Journal of Future Foods最新文献_第3页

Advances in plant-based raw materials for food 3D printing 用于食品3D打印的植物性原材料的进展

IF 5.2

Journal of Future Foods Pub Date : 2025-01-29 DOI: 10.1016/j.jfutfo.2024.11.001

Zhihao Liu , Xinna Hu , Shuyu Lu , Bo Xu , Chenyu Bai , Tao Ma , Yi Song

引用次数: 0

Comprehensive assessment and comparison on nutritional qualities of 39 germplasms Actinidia arguta seeds in Northeast China 东北地区39个猕猴桃种子种质营养品质综合评价与比较

IF 5.2

Journal of Future Foods Pub Date : 2025-01-29 DOI: 10.1016/j.jfutfo.2024.11.008

Miao Yan, Song Pan, Guanlin Qian, Jiabao Wang, Xiaoman Liang, Tiancheng Ye, Heran Xu, Guang Xin

{"title":"Comprehensive assessment and comparison on nutritional qualities of 39 germplasms Actinidia arguta seeds in Northeast China","authors":"Miao Yan, Song Pan, Guanlin Qian, Jiabao Wang, Xiaoman Liang, Tiancheng Ye, Heran Xu, Guang Xin","doi":"10.1016/j.jfutfo.2024.11.008","DOIUrl":"10.1016/j.jfutfo.2024.11.008","url":null,"abstract":"<div><div><em>Actinidia arguta</em> fruit is famous for its nutritional value, and we can eat the whole fruit with seeds. However, the nutrition of the seeds has yet to be systematically studied, while the value of seeds as by-products of processed products is worth exploring. Besides, the nutritional composition in distinct germplasms has not been reported. In this study, the nutritional indexes of 39 germplasms <em>A. arguta</em> seeds, including fatty acids, amino acids, minerals, phenolic, flavonoids, and starch had been compared and the correlations of these nutrition also had been explored. The results provided that <em>A. arguta</em> seeds were rich in nutrition. Eight fatty acids were found and the <em>ω</em>-6/<em>ω</em>-3 ratio was 0.07 to 2.01. The total amino acid contents ranged from 9.25 to 29.45 mg/100 g. The largest major mineral element was magnesium (216.62−42 117.22 mg/kg), and the largest trace mineral element was iron (13.05−1 326.48 mg/kg). The phenolic, flavonoids, and starch contents were 1.33−5.82 mg/g, 0.41−0.87 mg/g, 11.29%−31.93%, respectively. There were correlations among nutritional indexes, which had significant differences in 39 germplasms of <em>A.arguta</em> seeds (<em>P</em> < 0.05). In order to assess comprehensive nutrition, using the weighted average score system and one germplasm, CJ No. 1, with superior nutritional quality, was identified. The results of this study will enrich the research content of <em>A. arguta</em> seed, provide theoretical guidance for <em>A. arguta</em> seed to become a dietary supplement, reduce the production and processing waste, and promote the development of <em>A. arguta</em> processing industry.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 605-613"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different types of ginseng on intercellular wireless communication networks and central carbon metabolism pathways 不同类型人参对细胞间无线通信网络和中央碳代谢途径的影响

IF 5.2

Journal of Future Foods Pub Date : 2025-01-29 DOI: 10.1016/j.jfutfo.2024.11.005

Yujiao Liu , Dingqiang Lu , Jiayi Qiang , Lianjie Xu , Ming Li , Xinqian Wang , Yixuan Liu , Yifei Zhang , Wei Xu , Chenyu Xu , Qingwei Song , Wenling Wu , Yimeng Bi , Ruijuan Ren , Guangchang Pang

