Journal of Future Foods最新文献

{"title":"Metabolites of Ophiocordyceps sinensis from two typical growing regions in China revealed by comparative metabolomics","authors":"Guoping Li ,&nbsp;Qian Hu ,&nbsp;Ranran Xing ,&nbsp;Jiukai Zhang ,&nbsp;Ying Chen","doi":"10.1016/j.jfutfo.2024.09.001","DOIUrl":"10.1016/j.jfutfo.2024.09.001","url":null,"abstract":"<div><div><em>Ophiocordyceps sinensis</em> (OS) has a variety of pharmacological effects and has been widely used as tonic food and medicine for hundreds of years. Among them, the OS of Yushu in Qinghai and Naqu in Tibet are considered to be of high quality. However, a lack of evidence on the difference in metabolites between OS from two typical growing regions. We compared the metabolomes of OS from Qinghai and Tibet through a comparative metabolomics approach based on UPLC-QTRAP-MS/MS. A total of 646 metabolites were identified from the OS of two typical growing regions, and there were no differences in the types of metabolites of OS in different regions, but in the differences in contents. Among the 85 metabolites screened with significant differences, cyclic peptides had a high content in Tibet group, while nucleotides, organic acids and their derivatives and lipids had a high content in Qinghai group. Metabolic pathways analysis of differential metabolites revealed that “vancomycin resistance”, “tryptophan metabolism”, “serotonergic synapse”, “phenylalanine metabolism”, “neomycin, kanamycin and gentamicin biosynthesis”, and “insulin resistance” were the main enrichment pathways. These findings provide an insight into the differential metabolic profiling and metabolic pathways of OS from two typical growing regions.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 491-504"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108756","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":"Strategies to minimize post-harvest waste of fruits and vegetables: Current solutions and future perspectives","authors":"Praveena Rajapakshe ,&nbsp;Nimasha Rathnasinghe ,&nbsp;Kaushani Guruge ,&nbsp;Renuka Nilmini ,&nbsp;Randika Jayasinghe ,&nbsp;Veranja Karunaratne ,&nbsp;Ruchira Wijesena ,&nbsp;Gayan Priyadarshana","doi":"10.1016/j.jfutfo.2025.04.013","DOIUrl":"10.1016/j.jfutfo.2025.04.013","url":null,"abstract":"<div><div>Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social, and biological factors in the food and beverage and agricultural sectors. Such waste occurs across the supply chain, from the initial stages of crop cultivation to the consumption of the products. As a result of that, the food becomes unsafe and unsuitable for consumption. Addressing solutions to reduce the waste generated by fruits and vegetables would pave the way to reach sustainable solutions for the negative concerns based on food security, food safety, economic sustainability, and adverse environmental impacts. Numerous methods, both conventional and novel, have been employed to minimize post-harvest waste. Scientists today aim to make significant strides in minimizing waste generated from the agricultural fields relating to fruits and vegetables, by integrating both conventional and novel technologies. This strategy directs the crucial development of sustainable solutions for critical issues based on food security and consumer perception. Traditional food preservation techniques include refrigeration, ionizing radiation, fruits and vegetables coating technologies, chemical treatments, the application of fungicides, ultrasound technology, ozone treatments, pulsed electric fields, and cold plasma technology. These can be categorized as either thermal or non-thermal applications. Non-thermal preservation methods have gained popularity over thermal methods due to their advantages in large-scale commercial applications. Currently, the industry is exploring novel approaches like nanotechnology, which surpasses many non-thermal methods in effectiveness, safety, and quality. Within the food and beverage packaging realm, nanotechnology is employed in various ways, such as bio-based packaging, active packaging, smart packaging, and enhanced packaging.