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It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer. [ABSTRACT FROM AUTHOR]

Fat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy‐free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%/min vs. 1.95%/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02 N vs. 22.24 and 26.37 N), and higher melting rate (0.29%/min vs. 0.19 and 0.12%/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy‐free frozen dessert applications. [ABSTRACT FROM AUTHOR]

The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism. The results showed that moderate levels of PHP (0.5–2.0%) improved the textural properties, water holding capacity (WHC), whiteness, and viscoelasticity of PPI gel in a dose-dependent manner, with the WHC (92.60 ± 1.01%) and hardness (1.19 ± 0.02 N) peaking at 2.0%. PHP significantly increased surface hydrophobicity and enhanced hydrophobic interactions, hydrogen bonding, and electrostatic interactions in PPI-PHP composite gels. Moreover, the electrostatic repulsion between anionic PHP and negatively charged PPI in a neutral environment prevented the rapid and random aggregation of proteins, thereby promoting the formation of a well-organized gel network with more β-sheet structures. However, the self-aggregation of excessive PHP (3.0%) weakened molecular interactions and disrupted the continuity of protein networks, slightly reducing the gel strength. Overall, PHP emerged as an effective natural gel enhancer for the production of pea protein gel products. This study provides technical support for the development of innovative plant protein-based foods with strong gel properties and enriched dietary fiber content. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Over the years, there has been an increase in demand for plant-based foods as alternatives. In line with this, this work explores the production and in vitro digestion of a fermented plant-based beverage (FPBB) produced with pea and rice proteins and 0% (FPBB-C), 5% (FPBB-5), and 10% (FPBB-10) uvaia pulp through lactic fermentation with Lacticaseibacillus rhamnosus GG. The in vitro gastrointestinal digestion process was conducted to assess the bioaccessibility of L. rhamnosus GG, total phenolic content (TPC), and antioxidant activity before and after simulating the gastrointestinal conditions. After 48 h of digestion, highly viable L. rhamnosus GG cells remained throughout the gastrointestinal system. FPBB-C (106.89%) and FPBB-5 (109.38%) exhibited higher survival rates than FPBB-10 (102.20%), indicating that these beverages have a higher prebiotic action potential. Compared with the non-digested samples, after 48 h of digestion, all samples exhibited a significant increase in TPC. The same behavior occurs for the antioxidant activity of FPBB-C, FPBB-5, and FPBB-10 by DPPH (4.06, 3.96, and 8.44 mg TEAC mL-1), ABTS (10.28, 11.06, 11.97 mg TEAC mL-1), and FRAP method (917.02, 863.87, and 1983.23 mg TEAC mL-1). Thirteen compounds were identified and quantified in uvaia pulp by HPLC-DAD-ESI-MS, particularly epigallocatechin gallate, quercetin-3-rhamnose, and quercetin-3-glucoside. Isorhamnetin was the main phenolic compound detected in the colon, assumably due to the conversion of quercetin-3-glucoside by the probiotic cells. In conclusion, as all counts were above 9 log CFU g-1, the FPBB formulations containing pea, rice protein, and uvaia pulp become a promising vehicle for carrying L. rhamnosus GG. [ABSTRACT FROM AUTHOR]

Milk protein and pea protein were used as raw materials to produce milk-pea blended protein processed cheese. This study investigated the effect of three types of calcium sequestering salts (trisodium citrate (TSC), dibasic sodium phosphate (DSP), and sodium hexametaphosphate (SHMP)) at different mass fractions (0.5%, 1.0%, 1.5%, and 2.0%) on the quality of the blended protein processed cheese based on functional properties, texture properties, sensory evaluation, and microstructure. The results showed that milk protein and pea protein could substitute for natural cheese in processed cheese formulations. As the mass fraction of the calcium sequestering salts increased, the meltability of the blended protein processed cheese demonstrated a consistent upward trend, accompanied by a reduction in fat separation, and the TSC had shown good effects in improving product melting characteristics and inhibiting oil precipitation. When the mass fraction of TSC was 1.0%, the hardness of the blended protein processed cheese was lower, whereas its total sensory score, elasticity, cohesiveness, and adhesiveness were higher. Meanwhile, casein network micelles were arranged in a regular pattern, with fat globules and minerals uniformly distributed throughout the matrix. Consequently, the incorporation of TSC could improve the quality of milk-pea blended protein processed cheese by enhancing its emulsification,stability and other functional characteristics. [ABSTRACT FROM AUTHOR]

[Objective] This study explored the effect of ultrasound on the stabilization of pea protein (PP)-high methoxyl pectin (HMP) complexes based emulsions to provide references for the development and utilization of pea protein. [Method] PP, HMP, PP-US and HMP-US were used as controls. Particle size, Zeta-potential, microstructure, apparent viscosity and creaming index of PP-HMP and PP-HMP-US based emulsions during storage were investigated. The oil-water interfacial behaviors of complexes were also studied to elucidate the relationship between interfacial behaviors and emulsion stability. [Result] Compared to PP and PP-US based emulsions, PP-HMP and PP-HMP-US based emulsions had smaller particle size and shear thinning rate, but had larger absolute value of Zeta-potential.The droplets of emulsions were uniformly distributed without creaming phenomenon during storage.Compared to PP-HMP based emulsions, particle size and apparent viscosity of PP-HMP-US based emulsions decreased, indicating that the emulsion was more stable during storage. According to the oil-water interfacial behaviors, ultrasound promoted the combination of PP and HMP, reduced the contact angle of PP-HMP complexes, and significantly improved the ability to reduce the interfacial tension of PP-HMP, which were conducive to emulsion stabilization. [Conclusion] Ultrasound improved the stability of PP-HMP-US based emulsions by reducing the contact angle of PP-HMP complexes and enhancing the oil-water interfacial behaviors of complexes and physico-chemical properties of PP-HMP-US based emulsions. [ABSTRACT FROM AUTHOR]

