Search Results (1,144)

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

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: 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

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

The plant-based protein industry has explored new material sources, such as agro-industrial by-products and extraction techniques based on chemical properties assisted by ultrasound, high pressure and other tools to improve the yield and functionality of protein concentrates. However, promising by-products from vegetable processing are susceptible to incidental and natural contaminants, mainly mycotoxins. Adopting sustainable strategies and understanding how they affect mycotoxin fate during processing remains a challenge to ensure food security. In this study, a systematic literature review and bibliometric analysis were conducted to identify reliable pre-treatments and treatments for producing protein concentrates and evaluate the efficiency of technologies to mitigate mycotoxin bioaccessibility. Searching for research in Scopus, Web of Science and ScienceDirect (2010–2024) identified 3688 scientific articles on techniques to improve the yield and functionality of recovered proteins, but only three studies addressed mycotoxin fate. Aflatoxin, the most prevalent mycotoxin in raw materials, was the only one considered, highlighting that chemical and enzymatic treatments may help mitigate mycotoxicological risks in protein concentrates. Results indicate a gap in plant-based food security regarding mycotoxin contamination, which must be addressed through mitigation strategies aligned with efficient processes to ensure sustainable and safe plant protein-based foods. Full article

Background: Immunosenescence, or the age-related weakening of the immune system, leads to greater susceptibility to chronic diseases, infections, and metabolic disorders. This process involves changes in the number and function of lymphocytes, increased levels of inflammatory markers, and modifications to the gut microbiome. In recent years, increasing importance has been placed on diet—both functional, rich in bioactive ingredients, and conventional, often pesticide-laden—as a factor modulating immune system aging. Methods: This paper provides a literature review on the effects of dietary components on immunosenescence. Results from 2010 to 2025 and from clinical and experimental studies on substances such as curcumin, butyrate, vitamin D3, omega-3 fatty acids, and conventional products containing pesticides were analyzed. Their impact on the microbiome, intestinal barrier integrity, inflammatory biomarkers, and the overall immune response was considered. Results: Numerous beneficial effects of functional foods were identified. Curcumin increases microbiota diversity and lowers C-Reactive Protein (CRP) and Tumor Necrosis Factor α (TNF-α) levels. Butyrate supports remission in inflammatory bowel disease by reducing Interleukin (IL) 6 and TNF-α levels. Vitamin D3 lowers inflammatory markers and reduces calprotectin in inflammatory bowel disease. Omega-3 fatty acids modulate microbiome composition and improve lipid profiles. In contrast, conventional foods high in pesticides lead to dysbiosis, intestinal barrier damage, and increased pro-inflammatory cytokines. Conclusions: Diet is a key factor in modulating immunosenescence. Functional foods can support the microbiome and reduce chronic inflammation, while conventional foods may exacerbate the aging process of the immune system. Further clinical research is needed to develop dietary recommendations to support immunity in older adults. Full article

Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functional protein-based matrices. This study investigates the effect of ionic strength on the gelation and techno-functional properties of Acheta domesticus (house cricket) protein extract. Gels were prepared with increasing NaCl concentrations (0–0.5 M) and characterized by rheological analysis. Additionally, solubility, emulsifying properties and water/oil holding capacity of the protein extract were assessed. Small-amplitude oscillatory shear tests revealed that G′ increased from ~150 Pa at 0 M to over 1300 Pa at 0.5 M, indicating salt-induced network reinforcement. The loss factor (tan δ) reached its minimum (0.19) at high ionic strength, reflecting the formation of stronger, more elastic protein networks. These rheological trends aligned with the techno-functional responses: solubility peaked at 79.5% at 0.1 M NaCl before decreasing at higher salt levels, while emulsifying activity reached a maximum of 59.1 m² g⁻¹ at 0.3 M before dropping sharply. Collectively, these findings highlight ionic strength as a tunable parameter linking molecular interactions to bulk viscoelasticity and textural attributes. By adjusting salt concentration, elasticity, hydration, and interfacial stability can be strategically modulated, enabling the rational design of insect-based food gels for different applications, from emulsified systems to fibrous meat analogs. Full article

