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Oxalis tuberosa fiber (OTF) was used to obtain a potentially functional and well accepted sensorially white bread. OTF showed a dietary fiber content of 88.51 %, which, once added to white bread formulations: 3 (WB3), 6 (WB6), and 10 % (WB10) (w/w), significantly (p ≤ 0.05) reduced the loaf volume. Breads with OTF showed yellow tones (°Hue = 76.40) with different chromaticity values and perceptible color change compared to control (bread without OTF). OTF significantly increased (p ≤ 0.05) the firmness and chewiness of breads, decreasing bread resilience. The estimated glycemic index was significantly lower (p ≤ 0.05) than the control (94.61) in the bread samples [40.62 (WB3)>35.54 (WB6)>27.23 (WB10)]. Finally, bread samples received a sensory evaluation of “like slightly”, and a global acceptance index of 74.41, 70.32, and 72.80, for WB3, WB6, and WB10, respectively, which were similar to that of the control (75.85). Therefore, OTF used as an ingredient contributes to the production of hypoglycemic and sensory-accepted white bread with desired and attractive techno-functional properties, being considered a promising alternative to increase dietary fiber consumption promoting a healthier lifestyle through the control and prevention of metabolic diseases including metabolic syndrome and type 2 diabetes.

The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods is a long journey, expensive and time-consuming. Hence, bioinformatic approaches, which can not only help to predict the formation of bioactive peptides from any known protein source, but also to analyze the protein structure/function relationship, have gained a new meaning in this scientific field. Therefore, this review aims to provides an overview of conventional characterization methods and the most recent advances in the field of in silico approaches for predicting and screening promising food-derived bioactive peptides.

Synthetic biology is employed for the study and design of engineered microbes with new and improved therapeutic functions. The main advantage of synthetic biology is the selective genetic manipulation of living organisms with desirable beneficial effects such as probiotics. Engineering technologies have contributed to the edition of metabolic processes involved in the mechanisms of action of probiotics, such as the generation of bioactive peptides. Hence, current information related to bioactive peptides, produced by different engineering probiotics, with antimicrobial, antiviral, antidiabetic, and antihypertensive activities, as well as their potential use as functional ingredients, is discussed here. Besides, the effectiveness and safety aspects of these bioactive peptides were also described.

The present study evaluated the effect of convective drying on the physicochemical, functional, and microstructural properties of the powders of leaves of Agave angustifolia Haw (agave espadin) and Agave rhodacantha Trel (agave mexicano) at temperatures of 70, 90, and 110 °C. The leaves correspond to the agro-industrial waste generated by the mezcal industry. The results indicate that convective drying at a temperature of 110 °C induces the greatest microstructural modification of the powders and improves their functional properties compared to thermal treatments at 70 and 90 °C. The obtained powders in the present investigation show important contents of dietary fiber in a range of 45.53 ± 0.07 to 55.31 ± 1.60 g/100 g. According to the results of physicochemical analysis, the obtained powders show high storage stability, pointing out that the employment of convective drying in the processing of agave leaves at high temperatures is an emerging tool for the obtention of waste-derived powders with high impact in the development of future functional foods, while contributing to the mitigation of the environmental impact of the mezcal industry.

Cardiovascular diseases are the leading cause of death in the world. High cholesterol is one of the biggest risk factors for these diseases, so the need for natural sources that can lower cholesterol has been of interest since the medications used often cause adverse effects. Hypocholesterolemic capacity has been evaluated in microorganisms, mainly probiotics, which have been extensively studied, and a positive effect has been observed in the reduction of cholesterol, which is enhanced with the use of dietary fibers or prebiotics. So, the objective of this review is to gather information on these studies including proposed mechanisms. [ABSTRACT FROM AUTHOR]