Future Foods最新文献

{"title":"Denaturation dynamics of soy protein isolate for electrospinning: A comparative study of thermal, cold plasma, and high-pressure treatments","authors":"Danial Dehnad ,&nbsp;Behrouz Ghorani ,&nbsp;Bahareh Emadzadeh ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fufo.2026.100911","DOIUrl":"10.1016/j.fufo.2026.100911","url":null,"abstract":"<div><div>To date, no comparative analysis has been conducted regarding the effectiveness of cold plasma (CP) techniques—comprising both vacuum CP (VCP) and atmospheric CP (ACP)—high hydrostatic pressure (HHP), and thermal treatment (ThT) on protein denaturation prior to the electrospinning (ESP). This comparative evaluation is essential, as the current solution (ThT) to improving protein quality before ESP results in significant organoleptic consequences (e.g., color degradation and off-flavor) and nutrient loss. The expected impact of the study is to advance current knowledge of the denaturation dynamics of soy protein isolate (SPI) using green technologies, including VCP, ACP, and HHP. The main aim of the study was to investigate the suitability of green non-thermal technologies to replace inefficient conventional ThT. Thus, different properties of treated SPI samples, including solubility, surface hydrophobicity, sulfhydryl content, turbidity, secondary structure, viscosity and electrophoretic pattern were studied. While physicochemical properties, including solubility, secondary structure, and viscosity of SPI, were improved by CP techniques and HHP, ThT had an edge over non-ThTs in terms of denaturation before ESP. For example, ThT resulted in the highest SPI solubility (39%), sulfhydryl content (19%), turbidity value (5.19), and disordered structure (62.2%). Among non-ThTs, VCP dominated ACP and HHP in different characteristics, e.g., sulfhydryl content, viscosity, disordered structure, random coil content, and <em>α</em>-helix to <em>β</em>-sheet ratio. VCP preserved <em>α</em>-helix better due to oxidation-induced stability and reduced aggregation, while HHP increased <em>β</em>-sheet formation due to pressure-induced unfolding and aggregation. VCP generates reactive oxygen and nitrogen species, inducing mild amino acid oxidation that stabilizes <em>α</em>-helix via intra-molecular hydrogen bonding while preventing extensive unfolding.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100911"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078004","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":"Addressing postharvest losses in mango: Current challenges and role of packaging-based solutions","authors":"Subhash V Pawde ,&nbsp;Pimonpan Kaewprachu ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Samart Sai-Ut ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.fufo.2025.100896","DOIUrl":"10.1016/j.fufo.2025.100896","url":null,"abstract":"<div><div>Mango (<em>Mangifera indica L</em>.), one of the world's most commercially valuable tropical fruits, faces significant postharvest losses due to its high perishable nature that extremely impact international supply chains. This review analyzes the scope of postharvest mango losses, presenting current statistics, underlying causes, and economic implications for stakeholders across the value chain. Despite being a vital economic fruit in many regions, postharvest losses in mango record very high in certain markets, primarily due to its climacteric nature, high respiration rate, susceptibility to microbial spoilage, and mechanical damage during handling. The review identifies packaging as a critical intervention point in mitigating these losses, with particular emphasis on novel packaging solutions. A structured analysis of conventional packaging methods discloses significant limitations in controlling microbial proliferation, which represents the predominant cause of quality deterioration and shortened shelf life. The paper then examines novel packaging technologies, with antimicrobial packaging receiving primary focus due to its demonstrated efficacy in inhibiting pathogenic and spoilage microorganisms. Complementary technologies including modified atmosphere packaging, ethylene scavengers, and intelligent packaging systems are assessed as potential synergistic approaches. The review concludes by exploring directions emphasize biodegradable active packaging with natural antimicrobials and digital sensing integration. This review provides a framework for selecting appropriate packaging