{"title":"Effects of different types of ginseng on intercellular wireless communication networks and central carbon metabolism pathways","authors":"Yujiao Liu , Dingqiang Lu , Jiayi Qiang , Lianjie Xu , Ming Li , Xinqian Wang , Yixuan Liu , Yifei Zhang , Wei Xu , Chenyu Xu , Qingwei Song , Wenling Wu , Yimeng Bi , Ruijuan Ren , Guangchang Pang","doi":"10.1016/j.jfutfo.2024.11.005","DOIUrl":"10.1016/j.jfutfo.2024.11.005","url":null,"abstract":"<div><div>Ginseng has high medicinal value. Different ginseng have different benefits, but how they work in the body's immune metabolism is unclear. In this study, different types of ginseng were ingested and serum cytokines, some metabolite concentrations and metabolic enzyme expression levels were measured. Intercellular communication networks and metabolic networks were constructed and analyzed for correlation. The results show that the effect of wild ginseng on cytokine secretion and metabolic pathway fluxes was greater. An intake of garden ginseng activated aerobic glycolysis to enhance immunity, while an intake of forest ginseng and wild ginseng increased pentose phosphate pathway, tricarboxylic acid cycle, and oxidative phosphorylation activity to promote immunity. Therefore, the intake of 500 mg/person of forest ginseng or 100 mg/person of wild ginseng was beneficial to health. The study of cytokines and metabolic networks may also provide new ideas for exploring the effects of ginseng and others on the body.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 572-581"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143171716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in the structure and immunomodulatory activity of food-derived glycoprotein complex 食源性糖蛋白复合物的结构和免疫调节活性研究进展

IF 5.2

Journal of Future Foods Pub Date : 2025-01-29 DOI: 10.1016/j.jfutfo.2024.11.002

Yu Zhong , Jiangxiong Zhu , Bifen Zhu , Hao Yin , Danfeng Wang , Yun Deng , Minyan Zhang , Chunrong Zhang

{"title":"Recent advances in the structure and immunomodulatory activity of food-derived glycoprotein complex","authors":"Yu Zhong , Jiangxiong Zhu , Bifen Zhu , Hao Yin , Danfeng Wang , Yun Deng , Minyan Zhang , Chunrong Zhang","doi":"10.1016/j.jfutfo.2024.11.002","DOIUrl":"10.1016/j.jfutfo.2024.11.002","url":null,"abstract":"<div><div>Glycoprotein complexes, a kind of structural biomolecules, are characterized by extensive functions, such as immunomodulatory and anti-inflammatory activities. Glycosylation of protein has an important impact on conformational stability and active function of glycoprotein complex. Clarifying the structure of glycoprotein complex is the basis for further exploring its biological activities, and the release of sugar chains is one of the key points in the analysis of glycoprotein structures. Glycoprotein complex can affect the expression of immune-related proteins and factors by activating cell surface receptors, regulating intracellular immune signal transduction, and ultimately play an immunomodulatory role in the body. Meanwhile, the chemical structure and advanced structure of glycoprotein complex can significantly affect the immunomodulatory activity. This review focuses on chemical and advanced structural information of glycoprotein, the regulation mechanism of immunomodulation and the structure-activity relationship, which aims to provide a theoretical basis for the basic research on the immunomodulatory activity of food-derived glycoproteins and the development of related functional products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 542-550"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dual-immunomodulatory effects on RAW264.7 macrophages and structural elucidation of a polysaccharide isolated from fermentation broth of Paecilomyces hepiali 对RAW264.7巨噬细胞的双重免疫调节作用及肝拟青霉发酵液多糖的结构分析

IF 5.2

Journal of Future Foods Pub Date : 2025-01-29 DOI: 10.1016/j.jfutfo.2024.11.010

Baoming Tian , Renjian Liu , Qi Li , Hanshan Xu , Ming Cai , Rongfa Guan , Peilong Sun , Kai Yang

{"title":"Dual-immunomodulatory effects on RAW264.7 macrophages and structural elucidation of a polysaccharide isolated from fermentation broth of Paecilomyces hepiali","authors":"Baoming Tian , Renjian Liu , Qi Li , Hanshan Xu , Ming Cai , Rongfa Guan , Peilong Sun , Kai Yang","doi":"10.1016/j.jfutfo.2024.11.010","DOIUrl":"10.1016/j.jfutfo.2024.11.010","url":null,"abstract":"<div><div>More and more studies have reported the role of <em>Paecilomyces hepiali</em> polysaccharides in bidirectional regulation (immune enhancement and anti-inflammatory). However, there are few collaborative studies on the structure, immune enhancement, and anti-inflammatory effects of polysaccharides from the fermentation broth of <em>P. hepiali</em> (PHP) and the mechanisms are still unclear. The present study aimed to clarify the mechanism underlying the dual-immunomodulatory (immune enhancement and anti-inflammatory). PHP40 was precipitated with 40% ethanol from PHP40 and further purified to obtain PHP40-2. The chemical characteristics of PHP40-2 was analyzed by chemical and instrumental analyses, and the double immunomodulatory effects of RAW264.7 macrophages were investigated. PHP40-2 was a heteropolysaccharide composed of →4,6)-<em>α-D</em>-Glc<em>p</em>-(1→, →6)-<em>α-D</em>-Man<em>p</em>-(1→, <em>α-D</em>-Glc<em>p</em>-(1→, and →4)-<em>β-D</em>-Gal<em>p</em>-(1→, and its molecular weight was 6.2 × 10<sup>5</sup> Da. The nitric oxide (NO) production, phagocytosis activity, and cytokine secretion were significantly increased (<em>P</em> < 0.05) after PHP40-2 treatment; however, PHP40-2 could inhibit NO production and cytokine secretion in LPS-induced RAW264.7 macrophages (<em>P</em> < 0.05). After mRNA and protein expression analysis, toll-like receptor 4 (TLR4)/nuclear factor-κB (NF-κB) signaling pathway was discovered to play an important role in the dual-immunomodulatory effects of PHP40-2. This study reveals that the fermentation broth of PHP is also a valuable resource and PHP40-2 has the potential to be developed as a novel functional food.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 628-640"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polyhydroxybutyrate production from Paeonia ostii pods by alkaline pretreatment and enzymatic hydrolysis followed by microbial fermentation 通过碱性预处理、酶水解和微生物发酵从芍药荚果中生产聚羟基丁酸盐

IF 5.2

Journal of Future Foods Pub Date : 2024-11-20 DOI: 10.1016/j.jfutfo.2024.08.009

Junhua Wang , Qingxin Zhou , Jiying Qiu , Yanhao Zhang , Xiangyan Chen , Yifen Wang , Leilei Chen

{"title":"Polyhydroxybutyrate production from Paeonia ostii pods by alkaline pretreatment and enzymatic hydrolysis followed by microbial fermentation","authors":"Junhua Wang , Qingxin Zhou , Jiying Qiu , Yanhao Zhang , Xiangyan Chen , Yifen Wang , Leilei Chen","doi":"10.1016/j.jfutfo.2024.08.009","DOIUrl":"10.1016/j.jfutfo.2024.08.009","url":null,"abstract":"<div><div>To further develop the tree peony (<em>Paeonia ostii</em>) industry, methods for reusing the peony pods were explored, which are only used as low-value firewood. In the study, pods were subjected to alkaline pretreatment to produce fermentable reducing sugar for polyhydroxybutyrate (PHB) production. Fourier transform infrared (FTIR) results and reducing sugar yields for samples subjected to alkaline pretreatment were better than those for untreated samples, and the reducing sugar yield increased by 27.15%. The degree of hydrolysis and reducing sugar yield were increased by optimizing enzymatic parameters. The produced reducing sugar had carbon and nitrogen content of 31.69% and 0.095%, respectively, and most carbon came from glucose and xylose. The reducing sugar was fermented using a recombinant <em>Escherichia coli</em> strain, and the product was confirmed to be PHB by FTIR and proton nuclear magnetic resonance (<sup>1</sup>H NMR) analyses. The PHB yield increased by 36.67% when the produced reducing sugar, instead of glucose, was used as the carbon source. Meanwhile, corn steep liquor increased PHB production more significantly than the other tested nitrogen sources. The results of the study can promote the further development of the tree peony industry for commercial biodegradable PHB production by providing economical biomass.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 513-519"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancements in starch-based nanomaterials for functional delivery and food packaging: a comprehensive review and future directions 用于功能输送和食品包装的淀粉基纳米材料的研究进展：全面回顾与未来方向

