This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Amaranthus hybridus, Amaranthus mantegazzianus, Amaranthus muricatus, Amaranthus tuberculatus, Amaranthus viridis, Amaranthus spinosus, and Amaranthus tenuifoliu. Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. It contains a wide range of bioactive compounds, including squalene, tocopherols, phenolic compounds, phytates, and vitamins, which possess important physiological properties. Amaranth grain is characterized by high levels of starch, proteins, minerals, and dietary fiber. Moreover, amaranth proteins are distinguished by a balanced amino acid composition and exhibit greater resistance to external factors compared to animal-derived proteins. Grains of amaranth are free of gliadin, making it a valuable nutritional source for individuals with celiac disease, an immune-mediated disorder. Unlike traditional cereals, where prolamins and glutelins dominate the protein composition, the proteins of pseudocereals like amaranth primarily consist of albumins and globulins. The processing methods of amaranth grain influence their quantitative and qualitative composition, often significantly improving their physicochemical, antioxidant, functional, and rheological properties. This work provides a detailed analysis of amaranth’s chemical composition and bioactive components, along with its evaluation of therapeutic and preventive properties. Amaranth protein fractions (albumin, globulin, and glutelin) and squalene exhibit increased antioxidant activity, contributing to notable resistance to radiation and X-ray exposure. Bioactive compounds such as phytol, α-tocopherol, and a lunasin-like peptide (AhLun) with potential anticancer properties have also been identified in amaranth. Furthermore, six bioactive peptides were isolated and identified from amaranth, which, according to predictive models, demonstrate a high capacity to inhibit angiotensin-converting enzyme (ACE) activity, suggesting potential hypotensive effects. Certain amaranth peptides are considered promising functional food ingredients for the prevention and comprehensive treatment of conditions such as diabetes, inflammatory bowel diseases, hypercholesterolemia, cardiovascular diseases, and obesity. Amaranthus spp. and its processed products hold significant interest for the development of innovative food products, contributing to the expansion of their range and enhancement of nutritional value.

Germination is a biotechnological process that activates enzymatic reactions and alters the chemical content of grain, improving its nutritional and functional value. However, the duration of the germination process significantly affects grain composition and properties. Prolonged and uncontrolled germination can lead to undesirable changes, such as excessive enzymatic activity, microbial contamination of sprouted grains, and loss of dry matter. While short-term germination is preferable for producing various food products, including whole-grain porridge, this article analyzed the impact of short-term germination of triticale grain (for 18, 20, 22, and 24 h) on its biochemical indicators and functional-technological properties. This research established that changes in biochemical values accompany the germination of triticale grain. The most significant increase in protein content was observed after 20 h of germination (GT 20), which increased by 4.43%. In contrast, after 24 h (GT 24), a decrease of 3.27% was noted compared to the original content in the whole grain (WGT). The contents of fats, carbohydrates, and ash tended to decrease. Germination promoted an increase in the amount of essential amino acids and improved the amino acid profile, particularly during the 20 and 22 h germination intervals. At 24 h of germination, the highest increase in total phenolic compounds (28.6%) and antioxidant activity (20.8%) was recorded. B-group vitamins, thiamine, and riboflavin, were detected in the sprouts only after 22 and 24 h of germination. The highest thiamine content (0.17 mg/kg) was observed at the 22nd hour, and the highest riboflavin content (2.51 mg/kg) was observed at the 24th hour. Niacin content showed a steady increase throughout the germination period. The maximum magnesium (0.200%) and molybdenum (0.589%) contents were recorded after 24 h of germination, while the calcium content increased at all germination intervals. The functional and technological properties of sprouted triticale grain improved, while the pasting (gelatinization) properties tended to decrease. Thus, it has been established that short-term germination enhances the biochemical indicators and functional-technological properties of triticale grains, indicating their potential for use in the production of whole-grain porridge.