interventions based on supply chain requirements and commercial viability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100896"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926559","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":"Three shades of plant protein from a single rice cultivar: Insights into subunit profiles, molecular structures, functional and nutritional properties, and cheesemaking performance","authors":"Ruslan Mehadi Galib,&nbsp;Md Mahfuzur Rahman","doi":"10.1016/j.fufo.2025.100875","DOIUrl":"10.1016/j.fufo.2025.100875","url":null,"abstract":"<div><div>Rice milling generates significant processing byproducts such as bran and broken kernels, which contain a significant amount of protein. The study aims to understand the difference in the quality and performance of proteins extracted from brown rice, broken kernels, and rice bran of a single cultivar. Rice bran had the most abundant albumin content (25.78 %), while broken kernels showed the highest glutelin content (66.64 %). Size-exclusion chromatography also showed rice bran is rich in low-molecular-weight albumins, while kernel and brown rice contain higher glutelin subunits (10–60 kDa). Rice bran protein showed the highest β-sheet and random coil content. Brown rice protein demonstrated significantly higher solubility (18.37 %), lower surface hydrophobicity (34.26), and greater oil holding capacity of 163.79 g/100 g. Furthermore, brown rice protein is found to be high in essential amino acids and has improved in vitro digestibility of 67.61 %. In contrast, bran protein exhibited higher surface hydrophobicity (43.18), lower solubility (13.31 %), and elevated water holding capacity (68.27 g/100 g). The elevated β-sheet content (26.98 %) in bran protein likely contributed to increased hydrophobic surface exposure, leading to reduced solubility and increased surface hydrophobicity. When plant-based cheese is formulated using these protein fractions, brown rice protein showed a firmer texture, whereas broken kernels’ one was softer and showed the highest meltability (38.32 %). Rice bran protein contributed to the lowest oil separation (69.43 %), suggesting its suitability for creamy applications. These findings demonstrate the potential of rice milling byproducts as functional and sustainable protein sources for the formulation of diverse plant-based food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100875"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926520","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":"Exploring the potential of saline mushrooms as a future food","authors":"Maria Fitzner-van Bömmel,&nbsp;Susanne Baldermann","doi":"10.1016/j.fufo.2026.100920","DOIUrl":"10.1016/j.fufo.2026.100920","url":null,"abstract":"<div><div>Environmental changes require agri-food systems to adapt. Moreover, recent nutritional guidelines also reflect aspects of sustainable production and healthy nutrition while respecting planetary boundaries. In this context, mushrooms which have beneficial nutritional properties, such as high protein content, and are rich in vitamins, trace elements, and secondary metabolites becoming the focus of research work. A next approach to cope with these challenges is to use extremophiles, that can adapt to changing environmental conditions such as high salinity. Therefore, the question arises as to which mushrooms can thrive in saline environments and be cultivated in future agri-food systems. Thus, this review aims to identify and evaluate the potential of saline mushrooms, including their nutritional properties and any possible toxicological risks. Eighty-six species of edible mushrooms that can live in saline environments were identified. Like other mushrooms, they contain high protein content. Moreover, these species were found to be rich in bioactive compounds such as phenolic compounds, tocopherols, ergosterol and polysaccharides. Several studies have also demonstrated their anti-carcinogenic, antioxidant and antimicrobial properties, indicating their potential as health promoters. This comprehensive review highlights the potential of saline mushrooms as a healthy protein-rich food in future diets. However, further research is essential to investigate the mechanisms behind the salinity tolerance of mushrooms and the influence of salinity on food quality and safety such as the accumulation of heavy metals or the production of toxins.