Characterization and effects of heat treatments on antinutritional components and enzyme activities in sainfoin (Onobrychis viciifolia L.) seeds: A high-protein alternative plant-based food source.

The aim of this study was to characterize and explore the food potential of sainfoin seeds, which are primarily used in their green plant form to feed livestock. A detailed assessment of the seed's proximate composition, enzyme activity levels, and antinutrient content was performed. The seeds were then subjected to infrared, hot air, and blanching treatments to examine how these processing methods affect enzyme activities and antinutrients.

Bioengineered Enzymes and Precision Fermentation in the Food Industry.

Enzymes have been used in the food processing industry for many years. However, the use of native enzymes is not conducive to high activity, efficiency, range of substrates, and adaptability to harsh food processing conditions. The advent of enzyme engineering approaches such as rational design, directed evolution, and semi-rational design provided much-needed impetus for tailor-made enzymes with improved or novel catalytic properties.

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives.

Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality.

The hypothesis that adding faba bean (FB) flour and its macronutrient concentrated flours to pasta reduces postprandial glycaemia and increases satiety was tested in 54 young adult males. Each consumed a serving of pasta made from durum wheat semolina (DWS) alone, or DWS flour with 25% of flours from whole FB (FBF), starch concentrate (FBS), protein concentrate (FBPC), or protein isolate (FBPI). Post-consumption measurements included postprandial blood glucose, insulin, C-peptide, GLP-1 and PYY, and subjective appetite, over 120 min.