Future Foods最新文献

{"title":"Organic production enhances flavour but does not improve the nutritional quality of apples from the Yungui Plateau","authors":"Ning Yuan ,&nbsp;Jihong Wu ,&nbsp;Jinliang Shao ,&nbsp;Bin Cui ,&nbsp;Fanqiao Meng","doi":"10.1016/j.fufo.2025.100872","DOIUrl":"10.1016/j.fufo.2025.100872","url":null,"abstract":"<div><div>Organic agriculture is often claimed to produce safe, high-quality products. Whereas most studies have focused on pesticide residues and heavy metals, comparative data on nutritional and flavour are scarce, and the magnitude of any advantages remains controversial. This study compared the nutritional and flavour compositions of organic (ORG) and conventional (CON) apples from the Yungui Plateau. ORG apples exhibited high acidity and low sugar content, with a 36.6% reduction in their soluble solid-to-acid ratio. They also exhibited a marked decrease in potassium and copper levels, whereas their arsenic and chromium concentrations increased by 161% and 215%, respectively. No significant differences were observed for the remaining elements. In apple flavour compounds, ORG apples exhibited 1750% higher ether content; 126%–202% higher ester, phenol, alcohol, and acid contents; and 80% higher olefin and aldehyde contents than CON apples. Thirty-one compounds (odour activity value, [OAV] &gt; 1) were involved in aroma formation in ORG apples and 28 compounds in CON apples. The OAV for fruity, botanical, and floral fragrances in ORG apples were 166%, 69.0%, and 69.0% higher than those of CON apples. In conclusion, organic cultivation significantly enhances the flavour and aroma of apples; however, there is no enhancement in nutritional quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100872"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738888","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":"Machine learning-driven design and optimization of hydroxytyrosol-modified collagen peptide systems","authors":"Yize Li,&nbsp;Chunyue Zhao,&nbsp;Yanfei Jiang","doi":"10.1016/j.fufo.2025.100882","DOIUrl":"10.1016/j.fufo.2025.100882","url":null,"abstract":"<div><div>Hydroxytyrosol (HT), despite its potent antioxidant properties, is hindered by structural instability. Traditional approaches to enhance its stability using peptide-based systems are often time-consuming and labor-intensive. In this study, a hybrid artificial neural network-genetic algorithm (ANN-GA) model was developed to predict and optimize the binding efficiency between HT and collagen peptides (CP), as well as to evaluate the resultant functional properties. The ANN model demonstrated superior predictive performance (R² = 0.96) compared to the response surface methodology (RSM, R² = 0.91). Global optimization using the GA algorithm yielded an experimentally validated HT binding rate of 55.31 % in the optimized HT-CP complex. Preliminary mass spectrometry analysis confirmed the association between HT and CP under the experimental conditions. The optimized HT-CP system exhibited significantly enhanced thermal stability (<em>T_max</em> = 115.03 °C vs. 97.96 °C for HT) and preliminary antioxidant assays indicated improved activity (IC₅₀ = 0.034 mg/mL for DPPH and 0.020 mg/mL for ABTS). These results highlight the effectiveness of machine learning-based optimization in developing HT-modified peptide systems with enhanced stability and bioactivity.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100882"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926524","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":"Oleogels as novel carriers for improving the bioaccessibility of bioactive compounds: From design to applications in food products","authors":"Behnaz Hashemi ,&nbsp;Elham Assadpour ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fufo.2026.100932","DOIUrl":"10.1016/j.fufo.2026.100932","url":null,"abstract":"<div><div>The amount of bioactive compounds (bioactives) that are consumed, as well as the amount that becomes bioavailable and bioaccessible in our body, determines their health effects. To distribute bioactives and improve their bioaccessibility/bioavailability, a number of carriers