Future Foods最新文献

{"title":"Texture engineering of aquatic protein-based products via 3D food printing","authors":"Mehdi Abdollahi ,&nbsp;Maaike Nieuwland ,&nbsp;Kjeld van Bommel ,&nbsp;Laurice Pouvreau ,&nbsp;Anna Ström ,&nbsp;Ingrid Undeland","doi":"10.1016/j.fufo.2025.100604","DOIUrl":"10.1016/j.fufo.2025.100604","url":null,"abstract":"<div><div>The versatility of 3D printing in digital design and material deposition explored to adjust the internal architecture of a large portion of a protein-based food. The effect of infill density, printing pathways and their combination in customizing textural properties of model products made of proteins from fish side streams were systematically investigated. A direct correlation between the infill density and uniaxial firmness of the printed objects was found. Using different printing pathways across the Z-axis showed that parallel printing pattern can produce anisotropic textures in macroscale. This was due to a nonhomogeneous load of materials in parallel with the printing pathways, compared with its perpendicular direction in mesoscale, as revealed with microtomography imaging. Using cross printing pathway design was found as a way to achieve isotropic textures. Finally, using a combination of infill density and printing pathways across the X, Y axis and vertically in a non-parallel manner within a large portion of a product was proven as a new route to achieve a customizable texture profile in different parts of a single product. Altogether, our results demonstrated new possibilities for the development of protein-based products with customized heterogenous textures, closer to those in muscle, using the 3D printing technology.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100604"},"PeriodicalIF":7.2,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680895","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}

{"title":"The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing","authors":"Saeed Hamzeh Atani ,&nbsp;Nafiseh Soltanizadeh ,&nbsp;Mohammad Shahedi ,&nbsp;Hamid Ghomi","doi":"10.1016/j.fufo.2025.100600","DOIUrl":"10.1016/j.fufo.2025.100600","url":null,"abstract":"<div><div>In recent years, the food industry has witnessed a growing demand for rapid and energy-efficient thawing methods. This study investigates the effectiveness of dielectric barrier discharge (DBD) plasma for thawing beef. Frozen beef samples of varying thicknesses (5, 10, and 15 mm) were subjected to DBD plasma at voltages of 16, 18, and 20 kV. Thawing time, energy consumption, specific energy efficiency, microbial growth, myofibrillar protein structure, MTT cytotoxicity, and microstructural changes were evaluated and compared with still-air and microwave thawing. The results revealed that plasma reduced thawing time by approximately 82 % compared to still-air thawing. Energy consumption with plasma at 16, 18, and 20 kV was 95 %, 93 %, and 82 % lower, respectively, than that of microwave for samples of comparable thickness. Moreover, plasma improved energy efficiency by nearly 50 % relative to microwave heating. Notably, no viable microbe was detected in beef samples thawed using plasma. Cytotoxicity tests for samples treated at 20 kV on L929 cells confirmed the safety of the method. However, higher voltages induced changes in the myofibrillar protein structure and altered the microstructure of the beef. The findings underscore the potential of DBD plasma thawing as a rapid, energy-efficient, and safe alternative to traditional thawing methods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100600"},"PeriodicalIF":7.2,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680894","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}

{"title":"Thermo-resistant films based on core-shell nanofibers loaded with phase change materials for butter packaging; fabrication, characterization, application","authors":"Ana Saghafian-Aski ,&nbsp;Seid-Mahdi Jafari ,&nbsp;Aman-Mohammad Ziaiifar ,&nbsp;Elham Alehosseini","doi":"10.1016/j.fufo.2025.100598","DOIUrl":"10.1016/j.fufo.2025.100598","url":null,"abstract":"<div><div>Shelf life of butter, as an important dairy product in the human diet, can be limited due to light, temperature, and humidity during storage, which makes this product susceptible to oxidation, lipolysis, and microbial spoilage. Therefore, to address challenges related to the shelf life of butter by enhancing the thermo-resistance of its packaging and increasing its stability at ambient temperature, in this research, thermoplastic polyurethane (TPU) nanofibers containing bio-waxes of soy, coconut, carnauba, bees, and spermaceti as phase change materials were designed through coaxial/melt electrospinning technique. Our results revealed that when waxes were loaded inside the nanofibers, <span><math><mrow><mstyle><mi>Δ</mi></mstyle><msub><mi>H</mi><mi>m</mi></msub></mrow></math></span> value became lower than pure waxes. Core-shell nanofiber consisting of 15 % (w/w) TPU (as the shell) and 30 % (w/v) carnauba wax (as the core) with an average diameter of 241.1 ± 7 nm was chosen as the best sample due to good thermal properties (i.e., <em>T_m</em> = 54.7 °C, <span><math><mrow><mstyle><mi>Δ</mi></mstyle><msub><mi>H</mi><mi>m</mi></msub></mrow></math></span>= 88.6 <span><math><mfrac><mi>J</mi><mi>g</mi></mfrac></math></span>, and <em>ΔC_p</em> = 8.16 <span><math><mfrac><mi>J</mi><mrow><mi>g</mi><mi>K</mi></mrow></mfrac></math></span>) and the highest nanoencapsulation ratio. The designed nanofibers can be used as a thin and effective insulating layer, enhancing the thermo-resistance of traditional packaging. They successfully protect butter against environmental changes (i.e., temperature fluctuations), leading to a significant extension of its shelf life.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100598"},"PeriodicalIF":7.2,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680893","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}