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 400-412"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108808","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":"Bioactive compounds and nutritional composition of butternut pumpkins (Cucurbita moschata) cultivated in Saudi Arabia","authors":"Nashi K. Alqahtani","doi":"10.1016/j.jfutfo.2024.08.015","DOIUrl":"10.1016/j.jfutfo.2024.08.015","url":null,"abstract":"<div><div>This study analyzed the bioactive compound content and nutritional composition of Hassawi Popper (<em>Cucurbita moschata</em>), a local landrace of pumpkin cultivated in Saudi Arabia, and compared it with other pumpkin cultivars from different regions imported to Saudi Arabia. The chemical composition, pH, color parameters, amino acid profile, mineral composition, carotenoid profile, vitamin content, phenolic acid and flavonoid content, and antioxidant activity of Hassawi Popper and two other pumpkin varieties (<em>Cucurbita maxima</em> and <em>Cucurbita pepo</em>) were determined using various analytical methods. The results showed that Hassawi Popper had higher levels of protein, ash, total dietary fiber, calcium, magnesium, phosphorus, manganese, iron, zinc, copper, lysine, isoleucine, phenylalanine, aspartic acid, serine, glutamic acid, glycine, alanine, proline, cysteine, beta-carotene, alpha-carotene, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B9, total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and antioxidant activity than the other two varieties. These findings suggest that Hassawi Popper is a valuable source of bioactive compounds and nutrients that can provide health benefits for consumers. The study also provides useful information for further research on the genetic diversity and phytochemical properties of Cucurbita moschata cultivars from different regions.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 446-459"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108813","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":"Effect of green coffee beans fermentation with and without ohmic heating: Physicochemical and sensory properties","authors":"Diang Sagita ,&nbsp;Jaka Rukmana ,&nbsp;Dinari Utami ,&nbsp;Raden Cecep Erwan Andriansyah ,&nbsp;Riyanti Ekafitri ,&nbsp;Dita Kristanti ,&nbsp;Rima Kumalasari ,&nbsp;Woro Setiaboma ,&nbsp;Lista Eka Yulianti ,&nbsp;Devry Pramesti Putri ,&nbsp;Dadang Dayat Hidayat","doi":"10.1016/j.jfutfo.2024.06.001","DOIUrl":"10.1016/j.jfutfo.2024.06.001","url":null,"abstract":"<div><div>Fermentation of green coffee beans is a promising method for enhancing coffee quality. However, to maintain the consistency of the coffee produced, a controlled and consistent process is required using a fermenter (fermentation vessel). This study aimed to evaluate the effect of ohmic heating (OH) and fermentation duration on the properties of coffee beans (Robusta variety). Experiments were performed by combining two factors: fermentation type (with and without OH) and fermentation duration (6, 12, and 18 h). The results showed that the fermentation time significantly affected the pH value of the fermented liquid, total acidity of the coffee, coffee bean colour, and caffeine content. OH-assisted fermentation reduced the caffeine content and increased the total acidity of Robusta coffee, with the 18-hour treatment yielding the lowest caffeine content. Additionally, a sensory analysis using the Specialty Coffee Association of America method revealed that coffee produced using OH-assisted fermentation for 18 h resulted in a higher score of 82.75, classified as a specialty grade. This study suggests that OH-assisted fermentation could improve sensory quality and reduce caffeine content in Robusta green coffee beans, making it suitable for people who are sensitive to caffeine.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 460-469"},"PeriodicalIF":7.2,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108814","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":"Lycium barbarum polysaccharide regulates serum metabolites in type 2 diabetic patients with the metabolomics-based approach of GC-TOF-MS","authors":"Zixuan Zhu ,&nbsp;Jing Sui ,&nbsp;Huizhen Cai ,&nbsp;Beijia Zhou ,&nbsp;Bihuan Hu ,&nbsp;Ying Wang ,&nbsp;Daochen Gong ,&nbsp;Shaokang Wang ,&nbsp;Ligang Yang ,&nbsp;Wang Liao ,&nbsp;Guiju Sun ,&nbsp;Hui Xia","doi":"10.1016/j.jfutfo.2024.12.001","DOIUrl":"10.1016/j.jfutfo.2024.12.001","url":null,"abstract":"<div><div><em>Lycium barbarum</em> polysaccharide (LBP) has displayed beneficial effects against type 2 diabetes (T2D), such as reducing blood glucose and lipids. We utilized a metabolomics method to explore the effects of LBP on the regulation of diabetes. Twenty T2D patients were included and provided with LBP (300 mg/d) for 3 months. LBP reduced the fasting blood glucose levels of participants after 3 months (<em>P</em> = 0.057) and significantly improved serum insulin-like growth factor binding protein (IGFBP) levels. In addition, LBP significantly regulated 24 serum metabolites, and the following KEGG pathway analysis indicated that LBP primarily affected glutamine and glutamate metabolism. Overall, LBP consumption influenced serum metabolites and displayed hypoglycemic effects by regulating the metabolic pathway modulating glutamine and glutamate.