This work investigated the influence of the OSA-modified starch, pea protein, and rice protein combination in the microencapsulation process of a blend of avocado and flaxseed oil (25–75%, w/w) by freeze-drying, focusing on emulsions and powders characteristics and oxidative stability. Four different ratios between the mixture of vegetable proteins (1:1) and the OSA-modified starch were analyzed, using a fixed ratio between the oils blend and the combined encapsulant agents of 1:3. Based on the creaming index, the separation of hydrophilic and hydrophobic phases was not observed. The results demonstrated a tendency to increase the droplet mean diameter with increased protein content (4.71–19.36 μm). An increase in the encapsulation efficiency was verified with the increase in the OSA-modified starch content (51.33–60.32%). Powders presented low moisture content and hygroscopicity, and an oxidative induction time value varying from 0.86 to 1.18 h. The increase in the vegetable protein content increased the powders' oxidative stability, which could be associated with the antioxidant capacity of rice and pea proteins. [ABSTRACT FROM AUTHOR]

Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant‐based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost‐effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi‐faceted strategy may provide comprehensive improvements to pea protein functionality. [ABSTRACT FROM AUTHOR]

Food emulsion is one of the major systems in the food industry, which exists in spreads, dressings, creams, sauces, dips, and beverages. Recently, there has been an active search for suitable plant protein sources to replace animal proteins for the fabrication of advanced emulsion systems in the food industry. Pea protein is getting more and more attention as a good emulsifier in the food industry because of its low cost, low allergy, rich nutrition, and good functionality. This review summarizes recent studies on the fabrication and utilization of these advanced emulsions with pea proteins, including nanoemulsions, Pickering emulsions, high internal phase emulsions, and double emulsions. A brief description of emulsifying property of pea protein is given, then the formation and properties of each type of pea protein emulsions are described, and finally, the potential applications of pea protein as an emulsifier in commercial food products are introduced. A particular emphasis is given to the utilization of pea protein as an emulsifier and these advanced pea protein emulsions for the delivery of bioactive components, 3D printing, and production of market products. [ABSTRACT FROM AUTHOR]

A composite film was developed using pea protein (PP) as the film-forming substrate, chitosan (CS) as the film-modifying material, chlorogenic acid (CA) as the functional component, tyrosinase (Tyr) as the crosslinking agent, and glycerol as the plasticizer. The physical parameters and microstructure of the PP-CA-CS film were determined. The aim was to explore the effects of PP-to-CS ratio and the concentrations of CA and Tyr on the structure and properties of the composite film and to study the interaction between its components. The results showed that the antioxidant potential and mechanical properties of the composite film were significantly improved after the addition of CA, and Tyr catalyzed the covalent cross-linking of CA with PP and CS. With the addition of CA and Tyr, the cross-linking degree and mechanical properties were improved. At a PP-to-CS ratio of 1:1, at 20 mmol/L CA concentration and at 18 U/mL Tyr concentration, the composite film had the best mechanical properties, antioxidant properties and water vapor barrier properties. In addition, the tensile strength of the film was 130.78 MPa, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity was 69.05%. Compared with pure PP-CS film, the mechanical properties of the PP-CA-CS composite film were increased by 3.6 times, the antioxidant potential was increased by 3.2 times, and the water vapor permeability was decreased by 8%. The results of scanning electron microscopy (SEM) showed that the PP-CA-CS composite film was smooth and compact, so it had high water vapor barrier performance. No new functional groups were generated in the film formation process as demonstrated by infrared spectral analysis. Therefore, this study provides a new idea for researchers in the field of new food packaging, and offers data and theoretical support for the development of edible films.

The perception of fat-related sensory attributes in food emulsions during oral processing mainly depends on the complex interactions between the emulsion droplets and the oral soft surface as well as saliva. A range of surface behaviors including adhesion, wetting, and spreading of emulsion droplets on the tongue surface influence the frictional and lubricative properties of emulsions. In this study, the effect of oil droplet size, applied normal load, and saliva addition on the tribological properties of an oil-in-water (O/W) emulsion prepared using microfluidized pea protein isolate (PPI) as an emulsifier. The results showed that with increasing applied normal load (0.5-2.0 N), the friction coefficient of the emulsion decreased obviously. With the decrease in droplet size, the number of droplets available for entrainment increased, resulting in a decrease in friction coefficient (10%-30%) and a decrease in boundary regime range of 15%-20% and thus enabling lubrication at lower entrainment speeds. During simulated oral processing, addition of saliva induced the flocculation of droplets, increasing droplet size, preventing droplets from being entrained into the oral surface, and ultimately resulting in a higher friction coefficient for the emulsion. This study can provide technical support for regulating the oral texture sensory properties of pea protein-based emulsion and the development of plant-based products.

