The morphology and structure of fibrils, such as length, thickness, and flexibility, have a significant impact on the interface properties, which in turn determine the emulsifying ability of the fibrils. However, there are few reports on the adsorption process and mechanism of different morphologies of protein amyloid fibrils at the oil-water interface. In this work, three kinds of peanut protein amyloid fibrils (PAFs) with distinct morphology were prepared (PAFs-1, PAFs-2, PAFs-3). The structures and adsorption behavior of PPI and PAFs at the oil-water interface were systematically studied. The research results indicate that after protein undergoes fibrillation, its surface hydrophobicity decreases, and the three-phase contact angle is reduced, suggesting an increase in hydrophilicity. The interfacial adsorption characteristics show that fibrils with medium length (< 700 nm), low thickness (18.72 nm) and flexibility diffuse the fastest at the oil-water interface and are more likely to adsorb, thereby reducing the interfacial tension and significantly increasing the emulsifying activity. Compared with the flexibility of the fibrils, the length and thickness of the fibrils have a more significant impact on the interfacial tension. Additionally, the medium-length, low-thickness, flexible fibrils (PAFs-1) maintain good structural flexibility after adsorption at the interface and can effectively further penetrate and rearrange, enhancing the interaction between the interfaces, resulting in an emulsion with uniform droplet distribution and a thicker interface membrane, thus exhibiting the best emulsifying stability. The results of this study provide a theoretical basis for the application of peanut protein amyloid fibrils in the field of plant-based protein foods.

Obesity, a significant risk factor for type 2 diabetes (T2D) and cancer, frequently co-occurs due to shared mechanistic pathways. Since 1990, global obesity prevalence has more than tripled, with projections indicating continued increases by 2050. In this context, Moringa oleifera (MO), known for its rich nutritional profile, shows considerable promise as a potential therapeutic intervention. The beneficial effects of MO in obesity, T2D, and cancer are likely mediated through multiple interconnected mechanisms involving antioxidant, anti-inflammatory, and gut microbiota-modulating activities. Bioactive constituents present in its seeds, leaves, and pods may suppress pro-inflammatory cytokines associated with insulin resistance and adipocyte dysfunction, while also altering gut microbial composition by increasing beneficial bacteria and reducing harmful. These changes may enhance the production of short-chain fatty acids (SCFAs) and other beneficial metabolites, improve insulin sensitivity, decrease free bile acid solubility, facilitate protein breakdown into peptides and amino acids, and support colonic proliferation. Collectively, these mechanisms may contribute to the regulation of metabolic and signaling pathways relevant to the prevention and management of obesity, T2D, and cancer. Given these promising findings, it is crucial to examine the studies published between 2020 and 2025 to assess the composition, underlying mechanisms, and gaps between scientific evidence and real-world applications. The findings indicate that consumption of MO may reduce the risk of these diseases; however, well-designed clinical trials with larger sample sizes and standardized protocols are required to confirm these effects. Future studies should further clarify the individual and synergistic roles of MO bioactive components, including proteins, fibres, and phenolic acids, in disease prevention and management.

The persistent issues of food spoilage caused by microorganisms and the escalating challenge of antimicrobial resistance drive the need for novel, safe, and sustainable preservatives. Food-derived antimicrobial peptides (AMPs) have attracted considerable attention due to their natural origin, multifunctional properties, and low propensity for inducing resistance. This review offers a comprehensive and systematic analysis of food-derived AMPs, encompassing their diverse sources, preparation methods, mechanisms of action, and complex structure-activity relationships. It critically examines how these peptides disrupt microbial membranes, interfere with intracellular functions, modulate immunity, and combat biofilms. Furthermore, the review highlights the transformative role of artificial intelligence (AI) in overcoming the limitations of traditional research and development approaches, detailing AI-driven progress in virtual screening, activity prediction, de novo design, and mechanistic interpretation. Food-derived AMPs thus represent a promising, safe, and sustainable class of preservatives. They act through multiple mechanisms, including membrane disruption, intracellular targeting, immunomodulation, and biofilm inhibition. Their activity is governed by key structural determinants, such as net charge, hydrophobicity, amphipathicity, and specific amino acid residues, which define their structure-activity relationships. The integration of AI significantly accelerates the discovery and rational design of AMPs by deciphering these complex relationships. When combined with experimental methods, AI provides a powerful framework for developing next-generation intelligent preservatives and functional ingredients, thus ultimately enhancing food safety and health.

