Future Foods最新文献

From waste management to protein innovation: Black soldier fly as an embodiment of the circular bioeconomy

IF 7.2

Future Foods Pub Date : 2025-03-02 DOI: 10.1016/j.fufo.2025.100592

Shira Bukchin-Peles , Katie Baker Lozneva , Jeffery K. Tomberlin , David Zilberman

引用次数: 0

Enhancing bio-based polysaccharide/protein film properties with Natural Deep Eutectic Solvents (NADESs) and NADES-based bioactive extracts – A review

IF 7.2

Future Foods Pub Date : 2025-02-28 DOI: 10.1016/j.fufo.2025.100590

Desheng Ji, Marianne Su-Ling Brooks

{"title":"Enhancing bio-based polysaccharide/protein film properties with Natural Deep Eutectic Solvents (NADESs) and NADES-based bioactive extracts – A review","authors":"Desheng Ji, Marianne Su-Ling Brooks","doi":"10.1016/j.fufo.2025.100590","DOIUrl":"10.1016/j.fufo.2025.100590","url":null,"abstract":"<div><div>Biodegradable films show promise as eco-friendly alternatives to petroleum-based plastic films. However, single substrate-based biopolymer films have limitations like poor water-barrier qualities due to their hydrophilicity and low water resistance. Biopolymer films can be prepared by mixing proteins or polysaccharides to improve their physicochemical properties and may include additives such as bioactive compounds to confer added antioxidant and antibacterial characteristics. Recently, Natural Deep Eutectic Solvents (NADESs) have been a popular research topic. NADESs are green solvents with high extraction capabilities and are comprised of common metabolites that can act as film additives. However, few studies have explored the incorporation of NADESs into bio-based polysaccharide/protein film formulations and the effect on film properties for applications such as active food packaging. In this review, we discuss the limited research currently available on NADESs and NADES-based extracts as film additives. While most of the current studies have focused on hydrophilic NADESs and chitosan-based films, more research is needed to explore the incorporation of hydrophobic NADES extracts into different bio-based polysaccharide/protein films and the effect on film properties, such as water vapor permeability. Further consideration is given to the sustainability of this novel approach to film formulation and future prospects.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100590"},"PeriodicalIF":7.2,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535183","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

Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts

IF 7.2

Future Foods Pub Date : 2025-02-27 DOI: 10.1016/j.fufo.2025.100584

Jaqueline Moura Nadolny , Heather M. Shewan , Jason R. Stokes , Odette Best , Heather E. Smyth

{"title":"Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts","authors":"Jaqueline Moura Nadolny , Heather M. Shewan , Jason R. Stokes , Odette Best , Heather E. Smyth","doi":"10.1016/j.fufo.2025.100584","DOIUrl":"10.1016/j.fufo.2025.100584","url":null,"abstract":"<div><div>While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and rice. In this study, raw, processed (fermented, boiled and roasted) and whole bunya flours were added to a control recipe (rice, tapioca and corn) and their rheological, sensory and physicochemical properties were measured. Breads made with bunya flours provide a unique aroma and flavour profile compared to the control bread and also among themselves, depending on the type of bunya flour used. For instance, breads made with 50 % of raw bunya flour had a <em>fermented</em> aroma and flavour. In terms of texture, thermally treated samples were rated high for <em>cohesiveness</em> and <em>moistness</em>, arguably the most important quality parameters in breads. In general, bunya flour resulted in denser bread compared to the control and this could be predicted by the storage modulus (G′) values in the dough rheology measurements. In addition to being a unique ingredient, bunya nut flour can be used to produce breads with high sensory and physicochemical quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100584"},"PeriodicalIF":7.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509242","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

Phytochemicals, antioxidant activity and potential mechanism of the Astragalus sinicus L. flower extracts against AAPH-induced oxidative stress in HepG2 cells

IF 7.2

Future Foods Pub Date : 2025-02-25 DOI: 10.1016/j.fufo.2025.100588

Rongjuan Cai , Huatian Wang , Chuang Yu , Min Sun , Diwen Shi , Chuanwang Tong , Tao Feng , Heng Yue , Lingyun Yao

