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Food Proteins in Functional Food Development, Nutritional Health Promotion, and...
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Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 15 October 2025 | Viewed by 5286

Special Issue Editors

Dr. Xiaowen Pi

E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing 400000, China
Interests: allergen in food protein; protein modification; food processing
Prof. Dr. Guangming Liu

E-Mail Website
Guest Editor
Xiamen Key Laboratory of Marine Functional Food, College of Ocean Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, China
Interests: aquatic product; food allergy; food safety; food processing

Special Issue Information

Dear Colleagues,

Protein is an important cornerstone of life activities and occupies a pivotal position in food. With the continuous progress of modern science and technology, people's understanding of food protein is also deepening, from its basic physical and chemical properties to changes in its processing, as well as to its application in the field of nutrition and health. The study of food protein is increasingly becoming a hot spot in the field of food science.

We are committed to discussing the latest research progress of food proteins in functional food development, nutritional health promotion, and the modern food industry. This Special Issue focuses on the physicochemical, functional, and structural properties of proteins, as well as the effects of modern biotechnology and food processing technologies on the properties of food proteins. We will also focus on the relationship between food protein and the body’s nutritional health, such as digestion, metabolism, and absorption processes.

Dr. Xiaowen Pi
Prof. Dr. Guangming Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food protein
  • functional characteristics
  • structure
  • food processing
  • nutrition
  • interaction

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Published Papers (6 papers)

