Extrusion of plant proteins: A review of lipid and protein oxidation and their impact on functional properties.

Extrusion processing can improve the functional and nutritional value of plant proteins, making them a sustainable source for various applications. During both low- and high-moisture extrusion, raw materials are subjected to harsh process conditions, leading to lipid and protein oxidation. In general, oxidation products are associated with adverse effects on product properties and human health.

Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B: A Critical Review.

In this overview, the latest achievements in dietary origins, absorption mechanism, bioavailability assay, health advantages, cutting-edge encapsulation techniques, fortification approaches, and innovative highly sensitive sensor-based detection methods of vitamin B (VB) were addressed. The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption.

Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates.

The formation of short-lived and stable radicals was investigated using electron paramagnetic resonance (EPR) spectroscopy and compared with hydroperoxides and hexanal in complex starch-protein-lipid model systems, as well as in corn extrudates. Stable radicals were detected directly in ground samples. Short-lived lipid radicals were measured ex situ in ethyl acetate extracts of model systems and extrudates by the use of the spin trap PBN.