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100920"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173253","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":"Proteomic profiling of New Zealand endemic Porphyra/Pyropia (karengo) seaweeds: A predictive framework for functional food applications","authors":"Chee Fan Tan ,&nbsp;Kuin Tian Pang ,&nbsp;Rita Lee ,&nbsp;Alok Tanala Patra ,&nbsp;Felicia Ong ,&nbsp;Ian Walsh ,&nbsp;Siew Young Quek ,&nbsp;Tom Wheeler ,&nbsp;Xuezhi Bi","doi":"10.1016/j.fufo.2026.100938","DOIUrl":"10.1016/j.fufo.2026.100938","url":null,"abstract":"<div><div><em>Porphyra/Pyropia</em> seaweeds are promising sources for functional foods development, offering a rich macro- and micronutrient profiles. In New Zealand (NZ), endemic <em>Porphyra/Pyropia</em> species (karengo), exhibit considerable variability driven by geography, seasonality, and climate, which may influence their nutritional quality. Despite their use as traditional foods, the NZ <em>Porphyra/Pyropia</em> remain underutilized commercially, in part due to the lack of biomolecular characterisation, particularly their bioactive protein components, hindering evidence-based species selection for seaweed farming commercialisation and functional food development. This study presents the first proteomic characterization of three NZ <em>Porphyra/Pyropia</em> species: <em>Pyropia virididentata, Pyropia cinnamomea</em>, and <em>Porphyra</em> GRB complex. Mass spectrometry-based proteomics analysis identified differences in the phycobiliprotein composition among the species, with the <em>Porphyra</em> GRB complex containing higher levels of phycocyanin. Using the protein sequence information, <em>in silico</em> gastrointestinal digestion analysis predicted that phycobiliproteins from NZ <em>Porphyra/Pyropia</em> seaweeds can potentially release bioactive peptides capable of inhibiting angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) activities. Sequence-based allergenicity prediction indicated possible cross-reactivity between NZ <em>Porphyra/Pyropia</em> β-phycoerythrin and β-phycocyanin against the β-phycocyanin allergen from spirulina, which is associated with a low incidence of allergy. Proximate analysis revealed that NZ <em>Porphyra/Pyropia</em> seaweeds have high protein (26–30.2 %) and carbohydrate (48.3–50.9 %) contents, and low fat and free sugar levels. Amino acid profiling further showed that NZ <em>Porphyra/Pyropia</em> seaweeds are relatively rich in sulphur-containing amino acids and umami-associated amino acids. Overall, these findings highlight the potential of NZ <em>Porphyra/Pyropia</em> seaweeds as a novel plant-based protein source for functional food applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100938"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173338","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":"Unlocking the functional potential of asparagus fibre via a novel wet ball milling strategy","authors":"Yifeng Lu,&nbsp;Jingwei Liu,&nbsp;Lu Zhang,&nbsp;Maarten A.I. Schutyser","doi":"10.1016/j.fufo.2026.100918","DOIUrl":"10.1016/j.fufo.2026.100918","url":null,"abstract":"<div><div>This study investigated ball milling as a method to transform white asparagus pomace into functionalised fibre. The effects of ball milling conditions (i.e., temperature: 0 °C, −20 °C or −40 °C; water content: pre-dried 9 % or wet 74 %) on the properties of obtained asparagus fibre were evaluated. Ball milling of wet pomace at 0 °C significantly improved water-holding capacity, viscosity, emulsifying stability, and enzymatic digestibility of asparagus fibre, despite not producing the smallest particles. In contrast, ball milling of pre-dried pomace led to the greatest size reduction but resulted in poor functionality of asparagus fibre due to the collapse of the dry fibrous structure that is in the glassy state. Fibre morphological analyses using confocal laser scanning microscopy and optical imaging indicated that changes in particle morphology/microstructure contributed more to the improved functionality than particle size reduction. Nevertheless, milling of wet pomace resulted in asparagus fibre with a dark colour which is likely to be attributed to polyphenol–iron interactions. Pre-treating asparagus pomace using ethylenediaminetetraacetic acid (EDTA) solution effectively reduced the discoloration after milling. These findings highlight that careful control of water content and temperature during ball milling, combined with appropriate pre-treatment, enables an energy-efficient strategy to produce high-functionalized fibre ingredients from fibre-rich plant by-products like asparagus pomace.