Development Of Functional Foods Research Articles

LC-MS investigated as a tool to study the metabolomic characteristics of cereal fermentation

Fermentation of cereals to obtain desired food products is an age-old technique. It is often used to enhance the acceptability and shelf-life of the product. Fermentation can be viewed as a process where microbes bring about metabolic changes in the overall metabolic constitution of the product. In recent years, food metabolomics is emerging as a field to decipher these metabolomic changes to develop a more sustainable and robust food industry. With the advent of advanced analytical platforms, it is now possible to analyse cereal fermentation in-depth in a high-throughput manner. One such tool is LC-MS which has now become an indispensable tool for such food-based studies. The dynamic coverage of metabolites along with high qualitative and quantitative reproducibility makes it a method of choice in many metabolomic studies. The present study undertakes an exhaustive survey of the scholarly literature from 2005 to 2023 focusing on key studies that employ the LC-MS platform to study fermentation, particularly in cereals. The findings strongly advocate for the versatility and utility of LC-MS especially when complemented with chemometric approach in unravelling the intricacies of cereal fermentation. By leveraging these insights, the food industry can further enhance the development of functional foods and foster innovation.

Comparative Study on the Mechanism of Macrophage Activation Induced by Polysaccharides from Fresh and Dried Longan

Longan (Dimcarpus longan Lour.) is a kind of traditional fruit used as a medicine and a food. Fresh longan is primarily consumed as a fruit, whereas dried longan is commonly employed for medicinal purposes. The differences in the immunomodulatory activities and mechanisms of polysaccharides between dried and fresh longan remain unclear. The present study comparatively analyzed the mechanisms of macrophage activation induced by polysaccharides from dried (LPG) and fresh longan (LPX). The results revealed that LPG and LPX differentially promoted macrophage phagocytosis and the secretion of NO, TNF-α, and IL-6. RNA-seq analysis revealed that LPG and LPX differentially affected gene expression in macrophages. The LPG treatment identified Tnf and chemokine-related genes as core genes, while myd88 and interferon-related genes were the core genes affected by LPX. A comprehensive analysis of the differentially expressed genes showed that LPG initiated macrophage activation primarily through the TLR2/4-mediated TRAM/TRAF6 and CLR-mediated Src/Raf1 NF-κB signaling pathways. LPX initiated macrophage activation predominantly via the CLR-mediated Bcl10/MALT1 and NLR-mediated Rip2/TAK1 MAPK and NF-κB signaling pathways. Interestingly, the non-classical NF-κB signaling pathway was activated by polysaccharides in both dried and fresh longan to elicit a slow, mild immune response. LPG tends to promote immune cell migration to engage in the immune response, while LPX facilitates antigen presentation to promote T cell activation. These findings contribute insights into the mechanisms underlying the differences in bioactivity between dried and fresh longan and their potential applications in immune-enhancing strategies and functional-food development.

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. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.

Walnut-Derived Peptides Ameliorate Scopolamine-Induced Memory Impairments in a Mouse Model via Activation of Peroxisome Proliferator-Activated Receptor γ-Mediated Excitotoxicity.

We investigated the protective effect of walnut peptides and YVPFPLP (YP-7) on scopolamine-induced memory impairment in mice and β-amyloid (Aβ)-induced excitotoxic injury in primary hippocampal neurons, respectively. Additionally, the protective mechanism of YP-7 on neuronal excitotoxicity was explored. Mouse behavioral and hippocampal slice morphology experiments indicate that YP-7 improves the learning and memory abilities of cognitively impaired mice and protects synaptic integrity. Immunofluorescence, western blotting, and electrophysiological experiments on primary hippocampal neurons indicate that YP-7 inhibits neuronal damage caused by excessive excitation of neurons induced by Aβ. HT-22 cell treatment with peroxisome proliferator-activated receptor γ (PPARγ) activators and inhibitors showed that YP-7 activates PPARγ expression and maintains normal neuronal function by forming stable complexes with PPARγ to inhibit the extracellular regulated protein kinase pathway. Therefore, YP-7 can ameliorate glutamate-induced excitotoxicity and maintain neuronal signaling. This provides a theoretical basis for active peptides to ameliorate excitotoxicity and the development of functional foods.

