Effects of high hydrostatic pressure (HHP) on bioaccessibility,as well as antioxidant activity,mineral and starch contents in Granny Smith apple

The aim of this work was to study the effect of high hydrostatic pressure on the bioaccessibility of specific nutrients (antioxidant, minerals and starch) in apple and to establish processing conditions that maximise the health benefits. The apple was pressurised at 500 MPa during 2, 4, 8 and 10 min. The antioxidant activity, mineral and starch content and bioaccessibility of apple samples were significantly affected by the processing and digestion conditions. Therefore, these results indicated that in vitro digestion has a noticeable effect on the antioxidant concentration, IC₅₀, with much lower values (a smaller IC₅₀ value corresponds to a higher antioxidant activity) of apple samples compared with those untreated and non-digestion. Apple has the highest calcium content (30.33 ± 1.94 mg/100 g), iron (14.46 ± 3.49 mg/100 g) and zinc (6.22 ± 0.91 mg/100 g). High hydrostatic pressure increased the mineral contents availability by 2.11–303.00% for calcium, 4.63–10.93% for iron and 8.68–28.93% for zinc. The dialysability and solubility of calcium, iron and zinc with respect to the values for the untreated sample were reduced by this high pressure technique. Consumption of apple under high hydrostatic pressure may supply substantial antioxidants, mineral and starch, which may provide health promoting and disease preventing effects.     

Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

Gelatin obtained from giant squid (Dosidicus gigas) inner and outer tunics was hydrolyzed by seven commercial proteases (Protamex, Trypsin, Neutrase, Savinase, NS37005, Esperase and Alcalase) to produce bioactive hydrolysates. The Alcalase hydrolysate was the most potent angiotensin-converting enzyme (ACE) inhibitor (IC₅₀ = 0.34 mg/mL) while the Esperase hydrolysate showed the highest cytotoxic effect on cancer cells, with IC₅₀ values of 0.13 and 0.10 mg/mL for MCF-7 (human breast carcinoma) and U87 (glioma) cell lines, respectively. The radical scavenging capacity of gelatin increased approximately 3-fold for Protamex, Neutrase and NS37005 hydrolysates and between 7 and 10-fold for Trypsin, Savinase, Esperase and Alcalase hydrolysates. Trypsin, Savinase, Esperase and Alcalase hydrolysates had a metal chelating capacity above 80% whereas Protamex, Neutrase and NS37005 hydrolysates registered less than 25%. The antioxidant activity measured by FRAP (ferric ion reducing power) was largely unaffected by the enzyme used, increasing approximately 2-fold for all hydrolysates. The most active hydrolysates (Alcalase and Esperase) were comprised mostly of peptides with molecular weights ranging from 500 to 1400 Da, however, a clear relationship between bioactive properties and molecular weight distribution of all the hydrolysates was not fully established.     

Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

Brazilian artisanal “Coalho” cheeses from six Northeast towns were investigated as a functional food based on their peptide profiles and antioxidant, zinc-binding and antimicrobial activities. The peptides (WSP) from “Coalho” cheese showed high antioxidant activity, the best value of TEAC being 2223 ± 10.10 μM, which means 91.1 ± 0.43% oxidative inhibition and peptide concentration for IC₅₀ of 7 mg/mL (21 μg of peptides) for sample from the town of Correntes. The smallest TEAC value (1896 ± 17 μM), which means 75.9 ± 0.7% oxidative inhibition and IC₅₀ of 10.5 mg/mL (31.5 μg of peptide), was obtained for samples from the town of São Bento do Una. The zinc-binding activities were: Arcoverde (72.21 ± 0.24%) Cachoeirinha (75.02 ± 0.02%), Capoeiras (61.78 ± 0.65%), Correntes (75.47 ± 0.5%), São Bento do Una (75.41 ± 0.15%), and Venturosa (74.36 ± 0.04%). The WSP extracts showed antimicrobial activity against Enterococcus faecalis, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa. All the results obtained suggest that “Coalho” cheese has potential as a functional food.     

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

The aim of this study was to evaluate the effects of high hydrostatic pressure treatment at three pressure levels (300, 400 and 500 Mpa) on the functional and quality characteristics of Aloe vera gel including vitamin C and E, aloin, minerals, phenolic content and antioxidant activity. The results show that HHP exerted a clear influence on minerals content, vitamin C and E content, antioxidant activity, total phenolic and aloin content. After 35 days of storage all treated samples presented a decrease in mineral content, except for phosphorus. Total phenolic content and vitamin C and E content decreased at high pressures (500 MPa), while all pressurised samples showed a higher antioxidant activity and aloin content than untreated sample after 35 days of storage. The maximum values of antioxidant activity and aloin were 6.55 ± 1.26 μg/ml at 300 MPa and 24.23 ± 2.27 mg/100 g d.m. at 400 MPa.     

Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia

Twenty-four exotic Colombian fruits were evaluated for antioxidant activity and total soluble phenolics (TP) (edible part, seed and peel) and ascorbic acid content (edible part). The antioxidant activities were evaluated by ABTS (free radical-scavenging capacity) and FRAP (ferric reducing antioxidant power) methods. The ABTS, FRAP, TP and ascorbic acid values in the edible part were 3.25 to 175 ??M Trolox equiv/g fresh weight (FW), 6.29 to 144 ??M Trolox equiv/g FW, 15.7 to 1018 mg gallic acid equiv/100 g FW, and 0.53 to 257 mg ascorbic acid/100 g FW respectively. There were positive correlations between antioxidant activity (assessed by both ABTS and FRAP) and TP and ascorbic acid with the FRAP and ABTS methods. The edible part of banana passion fruits (P. tarminiana and P. mollisima) exhibited the highest values of antioxidant activity and total phenolics, while the highest level of ascorbic acid was recorded in the edible part of guava apple and cashew. The seeds with the highest values of antioxidant activity and total phenols were cashew, algarrobo, arazá and coastal sapote, while the peel of coastal sapote and algarrobo had the highest values of antioxidant activity and total phenolics. To the best of our knowledge, this paper reports the first evaluation of pulp, seed and skin of Colombian tropical fruits with a view to their knowledge utilization for the development of novel functional food products.     

Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia

In vitro antioxidant capacity of thirteen genotypes of faba bean (Vicia faba L.) collected during three different growing stages (vegetative, reproductive and maturity) have been evaluated. For the vegetative stage (VS) and reproductive stage (RS) the whole plant (WP) has been used for the analysis while for the maturity stage (MS) the plant was divided and analyzed in different parts, the whole seed (WS), seed coat (SC), cotyledons (Cot) and pod (Pod). The antioxidant capacity has been evaluated by means of the total phenolic and total flavonoid contents (TPC and TFC respectively), the ferric-reducing/antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assays. The results showed different antioxidant properties for the same genotype when considering the different parts or stages of the plant. High content of both total phenolics (> 92.85 mg as gallic acid equivalent (GAE)/g of dried plant) and flavonoids contents (> 11.87 mg as rutin equivalent (RE)/g of dried plant) were found for all genotypes during the vegetative and the reproductive stages, which also showed the highest antioxidant activity (FRAP value ≥ 1.157 mmol/g and DPPH radical-scavenging capacity > 43.49%), indicating their potential as natural sources of antioxidant foods. For the maturity stage, the highest values for the TPC, TFC, FRAP and DPPH scavenging capacity were observed for the pods and the lowest for the cotyledons.The results of this study indicate that faba beans are a good source of natural antioxidants independently to their genotype. The quantification of the antioxidant capacity according to the stage and the plant part could be suitable for applications on the food industry in relation to production and preservation of faba bean food products.     

Enzymatic hydrolysis of hard‐to‐cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

Inadequate postharvest handling and storage under high temperature and relative humidity conditions produce the hard‐to‐cook (HTC) defect in beans. However, these can be raw material to produce hydrolysates with functional activities. Angiotensin I‐converting enzyme (ACE) inhibitory and antioxidant capacities were determined for extensively hydrolysed proteins of HTC bean produced with sequential systems Alcalase‐Flavourzyme (AF) and pepsin–pancreatin (Pep‐Pan) at 90 min ACE inhibition expressed as IC₅₀ values were 4.5 and 6.5 mg protein per mL with AF and Pep‐Pan, respectively. Antioxidant activity as Trolox equivalent antioxidant capacity (TEAC) was 8.1 mm  mg^?1 sample with AF and 6.4 mm  mg^?1 sample with Pep‐Pan. The peptides released from the protein during hydrolysis were responsible for the observed ACE inhibition and antioxidant activities. Nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity and foam stability were measured for limited hydrolysis produced with Flavourzyme and pancreatin at 15 min. The hydrolysates exhibited better functional properties than the protein concentrate.     

Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

The phenolic compounds content and antioxidant activity of seed and skin of pomace from the vinification of grape varieties widely produced in Brazil were investigated with a view to their exploitation as a potential source of natural antioxidants. There was a greater concentration of phenolic compounds in the seeds (2128 to 16,518 mg of catechin equivalents (CE)/100 g) than in the skins (660 to 1839 mg CE/100 g). The highest antioxidant activity values determined as DPPH radical-scavenging ability and ferric reducing-antioxidant power (FRAP) were found for the seeds of the Pinot Noir variety (16,925 ??mol Trolox equivalents (TE)/100 g and 21,492 ??mol Fe²⁺/100 g, respectively) and in the skin extracts of the Isabel variety (3640 ??mol TE/100 g and 4362 ??mol Fe²⁺/100 g, respectively). The skin of Cabernet Sauvignon and Primitivo varieties had the highest contents of anthocyanins (935 and 832 mg/100 g, respectively). The grape seed extracts were rich in oligomeric and polymeric flavanols. The data suggested that grape seed and skin extracts may be exploited as antioxidant agents.     

The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds

The overall objective of this study was to develop a decontamination method against microorganisms in cardamom (Elettaria cardamomum (L.) Maton) seeds using ozone as a decontaminating agent. Ozone treatment was conducted 3 times, at 24‐h intervals, and the parameters of the process were determined assuring the least possible losses of biologically active substances (essential oils and polyphenols): ozone concentration 160 to 165.0 g/m³; flow rate 0.1 L/min; pressure 0.5 atm; time 30 min. After each step of decontamination, the microbiological profile of the cardamom seeds was studied, and the contaminating microflora was identified. Next to the microbiological profile, the total polyphenol content (TPC), composition of essential oils, free radical‐scavenging capacity, total antioxidant capacity, ferric‐reducing antioxidant power (FRAP), and LC–MS polyphenol analysis were determined. This study shows that extract from cardamom seeds after ozone treatment is characterized by a better radical scavenging activity (IC₅₀ = 24.18 ± 0.04 mg/mL) than the control sample (IC₅₀ = 31.94 ± 0.05 mg/mL). The extract from cardamom seeds after ozone treatment showed an improved FRAP activity as well (613.64 ± 49.79 mmol TE/g compared to 480.29 ± 30.91 mmol TE/g of control sample). The TPC and the total antioxidant capacity were negatively affected, respectively, 41.2% and 16.2%, compared to the control sample.     

Total phenolic content,antioxidant activity,shelf-life and reconstitutability of okra seeds powder: influence of milling and sieving processes

This study aimed at relating phytochemical properties (total phenolic content and antioxidant activity), reconstitutability (water absorption capacity and water solubility index) and preservation ability (water activity) of okra seed powders to physicochemical properties (particle size distribution and moisture content). Okra seed powders were produced at three different milling frequencies, and then, each obtained sample was sieved with 180, 315 and 500 μm sieves. An increased milling frequency resulted in lower median particle size, water activity and moisture content. The maximal water activity and moisture content were 0.583 ± 0.010 and 12.07 ± 0.05% (w/w), respectively, showing the good preservation ability of okra seed powders. Total phenolic content and antioxidant activity were raised at higher milling frequency. Reconstitutability was significantly enhanced at higher milling frequency and/or for smaller median particle size. Thus, the successive milling and sieving process was successful in improving physicochemical and functional properties of okra seed powders, especially for smaller particles.     

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

Changes in functional properties of rice bran proteins as influenced by high-pressure (HP) treatment (100–500 MPa, 10 min) were studied. Properties evaluated were protein solubility, water absorption capacity, oil absorption capacity, foaming capacity, foam stability, emulsifying activity, emulsion stability, least gelation concentration, and surface hydrophobicity. HP treatment at 100 and 200 MPa significantly improved the solubility and oil absorption capacity, while water absorption and foaming capacities increased further reaching the maximum at 500 MPa. Compared with the untreated control sample, the emulsifying activity and foam stability of treated samples were significantly higher and least gelation concentration was lower, but none of them showed any specific trend with pressure level. Emulsion stability and surface hydrophobicity increased with the pressure level until 400 MPa and decreased slightly at 500 MPa. Pearson correlation coefficients clearly showed that surface hydrophobicity was positively correlated with water absorption capacity, foaming capacity, emulsifying activity index, and emulsion stability index, but negatively correlated with least gelation concentration. The pressure treated rice bran protein possessed good functional properties for use as a food ingredient in the formulations.     

