Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources DOI Creative Commons
Paul Ndubuisi Anyiam, Suphat Phongthai,

Samart Sai‐Ut

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1769 - 1769

Published: May 16, 2025

Background: The dominance of soybeans as the primary plant protein source has hindered exploration potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six sources—mung bean (MB), bambara (BN), jack (JB), sesame seed (SS), moringa (MS), rice bran (RB)—compared to soybean (SB) for their chemical composition biological qualities using standard methods. Results: Protein (14.98–30.29 g/100 g), fiber (2.90–8.18 fat (5.19–33.30 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), yellowness (13.07–38.76) were comparable SB. Electropherograms showed major bands at 20, 48, 75, 100 kDa proteins under non-reducing conditions. Phytate levels highest in RB, while MS lower tannic acid (6.64 mg/100 compared solubility (24.64–45.65%) increased with pH, vitro digestibility (74.86–87.64%) was slightly below SB (91.07%); however, a similar pattern digestion observed no reducing condition. BN contained 31.17% 42.47% total essential amino acids PDCAAS values 41.42% 58.46%, respectively. Conclusions: Overall, exhibited superior sustainable showing properties soybean.

Language: Английский

A Review of the Sustainability, Chemical Composition, Bioactive Compounds, Antioxidant and Antidiabetic Activity, Neuroprotective Properties, and Health Benefits of Microalgae DOI Creative Commons
Maria Dimopoulou, Alexandros Kolonas,

Dimitris Stagos

et al.

Biomass, Journal Year: 2025, Volume and Issue: 5(1), P. 11 - 11

Published: Feb. 24, 2025

Microalgae have emerged as a valuable source of essential nutrients and bioactive compounds, such proteins, polyphenols, polysaccharides, which are critical for overall health. Recent research has demonstrated the therapeutic potential microalgae in addressing variety health conditions, including inflammation, oxidative stress, Type 2 diabetes mellitus (T2DM), neurological disorders. The aim this paper is to investigate chemical composition, nutritional value, biological properties microalgae. Relevant information was gathered through comprehensive search scientific databases, PubMed, Science Direct, Google Scholar, Cochrane Library. Key microalgal strains Spirulina platensis, Chlorella vulgaris, Haematococcus pluvialis, Dunaliella salina shown notable health-promoting properties. For instance, platensis rich vitamins, polyunsaturated fatty acids, while vulgaris offers significant levels chlorophyll carotenoids. pluvialis recognized its high astaxanthin content beta-carotene content. These beneficial effects managing type mellitus, alleviating offering neuroprotective potential. This provides an overview microalgae’s their medicinal properties, promising role treating chronic diseases, with particular focus on applications antidiabetic therapies.

Language: Английский

Citations

0
Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice DOI Creative Commons

Ioannis Prodromos Papachristoudis,

Maria Dimopoulou, Smaro Kyroglou

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(6), P. 3336 - 3336

Published: March 18, 2025

An upward trend has been observed in recent years which consumers are actively more conscious about finding healthier food alternatives to purchase. Based on the constantly increasing demands of diabetes market, a new product canned peach halves was designed at Laboratory Technology & Food Quality Safety University Thessaly through substitution sugar with sweetening agents coming from Stevia plant and Agave syrup. For production process samples ingredients were carefully selected. Then, recipes along determination all parameters that should be taken into account according thermal processing previous studies. After completion process, stored dark cold environment for 6-month period. Subsequently, analyzed before after simulated digestion (INFOGEST protocol) determine their nutritional characteristics microbiological safety. The then given test organoleptic products. results microbiological, nutritional, organoleptic, meal tests order assess quality samples. peaches had higher bio-availability liking scores, resulted lower post-prandial glucose levels.

Language: Английский

Citations

0
Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources DOI Creative Commons
Paul Ndubuisi Anyiam, Suphat Phongthai,

Samart Sai‐Ut

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1769 - 1769

Published: May 16, 2025

Background: The dominance of soybeans as the primary plant protein source has hindered exploration potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six sources—mung bean (MB), bambara (BN), jack (JB), sesame seed (SS), moringa (MS), rice bran (RB)—compared to soybean (SB) for their chemical composition biological qualities using standard methods. Results: Protein (14.98–30.29 g/100 g), fiber (2.90–8.18 fat (5.19–33.30 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), yellowness (13.07–38.76) were comparable SB. Electropherograms showed major bands at 20, 48, 75, 100 kDa proteins under non-reducing conditions. Phytate levels highest in RB, while MS lower tannic acid (6.64 mg/100 compared solubility (24.64–45.65%) increased with pH, vitro digestibility (74.86–87.64%) was slightly below SB (91.07%); however, a similar pattern digestion observed no reducing condition. BN contained 31.17% 42.47% total essential amino acids PDCAAS values 41.42% 58.46%, respectively. Conclusions: Overall, exhibited superior sustainable showing properties soybean.

Language: Английский

Citations

0