Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.

Purpose Of Review: Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary.

Recent Findings: This review articulates the protein sources and composition of PBMAs and their "meatiness" with respect to texture, structure, and flavor enhancement.

The structure-function relationships and techno-functions of β-conglycinin.

β-conglycinin (β-CG) is a prominent storage protein belonging to the globulin family in soybean (Glycine max) seeds. Along with other soybean proteins, it serves as an important source of essential amino acids and high-quality nutrition. However, the digestibility and nutritional value of β-CG are key factors affecting the nutritional profile of soy-based foods.

Gastrointestinal digestion of food proteins: Anticancer, antihypertensive, anti-obesity, and immunomodulatory mechanisms of the derived peptides.

Food proteins and their peptides play a significant role in the important biological processes and physiological functions of the body. The peptides show diverse biological benefits ranging from anticancer to antihypertensive, anti-obesity, and immunomodulatory, among others. In this review, an overview of food protein digestion in the gastrointestinal tract and the mechanisms involved was presented.

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices.

Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency.

Food-derived bioactive peptides potentiating therapeutic intervention in rheumatoid arthritis.

Rheumatoid arthritis (RA) is a chronic inflammatory autoimmune disease that affects the joints of the human body and is projected to have a prevalence age-standardized rate of 1.5 million new cases worldwide by 2030. Several conventional and non-conventional preventive and therapeutic interventions have been suggested but they have their side effects including nausea, abdominal pain, liver damage, ulcers, heightened blood pressure, coagulation, and bleeding.

Recent advancements in curcumin extraction, chemical/bio-synthesis, purification, and food applications.

The ubiquity and versatility of curcumin (CUR) as a bioactive compound found in foods, cosmetics, and pharmaceuticals create the need for its obtainment in the purest forms from the parent plants, especially . To have efficient synthesis, extraction, and purification of CUR, environmentally sustainable, green, cost-affordable, and safe methods are of immense significance. To this end, we consider recent advancements in CUR extraction, purification, and biosynthesis in this review.

Pinostrobin, a dietary bioflavonoid exerts antioxidant, anti-inflammatory, and anti-apoptotic protective effects against methotrexate-induced ovarian toxicity in rats.

This study investigated the protective activities of pinostrobin (PIN) against methotrexate (MTX)-induced ovarian toxicity. Female rats were administered with PIN (50 mg/kg) for 4 weeks, while MTX was administered from weeks 2-4 of PIN treatment. Serum hormonal profiles, ovarian oxidative stress, inflammatory and apoptotic biomarkers as well as ovarian histomorphometry were evaluated.

State of the art on the separation and purification of proteins by magnetic nanoparticles.

The need for excellent, affordable, rapid, reusable and biocompatible protein purification techniques is justified based on the roles of proteins as key biomacromolecules. Magnetic nanomaterials nowadays have become the subject of discussion in proteomics, drug delivery, and gene sensing due to their various abilities including rapid separation, superparamagnetism, and biocompatibility. These nanomaterials also referred to as magnetic nanoparticles (MNPs) serve as excellent options for traditional protein separation and analytical methods because they have a larger surface area per volume.

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.

Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented.

The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins.

Currently, many advances have been made in avoiding food contamination by numerous pathogenic and toxigenic microorganisms. Many studies have shown that different probiotics, in addition to having beneficial effects on the host's health, have a very good ability to eliminate and neutralize pathogens and their toxins in foods which leads to enhanced food safety. The present review purposes to comprehensively discuss the role of probiotics in improving food safety by inactivating pathogens (bacterial, fungal, viral, and parasite agents) and neutralizing their toxins in food products.

Stability and bioactivity of peptides in food matrices based on processing conditions.

Bioactive peptides (BPs) generated from food proteins can serve therapeutic purposes against degenerative and cardiovascular diseases such as inflammation, diabetes, and cancer. There are numerous reports on the in vitro, animal, and human studies of BPs, but not as much information on the stability and bioactivity of these peptides when incorporated in food matrices. The effects of heat and non-heat processing of the food products, and storage on the bioactivity of the BPs, are also lacking.

A critical review on immunomodulatory peptides from plant sources; action mechanisms and recent advances.

Plant protein components contribute positively to human well-being as they modulate the immune status of a consumer, especially when the enzymatic method is employed in order to release their bioactive peptides. These peptides are derived from plant-based foods such as soy, wheat, barley, rye, oats, rice, corn, sorghum, and millet, the famous staple foods around the world. Since these peptides are crucial to functional food among other key industries, the present study endeavored to scout for relevant information within the past three decades, using the Web of Science, Scopus, and Google search engines.