This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types—both native and dry heat–modified—was conducted to evaluate their gelatinization clarity, freeze–thaw stability, microstructure (CLSM), and in vitro digestibility. Corn and cassava starches were selected as optimal components based on their physicochemical performance. A series of single-factor experiments and a Box–Behnken design were employed to assess the influence of starch concentration, gelatinization time, glycerol, and chitosan content on film properties including tensile strength, elongation at break, water vapor permeability (WVP), and transparency. The optimized formulation (5.0% starch, 28.2 min gelatinization, 2.6% glycerol, 1.4% chitosan) yielded a transparent (77.64%), mechanically stable (10.92 MPa tensile strength; 50.0% elongation), and moisture-resistant film. Structural and thermal analyses (SEM, AFM, DSC, TGA) confirmed the film’s homogeneity and stability. Furthermore, the film exhibited moderate antioxidant activity and antibacterial efficacy against Escherichia coli and Staphylococcus aureus. These findings demonstrate the feasibility of using dry heat–modified Kazakhstani starches to develop sustainable antimicrobial packaging materials. However, further studies are needed to explore sensory attributes, long-term storage performance, and compatibility with different food matrices.

The aim of this study was to produce oleogels based on a vegetable oil blend (high-oleic sunflower, safflower, and linseed oils at a ratio of 60:30:10, respectively) structured with a binary beeswax–monoglyceride system (1:1), as well as to examine the effect of the total structuring agent concentration (3, 6, 9 and 12% (w/w)) on the textural, oil-binding, microstructural, thermal, and rheological characteristics of the resulting oleogels, in order to determine the rational total concentration of the binary structuring agent system. The structuring capacity of the binary system was concentration-dependent: at 6 and 9% (w/w), the hardness of the oleogels exceeded the values of the corresponding single-component systems, whereas at 12% (w/w), no further increase in hardness was observed compared with the monoglyceride oleogel. Increasing the concentration altered crystal morphology: at 6 and 9% (w/w) a more uniform, finely dispersed structure was formed, whereas at 12% (w/w), crystal coarsening and elongation were noted. Overall, a total concentration of 6% (w/w) was considered rational, providing the required balance of characteristics at a relatively low structuring agent content. The resulting oleogel may be regarded as a potential fat base for further research on the development of spreads.

The development of structurally stable and nutritionally enhanced gluten-free bread is a major technological challenge due to the absence of a gluten network. This study investigates the role of zein, a hydrophobic corn prolamin, in green buckwheat dough systems and its impact on bread properties. Zein was extracted from corn gluten and incorporated at 0, 10, 20, and 30%. Zein incorporation significantly modified starch–protein interactions, promoting a composite matrix with enhanced thermomechanical stability. The 20% zein formulation showed optimal performance, with increased peak viscosity, higher C2 and C3 torque values, improved starch gelatinization, and a more cohesive microstructure. The scanning electron microscopy analysis confirmed a continuous protein–starch network, with the highest elasticity and cohesiveness (0.85 and 0.57, respectively). The optimized formulation maintained functional value and reduced the conditional glycemic index. In the 20% zein formulated sample, the rapidly digestible starch fraction decreased from 48.1% to 41.6%, while slowly digestible and resistant starch increased from 22.4% and 7.8% to 26.3% and 10.4%, respectively. Overall, zein enrichment effectively compensates for the absence of gluten, resulting in improved bread quality and controlled starch digestibility. These findings provide new insights into protein–starch interactions in gluten-free systems and support the application of zein as a functional structuring agent in pseudocereal-based bakery products.

The development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources. This study aimed to develop and mathematically model a plant-based meat analogue based on textured soy, pea, and wheat proteins in a minced meat form. Seven models of minced meat mixtures were prepared with the help of Mixture Design module of the Minitab program. Extreme Vertices was selected as the Type of Design and three types of textured vegetable protein were chosen as the variable components. Physicochemical indicators; techno-functional properties, including water absorption capacity, water absorption index, and oil absorption capacity; texture profile parameters; and sensory attributes were determined. Protein content ranged from 18.42 to 21.29% and caloric value from 181.11 to 184.02 kcal/100 g. All models of minced plant-based meat analogue formulations showed high techno-functional indicators. Texture profile analysis revealed differences between raw samples, whereas after cooking their textural characteristics approached those of the cooked beef control. Sensory evaluation showed that the best characteristics were obtained in formulations containing all three plant proteins, with predominance of soy and pea components. Mixture regression analysis and response surface optimization were used to evaluate protein effects and identify the optimal ratio in the Mixture Design module of the Minitab program. The composite sensory index and the hardness of the raw minced mixtures were used as the two responses. The composite sensory index was maximized while hardness was set to a target value of 4 N, corresponding to that of raw beef mince. Optimization determined the optimal textured protein mass fraction ratio: textured soy protein (0.598): textured pea protein (0.250): textured wheat gluten (0.152). These results can support further modelling of plant-based meat analogue formulations with improved sensory and textural properties.