Obesity is a major risk factor for the development of cardiovascular disease (CVD) and various types of cancer, with both conditions often co-occurring due to shared mechanistic pathways. Over the next two decades, the global prevalence of obesity is projected to increase by 25%, exacerbating the burden of these non-communicable diseases. Emerging scientific evidence suggests that quinoa (Chenopodium quinoa Willd.), a highly nutritious pseudocereal, may help mitigate the risk of obesity, CVD, and cancer. Quinoa is recognized for its superior nutritional composition, providing a complete protein source that contains all essential amino acids. In addition to its protein content, quinoa is rich in minerals, dietary fibres, and phenolic compounds, all of which confer significant health benefits. Quinoa consumption has been shown to reduce the risk of these diseases through various mechanisms, including modulation of gut microbiota, reduction of systemic inflammation, improvement of lipid and glucose metabolism, lower blood pressure, and enhanced cholesterol level. Furthermore, quinoa has demonstrated the ability to inhibit tumor growth, induce apoptosis, and contribute to cancer prevention, thereby positioning quinoa as a valuable dietary intervention. However, these findings are primarily derived from animal and preclinical studies, with limited human clinical validations. This comprehensive review was based on studies published between 2020 and 2025, aims to provide an in-depth analysis of quinoa's nutritional composition and bioactive compounds, including seeds, leaves, and germinated grains. It critically evaluates findings from both animal and human trials, focusing on quinoa's effects on obesity, CVD, and cancer, as well as the underlying mechanisms. The findings indicate that quinoa consumption may reduce the risk of these diseases; however, well-designed clinical trials with larger sample sizes and standardized protocols are necessary to validate these observations. Future studies should explore the mechanisms involved by which quinoa exert their beneficial effects, particularly proteins, fibres and phenolic acids, individually and synergistically, with a special emphasis on germinated quinoa.

BACKGROUND:Rice bran oil bodies (RBOBs), as natural lipid-storage organelles, show much potential as plant-based resources but suffer from inherent oxidative instability, which restricts their industrial application. This study modified the RBOB interface using rosmarinic acid (RA) with non-covalent and covalent binding. The binding characteristics, physicochemical properties, physical stability, and oxidation resistance of the modified RBOBs were systematically evaluated, supported by correlation analysis and molecular docking. RESULTS:Non-covalent binding showed higher RA loading and efficiency, driven by reversible hydrophobic interactions and hydrogen bonding, whereas covalent binding enhanced zeta potential and reduced droplet sizes. Both methods improved physical stability, with confocal laser scanning microscopy confirming enhanced droplet dispersion in optimized non-covalent systems and a denser, coalescence-inhibiting interface in covalent systems. For oxidative stability, non-covalent binding provided superior short-term protection, significantly delaying the formation of hydroperoxides and reducing carbonyl content by 3.71%. Covalent binding offered sustained long-term inhibition, maintaining hydroperoxides at a significantly lower level and stabilizing the rate of carbonyl increase at 57.30%. Correlation analysis indicated a strong negative relationship between RA binding amount and oxidation markers in non-covalent systems, whereas covalent binding efficiency correlated positively with zeta potential reduction and negatively with oxidation. Molecular docking revealed that RA preferentially binds to the C-termini of 16/18 kDa oleosins with hydrogen bonds and hydrophobic interactions. CONCLUSION:These findings support the tailored design of RBOB-based emulsions for food applications, with non-covalently modified RBOBs being more suitable for fresh or short-shelf-life systems and covalently modified RBOBs for systems requiring prolonged oxidative stability. © 2026 Society of Chemical Industry.

