The study evaluated ten Indian wheat varieties (five old: 1960–1999; five modern: 2000–2020) for their suitability in pizza base preparation. Protein content ranged from 10.85 to 14.17

Protein fractionation plays a crucial role in producing high-value protein ingredients, shaping nutritional quality, functionality, and sustainability outcomes. This review examines major fractionation techniques, including physical methods (sieving, air classification, electrostatic separation) and chemical approaches (isoelectric precipitation, alkaline extraction, aqueous fractionation), together with emerging hybrid strategies. Quantitatively, dry fractionation typically delivers 30-60% protein purity at ~0.5-1.0 MJ kg-1 flour (excluding milling), while wet fractionation can achieve 70-95% purity but requires substantially more resources, including ~2-5 MJ kg-1 water removed for drying. Hybrid routes offer intermediate or superior performance by combining high purity with lower energy and water use. Applications in bread, pasta, meat analogues, and dairy substitutes demonstrate the functional and nutritional advantages of these protein fractions. A structured database search with defined keywords and criteria ensured methodological transparency. The novelty of this review lies in integrating process efficiency, techno-functional performance, and sustainability metrics into a unified assessment framework, addressing gaps not fully covered in previous reviews. Collectively, these insights highlight the potential of optimized, hybridized fractionation methods to support sustainable and innovative food processing. © 2026 Society of Chemical Industry.

Although pigmented rice has gained considerable nutritional interest, yet comprehensive information on compositional, mineral and targeted metabolomic variability among Himalayan rice landraces remains limited. Therefore, the present study aimed to assess the diversity in composition, physico-chemical, functional and targeted metabolomic profiles of Indian Himalayan red and white landraces. Red rice landraces exhibited significantly higher total phenolic content (244- 463 mg GAE/100 g) and total flavonoid content (692- 854 mg QE/100 g) than white landraces. Targeted metabolomic profiling revealed the predominance of bound phenolic compounds, including gallic acid (6.8- 10.4 mg/100 g), p-coumaric acid (5.17–11.46 mg/100 g), chlorogenic acid (2.71– 10.62 mg/100 g), sinapic acid (0.19–1.62 mg/100 g), trans-ferulic acid (0.46–1.57 mg/100 g), quercetin (0.16- 3.92 mg/100 g) and rutin (0.16– 0.76 mg/100 g) and higher proportions of glutamic acid, serine, alanine, tyrosine and proline in red rice landraces. Red rice also contained higher concentrations of minerals, including Fe (11- 17 ppm), Mg (264- 684 ppm), Zn (0.36- 6.49 ppm), Cu (5- 6 ppm) and Ca (308- 675 ppm), along with comparatively lower phytic acid content (420- 482 mg/100 g). Principal component analysis (PCA) explained 62.6

This review provides a comprehensive overview of the metabolomic profile along with functional aspects of pigmented and non-pigmented rice, with specific emphasis on the influence of post-harvest processing methods and genetic interventions. The review has principally focused on bioactive compounds, integrating current knowledge on metabolite composition, processing-induced alterations, mineral dynamics and genetic approaches for nutritional enhancement. Germination, milling, parboiling and puffing are discussed in relative to their effects on metabolite retention and nutritional quality. This review further examines evidences from in vitro and in vivo studies regarding the health-promoting properties of pigmented rice, including antioxidant, anti-inflammatory, anti-obesity, anti-diabetic and anti-tumour activities. Current outcomes indicate that pigmented rice epitomizes as a promising functional food owing to its diverse phyto-chemical and nutrient composition. However, challenges remains in standardizing metabolomic analyses and establishing clinical evidences linking specific metabolites to health outcomes. Future research should integrate cutting- edge multi-omics approaches, breeding schemes and optimized processing technologies to better elucidate the nutritional and functional potential of rice.

The study aimed to investigate the differences in metabolite profiles between rice varieties cultivated under organic and conventional conditions and to evaluate their suitability for developing high-quality papads (traditional rice-based snacks). Multivariate statistical analyses (PCA and PLS-DA) revealed distinct metabolic clustering between organic and conventional rice samples. Key differentiating metabolites included myo-inositol, glycerol, sucrose, and linoleic acid in polished rice, and oxalic acid, 5-oxoproline, and glycerol-3-phosphate in bran. Papads made from organic rice exhibited higher protein content, greater levels of bioactive compounds, and significantly enhanced antioxidant activity (p < 0.05) compared to those made from conventional rice. Moreover, organic rice papads demonstrated superior functional properties, such as higher oil uptake and water absorption capacity, along with improved texture, sensory acceptability, and microbial stability, resulting in an extended shelf life. Furthermore, papads made from organic rice exhibited higher functional properties (oil uptake and water absorption), improved texture, sensory acceptability, and microbial stability. Hence, the present study highlights the potential of organic farming to enhance the value of traditional agro-products and suggests the need for further research on the long-term sustainability and functional impacts of organic cultivation practices.

