This work aimed to evaluate bile acid retention by the cell surface of Lacticaseibacillus rhamnosus GG inactivated using spray drying using an in vitro methodology. The impact of the inactivation method on the morphological aspect of the postbiotic was analyzed by a combined approach between flow cytometry and transmission electron microscopy. The method for determining bile acid retention is based on the harmonized INFOGEST in vitro digestion, centrifugation and dialysis, followed by the quantification of primary and secondary bile acids by ultra-performance liquid chromatography. This process resulted in a dehydrated dairy product with aw of 0.23, in which the initial cells were reduced by 73.3% and the extent of damage caused by the action of heat on the cellular morphology occurred in the membrane and cell wall. Furthermore, inactivation by spray drying modified the cell morphology of L. rhamnosus GG, but this change was not sufficient to retain bile acids on the cell surface in the centrifugation method and in the initial 8 h of the dialysis process (p > 0.05). Further studies are needed to understand the impact of other cell inactivation methods on the hydrophobic interaction between the cell surface and bile acids using in vitro dynamic systems.

The demand for plant-based proteins in emulsified foods has grown, necessitating deeper insights into how individual components and blends of plant proteins behave in oil-water systems. We examined potato (PPI) and lupin protein isolate (LPI), alone and in blends, at varying concentrations (1.0 %, 0.5 %, 0.1 %, 0.01 %) in oil-in-water emulsions produced by microfluidisation. Emulsions were analysed for droplet size distribution, and the protein content and protein composition of the aqueous phases were determined. Additionally, interfacial tension (IFT) was measured using pendant drop tensiometry. At 1.0 % total protein concentration, PPI formed small droplets (dx(50) = 0.83 f 0.05 mu m), whereas LPI exhibited median particle sizes around 3.45 f 1.95 mu m. The trend reversed at 0.1 % protein concentration. Blended systems showed significant droplet aggregation. Pendant drop tensiometry indicated that PPI effectively lowered IFT (9.19 f 0.07 mN/m at 1.0 % total protein after 120 min), although adequate protein concentrations were necessary for a rapid decrease. LPI reduced IFT more rapidly at lower concentrations but maintained a higher IFT after 120 min compared to PPI at 1.0 % (11.55 f 0.52 mN/m). In blends, the strong tension-lowering effect of PPI dominated at higher protein concentrations, while LPI fractions reduced IFT more rapidly at lower concentrations, highlighting a concentration-dependent interaction. Protein composition analysis confirmed that key PPI fractions readily adsorbed at the interface, while blending promoted depletion of selected lupin fractions from the continuous phase. The findings suggest that combining potato and lupin proteins can be used to tune emulsion properties in a concentration-and blend-ratio-dependent manner, offering valuable insights for formulating plant-based emulsions.

Recent advances in food science highlight the critical role of dietary fibers (DFs) as modulators of the gut microbiota, potentially serving as alternatives to traditional prebiotics such as inulin, fructooligosaccharides, and galactooligosaccharides. DFs exhibit complex physicochemical characteristics, influencing their fermentability, solubility, and subsequent effects on microbial diversity and metabolic activity. Understanding how specific DFs, including arabinoxylans, pectins, and β-glucans, interact with commensal microorganisms remains key to identifying novel prebiotic candidates. This review integrates current evidence regarding the prebiotic potential of various DFs, emphasizing their structural features, fermentation patterns, and production of short-chain fatty acids (SCFAs). It also explores synergistic effects between insoluble fibers and phenolic compounds, the modulation of the gut–brain axis through microbiota-mediated pathways, and industrial strategies for developing functional ingredients derived from agro-industrial by-products. Arabinoxylans, pectins, and β-glucans demonstrate selective fermentation and the ability to modulate beneficial taxa such as Bifidobacterium, Roseburia, and Faecalibacterium, with concomitant increases in acetate, propionate, and butyrate production. Emerging evidence supports the classification of these compounds as next-generation prebiotics (NGPre). However, further well-designed clinical studies and structure–function analyses are required to define the parameters that characterize DFs as NGPre. Their sustainable sourcing, low cost, and Generally Recognized as Safe (GRAS) status position DFs as promising, safe, and effective alternatives for microbiota modulation and functional food innovation.

