Search Results (1,252)

Bilayer emulsions have gained increasing attention in modern food industry due to their tunable interfacial structure and resistance to environmental stresses. However, the mechanisms linking interfacial properties and macroscopic emulsion stability remain elusive. In this study, Soy Protein Isolate (SPI) and High-Methoxyl Pectin (HMP) bilayer emulsions with varied mass ratios were fabricated, and the relationship between interfacial properties and emulsion stability was systematically investigated. Laser diffraction particle size analysis, Confocal laser scanning microscopy, Turbiscan Stability and rheological characterization were explored to evaluate the emulsion stability, while quartz crystal microbalance with dissipation monitoring (QCM-D) was adopted to investigate interfacial adsorption behavior and the viscoelastic properties of the interfacial layers. The results demonstrated that the r = 1:2 formulation achieved the highest interfacial adsorption mass and greatest film thickness, whereas the r = 1:3 formulation exhibited the highest stability. The r = 1:3 ratio yielded the strongest binding affinity (Δf₃ = 15.02 Hz), energy dissipation (ΔD₃ = 7.1941 × 10⁻⁶), and interfacial elasticity (43.15 kPa), indicating the formation of a highly hydrated and mechanically reinforced interfacial layer. The findings highlight that interfacial reinforcement efficiency rather than interfacial adsorption quantity is the key determinant governing the stability of SPI/HMP bilayer emulsions. This study would offer new insights into the structure–function relationship between interfacial characteristics and macroscopic stability in protein–polysaccharide bilayer emulsions, and provide theoretical guidance for the development of plant-based emulsion systems. Full article

Background/Objectives: Using straw as feed is crucial for addressing resource scarcity and waste-based environmental pollution and alleviating the contradiction between forage production and food security. However, rice straw has disadvantages such as a high lignin, cellulose, and hemicellulose content, as well as a dense cell wall structure, which greatly limit its utilization as feed. Improving the forage quality of rice straw through genetic breeding is an important means of enhancing its utilization rate. Methods: To explore the molecular basis underlying the improved nutritional and cell wall compositional traits of the rice lines (oszfp30-1 and oszfp30-2) obtained in previous studies, we conducted phenotypic, physiological, transcriptomic, and metabolomic analyses on oszfp30-1, oszfp30-2 and the wild type (WT) after 50 days of pot cultivation. Results: oszfp30-1 and oszfp30-2 exhibited higher plant height, above-ground biomass, crude protein, and crude fat content, while their hemicellulose, cellulose, and lignin contents were significantly lower than those of the wild type. Transcriptomics was used to identify 737 common differentially expressed genes (DEGs), and metabolomics was used to identify 189 common differentially expressed metabolites (DEMs). KEGG analysis revealed that these DEGs and DEMs were significantly enriched in terpene biosynthesis, starch and sucrose metabolism, phenylpropanoid biosynthesis, and amino sugar and nucleotide sugar metabolism. Conclusions: Our research reveals that the improvement in forage-quality-related traits is closely related to key genes involved in gibberellin synthesis, including GA20ox, GA2ox, and GA3ox; key genes involved in cellulose synthesis, including OsSUS and UGPase; key genes involved in hemicellulose synthesis, including UXS and IRX10; and key genes involved in lignin synthesis, including CCR, CAD, CCoAOMT, and COMT. These identified DEGs and DEMs are associated with the OsZFP30 mutation and may be downstream targets of this transcription factor, providing a foundation for further research on the OsZFP30 regulatory network. Full article

