Search Results (812)

An increase in flexitarians, vegetarians, and vegan consumers coupled with soaring egg prices post covid has increased demand in the food industry for alternative ingredients, including emulsifier products. Plant-derived emulsifiers, including chickpea aquafaba and oat proteins, can imitate egg protein techno-functional attributes like foam formation and emulsification properties. Oat milk proteins provide less protein than soy or dairy and, as they are carbohydrate rich, can cause rapid blood sugar spikes. More alternative emulsifiers are required. This work describes the development of a red seaweed Chondrus crispus Stakehouse emulsifier ingredient applied in a vegan fairy cake recipe. The techno-functional attributes of the developed C. crispus hydrolysate were assessed using in vitro assays, and a prototype vegan fairy cake was made using the generated hydrolysate as an emulsifier. Product proximate qualities including protein, ash, and lipid content were compared to those of a traditionally made fairy cake. Results suggest that hydrolysis of C. crispus enables the extraction of 17.37% of available protein and makes the application of C. crispus in food products more attractive by improving emulsification properties. Moreover, novel bioactive peptides with sequences GIPDEWMGL, VLPSLPFM, GGPAGGGPAGGDAGLA, and AQVPPLPNMPRMPA were characterized and were shown to have in silico anti-inflammatory and anti-diabetic potential activities. Full article

Developing plant-based burgers with meat-like quality characteristics remains a technological challenge due to the diverse functional properties of plant proteins and their interactions with other ingredients during processing. This study provides a comprehensive characterization of three types of plant-based burgers made from soy, pea, and wheat proteins, which are analogues of traditional meat burgers. A multidimensional analytical approach highlights the relationships between protein origin, heat treatment, and product quality. Instrumental measurements of physical properties (color L*, a*, b*; texture) and chemical properties (volatile compound profile analysis and determination of polycyclic aromatic hydrocarbons (PAHs)) of the tested meat analogues were carried out for food toxicology and food-quality assessment. A consumer acceptability test with untrained participants included the evaluation of six sensory attributes. Wheat burgers were distinguished by the highest lightness L* and proportion of yellow b*, but the lowest hardness and springiness. Soy burgers were the darkest, with the highest hardness and elasticity. PAH profile indicated the lowest total “heavy” PAHs in pea burgers. Pea burgers obtained the best results in the consumer acceptability test with untrained participants regarding texture and overall appearance. The comparative evaluation of soy, pea, and wheat protein matrices demonstrates that different plant protein sources influence the quality attributes of plant-based meat analogues in distinct ways. These matrix-dependent differences provide useful insights for selecting appropriate protein systems and processing strategies to improve texture, safety, and consumer acceptability. Full article

Germinated Andean lupin whole flour (GAL) is rich in protein, dietary fiber, essential amino acids, and bioactive compounds, representing a promising alternative for the development of sustainable plant-based foods. This study investigated the feasibility of partially replacing soy protein isolate (SPI) with GAL in high-moisture extruded meat analogues. A central composite design was applied to evaluate the effects of the GAL ratio (0:100–50:50) and feed moisture content (50–70%) on the technological properties of the extrudates. The Response Surface Methodology was used to model and optimize the process. The incorporation of GAL significantly affected the (p < 0.10) water solubility index (WSI), oil absorption capacity (OAC), cooking loss (CL), yellowness (b*), cohesiveness, and adhesiveness, generating predictive models with satisfactory goodness-of-fit (R² > 0.75). Increasing GAL levels increased the WSI from 6.21 to 18.79% and cooking loss from 1.01 to 3.84%, while reducing OAC from 239.42 to 166.57%, indicating substantial modifications in matrix organization and hydration behavior. Numerical optimization identified an optimal formulation containing 12% GAL, 88% SPI, and 65.5% feed moisture, with a desirability of 77.82%. Model validation showed relative deviations lower than 10% between predicted and experimental values. The optimized meat analogue exhibited high protein content (84.44%), favorable techno-functional properties, and improved nutritional quality, with higher levels of branched-chain amino acids (17.34 g·100 g⁻¹ protein), essential amino acids (33.32 g·100 g⁻¹ protein), and in vitro protein digestibility (90.1%) compared with the control formulation. Multivariate analyses confirmed that phenylalanine, histidine, methionine, and leucine were the main variables that discriminated between the protein sources and the extruded products. Overall, GAL demonstrated strong potential as a sustainable functional ingredient to produce nutritionally enhanced high-moisture meat analogues. Full article

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73–100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9–10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations. Full article

