Future Foods最新文献

Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents

IF 7.2

Future Foods Pub Date : 2025-04-03 DOI: 10.1016/j.fufo.2025.100617

Jiaqiang Luo , Damian Frank , Jayashree Arcot

{"title":"Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents","authors":"Jiaqiang Luo , Damian Frank , Jayashree Arcot","doi":"10.1016/j.fufo.2025.100617","DOIUrl":"10.1016/j.fufo.2025.100617","url":null,"abstract":"<div><div>Plant-based seafood alternatives (PBSAs) can play an important role in addressing ecological, ethical, and health concerns associated with traditional seafood consumption. However, replicating the complex organoleptic qualities of seafood remains a significant challenge. This study investigates the flavour characteristics of 16 PBSAs and 21 PB seafood flavouring agents through sensory evaluation and volatile profiling using headspace solid-phase microextraction gas chromatography–mass spectrometry. Sensory analyses revealed significant differences in odour profiles, with authentic seafood samples exhibiting stronger marine and fish-like odours, while PBSAs displayed pronounced vegetable and beany notes. Volatile analysis identified key seafood odourants that were either absent or present in excessive concentrations in PBSAs, contributing to mismatched sensory perceptions. Additionally, PB flavouring agents demonstrated diverse volatile profiles and odour attributes based on their formulation strategies. Notably, while some flavouring agents successfully delivered seafood-like odours with key volatile profiles consisting of typical seafood odourants, others contained compounds unrelated to seafood profiles. These findings highlight the limitations of current PBSA flavour formulations, particularly in replicating the subtle odour characteristics of seafood.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100617"},"PeriodicalIF":7.2,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767740","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

Mechanistic insights into the impact of Maillard reaction products on endogenous antioxidant systems in fish muscle

IF 7.2

Future Foods Pub Date : 2025-03-30 DOI: 10.1016/j.fufo.2025.100623

Jiarong Cao , Haixia Yan , Bo Ye , Yixiao Shen , Ling Liu

{"title":"Mechanistic insights into the impact of Maillard reaction products on endogenous antioxidant systems in fish muscle","authors":"Jiarong Cao , Haixia Yan , Bo Ye , Yixiao Shen , Ling Liu","doi":"10.1016/j.fufo.2025.100623","DOIUrl":"10.1016/j.fufo.2025.100623","url":null,"abstract":"<div><div>The Maillard reaction products (MRPs) inhibit fish lipid oxidation; however, whether they act with the endogenous antioxidants in fish is unclear. This study investigated the effects of MRPs on the primary nonenzymatic endogenous antioxidants and endogenous antioxidant enzymes in carp meat, as well as their interaction mechanisms. The results showed a synergistic antioxidant effect of MRPs with α-tocopherol, which is the main nonenzymatic antioxidant in fish muscle. The synergistic mechanisms primarily included distribution differences, where MRPs and α-tocopherol exerted antioxidant effects in different media, and an electron transfer mechanism, where MRPs enhanced the antioxidant activity of α-tocopherol through electron transfer. Additionally, complementary enhancement occurred when MRPs and α-tocopherol used different molecular mechanisms to reduce various lipid pro-oxidants. Furthermore, MRPs protected the activities of endogenous antioxidant enzymes. These findings demonstrated that MRPs synergistically interacted with the endogenous antioxidants to inhibit oxidation and protect the related enzymes in fish, highlighting their antioxidant role in fish muscle.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100623"},"PeriodicalIF":7.2,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747867","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

Detection of external defects of tomato crop using appearance parameters by convolutional neural networks