Potato proteins gain increasing interest, but economically viable isolation remains challenging. This study investigates the purification of proteins from potato fruit juice by cross-flow ultrafiltration using hollow fibre modules. We systematically examined pH (6, 8, 10), transmembrane pressure (1, 2 bar), and temperature (25, 35, 45 degrees C) to evaluate effects on filtration performance, protein composition, functionality, and sensory properties. Results revealed that pH during filtration was the most important factor affecting the resulting powders' characteristics and filtration performance. Filtrations at pH 8 showed low flux rates, and resulting powders exhibited poor solubility (38 +/- 2 %) but emulsifying capacities up to 822 +/- 13 mL/g. Filtrations at pH 6 showed satisfactory flux and yielded powders with low ash content. Higher transmembrane pressure increased flux across all pH levels without compromising protein properties. Temperature effects varied, but moderate temperatures generally preserved protein integrity. Gel electrophoresis showed that filtration at lower pH increased the concentration of protease inhibitors, while higher pH promoted protein aggregation. Furthermore, low pH favoured malty flavours. This study provides insights to optimise processes for improved functionality and sensory properties and underscores the potential of utilising potato fruit juice as a sustainable protein source, contributing to the valorisation of agricultural by-products.

Plant-based products recently gained interest due to consumer trends favoring sustainable diets. They are mainly produced using plant proteins to imitate the properties of animal-based products. While various plant proteins are already utilized in the industry, more insights into consumer perception and acceptance are needed. This study presents the results of a survey with 2,003 participants from Germany. We aimed to gain insight into consumer preferences and to identify the preferred proteins for use in plant-based meat and dairy alternatives, considering psychographic and demographic factors like dietary habits. The participants were asked about their purchase behavior and to rank 17 plant proteins as food ingredients in popularity. More than half of the participants indicated buying plant-based food regularly or occasionally, mainly women, non-omnivores, younger participants, and people with a higher education level. The most popular proteins were from almonds, oats, chickpeas, and peas, and the least preferred were from faba beans, rapeseed, and mung beans. We found that less-known proteins were ranked less popular. The findings demonstrate that the acceptance and popularity of plant proteins depend primarily on consumer awareness and knowledge. Overall, this study provides valuable insights into the complexity of consumers' preferences for meat and dairy alternatives.

Macauba fruit pulp (Acrocomia aculeata) is an emerging oil source. After de-oiling, the macauba pulp meal (MPM) offers a dietary fiber content of 40-50 %, which mainly comprises cell wall polysaccharides (CWP). The present work aimed to assess the potential of MPM as an innovative source of sustainable food polysaccharides. To this end, the macauba CWP were fractionated into water-soluble galactoglucomannans (21.7 %), calcium- and ester-bound pectins (3.4 %), loosely-bound xyloglucans (27.6 %), strongly-bound xylans (6.5 %), and a celluloserich fraction (39.3 %). The galactoglucomannans produced shear-thinning aqueous dispersions with an increase in consistency index from 3.03.10-2 to 3.58.101 Pa.sn by increasing the concentration from 1.0 to 5.0 %. The galactoglucomannans dispersions showed semi-dilute behavior, evidenced by relaxation times ranging from 1.24.10-2 to 1.17 s for concentrations from 2.5 to 10.0 %. Macauba pectins and xyloglucans showed weak gel behavior, with an increase in yield stress from 3.20.10- 1 to 1.04.102 Pa and from 7.01.10-2 to 1.35.102 Pa for dispersions at 2.5 to 10.0 %, respectively. 2.5 to 5 times higher concentration of macauba polysaccharides is needed to obtain rheological behavior similar to guar and xanthan gum. The thickening and gelling properties of macauba CWP highlight their potential as thickeners and stabilizers for the food industry.

Stabilising oil-in-water emulsions with plant proteins presents a challenge due to the systems' thermodynamic instability and complexity. We investigated the stabilisation of oil-water interfaces using potato protein isolate (PPI), lupin protein isolate (LPI) and blends thereof over 30 days, evaluating emulsifying capacity, droplet size, surface load and molecular weight. Results revealed that LPI had a significantly higher emulsifying capacity than PPI (615 f 5 versus 500 f 5 mL/g). However, PPI formed smaller droplets with a Dx(50) of 7.66 f 0.54 mu m compared to 15.76 f 1.28 mu m for LPI. Surface load indicated higher emulsifying efficiency for PPI (0.47 f 0.03 mg/m2) than LPI (1.07 f 0.08 mg/m2). Minor amounts of PPI decreased droplet size and surface load, with the 25 % PPI blend showing a significantly lower Dx(50) (12.04 f 0.49 mu m) and surface load (0.80 f 0.03 mg/m2) compared to 100 % LPI. The deviation from being a sum of individual contributions was most pronounced for emulsifying capacity, with PPI dominating up to the 50 % blend. Molecular weight analysis of aqueous phases revealed varying interfacial affinities and interactions influenced by protein source, blending ratios, and storage time. The nonlinear behaviour of blends suggests complex interactions, including competition and displacement at the interface. The findings highlight challenges and potentials for improving emulsion characteristics with plant protein blends.

