Search Results (4,235)

Protein-enriched fruit gels, such as spoonable sauces and cuttable gels, can meet consumers’ desire for high protein/fiber value-added health foods. High pressure processing (HPP) is a nonthermal pasteurizing method that has shown additional usage as a novel structuring method for gels by affecting protein–protein interactions. This work studied HPP (575 MPa, 3 min, 5 °C) compared to heat (85–90 °C, 3–10 min) pasteurization as a method to produce novel fruit gels from whole Concord grapes enriched with 4, 6, and 8% (w/w) chickpea and pea protein. Physicochemical and rheological analyses were conducted, as well as sensory evaluation of a model gel. Heat-treated gels produced spoonable high viscosity gels compared to free standing gels produced through HPP. Chickpea protein-enriched samples exhibited a greater change with an increase in heat processing due to non-protein constituents compared to pea protein. Sensory analysis showed a desire for added nutritional value, though flavor was ultimately the deciding factor in preference, with heat-treated gels achieving higher liking scores compared to a HPP counterpart. Full article

Food gels were obtained using fish protein isolate recovered from Atlantic cod (Gadus morhua) by-products using the isoelectric solubilisation/precipitation method. The use of low temperatures (not exceeding 10 °C) at the alkaline solubilisation stage resulted in the production of a fish protein isolate with high-molecular mass (FPI-1), while the use of high temperatures (24 °C) resulted in the production of a fish protein isolate with low-molecular mass (FPI-2). The isolates demonstrated excellent gelling and nutritional properties based on their amino acid profiles. The denaturation temperatures of FPI-1 and FPI-2 determined by DSC were 163.0 and 158.5 °C. The secondary structure of FPI-1 demonstrated a high α-helix content and a low random coil content compared to FPI-2. The high-molecular isolate formed stronger gels than the low-molecular isolate, which is explained by the formation of a dense gel network with small pores of about 250 nm. The recovered cod protein isolates can be successfully used as food ingredients or food additives in the production of gel-like/enriched products. Full article

Modulating the characteristics of pulse protein gels provides opportunities for creating gelled products with unique structures and textures. This work investigates the effects of acidification (pH of 6.3–6.6, 5.5, 4.5), calcium addition (0–30 mg Ca/g protein), and process type (nonthermal vs. thermal) on the structural characteristics of gels made from pea, lentil, and faba bean protein concentrates. Protein concentrate suspensions were processed under conditions that lead to gel formation, either by high-pressure processing (HPP) at 600 MPa, 5 °C for 4 min, or thermal processing at 95 °C for 15 min. The resulting gels were evaluated for rheological properties, texture, water holding capacity, and structure. Both acidification and calcium addition increased protein aggregation due to reduced electrostatic repulsion among protein molecules. Acidification increased the strength of both HPP- and thermally induced gels, while the effect of calcium addition depended on pH and process type. Generally, HPP-induced gels had lower mechanical strength than thermally induced gels, but certain combinations of acidification and calcium addition produced HPP-induced gels stronger than their thermally induced counterparts. These results demonstrate how the structure and mechanical properties of pulse protein gels can be customized through a combination of acidification, calcium addition, and processing. This approach can be used as a foundation for the development of plant protein-based foods of desired structure and texture. Full article

Background: Daily energy intake from snacking behaviors has increased over the past few decades, during which the prevalence of obesity and metabolic syndrome has risen to epidemic proportions. There remains considerable room for improvement in the overall quality of dietary intakes of the U.S. population when compared to national recommendations. Food cravings may contribute to the types of snacks chosen for consumption, and thus, the frequency of foods and food groups consumed, and the overall nutritional quality of the diet. Methods: Eighty-four young (28.5 ± 4.3 years) adults with at least one metabolic syndrome risk factor participated in a parallel-arm single-blind randomized trial designed to compare effects of consuming a mix of tree nuts versus typical high-carbohydrate food items as between-meal snacks for 16 weeks. Cravings for 28 common foods via the Food Craving Inventory, short-term dietary intakes via 24 h multi-pass methodology, food group frequency via the Rapid Eating Assessment for Participants, usual hunger and fullness via visual analog scales, appetite-regulating hormones, and diet quality via the Healthy Eating Index—2015 were measured at baseline and end of study. Results: Participants in the TNsnack group had significant decreases in cravings for high sweet items and fast-food items, which were associated with decreased frequency of desserts and salty foods along with increased intake of higher protein items. In contrast, no significant reductions in food cravings or preference for sweets were observed in the CHOsnack group. Decreased cravings for sweets by TNsnack participants were associated with increased total GLP-1 levels: cake (r = −0.35, p = 0.03), brownies (r = −0.44, p = 0.02), candy (r = −0.36, p = 0.03) and ice cream (r = −0.33, p = 0.04). Overall, the total diet quality score improved by 19% among TNsnack participants. Conclusions: Replacing more typical between-meal snacks with tree nuts may reduce food cravings, particularly for sweeter food items that are likely to be nutrient poor and energy dense. By reducing cravings and frequency of intake, consuming tree nuts as snacks could facilitate having a higher quality, more nutrient-dense diet and mitigate potential negative effects of snacking on metabolic health in young adults. Full article

