Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature pro...
The amino acid profile, techno-functionalities (foaming stability/capacity, emulsion stability/capacity, solubility, and coagulation), and physicochemical characteristics (colour, particle size, surface hydrophobicity, Fourier-transform infrared spec...
This study aimed to comparatively elucidate the composition structure and techno-functionality of flaxseed protein isolate (FPI), globulin (FG), and albumin (FA) fractions. The results showed that FA possessed smaller particle dimensions and superior...
Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inhere...
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges becaus...
The common bean (Phaseolus vulgaris L.) is one of the most important food legumes because of its high availability and low cost. It has also been associated with preventing and reducing noncommunicable diseases. Because of this, the application of pr...
Edible insects can be converted into flours, defatted powders, protein concentrates, isolates, hydrolysates, lipid fractions and chitin-rich ingredients. This targeted narrative review of 45 cited sources, including 18 original studies in the core pr...
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidificati...
Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate...
This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These st...
Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation. The present study started with the optimization of pumpkin seed protein from press cake by a...
This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingr...
Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defattin...
Imitating animal-based products using vegetable proteins is a technological challenge that can be mastered based on their techno-functional properties. These properties of legume proteins can be influenced by multiple factors, among which the macronu...
Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properti...
The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them. T...
The impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU...
Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin...
Berberis aristata, commonly known as Indian barberry, has been traditionally used for its medicinal properties. Despite its recognized pharmacological benefits, its potential application in the food industry remains underexplored. This study aims to...
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (ch...
The heat-induced aggregation behavior of coconut globulin at pH 2.0 and 85 °C was investigated over a continuous heating period of 0–24 h, with a focus on the temporal evolution of protein structure and corresponding changes in techno-funct...
Tomato seeds are a rich source of protein that can be utilized for various industrial food purposes. This study delves into the effects of using supercritical CO2 (scCO2) on the structure and techno-functional properties of proteins extracted from de...
Quinoa (Chenopodium quinoa), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study inve...
Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the...
The present research signifies the anti-obesity potential of Bougainvillea spectabilis Willd. and its techno-functional properties. Bougainvillea spectabilis Willd. is a medicinal plant that belongs to the Nyctaginaceae family. Studies have reported...
The purpose of this study was to investigate the improvement in techno-functional properties of mung bean protein isolate (MBPI) treated with microbial transglutaminase (MTG), including water- and oil-holding capacity, gelling properties, and emulsif...
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 mi...
In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antiox...
Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient ai...
The aim of this work was to evaluate the compositional, functional, antioxidant, thermal, and structural properties of faba bean flour (FBF) and a faba bean protein concentrate (FBC) elaborated by a sustainable dry fractionation method. Proximate com...
Edible mushroom polysaccharide (EMP) preparations have repeatedly improved glycemic control, adiposity, lipid homeostasis and hepatic lipid accumulation in animal models, and luminal assays and microbiota-perturbation experiments support the routes i...
In recent decades, the consumption of animal proteins has been rethought by consumers. Factors such as improved health and sustainability are key aspects of this scenario. Studies have sought innovative and sustainable technologies to improve protein...
Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarc...
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water...
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on...
Egg-derived proteins are increasingly investigated as multifunctional ingredients for the development of foods that combine nutritional value, technological performance and potential biological functionality. This structured narrative review critical...
The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin caps...
Global population growth raises concerns about the availability of safe and nutritious food, along with its environmental and social impacts. In this context, plant-based foods have emerged as a promising solution, offering sustainable and affordable...
Chicken skin and related poultry by-products are rich in collagen and lipids but remain underutilized, creating opportunities for their conversion into value-added functional ingredients. This study developed chicken-skin-based protein–fat emul...
Edible insects have received global attention as an alternative protein-rich food. However, their structural characteristics make them difficult to digest. To overcome this obstacle, we assessed the techno-functional properties of three protein conce...
In the current study, bioactive-loaded hydrogels were developed with k-carrageenan (1%), and water was replaced with infusions of Urtica dioica L., which modulated the polymer chains to create more robust networks. Urtica dioica L. infusions were obt...
Citrus peel, a major by-product of citrus processing, is a rich source of pectin and other bioactive compounds. In this study, pectin extracted from seven citrus species was comprehensively characterized for its structural, spectral, thermal, physico...
The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean...
The aim of this study was to develop a novel functional ingredient—goat’s skim milk enriched with Agrocybe aegerita (V. Brig.) Vizzini mushroom extract (ME/M)—using Central Composite Design (CCD). The optimized ME/M ingredient was e...
This study aimed to optimize the spray-drying (SD) process for aquafaba and compare the physical and techno-functional properties of the resulting powder with those of its freeze-dried (FD) counterpart. A Box–Behnken design was employed to eval...
This study investigated the valorization of chicken feet, an underutilized poultry by-product, through enzymatic hydrolysis to obtain a protein hydrolysate with improved functional properties. Enzymatic treatment was carried out using Enzy-Mix U100 a...
In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide a premium gastronomic experience. The aim of this research was to develop a beef aging techno...
Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of...
The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties...
Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its fu...
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