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100918"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173363","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":"Enhancing early detection of mango anthracnose using hyperspectral imaging and 3D-CNNs","authors":"Mengfei Yang ,&nbsp;Xin Xu ,&nbsp;Xiaochan Wang ,&nbsp;Jie Yang ,&nbsp;Xiaofei Zhang ,&nbsp;Qianjiang Pan ,&nbsp;Chen Wang ,&nbsp;Xiaolei Zhang","doi":"10.1016/j.fufo.2026.100929","DOIUrl":"10.1016/j.fufo.2026.100929","url":null,"abstract":"<div><div>Anthracnose, a severe postharvest disease in mangoes caused by <em>Colletotrichum gloeosporioides</em>, leads to substantial economic losses due to its latent infection. Conventional spectral-based detection relies typically on averaged one-dimensional (1D) spectral data, neglecting spatial information related to disease infection. This study introduces an early detection method combining hyperspectral imaging with a three-dimensional convolutional neural network (3D-CNN) to simultaneously extract spatial and spectral features. The developed 3D-CNN model achieved 95.24 % accuracy in distinguishing healthy, asymptomatic, and symptomatic mango samples, outperforming both 1D-CNN (92.52 %) and traditional machine learning models (65.31 %–90.48 %). Gradient-weighted class activation mapping (Grad-CAM) interpretation revealed that the 3D-CNN focuses on distinct spectral wavelengths for different infection stages: 1067–1161 nm for healthy, 1217–1298 nm for asymptomatic, and 1204–1373 nm for symptomatic, corresponding to biochemical changes during infection. In contrast, the 1D-CNN utilized the same wavelengths across all stages (1000–1117 nm). Spatially, the 3D-CNN also exhibited selective focus on different fruit regions consistent with infection status, such as the center of healthy fruit and infected areas of symptomatic samples. This interpretable approach offers a powerful tool for early anthracnose detection and holds significant potential for improving mango disease management.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100929"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173365","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":"“It takes the identity out of the food”: Soldiers’ perceptions of 3D-printed food","authors":"Jonathan Blutinger,&nbsp;Alan Wright,&nbsp;Michael Okamoto","doi":"10.1016/j.fufo.2026.100906","DOIUrl":"10.1016/j.fufo.2026.100906","url":null,"abstract":"<div><div>Ensuring acceptance of novel food technologies is nearly as vital as advancing the technology itself. Three-dimensional (3D) printing is an example of advanced manufacturing being applied towards tailored food production. 3D food printing (3DFP) provides benefits of personalized nutrition, deployable food production, customized aesthetic expression, and optimized performance. These attributes may not be readily apparent—especially those positioned to use 3DFP in the future. Military applications and government-funded efforts currently supporting this technology, make it important to understand perceptions of large potential user populations like U.S. Army Soldiers. At the DEVCOM Soldier Center, we conducted a set of focus groups and sensory panels with 17 voluntary, military respondents. Two group panels were conducted to better understand preconceived notions and attitudes of Soldiers about 3DFP technology, 3DFP food attributes, 3DFP food labels and naming conventions, and 3DFP products they would want to see developed. Initially, Soldiers showed skepticism and reluctance towards use of the technology. However, after 3DFP technology was explained and 3D-printed prototypes were provided, Soldiers’ acceptance increased considerably. Novel 3DFP prototypes with some visual familiarity tended to score higher than prototypes that were unfamiliar. Individual differences of affect between panelists were most apparent for flavor and texture attributes. Keywords related to appearance and texture were discussed most with regards to 3DFP.