Sunflower meal represents a protein- and fiber-rich by-product of the oil industry with potential application as a natural stabilizer in food emulsions. Building upon previous findings that emphasized the role of protein content in emulsion stability, the present study further investigated the combined effect of protein level and particle size distribution of sunflower meal fractions on the formation and stability of oil-in-water emulsions. Two sets of sunflower meal fractions were prepared from finely milled material, fractionated, and blended in controlled proportions to obtain four protein-enriched (30 ± 1%) and four cellulose-rich (15 ± 1%) fractions, each defined by particle size ranges of 250/200, 200/125, 125/100, and <100 µm. Emulsion stability was evaluated through droplet size analysis, zeta potential measurements, and creaming index determination during seven days of storage. The results demonstrated that both protein content and particle size significantly affected the emulsifying and stabilizing behavior of sunflower meal fractions. For the low-protein group (15%), larger particle sizes (250/200 µm) yielded smaller emulsion droplets (D[4.3] = 66.03 µm) and higher zeta potential values (−15.53 mV), while in the high-protein group (30%), droplet size distribution was more uniform (D[4.3] from 72.13 to 76.29 µm). During seven days of storage, all emulsions exhibited a gradual increase in creaming index, followed by partial stabilization at later time points. Emulsions prepared with sunflower meal fractions of higher-protein content showed consistently lower creaming index values, indicating improved physical stability throughout storage. Overall, the study confirmed that the interplay between composition (protein level) and physical structure (particle size) governs the emulsification efficiency of sunflower meal fractions, providing insights for their potential application as plant-based stabilizers in food systems. Full article

Background: The impact and regulation of protein oxidative modification on protein functional properties is a research hotspot in food processing. This study aimed to clarify the mechanism of free radical oxidation on the structure and function of winged bean protein. Methods: Winged bean protein was treated with different concentrations of AAPH (0.04 mmol/L, 0.20 mmol/L, 1.00 mmol/L). The functional properties (solubility, surface hydrophobicity, zeta potential), oxidation degree indicators, and secondary and tertiary structures of winged bean protein were tested and characterized under different oxidation conditions. Results: Low-concentration (0.04 mmol/L) AAPH led to the decomposition of winged bean protein, with decreased particle size and increased surface hydrophobicity and solubility; medium-concentration (0.20 mmol/L) AAPH caused significant aggregation of winged bean protein, with decreased surface hydrophobicity and solubility; high-concentration (1.00 mmol/L) AAPH led to the rearrangement of winged bean protein aggregates, forming more soluble aggregates and increasing solubility. With the gradual increase in AAPH addition, the α-helix and random coil structures of winged bean protein showed a trend of first increasing and then decreasing, while the β-sheet structure showed a trend of first decreasing and then increasing, and the β-turn structure remained almost unchanged. Conclusions: Under mild oxidation conditions (AAPH = 0.04 mmol/L), the functional properties of winged bean protein could be optimized. However, under relatively strong oxidation conditions (AAPH > 0.20 mmol/L), the structural integrity and functionality of winged bean protein would be compromised. This study helps deepen our understanding of the oxidative modification mechanism of winged bean protein. Full article

