Valuable Ingredients Research Articles

Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean

AbstractThe physicochemical, rheological properties, and digestibility of flours and starches from pigeon pea, cowpea, pinto bean, and navy bean are investigated. Pinto bean flour (PBF) and Pinto bean starch (PBS) show the highest water absorption capacity (WAC), while cowpea flour (CPF) and cowpea starch (CPS) show the highest oil absorption capacity (OAC)‐ than other pulse flour or starches. All pulse flours show higher solubility than all pulse starches. However, the swelling power (SP) of all flours is lower than starches and SP is comparatively different among starches. Paste clarity, and relative crystallinity (RC), are higher in all flours compared to starches. However, pasting properties and consistency index (K) are lower in flour compared to starches. All the flours and starches exhibit CA‐type crystallinity.The Scanning Electron Microscrographs reveals smooth granular surfaces of all starch and flour. Both flours and starches show flow behavior (n < 1) and viscosity decreased with increasing shear rate indicating the non‐Newtonian fluid behavior. All starches show higher rapidly digestible starch (RDS) and resistant starch (RS) content but lower slowly digestible starch (SDS) content than all flours. These flours and starches can be used as valuable ingredients for formulating functional food, soup, and starch gel.

Development and Evaluation of Physico-chemical Properties of Moringa-Woodapple-Karonda Mixed Jam

The present investigation was conducted to develop mixed jam using moringa leaf powder, wood apple and karonda fruit pulp. This research focuses on the standardization and evaluation of a unique mixed fruit jam comprising wood apple, karonda, and fortified with moringa leaf powder. The study initially standardized the wood apple and karonda mixed jam by blending their pulps in different proportions. Organoleptic scores were used to determine the most favourable blend, with WK4 (40% wood apple + 60% karonda) emerging as the preferred combination based on appearance, aroma, taste, mouthfeel, and overall acceptability. Subsequently, WK4 was utilized as the control for the development of moringa-based mix jam. The organoleptic evaluation of the moringa-based jam revealed a decrease in appearance scores with an increase in moringa leaf powder. However, taste and mouthfeel exhibited favourable scores, with WKM3 (95% Woodapple karonda blend + 5% Moringa leaf power) achieving the highest overall acceptability that include appearance, aroma, taste, mouth feel, texture and body of jam. The study also explored the physio-chemical properties of the treatments, including total soluble solids, titratable acidity, pH, ascorbic acid, total phenol, and sugar content. The statistical analysis was used Complete Randomized Design with six treatments and three replications in each. Notably, WKM6 (12.5% Moringa) demonstrated the highest gel and rupture strength, indicating a robust texture. The findings contribute to the development of innovative fruit-based products with enhanced nutritional profiles, emphasizing the potential of moringa as a valuable ingredient in mixed fruit jams.

Pollutant Gases to Algal Animal Feed: Impacts of Poultry House Exhaust Air on Amino Acid Profile of Algae.

Algae provide a rich source of proteins, lipids, vitamins, and minerals, making them valuable feed ingredients in animal nutrition. Beyond their nutritional benefits, algae have been recognized for their potential to mitigate the negative environmental impacts of poultry production. Poultry production is crucial for the global food supply but contributes to environmental concerns, particularly in terms of ammonia and carbon dioxide gas emissions. This study emphasizes the importance of reducing greenhouse gas and ammonia production in poultry operations by utilizing algae species suitable for animal consumption, highlighting the need for sustainable feed sources. This study investigated the effects of poultry exhaust air and culture conditions on the amino acid profiles of three microalgae species, namely, Scenedesmus sp. (AQUAMEB-60), Ankistrodesmus sp. (AQUAMEB-33), and Synechococcaceae (AQUAMEB 32). The experiments were conducted in a commercial broiler farm in Bursa, Turkey, focusing on reducing pollutant gas emissions and utilizing poultry exhaust air in algae cultivation. The highest protein content of 50.4% was observed in the biomass of Synechococcaceae with BBM and DI water. Scenedesmus sp. had the highest carbohydrate content of 33.4% cultivated with DI water. The algae biomass produced from Synechococcaceae growth with DI water was found to have the highest content of essential and nonessential amino acids, except for glutamic acid and glycine. The arsenic, cadmium, and mercury content showed variations within the following respective ranges: 1.076-3.500 mg/kg, 0.0127-0.1210 mg/kg, and 0.1330-0.0124 mg/kg. The overall operating costs for producing 1.0 g L-1 d-1 of dry algal biomass with the existing PBR system were $0.12-0.35 L-1 d-1, $0.10-0.26 L-1 d-1, and $0.11-0.24 L-1 d-1 for Scenedesmus sp., Ankistrodesmus sp., and Synechococcaceae, respectively. The operating cost of producing 1.0 g L-1 d-1 of protein was in the range of $0.25-0.88 L-1 d-1 for the three algae species. The results provide insights into the potential of algae as a sustainable feed ingredient in animal diets, emphasizing both environmental and economic considerations. The results demonstrated a considerable reduction in the production costs of dry biomass and protein when utilizing poultry house exhaust air, highlighting the economic viability and nutritional benefits of this cultivation method.