This study established an optimized process for obtaining anti-aging peptides from Pleurotus eryngii mushroom feet (PEMFPeps). Using response surface methodology, high yields of protein (51.31 ± 3.00%) and peptides (48.71 ± 0.17% hydrolysis degree) were achieved. In a D-galactose-induced PC12 cell aging model, the simulated digests (SID-PEMFPeps) exhibited potent anti-aging effects at a concentration of 1 mg/mL. An integrated transcriptomic and metabolomic approach was employed to systematically investigate the underlying mechanisms. The results revealed that Integrated transcriptomic and metabolomic analyses showed that SID-PEMFPeps alleviated cellular senescence through multi-dimensional regulation of transcriptional and metabolic networks. This included modulating key pathways related to oxidative stress, synaptic function, and energy metabolism (e.g., glutamatergic synapse, pentose phosphate pathway, and TCA cycle), and reversing the aberrant expression of aging-associated genes (e.g., Arap3, Grin2d and Npy1r). Our findings demonstrate that SID-PEMFPeps are promising candidates for functional foods targeting age-related dysfunction though their efficacy and safety in vivo require further validation. Full article

Global population growth, climate change, and the environmental impact of livestock production have accelerated the search for sustainable and efficient protein sources. Fruiting bodies (mushrooms) and mycelial biomass have emerged as promising alternatives due to their high nutritional quality, low ecological footprint, and compatibility with circular bioeconomy principles. This review highlights the nutritional, biotechnological, and environmental aspects of fungal proteins obtained from both fruiting bodies and mycelial biomass of Basidiomycetes. Emphasis is placed on amino acid composition, protein digestibility, and advances in cultivation and fermentation systems for large-scale production. Submerged and solid-state fermentation processes are analyzed in terms of scalability, resource efficiency, and integration with agro-industrial residues for sustainable bioprocessing. Comparative analyses reveal that mycelial biomass production achieves high protein yields with significantly reduced land, water, and energy requirements compared to conventional protein sources. Emerging fungal species such as Schizophyllum commune and Auricularia polytricha demonstrate strong potential for producing protein-rich mycelia applicable to functional and plant-based foods. Finally, the review discusses current technological innovations, regulatory frameworks, and market perspectives that position fungal biomass as a strategic component in the ongoing global protein transition. Full article

Background: Background: Childhood dietary habits are critical determinants of physical growth, cognitive development, and long-term health. In Ecuador, malnutrition remains a major public health concern, with both undernutrition and overweight/obesity affecting children—especially in rural and indigenous populations. Methods: This systematic review followed PRISMA 2020 guidelines (PROSPERO ID: CRD420251080987). Searches were conducted in SciELO, Dialnet, and ScienceDirect (accessed August 2025) using Boolean operators to identify quantitative studies in Spanish or English published between 2018 and 2025 that assessed dietary habits and nutritional status in Ecuadorian children aged 1–11 years. Seventeen studies, including approximately 12,000 children, were included. Results: Prevalence of chronic undernutrition ranged from 15% to 35%, while overweight and obesity reached 20–30%. Undernutrition was higher among rural and indigenous children, whereas overweight predominated in urban and higher-income settings. Common dietary patterns included high consumption of ultra-processed foods and sugar-sweetened beverages, and insufficient intake of fruits, vegetables, and quality proteins. Maternal education, socioeconomic level, and school food environments were key determinants. Conclusions: Both malnutrition and overweight persist among Ecuadorian children, reflecting a nutrition transition influenced by socioeconomic and environmental factors. Context-specific public health actions are urgently needed, including school-based nutrition education, regulation of food marketing, improved access to affordable healthy foods, and community-level engagement to promote sustainable dietary habits. The included studies were mostly cross-sectional and often used non-validated dietary assessment tools, which may influence the reported prevalence estimates. Full article

