Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives

Biopolymer-based solutions for enhanced safety and quality assurance: A review

The improper disposal of petroleum-based plastics has been associated with detrimental environmental consequences, such as the proliferation of microplastic pollution and increased emissions of greenhouse gases (GHGs). Consequently, biopolymers have emerged as a highly regarded alternative due to their environmental-friendly attributes and versatile range of applications. In response to consumer demands for safer food options, sustainable packaging, and escalating environmental concerns, the food sector is increasingly adopting biopolymers. Further, in the recent decade, the usage of active or functional biopolymers has evolved into smart biopolymers that can transmit real-time data to consumers. This review covers key topics such as antimicrobial and biodegradable packaging, edible coatings and films, incorporation of scavengers and bioactive substances that prolong the shelf life and guard against moisture and microbial contamination. The paper also discusses the development of edible cutlery as a sustainable substitute for plastic, the encapsulation of bioactive substances within biopolymers, 3-D food printing for regulated nutrition delivery and thickening and gelling agents that improve food texture and stability. It also discusses the integration of smart polymer functions, demonstrating their importance in guaranteeing food safety and quality, such as biosensing, pH and gas detection, antibacterial characteristics, and time-temperature monitoring. By shedding light on market trends, future scope, and potentialities, this review aims to elucidate the prospects of utilizing biopolymers to address sustainability and quality concerns within the food industry effectively.

A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry

There is a pressing need for sustainable sources of proteins to address the escalating food demands of the expanding global population, without damaging the environment. Lentil proteins offer a more sustainable alternative to animal-derived proteins (such as those from meat, fish, eggs, or milk). They are abundant, affordable, protein rich, nutritious, and functional, which makes them highly appealing as ingredients in the food, personal care, cosmetics, pharmaceutical and other industries. In this article, the chemical composition, nutritional value, and techno-functional properties of lentil proteins are reviewed. Then, recent advances on the extraction, purification, and modification of lentil proteins are summarized. Hurdles to the widespread utilization of lentil proteins in the food industry are highlighted, along with potential strategies to surmount these challenges. Finally, the potential applications of lentil protein in foods and beverages are discussed. The intention of this article is to offer an up-to-date overview of research on lentil proteins, addressing gaps in the knowledge related to their potential nutritional benefits and functional advantages for application within the food industry. This includes exploring the utilization of lentil proteins as nanocarriers for bioactive compounds, emulsifiers, edible inks for 3D food printing, meat analogs, and components of biodegradable packaging.

Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics

The modification in structural, rheological, and techno-functional characteristics of soy and pea protein isolates (SPI and PPI) due to dielectric barrier discharge cold plasma (DBD-CP) were assessed. The increased carbonyl groups in both samples with cold plasma (CP) treatment led to a reduction in free sulfhydryl groups. Moreover, protein solubility of treated proteins exhibited significant improvements, reaching up to 59.07 % and 41.4 % for SPI and PPI, respectively, at 30 kV for 8 min. Rheological analyses indicated that storage modulus (G') was greater than loss modulus (G″) for CP-treated protein gels. Furthermore, in vitro protein digestibility of SPI exhibited a remarkable improvement (4.78 %) at 30 kV for 6 min compared to PPI (3.23 %). Spectroscopic analyses, including circular dichroism and Fourier Transform-Raman, indicated partial breakdown and loss of α-helix structure in both samples, leading to the aggregation of proteins. Thus, DBD-CP induces reactive oxygen species-mediated oxidation, modifying the secondary and tertiary structures of samples.

