Search Results (103)

Although the development of fermented plant-based milk alternatives has become quite popular, the relatively low nutritional value and functional properties of these products present significant challenges. This situation is driving the search for alternative protein sources to improve the quality of plant-based products, and legume proteins are attracting attention as promising components. Accordingly, this study aimed to enrich oat-based vegan yogurt alternatives with different legume protein isolates and evaluate their effects on product quality. In the present study, physicochemical, microbiological, antioxidant capacity, FAA profile, peptide profile, and FTIR analyses were performed on vegan yogurts produced using oat milk as well as mung bean and black bean protein isolates. It was determined that different plant protein isolates used in vegan yogurt production had a statistically very significant (n = 2, p < 0.01) effect on dry matter, protein, pH, L. acidophilus, antioxidant capacity, and all FAA profiles except asparagine and aspartic acid. The addition of legume protein isolates to vegan yogurts contributed to an increase in dry matter content (11.57–14.14%), protein content (2.92–5.20%), ash content (0.22–0.32%), and pH value (4.49–4.59) compared to the control group. Similar effects were also observed in S. thermophilus count (5.79–6.38 log cfu/g), L. delbrueckii subsp. bulgaricus count (5.72–6.43 log cfu/g), DPPH inhibition (10.29–19.93%), and ABTS inhibition (14.66–28.48%). It was determined that the addition of mung bean protein isolate (MBPI-2 and MBPI-4), compared to black bean protein isolate, contributed more to nutritional properties in vegan oat yogurt samples. Vegan yogurts were found to match more frequently with antioxidant, ACE inhibitor, DPP III, and DPP IV inhibitor activity in potential bioactivity predictions. FTIR analysis revealed that using different legume protein isolates in vegan yogurt production did not result in the formation of new absorption bands, but it did affect the intensity of existing regional bands. In conclusion, the addition of different legume protein isolates to oat yogurt was found to generally contribute positively to the parameters examined and represents a promising approach for individuals who cannot consume cow milk due to health problems, as well as for vegans. Full article

Amid growing concerns over climate change and the need for sustainable agriculture, the study investigated the antioxidant, anti-inflammatory, and immunomodulatory activities of MBPH fractions. MBPH was produced via alcalase hydrolysis and fractionated by ultrafiltration into >5, 3–5, 1–3, and <1 kDa fractions. Bioactivity exhibited a clear inverse correlation with molecular weight. The <1 and 1–3 kDa fractions demonstrated their highest antioxidant capabilities through their performance in ORAC and ABTS tests, which produced results of 836.51 ± 11.81 µmol TE/g and 19.36 ± 0.71 µmol TE/g, respectively. Both fractions also demonstrated significant in vitro anti-inflammatory potential, with the <1 kDa fraction showing superior activity by inhibiting LOX activity (76.93 ± 1.53%) and heat-induced albumin denaturation (81.82 ± 2.72%). All fractions were non-cytotoxic, preserving >90% cell viability in RAW 264.7 macrophages at 100 µg/mL. The 1–3 kDa MBPH fraction exhibited distinct context-dependent immunomodulatory activity in RAW 264.7 macrophages. At 3 h, the fraction markedly suppressed Tnf-α and Il-1β expression under LPS stimulation, indicating strong early-stage anti-inflammatory effects. At 6 h, IL-6 secretion further confirmed this dual behavior, with a mild increase under basal conditions (33.15–36.42 pg/mL) and a reduced level under inflammatory conditions (28.25–28.81 pg/mL). This represents an approximate 15–22% lower IL-6 production technology under LPS stimulation compared to basal conditions at equivalent concentrations. The results demonstrate that low-molecular-weight MBPH peptides, particularly the 1–3 kDa fraction, exhibit dual functionality by providing robust antioxidant protection while dynamically rebalancing immune homeostasis, highlighting their immense potential as bioactive ingredients for functional foods of agroindustry. Full article

