Plant Foods for Human Nutrition最新文献

{"title":"The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils.","authors":"Fatma Nur Akgül, Hümeyra Çetin-Babaoğlu, Sultan Arslan-Tontul","doi":"10.1007/s11130-025-01326-7","DOIUrl":"10.1007/s11130-025-01326-7","url":null,"abstract":"<p><p>This study aimed to investigate the enzymatic hydrolysis of sunflower, olive, and flaxseed oils and its impact on starch complexation and properties. Enzymatic treatment significantly increased free fatty acid content to 45% without any significant change in fatty acid composition and oxidation precursors. The complexation of high amylose maize starch with hydrolysed flaxseed oil was effective in limiting starch digestion. The highest resistant starch content and expected glycemic index value were determined in starch lipid complex formed by hydrolysed flaxseed oil to be 69.11% and 56.44, respectively. According to XRD patterns, V-type formation was obtained only in complexes formed by hydrolysed oils. Overall, it is concluded that enzymatic hydrolysis of polyunsaturated triglyceride fatty acids to free fatty acids and subsequent complexation with starch can be effective in the production of RS5.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"84"},"PeriodicalIF":3.1,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11880067/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143543070","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":"Characterisation of Hydrophilic Bioactive Extracts of Fruits from Mexico: Phenolic Content, Thermal and Kinetic and Thermodynamic Analysis.","authors":"Montserrat Calderón-Santoyo, Carolina Calderón-Chiu, Juan Arturo Ragazzo-Sánchez","doi":"10.1007/s11130-025-01325-8","DOIUrl":"10.1007/s11130-025-01325-8","url":null,"abstract":"<p><p>The total soluble phenolic content (TSPC), decomposition profiles and kinetic and thermodynamic parameters of hydrophilic bioactive extracts from Randia monantha (RME), Coccoloba uvifera (CUE) and Vaccinium corymbosum (VCE) fruits were investigated. The TSPC was determined using the Folin-Ciocalteu method. The decomposition profiles of the extracts were obtained via thermogravimetric analysis (TGA). Then, the kinetic parameters (preexponential factor, A, and activation energy, E_a) and thermodynamic parameters (enthalpy, ΔH; entropy, ΔS; and free Gibbs energy, ΔG) of each stage of decomposition were obtained via the Coats-Redfern method. The highest TSPC was shown for RME extract, followed by VCE and CUE extracts due to the plant material. The thermal analyses showed that RME and VCE extracts had three mass loss events, and the CUE extract had only two. Moreover, RME exhibits higher decomposition temperatures. These differences in the thermal profile were attributed to the TSPC concentration in the extracts. Compared with the RME and VCE extracts, the CUE extract presented the lowest values of E_a, A, ΔH, and ΔS due to the low TSPC. On the contrary, all extracts presented high ΔG values in the final stage of the thermal process. Notably, the RME extract demonstrated the highest values, followed by the VCE and CUE extracts. The kinetic and thermodynamic parameters revealed that the thermal decomposition of the extracts was an endothermic process. This would allow for adaptation processing conditions or the implementation of encapsulation technologies that avoid the degradation of the extracts.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"83"},"PeriodicalIF":3.1,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143543101","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":"Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes.","authors":"Beyzanur Düşkün, Gozde Kutlu, Perihan Kübra Akman, Hatice Bekiroğlu, Fatih Tornuk","doi":"10.1007/s11130-025-01323-w","DOIUrl":"10.1007/s11130-025-01323-w","url":null,"abstract":"<p><p>The objective of this study was to produce fiber-enriched crackers by substitution of corn flour and whole wheat flour with oleaster powder (OP) at levels of 0% (C-0), 10% (C-10), 20% (C-20), 30% (C-30), and 50% (C-50) and to determine their sensory, textural, color, and bioactive properties, as well as revealing their dietary fiber and glycemic index values. The results showed that the L* values of the samples were found to range from 62.39 (C-30) to 67.31 (C-0), a* values from 4.43 (C-10) to 8.30 (C-50), and b* values from 21.32 (C-10) to 27.40 (C-50). The