Article
Chemistry, Applied
Chelsey Hinnenkamp, Baraem P. Ismail
Summary: The study hydrolyzed whey protein concentrate using trypsin and Protease M, showing that Protease M preferentially hydrolyzed alpha-lactalbumin while trypsin targeted beta-lactoglobulin. The two enzymes exhibited different specificity and produced peptides with varying hydrophobicity, but shared 9 bioactive peptides.
Article
Food Science & Technology
Phanthipha Laosam, Worawan Panpipat, Manat Chaijan, Sittiruk Roytrakul, Sawanya Charoenlappanit, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Gorawit Yusakul
Summary: In this study, a porcine placenta hydrolysate (PPH) with a 30% degree of hydrolysis was fractionated using ultrafiltration (UF) to obtain the UF4 fraction. The UF4 fraction showed excellent antioxidant and enzyme inhibitory activities, as well as high stability. Additionally, the UF4 fraction was rich in hydrophobic amino acids. These findings suggest that the UF4 fraction isolated from crude PPH can be developed as a potential functional food ingredient.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Feyisola Fisayo Ajayi, Priti Mudgil, Amie Jobe, Priya Antony, Ranjit Vijayan, Chee-Yuen Gan, Sajid Maqsood
Summary: Hypercholesterolemia is a serious global public health concern. Natural products have emerged as an alternative therapy for ameliorating this condition. This study aimed to produce novel bioactive peptides from quinoa protein hydrolysates using enzymatic hydrolysis methods and found that chymotrypsin-generated hydrolysates showed higher inhibitory potential against cholesterol esterase and pancreatic lipase. Several bioactive peptides were identified as potential inhibitors for these enzymes. The results suggest that quinoa protein hydrolysates can be considered as an alternative therapy for hypercholesterolemia.
Review
Engineering, Chemical
Nhung Thi Phuong Nong, Jue-Liang Hsu
Summary: This article provides an overview of bioactive peptides with an emphasis on the current strategy used for screening and characterization methods. Understanding the biological activities of peptides, mechanism inhibitions, and the interaction of the complex of peptide-enzyme is commonly evaluated using specific in vitro assays and molecular docking analysis. Well-organized and well-designed methods are necessarily required to enhance the efficiency of studying the potential peptides.
Article
Biochemistry & Molecular Biology
Valentine Renaud, Melanie Faucher, Marie-Julie Dubois, Genevieve Pilon, Thibault Varin, Andre Marette, Laurent Bazinet
Summary: Metabolic Syndrome (MetS) affects a large number of people globally and is a major health concern. The use of electrodialysis with ultrafiltration membrane (EDUF) has successfully produced bioactive peptides (BPs) from whey protein concentrate (WPC), and the fraction F3 has shown interesting DPP-IV inhibitory effects in vitro. This study aimed to evaluate the impact of each fraction on obesity models, revealing little physiological effect but changes in gut microbiota composition and functions in mice treated with F3.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Patricia Costa da Silva, Tassiele Toledo, Vandre Briao, Telma Elita Bertolin, Jorge Alberto Vieira Costa
Summary: The study focused on the development of products with bioactive peptides from Spirulina, showing their potential in enhancing antioxidant activity and physical properties when added to snacks, thus indicating a viable natural alternative for improving the quality of extruded foods.
Review
Agriculture, Multidisciplinary
Pauline Duffuler, Khushwant S. Bhullar, Stepheny C. de Campos Zani, Jianping Wu
Summary: Food-derived bioactive peptides and protein hydrolysates have gained attention as diet-based strategies for preventing and mitigating chronic diseases, but their clinical translation is limited by a lack of understanding of their mechanisms of action and pharmacokinetics. Commercialization is also hindered by limited information on efficacy, safety, bitter taste, and cost-effective production methods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Xiaohui Luo, Shaozhen Wu, Jiawen Xue, Hao Hu, Zhiping He, Xingquan Liu, Fenghua Wu
Summary: This study systematically investigated the enzymolysis of Torreya grandis, finding that amino acid supplementation is necessary for optimizing bioactivity and that the discrepancy between predicted and actual solubilities may be caused by peptide structures. The antioxidant capacity varied due to different factors, and foaming capacity was found to be uncorrelated with molecular weight. Low molecular weight hydrolysates of T. grandis protein showed poor foaming stability. Emulsifying stability was more affected by the hydrophobic amino acid composition than molecular weight.
Article
Engineering, Chemical
Murilo Goncalves de Oliveira, Marcus Bruno Soares Forte, Telma Teixeira Franco
Summary: This study proposed and investigated nanofiltration (NF) membranes technology configured as a serial process for XOS fractionation from sugarcane straw hydrolyzed liquor (SSHL) to isolate low molecular weight XOS (LMW XOS). By operationally optimizing the selected membranes NP030 and TS40 for pressure, temperature, and pH, it was successful in increasing the rejection rate of high molecular weight XOS (HMW XOS) and low molecular weight XOS (LMW XOS) in the process.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Leila Najafian
Summary: The creation of bioactive peptides from dietary proteins offers great potential for the development of functional foods and nutraceuticals. These peptides have various important roles in the body, including antioxidative, antimicrobial, immunomodulatory, hypocholesterolaemic, antidiabetic, and antihypertensive properties. They can be used as food additives to maintain quality and microbiological safety, as well as functional components in the treatment and prevention of chronic and lifestyle-related disorders. This article highlights the functional, dietary, and health advantages of bioactive peptides in food items, discussing their mechanisms of action and medicinal uses, as well as their applications for enhancing food quality and shelf life.
