Journal of Future Foods最新文献_第5页

Ginsenoside Rg5 improves exercise performance and alleviates exercise-induced fatigue by enhancing mitochondrial function 人参皂苷Rg5通过增强线粒体功能改善运动表现，缓解运动性疲劳

Journal of Future Foods Pub Date : 2026-07-01 DOI: 10.1016/j.jfutfo.2026.06.022

Ya-Ni Wang, Hai-Lun Ye, Y Li, Gang-Ao Li, Zhu Xing-chen, Xing-Hui Jin, Guan-Ting Wu, Kwang-Il To, Ying-Hua Jin

{"title":"Ginsenoside Rg5 improves exercise performance and alleviates exercise-induced fatigue by enhancing mitochondrial function","authors":"Ya-Ni Wang, Hai-Lun Ye, Y Li, Gang-Ao Li, Zhu Xing-chen, Xing-Hui Jin, Guan-Ting Wu, Kwang-Il To, Ying-Hua Jin","doi":"10.1016/j.jfutfo.2026.06.022","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.06.022","url":null,"abstract":"Red ginseng is widely recognized for its anti-fatigue properties, yet the underlying mechanisms remain unclear. Ginsenoside Rg5, a major saponin in red ginseng, was investigated for its role in regulating mitochondrial bioenergetics. Notably, label-free quantitative proteomics revealed that Rg5 selectively upregulated 11 core subunits of mitochondrial respiratory chain complex I. In L-02 hepatocytes, Rg5 significantly enhanced mitochondrial function, as evidenced by increased mitochondrial membrane potential, ATP production, mitochondrial DNA copy number, as well as enzymatic activities of complexes I and II. This effect was accompanied by activation of the LKB1/PGC-1α/TFAM signaling axis, indicating stimulation of mitochondrial biogenesis. In vivo, Rg5 administration markedly prolonged exhaustion time in forced swimming and treadmill tests and improved motor coordination in the rotarod. These functional improvements were associated with elevated ATP levels in the gastrocnemius muscle, liver, and heart, along with increased expression of multiple complex I subunits and enhanced mitochondrial biogenesis. In addition, multiple fatigue-related serum biochemical parameters were significantly improved. Collectively, this study suggests that Rg5 may be associated with the upregulation of key subunits of Complex I and the activation of mitochondrial biogenesis-related processes; these changes appear to collectively lead to enhanced mitochondrial ATP production and contribute to fatigue relief. These findings identify Rg5 as a potential mitochondrial modulator of exercise endurance and support its potential as a natural intervention for fatigue management.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394252","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

Investigation on Flavor Compounds, Antioxidant Properties, and Sensory Attributes in Pear Juices 梨汁风味化合物、抗氧化特性及感官特性的研究

IF 7.2

Journal of Future Foods Pub Date : 2026-07-01 Epub Date: 2025-05-26 DOI: 10.1016/j.jfutfo.2025.03.001

Hong Cheng , Anwei Yi , Yudou Cheng , Yiming Li , Junfeng Guan

{"title":"Investigation on Flavor Compounds, Antioxidant Properties, and Sensory Attributes in Pear Juices","authors":"Hong Cheng , Anwei Yi , Yudou Cheng , Yiming Li , Junfeng Guan","doi":"10.1016/j.jfutfo.2025.03.001","DOIUrl":"10.1016/j.jfutfo.2025.03.001","url":null,"abstract":"<div><div>The nutritional composition of pear juice, including its flavor profile and bioactive compounds, plays a pivotal role in determining its quality and is significantly influenced by the pear cultivar. This study assessed key flavor compounds, including sugars, organic acids, and volatiles, as well as antioxidant properties (mainly consisting of phenolics, DPPH, and <sup>•</sup>OH radical scavenging activity) and sensory attributes based on electronic tongue and nose technologies, of pear juices across 20 cultivars from four pear species. The results demonstrated a consistent relationship between flavor compounds and sensory attributes. The total sugar content was positively associated with sweetness perception, with <em>P. bretschneideri, P. pyrifolia</em>, and <em>P. sinkiangensis</em> exhibiting higher sugar levels than <em>P. ussuriensis</em>. Similarly, total organic acid content corresponded to sourness perception, following the trend: <em>P. ussuriensis</em> > <em>P. bretschneideri</em> > <em>P. pyrifolia</em> and <em>P. sinkiangensis</em>. Notably, <em>P. ussuriensis</em> juices displayed higher levels of total volatile compounds, especially for esters, as confirmed by electronic nose analysis identifying a distinct volatile profile for this species. Additionally, Principal Component Analysis highlighted that <em>P. ussuriensis</em> juices were characterized by higher levels of total acids, citric acid, malic acid, esters, and antioxidant properties, along with reduced total sugars, glucose, and fructose levels. Partial Least Squares-Discriminant Analysis further screened ten differential variables contributing to group differentiation. These results indicated <em>P. ussuriensis</em> juices possessed distinctive characteristics of higher sourness, lower sweetness, rich aroma, and potential health benefits, which will provide foundational information to support the development of the pear juice industry in China.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 656-667"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334513","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}

