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This article discusses a study on the techno-functional properties of protein concentrates derived from quality protein maize (QPM). The study evaluates different QPM varieties and their properties, including solubility, emulsifying capacity, foaming capacity, water and oil absorption capacity, and rheological properties. The results show that the properties of the protein concentrates are influenced by the processing method and vary among the different QPM varieties. The study suggests that QPM protein concentrates have potential for use in various food systems. The authors acknowledge the organizations that supported the research. [Extracted from the article]

Despite being an invasive species and representing a threat in the area, red lionfish (Pterois volitans L.) meat is valued for its pleasant taste and high protein content. The objective of the present work was to evaluate the angiotensin converting enzyme inhibition (ACE-I) and the antioxidant activities of red lionfish muscle protein hydrolysates in vitro. Hydrolysates were obtained using the pepsin-pancreatin system, and their degree of hydrolysis (DH), electrophoretic, and amino acid profile were determined. Subsequently, their ACE-I and ABTS+ radical scavenging activity were evaluated, selecting those with the highest response. The highest DH (66.1%) was found in the hydrolysate obtained at 120 min of reaction time (H120); electrophoresis revealed the action of the enzymes on the muscle proteins. The highest bioactivities occurred during hydrolysis with pepsin for 60 min (H60), obtaining the highest ACE-I of 68.8% (evaluated with 500 µg protein) with a DH of 16.8%, ACE-I related amino acid content of 33.6%, and hydrophobic amino acid content of 42.9%. With the 30 min hydrolysates (H30), the highest Trolox equivalent antioxidant capacity of 60.3 mM/mg protein was obtained with 18.4% DH and 22.1% radical scavenger amino acids; its comparison with H120 proved that higher DH did not produce a greater response in ABTS+ radical scavenging activity, DPPH, reducing power, and copper chelation assays; with ß-carotene bleaching being the exception. Therefore, it can be concluded that red lionfish muscle hydrolysates could be a promising source of peptides with antihypertensive and antioxidant properties, and can be suitable as functional ingredients. [ABSTRACT FROM AUTHOR]

The objective of the present work was to evaluate the effect of minor glycosides on the QUICKI index as a marker of insulin resistance, triglycerides (TG), and antioxidant capacity in Wistar rats induced with diabetes mellitus type 2 (DM2). DM2 was induced in male Wistar rats (n = 35) through streptozotocin-nicotinamide. Hyperglycaemia was confirmed two weeks later, the subjects were divided into seven experimental groups, and each group was treated as follows: (1-5) dulcoside A, steviolbioside, rebaudioside B, C, and D (20 mg/kg, respectively); (6) metformin (180 mg/kg); and (7) standard diet, orally for four weeks. Blood sample was obtained from the tail before and after the treatment. The serum was separated after clotting by centrifugation. The included parameters namely serum triglycerides (TG) and superoxide dismutase (SOD) activity were measured before and after the treatments, then the changes were determined; and at the end of the treatment, the QUICKI index was determined. The analysis of one-way variance (ANOVA) was performed considering p < 0.05. No statistically significant differences were found in any of the three variables (p > 0.05); however, the rebaudioside group B had the highest QUICKI index, while the reduction of triglycerides was greater in rebaudioside D. SOD activity increased in all groups, but was higher in rebaudioside D and steviolbioside. Minor glycosides at the dose and time evaluated had no significant effects on QUICKI index, antioxidant capacity, and triglycerides concentration. [ABSTRACT FROM AUTHOR]

The present work evaluated the influence of extraction method and species on the physicochemical properties, oxidative stability, fatty acid profiles, and rheological behaviour of pumpkin seed oils. The seeds of two pumpkin species (Cucurbita argyrosperma Huber [CA] and Cucurbita moschata Duchesne [CM]) were obtained from small-scale pumpkin processors in Yucatán, Mexico. The oils were extracted by two methods: mechanical pressing (MP) and organic solvent (OS). It was found that the oil extraction method, species, and their interaction significantly influenced the physicochemical properties and oxidative stability of the seed oils. The composition and fatty acid content of the oils were comparable to those of other pumpkin species. The oil yield from the MP method was lower than that from the OS method. Also, CA oil extracted by MP had an olive-green colour as compared to the reddish-yellow colour of CM oil, and also had a higher oxidative stability. The viscosity of CA oil extracted by MP was superior to that extracted by OS. Also, CA oil had a higher content of iron, monounsaturated fatty acids (MUFA), stearic acid, and oleic acid as well as viscosity in comparison to CM oil, although CM oil had a higher content of linoleic acid. This information can be used to obtain more stable pumpkin oils with enhanced properties that would benefit both producers and processors. [ABSTRACT FROM AUTHOR]

Peptide fractions from marine animal hydrolysates can have biological activity. Red lionfish (Pterois volitans L.) is an invasive fish species in the tropical Atlantic, and harvest is a proposed control mechanism. With the aim of identifying possible bioactivity in peptides from red lionfish, an evaluation was done for the antioxidant, Cu2+ and Fe2+chelating, and angiotensin- converting enzyme inhibitory (ACE-I) activities of ultra-filtered peptide fractions derived from lionfish muscle enzymatically hydrolysed with the commercial enzyme Alcalase®. Hydrolysates were generated at 0, 30, 60, and 90 min, and the degree of hydrolysis (DH) were determined. The 30-min hydrolysate yielded the highest DH (30.78 ± 1.57%). This hydrolysate was ultra-filtered using four cut-offs (10, 5, 3, and 1 kDa), and the resulting polypeptides were analysed to generate their amino acids profile and estimated molecular weight (EMW). The F 5-3, F 3-1, and F < 1 kDa peptide fractions yielded the highest copper-chelating activity with values of approximately 88%. Fractions F > 10 and F 10-5 kDa yielded the highest iron-chelating activity with values of approximately 18.8%. The β-carotene bleaching test showed that the F 10-5, F 5-3, F 3-1, and F < 1 kDa fractions to have high antioxidant capacity, inhibiting more than 80% of β-carotene discoloration versus the control. The F 5-3 kDa fraction exhibited the highest ACE inhibition (34.57%), possibly due to the presence of amino acids such as Gly, Leu, Phe, Tyr, and Pro. Polypeptides with an EMW of 6.51 to 3.49 kDa were identified in F > 10, and 2.17 kDa in F 5-3. Peptide fractions from hydrolysed red lionfish muscle exhibit in vitro activities, and could serve as potential source of functional ingredients. [ABSTRACT FROM AUTHOR]

