Journal of Future Foods最新文献

{"title":"Polymer-based encapsulation in food products: a comprehensive review of applications and advancements","authors":"Jorge Alejandro Barbosa-Nuñez ,&nbsp;Hugo Espinosa-Andrews ,&nbsp;Alba Adriana Vallejo Cardona ,&nbsp;José Nabor Haro-González","doi":"10.1016/j.jfutfo.2024.01.003","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.003","url":null,"abstract":"<div><p>Polymers can be produced naturally by organisms, such as chitosan, whey proteins, gums, pectins or gelatins; or in laboratories, synthetically, such as polyvinyl alcohol, polyethylene glycol and polylactic-co-glycolic acid. Polymers have a long history of use in the food industry, traditionally as gelling, thickening or stabilizing agents, used for the formation and modification of food matrixes. However, in recent years, polymers have been used as encapsulating materials for the incorporation of bioactives in foods. Incorporating into products such as breads, juices, or dairy products with the aim of fortifying, increasing stability or preventing degradation. The main encapsulation systems used in the food industry include liposomes, emulsions, nano- and microparticles, and their structure and formulation depend on the characteristics of the food, either as an encapsulating agent or as a bioactive component. In this work, the main natural and synthetic polymers used in food matrixes are reviewed, highlighting their applications as encapsulation systems and purposes of use.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 36-49"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277256692400003X/pdfft?md5=87aa87fb2f6840dafb1117dca326cb31&pid=1-s2.0-S277256692400003X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985388","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}

{"title":"Effects of microgels fabricated by microfluidic on the stability, antioxidant, and immunoenhancing activities of aquatic protein","authors":"Mengjun Wang,&nbsp;Yaolan Cheng,&nbsp;Xue Li,&nbsp;Linyu Nian,&nbsp;Biao Yuan,&nbsp;Shujie Cheng,&nbsp;Suilou Wang,&nbsp;Chongjiang Cao","doi":"10.1016/j.jfutfo.2024.01.005","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.005","url":null,"abstract":"<div><p>Aquatic products are considered a potential source of novel bioactive proteins, which are used as therapeutic drugs for the treatment of different diseases (such as oxidative stress, immunocompromised, and inflammation), as well as nutraceuticals and cosmetics. However, the physical and chemical properties of proteins are unstable, and they are easily denatured by the influence of external high temperature and polar pH during processing, resulting in the loss of their functional activity. Herein, <em>Fenneropenaeus chinensis</em> water-soluble protein (FCWP) and <em>Lateolabrax japonicus</em> water-soluble protein (LJWP) were encapsulated within spherical biopolymer microgels composed of pectin and chitosan produced by the microfluidic device. The encapsulated samples remained inside the microgels when they were exposed to upper gastrointestinal but were released when they were exposed to simulated colonic fluid due to the hydrolysis effect by enzymes secreted by the colonic microflora. The results showed that microgels improve the thermal stability of FCWP and LJWP due to the interaction between polysaccharides and proteins in the microgels. In addition, microgels encapsulation did not affect the antioxidant and immunoenhancing activities of FCWP and LJWP. In summary, these microgels are suitable for oral colon-specific delivery in functional foods and supplements.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 57-67"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000053/pdfft?md5=ead885b6f527338984c87cd47e46edc2&pid=1-s2.0-S2772566924000053-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985400","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}

{"title":"Recent advcances on plant-based bioengineered nanoparticles using secondary metabolites and their potential in lung cancer management","authors":"Atiqul Islam ,&nbsp;Iqra Rahat ,&nbsp;Anurag ,&nbsp;Chandrababu Rejeeth ,&nbsp;Devkant Sharma ,&nbsp;Alok Sharma","doi":"10.1016/j.jfutfo.2024.01.001","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.001","url":null,"abstract":"<div><p>As modern technology evolves, researchers are attempting to discover novel strategies for controlling deadly lung cancer. The use of secondary metabolites from plants as a precursor in the green synthesis of metallic nanoparticles has several advantages over the more common physiochemical synthesis as it includes, low cost, energy efficiency, biocompatibility, and therapeutic value. This review aims to investigate the effects of employing materials made from plant-based synthesis that contain metallic nanoparticles (Ag, Au, CuO, Se, ZnO, Pt, and SnO₂) highlighting the advantages of their widespread application in lung cancer treatment of the next-generation. Despite a persisting prejudice about the application of nanotechnological products and medicine. The phytochemicals found in plants that are responsible for nanoparticle bio-reduction include flavones, terpenoids, sugars, ketones, aldehydes, carboxylic acids, and amides. These molecules range in size from small molecules to low molecular weight (MW &gt; 5 000) compounds. Additionally, these plant extract biomolecules serve as a reducing and stabilizing agent, resulting in nanoparticles that are stable and have a regulated form. The focus of this review is on the biomolecule green nanoparticles used in the treatment of lung cancer found in the plant extract, which is thought to be the next generation of futuristic materials.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 1-20"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000016/pdfft?md5=e3507340b37f000d243b209ec504b363&pid=1-s2.0-S2772566924000016-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985048","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}

