Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life. Interactions of a protein molecule with polyphenols are important, which change functions and physiochemical properties of the complex and provide protection to polyphenols. Interactions between proteins and polyphenols are largely non-covalent. Factors that affect such interactions include pH, temperature, and the structure of both proteins and polyphenols. Moreover, excellent stability of polyphenols can be achieved by using nanoencapsulation techniques such as emulsion, nanohydrogel, and nanocomplex formation. The use of protein combined with other compounds such as lipids and carbohydrates was found to be the most suitable carrier for polyphenols encapsulation. This review aims to describe the interaction between proteins and polyphenols, focusing on applying nanoencapsulation for increasing stability and targeted delivery of phenolic compounds.

Herein, we discuss the modeling of the pulsed electric field (PEF) process, with attention focused on the originally intended application of pasteurization of liquid foods. We review literature on three classes of models. First are the models for electroporation (of molecular scale), derived from physics and physical chemistry considerations, and their extension to probabilistic approaches which treat pore formation as a random process. We discuss the more recent approaches involving molecular dynamics. Then, we consider treatment-chamber and system scale models, which are based on continuum physics approaches, and rely on computational Multiphysics codes for their solution. We then discuss the base assumptions for several modeling studies. Next, we consider models for inactivation kinetics for bacteria exposed to PEF, including the first order, Hulsheger, Peleg and Weibull models. We close with discussions of other models and experimental approaches for model verification and obtaining kinetic parameters from continuous flow PEF systems.

Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking. Likewise, germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects, and contribute to some reduction in immunoreactivity (IR) of allergens. This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR. Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20, 40 and 60 min at room temperature. Cooking at 100 oC was carried out for 10 to 60 min. The soy allergen IR was evaluated using a commercial sandwich ELISA kit. The combined action of germination, sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5% soy slurry (> 99% reduction). These levels are lower than the reported threshold values of soy allergens in foods. In addition, the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.

Marine protein hydrolysates and peptides have grown in popularity due to their biological activities and robust properties. They are increasingly studied in the functional food, pharmaceutical, and cosmeceutical sectors. This article discusses the current knowledge about preparing protein hydrolysates and peptides from seaweed, seafood, and seafood processing byproducts. Gaps in knowledge and technical expertise required for their industrial integration have been identified. The desire for natural substances to use as functional food has gained prevalence as consumers have become more aware of the adverse side effects of synthetic drugs. Aging-related chronic diseases, including cancer, arteriosclerosis, and diabetes, can be prevented by actively introducing food-based functional ingredients. Marine-derived proteins and peptides still face several hurdles to commercialization, such as scaling up production and maintaining a sustainable supply of raw materials. Further understanding of the physiological functionalities, action mechanisms, and clinical efficacy of these peptides and proteins would facilitate their use in biomedical applications and as functional ingredients in food and cosmetics.

Not from concentrate (NFC) fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma. Here, we compared the effects of mild heating (MH) and high pressure processing (HPP) on physicochemical characters and phytochemicals in NFC spine grape juice based on metabolomics analysis. Similar compound profiles were observed between HPP-treated and fresh juices. The richer phytochemical compounds comprised malvidin-3-O-glucoside, malvidin-3,5-di-O-glucoside, quercetin-3-O-rhamnoside, quercetin-3-O-glucuronide, catechin, caffeic acid, ferulic acid, procyanidin B1, procyanidin B2 were obtained after MH treatment. Nine marker phenolics and two marker tripeptides (i.e., Glu-Val-Phe and Leu-Leu-Tyr) were identified to differentiate MH from HPP treatment, of which higher contents occurred in the MH group. Storage time experiments showed that the Glu-Val-Phe could serve as potential markers for monitoring storage of spine grape juice. These results provide new insights into the effects of processing on individual phytochemical changes and the guide for commercial application of production of spine grape NFC juice.

Quality changes in ready-to-eat, shelf-stable foods, during storage can be influenced by many factors, such as processing, storage conditions, and the barrier properties of the packaging. This research investigated retention of vitamin C and anthocyanin in purple mashed potatoes as influenced by packaging barrier properties and encapsulation during storage after microwave assisted thermal sterilization. Purple mashed potatoes fortified with encapsulated (EVC) or non-encapsulated vitamin C (NVC) were packaged in two high-barrier polymer pouches (TLMO and PAA), processed with a pilot-scale microwave assisted thermal sterilization (MATS) system (F0 = 10.7 min), and stored at 37.8 °C for 7 months. MATS processing caused a significant increase (P < 0.05) in the oxygen transmission rates (OTRs) of PAA pouches but did not affect the barrier properties of TLMO pouches. PAA film also had a significantly higher (P < 0.05) water vapor transmission rate (WVTRs) than TLMO films, which resulted in a significantly higher (P < 0.05) weight loss in the samples packaged in PAA pouches than TLMO pouches. Purple mashed potatoes containing encapsulated vitamin C in both TLMO and PAA pouches showed the highest retention over 2 months of storage at 37.8 °C than non-encapsulated vitamin C. Additionally, purple mashed potatoes exposed to 700 lumens light showed a significantly higher (P < 0.05) deterioration in the anthocyanin, total phenolic content, color, and vitamin C. Overall, MATS processed purple mashed potatoes in high barrier polymeric packaging can minimize the quality changes when stored in dark conditions during storage and have an extended shelf life.

