Food chemistry advances最新文献

{"title":"Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13","authors":"Viengvilaiphone Botthoulath ,&nbsp;Ida F. Dalmacio ,&nbsp;Francisco B. Elegado","doi":"10.1016/j.focha.2024.100803","DOIUrl":"10.1016/j.focha.2024.100803","url":null,"abstract":"<div><p><em>Pediococcus pentosaceus</em> BBS1 and <em>Lactiplantibacillus plantarum</em> BBS13 strains were used as starter cultures in <em>Nor mai som</em> fermentation, to determine their physiochemical action, changes in their population, and in reducing cyanide compounds.</p><p>When BBS1 and BBS13 were added to the fermentation set-ups, the pH values decreased from the initial pH of &gt; 4.6 to pH 3.0 at the end of the fermentation period. The lactic acid levels in all treatments increased from the start of the process through the end of fermentation. During fermentation, lactic acid bacteria (LAB) and total viable count (TVC) populations in all <em>Nor mai som</em> samples showed similar counts of &gt;9 log CFU/g in 24 h of incubation. Thereafter, the counts declined until the completion of the fermentation. Interestingly, Enterobacteriaceae were undetectable in all samples with inoculated starter cultures, whereas their growth in spontaneous fermentation was still found at 3.95 log CFU/g on day 3. Each treatment with the inoculated strains showed cyanide reduction in the range of 62.09 % to 90.31 % at day 10, compared to natural fermentation which registered a reduction of only 49.75 % for the same period. The findings herein indicate that BBS1 and BBS13 when used as starter cultures play a significant role in accelerating the process within 5 days compared to the treatment without inoculation which takes 15 days. BBS1 and BBS13 contribute to the improvement of product quality and may be economically advantageous in large-scale manufacture. This suggests the opportunity to utilize them in various products, including <em>Nor mai som</em>, livestock feeds, and plant-derived fermented products.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100803"},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001989/pdfft?md5=18db82b910584fa4a7cfc1036751ee62&pid=1-s2.0-S2772753X24001989-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142173606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of mango seed kernel starch: Extraction and Analysis","authors":"Most. Jesmin Akhter,&nbsp;Shampa Sarkar,&nbsp;Md. Rayhanujjaman,&nbsp;Md Shahjahan Kabir,&nbsp;Md. Mojaffor Hosain","doi":"10.1016/j.focha.2024.100806","DOIUrl":"10.1016/j.focha.2024.100806","url":null,"abstract":"<div><p>During mango (<em>Mangifera indica</em>) processing, significant by-products like peel and kernel are generated. Mango seed kernels are cost-effective and readily available materials for starch extraction. This study explores low-cost methods to extract mango kernel starch (MKS) from Surjapuri (X) and Amrapali (Y) varieties using distilled water and alkaline solution. Proximate analysis revealed starch yield variations from 44.49 % to 62.11 %, with moisture content between 4.32 % and 5.89 %, protein content from 0.067 % to 0.069 %, fat content from 0.22 % to 0.24 %, and ash content from 0.12 % to 0.14 %. X-variety starch extracted using distilled water had a higher yield (62.11 %), foaming capacity (5.94 %), and emulsion capacity (6.36 %), while alkaline extraction showed higher water absorption (0.16 %) and oil absorption (0.15 %). Y-variety starch showed higher amylose content (23.50 %) with distilled water extraction and higher pH (7.94) with alkaline extraction. X-variety starch had higher swelling power (11.35 g g^-1) with distilled water extraction and higher solubility (0.27 %) with alkaline extraction at 90 °C. Principal component analysis (PCA), Heat map, and Pearson correlation analyses highlighted significant relationships between proximate and physicochemical properties. These results suggest that distilled water extraction is an effective, low-cost method for isolating high-quality MKS, with potential applications in various industries.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100806"},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24002016/pdfft?md5=313278e660861d51c3a9795babae3eea&pid=1-s2.0-S2772753X24002016-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of spray drying microencapsulation for folic acid fortification of dried rice vermicelli (Khanom Jeen)","authors":"Phatthira Yingleardrattanakul Joy ,&nbsp;Ruchira Taprap Tim ,&nbsp;Praphan Pinsirodom","doi":"10.1016/j.focha.2024.100796","DOIUrl":"10.1016/j.focha.2024.100796","url":null,"abstract":"<div><p>This study evaluated spray drying (SD) microencapsulation of folic acid for physicochemical properties and its overall suitability for fortification of dried rice vermicelli. The SD microcapsules were formulated to achieve 30 µg