Current Research in Food Science最新文献

{"title":"Exploring the dark side of probiotics to pursue light: Intrinsic and extrinsic risks to be opportunistic pathogens","authors":"Ruiyan Xu ,&nbsp;Yifeng Yu ,&nbsp;Tingtao Chen","doi":"10.1016/j.crfs.2025.101044","DOIUrl":"10.1016/j.crfs.2025.101044","url":null,"abstract":"<div><div>Probiotics, live microorganisms with multiple health benefits, have gained popularity for their roles in maintaining daily health and treating a variety of diseases. However, they have the potential to be opportunistic pathogens in some conditions. This review delves into the intrinsic and extrinsic risks associated with probiotics. Intrinsic risks involve the production of harmful substances, such as toxins and invasive factors, biofilm formation, bacteria emboli, antibiotic resistance with relevant genetic materials, genetic plasticity, and metabolic issues, while extrinsic risks include problems in regulatory oversight and public awareness, host health status and appropriately administration. It emphasizes the need for a balanced view of their therapeutic benefits and potential hazards, advocating for further research to understand the complex interactions between probiotics and the human microbiome, to optimize the safety and efficacy of probiotics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101044"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation, structural characterization, and functional properties of a tilapia-soybean dual proteins: Effects of different complexation modes","authors":"Xinyi Qin,&nbsp;Pengzhi Hong,&nbsp;Liangyu Zhao,&nbsp;Mengya Xie,&nbsp;Chunxia Zhou,&nbsp;Qingguan Liu","doi":"10.1016/j.crfs.2025.101046","DOIUrl":"10.1016/j.crfs.2025.101046","url":null,"abstract":"<div><div>The limited functional properties of tilapia protein isolate (TPI), such as low solubility, emulsification, and foaming, restrict its use in the food industry. However, combining it with hydrophilic proteins can improve these properties. Different assembly methods may affect the structure and functionality of the resulting dual proteins. To study this, tilapia-soybean protein mixtures (T-SPM), complexes (T-SPC), and co-precipitates (T-SPCP) were prepared using physical mixing, pH-regulated complexation, and pH-regulated co-precipitation. The effects of these methods on the structure and functional properties of the tilapia-soybean dual proteins were then analyzed. Structural analysis revealed that TPI combined with SPI through non-covalent forces and disulfide bonds under pH-regulation, leading to structural changes. Compared to T-SPCP, T-SPC showed more hydrophilic groups, with increased free sulfhydryl groups, disulfide bonds, α-helices, and zeta potential, alongside reduced surface hydrophobicity and smaller flake structures. Functional analysis indicated that pH-regulated assembly methods significantly improved the properties of the dual proteins compared to T-SPM. T-SPC exhibited higher solubility, emulsification, and foaming capacity than T-SPCP, which had a more aggregated structure due to pH adjustment to 4.5 during co-precipitation, contributing to its better thermal stability. Thus, T-SPC, assembled by pH-regulation from 12.0 to 7.0, demonstrated superior characteristics. This study offers a theoretical foundation for developing functional dual proteins and their food industry applications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101046"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry","authors":"Geon-Woo Park,&nbsp;Kyung-Ho Park,&nbsp;Sang-Gu Kim,&nbsp;Sang-Yun Lee","doi":"10.1016/j.crfs.2025.100999","DOIUrl":"10.1016/j.crfs.2025.100999","url":null,"abstract":"<div><div>Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of these key raw materials remains limited. The subtle differences in aroma between meat and meat substitutes are yet to be fully addressed. In this study, we employed headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), a specialized technique for the analysis of volatile aromatic compounds, to examine the volatile profiles of soybean, pea, rice, and wheat proteins. The identified volatile compounds included alcohols, aldehydes, carboxylic acids, ethers, furans, indoles, ketones, phenols, pyrans, and sulfur compounds. Based on prior research, eight compounds (hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, and 2-pentylfuran) were classified as off-flavors. Hexanal, a key marker, was found in the following order: rice showed the highest levels, followed by soybeans, peas, and wheat. Other major volatile components exhibited distinct ratios across the samples. These findings could assist in refining the next generation of TVPs and minimizing aroma heterogeneity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100999"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lacticaseibacillus casei IDCC 3451 alleviates