Search Results (1,607)

Almonds (Prunus dulcis; family Rosaceae) contain 18–25% protein (dry weight). They are an important plant-based protein source in dairy alternatives and other functional foods. The hard and dense nature of almond kernels and the localization of proteins with lipid bodies in the cotyledons of almond seeds make it challenging to recover protein from the seed efficiently and preserve its function. Therefore, this review evaluates the influence of pretreatments, including blanching, grinding, and defatting, on almond protein recovery and functionality, and compares conventional and emerging technologies for almond protein. Traditional protein extraction techniques such as alkaline extraction–isoelectric precipitation (AE–IEP), aqueous extraction, and salt extraction provide moderate-to-high protein yields, but harsh processing conditions denature the proteins, decrease solubility, and cause functional properties to be lost. On the other hand, emerging protein extraction technologies (including enzyme-assisted aqueous extraction (EAE) ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), high-pressure processing (HPP), and pulsed electric field (PEF) treatment) improve protein recovery, resulting in protein extract with superior functional properties and reduced allergenicity. However, their application in industry remain challenging. This review reveals that pretreatment approaches and conditions/parameters significantly influence protein extraction efficiency and the functional and structural properties of almonds, and that no single method is universally optimal. This review concludes that controlled enzymatic hydrolysis combined with physical pretreatment may be the best approach for producing high-value-added almond protein ingredients with specific techno-functional properties for use in plant-based beverages, hypoallergenic products, or nutraceuticals. More research is needed to develop an efficient, applicable, sustainable and eco-friendly almond protein extraction process, optimizing processing conditions to achieve high protein recovery while retaining desirable functional properties, and reduce operating costs. Full article

Hemp and linseed are nutritionally valuable commodities that exhibit considerable varietal differences in composition. Nutrient composition was evaluated in 12 hemp and 11 linseed varieties, including commercially cultivated varieties from the EU Common Catalogue and newly bred lines, to assess varietal variability. Field experiments were conducted under uniform agronomic conditions in the Czech Republic during a single growing season using field-block samples. Analyses included proximate composition (dry matter, crude protein, fat, fiber, ash), fatty acid and amino acid profiles, carotenoids, vitamins, and cannabinoid content. Statistical evaluation was performed using a General Linear Model with Duncan’s multiple range test (p < 0.05). Significant differences were observed across most parameters, indicating substantial inter-varietal variability under the experimental conditions. Fat content ranged from approximately 200 to 377 g/kg in both oilseeds, with lipids dominated by polyunsaturated fatty acids, particularly linoleic (n-6) and α-linolenic (n-3) acids. Hemp and linseed show potential as alternative plant protein sources in animal nutrition, but further digestibility and feeding studies are needed to confirm their suitability as partial soybean meal substitutes. Varietal selection may contribute to improved nutritional quality while influencing levels of undesirable constituents such as Δ⁹-THC in hemp. Full article

Balancing of macronutrient intake assumes that animals change their food preferences to increase consumption of the deficient nutrients and/or decrease consumption of nutrients in excess. Harvestmen are generalist predators that consume mostly soft-bodied insects, but they supplement this with plant-derived food such as berries (omnivory). In spite of this, they are often carbohydrate-limited in their natural habitats. As aphids have higher sugar content than most other insect prey, they are a potential source of sugar. We hypothesized that sugar-deficient harvestmen have increased preference for aphids relative to other insect prey (fruit flies) and consume more aphids than sugar-satiated harvestmen. Likewise, we hypothesized that protein-deficient harvestmen would show increased consumption of aphids relative to a pure sugar source (dried grape pulp). The former hypothesis was confirmed but the latter was not. Carbohydrate-deprived harvestmen (Leiobunum gracile) consumed 1.9 times more aphids than nutritionally balanced ones (p = 0.0004). Consumption of dried grape was increased in carbohydrate-deficient harvestmen, while protein deficiency did not increase consumption of aphids. These results indicate that aphids may be used as a carbohydrate source if no better alternative is available, but they are unable to relieve a deficiency in protein. We suggest that carbohydrate deprivation in predators may enhance aphid control. Full article