Effects of heat treatment on the chemical composition, antioxidant activity, and toxicity of agarwood oil

The fragrant compound in agarwood has been a valuable ingredient in perfumery. The agarwood oil that is extracted using hydro-distillation technique undergoes a certain heat treatment to blend well with other compounds. As it is highly prized and proprietary, information on the effects of heat treatment on the agarwood oil is limited, hindering its potential as a bioresource in other pharmaceutical and cosmeceutical applications. In this study, we reveal the effects of heat treatment on agarwood oil, with a special focus on terpene compounds – an important chemical component found in agarwood. We found that agarwood oil was thermally stable at the temperatures of 80 °C, 120 °C, and 180 °C and time points 5 min, 10 min, and 20 min, respectively, without causing major loss in its terpene compounds, including monoterpenes, diterpenes sesquiterpenes, and sesquiterpenoids. Further analysis using the DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant assay showed an overall increase in free radical scavenging activity for these heated agarwood oil. Additionally, the heat-treated agarwood oil did not return with any toxic effects on mononuclear blood cells. The findings of this study would be beneficial to the downstream applications of agarwood oil in perfumery and pharmaceutical product development.

Community Education on Coffee Pulp Utilization for the Benefits of Green Economy Improvement

The rapid development of Bondowoso regency as coffee production has created serious problems on environmental pollution due to improper and unacceptable coffee pulp (CoP) dumping along the roadside and plantation areas. This study aimed at community education to process CoP into valuable feeed ingredients for ruminant animals and concomitantly reduce the environmental pollution. The methodological approach used a survey, focus group discussion and direct demoplot at the center of coffee farmer’s region at Sukorejo village, Sumberwringin sub-district. The results showed that almost exclusively the coffee farmers had no prior knowledge on the utilization of CoP as feed ingredients for ruminant animals and the practice of CoP dumping along the roadside and plantation area was associated with the lack of manpower to handle it particularly during the peak harvesting time.The introduction of technology utilizing alkaline ammonia in the form of NaOH to treat CoP during the demo plot activity revealed that the quality of CoP as represented by the crude protein content and the dry matter digestibility increased by 32.5 % and 63.4 %, respectively indicating that this new product can play a pivotal role as feed ingredients for formulation of ruminant animal’s ration. Additionally, this can be sold at higher price than CoP without treatment which is normally sold at 1,200 IDR/kg and hence it becomes an additional source of income.

Winery by-products are sources of macro- and micronutrients: nutritional identifying new valuable food ingredients

Winery by-products are sources of macro- and micronutrients: nutritional identifying new valuable food ingredients

Rye Bran as a Component in the Diets of Lactating Sows—Effects on Sow and Piglet Performance

From a cost and sustainability perspective, the use of by-products such as rye bran in sow diets is of particular interest. Rye bran has valuable ingredients that have potential benefits for the gut health of sows. The aim of this study was to investigate the effects of including 15% rye bran in the sows’ feed on the performance of sows and piglets. The feeding started one week before the farrowing date and ended at weaning. Performance was evaluated by measuring sow (n = 175) and piglet body weight (n = 1372) and sows’ backfat thickness (n = 80). These data were additionally used to calculate the colostrum intake of the suckling piglets and the sows’ milk production. It was found that there were no differences in the performance parameters between the experimental and control groups. However, this study showed that the piglets with light birth weight (LBW (<1000 g)) and medium birth weight (MBW (1000–1500 g) consumed more colostrum when the sows were fed rye bran (LBW: C/R 203.0 ± 39.2 g/214.3 ± 35.9 g; MBW: 291.3 ± 39.0 g/298.5 ± 36.4 g). It can be concluded that including 15% rye bran in the feed of lactating sows has no obvious negative effects on the performance of sows and piglets. Further studies are needed to evaluate the possible positive effects of rye bran.

