Introduction:
Lysozyme is a well-established antimicrobial protein, commonly used in food preservation due to its efficacy against Gram-positive bacteria. However, its limited activity against Gram-negative strains and allergenic potential present challenges for broader food-related applications. In our previous research, we demonstrated that the enzymatic hydrolysis of lysozyme under specific conditions leads to the formation of bioactive peptide fractions with improved surface properties, expanded antimicrobial spectrum, and reduced immunogenicity. Building on these findings, the present study aims to provide a detailed characterization of the generated lysozyme preparations using advanced multivariate statistical analyses. By evaluating the relationships between hydrolysis conditions and functional outcomes—such as peptide content, surface hydrophobicity, antioxidant capacity, and immunoreactivity—this work supports the rational development of novel, sustainable biofunctional ingredients for the food and health sectors.
Methods:
Sixteen lysozyme variants were generated under varying enzyme concentrations, pH, and reaction times. Each preparation was characterized for hydrolytic and antioxidant activity, surface hydrophobicity, peptide/oligomer content, and immunoreactivity using electrophoresis, ELISA, and Western blot. Multivariate data were analyzed using machine learning models including multilayer perceptrons (MLP), random forests, and principal component analysis (PCA) to identify patterns and predictive relationships.
Results:
MLP and random forest models successfully classified lysozyme preparations based on functional outcomes such as antibacterial efficacy and immunogenic potential. PCA revealed strong correlations between peptide fraction content, hydrophobicity increase, and allergenic signal reduction. The most effective preparations, characterized by >80% peptide content and >40% hydrophobicity increase, were obtained at high pepsin ratios (1:125 to 1:100) and low pH. AI-driven modeling predicted optimal reaction conditions for target functionalities with over 90% accuracy.
Conclusions:
This study integrates enzymatic protein engineering with AI-based data analysis to enable rational design of lysozyme-derived antimicrobial peptides. Our findings highlight how predictive models can guide the development of functional food or pharmaceutical ingredients with reduced allergenicity and enhanced bioactivity, demonstrating a novel interdisciplinary approach for protein optimization.

Cowpea is a nutrient-rich legume, high in protein and fiber. However, its use in food products is limited due to the presence of anti-nutrients, phytochemicals, a strong beany aroma, and long cooking times. To broaden its application in food systems, various processing techniques—sprouting, fermentation, and a combination of both—were tested for making cowpea-based doughnuts. For the study, cowpea seeds were soaked for 1 hour and blanched at 100 °C for 30 seconds (control). Separate treatments involved sprouting for 3 days (Sprouted, S), fermenting for 3 days using Rhizopus oryzae starter powder (10⁵ viable spores/g seeds) (Fermented, F), and a combined sprouting and fermentation process (S+F). The processed seeds were then blanched, dried, milled into flour, and analyzed for nutrient composition, hexanal content (responsible for beany aroma), anti-nutrients, phytochemicals, and thermal properties. The cowpea flour was mixed with wheat flour (1:1) to prepare composite doughnuts, which were subsequently evaluated for sensory attributes. Among the treatments, the S+F process resulted in the highest protein content (35.65 ± 0.25 g/100 g), followed by S (32.26 ± 0.06 g/100 g), F (31.03 ± 0.03 g/100 g), and the control (24.91 ± 0.02 g/100 g). Processing significantly reduced hexanal levels from 44.41 ± 0.67 µg/100 g (control) to 24.36 ± 2.40 µg/100 g (S), 19.52 ± 0.18 µg/100 g (F), and 14.40 ± 0.66 µg/100 g (S+F). All treatments also led to reductions in oxalates, tannins, flavonoids, polyphenols, and lowered crystallization and decomposition temperatures. Sensory evaluation showed a stronger preference for doughnuts made from fermented cowpea, which had a particulate, rough, and brown appearance, compared to the control, which was beany, sweet, and gritty. These findings suggest that fermentation, alone or combined with sprouting, is a promising strategy to improve the nutritional and sensory qualities of cowpea-based food products.

Introduction: Methylene blue (MB) and Cu²⁺ threaten human health and aquatic ecosystems, with MB causing cardiotoxicity at 3.5 mg/kg and Cu²⁺ exceeding EPA's 1.3 mg/L limit. However, MB is extensively used in textile dyeing due to its strong color affinity and stability, while Cu²⁺ finds widespread applications in electroplating, mining, and electronics. Huangshui (HS), a major liquid by-product of Baijiu production in China, is rich in polysaccharides but is typically discarded as waste. This study aims to addresses this waste by developing Huangshui polysaccharide (cHSP) to enhance biobased hydrogels for more effective wastewater purification.