of folic acid per 100 g of flour. The formula was homogenized into a 2% solid phase and made into a dry powder by the SD dryer, and the fortified dough was produced and dried in the final step. Fortified samples were analyzed for chemical and physical attributes, sensory evaluation, folic acid content, and stability in processing. The physical quality testing, water content, and the aw values were significantly different from controls (<em>P</em> &lt; 0.05). The acid content was not significantly different (<em>P</em> &gt; 0.05). Color difference, as assessed by a colorimeter, was significant (<em>P</em> &lt; 0.05). In the mixing, extrusion, and first and second washing steps, the coatings effectively prevented loss of folic acid during processing at 15, 12, 38, and 7% by wet weight, respectively. The folic acid content decreased significantly in the first 2 months of storage. In conclusion, for the fortification of flour this method was suitable and the SD microencapsulating technique can protect against folic acid loss during processing.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100796"},"PeriodicalIF":0.0,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001916/pdfft?md5=29d1a82ad2acf8b6d42c1ff805d58721&pid=1-s2.0-S2772753X24001916-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of antinutrients in improved and local cultivars of green gram (Vigna radiata (L.) Wilczek)","authors":"Sumi Mekkara nikarthil Sudhakaran,&nbsp;Prasanthi Prabhakaran Sobhana,&nbsp;Shreyas Elma Mathew,&nbsp;Devindra Shakappa","doi":"10.1016/j.focha.2024.100801","DOIUrl":"10.1016/j.focha.2024.100801","url":null,"abstract":"<div><p>Besides being an excellent source of high-quality nutrients, legumes are deposits of antinutritional factors (ANFs) that serve as natural defences against herbivory and pathogens. This investigation aimed to study the concentration of different ANFs in 13 green gram (Vigna radiata (L.) Wilczek) cultivars and explore how varietal differences affect their levels. Ten improved, and three local cultivars of green gram were evaluated for antinutritional content using different spectrophotometric assays. Results revealed variability across cultivars with 0.45 to 1.14 g/100 g of phytic acid, 1.11 to 1.99 g/100 g of saponins, 0.91 to 1.78 mg CE/g of tannins, 17.17 to 25.55 mg GAE/g of total phenolic content, 4.41 to 10.44 TUI/mg of trypsin inhibitors, 0.15 to 0.28 g/100 g of raffinose, 0.14 to 0.36 g/100 g stachyose and 1.60 to 2.88 g/100 g of verbascose. These significant variations highlight the wide range of ANF composition found among green gram cultivars. Such data could aid in exploring the nutraceutical and pharmacological potential of these compounds.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100801"},"PeriodicalIF":0.0,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001965/pdfft?md5=6ef8763ec022258a94f932b897d0b805&pid=1-s2.0-S2772753X24001965-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heavy metal and mycotoxin-producing fungi contamination of coffee consumed in Saudi Arabia","authors":"M. Amin Mir ,&nbsp;Sook Keng Chang ,&nbsp;M. Waqar Ashraf ,&nbsp;Kim Andrews","doi":"10.1016/j.focha.2024.100798","DOIUrl":"10.1016/j.focha.2024.100798","url":null,"abstract":"<div><p>In the current study, the presence of some essential and toxic elements, such as chromium (Cr), cobalt (Co), lead (Pb), manganese (Mn), nickel (Ni) and silver (Ag) was checked in the coffee grains from the Harari Loneberry Coffee, Harari Shurberry Coffee, Harari Mocha Coffee, Laqmati Coffee, Wild Coffee, Khawlani Sokia Coffee, and Khawlani Matareia Coffee. Mn, Co, Pb, Ni, Cr, and Ag concentration ranges were found to be 6.75 to 3.76, 0.065 to 0.042, 0.832 to 0.521, 0.102 to 0.017, 0.167 to 0.054, and 0.961 to 0.192 g g^-1, respectively, and all the elements were found to be within the range of intake. The existence of contaminating toxigenic fungi, as well as aflatoxin and ochratoxin, is also studied. Using TLC chromatography, 27 toxigenic isolates from the genera <em>Aspergillus</em> and <em>Pencillium</em> were taken from these samples and examined for the synthesis of the toxins ochratoxin (OTA) and aflatoxin B (AFB). Five different <em>Aspergillus</em> isolates, seven different <em>Penicillium</em> isolates, and four different <em>Fusarium</em> isolates all produced AFB₁, according to the research. Four samples of coffee beans were discovered to be naturally tainted using HPLC. Aflatoxin B1′s quantification ranged from 2.11 to 121.38 g kg^-1, while ochratoxin A's ranged from 1.12 to 21.32 g kg^-1. This suggests that when coffee, the most consumed beverage in Saudi Arabia, is stored or presented in less hygienic circumstances, it is highly contaminated with toxins.