Review
Chemistry, Applied
Tolulope Joshua Ashaolu, Thanh-Do Le, Itthanan Suttikhana, Opeyemi Joshua Olatunji, Mohamed A. Farag
Summary: The global population of 8 billion people requires dietary protein from sustainable sources. Hemp proteins and peptides have gained interest worldwide and are reported to have various health benefits. This study focuses on the composition and nutrition of hemp protein, as well as the production of hemp peptides. The goal is to explore the therapeutic potential of hemp peptides for multiple diseases.
Article
Biochemistry & Molecular Biology
Sara A. Cunha, Ezequiel R. Coscueta, Paulo Nova, Joana Laranjeira Silva, Maria Manuela Pintado
Summary: This study focused on the production of protein/peptide-rich hydrolysates from microalgae C. vulgaris and investigated their bioactive properties. The hydrolysates showed antioxidant, antihypertensive, and antidiabetic potential, making them promising functional ingredients for food, nutraceuticals, and cosmetics.
Article
Food Science & Technology
Hesam Daliri, Raman Ahmadi, Akram Pezeshki, Hamed Hamishehkar, Maryam Mohammadi, Hossein Beyrami, Maryam Khakbaz Heshmati, Marjan Ghorbani
Summary: The study demonstrates that quinoa protein hydrolysate (QPH) prepared by pancreatin hydrolysis has better emulsifying, foaming, and antioxidant properties compared to quinoa protein concentrate (QPC). However, QPC showed better emulsion/foam stabilizing properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Luan Gustavo Santos, Vilasia Guimaraes Martins
Summary: Hot trub, a protein-rich waste derived from the brewing process, has potential as an alternative protein source. Hydrothermal treatment can improve protein recovery, while freeze-drying enhances technological capabilities and amino acid composition, resulting in good antioxidant activities and antihypertensive capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Sara Alexandra Cunha, Manuela Estevez Pintado
Summary: Bioactive peptides derived from marine sources have valuable potential in pharmaceutical, food, and cosmetic industries due to their various biological activities and functional properties. Enzymatic hydrolysis is the most commonly used method for peptide production. Encapsulation is an interesting approach to enhance peptide protection and their effectiveness in pharmaceuticals, food, or cosmetics.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Rafael Valdelvira, Guadalupe Garcia-Medina, Jesus F. Crespo, Beatriz Cabanillas
Summary: Recently introduced alimentary pasta made of chickpeas retains an important allergenic content, which is transferred to the cooking water during boiling.
Review
Food Science & Technology
Carmen Berraquero-Garcia, Raul Perez-Galvez, F. Javier Espejo-Carpio, Antonio Guadix, Emilia M. Guadix, Pedro J. Garcia-Moreno
Summary: Bioactive peptides derived from enzymatic hydrolysis are gaining attention for their potential applications in supplements, pharmaceuticals, and functional foods. However, their high susceptibility to degradation during gastrointestinal digestion limits their inclusion in oral delivery systems. Encapsulation techniques, such as monoaxial spray-drying and electrospraying, can stabilize bioactive peptides, improving their bioaccessibility and potential for use in various industries.
Review
Food Science & Technology
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Summary: Encapsulation is a promising process to protect bioactive compounds, with LPs as efficient carriers. LPs can be used to design innovative delivery systems for improving bioaccessibility and survivability of bioactive materials.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Indyaswan Tegar Suryaningtyas, Jae -Young Je
Summary: This paper provides a comprehensive overview of the potential of bioactive peptides (BAPs) derived from food sources as anti-obesity agents. These peptides can regulate adipogenesis, lipid metabolism, and appetite control through various mechanisms, making them a promising option for obesity management. Further research and development can lead to the identification and utilization of specific BAPs with optimized efficacy and minimal side effects for the development of novel anti-obesity therapies.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Xuli Wu, Kan He, Tanja Cirkovic Velickovic, Zhigang Liu
Summary: Edible silkworm pupae are a highly nutritious food source with a long history of use in East Asia, and they are widely employed in the food, pharmaceutical, and animal feed industries. With the increasing consumption of silkworm pupae, potential allergic reactions to them must be understood.
FOOD SCIENCE & NUTRITION
(2021)
Review
Pharmacology & Pharmacy
Thaysa Fernandes Moya Moreira, Odinei Hess Goncalves, Fernanda Vitoria Leimann, Ricardo Pereira Ribeiro
Summary: Fish protein hydrolysates (FPHs) can be obtained from fish by-products and have bioactive properties. The production of FPHs involves enzymatic hydrolysis and various treatment methods to improve bioactivity. FPHs have been found to possess antioxidants, antimicrobials, anticancer, and antihypertensive activities.
