Search Results (434)

This study examined Kefiran, an exopolysaccharide derived from milk kefir grains, as a novel biopolymer for encapsulating phenolic extracts from sunflower cake and its antimicrobial properties in the development of natural and functional food ingredients. Kefiran was obtained from kefir grains using three extraction protocols: hot water (M1), hot water with 30% trichloroacetic acid (M2), and mild heat combined with ultrasound at 60 °C (M3). The ultrasound-assisted method produced the highest carbohydrate concentration. Spectrophotometric assays (phenol–sulfuric and Bradford), Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis, and water-holding capacity were employed to characterize the composition, structure, and morphology of the extracts, revealing well-preserved polysaccharide fingerprints and a highly porous microstructure, consistent with their potential application in food systems. Kefiran was then evaluated as an encapsulating agent in complex coacervation at pH 3.75, using three Kefiran-based wall formulations (M1, M2, and M3) with gum arabic and whey protein isolate (WPI) as co-wall materials, and their performance was compared with gum arabic and WPI controls. Across formulations, coacervate microcapsules achieved high encapsulation efficiencies (83–93%), tunable particle sizes, and predominantly negative zeta potentials, indicative of good colloidal stability. The Kefiran extract and coacervate microcapsules demonstrated significant antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans, with minimum inhibitory concentrations ranging from 250 to 1000 µg/mL. The findings support ultrasound-extracted Kefiran as a multifunctional biopolymer suitable for bioactive delivery and as a natural antimicrobial component in advanced functional food formulations. Full article

Food industry by-products represent an abundant and underexploited source of bioactive compounds, dietary fibers and proteins with significant potential for functional food development. Recent studies estimate that up to 30 to 50% of processed raw materials are discarded as by-products, while food waste contributes approximately 8–10% of global greenhouse gas emissions, equivalent to nearly 3.3 billion tons of CO₂ annually. This review critically evaluates advances (2015–2026) in the valorization of food industry by-products, with a focus on technological efficiency, health-related evidence, and environmental impact. Specifically, it addresses the following research question: to what extent do current valorization strategies provide measurable technological, nutritional, and environmental advantages over conventional food production systems? Emerging extraction technologies including ultrasound- and microwave-assisted extraction (20–40 kHz, 30–60 °C), supercritical fluid extraction (200–350 bar, 35–60 °C), enzymatic hydrolysis, and fermentation demonstrated improvements in extraction yields (up to 20–50% increases compared to conventional methods) and higher purity in the recovered compounds. These approaches enable the isolation of compounds such as pectins from citrus peels, polyphenols from grape pomace, galacto-oligosaccharides from dairy whey, and collagen from fish by-products. From an environmental perspective, valorization strategies can reduce waste disposal and associated emissions by up to 30%, depending on the scale and type of by-product processing. Furthermore, these approaches contribute directly to circular economy models and support multiple Sustainable Development Goals, particularly SDG 12 (responsible consumption and production) and SDG 13 (climate action). However, challenges remain, including variability in raw material composition, scalability limitations, and the limited availability of high-quality clinical evidence supporting health benefits. By integrating nutritional potential, technological feasibility, and sustainability indicators, this review provides a comprehensive and critical assessment of the current state of by-product valorization and identifies key gaps for future research. Full article

