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Unveiling the protein profile and techno-functional potential of edible cricket protein concentrates: A comparative study of different body parts

IF 7.2

Future Foods Pub Date : 2025-03-24 DOI: 10.1016/j.fufo.2025.100612

Alejandro Brena-Melendez , Johanan del Pino Espinosa Ramírez , Luis Eduardo Garcia-Amezquita , Mayra Deyanira Ramírez Aguirre , Andrea Liceaga , Viridiana Tejada-Ortigoza

{"title":"Unveiling the protein profile and techno-functional potential of edible cricket protein concentrates: A comparative study of different body parts","authors":"Alejandro Brena-Melendez , Johanan del Pino Espinosa Ramírez , Luis Eduardo Garcia-Amezquita , Mayra Deyanira Ramírez Aguirre , Andrea Liceaga , Viridiana Tejada-Ortigoza","doi":"10.1016/j.fufo.2025.100612","DOIUrl":"10.1016/j.fufo.2025.100612","url":null,"abstract":"<div><div>Edible crickets (<em>Acheta domesticus</em>) are a promising sustainable ingredient for diverse food applications. This study evaluated the protein characteristics and techno-functional properties of protein concentrates from cricket legs and antennae (LPC), head and torso (HPC), and whole body (WPC). Analyses included proximate composition, techno-functionality, and protein profiles, including Osborne solubility fractions, molecular weight distribution, amino acid profile, <em>in-vitro</em> digestibility, and ATR-FTIR structural analysis. LPC had the highest protein content (75.24 g/100 g d.w.), outperforming HPC (70.20) and WPC (71.88). Glutelins (21.45–28.28 %) and albumins (20.10–25.85 %) were the predominant protein fractions, followed by globulins (5.26–6.05 %) and prolamins (3.80–4.80 %) across all samples. LPC showed a superior foaming capacity (75.3 %) compared to WPC (71.2 %) and HPC (67 %), suggesting suitability for aerated food applications. However, LPC had a lower Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 0.73 compared to HPC (0.86) and WPC (0.84), due to reduced amino acid scores and <em>in-vitro</em> digestibility. ATR-FTIR analysis revealed abundant intermolecular β-sheets in all protein concentrates, indicating a tendency to form aggregates after processing. These findings highlight the potential of cricket protein concentrates from different body parts for diverse food applications, considering their distinct functional properties and limitations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100612"},"PeriodicalIF":7.2,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714927","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

Concentrations of fat-soluble vitamins and carotenoids in black soldier fly larvae (Hermetia Illucens) fed with fermented authorized and unauthorized biowaste in Europe

IF 7.2

Future Foods Pub Date : 2025-03-24 DOI: 10.1016/j.fufo.2025.100614

Marie Papin , Charlotte Sabran , Lisa Morand-Laffargue , Damien Sabatier , Ayoub Sefah , Erwan Engel , Christelle Planche , Patrick Borel

{"title":"Concentrations of fat-soluble vitamins and carotenoids in black soldier fly larvae (Hermetia Illucens) fed with fermented authorized and unauthorized biowaste in Europe","authors":"Marie Papin , Charlotte Sabran , Lisa Morand-Laffargue , Damien Sabatier , Ayoub Sefah , Erwan Engel , Christelle Planche , Patrick Borel","doi":"10.1016/j.fufo.2025.100614","DOIUrl":"10.1016/j.fufo.2025.100614","url":null,"abstract":"<div><div>The nutritional and market values of black soldier fly larvae (BSFL) can be improved by enriching them with compounds of interest. It has recently been shown that these larvae can bioaccumulate fat-soluble vitamins and carotenoids under optimal rearing conditions. Based on these preliminary results, the aim was to determine whether BSFL can be significantly enriched in these compounds when raised under conditions usually used by breeders such as preliminary substrate fermentation. BSFL were raised on EU-authorized substrates, <em>i.e.</em> plant biowastes, and EU-unauthorized biowastes from school canteens and supermarkets. Vitamins A, E and D, as well as 10 carotenoids were quantified by HPLC-DAD in the substrates and larvae. Although BSFL mass were lower in the apricot (85 ± 4 mg) group compared to the control group (121 ± 8 mg), the dry weight, total protein and lipid content of all the groups were not different. Most compounds present in the fermented substrates were found in the larvae, but in lower concentrations than those observed under the optimal rearing conditions, <em>e.g.</em> β-carotene in larvae reared on carrots 9.6 ± 0.4 mg/kg FW <em>vs</em>98 ± 17 mg/kg, respectively. Regarding unauthorized substrates, they allowed larvae to bioaccumulate wider variety of micronutrients than other substrates, although in smaller quantities. Thus, raising BSFL under standard industrial breeding conditions makes it possible to obtain larvae enriched in micronutrients, without impacting their total protein and lipid content. However, the rearing conditions must be optimized if higher concentrations of these micronutrients in the larvae are wanted and further studies are necessary to confirm the results of this exploratory study.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100614"},"PeriodicalIF":7.2,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726168","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

Alterations in gut microbiome and metabolite profiling during in vitro fermentation of duckweed (Wolffia globosa) and its extracts by gut bacteria from obese adults

IF 7.2

Future Foods Pub Date : 2025-03-22 DOI: 10.1016/j.fufo.2025.100608

Sirajit Dhamaratana , Pawadee Methacanon , Paiboon Tunsagool , Massalin Nakphaichit , Kevin Mok , Orranich Honwichit , Suvimol Charoensiddhi

{"title":"Alterations in gut microbiome and metabolite profiling during in vitro fermentation of duckweed (Wolffia globosa) and its extracts by gut bacteria from obese adults","authors":"Sirajit Dhamaratana , Pawadee Methacanon , Paiboon Tunsagool , Massalin Nakphaichit , Kevin Mok , Orranich Honwichit , Suvimol Charoensiddhi","doi":"10.1016/j.fufo.2025.100608","DOIUrl":"10.1016/j.fufo.2025.100608","url":null,"abstract":"<div><div>This study investigated the impact of the digesta after an <em>in vitro</em> gastrointestinal digestion of duckweed powder (DWP) and its polysaccharide (DPS) and protein (DPT) extracts on the modulation of gut microbiome and metabolite production at 24 h <em>in vitro</em> fecal fermentation from obese adults. The findings indicate that all duckweed samples enhanced the growth of beneficial intestinal microbial genera, including <em>Megamonas, Bifidobacterium, Phocaeicola, Bacteroides,</em> and <em>Blautia</em>, while the DPS and DPT promoted the growth of bacterial genera <em>Fusobacterium.</em> Furthermore, all duckweed samples contributed to an increase in total short-chain fatty acids (SCFAs) synthesis compared to the control. DPS showed the greatest promotion of SCFAs, followed by DPT and DWP which played a more important role in metabolite alterations compared to DPS and DPT. Pathway analysis results showed that altered metabolites were mostly related to tryptophan metabolism. Therefore, duckweed and its extracts showed potential for use as a dietary supplement to improve gut health benefits in obese adults.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100608"},"PeriodicalIF":7.2,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697869","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

Monitoring food spoilage using smart plant-based packaging materials: Methylcellulose/soy protein films loaded with betacyanin and carbon dots

IF 7.2

Future Foods Pub Date : 2025-03-22 DOI: 10.1016/j.fufo.2025.100610

Alireza Ebrahimi , Narges Kiani-Salmi , Milad Tavassoli , David Julian McClements , Ali Ehsani , Arezou Khezerlou , Mahmood Alizadeh Sani

{"title":"Monitoring food spoilage using smart plant-based packaging materials: Methylcellulose/soy protein films loaded with betacyanin and carbon dots","authors":"Alireza Ebrahimi , Narges Kiani-Salmi , Milad Tavassoli , David Julian McClements , Ali Ehsani , Arezou Khezerlou , Mahmood Alizadeh Sani","doi":"10.1016/j.fufo.2025.100610","DOIUrl":"10.1016/j.fufo.2025.100610","url":null,"abstract":"<div><div>In this study, novel plant-based smart packaging materials were developed by loading betacyanin (MJ-Bs) and carbon dots (MJ-CDs) isolated from <em>Mirabilis jalapa</em> petals into biofilms fabricated from soy protein isolate (SPI) and methyl cellulose (MC). The MJ-Bs and MJ-CDs were used as natural color indicators and antimicrobials. Based on scanning electron microscopy analysis, these films had smooth surfaces and uniform structures. Incorporating the MJ-CDs and MJBs into the biofilms increased their UV-blocking properties (from 96.8 to 99.9 %), wettability (from 49.1 to 76.3 °), and tensile strength (from 29.3 to 36.3 MPa), and reduced their water vapor permeability (from 2.91 to 2.13 × 10<sup>–11</sup> g. m/m<sup>2</sup>. s. Pa). The color of the MJ-CD/MJB-loaded biofilms exhibited strong sensitivity to changes in pH (2 to 12), as well as to changes in ammonia vapor levels. The potential application of the biofilms was assessed by measuring their ability to monitor and preserve shrimp freshness during storage at 25 °C. The color of the biofilms shifted from pink (fresh) to brownish yellow (spoiled) during storage, indicating their efficacy for this purpose. These findings highlight the potential of these novel biofilms for quality evaluation in protein-rich fresh food products, offering significant implications for food safety, shelf-life extension, and sustainability in the packaging industry.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100610"},"PeriodicalIF":7.2,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706334","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

Chitosan and gelatin based antimicrobial composite coatings functionalized with natural active agents for preservation of pork meat

IF 7.2

Future Foods Pub Date : 2025-03-19 DOI: 10.1016/j.fufo.2025.100607

Sweety Kalita , Santosh Kumar , Joydeep Dutta , Avik Mukherjee

{"title":"Chitosan and gelatin based antimicrobial composite coatings functionalized with natural active agents for preservation of pork meat","authors":"Sweety Kalita , Santosh Kumar , Joydeep Dutta , Avik Mukherjee","doi":"10.1016/j.fufo.2025.100607","DOIUrl":"10.1016/j.fufo.2025.100607","url":null,"abstract":"<div><div>Pork is rich in protein, but its high moisture content leads to microbial spoilage, and rapid post-harvest quality degradation. Natural biopolymer-based coatings have emerged as a promising solution for preserving the food. In this research, edible coatings composed of chitosan (CH), gelatin (GL), <em>Aloe vera</em> gel (AVG), and nanoemulsified carvacrol (CNE) were developed to extend shelf life of vacuum-packaged pork stored at 4 °C. Five coatings i.e., CH/GL, CH/GL/AVG, CH/GL/AVG/CNE-1 (1 % CNE), CH/GL/AVG/CNE-2 (2 % CNE), and CH/GL/AVG/CNE-5 (5 % CNE) were tested. The addition of <em>A. vera</em> gel and CNE significantly boosted the coatings' antimicrobial efficacy, reducing mesophilic and psychrotrophic bacteria, yeast, and mold counts by 3–4 log CFU/g in the CH/GL/AVG/CNE-2 and CH/GL/AVG/CNE-5 coated samples compared to the uncoated control. Moreover, the coatings effectively slowed total volatile bases-nitrogen (TVB-N) and thiobarbituric acid (TBA) formations maintaining quality of the vacuum-packed pork for up to 16 days compared to 10 days in case of the control. The CH/GL/AVG/CNE-2 coated pork also had a sensory score above 7.8 throughout the storage period, while that for the uncoated meat dropped below 5. Overall, CH/GL/AVG/CNE-2 was effective edible coating that extended the shelf life of vacuum-packaged pork by 6 days in refrigerated conditions.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100607"},"PeriodicalIF":7.2,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680896","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

Advancements and challenges in the bioproduction of raspberry ketone by precision fermentation

IF 7.2

Future Foods Pub Date : 2025-03-18 DOI: 10.1016/j.fufo.2025.100606

Peizhen Gao , Hanzhi Sun , Rodrigo Ledesma-Amaro , Esteban Marcellin , Huadong Peng

{"title":"Advancements and challenges in the bioproduction of raspberry ketone by precision fermentation","authors":"Peizhen Gao , Hanzhi Sun , Rodrigo Ledesma-Amaro , Esteban Marcellin , Huadong Peng","doi":"10.1016/j.fufo.2025.100606","DOIUrl":"10.1016/j.fufo.2025.100606","url":null,"abstract":"<div><div>Raspberry ketone (RK, 4-(4-hydroxyphenyl)-2-butanone), a naturally occurring phenolic compound responsible for the characteristic aroma of raspberries, has attracted significant interest due to its wide applications in the food, fragrance, and health industries. While traditional extraction from fruits is limited by low natural abundance and chemical synthesis raises sustainability concerns, microbial production through precision fermentation offers a promising alternative to address these challenges. This review summarises various approaches for RK synthesis, including plant, chemical and microbial synthesis, with an emphasis on the recent advances in microbial production achieved through different engineering strategies. We point out three bottlenecks in the microbial RK productions, including enzyme activity limitation, insufficient precursor supply and intermediate toxicity. We explore potential synthetic biology and precision fermentation strategies that can potentially address these challenges and present directions for future research, including pathway balancing, protein engineering, multi-omics approaches, adaptive laboratory evolution (ALE), downstream process optimisation, and alternative application exploration. This comprehensive analysis provides insights for developing more efficient and sustainable RK microbial cell factories and may also inform the development of precision fermentation strategies for other valuable compounds, contributing to the broader advancement of industrial biotechnology.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100606"},"PeriodicalIF":7.2,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697870","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

Mutagenesis treatment of Mortierella alpina for PUFA production enhancement for future food development

IF 7.2

Future Foods Pub Date : 2025-03-18 DOI: 10.1016/j.fufo.2025.100605

Mariam Al hattab , Juliana Lebeau , Surinder Singh , Munish Puri

{"title":"Mutagenesis treatment of Mortierella alpina for PUFA production enhancement for future food development","authors":"Mariam Al hattab , Juliana Lebeau , Surinder Singh , Munish Puri","doi":"10.1016/j.fufo.2025.100605","DOIUrl":"10.1016/j.fufo.2025.100605","url":null,"abstract":"<div><div>Random mutagenesis has been identified as a key tool for improving microbial and fungal strains enabling the development of isolates with improved traits suited for industrial scale metabolite production to enhance the nutritional value of future foods. Presented here, is a random mutagenesis strategy employed to assess the effect of 5-fluorouracil (20-200 µg/ml), alone and in combination with the secondary agents octyl gallate and nocodazole, and diethyl sulfate (0.1 to 1 %) chemical mutagenic agents, on the biomass and lipid production as well as the FAME profile. Interestingly, a correlation was demonstrated between 5-fluorouracil exposure time and the arachidonic acid content, which was also influenced by the concentration used. 5-fluororuracil of 100 µg/ml treatment for 48 h resulted in the highest arachidonic acid (% TFA) content in isolates. Mutant M5F047 isolated with 5-fluororuracil (100 µg/ml) alone, proved to be most superior in terms of polyunsaturated fatty acid (PUFA) and arachidonic acid production, as compared to the <em>Mortierella alpina</em> wild type strain, with enhancements that doubled that of the parent strain. These improvements are more favorable for industrial scale production of arachidonic acid, a precursor of meaty flavour to improve plant-based meats in future food development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100605"},"PeriodicalIF":7.2,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767739","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

The edible lotus (Nelumbo nucifera Gaertn.) and its byproducts as valuable source of natural antioxidants: A review of phytochemicals, health benefits, safety and food applications