CURRENT PHARMACEUTICAL DESIGN
(2023)
Review
Plant Sciences
Jacob Olagbenro Popoola, Omena B. B. Ojuederie, Oluwadurotimi Samuel Aworunse, Aminat Adelekan, Abiodun S. S. Oyelakin, Olusola Luke Oyesola, Paul A. A. Akinduti, Samuel Olatunde Dahunsi, Taofeek T. T. Adegboyega, Solomon U. U. Oranusi, Modupe S. S. Ayilara, Conrad A. A. Omonhinmin
Summary: Globally, neglected and underutilized legumes (NULs) are gaining recognition as probable crops to combat malnutrition and enhance food security in Africa. These legumes offer various health-promoting benefits and can be utilized as functional foods due to their rich nutritional content. Despite their potential, NULs have not received sufficient research attention compared to mainstream grain legumes, hindering their adoption and utilization. This review highlights selected NULs in Africa, their nutritional and functional properties, and discusses strategies to exploit them as affordable and accessible sources of vital nutrients and functional foods.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Fernando Rivero-Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Summary: Various enzymatic treatments were used to obtain chickpea protein hydrolysates with enhanced solubility and alpha-glucosidase inhibitory activity. Peptides ranging from 500 to 1100 Da exhibited the highest level of inhibition, potentially serving as ingredients to regulate the glycemic index in food formulation. The identified peptides were further characterized using bioinformatics tools to determine the most inhibitory ones.
Review
Chemistry, Medicinal
Ilknur Ucak, Maliha Afreen, Domenico Montesano, Celia Carrillo, Igor Tomasevic, Jesus Simal-Gandara, Francisco J. Barba
Summary: In fish processing, side streams such as skin, bones, heads and viscera are rich sources of protein and bioactive nitrogenous compounds, which can be converted into peptides through enzymatic hydrolysis and bacterial fermentation. These peptides have applications as preservatives, antioxidants, and in modifying food ingredient properties for functional foods and nutraceuticals in the food and pharmaceutical industries.
Article
Chemistry, Applied
Liuyi Chang, Yang Lan, Nonoy Bandillo, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: The study investigated the structural and functional attributes, as well as the aroma profile of major fractions of pulse storage proteins isolated from green pea and chickpea. Different protein compositions had significant impacts on the structural and functional properties of proteins. Chickpea protein fractions contained higher typical beany aromatic compounds than green pea protein fractions.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Nur Alim Bahmid, Chayan M. M. Mahmud, Fatma Boukid, Melisa Lamri, Mohammed Gagaoua
Summary: There is a growing criticism of meat-based products over environment, animal welfare, and public health. This paper focuses on understanding consumer perception and acceptability of plant-, seaweed-, and insect-based meat products. The review highlights the factors influencing consumer perceptions and motives to consume alternative products, aiming to improve their acceptability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Fatma Boukid, Antonella Pasqualone
Summary: Lupines have emerged as a cost-effective functional food option due to their high protein content and low starch levels. Modern breeding programs have focused on selecting sweet lupine species with reduced alkaloid content, resulting in proteins with health benefits and interesting techno-functional properties. Further research is needed to ensure safety and broaden applications through strategies for allergenicity mitigation and enhancing techno-functionality.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
F. Boukid, G. Sogari, C. M. Rosell
Summary: This research aims to bridge the gap between market trends and scientific research on the status of edible insects in foods, provide a roadmap for future research, and promote product launches. By reviewing scientific documents and analyzing market data, it has been observed that scientific publications and product launches related to edible insect foods have significantly increased since 2015, with Europe being the most prolific region. In the future, innovative solutions are needed to offer insect-based foods with pleasant flavors and textures, while ensuring safety and establishing a clear legislative framework to boost edible insects as a future food commodity.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Review
Agriculture, Multidisciplinary
Meriem Aoun, Fatma Boukid
Summary: Durum wheat is a staple food with higher tolerance to stresses, but its production and culinary uses are limited compared to common wheat. This review focuses on modifying the key qualities of durum wheat to create new functionalities for a wider range of food applications, such as improving nutritional value and technological properties, as well as creating attractive appearance and new uses.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Editorial Material
Food Science & Technology
Fatma Boukid, Massimo Castellari
Review
Food Science & Technology
Simon van de Walle, Keshia Broucke, Marie-Christin Baune, Nino Terjung, Geert Van Royen, Fatma Boukid