This study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours. The results showed that M-ETBF had higher protein and flavonoid contents, smaller particle size and darker color (lower L* value) compared to ETBF. With increasing ETBF or M-ETBF in wheat flour, gelatinization temperature rose and viscosity decreased. The dough became darker in color, with a lighter green and deeper yellow. Dough with 20% ETBF or M-ETBF had rheological properties similar to pure wheat dough. In noodles, increasing Tartary buckwheat flour decreased springiness, but also increased hardness, chewiness and cooking loss. The best taste and overall quality were at 20% addition for both types of flour. When added in equal amounts, M-ETBF noodles had slightly better viscosity and springiness.

Long-term microgravity disrupts astronauts' intestinal homeostasis, causing gut dysbiosis, barrier injury and immune imbalance among other issues. Vitamin D (VD) and probiotics may provide synergistic protection, but their synchronous and stable gastrointestinal delivery remains a key challenge. In this study, zein and sodium caseinate (NaCas) were used as wall materials to fabricate Vitamin D3 (VD3)-loaded nanoparticles (ZND) by anti-solvent precipitation. ZND and Lactobacillus rhamnosus GG (LGG) were then co-encapsulated into microcapsules (ZND-loaded LGG microcapsules, ZND-L) via complex coacervation. ZND-L showed favorable physicochemical properties, good storage stability, high encapsulation efficiency, and high probiotic viability retention. It also exhibited gastrointestinal-environment-adaptive controlled release behavior. The microcapsules shell protected VD3 and LGG against acidic and bile-related stresses, reduced premature release under simulated gastric conditions, and enabled sustained release under simulated intestinal conditions. This design promoted distal intestinal delivery of bioactive VD3 and viable LGG. In the tail-suspension simulated microgravity rat model, ZND-L mitigated intestinal dysbiosis, restored intestinal barrier function by upregulating the expression of occludin (OCC), zonula occludens-1 (ZO-1) and secretory immunoglobulin A (sIgA), and further reshaped systemic immune homeostasis by reducing the production of pro-inflammatory cytokines. These benefits were associated with coordinated microbiota-barrier-immune regulation and improved VD3 metabolic signaling through activation of the vitamin D receptor (VDR) pathway. The combined microcapsules intervention outperformed single VD3 supplementation and administration of free LGG. It offers a promising strategy for maintaining intestinal health in microgravity environments and has the potential for application in the field of aerospace nutrition.

This study investigated the interactions between α-amylase and feruloylated oligosaccharides from rice bran (RBFOs) of three molecular weights. The results from the enzymatic kinetics analysis revealed that all RBFOs acted as mixed-competitive inhibitors, with the low-molecular-weight fraction (90%RBFOs) showing the most pronounced inhibitory effect, achieving an inhibition rate of 49.47 ± 0.20% for α-amylase and a half-inhibition concentration (IC50) of 234.37 ± 4.48 μg/mL. Multi-spectroscopic analyses indicated that 50%RBFOs and 70%RBFOs statically quenched α-amylase fluorescence via hydrogen bonds and van der Waals forces, resulting in alterations in the secondary structure of the enzyme. In contrast, 90%RBFOs primarily engaged through hydrophobic interactions. Microscopy observations confirmed that RBFOs adsorbed onto the enzyme surface, inducing aggregation and morphological changes. These findings elucidated the mechanism by which low-molecular-weight RBFOs inhibit α-amylase, providing a theoretical basis for developing novel dietary-derived amylase inhibitors.

Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno-functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno-functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives, hence positioning microalgae as sustainable alternatives to animal-sourced ingredients. However, incorporating whole biomass in novel food formulations is a more holistic approach, combining nutritional and functional benefits. Studies on microalgae biomass incorporation into bread, pasta, and cookies consistently report color changes but varied effects on dough rheology and product texture, depending on the microalgae species and inclusion level. Typically, additions below 3% maintain or improve physical properties, whereas higher levels tend to compromise quality. Strategies such as pre-treatments and microencapsulation have shown promise in enhancing functional performance and masking undesirable sensory attributes, thereby supporting higher inclusion levels. This review analyzes available literature on how microalgae influence the techno-functional properties of bakery and pasta products, both as isolated compounds and as whole biomass. It highlights the importance of considering microalgae not just as nutrient-rich ingredients but also as functional agents capable of influencing food structure and quality. Recognizing and optimizing their dual role is essential for broadening their application in cereal-based food systems.