Stinging nettle (Urtica dioica L.) is a multipurpose perennial plant with growing interest as a source of nutrients for both human and animal consumption. Despite its recognized nutritional potential, limited research has addressed how agronomic practices influence its nutritional quality. The aim of the present study was to assess the effects of plant density and fertilization on the micro- and macronutrient content of nettle plants and seeds. A three-year field experiment (2021–2024) was conducted under Mediterranean conditions using a split-plot design with two plant densities (12 and 16 plants m⁻²) and three nitrogen fertilization regimes [control (0 kg N ha⁻¹), urea (200 kg N ha⁻¹), and urea with urease inhibitor (200 kg N ha⁻¹)]. Results showed that nitrogen fertilization significantly affected macronutrient composition, increasing crude protein and crude carbohydrates (by up to 6% and 4% respectively) while reducing crude fat and fiber contents by up to 10% in nettle plants. However, fertilization negatively influenced the concentrations of Mg, Zn, K, and Mn in seeds and reduced their content by up to 16%, 4%, 9%, and 5% respectively. On the contrary, Fe and Cr increased under nitrogen application. Plant density had a minor effect on nutritional content, mainly improving protein accumulation in lower densities. Overall, U. dioica demonstrated a stable nutritional profile and high mineral content, therefore supporting its potential as a sustainable dual-purpose crop for food and feed systems. The findings of the present study indicate that proper crop management can significantly improve the nutrient content of nettle plants and seeds. Full article

Background/Objectives: Despite increasing awareness of best sports nutrition practices, discrepancies persist between knowledge and behaviour amongst female endurance athletes. Methods: To understand this discrepancy study investigated dietary practices, macronutrient intakes, and influ-encing factors using a multi-method approach. Seventy-two female endurance athletes (42 ± 9 y) completed four-day weighed food diaries, and a subset of twenty athletes (40 ± 10 y) then participated in semi-structured interviews. Quantitative analysis revealed that athletes met the lower end of carbohydrate (CHO) guidelines on rest days (3.0 g·kg−1), but intake fell short on training days, with deficits increasing as training volume rose (moderate: −1.4 g·kg−1, high: −3.5 g·kg−1, very high: −5.5 g·kg−1). Despite awareness of CHO’s role in performance, athletes unintentionally underfuelled, leading to a cumu-lative energy deficit. Energy intake increased by 473 kcal·day−1 per 1000 kcal·day−1 of exercise energy expenditure. In contrast, protein intake was prioritised, with mean in-takes of 1.7 ± 0.7 g·kg−1·day−1 aligning with recommendations. Results: Qualitative findings iden-tified barriers to CHO intake, including time constraints, diet culture influences and body image concerns. Social and environmental factors, such as household environments and professional nutrition guidance, played a critical role in behaviours. Conclusions: These findings highlight the need for practical, evidence-based nutrition interventions to support fe-male endurance athletes. Personalised education addressing CHO requirements, the psychology/emotions around nutrition, and the influence of social environments may bridge the gap between knowledge and practice, optimising both performance and long-term health outcomes. Full article

Cowhide collagen (CC) is a valuable by-product of the meat industry with promising applications in food systems; however, its poor viscosity and limited stability restrict its practical use. This study systematically investigated the interactions between CC and three representative polysaccharides—xanthan gum (XG), gellan gum (GG), and chitosan (CS)—under varying concentrations, pH, and ionic strengths. The physicochemical behaviors of the composite systems were evaluated through turbidity, fluorescence spectroscopy, Fourier transform infrared (FTIR) analysis, and rheological measurements. The experimental results revealed a pronounced increase in the turbidity of the GG–CC system, rising from approximately 0.18 ± 0.01 to 2.14 ± 0.01 as the polysaccharide concentration increased, with maximum values exceeding 2.0 under several conditions. Similarly, both the apparent viscosity and turbidity of the other two PS–CC composite systems exhibited a marked and progressive enhancement with increasing polysaccharide content. FTIR spectra confirmed strengthened O–H stretching and amide I shifts, indicating intensified hydrogen bonding and electrostatic interactions. High NaCl levels disrupted the protein hydration shell, modifying fluorescence intensity and peak sharpness. XG–CC and GG–CC composites exhibited similar behaviors, while CS–CC systems showed opposite pH-dependent trends due to cationic–cationic repulsion. Overall, polysaccharide type and concentration exerted stronger effects on CC structure and rheology than environmental factors. These results clarify how polysaccharide type and environmental factors modulate collagen–polysaccharide interactions and provide practical guidance for selecting polysaccharides and processing conditions to tailor the rheological and stability properties of collagen-based food ingredients. Full article