Methods: cHSP was immobilized in SA-FFO matrices. Hydrogels were characterized by FTIR, SEM-EDS, XRD, VSM, and TGA. Adsorption performance for MB/Cu²⁺ was assessed under varied conditions (0~460 min, pH 2.0~10, 10~200 mg/L, and 298~328 K).

Results: FTIR/XRD confirmed functional groups (O-H, COO⁻, and Fe-O) and Fe₃O₄ crystallinity. SEM revealed enhanced porosity in SA-FFO-cHSP. TGA showed that the thermal stability of Mag-SA-cHSP was higher than Mag-SA. The zeta potential showed that the potential charge of SA-FFO-cHSP (-13.7~-27.5 mV) was lower than SA-FFO (-9.49~-25.05 mV) at pH 2-6. SA-FFO-cHSP achieved 87.43 mg/g (MB) and 67.89 mg/g (Cu²⁺). Adsorption kinetics of hydrogels for MB or Cu²⁺ showed distinct behaviors: MB uptake followed pseudo-second-order kinetics, whereas Cu²⁺ adsorption obeyed the Elovich model. Regeneration studies confirmed excellent reusability of hydrogels for MB (87–99% capacity retention) and good reusability for Cu²⁺ (66–69% retention) after four cycles.

Conclusions: cHSP-enhanced SA-FFO hydrogels demonstrate high-efficiency dual adsorption (MB/Cu²⁺) and reusability, enabling sustainable wastewater treatment via waste HS valorization. Future work should address complex pollutant systems and hydrogel degradation pathways.

Hemp seed milk is an emerging plant-based dairy alternative with high nutritional value; however, its digestibility and nutrient bioaccessibility remain underexplored, particularly in relation to compositional factors such as fat content. This study provides a novel comparative analysis of the in vitro digestion behavior of dehulled full-fat and fat-reduced hemp seed milks, marking one of the first investigations to link fat reduction with protein digestibility, coagulation dynamics, and nutrient bioaccessibility. Milk samples were developed using optimized processing parameters: a 5.23% seed-to-water ratio at pH 8.26 for full-fat and 11.1% at pH 8.5 for fat-reduced variants combined with ultrasound homogenization and thermal pasteurization. Simulated oral, gastric, and intestinal digestion phases were performed using a modified static in vitro protocol. Analytical parameters included gastric pH trends, coagulation behavior, SDS-PAGE protein profiling, and the protein bioaccessibility index (BI). The fat-reduced formulation showed superior protein bioaccessibility (72.76%) compared to the full-fat formulation (66.41%), likely due to reduced lipid interference and improved intestinal diffusivity. Notably, it exhibited delayed but firmer coagulation and a slower gastric pH decline, indicating better physical and buffering stability—a desirable trait in functional beverage design. In contrast, full-fat milk showed rapid curd formation and earlier phase separation. While protein digestibility increased with time in both samples, the full-fat milk reached higher final digestibility (84%) due to faster enzymatic hydrolysis, whereas the fat-reduced milk demonstrated slower but more sustained degradation, consistent with its higher protein content. This work aligns with the "Food Technology and Engineering" theme by integrating formulation optimization, process engineering (ultrasound and pasteurization), and in vitro digestion modeling to evaluate the structural and functional performance of novel plant-based milks. The findings offer technological insights into tailoring fat content to enhance bioaccessibility and stability, supporting the development of clean-label, nutritionally functional beverages.

Meat is a vital protein source in human diets, but its production is costly and environmentally impactful. Consequently, there is a discernible trend towards the development of meat-based products that incorporate plant-derived and unconventional ingredients such as antioxidant phytochemicals to inhibit oxidation processes and the formation of potentially carcinogenic compounds during meat processing. There is growing interest in biorefining agri-food by-products to extract nutrient-rich substances for various applications, including use in meat products. Ensuring safety and stability in meat products, given their susceptibility to microbiological contamination and oxidation, is crucial. This study aimed to determine the impact of additives on the quality and lipid oxidation of meat products. Red currant pomace was analyzed for its proximate composition, dietary fiber content and antioxidant capacity. For meat products containing additives, we quantified the color, pH, myoglobin form changes, texture profile and lipid oxidation during storage and performed a sensory evaluation. Red currants had 25% dietary fiber, 16% protein and a lower antioxidant capacity and total phenolic content compared to the extract. The addition of red currant pomace and extract to meat products reduced their pH values. The addition of 1.5 and 3% pomace reduced their lightness (L*), yellowness (b*) and redness (a*) compared with those of the control sample. The firmness increased with the addition of the pomace, while the extract did not have any effect. Plant-based additives (pomace or extract) strongly inhibited lipid oxidation (by more than three times compared to the control) during the storage of meat products. Sensory evaluation of meat products showed that the control sample and the sample with the extract were the most acceptable for the panelists. Taken together, red currant pomace and extract may be considered promising antioxidant-containing and fibre-rich materials for use in pork meat products and may increase their nutritional quality due to red currants' health benefits.

