Enzymatic modification of pumpkin and groundnut seed proteins for enhanced digestibility: BCAA-enriched peptide profiling and structural-functional characterization.

Exopolysaccharides produced by lactic acid bacteria have gained attention for their potential health benefits and applications in functional foods. This study explores the isolation and characterization of a novel exopolysaccharide-producing strain from dairy products. The aim was to evaluate its probiotic potential and investigate the properties of the produced exopolysaccharide. A strain identified as Enterococcus faecium PCH.25, isolated from cow butter, demonstrated exopolysaccharide production. The study's novelty lies in the comprehensive characterization of this strain and its exopolysaccharide, revealing unique properties with potential applications in food, cosmetic, and pharmaceutical industries. The E. faecium PCH.25 strain exhibited strong acid tolerance, with a 92.24% viability rate at pH 2 after 2h of incubation. It also demonstrated notable auto-aggregation (85.27% after 24h) and co-aggregation abilities, antibiotic sensitivity, and absence of hemolytic activity, suggesting its probiotic potential. The exopolysaccharide produced by this strain showed bactericidal activity (MIC and MBC = 1.8mg/ml) against Listeria monocytogenes and antioxidant properties (22.8%). Chemical analysis revealed a heteropolysaccharide composed of glucose and fructose monomers, with various functional groups contributing to its bioactivities. Physical characterization of the exopolysaccharide indicated thermal stability up to 270°C, a negative zeta-potential (-27 mV), and an average particle size of 235nm. Scanning electron microscopy and energy dispersive X-ray analysis revealed a smooth, nonporous structure primarily composed of carbon and oxygen, with an amorphous nature. These findings suggest that the exopolysaccharide from E. faecium PCH.25 has potential as a natural antibacterial and antioxidant polymer for use in functional foods, cosmetics, and pharmaceuticals.

Deciphering the gastrointestinal fate of four heat-treated legume proteins: Focus on digestive characteristics and peptide profiles.

Valorization of Ghanaian cocoa processing residues as extractives for value-added functional food and animal feed additives – A review

Turmeric ( Curcuma longa ) has been extensively researched due to the wide spectrum of pharmacological properties and potential health benefits. Turmeric has been on the rise lately, largely due to its health-promoting properties. The present comprehensive review summarizes curcumin, starting from its extraction to its potential applications in pharmaceuticals and functional foods. Several extraction procedures, including their yields and efficiency, are also highlighted using both traditional and modern/advance extraction strategies. In spite of having several benefits, curcumin comes with a few drawbacks such as low stability and bioavailability, which appear to be primarily caused by poor absorption, fast metabolism, and rapid elimination, and prevent it from having the related health benefits when taken alone. These challenges are critically evaluated, and potential strategies to overcome such limitations are discussed. This comprehensive review discusses both the opportunities and constraints associated with curcumin, providing an in-depth foundation for researchers, food technologists, and pharmaceutical scientists. It encompasses aspects ranging from its physicochemical properties in the native form to its diverse applications in functional foods and pharmaceutical formulations.

Bioactive peptides are polypeptides with specific amino acid sequences that exhibit biological activities and health benefits. Insects have emerged as a sustainable source of proteins in human food and animal feed due to their efficient resource utilization, low environmental footprint, and good nutritional profile. Moreover, insect-derived bioactive peptides (IBPs) offer potential applications in functional foods and pharmaceuticals due to their antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antidiabetic, and anti-obesity activities. In this article, the isolation, purification, and properties of IBPs are reviewed, as well as their potential health benefits, commercial applications, and safety. Despite the growing interest in incorporating IBPs into food products, challenges regarding consumer acceptance, safety, and regulations still persist. Thus, there is a pressing need for further research in this area, as well as clarification of the regulatory framework, before the full potential of insects as a sustainable source of bioactive peptides for human consumption can be realized.

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates' protein profile and the side-streams' carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.

