Interest in meat alternatives has driven the development of plant-based analogs from legume extrudates. Commercial textured pea (TP) and soy (TS) were used to formulate chicken-nugget analogs with TP: TS ratios (100:0, F1; 75:25, F2; 50:50, F3; 25:75, F4; 0:100, F5), and their physicochemical properties and sensory characteristics were evaluated. Proximate composition, water-retention capacity (WRC), oil-holding capacity (OHC), emulsifying activity (EA), emulsion stability (ES), and least gelation concentration (LGC) were determined in TP and TS. The soy-pea-based nuggets (SPBNs) were evaluated for texture profile, color, and compared with a commercial chicken nugget. Consumer sensory tests of texture, flavor, and appearance were conducted for F2, F3, and F4 nuggets. The TP had higher fat and protein content (P < 0.05) than TS, while moisture and ash contents were lower. TP showed higher WRC (2.71 g/g), EA (34.62
The growing interest in plant proteins is driving innovation in protein-rich foods. The aim of this study was to evaluate the effect of adding broad bean flour hydrolysate (HBF), on the physical, textural, antioxidant, digestibility and sensory properties of cookies. The control cookie (C0) was made with a mixture (70:30) of wheat (WF) and broad bean (BF) flours, respectively. The mixture was then replaced with HBF at 10, 20, or 30
This study evaluated thermochemically modified unripe plantain flour treated with fumaric acid as a fat substitute in butter cookies. Incorporating this modified flour with a 24.73
Low dispersibility and colloidal instability limit the application of commercial pea protein concentrates in liquid food systems. This study investigates the effect of high-pressure homogenization (HPH) followed by pH modulation on the techno-functional properties (soluble fraction, particle size, colloidal stability, rheological behavior, and emulsifying properties) of a commercial pea protein concentrate. Initially, 3
This study investigated germination as a pre-isolation modification method to enhance the techno-functional and nutritional properties of common buckwheat (Fagopyrum esculentum Moench) protein. Germination was conducted at two different temperatures (20 and 30 °C) for 24, 48, and 72 h, and isolated proteins were analyzed for their chemical, structural, and functional properties. Results showed that the highest protein yield was achieved at 30 °C for 24 h, though durations exceeding 48 h reduced purity. SDS-PAGE and FTIR analyses confirmed that endogenous protease activity degraded high-molecular-weight proteins and increasing random coil proportions, indicating partial unfolding. SEM imaging revealed that germination transformed the dense protein surface into a porous morphology. Increasing germination time and temperature led to decreased lightness (L*) and hue angle, along with moderate increases in redness (a*), indicating notable changes in the visual appearance of the protein isolates. DSC results showed a decrease in thermal stability (Td) due to structural changes. In addition, germination significantly improved solubility, emulsifying activity, foaming capacity, and water/oil absorption, particularly at the 24 h of germination. Most notably, germination at 30 °C for 24 h increased in vitro protein digestibility from 75.67 to 82.19
Traditional wheat-based pasta is widely consumed; however, its reformulation with functional plant-based ingredients remains challenging because technological quality, bioactive properties, and consumer acceptance must be balanced. This study aimed to optimize and validate a functional pasta formulation by partially replacing wheat flour (WF) with lupin flour (LF) and flaxseed flour (FF). A 2² central composite rotatable design was applied, using LF (2–12
Liupao tea (LPT) undergoes significant bioactive changes during aging, while the link between these chemical shifts and the regulation of oxidative stress pathologies remains unclear. Therefore, this study integrated metabolomics, network pharmacology, and molecular docking to analyze Maosheng (MS) and Tianyu (TY) LPT samples aged 0–15 and 0–10 years, respectively, and elucidated the potential mechanisms of LPT in five oxidative stress - related diseases, including depression, obesity, Alzheimer’s disease, diabetes, and hypertension. Metabolomics identified 42 and 13 core antioxidant metabolites in MS and TY samples, respectively. Among them, core metabolites in MS peaked at 5 years, while TY sustained high abundance levels from 3 to 8 years. Network pharmacology revealed synergistic regulation of all five pathologies by both LPTs, and eight key components were screened from MS, and nine from TY based on degree values. Interestingly, the highest node density was shown in depression, and Sankey connectivity confirmed its strongest modulatory effect. Besides, the core depression‑related components and targets were subjected to molecular docking simulations, and binding energies ranged from − 5.37 to -8.88 kcal/mol for MS components, as well as from − 4.11 to -8.39 kcal/mol for TY components. Importantly, oleaside A and CCRIS 7793 showed the strongest affinities for GAPDH and AKT1, respectively. In general, these results laid a practical foundation for developing an LPT product aimed at relieving oxidative stress-related health issues.