Mung bean sprouts are widely consumed for their nutritional value; however, the temporal dynamics of their key nutrients and bioactive compounds during germination remain underexplored, limiting evidence-based strategies for optimizing harvest time and cultivar selection. This study investigated the accumulation patterns of crude protein, crude starch, vitamin C, total polyphenols, total flavonoids, D-chiro-inositol, vitexin, and isovitexin in two new cultivars (Zhonglv 26 and Zhonglv 27) over a 168 h germination period. Our results revealed that germination consistently enhances protein, vitamin C, polyphenols, flavonoids, and D-chiro-inositol, while reducing starch, vitexin, and isovitexin. Notably, each nutrient reached its maximum at distinct time points—polyphenols at 132–144 h, flavonoids and D-chiro-inositol at 156 h, and protein and vitamin C at 168 h—enabling tailored harvest schedules for specific nutritional goals. Among the cultivars, Zhonglv 27 exhibited higher levels of most measured components, suggesting it may be a more suitable candidate for sprout production aimed at bioactive compound enrichment. These findings establish a time-resolved nutritional framework and may offer useful guidance for producing sprouts with enhanced bioactive content, potentially contributing to the development of value-added sprout products. Full article

Plant-based food systems increasingly rely on heat-induced gelation of protein–starch mixtures, yet no focused synthesis has linked legume protein composition to mixed gel structure and function. This review critically analyses heat-induced gelation mechanisms in legume protein–starch systems, using the legumin-to-vicilin (L:V) ratio and starch origin as integrating design parameters. Legume storage proteins range from legumin-rich faba bean and Lupinus angustifolius, which form dense, disulfide-stabilised networks with high storage moduli, to vicilin-dominated mung bean, which produces weaker gels reliant on starch reinforcement. Pulse starches, characterised by high amylose content (24–45%), C-type crystallinity, and rapid amylose retrogradation upon cooling, act as a parallel gel-forming phase whose contribution scales inversely with protein network strength. Four protein–starch interaction modes, namely segregative phase separation, water competition, granule filler effects, and molecular complexation, jointly determine microstructure and rheological behaviour. A three-axis compositional framework defined by the L:V ratio, starch amylose content, and protein-to-starch ratio maps the gel design space. Variables favouring plant-based meat analogue performance, including high elastic modulus, yield stress, and hardness, are systematically opposed by dysphagia food requirements, including low yield stress, adequate lubrication, and soft fracture. This demonstrates that both application domains traverse the same compositional space in opposite directions. Critical research gaps include chickpea and lentil performance in meat analogue systems, mechanistic modelling of protein-matrix-mediated starch digestibility, and retrogradation kinetics during food storage. Full article

This study comprehensively assesses the effect of ultrasonic treatment on the physicochemical, nutritional, and rheological properties of mung bean (Vigna radiata) milk. Ultrasonic treatment (24 kHz, 200–300 W, 5–20 min at 25 ± 2 °C) was applied after preliminary aqueous extraction (60–70 °C, 15–20 min) and compared with conventional aqueous extraction (control). Ultrasound significantly increased protein extractability (from 0.11% to 0.15%, p = 0.008) and improved the amino acid profile (8–18% increase without signs of degradation). The content of potassium, phosphorus, and magnesium increased by 6–12% (p < 0.001 for K and P, p = 0.001 for Mg), indicating more efficient release of intracellular components. B-group vitamins remained stable, while fat-soluble vitamins (A, E) were not detected. Total mesophilic microflora was reduced to 1.2 × 10⁴ CFU/mL (p = 0.021), with no pathogenic microflora detected. Rheological measurements confirmed pseudoplastic behavior (n < 1), an increase in viscosity up to 20.0 cP, and the formation of a more homogeneous dispersion. Thus, ultrasonic treatment performed under controlled non-thermal conditions after preliminary aqueous extraction effectively improves the structural, functional, and nutritional quality of mung bean plant-based milk. Full article

Mung beans (Vigna radiata L.) can be considered an environmentally sustainable food due to their nutritional value, environmental benefits, and their potential in reducing reliance on animal-based proteins. Mung bean protein hydrolysate (MBPH) is a plant-based functional ingredient; however, its application in beverages is restricted by intense bitterness. This study was the first one to determine the consumer rejection threshold (CRT) of MBPH in three beverage matrices [water, unsweetened brewed tea (USBT), and sweetened brewed tea (SBT)] to evaluate how sweetness modulated bitterness perception and, in turn, affected consumer acceptance. Sensory evaluation was conducted with 308 consumers to evaluate acceptance of overall quality and bitter taste (yes/no), hedonic rating (overall liking and liking of taste and bitterness; a 9-point hedonic scale), and preference (a 2-alternative forced-choice, 2-AFC test) of three beverage matrices across MBPH concentrations of 0.0–1.2% (w/v). Acceptance decreased with increasing MBPH concentration across all matrices, with distinct differences in CRT values among samples. Based on overall acceptance, CRT values were 0.40% MBPH for water, 0.48% MBPH for USBT, and 0.80% MBPH for SBT. CRT values based on bitterness liking were lower (0.18–0.64%) compared to those (0.24–0.76%) based on overall taste and overall liking, indicating that bitterness perception was the primary driver of rejection. The 2-AFC results showed consistent preference for control samples; therefore, CRT could not be determined using this method under the experimental condition in this study. Overall, CRT values increased from 0.18–0.48% MBPH for USBT to 0.64–0.80% MBPH for SBT, demonstrating a quantitative shift associated with matrix composition and the presence of sweetness, providing a practical strategy for product developers to enhance the palatability of plant-based beverages containing MBPH. Full article