Introduction: Sugarcane bagasse (SCB) is an agro-industrial waste with high lignocellulosic content and a good source to produce cellulose due to its renewability, sustainability and availability. The objective of this work is to maximize cellulose concentrations using autohydrolysis, organosolv and bleaching processes. Methodology: Autohydrolysis was performed in a 190 mL stainless steel batch reactor under different operating conditions using a central composite design (170, 180, 190 °C for 30, 40, 50 min) in a biomass–liquid ratio of 1:10 (w/v) with particle size of 0.5 - 2.0 mm. Delignification was then carried out using an organosolv of 40% (v/v) ethanol and 0.1 % (w/v) NaOH at 180 °C for 20 min. The delignified SCB was then bleached with 1% (v/v) H₂O₂ and 1% NaOH (w/v) at 80 °C for 1 h. The untreated SCB and delignified and bleached sugarcane bagasse (BSCB) were subjected to characterizations such as quantitative acid hydrolysis, Fourier Transform Infrared Spectroscopy (FTIR) and X-Ray Diffraction. Results and discussions: The chemical analysis of untreated SCB revealed 33.13 ± 0.30 % cellulose, 15.13 ± 0.08 % hemicellulose and 28.60 ± 2.23 % lignin content, and after autohydrolysis at 190 °C/50 min, the highest cellulose value of 67.90 ± 0.27 % was shown, while hemicellulose and lignin contents decreased and increased, respectively, due to the solubilization of hemicellulose into the liquid phase, leaving lignin and cellulose concentrated in the solid phase. The cellulose content increased to 79.4 ± 0.25 % in the delignified SCB and 97.79 ± 0.20 % in the BSCB. The FTIR spectrum of the BSCB shows characteristic peaks similar to those of commercial cellulose. The crystallinity index increases from 52.2 % of the untreated SCB to 70.7 % of BSCB. Conclusion: Autohydrolysis and organosolv sequential process are eco-friendly and effective methods for SCB fractionation to obtain cellulose.

During ohmic cooking food is heated quickly, efficiently, and uniformly. The heating capacity depends, among other factors, on the food's electrical conductivity (s, Siemens/m). This study aimed to estimate s for gluten-free batters. The samples were formulated using a gluten-free premix, milk, and egg. An ohmic cell (9x9x10 cm) with two stainless steel electrodes was built. For baking the normal household electrical supply was used (50 Hz), setting the voltage to 135, 180, or 220 V. During baking, 110 g of batter was baked in each test, and the following data was recorded for the three voltages: the current, voltage, sample height, and internal temperature. The tests were performed at temperatures below 60°C, minimizing water evaporation, starch gelatinization, and energy loss to the environment. The values ​​of s at different temperatures were obtained using two methods. First, we used a traditional estimation equation: s=I*L/(U*A), where I is the current (A), L is the electrode gap (m), U is the voltage (V), and A is the electrode area (m²). The experimental data for s and T were fitted to polynomials. The predicted s was used to calculate the macroscopic energy balance to estimate the batter temperature's evolution. Comparing the predicted and experimental batter temperature profiles, the errors were 3.31, 9.79, and 28.17% for the three voltages, respectively. Second, the relationship between s and the temperature was estimated by solving an inverse problem; the energy balance was calculated using a fourth-order Runge–Kutta method coupled with a nonlinear fitting method to minimize the difference between the predicted and experimental temperature profiles. In this case, the temperature prediction errors were 0.32, 0.38, and 0.97%, respectively. Using both methods, it was found that s increased as the temperature increased. The inverse method, which involved the use of the temperature data, significantly outperformed the traditional method in terms of the prediction accuracy. Although it is more complex, it provides better estimations.

