Future Foods最新文献_第2页

Hypothetical feed conversion efficiency of cultured meat compared to conventional animal production 假设养殖肉与传统动物生产的饲料转化效率

IF 8.2

Future Foods Pub Date : 2025-09-23 DOI: 10.1016/j.fufo.2025.100767

D. Lanzoni , I. Givens , C. Giromini

{"title":"Hypothetical feed conversion efficiency of cultured meat compared to conventional animal production","authors":"D. Lanzoni , I. Givens , C. Giromini","doi":"10.1016/j.fufo.2025.100767","DOIUrl":"10.1016/j.fufo.2025.100767","url":null,"abstract":"<div><div>The pressure on agro-livestock systems calls for a critical review of production systems focusing on efficiency and sustainability. Cultured meat (CM) emerges as an alternative production but requires comparable parameters for evaluation. This paper proposes a hypothetical reformulation of the concept of Feed Conversion Rate (FCR) and Edible Meat ConversionRate (EMCR), traditionally employed in animal-derived food production, by adapting it to the context of cellular agriculture, in particular to CM. After an analysis of the FCR in the main conventional sectors (poultry, swine, cattle and fish), used for the calculation of EMCR, a theoretical model was developed for the calculation of the Cultured Meat Conversion Ratio (CMCR), based on the chemical composition of the culture media. The estimated CMCRs (0.316–0.687) and the CMCR on a dry matter basis for CM (2.29) were lower than those reported for traditional animal supply chains, indicating a potentially higher theoretical efficiency. However, these estimates do not account for the specific resources required to produce the ingredients of the culture medium, the actual metabolic efficiency of the cells, the accumulation of toxic metabolites (e.g., ammonia, lactate), nor the potential impact of future media formulations based on alternatives to foetal bovine serum. Although a theoretical calculation, this study provides a useful conceptual framework for the definition and optimisation of FCR in alternative cell culture systems, laying the basis for the development of reliable metrics in cellular agriculture and comparative evaluation between innovative and conventional food systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100767"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219198","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}

引用次数: 0

Microbial fermentation alters the phytochemical profile of Ginkgo biloba leaves 微生物发酵改变银杏叶的植物化学特征

IF 8.2

Future Foods Pub Date : 2025-09-19 DOI: 10.1016/j.fufo.2025.100764

Zhanqiang Yan , Wenhui Niu , Yingkui Liu , Lingbo Qu , Santosh Pandit , Ivan Mijakovic , Yongjun Wei

{"title":"Microbial fermentation alters the phytochemical profile of Ginkgo biloba leaves","authors":"Zhanqiang Yan , Wenhui Niu , Yingkui Liu , Lingbo Qu , Santosh Pandit , Ivan Mijakovic , Yongjun Wei","doi":"10.1016/j.fufo.2025.100764","DOIUrl":"10.1016/j.fufo.2025.100764","url":null,"abstract":"<div><div><em>Ginkgo biloba</em> contains diverse natural products. This study employed microbial fermentation to alter phytochemical profiles in <em>Ginkgo biloba</em> leaves (GBL). Four microorganisms—<em>Lactobacillus plantarum</em> SCTM-1, <em>Saccharomyces cerevisiae</em> GLLB-3, <em>Aspergillus niger</em> ZYDC-1, and <em>Aspergillus cristasukae</em> LNAC-1—were used individually and in a consortium (YXSL: <em>L. plantarum</em> + <em>S. cerevisiae</em>). All the microbial fermentation changes the GBL metabolite profiles, including total polyphenols, flavonoids, and polysaccharides. Especially, compared to unfermented GBL, YXSL increased total polyphenols, flavonoids, and polysaccharides by 76.0 %, 170.6 %, and 20.9 %, respectively. Metabolomic analysis identified 116 differentially expressed secondary metabolites, mainly in plant secondary metabolite, phenylpropanoid, and flavonoid biosynthesis pathways. YXSL specifically enhanced flavonoid production via microbial biotransformation, with crocetin content increasing 104.5 % through hydrolysis of crocin. This work highlights microbial potential to boost GBL’s bioactive components and provides a basis for improving phytochemical yields via fermentation.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100764"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145158047","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}

引用次数: 0

Sensory and physical characterization of cream cheese and baobab spreads containing seaweed (Alaria esculenta) and effect of LAB fermentation on consumer acceptance 含紫菜的奶油奶酪和猴面包树酱的感官和物理特性及其发酵对消费者接受度的影响

