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Utilization of plant proteins for food development as an alternate source of animal proteins could lead to the sustainability of resources. The techno-functional characteristics of the protein isolated from Moringa oleifera leaves were compared with those of the protein extracted using the conventional solvent extraction technique. For this purpose, response surface statistical methodology was used to improve the parameters of ultrasound-assisted extraction (UAE), for instance, amplitude ranging from 25 to 75%, solute-to-solvent ratio from 1:10 to 1:30 g/ml, and pH from 9 to 13, for maximum protein yield. M. oleifera leaves produced an optimal protein yield of 28.93% with 75% amplitude of sonication, 13 pH and a solute-solvent ratio of 1:17. Under optimized conditions, the sonication for 15 min was suitable for obtaining approximately 128% more yield in comparison to the non-sonicated leaves. The proteins obtained from UAE also possessed superior techno-functional properties compared to non-sonicated samples, including water solubility, ability to hold fluids such as oil and water, and emulsifying and foaming capacities.

In the rapidly evolving gut and gastroenterological research field, postbiotics, a fermentation byproduct, are emerging as a cutting-edge alternative in the nutraceutical and pharmaceutical environment. These functional bioactive components, which include muropeptides, extracellular polymeric substances (EPS), teichoic acids, polysaccharides, cell-free supernatants, short-chain fatty acids, enzymes, bactericidal antibiotics, and vitamins, play an important role in immune system development. This review explores the intricate pathways through which gut microorganisms produce metabolites that contribute to the health-promoting properties of postbiotics. Postbiotics have a variety of appealing qualities, including anticancer, antibacterial, and immunological actions. Their multiple effects include influencing immunological responses, decreasing cancer cell growth, and preventing bacterial infections. Their presence in dairy and plant-based meals is noteworthy, as it provides a perfect matrix for fermentation and a varied range of antibacterial chemicals. This article delves into enhancing understanding of the concept of therapeutic properties of postbiotics in promoting human health.

Abstract Hylocereus undatus, occasionally referred to as the dragon fruit or white‐fleshed pitaya, is a rich in nutrients fruit appreciated because of its colorful look and health benefits. It is inexpensive in calories but packed with minerals like iron, magnesium, and calcium in addition to essential nutrients like vitamin C and B vitamins. Similarly rich in dietary fiber, particularly promotes gut wellness and improves digestion, is pitaya. It additionally contains antioxidants, such as phenolic compounds, flavonoids, and betalains, which help with scavenging free radicals and reducing the detrimental effects of oxidative stress on the human body. The substantial amount of betalains in Hylocereus undatus phytochemical composition is notable because it contributes to the plant's anti‐inflammatory and antioxidant properties. There has been an association among these phytochemicals and a decreased likelihood of contracting long‐term conditions such as diabetes, cancer, and cardiovascular disease. Omega‐3 fatty acids and omega‐6 fatty acids, in particular, that reduce cholesterol levels while improving blood circulation, are plentiful in the fruit's seeds and are beneficial to heart wellness. The objective of this review is to highlight the nutritional profile, phytochemical and health benefits of Hylocereus undatus in detail.

ABSTRACTThe production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal meat. Although the process of growing muscle tissues in culture from stem cells has been known for a very long time, it has not yet been perfected for the production of cultured meat products for sale. Conditions for applying the technology, which is currently in its infancy, include a phenomenally high level of consumer acceptability and the development of commercially feasible large-scale production techniques. If the meat produced in vitro has physical traits that are identical to those of traditional meat in terms of color, flavor, aroma, consistency, and deliciousness, then it might be realistically viable. Higher the viability of meat production in vitro, the issues including searching for a good stem cell source and talking about the challenges faced throughout the expansion of cultured meat must be resolved. This review highlights the benefits and advancement of cultured meat, highlights its connection problems, and offers prospective solutions for production-related problems.

Sauerkraut is a traditional fermented vegetable product that has numerous health endorsing properties. It is produced by spontaneous fermentation of cabbage that mainly involves heterofermentative lactic acid bacteria. The amount of salt introduces influences the physiochemical, microbial load, and also sensory consistency of sauerkraut. Sauerkraut has a high nutritional and phytochemical profile as well as has some epidemiological attributes. Sauerkraut is rich in vitamins and phenolic compounds, which protect against oxidative stress by serving as powerful free radical scavengers. The sauerkraut is being considered one of the best functional foods across the world due to its therapeutic potential. The current review provides an overview of production technology, nutritional, phytochemical, and different therapeutics (chemo preventive, antioxidant, anti-inflammatory) aspects of sauerkraut.