Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix

Recent advances in the effect of simulated gastrointestinal digestion and encapsulation on peptide bioactivity and stability

Food-derived bioactive peptides have garnered significant attention from researchers due to their specific biological functions, including antihypertensive, antioxidant, antidiabetic, anticancer, anti-inflammatory, and anti-osteoporosis properties. Despite extensive in vitro research, the bioactivity of these peptides may be compromised in the gastrointestinal tract due to enzymatic hydrolysis before reaching the bloodstream or target cells. Therefore, understanding the fate of bioactive peptides during digestion is crucial before advancing to clinical trials and commercial applications. To exert their health-promoting effects, these peptides must maintain their bioactivity throughout digestion. Encapsulation has emerged as a promising strategy for protecting peptides in the gastrointestinal tract. This review examines the effects of in vitro simulated gastrointestinal digestion on peptide bioactivity and stability, highlighting recent research on encapsulation strategies designed to enhance their gastrointestinal stability. Furthermore, the review addresses existing research gaps and suggests future research directions to advance our understanding and the application of bioactive peptides.

Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex

In this work, the effects of enriching commercial Greek-style yogurt with β-cyclodextrin-encapsulated Polygonum cuspidatum hydroalcoholic extract powder (YE) or P. cuspidatum root powder (YR) on the physicochemical properties of yogurt were compared. Greek-style yogurt was used as a control (YC). The yogurt samples were characterized by their pH, color, water content, water activity, droplet size, small amplitude oscillation shear (SAOS), and large amplitude oscillation shear (LAOS) viscoelastic properties, thixotropy, and syneresis. The pH, water content and water activity did not significantly differ among the yogurt samples. The YR and YE had yellowish-green colors, displaying values of 79.8, -5.39 and 23.42 and 68.29, -3.45 and 25.45 for L*, a* and b*, respectively. The average particle size of YE (30.3 µm) was larger than those of YR (26.8 µm) or YC (25.2 µm), displaying bimodal distributions. The yogurts predominantly exhibited elastic behavior, with slight frequency dependence, characteristic of weak gel structures. The SAOS and LAOS results showed that YE presented the highest viscoelastic properties, probably due to the greater degree of structuration provided by the free hydroxyl groups of the encapsulated polyphenols and the yogurt proteins. The thixotropy results revealed that YE (-501 ±29 Pa) and YR (-468 ± 31 Pa) exhibited greater restructuring after deformation than did YC (-1022 ± 68 Pa). However, compared with YC, YE resulted in gels with a greater degree of syneresis (∼7% more). These results suggest that Greek-style yogurt could be an effective route for incorporating beneficial antioxidant compounds. However, more studies are needed to demonstrate its efficacy and acceptance by consumers.

Pea protein - gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins without impair the texture and intestinal microbiota

This study evaluated the use of a protein-polysaccharide gel (PGEL) as a muffin ingredient, and its effect on the nutritional, textural, and gut microbiome profiles. PGEL was generated by complex coacervation with Pea protein and Gum Arabic. A mixture design was performed with different flour, lipids, and PGEL proportions, where Tx9 (26 % PGEL) showed improved physicochemical characteristics. Optimization was performed using 3 variables, hardness, protein content, and in vitro protein digestibility, to generate an optimal muffin with PGEL (PGEL-Muffin). PGEL-Muffin had a positive effect in its nutritional content and texture (protein: 12.03 %, fiber: 7.90 %, lipids: 9.23 %, and hardness: 4.41 N) compared to a muffin without protein addition (Control) and a muffin with added pea protein powder (Powder-Muffin). PGEL-Muffin did not modify gut microbiome using an ex-vivo system after 4-days of administration. PGEL ingredient could be an opportunity to develop nutritionally improved products without a negative impact on textural properties.

Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability

This work developed and characterized the physicochemical properties of a type A gelatin and amidated low-methoxyl pectin complex coacervate (GA-LMAP-CC) hydrogel and evaluated its suitability for preserving the viability of probiotics under in vitro gastrointestinal conditions. The formation of GA-LMAP-CC was achieved via height electrostatic attraction at pH 3 and a mixing ratio of 1, exhibiting thermoreversible gel behavior. The hydrogel had a porosity of 44% and a water absorption capacity of up to 12 times. Water absorption profiles were obtained at different pH values (2, 5, and 7). The influence of GA-LMAP-CC depended on the medium, which controlled the hydration and water absorption rate. GA-LMAP-CC promoted the viability of B. longum BB536 and L. acidophilus strains under simulated gastrointestinal conditions, thereby enhancing their potential for intestinal colonization. The hydrogel has suitable properties for potential application in food and pharmaceutical areas to encapsulate and preserve probiotics.

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein-water interactions. This resulted in a significant increase (p < 0.05) in structural stability (higher critical strain (γc) and greater thixotropy), firmness, cohesiveness, and rheology (G' and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation. Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation. However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt. These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein-water interactions. This resulted in a significant increase (p < 0.05) in structural stability (higher critical strain (γc) and greater thixotropy), firmness, cohesiveness, and rheology (G' and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation. Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation. However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt. These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.

Common beans as a source of food ingredients: Techno-functional and biological potential

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.

Strategies for oral delivery of bioactive peptides with focus on debittering and masking

Protein hydrolysis is a process used in the food industry to generate bioactive peptides of low molecular weight and with additional health benefits, such as antihypertensive, antidiabetic, and antioxidant properties that are often associated with their content on hydrophobic amino acids. This results in an increased bitterness of the products, making them less desirable for their use in food formulations. This review summarizes the main dietary sources of bitter bioactive peptides, including methods to determine their bitterness, such as the Q-values and electronic tongue; and the main factors and mechanisms underlying the bitterness of these compounds. The main strategies currently used to improve the taste and oral delivery of bioactive peptides are also discussed together with the main advantages and drawbacks of each technique. Debittering and masking techniques are reported in detail, including active carbon treatments, alcohol extraction, isoelectric precipitation, chromatographic methods, and additional hydrolytic processes. Other masking or blocking techniques, including the use of inhibitors, such as modified starch, taurine, glycine, and polyphosphates, as well as chemical modifications, such as amination, deamination, acetylation, or cross-linking were also discussed. The findings of this work highlight encapsulation as a highly effective method for masking the bitter taste and promoting the bioactivity of peptides compared to other traditional debittering and masking processes. In conclusion, the article suggests that advanced encapsulation technologies can serve as an effective means to mitigate the bitterness associated with bioactive peptides, while simultaneously preserving their biological activity, increasing their viability in the development of functional foods and pharmaceuticals.

Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode

The effect of ultrasonic frequency mode (mono, dual and tri-frequency) and ultrasonic power (0–300 W) on structural properties (intrinsic fluorescence and sulfhydryl content) of whey protein was studied. Emulsions prepared with modified whey protein were used to form the heat-set gels, and the properties of whey protein emulsion gels (WPEG) and their digestion were investigated. The textural and rheological properties of WPEG prepared using whey protein pretreated by mono and dual-frequency ultrasound at the power between 180–240 W were enhanced, while those of WPEG prepared with whey protein pretreated by triple-frequency above the power of 180 W were declined. WPEG prepared using whey protein pretreated by dual-frequency ultrasound (DFU) with the power of 240 W had the highest hardness and storage modulus which were 3.07 and 1.41 times higher than the control. The microstructure of WPEG prepared using DFU pretreated whey protein showed homogeneous and denser networks than those of the control according to the results of confocal laser scanning microscope (CLSM). The modification in the microstructure and properties of the WPEG prepared using DFU pretreated whey protein delayed the protein disintegration during the first 30 min of gastric digestion when compared with control. Whereas the release rate of free amino group of the WPEG prepared using whey protein modified by ultrasonic pretreatment increased during the intestinal phase when compared with that of control. The results indicated that using dual-frequency ultrasound to modify whey protein is more efficient in improving the properties of WPEG, and ultrasonic power should be considered during the application of ultrasound pretreatment in producing protein gels. The fine network of WPEG prepared with whey protein pretreated by ultrasound resulted in better hardness and storage modulus. Partially unfolding of the protein induced by ultrasound pretreatment might make the whey protein more susceptible to the digestive enzyme. Our results could provide new insights for using ultrasound as the potential processing tool on designing specific protein emulsion gels as the delivery system for nutrients.