IF 8.2

Future Foods Pub Date : 2025-09-19 DOI: 10.1016/j.fufo.2025.100765

Aikaterina Vasileiou , Astrid Lowies Mølgaard Jensen , Supansa Y. Westman , Dragana Stanojevic , Eva Nordberg Karlsson , Maren Sæther , Lilia Ahrné , Wender LP Bredie

{"title":"Sensory and physical characterization of cream cheese and baobab spreads containing seaweed (Alaria esculenta) and effect of LAB fermentation on consumer acceptance","authors":"Aikaterina Vasileiou , Astrid Lowies Mølgaard Jensen , Supansa Y. Westman , Dragana Stanojevic , Eva Nordberg Karlsson , Maren Sæther , Lilia Ahrné , Wender LP Bredie","doi":"10.1016/j.fufo.2025.100765","DOIUrl":"10.1016/j.fufo.2025.100765","url":null,"abstract":"<div><div>In Western countries, brown seaweeds as a component in a meal are not well-accepted, mainly due to their ‘fishy’ and ‘ocean-like’ flavors. Therefore, ameliorating these notes might be essential for achieving wider acceptance of minimally processed seaweeds as ingredients in foods. In this study, brown seaweed <em>Alaria esculenta</em> (Badderlocks) was fermented with <em>Lactiplantibacillus plantarum</em> (formerly <em>Lactobacillus plantarum)</em> and included in two products (cream cheese and creamy baobab spread). Their sensory and physical properties were compared with those enriched with untreated (fresh frozen) and lactic acidified <em>A. esculenta</em> at 10 or 15 % (w/w) in these foods. Consumer testing (<em>n</em> = 160) was conducted on cream cheese, comparing the overall liking of those with 10 % untreated to those with 10 % fermented <em>A. esculenta</em> flakes. In the sensory test, the spreads containing untreated seaweed had a stronger ‘seafood-like’ flavor and ‘harbor-like’ odor than those with fermented seaweed. The spreads’ texture and color varied, but pH, water activity, and moisture remained relatively constant during storage. The participants liked the cream cheese with the fermented seaweed more than the one with untreated seaweed. These findings support that seaweed fermentation is a promising processing route for developing new, functional seaweed-based foods with broader consumer acceptance.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100765"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117847","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}

引用次数: 0

Taste and trust: The impact of psychographics on certified meat demand 口味与信任：心理因素对认证肉类需求的影响

IF 8.2

Future Foods Pub Date : 2025-09-19 DOI: 10.1016/j.fufo.2025.100763

Khalid Joya

{"title":"Taste and trust: The impact of psychographics on certified meat demand","authors":"Khalid Joya","doi":"10.1016/j.fufo.2025.100763","DOIUrl":"10.1016/j.fufo.2025.100763","url":null,"abstract":"<div><div>The growing global demand for certified meat, driven by safety, quality, and sustainability concerns, poses unique challenges in fragile economies such as Afghanistan. This study investigated how psychographic variables such as religiosity, health consciousness, and price sensitivity influence Afghan consumers' preferences and willingness to pay (WTP) for chicken meat attributes. These attributes include Halal certification, freshness, antibiotic-free claims, and packaging. A discrete choice experiment (DCE) was conducted in Kabul with 400 participants. Data were analyzed using a mixed logit model to measure heterogeneous preferences and a two-stage framework to quantify psychographic impact. In this fragile environment, Halal certification commands the highest premium (175.5 AFN), highlighting its dual role as a religious imperative and a trust heuristic. Freshness (50.5 AFN) and antibiotic-free claims (26.5 AFN) were both valued. Health consciousness played an important role in shaping these preferences. Surprisingly, higher price sensitivity increased demand for Halal certification and freshness, emphasizing their indisputable cultural and safety value. The findings show that Halal certification serves multiple functions as a signal of both religious compliance and safety. This study contextualizes psychographic models in collectivist, post-conflict settings, providing policymakers and industry stakeholders with valuable insights for promoting certified products in fragile markets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100763"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109255","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}

引用次数: 0

The taste of diversity: Sensory characteristics in diverse wheat aimed for food production under climate change 味觉多样性：气候变化条件下粮食生产中小麦的感官特征

IF 8.2

Future Foods Pub Date : 2025-09-18 DOI: 10.1016/j.fufo.2025.100762

Olawale Olalekan , Julia Darlison , Nikwan Shariatipour , Karin Wendin , Marcus Johansson , Tina Henriksson , Karin Gerhardt , Thomas Björklund , Firuz Odilbekov , Eva Johansson , Mahbubjon Rahmatov