In order to construct a suitable pea protein-based 3D printable meat analog system, this study explored the effects and mechanism of the addition of pea dietary fiber, gluten, gellan gum and glutamine transaminase on the 3D printing performance and product quality of mixture systems using one-factor-at-a-time and orthogonal array design methods. The results showed that the 3D printing performance, texture characteristics and product characteristics significantly changed depending on the concentration of each ingredient. Using the orthogonal array method, the optimal formulation that provided the best 3D printing performance was determined as 0.45%, 5:1, 0.4% and 1.2 U/g for pea dietary fiber concentration, ratio of pea protein to gluten, gellan gum concentration and glutamine transglutaminase dosage, respectively. After the optimization, the printing accuracy improved by 27.80%. The hardness of the printed sample after cooking was 3 612.13 g, and the chewiness was 1 540.27 g·mm. In addition, the texture characteristics were better than those of the unoptimized sample. The results of infrared spectroscopy and intermolecular force showed that the addition of the components significantly enhanced the hydrogen bond, disulfide bond and hydrophobic interaction in the system. Compared with three commercially available artificial meat samples, the optimized sample exhibited significant advantages in texture characteristics, cooking loss and water-holding capacity, which were related to the structure formed by 3D printing and the interaction among the components. This study provides theoretical guidance and a basis for the application of pea protein in 3D printed plant-based meat.

The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additionally, in vitro release capabilities of 3D printed products carrying curcumin (Cur) were studied. The results illustrated that adjusting the pre-gelation time could enhance the rheological properties, 3D printability, swallowing ability, encapsulation efficiency, and slow-release capabilities of the composite gel. Specifically, the SA-PPI composite gel (SA-PPI22) with pre-gelled for 22 min, displayed the optimal viscosity and recovery, which facilitated extrusion and shape retention during the 3D printing process. Moreover, SA-PPI22 exhibited a smooth surface quality in its 3D printed structures, along with exceptional self-supporting ability and swallowing performance meeting grade 5 fine filling food standards. Furthermore, SA-PPI22 delayed its release rate in vitro. This study could contribute to the advancement of hydrogel applications in the field of 3D printing and offer the theoretical groundwork for the development of SA-PPI composite gels in dysphagia-friendly food products.

Food industry has partially replaced animal proteins with plant‐derived alternatives, and effects of combining these two types on properties of food systems need to be elucidated. This study fabricated and characterised emulsion gels of mixed whey and pea protein, varying protein mass ratios from 100:0 to 0:100 and oil volumes from 30% to 45%, induced by transglutaminase cross‐linking. An increase in pea protein led to larger particle size and reduced surface charge in the solutions. Emulsion droplet size ranged from 0.60 to 15.17 μm, increasing with higher levels of pea protein and oil. Mixed protein gels exhibited significantly greater hardness compared to gels with individual proteins. Water‐holding capacity of pure whey protein emulsion gels exceeded 90%, while the value remained above 80% when pea protein was less than 50%. Partially replacing whey protein with pea protein may have potential applications in food products such as salad dressings and cheese. [ABSTRACT FROM AUTHOR]

This study focused on the development and rheological properties of pectin-gelatin binary hydrogels based on pea protein and spirulina due to their high water content, low calories, and satiety benefits. According to rotational and oscillatory tests, the consistency coefficients were 25% and 20% higher in the 6P1B sample (6% pectin, 0.5% gelatin, and 1% pea protein) compared to the 6P1S sample (6% pectin, 0.5% gelatin, and 1% spirulina), respectively. The flow behavior index ranged from 0.22±0.01 to 0.29±0.02. Furthermore, the thermal stability of pea protein formulations outperformed those containing spirulina. Molecular docking analysis indicated that the binding energies between pectin- gelatin, pectin-spirulina, and pectin-pea protein were relatively stable and efficient, with values of - 6.53, -7.85, and -8.30 kcal/mol, respectively. Pea protein and spirulina-based hydrogels show potential for use in 3D printing technology and as fat substitutes, and they can support the development of innovative food products with nutritional and functional properties. [ABSTRACT FROM AUTHOR]

Summary: Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting its application. However, we found that the addition of κ‐carrageenan (κ‐CAR) significantly (P < 0.05) increased PP gels' hardness and water‐holding capacity irrespective of gel formation temperature (80 or 95 °C). Rheological and microstructural analysis confirmed a synergistic effect between PP and κ‐CAR, with higher synergy values observed in hydrogels formulated at 95 °C. Molecular force studies revealed that non‐covalent interactions were dominant, with disulphide bonds contributing only to the structure of gels formed at 95 °C. These promising findings not only enhance our understanding of the PP and κ‐CAR gel formation mechanism but also hold practical implications, potentially leading to improved gelling properties of PP and expanding its applications in the food industry. [ABSTRACT FROM AUTHOR]

This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check whether proteins combined in different proportions have better emulsifying properties than isolated proteins. During this study, each protein concentrate was characterized by different evaluated parameters: emulsifying activity, emulsion stability, accelerated stability test, thermal coagulation time, stability to coalescence, and others. After statistical analysis mixture optimization, it was found that the best formulation for stabilizing O/W emulsion under the tested conditions (2% total protein; 3% sunflower oil) was the protein blend containing 21.21% pea, 32.78% lentil, and 46.01% fava bean. This blend exhibited better emulsification properties compared to the individual proteins. [ABSTRACT FROM AUTHOR]

