Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation.

In this study, we examined the possibility of using industrial microwave processing to enhance the gelling properties and reduce the starch digestibility of mung bean flour (MBF). MBF (12.6 % moisture) was microwaved at a power of 6 W/g to different final temperatures (100-130 °C), and then its structural and functional properties were characterized. The microwave treatment had little impact on the crystalline structure or amylose content of the starch, but it roughened the starch granule surfaces and decreased the short-range ordered structure and degree of branching. In addition, the extent of mung bean protein denaturation caused by the microwave treatment depended on the final temperature. Slightly denaturing the proteins (100 °C) did not affect the nature of the gels (protein phase dispersed in a starch phase) but the gel network became more compact. Moderately denaturing the proteins (110-120 °C) led to more compact and homogeneous starch-protein double network gels. Excessive protein denaturation (130 °C) caused the gel structure to become more heterogeneous. As a result, the facilitated tangles between starch chains by more linear starch molecules after debranching, and the protein network produced by moderate protein denaturation led to the formation of stronger gel and the improvement of plasticity during large deformation (large amplitude oscillatory shear-LAOS). Starch recrystallization, lipid complexion, and protein network retard starch digestion in the MBF gels. In conclusion, an industrial microwave treatment improved the gelling and digestive properties of MBF, and Lissajous curve has good adaptability in characterizing the viscoelasticity of gels under large deformations.

Effectiveness of probiotic- and fish oil-loaded water-in-oil-in-water (W1/O/W2) emulsions at alleviating ulcerative colitis.

Ulcerative colitis (UC) is a common chronic inflammatory disease that causes serious harm to human health. Probiotics have the effect of improving UC. This study evaluated the preventative potential of water-in-oil-in-water (W1/O/W2) emulsions containing both probiotics and fish oil on UC and associated anxiety-like behavior using a mice model. UC model was established in mice by administering dextran sulfate sodium salt (DSS). Free probiotics, probiotic-loaded emulsions, or fish oil and probiotic co-loaded emulsions were then orally administered to the mice. Various bioassays, histological studies, 16s rDNA gene sequencing, and behavioral experiments were conducted to assess changes in the intestinal environment, microbiota, and anxiety-like behavior of the mice. The fish oil and probiotic co-loaded emulsions significantly reduced the inflammatory response by enhancing tight junction protein secretion (ZO-1, Occludin, and Claudin-1), inhibiting pro-inflammatory factors (TNF-α, and IL-1ß), and promoting short-chain fatty acids (SCFAs) production. These emulsions also modified the gut microbiota by promoting beneficial bacteria and suppressing pathogenic bacteria, thereby restoring a balanced gut microbiota. Notably, the emulsions containing both probiotics and fish oil also ameliorated anxiety-like behavior in the mice. The co-delivery of probiotics and fish oil using W1/O/W2 emulsions has shown significant promise in relieving UC and its associated anxiety-like behavior. These findings provide novel insights into the development of advanced therapeutic strategies for treating UC.

Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods.

Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.

Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems.

In recent years, crosslinking technology has been found and widely used in food, textile, pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or more molecules bond to each other to form a stable three-dimensional network structure to improve the strength, heat resistance and other properties of substances. The researchers found that the cross-linking technology has a significant effect on improving the thermal stability of the colloidal delivery system. In this paper, crosslinking techniques that can be used to improve the thermal stability of colloidal delivery systems are reviewed, including enzyme-, ion-, chemical-, and combined cross-linking. Initially, the underlying mechanisms of these crosslinking technologies is reviewed. Then, the impacts of crosslinking on the heat-stability of colloidal delivery systems are discussed. Finally, the application of crosslinked delivery systems in improving the thermal stability of probiotics, polyphenols, pigments, and nutrients in foods and food packaging materials is introduced. The ability of proteins and polysaccharides to form heat-stable colloidal delivery systems can be improved by crosslinking. Nevertheless, more research is required to establish the impact of different crosslinking on the thermal stability of a broader range of different delivery systems, as well as to ensure their safety and efficacy.

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites.

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0-2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.

Formation, stability, and antimicrobial efficacy of eutectic nanoemulsions containing thymol and glycerin monolaurate.