IF 7.2

Future Foods Pub Date : 2025-03-30 DOI: 10.1016/j.fufo.2025.100611

Nima Noorali, Ali Rajabipour, Hamed Sardari, Soleiman Hosseinpour

{"title":"Detection of external defects of tomato crop using appearance parameters by convolutional neural networks","authors":"Nima Noorali, Ali Rajabipour, Hamed Sardari, Soleiman Hosseinpour","doi":"10.1016/j.fufo.2025.100611","DOIUrl":"10.1016/j.fufo.2025.100611","url":null,"abstract":"<div><div>Tomatoes, belonging to the Solanaceae family, are a vital vegetable cultivated worldwide, both in open fields and greenhouses. While field tomatoes are typically utilized for industrial purposes, greenhouse varieties are predominantly consumed fresh. Quality is a paramount factor influencing tomato consumption, hence this research endeavors to leverage novel technology to enhance quality assessment. Machine vision and deep learning systems were employed in this study to assess and categorize tomato quality. Samples were sourced in bulk from Tare-Bar Central Square in Tehran's 3rd District. Using a machine vision system illuminated by a ring light, samples were captured with a mobile camera, and the digital input data was processed using YOLOv7, a convolutional deep learning network. Training the YOLOv7 model necessitated 11 minutes and 60 epochs, culminating in an error rating of 0.017 with satisfactory outcomes. The average detection time per image, encompassing healthy, with calyx, semi-ripe, and defective tomatoes, was 0.048 seconds. Furthermore, the model achieved an impressive accuracy of 99.2 % and a recovery rate of 99.4 %. The findings of this project underscore the efficacy of the proposed model in automating tomato grading processes.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100611"},"PeriodicalIF":7.2,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747868","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

Fabrication and study on alginate-based biodegradable active film incorporated with cuminaldehyde and Zataria multiflora extract liposomes

IF 7.2

Future Foods Pub Date : 2025-03-28 DOI: 10.1016/j.fufo.2025.100622

Kamran Saboktakin-Rizi , Shahriyar Sahraeian , Mojtaba Salari , Elias kargar-Abarghouei , Elham Yadegarifard , Seyed Hossein Asadi-Yousefabad

{"title":"Fabrication and study on alginate-based biodegradable active film incorporated with cuminaldehyde and Zataria multiflora extract liposomes","authors":"Kamran Saboktakin-Rizi , Shahriyar Sahraeian , Mojtaba Salari , Elias kargar-Abarghouei , Elham Yadegarifard , Seyed Hossein Asadi-Yousefabad","doi":"10.1016/j.fufo.2025.100622","DOIUrl":"10.1016/j.fufo.2025.100622","url":null,"abstract":"<div><div>The demand for sustainable food packaging has driven research into biodegradable films with improved functional properties. However, limitations such as poor mechanical strength, high water permeability, and low antioxidant and antibacterial activity restrict their application. This study addresses these issues by developing alginate-based films incorporating <em>Zataria multiflora</em> extract (<em>Zm</em>E) and cuminaldehyde encapsulated in liposomes. The moisture content of films ranged from 7.9 % to 8.37 % with non-significant differences. Thickness and density of films with encapsulated <em>Zm</em>E and cuminaldehyde were 135 μm and 1.35 g/cm<sup>-3</sup>, respectively, comparable to the control. Free-form <em>Zm</em>E and cuminaldehyde caused non-uniformity in the film matrix, whereas encapsulation improved structural homogeneity. Liposomal <em>Zm</em>E and cuminaldehyde increased tensile strength (TS) (5.95 MPa) and elongation at break (EAB) (37.08 %) while reducing water vapor permeability (WVP). Lightness (L*), whiteness index (WI), and color difference (ΔE) were affected without changes in opacity. Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) analysis indicated weak biopolymer-additive interactions. Radical scavenging activity (RSA) in liposomal films remained high (75.72 %) after 30 days. Liposome incorporation also enhanced antibacterial activity, particularly against Gram-positive bacteria. These findings suggest that liposomal encapsulation improves the physical, mechanical, and functional properties of alginate films, making them a promising material for active food packaging applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100622"},"PeriodicalIF":7.2,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143786111","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

Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks

IF 7.2

Future Foods Pub Date : 2025-03-27 DOI: 10.1016/j.fufo.2025.100621

Kamaljit Moirangthem , Antti Knaapila , Youngsun Lee , Mari Sandell , Iwona Skibinska , Kieran N. Kilcawley , Paula M. O'Connor , Henry N. Maina , Katariina Niklander , Emily P. Verhulst , Dilip K. Rai , Rossana Coda