{"title":"Sustainable, functional food design: Characterizing and utilizing passion fruit by-product extract in anthocyanin-enriched delivery systems","authors":"Sopida Sakulrang ,&nbsp;Mutasem Razem ,&nbsp;Nima Mohammadi ,&nbsp;Daniel Granato","doi":"10.1016/j.fufo.2025.100599","DOIUrl":"10.1016/j.fufo.2025.100599","url":null,"abstract":"<div><div>This study evaluated various conditions, including ethanol concentration (60 to 80 %) and ultrasonic power (300 to 500 W), to determine the optimal ultrasound-assisted extraction (UAE) parameters for anthocyanins from purple passion fruit (<em>Passiflora edulis</em> f. <em>edulis</em>) peel. The results identified that UAE at 500 W for 10 min using 80 % ethanol was the most effective condition, yielding 6.47 mg GAE/g of total phenolic content and 0.28 mg CYE/g of total anthocyanins. The extract demonstrated a significant 62 % inhibition of reactive oxygen species generation in human red blood cells and exhibited cupric-ion-reducing antioxidant capacity (27.45 mg AAE/g). In a gummy model, adding the optimal extract followed by <em>in vitro</em> digestion simulation increased the bioaccessibility of anthocyanins by 112 % and the total phenolic content by 163 %. The extract also enhanced the ferric-reducing antioxidant power (FRAP) with a bioaccessibility of 128 %, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity decreased after digestion (bioaccessibility of 84 %). However, gummies made with sucrose and artificial red pigment achieved a higher acceptability index (76 %) than those with passion fruit peel extract (66 %). In conclusion, we identified the optimal extraction conditions for producing a food-grade and sustainable extract rich in anthocyanins. This extract can be utilized as a natural coloring and antioxidant in functional food applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100599"},"PeriodicalIF":7.2,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629387","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}

{"title":"Familiarity and satisfaction with plant-based meat alternatives around the world","authors":"Nicholas Poh-Jie Tan ,&nbsp;Joāo Graça ,&nbsp;Christopher J. Hopwood","doi":"10.1016/j.fufo.2025.100597","DOIUrl":"10.1016/j.fufo.2025.100597","url":null,"abstract":"<div><div>Meat consumption around the world is increasing, especially in economically developing countries (e.g., China). There is compelling evidence that the demand and consumption of meat has negative impacts on animal welfare, the environment, and people's health. Plant-Based Meat Alternatives (PBMA) represent one approach to reducing meat consumption. However, relatively little is known about how the factors that influence PBMAs acceptance vary across countries. We sought to examine the effects of gender, age, and meat consumption on familiarity and satisfaction with PBMAs, and to explore how these effects differed across 23 countries on four continents (<em>N</em> = 20,966). We found that women, younger individuals, and those who consumed less meat were more familiar and satisfied with PBMAs. In Asian countries, the association between age and meat consumption with PBMA acceptance was weaker than those in Western countries, perhaps because of cultural differences in dietary traditions. Our findings highlight the importance demography and geographical context in attitudes about PBMAs and have practical implications for meat reduction efforts worldwide.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100597"},"PeriodicalIF":7.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621144","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}

