Future Foods最新文献_第4页

Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs 发现可可壳是一种安全的生物活性食品配料：营养学和毒理学方面的突破

IF 7.2

Future Foods Pub Date : 2024-09-25 DOI: 10.1016/j.fufo.2024.100461

Alicia Gil-Ramírez , Silvia Cañas , Ignacio Monedero Cobeta , Miguel Rebollo-Hernanz , Pilar Rodríguez-Rodríguez , Vanesa Benítez , Silvia M. Arribas , María A. Martín-Cabrejas , Yolanda Aguilera

{"title":"Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs","authors":"Alicia Gil-Ramírez , Silvia Cañas , Ignacio Monedero Cobeta , Miguel Rebollo-Hernanz , Pilar Rodríguez-Rodríguez , Vanesa Benítez , Silvia M. Arribas , María A. Martín-Cabrejas , Yolanda Aguilera","doi":"10.1016/j.fufo.2024.100461","DOIUrl":"10.1016/j.fufo.2024.100461","url":null,"abstract":"<div><div>This work aimed to analyze the chemical composition of the cocoa shell flour (CSF) and aqueous extract (CSE) and conduct acute and sub-chronic toxicity assays to ensure safety. CSF was composed of 59.1 % dietary fiber, primarily insoluble fiber (48.1 %). CSE consisted entirely of soluble fiber (72.8 %), mainly pectic polysaccharides. The amino acid profile revealed CSF's potential as a high-quality plant protein source, whereas CSE was rich in free amino acids, especially leucine, valine, and alanine (59.6–62.5 mg 100 g<sup>−1</sup>). Higher levels of macroelements, especially potassium, were found in CSE. Silicon was the most abundant microelement, and heavy metal levels were within acceptable limits for both cocoa shell matrices. This study confirmed the bioactive potential of CSF and CSE, enriched in phenolic compounds and methylxanthines, including theobromine, caffeine, gallic acid, (+)-catechin, as well as <em>N</em>-phenylpropenoyl-<span>l</span>-amino acids. The high theobromine content in both matrices, especially in CSE (2605.3 mg 100 g<sup>−1</sup>), did not harm the mice's health; acute and sub-chronic toxicity studies demonstrated the safety of oral administration of CSF and CSE in mice, showing no lethality or remarkable histopathological changes. This research supports the safe use of CSF and CSE, establishing these ingredients as suitable for incorporation into food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100461"},"PeriodicalIF":7.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327264","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

Freshness/spoilage monitoring of protein-rich foods by betacyanin-loaded gelatin/carboxymethyl cellulose halochromic labels 用含有贝特矢黄素的明胶/羧甲基纤维素卤色标签监测富含蛋白质食品的新鲜度/损耗率

IF 7.2

Future Foods Pub Date : 2024-09-23 DOI: 10.1016/j.fufo.2024.100458

Reza Abedi-Firoozjah , Shamimeh Azimi-Salim , Arvin Afrah , Reza Yekta , Elham Assadpour , Maryam Azizi-Lalabadi , Seid Mahdi Jafari

{"title":"Freshness/spoilage monitoring of protein-rich foods by betacyanin-loaded gelatin/carboxymethyl cellulose halochromic labels","authors":"Reza Abedi-Firoozjah , Shamimeh Azimi-Salim , Arvin Afrah , Reza Yekta , Elham Assadpour , Maryam Azizi-Lalabadi , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2024.100458","DOIUrl":"10.1016/j.fufo.2024.100458","url":null,"abstract":"<div><div>In the present investigation, easy-to-use colorimetric on-package labels were developed based on gelatin/carboxymethyl cellulose films loaded with betacyanin-rich <em>Mirabilis jalapa</em> extract (MJE) for freshness tracking of shrimp and minced meat. The effect of MJE addition (2 %, 4 %, and 6 % (w/v)) on the morphology, micro-structural, optical, and functional characteristics of the labels was assessed. The addition of MJE indicated dose-dependent improvement of antioxidant potential and light barrier capability of the labels but the reduction of their mechanical strength and water barrier properties. The labels underwent color changes (pinkish-red to yellow) after being exposed to different pHs (2–13), which was similar to the MJE solutions when immersed in buffer solutions. The halochromic label loaded with 6 % (w/v) MJE exhibited the highest sensitivity to ammonia. This label was also capable of detecting ammonia concentrations ranging from 0.01 to 0.1 mg/mL, with a visible color shift from red to pale yellow. When utilized for freshness monitoring of shrimp and minced meat, this label displayed noticeable color changes resulting from the accumulation of volatile ammonia and changes in pH during the spoilage of these samples. The labels were also biodegradable, disintegrating within ∼21 days to a great extent. As a result, we found that a label containing 6 % (w/v) MJE can be used as a biodegradable halochromic indicator in the food packaging industry for visual quality monitoring of seafood and meat products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100458"},"PeriodicalIF":7.2,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323343","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