Cultivated mushrooms are increasingly recognized as sustainable food resources and strategic components of global food security and circular economy systems because of their high nutritional and nutraceutical value, desirable sensory characteristics, and capacity to transform lignocellulosic residues into high-value food products. This study evaluated the effects of blue-light exposure during cultivation on productivity, morphology, total phenolic content (TPC), antioxidant activity, and sensory attributes of two wild edible mushrooms (Hericium erinaceus and Neolentinus ponderosus) and three commercial species (Lentinula edodes, Pleurotus djamor, and P. ostreatus) cultivated on oak sawdust-based substrate. Sensory characterization was performed using the Check-All-That-Apply (CATA) methodology with a semi-trained panel. Blue light significantly increased biological efficiency in a species-dependent manner, with the strongest responses observed in P. djamor (428
The growing demand for plant-based functional foods has positioned oats as a promising matrix for developing synbiotic products, given their high fiber content. This study aimed to develop a fermented oat beverage supplemented with inulin to evaluate the survival and morphological integrity of Lacticaseibacillus rhamnosus LRB during in vitro gastrointestinal digestion. A bovine milk beverage with the same added ingredients served as a reference matrix (control). The oat beverage reached the target pH ( 4.5) faster than the bovine milk beverage and maintained the stability of the L. rhamnosus LRB during 28 days of storage (8.34 ± 0.02 log cfu.mL− 1; ∆ log = -0.27). After simulated in vitro digestion, the oat matrix ensured high recovery rates (> 7 log cfu.mL− 1). Flow cytometry revealed a significantly lower percentage of dead cells in the oat beverage (2.10
‘Loche’ squash (Cucurbita moschata) is an ancient cucurbit landrace from northern Peru, with deep cultural roots in the Moche cuisine tradition. To our knowledge, this is the first study to combine phytochemical profiling of raw and cooked pulp with standardized in vitro gastrointestinal digestion and intestinal cell-based assessment in this matrix. This study assessed the carotenoid, tocopherol, and (poly)phenol composition of raw and boiled pulp, evaluated bioaccessibility through standardized in vitro gastrointestinal digestion (INFOGEST), and investigated the effects of the bioaccessible fraction on intracellular glutathione levels in a Caco-2:HT29-MTX-E12 co-culture model. UHPLC-DAD-MS² tentatively identified 16 phytochemicals, including phenolic and hydroxycinnamic acids, coumarin, and glycosylated derivatives. Lutein and α-tocopherol were the predominant carotenoid and tocopherol in raw pulp, respectively. Boiling substantially reduced all quantified phytochemicals, with tocopherols showing the greatest losses (77–93
Broccoli sprouts are abundant in bioactive antioxidants and are recognized as a novel class of functional food. This study explored the mechanisms by which selenium-sulfur coupled with heat treatment (HSS) affects the antioxidant capacity and accumulation of bioactive compounds in broccoli microgreens. The results showed that, compared to the control group, 4-day-old broccoli sprouts treated with HSS exhibited a 27.16
Fresh Chinese quince (Chaenomeles sinensis) is inedible because of its lignified texture and strong astringency. Vacuum-frying serves as an effective processing technique to overcome these utilization barriers. However, the effects of vacuum frying on the quality and, crucially, the gut-regulating potential of Chinese quince remain unclear. This study employed a full factorial design to investigate the effects of frying temperature (70–100 °C) and time (20–30 min) on the quality attributes of quince slices and evaluated their subsequent effects on gut health using in vitro digestion and fermentation models. The ideal vacuum frying condition was 80 °C for 20 min, which resulted in a final moisture content of 2.88
