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Soy consumption has been associated with many potential health benefits in reducing chronic diseases such as obesity, cardiovascular disease, insulin-resistance/type II diabetes, certain type of cancers, and immune disorders. These physiological functions have been attributed to soy proteins either as intact soy protein or more commonly as functional or bioactive peptides derived from soybean processing. These findings have led to the approval of a health claim in the USA regarding the ability of soy proteins in reducing the risk for coronary heart disease and the acceptance of a health claim in Canada that soy protein can help lower cholesterol levels. Using different approaches, many soy bioactive peptides that have a variety of physiological functions such as hypolipidemic, anti-hypertensive, and anti-cancer properties, and anti-inflammatory, antioxidant, and immunomodulatory effects have been identified. Some soy peptides like lunasin and soymorphins possess more than one of these properties and play a role in the prevention of multiple chronic diseases. Overall, progress has been made in understanding the functional and bioactive components of soy. However, more studies are required to further identify their target organs, and elucidate their biological mechanisms of action in order to be potentially used as functional foods or even therapeutics for the prevention or treatment of chronic diseases.

Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10–30 kDa (PF2), 3–10 kDa (PF3) and <1 kDa (PF4) fractions were studied for their antioxidant and functional properties. All peptide fractions illustrated antioxidant activity at different concentrations (1, 5, and 10 mg/mL). Although PF4 indicated the highest DPPH radical-scavenging activity (87%) at a concentration of 1 mg/mL, the highest reducing power (0.34) and hydroxyl radical scavenging activity (95.4%) were also observed in PF4 at a concentration of 10 mg/mL. The solubility of the peptide fractions was influenced by pH. The lowest solubility of the peptide fractions was observed at pH 4. The highest emulsifying activity index (EAI) was observed for PF4 (121.1 m2/g), followed by PF3 (99.6 m2/g), PF2 (89.5 m2/g) and PF1 (78.2 m2/g). In contrast to what has been found in the case of EAI, the emulsion stability of the peptide fractions decreased at lower molecular weight, which ranged from 24.4 to 31.6 min. Furthermore, it was revealed that PF1 had the highest foam capacity (87.4%) and foam stability (28.4 min), followed by PF2 and PF3. Overall, the findings suggest that peptide fractions isolated from byproducts of common carp are a promising source of natural antioxidants for application in functional food and pharmaceutical products.

Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and health-promoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.

Two batches of native whey proteins (WP) were subjected to microfluidization or heat denaturation accompanied by microfluidization, followed by spray drying. Powders were assessed for their solubility, heat stability, coagulation time, and emulsifying and foaming properties. Effects of denaturation and shearing were examined by particle size analysis, differential scanning calorimetry, reducing and nonreducing sodium dodecyl sulfate-PAGE, and size exclusion-HPLC. Heat treatment significantly decreased solubility, whereas the number of microfluidization passes markedly improved solubility. The combined effect of heat and pressure significantly increased heat coagulation time. Emulsifying activity index substantially increased upon heat denaturation and was further enhanced by microfluidization. Emulsion stability appeared unaffected by the combined treatment, but the concentration of adsorbed protein on fat droplets was significantly increased. Foaming properties were diminished by heating. Particle size distribution patterns, sodium dodecyl sulfate-PAGE, and size exclusion-HPLC revealed disappearance of major WP and creation of relatively higher, as well as smaller, molecular weight aggregates as a result of the 2 treatments. The use of heat and microfluidization in combination could be used to stabilize WP against heat by producing microparticulated species that have different surface and colloidal properties compared with native WP. These results have implications for the use of WP as an additive in heat-processed foods.

Starches from the bulbils of Dioscoreae opposita Thunb. cv. Tiegun were isolated by aqueous steeping (SBS), enzyme extraction (EBS), and alkaline extraction (ABS) methods, respectively. The physicochemical, mineral composition, thermal and morphological characteristics of these starches were investigated. The starch granules were oval, spherical and kidney-shaped and its crystal type is a mixture of A-type and B-type patterns. The starches having larger average granule size showed more amylose and phosphorus contents than those with smaller average granule size. Differential scanning calorimetry (DSC) showed that the SBS had an endothermic transition ranging from 65.8 °C to 76.3 °C with an enthalpy of 2.0 J/g. The endothermic transitions of ABS and EBS showed the regions of 67.9 °C to 73.0 °C, and 66.8 °C to 82.0 °C, respectively. The gelationization enthalpies of ABS and EBS were 13.8 and 11.5 J/g, respectively. Additionally, ABS presented greater clarity in comparison with EBS and SBS. Pasting properties indicated that ABS had the highest peak viscosity, breakdown, but SBS had the lowest trough, final viscosity, setback, and pasting temperature. Generally, ABS and EBS could be used as food thickener or frozen food additives. SBS and EBS were potential technological alternatives in quality preservation of frozen starch-based products and other industrial applications.

Chinese yam is an important edible starch plant and widely cultivated in China. Its rhizome and bulbil are starch storage tissues below and above ground, respectively. In this paper, starches were isolated from the rhizome and bulbil of Chinese yam, and their structural and functional properties were compared. Both starches had an oval shape with an eccentric hilum and a CA-type crystalline structure. Their short-range ordered structure and lamellar structure had no significant difference. However, the rhizome starch had a significantly bigger granule size and lower amylose content than the bulbil starch. The swelling power and water solubility were significantly lower in the rhizome starch than in the bulbil starch. The onset and peak gelatinization temperatures were significantly higher in the rhizome starch than in the bulbil starch. The rhizome starch had a significantly higher breakdown viscosity and a lower setback viscosity than the bulbil starch. The thermal stability was lower in the rhizome starch than in the bulbil starch. The rhizome starch had a significantly lower resistance to hydrolysis and in vitro digestion than the bulbil starch. The above results provide important information for the utilization of rhizome and bulbil starches of Chinese yam.