have been created. Because they are safer, more environmentally friendly, more biocompatible than synthetic gels, oleogels (OGs) made from natural biopolymers are important materials with substantial scientific merit in the food sector. These gel delivery systems can transport lipophilic bioactives with a high loading capacity and release them in a regulated manner, with adjustable viscoelasticity. The focus of recent research has been on developing OGs for encapsulating bioactives to produce functional foods. As a result of their evolution, OGs now have a greater selection of raw material combinations, enhancing their suitability as carriers for bioactives. This study shows how the OGs can be formulated along with their preparation techniques, focusing on the connection between their structure and functional characteristics for a better understanding of the potential applications of OGs as bioactive delivery systems. Additionally, the gel structure’s shifting behavior in gastrointestinal tract is analysed, offering a chance to create pliable materials that provide enhanced protection or regulated release of bioactives. The prospects and difficulties for the advancement of OGs as a medium for loading bioactives are also discussed. To conclude, OGs are functionally unique and have the potential to be developed as carriers for a variety of industries. The usage and transmissibility of bioactives can be further enhanced by OGs, which is extremely important.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100932"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173368","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":"Tangerine peel-derived carbon dots as natural antioxidant and antimicrobial agents for extending the shelf life of precooked baby clam edible portion","authors":"Gokulprasanth Murugan ,&nbsp;Suriya Palamae ,&nbsp;Abhishek Bisht ,&nbsp;Jirakrit Saetang ,&nbsp;Krisana Nilsuwan ,&nbsp;Xinru Fan ,&nbsp;Qiancheng Zhao ,&nbsp;Yadong Zhao ,&nbsp;Bin Zhang ,&nbsp;Soottawat Benjakul","doi":"10.1016/j.fufo.2026.100936","DOIUrl":"10.1016/j.fufo.2026.100936","url":null,"abstract":"<div><div>Multi-functional properties of carbon dots (CDs) synthesized from tangerine peels with different cultivars [Bangmod (BM-CDs), Chokun (CK-CDs) and Sai nam pung (SNP-CDs)] and their application in preserving precooked baby clam edible portion (PBC-EP) samples were investigated. The synthesized CDs had nanoscale in sizes ranging from ∼2.24 to 6.83 nm, and SNP-CDs showed the smallest size and most uniform dispersion. All CDs demonstrated strong UV-shielding ability. BM-CDs showed superior UV-A and UV-B blocking performance to others, mainly owing to its π-π* transition. In general, higher radical scavenging activity (RS-A) against ABTS radical was observed than that toward DPPH radical, with SNP-CDs displaying the strongest overall antioxidant capacity (<em>P</em> &lt; 0.05). Antimicrobial analysis indicated that all CDs effectively inhibited both fungi including <em>Aspergillus flavus</em> (AF), <em>Aspergillus parasiticus</em> (AP) and bacteria involving <em>Shewanella putrefaciens</em> (SP), <em>Listeria monocytogenes</em> (LM) and <em>Escherichia coli</em> (EC). Among all, SNP-CDs showed the most effective inhibition. Nonetheless, their activity against <em>Pseudomonas aeruginosa</em> (PA) was relatively weaker. When all three CDs at 300 ppm were applied in PBC-EP samples stored at 4 °C (12 days), the lower increases in pH, microbial counts and lipid oxidation were obtained when compared to the control. Overall, the findings highlighted the multifunctionalities of CDs from tangerine peels as natural UV barriers, antioxidants and antimicrobial agents. As a consequence, they could serve as sustainable potential alternatives to synthetic additives for seafood preservation.