Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages

Enrichment of the nutritional value of pea flour milling fractions through fermentation

In this work, pea flour and two milling fractions obtained by industrial-scale air classification were characterized and fermented by Lactiplantibacillus plantarum to increase their nutritional value. Scanning electron microscopy and chemical analysis revealed major differences in the morphology and composition of the flours. Protein-rich (43.7 %) fraction exhibits a few-fold higher mineral, spermidine (290 μg/g), but also a higher phytate (20.4 mg/g) content compared to starch-rich fraction. Flour type and inoculum majorly influenced the composition of the fermented product. In spontaneously fermented flours, biogenic amines accumulated up to 6.6 mg/g, which was the main drawback besides the large variations between batches, as confirmed by metagenomic analysis. Higher contents of lactic acid, free amino groups formed by proteolysis and gamma-aminobutyric acid were determined in inoculated fermentations of protein rich fraction, whereas a higher relative bioavailability of minerals was found in the inoculated starch-rich fraction, as the phytate content was reduced by 42 %.

Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion

The increasing tendency to use animal-free and gluten-free proteins leads to replacing traditional with legume-based ingredients. Of these, refined pea (Pisum sativum L.) is gaining momentum due to its availability, nutritional value and low allergenicity. However, little is known of the propensity of pea ingredients to generate process-induced compounds in high-temperature processed foods, and the reactivity of contaminant during digestion. This study explored the levels and behavior of selected newly formed compounds (NFCs) (furfural, 5-(hydroxymethyl)furfural (HMF), 3-deoxyglucosone (3-DG), 1-deoxyglucosone (1-DG), glyoxal (GO), methylglyoxal (MGO), dimethylglyoxal (DMGO), glucosone (GCO)) in a pea-based sponge cake baked at 200 °C and subjected to in vitro digestion, by comparison with a reference wheat-based cake. The pea formulation generated the highest levels of furanic and dicarbonyl compounds, with 3-DG and HMF being the most abundant (162.44 ± 2.79 and 270.61 ± 14.91 μg/g dry cake, respectively), compared to the wheat-based formulation (131.43 ± 4.34 and 166.83 ± 0.88 μg/g dry cake, respectively). The differences in NFC levels between pea- and wheat-based cakes were maintained during in vitro digestion. Generally, furanic compounds decreased, glyoxales increased and deoxyglucosones were more stable during digestion. Surprisingly, even after any decrease, NFC levels remained high at the end of digestion in both pea- and wheat-based products (up to 215.18 ± 0.42, 188.96 ± 3.02, and 15.76 ± 0.26 μg/g dry cake for HMF, 3-DG, and MGO, respectively). These amounts resulted from the balance between formation and consumption reactions, influenced by gastric and intestinal environments and cake composition. This study has therefore highlighted key safety aspects by considering the behavior during digestion of process-induced compounds in complex, legume-based food matrices.

High-throughput precision assessment of pea-derived protein products using near infrared hyperspectral imaging

This study aims to develop rapid and non-invasive methods based on near-infrared hyperspectral imaging and chemometrics for quantitative prediction of chemical compositions of pea-derived products. Hyperspectral imaging was used to acquire images from pea processing streams, namely pea flour, pea protein concentrate, and pea protein isolate. The PLS algorithm was used to develop quantitative prediction models based on the relationship between the hyperspectral image data and the chemical compositions of the pea products, including moisture, protein, ash, insoluble fiber, and total starch. Prediction results in terms of coefficient of determination (R2) and root mean square errors in the prediction (RMSEP) datasets show accurate results for moisture (R2 = 0.844, RMSEP = 0.407 %), protein (R2 = 0.99, RMSEP = 2.074 %), ash (R2 = 0.778, RMSEP = 0.474 %), and total starch (R2 = 0.991, RMSEP = 2.316 %) contents. Low prediction accuracy was obtained for insoluble fiber (R2 = 0.597, RMSEP 2.474 %) content. The accurate prediction achieved by hyperspectral imaging highlights its suitability for high throughput multi-parameter assessment of pea-derived products, which is particularly important given their increasing market demand.

Construction of fucoxanthin-loaded multi-functional pea protein isolate-fucoidan nanoparticles at neutral pH: Structural characterization and functional verification

Fucoxanthin (FX), a marine-origin carotenoid, possesses various physiological activities. However, FX has instability and low water solubility. Encapsulation using nanoparticles effectively addresses these challenges. Nanoparticles loaded with FX were fabricated using a pH-driven method, with pea protein isolate (PPI) and fucoidan (FUC) serving as the raw materials. The optimal nanoparticles were prepared at pH = 7.0 with a PPI:FUC = 1:3, yielding a particle size of 166.60 ± 0.55 nm and a zeta potential of -40.88 ± 0.68 mV. The formation of FX@PPI/FUC nanoparticles were primarily driven by hydrogen bonding and hydrophobic interactions. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and fluorescence spectroscopy were used to research structure of nanoparticle and interaction during the formation. The FX@PPI/FUC nanoparticles demonstrated excellent thermal and pH stability in neutral and alkaline environments, effectively released FX and showcased antioxidant properties. Additionally, a W/O/W FX@PPI-FUC Pickering emulsion was formulated, containing 65 % of the oil phase, which exhibited a favorable particle size of 26.5 ± 0.28 μm and a zeta potential of -67.2 ± 0.94 mV. Furthermore, the FX@PPI-FUC Pickering emulsion demonstrated outstanding thermal and storage stability, indicating its potential for application in functional food.