cognitive and behavioral functions by reshaping the gut microbiome and regulating intestinal barrier integrity in chronic stress animal models","authors":"Anna Kang ,&nbsp;Ju Young Eor ,&nbsp;Junbeom Lee ,&nbsp;Min-Jin Kwak ,&nbsp;Daniel Junpyo Lee ,&nbsp;Eunsol Seo ,&nbsp;Woong Ji Lee ,&nbsp;Seon-hui Son ,&nbsp;Minho Song ,&nbsp;Jun-Mo Kim ,&nbsp;Hyung Wook Kim ,&nbsp;Jungwoo Yang ,&nbsp;Sangnam Oh ,&nbsp;Younghoon Kim","doi":"10.1016/j.crfs.2025.101051","DOIUrl":"10.1016/j.crfs.2025.101051","url":null,"abstract":"<div><div><em>Lacticaseibacillus casei</em> IDCC 3451 (3451) was evaluated for its effects on the gut-brain axis using <em>Caenorhabditis elegans</em> (<em>C. elegans</em>) and mouse models of stress and inflammation. In <em>C. elegans</em>, 3451 extended lifespans by 25 %, improved motility, and chemotaxis, enhanced survival under pathogen challenge, and reduced amyloid beta accumulation by 42 %. Transcriptomic profiling revealed upregulation of genes involved in neurotransmitter signaling and serine/threonine pathways. In the unpredictable chronic mild stress (UCMS) mouse model, 3451 administration increased the time spent in the center of the open field by 65 % and reduced immobility in the forced swim test by 32 %, indicating anxiolytic and antidepressant effects. Serum levels of aspartate aminotransferase (AST) and gamma-glutamyl transferase (GGT) were decreased by 18 % and 24 %, respectively. Additionally, 3451 restored the expressions of 5HT1AR, GABAR, and tight junction proteins, including <em>ZO-1</em> and <em>Claudin1</em>. Metabolomic analysis showed increased glycine and decreased palmitic acid levels, associated with an increased abundance of <em>Ruminococcus</em> and <em>Akkermansia</em>. In the dextran sulfate sodium (DSS)-induced colitis model, 3451 reduced the disease activity index by 36 %, improved colon histology, increased goblet cell preservation, and upregulated <em>ZO-1</em> and IL-10 expression. Threonine levels were also increased and correlated with a higher abundance of <em>Coprococcus</em>. These findings demonstrate that 3451 improved behavioral and intestinal outcomes through coordinated modulation of host signaling, metabolite production, and gut microbial composition, highlighting its therapeutic potential for managing IBD and neurobehavioral disorders.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101051"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Snack Confusion: Parents perceive baby, child and adult snacks as more similar than they actually are","authors":"Alenica Hässig-Wegmann ,&nbsp;Sergio Román ,&nbsp;Luisma Sanchez-Siles ,&nbsp;Michael Siegrist","doi":"10.1016/j.crfs.2025.101113","DOIUrl":"10.1016/j.crfs.2025.101113","url":null,"abstract":"<div><div>The consumption of commercial snacks for infants and toddlers has risen significantly, yet limited research has explored how parents evaluate these products across age groups. This study examined parental perceptions of snacks marketed for babies (&lt;36 months), children (commercial snacks with child-appealing packaging), and adults, focusing on attributes such as healthiness, appropriateness, and parental willingness to buy. It also assessed the relationship between parents’ knowledge of the European Union (EU) baby food regulations and their purchasing intentions. An online survey was conducted with 704 parents in Germany. ANOVAs with Tukey post hoc tests were used to compare these measures across snacks for each age group. Additionally, Pearson correlations examined the relationship between food regulatory knowledge and buying intentions. Parents showed minimal differentiation in their evaluations of snack attributes across age groups, despite baby-specific snacks being subject to stricter limits on nutritional composition and contaminants. Our analysis also showed that parents were not fully aware of EU baby food regulations, particularly regarding restrictions on preservatives and pesticides, with 45.5 % and 52.5 % correct answers, respectively. While greater regulatory knowledge was moderately associated with a higher willingness to buy baby-specific snacks, correlations were weak, indicating a knowledge-behavior gap. These findings suggest the need for clearer labeling, stricter regulation of health claims, and educational efforts to help parents distinguish baby-specific food products and make informed choices aligned with stricter regulatory standards. Policymakers can support these efforts by ensuring regulations are effectively communicated and enforced.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101113"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics","authors":"Jie Liu ,&nbsp;Zihang Wang ,&nbsp;Chenchen Hu ,&nbsp;Jingxuan Xu ,&nbsp;Ranran Chang","doi":"10.1016/j.crfs.2025.101125","DOIUrl":"10.1016/j.crfs.2025.101125","url":null,"abstract":"<div><div>To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180 %–0.1232 %, which was less than 0.4 % within the required safety range. Corn starch by cross-linking or/and acylation still maintained A-type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8 %. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids <em>in vitro</em> fecal fermentation. This study will facilitate the design and production of functional foods containing type 4 resistant starch for the prevention and adjuvant treatment of chronic diseases such as type Ⅱ diabetes and obesity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101125"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metabolomic and biochemical insights into bioactive compounds and antioxidant properties of black oilseed testa and peeled seeds","authors":"Habtamu Kefale ,&nbsp;Rong Zhou ,&nbsp;Zishu Luo ,&nbsp;Senouwa Segla Koffi Dossou ,&nbsp;Muez Berhe ,&nbsp;Lei Wang ,&nbsp;Ahmed A. Abbas ,&nbsp;Yanxin Zhang ,&nbsp;Ting Zhou ,&nbsp;Jun You ,&nbsp;Linhai Wang","doi":"10.1016/j.crfs.2024.100939","DOIUrl":"10.1016/j.crfs.2024.100939","url":null,"abstract":"<div><div>Black oilseed crops are rich in diverse phenolic compounds and have excellent antioxidant activities, as reported in traditional Chinese medicine. Testa (seed coat) and peeled seeds (cotyledon, embryo, and other structures) are the seed's crucial components, contributing to the variation in phytonutrient, phenol content, bioactive component, and protective and pharmacological effects. However, comprehensive and comparative information on total phenol, flavonoid, antioxidant, and metabolic profiles in black seed testa and peeled sesame, soybean, peanut, and rapeseed seeds is rare. Here, we investigated the metabolic profiles, phenolic contents, and antioxidant activities of four black oilseed crop testas and peeled seeds. This study revealed that testa has higher total phenol, flavonoid, and antioxidant activities than peeled seeds. A total of 1847 metabolites were identified across all samples and categorized into 17 major classes: flavonoids (20.02%), phenolic acids (15.15%), lipids (11.47%), amino acids and derivatives (9.36%), alkaloids (7.47%), organic acids (5.79%), terpenoids (5.68%), lignans (5.57%), saccharides (4.27%), and nucleotides and derivatives (4.17%) among the top ten. Primary class metabolites such as amino acids, saccharides, and vitamins were higher in the peeled seeds than in the testa, signifying the role of energy reservoirs and nutritive potential. However, flavonoids, phenolic acids, coumarins, chromones, lignans, terpenoids, tannins, organic acids, and lipids were abundant in the testa. Interestingly, the diversity and content of secondary metabolites were more abundant in the testa than in the peeled seeds of each crop, explaining their potential for phenol content, bioactivity, antioxidant activity, and pharmacological potential. The bioactivity of peeled seeds and testas may be associated with the phytochemical composition and content of flavonoids, phenolic acids, terpenoids, alkaloids, lipids, terpenoids, lignans, amino acids, and saccharides. Therefore, according to our results, peeled seeds offer higher nutritional value, and the testa has medicinal and protective properties. This study provides insights into the variations in phytochemical composition, phenolic content, and antioxidant activity of testa and peeled black sesame, soybean, peanut, and rapeseed seeds for further application of oilseeds in food products and to maximize nutritional benefits.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100939"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683268/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformers","authors":"Yuxin Li ,&nbsp;Yingting Luo ,&nbsp;Xuening Song ,&nbsp;Yuzhuo Wang ,&nbsp;Simiao Liu ,&nbsp;Fazheng Ren ,&nbsp;Lingyan Kong ,&nbsp;Hao Zhang","doi":"10.1016/j.crfs.2025.100984","DOIUrl":"10.1016/j.crfs.2025.100984","url":null,"abstract":"<div><div>Phytosterols (PS) offer significant health benefits in human diet, but its poor solubility limits its effectiveness and application. This study explored enhancing PS solubility by testing thirteen food-grade coformers, three preparation methods and proportions screening to obtain the optimal formulation. Nicotinamide (Nic) was identified as the most effective coformer. A 20:1 (w/w) PS-Nic co-amorphous (CM) mixture, prepared via freeze-drying, achieved a solubility of 1536.4 μg/mL, significantly higher than pure PS. X-ray diffraction and differential scanning calorimetry confirmed the amorphous state of the mixture. Fourier-transform infrared, Raman, and ¹H NMR spectroscopies, along with molecular dynamics simulations, revealed strong intermolecular interactions between PS and Nic. The PS-Nic CM demonstrated up to 60% <em>in vitro</em> dissolution and release within 2 h and maintained stable after storage at 4 °C for 6 months and under accelerated conditions equivalent to 10 months at room temperature. In sum, the crystal structure of PS was altered, and formed a co-amorphous system by using Nic as the optimal ligand via lyophilization to increase solubility. These findings suggest that the PS-Nic CM system has potential applications in functional foods, offering a feasible strategy to enhance the bioavailability of PS.