The valorization of agricultural by-products into high-value ingredients requires efficient and green extraction technologies. Ultrasonic-assisted extraction (UAE) has emerged as a promising technique for this purpose due to its efficiency and environmental benefits. In this study, an integrated green process was developed for recovering bioactive polyphenols from peony (Paeonia ostii) pods (PPP), an underutilized by-product, using combined UAE and macroporous resin purification. The ultrasonication process was systematically optimized via response surface methodology. The determined optimal conditions (46 % ethanol, 14 mL/g liquid-solid ratio, 60 min ultrasonication) achieved a yield of PPP of 52.17 ± 0.06 mg GAE/g DW. Subsequent purification employing D101 macroporous resin and 40 % ethanol elution produced a refined polyphenol fraction, PPP40, with a purity of 43.93 %. Untargeted metabolomic profiling revealed 17 major phenolic constituents in PPP40, including gallic acid, kaempferol 7-O-glucoside, isorhamnetin-3-glucoside-4'-glucoside, and ethyl gallate as predominant compounds. The functional efficacy of the purified PPP40 fraction was evaluated based on its α-glucosidase inhibitory activity. PPP40 exhibited potent inhibition, with an IC50 value of 639.96 ± 4.57 μg/mL, and acted via a mixed-type inhibition mechanism. Multi-spectroscopic analyses elucidated that the inhibitory mechanism involved dynamic fluorescence quenching and concomitant conformational changes in α-glucosidase. The proposed integrated ultrasound-resin process offered an efficient and sustainable strategy for valorizing agricultural by-products, yielding a well-characterized and polyphenol-enriched fraction with potential application as a functional food ingredient for regulating postprandial blood glucose management.

Thermal processing is unavoidable in daily diets. However, most thermal processing treatments accelerate rapid starch digestion. In this study, four common thermal processing treatments including boiling, steaming, microwave, and baking were employed. Using spectroscopic, microscopic, and digestion kinetic techniques, we systematically revealed the change of rice bran-derived feruloylated oligosaccharides precipitated with 90% ethanol (90%RBFOs) on the structure and digestibility of rice starch (RiS) during thermal processing. The results showed that all thermal treatments disrupted the RiS granular structure, with steaming and microwave treatments causing the pronounced damage. 90%RBFOs interacted with RiS to form aggregates, which hindered the contact between RiS granules and water molecules, suppressed granule swelling, and thereby alleviated the structural destruction induced by thermal processing. In vitro digestion experiments further demonstrated that thermal processing significantly increased the digestibility of RiS, while 90%RBFOs markedly reduced the hydrolysis rates of the aggregates to 89.04 ± 0.32%, 83.60 ± 0.62%, 84.54 ± 0.67%, and 77.26 ± 0.75%, respectively. Furthermore, 90%RBFOs increased the total content of slowly digestible and resistant starch in the aggregates by 3.84%, 7.24%, 14.26%, and 4.22%, respectively. Notably, 90%RBFOs have the potential to counteract rapid starch digestion.

The utilization of whole wheat flour (WWF) in the realm of three-dimensional (3D) food printing has attracted considerable interest owing to its rich nutritional profile. This research explored the impact of four thermal treatments, including baking, microwaving, heat-moisture treatment, and extrusion, on the physicochemical properties of WWF, and evaluated the application potential of differently treated flours in 3D printed cookies. The results indicated that different thermal treatments altered the physicochemical properties of WWFs evidenced by the reduced particle size by baking treatment, the decreased water holding capacity and increased oil holding capacity by heat-moisture treatment, the increased water absorption index, water solubility index and swelling power by extrusion (p < 0.05). The cookie batters made from thermal-treated WWF exhibited improved 3D printing performance. The cookie batter made from microwaved WWF and extruded WWF had the lowest number of disconnections (p < 0.05) and the highest printing precision (p < 0.05), respectively. These results are likely linked to the modifications in the rheological properties of batters brought about by the heat treatments. In conclusion, the 3D printed cookies made from microwaved WWF exhibited better sensory properties, such as shape accuracy, higher sensory acceptability, lower hardness and higher brittleness. These results offer scientific support for the utilization of WWF in the development of 3D printed food items.

In this study, three different molecular weight ferulic oligosaccharides (RBFOs) were prepared from rice bran through graded precipitation with 50%, 70%, and 90% ethanol (named 50%RBFOs, 70%RBFOs, and 90%RBFOs). Their structure, aggregation behavior, and effects on rice starch digestion were systematically investigated. The results showed that with decreasing molecular weight, particle size reduced from 278.03 ± 12.71 nm to 170.77 ± 7.12 nm and Zeta potential absolute value decreased. Molecular weights of 50%RBFOs, 70%RBFOs, and 90%RBFOs were 35130 Da, 9185 Da, and 4698 Da, respectively, composed mainly of arabinose, xylose, galactose, and mannose. 90%RBFOs exhibited loose and fragmented structure, while 50%RBFOs presented a dense aggregated state. Thermal analysis showed that its thermal stability decreased with the reduced molecular weight. In vitro digestion experiments found that RBFOs can effectively inhibit rice starch digestion, reducing the starch hydrolysis rate from 79.54 ± 0.60% to 68.00 ± 0.42%, 62.19 ± 0.50%, and 44.04 ± 0.94%, respectively. Starch digestion kinetics further supported these findings. 90%RBFOs, due to the weaker self-aggregation and better dispersibility, can fully expose active sites to bind with starch, thereby effectively slowing down the digestion process. This provided a new theoretical basis for developing slow-digesting starch on rice bran.

Growing attention focuses on the glycemic index (GI) of staple foods, driven by the critical importance of blood glucose management for diabetic patients. This study investigated the influence of Flos Trollii polyphenol (FTP) on wheat noodle quality and starch digestion kinetics, focusing on its potential as a natural additive for improving nutritional value and reducing glycemic response. The incorporation of 0%-2% FTP enhanced noodle texture, reducing cooking loss by 33.5% and improving sensory attributes at concentrations <= 1.5%. Structural analyses (SEM, XRD, FTIR) revealed formation of V-type crystalline complexes between FTP and starch alongside gluten network reinforcement, thereby restricting digestive enzyme accessibility. DSC confirmed elevated thermal stability with gelatinization enthalpy increasing from 3.01 to 5.00 J/g, supporting starch-polyphenol interactions. In vitro digestion demonstrated that 1.5% FTP significantly decreased digestible starch content by 57% and predicted glycemic index (pGI) by 30.9% (65.18 +/- 1.09 compared to 94.40 +/- 3.15 in the control), primarily due to enzyme inhibition and complex formation. These findings highlight the dual role of FTP in enhancing noodle quality while reducing starch digestibility, providing a natural strategy for developing diabetes-friendly foods.

Controlled germination is an effective strategy to enhance the quality profile of Moringa oleifera (MO) seeds. This study investigated the influence of dual-frequency ultrasound and microwave-assisted controlled germination (Biochemical Incubator, 25 °C, 15 days), followed by infrared vacuum drying at 70, 60, and 50 °C on MO seeds quality. Functional, mineral, phenolic, flavonoid, and structural properties were comprehensively evaluated. Ultrasonication significantly improved gel formation, water absorption capacity, oil absorption capacity, and other functional properties (P ≤ 0.05). In term of minerals compositions, US10 & 20 samples dried at 50 & 60 °C increased Mg by 16.07 % and Ca by 21.67 %, while K and Na remained stable. In contrast, drying at 70 °C decreased the content of Ca, Fe and Mg by 58.11 %, 2.35 % and 12.17 %, respectively. Mineral composition in US samples was significantly higher than MW, and both were significantly higher when compared with control samples. Regarding the phenolic acid profile, US10 at 60 °C yielded the highest hydroxycinnamic acids and flavonoids, while US20 at 50 °C yielded the hydroxybenzoic content, overall exhibited 1.78–2.41-fold increase in phenolic acids profile of MO seeds. Antinutritional factors decreased significantly, with phytic acid reduced by 42.12–77.64 % and tannins by 46.20–74.51 %. Overall, samples dried at 70 °C demonstrated poor quality attributes. Structural analyses (XRD, FTIR) revealed molecular modifications, with the relative crystallinity of US20 slightly increased from 16.62 % to 36.27 % as compared to control. In contrast, the crystallinity of OGS, US10, MW30, and MW60 samples decreased, ranging from 7.68 % to 19.05 %, indicating structural changes. These alterations suggest enhanced signal transmission in the pre-treated samples compared to the control. SEM analysis confirmed aggregation of germinated MO seeds across drying conditions, showing a film-like structure where starch aggregates coupled with lipids embedded within a protein matrix.

