Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products.

The growing global interest in physical and environmental health has led to the development of plant-based products. Although soy protein and wheat gluten are commonly utilized, concerns regarding gluten-related health issues have driven exploration into alternative proteins. Zein has emerged as a promising option. This research investigated the impact of extraction methods on zein characteristics and the structures of SPI-zein composite gels. Different extraction methods yielded zein with protein contents ranging from 48.12 % to 64.34 %. Ethanol-extracted Z1 and Z3, obtained at different pH conditions, exhibited zeta potential of -3.25 and 5.43 mV, respectively. They displayed similar characteristics to commercial zein and interacted comparably in composite gels. Conversely, alkaline-extracted Z2 had a zeta potential of -2.37 mV and formed distinct gels when combined with SPI. These results indicated that extraction methods influence zein behaviour in composite gels, offering possibilities for tailored formulations and expanding zein's applications, particularly in gluten-free plant-based products.

Deep Eutectic Solvents as New Extraction Media for Flavonoids in Mung Bean.

Mung beans contain abundant flavonoids like vitexin and isovitexin, which contribute to their strong bioactivities, such as antioxidant effects, so efforts should focus on extracting bioactive flavonoids as well as aligning with the goal of green extraction for specific applications. Deep eutectic solvent coupled with ultrasound-assisted extraction (DES-UAE) was applied to extract flavonoids from mung beans, and eight different DESs were compared on the extraction yield. In addition, the traditional extraction method with 30% ethanol was performed as the reference. The results showed that ethylene glycol-glycolic acid achieved the highest yield among all the DESs, 1.6 times that of the reference values. Furthermore, the DES-UAE parameters were optimized as a 60 mL/g liquid-solid ratio, 30% water content in DES, 200 W ultrasonic power, 67 °C ultrasonic temperature, and 10 min extraction time, leading to the DES extract with the maximum extraction yield of 2339.45 ± 42.98 µg/g, and the significantly stronger DPPH and ABTS radical scavenging ability than the traditional extract. Therefore, employing DES and ultrasonic extraction together offers a green method for extracting flavonoids from mung beans, advancing the development and utilization of plant-derived effective components in a sustainable manner.

Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction.

The extraction of oil from oilseeds in intact oleosomes is one of the suggested processes that could replace the extraction of oil by pressing and solvent extraction, being milder, environmentally less impactful and potentially more efficient in its use of resources. This study assesses the latter using an exergy assessment of oleosome extraction for food emulsions. The contribution of each part of the process to the overall impact was investigated. Based on current lab-scale data, oleosome extraction has nearly twice the exergy loss compared to the industrial process of oil extraction and industrial assembly of emulsions. The exergy losses of the lab-scale oleosome extraction are currently dominated by the chemical exergy associated with product loss during the separation of oleosomes from the rest of the biomass. This loss is expected to significantly decrease when upscaled to industrial scale. When substituted with industrial material efficiencies, the total exergy loss decreased to nearly a quarter of the original loss, representing oleosome extraction as a potentially more effective and environment-friendly option.

The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure.

Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50-80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures.

The Positive Effect of 6-Gingerol on High-Fat Diet and Streptozotocin-Induced Prediabetic Mice: Potential Pathways and Underlying Mechanisms.

The purposes of the present work are to assess how 6-gingerol (6G) positively influences serum glucose regulation in mice with prediabetes triggered by streptozotocin (STZ) plus a high-fat diet (HFD) and to clarify its underlying mechanisms. An analysis of prediabetic symptoms and biochemical characteristics found that 6G intervention was significantly associated with reduced fasting glucose levels, alleviated insulin resistance, better glucose tolerance, hepatic and pancreatic impairment, and dyslipidemia. For the recognition of the target gut microbiota and the pathways linked to 6G's hypoglycemic function, a combination of hepatic RNA and 16S rRNA sequencing was employed. Specifically, 6G significantly improved the dysbiosis of the gut microbiota and elevated the relative abundances of Alistipes, Alloprevotella, and Ruminococcus_1. Furthermore, 6G supplementation inhibited gluconeogenesis and stimulated glycolysis by activating the PI3K/AKT axis, which also repressed the oxidative stress through Nrf2/Keap1-axis initiation. In addition, Spearman's correlation analyses reveal a complex interdependency set among the gut microbiota, metabolic variables, and signaling axes. Taken together, the hypoglycemic effect of 6G is partially mediated by altered gut microbiota, as well as by activated Nrf2/Keap1 and PI3K/AKT axes. Thus, 6G may be used as a candidate dietary supplement for relieving prediabetes.

Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat.

Biofortification is one of the most successful approaches to enhance the level of micronutrients in wheat. In the present study, wheats with zinc biofortification (foliar fertilization and breeding strategies) were milled into five components (whole flour, break flour, reduction flour, fine bran, and coarse bran) and their mineral content and nutritional components were evaluated. The results revealed that biofortification greatly increased the Zn concentration (by 30.58%-30.86%) and soluble Zn content (by 28.57%-42.86%) of whole flour after digestion. This improvement is mainly in break flour, reduction flour, and fine bran. Meanwhile, the contents of macronutrients including ash, lipids, and proteins and micronutrients containing iron, calcium, and vitamins (B1, B6, and B9) increased after biofortification. In addition, there was a decline in the concentrations of vitamins B2 and B5. Although dietary fibers and starch are the major carbohydrates, total dietary fiber exhibited a declining trend in coarse bran, and starch exhibited a rising trend in break and reduction flour. There was a decrease in the molar ratio of phytates: zinc did not promote a significant improvement in zinc bioaccessibility. These results can be useful for generating wheat varieties rich in micronutrients as well as having better nutritional traits.

Production and functional characteristics of low-sodium high-potassium soy protein for the development of healthy soy-based foods.

The plant-based products that are mainly produced by soy protein isolate (SPI) present significantly higher sodium (Na) content than the corresponding animal-based products. Accordingly, the production of low-sodium soy protein ingredients becomes a challenging task. For this purpose, alternative soy fractionation processes were investigated, and the use of KOH as the replacement for NaOH has been established to produce soy protein fractions (SPFs). The obtained MF-K contained 0.2 mg sodium and 24 mg potassium per 100 g of fraction, which was 3 % of the sodium content in the SPI, and the potassium content was over 10 times higher than SPI. Besides, using KOH increased the protein content of SPFs by almost 7 %, as well as their water holding capacity (WHC) and thermal stability; however, the yields of SPFs were dropped by around 4-8 % while the protein solubility of SPFs was reduced companied with the application of KOH. The fractionation processes mainly affected the protein composition, powder morphology, and viscosity of SPFs, while the sodium and potassium content showed limited impacts on the variations. Overall, the application of KOH during different fractionation procedures provided the possibility to produce low-sodium high­potassium soy protein ingredients for the development of healthy soy-based foods.

Application of plasma-activated water in the food industry: A review of recent research developments.

Plasma-activated water (PAW) is liquid treated with plasma. This liquid develops a higher oxygen reduction potential, a lower pH, and conductivity due to the delivery of reactive species from plasma to water. In this article, we review the antimicrobial activity and other applications of PAW in various food products. We discuss the effects of PAW treatment parameters on microbial inactivation efficiency as well as the underlying mechanisms, pesticide dissipation and its degradation pathway, meat curing and strategies to improve the nitrite amount in PAW, enhancement of food functional characteristics, and seed germination and plant growth. Additionally, we highlight the effects of PAW on food quality attributes. We further introduce the synergistic interaction of PAW with other technologies. Finally, we provide an overview of future challenges that must be resolved in the application of PAW in the food industry.

Insoluble and Soluble Dietary Fibers from Kiwifruit (Actinidia deliciosa) Modify Gut Microbiota to Alleviate High-Fat Diet and Streptozotocin-Induced TYPE 2 Diabetes in Rats.

