Journal of Future Foods最新文献

{"title":"Effect of cold plasma processing on the immunoreactivity, structure and functional properties of peanut protein","authors":"Yuxin Wang ,&nbsp;Jialu Shi ,&nbsp;Jing Qian ,&nbsp;Jinlong Zhao ,&nbsp;Lili Zhang ,&nbsp;Vijaya Raghavan ,&nbsp;Jin Wang","doi":"10.1016/j.jfutfo.2024.09.004","DOIUrl":"10.1016/j.jfutfo.2024.09.004","url":null,"abstract":"<div><div>Peanuts are one of the most important food allergens globally. To reduce the risk of allergies, peanuts were treated with cold plasma (CP) for varying durations. The impact of CP on the immunoreactivity, structure, and functional properties of peanut protein (PP) was investigated, aiming to comprehensively evaluate the influence of CP on PP. The results showed that following a 25-min CP treatment, the immunoreactivity of PP decreased by 69%, with improved digestibility.</div><div>The analysis of the secondary structure demonstrated a reduction of 2.32% in <em>α</em>-helix and 1.54% in random coil, accompanied by an increase of 4.12% in <em>β</em>-sheet. This result indicated the disruption of the secondary structure in protein. Furthermore, the decrease in the intensity of intrinsic fluorescence, coupled with the rise in UV and extrinsic fluorescence, represented the fluorescence quenching of Trp and the exposure of hydrophobic groups. These alterations in structure, caused by the oxidation of CP, were postulated as potential contributors to the diminished immunoreactivity of PP. In addition, these structural modifications could augment the degree of adsorption at the air-water interface, resulting in a notable enhancement in the foaming capability of PP (from 152% to 213%).</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 232-243"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A one-step enzyme-linked immunosorbent assay for fipronil detection","authors":"Yujing Li ,&nbsp;Erjing Zhang ,&nbsp;Hejie Li ,&nbsp;Yan Zhang ,&nbsp;Jing Zhang ,&nbsp;Chunsheng Li ,&nbsp;Jingjing Liu","doi":"10.1016/j.jfutfo.2024.05.016","DOIUrl":"10.1016/j.jfutfo.2024.05.016","url":null,"abstract":"<div><div>A rapid enzyme-linked immunosorbent assay (ELISA) system for the detection of fipronil was studied. Artificial antigens were synthesized through the glutaraldehyde method, and monoclonal antibodies were obtained via immunization and fusion techniques. The concentration of the coated antigen and antibody and the reaction time were determined, and the recovery rate was determined by an ELISA detection system. The cross-reaction rate of the antibody against fipronil metabolites was lower than 21.46%. The response time of the selected ELISA system was 30 min shorter than that of the competitive ELISA system. The IC₂₀ to IC₈₀ of the standard curve ranged from 0.139 to 1.433 μg/L. The recovery rate of fipronil spiked in eggs was 76.7%–93.7%. This study provides support for the rapid ELISA of fipronil.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 301-306"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultural optimization of pigeon muscle satellite cells and nutritional evaluation of the pigeon-derived cultivated meat","authors":"Shengyan Dong ,&nbsp;Jiaxuan Chen ,&nbsp;Shilei Li ,&nbsp;Yingying Li ,&nbsp;Xiaojuan Liang ,&nbsp;Yisen Liu ,&nbsp;Mingyue Zhang ,&nbsp;Feng Yang ,&nbsp;Rongjuan Feng ,&nbsp;Jun Liang","doi":"10.1016/j.jfutfo.2024.05.014","DOIUrl":"10.1016/j.jfutfo.2024.05.014","url":null,"abstract":"<div><div>This work aims to study the cultural conditions of pigeon muscle satellite cells and illustrate the nutritional composition of the pigeon-derived cultivated meat. Methods for cell disaggregation and purification were optimized, high-purity pigeon skeletal muscle satellite cells were successfully isolated. Meanwhile, the cultivation conditions for cell proliferation and multi-directional differentiation were optimized. Results demonstrated that pigeon muscle satellite cells exhibited rapid proliferation and spontaneous differentiation at 41 °C, McCoy's 5A was significantly superior to other cultural mediums for cell growth, DMEM with high glucose promote myogenic differentiation of pigeon skeletal muscle satellite cells and chicken