When considering coating of flexible films for the packaging of sensitive products, a common goal is to meet all gas barrier requirements in a single process step. One way to achieve this is to improve the barrier performance of polymeric coating layers by incorporating silicate particles. In order to tailor the gas barrier performance of the coatings, understanding the permeation mechanisms through these composite coating layers is required. In this study, polyethylene terephthalate films were coated with composite lacquers comprising montmorillonite particles and a polymer matrix. The compatibility of montmorillonite with polymer matrices of polypropylene, polyacrylate, polycarboxylic acid, and polyvinyl alcohol was tested. The permeation behavior of helium, hydrogen, oxygen, and water vapor in these coatings was investigated. For a composite coating layer comprising montmorillonite and polyvinyl alcohol at a mixing ratio of 1:1 by weight, barrier improvement factors of 49, 41, and 26 compared with the pure polymer coating were found for helium, hydrogen, and oxygen, respectively. It was shown that the permeability coefficients of composite coating layers decrease with increasing permeant kinetic diameter. A comparison of calculated and measured permeability values indicated that the integration of montmorillonite leads to a tortuous permeation path and changes in the free volume and crystallinity of the polymer matrix. The permeation mechanism for water vapor turned out to be completely different from that for non-polar helium, hydrogen, and oxygen and is determined by the so-called polar path effect.

The incidence of type 2 diabetes is linked to consuming processed, high-glycemic foods low in dietary fiber. Soluble dietary fibers are known to improve blood glucose tolerance. This study examined the impact of processing on the in vitro glucose release of fiber-rich, high-glycemic foods. The impact of composition and microstructure on in vitro glucose release and starch digestibility was evaluated in doughs - untreated, baked at 180 C-degrees, and extruded at 150 C-degrees and 180 C-degrees - with partial enrichment of high-methylester pectin. Pectin enrichment decreased starch digestibility, altered the food matrix, and doubled in vitro chyme-viscosity resulting in reduced glucose release in baked (180 C-degrees), and extruded (150 C-degrees) products. Baking or extrusion cooking increased starch digestibility - converting slowly into rapidly available starch and free glucose. Additionally, resistant starch levels were enhanced by up to fivefold. The variations in glucose release originated from a complex interplay between starch digestibility, viscosity, and the food matrix.

Frequent consumption of processed, high-glycemic, low-fiber foods is associated with an increased risk of hyperglycemia, hyperinsulinemia, and ultimately of type-2 diabetes. This work investigated the impact of enriching high-glucose doughs with citrus fiber and various processing methods (baking and extrusion cooking) on glycemia using a novel combination of in vitro and in vivo methodology and relating to product-specific characteristics. Starch digestibility, dietary fiber composition, product structure and in vitro glucose release were determined. In vivo glycemia and insulinemia were evaluated in 11 adults at metabolic risk in a randomized, double-blind crossover study. The fiber-enriched products significantly reduced in vitro glucose release by up to 15 %. Extrusion at 180 °C increased soluble and total dietary fiber contents by 10 % and resistant starch content by 60 %, impairing in vitro glucose release. Neither fiber-enrichment nor processing methods significantly influenced postprandial glucose and insulin concentrations in study participants emphasizing the need for combined developmental approaches.

Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.

Summary This study evaluated the formation and dispersion effects with 4% w/w total biopolymer [sunflower meal protein (SMP) and pectin (P)] at SMP:P ratio 1:0, 25:1, 15:1, 5:1, pH 3.7, prepared at room temperature (RT) or heat treated (HT) at 98 °C on emulsion stabilisation. At RT, increasing P concentration increased apparent viscosity and gel‐like behaviour of biopolymer dispersions and emulsions. At SMP:P‐RT ratio 5:1, the dispersion structure showed protein attached to pectin and individual pectin dispersed in the continuous phase. Under this condition, the emulsion presented stability regarding creaming, flocculation and/or coalescence. Whereas when HT, all samples showed low apparent viscosity, but at SMP:P ratio 25:1 and 15:1 emulsions exhibit gel‐like behaviour. However, SMP:P ratio 5:1 dispersion presented spheroid particles and emulsion behaved as liquid‐like material with lower creaming, flocculation and/or coalescence. Therefore, depending on the process parameters, sunflower meal may be used as an ingredient to obtain different food emulsion structure.

