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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
Open access Sep 2026

Production and Characterization of a Brazil Nut Protein Isolate with Functional Properties for Food Applications

Considering the nutritional properties of the Brazil nut (Bertholletia excelsa), a protein isolate was produced using the pH-shift precipitation technique. Analyses of the proximate composition revealed a protein concentration of 73%, 0.43% total lipids, 1.96% moisture and 6.34% total phenolic compounds. Electrophoresis revealed that this product is composed of low-molecular-weight proteins, indicating a high potential for absorption and digestion. Mineral analysis demonstrated the presence of essential minerals, especially selenium (132.88 μg/g). Amino acid analysis showed the presence of essential amino acids, particularly methionine and cysteine, which act as selenium carriers and are involved in antioxidant defense. The isolate exhibited excellent functional properties and moderate rheological properties due to the difficulty in flow caused by electrostatic forces, and the results of this study may provide support for further investigations and future applications of this product, for example in the development of nutraceuticals or pharmaceuticals based on this novel product.

Unknown authors · 0 citations
Open access Aug 2026

Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.

Soybean (Glycine max) processing generates large quantities of soybean hulls that are often underutilized despite their high dietary fiber content. However, the predominance of insoluble fiber, low solubility, poor palatability, and limited physiological functionality restrict their application in food formulations. Fermentation is a promising approach to improve the nutritional and functional properties of legumes, yet its effects on soybean hulls remain unclear. This study evaluated the effects of fermentation during tempe processing, including spontaneous lactic acid bacteria fermentation (SHL) and Rhizopus-inoculated fermentation/soybean hull tempe (SHT), on the physicochemical, prebiotic, and in vitro antidiabetic properties of soybean hulls compared with an unfermented control (SHC). Fermentation significantly increased protein content (23.33% in SHC to 29.78% and 30.27% in SHL and SHT, respectively) while reducing carbohydrate content (62.95% to 53.86% and 56.88%). Soluble dietary fiber and viscosity also increased, accompanied by disrupted and porous fiber structures observed through scanning electron microscopy. These modifications improved the in vitro antidiabetic potential, as indicated by higher glucose adsorption capacity (0.63 to 0.78 and 1.04 g/g) and stronger inhibitory activities against α-amylase (55.51% to 74.34% and 78.42%) and α-glucosidase (52.74% to 52.98% and 57.61%). Fermented soybean hulls also exhibited positive prebiotic activity by selectively promoting the growth of Lactobacillus paracasei LPC-37 while limiting Escherichia coli ATCC 25922 proliferations, with SHT showing the highest prebiotic activity score. These findings demonstrate that traditional fermentation can transform soybean hulls into a promising functional food ingredient with potential benefits for glycemic regulation.

A. Prayudani, M. Astawan, Uswatun Hasanah et al. · 0 citations
Open access Jul 2026

Bioprocessing of Wheat Bran by Combined Extrusion and Solid-State Fermentation: Impact on Biopolymer Physicochemical and Functional Properties

This study aimed to investigate the effects of thermo-mechanical treatment and solid-state fermentation (SSF) on the structural, physicochemical, and techno-functional characteristics of wheat bran (WB), with a particular emphasis on specific isolated protein fractions, starch, and dietary fibre. WB was subjected to extrusion at different temperatures (90, 115, and 130 °C) and screw speeds (16 and 25 rpm), followed by a 24-h SSF with Liquorilactobacillus uvarum. Changes in chemical composition, hydration properties (water absorption, solubility, swelling capacity), temperature-dependent (30–80 °C) extract viscosity, as well as protein extraction yields and in vitro protein digestibility of isolated protein fractions were systematically evaluated. Extrusion reduced insoluble dietary fibre (IDF) content by 15.7–33.9%, while increasing soluble dietary fibre (SDF) content by 59.1–94.2%, and SSF with L. uvarum additionally increased the SDF fraction by 6.5–7.9%. Regarding technological properties, extrusion increased WB water solubility (WS) up to 14.6%, and 24-h fermentation further enhanced WS, reaching up to 16.3%. Extrusion increased the degree of starch gelatinisation up to 49.1%, whereas fermentation reduced it to 40.7% and decreased the WB extract viscosity by 18.3–24.6%. Furthermore, 24-h SSF enhanced the in vitro digestibility of globulin, gliadin, and glutenin fractions from initial values of 71.3–78.8%, 70.6–75.2%, and 70.2–73.0% to 82.0–85.6%, 83.3–88.6%, and 79.4–89.0%, respectively. The observed thermo-induced thickening and enhanced digestibility suggest that modified wheat bran has potential as a functional bio-ingredient for future application in novel food formulations.

