Laboratory and Pilot Scale Experiments with Seeds Extracts of Yard Long Beans (Vigna Unguiculata Subsp. Sesquipedalis) and Snake Gourd (Trichosanthes Cucumerina) as Efficient Coagulants for Water Treatment

Total environment engineering., Journal Year: 2025, Volume and Issue: unknown, P. 100009 - 100009

Published: Feb. 1, 2025

Language: Английский

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Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100785 - 100785

Published: Feb. 1, 2025

Language: Английский

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The composition, extraction, functional property, quality, and health benefits of coconut protein: A review

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 280, P. 135905 - 135905

Published: Sept. 25, 2024

Language: Английский

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Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions

Food Research International, Journal Year: 2024, Volume and Issue: 191, P. 114646 - 114646

Published: June 18, 2024

Language: Английский

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Assessment of Fermented Unripe Plantains and Soybean Blends Using Microbiological Methods

Asian Journal of Biological Sciences, Journal Year: 2025, Volume and Issue: 18(2), P. 541 - 555

Published: Jan. 23, 2025

Language: Английский

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Digestibility of Oilseed Protein Products and the Digestibility-Matrix Composition Relationship

Published: Jan. 1, 2025

Language: Английский

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Current insights into heat treatment for improving functionalities of soy protein: A review

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: March 1, 2025

Nowadays, soy protein-based food is consumed globally as an eco-friendly and healthy plant-based alterative. Nevertheless, more effort still needed to improve the functionalities of protein for a wider application addressing its existing challenges. Heat treatment fundamental approach in industrial processing due simplicity, cost-effectiveness, versatility. This review gave emphasis on recent advance improving by heat treatment, including traditional innovative heating, well combination heating other techniques. Traditional thermal has been proven effectively techno-functional properties (e.g., stability; emulsifying, foaming, gelation properties; fibrillation), or overcome drawbacks nutritional issues antigenicity), promote interactions with compounds novel via complicated changes (including conformational unfolding, secondary tertiary structures, surface hydrophobicity/charge) covalent and/or non-covalent aggregation, binding compounds). Recently, researchers have also proposed techniques efficient effective modification. hints precise tailored modulation commercial application.

Language: Английский

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Effect of microwave treatment versus infrared heating and autoclaving on physicochemical properties and antinutrients of soybeans

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: March 19, 2025

Language: Английский

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Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(7), P. 3538 - 3538

Published: March 24, 2025

Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, digestibility varies due to factors such as molecular structure, amino acid composition, processing methods. This review comprehensively analyzes methods used assess plant protein digestibility, including in vivo, vitro, ex vivo approaches. While studies, particularly those using pigs, considered the gold standard, vitro models offer cost-effective reproducible alternatives simulating digestion. Additionally, antinutritional present can hinder necessitating strategies fermentation, enzymatic hydrolysis, high-pressure treatments enhance bioavailability. Advances evaluation techniques, Digestible Indispensable Amino Acid Score (DIAAS) dynamic digestion models, more precise assessments of quality. By systematically comparing these methods, this aims guide food scientists manufacturers selecting appropriate improve quality plant-based products. Understanding mechanisms influencing is essential optimizing formulations supporting broader adoption sustainable sources human diets.

Language: Английский

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Optimizing Soybean Protein Protection Through Roasting: Effects of Temperature and Heating Duration on In Vitro Fermentability and Digestibility

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1484(1), P. 012007 - 012007

Published: April 1, 2025

Abstract Soybean ( Glycine max L.) is a high-quality protein source for dairy cow rations but contains high levels of rumen degradable (RDP), necessitating protection. Producing protected through roasting has shown variable results, particularly in determining the optimal temperature and duration heating. This study aimed to determine protecting soybean using method, observed by vitro fermentability digestibility. A Randomized Block Design was employed with five treatments: unroasted soybeans (R1), roasted at 180°C 30 min (R2), 40 (R3), 200°C (R4), (R5), four groups based on sampling. Data were analyzed analysis variance (ANOVA) and, if significant (p<0.05), followed Duncan test. The results showed that method decreased NH3, dry matter, organic matter digestibility (DMD OMD) (p<0.01). However, this significantly increased VFA production populations protozoa bacteria R4 rumen, as indicated reduction NH3 an increase total without decreasing DMD OMD.

Language: Английский

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