Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T3), 1.5% (T2), 1.0% (T1), and 0.0% (T0)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/m2t), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T3 films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese.

Enhancing the lipid stability of foods of animal origin using edible packaging systems

Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.

Keratin as an effective coating material for in vitro stem cell culture, induced differentiation and wound healing assays

The utilization of stem cells in tissue engineering holds great promise as efficient tools for tissue regeneration and in treating numerous musculoskeletal diseases. However, several limiting factors, such as precise delivery and control of differentiation of these stem cells as well as mimicking the microenvironment required to modulate stem cell behaviour in-vivo, have given rise to an urgent need for the development of new biomaterials which could be tailored to enhance cell renewal and/or direct cell fates. Keratin-rich biological materials offer several advantages, such as biocompatibility, tailorable mechanical properties, huge bioavailability, non-toxicity, non-immunogenic, and intrinsic tissue repair and/or regeneration capabilities, which makes them highly valued. In the present work, we report the preparation of keratin-based bio-materials from goat hair waste and its effectiveness as a coating material for in vitro culture and induced differentiation of mesenchymal stem cells (MSC's) and primary goat fibroblast cells. Since no known keratinase enzymes are expressed as such in human and/or animal systems, these keratin biomaterials could be used to slow the rate of degradation and deliver keratin-loaded stem cell scaffolds to induce their directed differentiation in vivo. The generated keratin materials have been characterized for surface morphology, protein structures, size and other properties using SDS-PAGE, LC/MS-MS, SEM, FTIR etc. Also, in vitro cell culture assays such as cell adhesion, viability using MTT, live dead assays, differentiation assays and in vitro scratch/wound healing assays were performed. Our results provide important data supporting tissue engineering applications of these keratinous biomaterials by combining the unique biological characteristics of goat hair-derived keratin material with the regenerative power of stem cells and their combinatorial use in applications such as disease treatment and injury repair as well as their use in the preparation of wound healing products, such as dressings and bandages, for management of clinical care in animals.

Multifunctional apple seed protein hydrolysates: Impact of enzymolysis on the biochemical, techno-functional and in vitro α-glucosidase, pancreatic lipase and angiotensin-converting enzyme inhibition activities

The work was designed to assess the amelioration effect of papain hydrolysis on the biochemical, techno-functional, and biological properties of apple seed protein isolate (API) after 0-90 min of hydrolysis. Hydrolysis significantly enhanced the nutritional value (protein content ˃ 90 %) while decreasing the average particle size. With increasing hydrolysis time, FTIR analysis revealed a transition from α-helix to β-turn structure, indicating the unfolding of protein structure. This structural alteration positively influenced the functional characteristics, with samples hydrolyzed for 90 min exhibiting excellent solubility, higher water and oil absorption capacity, foaming capacity, and increased emulsifying activity index. Moreover, samples hydrolyzed for 90 min displayed the highest α-glucosidase (29.62-57.43 %), pancreatic lipase inhibition (12.87-31.08 %), and ACE inhibition (25.32-62.70 %) activity. Interestingly, the inhibiting ability of protein hydrolysates against α-glucosidase and ACE was more effective than pancreatic lipase, suggesting their usefulness as a functional ingredient, particularly in type II diabetes and hypertension management.

Application of ultrasound technology for the effective management of waste from fruit and vegetable

Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot-based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. The addition of EFPNs (P < 0.05) increased the mean values of all the antioxidant and antimicrobial parameters (total flavonoid and phenolic contents, FRAP, DPPH, and ABTS activities, antioxidant release and inhibitory halos) of the film. The presence of Loct-Prot-based film decreased the lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidation of the chocolate samples during storage. A significant (P < 0.05) increase was observed in the antioxidant properties [FRAP (µM TE/100 g) and DPPH and ABTS activities (% inhibition)] of the chocolate samples after one month and the sensory and microbial qualities towards the end of the storage. The gastrointestinal digestion simulation showed a positive impact on the antioxidant properties of the chocolate. Based on our results, Loct-Prot-based film incorporated with EFPNs can be used to enhance the storage stability of chocolate during storage.

Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologies

Animal-derived foods are susceptible to microbial spoilage due to their superior nutritional composition and high moisture content. Among the various options, edible packaging is a relatively nascent area and can effectively control microbial growth without substantially affecting the sensory and techno-functional properties. Numerous studies have evaluated the effect of edible packaging systems on the microbial quality of animal-derived foods, however, a review that specifically covers the effect of edible packaging on animal foods and summarizes the findings of these studies is missing in the literature. To fill this gap, the present review analyses the findings of the studies on animal foods published during the last five years. Studies have reported edible-packaging systems for improving microbial stability of animal foods using different biopolymers (proteins, polysaccharides, lipids, and their derivatives) and bioactive ingredients (phytochemicals, peptides, plant extracts, essential oils, and their nanoparticles, nanoemulsions or coarse emulsions). In general, nanoparticles and nanoemulsions are more effective in controlling microbial spoilage in animal foods compared to the direct addition of bioactive agents to the film matrices. Studies have reported the use of non-thermal and emerging technologies in combination with edible packaging systems for improved food safety or their use for enhancing functionality, bioactivity and characteristics of the packaging systems. Future studies should focus on developing sustainable packaging systems using widely available biopolymers and bioactive ingredients and should also consider the economic feasibility at the commercial scale.

Locust protein hydrolysates have the potential to enhance the storage stability of cheese

The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effect of these treatments on the storage period of about 21 days was also determined. The study displayed an array of results under the effect of different treatments. Throughout the storage period of 21 days' significant results were presented by the carrot juice blend subjected to the ultrasound technique (25 min) giving the highest values for total phenolic content (25.56 ± 1.29 mg GAE/100 mL), total antioxidant activity (573.48 ± 2.29 mg Trolox /100 mL), DPPH (32.32 ± 1.83 %) and reducing power (45.45 ± 1.92 mg AAE/100 mL) with least deterioration, followed by the blends treated with potassium metabisulfite (KMS) and pasteurization. The physicochemical analysis showed a non-significant effect of treatments on pH and total soluble solids (oBrix) of carrot-orange juice blends whereas, the changes in color parameters L*, a* and b* were noted to show changes in treated blends. Similarly, the results for the GC-MS quantification of volatile compounds displayed the highest concentrations in the ultrasonicated blends as compared to other techniques. The peak quantity was obtained for the hexanal (9903.43 ± 7.61 μg.kg-1) followed by 3-Methylbutanal (2638.7 ± 5.44 μg.kg-1), terpinolene (2337.16 ± 5.28 μg.kg-1), elemicin (2198.28 ± 5.28 μg.kg-1), myristicin (1936.62 ± 6.72 μg.kg-1). The use of sonication can effectively enhance the nutritional qualities of juice, as perceived by consumers.

Mycotoxins and consumers' awareness: Recent progress and future challenges

While food shortages have become an important challenge, providing safe food resources is a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed through various fungi species. They are mainly spread through diets such as food or beverages. About one quarter of the world's food is spoiled with mycotoxins. As this problem is not resolved, it represents a significant threat to global food security. Besides the current concerns regarding the contamination of food items by these metabolites, the lack of knowledge by consumers and their possible growth and toxin production attracted considerable attention. While globalization provides a favorite condition for some countries, food security still is challenging for most countries. There are various approaches to reducing the mycotoxigenic fungi growth and formation of mycotoxins in food, include as physical, chemical, and biological processes. The current article will focus on collecting data regarding consumers' awareness of mycotoxins. Furthermore, a critical overview and comparison among different preventative approaches to reduce risk by consumers will be discussed. Finally, the current effect of mycotoxins on global trade, besides future challenges faced by mycotoxin contamination on food security, will be discussed briefly.