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.

Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility

This study aimed to investigate the effect of different durations (0, 5, 10, 15, 20, and 30 min) of resonance acoustic mixing (RAM) treatment on the gel properties and digestibility of pea protein isolate (PPI). Results indicated that RAM treatment enhanced the water holding capacity (WHC) of PPI gels, with the highest WHC of 94.79 % achieved after RAM treatment for 20 min. A 15-20 min RAM treatment altered the secondary structure of proteins in PPI gels, reducing α-helix content while increasing β-sheet content. This treatment also refined the microstructure of PPI gels, changing the surfaces from rough to smooth and the pores from large to small. RAM treatment for 5-20 min decreased the shear viscosity and gel strength of heat-induced PPI gels, although these properties slightly recovered when the treatment was extended to 30 min. Additionally, RAM treatment improved the in vitro digestibility of PPI gels. In conclusion, RAM treatment significantly influenced the structural, mechanical and digestive properties of PPI gels, and this effect can be regulated by adjusting the treatment duration, making it suitable for various practical applications.

Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs

Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production.

Enhanced solubility, stability, bioaccessibility, and antioxidant activity of curcumin with hydrolyzed pea protein-based nano-micelles: pH-driven method vs ethanol-induced method

Pea protein nano-micelles gained with partial hydrolysis by a proteolytic enzyme (Protamex) were employed as nanocarriers to encapsulate and stabilize liable and hydrophobic curcumin (CUR) with two various methods (pH-driven method (PDM) and ethanol-induced method (EIM)). Both CUR-loaded pea protein hydrolysates (PPHs) nano-micelles by PDM and EIM exhibited spherical shapes, and uniform particle size distributions. Highest CUR loading amount (3.21 %) was gained with PPHs by PDM. The interaction between PPHs nano-micelles and curcumin was comprehensively examined with optical spectroscopy. These outcomes obviously demonstrated the water solubility, storage stability against UV light and heating, bioaccessibility and in vitro antioxidant activity of CUR can be pronouncedly enhanced with PPHs-based nanocarriers. Interestingly, PPHs-CUR nano-micelles fabricated with PDM have higher loading amount, light stability, and better bioaccessibility as well as antioxidant activity than those by EIM. These results clearly show that PDM may be a better method than EIM and provide useful information in nutraceuticals encapsulation with vegetable proteins-based delivery systems.

Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO2e), followed by the hybrid patties (0.87 kg CO2e) and the meat patties (1.62 kg CO2e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator's acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties.

Characterization of pea composites and feasibility of heat-modulated meat analogs production

This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs were investigated. Results showed that, protein content and particles size significantly (p < 0.05) influenced the water holding capacity (0.94 g/g ± 0.03-1.17 g/g ± 0.08), oil holding capacity (1.08 g/g ± 0.02-1.32 g/g ± 0.04), foaming capacity (49.20 % ± 0.12-58.9 % ± 0.98), foam stability (63.15 % ± 0.21-71.82 % ± 0.68), emulsion stability (61.73 % ± 1.68-66.02 % ± 1.25), least gelation concentration (at pH 7: 8.02 % ± 0.91-18.02 % ± 0.21), and solubility (at pH 7:70.51 % ± 2.54-93.71 % ± 1.86) of studied pea composites; that subsequently influenced the formation of heat-modulated MAs. Color, stickiness, moldability, microstructure (surface plot, fractal dimension: 2.771 ± 0.006-2.884 ± 0.009, surface openings: 8.76 % ± 1.25-33.24 % ± 1.28), thermal (denaturization temperature:103.41 °C ± 3.87-161.20 °C ± 1.35, enthalpy: 1085.10 J/g ± 115.42-1322.71 J/g ± 185.65), and chemical attributes of MAs were associated with the protein content (25.30 % ± 0.98-60.30 % ± 1.87) and particle size (d10:2.30 μm ± 0.32-15.02 μm ± 1.35; d50:6.30 μm ± 1.02-59.01 μm ± 2.35; d90:15.11 μm ± 2.34-137.01 μm ± 15.21) of pea composites. MA formulated with pea flour showed better moldability and acceptability in comparison to pea concentrates. This study exposed the use of pea flour as a feasible option to produce heat modulated meat analogs.

Reducing Agricultural Land Use Through Plant-Based Diets: A Case Study of Romania

BACKGROUND/OBJECTIVES

Agricultural systems face increasing global pressure to address sustainability challenges, particularly regarding land use and environmental protection. In Romania, where traditional diets are heavily dependent on animal-based products, optimizing land use is critical. This study investigates the potential of plant-based diets to reduce agricultural land use, examining scenarios of partial and complete replacement of animal protein with plant protein sources (soy, peas, and potatoes).

METHODS

The research modeled three dietary transition scenarios-replacing 33%, 50%, and 100% of animal protein with plant-based protein-using data from the Romanian National Institute of Statistics, the FAO, and international sources. Land use was calculated for each scenario using formulas that take into account protein content and land use intensity for animal and plant protein sources. The simulations quantify the reduction in agricultural land use at the per capita and national levels.

RESULTS

The study reveals significant land-saving potential across all scenarios. At the national level, land use reductions ranged from 84,020 hectares (33% replacement) to 1,067,443 hectares (100% replacement). High-impact products such as beef and dairy continue to dominate land use, even in partial replacement scenarios. Conversely, replacing pork and chicken proteins shows substantial savings. The findings highlight the inefficiency of animal-based protein production and the ecological benefits of transitioning to plant-based diets.

