The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry on the functional properties pea protein were investigated in flaxseed oil-in-water emulsions. Phenolic acids flavonols with smaller molecular weights led to stronger non-covalent interactions protein, while anthocyanins induced aggregation under acidic condition co-existed proteins neutral alkaline conditions. total phenolic content was significantly increased incorporation (334.94-445.92 μg/mL)...

Non-extrusion texturization technology is essential to broaden the application of alternative proteins advance sustainability and address challenges climate change. We propose a gelation technique texturize non/low-gelling plant protein using curdlan gum, manipulate gel texture by controlling thermal history. Pea gum can form soft at 55–60 °C, but will rigid 80 °C. Isothermal incubation for up 1 h could further develop network with significantly higher storage modulus (e.g. 1.3 kPa without...

Plant-based proteins, represented by amaranth in our study, embrace a potential as an ingredient for the functional-food formulation. However, their efficacy is hindered inherent limitations solubility, emulsification, and antioxidant traits. The Maillard reaction, complex chemical-process resulting diverse array of products, including conjugates reaction products (MRPs), can employ variable effects on these specific attributes. To elucidate influence this MRPs aforementioned properties, we...

This study was aimed to develop functional milk powder encapsulating bee pollen grains. The manufacturing of successfully optimized by Box–Behnken design using inlet air temperature (180–200 °C), feed rate (8–10 mL min−1), and (5%–15%) as independent variables. optimum spray drying conditions for obtaining were 187.58 °C temperature, 8.94 min−1 flow rate, 8.04% pollen, respectively. had an amorphous nature, narrow particles' size range, polyphenolic content 11.24 mg GAE g−1. Further,...

Maillard conjugation to modify protein functionality results in the formation of a protein-polysaccharide complex. The resultant conjugate mixture is rich different reaction products (MRP) and unreacted components. investigation pertaining digestion intestinal fate these components challenging due multitude effects interactions between This study attempts understand gastrointestinal behaviour diffusion/release patterns from complex system made amaranth-Gracilaria seaweed system. Data...

Plant proteins have attracted significant attention due to various health concerns and food safety issues related animal-based proteins. Different physical chemical approaches been applied plant improve their functionality, including chemical, physical, or combination of treatments. One the main properties interest is zeta potential as a measure surface charge. It can be used optimize suspension formulations, estimate emulsion stability, predict interactions. Here, we single protein database...

The global dietary supplements market has surged to USD 192.65 billion in 2024. While calcium and vitamin D remain the primary ingredients for bone supplementation, there are potentials growth developing targeted supplementation towards health sustenance. This review explores properties of these components including amino acids, peptides, oligosaccharides, prebiotics, algal or plant extracts, addition delivery strategies targeted, pulsatile, sustained release systems widely used drug...