Article
Food Science & Technology
Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Summary: Our dietary lifestyle is associated with various global health risks. The overconsumption of highly digestible protein can lead to the production of potentially toxic substances in the colon. Reducing protein content in food products through dietary reformulation appears to be an effective strategy. Introducing resistant protein into the diet may positively impact human health and gut microbiome functionality.
Review
Food Science & Technology
Di An, Qingfeng Ban, Hengjun Du, Qi Wang, Fei Teng, Liang Li, Hang Xiao
Summary: Food-grade protein nanofibrils have attracted significant research interest in the field of food science due to their high aspect ratio, appealing mechanical characteristics, and various adjustable functional groups. Converting these proteins into nanofibrils offers a promising strategy to enhance their functionality and application in areas such as gelling, emulsifying, and bioactive compound delivery. The size, structure, and morphology of nanofibrils are strongly influenced by the protein source and processing conditions, resulting in variations in functionality. Nanofibrils can be engineered into gels, microcapsules, emulsions, and complexes, each with unique properties and applications. Although the adsorption behavior at interfaces and the potential toxicity to humans require further investigation, nanofibril-based delivery systems hold great potential for enhancing the absorption and bioavailability of bioactive compounds.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Acoustics
Anna Hu, Liang Li
Summary: Ultrasound pretreatment has significant effects on the structure and functional properties of soy protein isolate (SPI) nanofibrils. Low amplitude ultrasound improves solubility and emulsifying activity, while high amplitude ultrasound enhances foaming capacity. Ultrasound pretreatment also improves antioxidant activity of nanofibrils. This study expands the application of food-grade protein nanofibrils in the food industry.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Hua Chen, Gaiming Zhao, Xiaoling Yu, Qiuhui Zhang, Chaozhi Zhu, Lin Tong, Jiangang Hao
Summary: The study investigated the effects of different heating temperatures (40-115 degrees C) on the structure, oxidation, and digestibility of beef myofibrillar protein. The results showed that the protein underwent oxidation, with a decrease in sulfhydryl groups and an increase in carbonyl groups as the temperature increased. The protein underwent conformational changes and expanded at temperatures between 40 degrees C and 85 degrees C, but aggregated at temperatures over 85 degrees C due to thermal oxidation. The digestibility of the protein increased up to 85 degrees C and then decreased, suggesting that moderate heating and oxidation-induced protein expansion were beneficial to digestion, while excessive heating and protein aggregation were not.
Article
Biochemistry & Molecular Biology
Shuhan Zhang, Song Zhu, Fang Zhong, Dejian Huang, Xuemei Chen, Yue Li
Summary: This study compared the effects of different exogenous proteins on wheat starch digestion and evaluated the mechanisms involved based on the distribution behaviors of the proteins in the starch matrix. Rice protein, soy protein isolate, and whey protein isolate all effectively inhibited the rapid digestion of wheat starch, but through different modes. Rice protein increased the content of slowly digestible starch, while soy protein isolate and whey protein isolate increased the content of resistant starch. Fluorescence images demonstrated that rice protein aggregated and competed for effective space with starch granules, while soy protein isolate and whey protein isolate formed continuous network structures within the starch matrix. These distribution behaviors resulted in varying reductions in starch digestion by influencing the gelatinization and ordered structure of starch. Pasting and water mobility results indicated that all exogenous proteins inhibited water migration and swelling of starch. Additionally, X-ray diffraction and Fourier transform infrared spectroscopy analysis revealed that the exogenous proteins improved the ordered structures of starch. Rice protein had a more significant effect on the long-term ordered structure, while soy protein isolate and whey protein isolate had a more effective effect on the short-term ordered structure. These findings will contribute to the understanding of exogenous protein inhibition of starch digestion and inspire applications in low-glycemic index foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Cindy Le Bourgot, Xinxin Liu, Caroline Buffiere, Noureddine Hafanaoui, Lorene Salis, Corinne Pouyet, Dominique Dardevet, Didier Remond
Summary: The development of plant-based protein foods can help reduce animal product consumption in western countries. The study investigated the impact of a new texturing process on the digestibility of wheat protein and implemented strategies to enhance the lysine content of the product.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Multidisciplinary Sciences
Julia Maldonado-Valderrama, Teresa del Castillo Santaella, Juan Antonio Holgado-Terriza, Miguel Angel Cabrerizo-Vilchez
Summary: Emulsions are used to encapsulate and deliver nutrients and drugs to tackle various gastrointestinal conditions. The functionality of emulsions depends on their susceptibility to enzymatic degradation and their ability to inhibit or facilitate digestion. A pendant drop surface film balance method can simulate the digestion of emulsions in the gastrointestinal tract and measure the mechanical properties of the digested interfaces.