Background: Protein-derived peptide fractions can play a key role in the physiological and metabolic regulation and modulation of the body, which suggests that they could be used as functional ingredients to improve health and to reduce the risk of disease. This work aimed to evaluate the in vitro antithrombotic and anticariogenic bioactivity of hydrolysates and protein fractions obtained from cowpea (Vigna unguiculata) by biocatalysis., Results: Cowpea protein concentrate was hydrolyzed by sequential action with two enzyme systems, Pepsin-Pancreatin or Alcalase-Flavourzyme. There was extensive enzymatic hydrolysis, with degrees of hydrolysis of 34.94% and 81.43% for Pepsin-Pancreatin and Alcalase-Flavourzyme, respectively. The degree of hydrolysis for the control treatments, without the addition of the enzymes Pepsin-Pancreatin and Alcalase-Flavourzyme was 1.1% and 1.2%, respectively. The hydrolysates were subjected to fractionation by ultrafiltration, with five cut-off points according to molecular weight (<1, 1-3, 3-5, 5-10 and >10 kDa). The Alcalase-Flavourzyme hydrolysate led to 100% inhibition of platelet aggregation, while the Pepsin-Pancreatin hydrolysate showed 77.41% inhibition, but this was approximately 100% in the ultrafiltered fractions. The highest anticariogenic activity was obtained with the Pepsin-Pancreatin system, with 61.55% and 56.07% for calcium and phosphorus demineralization, respectively., Conclusion: Hydrolysates and their peptide fractions from Vigna unguiculata exhibited inhibition of platelet aggregation and protection of tooth enamel and have the potential for use in the development of functional products with beneficial health effects. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

The ionic gelation for preserving the antioxidant activity of the protein hydrolysate from encapsulated lionfish ( Pterois volitans , L.) muscle was evaluated. A 2 2 factorial design was used. The factors evaluated were sodium alginate concentration (1.75% and 3.5% w/v) and calcium chloride concentration (3% and 5% w/v). The response variables were encapsulation efficiency and preservation of antioxidant activity. The beads obtained were classified as microcapsules (2-3 mm) and were mostly spherical, with a weight ranging from 12 to 38 mg. Encapsulation efficiency ranged from 37 to 55.47%, while the preservation of antioxidant activity ranged from 43.3 to 64.5%. The best treatment for preserving the in vitro antioxidant activity of the protein hydrolysate was the one with 1.75% w/v sodium alginate and 3% w/v calcium chloride, which showed an encapsulation efficiency of 53.96%, preservation of antioxidant activity of 64.5%, and free radical scavenging (DPPH) of 22.73%., Competing Interests: Conflict of interestThe authors confirm that there are no known conflicts of interest associated with this publication., (© The Korean Society of Food Science and Technology 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Research Background: Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal ( Xanthosoma yucatanense ) tubers., Experimental Approach: Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were ( m (starch): V (HCl))=80:1 and 160:1 ( c (HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for CH, α-amylase per pyrodextrin volume fractions 0.5 and 1 µL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (Δ E ), microscopy and determination of dextrose equivalents (DE)., Results and Conclusions: According to the factorial design, the best treatment conditions for pyrodextrinization were: ( m (starch): V (HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest Δ E (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low Δ E (4.24) in the resulting ERM, complementary hydrolysis with α-amylase per pyrodextrin volume fraction 0.5 µL/mL and hydrolysis time 10 min was selected as the best treatment., Novelty and Scientific Contribution: The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning., Competing Interests: CONFLICT OF INTEREST The authors declare no conflict of interest., (Authors.)

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7-5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories "I like it" and "I like it a lot". All formulations presented a low glycemic index (34-39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Plant-based polysaccharides are considered a good alternative for obtaining edible films and coatings. In this research the objective was to determine the physicochemical characteristics of corn starch obtained from QPM Sac-Beh (SBCS) and Delonix regia galactomannan (DRG) and use them to produce films. Films were elaborated from 1 %(w/v) film-forming solutions (FFS) with SBCS:DRG 1:0, 1:1, and 0:1 ratio. Some films were prepared with glycerol 0.4 %(w/v) and vanillin 0.1 %(w/v). SBCS and DRG were characterized by infrared spectroscopy, X-ray diffraction, scanning electron microscopy and differential scanning calorimetry. SBCS presented low crystallinity which agrees with a low gelatinization ΔH observed. The SBCS:DRG 1:0 FFS without glycerol did not form films; however, DRG addition allows film formation. It was also found that glycerol addition reduced tensile strength to 10.3 MPa, from 41.3 MPa. The lowest water vapor permeability was found in films with 1:1 SBCS:DRG and 0.1 %(w/v) vanillin. This formulation was used to coat D'Anjou pears. This coating conserved the pears' color for 24 days while the control ones started to get a brown color on day 6. Based on the results obtained, FFS elaborated with 1:1 SBCS:DRG and 0.1 %(w/v) vanillin had potential use as edible film material for coating on climacteric fruits preservation., 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 Elsevier B.V. All rights reserved.)