A Comprehensive Review of Nanoparticles: From Classification to Application and Toxicity

Nanoparticles are structures that possess unique properties with high surface area-to-volume ratio. Their small size, up to 100 nm, and potential for surface modifications have enabled their use in a wide range of applications. Various factors influence the properties and applications of NPs, including the synthesis method and physical attributes such as size and shape. Additionally, the materials used in the synthesis of NPs are primary determinants of their application. Based on the chosen material, NPs are generally classified into three categories: organic, inorganic, and carbon-based. These categories include a variety of materials, such as proteins, polymers, metal ions, lipids and derivatives, magnetic minerals, and so on. Each material possesses unique attributes that influence the activity and application of the NPs. Consequently, certain NPs are typically used in particular areas because they possess higher efficiency along with tenable toxicity. Therefore, the classification and the base material in the NP synthesis hold significant importance in both NP research and application. In this paper, we discuss these classifications, exemplify most of the major materials, and categorize them according to their preferred area of application. This review provides an overall review of the materials, including their application, and toxicity.

Pickering emulsions stabilized by prolamin-based proteins as innovative carriers of bioactive compounds

Pickering emulsions (PEs) can be used as efficient carriers for encapsulation and controlled release of different bioactive compounds. Recent research has revealed the potential of prolamins in development of nanoparticle- and emulsion-based carriers which can improve the stability and bioavailability of bioactive compounds. Prolamin-based particles have been effectively used as stabilizers of various PEs including single PEs, high internal phase PEs, multiple PEs, novel triphasic PEs, and PE gels due to their tunable self-assembly behaviors. Prolamin particles can be fabricated via different techniques including anti-solvent precipitation, dissolution followed by pH adjustment, heating, and ion induced aggregation. Particles fabricated from prolamins alone or in combination with other hydrocolloids or polyphenols have also been used for stabilization of different PEs which were shown to be effective carriers for food bioactives, providing improved stability and functionality. This article covers the recent advances in various PEs stabilized by prolamin particles as innovative carriers for bioactive ingredients. Strategies applied for fabrication of prolamin particles and prolamin-based carriers are discussed. Emerging techno-functional applications of prolamin-based PEs and possible challenges are also highlighted.

Encapsulation of Active Substances in Natural Polymer Coatings

Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a 'smart' barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.

Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch

There is an increasing demand for stable, highly viscoelastic, and printable emulsion gels based on pea protein (PeaP) as a substitute for animal fat. In this article, a simple pH modulation strategy was applied to regulate high internal phase (HIPE) gels prepared from PeaP and hydroxypropyl starch (HPS). The results showed that the interfacial tension of PeaP decreased from 11.9 to 7.1 mN/m at 5% PeaP and from 9.9 to 6.3 mN/m at 10% PeaP with increasing pH from 7 to 11. The incorporation of HPS improved the strength and physical stability of the HIPE gel. HIPE gels showed the best three-dimensional printing ability at pH 11. The main mechanism of HIPE gels at pH 3 was hydrophobic interaction, while electrostatic interaction dominated at pH 7, 9, and 11. This study may provide insights into the development of PeaP-based HIPE gels as a printable fat alternative.

The development of nanocarriers for natural products

Natural bioactive compounds from plants exhibit substantial pharmacological potency and therapeutic value. However, the development of most plant bioactive compounds is hindered by low solubility and instability. Conventional pharmaceutical forms, such as tablets and capsules, only partially overcome these limitations, restricting their efficacy. With the recent development of nanotechnology, nanocarriers can enhance the bioavailability, stability, and precise intracellular transport of plant bioactive compounds. Researchers are increasingly integrating nanocarrier-based drug delivery systems (NDDS) into the development of natural plant compounds with significant success. Moreover, natural products benefit from nanotechnological enhancement and contribute to the innovation and optimization of nanocarriers via self-assembly, grafting modifications, and biomimetic designs. This review aims to elucidate the collaborative and reciprocal advancement achieved by integrating nanocarriers with botanical products, such as bioactive compounds, polysaccharides, proteins, and extracellular vesicles. This review underscores the salient challenges in nanomedicine, encompassing long-term safety evaluations of nanomedicine formulations, precise targeting mechanisms, biodistribution complexities, and hurdles in clinical translation. Further, this study provides new perspectives to leverage nanotechnology in promoting the development and optimization of natural plant products for nanomedical applications and guiding the progression of NDDS toward enhanced efficiency, precision, and safety. This article is categorized under: Therapeutic Approaches and Drug Discovery > Emerging Technologies Nanotechnology Approaches to Biology > Nanoscale Systems in Biology.

Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds

Amaranth proteins can be produced more sustainably than animal proteins, and they have amino acid compositions that are nutritionally balanced, which makes them attractive candidates for various applications in the food and pharmaceutical industries. This article provides an overview of the composition and techno-functional properties of amaranth protein, including its solubility, emulsification, gelation, foaming, and binding properties. These properties play an important role in the use of amaranth proteins for formulating nanoparticle-based delivery systems with good functional attributes. Amaranth proteins have structural and physicochemical properties suitable for fabricating protein-based nanoparticles. These nanoparticles can be used to encapsulate and control the release of bioactive compounds. However, challenges associated with the presence of anti-nutritional factors in amaranth proteins need to be addressed. These antinutrients negatively affect the bioavailability and digestibility of proteins and bioactive compounds. Hence, strategies to mitigate these challenges are discussed, including processing technologies and genetic engineering methods.

Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein-Pea Protein Complex: Physicochemical and Gel Properties

Plant proteins have the advantages of low cost and high yield, but they are still not comparable to animal proteins in processing due to factors such as gelation and solubility. How to enhance the processing performance of plant proteins by simple and green modification means has become a hot research topic nowadays. Based on the above problems, we studied the effect of gel induction on its properties. In this study, a pea protein-zein complex was prepared by the pH cycle method, and the effects of different induced gel methods on the gel properties of the complex protein were studied. The conclusions are as follows: All three gel induction methods can make the complex protein form a gel system, among which the gel strength of heat treatment and the TG enzyme-inducted group is the highest (372.84 g). Through the observation of the gel microstructure, the gel double network structure disappears and the structure becomes denser, which leads to a stronger water-binding state of the gel sample in the collaborative treatment group. In the simulated digestion experiment, heat treatment and enzyme-induced samples showed the best slow-release effect. This study provides a new method for the preparation of multi-vegetable protein gels and lays a theoretical foundation for their application in food processing.

Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds

The global demand for animal proteins is predicted to increase twofold by 2050. This has led to growing environmental and health apprehensions, thereby prompting the appraisal of alternative protein sources. Oilseed meals present a promising alternative due to their abundance in global production and inherent dietary protein content. The alkaline extraction remains the preferred technique for protein extraction from oilseed meals in commercial processes. However, the combination of innovative techniques has proven to be more effective in the recovery and functional modification of oilseed meal proteins (OMPs), resulting in improved protein quality and reduced allergenicity and environmental hazards. This manuscript explores the extraction of valuable proteins from sustainable sources, specifically by-products from the oil processing industry, using emerging technologies. Chemical structure, nutritional value, and functional properties of the main OMPs are evaluated with a particular focus on their potential application as nanocarriers for bioactive compounds.

Application of encapsulated flavors in food products; opportunities and challenges

Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.

Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions

This work investigated the characteristics of pea protein isolate and κ-carrageenan complexes in stabilizing curcumin-loaded emulsions. The complexes structured by electrostatic attraction exhibited biphasic wettability with increased three-phase contact angles close to 90°. Morphological differences in the complexes were the critical factor influencing their emulsifying ability at various pH. As a steric barrier via increasing net negative charge (up to -54.7 ± 2.4 mV) and adsorbed protein content (92.57 %-97.61 %), the interfacial layer could retard droplet coalescence and improve emulsions stability. Rheological tests verified the higher viscoelasticity of emulsions by raising the oil fraction. After 4 weeks of heating treatment, the chemical stability of curcumin was prominently enhanced from 18.6 ± 0.2 % to 64.3 ± 5.7 %. The confirmed synergistic antioxidant activity between grape seed oil and curcumin in emulsions might facilitate the development of specific functional delivery systems in foods.

Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior

More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.