JOVE-JOURNAL OF VISUALIZED EXPERIMENTS
(2022)
Article
Food Science & Technology
Luca Amagliani, Juliana V. C. Silva, Maxime Saffon, Jannika Dombrowski
Summary: This study reviews the foaming properties of plant proteins and how they are influenced by extraction processes, physical, chemical, and enzymatic treatments. Different approaches to improving the foaming properties of plant proteins, such as optimizing extraction conditions and modulating their interactions with other food components, are highlighted as having potential.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Amanda Gomes Almeida Sa, Maria Teresa Bertoldo Pacheco, Yara Maria Franco Moreno, Bruno Augusto Mattar Carciofi
Summary: Environmental and food security challenges can be addressed by using alternative protein sources, such as by-products from edible oil processing industries. Pumpkin seed meal was evaluated for its composition, digestibility, amino acid profile, and antinutritional factors. Different processing techniques were assessed for their impact on the nutritional quality of the seed meal. The results showed that processing increased the protein digestibility and reduced antinutritional factors, making pumpkin seed by-product a promising plant protein source for food formulations.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Jerome Salles, Christelle Guillet, Olivier Le Bacquer, Carmen Malnero-Fernandez, Christophe Giraudet, Veronique Patrac, Alexandre Berry, Philippe Denis, Corinne Pouyet, Marine Gueugneau, Yves Boirie, Heidi Jacobs, Stephane Walrand
Summary: Old rats were found to use pea protein with the same efficiency as casein or whey proteins, with similar effects on body composition, tissue weight, skeletal muscle protein synthesis and degradation. This suggests that using plant-based proteins could help older individuals diversify their protein sources and meet nutritional intake recommendations more easily.
Review
Nutrition & Dietetics
Amanda Gomes Almeida Sa, Joao Borges Laurindo, Yara Maria Franco Moreno, Bruno Augusto Mattar Carciofi
Summary: Protein from plant sources is considered as alternatives to animal sources in the human diet. Recent studies have shown that emerging technologies can improve the functional properties, nutritional quality, and decrease allergenicity of plant protein. However, there is a need for broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Yun-Sang Choi, Dongjun Kim, Samooel Jung
Summary: In this in vitro infant digestion model, freezing-then-aging process enhanced the protein digestibility of beef. Freezing did not have a significant impact on the protein degradation and structure of beef, but after aging, the freezing-then-aging group showed better digestion.
Review
Food Science & Technology
Frederik Janssen, Viena Monterde, Arno G. B. Wouters
Summary: Shifting from animal protein to plant protein is crucial for a sustainable food system. Wheat proteins, which are structurally diverse, provide opportunities for food foam and air-water interface stabilization. Soluble and insoluble wheat protein fractions have different functional roles in existing wheat-based foods, and further modification is required to enhance their applicability in other food foams.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Nathalie Atallah, Claire Gaudichon, Audrey Boulier, Alain Baniel, Benoit Cudennec, Barbara Deracinois, Rozenn Ravallec, Christophe Flahaut, Dalila Azzout-Marniche, Nadezda Khodorova, Martin Chapelais, Juliane Calvez
Summary: The aim of this study was to analyze the protein digestibility and postprandial metabolism in rats of milk protein matrices obtained by different industrial processes. The results showed that ingestion of whey proteins led to higher protein content in the intestinal mucosa and liver, possibly due to fast assimilation. Additionally, industrial processes that modify the structure and/or composition of milk proteins influence protein digestion and utilization.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Atinder Ghumman, Swasti Mudgal, Narpinder Singh, Brajesh Ranjan, Amritpal Kaur, Jai Chand Rana
Summary: The study evaluated the physicochemical and functional properties of grains, flour, and protein isolates (QPI) from different quinoa lines, showing high protein and phenolic content in QPI. QPI demonstrated higher water and oil absorption capacity and desirable foam and emulsification properties. The digestibility of QPI was negatively correlated with random coils, while QPI with higher proportions of beta-structure and random coils exhibited enhanced protein surface activities. Variations were observed in the accumulation of polypeptides for grains and QPI.
FOOD RESEARCH INTERNATIONAL
(2021)
Letter
Peripheral Vascular Disease
Mostafa Goudarzi, Farhad Garavand, Ashkan Madadlou, Vincenzo Fogliano
JOURNAL OF HYPERTENSION
(2020)
Article
Food Science & Technology
Ashkan Madadlou, Vittorio Saggiomo, Karin Schroen, Vincenzo Fogliano
CURRENT OPINION IN FOOD SCIENCE
(2020)
Article
Pharmacology & Pharmacy
Ashkan Madadlou
EUROPEAN JOURNAL OF PHARMACOLOGY
(2020)
Article
Chemistry, Applied
Mehri Karbasi, Antoni Sanchez-Ferrer, Jozef Adamcik, Gholamreza Askari, Ashkan Madadlou, Raffaele Mezzenga
Summary: The surface modification of beta-lactoglobulin amyloid fibrils was achieved by Maillard reaction with maltodextrin, resulting in improved colloidal stability and reduced turbidity. Prolonged heat treatment, however, led to hydrolysis of attached polysaccharide, reducing fibril height and hydrophilicity.