{"title":"The taste of diversity: Sensory characteristics in diverse wheat aimed for food production under climate change","authors":"Olawale Olalekan , Julia Darlison , Nikwan Shariatipour , Karin Wendin , Marcus Johansson , Tina Henriksson , Karin Gerhardt , Thomas Björklund , Firuz Odilbekov , Eva Johansson , Mahbubjon Rahmatov","doi":"10.1016/j.fufo.2025.100762","DOIUrl":"10.1016/j.fufo.2025.100762","url":null,"abstract":"<div><div>To ensure production sustainability and food security under climate change, it is essential to improve the resilience and nutritional quality of staple crops by transferring suitable traits from diverse sources, while maintaining sensory attributes preferred by consumers to support acceptance and adoption. Therefore, the present study evaluated sensory characteristics using 13 traits, in a diverse wheat genotype (<em>n</em> = 49) belonging to 17 genetic groups, by Quantitative Descriptive Analysis, a trained panel, and using wholegrain porridge as a model. The results revealed significant genotypic differences (p < 0.001) for all 13 sensory traits. Rye-introgressed lines (e.g., 1RS.1BL+2BS.2RL, 2R/2B, 1R+6R) and old cultivars exhibited higher intensity for odour descriptors (graham flour, rye flour, corn, cooked rice), firmer texture, and distinct grey/beige colour. Ancient wheat species, such as einkorn, spelt, and <em>Triticum timopheevi</em> showed a milder aroma and flavour profile and higher sweetness than the rest of the evaluated wheat groups. <em>T. carthlicum</em> and landraces were characterised by bitterness, umami, and a gritty mouthfeel. Strong positive correlations were observed among odour traits (r = 0.68–0.91), while texture grittiness correlated with bitterness (r = 0.67). Sweetness showed moderate to strong negative correlations with odour and flavour traits (<em>r</em> = -0.42 to -0.75). Multivariate analysis explained 63.3% of the total variance, and clustering grouped the genotypes into three distinct sensory intensity classes. These findings highlight that sensory attributes may pose opportunities and challenges when genes for resilience and nutrition are transferred from diverse wheat genotypes to adapted wheat and novel food products are developed from these materials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100762"},"PeriodicalIF":8.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145158048","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}

引用次数: 0

Interpretable deep learning with hyperspectral imaging for Hawthorn cultivar classification and quality prediction 基于高光谱成像的可解释深度学习在山楂品种分类和品质预测中的应用

IF 8.2

Future Foods Pub Date : 2025-09-17 DOI: 10.1016/j.fufo.2025.100761

Ruibin Bai , Hongpeng Wang , Hui Wang , Meiqi Luan , ZiJian Liu , Bin Yang , Zihan Zhao , Zhilai Zhan , Chu Zhang , Jian Yang

{"title":"Interpretable deep learning with hyperspectral imaging for Hawthorn cultivar classification and quality prediction","authors":"Ruibin Bai , Hongpeng Wang , Hui Wang , Meiqi Luan , ZiJian Liu , Bin Yang , Zihan Zhao , Zhilai Zhan , Chu Zhang , Jian Yang","doi":"10.1016/j.fufo.2025.100761","DOIUrl":"10.1016/j.fufo.2025.100761","url":null,"abstract":"<div><div>Hawthorn (<em>Crataegus pinnatifida</em>) is a commonly consumed medicinal fruit. This study proposes a rapid and non-destructive technique that integrates hyperspectral imaging (HSI) with interpretable deep learning for the classification of hawthorn cultivars from different regions and the quantitative prediction of key quality indicators, including citric acid, total sugar, and vitamin C content. A total of 1227 samples were collected from 11 categories, representing different cultivars and origins. Model robustness was ensured by acquiring HSI data in three different orientations, with the stalk positioned horizontally, up, and down. Classification results showed an EfficientNet model achieved the highest accuracy (95.92 %) by fusing spectral data from all three orientations. In the regressions, the EfficientNet model outperformed both PLSR and CNN. Among the measured compounds, citric acid and total sugar yielded satisfactory results, with R<sup>2</sup> values of 0.94 and 0.92 and RPD values of 4.08 and 3.55, respectively. Furthermore, combining gradient-weighted class activation mapping (Grad-CAM) and Shapley additive explanations (SHAP) enabled a visual and quantitative interpretation of spectral feature contributions, effectively addressing black-box issues. This is the first study to integrate HSI with interpretable deep learning for simultaneous classification and quality prediction in hawthorn, with improved model performance through multi-orientation spectral fusion.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100761"},"PeriodicalIF":8.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094738","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}

引用次数: 0

Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies 用单宁含量不同的豆粉代替软面粉：评估对饼干的营养、物理和感官特性的影响

