Journal of Future Foods最新文献

{"title":"Multifunctional Indicator Films of Polyvinyl Alcohol/Guar Gum (Anthocyanins and Houttuynia Essential Oil Pickering Emulsion) Aided by Residual Networks for Monitoring Pork Freshness","authors":"Danfei Liu, Yuyang Chen, Xiaoxuan Li, Wenxuan Zhou, Changfan Zhang","doi":"10.1016/j.jfutfo.2026.03.018","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.03.018","url":null,"abstract":"• Multifunctional indicator films with anthocyanin and Houttuynia essential oil were developed. • The Houttuynia essential oil improved the antioxidant and antimicrobial properties of the films. • The Houttuynia essential oil of indicator films prolonged the shelf life of food. • Developing a meat freshness monitoring platform based on ResNet and indicator films. • The platform can discriminate the freshness of meat food. This study developed a multifunctional freshness indicator film based on black wolfberry anthocyanins (BWA) and a Houttuynia essential oil Pickering emulsion for monitoring pork freshness. The film was fabricated using a polyvinyl alcohol/guar gum blend system via a casting method, followed by screen-printing of a chitosan-stabilized Houttuynia essential oil Pickering emulsion onto its surface. The film showed improved mechanical strength (tensile strength up to 32.35 MPa) and ammonia-responsive color change from purplish-red to bluish-green during 4 °C pork storage, correlating with TVB-N (17.73 mg/100g) and TVC (5.98 lg CFU/g) by day 6. Structural analyses (SEM, FTIR, XRD) confirmed hydrogen bonding and enhanced film compactness. A ResNet18 model trained on 305 film images achieved 97.3% classification accuracy and was integrated into a PyQt5-based visual platform. This work integrates natural pigments, antibacterial Pickering emulsions, and deep learning for real-time meat freshness monitoring. However, the film's color stability under prolonged storage and its sensitivity to environmental humidity require further optimization. Future studies should focus on scaling up production and validating the system for diverse meat products under varying storage conditions.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877749","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":"Research progress on colonization ability of probiotics","authors":"Shuqin Yan,&nbsp;Jiaxu Gao,&nbsp;Qingshen Sun","doi":"10.1016/j.jfutfo.2024.04.008","DOIUrl":"10.1016/j.jfutfo.2024.04.008","url":null,"abstract":"<div><div>Probiotics have received increasing attention for their potential to promote health through improving intestinal barrier, enhancing human immunity, lowering cholesterol, regulating blood sugar, anti-cancer, anti-depression and so on. The prerequisite for probiotics to exert these functions is their ability to adhere to and colonize in the host’s intestinal tract. However, probiotics are susceptible to the extreme environment of the gastrointestinal tract (low pH in gastric juice and bile salts in intestinal fluids), as well as harsh processing and storage conditions, which may compromise their viability. At present, one of the effective methods to improve the survival ability of probiotics in the intestinal tract is the encapsulation of probiotics. Additionally, there are challenges related to inadequate detection methods for quantifying probiotics that colonize the intestinal tract. Therefore, this paper elaborates on the significance and challenges of probiotics intestinal colonization, the challenges they face, and methods to improve the probiotics viability during gastro intestinal transfer. The review also discusses detection methods for probiotics at different sites of intestinal tract. This review might show prospect for the in depth exploitation of probiotics used for improving intestinal health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 195-204"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771662","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":"Lauric arginate complexes with hydroxypropyl-β-cyclodextrin as a novel emulsifier and antimicrobial agent","authors":"Yaoyao Xu, Yi Qin, Xiao Feng, Chengcheng Gao, Weiwei Cheng, Zhenjiong Wang, Yan Zhang, Xiaozhi Tang","doi":"10.1016/j.jfutfo.2026.02.027","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.02.027","url":null,"abstract":"• A novel LAE/HP-β-CD inclusion complex (IC) was prepared and fully characterized. • A partially included structure of the LAE/HP-β-CD IC has been elucidated. • The IC enhanced pH, thermal and cold storage stability of LAE. • The IC hindered the interactions between anionic components and LAE • The LAE/HP-β-CD IC could serve as a novel emulsifier and antimicrobial agent. Lauric arginate (LAE) has potent antimicrobial activity; however, it exhibits inadequate stability and antimicrobial efficacy due to interactions with anionic constituents. This study developed a novel LAE/hydroxypropyl-β-cyclodextrin inclusion complex (LAE/HP-β-CD IC), the structure of which was examined using various analytical techniques. The results showed that the non-polar tail of LAE likely penetrated the HP-β-CD cavity through its larger opening and exited through the narrower end, forming a partially included structure. The LAE/HP-β-CD IC effectively enhanced the thermal stability and emulsifying properties of LAE, extending its pH-stable range (1–9) and enabling stable storage for at least 35 d (4°C, pH 3–9). Moreover, it hindered the interactions between anionic components and LAE, enhancing its antimicrobial activity. The LAE/HP-β-CD IC significantly amplified the inhibition zone against Staphylococcus aureus from 15.54 to 31.64 mm and reduced the minimum inhibitory concentration of LAE against Escherichia coli from 0.038 to 0.020 mg/mL. This LAE/HP-β-CD IC is a promising novel emulsifying antimicrobial agent that could expand the application of LAE.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879637","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":"Understanding the changes in multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples","authors":"Hang Liu ,&nbsp;Ge Tian ,&nbsp;Shanshan Gao ,&nbsp;Shuang Liu","doi":"10.1016/j.jfutfo.2024.04.012","DOIUrl":"10.1016/j.jfutfo.2024.04.012","url":null,"abstract":"<div><div>We studied the combination effects of annealing (ANN) and distilled, hydrogen-infused, and plasma-activated waters on the multi-structure, physicochemical properties, and <em>in vitro</em> digestibility of quinoa starch (QS). To the best of our knowledge, hydrogen-infused water was used to modify starch for the first time. Compared to that of native QS, ANN-modified samples had rougher surfaces and retained the A type X-ray diffraction pattern but with higher relative crystallinity. ANN treatment significantly increased amylose content, gelatinization properties, and water absorption capacity of QS, while the swelling power and viscosity decreased. The total hydrolysis rate and rapidly digestive starch content decreased in QS after ANN treatment, and resistant starch level markedly increased. Compared to ANN with distilled water, the combination of ANN with hydrogen-infused and plasma-activated waters exhibited a higher extent of influence on the properties of QS. The sample treated with plasma-activated water showed the highest extent, which was potentially attributed to the acidic environment and the presence of reactive oxygen and nitrogen species. This research provided a novel strategy to further improve the thermal stability and functionality of starch.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 292-300"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771582","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":"Volvariella polysaccharides: isolation, structural characterization and structure-activity relationship: a review","authors":"Lin Guo ,&nbsp;Jie Wang ,&nbsp;Hui Liu ,&nbsp;Huanjie Zhang ,&nbsp;Fathy M.S.A. Mehaya ,&nbsp;Changyang Ma","doi":"10.1016/j.jfutfo.2024.05.012","DOIUrl":"10.1016/j.jfutfo.2024.05.012","url":null,"abstract":"<div><div>In recent years, <em>Volvariella</em> polysaccharides (VPs) have been confirmed with various of biological activities, which can be used as the main ingredients of functional foods. It was reported to treat various diseases and disorders in humans, and have high nutritional and pharmaceutical significance. This paper summarized the latest progress in the extraction, separation and purification technologies, structure-activity relationship and action mechanisms of VPs, as well as the challenges, limitations during the application that may become the future direction.