The integration of platelet-shaped montmorillonite particles to improve the oxygen barrier of polyvinyl-alcohol-based barrier layers is state-of-the-art, but research on roll-to-roll coatings of such composite barrier lacquers has not been widely published. In this study, two different coating techniques, slot-die and reverse gravure, were used on a roll-to-roll scale to apply barrier lacquers comprising polyvinyl alcohol and montmorillonite. The lacquers were analyzed regarding viscosity at certain shear rates and surface energy and the dried coating layers regarding oxygen barrier, surface morphology, and particle orientation. Low permeability coefficients delivering a high oxygen barrier of 0.14 and 0.12 cm3 (STP) 1 μmm2 d bar were achieved for the coating layers with slot-die and reverse gravure coating, respectively. It turned out that the properties of the barrier lacquer need to be adjusted to the coating technique to achieve high oxygen barrier performance. By tailoring the barrier lacquer formulation, the orientation of the platelet-shaped montmorillonite particles can be achieved using both techniques. A low solid content of down to 3 wt% is preferable for the premetered slot-die coating, because it results in low agglomeration quantity in the coating layer. A high solid content of up to 9 wt% is preferable for the self-metered reverse gravure coating to assure a homogeneously coated layer.

Increasingly restricted availability and environmental impact of mineral oils have boosted the interest in sustainable lubrication. In this study, the thickening properties of sodium carboxymethyl celluloses (CMCs) were investigated in order to assess their potential as viscosity modifiers in aqueous gear and bearing fluids. The pressure, temperature and shear dependence of viscosity was studied at different concentrations and molecular weights MW. The tribological properties were investigated at different viscosity grades in both sliding and rolling contact, and compared to rapeseed oil and polyethylene glycol 400. The viscosity of the CMC solutions was adjustable to all application-relevant viscosity grades. Viscosity indices were similar or higher compared to the reference fluids and mineral oil. Temporary and permanent viscosity losses increased with MW. Permanent viscosity loss was highest for high MW derivatives, up to 70%. The pressure-viscosity coefficients α were low and showed a high dependency on shear and concentration. In rolling contact, low MW CMC showed up to 35% lower friction values compared to high MW, whereas no improvement of lubricating properties was observed in sliding contact. The results suggest that low MW CMC has great potential as bio-based thickener in aqueous lubrication.

Natural antioxidants are known for their ability to scavenge free radicals and protect oils from oxidation. Our aim was to study the structural properties such as the number of hydroxyl groups and Bors criteria of phenolic substances leading to high antioxidant activity in oil in order to analyze common trends and differences in widespread in vitro antioxidant assays. Therefore, 20 different phenolic substances were incorporated into rapeseed oil and were measured using pressurized differential scanning calorimetry (P-DSC) and the Rancimat method. The Bors criteria had the highest influence on the antioxidant effect in rapeseed oil, which is why myricetin (MYR), fulfilling all Bors criteria, reached the highest result of the flavonoids. In the Rancimat test and P-DSC, MYR obtained an increase in oxidation induction time (OIT) of 231.1 ± 44.6% and 96.8 ± 1.8%, respectively. Due to differences in the measurement parameters, the results of the Rancimat test and P-DSC were only partially in agreement. Furthermore, we compared the results to in vitro assays (ABTS, DPPH, FC and ORAC) in order to evaluate their applicability as alternative rapid methods. These analysis showed the highest correlation of the oil methods with the results of the DPPH assay, which is, therefore, most suitable to predict the antioxidant behavior of oil.