In this study, based on the discovery of thymol/glycerol monolaurate (GML) eutectic solvent, we studied the effect of GML as a multi-functional component (ripening inhibitor and antibacterial agent) on the formation, stability and antibacterial activity of eutectic nanoemulsions, and investigated the preservation of nanoemulsion in fresh pork. These results indicated that the formation of eutectic solvent was due to the hydrogen bonding between thymol and GML in the molten state. And eutectic nanoemulsions prepared with medium GML concentrations (20%, 40%, and 60%) of eutectic solvents as oil phases had small droplet diameters (<150 nm), exhibited sustained-release characteristics, and had excellent physicochemical stability. Moreover, the addition of GML enhanced the antibacterial activity of thymol nanoemulsion against S. aureus. as seen by their ability to inhibit affect formation more effectively. Treatment of fresh pork with optimized eutectic nanoemulsions (40% thymol/60% GML) extended its shelf life during refrigeration, which was mainly attributed to the ability of the encapsulated essential oil to inhibit microbial growth and lipid oxidation. These results provide a novel strategy to control Ostwald ripening and maintain the high antibacterial activity of thymol in nanoemulsion-based delivery systems.

High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and ß-carotene.

The application of many hydrophilic and hydrophobic nutraceuticals is limited by their poor solubility, chemical stability, and/or bioaccessibility. In this study, a novel Pickering high internal phase double emulsion co-stabilized by modified pea protein isolate (PPI) and sodium alginate (SA) was developed for the co-encapsulation of model hydrophilic (riboflavin) and hydrophobic (ß-carotene) nutraceuticals. Initially, the effect of emulsifier type in the external water phase on emulsion formation and stability was examined, including commercial PPI (C-PPI), C-PPI-SA complex, homogenized and ultrasonicated PPI (HU-PPI), and HU-PPI-SA complex. The encapsulation and protective effects of these double emulsions on hydrophilic riboflavin and hydrophobic ß-carotene were then evaluated. The results demonstrated that the thermal and storage stabilities of the double emulsion formulated from HU-PPI-SA were high, which was attributed to the formation of a thick biopolymer coating around the oil droplets, as well as thickening of the aqueous phase. Encapsulation significantly improved the photostability of the two nutraceuticals. The double emulsion formulated from HU-PPI-SA significantly improved the in vitro bioaccessibility of ß-carotene, which was mainly attributed to inhibition of its chemical degradation under simulated acidic gastric conditions. The novel delivery system may therefore be used for the development of functional foods containing multiple nutraceuticals.

Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread.

Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.

Design of colloid structure to realize gel salt reduction: a review.

Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.

Recent progress in promoting the bioavailability of polyphenols in plant-based foods.

Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.

An effective preserving strategy for strawberries by constructing pectin/starch coatings reinforced with functionalized eggshell fillers.

Food waste occurs frequently worldwide, though hunger and malnutrition issues have received global attention. Short-term spoilage of perishable foods causes a significant proportion of food waste. Developing simple, green, and low-cost strategies to preserve the freshness of perishable foods is important to address this issue and improving food safety. By using strawberries as the model perishable fruit, this study reported a pectin/carboxy methyl starch sodium (PC) based coating using epigallocatechin gallate-loaded eggshell powder (ES@EGCG) as the functional fillers. In comparison to PC coating, the PC-ES@EGCG coating displayed much-enhanced performance, such as enhanced mechanical (2 folds) and barrier (water vapor & oxygen) properties. This composite coating reduced the weight loss of strawberries from over 60% to around 30% after 7-day storage. Coated strawberries exhibit better freshness retention, which achieves the purpose of preserving strawberries during storage. This study provided a cost-effective and eco-friendly coating strategy for reducing food waste.

Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.

For some food applications, it is desirable to control the flavor release profiles of volatile flavor compounds. In this study, the effects of crosslinking method and protein composition on the flavor release properties of emulsion-filled protein hydrogels were explored, using peppermint essential oil as a model volatile compound. Emulsion-filled protein gels with different properties were prepared using different crosslinking methods and gelatin concentrations. Flavor release from the emulsion gels was then monitored using an electronic nose, gas chromatography-mass spectrometry (GC-MS), and sensory evaluation. Enzyme-crosslinked gels had greater hardness and storage modulus than heat-crosslinked ones. The hardness and storage modulus of the gels increased with increasing gelatin concentration. For similar gel compositions, flavor release and sensory perception were faster from the heat-crosslinked gels than the enzyme-crosslinked ones. For the same crosslinking method, flavor release and perception decreased with increasing gelatin concentration, which was attributed to retardation of flavor diffusion through the hydrogel matrix. Overall, this study shows that the release of hydrophobic aromatic substances can be modulated by controlling the composition and crosslinking of protein hydrogels, which may be useful for certain food applications.

Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules.