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100936"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173369","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":"Kinetic modeling and LC-MS/MS-based evaluation of naringenin in elicited Commiphora wightii (Arnott.) Bhandari callus with computational targeting against Zika virus","authors":"Vartika Srivastava,&nbsp;Poonam Patel,&nbsp;Ishan Raval,&nbsp;Haidar Abbas Masi,&nbsp;Chaitanya Joshi,&nbsp;Fenil Patel,&nbsp;Amrutlal Patel","doi":"10.1016/j.fufo.2025.100887","DOIUrl":"10.1016/j.fufo.2025.100887","url":null,"abstract":"<div><div>Naringenin, a bioactive flavanone with diverse therapeutic potential, can be sustainably produced through plant cell cultures, offering an alternative to the wild harvesting of endangered species. This study employed <em>Commiphora wightii</em>, a critically endangered medicinal plant native to western India, to develop <em>in vitro</em> callus cultures for enhanced naringenin production. Leaf-derived calluses were established on B5 medium with 1.5 mg/L 2,4-D, and naringenin was identified and quantified by LC-MS/MS, with biomass and metabolite kinetics modelled mathematically. Elicitation using <span>l</span>-phenylalanine and silver nitrate significantly improved yields, with 200 mg/L-phenylalanine producing 3.8 ± 0.31 mg/g—about 190-fold higher than control (0.02 ± 0.002 mg/g)—and the highest specific production rate (qₚ) observed at 100–200 mg/L-phenylalanine and 3 % silver nitrate. Biochemical assays revealed maximum total phenolic content (TPC) (224.54 ± 3.91 µg GAE/g DW) and total flavonoid content (TFC) (535.33 µg RE/g DW) under 50 mg/L-phenylalanine, alongside strong antioxidant activity (lowest IC₅₀ of 1.46 ng/mL at day 21 and 1.14 ng/mL at day 28). Multivariate analyses (heatmap, PLS-DA) confirmed elicitation effects on metabolite profiles. Molecular docking and dynamics simulations demonstrated stable, high-affinity binding of naringenin to Zika virus proteins—Envelope (5JHM), NS3 helicase (5JRZ), and NS5 polymerase (6LD5)—with RMSD values &lt;10 Å and consistent amino acid interactions, suggesting broad-spectrum antiviral potential. These results establish <em>C. wightii</em> callus cultures as a conservation-oriented, high-yield platform for naringenin biosynthesis with promising antiviral applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100887"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926600","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":"Potentially probiotic ice cream from lactose-free milk enriched with Sicilian lemon and passion fruit co-product: microbiological, technological and sensory evaluation","authors":"Taynan Jonatha Neves Costa ,&nbsp;Isabella Maciel Costa ,&nbsp;Vinicius Tadeu da Veiga Correia ,&nbsp;Nayana Hayss Araújo da Silva ,&nbsp;Larissa Mirelle Mendes Magalhães ,&nbsp;Érika Ramos de Alvarenga ,&nbsp;Débora Cristina Sampaio de Assis ,&nbsp;Washington Azevedo da Silva ,&nbsp;Ana Carolina Nascimento Cidrini Golo ,&nbsp;Camila Argenta Fante ,&nbsp;Bruna Maria Salotti Souza","doi":"10.1016/j.fufo.2025.100863","DOIUrl":"10.1016/j.fufo.2025.100863","url":null,"abstract":"<div><div>Health concerns have driven the demand for foods enriched with probiotics in various formulations. Ice cream, a dairy dessert consumed by all age groups, has emerged as an appealing vehicle for probiotic delivery. This study aimed to develop, characterize, and conduct a sensory evaluation of ice cream made with lactose-free milk and no added sucrose, incorporating either Sicilian lemon or passion fruit peel flour, and fermented with <em>Lacticaseibacillus paracasei</em> GV17 in association with a commercial co-culture of <em>Streptococcus thermophilus</em> STI-12. The study also evaluated the viability of lactic acid bacteria in the fermented ice cream during storage and under simulated gastrointestinal tract (GIT) conditions. The milk was fermented using the selected strains. Six ice cream formulations were prepared: CON, a control, and CONF, a fermented control, without fruit peel flour; FCLS with the addition of Sicilian lemon peel flour; and fermented FCLSF; FCM with passion fruit peel flour and fermented FCMF. All ice cream formulations met microbiological safety standards. When stored at -18 °C, the GV17 count remained above 9.3 log CFU/mL and STI-12 above 10.9 log CFU/mL. After 360 min under simulated GIT conditions, GV17 counts in the fermented ice creams exceeded 11.5 log CFU/mL. The highest hardness values were observed in FCM (8.23 N) and FCLSF (8.39 N). The highest purchase intention scores were FCM (3.79) and CONF (3.78). The incorporation of fruit peel flours, combined with potentially probiotic LAB, adds value to agri-food co-products and promotes sustainable food production. Fermented formulations maintained probiotic viability during frozen storage and achieved consumer acceptance.