Mycoprotein production by Pleurotus salmoneostramineus was evaluated using the bread industry by-products wheat bran hydrolysate (WBH) and stale bread hydrolysate (SBH) as carbon sources, with mung bean protein hydrolysate (MBH) as a nitrogen source, within a circular bioeconomy framework. Enzymatic hydrolysis effectively converted these food industry waste streams into fermentable substrates with complementary nutritional profiles: SBH provided the highest total sugar content (57.53 g/L), while MBH contributed the highest total nitrogen (3.58 g/L) and essential amino acid content (215.05 mg/100 mL). Of 11 WBH:SBH ratio formulations evaluated under static cultivation, WB4 (WBH:SBH 70:30; C/N 27.32:1) was identified as the optimal carbon source formulation, producing the highest biomass (3.46 g/L) and protein content (23.19 g/100 g) after 14 days. Subsequent nitrogen source optimization under dynamic cultivation (200 rpm, 5 days) showed that MBH supplementation at 5 g/L produced the highest biomass (16.59 g/L), protein content (66.71 g/100 g), and absolute protein production (11.07 g/L). The amino acid profile of mycoprotein produced under optimized conditions met or exceeded the FAO/WHO-recommended essential amino acid requirements for older children, adolescents, and adults; the essential amino acid content (354.72 mg/g protein) was comparable to soy protein isolate and exceeded that of wheat gluten. Mycelial morphology shifted from filamentous networks under static conditions to fragmented clump structures under dynamic cultivation with MBH supplementation. These findings indicate the feasibility of producing nutritionally complete mycoprotein from food industry waste streams, with potential applications in plant-based food formulations. Full article

Durian (Durio zibethinus Murray) seeds, an underutilized by-product of durian processing, were upcycled into functional flours to elucidate how varietal origin and processing govern structure–function relationships. Durian seed flours from local Bang Nara (L) and Monthong (M) varieties were prepared using three methods: native durian seed flour (NDSF; control), boiled durian seed flour (BDSF), and hydrated durian seed flour (HDSF), and benchmarked against commercial mung bean flour (MBF) and almond flour (ALF). Proximate composition, total phenolic content (TPC) and DPPH^•- scavenging activity, structural characteristics (Fourier transform infrared, FTIR; X-ray diffraction, XRD), thermal behavior, and microstructure were assessed alongside functional properties including water/oil absorption, emulsion performance, and gelation. M flours contained higher protein (8.46–10.73%), dietary fiber (6.26–9.37%), ash (3.59–4.38%), TPC (53.17–87.40 mg gallic acid equivalent/g), and DPPH^•- scavenging activity (92.39–94.54%) than L flours, whereas L flours had higher carbohydrate content (78.87–82.54%) than M flours (68.32–72.21%). Crude fat remained below 1% across all samples. FTIR and XRD profiles were comparable to MBF, confirming starch-based similarities, but distinct differences in color, bulk density, crystallinity, gelatinization behavior, and granule morphology reflected processing-driven structural modification. Functionally, NDSF exhibited the highest water absorption capacity (4.28 g/g); all durian seed flours showed low oil absorption (0.58–0.88 g/g) and gelation at 10–12%. Most samples demonstrated good emulsion activity and stability, except HDSF. Overall, NDSF and BDSF provided the best balance of yield, hydration capacity, and structural stability, demonstrating that both variety and processing determine the performance of upcycled durian seed flours. These findings support the valorization of durian seeds as sustainable, value-added functional ingredients aligned with circular economy and zero-waste food processing. Full article