Immunomodulatory activities and biomedical applications of melittin and its recent advances.

Melittin (MLT), a peptide containing 26 amino acids, is a key constituent of bee venom. It comprises ∼40%-60% of the venom's dry weight and is the main pricing index for bee venom, being the causative factor of pain. The unique properties of MLT extracted from bee venom have made it a very valuable active ingredient in the pharmaceutical industry as this cationic and amphipathic peptide has propitious effects on human health in diverse biological processes. It has the ability to strongly impact the membranes of cells and display hemolytic activity with anticancer characteristics. However, the clinical application of MLT has been limited by its severe hemolytic activity, which poses a challenge for therapeutic use. By employing more efficient mechanisms, such as modifying the MLT sequence, genetic engineering, and nano-delivery systems, it is anticipated that the limitations posed by MLT can be overcome, thereby enabling its wider application in therapeutic contexts. This review has outlined recent advancements in MLT's nano-delivery systems and genetically engineered cells expressing MLT and provided an overview of where the MLTMLT's platforms are and where they will go in the future with the challenges ahead. The focus is on exploring how these approaches can overcome the limitations associated with MLT's hemolytic activity and improve its selectivity and efficacy in targeting cancer cells. These advancements hold promise for the creation of innovative and enhanced therapeutic approaches based on MLT for the treatment of cancer.

Compositions of enzyme preparations for targeted modification of multicomponent bran

Microbial enzyme preparations (EPs) of the cellulolytic, proteolytic and phytase action, as well as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch polysaccharides and phytin by means of targeted biocatalysis upon action on grain bran. The use of EPs and multienzyme compositions (MECs) is inherently a modern tool for intensification of biochemical processes underlying one or another food technology. At the same time, EPs allow modifying products of processing plant raw materials, in particular cereal, leguminous and oil-bearing crops (deep processing) and obtain valuable feed and food ingredients. Two multienzyme compositions based on domestic and foreign EPs have been developed and scientifically substantiated. Optimal conditions have been determined for conducting enzymatic reactions when using wheat-lentil-flax bran as a substrate. High effectiveness of the developed MECs has been shown: the proportion of reducing substances (RS) in the hydrolysates under study increased compared to the mass fraction of the autolysates of wheat and three-component bran by 2.8 and 2.3 times (MEC‑1) and by 3.5 and 2.7 times (MEC‑2), respectively. The content of soluble protein increased by 4.7 and 3.0 times (MEC‑1) and by 6.4 and 4.2 times (MEC‑2). The proportion of soluble phosphorus increased on average by 3.0–3.5 times when using MEC‑1 and MEC‑2. It has been found by gel-electrophoresis that the fractions containing low-molecular-weight peptides and free amino acids (MW < 1000 Da) in the hydrolysates obtained using MECs exceeded by 3–4 times the corresponding fraction in the hydrolysates obtained under the action of endogenous enzymes (autolysis). With that, according to the HPLC results, the concentration of amino acids that are most valuable in terms of nitrogenous nutrition of yeasts (aspartic acid, arginine) increased on average by 2.5–3.0 times, the concentration of valine by 5 times, histidine and isoleucine by 2.0–2.5 times in the experimental hydrolysates of three-component bran.

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.

Phytochemical composition and biopesticidal potential of Pinus mugo Turra essential oil