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100863"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791510","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":"An EEG-based multi-scale hybrid attention and squeeze network for objective taste assessment","authors":"Tianyi Yang ,&nbsp;Yueyue Xiao ,&nbsp;Zhaoyan Li ,&nbsp;Chunxiao Chen ,&nbsp;Fei Ye ,&nbsp;Mian Cao ,&nbsp;Rui Liu ,&nbsp;Yingli Zhu ,&nbsp;Zhiyu Qian ,&nbsp;Jagath C. Rajapakse","doi":"10.1016/j.fufo.2025.100873","DOIUrl":"10.1016/j.fufo.2025.100873","url":null,"abstract":"<div><div>Taste perception is central to flavor experiences. Electroencephalography (EEG) signals carry rich information about taste perception. Because these neural data are independent of verbal reports and bypassing conscious filtering, EEG holds promise as a neural-sensing platform for objective taste representation. However, taste-evoked EEG signals exhibit complex spatiotemporal and spectral dynamics that require advanced computational approaches to decode effectively. This study developed an EEG-based Multi-Scale Hybrid Attention and Squeeze Network (MHASNet) for taste evaluation. EEG signals evoked by distinct taste stimuli were recorded, a dedicated taste-EEG dataset was compiled, and a novel deep learning architecture, MHASNet, was designed to classify these signals. MHASNet synergistically integrates multi-scale convolutions to capture temporal dynamics across different time scales, dual-attention mechanisms to localize discriminative brain regions and electrode positions, and a squeeze-and-excitation module to optimize frequency-band contributions—collectively enabling precise extraction of taste-specific neural signatures. Results showed that the proposed model achieved superior performance across five taste categories (sweet, sour, salty, bitter, and tasteless), with 94.33 % accuracy, 91.37 % F1-score, 91.89 % precision, and 92.07 % recall. These results surpass benchmark models while maintaining millisecond-level inference latency suitable for real-time applications. By complementing subjective evaluations and instrumental analyses, the model offers an objective, neurophysiology-based solution for taste evaluation.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100873"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and techno-functional evaluation of ready-to-serve sous vide shrimp in chitosan-spice mix dispersion","authors":"Rupali Das ,&nbsp;K.A. Martin Xavier ,&nbsp;Subal Kumar Ghosh ,&nbsp;Binaya Bhusan Nayak ,&nbsp;Amjad Khansaheb Balange ,&nbsp;Naresh Kumar Mehta ,&nbsp;Lakshmi Narasimhamurthy","doi":"10.1016/j.fufo.2025.100869","DOIUrl":"10.1016/j.fufo.2025.100869","url":null,"abstract":"<div><div>A futuristic food was developed from farmed shrimp by incorporating a polycationic polymer and natural spices (ginger, garlic &amp; pepper). This study investigates the feasibility of adding varying concentrations of chitosan gel (0, 0.125 %, 0.25 %, 0.375 %, and 0.50 % (w/w)) in combination with a natural spice blend to create a ready-to-serve, sous-vide shrimp with enhanced functional properties. The control group showed decreased carotenoid concentration (7.60 µg/g) compared to the chitosan-treated group (8.66–12.82 µg/g). Chitosan coating decreases water loss through the ionic interaction with proteins and protects the structural integrity. As the concentration of chitosan increased, the drained meat content and cooking yield also increased. Redness (3.79) and yellowness (9.77) were higher in the chitosan treatment groups than in the control group (2.86 and 6.85). On the other hand, compared to the treatment group, the control group had a greater lightness (<em>L*)</em> score (67.34). The chitosan-coated sample exhibited compact structural integrity and