Depression and anxiety are increasingly understood to involve systemic biological processes, where chronic stress, immune dysregulation, and vascular dysfunction converge on brain-relevant symptoms. Fermented foods are widely studied as psychobiotic candidates, yet results remain inconsistent because products vary in chemistry, viability, sodium, and biogenic amines, and trials often rely on broad symptom outcomes without exposure verification. A major gap is the lack of a reusable, mechanism-first framework that links what a product delivers to barrier, endothelial, and neurovascular target engagement. As a narrative and conceptual review rather than a systematic review, the article integrates mechanistic evidence into a conceptual framework rather than undertaking quantitative evidence synthesis. It addresses that gap by treating fermented vegetables, dairy, soy, and selected Brazilian cassava ferments and artisanal cheeses as metabolite-engineering platforms mapped onto a tri-barrier remodeling axis from gut epithelium to endothelium and platelets to the blood–brain barrier. We synthesize dosing-resolved metabolite modules, including short-chain fatty acids, tryptophan-derived indoles, bile acids, neuroactive small molecules, and peptide and exopolysaccharide fingerprints, and align them with interpretable readouts for permeability, endotoxemia proxies, endothelial activation, immunothrombosis, and epigenetic aging pace. Here we highlight how this modular framework converts heterogeneous food studies into testable exposure hypotheses, guides comparator design and phenotype stratification, and clarifies why null results can be informative. To maintain a focused scope, the review uses selected fermented-food families as representative test platforms rather than attempting a complete survey of global fermented foods. The emphasis is therefore placed on mechanisms, exposure verification, and trial-design principles that can be transferred to other products. Full article

Background: Plant and animal proteins have been shown to affect postprandial glycaemic, insulin, and appetite responses to carbohydrate meals. Here we compared lamb protein and soy protein effects on glycaemic response, insulin secretion and appetite, examining whether the protein source modified the relative glycaemic effects of different carbohydrate foods, and whether lamb and soy protein differed in their effects. Methods: Healthy participants (n = 15) were randomised to consume meals containing potato, pasta, or rice, either alone or combined with equal amounts of lamb or soy protein, and with lamb fat content equalised across meals. Blood glucose and insulin responses were measured over the postprandial period, and subjective appetite was assessed. Results: Both lamb and soy protein reduced postprandial glycaemic responses and increased insulin responses compared with the carbohydrate staples consumed alone. Soy protein induced a slightly lower glycaemic response than lamb protein (132 ± 18 vs. 144 ± 13; 103 ± 16 vs. 123 ± 19; 112 ± 12 vs. 130 ± 17 mmol/L.min, potato, pasta and rice, respectively), although differences were small and not consistently significant. Adding protein also reduced the differences in glycaemic responses between the carbohydrate staples, particularly diminishing the higher response to potato. Both protein sources suppressed appetite to a similar extent relative to the carbohydrate-only meals. Conclusions: Adding protein to mixed meals had a dominant effect on postprandial glycaemic, insulin, and appetite responses, whereas the specific protein source (lamb versus soy) had a minor influence. These findings indicate that, under the conditions of this study, both animal and plant proteins were effective in moderating postprandial glycaemia and enhancing satiety. Full article

The reliable detection of the peanut allergen Ara h2 in processed foods remains a major challenge, since thermal and high-pressure treatments can alter protein structure and limit the performance of immunoassays. DNA-based methods provide a robust alternative to this approach. In this work, a highly sensitive label-free electrochemical genoassay for Ara h2 DNA detection was developed using streptavidin-coated magnetic beads (MBs). A biotinylated capture probe (CP) immobilized on the MBs’ surface enabled specific target recognition through a sandwich hybridization strategy with a secondary probe, allowing for direct electrochemical detection without enzymatic labels. Two transduction strategies were evaluated: (i) electrochemical impedance spectroscopy (EIS) with ferri/ferrocyanide as a redox probe, and (ii) differential pulse voltammetry (DPV) using methylene blue. The ferri/ferrocyanide-based EIS approach showed the best sensitivity and discrimination between hybridized and non-hybridized states. A linear dependence was observed with the concentration of the synthetic Ara h2 target over the 0.05 to 20 nM range, with a detection limit of 0.025 nM. CP-MBs showed good stability for at least 20 days. Applicability was demonstrated in soy beverages, rice beverages, and low-fat cow’s milk, with recoveries close to 100% and negligible matrix effects. Full article