{"title":"Functional compounds rapid screening strategy for health food function-formula-component integrated quality control by syndrome correlation-network analysis","authors":"Ruolan Song ,&nbsp;Jiamu Ma ,&nbsp;Xiangjian Zhong ,&nbsp;Xueyang Ren ,&nbsp;Yuan Zheng ,&nbsp;Xiaodan Qi ,&nbsp;Chunyan Wang ,&nbsp;Yan Zhang ,&nbsp;Feng Zhang ,&nbsp;Qingyue Deng ,&nbsp;Xianxian Li ,&nbsp;Yingyu He ,&nbsp;Mingxia Li ,&nbsp;Mengyu Sun ,&nbsp;Wei Liu ,&nbsp;Gaimei She","doi":"10.1016/j.jfutfo.2024.01.009","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.009","url":null,"abstract":"<div><p>For quality control improvement of medicine and food homology (MFH) health food, the concept of functional quality control and rapid screening strategy of functional compounds were proposed based on the dual identity characteristics. Taking Wuweisanqi Capsule as the research object, firstly, a modified method “syndrome correlation-network analysis” based on network pharmacology was used for analysis. Functions related targets were collected from common medical databases, while the clustering algorithm was used to extract the information of clinical records related to daily health care from traditional Chinese medicine (TCM) database to obtain the targets. The bioactive compounds and related targets were retrieved from the TCM Systems Pharmacology Database and Analysis Platform around the five materials included in formula. Protein-protein interaction (PPI) network and pathway enrichment analysis were performed on the intersection targets. According to the constructed formula material-compound-target-pathway network, the potential functional compounds were preliminarily identified. Secondly, key targets and compounds were analyzed by molecular docking to further screen functional compounds. Finally, combined with references, the screening and establishing determination methods of functional compounds containing total saponins, astragaloside IV, puerarin and schisandrin were finished. The rapid screening strategy adequately utilizes the advantage of TCM background for MFH health food and the effective extracting ability of massive data by the algorithm. It links three aspects of health food functions, formula materials and functional compounds, providing an efficient solution for the realization of function-formula-component integrated functional quality control, which has great application potential in health food industry.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 94-106"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000090/pdfft?md5=e0bcceb577f18bcb82bebb8ad3a81b36&pid=1-s2.0-S2772566924000090-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985372","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}

{"title":"Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods","authors":"Oscar Zannou ,&nbsp;Kouame F. Oussou ,&nbsp;Ifagbémi B. Chabi ,&nbsp;Fadel Alamou ,&nbsp;Nour M.H. Awad ,&nbsp;Yann E. Miassi ,&nbsp;Fifamè C.V. Loké ,&nbsp;Adam Abdoulaye ,&nbsp;Hojjat Pashazadeh ,&nbsp;Ali Ali Redha ,&nbsp;Yénoukounmè E. Kpoclou ,&nbsp;Gamze Guclu ,&nbsp;Ilkay Koca ,&nbsp;Serkan Selli ,&nbsp;Salam A. Ibrahim","doi":"10.1016/j.jfutfo.2024.01.002","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.002","url":null,"abstract":"<div><p>Sumac (<em>Rhus coriaria</em>) is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region. It is a high shrub or small tree with imparipinnate leaves, villus and red fruits with one-seeded drupe, and small greenish-white flowers. The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food. In this review, the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed. Flavonoids, anthocyanins, phenolic acids, and organic acids have been reported as dominant phytochemicals in sumac, which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations. The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry. Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant, antinociceptive, anti-inflammatory, anti-diabetic, hepatoprotective, cardioprotective, anticancer, anti-infertility, and neuroprotective potential. This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 21-35"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000028/pdfft?md5=e28be4537049b530fedcfd8b4cfc742d&pid=1-s2.0-S2772566924000028-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985387","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}

