Sustainable algal proteins, novel extraction techniques and applications in the bakery, dairy and pharmaceutical industries: A comprehensive review.

Microalgae have emerged as favorable substitutes for traditional animal-based proteins in the search for sustainable protein sources. Despite being underexplored, microalgae offer the possibility of large-scale protein production via novel extraction techniques. This review synthesizes current knowledge on microalgal proteins, shedding light on their novel extraction techniques and techno-functional properties, which are still in the early stages of exploration.

Hydrocolloid-based fruit fillings: A comprehensive review on formulation, techno-functional properties, synergistic mechanisms, and applications.

This study offers a comprehensive review of current developments regarding the utilization of diverse hydrocolloids in formulating fruit fillings across different fruit types, their impact on textural attributes, rheological properties, thermal stability, syneresis, and nutritional advantages of fillings and optimization of its characteristics to align with consumer preferences. The review also focuses on the various factors influencing fruit fillings, including the selection of fruits, processing methodologies, the inherent nature and concentration of hydrocolloids, and their synergistic interactions. In depth, scientific work on the impact of the parameters such as pH, total soluble solids, and sugar content within the fruit fillings was also discussed.

Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip.

An ecofriendly extraction technology using infrared (IR) irradiation was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields.

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization.

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding).

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY ( = 182) provide more energy, total fats, and carbohydrates than dairy yogurt ( = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories.

Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties.

Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by instantization (cooking) treatments to produce instant multigrain porridge. Cooking treatment involved three processing steps, Soaking (A: Soaked for 5 h at 50 °C, B: Soaked for 3.5 h at 65 °C), Steaming at 15 psi for 10, 15, 20 min.