In this study, a combination of whey protein (hydrophilic coating) and polydopamine (crosslinking agent) was used to improve the stability and functionality of quercetin-loaded zein nanoparticles. There are two key benefits of the core-shell nanoparticles formed. First, the ability of the polydopamine to bind to both zein and whey protein facilitates the formation of a stable core-shell structure, thereby protecting quercetin from any pro-oxidants in the aqueous surroundings. Second, neutral and hydrophilic whey proteins were used for the surface coating of the nanoparticles to further enhance the sustained and slow release of quercetin, facilitating its sustained release into the body at a slow and steady rate. The results of this study will promote the innovative development of precise nutritional delivery systems for zein and provide a theoretical basis for the design and development of dietary supplements based on hydrophobic food nutrient molecules.

Zeolitic imidazolate frameworks (ZIFs): Advanced nanostructured materials to enhance the functional performance of food packaging materials.

Zeolite imidazole framework (ZIF) materials are a class of metallic organic framework (MOF) materials that have several potential applications in the food and other industries. They consist of metal ions or clusters of metal ions coordinated with imidazole-based organic linkers, creating a three-dimensional solid structure with well-defined pores and channels. ZIFs possess several important features, including high porosity, tunable pore sizes, high surface areas, adjustable surface chemistries, and good stabilities. These characteristics make them highly versatile materials that can be used in a variety of applications, including smart and active food packaging. Based on their controllable compositions, dimensions, and pore sizes, the properties of ZIFs can be tailored for a diverse range of applications, including energy storage, sensing, separation, encapsulation, and catalysis. In this article, we focus on recent progress and potential applications of ZIFs in food packaging materials. Previous studies have shown that ZIFs can significantly improve the optical, mechanical, barrier, thermal, sustainability, and preservative properties of packaging materials. Moreover, ZIFs can be used as carriers to encapsulate, protect, and control the release of bioactive agents in packaging materials. ZIFs are capable of selectively adsorbing and releasing molecules based on their size, shape, and surface properties. These unique characteristics make them particularly suitable for smart or active food packaging applications. By selectively removing gases (such as oxygen, carbon dioxide, water, or ethylene) ZIFs can improve the shelf life and quality of packaged foods. In addition, they can be employed to control the growth of spoilage microorganisms and minimize oxidation reactions, thereby enhancing the freshness and extending the shelf life of foods. They may also be used to create sensors capable of detecting and indicating food spoilage. For instance, ZIFs that change color or release specific compounds when spoilage products are present can provide visual or chemical indications of food deterioration. This feature is especially valuable in ensuring the safety and quality of packaged food, as it enables consumers and retailers to easily identify spoiled products. ZIFs can be functionalized using various additives, including antioxidants, antimicrobials, pigments, and flavors, which can improve the preservative and sensory properties of packaged foods. Moreover, ZIF-based packaging materials offer sustainability benefits. Unlike traditional plastic packaging, ZIFs are biodegradable and can easily be disposed of without causing harm to the environment, thereby reducing the adverse effects of plastic waste materials. The application of ZIFs in smart/active food packaging offers exciting possibilities for enhancing the shelf life, quality, and safety of foods. With further research and development, ZIF-based packaging could become a sustainable alternative to plastic-based packaging in the food industry. An important aim of this review article is to stimulate further research on the development and application of ZIFs within food packaging materials.

Oral delivery of probiotics using single-cell encapsulation.

Adequate intake of live probiotics is beneficial to human health and wellbeing because they can help treat or prevent a variety of health conditions. However, the viability of probiotics is reduced by the harsh environments they experience during passage through the human gastrointestinal tract (GIT). Consequently, the oral delivery of viable probiotics is a significant challenge. Probiotic encapsulation provides a potential solution to this problem. However, the production methods used to create conventional encapsulation technologies often damage probiotics. Moreover, the delivery systems produced often do not have the required physicochemical attributes or robustness for food applications. Single-cell encapsulation is based on forming a protective coating around a single probiotic cell. These coatings may be biofilms or biopolymer layers designed to protect the probiotic from the harsh gastrointestinal environment, enhance their colonization, and introduce additional beneficial functions. This article reviews the factors affecting the oral delivery of probiotics, analyses the shortcomings of existing encapsulation technologies, and highlights the potential advantages of single-cell encapsulation. It also reviews the various approaches available for single-cell encapsulation of probiotics, including their implementation and the characteristics of the delivery systems they produce. In addition, the mechanisms by which single-cell encapsulation can improve the oral bioavailability and health benefits of probiotics are described. Moreover, the benefits, limitations, and safety issues of probiotic single-cell encapsulation technology for applications in food and beverages are analyzed. Finally, future directions and potential challenges to the widespread adoption of single-cell encapsulation of probiotics are highlighted.