hardness and fracturability of the samples decreased with increasing OP concentration, with hardness values ranging from 77.45 to 363.35 N and fracturabilitiy values ranging from 23.30 to 33.90 mm. The total phenolic content (TPC) of the cracker samples ranged from 7.39 to 15.06 mg GAE/100 g, while DPPH radical scavenging activity, CUPRAC antioxidant activity, and FRAP assay values increased with the elevating OP concentration, spanning 4.76 to 93.09 mg TE/100 g, 191.03 to 557.4 mg TE/100 g, and 35.70 to 129.90 mg TE/100 g, respectively. The total dietary fiber content also increased in parallel with the OP level (from 6.83 to 15.15%). The Hydrolysis index values ranged from 109.00 to 74.49%. Although all cracker samples were classified as high glycemic index foods, OP incorporation also decreased the glycemic values up to ⁓19% with values ranging from 80.60 (C-50) to 99.55 (C-0). In conclusion, the addition of OP significantly improved the nutritional properties of the crackers by increasing their dietary fiber, TPC and antioxidant activities as well as decreasing their glycemic index without affecting the sensory attributes. Achieving a balance between nutritional improvement and desirable sensory attributes remains key for optimizing cracker formulations.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"82"},"PeriodicalIF":3.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11870954/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143524133","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":"Physical-Chemical and Nutritional Assessment of Elionurus muticus (Spreng.): An Underutilized Medicinal and Aromatic Plant from South America.","authors":"Nancy E Cruz, Pablo F Martina, Tamara N Brumovsky, Darío J Ferreyra, Cecilia I Heit, José L Herrera, Liliana S Celaya","doi":"10.1007/s11130-025-01310-1","DOIUrl":"10.1007/s11130-025-01310-1","url":null,"abstract":"<p><p>Elionurus muticus (Spreng) Kuntze, commonly known as \"espartillo\", is a South American plant with a rich history of traditional use as an aromatic and medicinal infusion. The essential oil (EO) composition of E. muticus has garnered significant attention in recent decades due to its citrus aroma and antimicrobial properties. However, comprehensive investigations into its nutritional profile, bioactivity, and moisture behavior have been scarce. This study aimed to comprehensively characterize espartillo leaves, uncovering valuable insights for potential agro-industrial applications. Our findings revealed a rich nutritional profile. Espartillo leaves demonstrated a high dietary fiber content (29.5%), alongside moderate levels of carbohydrates (6.2%), and a low-calorie profile (49 kcal/100 g). The essential oil yield was 0.97%, predominantly composed of neral (35.3%) and geranial (43.8%). Furthermore, the leaves extracts exhibited significant levels of total phenolic compounds (42.9-65.0 mgAGE/g), and flavonoids (11.8-13.1 mgQE/g), demonstrating potent antioxidant activity comparable to the synthetic antioxidant BHT. The equilibrium moisture content of espartillo leaves was accurately described by the Oswin equation at lower temperatures (25 and 30 °C) and the Henderson model at higher temperatures (40 and 50 °C). These findings position espartillo as a promising natural source of aromatics, dietary fiber, and bioactive compounds with potential applications in food and pharmaceutical industries. Further research exploring the incorporation of espartillo leaf extracts into functional foods and nutraceuticals is warranted.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"79"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143493174","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":"Effects of Sacha Inchi (Plukenetia volubilis L.) Oil Supplementation on Hyperglycaemia, Hypertension and Hyperlipidaemia (3Hs) Patients: A Preliminary Human Trial.","authors":"Nur Anis Raihana Mhd Rodzi, Mastura Mohd Sopian, Lai Kuan Lee","doi":"10.1007/s11130-025-01309-8","DOIUrl":"10.1007/s11130-025-01309-8","url":null,"abstract":"<p><p>Sacha Inchi oil (SIO), derived from seeds of Plukenetia volubilis L., is a novel plant source of unsaturated fatty acids, highly regarded for its health benefits. The rich fractions of polyunsaturated fatty acids have shown potential in improving or reducing the impact of hyperglycaemia, hypertension and hyperlipidaemia (3Hs) for both in vivo and