Thymol has been granted “Generally Recognized as Safe” status by the US Food and Drug Administration. However, its application as a natural preservative is constrained by limitations such as poor water solubility and high volatility. In this study, a dual-protein complex was prepared using mung bean protein and whey protein isolate to stabilize thymol-loaded oil-in-water (O/W) Pickering emulsions. The results demonstrated that the dual-protein system was driven by hydrogen bonding, electrostatic attraction, and hydrophobic interactions. Compared to single-protein systems, the dual-protein Pickering emulsions possessed smaller droplet sizes, lower polydispersity indices, and higher surface charges and surface hydrophobicity. Additionally, the dual protein enhanced emulsifying activity, thermal stability, and 30-day storage stability. Notably, the complex formed a continuous three-dimensional porous network structure at the mung bean protein (MBP) to whey protein isolate (WPI) ratio of 50%:50%. Benefiting from this structure and high surface hydrophobicity, the 50%:50% formulation achieved the highest thymol encapsulation efficiency. In terms of functional properties, this optimized emulsion demonstrated notable antibacterial activity and antioxidant activity; it demonstrated antibacterial activity against Shewanella putrefaciens and Staphylococcus aureus. Furthermore, the IC₅₀ value for the 50%:50% formulation was 192.25 ± 1.93 μg/mL (DPPH) and 161.74 ± 0.71 μg/mL (ABTS). In summary, the 50%:50% formulation enhanced the emulsifying activity, encapsulation efficiency, and bioactivity of the emulsion. This system provides an effective strategy for the stabilization and encapsulation of hydrophobic active compounds in emulsions. Full article

High-moisture extrusion (HME) is critical for plant-based meat analogs with meat-like fibrous structures. To expand HME protein sources, this study explored mung bean protein (MBP) substitution (0–50%, dry basis) effects on structural, textural and functional properties of soy protein concentrate (SPC)–wheat gluten (WG) HME products. At 20% MBP addition, the proteins formed a dense layered fibrous network, and the fibrous degree of the extrudates reached the peak. MBP > 40% disrupted the continuous protein network. The optimal rehydration for 20% MBP dried extrudates was 60 °C for 40 min, preserving fibrous texture. Protein interaction analysis indicated that hydrogen bonds and disulfide bonds played an important role in stabilizing the protein network structure. Overall, MBP can be incorporated into SPC-WG-based HME products to diversify protein sources, providing a feasible strategy for developing high-quality, nutritionally diversified plant-based meats. Full article

Dodder (Cuscuta campestris) is a parasitic plant that causes severe economic losses to crops such as mung bean (Vigna radiata), although some species, including tomato (Solanum lycopersicum), exhibit varying degrees of resistance. Dodder parasitism begins with the development of the haustorium, whose endophytic primordium undergoes intrusive growth to penetrate host tissues. While the cell walls of endophytic cells are essential for invasion, the sequential changes occurring in these cell walls are not fully understood. This study aims to characterize cell wall modifications in Cuscuta campestris haustoria during parasitism of a susceptible host (Vigna radiata) and a resistant host (Solanum lycopersicum ‘Minibel’), using histochemical and immunohistochemical approaches focused on homogalacturonan (HG) and arabinogalactan proteins (AGPs). In both hosts, AGPs and HG (predominantly in their demethylesterified form) increased in the host-facing epidermal walls, the aligned file cells of the haustoria, and the boundary layer surrounding the haustorial cone. The boundary layer was enriched in AGPs and initially showed massive HG deposition, later incorporating lignin and callose. In tomato, lignin-based resistance was associated with the outermost cortical cells and did not substantially affect the overall dynamics of the dodder cell walls. These findings highlight the central role of coordinated cell wall remodeling in dodder invasion and reveal broadly similar developmental trajectories of HG and AGPs in haustoria formed on susceptible and resistant hosts. Full article

Extrusion processing can induce gel-like network formation in plant proteins, enabling the advancement of structured meat alternatives with tailored textural properties. In this study, extrusion-induced gelation behavior of isolated mung bean protein (IMBP) was systematically investigated during the manufacture of low-moisture meat analogs (LMMA). The effects of key processing variables, rotational speed of the screw, moisture level, and processing temperature on gel network development, hydration behavior, and textural responses were evaluated using response surface methodology as an analytical framework. Increasing moisture content promoted protein hydration and facilitated the formation of continuous gel-like interactions, resulting in enhanced pore development and water-holding capacity. Variations in screw speed and processing temperature further modulated the extent of protein denaturation and network consolidation, influencing nitrogen solubility and mechanical properties. While the integrity index remained relatively insensitive to processing conditions, structural and functional responses exhibited clear dependencies on extrusion-induced gelation dynamics. The extrusion conditions of 39% moisture, 216 rpm, and 159 °C promoted the development of a well-defined protein network, leading to improved functional properties. These findings provide mechanistic insight into extrusion-driven gelation of IMBP and highlight its potential as a protein matrix for gel-based meat analog applications. Full article

