Seaweed Proteins: Properties, Extraction, Challenges, and Prospects.

The growing global population and increasing demand for sustainable protein sources have intensified interest in seaweed as a viable plant-based alternative. Seaweed-derived proteins and peptides are rich in essential amino acids and exhibit promising functional and bioactive properties, making them attractive for food applications. However, several challenges hinder their widespread use, including difficulties in protein extraction and purification, the presence of potentially harmful compounds, and limited digestibility of the extracted proteins.

Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions.

This study investigated the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis with trypsin, aiming to utilize them as natural emulsifiers in 5 wt% fish-oil-in-water emulsions. Unfractionated and fractionated PPH fractions (>10 kDa, 5-10 kDa, 0.8-5 kDa, and <0.

Cultivation of Nannochloropsis oceanica using food grade industrial side streams: Effect on growth and relative abundance of selected amino acids and unsaturated fatty acids.

Developing more resource-efficient food production is needed to sustainably support a growing world population. Microalgae present a promising, future source of food ingredients, especially if cultivated using industrial side streams. In this study, Nannochloropsis oceanica was cultivated using food grade process water from industrial enzyme production as a source of inorganic nutrients.

Northern shrimp () - a review on biology, catch, processing, quality changes, shelf-life and product safety.

is a commercially important wild-caught shrimp species with more than 250,000 tons/year being processed into a wide range of products. This review discusses the biology of in relation to catch, processing and characteristics of seafood products including sensory and safe shelf-life. Biochemical, chemical, physiochemical and microbial spoilage reactions are discussed to establish (i) indices of spoilage for instrumental shelf-life determination, (ii) kinetic models for shelf-life prediction and (iii) preservation procedures for shelf-life extension.

Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.

The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for food applications. Due to their nutritional profile and techno-functional properties, legumes are increasingly regarded as promising alternatives to animal-based protein sources in the food industry.

Biomass recovery from herring brines: Exploring quality and functionality of protein and n-3 polyunsaturated fatty acids.

Protein-enriched biomasses recovered from herring brines using dissolved air flotation (DAF) at native or low pH were studied in terms of nutrients, volatile compounds, emulsion properties, foaming properties and protein structure. Dried biomasses from native or acidified 3 % pre-salting brine (SB and SB-A) and spice brine (SP and SP-A) contained 69-72 % and 20-31 % protein, respectively; 7.8-10.

Production of Protein Hydrolysates from Cod Backbone Using Selected Enzymes: Evaluation of Antioxidative and Antimicrobial Activities of Hydrolysates.

In the fish industry, up to 70% of all fish end up as side-streams such as backbones, heads, and viscera. To reduce the quantities of side-streams, a higher utilization degree of fish is needed. The aim of this study was to use cod backbone for an enzymatic production of bioactive hydrolysates with antioxidative and/or antimicrobial properties.

Influence of Supercritical Fluid Extraction Process on Techno-Functionality of Enzymatically Derived Peptides from Filter-Pressed Shrimp Waste.

This study explored how combining supercritical fluid extraction (SFE) and enzymatic hydrolysis influences the structure and functionality of peptides recovered from filter-pressed shrimp waste. Freeze-dried press cake (PC) was defatted via SFE and hydrolyzed using Alcalase (ALC) and trypsin (TRYP). ALC-treated PC achieved the highest protein recovery (63.

Low pH affinity screening of peptides: An alternative to time-consuming storage experiments?

Metal-catalyzed lipid oxidation substantially reduces the shelf life of mayonnaise, thereby increasing the demand for metal-chelating antioxidants. This study, for the first time, combined Surface Plasmon Resonance (SPR) and Immobilized Metal Affinity Chromatography (IMAC) at low pH with a 28-day storage experiment in mayonnaise to screen peptides for antioxidant activity. These novel techniques could potentially replace time-consuming storage experiments in the discovery of new antioxidants.

Anti-obesity peptides from food: Production, evaluation, sources, and commercialization.

The global obesity epidemic has heightened interest in natural solutions, with anti-obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability. The aim of this review is to explore their sources, mechanisms, measurement, and synthesis methods, including innovative approaches such as de novo synthesis, proteomics, and bioinformatics.

Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields.

Lesser mealworm (Alphitobius diaperinus larva) meal was pretreated with ultrasound (US) or pulsed electric fields (PEF) and hydrolyzed using Alcalase or Trypsin enzymes. The resulting hydrolysates were evaluated for their ability to maintain physical and oxidative stability of 5 % fish oil-in-water emulsions. The effects of the pretreatment on enzymatic hydrolysis were assessed by measuring the degree of hydrolysis (DH), protein yield, and molecular weight distribution.

Antioxidant and Anti-Obesity Properties of Acidic and Alkaline Seaweed Extracts Adjusted to Different pH Levels.