IF 7.2

Future Foods Pub Date : 2025-03-17 DOI: 10.1016/j.fufo.2025.100603

Jingxian Huang , Guohao He , Liyun Wu , Pei Ma , Lijia Xu , Le Sun , Peigen Xiao

{"title":"The edible lotus (Nelumbo nucifera Gaertn.) and its byproducts as valuable source of natural antioxidants: A review of phytochemicals, health benefits, safety and food applications","authors":"Jingxian Huang , Guohao He , Liyun Wu , Pei Ma , Lijia Xu , Le Sun , Peigen Xiao","doi":"10.1016/j.fufo.2025.100603","DOIUrl":"10.1016/j.fufo.2025.100603","url":null,"abstract":"<div><div>The application of natural plant items as antioxidants in the field of food science has currently experienced growing recognition and popularity owing to their broad-spectrum health-enhancing properties for human-beings. Lotus (<em>Nelumbo nucifera</em>), containing commonly edible parts (root and seed), and other parts as byproducts (leaf, flower, stalk, etc.), are abundant in polyphenols, alkaloids and anthocyanin possessing excellent antioxidant capacities validated by scientific studies. In spite of the extensive research progress, research on antioxidants from lotus plant is scattered, limiting its practical exploration and utilization in the food industry. This review critically summarizes the high-quality publications findings on the antioxidants from different lotus parts and discusses their potential health benefits. In addition, the safety aspects, novel application of lotus antioxidants, and research direction in the upcoming years have also been covered. The outcomes from the studies evaluated suggest that lotus and its byproducts hold considerable promise to be administrated as antioxidant supplements in food formulations to exert health-improving properties for consumers due to their phenomenal antioxidant activity. The knowledge may provide a critical and comprehensive insight into potential development and applications for high-value-added food products containing lotus antioxidants, fueling sustainable economic development and healthy food industry.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100603"},"PeriodicalIF":7.2,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680897","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

Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology

IF 7.2

Future Foods Pub Date : 2025-03-16 DOI: 10.1016/j.fufo.2025.100601

Seyed Mehrdad Mirsalami , Mahsa Mirsalami

{"title":"Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology","authors":"Seyed Mehrdad Mirsalami , Mahsa Mirsalami","doi":"10.1016/j.fufo.2025.100601","DOIUrl":"10.1016/j.fufo.2025.100601","url":null,"abstract":"<div><div>The utilization of genetically modified microorganisms in food production is transforming the landscape of the food industry, enhancing efficiency and sustainability through innovative fermentation techniques. As global challenges such as population growth and climate change threaten food security, there is an urgent need to optimize food supply chains and improve resource utilization. This review explores the advancements in precision fermentation, highlighting the role of synthetic biology and protein engineering in the production of alternative proteins, lipids, and oligosaccharides. By utilizing engineered microbes, producers can significantly increase the yield of food ingredients, reduce waste, and improve nutritional profiles. Furthermore, the article discusses the regulatory frameworks governing the use of these organisms, emphasizing the importance of safety assessments to ensure public confidence in genetically engineered food products. Additionally, the review addresses the challenges and innovations within microbial biotechnology, including metabolic engineering and the production of versatile single-cell proteins. By delving into these topics, we underscore the significance of biotechnology in addressing the future of food production, ultimately aiming to promote food security and sustainable practices in an evolving global landscape.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100601"},"PeriodicalIF":7.2,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654680","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

Factors influencing insect burger choice in a real-life setting: A study in university restaurants in Switzerland

IF 7.2

Future Foods Pub Date : 2025-03-16 DOI: 10.1016/j.fufo.2025.100602

Bárbara Franco Lucas , Diogo Thimoteo da Cunha , Jean-Baptiste Luce , Thomas A. Brunner

{"title":"Factors influencing insect burger choice in a real-life setting: A study in university restaurants in Switzerland","authors":"Bárbara Franco Lucas , Diogo Thimoteo da Cunha , Jean-Baptiste Luce , Thomas A. Brunner","doi":"10.1016/j.fufo.2025.100602","DOIUrl":"10.1016/j.fufo.2025.100602","url":null,"abstract":"<div><div>This study explored factors influencing the choice of an insect-based burger in real-life settings. The insect burger was offered as a meal option at four university restaurants in Switzerland. An online survey followed, where 112 participants responded, regardless of their meal choice (69 chose the insect burger). A multivariate analysis using PROCESS examined the relationships between socio-demographic factors, food choice motives, food neophobia, disgust, and other behavioural patterns with insect burger selection. The study found that disgust, viewing insects as animal food, natural content as a food choice motive, and attitudes toward consuming insects in unrecognisable forms influenced the choice. Disgust and seeing insects as animal food had negative effects, while natural content and attitudes toward unrecognisable insect food had positive effects on burger selection. Disgust was significantly influenced by and mediated the effects of insect phobia and attitudes toward eating insects in both recognisable and unrecognisable forms. The findings highlight disgust's central role, both directly and as a mediator. Offering insect-based foods in unrecognisable forms may help reduce disgust and boost acceptance or willingness to try these products. This research contributes to the literature and can potentially benefit the insect food industry, promoting entomophagy among consumers.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100602"},"PeriodicalIF":7.2,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680892","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