{"title":"Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks","authors":"Kamaljit Moirangthem , Antti Knaapila , Youngsun Lee , Mari Sandell , Iwona Skibinska , Kieran N. Kilcawley , Paula M. O'Connor , Henry N. Maina , Katariina Niklander , Emily P. Verhulst , Dilip K. Rai , Rossana Coda","doi":"10.1016/j.fufo.2025.100621","DOIUrl":"10.1016/j.fufo.2025.100621","url":null,"abstract":"<div><div>Reintegration of brewers' spent grain (BSG) into the food system remains a challenge. In this study, BSG underwent enzyme hydrolysis with Ondea Pro, followed by fermentation with <em>Lactiplantibacillus plantarum</em> POM1 or <em>Pediococcus claussenii</em> DSM 14800. Both bacterial strains exhausted C6 sugars and lowered the pH to below 4. This bioprocessing approach increased the total polyphenol, antioxidant capacity, and free amino acid content in a strain-dependent manner. Enzyme hydrolysis contributed to an increase in low molecular weight dietary fibre content, while fermentation reduced the abundance of volatile organic compounds with off-flavours such as malty, grassy and pungent, and increased fruity, citrus, sour and sweet aroma compounds. Unprocessed (control) and bioprocessed BSG were then used as ingredients for semi-solid -spoonable snack prototypes with or without strawberry purée. A consumer sensory study involving 119 untrained participants showed higher liking for unprocessed samples, likely due to the bitter taste of the bioprocessed samples. However, adding purée increased the liking in all cases, while only fermentation could enhance the presumably desired aroma notes and reduce the presumably undesired cereal aroma and flavour. These findings suggested that tailored bioprocessing, informed by sensory data, could support the development of functional upcycled food with a cleaner ingredients label.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100621"},"PeriodicalIF":7.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143786112","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

Production of cultivated meat with stably proliferated porcine muscle stem cells and edible scaffolds

IF 7.2

Future Foods Pub Date : 2025-03-27 DOI: 10.1016/j.fufo.2025.100618

Xin Guan , Zihe Pan , Mei Li , Jiarong Shen , Yuyue Sun , Chang Yu , Zhuocheng Fei , Zhenwu Ma , Jingwen Zhou , Jian Chen

{"title":"Production of cultivated meat with stably proliferated porcine muscle stem cells and edible scaffolds","authors":"Xin Guan , Zihe Pan , Mei Li , Jiarong Shen , Yuyue Sun , Chang Yu , Zhuocheng Fei , Zhenwu Ma , Jingwen Zhou , Jian Chen","doi":"10.1016/j.fufo.2025.100618","DOIUrl":"10.1016/j.fufo.2025.100618","url":null,"abstract":"<div><div>To achieve large-scale production of high-quality cultivated meat, it is crucial to develop a culture system that efficiently expands muscle stem cells (MuSCs) while maintaining their differentiation potential, as well as an edible scaffolding system that combines low cost, good mechanical strength, and high cell compatibility. In this work, we identified that valproic acid (VPA) was able to promote the proliferation of porcine MuSCs while significantly maintaining their myogenic differentiation potential. Mechanistically, VPA significantly maintained the population of Pax7<sup>+</sup>/MyoD<sup>+</sup> cells through the activation of Notch signaling. Moreover, an efficient expansion strategy for porcine MuSCs was developed through the combined application of VPA and four cytokines, which enabled long-term stable proliferation of porcine MuSCs for 60 days and remained capable of generating multinucleated myotubes. Furthermore, we developed an edible scaffold composed of silk fibroin (SF)-sodium alginate (SA) composite hydrogels by 3D printing and manufactured cell-based pork with outstanding texture by efficient myogenesis of porcine MuSCs on the SF-SA scaffold. This study provides a feasible strategy for the large-scale and stable expansion of MuSCs and the fabrication of structured cultivated meat tissues.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100618"},"PeriodicalIF":7.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726169","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

Next-gen nutrition: Challenges, innovations and opportunities in 3D food printing with probiotics

IF 7.2

Future Foods Pub Date : 2025-03-27 DOI: 10.1016/j.fufo.2025.100620

Muhammad Hamayun , Enam Ahmed , Nishala Wedamulla , Bashistha Kanth , Eun-Kyung Kim , Ho-Youn Kim , Bokyung Lee