<p>Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (<em>p </em><em>< </em>0<em>.</em>05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (<em>p </em><em>< </em>0<em>.</em>05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.</p>

Adenosine nucleotides are vital bioactive molecules with potential applications in functional foods and clinical nutrition; however, their poor membrane permeability limits their bioavailability. The utilization of plant proteins is often hindered by their poor solubility and digestibility. To address these challenges, we developed a strategy involving the formation of complexes between the walnut protein (WP) and four adenosine nucleotides. Spectroscopy, mass spectrometry, cell model, molecular docking, and other experimental techniques were conducted in this study; these methods demonstrated that such a complexation significantly enhanced the solubility of the WP to 3~4 mg/mL, while also enhancing its digestive stability in the gastrointestinal tract by 2~3-fold. Most notably, while all adenosines interacted with the protein matrix, cAMP exhibited a superior absorption efficiency, around 100-fold compared with its linear counterparts. Mass spectrometry and molecular docking were combined to reveal a new absorption mechanism for cAMP with the WP hydrolysate. These findings suggest that the complexation of WP and adenosine nucleotides offers a platform to overcome plant protein limitations and achieve efficient intracellular adenosine delivery, thereby establishing a foundation for its use in the development of functional foods.

The undecorticated groundnut (Arachis hypogaea L.) seeds were analyzed for proximate compositions, some valuable minerals and functional properties using standard method of analysis. The results showed the seeds samples are within the range of 40.10 to 42.13 % fat, 24.48 to 26.37 % crude protein, 4.24 to 6.30 % carbohydrate, 3.02 to 5.08 % moisture, 17.32 to 22.70 % crude fibre and 1.51 to 2.33 % ash. Minerals content include; sodium, calcium, phosphorus, potassium, manganese, zinc, iron and copper were found to be present in the seeds flours. The dominant macro mineral element (potassium) could be recommended as source of dietary supplement. Functional properties ranged from 198.45 to 201.70 % water absorption capacity, 170.30 to 190.50 % foaming absorption capacity, 25.20 to 31.50 % emulsion capacity, 9.35 to 13.24 % emulsion stability, 3.50 to 4.50 % foaming capacity and 0.62 to 0.80 g/cm3 bulk density. However, the raw groundnut seed flour had higher values of functional properties than the toasted and sundried groundnut seed flours. The high emulsion stability and activity of the seed flours signify their potential applications in food systems.

Background: Pumpkin seeds are a valuable source of high-quality protein and can be utilized as functional food ingredients due to their properties, such as solubility, foam formation, and stability. This study aims to produce protein isolate and its enzymatic hydrolysates from local pumpkin seeds to study their properties. Methodology: Preparing defatted pumpkin seeds for protein extraction, followed by the enzymes’ hydrolysis using Trypsin and Pepsin enzymes separately and together in two methods. The determination of amino acids and the degree of hydrolysis was conducted; moreover, protein properties were studied, including solubility, emulsifying activity, stability index, foaming capacity, and stability.Results: A protein sample was successfully produced from local, peeled, non-soaked pumpkin seeds, yielding a protein percentage of 53.15%. Enzymatic protein hydrolysates were produced at different times. Essential and non-essential amino acids were determined. The functional properties of protein samples and protein hydrolysates were studied, including solubility at various pH levels. The higher emulsifying capacity was observed for the enzymatic hydrolysate using pepsin, while the protein sample dissolved in pH 8 had higher emulsifying stability. The enzymatic hydrolysate produced using pepsin exhibited the highest foaming capacity, while a mixed enzyme (Ma) (pepsin + trypsin) showed a higher foaming capacity and stability. Conclusion: Pumpkin seed protein has numerous nutritional values that can be utilized in the preparation of protein-rich foods for athletes and as a source of Nitrogen in microbial culturing media.

Anaphylaxis after consumption of pumpkin seeds in a 2-y-old child tolerant to its pulp: A case study

Influence of Energy Density on Foamability: Comparison of Three Foaming Methods.