Pea protein (PP) is considered to have a relatively low allergy risk and is expected to provide an alternative source of plant protein to soy protein. However, the physiological functions of PP are unclear. In the present mouse study, we found that a 100-PP diet (with PP comprising 100 % of the protein intake) for 4 weeks significantly induced beige adipocyte formation in inguinal white adipose tissue. Furthermore, although a 50-PP diet (with PP comprising 50 % of the total protein) alone did not increase beige adipocyte formation, the combination of 50-PP and exercise significantly induced beige adipocyte formation. The induction of beige adipocyte formation observed with 100-PP intake alone and combined 50-PP and exercise was not associated with fibroblast growth factor 21. Our findings can be used as a basis for PP application in the food industry. [ABSTRACT FROM AUTHOR]

As older adults tend to reduce their intake of animal-source proteins, plant-source proteins may offer valuable resources for better protein intake. The aim of this study was to assess whether the pea proteins can be used to achieve blood amino acid levels that stimulate muscle protein synthesis. We measured variations in plasma amino acid concentrations in young and older adults given pea (NUTRALYS® S85 Plus) or whey proteins either alone or in a standardized meal. The effect of amino acid concentrations on protein synthesis in C2C12 myotubes was determined. In terms of results, plasma amino acid concentrations reflected the difference between the amino acid contents of whey and pea proteins. Blood leucine showed a greater increase of 91 to 130% with whey protein compared to pea protein, while the opposite was observed for arginine (A greater increase of 147 to 210% with pea compared to whey). Culture media prepared with plasmas from the human study induced age-dependent but not protein-type-dependent changes in myotube protein synthesis. In conclusion, pea and whey proteins have the same qualities in terms of their properties to maintain muscle protein synthesis. Pea proteins can be recommended for older people who do not consume enough animal-source proteins. [ABSTRACT FROM AUTHOR]

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of these alternative agents is pea protein (P), which can be combined with chitosan (K), yeast cell walls (Y), active carbon (C), and/or Ca-bentonite (B). Aside from the proven polyphenol removal effect, these products can also have an impact on aroma. This research evaluates the effect of P and ternary combinations with P on the volatile compounds of aromatic wines from the Tămâioasă românească variety. Several variants of treatments with P and with ternary mixtures involving P were prepared in triplicate with a total dose of 20 g/hL of fining agent applied during the pre-fermentative phase. Volatile profiles were determined using a flash gas chromatograph with two short columns of different polarities. The chromatographic peak areas for the identified ethylic esters, acetates and terpenes were used to compare the fining treatment effects. To test the significant differences between experimental variants, the Analysis of Similarity (ANOSIM) was used. The influences of P used alone and PVPP used alone were both significantly different compared to control (untreated), but based on the dissimilarity index R, PVPP affected the volatile profile about twice as much as P, showing that pea protein is a good alternative for PVPP. The ethyl esters were especially reduced by PVPP, while P especially reduced the terpenes. From all the tested pea protein ternary agents, those containing bentonite (PCB and PYB) showed a significant reducing effect on all classes of compounds and therefore are not recommended. The combinations containing yeast cell walls, PCY and PKY, are the most interesting alternatives to both PVPP and P used independently, PCY being the least aggressive of all treatments on overall aroma, preserving well the aroma compounds of all determined classes, including terpenes. [ABSTRACT FROM AUTHOR]

Ca2+ can boost protein-protein interactions and, if present at an appropriate level, can potentially improve some physicochemical properties of protein-based gels and films. This study aimed to determine the effects of CaCl2 (0%–0.05% w/w) on the microstructural, optical, water affinity, and mechanical characteristics of glycerol (Gly)- and sorbitol (Sor)-plasticized pea protein isolate (PPI)-based films. CaCl2 caused darkening and a color shift of the films from yellow to yellow-green. Additionally, decreased light transmission, particularly in the UV range, acidification, and reduced moisture content were observed. CaCl2 decreased the water vapor permeability of the Gly plasticized film by an average of 20% with no effect on the Sor-plasticized film. All films were completely soluble in water. CaCl2 negatively impacted the mechanical integrity of the films, reducing the tensile strength of the Gly- and Sor-plasticized films by ~16% and 14%–37%, respectively. Further increases in CaCl2 content (0.1% and 0.2% w/w) led to concentration-dependent microvoids resulting from protein over-crosslinking and/or coagulation. In summary, the incorporation of CaCl2 into PPI-based films did not provide significant benefits and actually worsened key properties, such as transparency and mechanical strength. The type of plasticizer influenced how CaCl2 affected some properties of the PPI-based film. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this research was to explore the viability of pea protein as a substitute for gelatin in the complex coacervation process, with a specific focus on understanding the impact of incorporating an emulsifier into this process. The study involved the preparation of samples with varying polymer mixing ratios (1:1, 1:2, and 2:1) and emulsifier content. As core substances, black pepper and juniper essential oils were utilized, dissolved beforehand in grape seed oil or soybean oil, to minimize the loss of volatile compounds. In total, 24 distinct samples were created, subjected to freeze‐drying to produce powder, and then assessed for their physicochemical properties. Results revealed the significant impact of emulsifier addition on microcapsule parameters. Powders lacking emulsifiers exhibited higher water solubility (57.10%–81.41%) compared to those with emulsifiers (24.64%–40.13%). Moreover, the emulsifier significantly decreased thermal stability (e.g., without emulsifier, Ton = 137.21°C; with emulsifier, Ton = 41.55°C) and adversely impacted encapsulation efficiency (highest efficiency achieved: 67%; with emulsifier: 21%). [ABSTRACT FROM AUTHOR]