Electrospun plant protein-based nanofibers in food packaging

Electrospinning is a relatively simple technology capable to produce nano- and micron-scale fibers with different properties depending on the electrospinning conditions. This review critically investigates the fabrication of electrospun plant protein nanofibers (EPPNFs) that can be used in food and food packaging applications. Recent progress in the development and optimization of electrospinning techniques for production of EPPNFs is discussed. Finally, current challenges to the implementation of EPPNFs in food and food packaging applications are highlighted, including potential safety and scalability issues. The production of plant protein nanofibers and microfibers is likely to increase in the future as many industries wish to replace synthetic materials with more sustainable, renewable, and environmentally friendly biopolymers. It is therefore likely that EPPNFs will find increasing applications in various fields including active food packaging and drug delivery.

pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity

Soluble pea protein isolate-curcumin nanoparticles were successfully prepared at a novel pH combination, with encapsulation efficiency and drug loading amount of 95.69 ± 1.63 % and 32.73 ± 0.56 μg/mg, respectively, resulting in >4000-fold increase in the water solubility of curcumin. The encapsulation propensity and interaction mechanism of pea protein isolates with curcumin and colchicine were comparatively evaluated by structural characterization, molecular dynamics simulations and molecular docking. The results showed that the nanoparticles formed by curcumin and colchicine with pea protein isolates were mainly driven by hydrogen bonding and hydrophobic interactions, and the binding process did not alter the secondary structure of pea protein. In contrast, pea protein isolate-curcumin nanoparticles exhibited smaller particle size, lower RMSD value, lower binding Gibbs free energy and greater structural stability. Therefore, pea protein isolate is a suitable encapsulation material for hydrophobic compounds. Furthermore, the pea protein isolate-curcumin nanoparticles showed remarkably enhanced antitumor activity, as evidenced by a significant reduction in IC50, and the anti-tumor mechanism of it involved the ROS-induced mitochondria-mediated caspase cascade apoptosis pathway. These findings provide insights into the development of pea protein-based delivery systems and the possibility of a broader application of curcumin in antitumor activity.

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

This work aimed to investigate the effects of heat treatments at different temperatures (60, 70 and 90 °C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised O/W emulsions during storage. Compared with control group, all heated emulsions exhibited weaker physical stability over 10 days of storage, which verified by the increased droplet size, as well as decreased adsorbed protein levels and absolute ζ-potential values. Moreover, proteins recovered from the HT-90 emulsion showed the highest fluorescence intensity and red-shift of the maximum emission wavelength, indicating partial unfolding of the protein structure. Meanwhile, severe changes in protein structure were also observed in the HT-70 and HT-90 emulsions, which clearly verified by the degradation of bovine serum albumin, α-lactalbumin and β-lactoglobulin. Furthermore, HT-70 and HT-90 emulsions showed lower levels of lipid hydroperoxides and thiobarbituric acid reactive substances. In contrast, the recovered proteins were subject to severe oxidative stress as indicated by carbonyl and N'-formyl-L-kynurenine. Hierarchical cluster and correlation analysis implied that the process of protein-lipid co-oxidation is inevitable, but it can be retarded by heat treatment. Our results clearly revealed the relevance among heat treatment, interfacial adsorption property, and the protein-lipid co-oxidation of O/W emulsions.

Recent Advances in Potential Health Benefits of Quercetin

Quercetin, a flavonoid found in fruits and vegetables, has been a part of human diets for centuries. Its numerous health benefits, including antioxidant, antimicrobial, anti-inflammatory, antiviral, and anticancer properties, have been extensively studied. Its strong antioxidant properties enable it to scavenge free radicals, reduce oxidative stress, and protect against cellular damage. Quercetin's anti-inflammatory properties involve inhibiting the production of inflammatory cytokines and enzymes, making it a potential therapeutic agent for various inflammatory conditions. It also exhibits anticancer effects by inhibiting cancer cell proliferation and inducing apoptosis. Finally, quercetin has cardiovascular benefits such as lowering blood pressure, reducing cholesterol levels, and improving endothelial function, making it a promising candidate for preventing and treating cardiovascular diseases. This review provides an overview of the chemical structure, biological activities, and bioavailability of quercetin, as well as the different delivery systems available for quercetin. Incorporating quercetin-rich foods into the diet or taking quercetin supplements may be beneficial for maintaining good health and preventing chronic diseases. As research progresses, the future perspectives of quercetin appear promising, with potential applications in nutraceuticals, pharmaceuticals, and functional foods to promote overall well-being and disease prevention. However, further studies are needed to elucidate its mechanisms of action, optimize its bioavailability, and assess its long-term safety for widespread utilization.