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100798"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X2400193X/pdfft?md5=4c8984ed48e23ae87d3cecced0374d32&pid=1-s2.0-S2772753X2400193X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality evaluation of Idli prepared from betel leaves essential oil nanoemulsion treated stored batter","authors":"Sangeetha Karunanithi,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.focha.2024.100800","DOIUrl":"10.1016/j.focha.2024.100800","url":null,"abstract":"<div><p>The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates <em>Idli</em> quality from batter stored with and without 5% betel leaf essential oil-based nanoemulsion (BLEONE) at 30 °C and 4 °C. Color, texture, microbial growth, proximate composition and sensory attributes were assessed using standard methods, with statistical analysis via ANOVA and Tukey's post-hoc test (<em>p</em> &lt; 0.05). BLEONE-treated <em>Idli</em> showed 30.2% reduced hardness, 17.1% better color retention, and 0.61 log CFU/g less microbial growth after 5 days, inhibiting harmful microbes and supporting beneficial lactic acid bacteria. At 30 °C, BLEONE-treated <em>Idli</em> maintained quality for 7 days versus 2 days for controls. Moisture, protein, and fat retention improved by 3.4%, 7.3%, and 6.2%. Sensory scores for taste, mouthfeel, and acceptability increased by 3.5%, 4.1%, and 3.8% after 10 days at 4 °C. BLEONE-treated batter produced acceptable <em>Idli</em> for up to 25 days at 4 °C, compared to 10 days for controls, extending shelf-life by 150%. This study shows BLEONE is an effective natural preservative for <em>Idli</em>, extending shelf-life and maintaining quality at ambient and refrigerated temperatures. These findings suggest potential for clean-label preservation methods for fermented foods, potentially revolutionizing the food preservation industry.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100800"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001953/pdfft?md5=2f265f0cbd4bad48a1d81c7070c98dde&pid=1-s2.0-S2772753X24001953-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of betel leaves byproducts: A novel ingredient for sustainable cookie development","authors":"Sangeetha Karunanithi,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.focha.2024.100799","DOIUrl":"10.1016/j.focha.2024.100799","url":null,"abstract":"<div><p>Environmental sustainability in food production requires innovative methods to repurpose byproducts. This study examines betel leaf residue as a sustainable ingredient to improve the nutritional value and sensory attributes of cookies. A randomized controlled trial was conducted where betel leaves powder after extraction (BLPAE) was incorporated into cookie formulations at varying proportions (3% to 10%). The experimental design utilized a completely randomized design (CRD) to ensure unbiased distribution of treatments. The effects of BLPAE incorporation were interpreted using analysis of variance (ANOVA) to identify significant differences between means, followed by duncan's multiple range test (p ≤ 0.05) to compare the treatment groups. Additionally, sensory evaluations were performed using a 9-point hedonic scale with trained panellist to assess the acceptability of the fortified cookies. Cookies with 5% BLPAE showed a 571.42 ± 8.57% increase in fiber content. Pasting properties reduced peak viscosity (103.10 cP to 69.58 cP) and increased dough hardness (3481.6 g to 8577.97 g), enhancing texture with overall acceptability of 7.5, without compromising taste and texture. In conclusion, incorporating 5% BLPAE into cookie formulations optimally enhances nutritional value while maintaining desirable sensory attributes, highlighting betel leaf residue as a sustainable ingredient for innovation in bakery products.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100799"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001941/pdfft?md5=17a879859ef1b025b2d58aad4baeae3c&pid=1-s2.0-S2772753X24001941-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced preservation of postharvest peaches with an edible composite coating solution of chitosan, tannic acid, and beeswax","authors":"Majid Ali ,&nbsp;Sana Ullah ,&nbsp;Aimen Zeb ,&nbsp;Laraib Bibi ,&nbsp;Rizwana Sarwar","doi":"10.1016/j.focha.2024.100797","DOIUrl":"10.1016/j.focha.2024.100797","url":null,"abstract":"<div><p>Coating materials play a crucial role in prolonging the shelf life of fruits by establishing a protective barrier against microbial growth and preserving their freshness. In this investigation, we formulated an edible composite coating solution comprising chitosan (CS), tannic acid (TA), and beeswax (BW) in the following proportions: 0.5 % chitosan, 0.5 % tannic acid, and 2 % beeswax. The solution was created by blending equal volumes (1:1) of 1 % CS and 1 % TA solutions. Subsequently, 2 % solid BW was dissolved through gentle heating, with the addition of 0.2 % glycerol