Effects of cationic property on the in vitro antioxidant activities of pea protein hydrolysate fractions

Yellow pea seed protein-derived peptides were produced through enzymatic hydrolysis of pea protein isolate, which was followed by ultrafiltration to isolate peptides with < 3 kDa sizes (PPH). The PPH was separated by cation-exchange chromatography into five peptide fractions (F1-F5) based on their affinity for the stationary phase. F1 contained peptides with the least amount (7.5%) of cationic amino acids while F5 contained peptides with more than 50% content of cationic amino acids. F1-F5 peptide fractions were evaluated for in vitro antioxidant activities in comparison to glutathione (GSH), an endogenous antioxidant peptide. Results showed that the peptide fraction with the least cationic property (F1) had significantly strongest (p < 0.05) scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radical and hydrogen peroxide (H₂O₂) when compared to F2-F5. Generally, the scavenging of O₂?B⁻ and H₂O₂ was negatively related with the cationic property of the peptide fractions. Fractionation according to cationic property resulted in significantly increased (p < 0.05) O₂?B⁻ scavenging power of the peptide fractions (F1-F5) when compared to the unfractionated PPH. The peptide fractions showed weak or nil ferric reducing power and, regardless of cationic property, were significantly (p < 0.05) more effective at inhibiting lipid oxidation than GSH over a 7-day period. In contrast, with the exception of H₂O₂ scavenging, GSH was a more effective antioxidant than PPH and the peptide fractions. We concluded that the PPH and some of its fractions have the potential to be used as therapeutic agents against chronic diseases that develop from oxidative damage, and that the cationic property of amino acids contributed negatively to the antioxidant activity of the peptide fractions.     

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.     

Antioxidant and tyrosinase inhibitory activities of different parts of guava (<Emphasis Type="Italic">Psidium guajava</Emphasis> L.)

The antioxidant and the tyrosinase inhibitory activities of 4 different solvents (acetone, ethanol, methanol, and water) for preparation of extracts from guava (branch, fruit, leaf, and seed) were evaluated by measuring total phenolic contents (TPC), DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power (RP), and tyrosinase inhibitory activity. The extracts of branch and leaf showed relatively higher antioxidant properties than those of fruit and seed. The highest TPC (141.28 mg/g gallic acid equivalents), DPPH radical scavenging activity (IC₅₀=34.01 μg/mL), ABTS radical scavenging activity (IC₅₀=3.23 μg/mL), and RP (IC₅₀= 75.63 μg/mL) were found in acetone extract of leaf, while water extract of seed had the lowest antioxidant activity. The tyrosinase inhibitory activity of ethanol extract from guava leaf was 69.56%, which was the highest activity among the extracts. These results indicate that useful bioactive substances exist in the guava branch as well as leaf extracts.     

Isolation, characterization of melanin derived from Ophiocordyceps sinensis, an entomogenous fungus endemic to the Tibetan Plateau

Melanins are pigments of high molecular weight formed by oxidative polymerization of phenolic or indolic compounds. In this present study, a black pigment was isolated from the fermentation broth of Ophiocordyceps sinensis, an entomogenous fungus which is endemic to the Tibetan Plateau by alkaline extraction, acid hydrolysis, and repeated precipitation. It was designed as melanin since the physical and chemical properties including its ultraviolet (UV) and infrared (IR) spectra of the black pigment conformed to the characteristic of melanin and similar to the commercial synthetic melanin. The antioxidant activity of melanin derived from O. sinensis was evaluated. They showed much stronger scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and the chelating ability on ferrous ions than that of the water extract from the mycelia of O. sinensis, with IC₅₀ value 18.51 ± 0.85 μg/ml and 2.58 ± 0.26 μg/ml, separately. This is the first report of melanin from O. sinensis and will be helpful for the study on the physiology and the artificial cultivation of this fungus, an endangered species.     

Antioxidant capacities of Gundelia tournefortii L. extracts and inhibition on glutathione-S-transferase activity

Gundelia tournefortii L. is an important food source and a well-known medicinal plant in Eastern Anatolia. Therapeutic effects of medicinal plants are known to be closely related to their antioxidant capacities. Antioxidant activities of G. tournefortii, both for the aerial parts and seeds, were investigated by using both 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and lipid peroxidation inhibition methods. The seeds were found to have higher antioxidant potential than the aerial, with IC₅₀ values of 0.073 mg/mL for DPPH scavenging and 0.146 mg/mL for lipid peroxidation inhibition capacities. In addition, total phenolic contents of the Gundelia tournefortii L. extracts, especially the seed extracts correlates to its high antioxidant activity with 105.1 ± 8.7 μg gallic acid equivalents (GAEs) per mg of seed extract. Plant extracts with high phenolics content are known to have important effects on various enzymes, as well as glutathione-S-transferases, which are important detoxification enzymes in phase II systems with an important role in developing multi-drug resistance to chemotherapy in tumour cells. Consequently, the effects of G. tournefortii extracts on crude cytosolic glutathione-S-transferase was also studied and the seed extracts have shown effective inhibition of cytosolic GST activity, with an IC₅₀ of 97.51 μg/mL.     

