https://doi.org/10.1016/j.ultsonch.2022.105969

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

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Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison

Food allergy can represent a serious human health issue. The observed rise in regional incidence and global prevalence of food allergies raise, among other, also questions about the risks related to the consumption of new, modified, and alternative protein sources. As we strive towards transforming food systems to match our need for sustainability, food security and adequate nutrition, we cannot lose sight of the importance of food safety. Population growth , socioeconomic development, and urbanization, among other factors is putting increasing pressure on the global food supply in general, and on protein sources in particular. New protein sources, such as plant-based meat alternatives and edible insects, while promising to be sustainable protein sources, can also potentially expose allergic and non-allergic consumers to new food allergens . Therefore, it is essential to investigate the new drivers and trends influencing the patterns of protein consumption while exploring the capacity of existing monitoring and regulatory systems to manage increases in allergy incidence , to new and existing food allergens. This article focuses on key drivers for new food allergy, reviews the latest developments in risk assessment, reporting and monitoring; and outlines possible actions from national authorities, food business operators, clinicians and consumers to proactively address these challenges, ensuring safe food for everyone. • Food allergy is a serious health issue and new foods can pose allergenicity concerns. • Science based allergenicity assessment of new foods is key to protect consumers. • Strategies to improve reporting of existing and new food allergy are discussed. • Sustainable innovation strategies must consider and integrate food safety elements. 

Are alternative proteins increasing food allergies? Trends, drivers and future perspectives

Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability

Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products.

Effects of octenylsuccinate (OS) starch on body composition and intestinal environment in high-fat diet-fed mice were investigated. C57BL/6J mice were treated with a regular-fat (RF) diet, a high-fat (HF) diet, or a high-fat diet supplemented with OS starch (HFOSS). Fecal short-chain fatty acids (SCFAs) were quantified using gas chromatography, and the fecal microbiota profile was analyzed by 16S rDNA sequencing. One-way ANOVA and metastats analysis were performed for statistical analysis. After 22 weeks of feeding, mice in the HFOSS group had significantly lower body weight, body fat, liver weight, and cumulative food intake than those in the HF group but higher than that of the RF group. Fecal total SCFA, acetic, propionic, and butyric acid concentrations were significantly higher in the HFOSS group than that in the HF and RF groups. OS starch intervention increased the relative abundance of Parabacteroides, Alistipes, and Ruminiclostridium_5 and decreased that of Tyzzerella, Oscillibacter, Desulfovibrio, and Anaerotruncus compared with the RF and HF groups. The relative abundance of Lachnospiraceae_UCG-006 in the HFOSS group was lower than that in the HF group but higher than that in the RF group. In conclusion, OS starch prevents fat accumulation in high-fat diet-fed mice and might provide potential health benefits due to its fermentability in the gut and its ability to regulate gut microbial community structure.

/pdf/octenyl-succinic-anhydride-modified-starch-attenuates-body-2c4q3axl.pdf

Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice

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Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products.

Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice