Aug 2026· Comprehensive Reviews in Food Science and Food Safety· Vol 25 5, pp.
e70626
· 0 citations· 90 references
Medicine
Abstract
Soybean β-conglycinin (7S) and glycinin (11S) differ markedly in their structure, physicochemical properties, and bioactivity; however, industrial practice still treats them as a mixed ingredient, obscuring their differentiated functional potential. This review critically evaluates fractionation technologies through the lens of the "purity-yield-sustainability" trilemma. First-generation chemical precipitation methods achieve high purity at the laboratory scale but suffer from heavy reagent use, environmental burden, and poor scalability. Second-generation green and physical techniques, such as phytase-assisted, membrane-based, and field-assisted separation, improve sustainability but face challenges in fouling control, process stability, and scale-up. Third-generation upstream strategies, including breeding and gene editing, fundamentally alter the 7S/11S ratio at the source, potentially bypassing downstream tradeoffs. Functionally, 7S globulin excels in regulating lipid metabolism and reducing obesity and non-alcoholic fatty liver disease, whereas 11S globulin shows advantages in blood pressure regulation and cardiovascular protection. Structurally, 7S exhibits favorable emulsification and foaming capacities, whereas 11S dominates gel network formation, supporting diverse applications from plant-based foods to nanocarriers and biodegradable films. Future breakthroughs lie in AI-guided hybrid separation systems, data-driven process optimization, and direct linking of fractionation outcomes to end-use functionality. Moving beyond mixed utilization toward precision deployment, soybean 7S and 11S globulins can evolve from bulk commodities into high-value resources for sustainable food systems and precision health applications.
Tropical fruit processing generates substantial quantities of seed-derived by-products that remain underutilized despite their potential as sources of bioactive compounds, proteins, lipids, dietary fiber, and polysaccharides. This critical narrative review evaluates their conversion into functional ingredients by integrating compositional variability, pretreatment and extraction, antinutritional-factor mitigation, structural characterization, food-system performance, storage stability, gastrointestinal behavior, safety, regulatory readiness, and scale-up feasibility. Direct evidence was distinguished from mechanistic support derived from non-target botanical matrices. An exploratory semantic clustering of 100 PubMed records published in 2024–2026 was conducted with Carrot2 to organize application-oriented themes and identify knowledge gaps; its output was interpreted as a thematic aid rather than a quantitative trend analysis. The review also examines biochar production from exhausted or non-food-grade seed biomass as a complementary cascading route, considering feedstock properties, thermochemical conditions, physicochemical quality, safety, application performance, and techno-economic constraints. The main contribution is an evidence-derived multi-stage decision framework linking ingredient validation with residual-biomass valorization. Current evidence supports promising nutritional and technological applications but remains heterogeneous and predominantly laboratory-based, with limited standardized comparisons, in vivo validation, regulatory assessment, and pilot-scale studies. Advancing these materials therefore requires application-specific, safety-oriented, and economically realistic validation within circular bioeconomy systems.
C. Camacho-González, Lizeth Guardado-Valdivia, U. López-García et al.· Biomass· 0 citations
The global population growth and the transformation of dietary structure are intensifying the contradiction between protein supply and demand, so there is an urgent need to develop sustainable alternative protein sources. Melon seeds, as a major by-product of the melon processing industry, are estimated to have an annual recyclable volume of approximately 738,000 tons. They are often discarded, causing resource waste and environmental pressure. Due to its well-balanced amino acid profile, melon seed proteins are regarded as a valuable source of nontraditional proteins. Building upon and extending previous foundational studies, this review systematically integrates current knowledge on melon seed proteins across multiple species, with emphasis on varietal differences, protein compositional, amino acid composition, and emerging extraction techniques. It also systematically introduces the functional characteristics of melon seed proteins and their wide applications in the conventional food matrices and emerging food systems. In addition, the key challenges limiting industrial translation and potential strategies, including lower technofunctional properties relative to conventional proteins, inherent antinutritional factors, and economic hurdles in large‑scale extraction and modification are also discussed. Melon seed proteins exhibit species-dependent nutritional advantages and favorable functional attributes, positioning them as promising complementary ingredients to conventional plant proteins. The development and utilization of melon seed proteins can effectively transform agricultural waste into health-promoting food ingredients.
Jincan Wu, Jingjing Xu, Zexu Li et al.· Comprehensive Reviews in Foo...· 0 citations
Seed mucilage is a natural hydrophilic polysaccharide gel secreted by seed coat epidermal cells comprising xylan, pectin, glucomannan, and cellulose alongside minor proteins, minerals, and lipids, with its composition varying substantially across plant species. This review critically compares conventional and green extraction technologies, including ultrasound-, microwave-, enzyme-, and subcritical water-assisted extraction, on a seed-mass-normalized yield basis together with their solvent-to-seed ratios and processing times, showing that green technologies can reduce solvent consumption, energy use, and processing time relative to matched conventional controls, though the magnitude of these gains is method and species-specific rather than uniform. We synthesize how molecular weight, uronic acid content, branching pattern, and microfibril organization govern seed mucilage hydration, rheological, emulsifying, and foaming behavior, and link these structure–function relationships to its antioxidant, prebiotic, anti-inflammatory, and antimicrobial bioactivities. Beyond functional characterization, this review evaluates the translational barriers, extraction standardization, safety and regulatory status, and clinical validation that currently limit seed mucilage adoption in food, pharmaceutical, and cosmetic industries. Unlike previous reviews focused on ecological function or application cataloging, this review uniquely reframes seed mucilage as a structurally programmable bioactive polysaccharide, integrating molecular architecture, green process intensification, and structure–function–application relationships to bridge fundamental chemistry with industrial translation.
