Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free −SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G′) > loss modulus (G′′)). In addition, the gelation temperature of proteins decreased to about 60–65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.

Royal jelly, defined as a “superfood,” is a functional food and nutraceutical due to its bioactive compounds, and therefore provides health and medical benefits. However, its sensitivity to spoilage, the need for cold conditions for storage, and its undesirable taste and aroma reduce its functional and commercial value. This study aimed to perform microencapsulation of royal jelly in protective matrices by spray drying to overcome these problems. The freshness indicator of the 10-HDA content of the royal jelly used in the study was 2.44%. It was also revealed that it was suitable for microencapsulation in terms of its other properties. The air inlet temperature significantly influenced all responses, while the coating material ratio influenced the encapsulation efficiency, antioxidant activity, and particle size. Also, feed pump speed affected solubility, moisture content, and water activity. According to desirability (0.81), the optimum spray-drying conditions to obtain the encapsulated royal jelly powder were air inlet temperature (145.81°C), coating material ratio (20%), and feed pump speed (9 mL/min) to obtain desired characteristics of spray-dried powder such as encapsulation efficiency (94.81%), water activity (0.204), total pheno-lic content (128.91 mg GAE/100 g), solubility (96.27%) and particle size (619.76 nm). Under optimized conditions, the predicted values were close to the experimental values. The physicochemical, bioactive, and morphological properties of optimized powders were acceptable.

Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.