Future Foods最新文献

{"title":"Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization","authors":"KVD Karthik ,&nbsp;Benhur Dayakar Rao ,&nbsp;Anamika Das ,&nbsp;Enthoti Kiranmai ,&nbsp;M. Dharini ,&nbsp;Shreeja Reddy Mogulla ,&nbsp;Deeksha Sharma","doi":"10.1016/j.fufo.2024.100389","DOIUrl":"10.1016/j.fufo.2024.100389","url":null,"abstract":"<div><p>Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000959/pdfft?md5=2ffb48ef0a7a5df1f2b7174ac7bb64ad&pid=1-s2.0-S2666833524000959-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141397081","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":"Study the functional nanophytosome based on tannic acid and vitamin D3","authors":"Forough Hashemi ,&nbsp;Zahra BeigMohammadi ,&nbsp;Hadi Hashemi","doi":"10.1016/j.fufo.2024.100391","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100391","url":null,"abstract":"<div><p>The main aim of this study was to entrap a fat-soluble vitamin (D₃) and Tannic acid (TA) in nanophytosomes (NPHYs) to improve their stability and controlled release. The effects of phosphatidyl choline: TA ratio (P1:T2, P1:T1, and P2:T1) and the presence of D₃ on the transmission electron microscope (TEM), particle size distribution and span, zeta potential, turbidity, stability, pH, total phenolic content (TPC), encapsulation efficiency (EE), particle size, antioxidant activity and in vitro release of TA and D₃ were studied. A fine dispersion with particle size less than 100 nm was achieved for all NPHYs. Based on TEM, all samples had a smooth, spherical surface and formed small vesicles. The zeta potential varied from -65.2 to -55.26 mV. The P1:T2-D sample had the highest polyphenol content and antioxidant activities. Based on the thermal stability results, all samples were stable up to 50 °C. The P2:T1-D sample had the highest EE values for both D₃ and TA (93.70 and 92.22%, respectively) and the lowest release rate in gastric conditions. The presence of D₃ did not affect the stability of NPHYs. Therefore, the incorporation of TA and D₃ in NPHYs can be considered a promising strategy in the food and pharmaceutical industries due to the improved physical and biological stabilities.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000972/pdfft?md5=3cc8ac90fc5f3bf395a1b4669447eb27&pid=1-s2.0-S2666833524000972-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141323569","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":"Control of anthracnose (Colletotrichum gloeosporioides) growth in “Hass” avocado fruit using sachets filled with oregano oil-starch-capsules","authors":"Citlali Colín-Chávez ,&nbsp;José Juan Virgen-Ortiz ,&nbsp;Miguel Ángel Martínez-Téllez ,&nbsp;Cristina Avelino-Ramírez ,&nbsp;Nancy Lissete Gallegos-Santoyo ,&nbsp;Marco A. Miranda-Ackerman","doi":"10.1016/j.fufo.2024.100394","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100394","url":null,"abstract":"<div><p>Active antifungal packaging is a technological solution for reducing the postharvest losses of fruits and vegetables associated with phytopathogens. Anthracnose (<em>Colletotrichum gloeosporioides</em>) is the principal fungus that causes post-harvest avocado fruit decay. In this study, antifungal sachets filled with oregano oil-starch capsules were prepared, and their active effects were demonstrated on Hass avocado fruits. Oregano oil (31 % of carvacrol) was encapsulated with corn starch by spray drying. Tyvek sachets (4 × 4 cm) filled with 80 (T1) and 160 mg (T2) of oregano oil-starch capsules (99.35 ± 1.86 mg g⁻¹) were fabricated. The antifungal effects of the sachets were tested <em>in vitro</em> and <em>in vivo</em> using a humidity chamber (90–95 % relative humidity (RH)) on fruits inoculated with anthracnose. The results showed that T1 and T2 inhibited 75.21 ± 2.81 and 100 % <em>in vitro</em> growth of anthracnose at 25 °C for 12 days. Furthermore, Hass avocado fruits stored in a humidity chamber at 25 °C for 6 days showed that only T2 significantly (<em>p</em> &lt; 0.05) reduced the area of lesion produced by artificial inoculation of Hass avocado fruits with anthracnose<em>.</em> On average, the lesion area in the Hass avocado fruits treated with T2 was 13.94 % smaller than that in the control fruit.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400100X/pdfft?md5=320c2fda383b3fc0538cc6eb14e269b8&pid=1-s2.0-S266683352400100X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141323570","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":"Integrating bead milling and alkaline solubilization for enhanced protein recovery from microalgae: A comprehensive approach","authors":"Jun Wei Ng,&nbsp;Tong Mei Teh,&nbsp;Weingarten Melanie,&nbsp;Md. Mahabubur Rahman Talukder","doi":"10.1016/j.fufo.2024.100385","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100385","url":null,"abstract":"<div><p>Microalgae, <em>Chlorella vulgaris</em> exhibits substantial potential as a sustainable food ingredient, but its robust cell wall and limited protein solubility hinder industrial scale protein recovery. A comprehensive solution was devised, integrating dry bead milling and alkaline solubilization. In this method, cells were initially disrupted with bead milling followed by alkali (NaOH) treatment. Without bead milling, protein extraction yield was very low (5.0 % with water, 16.8 % with 0.1 M NaOH) at a biomass loading of 20 g/L. However, the integrated approach significantly improved these results, achieving a maximum protein extraction yield of about 47.3 % at a biomass loading of 100 g/L. The optimized conditions for both dry bead milling (frequency 26 Hz, duration 1.0 h) and alkaline solubilization (biomass weight to NaOH molar ratio 200–250 (g/M), 37 °C, mixing time 1.0 h) played a pivotal role in realizing these improved results. This integrated approach effectively addresses the challenges and holds industrial relevance, offering a more efficient way to extract microalgal protein.