The rapid global transition toward sustainable food systems has intensified interest in alternative protein ingredients derived from both terrestrial plants and blue foods. However, a critical bottleneck in the commercialization of these proteins is the stabilization of flavor profiles during dehydration. Drying technologies ranging from conventional hot-air and heat pump drying to microwave and vacuum freeze-drying inevitably induce structural reorganization and oxidative modifications. These transformations fundamentally modulate how volatile flavor compounds are bound, retained, and released within the food matrix. This review proposes a comprehensive structure–process–function framework that mechanistically connects intrinsic protein architectures, drying-induced denaturation, and flavor-binding behavior. The review first contrasts globular plant proteins (e.g., soy, pea, and emerging tropical crops) with fibrous marine myofibrillar and collagenous proteins, emphasizing their distinct hierarchies, amino acid compositions, and oxidative vulnerabilities. It then critically evaluates how varying drying modalities drive protein unfolding, aggregation, and carbonylation, and how these transformations alter binding pocket accessibility, surface hydrophobicity, and lipid–protein–flavor crosstalk. Furthermore, it highlights the emerging role of hybrid plant–marine protein matrices as a strategy to optimize techno-functionality. By integrating structural biophysics with computational approaches such as molecular docking and structure-based modeling, this review provides a predictive conceptual map for designing flavor–protein interactions under specific dehydration histories. Ultimately, the proposed framework offers practical design principles for selecting protein sources and tailoring drying strategies to produce high-quality, sensorially superior, and sustainable next-generation food products. Full article

Soybean (Glycine max) is a major economic and food crop whose yield is severely affected by frogeye leaf spot (FLS), caused by Cercospora sojina. Current knowledge of resistance genes remains insufficient for effective molecular breeding. In this study, a recombinant inbred line (RIL) population derived from a cross between the resistant parent, Henong 60 (H60), and the susceptible parent, Dongnong L13 (DN L13), was evaluated under field conditions in Acheng (AC) and Xiangyang (XY). Plants were artificially inoculated with physiological race 7 of C. sojina, and disease severity at the R3 growth stage was recorded. Genotyping using the SoySNP660K chip yielded 54,836 high-quality single-nucleotide polymorphism (SNP) markers. A genome-wide association study (GWAS) was performed using the 3VmrMLM model by integrating dual-environment phenotypic data, and four quantitative trait nucleotides (QTNs) significantly associated with resistance to FLS were identified on chromosomes 8 (1), 17 (1), and 20 (2). By the analysis of genomic annotation, functional enrichment, metabolic pathway analyses, haplotype–phenotype association and quantitative real-time PCR (qRT-PCR), Glyma.20G155700 and Glyma.17G070500 are intended to be candidate genes related to soybean resistance to race 7 of FLS. The findings of this study provide insights into the genetic mechanisms underlying resistance to FLS in soybean. The identified molecular markers and candidate genes may provide useful resources for marker-assisted breeding and the development of disease-resistant germplasm. Full article

Evidence from clinical trials indicates that dietary protein plays an important and often underappreciated role in lipoprotein lipid metabolism. For this narrative review, literature searches were conducted in the PubMed and Cochrane Central Register of Controlled Trials databases for articles describing randomized controlled trials (RCTs) and systematic reviews and meta-analyses of RCTs, as well as dietary guidelines and dyslipidemia management recommendations, using search terms for protein quantity, source (e.g., animal- and plant-based), and type (e.g., dairy, meat, soy, and nuts) and effects on lipids and lipoproteins in humans. Findings indicated that dietary intakes of both animal-based and plant-based proteins, when replacing refined carbohydrates or saturated fatty acids, lower circulating concentrations of atherogenic lipoproteins. Protein from plant sources appears to produce a somewhat larger effect on lipoprotein lipid concentrations than protein from animal sources. Individual amino acids (e.g., branched-chain amino acids), protein food fractions (e.g., whey), and food-derived peptides may independently impact lipoprotein lipid metabolism. Beyond the effect of replacing one macronutrient for another, the biochemical pathways responsible for the effects of dietary protein on lipoprotein lipid metabolism in humans have not been fully defined. The importance of dietary protein in a healthy diet is emphasized in recent dietary recommendations for the general population and for individuals with dyslipidemias. Additional research is warranted to determine the amount of dietary protein and the best balance of food source(s) to optimize its benefits on lipoprotein lipid concentrations, as well as the mechanisms for these effects. Full article