A common strategy for a protein’s functionality modification is the covalent binding of phenolic compounds (PCs) under alkaline conditions. Whether intentionally applied or arising during food processing and storage, such reactions are highly relevant, as alkaline pH promotes oxidation, covalent adduct formation, and polymerization, thereby altering both PC and protein properties. However, the interplay of these reactions and the impact of PC structure remain insufficiently understood. This study aimed at characterizing covalent binding products of structurally related PCs with tryptic peptides of the model protein β-lactoglobulin (β-Lg) at pH 9. Emphasis was given on substitution patterns and steric effects influencing polymerization and peptide adduct building. Hydroxycinnamic acid and flavonoid derivatives differing in hydroxyl substitution and carrying polar (glycosidic) groups were selected. Incubation products were characterized by HPLC–DAD and high-resolution mass spectrometry. Results showed that both mono- and dihydroxy PC undergo oxidation under alkaline conditions, but with distinct reactivity. Monohydroxy PCs form only limited peptide adducts due to resonance stabilization and steric hindrance. In contrast, dihydroxy PCs displayed a higher reactivity, producing more polymerization products and covalent adducts. Their enhanced reactivity is linked to the ability of quinone formation with reduced electrostatic repulsion, while additional polar substituents promote interactions with polar amino acids. At the same time, these substituents impose steric constraints on PC polymerization, modulating oligomer size and thereby influencing peptide binding. Overall, the findings highlight structural determinants of PC reactivity and provide mechanistic insight into the balance between polymerization and covalent peptide modification under alkaline conditions. Full article

The rapidly developing food industry necessitates the efficient use of raw materials, which can be achieved through the production of functional ingredients with high nutritional value. Secondary fish raw materials generated during the filleting of Atlantic cod (Gadus morhua), including vertebral bones with residual muscle tissue, skin, tails, and fins, represent a promising source of both biologically active compounds and highly digestible protein substances. The aim of this study was to evaluate the properties of protein hydrolysates obtained from secondary Atlantic cod raw materials by conventional enzymatic hydrolysis and combined enzymatic-ultrasonic treatment. The best results were achieved at a power of 320 W and a treatment duration of 3.5 min prior to the addition of the enzyme preparation (Protozyme C). The application of ultrasound enhanced the degree of hydrolysis by 4–5% while simultaneously reducing the amount of enzyme used. Electrophoretic analysis demonstrated a predominance of smaller peptides in the 10–15 kDa range compared to the control sample (43–95 kDa). Infrared spectroscopy confirmed structural changes in the samples under study, manifested in an increase in the number of terminal groups and partial disaggregation of the peptide mixture. Particle size distribution analysis revealed a more uniform distribution and a decrease in the median particle size in samples with ultrasonic pretreatment. The safety and antioxidant activity assessment did not show any toxic effects, but manifested a significant increase in antioxidant indicators (2.5–3.2 times) compared to the control sample. The results obtained show the enzymatic-ultrasonic treatment to be promising for the integrated processing of fish raw materials and the production of functional food ingredients with improved properties. Full article

Food security and supply networks are becoming an ever-increasing concern requiring innovative practices to deal with the contributing factors. Controlled Environment Agriculture (CEA) offers an alternative to conventional cropping systems for increasing the yields of certain produce types. Crop yields (tons/hectare/year) in CEA are reported to range between 10 and 100 times higher than open-field agriculture, and the water use in CEA is typically about 4.5–16% of that from conventional farms per unit mass of produce. However, these systems can be energy intensive due to temperature regulation requirements, compromising their environmental and economic viability. Energy is the second largest overhead cost in CEA with carbon footprints being reported as 5.6–16.7 times and 2.3–3.3 times greater than that of open-field agriculture for indoor vertical farms and greenhouses, respectively. This can be offset, in part, by reducing the reliance on cooling systems. However, high temperature stress negatively impacts crops at morphological, cellular, metabolic, and molecular levels, reducing produce quality and quantity. Biostimulants are additives which can benefit plant growth through ameliorating stress. This review considers recent research on the effects of heat stress on a variety of crops commonly grown in CEA and the categories of biostimulants that have known thermoprotective qualities. Seaweed extracts, chitin/chitosan, protein hydrolysates and amino acids, inorganic compounds, beneficial microorganisms, and humic substances are explored, alongside the known benefits, limitations, and knowledge gaps. Full article