Plant-based proteins show poor functional properties and when a balanced source of amino acids is required, it cannot be provided only by a single source of plant-based protein. This study aims to enhance the functional and digestibility properties of hemp seed meal (HSM) protein by hydrolyzation (HPH) through ultrasonication and enzymatic treatment. The blending of HPH with pea protein isolate (PPI) was conducted to improve the amino acid profile. During ultrasonication, the protein content was significantly affected (p < 0.05) by ultrasonication time and solid-to-solvent ratio but not by the amplitude. Degree of hydrolysis was significantly (p < 0.05) affected by all three variables. Optimal hydrolysate was prepared by ultrasonication at 80% amplitude for 10 min and solid-to-solvent ratio of 1:30, with a protein content of 64.57% and a degree of hydrolysis (DH) of 6.25%. Under these conditions, papain treated HPH exhibited an increase in protein concentration (84.2%) and DH (17.3%). The blend of HPH and PPI in the ratio of 1:1 showed improved protein content (85.5%) with significant (p < 0.05) increase in solubility (72.8% at pH 7). This blend showed a good emulsifying activity index (33.4 m2/g) emulsifying stability (35.3 min), oil holding capacity (2 g/g), water holding capacity (1.8 g/g), foaming capacity (195.8%), and foaming stability (85.2%). This blend also displayed a balanced amino acid profile, with methionine and lysine contents of 1.63 mg/g and 5.88 mg/g, respectively. The blend of PPI:HPH (1:1) showed integration of HPH into the PPI matrix, due water bridging between protein particle as observed by scanning electron microscopy (SEM). The amide I at 1627.6 cm−1 in HSM shifted to 1633.7 cm−1 in HPH and amid II at 1518.7 cm−1 in HSM shifted to 1535.3 cm−1 in HPH indicating a change in secondary structure of HSM due to ultrasonication and enzymatic hydrolysis. In Vitro protein digestibility of 1:1 blend was also higher compared to other samples. The blend of HPH and PPI blend have good potential for creating nutritionally enhanced and functionally superior plant-based food products. [ABSTRACT FROM AUTHOR]

The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel's mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e3/e1 and v3/v1 started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications. [ABSTRACT FROM AUTHOR]

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The aim of this study was to prepare and characterize stable non−covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%). The ternary complexes were comprehensively evaluated for physicochemical attributes, stability, emulsifying capacities, antioxidant properties, and antimicrobial efficacy. PP-HA binary complexes were first prepared at pH 7, and then CA was bound to the binary complexes, as verified by fluorescence quenching. Molecular docking elucidated that PP interacted with HA and CA through hydrogen bonding, hydrophobic and electrostatic interactions. The particle size of ternary complexes initially decreased, then increased with CA concentration, peaking at 0.025%. Ternary complexes demonstrated good stability against UV light and thermal treatment. Emulsifying activity of complexes initially decreased and then increased, with a turning point of 0.025%, while emulsion stability continued to increase. Complexes exhibited potent scavenging ability against free radicals and iron ions, intensifying with higher CA concentrations. Ternary complexes effectively inhibited Staphylococcus aureus and Escherichia coli, with inhibition up to 0.025%, then decreasing with CA concentration. Our study indicated that the prepared ternary complexes at pH 7 were stable and possessed good functionality, including emulsifying properties, antioxidant activity, and antibacterial properties under certain concentrations of CA. These findings may provide valuable insights for the targeted design and application of protein-polysaccharide-polyphenol complexes in beverages and dairy products. [ABSTRACT FROM AUTHOR]

Animal-sourced whey protein (WPr) is the most popular protein supplement among consumers and has been shown to improve muscle mass and strength. However, due to allergies, dietary restrictions/personal choices, and growing demand, alternative protein sources are warranted. Sedentary adults were randomized to pea protein (PPr) or WPr in combination with a weekly resistance training program for 84 days. Changes in whole-body muscle strength (WBMS) including handgrip, lower body, and upper body strength, body composition, and product perception were assessed. The safety outcomes included adverse events, vital signs, clinical chemistry, and hematology. There were no significant differences in the change in WBMS, muscle mass, or product perception and likability scores between the PPr and WPr groups. The participants supplemented with PPr had a 16.1% improvement in WBMS following 84 days of supplementation (p = 0.01), while those taking WPr had an improvement of 11.1% (p = 0.06). Both study products were safe and well-tolerated in the enrolled population. Eighty-four days of PPr supplementation resulted in improvements in strength and muscle mass comparable to WPr when combined with a resistance training program in a population of healthy sedentary adults. PPr may be considered as a viable alternative to animal-sourced WPr without sacrificing muscular gains and product enjoyment. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Plant-based protein food products are considered healthier, more nutritious, and substantially ‘greener’ than meat-based dietary offerings. For reasons such as these plant protein sources including peas/legumes, soy and algae are experiencing unprecedented market popularity. Amidst the multitude of alternative protein-based foods on offer, peas are the most promising plant-protein source as they contain all the essential amino acids and have a well-balanced nutritional profile in terms of fat and fibre. However, understanding the extent of the market feasibility of the respective pea protein supply chains (SCs), based on practical expertise, is of utmost importance for policymakers and industrialists alike to evaluate the growth potential of peas as a protein source. To this end, a survey was conducted among pea SC stakeholders to create an understanding of the level of market feasibility of pea protein-based products. A SWOT analysis consolidated the different views and resulted in the identification of specific strengths, weaknesses, opportunities, and threats within the industry. By focusing on understanding the challenges and prospects within pea-protein product SCs, this research provides a springboard for further research investigations into related plant protein-based products. The resulting blueprint of recommended initiatives can help inform the further development of pea protein SCs.