Developing stable plant-based probiotic beverages requires innovative formulation strategies. While chickpea aquafaba, a protein-containing by-product, shows promise for the development of functional foods, its specific application in probiotic matrices remains underexplored. This study evaluated a coconut-based probiotic beverage supplemented with aquafaba by monitoring viable cell counts, pH, sugar and organic acid profiles, and antioxidant activity during 30 days of refrigerated storage. A 2² full factorial experimental design was used to investigate the effects of aquafaba and sucrose concentrations on the viability of Lacticaseibacillus casei NRRL B-442. The selected formulation (30% aquafaba and 50 g/L sucrose) achieved the highest viable cell count after fermentation (9.88 ± 0.09 log CFU/mL), compared with 8.40 ± 0.07 log CFU/mL in the control (coconut). During 30 days of refrigerated storage, the formulation R4 maintained probiotic viability above the recommended functional threshold (>7.0 log CFU/mL), reaching 7.40 log CFU/mL at day 30, whereas the control (coconut) declined to 6.77 log CFU/mL. R4 formulation also exhibited a slower decline in pH (4.50 vs. 3.20 in the control (coconut) at day 30) and higher lactate concentration after fermentation (2.04 vs. 0.79 g/L). Carbohydrate profiling revealed sustained sucrose utilization during storage, while the control (coconut) showed early metabolic stabilization. Monte Carlo simulation estimated an 87.9% probability for R4 and 24.8% for the coconut control of meeting the predefined viability criterion of 7.0 log CFU/mL under the modeled storage conditions. R4 beverage maintained viable cell counts above the predefined criterion of 7.0 log CFU/mL throughout storage, unlike the control (coconut). These results emphasize that integrating formulation optimization with predictive microbiology and stochastic modeling is a key component for developing robust probiotic plant-based beverages. This approach provides a complementary framework for evaluating uncertainty in predicted probiotic viability under the evaluated storage conditions. Full article

Modern nutritional science places increasing emphasis not only on absolute nutrient content, but primarily on bioavailability and interactions with the food matrix. This paper presents a comprehensive comparison of the bioavailability of protein, vitamins (A, D, and B₁₂), and key minerals (iron, zinc, and calcium) from animal-source foods (ASF) and plant-based alternatives. Based on the literature indexed in the Web of Science, Scopus, PubMed, and ScienceDirect databases, this review assessed nutrient absorption and matrix effects, including both antinutritional factors and health-promoting compounds. The analysis shows that while ASF generally exhibit higher baseline bioavailability of several essential micronutrients and protein (measured by PDCAAS and DIAAS) due to the absence of phytates and oxalates, plant-based matrices offer distinct physiological benefits, including dietary fiber and phytonutrients. Moreover, the lower bioavailability in plant sources can be significantly improved through food processing techniques (e.g., fermentation, germination, thermal treatment) and strategic dietary combinations. Therefore, adequate nutrient intake depends not only on the food’s origin but also on its preparation methods and the overall dietary pattern. It is also important that the best diet is both nutritionally adequate and sustainable for the individual and the environment. Full article

Faba bean (Vicia faba L.) is a high-protein legume limited by its sensory profile and antinutritional factors like RFOs (Raffinose Family Oligosaccharides). The impact of solid-state fermentation (SSF) with Saccharomyces cerevisiae on properties of starch-(SF) and protein-rich (PF) faba bean flours was investigated. Proximate composition, amino acid profile, digestible carbohydrates, organic acid contents, and techno-functional properties were determined. Sensory properties of SF- and PF-based crepes were also assessed. SSF reduced digestible carbohydrates by 10% (SF) and 22% (PF). RFOs concentration decreased by 39% in SF after SSF. Malic and acetic acids increased in both fractions. In PF, glutamic and aspartic acids increased (14.09 and 8.41%, respectively), whereas lysine decreased, suggesting protein structural modifications without compromising nutritional quality. Water absorption capacity rose by 12.41% (SF) and 6.7% (PF), while oil absorption capacity improved only in SF (22.63%). Water solubility decreased by 43.78% and 23.76% in SF and PF. Finally, compared to crepes made with unfermented flour, those prepared with fermented PF received a global acceptance 48.50% more favorable. These findings highlight SSF with S. cerevisiae as a promising strategy to improve sensory properties and expand the application of faba bean flour fractions as functional ingredients in plant-based food products. Full article

The rapid expansion of global aquaculture and increasing demand for sustainable protein sources have intensified the search for alternatives to conventional fish meal. Wolffia globosa, the smallest and fastest-growing flowering plant, has emerged as a promising yet underutilized aquatic resource with significant potential in aquaculture nutrition and sustainable food systems. Despite growing interest in aquatic plant-based proteins, comprehensive evaluation of W. globosa across nutrition, cultivation, and application systems remains limited. This review synthesizes current knowledge on its biology, nutritional composition, functional properties, and application potential in aquaculture and circular bioeconomy systems. W. globosa exhibits rapid vegetative propagation, high biomass productivity, and minimal resource requirements, enabling efficient cultivation in nutrient-rich environments. It contains high-quality protein (20–48% dry weight), essential amino acids, polyunsaturated fatty acids, dietary fiber, vitamins, minerals, and diverse bioactive compounds with antioxidant and immunomodulatory properties. Feeding studies demonstrate its potential to enhance growth performance, feed efficiency, and physiological health in aquatic species. Additionally, its capacity to absorb nitrogen and phosphorus supports nutrient recycling and water quality improvement in integrated aquaculture systems. However, variability in nutrient composition, limited large-scale cultivation data, insufficient long-term feeding trials, and uncertain economic feasibility at industrial scale remain key challenges for its commercial adoption. Overall, W. globosa represents a promising but still developing biomass resource with strong potential to reduce dependence on fish meal while supporting environmentally efficient aquaculture and future food systems. Future research should focus on optimizing cultivation practices, developing efficient processing technologies, and validating long-term feeding performance to facilitate its large-scale adoption. Full article

