, plant-based proteins have a real success in food applications. Among the different plant protein sources, oilseeds could be used as an alternative protein source for human diet. The data we have so far show that oilseeds present a protein content of up to 40% and a relatively well-balanced profile of amino acids with sulphur-containing amino acids. Nevertheless, they tend to be deficient in lysine and rich in anti-nutritional factors (ANFs), which therefore means they have lower anabolic potential than animal proteins. To enhance their nutritional value, oilseed proteins can be combined with other protein sources and subjected to processes such as dehulling, heating, soaking, germination or fermentation to reduce their ANFs and improve protein digestibility. Furthermore, due to their bioactive peptides, oilseeds can also bring health benefits, particularly in the prevention and treatment of diabetes, obesity and cardiovascular diseases. However, additional nutritional data are needed before oilseeds can be endorsed as a protein source for humans.

Genome-Wide Association Study and Identification of Candidate Genes Associated with Seed Number per Pod in Soybean

Soybean (Glycine max [L.] Merr.) is one of the primary sources of plant protein and oil for human foods, animal feed, and industrial processing. The seed number per pod generally varies from one to four and is an important component of seed number per unit area and seed yield. We used natural variation in 264 landraces and improved cultivars or lines to identify candidate genes involved in the regulation of seed number per pod in soybean. Genome-wide association tests revealed 65 loci that are associated with seed number per pod trait. Among them, 11 could be detected in multiple environments. Candidate genes were identified for seed number per pod phenotype from the most significantly associated loci, including a gene encoding protein argonaute 4, a gene encoding histone acetyltransferase of the MYST family 1, a gene encoding chromosome segregation protein SMC-1 and a gene encoding exocyst complex component EXO84A. In addition, plant hormones were found to be involved in ovule and seed development and the regulation of seed number per pod in soybean. This study facilitates the dissection of genetic networks underlying seed number per pod in soybean, which will be useful for the genetic improvement of seed yield in soybean.