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 439-445"},"PeriodicalIF":7.2,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108812","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":"Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts","authors":"Miao Yu ,&nbsp;Haolin Qu ,&nbsp;Liangchen Zhang ,&nbsp;Mengxi Xie ,&nbsp;Taiyuan Shi","doi":"10.1016/j.jfutfo.2024.03.001","DOIUrl":"10.1016/j.jfutfo.2024.03.001","url":null,"abstract":"<div><div>This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts (PS). Five cooking methods including boiling, steaming, microwave heating, roasting, and deep-frying were tested. Microwave heating resulted in the highest retention of crude protein (98.0%) and carbohydrate content (92.9%), while fatty acid content did not significantly differ from levels detected in untreated PS. Compared to uncooked sprouts, cooked PS exhibited increased levels of ash, fat, protein, carbohydrate, fiber, and fatty acid with a decreased moisture content. Steamed PS retained better structural integrity with higher viscosity. Microwaved and roasted PS received higher sensory scores and similar textural properties. Regarding color, microwaved and roasted PS received the highest brightness value (<em>L</em>*), with moderate redness (<em>a</em>*) and yellowness (<em>b</em>*) values. The sensory evaluation results aligned with the textural and color data, suggesting that microwaved PS would be generally accepted by the public.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 26-35"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851441","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":"Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress","authors":"Mian Wang ,&nbsp;Ye Yuan ,&nbsp;Weijie Lan ,&nbsp;Yahui Zhu ,&nbsp;Pei Wang ,&nbsp;Runqiang Yang ,&nbsp;Chong Xie","doi":"10.1016/j.jfutfo.2024.04.005","DOIUrl":"10.1016/j.jfutfo.2024.04.005","url":null,"abstract":"<div><div>Barley is gaining popularity worldwide due to its health-promoting properties and germination can effectively enhance its function through enrichment of some phytochemicals, such as phenolic compounds. To better explore the potential of barley seedling as a functional food ingredient, in the present study, the profile and <em>in vitro</em> antioxidant properties of phenolic compound extract from barley germinated under NaCl stress were investigated. A total of 37 kinds of phenolic compounds were identified in phenolic compound extract by a liquid chromatography-tandem mass spectrometry system. Meanwhile, phenolic compound extracts at a concentration of 30 μg/mL significantly improved the viability of H₂O₂-treated HepG2 cells and maintained the cell membrane stability. These effects can be attributed to the reduction of intracellular reactive oxygen species level and enhancement of the expression and activity of some key antioxidant enzymes. Notably, addition of phenolic compound extracts up-regulated the nuclear factor erythroid 2-related factor 2 antioxidant responsive element signaling pathway, thereby leading to the increase of activities of glutathione peroxidase, superoxide dismutase, catalase and heme oxygenase-1 by 27.21%, 24.61%, 61.71% and 50.43%, respectively. In conclusion, the present study can provide a novel perspective on understanding the molecular mechanism responsible for antioxidant capacity of barley seedling.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 90-99"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851448","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":"Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures","authors":"RuiXue Yu ,&nbsp;Hejiang Zhou ,&nbsp;Miao Xiong ,&nbsp;JunQuan Chen ,&nbsp;ShuangPing Wang ,&nbsp;Wen Xu ,&nbsp;Yang Tian ,&nbsp;LingYan Su","doi":"10.1016/j.jfutfo.2024.08.012","DOIUrl":"10.1016/j.jfutfo.2024.08.012","url":null,"abstract":"<div><div>Most of the <em>Pleurotus eryngii</em> (PE) are consumed after cooking. The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods, namely, air frying, boiling, frying and steaming, by using metabolomics techniques, and to screen