serum can play important role in inducing the pigeon muscle satellite cells into adipocytes. Additionally, increasing the concentration of serum in medium has a positive promoting effect on the respective effects. Nutritional composition and biomarkers of the pigeon-derived cultivated meat was first illustrated in this work by proteomics and lipidomics, respectively. Proteomics revealed that 140 proteins were identified as major aberrant proteins and 648 proteins were identified from the after myogenic differentiation samples, including 12 collagens, 15 myosins, 7 actins, etc. Lipidomics revealed that 73 lipids were identified as major aberrant lipids and 297 lipids were identified from the after lipidogenic differentiation, including 102 triglycerides, 52 diacylglycerols, 59 phosphatidyl cholines, etc.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 251-265"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mesoporous bamboo charcoal-gold nanoparticles as a support for efficient enzyme immobilization","authors":"Guihong Yao ,&nbsp;Yun Ling ,&nbsp;Tong Liu ,&nbsp;Shige Xing ,&nbsp;Meiyi Yao ,&nbsp;Wei Guo ,&nbsp;Feng Zhang","doi":"10.1016/j.jfutfo.2024.09.005","DOIUrl":"10.1016/j.jfutfo.2024.09.005","url":null,"abstract":"<div><div>Herein, a green and facile enzyme immobilization method was developed by immobilizing enzymes on the bamboo charcoal (BC) through gold-mediated adsorption under mild conditions (no organic solvents were required). Lipase PS was used as the model enzyme, and the obtained immobilized lipase (PS@BC-Au) exhibited a high immobilization efficiency (93.9%) and enzyme loading capacity (234.78 µg/mg). The half-life of PS@BC-Au was found to be 362.8 min, which is approximately 1.3 and 2 times longer than that of the free enzyme (185.3 min) and the immobilized enzyme without gold (PS@BC, 275.0 min). Furthermore, PS@BC-Au and PS@BC exhibited up to 63.9% and 47.1% of residual activity after 10 cycles, respectively. Interestingly, the gold nanoparticles in the immobilized system can improve the catalytic efficiency. Consequently, BC, with its porous structure, good stability, large surface area, low cost, and environmental-friendly properties, can serve as a promising support for enzyme immobilized application.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 244-250"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of foam-mat drying for milk and milk products: an innovative preservation technique","authors":"Dnyaneshwar Devrao Patange ,&nbsp;Shital Appasaheb Patil ,&nbsp;Snehal Pranav Khandekar","doi":"10.1016/j.jfutfo.2024.05.013","DOIUrl":"10.1016/j.jfutfo.2024.05.013","url":null,"abstract":"<div><div>The demand for traditional dairy products in the form of ready to eat with extended shelf life has increased steadily, and to prepare them, minimum moisture has to be maintained by the application of different drying technologies. These technologies have some limitations and these can be overcome by application of foam-mat drying. This method has clear benefits, as it is capable of maintaining nutritional and sensory qualities, providing improved energy efficiency, and reducing costs. This paper covers the applications of foam mat drying in various dairy products, including yogurt, cheese, and whey powder. The challenges linked to foam stability and operational complexity need to be addressed for large scale implementation of foam mat drying.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 184-194"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whole chicken powder produced by industry-scale microfluidizer system: Improvement on physicochemical properties, protein digestibility and volatile flavor","authors":"Yuying Han ,&nbsp;Hongyi Liu ,&nbsp;Jun Chen ,&nbsp;Ruihong Liang ,&nbsp;Taotao Dai ,&nbsp;Chengmei Liu ,&nbsp;Chengliang Lv ,&nbsp;Ping Huang ,&nbsp;Xiaohong Liang ,&nbsp;Lizhen Deng","doi":"10.1016/j.jfutfo.2025.04.011","DOIUrl":"10.1016/j.jfutfo.2025.04.011","url":null,"abstract":"<div><div>This work examined the performance of an innovative industry-scale microfluidizer system (ISMS) at various pressures (0, 30, 60, 90 and 120 MPa) on processing chicken powder (CP). Results indicated that