D. Žadeikė, Svajune Norvilaite, Renata Žvirdauskienė et al. · 1 citation
Open access Aug 2026

Thermal processing effects on mung bean juice: Evaluating bioactive stability, viscosity, and metabolite profiles

Mung bean juice is commonly consumed as a nutritious beverage and contains various bioactive compounds. Thermal processing is needed to ensure microbial safety, but heating may also affect physical properties and bioactive stability. In this study, mung bean juice was pasteurized at 63 °C (T1), 73 °C (T2), and 83 °C (T3) for 30 minutes. The effects of temperature were evaluated by measuring total microbial counts, reducing sugars, cooking loss, total phenolic and flavonoid contents, antioxidant activity (DPPH), viscosity behavior, and metabolite profiles using LC-HRMS. The results showed that thermal conditions reduced microbial levels in all treatments, with total plate counts ranging from 2.81 to 2.99 log cfu/mL. Increasing the processing temperature resulted in higher cooking loss, which increased from 3.51% at 63 °C to 8.85% at 83 °C, while reducing sugar content decreased from 0.358 to 0.216 mg/g. Rheological analysis showed that all samples exhibited shear-thinning behavior, with viscosity increasing with increasing processing temperature. Total phenolic and flavonoid contents did not show significant differences among treatments. However, antioxidant activity increased with temperature, from 75.22% at T1 to 87.36% at T3. LC-HRMS analysis identified 229 metabolites and showed changes related to processing temperature. Several lipid-related compounds, including L-α-palmitin, phospholipids, and citric acid, showed higher peak areas at higher temperatures, while most amino acids remained relatively stable. Overall, pasteurization up to 83 °C increased antioxidant activity and viscosity without causing significant changes in the overall metabolite profile, while microbial safety was maintained.

A. Setiyawan, A. Febrisiantosa, Arder Lintang Marshanda et al. · 0 citations
Open access Aug 2026

Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour

Due to its high amylopectin content and absence of gluten proteins, highland barley flour exhibits poor dough-forming capacity and processability. This study investigated combined modification strategies, Lactobacillus plantarum fermentation and pullulanase treatment, to improve the flour’s physicochemical and processing characteristics. Results indicated that these treatments significantly altered the morphological appearance and nutritional composition of highland barley flour, as well as increasing the amylose content. The group subjected to enzymatic hydrolysis followed by fermentation achieved the highest amylose content of 29.09%, while the amylopectin content decreased to 39.99%. Meanwhile, the content of soluble dietary fiber rose from 18.32% to 60.64%. Structural analysis revealed that enzymatic hydrolysis and fermentation could disrupt the hydrogen bond network and double-helix structure of starch, thereby reducing gelatinization parameters, with the most pronounced effect observed in the combined treatment of prior enzymatic hydrolysis followed by fermentation. For processing properties, this combination markedly improved the water-holding capacity and reduced the oil-holding capacity of the flour. Additionally, this combined modification exerted the most prominent enhancement on dough springiness, chewiness, viscoelasticity and rheological properties. Consequently, the combined modification of enzymatic hydrolysis and fermentation is a promising strategy to improve the nutritional value and processability of highland barley flour.

Xi-Zong Gu, Tianying Sun, Wan Wang et al. · 0 citations

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