The study aimed to determine the effect of blue lupin seeds (BLS) and rapeseed meal (RM) as substitutes for soybean meal (SBM) in feed mixtures for growing pigs on the quality of meat and health-promoting indices, and the quality of a model meat product. The experiment was performed with 20 growing pigs. The animals were divided into two groups (C—SBM; E—17.5% BLS and approx. 6.0% RM). In the first fattening period, the share of SBM was 2.0%, and in the second fattening period, its share was completely eliminated. The conducted experiment demonstrates no adverse effect of the feed mixtures containing BLS and RM on the chemical and physical parameters of pork and the finished product, which indicates their practical usability as feedstuff materials in the feeding of pigs. The improvement in dietary quality of pork, manifested in the slightly lower positive value for the meat color index L*, decrease in TI values (p = 0.093), and increased DFA:OFA value (p = 0.167), makes BLS and RM viable components of feed mixtures. Additionally, we found higher n-3 PUFA content (p = 0.001) in the meat from animals from group E, as well as lower cooking losses (p = 0.001). The satisfactory results of chemical analyses and consumer assessment prove the advisability of the use of protein substitutes for SBM in fattener feeding. Full article

Edible insects have emerged as a promising alternative to conventional livestock as the global demand for sustainable protein sources rises. Ensuring the safety of insect-based foods is crucial for consumer acceptance and regulatory approval. This review provides a comprehensive overview of the primary chemical and microbiological contaminants associated with edible insects, including heavy metals, pesticides, veterinary drugs, persistent organic pollutants (POPs), mycotoxins, microbiological hazards, and allergenic risks. Current evidence indicates that, when insects are farmed and processed under controlled conditions and in compliance with existing European Union regulations, contaminant levels are generally low and within the range of those found in traditional animal-derived foods. Most studies report that current risks are primarily linked to substrate quality and storage practices. Allergenic risks, particularly cross-reactivity with crustacean and mite allergens, remain a crucial consideration for individuals with sensitivities. Despite these reassuring findings, knowledge gaps persist regarding insect-specific contaminant limits, the metabolic fate of toxins, and the long-term safety of consuming novel insect-derived products. Continued research, targeted monitoring, and regulatory adaptation will be essential to ensure the safe and sustainable integration of insect-based foods into the human diet. Full article

Rapeseed meal (RSM) represents one of the most abundant yet underutilized alternative plant protein sources, offering a compelling nutritional profile and diverse bioactive compounds with direct relevance to human nutrition and health. Its major storage proteins, including 12S globulin cruciferin and 2S albumin napin, along with phenolic compounds, have been associated with antioxidant, antihypertensive, and potential antimicrobial activities. Beyond these health-promoting properties, RSM-derived storage proteins are emerging building blocks for nanocarriers, with potential applications in drug delivery systems. Recent studies have advanced extraction, purification, and modification strategies for RSM bioactive compounds. However, relatively little attention has been given to how specific molecular interactions between phenolics and proteins modulate functional properties and bioactivity. This review, therefore, provides an updated analysis of the bioactive profile of RSM bioactive compounds, the associated phenolic–protein interactions, and their functional potential. Additionally, we also discuss the current challenges and future opportunities for integrating RSM bioactive compounds into biotechnology and multi-product biorefinery schemes. Full article