The review highlights the nutritional and phytochemical differences in Trigonella, Ocimum, and Brassica microgreens grown under various cultivation conditions. Microgreens, known for their concentrated nutrients and health-promoting compounds, have garnered attention as functional foods. The findings from the literature suggested that factors such as light intensity, temperature, soil composition, and hydroponic systems significantly influence the nutritional profiles and phytochemical content of these species. The summarized findings revealed significant variability in amino acids, sugar profile, and bioactive compounds, suggesting that optimizing growth conditions can enhance their nutritional value. This review emphasizes the potential of microgreens as nutrient-dense additions to the diet, highlighting the importance of controlled cultivation practices to maximize health benefits, while also providing a comprehensive exploration of specific genera, growing conditions, and their potential as functional foods.

Food has been categorized as solid, molecular dispersion, colloidal (e.g., emulsions, gels, sols), and coarse dispersion that exhibit unique rheological behavior driven by polysaccharides, proteins, and lipids. These compounds exhibit various functional attributes such as texture, stability, and sensory quality. During processing, starch gelatinize, proteins denature and coagulate, and fat droplets interact with biopolymers to form viscoelastic or structured networks. These molecular and microstructural changes directly influence rheological behavior. Small-amplitude oscillatory shear (SAOS) rheology has been used as an effective tool in analyzing the microstructure and component interactions within diverse food systems. By probing linear viscoelastic properties under small deformations, SAOS enabled the characterization of structural transitions without disrupting the internal structure. Additionally, variations in viscoelasticity, viscosity, and friction control microstructural breakdown, bolus cohesion, and swallowing, thereby linking rheological responses across oral time scales with sensory perception. These measurements provided insights into the viscoelastic balance of storage and loss moduli, which reflected molecular interactions, network formation, and stability of food matrices. Additionally, the present study explored the application of SAOS that characterizes the viscoelastic behavior of food, which closely linked to their microstructure and component interactions. This review discussed how microstructure influences food rheology, particularly under SAOS conditions, and explored the integration of computational fluid dynamics (CFD), mathematical modeling, and advanced microstructure analysis techniques (e.g., microscopy) to enhance our understanding of food systems. Practical Application: SAOS plays a significant role in dairy, bakery, and starch industries. It provides valuable insight into structure-function relationship of food linking viscoelastic properties with microstructure and molecular interaction. It enables dairy technologist in understanding and optimizing the texture, gel formation, and stability in products like yogurts and cheese, ensuring proper gel structure, preventing syneresis, and achieving consumer-preferred textures. For the bakery industry, rheological insights into dough properties are essential for controlling gluten development, starch gelatinization, and protein coagulation, which directly impact the crumb structure, texture, and rise of bread and cakes. Additionally, it aids in formulating gluten-free and reduced-fat baked goods by identifying suitable substitutes to replicate desired viscoelastic properties. In the starch industry, dynamic rheology is crucial for assessing gelatinization/retrogradation behavior and stability of native and modified starches, optimizing their use in applications like thickened sauces, weaning food, and confectionery. It also facilitates processing optimization during heating, cooling, and extrusion, ensuring consistent product quality. Additionally, rheological study provides a powerful framework for designing foods that perform reliably during oral processing in the presence of saliva. This approach is particularly valuable for developing texture-modified and dysphagia-oriented foods that retain consumer-acceptable mouthfeel while ensuring safe swallowing, thereby supporting healthy aging and improving quality of life.

BACKGROUND:This study investigated the anti-oxidant properties, starch composition, pasting behavior, structural properties, textural properties and non-targeted metabolomic profiles of pigmented and non-pigmented rice landraces as potential next-generation functional food ingredients. RESULTS:Pigmented rice demonstrated 1.34 times more anti-oxidant activity as compared to non-pigmented rice. Pigmented landraces showcased superior nutritional and functional attributes, including higher total dietary fiber and starch content. Fourier-transform infrared (FTIR) analysis revealed distinct molecular signatures with enhanced peak transmittance, while X-ray diffraction (XRD) indicated greater crystallinity ranging from 36-44.3% in pigmented rice compared with 30-40% in non-pigmented rice, suggesting improved digestibility and processing versatility. Pigmented rice recorded less amylose content hence tended to possess increased adhesiveness values whereas non-pigmented rice revealed greater amylose content hence was coupled with greater hardness values. Field-emission scanning electron microscopy (FE-SEM) images revealed that pigmented rice had densely packed and polygonal starch granules whereas non-pigmented rice had loosely packed starch granules with intergranular voids. Untargeted gas chromatography-mass spectrometry (GC-MS) profiling identified 84 metabolites, including unique compounds such as 3,3-dimethylbutanol and ethanoic acid, along with shared metabolites such as sucrose and linoleic acid, highlighting notable biochemical diversity. Multivariate statistical analyses using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway mapping further differentiated the metabolomic landscapes, with variable importance in the projection (VIP) scores identifying key bioactive contributors. CONCLUSION:Pigmented rice landraces exhibited significant functional and nutritional advantages, making them promising candidates for functional food development and nutritional improvement programs. These findings support their potential role in advancing sustainable and health-oriented food systems. © 2026 Society of Chemical Industry.

