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

Food Chemistry, Год журнала: 2023, Номер 438, С. 137971 - 137971

Опубликована: Ноя. 14, 2023

Язык: Английский

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Recent processing of peanut protein in food industry: a molecular structure perspective

International Journal of Food Science & Technology, Год журнала: 2024, Номер 59(4), С. 2172 - 2185

Опубликована: Фев. 25, 2024

Summary Peanuts produce millions of tons high‐protein peanut meal (after oil extraction) annually that can be used for food. Peanut protein, as a plant‐based is great alternative to animal protein address deficiencies and rising health problems in the world. It has high nutritional value, while globular structure results poor functional properties, limiting its application. Better properties obtained through processing modification. This paper elaborates highlights application food industry recent years. Applications include meat milk substitutes, edible films, nanoparticles, some new technologies such electrostatic spinning three‐dimensional (3D) printing could improve people's understanding molecular physicochemical associated with changes during processing. also contribute better utilisation providing more varieties products industry.

Язык: Английский

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Enhanced viability and stability of the Lactobacillus reuteri DSM 17938 probiotic strain following microencapsulation in pea and rice protein-inulin conjugates

Frontiers in Sustainable Food Systems, Год журнала: 2024, Номер 8

Опубликована: Март 1, 2024

Probiotics, which offer various health benefits can face challenges in terms of stability during food processing, storage, and gastrointestinal digestion. Therefore, this study aimed to improve the survival probiotics processing conditions storage. To address issue, was designed microencapsulate Lactobacillus reuteri DSM 17938 within plant proteins (specifically rice protein (RP) pea (PeP)) their Maillard reaction conjugated with inulin by spray-drying. The encapsulation efficiency (EE%), storage temperature, viability after simulated digestion microcapsules were examined. results demonstrate that individual exhibited lower EE%; however, conjugates showed increased EE%, RC (rice conjugates) displaying a higher EE% (96.99%) than PC (pea (92.87%) ( p < 0.05). Fourier Transform Infrared Spectroscopy verified interaction between different functional groups indicated successful cells. also suggested RC-encapsulated probiotic cells maximum upon transit, decline only 1.24 1.52 log CFU/g gastric complete digestion, respectively. encapsulated PeC improvement compared those RP PeP, particularly refrigerated room temperature thermal challenge, transit. Overall, these findings suggest prebiotic could serve as promising new matrices for applications.

Язык: Английский

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Understanding the nanostructures of prolamin-based oral carrier to deliver functional compounds: A review

Trends in Food Science & Technology, Год журнала: 2024, Номер 150, С. 104571 - 104571

Опубликована: Июнь 5, 2024

Язык: Английский

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Shellac-based delivery systems for food bioactive compounds

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 271, С. 132623 - 132623

Опубликована: Июнь 1, 2024

Язык: Английский

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