Assessing the environmental sustainability of insects as a source of functional proteins: A prospective LCA 评估昆虫作为功能蛋白质来源的环境可持续性：前瞻性生命周期评估

IF 7.2

Future Foods Pub Date : 2024-09-22 DOI: 10.1016/j.fufo.2024.100457

Alejandro Corona-Mariscal , Neus Sanjuan , Carme Güell , Gabriela Clemente

引用次数: 0

A novel simplified model to evaluate environmental impact based on life cycle assessment methodology–Case study of spinach considering food waste reduction through modified atmosphere packaging– 基于生命周期评估方法的新型环境影响评估简化模型--考虑通过改良气调包装减少食物垃圾的菠菜案例研究

IF 7.2

Future Foods Pub Date : 2024-09-21 DOI: 10.1016/j.fufo.2024.100456

Yuma Sasaki , Takahiro Orikasa , Ryu Takaoka , Nobutaka Nakamura , Kiyotada Hayashi , Yoshihito Yasaka , Naoki Makino , Koichi Shobatake , Shoji Koide , Takeo Shiina

{"title":"A novel simplified model to evaluate environmental impact based on life cycle assessment methodology–Case study of spinach considering food waste reduction through modified atmosphere packaging–","authors":"Yuma Sasaki , Takahiro Orikasa , Ryu Takaoka , Nobutaka Nakamura , Kiyotada Hayashi , Yoshihito Yasaka , Naoki Makino , Koichi Shobatake , Shoji Koide , Takeo Shiina","doi":"10.1016/j.fufo.2024.100456","DOIUrl":"10.1016/j.fufo.2024.100456","url":null,"abstract":"<div><div>Greenhouse gases (GHGs) from food loss and waste (FLW) act as a major hindrance to achieving the Sustainable Development Goal 13. Modified atmosphere packaging (MAP) can reduce the FLW of packaged fruits and vegetables, decreasing FLW-related GHGs. This study assessed the influence of food waste reduction (FWR) via MAP on the environmental load of the spinach life cycle. Particularly, we introduced a novel model to estimate the environmental loads of the life cycle. Additionally, we employed the model for the life cycles of strawberries and peaches to verify the suitability of the model to other product's life cycles. Furthermore, we assessed the trade-offs between the increase in the environmental loads attributed to MAP production and the decrease in the environmental loads of the spinach life cycle via FWR. FWR via MAP decreased the environmental loads of the spinach supply chain by 45.2 % compared to the waste reduction via oriented polypropylene packaging, although MAP increased the environmental loads for packaging production. Further, the proposed model could suitably predict the environmental loads of the life cycles of spinach and other products, irrespective of the packaging conditions (film, box, or tray), thereby contributing to environmentally sustainable improvements in future food-packaging systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100456"},"PeriodicalIF":7.2,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356738","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 quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments 提高香草、香料和柑橘调味植物油的质量和稳定性：挑战与未来发展