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 161-172"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A synergistic strategy for coordinating colloidal stability and calcium bioaccessibility in dual-protein peanut milk by modulating phytic acid and whey protein levels","authors":"Wei Chen, Fengru Zhang, TianYu Zhang, Yuxin Zhang, Yanbo Wang, Duoxia Xu, Baoguo Sun","doi":"10.1016/j.jfutfo.2026.02.026","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.02.026","url":null,"abstract":"• Phytic acid (PA) content modulated the colloidal stability of peanut milk. • Excessive PA removal induced phase separation and instability. • Whey protein restored stability of PA-free peanut milk. • The dual strategy enhanced protein digestibility and calcium bioaccessibility. Plant-based milk require innovative strategies to overcome inherent limitations in nutritional quality and colloidal stability. This study systematically investigated the effects of phytase-induced phytic acid (PA) removal, whey protein concentrate (WPC) supplementation, and calcium fortification on the physical stability, microstructure and digestive behavior of peanut milk. Results showed that phytase treatment markedly reduced the PA content and the absolute zeta potential of peanut milk, and increased its particle size (from 308.65 nm to 1191.5 nm). The physical stability of peanut milk with completely removed PA is severely compromised, exhibiting pronounced flocculation and stratification during storage. However, the addition of 1.2 wt% WPC to peanut milk by 15 U/g phytase enzymatic treatment resulted in a reduction of the instability index from 0.492 to 0.109, enhancement of the viscoelastic properties, and restoration of the stability compromised by PA removal. The microstructure revealed that WPC adsorbed onto the oil droplet surface and formed a network structure. During in vitro digestion, PA-degraded combined with the WPC supplementation system maintained smaller particle size transitions and more negative surface charge in intestinal fluid, conferring resistance against calcium-induced flocculation. Moreover, this dual-modification strategy elevated protein digestibility and calcium bioaccessibility by 20% and 18.59% relative to native peanut milk, respectively. Although calcium fortification increased the absolute bioaccessible calcium content, a considerable amount of free calcium was lost through the formation of insoluble calcium-fatty acid complexes. This study will provide a guidance for the development of high-nutrient and dual-protein plant-based milk products, enriching the theoretical basis for nutritional fortification in plant-based milk.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381865","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":"Effect of cold plasma processing on the immunoreactivity, structure and functional properties of peanut protein","authors":"Yuxin Wang ,&nbsp;Jialu Shi ,&nbsp;Jing Qian ,&nbsp;Jinlong Zhao ,&nbsp;Lili Zhang ,&nbsp;Vijaya Raghavan ,&nbsp;Jin Wang","doi":"10.1016/j.jfutfo.2024.09.004","DOIUrl":"10.1016/j.jfutfo.2024.09.004","url":null,"abstract":"<div><div>Peanuts are one of the most important food allergens globally. To reduce the risk of allergies, peanuts were treated with cold plasma (CP) for varying durations. The impact of CP on the immunoreactivity, structure, and functional properties of peanut protein (PP) was investigated, aiming to comprehensively evaluate the influence of CP on PP. The results showed that following a 25-min CP treatment, the immunoreactivity of PP decreased by 69%, with improved digestibility.</div><div>The analysis of the secondary structure demonstrated a reduction of 2.32% in <em>α</em>-helix and 1.54% in random coil, accompanied by an increase of 4.12% in <em>β</em>-sheet. This result indicated the disruption of the secondary structure in protein. Furthermore, the decrease in the intensity of intrinsic fluorescence, coupled with the rise in UV and extrinsic fluorescence, represented the fluorescence quenching of Trp and the exposure of hydrophobic groups. These alterations in structure, caused by the oxidation of CP, were postulated as potential contributors to the diminished immunoreactivity of PP. In addition, these structural modifications could augment the degree of adsorption at the air-water interface, resulting in a notable enhancement in the foaming capability of PP (from 152% to 213%).</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 232-243"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A one-step enzyme-linked immunosorbent assay for fipronil detection","authors":"Yujing Li ,&nbsp;Erjing Zhang ,&nbsp;Hejie Li ,&nbsp;Yan Zhang ,&nbsp;Jing Zhang ,&nbsp;Chunsheng Li ,&nbsp;Jingjing Liu","doi":"10.1016/j.jfutfo.2024.05.016","DOIUrl":"10.1016/j.jfutfo.2024.05.016","url":null,"abstract":"<div><div>A rapid enzyme-linked immunosorbent assay (ELISA) system for the detection of fipronil was studied. Artificial antigens were synthesized through the glutaraldehyde method, and monoclonal antibodies were obtained via immunization and fusion techniques. The concentration of the coated antigen and antibody and the reaction time were determined, and the recovery rate was determined by an ELISA detection system. The cross-reaction rate of the antibody against fipronil metabolites was lower than 21.46%. The response time of the selected ELISA system was 30 min shorter than that of the competitive ELISA system. The IC₂₀ to IC₈₀ of the standard curve ranged from 0.139 to 1.433 μg/L. The recovery rate of fipronil spiked in eggs was 76.7%–93.7%. This study provides support for the rapid ELISA of fipronil.