Background and ObjectivesAssessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.FindingsBoth cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.ConclusionBoth cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.Significance and NoveltyThis study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.

The present study investigated the impact of different photoperiods and temperatures as growing conditions (GCs) on the metabolomic profile of Brassica microgreens. The research delves into the intricate chlorophyll content, macroelement composition and metabolomic profiles of Brassica species cultivated under varied GC by utilizing targeted and non-targeted compound analysis. Under the G3 (a prolonged photoperiod of 22 h with temperatures of 26 °C/20 °C:: light/dark), Brassica microgreens demonstrated a rise in chlorophyll content by about 32 %, while microgreen height increased by approximately 20 %. The macroelement composition also varied significantly with GC, notably potassium content increased from 42.93 to 66.18 mg/g under G3. The phenolic composition analysis revealed a prominent presence of gallic and ferulic acid in the microgreens, significantly influenced by the GCs. Additionally, sugar profile indicated elevated levels of glucose and sucrose in response to G3. The UHPLC-QToF-IMS metabolomic profile highlighted the variation in expression levels of different classes of compounds, specifically (2R)-2-Hydroxy-3-butenyl, and 3-Indolylmethyl, which were upregulated under the G3.

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) is a fundamental analytical method for protein characterization. This technique enables the separation, identification, and characterization of protein across diverse food products. This comprehensive review elucidates the evaluation of SDS-PAGE, a methodological approach, and versatility in food science. The significance of SDS-PAGE is highlighted through its pivotal applications in protein profiling, allergen detection, and quality assessment across various food categories, including cereals, pulses, dairy products, meats, seafood, and plant-based alternatives. The critical factors affecting the accuracy and reliability of SDS-PAGE, including buffer system, composition of gel, and sample preparation, are discussed. Advances like lab-on-chip systems are transforming SDS-PAGE, addressing efficiency and precision challenges while maintaining its robustness. This review highlights the enduring relevance of SDSPAGE as a powerful technique for distinguishing proteins and understanding their functionality.

Traditional food is an integral part of cultural heritage and identity for indigenous peoples' worldwide. It reflects a rich tapestry of flavours, textures, and nutritional benefits that resonate both locally and globally. Traditional foods encapsulate centuries-old culinary practices and embody a profound connection to local ecosystems, climates, and cultural heritage. Asia, with its vast geographical area and cultural diversity, boasts a particularly diverse regional cuisine. Historically, citizens were unaware of the health benefits of their traditional regional foods, but scientific advancements have illuminated these advantages, leading to global promotion of local cuisines, for example, toddy and shalgam or India origin delivered anti-tumor properties and were heart-friendly foods; various pickles (through the globe) contributed to reducing serum cholesterol, were heart-nurturing and improved digestion; jamu kunir asem (Indonesia) aided in curing respiratory disorders and shown antiviral activities; gilaburu juice (Turkey) relieved renal disorders, respiratory disorders, and hypertension; and kimchi (Korea) prohibited tumor formation and possessed anti-hyperglycemic activity. From fermented pickles to probiotic-rich dairy products, traditional foods were shown provide an array of bioactive compounds and nutrients contributing to overall well-being. Furthermore, the integration of meta-omics tools enables researchers to unravel the secrets of traditional fermentation processes, ensuring both safety and authenticity while navigating the delicate balance between cultural authenticity and contemporary dietary needs. This article explores various traditional foods from different regions across the globe, their metabolites, and associated health benefits

