Future Foods最新文献

{"title":"Food processing levels and processed food intake classification","authors":"Yrjo H Roos","doi":"10.1016/j.fufo.2025.100751","DOIUrl":"10.1016/j.fufo.2025.100751","url":null,"abstract":"<div><div>A causal relationship between food processing and adverse health outcomes is often incorrectly reported. This is evidenced by several processed food classifications which mistakenly claim to categorize foods based on their processing level. Here we used chemical engineering principles to divide food processing to unit operations (physical processing) and unit processes (chemical processing) and established 5 food processing levels (FPL). Unit operations represent the lowest processing levels, FPL 0 and 1. Unit processes may include minor or major (bio)chemical changes resulting in FPL 2 and 3, respectively. FPL 4 is assigned to processing of food formulations with one or more ingredients from FPL 3 and 4. Foods from the different FPL are categorized with guidelines to corresponding processed food intake (PFI) classes, which provides improvements in comparison to the NOVA and other processed food classifications. The PFI classification combines processing and formulation as factors with possible but separate impact on nutritional, health and other outcomes of food intake. The concept of the FPL and PFI classification may be further expanded to indicate the impact of food processing in other applications, such as affordability and sustainability of food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100751"},"PeriodicalIF":8.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding consumer liking for sustainable products: insights from EsSense25 and the Emotional Index","authors":"Maite Serantes Laforgue ,&nbsp;Patricia Arcia ,&nbsp;Matías Miguez ,&nbsp;Juan Menéndez ,&nbsp;Ana Curutchet","doi":"10.1016/j.fufo.2025.100748","DOIUrl":"10.1016/j.fufo.2025.100748","url":null,"abstract":"<div><div>Rapid population growth and resource depletion necessitate exploring sustainable food solutions, and brewery spent grain (BSG), rich in fiber, presents a promising approach. This study investigated consumer acceptance of BSG-enriched bread, pasta, and chocolate milk combining explicit self-reported and implicit physiological measures of emotional states. For the explicit measures, 100 consumers rated product liking and completed the EsSense25 questionnaire; while for the implicit measures, 30 participants underwent psychophysiological measurements with a Shimmer3 GSR system to record Galvanic Skin Response (GSR) and heart rate (HR) for each product, which were used to calculate the Emotional Index (EI). Results showed BSG's impact on liking was product-dependent. \"Satisfied\" and \"interested\" correlated positively with liking, while \"disgusted\" and \"bored\" correlated negatively. PCA revealed distinct emotional profiles for BSG-enriched pasta. Regression models identified \"disgusted\" and \"satisfied\" as key liking predictors. The EI was higher during tasting, but didn't correlate significantly with liking. This study shows partial value in integrating traditional hedonic and emotional factors into sustainable food product development, demonstrating the feasability of combining conventional sensory methods with techniques like the EI and EsSense25 to deepen understanding of consumer acceptance, although EI showed only weak alignment with liking.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100748"},"PeriodicalIF":8.2,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative applications of lignin nanoparticles in food packaging: A comprehensive review","authors":"Behnam Bahramian ,&nbsp;Narges Kiani-Salmi ,&nbsp;Reza Abedi-Firoozjah ,&nbsp;Milad Tavassoli ,&nbsp;Danial Dehnad ,&nbsp;Asghar Azizian ,&nbsp;Mitra Rezaie ,&nbsp;Roshanak Hasani ,&nbsp;Sajad Ghaderi ,&nbsp;Majid Majlesi ,&nbsp;Ali Ehsani","doi":"10.1016/j.fufo.2025.100749","DOIUrl":"10.1016/j.fufo.2025.100749","url":null,"abstract":"<div><div>Lignin nanoparticles (LNPs) are the most abundant natural biopolymer and green nano reinforcement, which, compared to lignin, have increased surface activity and specific surface area and antimicrobial, antioxidant, and ultraviolet ray-blocking properties. As a biological compound, LNPs are included as fillers in food packaging films (FPFs) to increase their mechanical, microbial, thermal, and barrier properties. In addition, films and matrices containing LNPs maintain the quality and safety of food products and increase the shelf life of food. This study examines the effect of LNPs on the physical, mechanical, antioxidant, antimicrobial, optical, and thermal properties of biodegradable films. Furthermore, this research investigates the properties of films incorporating LNPs within various matrices and assesses the relationship between polymers and LNPs. The potential applications of LNPs in food packaging have been emphasized, demonstrating their beneficial and encouraging role in sustainable food packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100749"},"PeriodicalIF":8.2,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144987832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Precision fermentation for the next generation of food ingredients: Opportunities and challenges","authors":"Kumkum Verma ,&nbsp;Priti Duhan ,&nbsp;Deeksha Pal ,&nbsp;Pooja Verma ,&nbsp;Poonam Bansal","doi":"10.1016/j.fufo.2025.100750","DOIUrl":"10.1016/j.fufo.2025.100750","url":null,"abstract":"<div><div>Precision