IF 5.2

Journal of Future Foods Pub Date : 2024-11-20 DOI: 10.1016/j.jfutfo.2024.08.002

Siyuan Ma , Jiangling He , Qianqian Chen , Jiaojiao Zhou , Fang Xie , Jie Cai

{"title":"Advancements in starch-based nanomaterials for functional delivery and food packaging: a comprehensive review and future directions","authors":"Siyuan Ma , Jiangling He , Qianqian Chen , Jiaojiao Zhou , Fang Xie , Jie Cai","doi":"10.1016/j.jfutfo.2024.08.002","DOIUrl":"10.1016/j.jfutfo.2024.08.002","url":null,"abstract":"<div><div>Starch-based nanomaterials have attracted global attention among researchers owing to their large specific surface areas (beneficial for increased nutrient loading) and abundant hydroxyl groups, distinguishing their physicochemical properties from traditional starch-based materials. This review comprehensively outlined the common types of starch-based nanomaterials and their construction methodologies, including acid and enzymatic hydrolysis, chemical precipitation, electrospinning, and ultrasonic crushing. The potential of these nanomaterials in the field of food applications is discussed. This review also detailed the construction approaches and applications of starch-based nanomaterials for encapsulating active substances in food nutrient and drug delivery. Owing to their large specific surface area, excellent stability, and pH responsiveness, starch-based nanomaterials facilitate improved loading rates and precise delivery of sensitive and easily decomposed active substances. In addition, incorporating bioactive substances into food packaging films, prepared from starch-based nanomaterials, can enhance antibacterial and antioxidant capabilities. Furthermore, the infusion of functional components with color responses into these films enables intelligent monitoring of changes in food quality during storage and transportation. Overall, this review provides contemporary insights into the functional delivery and food packaging applications of emerging microscale starch-based materials.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 443-454"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability 实现理想的植物酸奶：评估成分和加工过程对口感和稳定性的影响

IF 5.2

Journal of Future Foods Pub Date : 2024-11-20 DOI: 10.1016/j.jfutfo.2024.08.003

Weiwen Ren , Hongshan Liang , Bin Li , Jing Li

{"title":"Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability","authors":"Weiwen Ren , Hongshan Liang , Bin Li , Jing Li","doi":"10.1016/j.jfutfo.2024.08.003","DOIUrl":"10.1016/j.jfutfo.2024.08.003","url":null,"abstract":"<div><div>Consumers increasingly seek foods that are palatable, healthful, and environmentally friendly. Plant-based yogurts address these consumer preferences, gaining popularity over time. However, plant-based yogurts face challenges with inferior stability and lack the smooth, delicate mouthfeel found in traditional dairy yogurts. Therefore, it is essential to identify the factors influencing the mouthfeel and stability of plant-based yogurts. The review starts with discussing the oral perception processes of semisolid food mouthfeel and the preference of consumers for the mouthfeel of plant-based yogurts. Subsequent sections delve into the impacts of the components of plant-based raw materials, the distinct characteristics of fermentation cultures, and the ramifications of various processing techniques on the texture and mouthfeel of the yogurt. The mouthfeel perception of semisolid foods undergoes a dynamic progression, initially shaped by the food's rheological attributes and later by its tribological qualities. Factors such as the composition of plant-based ingredients, the incorporation of oils and thickeners, the extracellular polysaccharides (EPS) production capabilities of cultures, and specific heat treatment parameters profoundly influence the gel texture or mouthfeel of plant-based yogurts. Hence, based on the ingredient composition, appropriate additives and processing techniques should be employed to produce plant-based yogurts with an optimal mouthfeel and enhanced stability.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 455-469"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of the Streptococcus pyogenes CRISPR/Cas9 system in Lacticaseibacillus paracasei CGMCC4691 化脓性链球菌 CRISPR/Cas9 系统在副乳酸杆菌 CGMCC4691 中的应用