Fermented foods and beverages based on plant-derived ingredients are of growing technological interest, especially when they are designed as alternatives to conventional dairy products. This study evaluated the effects of herbal extracts from Verbascum thapsus L., Cnicus benedictus L., and Fumaria officinalis L. on lactic acid bacteria growth, acidification kinetics, and viable cell counts during the fermentation of organic milk, coconut beverage, and soy beverage. The extracts were characterized for extraction yield, total phenolic content, and antioxidant activity before use in fermentation trials. Mixtures of organic solvents and water produced extracts with higher total phenolic content and antioxidant activity than water alone. The highest values were obtained for F. officinalis extracts prepared with water and methanol or water and acetone, while for C. benedictus, the most effective solvents were water and acetone or water and ethanol. The agar well-diffusion assay showed no relevant antibacterial activity against the tested LAB strains under the applied conditions. No biologically relevant inhibition zones were observed in any of the 84 extract-strain combinations under the tested conditions. The only borderline response was observed for Lactobacillus acidophilus La-14 exposed to the 70% ethanolic extract of C. benedictus. The clear halo did not exceed 1.50 mm outside the 5 mm well and was treated as a weak, strain-specific screening result. Fermentation kinetics depended mainly on the food matrix. The coconut beverage acidified most rapidly, reaching pH 4.38 to 4.79 after 6 h, whereas the soy beverage required 24 h to reach pH 4.31 to 4.56. Organic milk showed the slowest acidification, and selected C. benedictus extracts delayed pH reduction. All analyzed fermented samples contained more than 7 log CFU/mL of viable LAB. These results indicate that selected herbal extracts can be used in fermented milk and plant-based beverages without reducing LAB survival, but their suitability should be assessed separately for each strain and matrix. Full article

Encapsulation serves as a critical strategy for the preservation of sensitive bioactive compounds, ensuring their stability and functionality within complex food matrices. Cellulose nanocrystals (CNCs) upcycled from by-products are being favoured as wall materials because they offer a sustainable yet powerful solution for maintaining compound stability. This study evaluated the encapsulation of fish oil (FO) within a nanocomposite matrix of garlic skin-derived cellulose nanocrystals (GCNCs) and soy protein isolate (SPI). The synergistic effects of FO loading and GCNC:SPI ratios on the microcapsules’ structural, physicochemical, and digestive properties were investigated. Higher FO loading significantly reduced the moisture content of the resulting microcapsule powders while increasing bulk and tapped densities by minimising internal porosity. Microstructural analysis showed irregularly shaped agglomerates. Higher FO loading also increased surface oil retention and inter-particle adhesion of the microcapsule powders; however, elevated SPI levels effectively counteracted these effects. Colour analysis further revealed that higher FO loading reduced powder lightness (L*) and increased yellowness (b*), while greater GCNC content positively influenced redness (a*). The formulation containing 10% FO, 3% GCNCs, and 7% SPI was identified as the optimal treatment. This ratio achieved the highest encapsulation efficiency (65.77% ± 1.10) and demonstrated superior flowability, characterised by the lowest Carr’s Index (20.65% ± 0.29) and Hausner Ratio (1.23 ± 0.05). Additionally, it maintained oxidative stability, with TBARS values (2.42 ± 0.08 mg MDA/kg oil) remaining consistently below the established 3 mg MDA/kg threshold. Fourier Transform Infrared Spectroscopy confirmed the successful entrapment of FO within the GCNC–SPI matrix. According to the in vitro digestion assays, the wall material provided a durable barrier in acidic media because the gastric release (28.04–55.28%) was significantly lower than the intestinal release (64.38–77.62%). The predominant fatty acids identified in both encapsulated and unencapsulated products were myristic acid (saturated fatty acid), elaidic acid (monounsaturated fatty acid), and docosadienoic acid (polyunsaturated fatty acid). Superior nutritional quality index (NQI) values in the encapsulated samples underscore the effectiveness of the wall material in providing a critical defence against fatty acid degradation and preserving overall oil quality. These findings suggest that the GCNC/SPI binary system is a highly effective delivery vehicle for protecting sensitive polyunsaturated fatty acids in functional food applications. Full article

The growing aging population is a primary driver of chronic, long-term health conditions. The rising prevalence of cognitive decline in older populations is a pressing public health issue due to its impact on health and social care and its emotional toll on family members. A lesser-known condition is sarcopenia—the age-related debilitating loss of skeletal muscle mass and function which leads to weakness and loss of mobility, quality of life and social independence. Neither health condition has a clear pharmacological treatment pathway. Diet and nutrition have therefore received the most attention for disease prevention. This review evaluates the research on the association between sarcopenia and cognitive decline and how both conditions may be linked to protein intake. While findings can be inconclusive or contradictory, a higher consumption of protein may protect against declines in physical and cognitive health, either acting separately or synergistically with exercise. The evidence supports the recommendation for a daily intake of protein higher than the current guideline of 0.8 g/kg/d for older people. Evidence suggests that healthy dietary patterns such as the Mediterranean diet appear to positively influence cognitive health in older people. Furthermore, the impact of specific high-protein foods, including egg, soy and dairy foods, on cognitive health has been reviewed, again with a suggestion that their consumption may mitigate against cognitive decline. Functional foods aimed at the aging population who wish to increase their protein intake and avert or delay the onset of these health conditions could play an important role in preventive nutrition, especially if they are formulated around the protein-rich foods which appear to positively impact cognitive health. Full article