fermentation is an advanced process of traditional fermentation wherein microorganisms, such as bacteria, fungi, or yeast, are genetically modified to yield a desired product. It is an advanced biotechnological method for producing specific food ingredients, such as casein and citric acid. The integrity of precision fermentation lies in cutting-edge techniques that enhance the efficiency of microorganisms by inserting desired genes and in producing high-value compounds with greater efficiency. All the cutting-edge techniques involved are synergistic in terms of integration, rapid prototyping, and predictive power. Automation and artificial intelligence (AI) enhance the synthetic biology prediction and metabolic engineering, enabling iterative strain improvement cycles. Strain selection and its optimization are a strong foundation for successful precision fermentation process. Automation allows testing of several strain modifications in a short duration of time. Metabolic engineering efforts guided by AI tools help in assessing the outcome of genetic changes on production. The reliance on precision fermentation for a scalable and sustainable alternative to conventional methods has become more evident. Precision fermentation is becoming a solution for the high demand for sustainable and scalable food production methods by improving the efficiency of resources, minimizing waste production, and reducing the adverse environmental impact. In this review on precision fermentation, we have thoroughly examined recent advancements in precision fermentation techniques and their potential applications in the food industry. Additionally, the review discusses how precision fermentation can create customized food ingredients. It also addresses recent increase in consumer demand for personalized nutrition, plant-based alternatives, and allergen-free products. This present article discusses the technological advancements and the broader societal implications of precision fermentation, providing insights into how this field is poised to transform the food industry. Finally, we conclude by discussing the challenges and opportunities that lie ahead in fully utilizing the potential of precision fermentation for the future of food ingredient production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100750"},"PeriodicalIF":8.2,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Commercial sea cage farming assessment of sustainable diets on growth performance and fillet quality of gilthead sea bream and European sea bass","authors":"T. Šegvić-Bubić ,&nbsp;S. Zrnčić ,&nbsp;E. Tibaldi ,&nbsp;J. Pleadin ,&nbsp;D. Oraić ,&nbsp;I. Balenović ,&nbsp;T. Lešić ,&nbsp;N. Kudumija ,&nbsp;I. Cvitić ,&nbsp;I.G. Zupičić ,&nbsp;I. Lepen Pleić ,&nbsp;G. Cardinaletti ,&nbsp;A. Vulić","doi":"10.1016/j.fufo.2025.100747","DOIUrl":"10.1016/j.fufo.2025.100747","url":null,"abstract":"<div><div>The growing need for sustainable aquafeeds has driven the search for alternatives to marine-derived ingredients. This study evaluated the effects of novel diets including poultry by-product meal and <em>Hermetia illucens</em> (black soldier fly) larvae meal on growth performance, fillet yield, proximate composition, mineral profile, and fatty acid composition of gilthead sea bream (<em>Sparus aurata</em>) and European sea bass (<em>Dicentrarchus labrax</em>) reared under commercial sea-cage farming conditions. In gilthead sea bream, the test diet led to a significantly higher final body weight, specific growth rate, improved feed conversion ratio, and greater fillet yield, along with elevated levels of n-3 polyunsaturated fatty acids. In contrast, European sea bass exhibited similar growth performance across diets, but fish fed the test diet containing farmed salmon oil as the primary lipid source, had lower EPA and DHA content and higher saturated fat levels. Still, fillet yield was higher, and fatty acid profiles across both species remained within the recommended limits for human consumption. These findings demonstrate that alternative feeds based on terrestrial ingredients can sustain or enhance performance and fillet quality in Mediterranean aquaculture species, supporting broader efforts toward environmental sustainability and human nutrition through the maintenance of beneficial n-3 polyunsaturated fatty acids levels.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100747"},"PeriodicalIF":8.2,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma","authors":"Mahdiyeh Bakhtiyari-Ramezani ,&nbsp;Fatemeh Amani ,&nbsp;Aboutorab Naeimabadi","doi":"10.1016/j.fufo.2025.100746","DOIUrl":"10.1016/j.fufo.2025.100746","url":null,"abstract":"<div><div>Cold plasma processing systems have proven to be promising tools for reducing biological and chemical contaminants in the food industry. However, little is known about the effects of plasma technology on the biochemical characteristics of food, particularly nuts. Therefore, this study evaluated the potential adverse effects of cold plasma on the biochemical characteristics of pistachio in 5, 10, 20, and 40 min of treatment. The results indicated that compared to the control group, there were no significant changes in photosynthetic pigments, malondialdehyde, catalase, peroxide value, acidity value, moisture content, and sensory attributes of pistachio. However, a significant decrease in the linoleic acid (5 %) alongside an increase in the palmitic acid (8 %) for 40-minute plasma treatment was observed. The total carbohydrates and protein content of pistachios remained unchanged for the 10-minute plasma treatment, while prolonged treatment (20 and 40 min) significantly reduced these compounds compared to the control group, with protein levels decreasing by 12.29 % and 14.56 %, and carbohydrate levels decreasing by 22.03 % and 44.0 %, respectively. Therefore, plasma treatment time is a critical factor in nut processing. Subsequent research should improve device design and optimize treatment duration to regulate the risk and food safety concerns.