Background/Objectives: Skeletal muscle adaptation to metabolic stress involves a coordinated regulation of inflammatory, bioenergetic, and anabolic signalling pathways. This study aimed to investigate the potential role of whey protein isolate (WPI; commercial name: Volapure) as a modulator of cellular responses to stress in an in vitro model of exercise-mimetic stress over time. Methods: Murine C2C12-differentiated cells were exposed to an Exercise–Mimetic Mix (ExM) to reproduce key biochemical features of muscle stress. Cells were treated with WPI (1 mg/mL) using Pre-exposure (Pre-ExM) and Post-exposure (Post-ExM) protocols at 8 and 24 h. Multiple endpoints were assessed, including cell viability, reactive oxygen species (ROS) production, cytokine release (TNF-α, IL-6, IL-17), intracellular signalling pathways (p38 MAPK, ERK, AMPK, mTOR), bioenergetic markers (ATP, glycogen, lactate), protein synthesis (OPP incorporation), and Ca²⁺/Mg²⁺ fluxes. Results: ExM exposure induced a stress phenotype characterised by increased oxidative and inflammatory markers, impaired bioenergetic status, and reduced anabolic signalling. WPI was associated with modulation of these responses, reducing ROS and pro-inflammatory cytokines, restoring ATP and glycogen levels, and changes in ERK and mTOR-related signalling. The Post-ExM protocol showed greater modulation compared to the Pre-ExM approach, particularly at 24 h. WPI was also associated with the normalisation of ExM-altered Ca²⁺/Mg²⁺ fluxes. These findings should be interpreted as associative rather than causal. Conclusions: WPI was associated with modulation of key pathways involved in cellular adaptation to metabolic stress, supporting recovery of bioenergetic balance and anabolic signalling in C2C12 cells. These findings suggest a potential role for WPI in influencing cellular responses to metabolic stress, supporting recovery of bioenergetic balance and anabolic signalling in C2C12-differentiated-cells. However, further studies are required to confirm the translational relevance of these observations. Full article

Whey protein isolate (WPI) can assemble into supramolecular complexes with flavonoids via non-covalent interactions, although the underlying binding mechanisms remain not fully understood. In this work, the formation mechanism of the WPI–phloridzin (PHL) complex was systematically investigated using an integrated experimental and computational approach. High-performance liquid chromatography quantified the binding content of PHL as 1.3% (w/w). Isothermal titration calorimetry indicated that the process was entropy-driven and governed predominantly by hydrophobic and electrostatic interactions. Complementary circular dichroism spectroscopy and molecular dynamics simulations revealed that complexation induces modest conformational adjustments in the protein’s secondary structure. Collectively, this multi-scale analysis provides mechanistic insights into the dynamic formation of the WPI–PHL complex, offering theoretical insights into protein–flavonoid recognition. Full article

Proteins with additives, especially in small quantities, are of great interest as a subject of study. Machine learning approaches implemented on Raman spectroscopy data could provide an insight into the chemical structures of such mixtures or conjugates. Although decision tree models could be powerful in solving either classification or regression tasks and could provide accessible predictions, they are prone to overfitting. Ensemble models that implement several decision trees could overcome the determined problem. Five different model types are discussed: RandomForest, GradientBoosting, AdaBoost, Voting, and Stacking. Raman spectroscopy data of whey protein isolates (5 wt.%) with different amounts of hyaluronic acid (0, 0.1, 0.25, and 0.5 wt.%) were used as datasets. In order to generalize the results of the study, WPI samples from three different manufacturers were used. Optimization established that ensembles of 200 decision trees with a maximum depth of four were optimal. The Stacking algorithm, which used RandomForest, GradientBoosting, and AdaBoost as base models with either LogisticRegressor (classification task) or RidgeCV (regression task), was found to be the most efficient in finding differences between the whey protein isolate and its conjugates with hyaluronic acid: specificity of 68.7% and sensitivity of 95.4% (classification task); R² = 0.764 with mean absolute error of 0.068 (regression task). According to the feature importance plots, the Raman bands that were most influential in predicting the results were 1003 cm⁻¹ (phenylalanine, ring breath), 1125 cm⁻¹ (rocking of NH₃⁺), 1206 cm⁻¹ (C–C stretching), 1240 cm⁻¹ (amide III (β-sheet), N–H in-plane bend, C–N stretch), and 1399 cm⁻¹ (aspartic and glutamic acids, C=O stretch of COO–). The findings of this study may contribute to the development of novel methods for quality control and analysis of complex multicomponent systems in various industrial settings. In particular, the ensemble approach can be adapted for monitoring in food processing or as a screening tool in pharmaceutical formulation development. Full article

