Foaming Capacity Research Articles

Nutritional and Functional Characterization of Edible Insects in Nigeria: A Sustainable Protein Source

Introduction: Food insecurity in Africa persists due to extreme poverty, water scarcity, land degradation, and climate change. Many African countries continue to experience chronic hunger and malnutrition. To meet people’s nutritional needs, it’s important to use economical natural food sources, including edible insects. In Nigeria, edible insects play a vital role in human nutrition. Aim: This study investigated the nutritional value and functional properties of four commonly consumed insects: Rhynchophorus phoenicis larva, Oryctes rhinoceros larva, Acheta domesticus, and Macrotermes bellicosus. Method: Proximate composition, vitamin content, and functional properties were determined using standard analytical methods. Results: Statistical analysis revealed significant differences in lipid (8.3% - 28.7%), crude protein (31.9% - 38.2%), carbohydrate (3.1% - 31.9%), moisture (9.2% - 58.9%), and ash content (2.9% - 14.1%) among the insects. Vitamin A values ranged from 2.2 to 4.2 µM, while vitamin C values were between 11.5 and 56.8 µM. Functional properties showed variability in water and oil absorption capacity, emulsion activity, foaming capacity, and stability. Conclusion: These results indicate that these insects have potential as nutrient-rich food sources and could form the basis for new food products with considerable nutritional value.

Synergistic effect of edible salts on the physicochemical properties of whey protein isolate-carrageenan complexes and their application as foam and emulsion stabilizers.

NaCl and CaCl2 are commonly used edible salts in food. The synergistic influences of these two salts on the physicochemical properties of whey protein isolate-carrageenan (WPI-Car) complexes were investigated in relation to their foaming and emulsifying properties. The results showed that as the ratio of NaCl: CaCl2 decreased from 6:0 to 3:3, the turbidity of the complexes increased from 0.51 to 0.77 and the absolute zeta potential decreased from 28.86 to 9.05mV (P < 0.05). NaCl caused the exposure of hydrophobic groups, whereas CaCl2 caused hydrophobic groups to be buried within the molecule. The transformation between the α-helix structure and β-sheet structure of WPI was closely related to the ratios of NaCl to CaCl2. The electrostatic force, hydrophobic interaction, and hydrogen bond were significantly influenced by the synergistic influence of NaCl and CaCl2. The foaming capacity of WPI-Car complexes reached a maximum of 90.0% at a NaCl: CaCl2 ratio of 3:3. Compared to the individual effects of monovalent NaCl and divalent CaCl2, the mixture of NaCl and CaCl2 (5:1) produced suitable refolding due to their synergistic effect, which improved the emulsifying properties of WPI-Car complexes. The findings of this study provide useful information for designing and preparing WPI-Car complexes for food applications.

Impact of Autoclaving on Functional Properties of Pigeon Pea Protein Isolates

Pigeon pea (Cajanus cajan) is a protein-rich legume crop widely cultivated in tropical and subtropical regions, serving as a vital dietary protein source, particularly where protein malnutrition is a concern. The protein fractions in pigeon pea seeds are primarily composed of albumin, globulin, glutelin, and prolamin, with globulins accounting for nearly 60% of the total protein. Despite its nutritional value, pigeon pea protein remains underutilized in plant protein market. This study investigated the impact of autoclaving treatment on the functional properties of protein isolates obtained from two pigeon pea genotypes, Pusa Arhar 2018-4 and ICP 1452. Key functional properties, including protein solubility, surface hydrophobicity, water holding capacity (WHC), oil holding capacity (OHC), emulsifying properties, and foaming properties, were analysed. Autoclaving significantly reduced protein solubility across all pH levels in the range of 35.85-75.28% due to thermal denaturation and aggregation. Surface hydrophobicity increased by 10.68% and 16.18% for Pusa Arhar 2018-4 and ICP 1452, respectively. WHC decreased to 210.28% for Pusa Arhar 2018-4 and 209.8% for ICP 1452, while OHC increased to 186.44% for Pusa Arhar 2018-4 and 189.25% for ICP 1452. Emulsifying activity index (EAI) and stability index (ESI) decreased after autoclaving, EAI decreasing to 16.39 m2/g for Pusa Arhar 2018-4 and 16.34 m2/g for ICP 1452 and ESI decreasing to 29 min for Pusa Arhar 2018-4 and 30.33 min for ICP 1452. Conversely, autoclaving significantly improved foaming capacity by 22.90% and 34.31% for Pusa Arhar 2018-4 and ICP 1452, respectively, with greater foaming stability, at 60 minutes, it increased to 15.92% for Pusa Arhar 2018-4 and 16.91% for ICP 1452. These findings highlight the potential of autoclaving to modulate the functional properties of pigeon pea protein isolates, enhancing their suitability for diverse food applications like inclusion in development of protein rich functional foods.

Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate

Protein conjugation with the Maillard reaction has received considerable attention in the past decades in terms of improving functional properties. This study evaluated the changes in the techno-functional properties of whey protein isolate (WPI), soy protein isolate (SPI), and albumin (Alb) after conjugation with basil seed gum (BSG). The conjugates were developed via the Maillard reaction. Various analyses including FT-IR, XRD, SEM, SDS-PAGE, DSC, RVA, rheology, zeta potential, emulsion, and foaming ability were used for evaluating conjugation products. Conjugation between proteins (WPI, SPI, Alb) and BSG was validated by FT-IR spectroscopy. XRD results revealed a decrease in the peak of BSG after conjugation with proteins. SDS-PAGE demonstrated the conjugation of WPI, SPI, and Alb with BSG. DSC results showed that conjugation with BSG reduced the Tg of WPI, SPI, and Alb from 210.21, 207.21, and 210.90 °C to 190.30, 192.91, and 196.66 °C, respectively. The emulsion activity and emulsion stability of protein/BSG conjugates were increased significantly. The droplet size of emulsion samples ranged from 112.1 to 239.3 nm on day 3. Nanoemulsions stabilized by Alb/BSG conjugate had the smallest droplet sizes (112.1 and 143.3 nm after 3 and 17 days, respectively). The foaming capacity of WPI (78.57%), SPI (61.91%), and Alb (71.43%) in their mixtures with BSG increased to 107.14%, 85.71%, and 85.71%, respectively, after making conjugates with BSG. The foam stability of WPI (39.34%), SPI (61.57%), and Alb (53.37%) in their mixtures with BSG (non-conjugated condition) increased to 77.86%, 77.91%, and 72.32%, respectively, after formation of conjugates with BSG. Conjugation of BSG to proteins can improve the BSG applications as a multifunctional stabilizer in pharmaceutical and food industries.

Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation.

Potato protein has attracted much attention due to its unique nutritional and structural properties. In this study, the twin-screw extrusion technology was employed to modify potato protein, while the modification mechanism was investigated from the perspective of temperature variation. Results indicated that extruded potato protein (EPP) led to the extremely significantly decreased surface hydrophobicity (1350 to 307-396) and foaming capacity (41.08% to 11.32-22.95%). Solubility, emulsifying capacity, hydrophobic amino acids and the maintained forces of protein conformation varied greatly with the changes of extrusion temperature. Sufficient evidences could be found in SEM, DSC, SDS-PAGE and secondary/tertiary structures of EPP, possessing the higher crosslinking degree and highly distinct structures. The potential modification mechanism was revealed in a vivid schematic diagram. Results demonstrated that twin-screw extrusion provided more possibilities for modifying the highly heterogeneous structure of potato protein, highlighting a promising strategy for its high-value application in food production.

Quality assessment of breakfast gruel produced from sweet potatoes (&lt;I&gt;Ipomoea batatas&lt;/I&gt;), soybean (&lt;I&gt;Glycine max&lt;/I&gt;) and carrot (&lt;I&gt;Daucus carota&lt;/I&gt;)

