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A wide range of protein and polysaccharide structures have been applied for the encapsulation of bioactive compounds. In this research, a hydrogel was prepared using mung bean protein isolate and κ-carrageenan as a copolymer. The obtained hydrogel was used for encapsulating propolis at 1 % and 3 % (w/v). The rheological properties and the elasticity of the hydrogel samples with different percentages of propolis was investigated to determine resilience of the hydrogel. The textural analysis illustrated that propolis encapsulation does not change the hydrogel's chewiness, adhesiveness, and hardness. Fluorescence spectroscopy, FTIR, and SDS-PAGE techniques were used to determine the interactions between κ-carrageenan and mung bean protein isolate. The results suggested that electrostatic interactions and covalent bindings are responsible for gel preparation. Hydrophobic interactions contributed to propolis encapsulation. The quenching of aromatic amino acid residue and the clear propolis peak observed in fluorescence spectroscopy represented the role of hydrophobic interactions in encapsulation and gel formation. The water holding capacity (WHC) of >99 % and syneresis of <0.03 % of κ-carrageenan and mung bean protein isolate hydrogel represented an efficient structure of the hydrogel. The peak shifts of κ-carrageenan and mung bean protein isolates illustrated in the FTIR spectra were in line with SDS-PAGE results and fluorescence spectroscopy. The significantly increased encapsulation efficiency of >99 %, release rate of >50 %, and antioxidant activity of propolis encapsulated in κ-carrageenan and mung bean protein isolate suggested that the κ-carrageenan and mung bean protein isolate hydrogel is a potential delivery system and carrier for hydrophobic bioactive compounds, especially propolis., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards. In this regard, membrane technology has gained considerable recognition as a superior method for extracting proteins. A combined processing scheme was developed, which included alkaline extraction at pH 10.5, ultrafiltration with a concentration factor of 5.5, diafiltration with a diavolume of 4, and isoelectric precipitation at pH 4.5 followed by freeze drying. The specific functional characteristics (nitrogen solubility index, water and oil holding capacity, and emulsifying and foaming properties) of the protein concentrates were assessed and compared with those of a commercially available soybean protein isolate. Based on pinto bean flour containing 23.9% protein, 85.5% of the protein was recovered in the products of this process: precipitated protein concentrate (PPC) with 86.4% protein, acid-soluble protein concentrate (ASP-C) with 56.3% protein, and meal residue with 6.1% protein. The mass yields were 17.3% in PPC, 3.9% in ASP-C, and 54% in the meal residue. The precipitated protein showed higher emulsifying activity, and the acid-soluble protein showed a high nitrogen solubility index (NSI) and oil-holding capacity. Both proteins had comparable foaming properties to commercial soy protein isolate. The project demonstrated the feasibility of protein production from pinto beans and highlighted the proteins' useful food functionality and good potential for commercialization., Competing Interests: The authors declare no conflicts of interest., (© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)

Raft-forming systems are designed to relieve reflux symptoms by forming a physical barrier on top of the stomach. The present study aimed to evaluate the physico-chemical properties of alginate-aloe vera raft-forming systems for the first time. To achieve this goal, aloe vera was used in the proportion of 1 and 1.5 % in raft suspensions containing 5 % alginate as the main component of gel structure. Rafts were characterized by their volume, floating behavior, thickness, swelling properties, strength, resilience, reflux resistance, and acid neutralization capacity (ANC). Results showed the effectiveness of aloe vera in forming rafts that were voluminous, buoyant with greater total floating time (TFT), and stronger than formulations with no aloe vera. Furthermore, data showed that the presence of aloe vera could improve resilience time, swelling proportions, resistance to reflux under simulant conditions of movement in the stomach, and ANC values of rafts. Rafts were further characterized by oscillatory strain sweep test, differential scanning calorimetry, and Fourier transform infrared spectroscopy. Evaluation of the mechanical properties of rafts displayed a viscoelastic behavior of gels corresponding to the internal cross-linked structure of rafts. This study demonstrated that designing of alginate-aloe vera rafts can be suitable for the treatment of gastro-esophageal reflux disorders., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel-Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the power law model seemed to be more accurate for fitting the samples. In terms of the selected texture attributes determined by the sensory evaluation, using component plot, the optimum combination of variables was found as follows: 15 pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride that produced desirable spreads that mimic commercial spread., Competing Interests: It is hereby confirmed that there are no known conflicts of interest related to this publication and that there was no significant financial support for this project., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g -1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels., Results: When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g -1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g -1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g -1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g -1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon., Conclusion: Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry., (© 2022 Society of Chemical Industry.)