Pinus mugo Turra (sensu lato) is an alpine species distributed at high altitudes in the mountains. The species represents a resource for obtaining essential oil (EO). Pinus essential oils (EOs) show great potential as biopesticides in agriculture. To date, there is no comparative study of the EO from various plant parts of P. mugo across the Bulgarian flora. This study aimed to investigate the phytochemical compositions of P. mugo EOs from different plant parts; leaves, twigs, wood, and cones, and evaluate their bioactivity. The botanical pesticides potential of twigs EO against Sitobion avenae, Rhopalosiphum padi, and seeds of weed species Agrostemma githago L., Anthemis arvensis L., Avena fatua L., and Papaver rhoeas L. were tested in Petri dishes. The statistical analysis results showed different EOs yield in different plant parts (0.10–0.63% in leaves, 0.40–1.00% in tips of twigs, 0.1–0.71% in twigs, 0.2–1.43% in wood of one-two year twigs, 0.21–0.6% in male cones, and 0.17% in female cones). The predominant constituents in P. mugo EO were α-pinene, α-phellandrene, β-phellandrene and β-caryophyllene. These constituents were found in all analyzed shrubs from the six populations but in different amounts, depending on the plant part. The tested twigs EO at concentrations of 5%, 4.5%, 3.5%, 2.5%, 1.5%, and 1% had significant insecticidal activity against two aphid species. The efficacy of all concentrations of the EO was 100% on both aphids 24 h after the treatment. The EO demonstrated repellent activity only in high concentrations of 3.5%, 4.5%, and 5% for S. avenae, and 4.5%, and 5% for Rh. padi, respectively. The germination energy, germination, sprouts length, and root length of A. githago, A. arvensis, A. fatua, and P. rhoeas seeds were completely inhibited by low, and high doses (1 µL, 2 µL, 5 µL, 10 µL, and 20 µL) of P. mugo EO. Furthermore, the botanical pesticide capabilities of EOs against six phytopathogens; Alternaria alternata, Botrytis cinerea, Diaporthe nobilis, Fusarium oxysporum, Rhizoctonia solani, and Phytophthora cryptogea were evaluated. The EOs of all investigated parts of the species had strong antimicrobial effect against Salmonella enterica subsp. enterica, and Escherichia coli. The needles tissues extract of P. mugo contained polyphenolic compounds with pronounced antioxidant activity. The findings of this study provide strong support for considering P. mugo EO as a valuable ingredient in the formulation of diverse biopesticides.

Development of lactic acid production from coffee grounds hydrolysate by fermentation with Lacticaseibacillus rhamnosus.

A process for efficient lactic acid production from spent coffee grounds using the Lacticaseibacillus rhamnosus strain was developed and optimized, including nutrient solution preparation, supplementation and fermentation.

Impact of drying techniques on the composition, physicochemical attributes, antioxidant capacity, antidiabetic potential, and ACE inhibition properties of Moringa oleifera pod pulp powder

Moringa oleifera, a medicinal plant of considerable interest, has been extensively studied for its leaves' functional properties, while its pods have received relatively less attention, despite being widely consumed in India and other regions. This study investigates the effect of various drying methods on the crude composition, color, ascorbic acid content, water solubility, water absorption, total phenol content, total flavonoid content, and in vitro antioxidant and antidiabetic activities of Moringa pod pulp powder (MPP). The study reveals significant variations in the proximate composition, color attributes, and bioactive compounds of MPP resulting from freeze drying, microwave drying, oven drying, and sun drying methods. Freeze drying preserves the highest moisture content, while oven drying results in the lowest. Carbohydrate, protein, fat, ash, and crude fiber contents remain consistent across all drying methods, confirming MPP's nutritional value. Furthermore, freeze drying leads to higher ascorbic acid retention, highlighting its effectiveness in preserving this essential vitamin. The study demonstrates that freeze drying enhances water solubility, water absorption, total phenol content, and total flavonoid content in MPP. Notably, freeze dried MPP exhibits the highest in vitro antioxidant activity and antidiabetic potential, with significant α-amylase, α-glucosidase, and ACE inhibition properties. The findings underscore the importance of drying methods in preserving the quality and bioactive compounds of MPP, making it a valuable ingredient for various applications in the food and pharmaceutical industries.

Optimization of the extraction procedure of polyphenols from red Pinot Noir grape seeds

Grape seed extract (GSE) in the last years is commercialized as a valuable ingredient in the food industry. The aims of this study are to optimize the extraction procedure of polyphenols from seeds of red Pinot Noir grape and to evaluate the phenolic content, antioxidant and antimicrobial potential of the obtained extract. Two conventional methods (with shaker and magnetic stirrer) and two non-conventional methods (with ultrasonic bath and microwave oven) were used for the extraction of the polyphenols from seeds. The optimal conditions for the production of GSE were - magnetic stirrer, 70% aqueous ethanol, 3 h, room temperature. The extraction yield and total phenol content of the obtained extract were 12% and 111.22 mg gallic acid/g dry weight, respectively. The contents of total flavonoids (TF), procyanidins (PC), total anthocyanins and ascorbic acid of the GSE were determined. The obtained GSE was rich in TF (51.50 mg quercetin/g) and PC (170.45 mg catechin/g). Antioxidant capacities of the extract were evaluated by 2,2-diphenyl-1-picrylhydrazyl (579.33 μM Trolox/g) and 2,2′-azino-bis (3ethylbenzothiazoline-6-sulfonic acid) assays (2203.50 μM Trolox/g). The extract has a high antimicrobial effect against B. cereus and B. subtilis. The obtained Pinot Noir GSE will be suitable additive for food products.