不同品种山药蒸制过程中淀粉消化率及抗氧化活性

本实验以不同品种山药的淀粉相关特性、生物活性成分、抗氧化能力和微观结构为评价指标,研究蒸制时间对铁棍山药、淮山药、糯山药3种山药的营养品质和抗氧化活性的影响,并探究山药微观结构和品质变化的内在联系。结果表明,蒸制处理后,3种山药样品中的总淀粉质量分数和抗性淀粉质量分数均显著减少（P<0.05）,但可消化淀粉（快消化淀粉和慢消化淀粉）及表观直链淀粉质量分数显著增加（P<0.05）,同时山药淀粉的持水力增强,溶解度下降。3种山药中,蒸制15 min的淮山药总可溶性多酚和总黄酮含量最高,分别为1.04 mg/g和0.83 mg/g,同时,其抗氧化能力也最强,铁离子还原力、1,1-二苯基-2-苦基肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除率和羟自由基清除率分别为165.56?μmol/g、58.15%和82.26%。扫描电子显微镜观察发现,蒸制后山药样品颗粒呈特征性的块状和不规则的结构,表面粗糙并有裂缝。综合比较,蒸制时间对3种山药样品的品质特征及活性成分的影响差异较大,蒸制15 min后山药样品的总可溶性多酚和总黄酮含量最高,抗氧化活性也...     

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foods is currently limited because of their poor water-solubility, low bioavailability and chemical instability. We examined the impact of carrier oil type on the bioaccessibility of β-carotene encapsulated within nanoemulsion-based delivery systems. Oil-in-water nanoemulsions (d < 200 nm) were formed using a non-ionic surfactant (Tween 20) as emulsifier and long chain triglycerides (LCT), medium chain triglycerides (MCT) or orange oil as carrier oils. The influence of carrier oil type on β-carotene bioaccessibility was established using an in vitro model to simulate the oral, gastric and small intestinal phases of the gastrointestinal tract. The rate and extent of free fatty acid production in the intestine decreased in the order LCT ≈ MCT ? orange oil; whereas β-carotene bioaccessibility decreased in the order LCT ? MCT > orange oil. The bioaccessibility of β-carotene was negligible (≈0%) in orange oil nanoemulsions because no mixed micelles were formed to solubilise β-carotene, and was relatively low (≈2%) in MCT nanoemulsions because the mixed micelles formed were too small to solubilise β-carotene. In contrast, β-carotene bioaccessibility was relatively high (≈66%) in LCT nanoemulsions. Our results have important implications for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive components.     

Effects of germination time on phenolics,antioxidant capacity,in vitro phenolic bioaccessibility and starch digestibility in sorghum

The effects of germination time on phenolic, flavonoid, anthocyanin, antioxidant capacities, inhibition capacity of α-amylase, bioaccessibility of phenolic and digestibility of starch in sorghum were evaluated in this study. The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively. Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α-amylase. Additionally, in vitro digestion results showed that phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum. These results indicate that germination might be a green method to improve the nutritional quality of sorghum and promote the development of germinated whole-grain food.     

Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds

Chemical composition and some functional and thermal properties in whole pumpkin seed meal (WPSM) and defatted pumpkin seed meal (DPSM) were determined. The DPSM exhibited higher water absorption capacity (3 g H₂O per g sample), water solubility capacity (8.75%), oil absorption capacity (2.73 g oil per g sample), emulsifying capacity (61.71%), foaming capacity (51.92%) and gelling capacity (12% w/v) than the WPSM. The DPSM also had better swelling power (3.33% at 60 °C, rising to 4.31% at 90 °C), higher phase transition temperatures (T₀ = 80.04 °C, T_p = 86.50 °C and T_f = 93.20 °C) and a higher phase transition energy (0.93 J g^?1). However, the WPSM had higher bulk density (0.57 g cm^?3) and better foam stability (from 30 to 120 min). Micrographs showed defatting to cause microstructural changes in meal starch granules and proteins. Its high protein content makes the DPSM a potential alternative input in the food industry.