Although plant-based convenience foods have gained significant market share, many are high in fat, salt, and sugar while low in nutrients. The current study aimed to develop a vegan oyster mushroom soup powder enriched with moringa, mung bean, and pumpkin. These ingredients were chosen for their high nutritional value and availability. Four soup formulas, each containing varying amounts of moringa (0%, 1%, 2%, and 3%), were prepared, and a sensory evaluation, proximate analysis, and total aerobic plate count were carried out. The 1% moringa formulation showed the highest consumer acceptance. In this formula, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were reported as 13.6%, 7.6%, 16.3%, 2.2%, 9.8%, 50.5%, and 287 kcal/100 g, respectively. The novel powdered soup product had higher amounts of phenolic compounds, total antioxidants, and iron compared to local, commercially available equivalents. Total aerobic plate counts remained below 10⁵ CFU/g; a common acceptability limit for dried soups, throughout the 4-month storage study under ambient conditions. Overall, the developed soup powder demonstrated superior nutritional quality and could support consumers in meeting their daily nutrient requirements. With further refinement, particularly by optimizing the drying process to better retain heat-sensitive nutrients, this product shows potential as an affordable and nutritious option to address inadequate protein intake and iron deficiency in Sri Lanka. Full article

The increasing demand for sustainable and functional plant-based foods has driven interest in 3D food printing technologies, which require bioinks with tailored rheological and structural properties. This study investigated the effects of transglutaminase (TGase) on the structure–function relationships of plant protein bioinks from fava bean, mung bean, pea, and soybean. TNBS assays showed a dose-dependent increase in crosslinking (27.46–64.57%), with soybean and pea proteins exhibiting the highest reactivity (p < 0.05). ¹H-NMR confirmed protein-specific ε-(γ-glutamyl)lysine bond formation, and synchrotron FTIR revealed TGase-induced α-helix reduction and β-sheet enrichment, indicative of network formation across all proteins. SDS-PAGE analysis demonstrated TGase-mediated polymerization with high-molecular-weight aggregates, particularly pronounced in soybean, while SEM images revealed denser, more continuous protein networks compared to untreated samples. Rheological characterization showed enhanced viscoelasticity and shear-thinning behavior in all bioinks, supporting extrusion and post-printing stability. Textural analysis indicated improvements in hardness, springiness, cohesiveness, and chewiness across all proteins, with soybean and fava showing the most pronounced increases. These results demonstrate that TGase is a versatile tool for reinforcing plant protein networks, improving printability, structural integrity, and texture in 3D-printed foods, while highlighting protein-specific differences in response. Full article

This study investigated the effects of germination on gamma-aminobutyric acid (GABA), free sugars, organic acids, polyphenols, protein content, and antioxidant activity in six legumes (mung beans, Dobrudzha beans, white beans, brown lentils, red lentils and chickpeas). Seeds were germinated for 5 days at room temperature, with or without an initial freezing pretreatment at −18 °C for 20 h. Daily analysis revealed significant increases in GABA across all legumes, especially chickpeas, which showed an 18-fold rise to 210.5 mg/100 g dry weight (DW), alongside elevated glutamate decarboxylase activity. Total polyphenols increased 3.4-fold in white beans and chickpeas by day five. Antioxidant activity (ORAC) rose in parallel, reaching 123.8 and 83.3 µmol TE/g DW in germinated white beans and chickpeas, compared to 68.4 and 45.4 µmol TE/g DW in non-germinated controls. While protein content remained stable, levels of free sugars (notably maltose) increased during germination. Organic acids rose across all samples as well, with quinic acid being the most abundant and showing the sharpest increase. Initial freezing had a clear effect on enhancing GABA accumulation compared to non-treated seeds, but generally exerted neutral effects on other bioactive components. Overall, germination triggered biochemical transformations in seeds, enriching them with bioactive compounds and enhancing their nutritional and functional properties, with chickpeas emerging as a particularly rich source of GABA, polyphenols, and organic acids, supporting their potential in functional food development. Full article