Raw rapeseed cake represents a viable alternative protein source for broiler diets, and its fermentation may reduce anti-nutritional factors while improving its feeding value. This 35-day study involved 300 one-day-old ROSS 308 chicks (three groups, four replicates/group, with 25 broilers/replicate) raised on wood shavings (16 broilers/m²). Broilers received either a control diet (corn–soybean meal) or diets supplemented with 200 g/kg of RRCs (raw rapeseed cakes) or fermented rapeseed cakes (FRCs). At the end of the trial, eight broilers per group were slaughtered, and breast and thigh samples were collected. The nutritional quality of the meat was assessed by proximate composition, fatty acid profile, and health-related lipid indices. In addition, oxidative status during shelf-life storage was evaluated based on myoglobin content (Mb), metmyoglobin concentration (metMb), total antioxidant capacity (TAC), and lipid peroxidation, determined as thiobarbituric acid reactive substances (TBARS). The omega-3 fatty acid content in fresh breast and thigh samples was significantly higher in RRC and FRC groups compared to C (p = 0.014; p = 0.0001), which significantly decreased the omega-6/omega-3 ratio for both samples (p = 0.0001). The TBARS values exhibited a significant decrease (p < 0.0001) between groups for breast and thigh samples. The TAC values showed significantly higher antioxidant capacity in RRC and FRC breasts and thigh samples compared to C, considering both group differences (p < 0.0001) and shelf-life evaluation (p = 0.001). In thigh samples, the RRC group showed lower metMB values compared to the control group (p = 0.042), whereas differences in breast samples were not statistically significant (p = 0.054). Healthy lipid indexes registered significantly lower values for experimental groups, both for breast and thigh, and for linoleic/α-linolenic acid ratio (p = 0.0001), but for atherogenicity index (AI) (p = 0.0001) and thrombogenic index (TI) (p = 0.0001) only for the RRC group, while nutritive value index (NVI) significantly increased (p = 0.0001) on both groups. In conclusion, RRC and FRC may represent sustainable alternatives to soybean meal in broiler nutrition, supporting improvements in meat lipid profile and oxidative stability. Overall, the RRC group showed more significant effects on n-3 fatty acid enrichment and lipid quality indices, whereas the FRC mainly influenced proximate composition and selected color parameters. Full article

Pumpkin (Cucurbita maxima) is an important vegetable in traditional agricultural systems worldwide, including Mesoamerica. Recently, pumpkins have gained global attention for their substantial nutritional value and bioactive compounds; however, their seeds are frequently discarded as waste. These underutilized seeds represent a promising alternative flour source for functional baked goods, such as pancakes. We aimed to optimize the formulation of pancakes made from pumpkin seed flour using a mixture experimental design (MED) and to evaluate the physicochemical, bromatological, and sensory characteristics of the final product. The experimental design investigated various formulations comprising three flour types: shell-less pumpkin seed flour (SL), pumpkin seed flour with shell (WS), and wheat flour (WF). The results indicated that pancakes formulated with WS and SL contained higher levels of protein, amino acids, and fatty acids compared to pancakes control made only with WF. Furthermore, these formulations achieved higher consumer acceptability in sensory evaluations. These findings demonstrate that formulations incorporating SL (moisture content = 21; protein = 19; sensory acceptance = 7) and WS water activity = 0.88; protein = 19; fat = 26; and fiber = 10), optimized through MED, provide superior nutritional quality and sensory acceptance. The formulation with 0.5 of WF and 0.5 of SL exhibited the best health attributes and functional characteristics. Full article

Over the past decade, changes in consumer dietary habits have driven an increasing demand for protein-enriched confectionery products. Consequently, research has increasingly focused on the utilization of alternative protein origins, including Acheta domesticus. This research paper aims to characterize Acheta domesticus protein powder (CP) in terms of its functional properties and chemical composition. In addition, the amino acid profile was determined using HPLC, while antioxidant capacity was evaluated by spectrophotometric methods (including the ABTS assay). Edibility was further assessed in proteins, both in their native form and after incorporation into cocoa cream products, using an in vitro digestion model. The results indicated that methionine was the most abundant essential amino acid in CP (17.71 mg/100 g protein), while glycine was the predominant non-essential amino acid (42.38 mg/100 g protein). CP also demonstrated high solubility (80.00%) and notable water- and oil-binding capacities (90.26% and 94.87%, respectively). However, its emulsifying properties were limited, as emulsifying stability was maintained for only 26 min. In contrast, digestibility results indicated strong protein hydrolysis in both native and cocoa cream samples enriched with CP in different concentrations (10, 12.5 and 15%), hereafter designated as CPC10, CPC12.5, and CPC15. The degree of hydrolysis was higher after the digestion process, with 39.11% for the control and 47.14%, 48.62% and 50.05% for the fortified samples—CPC10, CPC12.5 and CPC15, respectively. The ABTS assay further confirmed the increase in antioxidant activity after digestion. The ABTS values of the digested fortified samples ranged from 20.91% for CPC10 to 40.45% for CPC15, suggesting the release of bioactive peptides during gastrointestinal digestion. Overall, the findings highlight CP as a promising protein source for the fortification of cocoa cream products, which are naturally low in protein content. Full article