Modification of Bioactive Properties in Food Protein Hydrolysates by Alcalase and Trypsin

Abstract Background Protein hydrolysates are the fragments of proteins that form during the hydrolysis with promised bioactive properties. Enzymatic hydrolysis produces bioactive peptides with specific amino acid profile. Among all the properties, angiotensin-I converting enzyme (ACE-I) inhibitory activity of the protein hydrolysates attained maximum attention to combat life-threatening disease like hypertension. Methodology In the present study 10 protein-rich food sources (> 20% protein content on dry basis) were used to prepare protein hydrolysates using alcalase and trypsin to investigate the effect of enzymes on ACE-I inhibitory and antioxidant activity. Results Among all the sources, the highest degree of hydrolysis was observed in sardine (62.89%) followed by soybean (61.24%) when hydrolyzed by alcalase. Kidney pea exhibited highest ACE-I inhibitory activity with IC50 value of 0.517 and 0.521 when hydrolyzed using both trypsin and alcalase, respectively. All the sources selected showed nonsignificant changes in ACE-I inhibitory activity between alcalase and trypsin (p < 0.05) except Bengal gram and chicken. Antioxidant activity was higher in alcalase hydrolyzed egg yolk (43.08%). Conclusion Among the sources, all animal proteins hydrolyzed using alcalase exhibited significantly higher (p < 0.05) antioxidant activity than trypsin. However, protein hydrolysates prepared from sardine using alcalase would yield bioactive peptides with higher ACE-I inhibitory and antioxidant activity. Therefore, use of alcalase as a substitution for trypsin would be economical for large-scale production. Henceforth, food protein hydrolyzed by alcalase can be used as a functional ingredient for the development of functional or nutraceutical foods to combat lifestyle diseases.

Chemical Structures, Biological Activities, and Biosynthetic Analysis of Secondary Metabolites from Agaricus Mushrooms: A Review.

Agaricus mushrooms are an important genus in the Agaricaceae family, belonging to the order Agaricales of the class Basidiomycota. Among them, Agaricus bisporus is a common mushroom for mass consumption, which is not only nutritious but also possesses significant medicinal properties such as anticancer, antibacterial, antioxidant, and immunomodulatory properties. The rare edible mushroom, Agaricus blazei, contains unique agaricol compounds with significant anticancer activity against liver cancer. Agaricus blazei is believed to expel wind and cold, i.e., the pathogenic factors of wind and cold from the body, and is an important formula in traditional Chinese medicine. Despite its nutritional richness and outstanding medicinal value, Agaricus mushrooms have not been systematically compiled and summarized. Therefore, the present review compiles and classifies 70 natural products extracted from Agaricus mushrooms over the past six decades. These compounds exhibit diverse biological and pharmacological activities, with particular emphasis on antitumor and antioxidant properties. While A.blazei and A.bisporus are the primary producers of these compounds, studies on secondary metabolites from other Agaricus species remain limited. Further research is needed to explore and understand the anticancer and nutritional properties of Agaricus mushrooms. This review contributes to the understanding of the structure, bioactivity, and biosynthetic pathways of Agaricus compounds and provides insights for the development of functional foods using these mushrooms.

Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours.

The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.

Evaluation of Cordyceps sinensis Quality in 15 Production Areas Using Metabolomics and the Membership Function Method.