This study aims to examine the anti-diabetic properties of insoluble and soluble dietary fibers from kiwifruit (KIDF and KSDF) in rats with type 2 diabetes mellitus (T2DM) resulting from a high-fat diet (HFD) and streptozotocin (STZ). Both KIDF and KSDF treatments for four weeks remarkably decreased body weight and increased satiety. In addition, the blood glucose level and circulatory lipopolysaccharide (LPS) content were decreased, while the insulin resistance, inflammatory status, and lipid profiles improved. These anti-diabetic effects might be related to the regulation of gut microbiota and increased SCFA content. The key microbial communities of KIDF and KSDF were different. Furthermore, the KIDF treatment increased the level of total SCFAs and isobutyric acid, while KSDF increased the levels of total SCFAs and butyric acid. The association between critical species and SCFA and between SCFA and biochemical parameters indicated that the mechanisms of KIDF and KSDF on T2DM might be different.

The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango.

As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.

Maillard induced glycation of ß-casein for enhanced stability of the self-assembly micelles against acidic and calcium environment.

Bovine ß-casein (ß-CN) has attracted increasingly interest as biocompatible nanocarrier for hydrophobic flavonoid due to its self-assembly ability to form micelles. This paper reported Maillard induced glycation reaction of ß-CN using dextran in order to improve stability of naringenin-loaded ß-CN micelles under acidic and high calcium environments. Our results showed that solubility of ß-CN-graft-dextran was remarkable increased at acidic pH and the conjugation with 20 kDa dextran had the highest level of graft degree. Glycation restrained ß-CN from aggregating around pH 5.0 where was close to the isoelectric point, forming spherical micelles with irregular and rough surfaces, which were significantly larger than the micelles at pH 7.0. ß-CN-graft-dextran also overcame destabilization of the micelles induced by excess calcium and had no impact on the chelating ability of calcium. These findings appeared to be promising for future applications of modified ß-CN-graft-dextran based on Maillard reaction as fairly stable nanocarrier under extreme condition.

Bentong ginger oleoresin mitigates liver injury and modulates gut microbiota in mouse with nonalcoholic fatty liver disease induced by high-fat diet.

The present study aimed to examine the protective effect of Bentong ginger oleoresin (BGO) on the occurrence of nonalcoholic fatty liver disease (NAFLD) and its underlying mechanism. In the present study, 14-week BGO treatment reduced the high-fat diet (HFD)-induced obesity. The serum total cholesterol (TC) was reduced from 4.76 ± 0.30 to 3.542 ± 0.49 mmol/L and fatty liver score decreased to the normal level (1.6 ± 0.55). BGO had antihypercholesterolemia activity, alleviated abnormal lipid metabolism, and improved liver fat accumulation. In addition, liver inflammatory cytokine tests and Western blotting analysis indicated that BGO might play an anti-inflammatory role by mediating the NF-κB signaling pathway. Moreover, BGO regulated the gut microbiota in NAFLD mice and finally mediated their benefits for the host, which might be associated with reduced abundance of Lachnospiraceae_NK4A136_group and Fournierella. BGO showed effective liver protection and regulation of gut microbiota for the HFD-induced NAFLD in obese mice. As a result, BGO may serve as an effective dietary supplement for the improvement of NAFLD-related metabolic diseases. PRACTICAL APPLICATION: This study provides a new way to improve the added value of Bentong ginger. It also provides certain experimental data on BGO as a kind of the functional food ingredient. The current work also provides new ideas for the improvement and treatment of NAFLD.

Effect of enzymatic cross-linking of naringenin-loaded ß-casein micelles on their release properties and fate in in vitro digestion.