IF 8.2

Future Foods Pub Date : 2025-09-15 DOI: 10.1016/j.fufo.2025.100760

Khalil Khamassi , Hayet Ben Haj Koubaier , Riccardo Primi , Pier Paolo Danieli , Raffaello Spina , Mustapha Rouissi , Rayda Ben Ayed , Fatma Gueddiche , Mohsen Hanana , Chokri Messaoud , Moncef Chouaibi

{"title":"Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies","authors":"Khalil Khamassi , Hayet Ben Haj Koubaier , Riccardo Primi , Pier Paolo Danieli , Raffaello Spina , Mustapha Rouissi , Rayda Ben Ayed , Fatma Gueddiche , Mohsen Hanana , Chokri Messaoud , Moncef Chouaibi","doi":"10.1016/j.fufo.2025.100760","DOIUrl":"10.1016/j.fufo.2025.100760","url":null,"abstract":"<div><div>This study explores the use of field bean (<em>Vicia faba</em> L. var. <em>minor</em>) flour as a sustainable alternative to soft wheat flour in cookie production. Two Tunisian varieties—Bachaar (high tannin) and Zaher (tannin-free)—were incorporated at 40% and 100% wheat flour substitution levels to assess their effects on the nutritional, physical, and sensory properties of cookies. Substitution with field bean flour increased protein content by up to 26% (from 9.8% in wheat-based cookies to 12.3–13.7%), and antioxidant activity was enhanced significantly, particularly in high-tannin formulations (e.g., DPPH inhibition increased from 24% in control cookies to 81% in 100% Bachaar cookies). However, higher substitution levels also impacted texture, reducing crispness and altering flavor. Sensory evaluation highlighted a slight bitterness in high-tannin formulations and a mild almond-like aftertaste that intrigued panelists. Results showed that cookies with 40% substitution retained good consumer acceptance, while formulations with 100% substitution required optimization. Despite these challenges, the potential of field bean flour as a protein-rich, gluten-free ingredient is evident, offering both nutritional benefits and environmental sustainability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100760"},"PeriodicalIF":8.2,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219104","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}

引用次数: 0

Integrating metabolomics and physicochemical analysis in black soldier fly bioconversion of Schizochytrium residue: A pathway to high-value ω-3 products 黑兵蝇代谢组学与理化分析的结合：分裂菌残渣生物转化：一条高价值ω-3产品的途径

IF 8.2

Future Foods Pub Date : 2025-09-13 DOI: 10.1016/j.fufo.2025.100759

Yaru Zhang , Jing Liu , Yan Xiao , He Yang , Yanzhou Zhang , Chrysantus Mbi Tanga , Dawei Huang , Jinhua Xiao

{"title":"Integrating metabolomics and physicochemical analysis in black soldier fly bioconversion of Schizochytrium residue: A pathway to high-value ω-3 products","authors":"Yaru Zhang , Jing Liu , Yan Xiao , He Yang , Yanzhou Zhang , Chrysantus Mbi Tanga , Dawei Huang , Jinhua Xiao","doi":"10.1016/j.fufo.2025.100759","DOIUrl":"10.1016/j.fufo.2025.100759","url":null,"abstract":"<div><div>The global microalgae processing industry generates substantial residues rich in ω-3 fatty acids, presenting both a waste management challenge and an untapped resource for innovative food biotechnology. This study investigated the potential of bioconversion of <em>Schizochytrium</em> residue (SCR) by black soldier fly larvae (BSFL) to enrich ω-3 fatty acids and evaluated the industrial applicability of the resulting BSFL products. SCR supplementation enhanced larval growth performance (7.5 % increased weight, 19.9 % higher bioconversion rate) and protein quality, while enabling exclusive accumulation of EPA and DHA in BSFL. The total ω-3 content increased from 1.18 % to 17.37 %, achieving a nutritionally favorable n-6/n-3 ratio of 0.62 (the recommended ratio for human health <5). Metabolomics revealed that SCR upregulated TCA cycle intermediates and CoA biosynthesis, promoting FA synthesis, but NADPH limitations inhibited endogenous ω-3 elongation, suggesting direct assimilation of dietary PUFAs rather than de novo synthesis. Physicochemical analyses revealed improved thermal stability and β'-crystal formation in SCR-derived lipids. This work establishes a sustainable, technology-driven strategy for valorizing algal waste into nutritionally enhanced food ingredients, bridging the gap between circular bioeconomy principles and next-generation food production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100759"},"PeriodicalIF":8.2,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094736","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}