ISMS considerably destroyed the tissue structure of sample. With the treatment intensity of ISMS increased from 0 to 120 MPa, the particle size (D90) of CP significantly decreased from 153.00 to 50.21 μm, which was much lower than those of commercial samples (124.00 and 99.70 μm). Increasing the ISMS pressure also greatly improved the quality of CP, such as the bulk density, tapped density, and <em>L*</em> values increased. ISMS treatment well preserved the nutrients, the contents and <em>in vitro</em> digestibility of protein were significantly higher than those of commercial samples. Moreover, the content of main flavor components increased after ISMS treatment. Therefore, the ISMS would be a potential technique to process CP with high quality and efficiency.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 470-478"},"PeriodicalIF":7.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis of a novel core-shell magnetic covalent organic framework for the enrichment and detection of AFM1 and AFM2 in milk and dairy products using HPLC-MS/MS","authors":"Dongyue Zhao ,&nbsp;Xiuli Xu ,&nbsp;Wei Wu ,&nbsp;Xiujuan Wang ,&nbsp;Feng Zhang","doi":"10.1016/j.jfutfo.2025.04.009","DOIUrl":"10.1016/j.jfutfo.2025.04.009","url":null,"abstract":"<div><div>Magnetic covalent organic framework nanocomposite denoted as Fe₃O₄@TPBD-BTA with core-shell structure was fabricated via a simple template-mediated precipitation polymerization method at mild conditions. The polyimine network shell was created through the polymerization of N,N,N′,N′-tetrakis(p-aminophenyl)-p-phenylenediamine (TPBD) and biphenyl-3,3′,5,5′-tetracarbaldehyde (BTA) in tetrahydrofuran (THF) by the Schiff-base reaction. Featuring with large good solution dispersibility, and high stability, the obtained Fe₃O₄@TPBD-BTA exhibited high adsorption capacities and fast adsorption for zearalenone and its Aflatoxin (AFT). The adsorption isotherms showed multilayer adsorption dominated at low concentration and monolayer adsorption at high concentration between the interface of AFs and Fe₃O₄@TPBD-BTA. With the Fe₃O₄@TPBD-BTA as sorbent, a magnetic solid-phase extraction-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for simultaneous adsorption and detection of five ZEAs in complex samples. The proposed method displayed favorable linearity, low limits of detection (0.006 5 − 0.008 2 μg/kg). The developed method has been applied for real sample analysis, with recoveries of 81.0%−109.6%. These results showed that Fe₃O₄@TPBD-BTA has a good application potential for the adsorption of AFs in milk and dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 413-420"},"PeriodicalIF":7.2,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D printing of antioxidant-enriched plant-based meat analogue for the elderly: The role of wheat oligopeptide and grape seed extract","authors":"Zhiqiang Pu ,&nbsp;Siyu Yao ,&nbsp;Vijaya Raghavan ,&nbsp;Yang Liu ,&nbsp;Jin Wang","doi":"10.1016/j.jfutfo.2024.09.002","DOIUrl":"10.1016/j.jfutfo.2024.09.002","url":null,"abstract":"<div><div>Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives. Therefore, plant-based meat analogue are under widely research. However, there is still a lack of research focused on developing solely plant-based meat with enhanced nutritional benefits. This study aims to develop a functional plant-based meat ink utilizing 3D printing technology, which is expected to enhance the nutrition degree and customer attraction of plant-based meat. Soy protein isolate, xanthan gum, wheat oligopeptides, and grape seed extract were selected as raw materials. The results showed that the ink formulated with wheat oligopeptides and grape seed extract exhibited more suitable viscosity, stronger gel strength, and improved overall flavor. By comparing the texture properties with real meat inks, a combination of pea protein (7 g) or soy protein isolate (7 g), xanthan gum (0.25 g), wheat oligopeptides (1 g), and grape seed extract (0.5 g) was identified as the optimal ink formulation for plant-based meat analogue with potential antioxidant function for the elderly.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 421-429"},"PeriodicalIF":7.