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This paper discusses various methods of formaldehyde-free crosslinking of plant proteins and the chemistry of the crosslinking reaction based on recent developments. Currently, there are increasing demands for replacing petroleum-derived raw materials with renewable biodegradable materials. The abundant availability of zein, soy protein, wheat gluten and gliadin from industrial byproducts at low prices leads to the increase of use of renewable plant proteins to produce zein, soy protein, wheat gluten and gliadin fibers. However, poor mechanical properties and weak water stability of these protein fibers are not suitable to meet the needs of industry application. It is necessary to strengthen these renewable protein fibers. This paper reviews various methods related to formaldehyde-free crosslinking of plant proteins. A critical analysis is given on the kinetic study of glutaraldehyde crosslinking of proteins. In this paper, we also discuss a green catalyst for citric acid crosslinking of protein fibers at mild temperatures, the quantitative relationship between the reaction parameters and mechanical properties of crosslinked gliadin fibers, and changes in the molecular weight of the proteins.

This paper reviews the nutritional profile of peanuts and summarises recent evidence for their potential as a beneficial food for long‐term health. As such, a more constructive positioning for peanuts and peanut butter within the UK diet is proposed.

This paper summarises recent evidence and consider a more constructive positioning for peanuts and peanut butter within the UK diet. It also briefly discusses the protective role that peanuts may have against certain diseases. The beneficial effects of peanuts in the prevention of coronary heart disease are discussed in detail.

In terms of countries, renewable energy sources are increasing their importance day by day. The decrease in fossil fuels and the difficulty of accessing the related fuels as well as their expensiveness can be cited as reasons for this situation. This situation obliges countries to make legal arrangements for the production and use of renewable energy sources in their legal systems. In this context, legal arrangements have been made in Turkey regarding the production and use of related energy resources. One of these regulations is the law dated May 10, 2005 and numbered 5346. The relevant law aims to bring electrical energy to the economy in a reliable, economical, and at the same time high quality way by using renewable energy sources. At the same time, the main purposes of enacting the law include increasing the diversity of resources in energy, reducing greenhouse gas emissions as much as possible, evaluating waste, and protecting the environment. At the same time, the law includes sustainable energy sources. It has been defined as nonfossil energy sources such as hydraulic, wind, solar, geothermal, biomass, waves, currents, and tides. In this context, the main purpose of the study is to examine what renewable energy sources are and to reveal the legal nature of energy services by considering the production and use of renewable energy sources in Turkey in the context of Turkish legal legislation.

This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant.

The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. 

PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted.

It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.

Background/Objectives: Protein-based meal replacements (MR) with viscous soluble fibre are known aids for weight loss. This study aims to compare the effects of new whey and vegan MR containing different amounts of PGX (PolyGlycopleX) on weight loss over 12 weeks, along with a calorie-restricted diet.

Subjects/Methods: Sixty-eight healthy adults of both sexes (53 women; 15 men; average age 47.1 years; BMI 31 ± 7.1 kg/m² and weight 85.05 ± 23.3 kg) were recruited. Participants consumed a whey or vegan MR twice/d (5–10 g/day PGX) with a low-energy diet (1,200 kcal/day), over 12 weeks. Weight, height, waist and hip circumference were recorded (four time periods).

Results: Forty-four participants completed the study. Results showed significant reductions in average body weight and at week 12, whey group was [−7.7 kg ± 0.9 (8.3%), p < 0.001] and vegan group was [−4.5 kg ± 0.8 (6.2%), p < 0.001)]. All participants (n = 44; BMI 27 to 33 kg/m²) achieved significant reductions in body measurements from baseline to week 12; p < 0.001. Conclusions: Supplementation of protein-based MR with PGX and a balanced, low-energy diet, appears to be an effective approach for short-term weight loss.

As the authors were evaluating if the MR as a whole (i.e. with PGX) caused weight loss from baseline over the 12 weeks, no comparators, i.e. just the MR without PGX, were used. Formulation of these new MRs resulted in a whey product with 5 g PGX and a vegan product with 2.5 g PGX. Only 2.5 g PGX could be formulated with the vegan protein due to taste and viscosity limitations. Study participants were not randomized and no control groups (e.g. no MR or MR without PGX but with energy restricted diet) were used. Furthermore, it is not clear whether the sort of protein alone or the combination with a higher amount of PGX (whey with 5 g PGX/serving vs vegan with 2.5 g PGX/serving) has contributed to these significant greater weight-loss effects. This was something the authors were testing, i.e. could only 2.5 g PGX/serving have an effect on weight loss for a vegan MR. These limitations would be somethings to evaluate in a subsequent randomized controlled study. Hence, the results of this study may serve as a good starting point for further sophisticated randomized controlled trials that can demonstrate causality – which the authors acknowledge as one of the fundamental limitations of an observational study design. Participants tracked their calories but adherence and compliance were self-assessed and they were encouraged to keep their exercise routine consistent throughout the study. Hence, these are further limitations. No control group was used in this study to observe the effect of the dietary intervention and/or physical activity on weight loss alone. However, a goal of the authors was to keep this study as close to a real-life situation as possible, where people would not be doing any of these measurements, to see if with minimal supervision or intervention, people can still lose weight and alter their body composition. Furthermore, differences in gender and the corresponding weight loss effects in response to MR-protein-based treatments could be evaluated in follow-up studies.