The goal of this Special Issue was to collect the latest research results on the topics of (1) the physiological response of fish to various stressful situations and nutritional changes, (2) the replacement of fish meal and fish oil with sustainable, alternative protein and lipid sources in fish feeds, and (3) supplementing fish feeds with various additives in order to enhance the immune response and increase the stress and disease resistance of fish reared in intensive systems. These topics are very important for the development of a more effective and sustainable intensive aquaculture, as fish farming systems are becoming more intensive and industrialized, which results in a more stressful environment for farmed fish. Another important challenge is providing enough high-quality fish feed to fulfill the increasing demand of intensive aquaculture. There are 14 original research articles published in this Special Issue. The authors come from a wide array of countries, and they worked with a wide variety of freshwater and marine fish species, which are important for intensive aquaculture. These articles represent only a modest contribution to the overall literature of stress and nutritional physiology of farmed fish. However, each of these papers contain interesting new information regarding the solution of the two major problems of intensifying aquaculture: environmental stresses and nutrition management. Full article

This study investigated the effects of different inclusion levels of defatted black soldier fly (Hermetia illucens: BSF) larval meal on growth performance, haematological and biochemical blood parameters, and nutrient digestibility in piglets. Forty-eight male piglets weaned at 28 days of age ((Landrace × Large White) × (Piétrain)) were randomly assigned to three experimental treatments. Each treatment included eight pens with two piglets per pen. Diets were formulated to be isoenergetic and isoproteic, containing defatted BSF meal as a partial replacement for fishmeal and soybean meal: Control (0% BSF), BSF3% (3% inclusion), and BSF6% (6% inclusion). Over the whole experimental period, dietary treatment did not significantly affect final body weight, average daily gain, average daily feed intake, or feed conversion ratio, although feed intake differed during the 7–28-day period. Red and white blood cell parameters were not influenced by diet. Apparent total tract digestibility of dry matter and organic matter increased at the 6% inclusion level, while crude protein and crude fat digestibility were not affected. These results indicate that defatted BSF meal can be used as a sustainable alternative protein source in piglet diets, maintaining growth performance and health status. Full article

The rising global demand for protein-rich food has intensified interest in alternative and sustainable protein sources. Insects, particularly black soldier fly (BSF) larvae, represent promising substrates due to their high nutritional content and potential for valorization into functional ingredients. This study investigated the impact of pre-hydrolysis treatments on the efficiency of enzymatic hydrolysis using alcalase to enhance protein solubilization and bioactive peptide production. Pre-treatments included organic acids (propionic and acetic acid) and a pressure-thermal method. Results indicated that BSF larvae responded differently to the evaluated pre-treatment strategies. Notably, the pressure-thermal treatment combined with enzymatic hydrolysis increased soluble protein content by approximately 30% and antioxidant activity by approximately 20%, suggesting enhanced release of bioactive peptides. Although organic acid treatments increased protein solubility, they did not improve the degree of hydrolysis or antioxidant activity. These findings highlight the potential of pressure-thermal pre-treatment to improve the efficiency of protein extraction from insect biomass and support the integration of such approaches into food bioprocessing strategies aimed at developing novel, high-value protein ingredients. Full article