Background: The development of digital technologies and the evolution of open innovation approaches have enabled the creation of diverse virtual organizations and enterprises coordinating their activities primarily online. The open innovation platform titled "International Natural Product Sciences Taskforce" (INPST) was established in 2018, to bring together in collaborative environment individuals and organizations interested in natural product scientific research, and to empower their interactions by using digital communication tools., Methods: In this work, we present a general overview of INPST activities and showcase the specific use of Twitter as a powerful networking tool that was used to host a one-week "2021 INPST Twitter Networking Event" (spanning from 31st May 2021 to 6th June 2021) based on the application of the Twitter hashtag #INPST., Results and Conclusion: The use of this hashtag during the networking event period was analyzed with Symplur Signals (https://www.symplur.com/), revealing a total of 6,036 tweets, shared by 686 users, which generated a total of 65,004,773 impressions (views of the respective tweets). This networking event's achieved high visibility and participation rate showcases a convincing example of how this social media platform can be used as a highly effective tool to host virtual Twitter-based international biomedical research events., Competing Interests: Conflict of Interest Authors Dr. Rajeev K. Singla and Shailja Singla have an honorary-based associations with the iGlobal Research and Publishing Foundation (iGRPF), New Delhi, India. Dr. Bernd Fiebich is associated with VivaCell Biotechnology GmbH. RKS, SS and BF along with the remaining authors, declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Given their role as Editor/Associate Editor/ Editorial board members, “Prof. Thomas Efferth”, “Ilkay Erdogan Orhan”, “Milen Georgiev”, “Davide Barreca”, “Maurizio Battino”, “Anupam Bishayee”, “Michael Heinrich”,and“Jianbo Xiao”had no involvement in the peer-review of this article and has no access to information regarding its peer-review., (Copyright © 2022 The Author(s). Published by Elsevier GmbH.. All rights reserved.)

The present study developed a novel complex coacervate based on succinyl mung bean protein (SMBP) and gum arabic (GA) to encapsulate curcumin. The optimum pH and succinylprotein/polysaccharide ratio for complex coacervation were 3.0 and 1:1, respectively, measured by turbidity evaluation. Fluorescence spectroscopy depicted that the curcumin was loaded in the hydrophobic core of SMBP/GA. The evaluated FTIR and XRD showed that the encapsulation of curcumin in the complex coacervate hydrophobic core was successful, followed by minor changes in SMBP conformation caused by the succinylation process. The zeta potential showed that the succinylation of MBP led to a decrease in the zeta potential of SMBP and confirmed that the SMBP/GA was produced successfully at pH 3.0. The EE and LA of c-SMBP/GA were 99.79 ± 0.03 % and 24.94 ± 0.05 μg·mg -1 , respectively, which were significant. SMBP showed enhanced antioxidant activity compared with MBP, and c-MBP/GA showed significant antioxidant activity measured by ABTS and DPPH radical scavenging assays. SMBP is a biopolymer that can be used to encapsulate bioactive compounds like curcumin and shows enhanced antioxidant activity. The c-SMBP/GA is a promising tool for encapsulating curcumin in food matrices with enhanced dispersity characteristics and release behavior., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier B.V.)

A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic., (© 2022 Institute of Food Technologists.)

This research aimed to characterize and compare the properties of nanoliposome (NL P )-loaded Salep mucilage-based bionanocomposite films containing free and encapsulated Allium jesdianum Boiss. essential oil (A EO ). The mean size of nanoliposome containing Allium jesdianum Boiss. essential oil (NL P /A EO ) was around 125 nm, the zeta potential value was about -35 mV, and the entrapment effectiveness was over 70% based on an evaluation of NL P prepared using the thin-film hydration and ultrasonic approach. Morphological studies further corroborated the findings of the Zetasizer investigation. When NL P /A EO has added to Salep mucilage-based bionanocomposite films, the tensile strength (TS), water solubility (WS), water content (WC), and water vapor permeability (WVP) were found to decrease. In contrast, the contact angle and oxygen permeability (O 2 P) elongation at break (EAB) increased. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images indicated that Salep mucilage-based bionanocomposite films added with NL P /A EO had a disordered inner network in the cross-section and a rough structure on the surface compared to the control film. Finally, an increase in antibacterial activity and a decrease in A EO release rate was observed for the Salep mucilage-based bionanocomposite films incorporated with NL P /A EO . Our results indicated that NL P /A EO , as an innovative sustained-release system, had the potential for using the developed antibacterial food packaging base on Salep mucilage for the shelf life extension of perishable food products.