引用次数: 0

Maximizing beta-carotene production from Dunaliella salina using different concentrations of ferrous sulfate and potassium nitrate under in situ and induced cultivation conditions 不同浓度硫酸亚铁和硝酸钾在原位和诱导培养条件下最大限度地提高盐杜氏藻β -胡萝卜素的产量

IF 8.2

Future Foods Pub Date : 2025-09-10 DOI: 10.1016/j.fufo.2025.100753

Han–Yang Yeh , Po-Yen Yu , Meng–Chou Lee , Congo Tak Shing Ching , Fan-Hua Nan , Chao-Ling Yao , Yung-Kai Lin

{"title":"Maximizing beta-carotene production from Dunaliella salina using different concentrations of ferrous sulfate and potassium nitrate under in situ and induced cultivation conditions","authors":"Han–Yang Yeh , Po-Yen Yu , Meng–Chou Lee , Congo Tak Shing Ching , Fan-Hua Nan , Chao-Ling Yao , Yung-Kai Lin","doi":"10.1016/j.fufo.2025.100753","DOIUrl":"10.1016/j.fufo.2025.100753","url":null,"abstract":"<div><div>Natural beta-carotene, a valuable antioxidant and food additive, is conventionally derived from vegetables and microalgae such as <em>Dunaliella salina (D. salina)</em>. Growing concerns over the safety of synthetic carotenoids and increasing demand for natural alternatives in food, nutraceutical, and cosmetic industries have accelerated the development of controlled cultivation systems. However, unstable environmental conditions in outdoor production systems can hinder consistent carotenoid yields. In this context, <em>D. salina</em> is recognized as a promising candidate for beta-carotene production through indoor cultivation, which allows for precise control over key growth parameters and reduces dependency on fluctuating environmental factors. This study investigated how nitrogen availability and ferrous ion supplementation affect the growth and beta-carotene accumulation of <em>D. salina</em> under both <em>in situ</em> and stress-induced conditions. Results show that nitrogen supports robust biomass accumulation, while ferrous ions stimulate beta-carotene synthesis via oxidative stress. Notably, the combined application of these two nutrients produced a synergistic effect, achieving both high cell density (2.4079 ± 0.00432 × 10<sup>7</sup> cells mL<sup>-1</sup>) and elevated beta-carotene content (27.12 ± 1.41 pg cell<sup>-1</sup>) after 20 days of induced two-stage cultivation in a 15 L indoor culture system. These findings contribute to the development of optimized cultivation strategies for sustainable, high-yield beta-carotene production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100753"},"PeriodicalIF":8.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044474","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}

引用次数: 0

Antibacterial film with chitosan-cinnamaldehyde Schiff base: Fabrication and application in chilled mutton preservation 壳聚糖-肉桂醛席夫碱抗菌膜的制备及其在冷鲜羊肉保鲜中的应用

IF 8.2

Future Foods Pub Date : 2025-09-10 DOI: 10.1016/j.fufo.2025.100757

Lei Wen, Pengfei Du, Weiting Wang, Yaobo Liu, Peng Hu, Jianfang Cao, Yanli Ma

{"title":"Antibacterial film with chitosan-cinnamaldehyde Schiff base: Fabrication and application in chilled mutton preservation","authors":"Lei Wen, Pengfei Du, Weiting Wang, Yaobo Liu, Peng Hu, Jianfang Cao, Yanli Ma","doi":"10.1016/j.fufo.2025.100757","DOIUrl":"10.1016/j.fufo.2025.100757","url":null,"abstract":"<div><div>Release in response to stimuli such as enzyme, pH, temperature, and light effectively reduces the loss of volatile active compounds and controls the release of active ingredients. In this study, a Schiff base imine bond was formed between chitosan and cinnamaldehyde under mild conditions, and a pH-sensitive antimicrobial film was prepared using a chitosan matrix. The mechanical and physical properties, structure, and amount of cinnamaldehyde release from the chitosan-cinnamaldehyde Schiff base film were analysed, confirming the formation of a chitosan-cinnamaldehyde Schiff base. The film demonstrated good physical properties as well as pH-responsive sensitive release properties with excellent antimicrobial activity. Experiments on the freshness preservation of chilled mutton wrapped in the chitosan-cinnamaldehyde Schiff base film showed that the film can extend the preservation time at 4 °C for up to 4 days, demonstrating good water retention. This film accomplished the controlled release of cinnamaldehyde, meeting the requirements for meat preservation. Thus, the chitosan-cinnamaldehyde Schiff base film can be used as an eco-friendly, smart, responsive, controlled-release packaging material for chilled mutton.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100757"},"PeriodicalIF":8.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044473","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}

引用次数: 0