The microbial transglutaminase (mTG) was used to improve the stability of the naringenin-loaded ß-casein micelles (CNMs). The formation of cross-linked CNMs was confirmed by SDS-PAGE electrophoresis, showing a decrease in monomeric ß-CN levels with increasing crosslinking time. Dynamic light scattering (DLS) showed that after crosslinking the particle size distribution did not change upon dilution, suggesting occurrence of intra-crosslinking. Fluorescence spectroscopy and circular dichroism (CD) showed that crosslinking induced only minor changes in the structure. Finally, release of naringenin in buffer at pH 7.4 demonstrated a slower release from the cross-linked micelles compared to the untreated micelles. In addition, the cross-linked micelles exhibited a partial resistance to pepsin enzyme. We conclude that crosslinking with mTG is a suitable method to modulate naringenin release kinetics from ß-CN micelles and improves the potential of these micelles as delivery systems targeted to the small intestine.

Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.).

We investigated the inhibitory effect and binding mechanism of four selected compounds (ascorbic acid, l-cysteine, glutathione, and citric acid) on membrane-bound polyphenol oxidases (mPPO) using spectroscopic and molecular docking techniques. Kinetic analysis demonstrated that these inhibitors reversibly inhibited the mPPO activity. Fluorescence spectroscopy revealed that the intrinsic fluorescence intensity of mPPO was quenched by inhibitors with a single class of the inhibition site on mPPO. Amino acid residues His 180, His 201, His 366, Cys 184, Glu 328, and Asn 333 were the important binding sites in the active center. These sites were identified using molecular docking techniques. Our findings suggested that the inhibitors were allosterically bound to the active center of mPPO through hydrogen bonds and ion contacts. This study provides new insights into the active site residues responsible for catalyzing mPPO and provides applicable information about the design of mPPO inhibitors.

Characterization of membrane-bound polyphenol oxidase from Granny Smith apple (Malus × domestica Borkh.).

Membrane-bound polyphenol oxidase (mPPO) from the Granny Smith apple was purified and characterized. The enzyme was purified by a factor of 20.53 with a recovery of 1.8%. The molecular weight of purified mPPO was determined to be 65 kDa by electrophoresis and nano-electrospray ionization mass spectrometry. mPPO exhibited its highest activity at a temperature of 35 °C and a pH of 7.0 and can be regarded as a diphenol oxidase. A low concentration of SDS (≤0.5 mM) enhanced the enzymatic activity, whereas mPPO was activated at high concentration EDTA (≥2 mM). The thermal transition temperature of mPPO was 76.98 °C. The circular dichroism spectrum showed that mPPO contains high α-helix content, the fluorescence spectroscopy indicated that the tryptophan residues of mPPO are partially buried. The particle size of mPPO was 5-10 nm with a complete structure. The structural characterization of mPPO provided better insights into the regions responsible for its activity.

The formation process of green substances in Chrysanthemum morifolium tea.

One interesting phenomenon of Chrysanthemum morifolium tea is its formation of a green or dark green color after hours of brewing, and it is important to study the compounds that form this color and whether they might be involved in health benefits. Non-targeted metabolomics could clearly distinguish between green and non-green species by sparse partial least squares discriminant analysis (sPLS-DA) and heat-mapping. We found that the pH was the primary factor in the formation of the green color. Two green precursors (GP1 and GP2) were separated and purified with preparative HPLC. FT-IR analysis and the saccharide content analysis showed that GP1 had the typical characteristics of saccharides. GP2 was identified as chlorogenic acid by ESI-Q-TOF/MS and NMR. We raised the formation process of green substances was caused by the hydrolysates of chlorogenic acid reacting with glycosides or groups attached to the saccharides, which suggests a new mechanism for color-forming reactions.

Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit.