This study aimed to evaluate the quality characteristics of a novel and quick breakfast gruel formulated from Sweet Potatoes, soybeans and Carrots, for children between 6 to 23 months contributing to developing nutritious and sustainable food products from locally sourced food materials. The breakfast gruels were formulated by mixing Sweet Potatoes, Soybean and Carrot flours in the ratio of 80:15:5, 70:20:10; 60:25:15 and 50:30:20 to obtain four composite blends designated as S1- S4. Functional analysis was performed on the flour samples before production while Chemical and sensory analysis were conducted on the breakfast gruels using standard methods, and the data obtained were subjected for statistical analysis. The flour blends showed: Bulk Density: 0.526% - 0.64%; Swelling capacity: 2.387 - 1.632; Water absorption capacity: 4.79 g/g - 1.47 g/g; Oil absorption capacity: 1.47 - 1.1 g/g; Foam capacity: 10 - 4.00cm3; and Gelation Temperature: 76 - 48oC. The proximate composition of the breakfast gruel samples showed 10.65%–11.78% moisture, 1.90%–2.59% ash, 1.09–2.96% crude fibre, 14.45–18.25% protein, 3.65–4.68% crude fat, and 61.22-25.42% carbohydrate contents. The ranges for vitamins A, B6, and C were 0.59–1.38, 11.88–54.86%, and 8.84–13.02%, respectively. With an overall rating of 6.73, the blend with 50% sweet potato flour, 30% soybean flour, and 20% carrot flour (S4) was the most preferred. This research showed that novel and nutritious breakfast gruels can be processed from mixes of sweet potatoes, soybeans, and carrot flours, which are readily available and accessible.

Techno-functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins.

With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry. However, given the wide variety of protein sources, it is necessary to conduct studies on the chemical and techno-functional characterization of other raw materials to further diversify their properties. In this context, the present study introduces jack bean protein concentrate (JBPC) as a potential alternative to proteins already established in the market. Techno-functional properties such as surface hydrophobicity, solubility, zeta potential, water- and oil-holding capacity, foam capacity and stability, emulsion stability and gel formation and rheology were analyzed. The protein content obtained from the extraction of the JBPC was 73 g (100 g)-1 on a dry weight basis, with an extraction yield of approximately 10% (w/w). Least gelation concentration for JBPC was 20%. JBPC exhibited a predominantly hydrophobic nature, with good oil retention capacity and emulsion and foam stabilization properties. The structure of JBPC was more linear, stable and rigid, which primarily influenced gel stiffness. Based on the study of techno-functional properties, JBPC proved to be an excellent alternative to soy protein isolate and pea protein concentrate in various applications, with potential for becoming an innovative ingredient in the food industry. © 2025 Society of Chemical Industry.

Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins

The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the WBPC’s gelation occurred only at concentrations above 16% and its water-holding capacity (WHC) was lower than that of the soy and pea proteins, the WBPC showed a high binding capacity for nonpolar molecules, excelling in its oil-holding capacity (OHC) and forming stable emulsions, which are relevant for stabilization in food products. Additionally, WBPC can form more rigid gel networks, suitable for systems requiring greater mechanical strength. These techno-functional properties indicate that WBPC is a promising alternative source for the plant-based food industry, helping to meet the demand for innovative, sustainable products and contributing to the diversification of protein sources.

Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties.

Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO2 extraction, and a combination of the two, to defat Japanese quince (Chaenomeles japonica) seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO2 extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. The yield was minimally affected, but protein extract purity was defined by defatting efficiency (65.05% protein from non-defatted versus 82.29% protein from a combination-defatted meal). Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). Of the tested defatting methods, supercritical CO2 extraction and the combination provided the best results from most aspects.

Protein hydrolysates derived from superworm (Zophobas morio): Composition, bioactivity, and techno-functional properties.

This study aimed to produce protein hydrolysates from superworm (Zophobas morio) flour using the enzymes alcalase (HA), protamex (HP), or flavourzyme (HF), and to characterize their nutritional composition, techno-functional properties, bioactive capacity, and bioaccessibility index. The enzymatic process increased the total amino acid and crude protein contents of the hydrolysates by approximately 36% and 46%, respectively, generating better foaming capacity, oil retention, and emulsification capacity, when compared to raw flour. Although 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical capture was similar between the hydrolysates, HA (1479,66μM FeSO4/g) and HP (1514,66μM FeSO4/g) showed greater antimicrobial and iron reducing power (FRAP) activity, while HF has a higher scavenging efficiency for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (27.53%). The best antimicrobial activity was observed for HA against Vibrio corallilyticus (400mg/mL), and HP showed a better antioxidant response scavenging for DPPH radical. The antioxidant capacity against ABTS radical after in vitro simulation of gastrointestinal digestion (GID) was as follows: HA (79.07±1.53%), HP (74.65±5.85%), and HF (57.95±8.31%). Therefore, insect flour is a promising ingredient for the production of protein hydrolysates and their application in animal and human feeds.

Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins.

This study examined the effects of varying microwave treatment durations (0-120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), and lowest β-sheet, β-turn, and random coil contents (12.33%, 16.07%, and 22.41%, respectively). It also showed the lowest endogenous fluorescence and surface hydrophobicity, and the highest thermal denaturation temperature (76.8 °C). Additionally, microwaving for ≤90 s led to increased peptide modifications, with carbamylation and deamidation being the most prevalent. A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m2/g and 33.63 min). The foaming capacity was second only to the 120 s treatment (32% at 60 s versus 34% at 120 s), though the oil-holding capacity (22.73 g/g) and foaming stability (33.42%) were significantly lower than those of the controls. Microwave treatment durations exceeding or below 60 s led to the structural disintegration of the protein, diminishing most of its functional properties. This study explores the mechanism of how microwave processing time affects the structure and functional properties of glycosylated soybean 7S protein and identifies 60 s as the optimal microwave processing time. It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food.

Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.

This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly (p<0.05) higher protein content (88.49%) than the albumin (83.47%) and glutelin (86.71%). Far-UV circular dichroism results indicate low contents of α-helix, but high levels of unordered and β-sheet structures in the albumin and globulin. Higher surface hydrophobicity of the globulins was directly related to formation of oil-in-water emulsions with smaller oil droplet sizes, and better foaming capacity than the albumin and glutelin. The albumin had a broad range (32-92%) of protein solubility that covers acidic and alkaline pH while glutelin exhibited significantly higher in vitro protein digestibility (77.33%) when compared to the 75.34 and 71.73% for globulin and albumin, respectively. We conclude that each fava bean protein fraction may find specific uses as ingredients for the formulation of various food products.

Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure.

This study investigates the effects of cold plasma (CP) treatment on peanut protein isolate (PPI), focusing on functionality, rheology, and structural modifications across various treatment times (0, 90, 180, 270, 360, and 450s) and voltages (120, 140, and 160kV). Key findings include a significant increase in solubility from 9.99mg/mL to 15.98mg/mL, as well as 161.07% enhanced water-holding capacity (WHC) and 448.45% oil-holding capacity (OHC). CP treatment also improved foaming capacity (FC) to 186.46% and increased emulsion capacity (EC) and emulsion stability (ES) by 185.90% at 160kV. Rheological analysis showed shear-thinning behaviour, with viscosity decreasing as the shear rate increased-higher voltages (140kV and 160kV) further reduced viscosity, indicating lower resistance to flow. Additionally, CP-treated PPI exhibited viscoelasticity, with increased storage and loss moduli at higher frequencies, indicating greater stiffness. Spectroscopic studies demonstrated shifts in the protein's secondary structure, altering the balance among alpha-helix, beta-sheet, and random coil components, which highlights CP's role in reengineering PPI. FTIR-ATR spectra revealed reductions in the 3200-3400cm-1 range, suggesting changes in protein backbone vibrations and hydrogen bonding. Particle size analysis showed significant increases, especially at higher voltages and longer treatment times, stabilizing after 270s. Zeta potential assays indicated a gradual decrease in negative surface charge, suggesting enhanced protein aggregation. Overall, CP treatment significantly improves the functional and rheological properties of PPI while inducing structural changes, making it more suitable for applications in the food and pharmaceutical industries.

