Future Foods最新文献_第2页

Applications of recombinant proteins in cultured meat production 重组蛋白质在养殖肉类生产中的应用

IF 7.2

Future Foods Pub Date : 2025-02-19 DOI: 10.1016/j.fufo.2025.100582

Bárbara Flaibam , Gabriela Souza Alves , Esteban Ivan da Silva Vejar , Tatiana Barreto Rocha Nery , André Damasio , Rosana Goldbeck

{"title":"Applications of recombinant proteins in cultured meat production","authors":"Bárbara Flaibam , Gabriela Souza Alves , Esteban Ivan da Silva Vejar , Tatiana Barreto Rocha Nery , André Damasio , Rosana Goldbeck","doi":"10.1016/j.fufo.2025.100582","DOIUrl":"10.1016/j.fufo.2025.100582","url":null,"abstract":"<div><div>Cultured meat has emerged as a sustainable alternative to conventional animal protein sources, showing potential for addressing the food security challenges expected to arise in the coming decades. However, several obstacles still need to be overcome before cultured meat can be produced and commercialized on a large scale, including the development of serum-free culture media, the design of cell growth scaffolds, and the replication of sensory and nutritional attributes of conventional meat. Among these obstacles, the high cost of culture media and the dependence on animal-derived inputs produced in small volumes remain the most significant barriers to the upscaling of cultured meat, raising economic and ethical concerns. A promising solution to these challenges is precision fermentation, whereby microorganisms are used as \"cell factories\" to produce specific recombinant proteins and molecules that can be incorporated into culture media or final products. Recombinant proteins can reduce production costs and improve the sensory and nutritional characteristics of cultured meat, resolving the ethical and environmental concerns associated with traditional meat production. This review examines the potential of applying recombinant proteins to solve challenges associated with cultured meat processing.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100582"},"PeriodicalIF":7.2,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474509","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

Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp

IF 7.2

Future Foods Pub Date : 2025-02-18 DOI: 10.1016/j.fufo.2025.100580

Anastasia Palatzidi , Olga Nikoloudaki , Ali Zein Alabiden Tlais , Emanuele Zannini , James A. O'Mahony , Effie Tsakalidou , Marco Gobbetti , Raffaella Di Cagno

{"title":"Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp","authors":"Anastasia Palatzidi , Olga Nikoloudaki , Ali Zein Alabiden Tlais , Emanuele Zannini , James A. O'Mahony , Effie Tsakalidou , Marco Gobbetti , Raffaella Di Cagno","doi":"10.1016/j.fufo.2025.100580","DOIUrl":"10.1016/j.fufo.2025.100580","url":null,"abstract":"<div><div>In response to the growing need for sustainable and healthy food alternatives, this study developed plant-based cream cheese analogues (PBCCAs) using chickpea and red lentil flours. Initially, various flour blends were evaluated for textural properties, with chickpea and red lentil selected for their superior adhesiveness and spreadability, akin to commercial vegan cream cheese. These blends were first fermented using lactic acid bacteria (LAB) as single-strain starters. The most effective strains were then combined to create multiple-strain starters, aimed at enhancing both techno-functional and nutritional properties. Post-fermentation with these multi-strain starters showed significant improvements: protein content increased to 35 % in chickpea PBCCAs and 23 % in red lentil PBCCAs, while fat content was reduced to 4.5 and 2.5 %, respectively. Additionally, starch content decreased to 64.69 mg/g in chickpea and 353.90 mg/g in red lentil PBCCAs. The fermentation process also boosted the storage modulus to 1160.09 and 1304.43 Pa, respectively, and significantly altered amino acid profiles, notably increasing levels of certain amino acids such as glutamate and glycine. Reductions in antinutritional factors like raffinose further enhanced the nutritional appeal of the PBCCAs. These results underscore the potential of LAB-fermented legume flours and avocado to produce nutritious and appealing plant-based cheese alternatives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100580"},"PeriodicalIF":7.2,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474510","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

Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products

IF 7.2

Future Foods Pub Date : 2025-02-17 DOI: 10.1016/j.fufo.2025.100578

Elyse S. Czapalay, Stacie Dobson, Alejandro G. Marangoni

{"title":"Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products","authors":"Elyse S. Czapalay, Stacie Dobson, Alejandro G. Marangoni","doi":"10.1016/j.fufo.2025.100578","DOIUrl":"10.1016/j.fufo.2025.100578","url":null,"abstract":"<div><div>Fat in meat analogues is present in free form; however, in animal tissue it is located within the collagen scaffolds of adipose tissue. The absence of adipose tissue in plant-based meat analogues is partially responsible for some negative textural sensorial properties of these products, including a lack of hardness, chewiness, juiciness, and oil binding. Pea starch, a sustainable and cost-effective gelling agent, provides structure and oil retention at high temperatures. X-ray micro-computed tomography shows that pea starch emulsion gels form a starch network containing oil in pockets, resembling adipocytes. We also determined that addition of chickpea flour reduces oil loss without sacrificing texture, and an optimal 6 % pea starch, 4 % chickpea flour, 40 % oil (7:3 coconut: sunflower oil) gel was fabricated. The thermal behaviour of the emulsion gels are shown replicate that of beef adipose tissue from 5–85°C . The texture profile of lean ground beef can be matched to medium ground beef when emulsion gels are added to achieve the same fat content. Pea starch/chickpea flour-based emulsion gels can effectively replicate the functional properties of beef adipose tissue.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100578"},"PeriodicalIF":7.2,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487506","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

Consumer perceptions of date labelling and storage advice and its relationship with food waste: A systematic scoping review of the academic & grey literature

IF 7.2

Future Foods Pub Date : 2025-02-16 DOI: 10.1016/j.fufo.2025.100577

Brian Rodrigo Llagas , Eva L Jenkins , Linda Brennan , Lukas Parker , Bruno Schivinski , Simon Lockrey

{"title":"Consumer perceptions of date labelling and storage advice and its relationship with food waste: A systematic scoping review of the academic & grey literature","authors":"Brian Rodrigo Llagas , Eva L Jenkins , Linda Brennan , Lukas Parker , Bruno Schivinski , Simon Lockrey","doi":"10.1016/j.fufo.2025.100577","DOIUrl":"10.1016/j.fufo.2025.100577","url":null,"abstract":"<div><div>Consumer food waste has significant impacts worldwide. Consumers are confused about date labels and are discarding food that is still edible. Inconsistent storage advice contributes to confusion and prevents consumers from properly storing food. This paper examines consumer perceptions and understanding of date labels and on-pack storage advice and how they make decisions about food.</div><div>A systematic scoping review was undertaken to comprehensively search for existing scholarly and grey literature. Results show that consumers find date labels confusing and hard to understand. The confusion and difficulty are due to interpretation, inconsistent placement, poor legibility, and different label-type meanings. Furthermore, the study did not identify any articles that studied the impact of visual semiotics (i.e., visual cues) of packaging or labels on consumer decision-making about food that leads to household food waste. Of 92 papers, 38 explored the relationship between date labelling and food waste. Six papers explored storage advice in conjunction with food waste. Future research should focus on: 1) understanding packaging design's role in reducing food waste, including visual cues that reduce cognitive load and complexity, 2) studying how Global South countries address consumer food waste, and 3) exploring system tensions and opportunities to improve labels and packaging to reduce consumer food waste.</div><div>The review establishes that the outcome of consumer confusion is household food waste. By understanding what causes consumer confusion and influences consumer choices, we can improve existing date label and storage advice systems to enable consumers to make informed decisions about food waste more easily.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100577"},"PeriodicalIF":7.2,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465361","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

How innovation-friendly is the EU novel food regulation? The case of cellular agriculture

IF 7.2

Future Foods Pub Date : 2025-02-15 DOI: 10.1016/j.fufo.2025.100574

Tilman Reinhardt, Alessandro Monaco

{"title":"How innovation-friendly is the EU novel food regulation? The case of cellular agriculture","authors":"Tilman Reinhardt, Alessandro Monaco","doi":"10.1016/j.fufo.2025.100574","DOIUrl":"10.1016/j.fufo.2025.100574","url":null,"abstract":"<div><div>The Novel Food Regulation provides the central legal framework for regulating food innovation in the European Union (EU). Its suitability for transformative innovation, such as cellular agriculture, has recently come under intense political and scientific scrutiny. This paper systematically analyzes how the Novel Food Regulation affects the development of cellular agriculture in the EU. It employs an original analytical framework that captures its influence on the functionality of the innovation system as well as the potential for “legal disruption” caused by technological development. It triangulates a detailed legal analysis with empirical data, collected through EFSA's stakeholder consultations, expert interviews, as well as an original stakeholder survey. Results show mixed effects of the regulation on the innovation system for cellular agriculture: whilst the transparent and robust procedures by EFSA contribute to <em>knowledge diffusion</em> and <em>legitimation</em>, the complex authorization process hampers <em>entrepreneurial experimentation, resource mobilization</em> and <em>market formation</em>. The regulation's narrow focus on food safety and the potential for political interference in the authorization process create a risk for legal disruption. We argue that the creation of well-designed “regulatory sandboxes” could facilitate the identification of solutions that actually contribute to food system sustainability and innovation, without compromising food safety.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100574"},"PeriodicalIF":7.2,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465360","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