Soy protein, apple fiber, and corn starch are widely used functional ingredients, yet their combined effects on food matrix properties remain poorly characterized. A D-optimal mixture design (16 runs) was used to evaluate how these three components, individually and in binary and ternary combinations, determine the proximate composition, CIELab color parameters, and techno-functional properties (water and oil absorption and solubility, pH, apparent density, emulsifying and foaming capacity, least gelation concentration, and foam stability over 120 min) of model blends. Response surface models were statistically significant for 19 of the 21 responses evaluated (R² = 0.70–1.00, p ≤ 0.05); water and oil absorption capacity did not reach significance (R² = 0.66–0.72, p > 0.05). Formulation was the main driver of the system’s behavior. Starch increased moisture, carbohydrate content, and lightness; protein determined ash, protein content, and water solubility; and fiber dominated crude fiber, lipid content, and red–yellow chromaticity, producing the greatest total color difference relative to pure starch. Unlike composition and color, which followed largely additive, single-ingredient-driven trends, interfacial functionality was governed by strong binary interactions: a synergistic protein–fiber interaction dominated emulsifying capacity (positive) and foaming capacity (strongly negative, almost completely suppressing foam formation even at protein levels comparable to the pure-protein vertex), while a synergistic protein–starch interaction enhanced foam stability. Water and oil absorption capacities varied within narrow, statistically non-significant ranges, indicating structural rather than compositional control. These findings show that mixture design and response surface methodology can quantitatively predict and tune the physicochemical, color, and functional performance of protein–fiber–starch blends, providing a practical framework for designing plant-based functional ingredients with targeted nutritional and technological profiles. Full article

The transition toward more sustainable diets has increased interest in alternative protein sources, including plant-based meat substitutes, cultured meat, edible insects, microalgae, and microbial fermentation products. Their successful adoption depends not only on technological advances and market availability but also on consumer acceptance shaped by cultural, sensory, psychological, ethical, and socio-demographic factors. This narrative review synthesizes evidence on consumer acceptance of alternative proteins in Poland, a country characterized by strong culinary traditions, high attachment to meat, and selective openness to food innovation. The evidence base is fragmented and uneven across product categories. Plant-based alternatives are the most established but face barriers related to price, sensory expectations, perceived nutritional quality, and concerns about ultra-processing. Cultured meat shows moderate acceptance, limited by perceived unnaturalness, safety concerns, and low familiarity. Edible insects remain the least accepted due to disgust, food neophobia, and cultural barriers. Evidence on microalgae and mycoproteins is scarce, while consumer responses to fermentation-derived proteins are largely unexplored. Overall, acceptance varies by product type and requires targeted improvements, culturally sensitive communication, and more robust research. Full article

One way to utilize by-products from fruit production is the extraction of bioactive compounds and their subsequent complexation with appropriate carriers. Consequently, we used chokeberry pomace extract for complexation with plant-based proteins, namely almond, rice, pea, and pumpkin-seed protein matrices, which differ in their composition and protein content. The obtained complexes, as well as the chokeberry pomace extract and protein matrices, were evaluated for the concentration of individual polyphenols, total polyphenols, procyanidins, and antioxidant activity. Color parameters and IR spectra were also recorded. The results of this study emphasized the importance of the structure and properties of polyphenols and proteins, which are significant factors affecting polyphenol adsorption onto protein-based carriers. All proteins showed similar affinity for anthocyanins (69% for cyanidin-3-galactoside, and 23% to 29% for cyanidin-3-arabinoside). Rice proteins had the highest affinity for quercetin-3-rutinoside (87%), while pumpkin proteins showed the highest affinity for quercetin-3-galactoside (87%) and quercetin-3-glucoside (65%). Rice proteins also had the highest affinity for phenolic acids (67% for neochlorogenic acid, 81% for chlorogenic acid, and 48% for isochlorogenic acid). These results provide a good baseline for the formulation of dried protein-based complexes, based on chokeberry pomace, rich in polyphenols which can have possible uses in food products, to enhance their antioxidant potential. Full article