{"title":"Phytochemicals, antioxidant activity and potential mechanism of the Astragalus sinicus L. flower extracts against AAPH-induced oxidative stress in HepG2 cells","authors":"Rongjuan Cai , Huatian Wang , Chuang Yu , Min Sun , Diwen Shi , Chuanwang Tong , Tao Feng , Heng Yue , Lingyun Yao","doi":"10.1016/j.fufo.2025.100588","DOIUrl":"10.1016/j.fufo.2025.100588","url":null,"abstract":"<div><div>Chinese milk vetch (CMV) is often widely studied as the most important green manure crop, while there is limited information available on exploring the functional role in human health of this edible plant material. In the present work, the phytochemical profile of the CMV flower (CMVF) extract was determined using the UPLC-Q-TOF-MS, and its antioxidant capacity on AAPH-treated HepG2 cells was evaluated. A total of 78 compounds mainly including phenols, flavonoids, esters, and organic acids were identified in CMVF extracts. The CMVF extract revealed significant (<em>p</em> < 0.01) cytoprotective effect against the AAPH-induced oxidative damage in HepG2 cells, with the enzyme activity of CAT returned to the normal cellular level when the concentration of CMVF extract was 0.3 mg/mL. Among the 78 compounds, 23 of which were recognized as the most promising antioxidants via various signaling pathways such as PI3K-Akt and MAPK based on the prediction results of network pharmacology, and 5 (cyanidol, eupalinolide A, 2′,3,4′,5,7-pentahydroxyflavone, physalin M, and neokurarinol) of which were identified as key antioxidant metabolites due to their high degree values. These studies could enhance our understanding of the active ingredients and health benefits of CMVF and provide a theoretical basis for their further development and utilization.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100588"},"PeriodicalIF":7.2,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519718","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

Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries

IF 7.2

Future Foods Pub Date : 2025-02-25 DOI: 10.1016/j.fufo.2025.100586

Octavian Augustin Mihalache , Anca Ioana Nicolau , Christopher Elliott , Chiara Dall'Asta

{"title":"Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries","authors":"Octavian Augustin Mihalache , Anca Ioana Nicolau , Christopher Elliott , Chiara Dall'Asta","doi":"10.1016/j.fufo.2025.100586","DOIUrl":"10.1016/j.fufo.2025.100586","url":null,"abstract":"<div><div>This study examined how the risk-benefit knowledge of food and health professionals and aspirant professionals regarding meat and legume consumption and their attitudes towards dietary patterns (flexitarian, omnivore, vegetarian, vegan) influence their dietary practices related to plant-based foods. Through an online survey with 750 respondents from Italy, Romania, and Northern Ireland we applied a knowledge-attitude-practice (KAP) format and analyzed the data using regression and structural equation modelling (SEM). SEM revealed that knowledge on the risks and benefits of meat and legumes consumption had a negative effect on consumers’ dietary patterns (β = -0.24 -> -0.37). The attitudes of omnivores and flexitarians positively influenced dietary practices (β = 0.27–0.54) whereas the attitudes of vegetarians and vegans had no significant effect, except for Italian consumers (β = 0.14). As informed consumers, food and health professionals serve as a best-case scenario, yet their knowledge does not align with their practices. Increasing risk-benefit awareness of dietary patterns could help consumers make informed decisions about embracing a sustainable diet and be in line with the UN's 17 Sustainable Development Goals. Based on consumers KAP, targeted dietary education and risk reduction interventions can improve public health outcomes and reduce health burden.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100586"},"PeriodicalIF":7.2,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519719","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

Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

IF 7.2

Future Foods Pub Date : 2025-02-25 DOI: 10.1016/j.fufo.2025.100587

Hyun Woo Choi , Jung-Hoon Kim , Seung Hwan Ham , Chaeyoung Park , Jeong-Won Kim , Jungwoo Hahn , Young Jin Choi

{"title":"Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies","authors":"Hyun Woo Choi , Jung-Hoon Kim , Seung Hwan Ham , Chaeyoung Park , Jeong-Won Kim , Jungwoo Hahn , Young Jin Choi","doi":"10.1016/j.fufo.2025.100587","DOIUrl":"10.1016/j.fufo.2025.100587","url":null,"abstract":"<div><div>The Maillard reaction facilitates the conjugation of soy protein isolate (SPI) with carbohydrates such as maltodextrin (MD), thereby enhancing sensory properties. Additionally, the drying method plays a crucial role in determining the characteristics of the resulting conjugates. This study evaluates the structural and functional properties of SPI–MD conjugates formed via the wet Maillard reaction and their potential application as egg white substitutes in plant-based meringue cookies. SPI–MD conjugates were prepared by varying heating times, primarily utilizing spray-drying, with freeze-drying serving as a comparative control for the 1 h treatment. Results demonstrated that heating for a minimum heating time of 1 h is essential to improve the functional properties, including foaming stability, solubility, and surface hydrophobicity, with further enhancements observed beyond this duration. Meringue cookies incorporating SPI–MD conjugates heated for 1 h or more exhibited fine internal structures and textures comparable to egg white-based meringues, indicating their effectiveness as substitutes. However, the freeze-dried sample exhibited greater hardness due to its denser internal pore structure, underscoring the significant influence of drying methods on texture. Optimizing heating time and drying processes is, therefore, essential to maximize the performance of SPI–MD conjugates, facilitating their use as sustainable plant-based alternatives in food formulations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100587"},"PeriodicalIF":7.2,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535181","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