Cordyceps sinensis is a precious medicinal and edible fungus, which is widely used in body health care and disease prevention. The current research focuses on the comparison of metabolite characteristics between a small number of samples and lacks a comprehensive evaluation of the quality of C. sinensis in a large-scale space. In this study, LC-MS/MS, principal component analysis (PCA), hierarchical cluster analysis (HCA), and the membership function method were used to comprehensively evaluate the characteristics and quality of metabolites in 15 main producing areas of C. sinensis in China. The results showed that a total of 130 categories, 14 supercategories, and 1718 metabolites were identified. Carboxylic acids and derivatives, fatty acyls, organo-oxygen compounds, benzene and substituted derivatives, prenol lipids, and glycerophospholipids were the main components of C. sinensis. The HCA analysis and KEGG pathway enrichment analysis of 559 differentially accumulated metabolites (DAMs) showed that the accumulation models of fatty acids and conjugates and carbohydrates and carbohydrate conjugates in glycerophospholipid metabolism and arginine and proline metabolism may be one of the reasons for the quality differences in C. sinensis in different producing areas. In addition, a total of 18 biomarkers were identified and validated, which had a significant discrimination effect on the samples (p < 0.05). Overall, YS, BR, and ZD, with the highest membership function values, are rich and balanced in nutrients. They are excellent raw materials for the development of functional foods and provide scientific guidance for consumers to nourish health care.

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract.

The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (Arbutus unedo L.) is particularly interesting, as it is rich in numerous antioxidant bioactive compounds that have been shown to be beneficial to health, but have not yet found industrial applications. In this work, the probiotic characterization of lactic acid bacteria strain Lactiplantibacillus plantarum DB2, isolated from strawberries (Fragaria ananassa × Duch.), was performed. The tested strain proved to be safe to use, displaying no antibiotic resistance or hemolytic activity. Due to its proven probiotic potential during simulated gastrointestinal transit, its antimicrobial activity, and its coaggregation with pathogens, it was selected for fermentation of an aqueous Arbutus unedo L. extract, which was subsequently microencapsulated and freeze-dried to extend its shelf life and preserve its functional properties. The antioxidant activity of the ferment obtained was maintained (80%), while after microencapsulation and freeze-drying, about 50% and 20% of the antioxidant activity was retained, respectively. In conclusion, this study demonstrates for the first time the application of probiotics isolated from strawberries in the fermentation of strawberry tree extract and monitors the antioxidant activity during post-fermentation formulation, paving the way for a potential industrial application of this underutilized plant.

Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides.

The considerable value of whey is evident from its significant potential applications and contributions to the functional food and nutraceutical market. The by-products were individually obtained during functional chhurpi and novel soy chhurpi cheese production using defined lactic acid bacterial strains of Sikkim Himalaya's traditional chhurpi. Hydrolysis of substrate proteins by starter proteinases resulted in a comparable peptide content in whey and soy whey which was associated with antioxidant and ACE inhibition potential. Peptidome analysis of Lactobacillus delbrueckii WS4 whey and soy whey revealed the presence of several bioactive peptides including the multifunctional peptides PVVVPPFLQPE and YQEPVLGPVRGPFPIIV. In silico analyses predicted the antihypertensive potential of whey and soy whey peptides with strong binding affinity for ACE active sites. QSAR models predicted the highest ACE inhibition potential (IC50) for the β-casein-derived decapeptide PVRGPFPIIV (0.95 μM) and the Kunitz trypsin inhibitor protein-derived nonapeptide KNKPLVVQF (16.64 μM). Chhurpi whey and soy whey can be explored as a valuable source of diverse and novel bioactive peptides for applications in designer functional foods development.

Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties

Abstract In this study, the influences of the addition of different mung bean skin insoluble dietary fiber (MIDF) contents (0–10 wt%) on the properties of dough and gluten proteins were investigated. With the addition of MIDF, the elastic modulus, viscosity modulus, and loss factor of the dough all showed increasing trends. Additionally, the bound water content significantly increased by 15.37 % (P &lt; 0.05), while the weakly bound water content decreased by 14.32 % (P &lt; 0.05), indicating the migration of weakly bound water to bound water. These changes resulted in increased hardness, chewiness, and gumminess of the dough. Furthermore, the incorporation of MIDF significantly reduced the SS content in gluten by 43.01 % (P &lt; 0.05). Concurrently, the secondary structure of gluten protein transformed from ordered structures, such as α-helices and β-sheets, to disordered structures, such as random coils and β-turns, thereby loosening the protein skeleton structure and affecting the gluten network. These results established a theoretical foundation for the development and enhancement of functional foods enriched with dietary fiber.

Oleanolic acid inhibits cholesterol synthesis by suppressing the expression and enzymatic activity of HMGCR

ABSTRACT This study investigated the impact of Oleanolic Acid (OA) on cholesterol metabolism and. MTT assays demonstrated that OA had no cytotoxic effects on HepG2 cells at concentrations below 20 μM. Subsequent experiments focused on 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGCR), a key enzyme in cholesterol biosynthesis. OA significantly reduced HMGCR protein expression without affecting other enzymes. Further investigations revealed that OA reduced the protein and mRNA expression of HMGCR and its upstream regulator Sterol regulatory element binding protein-2 (SREBP-2) in HepG2 cells. OA activated Adenosine 5’-monophosphate (AMP)-activated protein kinase (AMPK), enhancing HMGCR phosphorylation and inhibiting its activity. Molecular docking experiments suggested that OA could suppress HMGCR enzymatic activity through hydrophobic interactions, reducing catalytic efficiency. Overall, OA downregulated HMGCR expression and activity, leading to decreased cholesterol synthesis. These findings highlight OA’s regulatory role in cholesterol metabolism and its potential for improving atherosclerosis (AS), supporting its application in functional food development.

Fermented Gracilaria lemaneiformis polysaccharides alleviate food allergy by regulating Treg cells and gut microbiota

Food allergy has a significant impact on the health and well-being of individuals, affecting both their physical and mental states. Research on natural bioactive compounds, such as polysaccharides extracted from seaweeds, holds great promise in the treatment of food allergies. In this study, fermented Gracilaria lemaneiformis polysaccharides (F-GLSP) were prepared using probiotic fermentation. Probiotic fermentation of Gracilaria lemaneiformis reduces the particle size of polysaccharides. To compare the anti-allergic activity of F-GLSP with unfermented Gracilaria lemaneiformis polysaccharides (UF-GLSP), an OVA-induced mouse food allergy model was established. F-GLSP exhibited a significant reduction in OVA-specific IgE and mMCP levels in allergic mice. Moreover, it significantly inhibited Th2 differentiation and IL-4 production and significantly promoted Treg differentiation and IL-10 production in allergic mice. In contrast, UF-GLSP only reduced OVA-specific IgE and mMCP in the serum of allergic mice. Furthermore, F-GLSP demonstrated a more pronounced regulation of intestinal flora abundance compared to UF-GLSP, significantly influencing the populations of Firmicutes, Bacteroidetes, Lactobacillus, and Clostridiales in the intestines of mice with food allergy. These findings suggest that F-GLSP may regulate food allergies in mice through multiple pathways. In summary, this study has promoted further development of functional foods with anti-allergic properties based on red algae polysaccharides.

Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system.

γ-Aminobutyric acid (GABA) is a crucial neurotransmitter with wide application prospects. In this study, we focused on a GABA-producing strain from a traditional Chinese fermented beverage system. Among the six isolates, Lactobacillus hilgardii GZ2 exhibited the greatest ability to produce GABA in the traditional Chinese fermented beverage system. To increase GABA production, we optimized carbon sources, nitrogen sources, temperature, pH, and monosodium glutamate and glucose concentrations and conducted fed-batch fermentation. The best carbon and nitrogen sources for GABA production and cell growth were glucose, yeast extract and tryptone. Gradual increases in GABA were observed as the glucose and monosodium glutamate concentrations increased from 10g/L to 50g/L. During fed-batch fermentation, lactic acid was used to maintain the pH at 5.56, and after feeding with 0.03g/mL glucose and 0.4g/mL sodium glutamate for 72h, the GABA yield reached 239g/L. This novel high-GABA-producing strain holds great potential for the industrial production of GABA, as well as the development of health-promoting functional foods and medical fields.

