Critical Reviews in Food Science and Nutrition,
Journal Year:
2025,
Volume and Issue:
unknown, P. 1 - 29
Published: April 17, 2025
Amidst
the
mounting
environmental
crises
and
ever-increasing
global
population,
quest
for
sustainable
food
production
resource
utilization
solutions
has
taken
center
stage.
Microalgae,
with
Chlorella
species
at
forefront,
present
a
promising
avenue.
They
serve
as
bountiful
protein
source
can
be
conveniently
grown
in
waste
streams,
thereby
tackling
security,
sustainability,
economic
feasibility.
This
article
embarks
on
comprehensive
journey
through
recent
research
by
shedding
light
its
unique
characteristics,
market
value,
cultivation
techniques,
harvesting
methods.
It
also
delves
into
traditional
innovative
extraction
methods,
underscoring
hurdles
breakthroughs
achieving
high
yields
from
biomass.
Moreover,
exploration
of
protein's
nutritional
properties,
bioactive
peptides,
techno-functional
attributes,
enhance
potential
applications.
Further,
this
review
examines
current
trends
consumer
acceptance
alternative
discusses
strategies
reducing
greenhouse
gas
emissions
their
production.
By
providing
invaluable
insights
status
future
prospects
protein,
it
aspires
to
make
significant
contribution
ongoing
dialogue
management.
LWT,
Journal Year:
2024,
Volume and Issue:
194, P. 115784 - 115784
Published: Jan. 28, 2024
This
study
aimed
to
investigate
the
potential
synergistic
impact
of
ultrasound
and
enzyme
on
extraction
quinoa
protein,
enhance
its
yield
modify
functional
properties.
The
highest
protein
rate
(26.72
%)
was
achieved
under
following
conditions:
power,
400
W;
time,
210
min;
pH,
10.0;
temperature,
50
°C;
amount
alkaline
proteinase,
1.668
kat.
process,
due
elevated
shear,
mechanical
energy,
cavitation,
enhanced
solubility
substrate,
rendering
it
more
easily
accessible
enzyme.
Consequently,
this
acceleration
chemical
reaction
resulted
in
an
improved
yield.
optimized
conditions
ultrasound-assisted
enzymatic
treatment
effectively
induced
alterations
structure
protein.
findings
from
analysis
surface
hydrophobicity,
particle
sizes,
sulfhydryl
content,
fourier
transform
infrared
spectroscopy,
atomic
force
microscopy,
scanning
electron
microscopy
collectively
demonstrated
unfolding
molecules
exposure
hydrophobic
groups
treatment.
Additionally,
compared
single
non-ultrasound
procedures,
produced
by
process
had
higher
(86.40
%),
emulsifying
activity
(100.44
m2/g),
better
foaming
capacity
(122.45
superior
water/oil-binding
capacity.
Hence,
method
exhibits
as
a
suitable
technique
for
enhancing
both
quantity
quality
Furthermore,
contributes
establishment
theoretical
framework
incorporation
within
realm
food
processing.
Food and Bioprocess Technology,
Journal Year:
2023,
Volume and Issue:
17(3), P. 606 - 627
Published: July 4, 2023
Abstract
The
global
economy
growth
requires
a
sustainable
management
of
agro-industrials
and
by-products,
as
they
represent
source
bioactive
compounds
(BCs)
(such
antioxidants
carbohydrates)
with
relevant
biotechnological
nutritional
value.
Their
use
is
potentially
applicable
to
different
fields,
it
can
provide
an
added
value
food
products,
such
shelf-life
improvement.
Moreover,
according
the
“Zero”
principles,
residual
matrices
be
also
employed
obtain
innovative
eco-friendly
bio-composite
materials.
review
gives
overview
uses
extracts
derived
from
renewable
sources
proposed
ingredients
for
development
new
functional
foods
improved
oxidative
stability.
It
focuses
on
exploitation
by-products
in
field
packaging,
showing
applications
regarding
formulations
active
films,
their
fillers
Besides,
remarkable
note
about
safety
assessment
important
underline
need
analytical
controls
ensure
health
matters.