引用次数: 0

Harvest quality and storage characteristics of Actinidia arguta fruit pollinated with different male genotypes 不同雄性基因型软枣猕猴桃果实的收获品质及贮藏特性

Journal of Future Foods Pub Date : 2026-07-01 DOI: 10.1016/j.jfutfo.2026.06.006

Xuanqi Liu, Ruiyu Yang, Guanlin Qian, Heran Xu, Miao Yan, Huanyu Wang, Guang Xin, Song Pan

{"title":"Harvest quality and storage characteristics of Actinidia arguta fruit pollinated with different male genotypes","authors":"Xuanqi Liu, Ruiyu Yang, Guanlin Qian, Heran Xu, Miao Yan, Huanyu Wang, Guang Xin, Song Pan","doi":"10.1016/j.jfutfo.2026.06.006","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.06.006","url":null,"abstract":"The Actinidia arguta industry encounters severe challenges due to high post-harvest deterioration and losses, which impact the supply of high-quality raw materials for the food industry. This study demonstrates that selecting specific pollination schemes can simultaneously enhance both the commercial quality and storage tolerance of fruit, offering a viable industry strategy. An extensive evaluation of 20 pollination combinations was conducted, focusing on key fruit quality indicators relevant to food marketability and processing suitability. The research findings revealed that optimal pollination treatments significantly improved fruit quality attributes. It is noteworthy that simple fruit weight increased by up to 39.22%, greatly improving both visual appeal and yield. Furthermore, the nutritional profile improved significantly with substantially elevated levels of beneficial bio-active compounds, including flavonoids and vitamin C, which rose by 113.35% and 94.99% respectively. Experiments conducted at low temperatures have further confirmed the improved storability of fruits from the optimal pollination scheme. These fruits showed a delayed respiratory peak on day 28, maintained high levels of antioxidant enzyme activity, and had the lowest rates of rot (7.87%) and weight loss (6.58%), resulting in a longer quality guarantee period and increased marketability. This research highlights the effectiveness of targeted pollination management as a preharvest strategy for enhancing the quality of the A. arguta . It also provides crucial technological support for ensuring the supply of nutritious, high-quality fruits to consumers and promoting the sustainable development of the A. arguta industry.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394123","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

Characterizing the potential of late- and ice-harvest apple from the Loess Plateau area of China to make ice ciders: from the view of phytochemicals and aromas 从植物化学和香气的角度分析中国黄土高原地区晚收和冰收苹果制作冰苹果酒的潜力

IF 7.2

Journal of Future Foods Pub Date : 2026-07-01 Epub Date: 2025-05-22 DOI: 10.1016/j.jfutfo.2025.04.014

Junjun Zhai , Yu Yang , Fei Wang , Guangxin Cui , Yangjun Zou , Yurong Guo , Huixia Zhou , Xiaoyu Wang , Pengtao Zhao

{"title":"Characterizing the potential of late- and ice-harvest apple from the Loess Plateau area of China to make ice ciders: from the view of phytochemicals and aromas","authors":"Junjun Zhai , Yu Yang , Fei Wang , Guangxin Cui , Yangjun Zou , Yurong Guo , Huixia Zhou , Xiaoyu Wang , Pengtao Zhao","doi":"10.1016/j.jfutfo.2025.04.014","DOIUrl":"10.1016/j.jfutfo.2025.04.014","url":null,"abstract":"<div><div>The development of innovative products such as ice cider is an important means of adding value to the industry. This research aimed to examine the aroma profiles of late and ice-harvested Changfu No.2 (CF2) apples, along with their essential phytochemicals. Samples were collected at 15-day intervals, starting from the commercial harvest and continuing through to the ice harvest. Through GC-MS-Olfactometry/DF analysis, twenty-one aroma components were identified as the key odorants of CF2. The ice-harvested apples were used to make ice cider, and then it was compared with the apple juice produced during the same period. Quantitative analysis using HS-SPME-GC-MS and subsequent OAV analysis revealed increasing trends in most aroma compounds leading up to the ice harvest. Moreover, there are more aroma compounds in ice cider than in apple juice, suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma. These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 565-576"},"PeriodicalIF":7.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334504","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}

