Future Foods最新文献_第2页

Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying 主题微波辅助喷流床干燥法生产的蟋蟀蛋白粉的理化、功能和抗氧化特性

IF 7.2

Future Foods Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100480

Sirichat Chanadang , Sukanya Mingyai , Phantipha Charoenthaikij , Kitti Sathapornprasath , Yostana Supan , Duangkamon Wayupap , Teerarat Itthisoponkul

{"title":"Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying","authors":"Sirichat Chanadang , Sukanya Mingyai , Phantipha Charoenthaikij , Kitti Sathapornprasath , Yostana Supan , Duangkamon Wayupap , Teerarat Itthisoponkul","doi":"10.1016/j.fufo.2024.100480","DOIUrl":"10.1016/j.fufo.2024.100480","url":null,"abstract":"<div><div>The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, <em>Acheta domesticus</em> (AD) and <em>Gryllus bimaculatus</em> (GB), were used. Results showed that MSBD produced CPP with higher protein and mineral content and lower fat compared to OD (<em>p</em> < 0.05). MSBD also enhanced functional qualities like solubility, foaming capacity, emulsion ability, water retention capacity, and digestibility. CPP treated with MSBD exhibited significantly increased phenolic content and antioxidant activity (<em>p</em> < 0.05). Cricket species also influenced CPP quality. MSBD-produced protein from AD had a lighter color and superior functional qualities, including solubility, foam stability, and protein digestibility. Conversely, GB-produced MSBD protein showed higher protein and calcium levels, as well as better foam capacity. The faster and more even heating of MSBD, along with its shorter drying time, helps preserve heat-sensitive nutrients and bioactive components. This explains the higher quantities of protein, minerals, phenolics, and antioxidants in MSBD samples. Overall, this study shows that MSBD is a promising way to make high-quality protein ingredient from a sustainable insect protein source that have better antioxidant properties and better functionality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100480"},"PeriodicalIF":7.2,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539436","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

Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties 功能性口香糖：从传统咀嚼口香糖过渡到新型基质，提供具有促进健康特性的封装生物活性物质

IF 7.2

Future Foods Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100482

Hamed Hosseini , Fereshteh Hosseini , Shadi Bolourian , Hossein Sabet Sarvestani , Elham Assadpour , Seid Mahdi Jafari

{"title":"Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties","authors":"Hamed Hosseini , Fereshteh Hosseini , Shadi Bolourian , Hossein Sabet Sarvestani , Elham Assadpour , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2024.100482","DOIUrl":"10.1016/j.fufo.2024.100482","url":null,"abstract":"<div><div>Many studies have demonstrated the health and functional benefits of bioactive compounds (bioactives), as delivery of these ingredients to the body have been conducted by different techniques, such as enriched foods, supplements, <em>etc</em>. Among these, chewing gum (CWG) could be a unique candidate as delivery matrix of bioactives since presents some inherent benefits, including protective feature of its matrix as encapsulants; improving concentration, memory and alertness; stress reduction, weight manage, easy to use anytime and anywhere, and desired by consumers, especially children. Moreover, the specific style of CWG consumption, i.e. continued chewing without swallowing provides a unique opportunity to local and systemic delivery of bioactives in a sustained release manner, and the stability and activity of bioactives could be controlled by changes in the ingredients and manufacturing procedure, or using encapsulation technique. This review deals with introduction of bioactives in terms of chemical structure, health benefits, limitations for practical effectiveness, followed by highlighting the role of CWG as a delivery system of bioactives. Taking these into account, CWG composition and manufacturing procedures were reviewed, and developments in vitro delivery of encapsulated bioactives by CWG matrix were discussed. In this regard, more studies should be performed to monitor the release behavior of different bioactives from CWG as affected by various factors. Finally, further studies direct us to produce an optimum CWG formulation providing targeted outputs in line with consumer interests, namely good taste, practical efficiency, low price and lack of environment pollution.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100482"},"PeriodicalIF":7.2,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539356","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 impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour 超临界二氧化碳加工对大豆粉香味和理化特性的影响