IF 7.2

Future Foods Pub Date : 2024-09-19 DOI: 10.1016/j.fufo.2024.100455

Azzahra Mutiara Ayu , Gemala Anjani , Diana Nur Afifah , Yonathan Asikin , Fitriyono Ayustaningwarno

{"title":"Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments","authors":"Azzahra Mutiara Ayu , Gemala Anjani , Diana Nur Afifah , Yonathan Asikin , Fitriyono Ayustaningwarno","doi":"10.1016/j.fufo.2024.100455","DOIUrl":"10.1016/j.fufo.2024.100455","url":null,"abstract":"<div><p>Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. This literature review summarizes the potential for future development of diverse flavored vegetable oils by gathering several research on their features, manufacturing techniques, and stability capabilities during frying and storage. Flavored vegetable oils enriched with herbs, spices, and citrus have been shown to contain a wide range of volatile compounds, to have better oxidative stability during thermal processing and storage, to improve sensory characteristics, which leads to increased consumer acceptance, and to increase and sustain antioxidant levels. Each technique of producing flavored vegetable oils serves a unique purpose and provides distinct benefits, making them suited for various types of natural antioxidants. Future development must solve a number of problems in order to fully realize the promise of flavored vegetable oils, notably in terms of safety and health benefit claims.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100455"},"PeriodicalIF":7.2,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001606/pdfft?md5=d801aa6bf9a090908bc3891ca0cdb94c&pid=1-s2.0-S2666833524001606-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271853","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

Synergistic potential of co-millinged edible argan oil (Argania spinosa L.) and oregano leaves (Origanum vulgare L.) in food applications 共同研磨的食用摩洛哥坚果油（Argania spinosa L.）和牛至叶（Origanum vulgare L.）在食品应用中的协同潜力

IF 7.2

Future Foods Pub Date : 2024-09-18 DOI: 10.1016/j.fufo.2024.100430

Samira Oubannin , Abderrahim Asbbane , Otmane Hallouch , Angelo Maria Giuffrè , El Hassan Sakar , Said Gharby

{"title":"Synergistic potential of co-millinged edible argan oil (Argania spinosa L.) and oregano leaves (Origanum vulgare L.) in food applications","authors":"Samira Oubannin , Abderrahim Asbbane , Otmane Hallouch , Angelo Maria Giuffrè , El Hassan Sakar , Said Gharby","doi":"10.1016/j.fufo.2024.100430","DOIUrl":"10.1016/j.fufo.2024.100430","url":null,"abstract":"<div><div>By including oregano (<em>Origanum vulgare</em> L.) leaves (OL) during the extraction process, the nutraceutical benefits of argan oil (AO) can be significantly increased. Thanks to the employed technique (enrichment through extraction), without resorting to organic solvents. The current work aimed at developing of a green enrichment of argan oil with 2 and 5 % of OL. The purpose of this research was to evaluate the effectiveness of adding OL and its impact on AO oxidative stability under accelerated oxidation for four months. AO physicochemical characterization consisted in measuring quality indices, total phenolic contents, antioxidant activity, pigments, and sensory analysis throughout the storage period. In general, AO samples containing OL exhibited increased phenolic, chlorophylls, and carotenoid contents and lower peroxide and <em>p</em>-anisidine values. AO shelf-life was extended thanks to OL, which slowed down the process of lipid complete oxidation. From a sensory standpoint, a rancid taste was found in the unenriched AO, while the taste and color of oregano were more intense in the AOs supplemented with OL at 5 %. This innovative approach boost AO value in various industries and exemplifies the endless possibilities that emerge when we explore the synergy between different natural elements.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100430"},"PeriodicalIF":7.2,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539351","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

What's the beef with gene editing? An investigation of factors influencing U.S. consumers’ acceptance of beef from gene-edited cattle 基因编辑有什么用？调查影响美国消费者接受基因编辑牛所产牛肉的因素

IF 7.2

Future Foods Pub Date : 2024-09-17 DOI: 10.1016/j.fufo.2024.100454

Jean A. Parrella , Holli R. Leggette , Peng Lu , Gary Wingenbach , Matt Baker , Elsa Murano