To clarify the purification enrichment of water-soluble polyphenols from chili pepper and their cellular antioxidant mechanisms, crude chili polyphenols (CCP) were prepared via ultrasound-assisted aqueous extraction and purified chili polyphenols (PCP) were obtained via D-101 macroporous resin purification. The total phenolic content (TPC) and in vitro antioxidant activity were compared between the two samples. Ultra-performance liquid chromatography-tandem mass spectrometry was used to identify the phenolic composition of PCP, and the protective effects of PCP against H2O2-induced oxidative damage in HepG2 cells were evaluated. The results revealed that TPC of PCP was significantly greater than that of CCP (p < 0.05). UPLC-MS/MS detected 17 polyphenols in PCP, mainly flavonoid glycosides and phenolic acids, with apiin, schaftoside, and luteolin 7-rutinoside as the predominant constituents. The half-maximal inhibitory concentrations for 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl, and hydroxyl radical scavenging were 18.2 ± 0.4, 24.5 ± 0.7, and 43.2 ± 1.2 µg/mL, which were lower than those of CCP. In the 800 µmol/L H2O2 damage model, 50.0 µg/mL PCP increased relative cell viability by 26.6
Green acerola (Malpighia emarginata) is among the richest natural sources of vitamin C and represents a promising raw material for natural antioxidant food ingredients. Extraction of ascorbic acid from whole green acerola fruits was optimized using response surface methodology, with solvent composition and temperature as independent variables. Pure water at 35 °C provided the highest ascorbic acid recovery (340 mg g⁻¹ dry material) and reducing power, alongside strong antioxidant activity by ABTS and DPPH assays. The biological relevance of the optimized extract was evaluated using Saccharomyces cerevisiae wild-type and erg6Δ mutant strains as a cellular antioxidant model under menadione-induced oxidative stress. In the presence of the extract (500 mg L⁻¹), cell viability was maintained for up to 5 h in the wild-type strain and 3 h in the erg6Δ mutant, compared to approximately 1 h in untreated controls. The extract was subsequently stabilized by spray drying with arabic gum as carrier, yielding a powder with water activity of 0.213 and no significant loss of antioxidant composition or activity. These results establish mild aqueous extraction combined with spray drying as an effective strategy for producing a stable, vitamin C-rich green acerola powder with demonstrated cellular antioxidant activity, suitable for food ingredient applications.
Modern military performance increasingly depends on cognitive resilience and neurological health, making nutrition a strategic determinant of combat readiness. This review integrates nutritional neuroscience and military medicine to explore duckweed as a next-generation neuro-nutritional resource. Duckweed species possess protein content (25–45
Global protein security is increasingly challenged by the growing demand for sustainable alternatives to animal-derived proteins. Although plant proteins are central to this transition, they remain limited by imbalanced amino acid profiles, reduced digestibility, and inferior techno-functional properties, restricting their nutritional equivalence. Recent studies have explored processing strategies to address these limitations; however, these approaches are often evaluated independently, with limited integration of structural mechanisms and phytochemical-protein interactions. This review presents a comparative and mechanistic synthesis based on cross-study evaluation, integrating protein structure, processing-induced modifications, and phytochemical-assisted interactions. Processing strategies including extrusion, fermentation, enzymatic hydrolysis, and pH shifting primarily enhance protein accessibility and reduce antinutritional constraints. In contrast, phytochemicals modulate protein conformation and interfacial behavior through both non-covalent and covalent interactions. Evidence across studies indicates that these effects are strongly concentration-dependent: moderate phytochemical interactions promote partial unfolding and improved functionality, whereas excessive interactions induce aggregation and reduce digestibility. Notably, the combined application of bioprocessing and phytochemical strategies yields greater improvements in solubility, emulsification, and bioavailability than individual approaches, although variability in protein source and processing conditions remains a key limitation. Overall, this review establishes a mechanistic framework linking protein structure, processing dynamics, and phytochemical interactions, highlighting concentration-dependent effects and synergistic strategies for improving plant protein functionality, while identifying variability and optimization challenges for future applications.