Water-soluble oat extract enriched with mango peel flour: preparation, characterization and application in Greek yogurt.

This study aimed to produce water-soluble oat extract enriched with mango peel flour (MPF) as a source of active compounds and to use this ingredient as a partial substitute for whole milk in Greek yogurt (GY) for its nutritional enrichment. Enriched water-soluble oat extracts (EWSOE) were produced with different concentrations of MPF (0%, 1%, 1.5% and 2%) and characterized in relation to pH, titratable acidity, soluble proteins and total phenolics. Three GY formulations were prepared by partially replacing whole milk with EWSOE and the best formulation (in relation to sensory analyzes and phenolics compounds) was selected for storage study, chemical characterization, and sensory acceptance testing. MPF addition increased soluble proteins and total phenolics in EWSOE. GY formulations prepared with EWSOE had similar sensory scores. During storage, GY prepared with EWSOE containing 2% MPF exhibited changes in pH and titratable acidity and a reduction in total phenolics. Color parameters, cholesterol, and fatty acid composition did not change over 21 days of storage. The major fatty acids in GY were oleic and palmitic acids. The selected product had low lactose content (1.2%), achieved satisfactory sensory acceptance in relation to the evaluated attributes, and had lipid (~6.19%) and protein (~3.96%) contents within regulatory requirements. Additionally, EWSOE is a valuable ingredient in GY preparation, offering beneficial nutritional and functional properties.

Xylooligosaccharide Production From Lignocellulosic Biomass and Their Health Benefits as Prebiotics.

Lignocellulosic biomass (LCB) comprising of wheat bran, coconut husk, rice husk, cereals straw, and other hardwood and softwoods is a good source for the production of xylooligosaccharides (XOS) (prebiotic). XOS produced are nondigestible carbohydrates being stable under stomach pH and digestive enzymes so they can be easily delivered to the intestine in native form, thus stimulating the growth of probiotics. Here we review about the raw material, production, purification, and application of XOS with health benefits. Importance of XOS being valuable food ingredient is increasing as they perform a variety of functions, including reduction in cholesterol levels, gastrointestinal health maintenance, anticancer and antioxidant properties, and modulation of immune system. We also discuss the different characterization methods which are necessary to determine the degree of polymerization (DP) of XOS. Low DP (xylobiose and xylotriose) is usually preferred for the application of XOS in various sectors. This review emphasizes the growing significance of XOS as a prebiotic, serving as nourishment for probiotics.

Impact of artificial diets on the biological and chemical properties of red palm weevil, Rhynchophorus Ferrugineus Olivier (Coleoptera:Curculionidae).

One of the most common palm pests is the red palm weevil, Rhynchophorus ferrugineus Olivier. Five artificial diets were evaluated to rear RPW, and to facilitate its behavioral and biological studies. The developmental of R. ferruginus was studied on the tested artificial diets based on primarily composed of sugarcane stem pieces (1st diet; control), sweet pumpkin (2nd diet), ground sugarcane + sweet pumpkin (3rd diet), sweet potato (4th diet) and ground sugarcane + sweet potato (5th diet) under rearing room (28 ± 1 °C and 75 ± 5 RH%) at Faculty of Agriculture in Benha district. The biological aspects, pre-oviposition, oviposition, larval & pupal durations, the longevity of male and female adults and the generation period of R. ferrugineus have all been estimated. Moreover, the impact of these artificial diets on the quantities of total proteins, carbohydrates and lipids were determined in the full-grown larvae. Obtained results showed that the insect manifested the shortest larval and pupal periods and the longest longevity for males and females when rearing of R. ferruginus took place on an artificial diet based on sweet potato as a successful and economical for mass rearing of the red palm weevil under laboratory conditions. Larvae fed on diet 4 (sweet potato) was exhibited the shortest duration (114.80 days), while 1st diet (Sugarcane stem pieces) was recorded the longest period (125.00 ± days). Similarly for pupation and both male and female longevity, the shortest periods resulted from larvae feeding on 4th diet (14.65, 49.40 and 48.0 days, respectively). Contrariwise, the longest pupal period was reported with 5th diet (15.70 days). The highest of eggs hatchability % (96.53%) resulted from the rearing nof R. ferruginus larvae on the 4th diet. Chemical analyses of the full-grown larva were indicated that the highest contents of total carbohydrates (45.57 µg/g), lipids (28.46 µg/g) and proteins (20.01µg/g) were obtained in case of larvae reared on 1st and 4th diets, respectively. Consequently, the development of R. ferruginus stages was slightly lower on both 1st and 4th artificial diets. So that, both of them were a successful and economic artificial diet for RPW development under laboratory conditions. Therefore, this study added valuable alternative ingredients to prepare more practical and economical feeding substrate for weevil rearing to help for proposal of its management and conservation in palm plantations.