{"title":"What's the beef with gene editing? An investigation of factors influencing U.S. consumers’ acceptance of beef from gene-edited cattle","authors":"Jean A. Parrella , Holli R. Leggette , Peng Lu , Gary Wingenbach , Matt Baker , Elsa Murano","doi":"10.1016/j.fufo.2024.100454","DOIUrl":"10.1016/j.fufo.2024.100454","url":null,"abstract":"<div><p>Gene-editing technology provides promising opportunities for livestock industries by enabling precise genetic modifications that enhance desirable traits such as increased disease resistance, heat tolerance, and nutritional quality. With gene-edited beef products entering the market soon, understanding consumers’ acceptance is critical. Using structural equation modeling, the study aimed to determine how key psychological and social factors influence U.S. consumers’ attitudes toward gene editing and their behavioral intentions toward ground beef from gene-edited cattle. Results indicate that knowledge, subjective social norms, and perceived benefits positively influenced attitudes, while perceived risks and food technology neophobia negatively influenced attitudes. Subjective social norms, perceived benefits, and attitudes positively influenced behavioral intentions, while perceived risks and food technology neophobia negatively influenced intentions. Attitudes acted as a partial mediator, significantly mediating the effects of subjective social norms, perceived benefits, perceived risks, and food technology neophobia on behavioral intentions. Improving consumers’ behavioral intentions toward ground beef from gene-edited cattle hinges on cultivating more favorable attitudes toward the technology. Thus, collaborative efforts by scientists, producers, policymakers, extension agents, and agricultural communicators should seek to increase consumers’ perceived benefits and improve subjective social norms, as these factors were most influential.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100454"},"PeriodicalIF":7.2,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400159X/pdfft?md5=01ec3905c4956e831dd7f587829b01ae&pid=1-s2.0-S266683352400159X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271854","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

Separation of oil from rapeseed protein rich extracts by microfiltration using hydrophilic ceramic membranes 利用亲水陶瓷膜进行微过滤，从富含油菜籽蛋白的提取物中分离油脂

IF 7.2

Future Foods Pub Date : 2024-09-17 DOI: 10.1016/j.fufo.2024.100453

Lavanya Chandrappa, Zrinka Tabain, Ester Ferrusola Pastrana, Tobias Dons, Lilia Ahrné

{"title":"Separation of oil from rapeseed protein rich extracts by microfiltration using hydrophilic ceramic membranes","authors":"Lavanya Chandrappa, Zrinka Tabain, Ester Ferrusola Pastrana, Tobias Dons, Lilia Ahrné","doi":"10.1016/j.fufo.2024.100453","DOIUrl":"10.1016/j.fufo.2024.100453","url":null,"abstract":"<div><p>Rapeseed, containing up to 40 % protein along with a well-balanced profile of essential amino acids, stands out as a promising novel plant-based protein source. Yet, protein extraction faces challenges, due to adverse effects of oil extraction on protein properties and down-stream processing. In this work was explored the potential of using hydrophilic silicon carbide ceramic (SiC) membranes to separate oil from a protein rich extract and produce permeates rich in protein and retentates containing oleosomes. Various solvents including water, sodium chloride, alkaline (pH 8.5) and a complex alkaline salt solvent were used to obtain a variety of protein and oil extracts from the whole rapeseeds. The type of solvent significantly affected the composition and colloidal structure of the feed which has minor effect on the oil separation but significant effect on filtration performance and composition of the permeates and retentates obtained. The membrane filtration process achieved significant oil separation, with permeates exhibiting minimal oil content ranging from 0.1 to 1.3 % (w/w), for water and alkaline solvents respectively. Assessment of the filtration performance showed fluxes from 23 to 50 L·<em>h</em><sup>−1</sup>·<em>m</em><sup>−2</sup> and final volume concentration ratios of 1.3, 1.4, 1.6 and 1.9 for salt, alkaline-salt, alkaline and water solvents. The retentate, composed of 11.8–19.8 % protein and 23.6–28.7 % w/w dry matter, is a relevant and innovative ingredient for plant food formulations. These findings show the potential of membrane filtration with SiC in enabling removal of oil and producing streams with potential for diverse applications in the food industry.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100453"},"PeriodicalIF":7.2,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001588/pdfft?md5=8dd5d95555fea965843721f5870e1c7a&pid=1-s2.0-S2666833524001588-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272393","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

Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt 评估发酵红龙果（Hylocereus polyrhizus）饮料中稳定甜菜素的潜力：搅拌酸奶的可持续着色和抗氧化性增强

IF 7.2

Future Foods Pub Date : 2024-09-14 DOI: 10.1016/j.fufo.2024.100452

Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho

{"title":"Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt","authors":"Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho","doi":"10.1016/j.fufo.2024.100452","DOIUrl":"10.1016/j.fufo.2024.100452","url":null,"abstract":"<div><p>Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunctional properties (like betacyanins) has emerged as a novel concept. This study aimed to evaluate the potential of a functional fruit drink, Improved-FRDFD-dH<sub>2</sub>O [contained betacyanins of fermented red dragon fruit drink stabilised by 0.4 % xanthan gum and 0.5 % carboxymethyl cellulose hydrocolloid mixture solution and 0.2 % citric acid] to serve as a sustainable and stable functional liquid colourant in yoghurt. The 8-week refrigerated storage study revealed the betacyanins content in the yoghurt added with E162 experienced the lowest stabilities in terms of betacyanins content (>30 % degradation), viscosity (>15 % reduction), pH, LAB viability and antioxidant activity. In contrast, the Improved-FRDFD-dH<sub>2</sub>O was able to maintain the yoghurt's viscosity, syneresis, pH and LAB viability without any significant change. The betacyanins of Improved-FRDFD-dH<sub>2</sub>O had excellent stability in the yoghurt (<5 % degradation), showing only a minimal difference (<em>ΔE</em><1.5) in total colour changes and being able to retain >86 % of the initial antioxidant activity by the end of storage. These findings support the Improved-FRDFD-dH<sub>2</sub>O as a sustainable functional colourant with antioxidant properties for producing beneficial yoghurt.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100452"},"PeriodicalIF":7.2,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001576/pdfft?md5=eb3486f368a4c2dd5ac4c1ee7c00bfe1&pid=1-s2.0-S2666833524001576-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243705","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

Current trends in additive manufacturing based 4D food printing technology: A review 基于增材制造的 4D 食品打印技术的当前趋势：综述

IF 7.2

Future Foods Pub Date : 2024-09-12 DOI: 10.1016/j.fufo.2024.100450

Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, Vinkel Kumar Arora

{"title":"Current trends in additive manufacturing based 4D food printing technology: A review","authors":"Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, Vinkel Kumar Arora","doi":"10.1016/j.fufo.2024.100450","DOIUrl":"10.1016/j.fufo.2024.100450","url":null,"abstract":"<div><p>Four-dimensional food printing (4DFP) is a novel additive manufacturing technique that enables production of edible objects with complicated shapes and specific properties under internal or external stimuli. 4DFP presents unique prospects and research capabilities in developing innovative food materials, customized nutrition, interactive dining experiences, and the customization of flavour and texture. The 4D printed construct may experience colour, shape, flavour, or nutritional quality transformations. The 3D printed materials transform into the 4D printed under the application of a stimuli. The stimuli applied interact with base food materials and stimuli responsive/smart materials to make the 4D transformation. This review aims to consolidate the different ingredients used and the stimuli responsive effects occurring in the printed product. The impact of stimuli on textural, nutritional, and sensory properties is analysed at length. The shelf life and consumer acceptance of 4D printed food is also considered in this review. The economic feasibility and commercialization of 4DFP are still uncertain aspects of the technology.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100450"},"PeriodicalIF":7.2,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001564/pdfft?md5=368c711596741983c5207eebdfeb16b3&pid=1-s2.0-S2666833524001564-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243706","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