preliminary human studies. This study aimed to investigate the effects of SIO supplementation on glycaemic, lipid and blood pressures outcomes of patients with 3Hs. A randomised, double-blind, placebo-controlled human clinical trial was conducted to investigate the effects of SIO supplementation in fifty-four (n = 54) 3Hs patients. Assessments of glycaemic control, blood pressure and lipid profiles were conducted and compared at baseline and week-12 after 3Hs patients were randomised into SIO group (n = 27) (received 1000 mg of SIO soft gel per day) or the placebo group (n = 27) (received 1000 mg of corn oil), with prescribed medications. The compliancy and tolerability of supplementation were assessed concurrently. The SIO group demonstrated lower systolic (-8.6 mmHg, p = 0.004) and diastolic blood pressure (BP) (-7.0 mmHg, p = 0.004), total cholesterol (TC) (-0.6 mmol/L, p = 0.024), low density lipoprotein-cholesterol (LDL-C) (-0.3 mmol/L, p = 0.036) and high density lipoprotein-cholesterol (HDL-C) (p = 0.048) but no effect on glycaemic markers. No clinical adverse events were reported, and the side effects of SIO supplementation were self-limiting and minimal. SIO supplementation showed the potential to alleviate BPs, reduced both TC and LDL-C, and improved HDL-C levels. SIO may offer a simple, novel complementary medicine for the management of 3Hs.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"80"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11861005/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143493231","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":"Bioaccessibility and Biological Activities of Phytochemicals from Wild Plant Infusions and Decoctions Before and After Simulated In Vitro Digestion.","authors":"Stefania Monari, Maura Ferri, Alessandro Zappi, Rita Escórcio, Vanessa G Correia, André Cairrão, Artur Bento, Cristina Silva Pereira, Annalisa Tassoni","doi":"10.1007/s11130-025-01327-6","DOIUrl":"10.1007/s11130-025-01327-6","url":null,"abstract":"<p><p>The wild plants Borago officinalis L. (Boraginaceae) and Hypericum perforatum L. (Hypericaceae) are known to have both food and medicinal uses. The aim of the work was to evaluate the bioaccessibility of potentially bioactive phytochemicals in organ-specific infusions and decoctions pre- and post- simulated in vitro oro-gastrointestinal human digestion aiming at both oral intake and topical applications. (Poly)phenols, reducing sugars, and proteins were analysed by spectroscopic and spectrometry techniques (NMR and HPLC-DAD) as well as their antioxidant and antimicrobial activities pre- and post-digestion. As expected, in vitro digestion altered the composition of the extracts. Specifically, the total amount of (poly)phenols as well as the largely correlated antioxidant activity decreased post-digestion, while reducing sugars and proteins increased. Catechins and rutin were detected in both plants. Rosmarinic acid was the most abundant compound in B. officinalis (on average 90% in infusions), while rutin and hyperoside in H. perforatum (up to 100% in stem digested extracts). Hypericum extracts exhibited similar activity against both Gram-positive and Gram-negative bacteria, while the Borago extracts showed higher activity against Gram-negative bacteria. Overall, the minimal inhibitory concentrations ranged from 0.47 to 0.94 mg/ml. In conclusion, the studied herbal preparations may provide significant amounts of bioactive compounds both pre- and post-digestion able to potentially mitigate oxidative stress-related disorders after ingestion and/or to treat skin infection diseases when applied topically.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"81"},"PeriodicalIF":3.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11861409/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143493227","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":"Effect of the Extraction Temperature on the Physicochemical, Functional and In Vitro Protein Digestibility of Cherimoya (Annona cherimola Mill.) Seed Composite.","authors":"Jairo O Ramírez-Rojas, Consuelo Lobato-Calleros, Landy Hernández-Rodríguez, Eleazar Aguirre-Mandujano, M Eva Rodríguez-Huezo, Jose Alvarez-Ramirez","doi":"10.1007/s11130-025-01319-6","DOIUrl":"10.1007/s11130-025-01319-6","url":null,"abstract":"<p><p>Cherimoya (Annona cherimola Mill) is a tropical crop widely distributed in Latin America, valued