Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry.

A growing demand for sustainable, alternative protein sources that are nutrient-dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources.

Crustacean shellfish allergens: influence of food processing and their detection strategies.

Despite the increasing popularity of crustacean shellfish among consumers due to their rich nutrients, they can induce a serious allergic response, sometimes even life-threatening. In the past decades, a variety of crustacean allergens have been identified to facilitate the diagnosis and management of crustacean allergies. Although food processing techniques can ease the risk of crustacean shellfish allergy, no available processing methods to tackle crustacean allergies thoroughly.

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass () during Processing via HS-SPME-GC-MS and HS-GC-IMS.

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA).

A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects.

Wheat is one of the three major staple foods in the world. Although wheat is highly nutritional, it has a variety of allergenic components that are potentially fatal to humans and pose a significant hazard to the growth and consumption of wheat. Wheat allergy is a serious health problem, which is becoming more and more prevalent all over the world.

Thermal induced the structural alterations, increased IgG/IgE binding capacity and reduced immunodetection recovery of tropomyosin from shrimp (Litopenaeus vannamei).

Shrimps were first subjected to various thermal processing, then tropomyosin (TM) was purified and their structure, IgG/IgE-binding ability and detectability were evaluated for elucidating the mechanisms responsible for thermal-induced TM immunodetection recovery alterations. According to CD and FT-IR analysis, heat-treated shrimp TM had significantly reduced α-helix and β-sheet contents with elevated random coil contents, contributing to an increase of 24.42%-62.

A sensitive sandwich enzyme-linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods.

Wheat allergy has become a global public health and food safety concern; however, there is no accessible cure for wheat allergy. The complete exclusion of wheat-containing foods and environmental exposure is the most efficient allergy management to avoid the adverse reactions, which can be severe and occasionally life threatening. Therefore, the assay for accurate detection of wheat residues is demanded urgently for appropriate labeling guidelines and consumer safety.

Insight into IgG/IgE binding ability, in vitro digestibility and structural changes of shrimp (Litopenaeus vannamei) soluble extracts with thermal processing.

The effects of six kinds of thermal processing on soluble protein recovery, potential allergenicity, in vitro digestibility and structural characteristics of shrimp soluble proteins were evaluated. Obtained results confirmed soluble protein recovery and IgG/IgE reactivity of shrimp soluble extracts were markedly suppressed by various thermal treatments with enhanced digestibility depended on the extent and type of heating applied, which correlated well with the structural alterations and modification. The maximum reduction of IgG/IgE-binding capacity and digestive stability were observed in the autoclaved shrimps because of unfolding of protein and hydrophobic residues exposed.

A comprehensive review on the application of novel disruption techniques for proteins release from microalgae.

There is an emergent demand for sustainable and alternative protein sources such as insects and microorganisms that meet the nutritional requirements. Microalgae possess valuable substances that could satisfy the population's dietary requirement, medicinal purpose, and energy, aligned with effective processing techniques. Several disruption techniques were applied to microalgae species for protein recovery and other compounds.