This research examined antioxidant and anti-obesity effects of extracts obtained through acidic or alkaline treatments and subsequent pH adjustments. After two rounds of acidic or alkaline extraction, the extracts were separated from biomass and adjusted to different pH values: for acidic extracts, pH 3 (no adjustment), pH 6, pH 9, and pH 12; for alkaline extracts, pH 12 (no adjustment), pH 9, pH 6, and pH 3. The findings revealed that extraction medium as well as subsequent pH adjustments significantly influenced composition of the extracts in terms of protein content and recovery, amino acids, and phenolic compounds ( < 0.

The use of green technologies for processing lupin seeds (Lupinus angustifolius L.): Extraction of non-polar and polar compounds for concentrated-protein flour production.

This study aimed to promote the valorization of lupin seeds by extracting both non-polar and polar fractions to produce a protein-rich flour suitable for food applications. Green extraction methods such as Supercritical Fluid Extraction (SFE) and SFE followed by gas-expanded liquid extraction with ethanol/CO mixtures were employed. SFE yielded lupin oil with extraction yields ranging from 2.

Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend.

The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend.

as a Source of Bioactive Compounds: Mapping the Effects of Cultivation Conditions on Biomass Productivity and Composition Using Response Surface Methodology.

Microalga presents a promising source of high-value food ingredients such as protein, omega-3 fatty acids, and vitamins. To fully unlock its potential, a thorough understanding of how cultivation conditions affect both growth and the nutritional composition is required. Hence, this study aimed to test and model the effects of temperature, light intensity, and salinity on biomass productivity and the final contents of protein, eicosapentaenoic acid (EPA), and vitamin K using response surface methodology (RSM).

pH-Dependent Extraction of Antioxidant Peptides from Red Seaweed : A Sequential Approach.

This study employed a diverse approach to extract antioxidant peptides from red seaweed , recognized for its comparatively high protein content. Initially, an aqueous extraction of the entire seaweed was performed, followed by enzymatic hydrolysis of the solid residues prepared from the first step. The effects of three different pH levels (3, 6, and 9) during the aqueous extraction were also examined.

Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives.

This study aimed to determine the compatibility of pre-fermented sugar beet pulp to support the growth of Pleurotus ostreatus mycelium in submerged fermentation. The goal was to create a meat alternative based on mycelial-fermented pulp. It was further explored whether pre-fermentation with lactic acid bacteria (LAB) on the pulp increased meat-like properties, such as aroma, springiness, and hardness, in the final product.

Steps to construct educational interventions on sexual dysfunction for healthcare professionals and patients. Experiences from the SECRET research study-group.

Objectives: To design an educational intervention on sexual dysfunction for patients suffering from schizophrenia and diabetes based on patients' and other relevant stakeholders' preferences, and to offer transparency into the basic decision-making process behind a final design.

Methods: We conducted a three-part investigation to explore theory, preferences, and feasibility based on literature searches and interviews with patients, healthcare professionals, heads of Assertive Community Treatment Centres and experts. Based on a content analysis of this material, a draft of the intervention was developed.

Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of .

is a viable source of nutrients with bioactive properties. The present study determined the potential role of post-extraction ultrasonication on some compositional features and antioxidant properties of enzymatic/alkaline extracts of (EAEP). No significant difference was detected in terms of protein content and recovery, as well as the amino acid composition of the extracts.

Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries.

With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream. For underutilized fish and fish backbone this side-stream will contain fish bones and make it rich in minerals.

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics.

Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-chelating antioxidants. Through sequential enzymatic hydrolysis using alcalase or trypsin combined with Flavourzyme, we produced various hydrolysates, which were then fractionated using ultrafiltration.

Lipid oxidation in emulsions: New insights from the past two decades.

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions.

Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates.

A novel approach consisting of preselection of peptides using bioinformatics tool followed by final selection using Surface Plasmon Resonance (SPR) - an efficient technique to investigate metal complexing properties of peptides/hydrolysates - was developed. Selected pea hydrolysates and synthetic metal chelating peptides potentially present in pea hydrolysates were investigated for their ability to inhibit the lipid oxidation in emulsions composed of 5 % w/w fish oil and stabilized with Tween® 20. Results indicated that addition of peptides/hydrolysates did not impact the physical stability of emulsions and led to lower level of lipid hydroperoxides.

Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks.

The production of plant-based dairy alternatives has been majorly focused on the improvement of sensorial, technological and nutritional properties, to be able to mimic and replace milk-based fermented products. The presence of off-flavours and antinutrients, the lack of production of dairy-like flavours or the metabolic inaccessibility of plant proteins are some of the challenges to overcome to generate plant-based dairy alternatives. However, in the present study, it is demonstrated how the synergistic effect of two LAB strains, when cocultured, can simultaneously solve those challenges when fermenting in four different plant-based raw materials: soy, pea, oat, and potato drinks (SPOP).

Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage.

Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste.