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Review Aug 2026

Wheat germ protein in functional foods: structure, processing, applications, and mechanistic insights.

As a sustainable plant protein resource, wheat germ protein (WGP) has attracted increasing attention because of its high digestibility, balanced essential amino acid profile, and broad potential in functional food development. However, its industrial application remains limited by processing bottlenecks and an incomplete understanding of its structure-function relationships and molecular mechanisms of action. This review systematically summarizes the structural characteristics, digestion behavior, and functional properties of WGP, and further evaluates its incorporation into diverse food matrices, particularly bakery products, meat analogues, and other functional formulations. In addition, current evidence on the physiological activities of WGP and its derived bioactive peptides is critically examined, with emphasis on antioxidant, antihypertensive, immunomodulatory, neuroprotective, and metabolic regulatory effects, together with the signaling pathways involved. Available studies indicate that WGP-derived peptides exert health-promoting effects not only through activation of key pathways such as Nrf2 and AMPK, but also through modulation of systemic homeostasis via the gut-brain and gut-liver axes. Overall, this review highlights the need to move beyond conventional nutritional fortification toward a mechanism-oriented design strategy, and provides a theoretical basis for the development of next-generation functional foods and specialized medical nutrition products based on WGP.

Long Pan, Jing Cai, Ai-Mei Liao et al. · 0 citations
Review Open access Aug 2026

Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.

Growing demand for sustainable, nutritious, and high-quality protein foods has highlighted limitations of single-source proteins and promoted interest in dual-protein systems (DPS). DPS are edible protein matrices intentionally formed from two distinct primary protein components, derived from different biological sources or complementary protein fractions, and processed within a shared physicochemical environment. This review integrates their definition, fabrication strategies, interaction mechanisms, functional properties, nutritional implications, and food applications. Protein-protein interactions, including electrostatic, hydrophobic, hydrogen-bonding, and disulfide-mediated interactions, regulate unfolding, aggregation, interfacial adsorption, and network formation. Processing methods such as blending, co-precipitation, ultrasound, microwave treatment, pH shifting, fermentation, germination, and enzymatic cross-linking further modify structure and functionality. These changes affect solubility, emulsification, foaming, gelation, rheology, digestibility, and storage stability. Nutritionally, DPS may improve amino acid complementarity, digestion behavior, and bioactive peptide release, but their benefits depend on protein source, ratio, processing conditions, and matrix. Applications in meat and seafood analogues, dairy-like systems, bakery products, beverages, and structured foods show potential for quality and sustainability improvement. However, sensory defects, allergenicity, limited digestibility evidence, and insufficient consumer studies remain challenges. This review provides a framework for designing stable, nutritious, sustainable, and acceptable dual-protein foods.

Xue Bai, Kai Zhou, Ranran Pang et al. · 0 citations
Review Open access Jul 2026

Chemical Fate of Polyphenols in Food Systems: Processing-Induced Modifications, Matrix Effects, and Implications for Bioaccessibility

Polyphenols are bioactive compounds abundant in plant-based foods, contributing to antioxidant, anti-inflammatory, and antimicrobial effects. Their stability, bioaccessibility, and functional potential are influenced by chemical structure, food matrix composition, and processing. Thermal, non-thermal, and fermentation-based treatments can either degrade sensitive polyphenols or enhance extractability and biological activity, depending on the matrix. Interactions with proteins, polysaccharides, and lipids modulate release during digestion, with bound or complexed forms often exhibiting delayed bioaccessibility and colonic microbial transformation. Accurate characterization relies on analytical methods ranging from spectrophotometry to HPLC–MS/MS, NMR, and metabolomics, yet methodological limitations can obscure functional content. This review integrates current knowledge on polyphenol chemistry, processing effects, matrix interactions, bioaccessibility, and analytical approaches, highlighting practical implications for functional food development and research gaps for future studies.

Muhammad Salabat Khan · 0 citations
Review Open access Aug 2026

A Systematic Review of Fish Protein Hydrolysates in Functional Foods: Balancing Nutritional Fortification with Sensory Acceptance

Fish and fish by-products are rich in high-quality protein and bioactive compounds, but their use in value-added food products is still limited. Fish protein hydrolysate (FPH) has outstanding digestibility and functional properties, making it a potential ingredient for food fortification. However, differences in fish species, hydrolysis methods, and fortification levels can affect nutritional quality and sensory acceptance. This literature review aims to synthesize the latest evidence on the impact of adding various types of fish protein hydrolysates to food products, with a focus on nutritional value, physicochemical properties, and sensory characteristics. The literature review was conducted using the ScienceDirect and PubMed databases following the PRISMA approach. Thirteen eligible studies published between 2015 and 2025 were analyzed using descriptive qualitative analysis. The reviewed studies indicated that FPH derived from salmon, tilapia, seabass, anchovy, tuna, cod, sea bream, and mullet consistently increased protein content, improved amino acid profiles, increased antioxidant activity, and, in some cases, improved mineral content and shelf life. Moderate fortification levels (around 5–10%) provided the best balance between nutritional improvement and sensory acceptance, while higher levels tended to cause darker color changes, texture changes, and unpleasant tastes such as bitterness. Fish protein hydrolysates are promising functional ingredients for nutritionally enriched food products. Optimization of hydrolysis methods and fortification levels is necessary to maximize nutritional benefits while maintaining sensory quality. Further research is needed to evaluate bioavailability and long-term health effects, especially in nutritionally vulnerable populations.

Salsabila Mega Kencono Ganggi, A. Syauqy, G. Anjani et al. · 0 citations
Review Aug 2026

Coconut protein: an underutilized source of sustainable and functional protein for human nutrition.

Coconut oil cake and meal generated during oil and milk processing contain significant quantity of high-quality proteins. Compared to other plant proteins, coconut proteins contain higher ratio of essential amino acids, better digestibility, and demonstrate versatile functionality in food matrices. However, they are seldom extracted at industrial scale and used in food formulations. This study evaluates the critical linkage between the extraction methods, protein structure, nutritional quality, functional properties, allergenicity, and their suitability for food applications. Conventional extraction techniques such as alkaline extraction and isoelectric precipitation are assessed alongside emerging techniques, such as membrane-based separations, enzyme, microwave and ultrasound-assisted extractions, with emphasis on the protein yield, structural integrity, and functional properties. Structure-function relationship governing solubility, thermal stability, gelation, interfacial, rheological, oil and water binding properties are critically analyzed, particularly for the predominant globulin fractions. The generation of bioactive peptides during enzymatic hydrolysis and their relevance in functional food are also examined. Strategies to improve functionality, including deamidation, protein-polysaccharide conjugation and amino acid-mediated modulation of protein-protein interactions, are discussed. Process scale-up and limited knowledge on value chain are the key challenges limiting the commercialization of coconut proteins. The work outlines directions for future research and industrial applications of coconut proteins.

A. A. Anoop, R. Keerthi, R. Arjun et al. · 0 citations
Review Open access Aug 2026

Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.

This review synthesizes recent advances in physical processing of aquatic gel systems from a process-structure-function perspective, comparing the mechanisms, benefits, and limitations of major technologies.

Yantong Li, Cewen Yang, Xinyi Zhang et al. · 0 citations

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