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.

Cereal bran proteins: recent advances in extraction, properties, and applications

The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10-20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products.

Plant protein-based emulsions for the delivery of bioactive compounds

Emulsion-based delivery systems (EBDSs) can be used as effective carriers for bioactive compounds (bioactives). Recent studies have shown that plant proteins (PLPs) have the potential to be utilized as stabilizers of emulsions for loading, protection and delivery of bioactives. Different strategies combining physical, chemical and biological techniques can be applied for alteration of the structural characteristics and improving the emulsification and encapsulation performance of PLPs. The stability, release, and bioavailability of the encapsulated bioactives can be tailored via optimizing the processing conditions and formulation of the emulsions. This paper presents cutting-edge information on PLP-based emulsions carrying bioactives in terms of their preparation methods, physicochemical characteristics, stability, encapsulation efficiency and release behavior of bioactives. Strategies applied for improvement of emulsifying and encapsulation properties of PLPs used in EBDSs are also reviewed. Special emphasis is given to the use of PLP-carbohydrate complexes for stabilizing bioactive-loaded emulsions.

Rice bran protein-based delivery systems as green carriers for bioactive compounds

Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core-shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described.

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on the micromorphology, droplet size, rheology, and stability of HIPEs were investigated. As the MPPI concentration increased, the appearance of HIPEs gradually changed from a relatively fluid state to a plastic solid-like state with detailed texture. There occurred a gradual decrease in droplet size, the cohering of an orderly and tight arrangement, in addition to the formation of a bilayer elastic interface layer. The macro- and microrheological assessments confirmed that the apparent viscosity, storage modulus, elasticity index, and macroscopic viscosity index increased gradually. Furthermore, it was demonstrated that 5 wt% MPPI-stabilized HIPEs had the potential to be used as 3D printing inks. Stability evaluation showed that the TURBISCAN stability index decreased and centrifugal stability increased. The appearance and microstructure remained highly stable after heating at 80 °C for 30 min and storage at 4 ℃ for 90 days. These findings confirm that MPPI improves the rheological behavior and stability of HIPEs by modulating the interfacial adsorption and network structure.

Emerging plant proteins as nanocarriers of bioactive compounds

The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.

Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product

Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box-Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate.

Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin-protein assembly

Ultrasound has a recognized ability to modulate the structure and function of proteins. Discovering the influential mechanism of ultrasound on the intramolecular interactions of egg-white protein isolate-curcumin (EPI-Cur) nanoparticles and their intermolecular interaction during freeze drying and redispersion is meaningful. In this study, under the extension of pre-sonication time, the protein solubility, surface hydrophobicity, and curcumin encapsulation rate showed an increasing trend, reaching the highest value at 12 min of treatment. However, the values decreased under the followed extension of ultrasound time. After freeze drying and redispersion were applied, the EPI-Cur sample under 12 min of ultrasound treatment exhibited minimal aggregation degree and loss of curcumin. The retention and loading rates of curcumin in the lyophilized powder reached 96 % and 33.60 mg/g EPI, respectively. However, under excessive ultrasound of >12 min, scanning electron microscopy showed distinct blocky aggregates. Overexposure of the hydrophobic region of the protein triggered protein-mediated hydrophobic aggregation after freeze drying. X-ray diffraction patterns showed the highest crystallinity, indicating that the free curcumin-mediated hydrophobic aggregation during freeze drying was enhanced by the concentration effect and intensified the formation of larger aggregates. This work has practical significance for developing the delivery of hydrophobic active substances. It provides theoretical value for the dynamic dispersity change in protein-hydrophobic active substances during freeze drying and redissolving.

Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

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.