Protein-polysaccharide nanocomposites have emerged as promising carriers for stimuli-responsive delivery in intelligent food preservation. In this study, whey protein isolate (WPI) complexed with low-methylesterified pectin (LMP) or high-methylesterified pectin (HMP) was used to fabricate WPI/LMP (W-L-H) and WPI/HMP (W-H-H), respectively, via pH-induced electrostatic assembly. Polygalacturonase (PG) was employed as an enzymatic trigger. The results of molecular dynamics simulations showed that LMP exhibited stronger interactions with WPI, resulting in a lower binding energy (-79.78 kJ/mol) than that of W-H-H (-64.02 kJ/mol). After PG treatment, W-H-H exhibited higher PG responsiveness, accompanied by a greater increase in particle size than W-L-H. TEM and AFM results confirmed PG progressively disrupted the core-shell architecture, leading to particle aggregation. Furthermore, protein-pectin interactions were weakened, accompanied by protein conformational rearrangement and increased exposure of hydrophobic domains, with more pronounced changes observed in W-H-H. To verify the structure-responsiveness relationship at the emulsion level, thyme essential oil (TEO)-loaded emulsions stabilized by W-L-H (L-TEON) and W-H-H (H-TEON) showed encapsulation efficiencies above 95%. Compared with L-TEON, H-TEON underwent rapid droplet aggregation and coalescence following PG treatment. This study demonstrated the critical role of pectin methylation degree in regulating PG responsiveness, offering an effective strategy for precisely tuning active-agent release.

Transglutaminase (TGase) can significantly enhance the emulsifying activity of soy protein isolate (SPI) through covalent cross-linkin. However, the cross-linking efficiency is significantly restricted by the aggregation state of SPI. In this experiment, the effects of different pretreatment methods (heat treatment, ultrasonic treatment, and DTT treatment) on the structure and emulsifying activity of TGase-cross-linked SPI were compared. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), and fluorescence spectroscopy indicates that the pretreatments induced the full unfolding of protein structure, exposing more hydrophobic regions and -SH groups, thereby enhancing the sensitivity of SPI to TGase. The effects of the three pretreatments exhibited distinct effects: ultrasonic treatment efficiently dissociated the SPI structure and exposed active sites by virtue of cavitation effect, providing the most sufficient reaction interface for TGase-cross-linking and thus achieving the optimal effect; heat treatment and DTT treatment played an auxiliary role in cross-linking, and their effects were relatively moderate. After structural unfolding, the hydrophobic residues of SPI were more easily adsorbed at the oil-water interface, increasing emulsion viscosity and consequently improving emulsifying capacity. Meanwhile, the covalent bonds catalyzed by TGase further strengthened the interfacial protein film, effectively inhibiting oil droplet aggregation and emulsion stratification, and significantly enhancing the emulsion stability. In conclusion, TGase-cross-linking can alter the secondary structure of SPI and promote molecular aggregation. Combined with the synergistic effect of pretreatments in exposing active sites, it can significantly improve the emulsifying properties of SPI, especially conducive to the enhancement of emulsion stability, which provides theoretical support for the development of plant protein-based emulsion stabilizers.