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Research

26 pages, 2544 KB  
Article
From Invasive Species to Sustainable Nutrition: Safety, Nutritional, and Consumer Perception Study on Faxonius limosus in Serbia
by Milica Vidosavljević, Branislav Šojić, Tatjana Peulić, Predrag Ikonić, Jasmina Lazarević, Slađana Rakita, Milica Vidak Vasić, Zorica Tomičić and Ivana Čabarkapa
Foods 2025, 14(14), 2523; https://doi.org/10.3390/foods14142523 - 18 Jul 2025
Viewed by 481
Abstract
Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine [...] Read more.
Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public’s current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about Faxonius limosus, the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that F. limosus meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management. Full article
(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)
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18 pages, 1213 KB  
Article
Optimization of Protein Extraction from Sunflower Meal Using Taguchi Design and Regression Modeling for Human Nutrition Applications
by Anca Becze, Marin Senila, Lacrimioara Senila, Lucian Dordai, Oana Cadar, Vanda Liliana Fuss-Babalau, Marius Roman, Levente Levei, Paul Uiuiu and Mihai Octavian Naghiu
Foods 2025, 14(14), 2415; https://doi.org/10.3390/foods14142415 - 8 Jul 2025
Cited by 1 | Viewed by 636
Abstract
In response to the growing demand for sustainable protein sources, this study explores the valorization of sunflower meal—a by-product of oil extraction—as a protein-rich ingredient suitable for human nutrition. The aim was to optimize the extraction process and assess the nutritional and safety [...] Read more.
In response to the growing demand for sustainable protein sources, this study explores the valorization of sunflower meal—a by-product of oil extraction—as a protein-rich ingredient suitable for human nutrition. The aim was to optimize the extraction process and assess the nutritional and safety profile of the resulting protein flour. Mechanical stirring, ultrasound-assisted, and CO2-assisted extraction methods were evaluated, with mechanical stirring selected for optimization due to its scalability and energy efficiency. A Taguchi L9 orthogonal array was employed to evaluate the effects of pH, temperature, and sample mass on protein content. A first-order regression model was developed and validated (R2 = 0.86, p < 0.05), identifying optimal conditions at pH 10.0, 30 °C, and 60 g per 500 mL of distilled water. Under these conditions, protein content reached 49.87%. The extracted protein flour exhibited improved nutritional quality with high protein content, moderate solubility (53.4%), and favorable amino acid composition—particularly rich in glutamic acid, aspartic acid, and arginine. Safety analyses confirmed the absence of detectable aflatoxins and very low PAH levels. These results support the use of sunflower protein concentrate as a sustainable, nutritionally valuable, and safe ingredient for functional food applications. Further studies are recommended to improve functional properties and assess sensory acceptance. Full article
(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)
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11 pages, 744 KB  
Article
Ultrasound and Heat Treatment and Its Potential to Reduce Fennel Allergenicity
by Gordana Maravić-Vlahoviček, Mirela Marić, Marija Badanjak Sabolović and Suzana Rimac Brnčić
Foods 2025, 14(13), 2251; https://doi.org/10.3390/foods14132251 - 25 Jun 2025
Viewed by 475
Abstract
Fennel (Foeniculum vulgare), a member of the Apiaceae family, is known for its culinary and medicinal uses, as well as its potential to cause allergic reactions. Thermal and nonthermal technologies are commonly applied during the production of fruit and vegetable-based products, [...] Read more.
Fennel (Foeniculum vulgare), a member of the Apiaceae family, is known for its culinary and medicinal uses, as well as its potential to cause allergic reactions. Thermal and nonthermal technologies are commonly applied during the production of fruit and vegetable-based products, which may contain allergenic proteins. Consequently, understanding how these processing treatments affect allergenicity is crucial for managing allergenic risks during manufacturing and for identifying technologies that can reduce the allergenic potential of the final products. Currently, there is limited information available on how thermal and ultrasonic processing methods affect the allergenic properties of fennel. The aim of this study was to investigate the effects of ultrasound and heat treatment on the in vitro immunoreactivity of protein extracts from fennel. After sonication and heat treatment, the protein extracts were analyzed by denaturing polyacrylamide gel electrophoresis, Western blot and enzyme-linked immunosorbent assay. All treatments altered the protein patterns of fennel and partially degraded proteins in the range of 15–80 kDa. In addition, all treatments reduced IgE binding, indicating lower allergenicity. Western blotting with IgE from fennel-allergic patients confirmed these effects. The ultrasound probe had the strongest effect, almost eliminating IgE reactivity for several allergens. Heat treatment reduced allergenicity by about 30%, while sonication showed a reduction of about 15% and lower. A larger sample size is needed to better understand the effects of these treatments and the differences in individual allergic responses. Full article
(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)
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26 pages, 267 KB  
Article
Will Australians Eat Alternative Proteins?
by Diana Bogueva and Dora Marinova
Foods 2025, 14(9), 1526; https://doi.org/10.3390/foods14091526 - 26 Apr 2025
Cited by 2 | Viewed by 906
Abstract
Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their [...] Read more.
Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their diets. Using a mixed-methods approach, a survey of 520 Australians aged 18 to 64 revealed that while alternative proteins are viewed as occasional dietary options, younger consumers—despite their tendency to favour traditional food choices—show interest in plant-based milk and algae-based products. However, across all generations, interest in regular consumption of plant-based meats, insects and cultured meat remains low. These findings highlight evolving attitudes, challenges to market growth, and the importance of fostering greater consumer trust to encourage wider adoption of alternative proteins. Addressing generational differences in adoption and resistance will be essential for expanding market penetration. Full article
(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)
28 pages, 17464 KB  
Article
Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils
by Tianhe Xu, Ruihan Su, Bowen Yang, Shicheng Dai, Junzheng Wang, Weixiang Zhu, Qi Fang, Huan Wang and Lianzhou Jiang
Foods 2025, 14(6), 974; https://doi.org/10.3390/foods14060974 - 12 Mar 2025
Viewed by 1010
Abstract
Amyloid fibril hydrogels prepared via protein acid heating currently exhibit inadequate gel properties and biological activity. These limitations can be addressed by modifying the amyloid fibrils with polyphenols. In this study, two types of polyphenols—tannic acid (TA) and gallic acid (GA)—were selected to [...] Read more.
Amyloid fibril hydrogels prepared via protein acid heating currently exhibit inadequate gel properties and biological activity. These limitations can be addressed by modifying the amyloid fibrils with polyphenols. In this study, two types of polyphenols—tannic acid (TA) and gallic acid (GA)—were selected to prepare hydrogels with soy protein fibrils (SPIFs) at varying proportions to investigate structure, gel properties, and biological activity. TEM results revealed that polyphenols are deposited on the surface of SPIFs by hydrogen bonding and hydrophobic interaction to form hybrid supramolecules. The greater the mass ratio of polyphenols to SPIF, the more pronounced the structural changes. When the mass ratios of TA, GA, and SPIF were 1:20 and 1:2, respectively, the β-sheet content reached the maximum. The gel strength increased by 6 times and 5 times, respectively, with the modulus reaching 334.91 Pa and 317.79 Pa, respectively. The hydrogels exhibited optimal apparent viscosity and structural recovery properties. Bacteriostatic and cytotoxicity tests demonstrated that the hydrogels exhibited excellent antibacterial properties while maintaining safety. In summary, TA demonstrates significant advantages in remodeling SPIF at low concentrations, thereby enhancing the gel characteristics and antibacterial properties of the hydrogel. Full article
(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)
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14 pages, 3177 KB  
Article
Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Nemipterus virgatus Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility
by Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi and Chunxia Zhou
Foods 2025, 14(2), 242; https://doi.org/10.3390/foods14020242 - 14 Jan 2025
Viewed by 919
Abstract
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to [...] Read more.
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.5, 1.5, 2.5, and 3.5%, dissolved in flaxseed oil, w/v) to Nemipterus virgatus surimi on the gelatinization properties, lipid oxidation, and in vitro static simulated digestion characteristics of surimi gels. The results indicated that the addition of 1.5% rutin significantly improved the water-holding capacity and decreased the cooking loss rate of surimi gel (p < 0.05). The results of optical microscopy and scanning electron microscopy showed that the addition of 1.5% rutin promoted a denser network structure of surimi gel. Furthermore, the incorporation of rutin effectively slowed lipid oxidation in pre-emulsified flaxseed oil surimi gel. Compared with the gel group containing only pre-emulsified flaxseed oil, the addition of rutin significantly reduced the levels of volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) in the gel and also mitigated the decline in acidity (p < 0.05). Moreover, the addition of rutin significantly inhibited the decrease in pH of surimi gel during storage (p < 0.05). In vitro static simulated digestion demonstrated that the addition of 1.5% rutin enhanced the protein digestibility from 71.2% to 77.2% of the surimi gel. Therefore, adding pre-emulsified oil containing an appropriate amount of rutin to surimi can not only compensate for the fat loss during the surimi rinsing process but also effectively improve the quality characteristics of surimi gels. This research will provide a theoretical basis for the effective addition of functional lipids in surimi products and the development of nutritious and healthy surimi products. Full article
(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)
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