RETRACTED: Hemp bioactive peptides: Nutrition, functional properties and action mechanisms to maximize their nutraceutical applications and future prospects.

This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/locate/withdrawalpolicy).

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides.

The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds.

Micronized Dietary Okara Fiber: Characterization, Antioxidant, Antihyperglycemic, Antihyperlipidemic, and Pancreato-Protective Effects in High Fat Diet/Streptozotocin-Induced Diabetes Mellitus.

Diabetes mellitus (DM) is a lifelong devastating and debilitating disease with serious chronic complications. Okara is a byproduct generated from soymilk or tofu production and it has been reported to have antioxidant and lipid-lowering effects. However, the antidiabetic effects and pancreatic β-cells' secretory functions of micronized okara fiber (MOF) have not been reported.

Protective effect of Juglanin against doxorubicin-induced cognitive impairment in rats: Effect on oxidative, inflammatory and apoptotic machineries.

Doxorubicin (DOX) is an effective anticancer drug, however, side effects such as cognitive impairment and cardiotoxicity have limited its clinical use. Juglanin (JUG) is a flavonoid with excellent antioxidant, anti-inflammatory, neuroprotective and anticancer properties. This study investigated the protective effects of JUG against DOX-induced cognitive decline, oxidative stress and inflammatory response in rats.

Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications.

Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with an estimated global market of about US$250 million within this decade. The multifarious markets of PCYs noted by form (e.g.

Africa and the Nexus of poverty, malnutrition and diseases.

This review examines the nexus of poverty, malnutrition and diseases in Africa, the challenges, implications and their mitigation. The paper takes a critical look at available literatures on the primary causes, modes, implications and solutions to the problems of poverty, malnutrition and diseases in Africa continent. Poverty and malnutrition are outcomes of uncontrolled rapid population growth, inefficient agricultural and industrial practices, high debt profile of many African countries due to poor governance and corruption, diseases such as AIDS epidemic, malaria, Ebola virus and COVID-19 pandemic, poor and inadequate health infrastructure and armed conflicts.

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety.

Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited.

Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review.

Abstract: This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence of HCA precursors such as water, lipids, and marinades.

Potential "biopeptidal" therapeutics for severe respiratory syndrome coronaviruses: a review of antiviral peptides, viral mechanisms, and prospective needs.

Although great advances have been made on large-scale manufacturing of vaccines and antiviral-based drugs, viruses persist as the major cause of human diseases nowadays. The recent pandemic of coronavirus disease-2019 (COVID-19) mounts a lot of stress on the healthcare sector and the scientific society to search continuously for novel components with antiviral possibility. Herein, we narrated the different tactics of using biopeptides as antiviral molecules that could be used as an interesting alternative to treat COVID-19 patients.

Nanoemulsions for health, food, and cosmetics: a review.

Nanoemulsions are gaining importance in healthcare and cosmetics sectors as a result of the unique properties of nanosized droplets, such as high surface area. Here we review nanotechnology and nanoemulsions with focus on emulsifiers and nanoemulsifiers, and applications for drugs and vaccines delivery, cancer therapy, inflammation treatment, cosmetics, perfumes, polymers, and food. We discuss nanoemulsion safety and properties, e.

Prebiotic peptides, their formation, fermentation in the gut, and health implications.

Prebiotics can be synthesized from sources other than dietary fibers, such as proteins. The proteins, when processed into peptides have healthful or deleterious effects on the host. Outside living systems, prebiotic peptides (PP) are formed via preformation of amino acids or related monomeric building blocks, resulting in nonenzymatic polymerization/ligation to produce peptides.

Prebiotics in vitro digestion by gut microbes, products' chemistry, and clinical relevance.

Several investigations have elucidated the chemistry of prebiotics based on their fermentation by the colonic microbes, which release metabolites that are often implicated in host's gut and whole body health. The present study aims at providing a preview of prebiotics and their interactions with the colonic microbiota for a slow fermentation in vitro. The metabolites produced, mainly short chain fatty acids (SCFA), their chemistry, interactions with prebiotic structural mechanisms, and beneficial impacts on the host were also reported.

Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods.

Rapid rate of industrialization has turned our planet around in favor of fast foods, food fraud, food terrorism, food waste, food adulteration, food poisoning, food contamination and food injustice, paving the path for green, smart and organic products. Green foods are grown and harvested in the absence of any form of environmental pollution or harmful conditions. Smart foods are termed to be good for the consumers, farmers and the planet.