{"title":"Tumor targeted and GSH stimuli-response α‑lactalbumin nanotubes co-delivering doxorubicin and siRNA for cancer therapy","authors":"Guohua Hou ,&nbsp;Di Wu ,&nbsp;Xing Li ,&nbsp;Bin Liu","doi":"10.1016/j.jfutfo.2023.11.002","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.002","url":null,"abstract":"<div><p><em>α</em>-Lactalbumin (<em>α</em>-lac), a natural food-sourced protein, exhibits high biocompatibility as delivery systems for small bioactive molecules or RNA. However, their potential clinical application as a delivery system is greatly limited due to the lack of targeting to desired tissues, such as tumors. Here, a delivery system/nanocarrier of nanotube (NT) was fabricated by the self-assembly of peptides hydrolyzed from <em>α</em>-lac. Among the loading of anti-tumor agents of doxorubicin (Dox) and siRNA, NTs were conjugated with the tLyp-1 peptide to specifically target the neuropilin 1 receptor, which exists on the membrane of MDA-MB-231 cancer cells. The micromorphology of NTs was not affected during the processes of loading and targeting modification. Additionally, no significant changes in the size and zeta potential of the tLyp-1/NTs/Dox/siRNA nanocarrier were observed when stored in phosphate buffered saline for 7 days, indicating outstanding stability. Moreover, both the cellular uptake efficiency and tumor accumulation effects of NTs on MDA-MB-231 breast cancer cells were significantly improved after modification with tLyp-1. The relative viability of MDA-MB-231 cells was decreased by 70.1% <em>in vitro</em> after treatment with tLyp-1/NTs/Dox/siRNA (5 μg/mL Dox). Finally, a synergistic anticancer effect of Dox and siRNA co-loaded in tLyp-1/NTs was achieved in the anticancer treatment of MDA-MB-231 tumor-bearing mice. These findings indicate that food-sourced protein <em>α</em>‑lac nanocarriers could be used for the co-delivery of bioactive molecules and RNA, achieving synergistic and efficient therapeutic effects.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 300-308"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277256692300085X/pdfft?md5=14207d2f0a1475adee634de9365e69b8&pid=1-s2.0-S277256692300085X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739181","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}

{"title":"SERS-tag technology in food safety and detection: sensing from the “fingerprint” region to the “biological-silent” region","authors":"Chen Chen ,&nbsp;Ximo Wang ,&nbsp;Ruiqiang Wang ,&nbsp;Geoffrey I.N. Waterhouse ,&nbsp;Zhixiang Xu","doi":"10.1016/j.jfutfo.2023.11.003","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.003","url":null,"abstract":"<div><p>Surface enhanced Raman spectroscopy (SERS) offers many advantages for the fast and sensitive detection of specific compounds, metal ions or pathogens in foods, motivating to its increasing utilization in food safety. SERS-tags, typically constructed using signal enhanced substrate, Raman reporter molecules, a biocompatible protective layer and a specific recognition element, provide a powerful tool for the analysis of food hazards. This article reviews recent progress in the development of SERS-tags for food safety assessment covering SERS-tags with characteristic peaks in the “fingerprint” region (800–1 800 cm^–1) and the “biological-silent” region (1 800–2 800 cm^–1). Following a brief description of SERS substrates, the design, synthesis and applications of SERS-tag are explored in detail. The application of SERS-tags technology for the detection of microorganisms, pesticides and antibiotics are then investigated. Finally, the prospects of using SERS-tag in real-world food safety analysis are critically discussed.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 309-323"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000861/pdfft?md5=7e54a3b3f44bfb8e5acfd1eb2844751f&pid=1-s2.0-S2772566923000861-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739145","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}