This study investigated the pharmacological potential of volatile organic compounds (VOCs) extracted from the leaves of Cornus officinalis, with the aim of elucidating their interactions with human olfactory receptors and transport proteins, and assessing their applicability in functional foods and aroma-based therapies. Using solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS), 22 representative VOCs were identified from age-stratified samples. Seven small bioactive molecules were selected for integrated analysis involving absorption, distribution, metabolism, excretion, and toxicity (ADMET) prediction, network pharmacology, molecular docking, and spectroscopic validation. Network pharmacology analysis identified 243 predicted targets, with β-ionone emerging as a key compound interacting with multiple olfactory receptors - olfactory receptor 1A1 (OR1A1), olfactory receptor 2W1 (OR2W1), and olfactory receptor 10S1 (OR10S1) - as well as transport proteins including human serum albumin (HSA), α-lactalbumin (α-La), and β-lactoglobulin (β-LG). Functional enrichment analysis highlighted that β-ionone-related targets were involved significantly in olfactory transduction, cytochrome P450 metabolism, and neuroactive ligand-receptor interaction pathways. Molecular docking demonstrated the highest binding affinities for β-ionone across multiple protein classes, which was further validated by fluorescence and ultraviolet-visible (UV-visible) spectroscopy. Thermodynamic analysis confirmed that the binding process was spontaneous, mainly driven by hydrophobic and electrostatic forces. The novel contribution of this study lies in its systematic investigation of C. officinalis leaf VOCs and their interactions with human olfactory and transport proteins, an area not previously explored. This study elucidated the mechanisms of VOC-protein interactions and highlighted their potential applications in functional foods and aroma therapies. The integrated computational and experimental approach established a solid scientific basis for future screening of natural bioactive compounds with high bioavailability and sensory modulation potential. © 2025 Society of Chemical Industry.

Objective This study prepared a geraniol (Ger)/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex (IC) and evaluated its acute toxicity in mice to support applications in functional foods and pharmaceuticals.​ Significance Poor stability and irritation limit Ger use; HP-β-CD complexation improves stability, controls release, and reduces toxicity. Methods Response surface methodology optimized IC preparation, while SEM, XRD and other methods confirmed formation. Thermal stability and in vitro release were tested, and intramuscular acute toxicity in mice determined LD50. Results Optimal conditions were 100 mg/mL HP-β-CD, 20% acetonitrile, and 35.6 °C, achieving 73.08% encapsulation efficiency. The IC retained over 80% efficiency after 25 days at 4, 25 and 50 °C and showed sustained release (90% at 8 h vs. 2 h for free Ger). The IC LD50 was 2373.96 mg/kg, higher than 1932.49 mg/kg for free Ger, with no major organ lesions. Conclusion Ger/HP-β-CD IC exhibits sustained-release properties and better safety than free Ger. It is an effective Ger delivery system and supports its potential development and application in functional foods and drugs.

Chemically modified biofunctional chitosan derivatives may open up new applications in functional food and nutraceuticals development. Two new conjugates, namely vanillic acid and coumaric acid grafted chitosan derivatives were developed and comparative evaluation of their antioxidant and antimicrobial activities was carried out with ferulic acid and gallic acid grafted chitosan. The synthesized water soluble (1.0–4.5 mg/mL) chitosan-phenolic acid conjugates showed characteristic FTIR-spectroscopy band at around 1644 and 2933 cm−1. Free phenolic acid was not observed in TLC plate of the chitosan-phenolic acid conjugates and UV–vis spectra showed primary absorption peak of the corresponding phenolic acids confirming the grafting reaction. Total antioxidant activity of the chitosan-phenolic acid derivatives ranged from ~12 to 29 g ascorbic acid equivalent/100 g of the conjugate. Minute quantity of the derivatives (~57–162 μg and 82–109 μg respectively) could give 50 % inhibition of 2, 2′-diphenyl-1-picrylhydrazyl radical and hydroxyl free radical. Broad spectrum antibacterial activity was observed for all four derivatives against an array of foodborne pathogens and spoilage bacteria. Coumaric acid grafted chitosan showed promise as a food preservative as it inhibited the growth of several foodborne pathogens and spoilage bacteria, including Staphylococcus aureus. Among all the four derivatives, ferulic acid and gallic acid grafted chitosan had lowest minimum inhibitory concentration against Staphylococcus aureus and Pseudomonas aeruginosa respectively.