Impact of cold-plasma on the nutritional, textural and structural properties of soy and pea protein isolate for the development of plant-based noodles - Peeref (2025)

Summary: This study investigated the effects of SPI on CS's sol-gel behavior, rheology, structure, and gel properties. SPI inhibited CS gelatinization, reducing its rheological properties but increasing Tan delta. SPI also changed CS's structure, reducing hydrogen bond strength and order degree, resulting in a weaker gel network and decreased texture profiles and gel strength. This study provides a foundation for producing gel food suitable for swallowing.

FOOD HYDROCOLLOIDS (2025)

Summary: This study evaluated the effects of DBD-CP on SPI and PPI, including structural, rheological, and techno-functional characteristics. The results showed that CP treatment increased carbonyl groups, decreased free sulfhydryl groups, and improved protein solubility and storage modulus. In addition, the in vitro protein digestibility of SPI was significantly improved, and spectral analysis showed that the alpha-helix structure was partially decomposed and lost, leading to protein aggregation.

FOOD CHEMISTRY (2024)

Summary: The viscoelastic properties of pea and soy protein pastes with different concentrations were studied for their 'printability' in extrusion 3D printing. The rheological parameters G,' tan delta and sigma y were influenced by protein concentration, and different viscoelastic behaviors were observed. SPI formed more stable 3D printed objects compared to PPI in the protein range of 15-17%w/w. This work contributes to understanding the importance of rheology in developing new inks for 3D printed foods.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023)

Summary: It was found that adding gelatin and increasing printing temperature can improve the 3D printability of SPI-based pastes, resulting in more stable structures and tighter connections, thereby enhancing the texture of the food.

JOURNAL OF FOOD ENGINEERING (2022)

Summary: This study investigated the effect of PPI on the gelatinization behavior of PS. It found that PPI could reduce the swelling power of PS, increase the hot paste viscosity and gelatinization enthalpy, decrease the storage modulus and hinder the aggregation of starch molecular chains. It also reduced the amylose leaching and gel strength, indicating the formation of weak gel. Confocal laser scanning microscopy confirmed this. These results are significant for making pea-based foods.

FOOD CHEMISTRY-X (2025)

Summary: This study introduces a novel method to predict the structural attributes of HMMA by using the gelation properties of a blend containing SPI, PPI, and CS. The study found that as the PPI content increased, the overall viscosity of the protein mixture decreased, the color lightness increased, the texture of HMMA weakened, the α-helix and β-sheet structures decreased, the random coil structures increased, the molecular strength of the protein gel weakened, and the protein interactions in HMMA decreased. This study demonstrates that the textural properties of HMMA can be effectively predicted by understanding the gelation characteristics of the SPIPPI blend.

FOOD HYDROCOLLOIDS (2024)

Summary: This study investigated the effect of adding soy lecithin on protein oleogels and solid fats. It was found that oleogels containing a certain concentration of lecithin had similar texture to solid fats and could enhance structural recovery without oil release under pressure, indicating the potential of lecithin as a co-oleogelator. The study also explored the application of emulsion template method in oleogel preparation.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2024)

Summary: This study investigated the effects of SPI and WG ratio changes on the product characteristics of PBMA. The addition of WG can reduce hardness and chewiness, while increasing springiness and brightness. The best performance of PBMA was achieved when the SPI to WG ratio was 9:3. FT-IR results showed that the transition from alpha-helix to beta-fold was the reason for fiber reinforcement, and the increase in disulfide bonds was related to the enhancement of the fiber structure. This study provides a reference for the development of PBMA.

FOOD CHEMISTRY-X (2024)

Summary: In developed countries, the elderly population has been rapidly increasing in recent years, leading to a higher risk of protein deficiency. To address this issue, a study investigated the enhancement of protein content in high-gluten flour noodles by adding soybean protein isolate (SPI) powder. The addition of SPI increased protein and moisture content, as well as affected the texture and sensory properties of the noodles. Furthermore, the addition of SPI significantly decreased the glycemic index (GI) of the noodles, suggesting potential benefits for preventing diabetes in elderly individuals.

APPLIED SCIENCES-BASEL (2023)

Summary: This study investigated the effects of cold argon plasma treatment on pea protein isolate, including its functionality, structure, and oxidative characteristics, and its application in 3D printed plant-based meat. The results showed that the treated pea protein isolate had significantly improved gel strength, water-holding capacity, emulsifying activity, and emulsion stability, as well as better 3D printing performance and self-supporting ability. This study provides new ideas and methods for improving the printability of 3D printing materials and developing hypoallergenic plant protein foods.

FOOD RESEARCH INTERNATIONAL (2024)

Summary: This study investigated the effects of adding different proteins to ice cream. Results showed that PPI and SPI improved the stability of ice cream, but their taste and certain amino acid contents were inferior to MPC. The study provides insights for the development of high-protein frozen desserts.