Due to their antioxidant properties, secondary plant metabolites can scavenge free radicals such as reactive oxygen species and protect foods from oxidation processes. Our aim was to study structural influences, like basic structure, number of hydroxyl groups and number of Bors criteria on the outcome of the oxygen radical absorbance capacity (ORAC) assay. Furthermore, similarities and differences to other in vitro antioxidant assays were analyzed by principal component analysis. Our studies confirmed that the antioxidant behavior in the ORAC assay is dominated by the number and types of substituents and not by the Bors criteria, as long as no steric hindrance occurs. For example, morin (MOR) with five hydroxyl groups and two Bors criteria reached an area under the curve of (3.64 ± 0.08) × 105, which was significantly higher than quercetin-7-D-glucoside (QGU7) (P < 0.001), and thus the highest result. Principal component analysis showed different dependencies regarding structural properties of Folin-Ciocalteu (FC)- and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-assays or 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)- and ORAC-assays, respectively. Therefore, we conclude that they are based on different reaction mechanisms. The number of hydroxyl groups showed a stronger influence on the antioxidant activity than the Bors criteria. Due to these differences, the correlation of these rapid tests to specific applications should be validated.

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the treatments were performed had a major impact on the changes in the properties of the pea protein isolate; the highest changes were seen with the combination of fermentation followed by enzymatic hydrolysis. SDS-PAGE, gel filtration, and ELISA results showed changes in the protein molecular weight and a reduced immunogenicity of treated samples. Treated samples showed significantly increased protein solubility at pH 4.5 (31.19–66.55%) and at pH 7.0 (47.37–74.95%), compared to the untreated PPI (6.98% and 40.26%, respectively). The foaming capacity was significantly increased (1190–2575%) compared to the untreated PPI (840%). The treated PPI showed reduced pea characteristic off-flavors, where only the treatment with Esperase® significantly increased the bitterness. The results from this study suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to be used in the food industry to produce pea protein ingredients with higher functionality and a highly neutral taste. A reduced detection signal of polyclonal rabbit anti-pea-antibodies against the processed protein preparations in ELISA furthermore might indicate a decreased immunological reaction after consumption.

In some coastal areas, large quantities of beach-cast macroalgae can accumulate and are usually considered waste and disposed of. However, due to their biofunctional and nutritional properties, they have great potential as a new source of raw materials. Increasing population growth has made the search for alternative raw materials with valuable nutritional properties urgent; here, beach-cast macroalgae could provide great potential. Our research goal was to characterize the nutritional profile of 12 beach-cast seaweed species from the Brazilian coast to assess their potential valorization. A considerable number of nutritional compounds was observed, such as ash (6.5–59.3%), total dietary fibers (22.1–65.8%), proteins (5.1–21.5%), and carbohydrates (31.4–81.0%), with an expressive abundance of minerals, free amino acids, and fatty acids. Spatoglossum schroederi and Alsidium seaforthii showed protein contents of 21.5 ± 0.2%, 19.7 ± 0.1%, and high amounts of total dietary fiber of 59.2 ± 0.4%, 61.7 ± 4.9%, respectively. The overall profile suggests that beach-cast seaweeds are suitable for nutritional and other bioeconomical purposes, to which different species with different characteristics contribute. Contamination of these seaweeds with unwanted toxic compounds like micropollutants was not studied. However, this must be considered before they are used for human consumption.

Antioxidant potential, carbohydrate content, ash, minerals, proteins, and amino acids of Kappaphycus alvarezii farmed along the São Paulo coast, Brazil, were evaluated to support the best use of four strains and new applications with added value. Ash content ranged from 25.60 to 11.65%. Mineral contents varied from 10,130.90 ± 1,613.78 mg (100 g) −1 DW (summer 2018) to 12,561.20 ± 2,190.72 mg (100 g) −1 DW (summer 2017), and the highest mineral contents occurred in the green strain. Carbohydrate levels varied from 122.92 ± 15.11 mg g −1 DW (summer 2017) to 231.79 ± 16.86 mg g −1 DW (winter 2017), and the highest carbohydrate value was observed in the G11 strain. The highest protein amount was observed in the brown strain with 8.79 mg (100 g) −1 DW. The highest antioxidant potential of K. alvarezii was in spring 2017 for the brown strain. Total phenolic content ranged from 41.77 ± 15.41 to 366.58 ± 109.17 mg GAE g −1 DW, DPPH activity ranged from 13.29 ± 1.20 to 61.07 ± 3.43%, FRAP ranged from 58.73 ± 3.96 to 105.54 ± 6.60%, and ABTS varied from 95.29 ± 4.31 to 112.52 ± 1.41%. Therefore, nutritional and antioxidant properties of K. alvarezii varied according to strains and seasons, with the best result in the spring of 2017. In summer and autumn of 2017, the green strain had better nutritional and antioxidant profiles, whereas in the winter of 2017 and spring of 2017 it was the G11 strain and in the summer of 2018 it was the red strain.