Metal-binding peptides and their potential to enhance the absorption and bioavailability of minerals

Ashaolu, Tolulope Joshua; Lee, Chi-Ching; Ashaolu, Joseph O.; Pourjafar, Hadi; Jafari, Seid Mahdi

doi:10.1016/j.foodchem.2023.136678

Cited by 18 publications

(2 citation statements)

References 144 publications

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“…Vitamin bioavailability can be optimized by controlling the size, concentration, composition, and surface characteristics of the vitamin‐loaded lipid droplets (McClements, 2021). Similarly, the bioavailability of essential minerals can be increased by using appropriate salt types, chelating agents, or encapsulation technologies (Alegría‐Torán et al., 2015; Ashaolu et al., 2023; Santos et al., 2018). However, most of these encapsulation technologies involve some form of ultra‐processing (such as high‐pressure homogenization or microfluidization), which suggests that in some cases ultra‐processing may lead to improvements in food nutrition.…”

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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“…This study examines the process of defatting protein concentrate from flying fish roe filaments and then analyzes its chemical character and amino acid profile using High Performance Liquid Chromatography (HPLC). The results of this study could potentially be used for enrichment food to solve several health problems such as stunting [13,14], antiaging [15,16], anticancer [16], anti-carcinogenic [17], antidiabetic [18,19], antihypertensive [20,21], antimicrobial [22], antioxidative stress [22], anti-inflammatory [23], cholesterollowering [23], growth-enhancing [24], immunomodulatory [25], mineral binding [26], radical scavenging [27], regulation of glucose and insulin homeostasis [28], and satiety regulating [29].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Defatted Protein Concentrate from Flying Fish Roe Filament and Its Amino Acid Profile

Wahyudi,

Hidayanti,

Manshur

et al. 2024

BIO Web Conf.

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Flying fish roe filament has a high protein content that can be explored as an alternative nutrition food. Unfortunately, those roe filaments still have a fishy odor caused by volatile compounds and fatty acid derivatives. This study aims to eliminate the fishy odor by removing the fat content using the defatting method. The research design used in this study was a simple Randomized Block Design (RDB) consisting of four treatments (control, 1 h, 3 h, and 5 h). The method used in this study for determining amino acids is a descriptive method using HPLC (HighPerformance Liquid Chromatography). The best treatment for extraction time was 5 h with the results of moisture content 10.5 %, ash content 7.5 %, protein content 47.925 %, fat content 8.65 %, total volatile base (TVB) 4.939 %, and yield 86.63 %. TVB value proved that the treatment could reduce the fatty acid content, so the protein concentrate becomes not fishy (from 9.64 to 4.939 %). The best treatment showed the highest content of lysine (149.75 mg 100 g-1) than another essential amino acid.

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