Functional food development using olive pomace phenolics and hydrogels

SummaryAlthough the health effects of olive phenolics, hydroxytyrosol (HX), are well known, their utilisation is not at the forefront of the phenolics market. Besides, 99% of olive phenolics are lost during olive oil production (2.2 million tons year−1). This study aims to develop a functional hydrogel for functional foods using commercial olive powder derived from olive mill wastewater and methylcellulose (MC). The final hydrogel recipe, a multi‐hydrocolloid recipe (MC and gelatine with low gelling temperature) based on minimum HX loss and acceptable sensory properties, was created by examining interactions of HX with salt, sugar, and citric acid in MC by a modified UPLC‐UV method and expert sensory panellists. Finally, two dairy bases were created for the hydrogel with the best aroma match, and consumer‐accepted dessert (72%) and appetiser (58%) providing the health claims of European Food Safety Authority (EFSA) (2 mg day−1 of HX) were produced. Moreover, a sample methodology has been developed.

The hawthorn (Crataegus pinnatifida Bge.) fruit as a new dietary source of bioactive ingredients with multiple beneficial functions

AbstractThe discovery of new natural sources has brought increased attention to the development of functional foods. The hawthorn (Crataegus pinnatifida Bge.) fruit is an underutilized fruit due to its benefits for human health and good taste. It contains a variety of bioactive ingredients, contributing to its multiple beneficial functions and applications. This review summarized and discussed the main bioactive ingredients, beneficial functions based on in vitro, in vivo, and human studies, and different applications of the hawthorn fruit according to the updated literature in the past 3 years. Hawthorn berries contain phenolic acids, flavonoids, proanthocyanidins, pectin, and many other bioactive components, which have a variety of beneficial functions, such as antioxidant, anti‐inflammatory, antibacterial, antidiabetic, intestinal protection, cardiovascular protection, hepatoprotection, anti‐cancer, and neuroprotection. Its potential molecular mechanism and different food‐related applications such as hawthorn wine and antioxidant drink are discussed in detail in this review. Additionally, hawthorn berries are shown to be safe when consumed within the proper dosage. Collectively, this updated review indicates that the hawthorn fruit can be a new dietary source of bioactive ingredients with multiple beneficial functions and can be affordably developed into functional and medicinal foods for the prevention and management of certain chronic diseases.

Anti-adhesive activity peptides against Helicobacter pylori from corn protein: Properties, identification, structural characterization and molecular docking in vitro and in silico

The population infected with Helicobacter pylori (H. pylori) is huge, and it is designated as a class I carcinogen by the World Health Organization (WHO). Inhibiting H. pylori adhesion to gastric mucosal epithelial cells (GES-1 cells) is an effective way to prevent H. pylori infection. In the present study, the properties, identification, structural characterization and mechanism of anti-adhesive activity peptides against H. pylori from corn protein were studied in vitro and in silico. It was found that corn protein-derived peptides prepared by Neutrase could effectively inhibit H. pylori adhesion to GES-1 cells as a receptor analog, and they possessed a low molecular weight distribution (less than 1000 Da accounting for 74.10%) and more hydrophobic amino acids. 241 peptide sequences with potential H. pylori-binding ability were identified and further analyzed for their structural characteristics. Anti-adhesive mechanism studies revealed that Neutrase-CPH inhibited H. pylori adhesion to GES-1 cells by interacting specifically with H. pylori adhesins SabA and BabA, and hydrogen bonds are the main driving forces. In addition, two novel anti-adhesive activity peptides, EFFAEY and VCENPIL, were evaluated in vitro, their anti-adhesive activity was 40.77 ± 1.57% and 34.86 ± 1.36% at 4 mg/mL, respectively. Overall, corn protein-derived anti-adhesive peptides might be applied as a potential functional food ingredient to prevent H. pylori infection, and this study provides theoretical support for the development of anti-adhesive functional food.