{"title":"Novel foods, neglected and alien species to increase food biodiversity of diets in Europe","authors":"Aliki Kalmpourtzidou ,&nbsp;Sara Boussetta ,&nbsp;Ghanya Al-Naqeb ,&nbsp;Rachele De Giuseppe ,&nbsp;Hellas Cena","doi":"10.1016/j.fufo.2025.100596","DOIUrl":"10.1016/j.fufo.2025.100596","url":null,"abstract":"<div><div>Food biodiversity of diets (FBD) is an emerging topic, not widely studied in Europe. In the last years, different factors such as climate change, agriculture intensification, urbanization and wars have led to homogeneous food demand and thus food systems. Increased FBD could be beneficial both for human and planetary health. The objective of this narrative review is to seek solutions for the increase of FBD in Europe with the introduction of new or neglected food sources, specifically novel foods (NF), neglected and underutilized species (NUS) and invasive alien species (IAS) considering the risks and barriers. The identification, cultivation and consumption of NUS is crucial for sustainable local food systems, economy and nature biodiversity. The consumption of IAS may lead to agriculture deintensification and limitation of their spread in non-native regions. The adoption of NF consumption holds significant potential for promoting sustainability, enhancing FBD and addressing global food security concerns. Alternative solutions such as the inclusion of these diverse food sources in human diets could result in the enhancement of FBD. Governments, industries, researchers and the public need to harmonically collaborate to achieve this transition through innovative strategies to ensure accessibility, availability and knowledge of use of these food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100596"},"PeriodicalIF":7.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611352","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}

{"title":"Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers","authors":"Magdalena Teresa Spicher ,&nbsp;Kerstin M. Dressel ,&nbsp;Ute Schweiggert-Weisz ,&nbsp;Susanne Gola ,&nbsp;Peter Eisner","doi":"10.1016/j.fufo.2025.100595","DOIUrl":"10.1016/j.fufo.2025.100595","url":null,"abstract":"<div><div>Plant-based products recently gained interest due to consumer trends favoring sustainable diets. They are mainly produced using plant proteins to imitate the properties of animal-based products. While various plant proteins are already utilized in the industry, more insights into consumer perception and acceptance are needed. This study presents the results of a survey with 2,003 participants from Germany. We aimed to gain insight into consumer preferences and to identify the preferred proteins for use in plant-based meat and dairy alternatives, considering psychographic and demographic factors like dietary habits. The participants were asked about their purchase behavior and to rank 17 plant proteins as food ingredients in popularity. More than half of the participants indicated buying plant-based food regularly or occasionally, mainly women, non-omnivores, younger participants, and people with a higher education level. The most popular proteins were from almonds, oats, chickpeas, and peas, and the least preferred were from faba beans, rapeseed, and mung beans. We found that less-known proteins were ranked less popular. The findings demonstrate that the acceptance and popularity of plant proteins depend primarily on consumer awareness and knowledge. Overall, this study provides valuable insights into the complexity of consumers' preferences for meat and dairy alternatives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100595"},"PeriodicalIF":7.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611353","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}

{"title":"Combined effects of zinc oxide nanoparticles and arbuscular mycorrhizal fungi on soybean yield, oil quality, and biochemical responses under drought stress","authors":"Mohammad Haghaninia ,&nbsp;Samaneh Memarzadeh Mashhouri ,&nbsp;Ali Najafifar ,&nbsp;Freidoon Soleimani ,&nbsp;Qiang-Sheng Wu","doi":"10.1016/j.fufo.2025.100594","DOIUrl":"10.1016/j.fufo.2025.100594","url":null,"abstract":"&lt;div&gt;&lt;div&gt;The increasing frequency and intensity of drought stress, exacerbated by climate change, pose significant threats to agricultural productivity and food security. In this context, this study investigates the effects of zinc oxide nanoparticles (ZnO&lt;img&gt;NPs) and Myco-Root-a proprietary blend of three distinct mycorrhizal fungal species-on the yield and oil quality of soybean (&lt;em&gt;Glycine&lt;/em&gt; max) under drought stress. By exploring innovative strategies, this research aims to enhance agricultural resilience and promote sustainable food production in challenging environmental conditions. Utilizing a randomized complete block design over two years (2021–2022), the experiment included 12 treatments with three levels of drought stress (optimal irrigation (MAD&lt;sub&gt;20&lt;/sub&gt;), moderate water deficit (MAD&lt;sub&gt;50&lt;/sub&gt;), and severe water deficit (MAD&lt;sub&gt;80&lt;/sub&gt;)) and four fertilizer management strategies (control, ZnO&lt;img&gt;NPs (200 mg L⁻¹), arbuscular mycorrhizal fungi (AMF), and a combination of both). The results showed that drought stress reduced colonization, whereas the combined application of ZnO&lt;img&gt;NPs+AMF enhanced colonization by 10 % relative to AMF alone. Additionally, under MAD&lt;sub&gt;20&lt;/sub&gt; conditions, the combined treatment of ZnO&lt;img&gt;NPs+AMF significantly increased nitrogen, phosphorus, potassium, and zinc uptake by 82.61 %, 100.49 %, 94.78 %, and 143.11 %, respectively, compared to severe drought stress conditions without fertilization. This treatment also increased proline and soluble carbohydrates under severe drought conditions by 77.29 % and 58.75 %, respectively, compared to the control. Furthermore, the activity of antioxidant enzymes such as ascorbate peroxidase, guaiacol peroxidase, and catalase increased by 85.92 %, 111.18 %, and 80.13 respectively, reducing oxidative stress markers such as malondialdehyde (51.27 %) and hydrogen peroxide (63.44 %) compared to untreated conditions. In terms of both oil quantity and quality, the combined treatment of ZnO&lt;img&gt;NPs+AMF under MAD&lt;sub&gt;20&lt;/sub&gt; conditions increased linoleic and linolenic acid concentrations by 60.75 % and 43.91 %, respectively, while decreasing palmitic and stearic acid concentrations by 50.45 % and 24.88 %, respectively. These changes resulted in a 145.47 % increase in seed yield and an 24.32 % increase in oil content compared to MAD&lt;sub&gt;80&lt;/sub&gt; conditions without treatment. Additionally, when compared to severe drought stress without fertilization, the application of ZnO&lt;img&gt;NPs+AMF under MAD&lt;sub&gt;20&lt;/sub&gt; enhanced the iodine value by 9.7 %, while the saponification number under MAD&lt;sub&gt;80&lt;/sub&gt; without fertilization increased by 3.2 % relative to the control. Furthermore, the combined application of ZnO&lt;img&gt;NPs+AMF under optimal irrigation conditions resulted in an 41.04 % reduction in the acid value compared to drought stress without fertilizer application. Overall, these findings suggest that the combined use of ZnO&lt;img&gt;NPs and AMF can serve as an effective s","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100594"},"PeriodicalIF":7.2,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680906","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}

