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The increasing interest in plant-based diets due to health concerns, sustainability, and allergenicity of animal proteins has led to a surge in the use of plant proteins. However, their low functionality has made it challenging to use them in developing drugs and digesting new foods. The Maillard reaction which occurs naturally between proteins and polysaccharides presents a potential solution to this problem. However, its sensitivity to temperature, pH levels, and ionic strength makes its use in the food and pharmaceutical sectors problematic. This review explores different Maillard conjugation strategies using plant proteins and polysaccharides to provide a better understanding of their potential for generating protein functions in the food industry. The review highlights the importance of this technique in creating new and functional food products that are safe and sustainable. [ABSTRACT FROM AUTHOR]

Composite structures with a pure glass composite facesheet and an aluminum honeycomb core are widely used in aircraft interiors. Because impact-related problems are related to structural integrity and safety performance, the behavior of these structures under impact loading is critical. Due to their promising performance, lower cost, and low environmental impact, hybrid composites have recently become one of the most widely researched composite materials in the research field. This paper aims to investigate the impact behavior of nonhybrid glass and the glass partially replaced with a flax and kenaf hybrid composite facesheet caused by a low-velocity impact. The specimens were impacted with different impacted energies, such as 10, 20, and 30 J. All nonimpacted and impacted samples were tested and compared for postimpact flexural (three-point bending) behavior to analyze the residual strength of sandwich structures after impact. The results revealed that the hybrid composite face sheet outperformed the glass composite sandwich structure. The hybrid composite face sheet allowed the impactor to penetrate deeper, resulting in better energy absorption than the glass composite. Compared to nonimpacted specimens, the glass and hybrid face sheet combinations demonstrated comparable residual bending performance. Highlights • Experimental analysis shows the impact resistance (low-velocity impact test) and residual load-carrying capacity (three-point bending test) of glass and hybrid composite face sheets. • Hybrid face sheets show excellent energy-absorbing capability compared to glass one. • The residual flexural strength of the glass and hybrid composites was comparable to that of nonimpacted samples. • The peel strength achieved in this study using the pre-cure fabrication process was significantly higher than the peel strength achieved using prepreg face sheets. • Reinforcing the composite face sheet of the sandwich structure by partially replacing the glass with flax and kenaf fiber exhibited comparable performance. [ABSTRACT FROM AUTHOR]

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries. [ABSTRACT FROM AUTHOR]