MAIN CONCLUSION: Formation of specific ultrastructural chromoplastidal elements during ripening of fruits of three different colored Physalis spp. is closely related to their distinct carotenoid profiles. The accumulation of color-determining carotenoids within the chromoplasts of ripening yellow, orange, and red fruit of Physalis pubescens L., Physalis peruviana L., and Physalis alkekengi L., respectively, was monitored by high-performance liquid chromatography/diode array detector/tandem mass spectrometry (HPLC-DAD-MS/MS) as well as light and transmission electron microscopy. Both yellow and orange fruit gradually accumulated mainly ß-carotene and lutein esters at variable levels, explaining their different colors at full ripeness. Upon commencing ß-carotene biosynthesis, large crystals appeared in their chromoplasts, while large filaments protruding from plastoglobules were characteristic elements of chromoplasts of orange fruit. In contrast to yellow and orange fruit, fully ripe red fruit contained almost no ß-carotene, but esters of both ß-cryptoxanthin and zeaxanthin at very high levels. Tubule bundles and unusual disc-like crystallites were predominant carotenoid-bearing elements in red fruit. Our study supports the earlier hypothesis that the predominant carotenoid type might shape the ultrastructural carotenoid deposition form, which is considered important for color, stability and bioavailability of the contained carotenoids.

Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus × domestica Borkh.).

Polyphenol oxidase from Granny Smith apples was purified and characterized in both its soluble form (sPPO) and its membrane-bound form (mPPO). Both forms were purified by temperature-induced phase partitioning, precipitation with ammonium sulfate, and ion exchange chromatography. The specific activity of mPPO was 19.17 times that of sPPO. The optimum pH and temperature for both forms were 7.0 and 35 °C when catechol was the substrate. The Michaelis constant and maximum reaction rate for sPPO were 34.1 mM and 500 U/mL/min, whereas those for mPPO were 53 mM and 10,000 U/mL/min, respectively. The enzymes exhibited diphenolase activity, and their affinity was highest for catechol (sPPO) and 4-methylcatechol (mPPO). Inhibitors of sPPO and mPPO included ascorbic acid, glutathione, and l-cysteine. However, ethylenediaminetetraacetic acid increased the activity of mPPO. Purified sPPO was dimeric with a molecular weight of 31 kDa, whereas mPPO was monomeric with an estimated molecular weight of 65 kDa.

Physicochemical characteristics and phytochemical profiles of yellow and red Physalis (Physalis alkekengi L. and P. pubescens L.) fruits cultivated in China.

Physicochemical characteristics and phytochemical profiles of red (Physalis alkekengi L., RP) and yellow (P. pubescens L., YP) Physalis fruits cultivated in three provinces of China were characterized. YP fruits showed significantly lower levels of total organic acids and elevated total sugars than those of RP. A total of 18 compounds was tentatively identified in hydromethanolic extracts of Physalis fruits applying HPLC-DAD-ESI-MSn and HR-ESI-MS. Cinnamoyl and hydroxycinnamoyl conjugates prevailed in both fruits. Diverse mono- and dihexosides of cinnamic, coumaric, caffeic, ferulic, and sinapic acid were found in YP, while RP merely contained feruloyl and sinapoyl hexosides. N,N´-dicaffeoylspermidine isomers were found in YP fruits, whereas N,N´-bis(dihydrocaffeoyl)spermine was exclusively detected in two of the RP samples. Additionally, two HDMF (4-hydroxy-2,5-dimethyl-3(2H)-furanone) hexosides were tentatively identified for the first time in YP. Both RP and YP fruits collected from three different provinces in China showed a significant intraspecific variability regarding their phytochemical profiles, despite their similar morphological fruit traits.

The formation and bioactivities of green substances in Chrysanthemum morifolium tea.

One interesting phenomenon of Chrysanthemum morifolium tea is its formation of green or dark green color after hours of brewing. We investigated the greening reaction and its bioactivities, including an analysis of the green compounds. Results showed that the green color was due to a decrease in the L* (lightness), b* (yellowness/blueness), chroma values and an increase in hue angle. The green substances were found to be substances with similar polarities and unstable in acidic conditions. There was no significant difference (p < 0.01) in antioxidant activity between non-green and green samples. The green substances did not lead to cytotoxicity in PC12 cells at low concentrations, but at high concentrations, they caused a significant (p < 0.01) decrease in cell viability. The saccharide percentage and FT-IR results showed that the greening reaction was affected by the glycosides or groups attached to the saccharides, which might suggest a new mechanism for color-forming reactions.