A comparative study of radiofrequency and microwave heating on functional and bioactive constituents of rice bran

Rice bran can serve as both a food ingredient and a source of oil to meet the increasing demands. However, the lipase enzyme present in bran comes into contact with fat during milling process and causes hydrolysis of fats to free fatty acids (FFAs) and glycerol leading to the development of hydrolytic rancidity which is responsible for off-flavour development during storage. Therefore, the present investigation was carried out with the objective to study the effect of stabilization methods on functional and bioactive constituents of rice bran. The rice bran samples were adjusted at three different moisture levels viz., 18, 21 and 24 % and treated at three different exposure times viz., 160, 200 and 240 seconds using radiofrequency and microwave heating, respectively. Results revealed that highest mean water absorption capacity of 199.20 g per100g, fat absorption capacity of 91.80 g per100g and emulsifying capacity of 37.72 g per 100g were recorded in treatment T4 while as highest foaming capacity of 74.96 g per 100g was recorded in treatment T1. During storage the overall mean water absorption capacity and emulsifying capacity decreased while as fat absorption capacity and foaming capacity increased significantly. The antioxidant activity and total phenols increased with both microwave and radiofrequency heating but decreased during storage. The highest overall mean antioxidant activity of 87.85 per cent radical scavenging activity and total phenols of 5.68 mg GAE per g were observed in treatment T4 while as T1 recorded lowest values for antioxidant activity (83.62 % radical scavenging activity) and total phenols (3.62 mg GAE/g).The overall mean free fatty acid and peroxide value decreased with both microwave and radiofrequency heating from 49.90 to 3.96 per cent as oleic acid and 63.39 to 5.84 meq per kg, respectively. During storage the overall mean free fatty acid and peroxide value showed an increasing trend. Based on overall nutritional characteristics and stability, radiofrequency heating was found more effective than microwave stabilization.

Functional properties of raw and roasted jackfruit seed flour: a mini review

Jackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the functional properties of jackfruit seed flour are influenced by the roasting temperature and roasting time. The functional properties of jackfruit seed flour such as water absorption capacity, oil absorption capacity, water solubility index, bulk density, foam capacity and foam stability are very important because they determine the suitability of jackfruit seed flour to be used in food production. This review will provide an overview of the functional properties of raw and roasted jackfruit seed flour, which is significant in the processing of food products incorporated with jackfruit seed flour.

Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate.

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). Hydration and structural analyses were performed via time-domain nuclear magnetic resonance (TD-NMR) Relaxometry and Fourier-Transform Infrared (FTIR) Spectroscopy. In addition, color measurements were performed to evaluate the visual quality of the samples. The alkali extraction method paired with microwave heating (MH-AE) significantly outperformed other techniques, with an extraction yield and protein content of approximately 55% and 77%, respectively. This study demonstrated the superior yield and functional properties of PSPC using MH-AE, opening opportunities for future research in optimizing plant-based protein extraction techniques.

Novel Thermal Processing of Packaged Egg White Powder

Packaged egg white powder (PEWP) is traditionally processed in a hot room at 60°C for 14 days to enhance the safety and functionality. Thus, the traditional hot room processing method is too long and consumes more energy. In this study, continuous radiofrequency assisted thermal processing (CRFATP) of PEWP was investigated with an objective of determining the come-up times, evaluating heating uniformity, quality and functionality. The come-up times under radiofrequency heating (RFH) to increase the temperature of PEWP from 23°C to 90°C was 40 min, however, the temperature could not reach 90°C in hot air oven maintained at 93°C. Temperature increase inside the PEWP was slower in moving condition than that in the stationary condition. The maximum temperature difference among the locations within package in stationary and moving conditions was about 15°C. The coldest and hottest locations under stationery and moving conditions were different for RFH of the PEWP. Package processing of EWP with RF power not affected the color adversely. The foaming capacity of EWP at all the processing conditions except at CRFATP condition of 90°C for 16 h was not significantly different with that of the traditional processing condition. However, the processed PEWP at 90°C for 16 h lost its foaming property. Water holding capacity (WHC) of both the package processing conditions i.e., 80°C for 16 h and 90°C for 16 h have produced the gels of significantly higher WHC compared to that of the traditionally processed EWP. The functional properties of the EWP under batch mode processing and package mode processing were different at 90°C for 16 h. The study presented temperature profiles in PEWP which may be used to validate the physics-based models for packaged product processing and study may serve as a reference for PEWP processing.

Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process

In the present study, ohmic heating system was developed for the pasteurization of liquid egg white. A batch reactor system was designed with a capacity of 100 ml and operated at varied gradients of voltage (20, 15, 10 V/cm), frequencies (10, 55, 100 Hz), holding times (1, 2.5, 4 min) at two different waveforms (sine and square). The treated liquid egg white was evaluated for validation parameters viz., heating rate, turbidity, soluble protein content, foaming capacity, and foaming stability. The viscosity of ohmically treated egg white was observed by subjecting the egg white to the shear rate ranges from 0.167 to 68 (s−1) where the viscosity decreased as the shear rate increased. The ohmic heating process variables were optimized using the Box-Behnken design and had a significant effect (P < 0.005) on the responses. The optimized parameters 17.93 V/cm voltage gradient, 10 Hz frequency, and 1.6 min holding time for sine waveform resulted in 19.6 °C/min heating rate, 0.01 turbidity, 98.35% soluble protein, 405.68% foaming capacity, and 31.84% foaming stability with the highest desirability of 78% of liquid egg white. The model developed from the dataset of this design can be used for predicting the responses within the limits of process variables.

Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential

The baru is a native Brazilian Cerrado fruit known for its high nutritional and techno-functional value, with the potential to generate new food ingredients. Utilizing the entire baru fruit maximizes the use of all its components, reduces the environmental impact, minimizes waste, and contributes to the region’s sustainable development. In this context, this study aimed to evaluate the nutritional composition, bioactive compounds, technological properties, and prebiotic potential of baru by-products and nuts, aiming at their integral and sustainable utilization. For this purpose, baru fruits were collected, characterized in terms of biometrics, and separated into pericarp (by-product) and nuts. The nutritional composition, fatty acid profile, bioactive compounds, techno-functional properties, and prebiotic potential were characterized in the roasted almonds and the by-products. The results indicated that the baru meal had a high protein content (33.09 g/100 g), the lowest atherogenic and thrombogenic indices (0.09 and 0.10, respectively), and the highest antioxidant capacity in the DPPH, ABTS, and FRAP assays. Additionally, the baru meal showed high levels of potassium (14.05 g/100 g), magnesium (2.20 g/100 g), and iron (61.80 g/100 g). The mesocarp stood out for its higher total phenolic content (157.48 mg GAE/100 g) and enhanced water solubility (63.90 g/g). The baru almond flour showed the best results for water absorption capacity (3.62 g/g), oil absorption capacity (3.28 g/g), emulsifying activity (71.94%), emulsion stability (87.69%), and foaming capacity (8.17%). In terms of prebiotic activity, the endocarp fermented by Lactobacillus acidophilus (0.76 log CFU/mL) and the mesocarp fermented by Bifidobacterium animalis (0.62 log CFU/mL) presented the best results. These findings demonstrate that baru by-products have the potential for full utilization, contributing to the sustainable development of underexplored plant species.

Effect of Alkaline Extraction–Isoelectric Precipitation and Salt-Assisted Extraction on Physicochemical and Techno-Functional Properties of Black Soldier Fly Larvae Proteins

Black soldier fly (BSF) larvae are an increasingly popular source of protein in the food industry, and they are showing great potential as a sustainable alternative to traditional protein sources. However, to fully utilize the potential of insect protein as food, it is important to improve their functional characteristics. The purpose of this study was to thoroughly examine the influence of alkaline extraction and isoelectric precipitation methods assisted by salting-in (NaCl) and salting-out ((NH4)2SO4) techniques on the functional properties of BSF larvae proteins. The physicochemical and techno−functional properties of the proteins were determined. The addition of (NH4)2SO4 significantly (p &lt; 0.05) influenced the solubility of protein, particularly at pH 2, suggesting its potential applicability in acidic food systems. Surface hydrophobicity was modulated by salt treatment, with salting-out methods reducing hydrophobicity and affecting protein functionality. The correlation analysis demonstrated a significant positive relationship (p &lt; 0.05) between the various functional properties, emphasizing their interconnected nature. Foam capacity and foam stability showed a positive relationship with protein solubility at pH 4 (r = 0.88, p &lt; 0.05; r = 0.74, p &lt; 0.01, respectively). These findings imply the potential use of BSF larvae proteins in food formulations, especially considering the positive correlations observed between emulsification properties, solubility, and surface hydrophobicity. The identified correlations lay the groundwork for further exploration of BSF larvae proteins as sustainable functional ingredients in food applications, aligning with growing interest in alternative protein sources for the food industry.