Maria Gabriela Bello Koblitz

Background and Objectives: Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low water solubility. This review evaluated the effects of the degree of hydrolysis (DH) on the technological properties of rice proteins, focusing on functional attributes relevant to food applications. Findings: A total of 33 studies published between 2012 and 2025 were critically reviewed to evaluate the relationship between the degree of hydrolysis and the technological properties of rice proteins. Overall, low to moderate degrees of hydrolysis (5%–10%) produced hydrolysates with improved solubility over a wide pH range, enhanced emulsifying properties, greater foam stability, and increased water and oil holding capacities. In contrast, higher DH values (> 12%–15%) generally resulted in a greater proportion of short peptides, which were associated with reduced colloidal stability, lower foaming capacity, and more pronounced undesirable flavors. Gel‐forming ability was more effective at low hydrolysis levels (< 5%). Conclusions: The findings demonstrate that careful control of the degree of hydrolysis is essential to maximize the technological functionality of rice proteins while minimizing adverse sensory effects. Optimized enzymatic hydrolysis enhances the potential of rice protein hydrolysates as sustainable and versatile ingredients for the development of innovative food products.

A intensa demanda global por energia fomenta a busca por fontes renováveis para mitigar a dependência em combustíveis fósseis e reduzir as emissões de gases do efeito estufa. O bioetanol, vital para o setor de transportes no Brasil, quando oriundo de sacarose ou amido de biomassa de primeira geração ( ex,: cana-de-açúcar, milho, beterraba), geralmente compete com o uso alimentar em solos agricultáveis. Uma exceção promissora seria a inulina, um carboidrato de reserva rico em frutose e abundante em plantas do gênero Agave. O cultivo de Agave já é bem estabelecido no Brasil e não compete com terras agrícolas, valorizando ecologica e economicamente áreas semiáridas, mesmo as atualmente degradadas. Entretanto, a eficiência da conversão da inulina em monossacarídeos fermentescíveis, majoritariamente frutose, é limitada, visto que a atividade catalítica e a termoestabilidade das inulinases (família GH32 de glicosídeo hidrolases) estão aquém do necessário para processos industriais. Portanto, é proposta a otimização de inulinases fúngicas reunidas no banco de dados FUNIN, dada a preferência industrial por seu maior rendimento quando comparada às enzimas bacterianas. Computacionalmente, modelos de linguagem de larga-escala de proteínas (ESM-3) serão usados para gerar hipóteses que serão inicialmente testadas por modelagem estrutural (DeepGlycanSite, HADDOCK, GROMACS). Em seguida, as enzimas candidatas passarão por validação biofísica experimental, incluindo dicroísmo circular, SEC-MALS e ressonância magnética nuclear. Objetiva-se aumentar a eficiência da hidrólise e prevenir a reação de transfructosilação, maximizando a produção de frutose para a geração de bioetanol a partir de Agave e impulsionando a sustentabilidade energética.

As sustainability gains prominence, the circular economy has encouraged the valorization of agri-food by-products, which are rich in phenolic compounds known for their antioxidant and anti-inflammatory properties. Conventional extraction methods commonly employ organic solvents, which contradict green chemistry principles. Natural deep eutectic solvents (NaDESs) have emerged as environmentally friendly alternatives for recovering bioactive compounds from food waste. This review investigated recent studies (2020–2024) on ultrasound (UAE), microwave (MAE), and pressurized liquid extraction (PLE) using NaDESs to extract phenolic compounds from agri-food by-products. A total of 116 publications were initially identified, of which 19 met the inclusion criteria. UAE combined with NaDESs proved effective, particularly for fruit and oilseed residues. MAE achieved good yields for phenolic acids and flavonoids but showed limitations on high temperatures. PLE, though less explored, demonstrated promising results when optimized for temperature, pressure, and NaDES composition. The combination of NaDESs with assisted extraction techniques enhanced yield, selectivity, and environmental performance compared to conventional approaches. These findings highlight a greener and more efficient strategy for phenolic recovery within a biorefinery framework. Ultimately, this approach contributes to the sustainable management and valorization of agri-food by-products, supporting circular economy principles and the development of cleaner extraction technologies for functional ingredients.

The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose‐free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9‐point hedonic scale and the Rate‐All That‐Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.Practical Applications: The species of Vanilla sp. explored in this work have already been chemically evaluated and presented the components related to the vanilla flavor. However, the mere presence of chemical compounds does not guarantee aroma perception. Their relative concentrations, among other factors that are difficult to determine chemically, are indispensable for generating an agreeable flavor. The only reliable way to determine the acceptability of the flavor is through sensory analysis, applied in this work to prove the commercial potential of native species. Vanilla species native to the Atlantic Forest showed the sensory potential to be used as substitutes for commercial species and to be applied in the genetic improvement of varieties. These native species may be introduced to “gourmet” consumers as vanilla flavors with different nuances. Their production may favor the areas where they are cultivated, bringing economic development to the population, and helping to maintain the forest areas.