引用次数: 0

Fabrication of a waterproof multilayer film with enhanced antioxidant and antimicrobial properties for food packaging applications 用于食品包装的具有增强抗氧化和抗菌性能的防水多层膜的制备

Journal of Future Foods Pub Date : 2026-06-01 DOI: 10.1016/j.jfutfo.2026.06.002

Xinru Ding, Yongfeng Chen, X Wang, Xuguang Qiao, G A Waterhouse, Zhixiang Xu

{"title":"Fabrication of a waterproof multilayer film with enhanced antioxidant and antimicrobial properties for food packaging applications","authors":"Xinru Ding, Yongfeng Chen, X Wang, Xuguang Qiao, G A Waterhouse, Zhixiang Xu","doi":"10.1016/j.jfutfo.2026.06.002","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.06.002","url":null,"abstract":"In this work, multifunctional multilayer films consisting of a corn starch/chitosan-cinnamaldehyde-zinc oxide (CST/CS-CIN-ZnO) center-layer sandwiched between polyvinyl butyral/ethyl cellulose (PVB/EC) outer layers was produced for food packaging applications. Fourier transform infrared (FT-IR) spectroscopy confirmed that ZnO and CIN were successfully introduced into the core layer of the multilayer films. ZnO nanoparticles improved the UV resistance, barrier, antioxidant and mechanical properties of the films, while CIN and ZnO imparted synergistic antimicrobial activity against Staphylococcus aureus and Escherichia coli. Scanning electron microscopy (SEM) images indicated that the PVB/EC/CST/CS-CIN-ZnO films possessed a well-defined tri-layer structure. Compared with monolayer CST/CS-CIN-ZnO films, the multilayer films not only possessed better water resistance (water contact angle of 87.88°), but also delayed release of ZnO and CIN, thereby prolonging the antibacterial and antioxidant activities of the films. The total colony count of braised pork samples stored in the multilayer films on day 12 was significantly lower than that of the control films, highlighting the potential of multilayer films in extending the shelf life of foods.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394124","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

Identification of Pathogenic Microflora and Evaluation of Thymol Essential Oil for Antifungal Activity and Quality Regulation in Postharvest Goji Berries 枸杞采后病原菌群鉴定、百里香酚精油抑菌活性评价及品质调控

Journal of Future Foods Pub Date : 2026-06-01 DOI: 10.1016/j.jfutfo.2026.06.003

Maratab Ali, Huizhi Chen, Weijie Wu, Ben Niu, Chaoyi Shen, Guannan Wang, Xiangjun Fang, Hangjun Chen, Ting Huang, Ming Yin, Yan Xu, Ruiling Liu, Haiyan Gao

{"title":"Identification of Pathogenic Microflora and Evaluation of Thymol Essential Oil for Antifungal Activity and Quality Regulation in Postharvest Goji Berries","authors":"Maratab Ali, Huizhi Chen, Weijie Wu, Ben Niu, Chaoyi Shen, Guannan Wang, Xiangjun Fang, Hangjun Chen, Ting Huang, Ming Yin, Yan Xu, Ruiling Liu, Haiyan Gao","doi":"10.1016/j.jfutfo.2026.06.003","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.06.003","url":null,"abstract":"This study investigated the isolation and identification of postharvest pathogenic microflora associated with the microbial spoilage of newly developed fresh goji berry cultivar “Ningnonqi 18” and evaluated the antifungal efficacy of thymol essential oil (TEO; 80 mg mL -1 ) in controlling decay and maintaining fruit quality during storage. Notably, Alternaria alternata, Botrytis cinerea , and Cladosporium cladosporioides were identified as primary spoilage-inducing fungal pathogens, while bacterial isolates such as Staphylococcus warneri and Acinetobacter pittii were reported as non-pathogenic to goji berries. TEO exhibited potent antifungal effects, causing membrane disruption and ultrastructural damage to identified-pathogenic fungal mycelia, hyphae and spores. Meanwhile, TEO enhanced antioxidant metabolites such as total phenolic content, total flavonoid content, and ascorbic acid, increased activities of defense-related enzymes such as catalase, superoxide dismutase, ascorbate peroxidase, phenylalanine ammonialyase, 4-coumarate:CoA ligase, cinnamate 4-hydroxylase, chitinase, and β-1,3-Glucanase, and reduced reactive oxygen species such as malondialdehyde, hydrogen peroxide, and superoxide anion. Consequently, TEO-treated goji berries maintained key quality characteristics such as firmness, color, and solid-acid balance, and reduced weight loss, decay rate, and electrolyte leakage, aided by lowered respiration and ethylene production rate. These results demonstrate that Alternaria alternata, Botrytis cinerea , and Cladosporium cladosporioides are major spoilage fungi in fresh goji berry cultivar “Ningnonqi 18”. In addition, TEO functions as a sustainable alternative to synthetic fungicides, effectively preserving postharvest quality and storage performance of fresh goji berries under enhanced disease resistance, improved antioxidant levels, and delayed ripening.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394247","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