IF 7.2

Future Foods Pub Date : 2024-10-19 DOI: 10.1016/j.fufo.2024.100476

Sumanjot Kaur , Ali Ubeyitogullari

{"title":"The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour","authors":"Sumanjot Kaur , Ali Ubeyitogullari","doi":"10.1016/j.fufo.2024.100476","DOIUrl":"10.1016/j.fufo.2024.100476","url":null,"abstract":"<div><div>Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean flour using supercritical carbon dioxide (SC<img>CO<sub>2</sub>) and investigate the impact of extraction conditions on the properties of soybean flour, including particle size distribution, composition, color, and rheological and textural qualities. Similar lipid extraction yields (∼20 %) were obtained with SC<img>CO<sub>2</sub> and conventional hexane extractions. The volatile compound concentration of the soybean flour was reduced after SC<img>CO<sub>2</sub> extraction (0.63–1.00 µg/g) as compared to hexane extraction (1.44–1.68 µg/g). The results showed that SC<img>CO<sub>2</sub>-treated soybean flour showed smaller particle sizes (<250 µm, ∼70 %), improved protein purity upon protein extraction, and brighter color as compared to hexane-extracted flour. Additionally, in comparison to untreated soybean flour, SEM images revealed a more disrupted and rough structure in defatted soybean flour. Overall, the presented SC<img>CO<sub>2</sub> approach can improve the aroma of soybean flour while achieving similar lipid extraction yields with conventional hexane extraction, all without the use of toxic organic solvents.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100476"},"PeriodicalIF":7.2,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539347","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

Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products 酿酒师用过的谷物作为烘焙、面食和谷物类产品的功能性配料

IF 7.2

Future Foods Pub Date : 2024-10-18 DOI: 10.1016/j.fufo.2024.100479

Hamed Saberian , Amir Pouya Ghandehari Yazdi , Mohammad Nejatian , Nooshin Bazsefidpar , Amir Hossein Mohammadian , Mohammad Rahmati , Elham Assadpour , Seid Mahdi Jafari

{"title":"Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products","authors":"Hamed Saberian , Amir Pouya Ghandehari Yazdi , Mohammad Nejatian , Nooshin Bazsefidpar , Amir Hossein Mohammadian , Mohammad Rahmati , Elham Assadpour , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2024.100479","DOIUrl":"10.1016/j.fufo.2024.100479","url":null,"abstract":"<div><div>The food industry by-product causes a negative environmental impact and reduces resource efficiency and productivity. Although these by-products have been used only for animal feed purposes in the past, there is an emerging trend to use them in human food as well. Brewers’ spent grain (BSG) is a proper example of such industrial by-products; it constitutes about 85 % of the total by-products generated in the brewing industry. With high amounts of fiber and protein, BSG can serve as a formulation ingredient in human nutrition. Accordingly, many studies have tried to investigate the possibility of using it in different food products. Overall, BSG is a promising source of bioactive compounds with antioxidant, antidiabetic, anti-inflammatory, and antithrombotic properties. Enzymatic hydrolysis, fermentation, and extraction conditions can be optimized to enhance the functional attributes of BSG for food, pharmaceutical, and nutraceutical applications. This review elaborated on the possibility of using BSG within bakery, pasta, and cereal-based formulations and its effect on such products' quality and nutritional characteristics. In addition, the functional ingredients of BSG and their biological properties are briefly reviewed. The research results suggest that incorporating BSG into various bakery products can enhance their nutritional value, but the optimal level of addition varies depending on the specific product. Careful optimization is required to balance an improved nutritional profile and acceptable technological and sensory qualities. However, the challenge facing the high-scale utilization of BSG ingredients is the variability of raw material composition. Therefore, more study is needed to develop innovative technologies for integrated and comprehensive valorization of BSG.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100479"},"PeriodicalIF":7.2,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539353","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

Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties 用本地枣树品种的枣泥制作的牛乳馅饼的质量和营养成分