This study indicates that the consumption of protein-based (animal, whey or plant, pea protein) MR incorporating the highly soluble viscous PGX is beneficial for weight loss when combined with a healthy-balanced, calorie-restricted diet. MRs at either 2.5 g or 5 g per serving (RealEasy^TM with PGX) proved to be a highly effective as a short-term solution for weight loss. The observed results are encouraging, however, further long-term studies (i.e. randomized clinical trials RCT) are needed to confirm the clinical relevance. RCTs should focus on the individual effects of PGX and/or the different protein sources used in MRs, on weight loss and the maintenance of the reduced body weight, and should measure detailed blood parameters (lipid profiles, glucose etc.) as well as collect detailed exercise and food consumption diaries.

To the authors’ knowledge, this is the first study comparing a whey versus vegan, (as pea) protein-based MR that is supplemented with fibre PGX; thus, this work adds information to the already existing literature on fibre (such as PGX) and MRs regarding their combined weight loss effects. The purpose of this study was to observe if the novel protein-based (either whey or vegan versions) MR RealEasy^TM with PGX at 2.5 or 5 g in addition to a calorie-restricted diet (total of 1,200 kcal/day) would aid in weight loss in individuals over a 12-weeks period. Adding increasing amounts of whey protein and soluble fibre can help reduce subsequent ad libitum energy intake which could help adherence to energy restricted diets, but whether similar effects are seen with vegan protein is unclear – this study does aim to address this.

Dyeing process is usually to blame negatively for deteriorating the environment. Eco-friendly silk fibers are able to exercising their commercial values well followed by eco-friendly processing. One of the supporting examples is the process of changing the colors of silk fabrics. This would include the dyeing process used to change the colors of silk fabric. The intention of the study is to reach the goal of creating an eco-friendly finishing process using a local natural plant-based indigo dyeing process that would complement an eco-friendly degumming process. Currently, most dye houses use sodium hydrosulfite (Na₂S₂O₄) and alkali (NaOH) as the substances for providing hydrogen as a reducing agent. Since the sodium hydroxide by-products are acidic, they may damage equipment in the dye houses, generate air pollution in working environment. The other problems associated with the use of sodium hydrosulfite are the cost and instability with low storage.

This paper is based on continuing improvements to the commercialization of the raw materials via the innovative degumming process elaborated in the author’s previous study: “Degumming of Silk Fibers by CO₂ Supercritical Fluid.” The initial study has already proved that it was possible to remove sericin from raw silk fiber by using an organic acid pretreatment and CO₂ supercritical fluid over the heavy processes the industry currently deploys. The sericin removed from this innovative and eco-friendly processing of silk fiber will be remained in a clean state, not in the form of waste via the existing technologies in use. Clean sericin, rich in silk protein with high market values, can be a potentially perfect substitute of collagen the medical and cosmetic industries widely use. The continued research is focused on the other by-product coming out from this eco-friendly degumming process the silk fibers post degumming. Dyeing process is usually to blame negatively for deteriorating the environment. Eco-friendly silk fibers are able to exercising their commercial values well followed by eco-friendly processing. One of the supporting examples is the process of changing the colors of silk fabrics. This would include the dyeing process used to change the colors of silk fabric. The intention of the study is to reach the goal of creating an eco-friendly finishing process using a local natural plant-based indigo dyeing process that would complement an eco-friendly degumming process.

Degumming is an important stage in the silk manufacturing. Due to removing sericin from silk fibers, when subjected the degumming process, these silk fibers acquire the properties, which are of high consumer and commercial values, those include gloss, perfect color, soft handle and texture, elegant drape. Another purpose for the silk fabric degumming is preparing for the next step in processing, such as dyeing or printing. The author has developed a new approach to the degumming process exploiting a supercritical fluid carbon dioxide and found it as a good alternative to the conventional methods that are currently used in industry. Silk fabrics treated by the scCO₂ degumming process are characterized by improved dyeing ability or color strength, while this process does not adversely affect the environment. The implications or potential applications of the findings: as it is clearly seen from Table 1, the effectiveness of the degumming process can be improved by at least 38% applying scCO₂. Moreover, implementation of the scCO₂ silk degumming process into the textile industry may help manufactures to consume less water and energy resources (Elmaaty and Abd El-Aziz, 2017), as well as to obtain pure sericin as a valuable end-product that can be used in the medical and cosmetic industries.