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100984"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"2′-Fucosyllactose as a prebiotic modulates the probiotic responses of Bifidobacterium bifidum","authors":"Jingfang Du,&nbsp;Hong Yang","doi":"10.1016/j.crfs.2025.100975","DOIUrl":"10.1016/j.crfs.2025.100975","url":null,"abstract":"<div><div>2′-Fucosyllactose (2′-FL), one of the most representative oligosaccharides in human milk, is intimately linked to the enrichment of specific <em>Bifidobacterium</em> species. However, the efficacy of 2′-FL in modulating the probiotic responses of bifidobacterium has been rarely researched. Thereinto, three key issues have yet to be reported: the effects of 2′-FL hydrolysis on bifidobacterial growth, the protective effects of 2′-FL on bifidobacterium under gastrointestinal stress and the inhibitory activity of 2′-FL metabolites against <em>Cronobacter</em> spp. This work intended to address these concerns. 2′-FL dramatically accelerated the growth and proliferation of <em>Bifidobacterium bifidum</em> YH17 and <em>Bifidobacterium bifidum</em> BBI01. The glucose in lactose core on 2′-FL was preferable for <em>B. bifidum</em> to achieve substantial increases in biomass while the galactose was not readily available. Additionally, 2′-FL showed unique advantages in ameliorating the resistance of <em>B. bifidum</em> to gastrointestinal challenges. 2′-FL considerably improved the adhesive property of <em>B. bifidum</em>, thus facilitating the competitive elimination of <em>Cronobacter sakazakii</em> ATCC 29544 and <em>Cronobacter muytjensii</em> ATCC 51329 by B<em>. bifidum</em>. The growth inhibition of 2′-FL on the <em>Cronobacter</em> strains was mediated by promoting the secretion of antibacterial substances from <em>B. bifidum</em>. The inhibitory activity hinged on the <em>B. bifidum</em> strains. 2′-FL specifically induced <em>B. bifidum</em> BBI01 to produce some antibacterial substances that were proteinaceous, thermostable and relatively stable even at pH 8.0. These antibacterial substances played a key role in the inhibitory activity and had a synergistic effect with acidification. These observations provide a useful guideline for developing synbiotic supplements to intervene the infant gut microbiota.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100975"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients","authors":"Lorenzo Barozzi ,&nbsp;Stella Plazzotta ,&nbsp;Ada Nucci ,&nbsp;Lara Manzocco","doi":"10.1016/j.crfs.2025.100971","DOIUrl":"10.1016/j.crfs.2025.100971","url":null,"abstract":"<div><div>Although various plant protein (PP) ingredients are available on the market, their application in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the intended use. To fill this gap, abundant literature has appeared but data are hardly comparable due to the absence of a recognized classification of PP ingredients accounting not only for protein purity but also for the process history, and of standardised protocols for technological functionality assessment. In this review, a comprehensive analysis of comparable literature data was thus carried out to elucidate the effect of composition and processing variables on PP technological functionalities. The review presents four sections describing: (i) the approach followed for the construction of a database of PP ingredient functionalities; (ii) the composition and processing factors relevant to PP ingredients; (iii) PP ingredient functional properties and methods used for their determination; (iv) the effect of composition and processing factors on PP ingredient functionalities. This analysis showed legume proteins to present the highest solubility and interfacial properties while pseudocereal ones the highest water-holding capacity. Although pure ingredients show higher functionalities, non-protein components could contribute to interfacial properties. Alkaline extraction, isoelectric precipitation and freeze-drying is the process mostly used in academic research to obtain PP ingredients. However, other extraction, purification, and drying methods can be properly combined, resulting in specific PP ingredient functionalities. Overall, this review highlights that, besides protein purity and source, knowledge of the processing history is required to select PP ingredients with desired functionalities.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100971"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}