Land-based Indigenous food practices are integral to cultural identity and ancestral knowledge, and provide medicine for health and wellbeing. We surveyed Indigenous-specific grey literature, guided by Elder knowledge, from public information sources to identify the scope of Indigenous traditional foods in Canada and how food use aligned with major food groups. We analyzed extracted data using summary statistics and graphical display. We identified 96 resources reporting 401 distinct food items incorporated into Indigenous food practices across Canada. Prevalent food groups were meat/proteins (39%), vegetables (20%), berries/fruits (12%), and a mixed group (21%); grains were rarely reported (1%). We found 28 unique plant foods reported to have multiple uses. Across sources, the top 15 most common food items were various berries, fish and wild game. The total count of food items and diversity with food groups categories varied by Indigenous group and region. This research documents the breadth and depth of traditional Indigenous food knowledge throughout Canada, demonstrating a consumption pattern focused on wild meat, berries and foods from plant and tree leaves, roots and stems. This overview of Indigenous food knowledge can support Indigenous individuals and communities, researchers and healthcare providers to improve health and wellbeing of Indigenous people. Full article

To address the limitations of conventional polymer hydrogels in terms of sustainability and functionality, green soy protein (SP)-based hydrogels (SPHs) demonstrate significant potential. As an abundant, renewable plant protein, SP provides an ideal molecular platform for constructing high-performance, multifunctional hydrogels. This review systematically consolidates recent progress in SPHs. Firstly, the molecular fundamentals and gelation mechanisms of soy protein are analyzed in depth. Subsequently, key construction strategies, including physical, chemical, and enzymatic crosslinking, as well as composite/hybrid approaches, are comprehensively reviewed with respect to their mechanisms, advantages, and limitations. Following this, innovative applications of SPHs in biomedical, food and nutrition, environmental/agricultural, and smart material fields are highlighted. Finally, the current challenges facing research in mechanical properties, structure–property relationships, and scalable production are identified. Future directions include developing novel green crosslinking systems, deepening multi-scale structural control, and advancing smart integrated design. This review aims to provide researchers with a systematic knowledge framework spanning from “molecular understanding” to “functional customization,” thereby propelling soy protein hydrogels toward higher toughness, intelligence, and sustainability. Full article

Sechium edule (Jacq.) Sw. (chayote), a neglected and underutilized Cucurbitaceae crop widely cultivated across tropical and subtropical regions, has drawn growing interest as a source of health-promoting food components. This review critically synthesizes studies published between 2000 and 2026 on its botanical features, genome characterization, nutritional value, phytochemistry, bioactivities, safety, and food-industry applications, based on literature retrieved from PubMed, Scopus, Web of Science, ScienceDirect, and the Cochrane Library. Different plant parts (fruits, leaves, seeds, tuberous roots, and peels) contain diverse bioactive compounds, including flavonoids, phenolic acids, cucurbitacins, pectin polysaccharides, and carotenoids. Reported bioactivities include antioxidant, anti-inflammatory, hypoglycemic, cardioprotective, antiproliferative, and geroprotective effects, mediated in part through Nrf2-mediated antioxidant signaling and sirtuin (SIRT1/3/5/6) upregulation. Notably, a systematic meta-analysis demonstrated a significant reduction in serum glucose (MD = −20.56; 95% CI: −29.35 to −11.77) and HbA1c following three months of chayote intake in patients with metabolic syndrome and type 2 diabetes. Industrially, chayote has been developed into fermented products, starch- and peel-derived bioactive films, ultrasound-extracted pectin, α-amylase inhibitory seed protein isolates, and probiotic encapsulation systems. Recent genomic work has further revealed a chromosome-level genome assembly, whole-genome duplication events, and a domestication history tracing to Mexico’s Oaxaca region. Collectively, this evidence positions chayote as a promising underutilized resource for food, nutraceutical, and biomedical use, while highlighting key gaps: the need for standardized clinical trials, bioavailability studies, and comprehensive safety evaluation. Full article