CONCLUSIONS

A dietary shift towards plant-based protein in Romania could achieve significant reductions in agricultural land use, contributing to the Sustainable Development Goals. This transition not only supports environmental conservation and resource optimization, but also provides public health benefits by reducing consumption of red and processed meat. These results provide a basis for policies to promote sustainable and nutritionally balanced food systems.

Towards healthier low-sugar and low-fat beverages: Design, production, and characterization

Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high trans- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high trans- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages. Combinations of natural sugar replacers and protein or polysaccharide-based fat replacers have shown partial success in mimicking the qualities of sucrose and fat. Future strategies for designing low-sugar and low-fat beverages include developing novel replacers and using odorants to enhance sensory profiles. The article also highlights methods for flavor detection and oral tribology methods, emphasizing their role in development of low-sugar and low-fat beverages. The information presented in this review article is intended to stimulate research into the design of healthier low-sugar and low-fat beverages in the future.

Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate

The purpose of this study was to investigate how the gelatinization behavior of pea starch (PS) was affected by pea protein isolate (PPI). The findings revealed that higher PPI levels decreased the swelling power of PS. Incorporating PPI raised the hot paste viscosity of PS, lowered the pasting temperature, and notably increased the gelatinization enthalpy according to differential scanning calorimetry analysis. Furthermore, the presence of PPI reduced the storage moduli of the starch paste, enhanced shear thinning behavior, and hindered starch molecular chain aggregation. With increasing PPI content from 0 to 12 %, amylose leaching and gel strength decreased by 25.6 % and 38.2 % respectively, indicating weak gel formation induced by PPI in PS. Confocal laser scanning microscopy confirmed that PPI envelopment of starch granules restricted their gelatinization by limiting granule swelling. These results carry significant implications for crafting pea-based foods with desired texture.

Transforming plant proteins into plant-based meat alternatives: challenges and future scope

The global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is known for its high energy consumption and significant carbon emissions, necessitating alternative approaches. Plant-based meat (PBM) offers a promising solution to reduce the ecological footprint of animal agriculture. This paper examines various challenges in PBM development, including nutritional equivalence, industrial scalability, organoleptic properties, and digestibility. Addressing these challenges requires interdisciplinary collaboration to ensure consumer acceptance, regulatory compliance, and environmental stewardship. Advanced technologies like nanotechnology, fermentation, and enzymatic hydrolysis, along with automation and repurposing cattle farms, offer solutions to enhance PBM's quality and production efficiency. By integrating these innovations, PBM has the potential to revolutionize the food industry, offering sustainable and nutritious alternatives that meet global dietary needs while significantly reducing environmental impact.

Graphical abstract

Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application

Pea protein isolate (PPI) is a valued sustainable protein source, but its relatively poor functional properties limit its applications. This study reports on the effects of cold argon plasma (CP) treatment of a 15 % (w/w) PPI solution on the functionality, structure, and oxidative characteristics of PPI, as well as its application in 3D-printed plant-based meat. Results indicate that hydroxyl radicals and high-energy excited-state argon atoms are the primary active substances. A decrease in free sulfhydryl content and an increase in carbonyl content were observed in treated PPI, indicating oxidative modification. Compared to the control group, the gel strength of PPI was increased by 62.5 % and the storage modulus was significantly improved after 6 min treatment, forming a more ordered and highly cross-linked 3D gel network. Additionally, CP significantly improved the water-holding capacity, oil-holding capacity, emulsifying activity, and emulsion stability of PPI. The α-helix and random coil content in PPI decreased, while the β-sheet content increased, resulting in a more ordered secondary structure after CP treatment. Compared to untreated PPI, the consistency coefficient (K) increased from 36.00 to 47.68 Pa·sn. The treated PPI exhibited higher apparent viscosity and storage modulus and demonstrated better 3D printing performance and self-supporting ability. This study demonstrates that CP can significantly enhance the functional properties of PPI, providing great potential and prospects for improving the printability of 3D printing materials and developing plant protein foods with low-allergenicity.

Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternatives

Vegan and vegetarian diets are increasing in popularity. Consequently, the supply and demand of plant-based meat alternatives has increased steadily over the past few years. However, scientific research on spoilage processes for such products is still inadequate as compared to research on traditional meat products. In traditional meat products, biogenic amines are prominent spoilage markers and potential sources of food toxicity, especially for people sensitive to biogenic amines. Plant-based meat alternatives are manufactured to mimic the taste, look, texture, and nutritional value of meat, and they have a protein-rich basis. It is therefore hypothesized that biogenic amines could be markers for spoilage in such products as well. Further analysis of their presence and concentrations and comparison to conventional meat products is necessary. If biogenic amines are lower in plant-based meat alternatives, these products are possibly better suited for consumption by people with biogenic amine sensitivities. A simple and rapid extraction method, followed by HILIC-MS/MS separation and detection was therefore developed as a first step and validated for nine biogenic amines in plant-based meat alternatives. This method showed a strong linear correlation between amine concentration and detector response, high accuracy, and precision (< 12 %), as well as high sensitivity, as proven by the lowest limits of quantification (i.e., the lowest concentration within the calibration model) of 1 mg/kg for all analytes, which also compares well with other methods. Subsequently, as part of a pilot spoilage study, the method was applied to one vegetarian and nine vegan grill sausage alternatives during a period of 32 days of open-package storage at refrigerator temperature. Correlations with the results of microbiological testing of the same samples, as well as with the storage time were investigated. However, the results of the correlation analysis showed that biogenic amines are not suitable as spoilage indicators for plant-based meat alternatives, as almost no increase in biogenic amines was identified during the spoilage study for all the samples investigated. Differences in the microbiota of conventional meat products versus plant-based meat alternatives, as well as possibly lower concentrations of free amino acids, are proposed as reasons for biogenic amines not being similarly prevalent, and consequently, not being suitable spoilage markers in plant-based meat alternatives. However, as spoilage of the analyzed products was evident, both via sensory assessment and appearance of mold growth, further targeted and non-targeted research on potential spoilage markers for plant-based meat alternatives is required in the future.

Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)

Plant-based protein sources as a sustainable alternative to animal sources are highly relevant for food and dietary supplements industries. Plant proteins are becoming popular as an eco-friendly source for meeting global protein requirements due to their importance in nutrition, management of metabolic diseases, biological activities, functionality in processed food products and their low carbon footprints. We applied biochemical protein extraction protocol and prepared protein concentrate from an underutilised cereal, foxtail millet, with plausible applications in foods and supplements. Herein efforts were utilised to obtain foxtail millet protein (FMP) concentrate by means of standardisation of processes of extraction cum isolation. The conditions including flour to solvent ratio, extraction-precipitation pH, dissolution time, etc. were optimised to significantly improve protein yield and recovery. The FMP concentrate prepared was also analysed for nutritional composition, bioactive compounds, amino acid content and digestion properties in comparison to packaged brown rice protein concentrate. The protein concentrate prepared was found to have high digestibility, rich in essential amino acids with good phenolic and flavonoid content, thereby making it a potential sensory and antioxidant additive for food/pharmaceutical applications.

Quality changes in high hydrostatic pressure treated enriched tomato sauce

BACKGROUND

Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while minimizing processing losses, functionalized products are being developed with such novel techniques. In this study, changes in quality parameters for HHP treated enriched tomato sauce were evaluated, with the aim to assess its viability as an alternative to conventional thermal treatment methods.

RESULTS

HHP treatments at 500 MPa, 30 °C/50 °C significantly increased the total phenolic and lycopene content of the sauce samples, achieving 6.7% and 7.5% improvements over conventionally treated samples. The antioxidant capacity of the HHP-treated samples was also found to match or be better than conventionally treated samples. Furthermore, a T2 relaxation time study revealed that pressure-temperature processing treatments were effective in maintaining the structural integrity of water molecules. Microbiological analyses revealed that 500 MPa/50 °C 5 min treatment can offer 8 logs reduction colony formation, matching the results of conventional thermal treatment.

CONCLUSION

Combined pressure-temperature treatments improve results, reduce time consumption. 500 MPa/50 °C treatments provided retention of quality parameters and significant reduction in microbial activity. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH

Faba bean ingredients are rich in proteins and good sources of calcium (Ca), although containing phytic acid (PA) molecules. PA, a polyphosphate compound, can affect the bioavailability of minerals/proteins through complex formation. This study evaluates the impact of two extraction processes, Alkaline Extraction-IsoElectric Precipitation (AE-IEP) and Sequential Extraction (SE), on the ability of faba bean globulin systems to bind added calcium ions. Increasing concentrations of CaCl2 were introduced into 2.5% (w/v) protein dispersions at pHs 4.5, 5.5, 6.5, and 7.5, and free Ca monitored. Near the isoelectric point of globulin (pH ∼ 4-5), Ca binding capacity was found to be low. At higher pHs, significant Ca chelation occurred, initially attributed to free PA binding sites, resulting in the formation of insoluble complexes and subsequent protein precipitation. The AE-IEP globulin fraction exhibited a higher Ca binding capacity than the SE globulin, attributed to its higher PA and lower initial Ca concentrations.

Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate

The low solubility of pea protein isolate (PPI) greatly limits its functional properties and its wide application in food field. Thus, this study investigated the effects and mechanisms of cellulose nanocrystals (CNC) (0.1-0.4 %) and CaCl2 (0.4-1.6 mM) on the solubility of PPI. The results showed that the synergistic effect of CNC (0.3 %) and Ca2+ (1.2 mM) increased the solubility of PPI by 242.31 %. CNC and Ca2+ changed the molecular conformation of PPI, enhanced intermolecular forces, and thus induced changes in the molecular morphology of PPI. Meanwhile, the turbidity of PPI decreased, while surface hydrophobicity, the absolute zeta potential value, viscoelasticity, β-sheet ratio, and thermal properties increased. CNC bound to PPI molecules through van der Waals force and hydrogen bond. Ca2+ could strengthen the crosslinking between CNC and PPI. In summary, it is proposed a valuable combination method to improve the solubility of PPI, and it is believed that this research is of great significance for expanding the application fields of PPI and modifying plant proteins.