{"title":"Nutrition and food science & technology: Vital symbiosis for sustainable health","authors":"Gert W. Meijer","doi":"10.1016/j.fufo.2025.100593","DOIUrl":"10.1016/j.fufo.2025.100593","url":null,"abstract":"<div><div>Nutrition science and food science &amp; technology are crucial for creating a healthier world through accessible nutrition and sustainable health practices. Examples of successful impact can be found in food fortification, foods with effective levels of bioactives, (re)formulation of foods to combat obesity and diet-related diseases, (re)formulation of foods to enable nutrition and health claims, and the activities by the European Technology Platform (ETP) for the food sector 'Food for Life'.</div><div>In preparing, maintaining, and promoting the Strategic Research and Innovation Agenda (SRIA), the ETP aims to identify scientific and technological actions towards the transformations that are needed to achieve more optimal outcomes of the food system. The four major food system outcomes are the environment, society, citizen health &amp; wellbeing, and economy &amp; competitiveness. The SRIA provides essential guidance to the European Commission, Member States and Regions, the food industry, and the wider research community interested in food, in the form of Research and Innovation needs to make a real difference to the Food and Drink sector and society. The mutualism between nutritionists and food scientists and technologists is essential for achieving the transformations towards the outcomes that are needed for a more sustainable food system.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100593"},"PeriodicalIF":7.2,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576893","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}

{"title":"From waste management to protein innovation: Black soldier fly as an embodiment of the circular bioeconomy","authors":"Shira Bukchin-Peles ,&nbsp;Katie Baker Lozneva ,&nbsp;Jeffery K. Tomberlin ,&nbsp;David Zilberman","doi":"10.1016/j.fufo.2025.100592","DOIUrl":"10.1016/j.fufo.2025.100592","url":null,"abstract":"<div><div>The Black Soldier Fly (BSF), <em>Hermetia illucens</em>, represents a sustainable source of protein by converting organic waste into valuable products. BSF production requires minimal resources compared to traditional livestock and generates significantly lower greenhouse gas emissions (about 0.017 kg CO₂-eq per kg protein versus 57–500 kg CO₂-eq per kg protein for livestock). Diverting 1 % of global food waste to BSF production could yield an estimated 332,000 metric tonnes of protein annually and 1 million metric tonnes of organic fertilizer. This paper explores the economic, environmental, and operational dimensions of BSF production, focusing on supply chain strategies that optimize scalability and sustainability. Analyzing configurations such as vertical integration, distributed systems, and nucleus-plasma models, it identifies critical factors shaping supply chain design and environmental impacts. The findings emphasize the importance of supportive regulations, continued research investment, and strategic supply chain development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100592"},"PeriodicalIF":7.2,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535182","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}