Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements.

Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600 W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties.

Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane.

The present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar drying, cabinet drying, vacuum drying, microwave assisted drying and freeze drying on physicochemical, phytochemical activity, rehydration ratio and drying time of the purslane. The purslane was ultrasonicated for 15, 30, 45 and 60 min following by drying. The ultrasound pretreatment (60 min) combined with freeze drying retained the highest antioxidants (95.

Optimization of UAE-NADES green extraction of bioactive compounds from chickpea (Cicer arietinum L.) sprouts using simplex lattice mixture design methodology.

In the present study, a statistical tool called the simplex lattice mixture design method was used to create a new formulation of Natural Deep Eutectic Solvent (NADES), which is derived from a combination of three compounds (citric acid, glycerol, and water) to extract bioactive compounds from chickpea (Cicer arietinum L.) sprouts. The mixture (natural deep eutectic solvent) was formulated by combining three solvents including citric acid, glycerol, and water.

Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management.

This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic index (GI) and glycemic load (GL) of bakery products made from cereals such as wheat and barley, and legumes like chickpeas, and to explore their effects on postprandial blood glucose response. Cereal-based products typically exhibit higher GIs (55-80), while legume-based bakery products demonstrate lower GIs (40-50), potentially contributing to better glycemic control.

Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review.

Microalgae have emerged as a storehouse of biologically active components having numerous health benefits that can be used in the formulation of nutraceuticals, and functional foods, for human consumption. Among these biologically active components, functional triacylglycerols are increasingly attracting the attention of researchers owing to their beneficial characteristics. Microalgae are excellent sources of triacylglycerol containing omega-3 and omega-6 fatty acids and can be used by the vegan population as a replacement for fish oil.

Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.

The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.

Insights into chemistry, extraction and industrial application of lemon grass essential oil -A review of recent advances.

Lemongrass essential oil (LEO), extracted from high-oil lemongrass, gains prominence as a versatile natural product due to growing demand for safe health solutions. LEO comprises beneficial compounds like citral, isoneral, geraniol, and citronellal, offering diverse pharmacological benefits such as antioxidant, antifungal, antibacterial, antiviral, and anticancer effects. LEO finds applications in food preservation, cosmetics, and pharmaceuticals, enhancing profitability across these sectors.

Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals.

This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates.

Advances and challenges in conventional and modern techniques for halal food authentication: A review.

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide.

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits.

Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts.

Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.

Cauliflower ( var) by-products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder-based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed.

Factors governing consumers buying behavior concerning nutraceutical product.

In recent years, consumers are increasingly attracted to nutraceuticals, an important part of food considered propitious for human health. Therefore, consumers are willingly switching to nutraceuticals and are ready to pay the premium price. This review aims to identify various factors that govern consumer purchasing of nutraceutical products.

Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources.

Due to the significant increase in global pollution and a corresponding decrease in agricultural land, there is a growing demand for sustainable modes of modern agriculture that can provide nutritious food. In this regard, microgreens are an excellent option as they are loaded with nutrients and can be grown in controlled environments using various vertical farming approaches. Microgreens are salad crops that mature within 15-20 days, and they have tender leaves with an abundant nutritive value.

A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns.

Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment.

Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets.

The current research attempted to evaluate the impact of various thawing techniques (R: control group, R: water immersion thawing, R: low-temperature thawing, R: combined thawing, water thawing then low-temperature thawing, R: combination thawing, low temperature thawing then water thawing, and R: oven thawing) on the quality, microbiota, and organoleptic characteristics of chicken meat fillets. The findings showed that moisture content varied from 74.43 to 72.

Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot.

The present study was conducted to investigate the effect of storage on quality attributes of microencapsulated black carrot anthocyanins-enriched ice cream. Purposely, black carrot anthocyanins were obtained using ethanolic extraction. Later on, extracts were acidified and microencapsulated with gum arabic and maltodextrin (1:1).

Machine Learning Algorithms Applied to Semi-Quantitative Data of the Volatilome of Citrus and Other Nectar Honeys with the Use of HS-SPME/GC-MS Analysis, Lead to a New Index of Geographical Origin Authentication.

The scope of the current study was to monitor if semi-quantitative data of volatile compounds (volatilome) of citrus honey (ch) produced in different countries could potentially lead to a new index of citrus honey authentication using specific ratios of the identified volatile compounds in combination with machine learning algorithms. In this context, the semi-quantitative data of the volatilome of 38 citrus honey samples from Egypt, Morocco, Greece, and Spain (determined by headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS)) was subjected to supervised and unsupervised chemometrics. Results showed that honey samples could be classified according to the geographical origin based on specific volatile compounds.

Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals.

The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes ( ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage.

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives.

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns.

Effect of Cellulose-Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir.

Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate by emulsion technique. The developed beads were further subjected to morphological and in vitro studies.

Truths and myths about superfoods in the era of the COVID-19 pandemic.

Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being.

Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets.

The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day).