{"title":"Mechanism of microbial spore inactivation through electromagnetic radiations: a review","authors":"Piyush Sharma ,&nbsp;Arun Prasath Venugopal ,&nbsp;Parag Prakash Sutar ,&nbsp;Hongwei Xiao ,&nbsp;Qi Zhang","doi":"10.1016/j.jfutfo.2023.11.004","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.004","url":null,"abstract":"<div><p>Spores are the biological structures formed out of sporulation from vegetative cells in adverse conditions. Being tolerant to many extreme environment and conditions, they escape and survives critical processing steps in the food industry that poses food and health safety problems, as is evident from the increase in reports of food-borne outbreaks due to spore-formers. Electromagnetic radiation (EM) is used for rapid decontamination and sterilization purposes in the food industry. Many studies have reported a greater reduction in spore population upon irradiation with EM rays due to its impact on genomic material and other components of spores that destabilises overall structure and brings clonogenic death. However, there is scattered literature regarding the mechanism of its inactivation and resistance against such damage. This review attempts to concisely evaluate the potential of electromagnetic radiations in spore inactivation and details its mechanism through a collective study of scientific results and reports. It also briefs about the process of sporulation, the structure of spores and the role of its components in the resistance of spores to damage. Many studies, which demonstrated that combining various EM treatments might be an effective way for inactivation of spores, were discussed in detail.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 324-334"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000873/pdfft?md5=5612c3a19026fa4c9d85d0733d74c588&pid=1-s2.0-S2772566923000873-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739146","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}

{"title":"Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom","authors":"Phuritshabam Vivekanandini Devi,&nbsp;Jasmin Islam,&nbsp;Pameena Narzary,&nbsp;Daisy Sharma,&nbsp;Farhanaz Sultana","doi":"10.1016/j.jfutfo.2023.11.005","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.005","url":null,"abstract":"<div><p>Oyster mushroom (<em>Pleurotus ostreatus</em>) is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor, aroma and taste. They exhibit excellent sources of biological proteins, fiber, vitamins, and minerals. Moreover, their demands are increasing due to the presence of bioactive components such as phenol, flavonoid, terpenes, polysaccharides and reported to possess anti-microbial, anti-cancer, anti-hyperlipidemia, anti-diabetic, anti-inflammatory and immunostimulant activity. Owing to their beneficial health effects, they act as a potential source for formulation of functional or value-added food products. The objective of the review is to emphasize the remarkable nutritional properties and their significant relationship concerning health-promoting properties which view oyster mushrooms as a superfood and plant-based- nutraceuticals food.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 335-342"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000885/pdfft?md5=49d547a318a387bd0e315f0e6d7724bb&pid=1-s2.0-S2772566923000885-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739147","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}

{"title":"Physico-chemical properties of wild edible fruit Meyna laxiflora Robyns (Alu): production of Alu fruit powder by using drying aid","authors":"Rohini Vijay Dhenge ,&nbsp;Arjun Mohanakumar ,&nbsp;Suhel Bhendawade ,&nbsp;Prashant Chavhan ,&nbsp;Sagar Deshpande ,&nbsp;Pooja Lade ,&nbsp;Abhijeet Gatade ,&nbsp;Akshaya kumar Sahoo","doi":"10.1016/j.jfutfo.2023.11.007","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.007","url":null,"abstract":"<div><p>The study focuses on the physico-chemical characteristics of the wild fruit <em>Meyna laxiflora</em> Robyns (Alu) and fruit powder, which was gathered from the Konkan region of Maharashtra. Alu fruit powder is made by using a drying aid called maltodextrin (MD). Powder samples (MP1, MP2, MP3, MP4 and MP5) were made using different amounts of MD (0.5, 1.0, 1.5, 2.0 and 2.5 g). Preliminary phytochemical screening of fruit pulp and powder showed the presence of some phytoconstituents such as reducing sugar, saponin, flavonoids, and terpenoids, whereas alkaloids, tannins, steroids and protein were absent in both. The parameters of the powder are directly influenced by the amount of MD, as evidenced by the variations in bulk density, total soluble solids, pH, specific gravity and the proximate among the powder samples. High solubility was found in the sample with a medium of MD. The highest of particle distribution was found in MD-added samples (MP2 (1 g), MP3 (1.5 g), MP4 (2 g)) whereas the raw (MP0) showed the least. Sensory analysis was done using 9-point hedonic scale, which revealed that MP2, MP3, and MP4 were highly acceptable. This study assumed that fresh Alu fruit, pulp and in the form of powder can be useful for the development of new products.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 353-360"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000903/pdfft?md5=9906b08ed80f3bc58ce920a743ea4cdc&pid=1-s2.0-S2772566923000903-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739149","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}