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000911/pdfft?md5=1b9718fabf3a1e0841f61d9d53c109a1&pid=1-s2.0-S2666833524000911-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240649","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":"In Vitro Digestion Analysis of Soft Candy Containing Peptide-Zinc Chelates Derived from Low-Fluoride Protein Hydrolysates of Antarctic Krill (Euphausia superba)","authors":"Qinguo Quan, Hongwu Ji, Ming Chen, Zewei Zhang","doi":"10.1016/j.fufo.2024.100390","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100390","url":null,"abstract":"","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141276765","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":"Consumer behavioral factors of the new EU regulatory framework for the feeding of insect-derived products","authors":"Pablo Ledesma-Chaves,&nbsp;Eloy Gil-Cordero,&nbsp;Belén Maldonado-López","doi":"10.1016/j.fufo.2024.100383","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100383","url":null,"abstract":"<div><h3>Purpose</h3><p>To analyze the intention to consume insect derivatives after the 2023 regulatory changes in Europe that allow their commercialization for human consumption. It is necessary to know if society is willing to consume these new foods taking into consideration their ecological value, animal empathy, social stigma and neophobia.</p></div><div><h3>Design and methodology</h3><p>The research was carried out by means of a survey of 1,278 consumers in Spain. The analysis of the results obtained was carried out through a mixed PLS-SEM and fs/QCA methodology.</p></div><div><h3>Findings</h3><p>Ecological value and social stigma are the most significant variables in terms of the intention to consume insect derivatives by humans. In contrast, empathy for animals does not influence this behavior, suggesting changes from parallels shown in animal research.</p></div><div><h3>Practical and social implications</h3><p>The findings of this study are significant as they provide valuable information on how ecological value and social stigma are key to the intention to consume insect derivatives, while animal empathy is a construct that does not exert an influence. These results are relevant for society, as the consumption of insect derivatives is becoming an increasingly popular alternative in terms of sustainability and food security in compliance with the goals of the 2030 Agenda. In addition, this study contributes to filling a gap in the scientific literature on edible insect derivatives in the context of their recent commercialization and the variables that influence or not their acceptance.</p></div><div><h3>Value and originality</h3><p>This paper provides useful information after the regulation of January 3, 2023 which proceeds to the amendment of the Implementing Regulation (EU) 2017/2470 on the consumption of insect derivatives, so it can be a tool that helps to raise business strategies. The results obtained are original, being a new growing field, and relevant, due to the importance that this new form of food is sustainably acquiring worldwide.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000893/pdfft?md5=75171c54625a8cd6167f5aa7440114ce&pid=1-s2.0-S2666833524000893-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240650","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":"The nutritional profile of the yellow mealworm larvae (Tenebrio molitor) reared on four different substrates","authors":"Keandra Langston ,&nbsp;Letlhogonolo Selaledi ,&nbsp;Chrysantus Tanga ,&nbsp;Abdullahi Yusuf","doi":"10.1016/j.fufo.2024.100388","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100388","url":null,"abstract":"<div><p>The utilisation of <em>Tenebrio molitor</em> L. (the yellow mealworm) as a cheaper, alternative and readily available ingredient for food and feed is gaining interest globally. However, there has been limited research on locally and readily available substrates for mealworm mass rearing in South Africa. This study evaluated the impact of four substrates; wheat bran (control diet), wheat flour, maize flour, and Lucerne (pellets) on the rearing of mealworm larvae under controlled conditions over two generations and analysed the nutrient composition using standard nutritional analysis techniques. The results revealed that the crude protein contents of <em>T. molitor</em> larvae ranged between 28 – 36 % when raised on different substrates and varied significantly in the order Lucerne &gt; wheat bran &gt; wheat flour &gt; maize flour. The major minerals found in the larvae included sodium, magnesium, phosphorus, potassium, copper, and zinc. The larvae were also rich in saturated, mono and polyunsaturated Fatty Acids (FAs) with oleic, linoleic, and palmitic as the main FAs. The nutritional profiles of first- and second-generation larvae raised on the same substrates remained the same. Wheat flour was found to be the best alternative to wheat bran. The finding demonstrates the suitability of local, inexpensive substrates for commercial production of yellow mealworm without compromising their nutritional quality and utilisation for food and feed.