Okra Juice driven edible coating for fruit preservation

IF 7.2

Future Foods Pub Date : 2025-02-21 DOI: 10.1016/j.fufo.2025.100583

Biao Zhang , Shuwei Nie , Yining Chen , Shuai Zhang , Liqi Wei , Yiping Ren , Tianshu Zou , Pengcheng Yu , Zhenyu Chai , Hongxia Ma , Xin Liu , Wei Li , Rui Chen , Yan Cheng

{"title":"Okra Juice driven edible coating for fruit preservation","authors":"Biao Zhang , Shuwei Nie , Yining Chen , Shuai Zhang , Liqi Wei , Yiping Ren , Tianshu Zou , Pengcheng Yu , Zhenyu Chai , Hongxia Ma , Xin Liu , Wei Li , Rui Chen , Yan Cheng","doi":"10.1016/j.fufo.2025.100583","DOIUrl":"10.1016/j.fufo.2025.100583","url":null,"abstract":"<div><div>It is necessary for developing food coatings with excellent free radicals scarifying and microbial spoilage preventing capabilities, as well as good biosafety. Herein, we have developed an edible coating from okra juice for food preservation. This edible preservative coating has a significant ability to chelate Fe<sup>2+</sup> and reduce free radicals. It can chelate 31.59±1.58 % of Fe<sup>2+</sup> and inhibit 96.44±1.37 % of superoxide anion, 92.03±0.69 % of 2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid and 25.07±1.20 % of 2,2-diphenyl-1-picrylhydrazyl radicals, respectively. Meanwhile, this okra juice driven food preservative is transparent and easily washed with water within 120 s. This coating could not only extend the storage time of fresh strawberries and wounded apples through scarifying free radicals, but also keep them from microbial spoilage due to the film forming ability. Finally, in order to convenience its application in daily life, the coatings were obtained through homemade okra juice, which also present well preservation capability against fresh fruit. This okra juice driven edible coating provides a new strategy for developing food preservatives with antioxidant and antimicrobial properties, simple production process, and inherent biosafety.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100583"},"PeriodicalIF":7.2,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474511","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

Improving Spirulina protein purification by addressing polysaccharides and alcohol-soluble components interference in ultrafiltration

IF 7.2

Future Foods Pub Date : 2025-02-20 DOI: 10.1016/j.fufo.2025.100581

Chen Zhang , Ziyang He , Jinjin Liu , Yufei Zhang , Marco Marcucci , Yihuan Li , Zexin Lin

{"title":"Improving Spirulina protein purification by addressing polysaccharides and alcohol-soluble components interference in ultrafiltration","authors":"Chen Zhang , Ziyang He , Jinjin Liu , Yufei Zhang , Marco Marcucci , Yihuan Li , Zexin Lin","doi":"10.1016/j.fufo.2025.100581","DOIUrl":"10.1016/j.fufo.2025.100581","url":null,"abstract":"<div><div>Although Spirulina protein can be effectively extracted by ultrasonic treatment, the subsequent ultrafiltration for protein purification is always inefficient. Several carbohydrases and/or ethanol were tested to improve the efficiency of ultrafiltration, and the key components that influence the purification were analyzed. The results showed that Viscozyme® L treatment enhanced the Spirulina protein extraction yield from 89 % to 99 %. Treated by Viscozyme® L, protein-polysaccharide complexes with a molecular weight of approximately 175 kDa had reduced leading to a reduction of particle size from 4800nm to 460nm. In comparison, individual carbohydrase had little effect on the crude extracts. In the subsequent ultrafiltration (100kDa MWCO), the Viscozyme® L treated crude extract had a purity of 74 % in the retentate only 10 % higher than that without enzyme. When alcohol-soluble components, including 97 % of chlorophyll, were removed by ethanol, the complex of the protein-polysaccharide complex (156 kDa) in Viscozyme® L treated crude extract was depolymerized to two fractions (protein of 132 kDa and polysaccharide of 99 kDa). This depolymerization facilitated the follow-up ultrafiltration, yielding a Spirulina protein fraction with a purity exceeding 96 %. The high-purified spirulina protein contained more than 45 % essential amino acids, which can be applied to functional foods and nutritional supplements.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100581"},"PeriodicalIF":7.2,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511850","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