Edible packaging systems for enhancing the sensory quality of animal-derived foods

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P < 0.05) higher antioxidant [FRAP (ferric reducing antioxidant power) and ABTS and DPPH radical scavenging activities] and antimicrobial [minimum inhibitory concentration (MIC) and inhibitory halos (mm)] potential. The MEmul samples incorporated with Mic-LoProHs and Ult-LoProHs at the maximum level of 1.5% exhibited significantly (P < 0.05) improved results for all the quality parameters such as antioxidant potential (FRAP, ABTS and DPPH), protein oxidation (total carbonyl content), lipid stability, and microbial quality during refrigerated storage (4 ± 1 °C) of two-weeks compared to the control MEmul without any LoProHs. A positive (P < 0.05) impact of the LoProHs was found on the sensory quality of MEmul samples after one week of storage. The digestion simulation improved (P < 0.05) the antioxidant potential of the MEmul samples.

Evaluation of the adulteration of camel milk by non-camel milk using multispectral image, fluorescence and infrared spectroscopy

In the present study, the focus was to evaluate the potential of three spectroscopic techniques (Middle Infrared -MIR-, fluorescence, and multispectral imaging -MSI-) to check the level of adulteration in camel milk with goat, cow, and ewe milks. Camel milk was adulterated with goat, ewe, and cow milks, respectively, at 6 different levels viz. 0.5, 1, 2, 5, 10, and 15%. After preprocessing the data with standard normal variate (SNV), multiplicative scattering correction (MSC), and normalization (area under spectrum = 1), partial least squares regression (PLSR) and partial least squares discriminant analysis (PLSDA) were used to predict the adulteration level and their belonging group, respectively. The PLSR and PLSDA models, validated using external data, highlighted that fluorescence spectroscopy was the most accurate technique giving a Rp² ranging between 0.63 and 0.96 and an accuracy ranging between 67 and 83%. However, no technique has allowed the construction of robust PLSR and PLSDA models for the simultaneous prediction of contamination of camel milk by the three milks.

Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication

The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T₁), ultrasonication (T₂) or without pre-treatment (T₀) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T₁, CPH-T₂ and CPH-T₀) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 ± 1 °C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage.

Protective Effect of Quercetin and Ginger (Zingiber officinale) Extract against Dimethoate Potentiated Fluoride-Induced Nephrotoxicity in Rats

This study aimed to determine the potential of quercetin and Zingiber officinale (ZO) Roscoe extract to alleviate the renal damage induced by dimethoate (DM) and fluoride (F^-) alone and by their combined exposure in rats. A total of 54 adult Wistar rats were randomly allocated to nine groups (n = 6). A sub-lethal dose of DM (1/10th of the median lethal dose) was administered by oral gavage alone and along with F^- (4.5 ppm, three-fold the permissible limit) in their drinking water continuously for 28 days. Chromatographical analysis revealed the presence of quercetin, curcumin, and other phytochemicals with strong antioxidant properties in ZO-rhizome extract. Severe changes were observed in the levels of the renal biomarkers and histoarchitecture after co-administration of the toxicants, indicating greater kidney damage. The administration of ZO extract (300 mg/kg) along with either or both toxicants led to a significant restoration of the biochemical markers and renal antioxidant profile and histology.

Unraveling the role of natural functional oils in modulating osteoarthritis related complications