and 0.2 % Tween80. This solution exhibited outstanding antioxidant activity, registering a percentage inhibition of 87.64±1.4 %. Moreover, the solution demonstrated antibacterial effectiveness against <em>Escherichia coli</em> and <em>Bacillus subtilis</em>, with an efficiency of 46–48 %, compared to the standard antibiotic Kanamycin. To assess its efficacy in preserving fruits, we applied the solution to peach surfaces using cotton swabs and observed them at room temperature over several days. It became evident that untreated samples began to spoil and exhibited signs of microbial growth within just 3, 4 days, whereas treated samples remained preserved even after 9, 10 days. Additionally, after 6 days, the treated samples showed slightly less weight loss at 9.10±0.63 %, compared to the control samples at 10.31±0.21 %. The fruit firmness of the treated samples was 4.453±0.59 N, while the control samples measured 3.707±1.98 N. The control samples showed a greater decrease in titrable acidity, with a difference of 0.03 % from day 0 to day 9, compared to a difference of 0.024 % in the treated samples. This study underscores the potential of the CS/TA/BW solution as an innovative edible fruit coating, emphasizing its remarkable antioxidant and antibacterial properties.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100797"},"PeriodicalIF":0.0,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001928/pdfft?md5=e407c6fa732f04d677dc40a46523106c&pid=1-s2.0-S2772753X24001928-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142096613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of kaempferol against garri meal tainted with vacuum gas oil induced nephro- and neurotoxicity","authors":"Joel Okpoghono ,&nbsp;Busade Adebayo Agbetuyi ,&nbsp;Toritseju Eyide ,&nbsp;Innocent Onyesom","doi":"10.1016/j.focha.2024.100794","DOIUrl":"10.1016/j.focha.2024.100794","url":null,"abstract":"<div><p>The present study investigated the defensive effect of kaempferol in the tissues of Wistar rats fed with vacuum gas oil polluted garri diet. The rats (30) were grouped into six (<em>n</em> = 5): Group 1: Control: Fried garri normal diet (FGND). Group 2 and 3 were given FGND and treated with 50 and 100 mg/kg b. wt of kaempferol. Group 4: Fried garri diet with vacuum gas oil (FGD-VGO) only. Group 5 and 6 were given FGD-VGO then treated with 50 and 100 mg/kg b. wt. of kaempferol. The rats were euthanized using carbon dioxide after experimental period of 28 days. The tissues (kidney and brain) were excised for biochemical assays. The results indicated a significant decrease in antioxidant markers (superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-s-transferase, GST), Na⁺/K⁺-ATPase, percentage of fragmented deoxyribonucleic acid (DNA) and increase malondialdehyde (MDA) in the tissues of rats in group 4 compared to the other groups. However, treatment with kaempferol significantly decreased MDA level and increased antioxidant markers in the tissues of rats fed FGD-VGO. In conclusion, the data obtained may point out to kaempferol playing a crucial role as an antioxidant against garri meal tainted with vacuum gas oil in Wistar rats.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100794"},"PeriodicalIF":0.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001898/pdfft?md5=894cdeb5ec6ee114f9c3e35fb2c94f07&pid=1-s2.0-S2772753X24001898-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142084170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment","authors":"Ashish Dabade ,&nbsp;Suraj Kahar ,&nbsp;Uday Annapure","doi":"10.1016/j.focha.2024.100795","DOIUrl":"10.1016/j.focha.2024.100795","url":null,"abstract":"<div><p>This study investigates the transformative potential of Atmospheric Cold Plasma (ACP) treatment on gluten. Gluten samples were treated with ACP at different time intervals (0, 5, 10, and 15 min) and input voltage levels (170, 200, and 230 V). SDS-PAGE was conducted to assess structural changes. An array of physicochemical properties, such as emulsification activity, foaming capacity, water holding capacity, molecular weight and in-vitro digestibility were meticulously evaluated. The results reveal significant improvements in gluten's in-vitro digestibility, increasing from 19.38 to 44.66 µg/ml. ACP treatment enhances emulsification activity, with the Emulsification Activity Index rising from 26.36 to 33.56 m²/gm. Foaming capacity improves from 77.53 % to 82.22 %, and water-holding capacity increases substantially from 163.57 % to 285.42 %. It addresses sustainability in food processing for digestive health.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100795"},"PeriodicalIF":0.0,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001904/pdfft?md5=ff95f02c209e06bfb97163731705302c&pid=1-s2.0-S2772753X24001904-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}