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

AbstractFinding new protein sources and processes comprising targeted functional properties is crucial for the increasing global food demand. In the current paper, a new protein isolate is introduced with potential benefits based on the seeds of Persian everlasting pea (Lathyrus rotundifolius L.). Conventional aqueous extraction for the preparation of protein isolates (CPEP) was compared with pre‐ultrasonic (PUPEP) and ultrasound‐assisted (UAPEP) extractions, and the physicochemical and functional properties of the proteins were investigated. By the implication of ultrasound trials, protein recovery was increased from 49.88% for CPEP to 55.02% and 56.11%, for PUPEP and UAPEP, respectively. According to gel electrophoresis, no major distinction in molecular weight between protein fractions of different samples was perceived and sonication practice did not convert the primary structures of proteins. FTIR results uncovered changes in different extraction modes, implying that ultrasound could transform the secondary structures of the protein. Thermal properties and surface tension were decreased during sonication due to the conformational changes. The results of this study indicated that Persian everlasting pea protein isolate could be considered as a novel source of valuable protein and functional ingredient in the food industry.Practical applicationsThe utilization of plant‐based protein products as sustainable alternatives to animal proteins has been increasing recently. However, compared with animal proteins, plant‐based proteins reveal relatively weak functional properties such as water‐holding capacity and gelation. Therefore, they need to be modified before being incorporated into food products. Ultrasonic treatment is an emerging technology that has many applications in food science and technology, such as increasing the extraction efficiency and improving the physicochemical and functional properties of food ingredients. Lathyrus rotundifolius seeds contain high amounts of protein and can be used as a source of plant‐based protein. The effect of ultrasonic treatment in the study was investigated and confirmed to improve the extraction efficiency and functional properties of Persian everlasting pea protein, which can be used in the food industry.

STUDY OF PHYSICO-CHEMICAL INDICATORS AND MINERAL COMPOSITION OF TOMATO POMACE FOR ENRICHMENT OF MEAT PRODUCTS

The combination of raw materials from meat products and vegetables is becoming one of the modern trends in meat industry technology in order to develop functional products. Using the example of meat products, developers in the food industry have decided that it is advisable to develop functional products by replacing meat and other raw materials with vegetable raw materials. Vegetables and their secondary products containing valuable bioactive components belong to the latter. For example, for the preparation of functional products with increased nutritional value, secondary tomato pomace can be used after drying and grinding, since they contain bioactive components. After a series of experiments on the dependence of physico-chemical characteristics on the drying temperature, the optimal drying temperature of tomato pomace was set at 400C. Water content - (5.1%), active and titrated acidity - (4.43 and 6.5%, respectively), AW -(0.44), ability to absorb water - (2.40), sugar content - (56.2), dietary fiber - (16.6), as well as according to the assessment by the organs of touch in dried samples at 400 C was the best. In conclusion, what is worth mentioned that Kazakhstan does not provide for deep waste-free processing of plant raw materials and their waste, and therefore practically valuable ingredients of fruits and vegetables, including tomatoes, are not used. Obtaining methods for processing waste fruits and vegetables, including tomato pomace, should give a new impetus to the progress of science and trending technologies in the food and processing industries of the country.

1-Naphthylacetic acid appended amino acids-based hydrogels: probing of the supramolecular catalysis of ester hydrolysis reaction

Natural amino acids and their derivatives are valuable ingredients for constructing various nanostructures that can show esterase-like activity. The co-assembly template, helical nanofibers and lysine play crucial role in ester hydrolysis reaction.