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry","authors":"Jianxin Song ,&nbsp;Junguo Wang ,&nbsp;Fangyuan Wei ,&nbsp;Tong Zhang ,&nbsp;Xin Li ,&nbsp;Xiaoya Pan ,&nbsp;Mengyuan Zhao ,&nbsp;Chao Zhang ,&nbsp;Xiaodong Wang ,&nbsp;Junran Chen","doi":"10.1016/j.jfutfo.2025.04.010","DOIUrl":"10.1016/j.jfutfo.2025.04.010","url":null,"abstract":"<div><div>Jujube is the homology of medicine and food, which popular for its characteristic flavor. Aroma is one of the most key factors that determining the quality of commercial Chinese jujube. In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was applied for aroma characterization of 15 varieties of commercial Chinese jujubes. Results showed a total of 29 aroma compositions were identified, and aldehydes (10.42%−22.87%), ketones (26.45%−42.06%), alcohols (2.42%−7.30%), and esters (16.41%−26.86%) were common in 15 varieties of commercial Chinese jujubes. 3-Hydroxy-2-butanone, methyl acetate, benzaldehyde, 2,3-butanedione and 2-methylbutyric acid contributed great to the aroma profiles of different commercial Chinese jujubes. Moreover, significant (<em>P</em>&lt;0.05) differences of aroma profiles were found among 15 varieties of commercial Chinese jujubes, and it can be well distinguished by 3D-topographic, characteristic fingerprint and principal component analysis (PCA) results. In conclusion, JSBZ (Ji Shan Ban Zao), HMDZ (Ha Mi Da Zao) and HPZ (Hu Ping Zao) respectively presented significantly different aroma profile characteristics. GC-IMS instrument and PCA statistical method were superior and effective in assessing the differences of aroma profiles of different commercial Chinese jujubes.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 430-438"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant activity of low molecular weight polysaccharides from Tremella fuciformis in Caenorhabditis elegans based on metabolomics analysis","authors":"Quancen Lee ,&nbsp;Zhixiang Xue ,&nbsp;Mingfeng Zheng ,&nbsp;Bin Liu ,&nbsp;Feng Zeng","doi":"10.1016/j.jfutfo.2025.04.012","DOIUrl":"10.1016/j.jfutfo.2025.04.012","url":null,"abstract":"<div><div><em>Tremella fuciformis</em> polysaccharides have rich bioactivities, while low molecular weight polysaccharides have higher bioavailability and nutritional value. In this study, it was investigated that the structural characteristics of low molecular weight polysaccharides from <em>Tremella fuciformis</em> (TFLP) prepared by acid hydrolysis method, its impact on antioxidant capacity and stress resistance of <em>Caenorhabditis elegans</em> (<em>C. elegans</em>), and potential mechanisms. TFLP was an acidic polysaccharide mainly composed of mannose and xylose with a molecular weight of 106 kDa. TFLP could prolong the median lifespan of <em>C. elegans</em> under heat stress and acute oxidative stress conditions through significantly reducing the MDA level and increasing the activity of antioxidant enzymes T-SOD, GSH Px and CAT. The intervention of high-dose TFLP significantly prolonged the median lifespan of <em>C. elegans</em> under heat stress and acute oxidative stress conditions by 24.47% and 7.84%, respectively. At the same time, the MDA levels significantly decreased by 69.59%, and the levels of antioxidant enzymes T-SOD, GSH-Px and CAT increased significantly by 2.22, 1.28 and 0.53 times, respectively. Meanwhile, the transcription levels of <em>daf-16, fat-5, fat-7</em>, and <em>hsf-1</em> mRNA in <em>C. elegans</em> treated with TFLP were significantly increased, while the transcription levels of <em>akt-1</em> and <em>daf-2</em> mRNA were significantly reduced. In addition, propanoate metabolism, valine, leucine and isoleucine degradation metabolism and vitamin B6 metabolism were key metabolic pathways for TFLP to enhance antioxidant capacity and stress resistance in <em>C. elegans.</em> These results indicated that TFLP could enhance <em>in vivo</em> antioxidant capacity and stress resistance by improving the levels mRNA transcription and metabolites, and it provided new evidence for TFLP to exert <em>in vivo</em> antioxidant activity.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 479-490"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}