Review
Chemistry, Applied
Billy Lo, Stefan Kasapis, Asgar Farahnaky
Summary: Plant proteins, such as lupin, are gaining attention in the food industry due to consumer shift towards non-meat diets. While lupin seeds have high protein content and proven health benefits, they are still underutilized. Concentrating lupin protein and producing isolates with suitable properties can make them attractive as functional ingredients in food manufacturing. Further research on extraction techniques and improving physical functionalities using innovative technologies are recommended to maximize the potential of lupin protein in food industry.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Ricard Bou, Paola Navarro-Vozmediano, Ruben Dominguez, Miguel Lopez-Gomez, Montserrat Pinent, Albert Ribas-Agusti, Jose J. Benedito, Jose M. Lorenzo, Ximena Terra, Jose Garcia-Perez, Mirian Pateiro, Jose A. Herrera-Cervera, Rosa Jorba-Martin
Summary: The current demand for healthy and sustainable food products has led to the search for alternative sources of plant protein isolates and concentrates. Legumes are considered to be an excellent non-animal protein source due to their high protein content, adaptability to various ecological conditions, and sustainability. However, their use in human food is limited by the presence of anti-nutritional and anti-technological factors. Emerging technologies can help remove these unwanted compounds and improve the purity and yield of protein isolates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Vusi Vincent Mshayisa, Jessy Van Wyk, Bongisiwe Zozo
Summary: Edible insects, with their rich protein content and balanced amino acid profile, are considered a high-quality alternative protein source for combating malnutrition. This study investigated the effects of different protein extraction methods on the properties of black soldier fly larvae flour and protein concentrates. The results showed that alkaline and acid precipitation extraction method yielded the highest protein content, and the protein concentrates exhibited superior solubility, emulsion capacity, and stability compared to freeze-dried and defatted black soldier fly larvae flours.
Article
Biochemistry & Molecular Biology
Kahina Djaoud, Nerea Munoz-Almagro, Vanesa Benitez, M. Angeles Martin-Cabrejas, Khodir Madani, Lila Boulekbache-Makhlouf, Mar Villamiel
Summary: This study aimed to extract pectins from a common Algerian variety of date fruits using ultrasound-assisted extraction (UAE) and optimize the process conditions. The results showed that UAE pectin had higher content of galacturonic acid and lower content of neutral sugars, and a higher molecular weight compared to pectin extracted by conventional acid extraction (CAE). Furthermore, UAE pectin exhibited enhanced antioxidant activity and antidiabetic properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Min-Soo Jeong, Sang-Deok Lee, Seong-Jun Cho
Summary: The study assessed the techno-functional properties of protein concentrates from the cricket Gryllus bimaculatus, finding ethanol to be the most effective defatting solvent. Ethanol significantly increased protein content and affected foaming properties. Therefore, when applying edible insects, both techno-functional and overall properties should be considered.
Article
Food Science & Technology
Logesh Vadapalani Nallasivam, Jyoti S. Gokhale
Summary: This study successfully achieved the co-extraction of gum and protein from Prosopis cineraria seeds, resulting in Sangri gum with high emulsification and foaming capacities and low levels of anti-nutritional factors.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Celia Badia-Olmos, Laura Laguna, Claudia Monika Haros, Amparo Tarrega
Summary: The use of alternative vegetal sources is proposed as a strategy to improve plant-based products. This study compares the properties of seven vegetable flours and their pastes and gels. The properties vary depending on the type of flour, but some, such as oil-holding capacity, foaming capacities, and gel structure, show potential for developing new plant-based products.
Article
Food Science & Technology
Siddaraju Anusha, Pradeep Singh Negi
Summary: Global population growth and global warming have increased the demand for protein from non-conventional sources, such as insect proteins. This study examined the protein concentrate of Tenebrio molitor larvae as a food ingredient. The protein concentrate showed excellent functional properties and could be used as a novel food ingredient.
Article
Chemistry, Applied
Alexia Gravel, Florence Dubois-Laurin, Alain Doyen
Summary: The defatting of legume flours with hexane has certain effects on the structure, surface properties, and functionality of pea proteins, but it has limited influence on protein profiles and zeta potential. The defatting step can improve the foaming properties of pea protein isolate, but has little impact on other techno-functional properties.
Article
Chemistry, Applied
Ying Li, Zhong Zhang, Alireza Abbaspourrad
Summary: The use of phycocyanin in acidic food products is limited due to its susceptibility to aggregation. However, by modifying the protein, its stability and functionality can be improved for applications in acidic environments.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Busra Gultekin Subasi, Beyza Vahapoglu, Esra Capanoglu, Mohammad Amin Mohammadifar
Summary: De-oiled sunflower cake is a sustainable protein source with high phenolic and fiber contents, and various studies have been carried out to investigate protein extraction methods and functional properties. Different structure modification methods have been used to improve the functional properties and broaden the applications of sunflower protein.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Joanna Paciorek-Sadowska, Marcin Borowicz, Marek Isbrandt
Summary: The use of evening primrose oil cake as a bio-filler significantly influences the morphology of foams, leading to improved physico-mechanical and thermal insulation properties while reducing flammability. Thorough mixing allows better homogenization of the bio-filler in the polyurethane matrix, resulting in a regular cellular structure.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Oncology
Malgorzata Chmielewska-Kassassir, Katarzyna Sobierajska, Wojciech M. Ciszewski, Jakub Kryczka, Andrzej Zieleniak, Lucyna A. Wozniak
Summary: Malignant pleural mesothelioma is an aggressive tumor that is resistant to chemotherapy. EPE can inhibit the proliferation and invasiveness of MPM cells by downregulating TYMS expression through occupancy of SP1 motifs.
Article
Biochemistry & Molecular Biology
Blanca Abril, Eduardo A. Sanchez-Torres, Monica Toldra, Jose Benedito, Jose Garcia-Perez
Summary: This study analyzed the effects of drying and defatting processes on the physicochemical and techno-functional properties of porcine liver proteins. Drying was found to stabilize the protein fraction, but high temperature drying resulted in greater protein degradation. Defatting improved certain techno-functional properties, such as foaming capacity, while emulsifying capacity did not vary significantly.
Article
Food Science & Technology
Sunil Kumar Khatkar, Anju Boora Khatkar, Nitin Mehta, Gurkirat Kaur, Sanju Bala Dhull, Sangeeta Prakash
Summary: This review discusses the crucial factors, mechanisms, and strategies to enhance the techno-functional properties of milk protein concentrate (MPC), and proposes feasible improvement options, providing important guidance for future research and development of MPC.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, Abdorreza Mohammadi Nafchi, Amin Mousavi Khaneghah
Summary: Conventionally used petrochemical-based plastics cause severe environmental pollution, while biopolymers are biodegradable and environmentally friendly, making them increasingly used in packaging technologies. Active packaging has attracted considerable interest as an effective technique for controlling and decontaminating fungi and related mycotoxins. Recent studies have shown that biopolymer films and coatings incorporating antimicrobial agents have great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
E. E. Badin, M. M. Mercatante, R. H. Mascheroni, R. Quevedo-Leon, A. Ibarz, P. D. Ribotta, A. R. Lespinard
Summary: A multiphysics model was used to evaluate the pasteurization of crushed tomato in glass bottles, aiming to understand the temperature profiles and quality losses during the heating and cooling stages. A finite element model was built using experimentally measured parameters and the kinetics of thermal degradation. The model was validated and the results showed that the process at 100℃ provided the highest retention of quality compared to the processes at 80℃ and 90℃.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Mohammad Hashem Yousefi, Esmaeel Abbasi, Milad Hadidi, Seyedenayat Hashemi, Amir Hossein Ghadimi, Saeed Yousefinejad, Hossein Arfaeinia, Abbas Yousefinejad, Przemyslaw Lukasz Kowalczewski, Agnieszka Tomkowiak, Saeid Hosseinzadeh, Amin Mousavi Khaneghah
Summary: This study investigated the contamination of rice with potentially toxic elements, mycotoxins, and pesticides in samples imported from Pakistan, India, Thailand, and domestic Iranian rice. The results showed that Iranian rice did not exceed the national standard limits for toxic elements, while imported rice had at least one toxic element above the permissible level. The levels of mycotoxins were within the allowable range in all rice types. Thai rice was the only group without pesticide residues. The health risk index was lowest for Iranian rice and highest for Pakistani rice.
Review
Chemistry, Multidisciplinary
Faiqa Malik, Aqsa Iqbal, Sabika Zia, Muhammad Modassar Ali Nawaz Ranjha, Waseem Khalid, Muhammad Nadeem, Samy Selim, Milad Hadidi, Andres Moreno, Muhammad Faisal Manzoor, Przemyslaw Lukasz Kowalczewski, Rana Muhammad Aadil
Summary: Among various diseases in humans, diabetes is a complicated disorder caused by the malfunctioning of beta cells or insulin functioning. Plants contain secondary metabolites, called phytochemicals, which play a key role in plant protection and offer beneficial functions in humans. Polyphenols, an important class of phytochemicals, can be found in fruits and their major wastes. This review focuses on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes, highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.
Article
Food Science & Technology
Milad Hadidi, Jose C. Orellana Palacios, David Julian McClements, Maryam Mahfouzi, Andres Moreno
Summary: The global population is expected to reach 9.7 billion by 2050, leading to an increased demand for proteins in the human diet. Alfalfa leaf, an underutilized source of cheap protein, shows promise for human consumption and food applications. This review evaluates the application of alfalfa leaf proteins (ALPs) as a potential protein source and discusses their molecular composition, nutritional value, extraction methods, and functional properties. The challenges and potential strategies for utilizing ALPs as a protein source in the human diet are also discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri, Mehran Ghasemlou, Milad Hadidi, Charles S. Brennan
Summary: Meeting the United Nation's sustainable development goals for zero hunger is becoming more challenging due to climate change and political and economic challenges. An effective strategy to address hunger is the production of affordable, nutrient-dense, and sustainable food products. Ancient grains, which were once forgotten, have emerged as a solution for nutrition and food supply chain problems. This review critically examines the progress in this emerging field and discusses the potential roles of ancient grains in fighting hunger.