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100906"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977254","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":"Protein informatics: Development and validation of a universal NIR spectroscopy-based deep learning and chemometric models for protein quantification in legume crops—A high-throughput approach for large germplasm screening","authors":"Simardeep Kaur ,&nbsp;Siddhant Ranjan Padhi ,&nbsp;Mithra T․ ,&nbsp;Naseeb Singh ,&nbsp;Maharishi Tomar ,&nbsp;Racheal John ,&nbsp;Amit Kumar ,&nbsp;Veerendra Kumar Verma ,&nbsp;Mohar Singh ,&nbsp;Kuldeep Tripathy ,&nbsp;Gayacharan ,&nbsp;Vinod Kumar ,&nbsp;Rajwant K. Kalia ,&nbsp;Amit Kumar Singh ,&nbsp;Dhammaprakash Pandhri Wankhede ,&nbsp;Jai Chand Rana ,&nbsp;Rakesh Bhardwaj ,&nbsp;Amritbir Riar","doi":"10.1016/j.fufo.2026.100909","DOIUrl":"10.1016/j.fufo.2026.100909","url":null,"abstract":"<div><div>Rapid, eco-friendly, and non-destructive estimation of protein content is crucial for efficient nutritional phenotyping and large-scale germplasm screening in legumes. Traditional biochemical methods are time-consuming, costly, and labor-intensive, posing challenges to breeders and the food industry. This study aimed to develop and validate universal near-infrared spectroscopy (NIRS)-based predictive models for protein quantification across multiple legume species. A genetically diverse dataset comprising 1,169 grain samples from cowpea, mung bean, horse gram, pea, lentil, faba bean, winged bean, adzuki bean, rice bean, lablab bean, and chickpea was utilized. Spectral data (1100–2498 nm) were preprocessed using Standard Normal Variate, detrending, derivatives, and smoothing techniques. Two models; Modified Partial Least Squares (MPLS) and one-dimensional Convolutional Neural Network (1D CNN) were developed and validated on an independent set of 351 samples. The 1D CNN model outperformed MPLS, achieving R² = 0.883 and RPD = 2.932, compared to MPLS (R² = 0.814; RPD = 2.320), demonstrating greater accuracy and robustness. This is the first report of a universal NIRS-based deep learning model for protein prediction across diverse legumes. Its integration into portable NIR sensors can accelerate field-based protein screening, enhancing breeding efficiency, gene bank evaluations, food quality control, and the development of functional foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100909"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977251","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":"Seaweed aquaculture as a sustainable source of functional foods","authors":"Pierre Liboureau ,&nbsp;Agnes Mols-Mortensen ,&nbsp;Anastasiya Laznya ,&nbsp;Daniela Maria Pampanin","doi":"10.1016/j.fufo.2025.100876","DOIUrl":"10.1016/j.fufo.2025.100876","url":null,"abstract":"<div><div>Seaweed cultivation is the fastest-growing aquaculture sector. However, despite the crucial need for new food sources, human consumption of edible macroalgae as food remains limited in most countries. In this interdisciplinary review, we examine the potential of seaweed aquaculture to provide nutritious, functional foods as an industry focused on social, economic, and environmental sustainability. Seaweeds are excellent sources of proteins and fibres, constituting up to 35 and 66 % dry weight, respectively. Some species are particularly rich in vitamins A and B12, and their mineral contents far exceed those of terrestrial plants. Various nutraceutical effects, linked to compounds such as short-sequence peptides, pigments, and polysaccharides, have also been documented. The mineral content also raises toxicity concerns, and the variability and bioaccessibility of nutrients and bioactive compounds need further research to ensure product quality. Seaweeds are present in most coastal environments, and their cultivation is a low-resource, widely accessible activity. It can provide income, socio-economic status, and other ecosystem services to local populations, although issues with fair distribution of benefits persist. Finally, establishing cultivation areas may help protect local ecosystems and can provide low-carbon foodstuffs with minimal climate impact. Nevertheless, many challenges remain to the widespread adoption of seaweed aquaculture. Seaweed research must modernise and embrace mechanistic studies to provide better solutions to cultivation challenges and expand beyond the few currently cultivated species to suit regional needs. Local stakeholders should be included in decision-making and prioritised in socio-economic planning, and wild ecosystems preserved to truly harness the sustainable potential of seaweed cultivation.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100876"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791534","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}