Egg Yolk Selenopeptides: Preparation, Characterization, and Immunomodulatory Activity.

In this study, egg yolk selenium peptides (Se-EYP) were prepared using double-enzyme hydrolysis combined with a shearing pretreatment. The properties of the selenopeptides formed were then characterized, including their yield, composition, molecular weight distribution, antioxidant activity, in vitro digestion, and immunomodulatory activity. The peptide yield obtained after enzymatic hydrolysis using a combination of alkaline protease and neutral protease was 74.5%, of which 82.6% had a molecular weight <1000 Da. The selenium content of the lyophilized solid product was 4.01 µg/g. Chromatography-mass spectrometry analysis showed that 88.6% of selenium in Se-EYP was in the organic form, of which SeMet accounted for 60.3%, SeCys2 for 21.8%, and MeSeCys for 17.9%. After being exposed to in vitro simulated digestion, Se-EYP still had 65.1% of oligopeptides present, and the in vitro antioxidant activity was enhanced. Moreover, Se-EYP exhibited superior immune detection indices, including immune organ index, level of immune factors in the serum, histopathological changes in the spleen, and selenium content in the liver. Our results suggest that Se-EYP may be used as selenium-enriched ingredients in functional food products.

Effects of frying on the surface oil absorption of wheat, potato, and pea starches.

The effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared. At 40% moisture content, the amorphous phase ratio values for fried potato, wheat and pea starches were 13.50%, 11.78% and 11.24%, respectively, and the nitrogen adsorption capacity of fried starch decreased in turn. These findings that the structure of potato starch was more susceptible to degradation compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.

Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications.

The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant functional ingredient, which makes it an excellent candidate for the stabilization of Pickering emulsions. This review article focuses on the formation, stabilization, and properties of Pickering emulsions formulated using starch-based particles and their derivatives. First, methods of isolating and modifying starch-based particles are highlighted. The key parameters governing the properties of starch-stabilized Pickering emulsions are then discussed, including the concentration, size, morphology, charge, and wettability of the starch-based particles, as well as the type and size of the oil droplets. The physicochemical mechanisms underlying the ability of starch-based particles to form and stabilize Pickering emulsions are also discussed. Starch-based Pickering emulsions tend to be more resistant to coalescence than conventional emulsions, which is useful for some food applications. Potential applications of starch-stabilized Pickering emulsions are reviewed, as well as recent studies on their gastrointestinal fate. The information provided may stimulate the utilization of starch-based Pickering emulsions in food and other industries.

Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.

BACKGROUND: Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal-derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil-in-water emulsions prepared using faba bean protein-grape leaf polyphenol (FP-GLP) conjugates as emulsifiers. Initially, FP-GLP conjugates were formed using an ultrasound-assisted alkali treatment. Then, corn oil-in-water emulsions were prepared using high-intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing-thawing, and heating on their physicochemical properties and stability were determined. RESULTS: Microscopy and light scattering analysis showed that oil-in-water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥ 50 mmol/L sodium chloride. The freeze-thaw stability of emulsions prepared with protein-polyphenol conjugates was better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone. CONCLUSION: This study showed that FP-GLP conjugates are effective plant-based emulsifiers for forming and stabilizing oil-in-water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions.

Sesame meal is a by-product obtained from oil extraction. We investigated the characteristics and antioxidant activities of a sesame protein hydrolysate (SPH-B), as well as its peptide fractions. Four peptide fractions (F1; >100 kDa, F2; 10-100 kDa, F3; 1-10 kDa, and F4; <1 kDa) of SPH-B were prepared. The characteristics and antioxidant properties of SPH-B and its peptide fractions were evaluated. Sesame protein (SP) contained protein fractions with molecular weights ranging from 10 to 44 kDa, whereas SPH-B had peptide fractions ranging from 8 to 44 kDa. The peptide fractions had molecular weight ranging from 7 to 10 kDa. The four peptide fractions had a higher α-helix content and lower surface hydrophobicity than SPH-B and SP. They exhibited better antioxidant properties, with higher ABTS and DPPH radical scavenging activities, higher metal chelating activity, and greater inhibition of linoleic acid peroxidation, suggesting that sesame peptide fractions can use as plant-based functional ingredients and potentially health-promoting properties.