Applications of recombinant proteins in cultured meat production 重组蛋白质在养殖肉类生产中的应用

IF 7.2

Future Foods Pub Date : 2025-02-19 DOI: 10.1016/j.fufo.2025.100582

Bárbara Flaibam , Gabriela Souza Alves , Esteban Ivan da Silva Vejar , Tatiana Barreto Rocha Nery , André Damasio , Rosana Goldbeck

{"title":"Applications of recombinant proteins in cultured meat production","authors":"Bárbara Flaibam , Gabriela Souza Alves , Esteban Ivan da Silva Vejar , Tatiana Barreto Rocha Nery , André Damasio , Rosana Goldbeck","doi":"10.1016/j.fufo.2025.100582","DOIUrl":"10.1016/j.fufo.2025.100582","url":null,"abstract":"<div><div>Cultured meat has emerged as a sustainable alternative to conventional animal protein sources, showing potential for addressing the food security challenges expected to arise in the coming decades. However, several obstacles still need to be overcome before cultured meat can be produced and commercialized on a large scale, including the development of serum-free culture media, the design of cell growth scaffolds, and the replication of sensory and nutritional attributes of conventional meat. Among these obstacles, the high cost of culture media and the dependence on animal-derived inputs produced in small volumes remain the most significant barriers to the upscaling of cultured meat, raising economic and ethical concerns. A promising solution to these challenges is precision fermentation, whereby microorganisms are used as \"cell factories\" to produce specific recombinant proteins and molecules that can be incorporated into culture media or final products. Recombinant proteins can reduce production costs and improve the sensory and nutritional characteristics of cultured meat, resolving the ethical and environmental concerns associated with traditional meat production. This review examines the potential of applying recombinant proteins to solve challenges associated with cultured meat processing.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100582"},"PeriodicalIF":7.2,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474509","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

Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp

IF 7.2

Future Foods Pub Date : 2025-02-18 DOI: 10.1016/j.fufo.2025.100580

Anastasia Palatzidi , Olga Nikoloudaki , Ali Zein Alabiden Tlais , Emanuele Zannini , James A. O'Mahony , Effie Tsakalidou , Marco Gobbetti , Raffaella Di Cagno

{"title":"Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp","authors":"Anastasia Palatzidi , Olga Nikoloudaki , Ali Zein Alabiden Tlais , Emanuele Zannini , James A. O'Mahony , Effie Tsakalidou , Marco Gobbetti , Raffaella Di Cagno","doi":"10.1016/j.fufo.2025.100580","DOIUrl":"10.1016/j.fufo.2025.100580","url":null,"abstract":"<div><div>In response to the growing need for sustainable and healthy food alternatives, this study developed plant-based cream cheese analogues (PBCCAs) using chickpea and red lentil flours. Initially, various flour blends were evaluated for textural properties, with chickpea and red lentil selected for their superior adhesiveness and spreadability, akin to commercial vegan cream cheese. These blends were first fermented using lactic acid bacteria (LAB) as single-strain starters. The most effective strains were then combined to create multiple-strain starters, aimed at enhancing both techno-functional and nutritional properties. Post-fermentation with these multi-strain starters showed significant improvements: protein content increased to 35 % in chickpea PBCCAs and 23 % in red lentil PBCCAs, while fat content was reduced to 4.5 and 2.5 %, respectively. Additionally, starch content decreased to 64.69 mg/g in chickpea and 353.90 mg/g in red lentil PBCCAs. The fermentation process also boosted the storage modulus to 1160.09 and 1304.43 Pa, respectively, and significantly altered amino acid profiles, notably increasing levels of certain amino acids such as glutamate and glycine. Reductions in antinutritional factors like raffinose further enhanced the nutritional appeal of the PBCCAs. These results underscore the potential of LAB-fermented legume flours and avocado to produce nutritious and appealing plant-based cheese alternatives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100580"},"PeriodicalIF":7.2,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474510","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