Whey proteins readily form complexes with polyphenols, the structure and functionality of which are influenced by factors such as polyphenol concentration and heat treatment. However, previous studies have largely examined these factors independently, and limited information is available regarding how the sequence of heat application (pre- vs. post-complexation) interacts with varying polyphenol concentrations to modulate the structure–function relationship of whey protein-polyphenol systems. This study investigated the effects of different heating conditions and gallic acid (GA) concentration on structural and functional properties of whey protein isolate–gallic acid (WPI-GA) complexes at pH 7.0. The treatments included native whey protein isolate (WPI), preheated WPI, native WPI-GA complexes, and WPI-GA complexes at two ratios (1:0.5 and 1:1 w/w) and heated either before or after complexation. GA addition and heat treatment increased turbidity and particle size, indicating enhanced complexation. The zeta potential showed minimal change, suggesting limited involvement of electrostatic interactions. Fluorescence quenching increased with GA concentration, confirming interactions between GA and WPI. Heat treatments increased fluorescence intensity and surface hydrophobicity, likely due to protein unfolding and exposure of hydrophobic regions. Higher GA concentration enhanced antioxidant activity, reduced foaming capacity, and did not affect emulsifying properties. Preheating also decreased the foaming capacity of the complexes, whereas post-heating restored it. Both heat treatments reduced the emulsifying activity index (EAI) but increased the emulsion stability index (ESI) compared with native WPI. Overall, this study provides insight into how GA concentration and heating sequence influence the complexation and functionality of WPI, contributing to a better understanding of protein–polyphenol interactions in bioactive-enriched dairy systems. Full article

This in vitro study evaluated the effects of whey protein isolate and concentrate on surface roughness, color stainability, and translucency of 3D-printed definitive resins. Five 3D-printed resins were tested: Alias Dental Crown (AC), Crowntec (CT), Permanent Crown Resin (PC), VarseoSmile Crown^plus (VSC), and VarseoSmile TriniQ (VST) (n = 30). Each material was subdivided into groups (n = 10), and the same specimens were evaluated at baseline, after 3 and 14 days of immersion in distilled water, whey protein isolate, or whey protein concentrate. Surface roughness (Ra) was measured with a contact profilometer, while color stainability (ΔE₀₀) and translucency (ΔRTP₀₀) were assessed using a spectrophotometer. Surface roughness was not significantly affected by solution type, with minor material-specific increases limited to AC and VST (p = 0.001). Color stainability differed significantly among solutions (p = 0.001) and increased significantly between 3 and 14 days (p = 0.001), with whey protein concentrate producing the greatest discoloration. At 14 days, AC demonstrated the highest ΔE₀₀, followed by CT, while PC, VSC, and VST showed comparable performance. Translucency changes differed significantly among materials (p = 0.001), with AC exhibiting the lowest ΔRTP₀₀ in protein solutions, exceeding the perceptibility threshold but remaining below the acceptability threshold. Whey protein shakes increased color stainability of certain resins, with AC, CT, and VST exceeding the color acceptability threshold (AT₀₀ = 1.81), while surface roughness changes were limited and translucency remained within the acceptability threshold for all materials. 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

Background/Objectives: Curcumin (CUR) is a potent anticancer agent whose clinical application is hindered by its extremely poor aqueous solubility. This study reports the development of enzyme-responsive whey protein isolate (WPI) nanoparticles for CUR targeted delivery. Methods: To overcome the initial solubility barrier, CUR was first formulated as a solid dispersion with WPI using freeze-drying. This process resulted in a significant enhancement in aqueous solubility (up to 1478-fold), with CUR existing in molecular dispersion or in an amorphous state within the protein matrix as confirmed by Differential Scanning Calorimetry (DSC) and Fourier-transform infrared (FT-IR) spectroscopy. The solubilized CUR-WPI solid dispersion was subsequently used to generate nanoparticles via a thermal gelation method, avoiding the use of organic solvents or toxic chemical crosslinkers. Results: The resulting nanoparticles exhibited a high drug loading efficiency of 85%. In vitro release studies demonstrated minimal CUR release in physiological buffer (pH 7.4) over 24 h, whereas exposure to trypsin, a nonspecific serine protease used as an in vitro model for tumor-associated proteolytic activity, triggered rapid nanoparticle degradation and released 95% of CUR within 3 h. Conclusions: These findings suggest that WPI-based nanoparticles developed from solid dispersions offer a promising, biocompatible platform for the solubility enhancement and protease-triggered delivery of hydrophobic anticancer drugs. Full article