This study presents an integrated approach for sustainable food supply chain design by evaluating how sourcing geography and logistics network structure influence Global Warming Potential (GWP) in a multi-echelon Mexican cold chain integrating Life Cycle Assessment (LCA) and Linear Programming (LP) network optimization. Three soy products are evaluated: edamame from China, tofu from the U.S., and textured vegetable protein (TVP) modeled as a soy-based alternative. Results are calculated using a cradle-to-retailer system boundary, normalized to 100 g of delivered protein. Four network configurations are evaluated, varying sourcing geography, port selection, and warehouse allocation. Distribution-stage emissions are minimized through LP optimization, while upstream emissions are incorporated as exogenous LCA parameters. Sourcing geography, distribution-network design, and protein density significantly affect GWP per functional unit, with domestic sourcing yielding the lowest impacts for all products and network configurations. Tofu under the baseline configuration exhibits the highest GWP (1.2236 kg CO₂e/100 g protein), whereas TVP with domestic sourcing exhibits the lowest (0.1146 kg CO₂e/100 g protein), representing a 90.64% difference. The integrated approach provides a decision-support framework for lower-emission sourcing and distribution in emerging-economy food supply chains. Full article

This study aimed to illustrate the effects of plant-based yogurts made from bio-fermentative green rice milk yogurt (GRMY), enhanced with Wolffia globosa powder (WGP) and infused with Thai green tea. Different formulations (F1 to F4) were analyzed to assess the impact of varying weight ratios of WGP, ranging from 0% to 15%. The goal was to improve nutritional values and bioactive components. The F4 formulation of plant-based yogurt demonstrated enhanced nutritional values, including higher levels of dietary fiber, starch, protein, and fat contents, which were 42.45, 26.55, 22.48, and 2.29% DW, respectively. It was increased by bioactive compounds such as total phenolic content (52.99 mg GAE/g), total flavonoid content (60.45 mg QUE/g), and β-carotene (1.81 mg/g). Additionally, the F4 formulation exhibited the highest antioxidants in terms of DPPH activity (5.48 mg TROE/g), ABTS activity (424.15 mg TROE/g), and FRAP reducing capacity (106.35 mg TROE/g) and antidiabetic activity of α–glucosidase inhibition in IC₅₀ at 1.41 mg/mL. The yogurts were evaluated through metabolomic network analysis as a complex bioactive food system, wherein fermentation-derived metabolites synergistically interact with tea polyphenols, amino acids, phytosterols, and carotenoids. The prevailing metabolic profiles indicate an increase in antioxidant capacity, a reduction in inflammatory burden, enhanced glucose metabolism, alterations in gut microbiota, cardiovascular protection, and neuroprotective potential. These findings suggest that the product represents a promising plant-based functional food, offering numerous health benefits. This assertion is supported by a diverse metabolite network identified through UPLC–MS/MS metabolomic research. Full article

Wolffia globosa (watermeal) is a potential plant-based food ingredient. This study characterized its nutritional and physicochemical properties, elemental levels, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical-scavenging activity, IL-6 production in H₂O₂-stimulated RAW264.7 macrophages, and preliminary cell-viability responses. On a dry-weight basis, the tested W. globosa sample contained 25.83% protein, 4.56% fat, 16.58% ash, 8.80% crude fiber, and 44.22% carbohydrate. Arsenic and zinc were detected below their limits of quantification, whereas cadmium, copper, and lead were below their method detection limits. All analytical reporting limits were below the corresponding EFSA specification values. The extract had TPC and TFC values of 0.85 ± 0.03 mg GAE/g sample DW and 0.52 ± 0.02 mg QE/g sample DW, respectively, and showed weak DPPH radical-scavenging activity (IC₅₀ = 7.58 ± 0.32 mg DW-equivalent/mL). At 0.1 mg DW-equivalent/mL, the H₂O₂-stimulated extract-treated group showed a lower IL-6 concentration than the H₂O₂-stimulated extract-free model control. Weak reductions in cancer-cell viability occurred only at high concentrations (IC₅₀ values of approximately 38–42 mg DW-equivalent/mL). The biological findings remain preliminary. Overall, the tested sample showed promising nutritional and physicochemical characteristics, low selected-elements levels, and preliminary in vitro responses. Full article