The growing global protein demand and environmental concerns from conventional animal agriculture have driven the exploration of sustainable alternative protein sources. Single-cell proteins (SCPs) from microbial fermentation offer a promising solution. This study comprehensively evaluated the nutritional value and safety profile of SCP produced from Ralstonia eutropha H16 through integrated in vitro and in vivo assessments. Nutritional analyses revealed a high crude protein content of 71.87 ± 5.05 g/100 g dry weight, with total amino acids of 53.67 ± 1.05 g/100 g. The essential amino acid content was 24.38 ± 0.51 g/100 g, accounting for 45% of the total amino acids. An essential amino acid index (EAAI) of 1.46 ± 0.04 and an amino acid score (AAS) of 0.83 ± 0.06 confirmed its classification as a high-quality protein source according to FAO/WHO standards. In vivo rat feeding trials demonstrated an adjusted protein efficiency ratio (PER) of 1.81, exceeding common plant proteins such as wheat (0.8–1.1). True digestibility (TD) reached 85.73%, with a biological value (BV) of 49.37%, net protein utilization (NPU) of 42.33%, and protein digestibility-corrected amino acid score (PDCAAS) of 0.71. Comprehensive safety assessments included chemical contaminant screening, acute oral toxicity studies in rats and mice, in vitro chromosome aberration tests, and erythrocyte micronucleus tests. Heavy metals and aflatoxin B₁ levels were below regulatory limits. Acute oral toxicity studies established LD₅₀ values exceeding 10,000 mg/kg body weight in both rodent species, classifying this protein source as practically non-toxic. The 28-day sub-acute toxicity study showed no significant adverse effects at low doses (6.25% protein replacement). Both genotoxicity assays (mammalian cell chromosome aberration assay and mammalian erythrocyte micronucleus test) returned negative results. These findings establish R. eutropha H16-derived SCP as a safe, nutritious, and sustainable protein source with considerable potential for feed and food applications, contributing to global food security and environmental sustainability. Full article

This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022–September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a fishmeal-based control (CTRL), a processed animal protein–based diet (PAP), and a diet including insect meal and microalgae oil (ALT). Diet pellet sizes were adapted to the fishes’ developmental stage. Proximate composition and fatty acid profiles were assessed in feed and in fish fillets, with 20 fish analyzed per dietary treatment. The human health lipid indices of the fillets were calculated. Virtual diets were reconstructed to estimate theoretical fatty acid intake across growth, based on feed composition and consumption. Partial least squares discriminant analysis (PLS-DA) revealed distinct clustering by diet. Fillets from all diets met European Food Safety Authority criteria for being high in omega-3 fatty acids, with some variation in EPA and DHA concentrations among formulations. The ALT diet showed a 15% higher EPA+DHA content and the greatest fish lipid quality (FLQ) values, even having the lowest polyunsaturated fatty acids (PUFA) intake from feed, partly due to its elevated lauric acid (C12:0) content, which may contribute to rapid energy mobilization and omega-3 preservation. PAP-fed fish showed the most balanced PUFA/SFA and n6/n3 ratios. These findings demonstrate the viability of sustainable feed alternatives for maintaining nutritional quality in gilthead sea bream, supporting aquaculture sustainability without compromising nutritional value. Full article

Development of innovative functional foods is a key sports nutrition strategy to enhance physical performance, support recovery, and promote overall health. Plant-based protein-rich products have emerged as a sustainable alternative to conventional animal-protein sources, offering nutritional benefits and reducing environmental impact. This study aimed to develop high-protein plant-based cookies using a conventional formulation enriched with carrot, broccoli, and legume flour, and to evaluate their effects in a preclinical model. The nutritional composition was determined using standard food analysis methods and microbiological assays were conducted to ensure safety. Twelve-week-old male Wistar rats were randomly assigned to either a standard diet group or a cookie-supplemented group. The intervention consisted of daily administration of cookies at a dose of 5.3 g/kg body weight for 15 days. Physiological and biochemical parameters, including body weight, glucose, lipid profile, renal function, muscle thickness, and grip strength, were assessed. Despite no significant differences in glucose and lipid profiles between groups, increased muscle thickness (pubococcygeus and gastrocnemius), improved grip strength and higher levels of urea and creatinine were observed in the supplemented group. These findings indicate that high-protein plant-based cookies are safe in preclinical conditions and may promote functional benefits such as enhanced muscle strength and lean mass development. Therefore, they represent a promising and sustainable functional food for sports nutrition applications. Full article