Emerging Science Journal,
Journal Year:
2023,
Volume and Issue:
7(5), P. 1811 - 1826
Published: Oct. 1, 2023
Stability
enhancement
attempted
in
this
study
demonstrated
that
significant
improvement
the
stability
of
α-amylase
isolated
from
Aspergillus
fumigatus
was
achieved
by
immobilizing
enzyme
on
a
bentonite/chitosan
hybrid
matrix
using
adsorption
method.
Centrifugation
used
to
isolate
α-amylase,
which
then
refined
(NH4)2SO4
salt
precipitation
and
dialysis.
The
purity
improved
19.40
times
when
compared
crude
extract.
optimal
temperature
for
free
is
50˚C,
while
optimum
α-amylase/bentonite/chitosan
60˚C.
KM
value
1.69
±
0.08
mg
mL-1
substrate
Vmax
52.32
3.29
µmol
min-1,
whereas
2.56
0.09
3.78
min-1
were
obtained.
ΔGi
102.68
0.30
kJ
mol-1
t½
21.23
0.23
min,
104.43
0.00
94.29
0.91
min.
higher
values
t½demonstrated
has
better
than
α-amylase.
Another
important
finding
/bentonite/chitosan
able
retain
their
activity
as
high
47.61
0.53%
after
six
recycles,
indicating
potential
be
industry.
Doi:
10.28991/ESJ-2023-07-05-023
Full
Text:
PDF
Horticulturae,
Journal Year:
2023,
Volume and Issue:
9(2), P. 288 - 288
Published: Feb. 20, 2023
Because
of
the
recent
global
crises
and
lifestyle
trends,
anthocyanin-rich
fruits
are
receiving
more
attention
due
to
their
medicinal
qualities.
Many
studies
have
concluded
that
higher
anthocyanin
consumption
tends
correlate
with
health
benefits.
Furthermore,
research
has
shown
great
promise
for
application
in
treating
fever
neurodegenerative
processes.
Once
industrial
difficulties
solved,
anthocyanins
might
prove
be
a
crucial
component
helping
treat
diseases
becoming
common—viral
infections
illnesses
associated
aging.
Fruit
extracts
contain
large
quantities
antimicrobial
antiviral
(against
SARS-CoV-2
virus)
properties.
Most
synthesized
fruit-bearing
stored
fruits.
The
aim
this
review
article
is
indicate
fruit
species
most
potential
extraction
from
fruits,
overview
capabilities
main
sample
preparation
methods
preserve
polyphenolic
compounds
reduce
time
expenditure.
Separations,
Journal Year:
2024,
Volume and Issue:
11(4), P. 128 - 128
Published: April 19, 2024
Theobroma
cacao
L.
seeds,
commonly
known
as
cocoa
beans,
are
the
foundation
for
and
chocolate
production.
Following
harvest,
these
beans
undergo
a
multi-step
processing
chain
including
fermentation,
drying,
roasting,
grinding.
This
process
yields
solids,
butter,
powder—all
fundamental
ingredients
in
food
beverage
industry.
Beyond
its
sensory
appeal
(flavor,
aroma,
texture),
has
garnered
significant
interest
potential
health
benefits
attributed
to
rich
profile
of
bioactive
compounds.
Cocoa
is
well-documented
source
polyphenolics,
specifically
flavanols,
alongside
methylxanthines,
phytosterols,
dietary
fibers.
These
constituents
have
been
associated
with
diverse
range
bioactivities,
antioxidant,
anti-carcinogenic,
anti-diabetic,
anti-inflammatory,
anti-obesity,
anti-allergenic
properties,
potentially
contributing
overall
maintenance.
Efficient
extraction
techniques
crucial
maximizing
recovery
valuable
components
from
plant
material.
Modern
methods
continuously
being
explored
optimize
this
process.
review
focuses
on
established
compounds
present
cocoa.
Additionally,
it
will
explore
discuss
contemporary
approaches
source.