Pecans have many health benefits and are known for being part of a heart-healthy diet. Nutrition education is a key component in increasing pecan consumption among young consumers. In an effort to improve the efficacy of nutrition education targeting a younger demographic, this study aims to investigate how the information quality of a nutrition education program affects consumers' nutrition knowledge, trust, and intentions to recommend and try pecans. A total of 271 usable questionnaires were collected from college students at a southeast university. Our findings indicate that information quality could directly influence consumer knowledge and trust in an information source and indirectly influences consumers' willingness to recommend or try a product. This study also showed that improved consumer knowledge and trust in an information source could strongly affect their willingness to recommend pecan products. The findings of this study can be used to increase the efficacy of educational marketing strategies in the pecan industry and drive an increase in consumption among younger populations.

High hydrostatic pressure has become a non-thermal alternative to thermal pasteurization in dairy product processing. In this study, we investigated the effects of the treatment of high hydrostatic pressure on the bacterial composition in donkey milk using high-throughput sequencing technology and culture-dependent methods. Compared with the microbial composition in the untreated donkey milk, the relative percentage of Pseudomonas and Acinetobacter in donkey milk after high hydrostatic pressure was significantly decreased by 4.92% and 4.82%, respectively. Beta diversity analysis demonstrated that the treatment of high hydrostatic pressure affected the microbial composition in donkey milk significantly. The potential probiotic Enterococcus casseliflavus isolated from the untreated donkey milk has a good acidifying ability. This study revealed the effects of high hydrostatic pressure treatment on the microbial composition in donkey milk, exhibiting its practical industrial application and the potential use of biological resources in the future.

COVID-19, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is a major public health threat. Edible plants are rich in bioactive components, with a variety of functions, such as enhancing immunity, antiviral, anti-inflammatory and so on. Thus, the intake of edible plants to boost the body's resistance to COVID-19 is a promising and possibly affordable strategy. This review revisits the effects of functional components from edible plants (such as polyphenols, polysaccharides, lectin, alkaloids, polyunsaturated fatty acids, terpenoids, and saponins) on COVID-19. The inhibitory effects of bioactive components on the virus's entrance and replication, anti-inflammatory and immune enhancement are discussed. And finally, we present the prospects of using edible plant functional ingredients as vaccine adjuvants and the prospects and problems in the use of edible plant functional components for the prevention of COVID-19. Functional components of edible plants interacted with structural proteins of SARS-CoV-2 virus and key enzymes in virus recognition and replication, thereby inhibiting virus entry and replication in the host. Meanwhile, these bioactive components had anti-inflammatory effects and could inhibit cytokine storms. Therefore, we believe that functional components from edible plants can enhance human resistance to COVID-19 and can be applied in the development of new therapies.

Alzheimer's disease (AD) is a common neurodegenerative disease, which seriously impairs human health and life. At present, scientists have proposed more than a dozen hypotheses about the pathogenesis of AD, including the tau propagation hypothesis. However, the exact ultimate pathogenic factor of AD remains unknown. Based on the current hypotheses, some anti-AD drugs (e.g., donepezil and Ketamine) have been developed and used in clinical treatment, which fall into two main categories, acetylcholinesterase inhibitors (AChEIs) and N-methyl-D-aspartate (NMDA) receptor antagonists, the former representative drug is donepezil, and the latter representative drug is memantine. Since these drugs have undesirable side effects, it is necessary to find safer alternatives for AD treatment. Interestingly, dietary phytochemicals have the advantages of wide source, safety, and high biological activity, which is the natural route for screening anti-AD drugs. In this study, several representatives’ dietary phytochemicals with anti-AD effect, including resveratrol, lycopene, gallic acid, berberine, ginsenoside Rg1, pseudoginsenoside-F11, ginsenoside Rh2, artemisinin, and torularhodin were selected from the published data over the last 10 years and their potential molecular mechanisms and clinical applications reviewed in the treatment of AD.