A. Aziz, Hadia Sehar, M. Adil et al.· Foods· 0 citations
Global fruit production reached 953.8 million tonnes in 2024, generating peel residues of 15%-50% of fruit weight that are largely discarded despite containing polyphenols, carotenoids, dietary fiber, and enzymes of commercial value. Existing reviews address this in fragments, covering extraction, green solvents, or food applications alone, but none traces the full pipeline from raw peel to finished product. This review provides an integrated, critically evaluated assessment of the entire valorization chain: extraction, purification, characterization, biological evaluation, and application. Rather than cataloguing methods, we compare them against yield, solvent use, energy demand, environmental impact, and scalability. Ultrasound- and microwave-assisted extraction cut processing time by 70%-95% and solvent use by 50%-90%, while supercritical CO2 extraction offers selectivity for non-polar compounds at high cost. Purification is the least standardized step, with resin adsorption and membrane separation most scalable. Characterization suffers from inconsistent validation, with detection limits, recovery, and matrix effects often unreported. Peel bioactives act through defined pathways (NF-κB, PI3K/AKT/mTOR, apoptosis, Nrf2, AMPK/GLUT4), yet efficacy is often shown at concentrations exceeding achievable plasma levels, making bioavailability the principal translational barrier. This review will be valuable to researchers in food science, analytical chemistry, and pharmaceutical sciences by integrating these traditionally different stages and identifying the key challenges that limit industrial and clinical translation.
S. Ashique, Ashish Garg, Md Sadique Hussain et al.· Preparative Biochemistry & B...· 0 citations
The demand for plant-based proteins has been steadily increasing; however, their functionality when applied in food product formulations requires comprehensive evaluation and, when necessary, deliberate modification to ensure that it mimics that of animal-derived proteins. In the present study, protein was extracted from sesame cake, a by-product of sesame oil production, through conventional alkaline extraction, with or without ultrasound or enzymatic pretreatments. Cold plasma treatment was subsequently applied to sesame cake proteins (SCPs) to induce structural modifications. Both the extraction method and cold plasma treatment markedly influenced the compositional and technofunctional properties of the SCPs, including the protein purity, amino acid profile, color, structural integrity, thermal stability, solubility, emulsifying capacity, foaming behavior, and proteomic profile. Importantly, combined ultrasound and cold plasma treatments altered the proteomic landscape, leading to the downregulation of proteins associated with allergenicity and thereby mitigating the adverse effects of SCPs. Notably, this study provides the first demonstration of the interplay between the extraction method and protein responsiveness to cold plasma treatment.
Emine Gizem Acar, Ozge Nur Ozturk, Celale Kırkın et al.· Molecules· 0 citations
Petroselinic acid (PeA), a rare monounsaturated fatty acid (C18:1Δ6), has garnered scientific interest due to its unique cis-Δ6 double bond configuration and limited botanical distribution. Predominantly found in the Apiaceae family (e.g., parsley, coriander, dill), PeA exhibits distinct physicochemical traits such as enhanced oxidative stability, polymorphic control favoring β′ crystals, and amphiphilic interfacial behavior. These properties render it valuable in food, cosmetic, pharmaceutical, and oleochemical industries. This review comprehensively explores PeA’s biosynthesis, emphasizing acyl-ACP pathways and metabolic engineering strategies to enhance accumulation in plants and microbes. Various extraction methods, including green alternatives such as ultrasound-assisted and supercritical CO₂ extraction, are evaluated for efficiency and sustainability. PeA undergoes selective chemical transformations (e.g., epoxidation, ozonolysis) and enzymatic modifications, facilitating its application in surfactants, polymers, and bio-based lubricants. Functionally, PeA supports structured emulsions, improves product stability, and promotes health benefits, including anti-inflammatory, antimicrobial, and metabolic regulatory effects. Challenges in biosynthetic yield, industrial scalability, and bioavailability are also discussed. Ultimately, PeA emerges as a promising bioactive lipid, with future potential dependent on integrated efforts in green chemistry, biotechnology, and health research. The unique Δ6-double bond gives PeA a distinct structure and functional properties. PeA-rich oils show strong oxidative stability and β′-crystal polymorphism. Green extractions optimize PeA yield with minimal environmental impact. PeA exhibits anti-inflammatory, antimicrobial, and metabolic health benefits. Bioengineering advances enhance PeA production in plants and microbes.
R. Abdelsalam, Mohamed Fawzy Ramadan· Chemical and Biological Tech...· 0 citations