Background/Objectives: Protein intake is a key determinant of skeletal muscle health across the lifespan, yet optimal strategies must also account for cardiometabolic health and environmental sustainability. Differences in digestibility and amino acid composition between plant and animal-based proteins may influence their capacity to stimulate muscle protein synthesis (MPS), particularly in aging. Methods: This narrative review integrates evidence from acute tracer studies, randomized controlled trials, and long-term observational research comparing plant versus animal-based proteins for preserving muscle while supporting environmental goals and cardiometabolic health across populations. PubMed and Google Scholar were searched from inception to 11 December 2025 (plant-based protein OR animal-based protein AND sarcopenia OR muscle protein synthesis), with citation tracking. In total, 80 relevant findings were identified. Results: Acute tracer studies show that, gram-for-gram, animal-based proteins (particularly whey/dairy) stimulate greater myofibrillar protein synthesis due to higher leucine density, digestibility, and more rapid aminoacidemia—an effect that is more pronounced in older adults with anabolic resistance. In younger individuals, these differences are largely attenuated when total protein intake is sufficient. Importantly, the anabolic potential of plant-based proteins can be enhanced through higher dosing, amino acid or leucine fortification, and complementary protein blending (e.g., cereals with legumes or use of high-DIAAS isolates). Consistent with this, longer-term resistance training studies demonstrate comparable gains in muscle mass and strength between plant- and animal-based diets when protein intake (≥1.0–1.2 g/kg/day; ≥1.2–1.5 g/kg/day in illness), per-meal distribution (~0.4 g/kg with ~3–4 g leucine in older adults), and energy intake are optimized. Beyond muscle outcomes, higher plant-based protein intake is associated with favorable cardiometabolic profiles and lower environmental impact. Conclusions: An age-specific, mixed protein approach is recommended, emphasizing plant-based proteins in younger adults and higher-quality, leucine-rich proteins in older individuals. Defining optimal plant-to-animal-based protein ratios remains a key research priority. Full article

Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, three Lactobacillus strains (Lacticaseibacillus rhamnosus ATCC 53103 (L. rhamnosus), Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 (L. plantarum) and Lentilactobacillus hilgardii (L. hilgardii) isolate) were encapsulated in whey protein using the lyophilization method and added individually at the start of kombucha fermentation. Lactic acid bacteria (LAB)–enriched kombucha samples were evaluated for chemical composition (polyphenols, flavonoids, vitamin C and organic acids) and functional properties (antimicrobial, antiproliferative, antioxidant and anti-inflammatory activities) and compared to a traditionally obtained control kombucha, primarily demonstrating in vitro and experimental assessment. Encapsulation maintained LAB viability above 6–7 log CFU/mL throughout fermentation, producing kombucha with enhanced microbial stability. LAB–enriched samples exhibited increased L-lactic acid and antimicrobial activity. L. rhamnosus and L. hilgardii–enriched samples exhibited increased antiproliferative and anti-inflammatory activities, which may be associated with strain-dependent production of organic acids, polyphenol modulation and LAB-derived bioactive metabolites. Antioxidant activity varied depending on assay, and L. rhamnosus–enriched kombucha showed higher anti-inflammatory activity. These findings demonstrate that whey protein encapsulation can preserve LAB during fermentation, enhance specific bioactive properties and provide a platform for developing functional kombucha beverages with potential applications in the food industry. Full article

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m²/g) than WPI (15 ± 0.8 m²/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices. Full article

This study investigated the characteristics and bioactive properties of olive oils obtained from regional Nizip Yaglik (NY) and Kilis Yaglik (KY) olive varieties, encapsulated using maltodextrin (MD) and whey protein isolate (WPI) as wall materials. Olive oils were first emulsified with different WPI–MD ratios (1:1, 1:4, 1:10) and subsequently freeze-dried to produce microcapsule powders. A comprehensive evaluation was conducted, including physicochemical properties (encapsulation efficiency, moisture content, water activity, bulk density, flowability, wettability, particle size, and color), FTIR spectral profiles, morphological features, total phenolic content, and antioxidant activity. The results demonstrated that combining WPI with MD yielded high encapsulation efficiency and favorable reconstitution characteristics, effectively protecting sensitive bioactive constituents from oxidative degradation during processing and storage. Increasing the proportion of MD in the wall matrix improved emulsion stability and microencapsulation yield, while also slightly enhancing powder brightness. FTIR analyses confirmed that the fundamental chemical structure of olive oil was preserved across all formulations. The freeze-dried microcapsules displayed superior stability relative to non-encapsulated oils, retaining higher levels of phenolic compounds and antioxidant capacity. Among the formulations, elevated MD ratios enhanced powder flowability, whereas WPI played a crucial role in emulsification performance and capsule surface integrity. Overall, these findings underscore the effectiveness of MD–WPI blends as promising wall materials for the freeze-drying encapsulation of regional olive oils, offering a viable strategy to preserve their distinctive qualities and bioactive potential for functional food applications. Full article

The limited stability of anthocyanins restricts their application in the food industry, necessitating encapsulation to prevent degradation. This study fabricated an anthocyanin-rich acidic water-in-oil-in-water (W₁/O/W₂) emulsion system stabilized by cellulose nanocrystals (CNCs). Anthocyanins extracted from the by-product peels of ‘France’ Prunus domestica L. were incorporated into the inner aqueous phase (W₁). The internal phase (W₁/O) ratio was increased to 40% (w/w) to enhance anthocyanin loading capacity. CNCs were sonicated to reduce their size and improve their interfacial properties, thereby enhancing the emulsifying capacity. Sonicated CNCs combined with whey protein isolate (WPI) significantly improved double emulsion performance compared to the non-sonicated CNCs–WPI system: (1) reduced D₄₃ from 8.50 µm to 4.35 µm; (2) elevated ζ-potential from 7.49 ± 0.99 mV to 10.07 ± 1.50 mV; and (3) improved encapsulation efficiency from 52.96 ± 2.60% to 83.39 ± 0.96%. Furthermore, encapsulated anthocyanins exhibited significantly enhanced thermal stability compared to free anthocyanins, with the half-life at 50 °C increasing from 14.72 ± 0.35 h to 70.37 ± 0.51 h. This study demonstrates that modifying nanoparticle interfacial properties provides valuable insights for designing stable emulsions and enhancing anthocyanin stability. Full article

This investigation focused on developing nutrient-dense Medjool date-based bars (MDBs) formulated with Medjool date paste, milk protein concentrate, whey proteins, and other functional ingredients. Comprehensive proximate analysis, mineral profiling, amino acid determination, and instrumental assessments, including color measurement, scanning electron microscopy, differential scanning calorimetry, and texture analysis, were performed, followed by organoleptic evaluation. Medjool date paste served as the primary carbohydrate source (76.44%), while whey protein isolate and milk protein concentrate contributed substantially to the protein fraction (89.26% and 81.62%, respectively). The resulting bars contained 19.32–26.78% crude protein, 10.96% fat, and 12.35–12.71% moisture, delivering 414.72–416.04 Kcal 100 g⁻¹. Sugar profiles remained consistent across formulations (total sugars: 36.77–36.98%), with appreciable mineral content including potassium (884–923 mg 100 g⁻¹), calcium (418–585 mg 100 g⁻¹), and phosphorus (402–459 mg 100 g⁻¹). The essential amino acid composition equaled or surpassed that of hen’s egg, establishing the product as a superior protein source. Antioxidant analysis demonstrated total phenolic content of 452.22–554.12 mg GAE 100 g⁻¹ and total flavonoids of 358.06–374.24 mg QE 100 g⁻¹, with consistent radical scavenging capacity, reduced browning via protein–polyphenol binding (ΔG −58 to −72 kJ mol⁻¹), a balanced texture (hardness 157–189 N), and consistent sensory scores (87.63–93.28% acceptability), without significant differences among formulations. Molecular docking confirmed β-lactoglobulin’s tight antioxidant shielding and caseinate’s flexible bioavailability boost, yielding shelf-stable functional snacks that advance date palm valorization. The results demonstrate the successful development of functional MDBs with an excellent nutritional profile and strong panelist acceptance. Full article