This research aimed to explore binding interactions between pea protein isolate (PPI) and selected strawberry flavorings including vanillin, γ-decalactone, furaneol, and (Z)-3-hexen-1-ol within an aqueous system. The results showed that binding affinities of PPI with all various functional group of flavor compounds decreased as temperature increased from 5 °C to 25 °C. Notably, at 25 °C, γ-decalactone displayed the highest binding affinity, followed by vanillin, (Z)-3-hexen-1-ol, and furaneol. Lowest binding was observed for furaneol, explained by its greater lipophilicity (lower partition coefficient values or LogP value) and molecular structure in each functional group in the flavor compounds. Thermodynamically, the interaction between PPI and each selected flavor compound was spontaneous, with evidence suggesting primary forces being hydrophobic interactions or hydrogen bonding/van der Waals forces. Computational molecular docking further confirmed these interaction types. This research provides insights into the interactions between PPI and strawberry flavorings, aiding in the selection of optimal flavor compound proportion for protein-rich products.

In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like foam or emulsions. Therefore, the interfacial rheological behavior at the air–water interface of pea protein isolate (PPI) has been investigated to understand how affects food foam production. The PPI has been studied without modification and also through enzymatic treatment with transglutaminase (TG) to understand the interfacial properties of the modified proteins. Data obtained by static measurements have shown a surface activity of PPI comparable with other vegetable proteins, while the treatment with TG does not significantly alter the surface tension value and the interfacial adsorption rate. Differences have been found in the rearrangement rate, which decreases with TG, suggesting a possible crosslinking of the pea proteins. The PPI modified with TG, studied in dynamic conditions both in dilation and shear kinematics, are less elastic than PPI that is untreated but with a higher consistency, which may lead to poor foam stability. The lower complex interfacial modulus obtained under shear conditions also suggests a low long-time stability.

With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with the additions of sweet potato starch, rapeseed oil, and red yeast red, affected the sensory scores and chewiness of plant-based meat. On the basis of single factor experiments, the plant-based formula was optimized using Box Behnken response surface methodology and texture analysis, and the optimal formula was tested for physicochemical indicators and in vitro digestion tests. The results showed that the ratio of pea tissue protein to gluten was 7:3 (g/g), along with 6% sweet potato starch, 10% rapeseed oil, and 0.03% safflower red, resulted in plant-based meat with favorable sensory scores (88.31) and chewability (3.131). The protein content of the plant-based meat obtained from the optimal formula was 15.70%, the fat content was 2.33%, and the moisture content was 57.79%. According to texture analysis, there were significant differences in hardness, adhesiveness, and chewiness between plant meat and pork loin, beef, and chicken, in addition to elasticity. The results of in vitro digestion analysis showed that the protein digestibility of plant meat was 80.83%, while that of beef was 87.50%. The difference between the two was small, indicating that plant meat had good digestion ability. The plant meat made from pea tissue protein provides reference materials for further development, application, and other related industries.

This paper investigates the functional and technological properties of proteins in the composition of dairy ice cream. The object of the research was the technology of ice cream with plant-based proteins. The problem to be solved was the improvement of physicalchemical and rheological characteristics of mixtures and ice cream with a low fat content by using moisture-binding structuring proteins of plant origin. It was established that pea protein concentrate has the highest foaming properties. Oat protein concentrate shows a moderate ability to form and stabilize foams, while soy protein isolate does not reveal this function at all. The presence of plant-based proteins in all ice cream mixtures increases their nominal viscosity, but the highest thixotropy is observed for the concentrate of pea (56.5–61.0 %) and oat (54.8–57.2 %) proteins. They form food systems with a pronounced coagulation structure, which are capable of self-repair of bonds during the maturation of mixtures for 8 hours. Soy protein isolate reduces the thixotropic ability of ice cream mixtures, which limits the expediency of its use. The defined physical-chemical indicators of ice cream make it possible to justify the rational content of proteins in the composition of ice cream, which is 1–2 % for pea protein concentrate and 1 % for oat protein concentrate. Data on the rheological behavior of ice cream mixtures do not always coincide with previously established patterns, which is due to the difference in chemical composition between the studied food systems, as well as methods of their preparation and use. The results of this work could be used in the technology of lowfat ice cream, as well as in compositions for new types of ice cream enriched with protein. [ABSTRACT FROM AUTHOR]