Osteoarthritis (OA) is a common joint disease and has been studied extensively in recent years as no promising therapy available so far for its treatment and remains a great challenge for health care specialists. Although the identification of some major mechanisms that contribute to this disease suggests a plethora of bioactive agents in tackling the associated complications yet OA's pathophysiology is still poorly understood owing to complex mechanistic changes observed. Experimental research is now exploring a wide range of therapeutically effective agents in an effort to find a way to repair OA-related joint degeneration and halt it from getting worse. Data was acquired and reviewed from most relevant and recent studies. This review summarizes the studies that are currently available and focuses on how various unconventional functional oils affect osteoarthritis and the affected joint tissues. An analysis of the recent scientific literature allowed us to highlight the potential anti-arthritic properties of edible oils and their main constituents, which seems to suggest an interesting new potential therapeutic application. Due to eccentric nature of OA, it is necessary to concentrate initially on the management of symptoms. The evidence supporting functional oils chondroprotective potential is still accumulating, underpinning a global need for more sustainable natural sources of treatment. More clinical research that focuses on the consequences of long-term treatment, possible negative effects, and epigenetic implications is necessary to get optimistic results. However, different animal or clinical studies suggest that linolenic and linoleic fatty acids decreased chondrocyte oxidative stress, cartilage breakdown, and expression of inflammatory markers. Distinct fatty acids along with minor components of oils also reduced the generation of prostaglandins and decreased oxidative stress. Furthermore, the potential roles of the main components of edible oils and possible negative results (if any) are also reported. While no severe side effects have been reported for any edible oils. Overall, these studies identify and support the use of functional oils as an adjuvant therapy for the management of OA and as a means of symptomatic alleviation for OA patients. However, to prove the effectiveness or to draw precise conclusions, high-quality clinical trials are required.

High-pressure processing of fish and shellfish products: Safety, quality, and research prospects

Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

Effect of processing technologies on the digestibility of egg proteins

Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

Non-thermal processing has an impact on the digestibility of the muscle proteins

Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.

Dynamic actin remodeling in response to lysophosphatidic acid

Lysophosphatidic acid (LPA) is a multifunctional regulator of actin cytoskeleton that exerts a dramatic impact on the actin cytoskeleton to build a platform for diverse cellular processes including growth cone guidance, neurite retraction and cell motility. It has been implicated in the formation and dissociation of complexes between actin and actin binding proteins, supporting its role in actin remodeling. Several studies point towards its ability to facilitate formation of special cellular structures including focal adhesions and actin stress fibres by phosphoregulation of several actin associated proteins and their multiple regulatory kinases and phosphatases. In addition, multiple levels of crosstalk among the signaling cascades activated by LPA, affect actin cytoskeleton-mediated cell migration and chemotaxis which in turn play a crucial role in cancer metastasis. In the current review, we have attempted to highlight the role of LPA as an actin modulator which functions by controlling activities of specific cellular proteins that underlie mechanisms employed in cytoskeletal and pathophysiological events within the cell. Further studies on the actin affecting/remodeling activity of LPA in different cell types will no doubt throw up many surprises essential to gain a full understanding of its contribution in physiological processes as well as in diseases.Communicated by Ramaswamy H. Sarma.

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch^™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.

Current and future prospects for the use of pulsed electric field in the meat industry

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.

Obesity and neurological disorders: Dietary perspective of a global menace

Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.

Bioactive peptides of animal origin: a review

Bioactive peptides are specific protein fragments which, above and beyond their nutritional capabilities, have a positive impact on the body's function or condition which may ultimately influence health. Although, inactive within the sequence of the parent proteins, these peptides can be released during proteolysis or fermentation and play an important role in human health by affecting the digestive, endocrine, cardiovascular, immune and nervous systems. Several peptides that are released in vitro or in vivo from animal proteins have been attributed to different health effects, including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, opioid activities, enhancement of mineral absorption and/or bioavailability, cytomodulatory and immunomodulatory effects, antiobesity, and anti-genotoxic activity. Several functional foods based on the bioactivities of these peptides with scientifically evidenced health claims are already on the market or under development by food companies. Consumer's increasing interest in these products has given an impetus to the food industry and scientific sector who are continuously exploring the possibilities for the development of new functional products based on these peptides. In this review, we describe above stated properties of bioactive peptides of animal origin.

Perspective of membrane technology in dairy industry: a review

Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.

Paneer-An Indian soft cheese variant: a review

Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer blocks of required size are packaged in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of paneer is mainly due to bacterial action. Successful attempts have been made to enhance the shelf life of paneer. This review deals with the history, method of manufacture, factors affecting the quality, physico-chemical changes during manufacture, chemical composition and nutritional profile, packaging and shelf life of paneer.