Metabolomics findings associated with the effects of decontamination approaches on foodborne pathogens; a state-of-the-art review

IF 7.2

Future Foods Pub Date : 2025-02-15 DOI: 10.1016/j.fufo.2025.100576

Alireza Sadeghi , Maryam Ebrahimi , Elham Assadpour , Seid Mahdi Jafari

{"title":"Metabolomics findings associated with the effects of decontamination approaches on foodborne pathogens; a state-of-the-art review","authors":"Alireza Sadeghi , Maryam Ebrahimi , Elham Assadpour , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2025.100576","DOIUrl":"10.1016/j.fufo.2025.100576","url":null,"abstract":"<div><div>Metabolites produced by foodborne pathogens (FBPs) not only determine the microbial quality of the contaminated foods but also have undeniable effects on dysbiosis of the gut microbiota and subsequent consumers’ health. Accordingly, investigation of microbial metabolites derived from FBPs has received considerable attention even for the dead cells. Recently, online detection and rapid differentiation of FBPs, determination of biomarker metabolites and their fingerprinting in FBPs, discrimination of toxin-producing strains and antimicrobial resistance profile/mechanisms has been studied thanks to the advancement in metabolomics analyses. Recently, some of the most important fungi, Gram-positive and Gran-negative foodborne bacteria have been studied using different chromatography- and/or spectroscopy-based instrumental analyses in combination with proper data mining algorithms using metabolomics approaches. The aim of the present review is highlighting the effects of inhibitory compounds/approaches including organic acids, essential oils, herbal extracts, microbial-derived inhibitory compounds, other biological controls, synthetic preservatives, non-thermal processing and their combination on metabolite profiles/metabolic pathways of FBPs. Moreover, promising action modes of these inhibitory components/methods like destruction of the cell membrane, reduction of biofilm formation, suppression of the efflux system, quorum sensing inhibition, and up/down-regulation of the involved metabolic pathways have also been discussed to find proper adjuvant therapy/efficient hurdles for antimicrobial-resistant FBPs and their response/adaptation biomarkers to environmental stresses.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100576"},"PeriodicalIF":7.2,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430135","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

Insights into potential value and sustainable utilisation of pumpkin peel: A review

IF 7.2

Future Foods Pub Date : 2025-02-14 DOI: 10.1016/j.fufo.2025.100575

Guoqiang Zhang , Litai Liu

引用次数: 0

European badger (Meles meles) – potential novelty enhancement for meat products

IF 7.2

Future Foods Pub Date : 2025-02-12 DOI: 10.1016/j.fufo.2025.100573

Peter Haščík, Matej Čech, Marek Bobko, Melina Korčok, Lukáš Jurčaga

{"title":"European badger (Meles meles) – potential novelty enhancement for meat products","authors":"Peter Haščík, Matej Čech, Marek Bobko, Melina Korčok, Lukáš Jurčaga","doi":"10.1016/j.fufo.2025.100573","DOIUrl":"10.1016/j.fufo.2025.100573","url":null,"abstract":"<div><div>Customers show increased interest in meat obtained from animals raised as naturally as possible. With the increased population, however, humans needs to consider the consummation of animals previously outside their focus. European badger <em>(Meles meles)</em> is a widespread adaptable species that could be inserted into the human diet as game meat addition. In this study, we prepared meatloaves with badger meat addition and performed analyses to determine chemical composition, amino acid, and fatty acid profiles. When compared to the control, we observed very few differences between the control without badger meat and experimental samples with various European badger meat additions. Regarding color changes, only yellowness was affected, and with the highest badger meat addition, we observed a 2.01 increase compared to the control group. In chemical composition, we observed a decrease in fat content by 1.50 % in the Exp_4 group compared to the control group. The amino acid profile showed no significant differences among groups. The most prevalent amino acids in our samples were Leucine and Lysine, approximately 2.06 and 2.25 g/100 g, respectively. Even with those unconvincing results, we believe badger meat should be considered an enhancement of the human diet, but maybe in a different form or product.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100573"},"PeriodicalIF":7.2,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421674","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

Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts

IF 7.2

Future Foods Pub Date : 2025-02-12 DOI: 10.1016/j.fufo.2025.100570

Jolly Oder Akullo , Beatrice N Kiage-Mokua , Dorothy Nakimbugwe , Justus Kwetegyeka , Jeremiah Ng'ang'a , John Kinyuru

{"title":"Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts","authors":"Jolly Oder Akullo , Beatrice N Kiage-Mokua , Dorothy Nakimbugwe , Justus Kwetegyeka , Jeremiah Ng'ang'a , John Kinyuru","doi":"10.1016/j.fufo.2025.100570","DOIUrl":"10.1016/j.fufo.2025.100570","url":null,"abstract":"<div><div>Insect consumption is regarded as a sustainable diet with a high nutritional value and low environmental footprint. This study evaluated the fatty acid composition and oxidative stability of flour produced from crickets treated with ginger and garlic extracts. Ethanolic extracts of ginger, garlic and a combination were used to treat blanched cricket at a ration 1:4 (v/w). Treatments with sodium benzoate and distilled water served as positive and negative controls, respectively. Samples were dried in a hot air oven, milled to flour and packed in 10 µm polyethylene bags; stored at ambient conditions and evaluated on day on days 0, 30, and 60 of storage. Results showed that the major fatty acids in the flour were palmitic, oleic, and linoleic. During storage: palmitic acid increased from a range of 24.62 to 25.40 %; Oleic and linoleic acid decreased significantly ranging from 29.75 to 29.01 % and 32.85 to 32.21 %, respectively (p˂0.05). The ratio of polyunsaturated fatty acid to saturated fatty acid decreased significantly during storage. The acid value, peroxide value, and thiobarbituric acid reactive substances of flour increased significantly during storage (p˂0.05). The untreated flour was most affected than the spice treated flour. Treatment with a combination of ginger and garlic extracts is recommended due to the synergistic effect on the oil quality. Further investigation is required on the effects of various storage conditions and lengthy storage of spice preserved cricket flour on the fatty acid profile.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100570"},"PeriodicalIF":7.2,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436892","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

Characterization of nanostructured chitosan-PVA films and their effects on blueberries during storage

IF 7.2

Future Foods Pub Date : 2025-02-11 DOI: 10.1016/j.fufo.2025.100571

Zormy Nacary Correa-Pacheco , Silvia Bautista-Baños , Mónica Hernández-López , Daniel Tapia-Maruri , José Luis Jiménez-Pérez , Pedro Ortega-Gudiño , Olga Lidia Cruz-Miranda

{"title":"Characterization of nanostructured chitosan-PVA films and their effects on blueberries during storage","authors":"Zormy Nacary Correa-Pacheco , Silvia Bautista-Baños , Mónica Hernández-López , Daniel Tapia-Maruri , José Luis Jiménez-Pérez , Pedro Ortega-Gudiño , Olga Lidia Cruz-Miranda","doi":"10.1016/j.fufo.2025.100571","DOIUrl":"10.1016/j.fufo.2025.100571","url":null,"abstract":"<div><div>The use of nanotechnology in coatings has become a topic of growing interest. In this work, the effect of adding chitosan nanoparticles (NP) into chitosan/polyvinyl alcohol (PVA) coatings was studied. The cross-section of film micrographs obtained by scanning electron microscopy (SEM) showed a coarse surface for CS100, a smooth surface for PVA100 and blends morphology like CS100, except for the 33NP30PVA37CS and 33NP40PVA27CS films which were similar to PVA100. Fourier-transform infrared spectroscopy (FTIR) revealed interaction between the PVA and chitosan functional groups, which was reflected in the thermal and mechanical properties. The NP enhanced thermal stability and rigidity (Young´s modulus = 54.79 ± 3.94 MPa) with the highest crystallinity (52.71 %) of the films, and showing 100 % <em>in vitro</em> inhibition against <em>B. cinerea</em> for the 33NP67CS formulation. The postharvest evaluation for coated fruit showed a decrease in weight loss (< 5 %) and firmness (between 0.24–2.47 N). On the other hand, anthocyanin content increased during storage with values from 7 to 34 mg/100 g on day 8. Disease incidence was between 23 and 30 % and severity near 25 %. The nanostructured coating formulations preserve blueberry quality, making them an attractive option for sustainable food packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100571"},"PeriodicalIF":7.2,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430134","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