the components for network prediction of components that have the potential to prevent obesity, and to explore the underlying mechanisms. We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE, including lipids and lipid-like molecules, organic acids and derivatives, nucleosides, nucleotides, analogues, and other small molecules. In addition, a network pharmacology approach was used to identify targets such as <em>STAT3, CASP3,</em> and <em>JUN</em> were identified as playing important roles in the network. The results were validated by molecular docking. This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 117-130"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851328","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":"Synergistic effect on nonalcoholic fatty liver disease by aptamer functionalized liposome loading allicin","authors":"Jingjing Li ,&nbsp;Kunlun Huang ,&nbsp;Yuhan Song ,&nbsp;Yanan Wang ,&nbsp;Jun Li ,&nbsp;Xiaoyun He","doi":"10.1016/j.jfutfo.2024.04.003","DOIUrl":"10.1016/j.jfutfo.2024.04.003","url":null,"abstract":"<div><div>Nonalcoholic fatty liver disease (NAFLD) is a global public health problem with no clinically specific drug. Therefore, it is critical to develop safe and effective drugs with minimal side effects for the treatment of NAFLD. In this study, we constructed aptamer-functionalized liposome, namely LAA (liposome-allicin-aptamer), targeted to NAFLD cell to effectively deliver allicin to improve NAFLD. Our <em>in vitro</em> results showed that allicin loaded in liposome reduced oleic acid-induced intracellular lipid droplet accumulation and triglyceride synthesis in HepG2 cells. <em>In vivo</em>, it also significantly reduced lipid accumulation and improved liver injury in high fat diet induced obesity (DIO) mice. In addition, allicin was found to reduce the expression of genes involved in lipid synthesis, include acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase 1 (SCD-1), sterol regulatory element binding protein 1-C (SREBP1-C), and peroxisome proliferator-activated receptor-γ (PPARγ) <em>in vitro</em> and <em>in vivo</em>. Markedly, the LAA showed superior performance in improving NAFLD compared with free allicin, that provide a new strategy for the delivery of allicin.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 55-65"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851444","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":"Development of eugenol nanoemulsion loaded shellac-based formulations for extending postharvest shelf-life of Kaji lemon (Citrus jambhiri)","authors":"L. Susmita Devi ,&nbsp;Bhaswati Das ,&nbsp;Avik Mukherjee ,&nbsp;Vimal Katiyar ,&nbsp;Santosh Kumar","doi":"10.1016/j.jfutfo.2024.04.006","DOIUrl":"10.1016/j.jfutfo.2024.04.006","url":null,"abstract":"<div><div>Kaji lemon (<em>Citrus jambhiri</em>) is a variety of lemon known for its high concentration of ascorbic acid, natural compounds, and cholesterol-lowering effects. However, a lack of appropriate postharvest storage can negatively affect lemon fruits’ shelf life and marketability, causing significant quality loss. Shellac wax is well-known for its film-forming, water-resistant, and gas- and moisture-barrier properties, which can be used as a coating material. In this research, shellac wax-based coating formulations were prepared by incorporating <em>Aloe vera (AV)</em> gel and eugenol as antioxidant and antibacterial agents to preserve the postharvest qualities of Kaji lemons during postharvest storage. The effectiveness of the coated fruits was determined by assessing various physicochemical quality parameters, including weight loss, total soluble solids, firmness, pH, acidity, and decay index, periodically at 5-day intervals during ambient storage. The obtained results revealed that the fruits treated with shellac wax containing eugenol nanoemulsion (ENE) and AV exhibited promising outcomes and prolonged shelf life of the fruits for 21 days with minimal weight loss, maintained firmness, and exhibited the least decay during ambient storage conditions. Moreover, the incorporation of eugenol oil nanoemulsion and AV gel into the coatings improved their physicochemical and functional characteristics, including enhanced antimicrobial activities against foodborne bacterial pathogens (<em>Escherichia coli and Bacillus subtilis</em>).</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 100-108"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851449","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}