Development of Functional Foods with Enhanced Health Benefits

Purpose: This study aimed to explore the development of functional foods with enhanced health benefits. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to the development of functional foods with enhanced health benefits. Preliminary empirical review revealed that these innovative food products offer promising avenues for improving health outcomes and preventing chronic diseases. By formulating functional foods with targeted bioactive compounds, researchers tailored interventions to address prevalent health concerns such as gut dysbiosis, hyperlipidemia, oxidative stress, and nutrient deficiencies. The study emphasized the need for continued research and innovation to optimize formulations, mechanisms of action, and delivery systems. Collaboration between researchers, food scientists, healthcare professionals, policymakers, and the food industry was highlighted as essential for driving innovation and translating scientific findings into tangible interventions that benefit public health. Overall, the study highlighted the potential of functional foods to revolutionize nutrition and disease prevention strategies. Unique Contribution to Theory, Practice and Policy: The Nutritional Epidemiology, Nutrigenomics and Systems Biology model may be used to anchor future studies on the development of functional foods with enhanced health benefits. The contributed significantly to theory, practice, and policy in the field of nutrition and public health. It provided valuable insights into the complex interactions between bioactive compounds and physiological processes, advancing theoretical frameworks in nutrition science. By emphasizing evidence-based formulation and product optimization, the study offered practical guidance for food scientists and manufacturers in creating functional foods with demonstrable health benefits. Moreover, the study advocated for transparent labeling and regulatory oversight to ensure consumer safety and quality control. Overall, its recommendations facilitated the integration of functional foods into dietary guidelines and public health initiatives, promoting improved health outcomes and reduced chronic disease burden.

Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food

Lactoferrin (LF) with various biological functions demonstrates great application potential. However, its application was restricted by its poor gelation and instability. The aim of this work was to explore the effect of microbial transglutaminase (MTGase) and Tremella fuciformis polysaccharide (TP) on the functional properties of LF. The formation of a self-supporting LF gel could be induced by MTGase through generating covalent crosslinks between the LF protein molecules. Meanwhile, TP was introduced into the gel system to improve the strength of LF-TP composite gels by enhancing non-covalent interactions such as hydrogen bond and electrostatic interactions during gel formation. Additionally, the LF-TP composite gel exhibited outstanding functional characteristics such as gastrointestinal digestive stability and antioxidant property. This work clarified the mechanism on MTGase and TP-mediated modification of lactoferrin, offered a novel strategy to increase the functional characteristics of LF, and enlarged the application range of LF and TP.

Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours

The development of functional foods is leading the way toward making diets more beneficial for human health. Prebiotics are among the simplest and safest ways to address some of this issue. However, the selection of simple food systems that better convey their functional properties remains an area that needs further investigation. Thus, this study aims to contribute to the aforementioned concern by developing functional and nutritionally balanced bread. Composite flour was formulated using wheat, orange flashed sweet potato peel (OFSPP), and haricot bean flours. Proximate and β-carotene content, functional, pasting, and physical properties of composite flours, and quality parameters of the developed bread were determined and analyzed by employing appropriate methods. The functionality of the composite flours has been increased in terms of both dietary fibers (2–8.4 g/100g) and β-carotene content (ND–731μg/100g). Similarly, the protein content of the formulated flour has increased from 11.25 to 17.4 g/100g. The consumer-based sensorial investigation further revealed that the produced bread's sensory acceptability is not markedly compromised by the addition of OFSPP and haricot bean flour up to 10% and 20%, respectively. Nevertheless, animal and human gut microbiome studies are still needed in the future to further reinforce the findings of this study.