Article
Food Science & Technology
Jesus Morales Garcia, Chibuike C. Udenigwe, Jorge Duitama, Andres Fernando Gonzalez Barrios
Summary: This study reconstructed the peptide profiles from whey hydrolysates and developed a machine learning predictor for peptide classification. Potential antioxidant peptides were identified, aiding the discovery of novel antioxidants.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
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)
Review
Food Science & Technology
Armin Mirzapour-Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, Ali Niazi, Marco Garcia-Vaquero
Summary: Protein hydrolysis is a process used in the food industry to generate bioactive peptides with health benefits, however, this process can also increase the bitterness of the products. This review summarizes the dietary sources of bitter bioactive peptides, methods to determine their bitterness, and the factors and mechanisms underlying their bitterness. The strategies to improve the taste and oral delivery of bioactive peptides are discussed, including debittering and masking techniques. Encapsulation is highlighted as an effective method for masking the bitter taste and promoting the bioactivity of peptides.
NPJ SCIENCE OF FOOD
(2023)
Article
Biotechnology & Applied Microbiology
Alberto Alfano, Sergio D'ambrosio, Antonella D'Agostino, Rosario Finamore, Chiara Schiraldi, Donatella Cimini
Summary: This study focuses on converting buffalo milk whey into value-added compounds and recovering clean water using local investment. By utilizing nanofiltration technology, high-quality water is recycled for production cycles and agriculture, reducing disposal costs and environmental impact.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Fan Ying, Shiqi Lin, Jingyu Li, Xuewu Zhang, Gu Chen
Summary: MAOs, essential deamination enzymes for neurotransmitters and amines, are potential targets for treating mental and neurodegenerative disorders. By utilizing ultrafiltration purification and in silico prediction, inhibitory peptides targeting MAOs were identified from soybean protein hydrolysate, demonstrating potential as functional nutraceuticals for treating neurodegenerative and mental disorders, with PLYSN showing strong inhibition activity against MAO-B.
Article
Chemistry, Applied
Fatima Arrutia, Angela Puente, Francisco A. Riera, Carlos Menendez, Ulises A. Gonzalez
Article
Multidisciplinary Sciences
Fatima Arrutia, Rebeca Fernandez, Carlos Menendez, Ulises A. Gonzalez, Francisco A. Riera
SCIENTIFIC REPORTS
(2017)
Review
Food Science & Technology
Fatima Arrutia, Eleanor Binner, Peter Williams, Keith W. Waldron
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Engineering, Environmental
Fatima Arrutia, Mohamed Adam, Miguel Angel Calvo-Carrascal, Yujie Mao, Eleanor Binner
CHEMICAL ENGINEERING JOURNAL
(2020)
Article
Food Science & Technology
Manoj Kumar, Maharishi Tomar, Sneh Punia, Simona Grasso, Fatima Arrutia, Jairam Choudhary, Surinder Singh, Pooja Verma, Archana Mahapatra, Sharmila Patil, Radha, Sangram Dhumal, Jayashree Potkule, Sujata Saxena, Ryszard Amarowicz
Summary: This review discusses various methods to enhance the quality and suitability of cottonseed protein (CSP) for human nutrition by reducing gossypol content to permissible limits. Degossypolyzation is mainly done through solvent extraction, but methods like gamma irradiation and microbial use are gaining popularity. CSP shows promise for use in food and feed formulations, with a balanced amino acid composition and functional properties comparable to soy protein. Integration of chemical and biological methods may be more efficient for improving CSP utilization in human nutrition.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Medicine, Research & Experimental
Manoj Kumar, Maharishi Tomar, Deep Jyoti Bhuyan, Sneh Punia, Simona Grasso, Amanda Gomes Almeida Sa, Bruno Augusto Mattar Carciofi, Fatima Arrutia, Sushil Changan, Radha, Surinder Singh, Sangram Dhumal, M. Senapathy, Varsha Satankar, T. Anitha, Anshu Sharma, R. Pandiselvam, Ryszard Amarowicz, Mohamed Mekhemar
Summary: Tomato processing by-products, especially seeds, are rich in health-promoting macromolecules, making them suitable for the development of novel food and nutraceutical products. Tomato seed extract demonstrates diverse biomedical activities in treating cardiovascular ailments, neurological disorders, and acting as antioxidants, anticancer, and antimicrobial agents. Utilization of bioactive components from tomato seeds can improve the economic feasibility of the tomato processing industry and reduce environmental pollution.
BIOMEDICINE & PHARMACOTHERAPY
(2021)
Article
Chemistry, Applied
Yujie Mao, Rui Lei, John Ryan, Fatima Arrutia Rodriguez, Bob Rastall, Afroditi Chatzifragkou, Charles Winkworth-Smith, Stephen E. Harding, Roger Ibbett, Eleanor Binner
Article
Biochemistry & Molecular Biology
K. Mohammed-Geba, F. Arrutia, H. Do-Huu, Y. J. Borrell, A. Galal-Khallaf, A. Ardura, Francisco A. Riera, Eva Garcia-Vazquez
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