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000947/pdfft?md5=8f48f8ab96571afe23530d9e2b4579cb&pid=1-s2.0-S2666833524000947-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141289565","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":"Supercritical carbon dioxide and ethanol-assisted extraction of bioactive compounds from Bourbon, Catimor, and Caturra coffee pulp for maximized antioxidant and therapeutic properties","authors":"Le Quang Thai ,&nbsp;Chutamat Niwat ,&nbsp;Si Qin ,&nbsp;Nattaya Konsue","doi":"10.1016/j.fufo.2024.100381","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100381","url":null,"abstract":"<div><p>Coffee pulp waste contains valuable bioactive components that are often discarded, leading to environmental impact. The optimum level of supercritical (50 % CO₂: ethanol) extraction (SFE) condition revealed the highest yield% and antioxidant activity assayed by 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) in coffee peel compared to hot water (85 °C), and 80 % ethanol. Additionally, the optimized SFE condition at 60 °C, 300 Bar, and 60 min showed the highest yield (<em>p</em> &gt; 0.05), and antioxidant activity of Bourbon, Caturra and Catimor coffee pulp extracts (CPE). Cell-based experiments unveiled the fascinating biological effects of the CPE. Cytotoxicity in both RAW 264.7 and HepG-2 cells, indicating their potential to trigger apoptosis, all the while demonstrating anti-inflammatory properties. Among the different coffee varieties, Caturra consistently exhibited the highest level of biological activity. The Western blot analysis further elucidated the extracts' capacity to influence critical cellular markers linked to oxidative stress, inflammation, and antioxidant responses, with the unaltered NF-kB expression implying a targeted impact on specific cellular pathways. Therefore, SFE using 50 % CO₂: ethanol ratios could extract the maximum phytochemicals and impart excellent functional properties as a functional ingredient for food fortification.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400087X/pdfft?md5=58a403db465e17a44d20bd29e68aff96&pid=1-s2.0-S266683352400087X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141095980","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":"Exploring the use of ultrafiltration-diafiltration for the concentration and purification of mealworm proteins","authors":"Ugo Berthelot,&nbsp;Sofia Ricci Piché,&nbsp;Guillaume Brisson,&nbsp;Alain Doyen","doi":"10.1016/j.fufo.2024.100382","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100382","url":null,"abstract":"<div><p>This work aimed to study the performance of the UF-DF process, in terms of the permeation flux and membrane resistance, to produce a mealworm protein isolate. Moreover, a detailed characterization of the UF-DF retentates and permeates was performed. The results showed that the UF performances was reduced during the concentration phase, with a total flux decline close to 40 %. The membrane fouling was mainly reversible, and the flux was totally recovered during the DF. As expected, the ash content was drastically reduced in the retentate, but interestingly, low effects on the soluble sugars and lipids contents were noticed. The UF permeates were mainly composed of free amino acids and low molecular weight peptides, which confirms a high protein rejection of the UF membrane. Finally, compared to the protein concentrate before the UF-DF (57.29 %), the protein content increased by 26.4 % to reach 72.40 % which validates the feasibility of producing mealworm protein isolates using filtration parameters described in this work. This study demonstrated the potential of using UF-DF to produce a mealworm protein isolate with a complete amino acid profile rich in essential amino acids.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000881/pdfft?md5=caf51b54740f537f674df5eca18afd1a&pid=1-s2.0-S2666833524000881-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141090513","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":"Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems","authors":"Rishi Ravindra Naik,&nbsp;Qianyu Ye,&nbsp;Yong Wang,&nbsp;Cordelia Selomulya","doi":"10.1016/j.fufo.2024.100380","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100380","url":null,"abstract":"<div><p>Maillard conjugation to modify protein functionality results in the formation of a protein-polysaccharide complex. The resultant conjugate mixture is rich in different Maillard reaction products (MRP) and unreacted components. The investigation pertaining to the digestion and intestinal fate of these components is challenging due to the multitude of effects and interactions between different components. This study attempts to understand gastrointestinal behaviour and diffusion/release patterns of different components from a complex system made of the amaranth-<em>Gracilaria</em> seaweed system. Data acquired from in-vitro INFOGEST protocol and intestinal dialysis absorption model were used to investigate the amino acid release and antioxidant diffusion during different phases of digestion. The analysis suggests a significant improvement in the radical scavenging capacity of overall antioxidants released from the conjugate-MRP system compared to that of amaranth protein alone based on different antioxidant assays (DPPH, FRAP, IC_red) during each stage of digestion. The permeability and overall intestinal absorption ratio of antioxidants through a dialysis membrane shows an improvement of up to 55 % compared to that of the plant protein. Moreover, amino acid and phyto-compounds release patterns of the conjugate-MRP system exhibit selective shielding effects towards the gastric phase, which can potentially be investigated for targeted release of bioactive compounds.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000868/pdfft?md5=1940595b83023ebda16ff54764007cae&pid=1-s2.0-S2666833524000868-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141084003","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}