IF 7.2

Future Foods Pub Date : 2024-10-18 DOI: 10.1016/j.fufo.2024.100477

Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim

{"title":"Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties","authors":"Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim","doi":"10.1016/j.fufo.2024.100477","DOIUrl":"10.1016/j.fufo.2024.100477","url":null,"abstract":"<div><div>In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (<em>p <</em> 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (<em>p <</em> 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (<em>p <</em> 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (<em>p <</em> 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)<sub>50</sub> (9 mg/mL) as compared to all other investigated samples. Hence, it may be concluded that the paneer supplemented with date pastes offers considerable antioxidant potential and ACE-inhibitory activity.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100477"},"PeriodicalIF":7.2,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539350","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 carbon footprint of vegetable imports into Aruba: A closer look at sea and air transport 阿鲁巴进口蔬菜的碳足迹：近距离观察海运和空运

IF 7.2

Future Foods Pub Date : 2024-10-15 DOI: 10.1016/j.fufo.2024.100469

Amber S. van Veghel , Salys Sultan , Annemie Geeraerd Ameryckx

{"title":"The carbon footprint of vegetable imports into Aruba: A closer look at sea and air transport","authors":"Amber S. van Veghel , Salys Sultan , Annemie Geeraerd Ameryckx","doi":"10.1016/j.fufo.2024.100469","DOIUrl":"10.1016/j.fufo.2024.100469","url":null,"abstract":"<div><div>This study aimed to give insights into low-carbon vegetable import strategies for Aruba, a Dutch Caribbean island. Our selected products were potatoes, lettuce, onions, tomatoes, and green beans. The products originated from 13 different countries, and 25 product-country combinations were identified. The system boundaries were from the farm until arrival at the supermarket. We identified actual maritime transport routes, and calculated greenhouse gas (GHG) emissions of passenger aircrafts flying from Amsterdam to Aruba. Vegetables imported by air had significantly higher GHG emissions (4.2–8.3 kg CO<sub>2</sub>eq per kg) than products imported by sea (0.4–2.3 kg CO<sub>2</sub>eq per kg). GHG emissions of road transport generally contributed more than those of other life cycle stages, except when products showed a high contribution of agriculture. Although sea transport was calculated with much detail, it usually did not contribute much to the GHG emissions. We recommend Life Cycle Practitioners to consider aircraft characteristics when calculating GHG emissions of air transport, and to include the weight of the 80 kg AKE container, used for cooled airfreight, when allocating impacts between passengers and freight. For this case study, GHG emissions of specific passenger aircrafts always resulted in lower GHG emissions compared to generic calculations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100469"},"PeriodicalIF":7.2,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539354","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

Enhancing 3D printing performance of O/W emulsions with asparagus fibre 用芦笋纤维提高水包油型乳液的 3D 打印性能

IF 7.2

Future Foods Pub Date : 2024-10-12 DOI: 10.1016/j.fufo.2024.100472

Yifeng Lu, Maarten A.I. Schutyser, Lu Zhang

{"title":"Enhancing 3D printing performance of O/W emulsions with asparagus fibre","authors":"Yifeng Lu, Maarten A.I. Schutyser, Lu Zhang","doi":"10.1016/j.fufo.2024.100472","DOIUrl":"10.1016/j.fufo.2024.100472","url":null,"abstract":"<div><div>Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100472"},"PeriodicalIF":7.2,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441056","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

Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute 从生产燕麦代乳品的蛋白质产量角度优化滗水器工艺

IF 7.2

Future Foods Pub Date : 2024-10-10 DOI: 10.1016/j.fufo.2024.100470

Jonas Körber, Adrian Körzendörfer

{"title":"Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute","authors":"Jonas Körber, Adrian Körzendörfer","doi":"10.1016/j.fufo.2024.100470","DOIUrl":"10.1016/j.fufo.2024.100470","url":null,"abstract":"<div><div>Even though oat-based milk substitutes offer numerous nutritional benefits, one of their major disadvantages is the low protein content. To overcome this issue, the impact of the decanter process on the protein yield was investigated. A design of experiments with 30 experimental runs was performed to determine the influence of acceleration, feed, feed temperature, inner weir diameter, and differential speed on the separation process. The results were used to calculate the ideal parameters. Accordingly, an acceleration of 4,000 <em>g</em>, a feed of 20 kg/h, a temperature of 20 °C, an inner weir diameter of 68 mm, and a differential speed of 180 min<sup>−1</sup> resulted in the highest theoretical protein in dry matter content (14.22 % w/w) corresponding to a protein yield of 98.2 %. The validation experiments with the calculated parameters led to a centrate with a protein in dry matter content of 11.63 ± 0.14 % (w/w), an absolute protein content of 1.00 ± 0.01 % (w/w), and a protein yield of 81.3 ± 1.70 %. The centrate was free of dark particles confirming an adequate separation of undesired solids. SDS-PAGE further proved that no protein fraction was completely separated. In conclusion, the parameters of the decanter process should be set carefully in order to achieve a high protein yield.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100470"},"PeriodicalIF":7.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539352","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

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking 部分脱脂奇异果粉作为无麸质面包的新型配料：改善可持续性、营养和消费者喜好

IF 7.2

Future Foods Pub Date : 2024-10-10 DOI: 10.1016/j.fufo.2024.100475

Fernanda Garcia dos Santos , Luciana Sandri , Urszula Krupa-Kozak , Vanessa Dias Capriles

{"title":"Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking","authors":"Fernanda Garcia dos Santos , Luciana Sandri , Urszula Krupa-Kozak , Vanessa Dias Capriles","doi":"10.1016/j.fufo.2024.100475","DOIUrl":"10.1016/j.fufo.2024.100475","url":null,"abstract":"<div><div>Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100475"},"PeriodicalIF":7.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539348","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

Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies 为功能性软糖设计可持续的海藻抗氧化和消炎成分

IF 7.2

Future Foods Pub Date : 2024-10-09 DOI: 10.1016/j.fufo.2024.100474

Bruno Toribio de Lima Xavier , Marcelo Franchin , Nima Mohammadi , Carolina Girotto Pressete , Lusânia Maria Greggi Antunes , Yandong Xu , Kai Wang , Jason Bennett , Daniel Granato

{"title":"Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies","authors":"Bruno Toribio de Lima Xavier , Marcelo Franchin , Nima Mohammadi , Carolina Girotto Pressete , Lusânia Maria Greggi Antunes , Yandong Xu , Kai Wang , Jason Bennett , Daniel Granato","doi":"10.1016/j.fufo.2024.100474","DOIUrl":"10.1016/j.fufo.2024.100474","url":null,"abstract":"<div><div>Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioactive compounds, is essential for establishing reliable macroalgae supply chains for food applications. This study aims to develop a sustainable and functional seaweed-based food ingredient rich in bioactive compounds for functional food applications. The results indicated that ultrasound-assisted extraction using 70% ethanol for 10 min was optimal for both SL (410±23 mg of gallic acid equivalent [GAE] per kg) and AW (666±63 mg GAE/kg). Both extracts exhibited chemical antioxidant activity and inhibited the protection of human plasma against chemically induced oxidation. SL extract did not exhibit free radical scavenging activity (DPPH). Importantly, no cytotoxicity (IC<sub>50</sub>>250 µg/mL) was observed in human-derived THP-1, HUVEC, HT-29, and HepG2 cell lines, ensuring the relative safety of these extracts for potential food technology applications. AW and SL extracts (100 µg/mL) reduced intracellular reactive oxygen species generation in lipopolysaccharide (LPS)-challenged THP-1 cells by 66% and 30%, respectively, highlighting the higher antioxidant activity of AW extract. AW and SL extracts did not modulate TNF-α and IL-6 secretion to show anti-inflammatory activity. Gummies infused with AW and SL extracts had a higher total phenolic content than commercial products, but their antioxidant activity was lower. Sensory evaluation revealed that gummies containing seaweed extracts received lower scores for colour, taste, overall impression, and purchase intention than those without extracts.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100474"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539349","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