Summary: Microalgae are a booming sustainable protein source, but some strains have robust cell walls that limit protein digestibility. Disruption methods can break down cell integrity and increase enzyme accessibility. The digestibility of microalgae proteins in intact cells depends on cell wall structure, digestion method, and the matrix they are added to. Comparing effectiveness of disruption methods is challenging due to variability in models, strains, and conditions. More research is needed to understand microalgal cell wall structure and develop efficient disruption technologies for increased protein availability without compromising quality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Fatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, Mehmet Caglar Tulbek, Michael T. Nickerson
Summary: Enzymes have long been used in the food processing industry, but native enzymes have limitations in terms of activity, efficiency, substrate range, and adaptability to harsh processing conditions. Enzyme engineering techniques such as rational design, directed evolution, and semi-rational design have provided impetus for the development of tailor-made enzymes with improved or novel catalytic properties. With the emergence of synthetic biology, gene editing techniques, and other tools like artificial intelligence, precision fermentation has become a more efficient method for producing these designer enzymes. However, the bottleneck now lies in the scale-up production of these enzymes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Summary: The addition of microalgae to vegetable creams improved the protein content and the amino acid nutritional profile of vegetable creams, but had no significant effect on protein digestibility. This study suggests that incorporating microalgae is a feasible strategy to increase the protein content and nutritional quality of foods.
Review
Food Science & Technology
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Caglar Tulbek, Marina Mefleh, Abderrahmane Ait-Kaddour, Massimo Castellari
Summary: Fermentation has been widely used for food preservation worldwide and is now being used in plant-based products to improve their sensory and nutritional properties. Precision fermentation offers opportunities for manufacturers of plant-based meat and dairy to create products that closely resemble their conventional counterparts. The progress of digitalization provides opportunities to produce high-value ingredients through fermentation, and innovative technologies like 3D printing can mimic the structure and texture of traditional products.
Article
Food Science & Technology
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Summary: The study evaluated the impact of substituting wheat flour with three different pretreated green pea flour on fresh bread quality. It was found that bread made with conventionally milled and pre-cooked green pea flour showed similar characteristics to the control, while higher addition levels decreased specific volume and increased firmness. Incorporating legume flour delayed staling and increased proteins and fiber in the bread. Pre-heated flour increased starch digestibility. Overall, pre-cooked and soaked under-pressure-steamed green pea flour can be valuable ingredients for making soft and stable bread.
Article
Food Science & Technology
Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Summary: Microalgae such as Spirulina and Chlorella Vulgaris, containing high-quality proteins and essential bioactive compounds, were incorporated into energy bars in this study. The addition of microalgae improved the nutritional content and sensory characteristics of the bars.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Marina Mefleh, Rosella Motzo, Fatma Boukid, Francesco Giunta
Summary: This study assessed the effects of clipping, cultivar, season, and their interactions on the protein composition of six old and ancient wheat cultivars. Clipping delayed and shortened the grain filling period of all cultivars. Some cultivars showed different protein composition behaviors under different environmental conditions.
Article
Food Science & Technology
Abdo Hassoun, Fatma Boukid, Fatih Ozogul, Abderrahmane Ait-Kaddour, Jose Miguel Soriano, Jose M. Lorenzo, Rosa Perestrelo, Charis M. Galanakis, Gioacchino Bono, Abdelhakim Bouyahya, Zuhaib Bhat, Slim Smaoui, Anet Rezek Jambrak, Jose S. Camaraj
Summary: This review discusses the interplay between food packaging, food waste, and sustainability. It briefly summarizes common strategies used in food packaging and emphasizes the significance of nanobiotechnology, smart sensors, and other Industry 4.0 innovations. Consumer acceptance of novel packaging materials/technologies is also mentioned, and conclusions are drawn.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Nicola Gasparre, Cristina M. Rosell, Fatma Boukid
Summary: The low-carb food trend is growing without specific health/nutrition claims related to carbohydrate content. This study analyzed low-carb cereal-based products and found a high diversity among them with significant differences in nutritional content. Therefore, caution should be exercised when following the low-carb trend, and the type and portion of carbohydrates should be carefully evaluated.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Fatma Boukid
Summary: This review explores the composition, structure, and properties of soluble corn arabinoxylan, shedding light on its health benefits and advantageous functionalities in food products. It emphasizes the potential applications and health effects of corn arabinoxylan in promoting digestive wellness and enhancing the overall nutritional profile of various food products.