JOURNAL OF DAIRY SCIENCE (2024)

Summary: This study introduced four types of salt into SPI/PPI composite gels and found that appropriate concentrations of salt could enhance the mechanical properties of the composite gels, including whiteness, hardness, storage modulus, and loss modulus. At the same time, the introduction of salt could also induce the interconversion of secondary structures within SPI/PPI, resulting in a considerable increase in the more structurally stable beta-sheets. Scanning electron microscopy analysis further revealed that appropriate concentrations of salt could induce the formation of a dense and stable network structure in the SPI/PPI composite gels. This work provides a way to produce plant-based protein gels with enhanced mechanical properties, which is also beneficial for the development of other plant-based products.

FOOD HYDROCOLLOIDS (2025)

Summary: Bigel inks, composed of SPI hydrogel and beeswax oleogel, were developed for 3D food printing. The ratio of hydrogel to oleogel affected the rheology and moisture state of the inks, with a 7:3 ratio resulting in better recoverability and self-supportability. The inks had smooth extrusion, strong mechanical properties, and better structural stability, enabling the creation of a high-precision hollow-rotating structure. This was due to the presence of more fl' and fl crystals with high oleogel content, which protected the integrity of the SPI hydrogel network structure. This work provides a new perspective on the application of SPI in personalized diets.

FOOD HYDROCOLLOIDS (2024)

Summary: This study explores the feasibility of using high-moisture extrusion technology to create meat analogues with different ratios of HWG and SPC. Results indicate that meat analogues with 40% HWG addition to SPC have better texture and greater similarities to chicken meat compared to analogues with 40% WG addition to SPC. Additionally, the meat analogues with HWG exhibit higher antioxidant capacity and protein digestibility.

FOOD CHEMISTRY-X (2023)

Summary: This study investigates the effect of kefir fermentation on the properties of soy protein isolate (SPI) gels. The results show that fermentation by kefir grains can improve the textural strength, mechanical structure, and thermal characteristics of SPI gels. Fermented gels have enhanced water-holding capacity, increased hardness, improved cohesiveness and resilience, and a more compact and homogeneous network structure.

FOOD RESEARCH INTERNATIONAL (2023)

Summary: This study evaluated the effects of DBD-CP on SPI and PPI, including structural, rheological, and techno-functional characteristics. The results showed that CP treatment increased carbonyl groups, decreased free sulfhydryl groups, and improved protein solubility and storage modulus. In addition, the in vitro protein digestibility of SPI was significantly improved, and spectral analysis showed that the alpha-helix structure was partially decomposed and lost, leading to protein aggregation.

FOOD CHEMISTRY (2024)

Summary: Edible insects are now part of the diet in many regions, thanks to their nutritional value and health benefits. These insects can be processed and used in various food products, providing a wide range of nutrients.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

Summary: Consumers worldwide are seeking to improve their diets by consuming nutritious and eco-friendly food products. As a result, there is an increased demand for plant-based meat analogues due to their negative impacts on animals, humans, and the environment. This manuscript explores the methods and approaches used to create meat analogues that closely resemble real meat.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

Summary: Calendula officinalis Linn. is a popular medicinal plant with multifaceted biological effects, including anti-inflammatory, anti-cancer, antidiabetes, and wound healing activities. Recent research has explored its therapeutic applications, molecular mechanisms, and clinical studies, providing possibilities for validating traditional claims and advancing its safe and effective use.

PHARMACEUTICALS (2023)

Summary: Meat is traditionally obtained by sacrificing animals, but clean meat production offers an alternative approach. Clean meat production is driven by concerns over the environment, animal welfare, public and consumer health, antibiotic use, and food security, but faces challenges in terms of nutritional attributes, flavor, shape, and structure compared to real meat.

ANIMAL BIOTECHNOLOGY (2022)