Starch is depolymerized by enzymes to produce converted products in industry. Understanding the relationship between starch structure and α-amylase hydrolysis can provide a theoretical basis for raw starch sugar production. Starch granule-associated proteins (SGAPs) are naturally located on the surface, channel and interior of starch granules, which are respectively called starch granule surface proteins (SGSPs), channel proteins (SGCPs) and intrinsic proteins (SGIPs). SGSPs and SGCPs are in directly contact with the external environment and may serve as the first barrier for external substances (e.g., enzyme molecules) to influence starch hydrolysis. To investigate the impacts of SGAPs on the α-amylase hydrolysis of starch, SGSPs and SGCPs of waxy, low-amylose and high-amylose rice starches were removed. The results showed that the hydrolysis rate coefficients (k, min-1) of WRS, LARS and HARS were 4.66×10^-3, 4.02×10^-3 and 1.22×10^-3, respectively. After the removal of SGSPs and SGCPs, the hydrolysis rates of waxy, low-amylose and high-amylose rice starches increased, which were 1.63×10^-2,7.19×10^-3 and 1.67×10^-3, respectively. At the molecular level, the proportion of short chains (fa) increased and the proportion of long chains (fb3) decreased during α-amylase hydrolysis. At the lamellar level, the thickness of amorphous lamellae (da) decreased and the thickness of crystalline lamellae (dc) increased. After the removal of SGSPs and SGCPs, earlier or more pronounced changes in semi-crystalline lamellae and amylopectin chain lengths were observed. At the granular level, the lateral and longitudinal expansion of the channels and cavities in starch before and after removing SGSPs and SGCPs occurred simultaneously during α-amylase hydrolysis, which was called the "inside-out" hydrolysis pattern. Therefore, SGSPs and SGCPs limit α-amylase accessibility via physical barriers or site occupation, without altering the hydrolysis pattern but accelerating its progression. This study will help in increasing raw starch sugar production.

Currently, food packaging is focused on substituting conventional plastics for bio-based materials, with polysaccharides and proteins being commonly chosen. Polysaccharides impact the hardness and adhesiveness of films, while proteins contribute to their gas barrier properties. This study aimed to develop edible films containing carboxymethyl cellulose (CMC) and whey protein isolate (WPI) and evaluate the effect of processing temperature on their properties.

Mixtures of CMC (2% w/v) and WPI (4% w/v) were heated between 50 ºC and 85 ºC for 15 min, and films were formed via the solvent casting method (dried at 37 °C for 16 h). The physicochemical properties of the films were analysed through Scanning Electron Microscopy (SEM), Attenuated Total ReflectanceFourier Transform Infrared Spectroscopy (ATR-FTIR), and mechanical testing by measuring the tensile strength (TS) and elongation at break (EB).

The CMC-WPI films obtained were homogeneous and compact, suggesting good incorporation of WPI into the CMC. FTIR showed alterations in the absorption bands with increasing temperature: the disappearance of peaks at 1633 and 1542 cm^-1, associated with protein denaturation; the appearance of a peak at 1594 cm^-1, attributed to the Maillard reaction; and alteration at 3280 cm^-1, attributed to a secondary amine from the reaction between polymers. These results were corroborated by the SEM images, which show a smoother surface and cross-section when T ≤ 70ºC and different structures and increased roughness with T ≥ 75ºC. Additionally, the films exhibited a tendency to increase in their TS and decrease in their EB with increasing temperature. For example, the TS increased from 1.86 N mm^-2 to 2.48 N mm^-2 and the EB decreased from 98.81% to 79.38% from 50 ºC to 70 ºC.

This study demonstrates that temperature affects the structural and functional attributes of the films. Higher temperatures enhanced the crosslinking and triggered Maillard reactions, as evidenced by FTIR and SEM, and improved the mechanical strength and robustness. Overall, the results highlight the potential of thermally modified CMC-WPI films for bio-based packaging.

White tea, valued for its therapeutic properties and distinctive sensory profile, undergoes withering and dehydration. While conventional hot-air drying (HD) remains prevalent, its prolonged duration, high energy demands, and detrimental impact on final quality necessitate improved methods. This study presents radio frequency (RF) drying for the withered white tea cakes based on a 27.12 MHz, 6 kW pilot-scale free-running oscillator RF unit, systematically evaluating the influence of the electrode gap, the diameter of tea cake, and the thickness of tea cake, with the placement spacing, on thermal uniformity and heating efficiency. Subsequently, the drying characteristics, energy efficiency, and critical quality attributes of RF drying (RFD), hot-air-assisted RF drying (RFHD), and HD were compared under optimized RF parameters. These findings demonstrate that an increased electrode gap, larger tea cake diameter, and wider placement spacing reduced RF heating rates and uniformity, whereas a reduced thickness enhanced both. RFD (120 min) and RFHD (80 min) significantly accelerated dehydration relative to HD (190 min). Furthermore, RFHD consumed approximately 40% less energy than HD, and provided a better uniformity index (0.098) compared to RFD (0.170). Additionally, RFHD surpassed RFD in preserving color integrity and retaining higher concentrations of polyphenols (97.54 mg GAE/g d.b. for RFHD and 89.23 mg GAE/g d.b. for RFD) and flavonoids (12.34 mg RE/g d.b. for RFHD and 11.73 mg RE/g d.b. for RFD), attributable to its more uniform temperature distribution in the RF field. These results reveal the distinctive merits of RFHD for white tea processing and establish a foundation for the relevant industrial implementation.