This review investigates the potential of sodium alginate, a biobased polysaccharide from brown algae, for food packaging applications. It analyzes the main challenges of cast films, including water vapor permeability, mechanical performance, and processability, and evaluates strategies to enhance these properties without chemical modification. Chemical modification is excluded because it would classify alginate as a plastic under EU regulations (PPWR, SUPD), conflicting with plastic-free packaging. The review synthesizes literature from 2004 to 2025 on pure sodium alginate films that are plasticized and ionically crosslinked without additional modifiers or nanofillers. While alginate provides excellent oxygen and fat barriers, its high water vapor permeability and brittleness limit broader use. Ionic crosslinking improves strength and water resistance, yet non-uniform networks remain a key challenge. Film performance is also influenced by drying temperature, mixing speed, molecular weight, and protein incorporation. This review differs from previous studies by highlighting the coupled effects of plasticization, ionic crosslinking, and processing limitations that together determine alginate’s industrial feasibility. Research gaps concern long-term stability and behavior under industrial packaging conditions. Given environmental and regulatory pressures to replace fossil-based plastics, sodium alginate shows strong potential as a scalable, renewable material for sustainable food packaging. Full article

Rapeseed (Brassica napus) honey is a popular monofloral honey produced in Poland and is often suspected of pesticide-residue contamination due to the extensive use of pesticides in oilseed rape cultivation. Moreover, because of the presence of fatty acids, it can absorb hydrophobic polycyclic aromatic hydrocarbons (PAHs) that occur as environmental pollutants. Thus, the aim of the study was to assess the safety of rapeseed honey in terms of pesticide residues and PAHs contamination in relation to its functional properties, including antioxidant properties, polyphenol profile, protein content, and enzymatic activity. Local honey samples originating from Lublin (five) and Podkarpackie (five) Voivodeships were compared with five samples purchased from commercial sources. None of 58 pesticides, including carbamates, organophosphorus, organochlorines, pyrethroids, and neonicotinoids, were detected in the tested honey samples. All samples were also completely free of four major harmful PAHs legally limited in food (benzo[a]pyrene, benz[a]anthracene, chrysene, and benzo[b]fluoranthene). Among other PAH compounds, seven were detected accidentally in samples of various origins. The total phenolic content and antioxidant activity determined by DPPH^•, FRAP, and CUPRAC assays were relatively uniform among the groups studied. High-performance thin-layer chromatography (HPTLC) revealed characteristic fingerprints including kaempferol, ferulic acid, and caffeic acid, providing a specific profile that can be considered a marker of rapeseed honey authenticity and used to detect adulteration. Protein content ranged from 18 to 85 mg/100 g, remaining within the range typical for light honeys, while α-glucosidase activity was significantly reduced in commercial products, reflecting the effects of processing and storage. The study confirmed the high functional value and safety of rapeseed honey offered on the South-Eastern Poland market, which confirm the cleanliness of the bees’ habitat in terms of pesticide residues and PAHs pollution. Nevertheless, regular monitoring of pesticide residues and PAHs in honeys from agricultural areas remains advisable. Full article

The Elche palm grove (Spain) produces large surpluses of fresh date fruits due to low industrial processing and strict market standards. This exploratory study assessed the potential of these fruits as sustainable ingredients through the production of freeze-dried date flour and its green hydroethanolic extracts. Computer vision analysis of nine local cultivars (D1–D9) revealed broad chromatic and phenotypic diversity. Mineral and heavy metal analyses in the flour indicated high nutritional value and overall safety: D8 was richest in Mg (1.23 mg/g), P (0.78 mg/g), Fe (15.32 mg/kg), Zn (9.20 mg/kg), Cu (5.22 mg/kg), and Se (68 µg/kg), while D4 showed the highest K (22.1 mg/g) and D1 the highest Ca (1.94 mg/g). Lead and cadmium were highest in D8 and arsenic in D1, although all values remained within the regulatory limits. Hydroethanolic extracts exhibited remarkable compositional variability: D4 and D5 had the greatest carbohydrates (737.70 ± 55.79 mg/g DM), D8 and D9 the highest proteins (up to 40.31 ± 1.33 mg/g DM), and D2 and D8 the highest carotenoids (up to 36.44 ± 1.55 μg/g DM). D8 also showed the highest phenolics (13.98 ± 2.93 mg GAE/g DM) and antioxidant capacity. Cytotoxicity assays in Caco-2 cells showed no significant effects up to 1000 µg/mL. These preliminary findings suggest that green-extracted date fractions may combine nutritional richness, antioxidant potential, and biological safety, providing a basis for future studies on their application as natural and sustainable food ingredients. Full article