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 301-306"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea","authors":"Oluwadamilare Adedeji Adewole ,&nbsp;Olusola Samuel Jolayemi ,&nbsp;Helen Nwakego Ayo-Omogie ,&nbsp;Adebanjo Ayobamidele Badejo","doi":"10.1016/j.jfutfo.2024.04.011","DOIUrl":"10.1016/j.jfutfo.2024.04.011","url":null,"abstract":"<div><div>To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics, a careful combination of several replacements is necessary. Therefore, the goal of this study was to develop a composite flour devoid of gluten using rice (R), Cardaba banana (C), and pigeon pea (P) and to evaluate its techno-functional qualities. Using 12-runs optimal mixture experimental design, 5 composite blends containing varying percentage of rice, Cardaba banana and pigeon pea flours were chosen based on dietary fiber. The blends containing 22% pigeon pea and above exhibited significantly higher protein (7.59-8.36 g/100 g), fiber (2.39-3.05 g/100 g), ash (1.94-2.34 g/100 g), total phenols (6.49-6.78 mg gallic acid equivalent/g), flavonoids (0.03-0.04 mg quercetin equivalent/g), and antioxidant properties in terms of ferric reducing antioxidant power, Fe²⁺-chelating capacity and ·OH scavenging abilities. However, these flour blends, due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate (4.53-7.00 mg/100 g), tannin (0.30-0.44 mg/g), and trypsin-inhibitor (8.69-10.49 mg/100 g). Conversely, dietary fiber (both soluble and insoluble), resistant starch, amylose, amylopectin, and essential micronutrients including Na, Ca, and Zn were the main features of R79-C06-P15 composite blend. A biplots in the context of principal component analysis model with 78% explained variance (<em>R</em>² = 0.78), graphically revealed the distinctive nutritional and functional attributes of each of the flour blend. Therefore, depending on the intended application, blends of rice, Cardaba banana, and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 266-278"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultural optimization of pigeon muscle satellite cells and nutritional evaluation of the pigeon-derived cultivated meat","authors":"Shengyan Dong ,&nbsp;Jiaxuan Chen ,&nbsp;Shilei Li ,&nbsp;Yingying Li ,&nbsp;Xiaojuan Liang ,&nbsp;Yisen Liu ,&nbsp;Mingyue Zhang ,&nbsp;Feng Yang ,&nbsp;Rongjuan Feng ,&nbsp;Jun Liang","doi":"10.1016/j.jfutfo.2024.05.014","DOIUrl":"10.1016/j.jfutfo.2024.05.014","url":null,"abstract":"<div><div>This work aims to study the cultural conditions of pigeon muscle satellite cells and illustrate the nutritional composition of the pigeon-derived cultivated meat. Methods for cell disaggregation and purification were optimized, high-purity pigeon skeletal muscle satellite cells were successfully isolated. Meanwhile, the cultivation conditions for cell proliferation and multi-directional differentiation were optimized. Results demonstrated that pigeon muscle satellite cells exhibited rapid proliferation and spontaneous differentiation at 41 °C, McCoy's 5A was significantly superior to other cultural mediums for cell growth, DMEM with high glucose promote myogenic differentiation of pigeon skeletal muscle satellite cells and chicken serum can play important role in inducing the pigeon muscle satellite cells into adipocytes. Additionally, increasing the concentration of serum in medium has a positive promoting effect on the respective effects. Nutritional composition and biomarkers of the pigeon-derived cultivated meat was first illustrated in this work by proteomics and lipidomics, respectively. Proteomics revealed that 140 proteins were identified as major aberrant proteins and 648 proteins were identified from the after myogenic differentiation samples, including 12 collagens, 15 myosins, 7 actins, etc. Lipidomics revealed that 73 lipids were identified as major aberrant lipids and 297 lipids were identified from the after lipidogenic differentiation, including 102 triglycerides, 52 diacylglycerols, 59 phosphatidyl cholines, etc.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 251-265"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}