As the largest inter-basin water diversion project in eastern China, the Eastern Route of China’s South-to-North Water Diversion Project (ER-SNWDP) plays a crucial role in alleviating water shortages and ensuring regional ecological security. However, large-scale water diversion that uses natural lakes as impounded lakes across different basins has impacted on the structure and function of the original ecosystems. To explore the changes in the food web and ecosystem structure of the impounded lakes during different operation periods of the ER-SNWDP, we constructed Ecopath models for Hongze Lake in 2010–2011 (pre-operation), 2017–2018 (initial operation), and 2023–2024 (operational period). Our results showed that the trophic energy flow in Hongze Lake was dominated by the detrital food chain, with the highest trophic level ranging from 3.06 to 3.50. Energy flows at trophic levels I and II accounted for a high proportion of the total throughput, and the interactions between trophic levels were relatively simple, indicating that Hongze Lake is approaching a mature ecosystem. Compared with the pre-operation period, the average trophic level, food chain length, and energy conversion efficiency of Hongze Lake declined during the initial operation period, but rebounded during the operational period, though still remaining lower than the pre-operation period. Ecosystem stability followed a similar trajectory: the total primary production/total respiration (TPP/TR) and the system omnivory index (SOI) indicated that ecosystem maturity decreased during the initial operation and increased during the operational period. Fishing activities had negative effects on most functional groups during the pre-operation and initial operation periods, whereas the negative effects from zooplankton and non-native species groups increased during the operational period. Based on changes in the food web structure and ecosystem of Hongze Lake across different water diversion periods, we suggest that the management of Hongze Lake should establish precautionary fishing management measures targeting the effects of filter-feeding functional groups and non-native species, optimize the species and quantities of restocking initiatives, prioritize the protection of critical habitat integrity, and implement long-term ecological monitoring. Full article

The gut microbiota and its metabolites, as components of the gut–bone axis, play a pivotal role in regulating skeletal homeostasis through the bidirectional communication network. In this systematic review, evidence was collected from mainstream databases following standardized inclusion/exclusion criteria for screening, to comprehensively retrieve and screen eligible studies from multiple mainstream databases according to standardized inclusion and exclusion criteria, and systematically summarize current research progress on plant-derived bioactive compounds targeting the gut–bone axis for skeletal health regulation. This review systematically explores the underlying mechanisms of the gut–bone axis and critically evaluates the regulatory effects and therapeutic potential of plant-derived bioactive compounds. Particular attention is given to targeted interventions involving prebiotics, probiotics, synbiotics, and plant-rich diets or functional foods. Among these interventions, synbiotics represent the most successful strategy and show the most prominent therapeutic possibilities in bone-related disorders. Different from single prebiotics (only nourish endogenous intestinal microbes), individual probiotics (easy to be degraded in gastrointestinal tract with poor colonization) and ordinary plant-rich diets (unfixed effective dosage and weak targeting property), synbiotics combine prebiotic carriers and viable probiotic strains to produce complementary advantages, which is the core reason for its outstanding therapeutic prospect against bone diseases. Synbiotics exert synergistic effects on gut microecology, mineral absorption, and immune regulation, leading to more robust and consistent improvements in bone health than single prebiotics, probiotics, or general plant-rich diets. They have been verified in preclinical and clinical studies to ameliorate osteoporosis and related skeletal diseases via the gut–bone axis. These strategies offer novel insights into the prevention and treatment of bone metabolic disorders, such as osteoporosis, by targeting the gut–bone axis with phytochemicals. Key outcomes of this review include that synbiotics, soy isoflavones, naringin, curcumin, and resveratrol effectively improve bone mineral density, restore gut microbiota balance, and inhibit pathological bone resorption via the gut–bone axis. Collectively, the above bioactive substances realize bone protection mainly by reshaping gut flora, elevating mineral uptake and suppressing excessive osteoclast activity. Representative cases include soy isoflavones mitigating estrogen-deficient bone loss in OVX models, naringin improving the trabecular microarchitecture, and probiotic BL-11 promoting longitudinal bone growth in children. Future directions will focus on clarifying dose–response relationships, developing standardized synbiotic formulations, constructing microbiome-guided precision diets, and conducting large-sample randomized controlled trials to translate plant-derived compounds into clinical therapies. Full article