Sesame protein isolate is a promising sustainable plant‐based protein due to its high nutritional value and unique flavor. However, due to several challenges related to its functional characteristics, sesame protein can only be used sparingly in food applications. Therefore, the main objective of this study was to investigate the effects of nonthermal techniques including high‐pressure homogenization (HPH, 100 MPa), high‐intensity ultrasound (US, at a frequency of 20 kHz for 6 min), and high hydrostatic pressure (HHP, 400 MPa for 5 min) on the structure and functional properties of sesame protein isolate from sesame cake as a by‐product. The results indicated that all nonthermal treatments encouraged the sesame protein insoluble suspension to change into a consistent protein dispersion, increasing the stability of the protein while reducing particle size (from 65.73 to 1.48 μm), increasing zeta potential (from −24.57 to −42.8 mV), and unfolding the molecular structure. All treatments led to an increase in β‐sheets and reduced α‐helix, and the most remarkable change in secondary structure occurred in the HPH treated sample that exhibited the highest UV absorbance. Minimal impact on the protein's thermal properties was monitored. Compared with the untreated sample, the techno‐functional properties were significantly enhanced after modification, and the highest protein solubility (88.18%), EAI (62.09 m2/g), ESI (65.43 min), and OHC (1.89 g oil/g protein) obtained in the sample treated with HPH. Therefore, this work suggests that HPH could be a more promising technique than US and HHP to enhance the techno‐functional properties of sesame protein isolate. Sesame protein isolate from sesame cake was modified by HPH, US, and HHP. FTIR confirmed the reduction of α‐helix content and the increment of β‐sheet content in isolates. Thermal analysis indicated minimal impact on the protein's thermal properties. The techno‐functional properties of sesame protein isolate were greatly improved. HPH treatment gave optimal results for modifying isolates among all the treatments.

Cocoa pod husks (CPHs), the major side‐stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo‐stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation. The manuscript reports on the upcycling of cocoa pod husks by fermentation with the basidiomycetous fungus Pleurotus salmoneo‐stramineus. The fermentation resulted in a high biological value of 86 for the protein and promising techno‐functional properties in farinographic and baking experiments.

Research background. Animal collagen has been widely utilized in foods, cosmetics and biomedical fields. The non-edible parts, such as fish skin and bones, are generated during cooking processes. Most of them are currently discarded as waste, although the nutritional values of the skins and bones are high. It needs to utilize the non-edible parts for the reduction of environmental impact, as it may be one of source of environmental pollution. Experimental approach. Collagen was prepared from Sakhalin taimen skins as wastes generated during cooking processes. Next, the colour, SDS-polyacrylamide gel electrophoresis, ultraviolet absorption, subunit composition, amino acid composition, denaturation temperature, and attenuated total reflectance-Fourier transform infrared spectroscopy analysis were conducted to explore the properties of the collagen. Lastly, it tried to improve the functional properties of the collagen using chemical modification technique for future applications. Results and conclusions. Cold acetone treatment made it possible to easily remove the fats and pigments from skins. The odorless and pure-white collagen was obtained with high-yield. The α3 chain did not exist in the collagen. Sakhalin taimen skin collagen had rich α-helix and low β-sheet structures. Succinylation caused the secondary structural changes of the collagen molecule. Moreover, succinylation made it possible not only to increase the viscosity of collagen solution and but also to improve the solubility of collagen in the physiological conditions around pH=6. Novelty and scientific contribution. This finding was the first report on the absence of the α3 chain in Salmonid fish skin collagens. The succinylated collagen from Sakhalin taimen skin as useful biomass has potential to utilize in foods, cosmetics, and its related industries.

Banana flour is a promising ingredient for the development of functional foods due to its high resistant starch content and its gluten‐free (GF) status. However, the absence of gluten in banana flour limits its functional role in banana flour‐infused products such as pasta. This work determined the influence of three hydrocolloids including egg white (EW), guar gum (GG), and xanthan gum (XG) on the cooking parameters (cooking time and loss), color, and texture (adhesiveness and hardness) of GF unripe banana flour pasta. The pasta samples were prepared using unripe banana flour (36%) and varying levels of EW (18%–22%), GG (0.5%–4.5%), and XG (0.5%–4.5%). It was observed that there was an increase (p < 0.05) in the cooking time (18.67–31 min, EW; 17.33–32 min, GG), hardness (4373.99 g–5394.13 g, EW), lightness (36.3–37.9, EW), and hue (58.2–59.9, XG) of the pasta in response to incremental levels of the individual hydrocolloids. The cooking loss was highest (p < 0.05) at 7.9% for XG (0.5%) and lowest at 4.6% for EW (22%) while the adhesiveness of the pasta decreased from −1.26 to −4.37 g.sec with increased concentration of GG but increased (p < 0.05) with increased concentrations of EW (−6.82 g.sec to −3.31 g.sec) and XG (−2.85 g.sec to −1.37 g.sec). Unripe banana flour‐based pasta quality parameters can be enhanced using optimal inclusion levels of 19% for EW and 2%–3% for GG and XG. This research explored the effects of three hydrocolloids, including egg white (EW, 18%–22%), guar gum (GG, 0.5%–4.5%), and xanthan gum (XG, 0.5%–4.5%) on the cooking quality and techno‐functional properties of gluten‐free unripe banana flour pasta. Results showed that increasing levels of the three hydrocolloids improved cooking time, hardness, lightness, and hue, while also affecting cooking loss and adhesiveness. Optimal inclusion levels of the hydrocolloids needed to enhance the quality of pasta were identified as 19% for EW and 2%–3% for GG and XG.