High-throughput colourimetric assays are widely used to screen phenolic phytonutrients in foods and plants, supporting discovery, quality control, and preliminary nutraceutical assessment. This review summarises the historical development, operating principles, and limitations of phenolic-based benchtop methods, and reports practical guidance for defensible application. The following colourimetric approaches are critically evaluated: Folin–Ciocalteu for total phenolics; AlCl₃-based and alternative total flavonoid methods; the pH-differential procedure for total monomeric anthocyanins; and tannin assays including vanillin–HCl, butanol–HCl (Porter), DMACA, protein-precipitation, and hydrolysable-tannin (rhodanine/ellagic-acid) protocols. For each method, common biases are identified, matrix interferences, reagent cross-reactivity, oxidative artefacts, dependence on calibration standard, and the chemical meaning of the readout is clarified. A best-practice framework is proposed: define the analytical target; pair complementary assays; pre-clean extracts; justify standards and wavelengths; control oxidation; validate spike-recovery and conversion checks; and contextualise outcomes using functional measures. A consistent conclusion emerges: no single method quantifies “total tannins” or “total flavonoids” across diverse matrices, and transparent reporting with method triangulation is essential for comparability and credible nutraceutical interpretation. The guidance consolidated here aims to standardise practice, minimise over- and underestimation artefacts, and strengthen the evidentiary value of data in food and nutraceutical research. Full article

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of mealworms as an ingredient for the production of novel foods, investigating crucial aspects, such as nutrition, technological capability, food safety, and consumer acceptance, among others. Tenebrio molitor larvae can be nutritionally comparable to meat, as they provide high-quality protein and other essential nutrients. Although the omega-6/omega-3 ratio exceeds the recommended limit (<5), certain strategies during larval breeding, including feeding, and cooking, may significantly reduce this gap. The use of mealworm flour in the food industry can provide apparently healthy, safe matrices with high protein content. However, inclusions above 10% often lead to technological and sensory deficiencies. Further experimentation is required to overcome these issues, which negatively impact consumer acceptance, and to promote social behavioral strategies to attract consumers toward insects. On the other hand, regulatory policies might play a crucial role in supporting this business, which is predicted to grow as technology develops and this activity aligns with a circular economy. Full article

In light of the increasing prevalence of metabolic disorders and immune-deficiency conditions, the development of complex plant-based biologically active supplements (BAS) represents a pressing challenge in modern food science. The aim of this study was to develop an immunomodulatory BAS using Jerusalem artichoke, sprouted oats, sprouted barley, and licorice root. Physicochemical, organoleptic, and microbiological analyses of raw materials and experimental samples were performed. It was established that sprouted grains are characterized by increased protein content (oats—12.64%, barley—11.87%) and elevated levels of amino acids (lysine—1.42% in sprouted barley). Jerusalem artichoke demonstrated high levels of dietary fiber (24.65%) and vitamin C (31.95 mg/100 g), while licorice root contained significant amounts of glycyrrhizic acid and vitamin B₂ (0.77 mg/100 g). The combination of Jerusalem artichoke, sprouted grains, and licorice root forms a solid foundation for the development of a complex BAS capable of normalizing metabolism and supporting the immune system, particularly in individuals with diabetes mellitus. This approach aligns with current trends in functional nutrition and contributes to import substitution and the advancement of Kazakhstan’s agro-industrial sector. Four BAS formulations were evaluated, and Sample 4 (Jerusalem artichoke—60 g, sprouted oats—12.5 g, sprouted barley—12.5 g, licorice root—15 g) was identified as optimal due to its balanced composition and high technological performance. It demonstrated good flowability (angle of repose—34°), satisfactory water-holding capacity (0.701 g/g), and the highest stability in organoleptic characteristics. The protein content of this sample was 11.97%, fiber—9.24%, and vitamin E—57.75 mg/100 g. The results confirm that the developed BAS is a valuable source of dietary fiber, amino acids, vitamins, and minerals, providing a pronounced synergistic immunomodulatory effect. The practical significance of the study lies in the potential application of the developed composition in the production of functional foods aimed at metabolic correction and diabetes prevention. Full article