Enhanced O/W emulsifying properties of pea proteins via deamidation: Insights into interfacial behavior

This study examines the effects of protein glutaminase modification on the interfacial properties and emulsion stability of pea protein isolates (PPI). Emulsions were prepared using native (NPPI) and deamidated PPI (DPPI) at concentrations from 0.5 wt% to 3.6 wt%. The stability of these emulsions was evaluated by examining droplet size distribution, flocculation index, ζ-potential, and CLSM. DPPI demonstrated superior emulsifying ability and stability, requiring only 2.0 wt% to prevent flocculation compared to NPPI's 3.6 wt%. Interfacial properties, such as protein coverage, composition, thickness, tension, and rheology, were characterized. Large Amplitude Oscillatory Dilatation analysis showed minimal differences between NPPI and DPPI-stabilized interfaces at 1 wt%. However, at 3.6 wt%, NPPI interfaces demonstrated abrupt intra-cycle yielding and viscous behavior, whereas DPPI interfaces exhibited gradual softening and a higher maximum linear strain. Additionally, DPPI showed higher interfacial protein coverage and lower interfacial tension. NPPI formed dense, brittle films prone to rupture under dynamic deformation, leading to poor stability. Deamidation of PPI unfolded the protein structure, exposing hydrophobic groups and increasing carboxyl groups, which reduced aggregation. This resulted in a uniform, extensible, and elastic interfacial film resistant to large deformations. Thus, DPPI-stabilized emulsions demonstrated superior stability, showcasing their potential for industrial applications.

Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism

The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism. The results showed that moderate levels of PHP (0.5-2.0%) improved the textural properties, water holding capacity (WHC), whiteness, and viscoelasticity of PPI gel in a dose-dependent manner, with the WHC (92.60 ± 1.01%) and hardness (1.19 ± 0.02 N) peaking at 2.0%. PHP significantly increased surface hydrophobicity and enhanced hydrophobic interactions, hydrogen bonding, and electrostatic interactions in PPI-PHP composite gels. Moreover, the electrostatic repulsion between anionic PHP and negatively charged PPI in a neutral environment prevented the rapid and random aggregation of proteins, thereby promoting the formation of a well-organized gel network with more β-sheet structures. However, the self-aggregation of excessive PHP (3.0%) weakened molecular interactions and disrupted the continuity of protein networks, slightly reducing the gel strength. Overall, PHP emerged as an effective natural gel enhancer for the production of pea protein gel products. This study provides technical support for the development of innovative plant protein-based foods with strong gel properties and enriched dietary fiber content.

Alternative proteins; A path to sustainable diets and environment

With a growing global population and the resulting pressure on natural resources, the supply of high-value protein has become increasingly limited. The rise of environmental and ethical concerns has led to the emergence of meat analogues as a credible alternative to traditional animal-derived meat. Growing demand for plant-based protein sources has gained attention as viable alternatives to conventional animal proteins. This article reviews commercially available plant proteins for meat replacement and evaluates recent research on producing meat analogues, highlighting their advantages and limitations. Beyond production, an examination of the physicochemical, textural, and structural attributes of the meat alternatives is conducted, highlighting the improvements made in achieving sensory and nutritional parallels with animal-derived meat. Furthermore, this article explores the current commercial applications of meat alternatives, highlighting the challenges faced in their widespread adoption and suggesting future research directions. The comparison of the environmental impacts of plant proteins and animal proteins is also presented. The ultimate goal is to develop meat substitutes that closely mimic the sensory, nutritional, and aesthetic qualities of real meat. Despite promising innovations in processing technologies, challenges remain that researchers are actively addressing to close the gap between plant-based meat analogues and animal-derived counterparts.

Enzymatic production of xylooligosaccharide from lignocellulosic and marine biomass: A review of current progress, challenges, and its applications in food sectors

Over the last decade, xylooligosaccharides (XOS) have attracted great attentions because of their unique chemical properties and excellent prebiotic effects. Among the current strategies for XOS production, enzymatic hydrolysis is preferred due to its green and safe process, simplicity in equipment, and high control of the degrees of polymerization. This paper comprehensively summarizes various lignocellulosic biomass and marine biomass employed in enzymatic production of XOS. The importance and advantages of enzyme immobilization in XOS production are also discussed. Many novel immobilization techniques for xylanase are presented. In addition, bioinformatics techniques for the mining and designing of new xylanase are also described. Moreover, XOS has exhibited great potential applications in the food industry as diverse roles, such as a sugar replacer, a fat replacer, and cryoprotectant. This review systematically summarizes the current research progress on the applications of XOS in food sectors, including beverages, bakery products, dairy products, meat products, aquatic products, food packaging film, wall materials, and others. It is anticipated that this paper will act as a reference for the further development and application of XOS in food sectors and other fields.

Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.

Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically based fermentation

BACKGROUND

The market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the creation of innovative beverages. Various protein-rich legumes were used for milk analogues, which might be also valuable raw materials for refreshing, protein-rich beverages. However, no such applications have been marketed so far, which might be due to unpleasant organoleptic impressions like the legume-typical "beany" aroma. Lactic acid fermentation has already been proven to be a remedy to overcome this hindrance in consumer acceptance.

RESULTS

In this study, a statistically based approach was used to elucidate the impact of the fermentation parameters temperature, inoculum cell concentration, and methionine addition on the fermentation of lupine- and faba bean-based substrates. A total of 39 models were found and verified. The majority of these models indicate a strong impact of the temperature on the reduction of aldehydes connected to the "beany" impression (e.g., hexanal) and on the production of pleasantly perceived aroma compounds (e.g., β-damascenone). Positively, the addition of methionine had only minor impacts on the negatively associated sulfuric compounds methional, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide. Moreover, in further fermentations, the time was added as an additional parameter. It was shown that the strains grew well, strongly acidified the both substrates (pH ≤ 4.0) within 6.5 h, and reached cell counts of > 9 log10 CFU/mL after 24 h. Notably, most of the aldehydes (like hexanal) were reduced within the first 6-7 h, whereas pleasant compounds like β-damascenone reached high concentrations especially in the later fermentation (approx. 24-48 h).