Summary: This review discusses the application of essential oils (EOs) in food preservation and shelf-life augmentation. EOs have antimicrobial properties and can protect the quality of food matrices. Encapsulation and nano-encapsulation techniques can overcome the limitations of EOs in water solubility, volatility, and stability. Smart packaging systems are also proposed to extend the shelf life of food products.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Summary: This study analyzed the changes of non-volatile substances during the pile fermentation process of Liupao tea, identified 271 differential metabolites, and divided them into 10 subclasses, among which three metabolites were shared in different fermentation stages, providing valuable information for understanding the pile fermentation process.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study analyzed the lipolysis, textural changes, and sensory properties of traditional Bouhezza cheese made from raw goat's milk. The results showed that during ripening, the fat content increased, while the acidity index decreased. The initial lipolysis rate was relatively low, but it increased towards the end of the ripening period. In addition, the content of free fatty acids in the cheese increased in the early stage of ripening, and then decreased after the addition of whole milk before the end of the ripening period. The study also found that Bouhezza cheese has a rich volatile and aromatic profile, which is mainly due to the influence of lipolysis. This study is the first investigation of the lipolysis process during the ripening of goat's cheese Bouhezza.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study focused on the production of probiotic yogurt using tiger-nut-date-palm milk, screened lactic acid bacteria with technological, probiotic, and safety potential, and found that the yogurt fermented with a specific strain combination had high antioxidant activity and good sensory properties. The beverage with 20% DPM concentration had the best sensory attributes, and this plant-based probiotic yogurt is expected to bring health benefits to consumers.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study investigated the effects of high hydrostatic pressure and thermally assisted HHP processing on the structure, techno-functional properties, and digestibility of sorghum starch. The results showed that the process mainly affected the granular and crystalline structure of starch, as well as its techno-functional properties and digestibility. In addition, the process could produce physically modified starch suitable for different applications.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study investigated the effects of peach gum edible coating film on pericarp browning of 'Guiwei' litchi stored at ambient temperature. 4% PG treatment could effectively inhibit browning and maintain the storage quality of postharvest litchi. Peach gum is environmentally friendly as a preservative and can form an edible film.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study investigated the microbial community of fermented sour bean soup and isolated Lactiplantibacillus plantarum FB5 from it. The Yogurt EFL5 was fermented by L. plantarum FB5 and its physicochemical, rheological, thermal, and antioxidant properties were analyzed. The results showed that Yogurt EFL5 had good physicochemical, rheological, and thermal properties, as well as antioxidant capacity. Fifty-seven volatile compounds were detected in Yogurt EFL5. This study provides a new idea for the development of functional dietary yogurt.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study focused on converting paneer whey into a functional fermented product using kefir culture. Among 9 formulations, S-8 was identified as the most acceptable and analyzed for its nutritional content. The product showed changes in pH and acidity during storage, along with a decrease in lactose and an increase in ethanol. It also exhibited antimicrobial and antioxidant activities, and remained stable for 12 days under refrigeration. The absence of E.coli and consistent viable count of lactic acid bacteria and yeast confirmed its microbiological stability. Developing paneer whey-based kefir can reduce waste and provide health benefits.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study investigated the modification effect of sodium tripolyphosphate on walnut protein isolate, and found that the phosphorylated protein had better performance in several properties. The study also used transglutaminase to cross-link the phosphorylated protein as a wall material to encapsulate Lactobacillus bulgaricus, and proved that the microcapsules had a sustained-release effect through in vitro simulated gastrointestinal digestion experiments.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2025)

Summary: This manuscript provides a comprehensive review of the use of gamma rays, electron beams, and X-rays to enhance the safety and quality of cheese. It discusses the sources, energy levels, penetration depths, and applications of these rays, with a focus on their nutritional and safety benefits, as well as potential health concerns. The manuscript also examines the microbial dynamics in cheese and shows how irradiation doses affect bacterial counts and cheese characteristics. Gamma rays are suitable for large cheeses due to their high penetration depth, while electron beams are ideal for surface treatments due to their limited penetration depth. X-rays offer a good balance between penetration depth and energy efficiency. In addition, the manuscript addresses consumer perception and legal aspects, and assesses the market acceptance and retail impact. The review demonstrates that irradiation can reduce contamination, extend shelf life, and preserve sensory properties, making it a promising tool for cheese processing. Future research should explore the long-term effects on texture and flavor, as well as the economic feasibility of large-scale production, to help the industry meet the demand for nutritious dairy products.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2025)

Summary: This article reviews the conditions of cereal fermentation and the effects of fermentation on the nutritional value and health benefits of cereals, including the impact on basic components such as starch and dietary fiber, as well as the increase in the content of bioactive substances in cereals through fermentation, which plays a positive role in preventing chronic diseases. The article also summarizes the prospects for the future market development of fermented cereal products.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: The increasing use of pesticides in agricultural products raises concerns about food safety. Pesticide residue management is attracting attention due to the high mortality rate caused by pesticide poisoning. Controlled use of pesticides and the development of rapid detection methods are needed. This review describes the details of pesticides, summarizes the progress of detection techniques, and discusses the emerging challenges and future prospects, emphasizing the application of nano-sensors in pesticide detection.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: A multi-residue detection method for four pesticides in bitter melon and cucumber was established, and their degradation patterns and residue characteristics were studied. The results showed that the method was accurate and reliable, and the residues of the four pesticides in bitter melon were lower than those in cucumber, providing a basis and support for the detection and safe use of pesticide residues in bitter melon.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2025)

Summary: This study investigated the potential of using food waste as a growth medium for chitin-glucan nanofiber production by Aspergillus niger. The optimal fermentation conditions were determined by experimental design, and the characterization of the produced nanofibers was studied. The results showed that using food waste to produce chitin-glucan nanofibers is cost-effective and environmentally friendly.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2024)

Summary: This study investigated the causes and main components of browning during the fermentation and aging of cherry wine. It was found that both enzymatic and non-enzymatic browning occurred during fermentation, and the browning degree increased during aging. Chlorogenic acid and glucose were the main factors affecting browning under acidic conditions.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2025)

Summary: Milk is prone to contamination by pathogenic microorganisms, and new technologies can monitor its microbiological indicators, which are simple, easy to use, reliable, and significantly reduce analysis time, useful for experts in the dairy industry.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2025)