for its fruit and traditional medicinal properties. The fruit contains biological compounds with various health benefits (e.g., anthelmintic, anti-inflammatory and antihyperglycemic) During pulp separation a significant number of seeds (∼13%) is generated. This last non-edible fraction, considered an environmental contaminant of the agroindustry, constitutes an interesting alternative source of a wide variety of macromolecules that can potentially confer desired functional properties to pharmaceutical and food matrices. In this sense, this study aimed to develop a cherimoya seed composite (CC) and investigate the effect of extraction temperature on its antioxidant, functional, physicochemical, and in vitro protein digestibility properties. CC was obtained through aqueous extraction of defatted kernel flour at 70, 80 and 90 °C, followed by characterization of its physicochemical, functional, and in vitro protein digestibility properties. Microscopy analysis revealed a layered structure in the CC, regardless of the extraction temperature. The results showed that highest extraction temperature (90 °C) positively affected antioxidant activity (63.40 ± 4.28 μm TE g^- 1) and protein digestibility (92.94%) but negatively impacted emulsification capacity (50.76 ± 0.06%) and stability (81.18 ± 0.07%). Water absorption capacity was positively correlated with extraction temperature, showing the highest value at 90 °C (239.99 ± 3.48%). Overall, this study demonstrates the potential of CC as a valuable ingredient in the food industry, suitable for use as an emulsion stabilizer, protein additive, and thickener.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"78"},"PeriodicalIF":3.1,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143483852","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":"Mycochemistry, Traditional Uses, and Nutraceutical Potential of Laricifomes officinalis: A Biotechnological and Pharmacological Perspective.","authors":"Yusufjon Gafforov, Milena Rašeta, Oksana Mykchaylova, Sylvie Rapior, Maja Karaman, Jovana Mišković, Şule İnci, Manzura Yarasheva, Arshad Mehmood Abbasi, Soumya Ghosh","doi":"10.1007/s11130-025-01316-9","DOIUrl":"10.1007/s11130-025-01316-9","url":null,"abstract":"<p><p>Laricifomes officinalis is a medicinal wood-inhabiting fungus renowned for its health benefits, particularly in traditional European medicine for the prevention and treatment of pulmonary conditions such as asthma, pneumonia, and tuberculosis. Beyond its therapeutic applications, L. officinalis plays an important ecological role by contributing to nutrient cycling in forest ecosystems. This review provides a comprehensive analysis of the current literature on L. officinalis, focusing on its phytochemical composition, traditional uses, pharmacological potential, and conservation status. The species is a rich source of bioactive compounds, including coumarin derivatives, indole compounds, phenolic compounds, polysaccharides, terpenoids and sterols, which exhibit a wide array of biological activities, such as antibacterial, anticancer, antifungal, anti-inflammatory, antioxidant, and antiviral effects. Drawing on extensive searches in scientific databases including Google Scholar, PubMed, Scopus, and Web of Science, this review examines the distribution, ecological significance, taxonomy, and pharmacological applications of L. officinalis. Given the growing threats of overexploitation and habitat loss, the conservation of L. officinalis is crucial. This review discusses various sustainable cultivation strategies, including establishing culture collections and regulating biosynthetic activity through LED and laser light techniques, show potential for preserving and enhancing the production of its bioactive compounds. Despite recent advances, further research is required to better understand the pharmacological efficacy and safety of L. officinalis, thereby unlocking its full medicinal potential for future therapeutic applications. This review underscores the necessity of integrating ecological conservation with pharmaceutical research, highlighting the dual importance of L. officinalis in natural ecosystems and therapeutic applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"77"},"PeriodicalIF":3.1,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143483855","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":"Begonia cucullata Extracts