In response to the growing demand for texture-modified foods that are safe to swallow and appealing to the elderly with dysphagia, this study aimed to create a dysphagia diet by 3D printing using pea protein incorporated with various gums (xanthan gum (XG), locust bean gum (LBG), and konjac gum (KG)) at concentrations of 0.3%, 0.5%, and 0.7% (w/w). Various aspects, including rheological properties, moisture distribution, texture properties, 3D printing, and sensory properties, were investigated for samples with different formulations. The results showed that the yield stress and viscosity decreased in samples containing XG, while they increased in samples containing LBG and KG. The addition of XG reduced hardness and adhesiveness, whereas KG incorporation had the opposite effect. Notably, samples with 0.5% XG exhibited optimal 3D printing behavior. The potential of these samples as dysphagia diets was tested through International Dysphagia Diet Standardization Initiative (IDDSI) tests and sensory evaluation. The findings indicated that the inclusion of XG enhanced swallowing ease and oral comfort while reducing oral adhesion sensation, whereas KG had the opposite effect. The ink samples containing 0.5% XG demonstrated desirable 3D printing character and chewing/swallowing property and could be regarded as level 4-pureed/extremely thick dysphagia diets within the IDDSI framework. This study gives valuable ideas into the 3D-printed dysphagia diet development. [ABSTRACT FROM AUTHOR]

In this paper, pea protein (PPI) with sodium alginate (SA) and phosphate complex (CP) was used as raw material to improve the quality of pea protein simulated meat products. The quality of the organised pea protein was evaluated by examining the rehydration, oil retention, nitrogen solubility index, textural properties, colour difference, sensory and microstructure of the organised product. The results showed that the addition of 0.1% SA increased the rehydration of the organised product by 44.15%, and the extrudates with 0.3% SA achieved the maximum NSI (5.10), degree of organisation (1.793) and sensory score (7.85). The denaturation of the protein in the extruder barrel and the exposure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39% increase in the oil-holding properties. The addition of 0.3% CP resulted in a maximum of 1.806 organisational degree of the protein product, which was observed by scanning electron microscopy to have a more pronounced fibrous structure. Thus, appropriate levels of sodium alginate (0.3%) and phosphate complex (0.3%) improved the quality characteristics of the organised pea protein product. [ABSTRACT FROM AUTHOR]

In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like foam or emulsions. Therefore, the interfacial rheological behavior at the air–water interface of pea protein isolate (PPI) has been investigated to understand how affects food foam production. The PPI has been studied without modification and also through enzymatic treatment with transglutaminase (TG) to understand the interfacial properties of the modified proteins. Data obtained by static measurements have shown a surface activity of PPI comparable with other vegetable proteins, while the treatment with TG does not significantly alter the surface tension value and the interfacial adsorption rate. Differences have been found in the rearrangement rate, which decreases with TG, suggesting a possible crosslinking of the pea proteins. The PPI modified with TG, studied in dynamic conditions both in dilation and shear kinematics, are less elastic than PPI that is untreated but with a higher consistency, which may lead to poor foam stability. The lower complex interfacial modulus obtained under shear conditions also suggests a low long-time stability. [ABSTRACT FROM AUTHOR]

Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0–7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence. [ABSTRACT FROM AUTHOR]

Plant proteins have the advantages of low cost and high yield, but they are still not comparable to animal proteins in processing due to factors such as gelation and solubility. How to enhance the processing performance of plant proteins by simple and green modification means has become a hot research topic nowadays. Based on the above problems, we studied the effect of gel induction on its properties. In this study, a pea protein–zein complex was prepared by the pH cycle method, and the effects of different induced gel methods on the gel properties of the complex protein were studied. The conclusions are as follows: All three gel induction methods can make the complex protein form a gel system, among which the gel strength of heat treatment and the TG enzyme-inducted group is the highest (372.84 g). Through the observation of the gel microstructure, the gel double network structure disappears and the structure becomes denser, which leads to a stronger water-binding state of the gel sample in the collaborative treatment group. In the simulated digestion experiment, heat treatment and enzyme-induced samples showed the best slow-release effect. This study provides a new method for the preparation of multi-vegetable protein gels and lays a theoretical foundation for their application in food processing. [ABSTRACT FROM AUTHOR]

In white wine production, for some grape varieties, it is beneficial to technologically reduce the concentration of the polyphenols to make the final wine less bitter and astringent. Normally, the removal of excessive polyphenols is addressed by fining the wine with polyvinylpolypyrrolidone (PVPP), a synthetic polymer, or animal proteins, which bind the tannins. However, the nowadays trend is to replace the products of animal or synthetic origin with vegetal or inorganic ones. In this paper innovative technologies based on treatments with pea protein, alone and in combinations with other vegetal or inorganic products, were tested. Also, as another innovation, the treatments were performed directly on the must, to remove some of the polyphenols before they can be oxidized. Six variants of Tamâioasa romaneasca, treated with pea proteins and combinations of agents, were compared with a non-treated variant and with the classical treatment with PVPP. The resulting wines were evaluated by professional tasters based on a complex sensory evaluation sheet and sensory profiles were determined for all variants. Multivariate statistics analysis was also applied to determine the most promising alternative treatments acceptable for the wine consumers. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Over the years, there has been an increase in demand for plant-based foods as alternatives. In line with this, this work explores the production and in vitro digestion of a fermented plant-based beverage (FPBB) produced with pea and rice proteins and 0% (FPBB-C), 5% (FPBB-5), and 10% (FPBB-10) uvaia pulp through lactic fermentation with Lacticaseibacillus rhamnosus GG. The in vitro gastrointestinal digestion process was conducted to assess the bioaccessibility of L. rhamnosus GG, total phenolic content (TPC), and antioxidant activity before and after simulating the gastrointestinal conditions. After 48 h of digestion, highly viable L. rhamnosus GG cells remained throughout the gastrointestinal system. FPBB-C (106.89%) and FPBB-5 (109.38%) exhibited higher survival rates than FPBB-10 (102.20%), indicating that these beverages have a higher prebiotic action potential. Compared with the non-digested samples, after 48 h of digestion, all samples exhibited a significant increase in TPC. The same behavior occurs for the antioxidant activity of FPBB-C, FPBB-5, and FPBB-10 by DPPH (4.06, 3.96, and 8.44 mg TEAC mL−1), ABTS (10.28, 11.06, 11.97 mg TEAC mL−1), and FRAP method (917.02, 863.87, and 1983.23 mg TEAC mL−1). Thirteen compounds were identified and quantified in uvaia pulp by HPLC-DAD-ESI-MS, particularly epigallocatechin gallate, quercetin-3-rhamnose, and quercetin-3-glucoside. Isorhamnetin was the main phenolic compound detected in the colon, assumably due to the conversion of quercetin-3-glucoside by the probiotic cells. In conclusion, as all counts were above 9 log CFU g−1, the FPBB formulations containing pea, rice protein, and uvaia pulp become a promising vehicle for carrying L. rhamnosus GG.