Establishing magnetite complex with gluten and phenolic compounds for lead adsorption: properties and functions 用面筋和酚类化合物建立磁铁矿配合物吸附铅的性质和功能

Journal of Future Foods Pub Date : 2026-06-01 DOI: 10.1016/j.jfutfo.2026.06.001

Wen-Jing He, Wei‐Cai Zeng

{"title":"Establishing magnetite complex with gluten and phenolic compounds for lead adsorption: properties and functions","authors":"Wen-Jing He, Wei‐Cai Zeng","doi":"10.1016/j.jfutfo.2026.06.001","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.06.001","url":null,"abstract":"Heavy metal lead has a significant threat to human health. Reducing the residual lead ions in food is beneficial for protecting the quality and safety of food. In present study, a magnetite complex with lead adsorption capability was successfully prepared by using gluten, phenolic compounds and ferroferric oxide. According to multispectral analysis and physicochemical tests, phenolic compounds including gallic acid (GA), chlorogenic acid (CA), epigallocatechin gallate (EGCG), procyanidine (PR), tannic acid (TA) showed the good performances to improve the properties (including Surface hydrophobicity, sulfydryl content and amidogen content), secondary and tertiary structures of gluten through their strong interactions, so as to improve the thermal stability and structures of magnetite complex. The improving degree of phenolic compounds was closely related to their structural characteristics. Moreover, hydrogen and hydrophobic bonds were found to be the main molecular forces responded for these interactions by using molecular docking and molecular electrostatic potential analysis. Furthermore, during in vitro and in vivo tests, magnetite complex exhibited the remarkable capability to adsorb the lead ions in aqueous solution effectively, and also could significantly reduce the lead residue in Zebra fish. All results suggest that this magnetite complex show the potential to reduce the lead residue, which is beneficial to protect the quality and safety of food.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305534","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

Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry 气相色谱离子迁移谱法评价15种商品枣的香气特征

IF 7.2

Journal of Future Foods Pub Date : 2026-05-01 Epub Date: 2025-05-06 DOI: 10.1016/j.jfutfo.2025.04.010

Jianxin Song , Junguo Wang , Fangyuan Wei , Tong Zhang , Xin Li , Xiaoya Pan , Mengyuan Zhao , Chao Zhang , Xiaodong Wang , Junran Chen

{"title":"Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry","authors":"Jianxin Song , Junguo Wang , Fangyuan Wei , Tong Zhang , Xin Li , Xiaoya Pan , Mengyuan Zhao , Chao Zhang , Xiaodong Wang , 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><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":"2026-05-01","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}

引用次数: 0

Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions 植物性肉类替代品：成分、加工、消费者认知和未来方向的进步

IF 7.2

Journal of Future Foods Pub Date : 2026-05-01 Epub Date: 2025-04-17 DOI: 10.1016/j.jfutfo.2025.04.005

Linheng Chen , Xuan Lin , Yiji Xia

{"title":"Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions","authors":"Linheng Chen , Xuan Lin , Yiji Xia","doi":"10.1016/j.jfutfo.2025.04.005","DOIUrl":"10.1016/j.jfutfo.2025.04.005","url":null,"abstract":"<div><div>With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 374-388"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108806","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}

引用次数: 0

Lycium barbarum polysaccharide regulates serum metabolites in type 2 diabetic patients with the metabolomics-based approach of GC-TOF-MS 基于GC-TOF-MS代谢组学方法的枸杞多糖调节2型糖尿病患者血清代谢物

IF 7.2

Journal of Future Foods Pub Date : 2026-05-01 Epub Date: 2025-05-03 DOI: 10.1016/j.jfutfo.2024.12.001

Zixuan Zhu , Jing Sui , Huizhen Cai , Beijia Zhou , Bihuan Hu , Ying Wang , Daochen Gong , Shaokang Wang , Ligang Yang , Wang Liao , Guiju Sun , Hui Xia

引用次数: 0