The purpose of this study was to develop and evaluate the quality attributes of value-added, fiber-rich cookies processed with composite flours containing avocado seed (0-20 %), finger millet (0-25 %), and soft wheat flour (55-100 %). The D-optimal mixture design generated ten formulations, including the control with 100 % soft wheat flour. Additionally, levels of hydroxymethyl-furfural and starch digestibility were measured. The study demonstrated that, compared to cookies made with control flour, the formulated cookies had higher fiber, protein, fat, energy, antioxidant activities, vitamin C, and beta-carotene content retention. Protein ranged from 11.72 to 19.81 %, fiber 1.92 to 6.89 %, energy 356.11 to 368.51 kcal/100 g, vitamin C 2.59 to 9.74 mg/100 g, beta-carotene 57.17 to 396.03 mu g/100 g, DPPH radical scavenging activity 40.55 to 88.69 %, FRAP values 1.03 to 13.83 mu M trolox/100 g, starch digestibility 48.24 to 67.05 %, and HMF 8.51 to 22.27 mg/kg. The samples, particularly composite cookie flour B7 (10 % avocado seed, 12.5 % finger millet, 77.5 % wheat), achieved a comparable organoleptic attribute scores to control wheat flour by consumers. This indicates that plant-based byproducts can be effectively utilized to produce desirable cookies rich in antioxidants, fiber, and beta-carotene, supporting healthy lifestyles. Furthermore, production of cookies from a blend of avocado seed, finger millet and soft wheat bread flour presents an interesting opportunity to have functional, nutrient-rich products with high bioactive compounds, offering strong consumer appeal while contributing to reduced nutritional insecurity and promoting economic benefits.

Cereals play a crucial role in global food security and economic development, serving as primary sources of energy, dietary fiber, and bioactive compounds. In addition to their macronutrient content, cereals are rich in phenolic compounds, including flavonoids and phenolic acids, which contribute to their nutritional and functional properties. However, the composition of these bioactive compounds is influenced by genetic factors, environmental conditions, and processing methods. Metabolomics, an advanced analytical approach, has emerged as a powerful tool for exploring the metabolic variability of cereals. Techniques such as Gas Chromatography-Time-of-Flight Mass Spectrometry (GC-TOF-MS) and Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF-MS/MS) enable the identification and quantification of diverse phenolic compounds, providing insights into their complexity and dynamics. Moreover, metabolomics has facilitated the identification of phenolic biomarkers in humans, linking dietary phenolics to potential health benefits, including reduced risks of chronic diseases such as cardiovascular disorders, diabetes, and cancer. The present chapter discuss the role of metabolomics in understanding phenolic compound variability in cereals, highlighting changes in metabolic profiles during crop development and processing. Additionally, it explores the implications of cereal-derived phenolics in promoting human health, emphasizing their significance in the development of functional foods. The advancements in metabolomics continue to drive innovation in cereal-based products, offering new opportunities for enhancing their nutritional and health-promoting properties.

This study compared flours from Chenopodium quinoa (quinoa) and Chenopodium album (album) for their physicochemical, mineral, antinutrient, amino acid, polyphenolic, betalain, and antioxidant profiles. Despite their growing significance in food and nutrition research, comprehensive information on their nutritional and functional characteristics remains limited. Album flours exhibited significantly higher protein (up to 18.3 %), crude fat, calcium, potassium, saponin, and tannin contents, whereas quinoa flours contained greater amounts of iron and zinc. Both species showed comparable phytic acid levels. Bound phenolics predominated over free phenolics, with protocatechuic acid identified as the major compound (album > black > white quinoa). Quinoa contained more gallic acid, while album was richer in rutin, quercetin, and trans-ferulic acid, contributing to higher antioxidant activity (up to 14.39 mu mol TE/g). Flour lightness (L*) showed a negative correlation with flavonoid and betalain contents, indicating that darker flours possessed greater concentrations of bioactive pigments. Album also contained higher levels of histidine, arginine, and GABA, highlighting its potential as a functional protein source. Overall, album demonstrated superior nutraceutical and amino acid profiles compared to quinoa but requires optimized processing to reduce saponins and improve palatability. These findings provide a biochemical basis for valorizing album as a sustainable, functional, and underutilized pseudocereal.

Horticultural produce is vital for nation's economic development, food security, and nutritional well-being. However, global post-harvest losses and mismanagement pose a significant challenge to the freshness and quality of the produce. Over the decades, collaborative efforts through innovative research have sought to address these fatalities thereby, yielding remarkable progress. While cold storage has proven effective in preserving the freshness of fruits and vegetables, but its benefits are curtailed by the onset of chilling injury (CI). Intermittent warming (IW) a captivating solution, that introduces brief, strategic warming intervals amid cold storage cycles, offering a promising antidote to CI. Despite its benefits in reducing carbon intensity, research on IW has dwindled in recent years, as effective IW regimes are typically developed through trial and error, with success varying by cultivar and conditions. This review unveils an array of IW protocols designed to combat CI in horticultural produce, revealing intriguing findings: IW boosts levels of polyamines and fatty acids, enhances the expression of key genes such as vacuolar proton-inorganic pyrophosphatase (VPP), ACC synthase (ACS), and ACC oxidase (ACO), and enriches the volatile profiles of crops, thereby elevating their sensory appeal. The primary aim of this review is to illuminate the profound physiological and volatile responses elicited by IW in horticultural produce, advocating for an eco-friendly approach that diminishes reliance on chemical pre-treatments and paves the way for a greener future in post-harvest management.