{"title":"Next-gen nutrition: Challenges, innovations and opportunities in 3D food printing with probiotics","authors":"Muhammad Hamayun , Enam Ahmed , Nishala Wedamulla , Bashistha Kanth , Eun-Kyung Kim , Ho-Youn Kim , Bokyung Lee","doi":"10.1016/j.fufo.2025.100620","DOIUrl":"10.1016/j.fufo.2025.100620","url":null,"abstract":"<div><div>In this era of food innovation, the integration of health-promoting components into food products has become a key focus of research. Probiotics, well known for their beneficial effects on human health, are increasingly being incorporated into processed foods. Among the different methods, 3D food printing technology has recently gained significant attention. Probiotics in 3D printed foods interact with different food matrices and offer challenges marinating their viability in the gastrointestinal (GI) tract. The success of probiotics in 3D printed food products depends on several factors, including the interaction between probiotics and food matrices as well as the choice of suitable 3D printing materials. The stability of probiotics is influenced by the physical and chemical properties of the food matrices. In addition, the printing parameters such as temperature, extrusion method, and material viscosity play a crucial role in ensuring the effective delivery of probiotics. 3D food printing thus presents promising applications in the fields of personalized nutrition, food innovation, and health management. However, there are significant challenges in terms of standardization of food printing safety, regulation, and consumer acceptance that must be addressed to ensure its rapid annual expansion. This review aims to provide a comprehensive overview of the applications of probiotics in 3D printed food products. The review also highlights the potential of 3D food printing to address several contemporary challenges in food production, including the creation of visually appealing and textured foods, development of personalized nutrition solutions, sustainable availability and reduction in food insecurity.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100620"},"PeriodicalIF":7.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767741","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

Mapping the research landscape of meat replacers in Romania: A bibliometric analysis and a cross-cluster synergy model of emerging trends

IF 7.2

Future Foods Pub Date : 2025-03-27 DOI: 10.1016/j.fufo.2025.100619

Ruxandra Malina Petrescu-Mag , Ioan Valentin Petrescu-Mag , Dacinia Crina Petrescu , Camelia Ginsca , Ioana Pistea

{"title":"Mapping the research landscape of meat replacers in Romania: A bibliometric analysis and a cross-cluster synergy model of emerging trends","authors":"Ruxandra Malina Petrescu-Mag , Ioan Valentin Petrescu-Mag , Dacinia Crina Petrescu , Camelia Ginsca , Ioana Pistea","doi":"10.1016/j.fufo.2025.100619","DOIUrl":"10.1016/j.fufo.2025.100619","url":null,"abstract":"<div><div>Meat replacers are gaining global relevance as sustainable solutions to reduce environmental impact, improve public health and address animal welfare concerns. In Romania, these developments are particularly important, given the country's dietary habits and the growing emphasis on sustainable food systems. Consequently, the first objective is to systematically map the scientific literature using the VOSviewer software by analyzing publications from the Web of Science Core Collection. This bibliometric analysis identifies four major thematic areas, providing a foundation for the second objective. Building on this mapping, the second objective is to illustrate the interconnectedness of key research areas. To this end, a Cross-Cluster Synergy Model (CCSM) was developed, which synthesized the relationships between thematic clusters. Findings show that while much of the research in Romania focuses on integrating alternative proteins into livestock feed, fully plant-based products and synthetic meat remain underexplored. There are also knowledge gaps regarding the long-term health impacts and consumer acceptance of meat substitutes. Further research is needed on consumer acceptance, long-term health effects and the scalability of meat substitutes to drive innovation and sustainable practices. By mapping relationships, the CCSM provides a comprehensive understanding of how different research domains interact to drive innovation in meat replacers field.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100619"},"PeriodicalIF":7.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777367","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

Role of egg white protein gelling capacity on the processability and properties of compression-moulded films

IF 7.2

Future Foods Pub Date : 2025-03-26 DOI: 10.1016/j.fufo.2025.100616

Víctor Baquero-Aznar , María L. Salvador , Ángel Fernández-Cuello , Isabel Clavería , Jaime González-Buesa

