The growing demand for sustainable nutraceutical ingredients has driven the exploration of underutilized plant proteins such as the Andean legume Erythrina edulis. The study aimed to recover and characterize an enriched albumin fraction (AF) and optimize its enzymatic hydrolysis to produce multifunctional protein hydrolysates. The AF was recovered using tangential flow filtration (TFF), achieving a 7.4-fold concentration, 73.5
Rising global demand for protein, combined with the health and environmental concerns associated with animal-derived proteins, necessitates a sustainable approach to protein sourcing. The global consumer shift has intensified interest in nutritionally adequate plant-based protein sources. Legumes, which are a rich source of protein (18–40
Schizophyllum commune Fr. (kodop) is an edible mushroom traditionally consumed in Sabah, yet its gastroprotective potential remains insufficiently characterised. This study evaluated its aqueous extract (AESC) using chemical antioxidant assays, a 13
Walnut oil has various health benefits, with unsaturated fatty acids being its key active component. To assess the relationship between the health benefits of walnut oil and extraction methods, walnut oil was extracted using cold pressing, solvent extraction and aqueous enzymatic process. The oil yield and contents of sterol, vitamin E and squalene in walnut oil were similar across the three processes. The fatty acid composition of walnut oil was analysed both qualitatively and quantitatively. Unsaturated fatty acid contents were similar in oils prepared by cold pressing and solvent extraction but were significantly higher in oil prepared by aqueous enzymatic extraction (cold pressing, 643.4 ± 19.9 mg/g; solvent extraction, 652.8 ± 10.7 mg/g; aqueous enzymatic extraction, 753.3 ± 16.1 mg/g). The health benefits of walnut oils obtained using the three extraction methods were evaluated using chemometric hierarchical cluster and principal component analyses. The results showed that aqueous enzymatic extraction of walnut oil yielded a product with health benefits and was rich in unsaturated fatty acids. Therefore, aqueous enzymatic extraction is a suitable method for extracting walnut oil.
Edible mushroom extracts are promising functional food ingredients, but their incorporation into fermented condiments must preserve sensory quality. This study evaluated blends of Volvariella volvacea and Lentinula edodes extracts in soy sauce. Practical extraction conditions were screened by single-factor experiments, and concentrates were blended at volume ratios of 1:3, 2:2, and 3:1 before addition to soy sauce at 2