narrow voids compared to the control sample. The substantial intensity absorption of IR spectrum bands revealed that amide I, amide II, and amide III were connected with bioorganic entities (proteins, peptides). The initial mesophilic and psychrophilic bacterial counts for all treatments, including the control, were &lt;2 (log cfu / g), indicating the safety of the product. Sensory evaluation of sous-vide shrimp showed that chitosan incorporation had better flavour retention. The study concluded that adding chitosan and spices (T2–0.25 %) increased the product's water-holding capacity, color, texture, and overall sensory score, leading to feasible and healthy ready-to-serve shrimp products for the seafood sector.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100869"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738890","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":"Dual effects of complex fermentation on wild tomato products: Flavor diversification and functional enrichment","authors":"Liu Chin-Feng ,&nbsp;Chen Hui-Chih ,&nbsp;Chen Chen-I ,&nbsp;Huang Chi-Ruei ,&nbsp;Lee Chun-Lin","doi":"10.1016/j.fufo.2026.100925","DOIUrl":"10.1016/j.fufo.2026.100925","url":null,"abstract":"<div><div>This study investigates the impact of spontaneous complex fermentation on the nutritional, sensory, and microbial characteristics of wild-type tomato (WT) products. Two fermentation strategies were compared: single spontaneous fermentation (WT) and spontaneous complex fermentation (WTC) involving ginger, garlic, and chili. The WTC samples demonstrated a more consistent elevation in polyphenol and flavonoid contents, as well as enhanced lycopene stability throughout the fermentation process. These changes corresponded with increased antioxidant and anti-inflammatory activities, particularly during the late fermentation stages. Untargeted metabolomic analysis revealed that spontaneous complex fermentation activated diverse pathways, including those related to amino acid metabolism, organic acid biosynthesis, and phenylpropanoid metabolism, supporting polyphenol biotransformation. Microbial community analysis further indicated that WTC fermentation led to greater microbial community modulation, characterized by increased diversity and the stable establishment of lactic acid bacteria. These findings underscore the potential of spontaneous fermentation as a sustainable strategy for developing plant-based functional foods by enhancing bioactive compound profiles, promoting microbial stability, and enriching flavor complexity without the use of synthetic additives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100925"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078019","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":"Optimization of fungal protein extraction and studies on physicochemical properties and functional characteristics","authors":"Nianping Xue,&nbsp;Ruobing Shi,&nbsp;Zhiguo Zhang","doi":"10.1016/j.fufo.2025.100871","DOIUrl":"10.1016/j.fufo.2025.100871","url":null,"abstract":"<div><div>Fungal protein isolate (FPI) was successfully extracted from the mycelium of a strain isolated from traditional Chinese Mao-Tofu under alkaline conditions. Response surface methodology optimized the extraction, achieving a 36.50 % yield with 58.24 % protein content under ideal parameters (pH 11.5, 45 °C, 30 mL/g solvent: solid ratio, 70 min). Protein electrophoretic characterization revealed FPI’s main subunits at 11.7, 35.4, and 56.7 kDa. Critically, FPI exhibited pronounced pH-dependent structural and functional properties: near its isoelectric point (pI ∼3.4), it displayed maximal ordered secondary structure (76 % α-helix &amp; β-sheet at pH 3.0) and formed large aggregates, while alkaline conditions induced high solubility, small particle size, low surface hydrophobicity, and elevated free thiol content. These findings demonstrate FPI’s strong potential as a functional, pH-responsive alternative protein for food industry applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100871"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738892","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}