{"title":"Role of egg white protein gelling capacity on the processability and properties of compression-moulded films","authors":"Víctor Baquero-Aznar , María L. Salvador , Ángel Fernández-Cuello , Isabel Clavería , Jaime González-Buesa","doi":"10.1016/j.fufo.2025.100616","DOIUrl":"10.1016/j.fufo.2025.100616","url":null,"abstract":"<div><div>This study aimed to assess the impact of the gelling capacity of powdered egg white protein (EWP) on the processability and properties of compressed-moulded films. Three commercial grades of EWP with varying gelling capacities and three protein-to-plasticiser ratios were selected for film preparation. The EWP structure was characterised by FTIR and XRD, and the relative abundance of proteins was estimated using LC-ESI-MS/MS. The rheological properties of the film-forming solutions (FFS), along with the mechanical, barrier, and optical properties of resulting films, were also evaluated. The EWP samples exhibited differences in secondary structure, soluble protein content, and protein profile, which were reflected in the viscosity, consistency, and elastic modulus of the FFS, all of which increased with gelling capacity. The processability and stability of the FFS were found to depend on the appropriate combination of gel strength and protein-to-plasticiser ratio. In addition to the protein-to-plasticiser ratio, the β-turn abundance in the secondary structure of the EWP film was the parameter most strongly correlated with Young's modulus (<em>p</em> < 0.01). However, the barrier properties of the films were significantly influenced solely by the protein-to-plasticiser ratio (<em>p</em> < 0.01), with higher plasticiser content resulting in increased oxygen and water vapour permeability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100616"},"PeriodicalIF":7.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777366","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

Development of intelligent packaging from xyloglucan-chitosan modified film with betalains from dragon fruit (Hylocereus undatus) peels

IF 7.2

Future Foods Pub Date : 2025-03-25 DOI: 10.1016/j.fufo.2025.100615

Lasuardi Permana , Pongsert Sriprom , Woatthichai Narkrugsa , Kanjana Manamoongmongkol , Pornsawan Assawasaengrat

{"title":"Development of intelligent packaging from xyloglucan-chitosan modified film with betalains from dragon fruit (Hylocereus undatus) peels","authors":"Lasuardi Permana , Pongsert Sriprom , Woatthichai Narkrugsa , Kanjana Manamoongmongkol , Pornsawan Assawasaengrat","doi":"10.1016/j.fufo.2025.100615","DOIUrl":"10.1016/j.fufo.2025.100615","url":null,"abstract":"<div><div>This study aimed to develop intelligent packaging films by, incorporating extracted betalain (EB) from dragon fruit peel into a tamarind seed kernel xyloglucan and chitosan blend (XC). The film were comprehensively characterized for their chemical, physical, mechanical, antimicrobial, and functional properties. Zeta potential and Fourier transform infrared (FTIR) spectroscopy confirmed that the interaction between xyloglucan, chitosan, and betalain were governed by ionic interactions and hydrogen bonding, which stabilized the colloidal network and influenced film microstructure. Increasing betalain concentration enhance film thickness and color intensity with scanning electron microscopy (SEM) revealing uniform surface morphology. Mechanical testing demonstrated that film with a 1:5 (w/v) EB:EC ratio achieved optimal performance balancing tensile strength (22.35 ± 2.25 MPa) and an elongation at break (185.07 ± 4.42 %). The films exhibited suitable barrier properties, with water vapor transmission rate (WVTR) and water vapor peameability (WVP) aligning with food packaging requirements. Antimicrobial assay revealed good activity against <em>Escherichia coli</em> and <em>Staphylococcus aureus,</em> while ammonia sensitivity test demonstrated the ability of film to detect spoilage via visible colorimetric shifts, correlating with total volatile base nitrogen (TVB-N) levels in shrimp. This study highlight the potential of XC-EB films as sustainable, intelligent packaging solutions for monitoring the protein-rich food freshness, leveraging agricultural byproduct to enhance food safety and reduce waste.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100615"},"PeriodicalIF":7.2,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714928","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