Review
Chemistry, Applied
Wanli Zhang, Milad Hadidi, Asli Can Karaca, Sara Hedayati, Mohammad Tarahi, Elham Assadpour, Seid Mahdi Jafari
Summary: Chitosan (CS), as a bio-renewable natural material, has the potential to be used in food packaging films (PFs)/coatings as a biopolymer. However, its poor solubility in dilute acid solutions and limited antioxidant and antimicrobial activities restrict its application in PFs/coatings. Chemical modification of CS, particularly through graft copolymerization, has been widely studied to address these limitations. This work reviews the progress of CS grafted PA (CS-g-PA) based films, discussing the chemistry and methods of preparing CS-g-PA and the effects of different PAs grafting on CS film properties. Additionally, the application of CS-g-PA functionalized PFs/coatings for food preservation is explored. It is concluded that modifying the properties of CS-based films through PA grafting can enhance the food preservation capability of CS-based films/coatings.
CARBOHYDRATE POLYMERS
(2023)
Review
Food Science & Technology
Milad Hadidi, Samuel Rodriguez Garcia, Dimitrios Ziogkas, David Julian McClements, Andres Moreno
Summary: The projected global population of 9.7 billion by 2050 will lead to a higher demand for proteins. Cereal bran proteins (CBPs) have been identified as high-quality proteins with potential applications in the food and pharmaceutical industries. This article summarizes the molecular composition, nutritional value, extraction, and purification of CBPs, as well as their functional properties, challenges, and potential strategies for improvement.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Milad Hadidi, Yasaman Hossienpour, Majid Nooshkam, Maryam Mahfouzi, Maryam Gharagozlou, Faezeh Sadat Aliakbari, Fatemeh Aghababaei, David Julian McClement
Summary: The global population growth has led to an increased demand for proteins, and green leaves of various plants present an affordable and sustainable source of proteins suitable for human consumption. This article reviews the sources, extraction methods, and nutritional attributes of green leaf proteins, highlighting their potential advantages and disadvantages as functional food ingredients. It emphasizes the importance of understanding the composition and structure of different green leaves and the proteins extracted from them, as well as evaluating the impact of isolation and purification techniques on the functionality of plant protein ingredients obtained.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agronomy
Patricia Martinez, Fiorela Pena, Luis A. Bello-Perez, Hernani Yee-Madeira, Albert Ibarz, Carmen Velezmoro
Summary: This study evaluated the use of ultrasound-assisted esterification as a method for obtaining esterified starches. The results showed that ultrasound-assisted treatment can improve the degree of substitution and reaction efficiency of esterified starches, without changing the starch characteristics.
Review
Chemistry, Medicinal
Fatemeh Aghababaei, Milad Hadidi
Summary: Quercetin, a flavonoid found in fruits and vegetables, has multiple health benefits including antioxidant, antimicrobial, anti-inflammatory, antiviral, and anticancer properties. It scavenges free radicals, reduces oxidative stress, inhibits inflammatory processes, inhibits cancer cell proliferation, and has cardiovascular benefits. It can be incorporated into the diet or taken as a supplement for maintaining good health and preventing chronic diseases.
Article
Chemistry, Applied
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Summary: The global demand for plant-based proteins is increasing due to concerns about the environment, sustainability, animal welfare, and human health. The common method of isolating proteins from plants, alkaline extraction, is often inefficient and can damage proteins. Research findings suggest that combining alkaline extraction with other innovative technologies is more effective for protein recovery and functional modification. Exploring the combination of alkaline treatments with other innovative technologies could be a promising area of investigation for maximizing the value of protein resources in the food processing industry.
FOOD HYDROCOLLOIDS
(2023)
Review
Chemistry, Multidisciplinary
Shima Jafarzadeh, Majid Nooshkam, Masoumeh Zargar, Farhad Garavand, Sabyasachi Ghosh, Milad Hadidi, Mehrdad Forough
Summary: There are various methods for synthesizing nanomaterials, but using green chemistry and eco-friendly materials is the most suitable technique. Recently, green synthesized materials have gained attention for their environmental friendliness and cost-effectiveness. The use of green synthesized nanoparticles in food packaging has been extensively studied, with the aim of enhancing packaging performance and reducing environmental damage.
JOURNAL OF NANOSTRUCTURE IN CHEMISTRY
(2023)
Review
Chemistry, Applied
Fatemeh Aghababaei, David Julian Mcclements, Mario M. Martinez, Milad Hadidi
Summary: Electrospinning is a simple technology that can produce nano- and micron-scale fibers. This review discusses the fabrication, development, and challenges of electrospun plant protein nanofibers (EPPNFs) for food and food packaging applications. It is predicted that EPPNFs will find increasing applications in various fields due to the growing demand for sustainable and renewable biopolymers.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