IF 5.2

Journal of Future Foods Pub Date : 2024-11-20 DOI: 10.1016/j.jfutfo.2024.08.010

Sichang Fang , Xin Song , Liru Cui , Lianxia Hu , Mingxuan Wang , Lianzhong Ai , Shijie Wang

{"title":"Application of the Streptococcus pyogenes CRISPR/Cas9 system in Lacticaseibacillus paracasei CGMCC4691","authors":"Sichang Fang , Xin Song , Liru Cui , Lianxia Hu , Mingxuan Wang , Lianzhong Ai , Shijie Wang","doi":"10.1016/j.jfutfo.2024.08.010","DOIUrl":"10.1016/j.jfutfo.2024.08.010","url":null,"abstract":"<div><div><em>Lacticaseibacillus paracasei</em> is a food-grade lactic acid bacteria (LAB) that plays an important role in improving the human intestinal tract. However, effective gene modification tools are not reported in <em>L. paracasei</em> CGMCC4691. Here, we constructed clustered regularly interspaced short palindromic repeat (CRISPR) genetic editing tools by screening and optimizing promoters of Cas9 and sgRNA, respectively. To verify the availability of this system, single gene mutants (4691Δ<em>AF91_08090</em> and 4691Δ<em>AF91_05150</em>) and double gene mutants (4691Δ<em>AF91_08090</em>Δ<em>AF91_05150</em>) were obtained, the editing efficiency was 54.1% and 90% after replacing P1 promoter, respectively. In addition, the addition of 5-fluorouracil (5-Fu) was lethal to wild strains compared to mutants, therefore, the gene function of mutants was verified by growth phenotype. The study realizes efficient application of the Cas9 system in <em>L. paracasei</em> CGMCC4691, provides a feasible optimization method for gene editing, and lays the foundation for the investigation of genetic function mechanism.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 520-527"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the Brazilian consumer perceptions of nanotechnology in food 探索巴西消费者对食品中纳米技术的看法

IF 5.2

Journal of Future Foods Pub Date : 2024-11-20 DOI: 10.1016/j.jfutfo.2024.08.007

Raphaela Alessandra dos Santos Gonçalves , Inayara Beatriz Araújo Martins , Marcela de Alcantara , Mayara Freitas Lima , Denize Cristine Rodrigues de Oliveira , Gabriel Nogueira Santos , Rosires Deliza

{"title":"Exploring the Brazilian consumer perceptions of nanotechnology in food","authors":"Raphaela Alessandra dos Santos Gonçalves , Inayara Beatriz Araújo Martins , Marcela de Alcantara , Mayara Freitas Lima , Denize Cristine Rodrigues de Oliveira , Gabriel Nogueira Santos , Rosires Deliza","doi":"10.1016/j.jfutfo.2024.08.007","DOIUrl":"10.1016/j.jfutfo.2024.08.007","url":null,"abstract":"<div><div>Nanotechnology (NT) has been considered the basis for the next industrial revolution, but many people are still not familiar with this technology. Consumers have an important role in consolidating technologies by their judgement and acceptance of new products, thus determining their commercial success or failure. The objective of this study was to investigate the perception of Brazilian consumers in relation to NT and its applications in food, as well as evaluating the intention to purchase and the idea of consuming food produced with Nano ingredients 463 Brazilian consumers took part in a word association task. They were asked to write down the first four words/expressions/sentiments that came to mind when they thought of i) NT, ii) the uses of NT, and iii) which foods would be interesting/adequate applying NT. Then, they were asked about the idea of eating food products with ingredients obtained from NT and indicate the intention to purchase a food that has been processed using NT. NT was mostly associated with future, evolution, progress, science, and research. Although most participants had a positive attitude towards NT, it was possible to recognize a series of somewhat abstract and generalist associations, demonstrating a lack of knowledge about the subject. Despite the high expectation for consumption and intention to purchase of nanofoods, most of participants had doubts concerning the subject. The results allowed an understanding about the consumer knowledge on NT and the acceptance of Nano foods. These results could inform strategies to promote strategies to support NT application, and favor confidence in the food industry, as well as contributing to the identification of business opportunities for the productive sector.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 496-502"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0