Present Antidiabetic Potential by Protecting Human Endothelial Cells and Rats from Oxidative Damage Induced by Glucose Overload.","authors":"Gabriela Chilanti, Catia Santos Branco, Luciana Bavaresco Andrade Touguinha, Karina Zanella Lodi, Giovana Rech, Matheus Parmegiani Jahn, Paula Rossini Augusti, Mirian Salvador, Simone Hickmann Flôres","doi":"10.1007/s11130-025-01312-z","DOIUrl":"10.1007/s11130-025-01312-z","url":null,"abstract":"<p><p>Diabetes mellitus (DM) is a disease characterized by issues in insulin metabolism and consequent hyperglycemia, associated with oxidative stress and endothelial dysfunction. Current pharmacotherapy for DM is not fully effective, as complications continue even after glycemic control. Thus, plants rich in bioactive compounds with antioxidant potential may be valuable in DM management. Begonia cucullata is a non-conventional edible plant rich in phenolic compounds and traditionally used in medicine as an anti-diabetic agent. However, pharmacological studies on this plant are scarce. This study evaluated the antidiabetic potential of B. cucullata flowers (BFE) and leaves (BLE) extracts in human endothelial cells and rats. Endothelial cells were cultivated in normal (25mM) or high (35mM) glucose and exposed to BFE or BLE (1-100 µg/mL) for 24 h. Healthy and streptozotocin-induced diabetic rats received BFE (200 mg/kg) orally for 4 weeks. HPLC analyses of extracts revealed gallic acid, catechin, epigallocatechin gallate, epicatechin, and epigallocatechin in BFE, whereas BLE exhibited epigallocatechin and myricetin. Both extracts displayed antioxidant activity in vitro and were able to protect cells against oxidative damage caused by glucose overload. BFE attenuated oxidative stress and decreased triglyceride levels in diabetic rats, besides being not hepatotoxic or nephrotoxic. The data suggests that B. cucullata extracts may be potential adjuncts in DM therapy by exerting antioxidant effects and improving triglyceride levels.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"75"},"PeriodicalIF":3.1,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143476879","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":"Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation.","authors":"Gozdenur Tan, Gulcan Ozkan, Ebru Aydin","doi":"10.1007/s11130-025-01311-0","DOIUrl":"10.1007/s11130-025-01311-0","url":null,"abstract":"<p><p>The rising prevalence of celiac disease, gluten sensitivity, and vegan dietary preferences has increased the demand for gluten-free and plant-based foods. This study investigates the potential of aquafaba, a chickpea cooking by-product, as an egg substitute, combined with almond, coconut, and buckwheat flours to develop gluten-free vegan pancake formulations. Aquafaba was optimized for foaming and emulsifying properties under specific conditions (30 min cooking at 70-80 kPa, 110-115 °C, with a 1:1 chickpea-to-water ratio). Four pancake formulations, including gluten containing pancake (GCP), gluten-containing vegan (GCVP) gluten-free pancake (GFP) and gluten-free vegan pancake (GFVP) were evaluated for physicochemical, nutritional, sensory, and textural properties. The GFVP formulation, containing 10.5% almond, 4% coconut, and 15% buckwheat flours, exhibited 14.38% fat, 8.8% protein, 4.01% ash, and 5.29 g/100 g dietary fiber. These values were significantly higher than GCVP, which had 0.24% fat, 7.75% protein, 2.39% ash, and 0.72 g/100 g dietary fiber. Texture analysis showed that gluten-containing pancakes had superior cohesiveness (0.75) and springiness (0.85), while GFVP demonstrated softer properties with cohesiveness at 0.55 and hardness at 2.7 N. Sensory evaluation revealed high consumer acceptability for GFVP, with competitive scores for flavor and overall preference. Using aquafaba and alternative flours allowed the development of gluten-free, vegan, and sugar-free pancakes with desirable nutritional and sensory attributes. These results highlight aquafaba's potential in creating sustainable, functional foods tailored to diverse dietary needs. The findings contribute to the advancement of functional, health-focused food development.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"72"},"PeriodicalIF":3.1,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11846757/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143476883","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}