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Third issue of Recent Advances in Food Sciences is now being populated.


Recent Advances in Food Science – RAdvFoodSci 2018; Vol 1; Issue 3 (30 September)

Protein from legumes are excellent sources of bioactive peptides. Enzymatically derived bioactive peptides from legume proteins display a spectrum of biological activities ranging from nutraceutical to therapeutic potential. Consequently, these peptides possess excellent health promoting properties and potentially prevent many diseases making them extremely suitable for nutraceutical applications. Literature also revealed that the legume proteins: such as soy, lupin, chickpea, yellow pea, common bean and lentil proteins display direct health promoting properties and/or their consumption leads to the production of bioactive peptides by digestive enzymes. Therefore, the direct consumption of legume protein and the food containing such protein provides functional benefits. Literature reviewed in this article showed significant bioactivities of soy protein hydrolysates including the prevention of liver, lung and colon cancer. Soybean peptides are widely used as functional foods to improve the health benefits of many food products. Lupin, yellow pea and chickpea protein hydrolysates have also displayed potent cholesterol lowering, anti-inflammatory, ACE inhibitory, immunomodulatory and antitumor properties. This review highlights the functional applications of legume protein and the nutraceutical applications of legume protein derived bioactive peptides. In this arena of developing extremely beneficial bioactive peptides from food protein, it is necessary to understand the structure-activity relationship of these important biomolecules. A thorough knowledge of such a relationship will provide cues for the selection of suitable enzymes to produce extremely active peptide structures from the known food protein sequences. This review has therefore devoted significant attention to structure-activity relationship of bioactive peptides. This review also highlights the importance of structure determination tools such as NMR spectroscopy as many of the food derived peptide structures are yet to be determined.


In order to achieve a product with considerable nutritional advantages and appropriate preservability, the industrial peach syrup production has been taken into consideration. The essential point is that being aware of the exact and complete rheological properties of this product, especially its time-dependent rheological (TDR) behaviour, will play a key role in quality control and designing apparatus for industrial factories manufacturing this product. In this study, the TDR behaviour of peach syrup was investigated using a Brookfield viscometer at two concentration levels of 40 and 50 °Brix, three temperature levels of 15, 25, and 45 °C, and three shear rate (SR) levels of 20, 35, and 50 l/s. To examine the influences of the mentioned independent parameters, the graphs of shear stress (SS) versus SR and apparent viscosity (AV) versus time of applying the SR were plotted. The analysis of these graphs specified that as temperature and SR rose or the time of applying a constant SR passed, the AV of peach syrup lessened. In order to designate the TDR behaviour of peach syrup, first order stress decay model with a zero-equilibrium stress value, first order stress decay model with a non-zero equilibrium stress value, Weltman and second-order structural kinetic models were used. The results revealed that the Weltman model with an R2 equal to 0.9610 was the best model to describe the TDR behaviour of peach syrup from among the four models used. In this model, with the SR increasing, the values of parameter A (initial SS) and parameter B (describing a time-dependent behaviour and extent of structure breakdown) improved. Generally, the results displayed that peach syrup had a non-Newtonian time-dependent behaviour of the thixotropic type.


Literature data show that about 60% of the world’s population suffers from food intolerance to at least one food antigen. This intolerance can cause various symptoms – mainly digestive disturbances, but also skin irritations, neurological disturbances, musculoskeletal symptoms, etc., which need to be diagnostically clarified. In most cases, allergen consumption causes an exacerbation of clinical signs. For food intolerance, the presence of specific IgE and IgG antibodies can be observed. Some subclasses of IgG (mainly IgG4) inhibits the degranulation of basophils and mast cells and the activation of the complement cascade. However, various studies have shown that people with inflammatory and alimentary intolerance have had IgG directed against food antigens alone, but not IgE. On the other hand, skin tests are rarely positively influenced by food allergies that are mainly bound to IgE antibodies. Moreover, IgE-related food allergy develops within the next hour after food intake, while intolerability to food allergens and specific IgG/IgG4 antibodies show a delayed response of 24 to 120 hours, and persistent symptoms may occur. This is also beneficial in testing patients in a more distant period of consumption of certain food allergens. Provocative and elimination diets may be used as additional diagnostic tools for food intolerance. Unfortunately, they depend heavily on motivation and performance of patients. The aim/purpose of this review is to describe the available methods for food intolerance diagnostics, particularly the determination of specific IgG antibodies to food antigens, and compare their usefulness in clinical practice as reliable diagnostic tools.