This study focuses on developing a water-in-oil-in-water (W1/O/W2) double emulsion system using high-intensity ultrasound (HIU)-treated pea protein isolate (HIU-PPI) and pectin to encapsulate Lactobacillus plantarum (L. plantarum). The effects of ultrasound treatment on pea protein isolate (PPI) characteristics such as solubility, particle size, emulsification, surface hydrophobicity, and surface free sulfhydryl group were examined, determining optimal HIU processing conditions was 400 W for 10 min. The developed W1/O/W2 double emulsion system based on HIU-PPI demonstrated effective encapsulation and protection of L. plantarum, especially at the HIU-PPI concentration of 4 %, achieving an encapsulation efficiency of 52.65 %. Incorporating both HIU-PPI and pectin as emulsifiers increased the particle size and significantly enhanced the emulsion’s viscosity. The highest bacterial encapsulation efficiency of the emulsion, 59.94 %, was attained at a HIU to pectin concentration ratio of 3:1. These emulsions effectively encapsulate and protect L. plantarum, with the concentration of HIU-PPI being a critical factor in enhancing probiotic survival under simulated gastrointestinal digestion. However, the concurrent utilization of pectin and HIU-PPI as emulsifiers did not provide a notable advantage compared to the exclusive use of HIU-PPI in enhancing probiotic viability during in vitro simulated digestion. This research offers valuable perspectives for the food industry on harnessing environmentally friendly, plant-based proteins as emulsifiers in probiotic delivery systems. It underscores the potential of HIU-modified pea protein and pectin in developing functional food products that promote the health benefits of probiotics.

In order to satisfy the demand of consumers for a diversified intake of high quality protein, a fermented plant-based milk substitute product was developed from pea protein. The relationship between the addition of pea protein powder, pea starch and white sugar and the organoleptic quality of the product was analysed in an orthogonal test to determine the optimum amount of pea protein powder, pea starch and white sugar. The results showed that the best fermentation effect was achieved at 4 h and 10% inoculum of fermenting agent. The main physical properties of the product were as follows: Brightness (L*) 74.74±0.02, hardness 124.45±0.30 g, viscosity 233.11±7.27 g·s, water holding capacity 92.13%. The product was a non-Newtonian fluid and elastic, the surface microstructure was denser, more porous and smaller compared to traditional yoghurt. Therefore, this study provides technical support for the development of new plant-based yoghurt and further broadening the application and production of plant-based yogurt.

The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported a pea-protein (PP)-stabilized O/W emulsion with good freeze–thaw stability and evaluated its effectiveness as a high-performance dough cryoprotectant. Specifically, the emulsions were stabilized by 2, 3, and 4 wt% of PP (PP-2, -3, and -4, respectively) and incorporated into frozen doughs, whose cryoprotective effects were systematically evaluated in terms of dough storage stability and baking performance after 4 weeks of storage. Results showed that the frozen dough with PP-3 emulsion exhibited the most uniform water distribution and reduced content of freezable water as reflected by the results from differential scanning calorimetry and low-field nuclear magnetic resonance analyses. Moreover, the PP emulsion helped to maintain the integrity of the gluten network, thus enhancing the dough elasticity. Accordingly, the emulsion-added bread samples exhibited significantly improved loaf volume and textural properties (e.g., softness) and less baking loss. Our findings highlighted the potential of PP emulsion as a viable and high-performance dough cryoprotectant.

It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer.

The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism. The results showed that moderate levels of PHP (0.5–2.0%) improved the textural properties, water holding capacity (WHC), whiteness, and viscoelasticity of PPI gel in a dose-dependent manner, with the WHC (92.60 ± 1.01%) and hardness (1.19 ± 0.02 N) peaking at 2.0%. PHP significantly increased surface hydrophobicity and enhanced hydrophobic interactions, hydrogen bonding, and electrostatic interactions in PPI-PHP composite gels. Moreover, the electrostatic repulsion between anionic PHP and negatively charged PPI in a neutral environment prevented the rapid and random aggregation of proteins, thereby promoting the formation of a well-organized gel network with more β-sheet structures. However, the self-aggregation of excessive PHP (3.0%) weakened molecular interactions and disrupted the continuity of protein networks, slightly reducing the gel strength. Overall, PHP emerged as an effective natural gel enhancer for the production of pea protein gel products. This study provides technical support for the development of innovative plant protein-based foods with strong gel properties and enriched dietary fiber content.