A diet with a balanced ω-6/ω-3 ratio ( 1:1) has been associated with several health benefits, such as prevention of cardiovascular diseases, anti-inflammatory properties, and normal brain development. Chia (Salvia hispanica L.) seed oil is the richest vegetable source of α-linolenic acid (ω-3), although its application as a food ingredient is restricted by its high susceptibility to oxidation. Amylose inclusion complexes have emerged as potential delivery systems of sensitive hydrophobic compounds. In this study, amylose-chia oil fatty acid inclusion complexes were incorporated into a commercial instant soup (15 and 30
Food-derived biopeptides have attracted increasing attention due to their potential health benefits and favorable safety profiles. In this study, rice protein hydrolysates (< 3 kDa) and their derived peptides were investigated for their protective effects against tumor necrosis factor (TNF)-α/interferon (IFN)-γ-induced injury in human keratinocyte cells (HaCaT). The hydrolysates significantly enhanced cell viability and migration, and five peptides were identified by LC-MS/MS and in-silico analysis. These peptides improved the viability of damaged cells, with PG9 (PSWVAFTGG) showing the greatest activity. PG9 significantly downregulated the mRNA expression of pro-inflammatory cytokines, including Regulated on Activation, Normal T-cell Expressed and Secreted (RANTES), Interleukin (IL)-1β, IL-6, and IL-23, while also markedly promoting keratinocyte migration. Molecular dynamics simulations revealed that PG9 formed stable hydrogen-bonds with key residues (Lys745 and Asp855) within the epidermal growth factor receptor (EGFR) binding site, suggesting its involvement in EGFR-mediated wound healing signaling. In addition, PG9 regulated the PI3K/AKT/mTOR pathway by reducing the expression of PI3K, AKT, mTOR, and inhibiting AKT phosphorylation. These results identify PG9 as a stable EGFR-binding peptide capable of modulating inflammatory signaling and supporting its potential as a natural agent for skin repair.
The potential of peony seed meal protein (PSMP) as a source of bioactive peptides has not been fully explored. Three novel peptides (PADAPF, FDQGNF, AVFPSIVGRPR) with antioxidant and hypoglycemic activities were screened from the gastrointestinal digest (GID) of alcalase-hydrolyzed PSMP via enzymolysis, in vitro digestion, and molecular docking. Among four proteases (alcalase, protamex, papain, trypsin), alcalase hydrolysate (ALH) exhibited the highest digestive stability after in vitro gastrointestinal digestion. ALH-GID retained strong DPPH (1,1-diphenyl-2-picrylhydrazyl)/ABTS (2,2’-azinobis (3-ethyl-benzothiazoline-6-sulphonic acid) diammonium salt) radical scavenging ability (0.44 ± 0.01 mg hydrolysate/mL and 0.67 ± 0.04 mg hydrolysate/mL, respectively), reducing power (0.617) and α-glucosidase inhibitory activity (IC50 = 0.29 mg hydrolysate/mL). In HepG2 cells, ALH-GID reduced reactive oxygen species (ROS) and malondialdehyde (MDA) by 31.71 and 35.47
Wheat bran (WB), a by-product of wheat milling, limits the quality of whole-wheat bread because of its high insoluble dietary fiber (IDF) content. This study aimed to investigate the effects of solid-state fermentation on the nutritional and functional properties of WB, using four different mushroom strains, including Pleurotus pulmonarius, Ganoderma lucidum, Pleurotus citrinopileatus, and Hericium erinaceus. Fermentation with P. pulmonarius for 4 days decreased IDF content by 20.2% and increased soluble dietary fiber (SDF) content by 82.17%. Fermentation with G. lucidum for 8 days enhanced phenolic compound content 10.98-fold. Incorporating P. pulmonarius-fermented WB into the dough increased the specific volume of bread by 4.24-15.60% and reduced hardness and chewiness by up to 49.2%. WB fermented with P. pulmonarius displayed greater improvement than WB fermented with the other strains under identical conditions. Correlation analysis revealed that SDF was correlated positively with phenolic compounds and bread volume, but negatively with IDF and dough viscoelasticity, suggesting its key role in improving bread quality. These findings highlight that P. pulmonarius-based fermentation is a sustainable strategy for valorizing WB into high-quality functional ingredients for whole-wheat bread.