Article
Food Science & Technology
Toktam Farjami, Jamal Babaei, Francoise Nau, Didier Dupont, Ashkan Madadlou
Summary: Processing methods can influence the digestibility of egg white proteins and impact their nutritional value. Heat, high pressure, ultrasound, and other methods can improve protein digestibility, while Maillard glycation may restrict enzyme access and reduce digestibility.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Mehri Karbasi, Gholamreza Askari, Ashkan Madadlou
Summary: This study evaluated the influence of acetylation at different acetic anhydride-to-protein molar ratios on WPMs. The research found that acetylation increased N-acetylation and O-acylation degrees, as well as randomness and less compact structure of proteins in WPMs. Acetylation did not improve the colloidal stability of WPMs but increased their emulsification activity at specific pH values.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Zohreh Hazrati, Ashkan Madadlou
Summary: Gallic acid was used to form cold-set whey protein gels, preventing the formation of intermolecular beta-sheets and resulting in a porous microstructure. Pre-crosslinking with citric acid altered the protein structure and increased gel water-holding capacity.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Food Science & Technology
Saina Moayedzadeh, Asghar Khosrowshahi, Sundaram Gunasekaran, Ashkan Madadlou
Summary: Emulsion gels were prepared using fish oil-in-water emulsions stabilized by LaG and HaG gellan as emulsifiers. CaCl2 gelation resulted in self-supporting and dense microstructure for LaG emulsion gel, while HaG emulsion gel lacked self-supporting nature. Acid and alkaline immersion impacted the dynamic moduli of the gels, with distinct effects on the network of LaG emulsion gel.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Marzieh Shakouri, Maryam Salami, Loong-Tak Lim, Mohammad Ekrami, Mehdi Mohammadian, Gholamreza Askari, Zahra Emam-Djomeh, David Julian McClements
Summary: Multifunctional and innovative biopolymer-based indicator films containing gelatin and basil seed gum, with different concentrations of saffron petal extract, were prepared. The addition of saffron petal extract improved the physical properties and antimicrobial activity of the indicator films, making them potential indicators for monitoring food spoilage.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Jun Wang, Jordane Ossemond, Julien Jardin, Valerie Briard-Bion, Gwenaele Henry, Yann Le Gouar, Olivia Menard, Sebastien Le, Ashkan Madadlou, Didier Dupont, Frederique Pedrono
Summary: This study compared the bioavailability of encapsulated and unencapsulated DHA in a food matrix. The results showed that encapsulated DHA oil had smaller and more uniformly dispersed lipid droplets, higher hydrolysis rate, and released more free DHA. Encapsulation of DHA oil significantly improved its bioavailability.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Devashree Patil, Siyu Chen, Vincenzo Fogliano, Ashkan Madadlou
Summary: This study investigated the impact of proteinase K hydrolysis on bovine lactoferrin, and found that hydrolysis enhanced its cathepsin inhibitory activity and inhibited the infectivity of SARS-CoV-2 pseudovirus.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Applied
Feilong Yang, Chengying Zhao, Liping Feng, Yanqi Wang, Mengyu Ma, Vincenzo Fogliano, Jinkai Zheng, Ashkan Madadlou
Summary: In this study, zein was conjugated with folic acid via the wet method to construct zein-folic acid particles, which were used for encapsulation of citrus essential oil. The conjugation of zein and folic acid resulted in the decrease of primary amino groups in zein particles. The extent of conjugation influenced the characteristics of the particles, including the secondary structure and crosslinking mode. The biological performance of the zein particles was improved when the folic acid content reached 0.091.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Gaelle Boudry, Ilario Mennella, Olivia Menard, Regis Janvier, Isabelle Nogret, Ashkan Madadlou, Armelle Cahu, Laurence Le Normand, Eric Bobillier-Chaumont, Rosalia Ferracane, Paola Vitaglione, Didier Dupont, David Val-Laillet
Summary: This study investigated the effect of OEA delivery kinetics on appetite suppression using different forms of dairy snacks. The results showed that liquid snacks containing OEA significantly reduced the amount of food consumed by minipigs, while semi-solid snacks did not have the same effect. Further experiments suggested that enhanced release of OEA in liquid snacks may affect endocannabinoid and other related metabolism.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Antonio Dario Troise, Vincenzo Fogliano, Ashkan Madadlou
CURRENT OPINION IN FOOD SCIENCE
(2020)
Article
Food Science & Technology
Jun Wang, Guilherme de Figueiredo Furtado, Nathalie Monthean, Didier Dupont, Frederique Pedrono, Ashkan Madadlou
INTERNATIONAL DAIRY JOURNAL
(2020)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)