The innovation and novel aspects of research: degumming is an important stage in the silk manufacturing. Due to removing sericin from silk fibers, when subjected the degumming process, these silk fibers acquire the properties, which are of high consumer and commercial values, those include gloss, perfect color, soft handle and texture, elegant drape. Another purpose for the silk fabric degumming is preparing for the next step in processing, such as dyeing or printing. The author has developed a new approach to the degumming process exploiting a supercritical fluid carbon dioxide and found it as a good alternative to the conventional methods that are currently used in industry. Silk fabrics treated by the scCO₂ degumming process are characterized by improved dyeing ability or color strength, while this process does not adversely affect the environment.

The author has developed a new approach to the degumming process exploiting a supercritical fluid carbon dioxide and found it as a good alternative to the conventional methods that are currently used in industry. Silk fabrics treated by the scCO₂ degumming process are characterized by improved dyeing ability or color strength, while this process does not adversely affect the environment.

As it is clearly seen from Table 1, the effectiveness of the degumming process can be improved by at least 38% applying scCO₂. Moreover, implementation of the scCO₂ silk degumming process into the textile industry may help manufacturers to consume less water and energy resources (Elmaaty and Abd El-Aziz, 2017), as well as to obtain pure sericin as a valuable end-product that can be used in the medical and cosmetic industries.

To make the silk manufacturing more green, the author has developed a technology for obtaining a plant-based indigo dye applying only locally grown agricultural products. The author has found that banana paste and banana peel paste have a sufficiently enough reduction potential for converting the indigo dye into indigo white, which is an important stage in the dyeing processes. The investigation performed showed that both these pastes can serve as a green alternative to sodium hydrosulfite, widely used in industry as a reducing agent. The main result of this study is the demonstration that natural, recyclable and easily biodegradable resources can be exploited to produce the semi-products for the textile industry and the final dyed silk fabrics as well. Summarizing the above, it can be concluded that we have got the results, which show promising alternative green processes for the textile industry in silk treatment (both degumming and dyeing). Their implementation may turn the silk textile production into a sustainable green circle and economically viable manufacturer.

The menopausal transition (MT) is a period when there may be an increase in visceral fat mass and a worsening of cardiometabolic risk factors. Few studies have evaluated the efficacy of plant-based low-calorie diets on groups of women at different stages of MT. The purpose of this study is to compare the effectiveness of a high plant-to-animal protein ratio diet in women of similar age but with different fertility statuses.

Subjects were divided into three groups according to their fertility status at the baseline: “premenopausal” (n = 11), “perimenopause” (n = 14) and “postmenopause” (n = 18). Body composition (BC) was measured at the beginning and after eight months of treatment. Individualised lifestyle treatment included a strong component of plant-based foods.

Forty-three overweight or obese Caucasian women (age 52.3 ± 4.5 years, body mass index 30.6 ± 5.4 kg/m2, fat mass 33.1 ± 9.3 kg data presented as means ± SD) were included in the study. Mean physical activity was 8.4 ± 7.6 metabolic equivalent of tasks/week. Subjects had an improvement in BC (fat mass −5.6 ± 4.0 kg, p < 0.001 protein −0.3 ± 0.5 kg, p < 0.001), HDL-C and systolic blood pressure values. Waist circumference and hip circumference decreased by 4.1 ± 3.1 cm and −6.0 ± 4.3 cm, respectively. Weight loss resulted in a significant improvement in some blood lipid values, such as total and high-density lipoprotein cholesterol. Adherence to a high plant protein diet helps adult women with different fertility statuses to improve BC and reduce cardiovascular risk factors. Long-term studies with larger sample sizes are needed to confirm these findings.

In pre-peri- and post-menopausal adult women, a diet high in plant proteins improves body composition and reduces cardiovascular risk factors.

This paper is a systemic review on enset plant’s role in Ethiopian people’s life as the source of food. This paper aims to summarize the traditional processing and preparation methods of enset-based foods and their nutritional composition.

Available scientific articles were collected and reviewed for enset plant evaluation, description, enset plant’s role in Ethiopian people’s food security, post harvesting and traditional processing of enset plants, microbiology of the fermented enset foods, different foods reported from enset, nutritional profile of the three food from enset base (kocho, bulla and amicho) and other non-food applications of enset plant.

Enset plant has a predominant role in people living in the southern part of Ethiopia. This plant is drought-tolerant and provides many non-food applications. Harvesting of the enset plant, preparing for fermentation and food preparations follow the traditional route by using the indigenous knowledge and practices. Limited studies have been reported on the microbiology of the enset fermentation, but various types of microbes have been reported. In case of nutritional composition, foods from enset are reported to contain high carbohydrate and minerals content, such as calcium, potassium and zinc, but limited protein content; they are also the best source of the essential amino acids such as lysine and leucine. Limited data are available on vitamins, anti-oxidant and fatty acids profiles of enset-based foods. The existing data indicate variations, and the reasons for variability are discussed in this paper.

Scientific reviews on enset food nutrition profile and related issues are scarce; this paper will compile information about enset plant-based foods for researchers for their future research.

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.