CONCLUSIONS

Out of the fermentation parameters temperature, inoculum cell concentration, and methionine addition, the temperature had the highest influence on the observed aroma and taste active compounds. As the addition of methionine to compensate for the legume-typical deficit did not lead to an adverse effect, fortifying legume-based substrates with methionine should be considered to improve the bioavailability of the legume protein. Aldehydes, which are associated with the "beany" aroma impression, can be removed efficiently in fermentation. However, terminating the process prematurely would lead to an incomplete production of pleasant aroma compounds.

Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.

Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism

This study explored the effect of stirred media mill (SMM) processing on the acid-induced gelling properties of pea protein. Results showed that SMM treatment enhanced the gel strength from 75.06 g to 183.89 g and increased the water holding capacity from 46.64 % to 73.50 %. The minimum gelation concentration achieved for SMM-treated pea protein was 4 %, significantly lower than that of heat-pretreated pea protein (9 %). SMM decreased protein aggregate size from 104 μm to 180 nm. Microscopy analysis revealed that the small aggregates facilitated the formation of uniform gel networks with tight connections. Linear rheology indicated that small protein aggregates resulted in slower gelation rates with a higher G' for the formed gels. The SMM-pretreated protein gel showed strain hardening, shear thinning behaviors, and satisfactory stability to withstand large-amplitude oscillatory shear. Overall, SMM emerges as a promising technology for producing protein gel products with strong mechanical attributes and customizable rheological properties.

Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market

Lentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solute:solvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market.

Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties

Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan-based cream cheese can be produced as a promising food as a new alternative to milk and dairy products.

Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts

In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.

Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid

The aim of this study was to prepare and characterize stable non-covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%). The ternary complexes were comprehensively evaluated for physicochemical attributes, stability, emulsifying capacities, antioxidant properties, and antimicrobial efficacy. PP-HA binary complexes were first prepared at pH 7, and then CA was bound to the binary complexes, as verified by fluorescence quenching. Molecular docking elucidated that PP interacted with HA and CA through hydrogen bonding, hydrophobic and electrostatic interactions. The particle size of ternary complexes initially decreased, then increased with CA concentration, peaking at 0.025%. Ternary complexes demonstrated good stability against UV light and thermal treatment. Emulsifying activity of complexes initially decreased and then increased, with a turning point of 0.025%, while emulsion stability continued to increase. Complexes exhibited potent scavenging ability against free radicals and iron ions, intensifying with higher CA concentrations. Ternary complexes effectively inhibited Staphylococcus aureus and Escherichia coli, with inhibition up to 0.025%, then decreasing with CA concentration. Our study indicated that the prepared ternary complexes at pH 7 were stable and possessed good functionality, including emulsifying properties, antioxidant activity, and antibacterial properties under certain concentrations of CA. These findings may provide valuable insights for the targeted design and application of protein-polysaccharide-polyphenol complexes in beverages and dairy products.

Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry

Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties

Pea protein is one of plant proteins with high nutritional value, but its lower solubility and poor emulsifying properties limit its application in food industry. Based on wet-heating glycosylation of pea protein and inulin, effects of discharge power of atmospheric pressure plasma jet (APPJ) on structure, solubility, and emulsifying ability of pea protein-inulin glycosylation conjugate were explored. Results indicated that the APPJ discharge power did not affect the primary structure of pea protein. However, changes in secondary and spatial structure of pea protein were observed. When APPJ discharge power was 600 W, the solubility of glycosylation conjugate was 75.0% and the emulsifying stability index was 98.9 min, which increased by 14.85 and 21.95% than that of only glycosylation sample, respectively. These findings could provide technical support for APPJ treatment combination with glycosylation to enhance the physicochemical properties of plant-based proteins.

Pretreatment with low-frequency magnetic fields can improve the functional properties of pea globulin amyloid-like fibrils

Plant protein fibrils have recently attracted considerable attention due to their superior mechanical and interfacial properties. The objective of this study was to evaluate the feasibility of low-frequency magnetic field (LF-MF) pretreatment in enhancing the conversion and functional characteristics of the amyloid-like fibrils derived from pea globulin (PG), which was considered a sustainable hypoallergenic protein. The results showed that LF-MF-treated PG (MPG) assembled into longer amyloid-like fibrils compared with native PG (NPG). The MPG presented similar gelling, emulsifying, and foaming properties to the NPG, while the fibril samples exhibited significantly improved functional properties. Moreover, the amyloid-like fibrils generated from the MPG (MPGF) showed large aspect ratios accompanied by superior solubility, molecular flexibility, emulsion stability, and gelling properties. The improved functional properties of the amyloid-like fibrils generated from the MPG can provide a promising outlook for expanding the applications of the PG in food, medicine and other fields.

