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Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate.
ACS Food Sci Technol
January 2025
Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey.
This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA).
View Article and Find Full Text PDFCurrent and potential contributions of large-scale food fortification to meeting micronutrient requirements in Senegal: a modelling study using household food consumption data.
BMJ Public Health
July 2024
Nutrition International, Ottawa, Ontario, Canada.
Introduction: Micronutrient deficiencies are common among women of reproductive age (WRA) and children in Senegal. Large-scale food fortification (LSFF) can help fill gaps in dietary intakes.
Methods: We used household food consumption data to model the contributions of existing LSFF programs (vitamin A-fortified refined oil and iron and folic acid-fortified wheat flour) and the potential contributions of expanding these programs to meeting the micronutrient requirements of WRA (15-49 years) and children (6-59 months).
Opportunities and challenges of plant proteins as functional ingredients for food production.
Proc Natl Acad Sci U S A
December 2024
Fraunhofer Institute for Process Engineering and Packaging, Freising 85354, Germany.
Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein.
View Article and Find Full Text PDFEnzyme applications in baking: From dough development to shelf-life extension.
Int J Biol Macromol
December 2024
National Institute of Health, Bethesda, MD 20892, USA. Electronic address:
Enzymes play a vital role in baking, providing significant benefits from dough development to extending shelf life, which enhances product quality and consistency. Acting as biological catalysts, enzymes such as proteases and amylases break down proteins and starches, modifying dough rheology and improving fermentation. Lipases and oxidases further refine dough texture through emulsification and oxidation, while lipases also produce fatty acid derivatives during fermentation, contributing to the flavor and aroma of baked goods.
View Article and Find Full Text PDFSolid-state fermentation of green lentils by leads to formation of distinct peptides that are absorbable and enhances DPP-IV inhibitory activity in an intestinal Caco-2 cell model.
Food Funct
November 2024
School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada.
Food-derived bioactive compounds mimicking the effects of incretin therapies offer promising opportunities for combination therapies with functional foods, where food matrix interactions, gastrointestinal enzyme activity, and bioactivity should be key considerations. In this study, green lentils were solid-state fermented with ATCC8014, digested and exposed to brush border enzymes of a Caco-2 cell monolayer. Intestinal absorption of peptides and DPP-IV inhibitory activity were then investigated.
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