Sensory, emotional, and appropriateness of plant- and meat-based burgers

The plant-based meat alternative market is experiencing rapid growth. However, whether this growth extends to mainstream consumers will depend on the sensory profile, emotional profile, and situational appropriateness of these products. This study provides a sensory comparison between two plant-based burgers, one hybrid burger, and a conventional 100% ground beef burger. The sensory evaluation was carried out under blind and informed conditions using a between-subject design. Participants (n = 177) were asked to rate the appearance, flavor, odor, and texture of each product and indicate their overall liking. In addition, 26 sensory terms were evaluated using the rate-all-that-apply technique. The study also measured the emotional profile and the situational appropriateness elicited by each product using the check-all-that-apply technique. The results showed that (a) in the blind condition, there were no significant differences observed in overall liking across the four burgers; (b) the plant-based burger made with pea protein received the lowest overall liking score, and its evaluation was not positively influenced by product information disclosure; (c) providing product information influenced the perceived intensity of the attributes associated with meat; (d) discriminatory ability for emotions was higher in the informed condition; and (e) for the situational appropriateness, when prioritizing healthy eating, participants considered plant-based burgers more suitable than the groundbeef burger. PRACTICAL APPLICATION: Our results demonstrate that product descriptions could have an impact on consumer acceptance of different meat burger alternatives. In order to launch successfull meat alternatives, product developers and communication marketing specialists should consider the extent to which these alternatives resemble regular meat products in terms of their sensory and emotional profiles and context of use.

Elevating the significance of legume intake: A novel strategy to counter aging-related mitochondrial dysfunction and physical decline

Mitochondrial dysfunction increasingly becomes a target for promoting healthy aging and longevity. The dysfunction of mitochondria with age ultimately leads to a decline in physical functions. Among them, biogenesis dysfunction and the imbalances in the metabolism of reactive oxygen species and mitochondria as signaling organelles in the aging process have aroused our attention. Dietary intervention in mitochondrial dysfunction and physical decline during aging processes is essential, and greater attention should be directed toward healthful legume intake. Legumes are constantly under investigation for their nutritional and bioactive properties, and their consumption may yield antiaging and mitochondria-protecting benefits. This review summarizes mitochondrial dysfunction with age, discusses the benefits of legumes on mitochondrial function, and introduces the potential role of legumes in managing aging-related physical decline. Additionally, it reveals the benefits of legume intake for the elderly and offers a viable approach to developing legume-based functional food.

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.

Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review

Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Role of the pea protein aggregation state on their interfacial properties

HYPOTHESIS

Plant protein ingredients from similar sources can vary in functionality not only because of compositional differences, but also because of differences in their structure depending on their processing history. It is essential to understand these distinctions to develop novel food emulsion using plant proteins. It is hypothesized that differing interfacial properties can be attributed to their structures, aggregation, and colloidal states.

EXPERIMENTS

The adsorption behavior of a commercial protein isolate, homogenized or non-homogenized, was compared to a mildly extracted isolate to evaluate the effect of aggregation state and structural differences. After characterization of the particle size and protein composition, the interfacial properties were compared.

FINDINGS

Atomic force microscopy provided evidence of interfaces packed with protein oligomers regardless of the treatment. Differences in adsorption kinetics and interfacial shear rheology depending on oil polarity suggested different interfacial structures. A polydisperse mixture of protein oligomers resulted in increased rearrangements and protein-protein interactions at the interface. Homogenization of commercial proteins resulted in a lower interfacial tension and less elastic interfaces compared to those of native proteins due to the presence of larger aggregates. This study highlights how the interfacial properties can be related to the protein aggregation state resulting from differences in processing history.

Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market

The nutrient composition of plant-based burgers is a key factor when making their purchase/consumption decision to maintain a balanced diet. For this reason, ingredient list and nutritional information of burgers launched in the global market were retrieved from their labels. Products were classified based on the technology development, market position and region of the manufacturer. From the ingredient analysis, we observed a high heterogeneity in the ingredients used, a predominance of soy and wheat as main sources of proteins, and the increasing use of new protein sources (e.g. peas, other types of beans and pseudo-cereals). Oil was the most cited ingredient followed by salt. Nutritional composition varied mainly depending on the region with no clear pattern among countries. To less extent, technology development resulted in traditional products with lower amounts of protein and higher amounts of carbohydrates. Vegan and vegetarian products showed limited differences due to the high intra-heterogenicity.

Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review

In the present scenario marked by energy source shortages and escalating concerns regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization of biomass resources. Baijiu, as the Chinese national spirit, boasts remarkably high sales volumes annually. However, the production of baijiu yields various by-products, including solid residues (Jiuzao), liquid wastewater (Huangshui and waste alcohol), and gaseous waste. Recent years have witnessed dedicated research aimed at exploring the composition and potential applications of these by-products, seeking sustainable development and comprehensive resource utilization. This review systematically summarizes recent research, shedding light on both the baijiu brewing process and the bioactive compounds present baijiu production by-products (BPBPs). The primary focus lies in elucidating the potential extraction methods and applications of BPBPs, offering a practical approach to comprehensive utilization of by-products in functional food, medicine, cosmetic, and packaging fields. These applications not only contribute to enhancing production efficiency and mitigating environmental pollution, but also introduce innovative concepts for the sustainable advancement of associated industries. Future research avenues may include more in-depth compositional analysis, the development of utilization technologies, and the promotion of potential industrialization.

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172-305 mPa·s, macroscopic viscosity index: 2.19-3.08 × 10-5 nm-2) and elasticity (elasticity index: 1.09-1.45 × 10-3 nm-2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3-5) showed the lowest polydispersity indexes (PDI: 0.80-0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze-thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues.

Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid

The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling properties of pea protein with chlorogenic acid were intensively probed. Molecular weight analysis illustrated the formation of pea protein aggregates by laccase-induced polymerization in the presence of chlorogenic acid and the increase of incubation time facilitated the aggregation. Particle size of pea protein-laccase-chlorogenic acid progressively enhanced increasing incubation time. Laccase-induced polymerization possessed remarkable impacts on the secondary and tertiary structure of pea protein, confirmed by circular dichroism, and fluorescence spectroscopy. Surface hydrophobicity of pea protein appreciably enhanced with laccase-induced crosslinking due to the exposure of interior hydrophobic amino acid residues. Emulsifying activity, emulsifying capacity, gel strength, and water-holding capacity of pea protein can be considerably enhanced with laccase-catalyzed crosslinking with chlorogenic acid, suggesting excellent functionalities for pea protein were accomplished after being modified by laccase with chlorogenic acid. The obtained information will widen pea protein's application in food systems.

Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound

Three modifications (pH shift, ultrasound, combined pH shift and ultrasound) induced alterations in pure whey protein isolate (WPI), pea protein isolate (PPI), and mixed whey and pea protein (WPI-PPI) were investigated. The processing effect was related to the protein type and technique used. Solubility of WPI remained unchanged by various treatments. Particle size was enlarged by pH shift while reduced by ultrasound and combined approach. All methods exposed more surface hydrophobic groups on WPI, while pH shift and joint processing was detrimental to its emulsifying activity. The PPI and mixture exhibited similar responses toward the modifications. Solubility of PPI and the blend enhanced in the sequence of pH shift and ultrasound > ultrasound > pH shift. Individual approach expanded while co-handling diminished the particle diameter. Treatments also caused more disclosure of hydrophobic regions in PPI and WPI-PPI and emulsifying activity was ameliorated in the order of pH shift and ultrasound > ultrasound > pH shift.

Effect of ultrasonic frequency on the structural and functional properties of pea protein isolation

BACKGROUND

Pea protein, as a by-product of peas (Pisum sativum L.), is rich in a variety of essential amino acids that can meet the body's protein needs and is a valuable source of protein. Since the function of pea protein is closely related to its structure, pea protein has been subjected to different modifications in recent years to improve its application in food and to develop new products.

RESULTS

The effects of sonication frequency (primary and secondary time) on pea protein isolate's (PPI's) structural and functional properties were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that different sonication frequencies at the same power (600 W) treatment had no effect on PPI's molecular weight. Fourier-transform infrared spectroscopy revealed that treatment at different sonication frequencies caused secondary structural changes in PPI. The particle size distribution, foaming, stability, surface hydrophobicity, emulsification, and oxidation resistance of PPI were improved after primary and secondary sonication, but secondary sonication was not more effective than primary sonication for an extended period of time.

CONCLUSION

Overall, ultrasound is able to improve the structural and functional properties of pea proteins within a suitable range. It provides a theoretical basis for elucidating the modification of the structure and function of plant proteins by ultrasound and lays the foundation for the development of plant proteins in food applications as well as development. © 2023 Society of Chemical Industry.

Towards halal pharmaceutical: Exploring alternatives to animal-based ingredients

Halal is a crucial concept for Muslim consumers regarding consumed products, including pharmaceutical ingredients, which are essential in modern medicine. To address the issue of using porcine-sourced ingredients in pharmaceuticals, it is essential to search for halal alternatives derived from poultry, animal by-products from meat processing, marine sources, and plants. However, the complexity of this problem is further compounded by the rapid advances in innovation and technology, which can lead to adulteration of ingredients derived from pigs. Other challenges include the sustainability of alternative materials, management of waste or by-products practice, halal awareness, certification, government policies, religious adherence of consumers, food suppliers, marketers, and purchasing of products. The importance of halal and non-halal problems, specifically in the context of pharmaceutical materials, is still rarely discussed, including alternatives derived from poultry, animal by-products, marine sources, and plants. Due to the increasing global population, there is a growing need to increase awareness and concern among Muslim consumers for halal products, including pharmaceuticals. Therefore, this research aimed to investigate the importance of halal and non-halal issues in pharmaceutical ingredients, the potential impact on the Muslim community, as well as opportunities and challenges in the search for alternative ingredients.

pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity

Soluble pea protein isolate-curcumin nanoparticles were successfully prepared at a novel pH combination, with encapsulation efficiency and drug loading amount of 95.69 ± 1.63 % and 32.73 ± 0.56 μg/mg, respectively, resulting in >4000-fold increase in the water solubility of curcumin. The encapsulation propensity and interaction mechanism of pea protein isolates with curcumin and colchicine were comparatively evaluated by structural characterization, molecular dynamics simulations and molecular docking. The results showed that the nanoparticles formed by curcumin and colchicine with pea protein isolates were mainly driven by hydrogen bonding and hydrophobic interactions, and the binding process did not alter the secondary structure of pea protein. In contrast, pea protein isolate-curcumin nanoparticles exhibited smaller particle size, lower RMSD value, lower binding Gibbs free energy and greater structural stability. Therefore, pea protein isolate is a suitable encapsulation material for hydrophobic compounds. Furthermore, the pea protein isolate-curcumin nanoparticles showed remarkably enhanced antitumor activity, as evidenced by a significant reduction in IC50, and the anti-tumor mechanism of it involved the ROS-induced mitochondria-mediated caspase cascade apoptosis pathway. These findings provide insights into the development of pea protein-based delivery systems and the possibility of a broader application of curcumin in antitumor activity.