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100746"},"PeriodicalIF":8.2,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Showcasing the potential of Pulse Spray Drying for infant foods from the food safety perspective","authors":"Berta Torrents-Masoliver ,&nbsp;Emmanuelle Boix ,&nbsp;Gisela Quinteros ,&nbsp;Anna Jofré ,&nbsp;Albert Ribas-Agustí ,&nbsp;Xavier Felipe ,&nbsp;Sara Bover-Cid","doi":"10.1016/j.fufo.2025.100745","DOIUrl":"10.1016/j.fufo.2025.100745","url":null,"abstract":"<div><div>This study evaluated <em>Pediococcus acidilactici</em> ATCC 8042 as a non-pathogenic surrogate for <em>Salmonella</em> to assess the effect of a new Pulse Spray Drying (PSD) technology in infant cereal-based food (CBF) and powdered infant formula (PIF). The pathogen <em>Salmonella enterica</em> serovar Senftenberg ATCC 43845 was used for comparison. Thermal inactivation kinetics were determined for both organisms in CBF and PIF at three a_w levels. Subsequently, <em>P. acidilactici</em> was inoculated into both matrices and subjected to PSD at varying outlet temperatures. Microbial inactivation and hydroxymethylfurfural (HMF) and acrylamide formation were measured. A statistically significant linear correlation was found between the <em>LogD_T</em> values of <em>P. acidilactici</em> and <em>Salmonella</em> across all conditions. The surrogate consistently showed higher thermal resistance, with <em>D_T</em> values averaging 4.42 times greater than those of the pathogen. These findings support the use of <em>P. acidilactici</em> ATCC 8042 as a conservative surrogate for <em>Salmonella</em>. PSD achieved microbial reductions of approximately 2–4 log, depending on outlet temperature. Levels of HMF and acrylamide were comparable to those reported in commercial products. These findings underscore PSD’s potential as a safe and effective drying technology for infant foods, offering a valuable tool for food industry aiming to improve microbial safety without compromising product quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100745"},"PeriodicalIF":8.2,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How the popularization of dietary guidelines affects healthy eating behavior: Evidence from the choice of staple food structure in China","authors":"Shijiu Yin ,&nbsp;Huiying Peng ,&nbsp;Yuqiu Qin ,&nbsp;Zongshuo Yin","doi":"10.1016/j.fufo.2025.100738","DOIUrl":"10.1016/j.fufo.2025.100738","url":null,"abstract":"<div><div>Long-term high consumption of refined grains is detrimental to human health. This study aims to assess the effects of dietary guidelines on healthy eating and provide policy insights for dietary pattern transition. The staple food structure considered in this paper consists primarily of a combination of refined grains (rice and white flour mainly) and whole grains and potatoes in various proportions. Using a nationally representative sample of 102,464 adult respondents drawn from the Food Safety and Nutrition Health Survey (FNS), we discovered that awareness of the Chinese Dietary Guidelines (2016), issued by the Chinese Nutrition Society, can help residents choose a healthier staple food structure by substituting refined grains with a higher proportion of whole grains and potatoes. Further analysis reveals that (a) knowing the dietary guidelines moderates the staple food choices of obese, urban-dwelling, and male groups, effectively improving these groups’ staple food choices; (b) knowing the dietary guidelines also promotes residents’ dietary diversity and vegetable intake; and (c) addressing potential endogeneity due to reverse causality using an instrumental variable approach, our mechanism analysis shows that dietary guidelines primarily promote healthy dietary choices by enhancing nutrition knowledge. This paper examines the health effects of dietary guidelines on residents’ staple food choices and demonstrates the significance of dietary guideline popularization and nutrition knowledge based on dietary guidelines.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100738"},"PeriodicalIF":8.2,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of terpinen-4-ol in controlling blueberry fruit rot causing by Alternaria tenuissima","authors":"Yuxuan Li ,&nbsp;Jiaqi Wang ,&nbsp;Sixu Lin ,&nbsp;Ling Yang ,&nbsp;Bingxin Sun ,&nbsp;Yunhe Zhang ,&nbsp;Yufeng Xu ,&nbsp;Xuerui Yan","doi":"10.1016/j.fufo.2025.100737","DOIUrl":"10.1016/j.fufo.2025.100737","url":null,"abstract":"<div><div>Terpinen-4-ol (T4O) is the main ingredient of tea tree essential oil with a light aroma. This study examined its inhibition on <em>Alternaria tenuissima,</em> and controlling effects on blueberry <em>Alternaria</em> fruit rot (AFR)<em>.</em> The results demonstrated that 0.2 μL mL⁻¹ T4O suppressed colony growth and increased relative conductivity due to nucleic acids and soluble proteins leakage and 0.4 μL mL⁻¹ T4O suppressed spore germination of <em>A. tenuissima</em>. Furthermore, fumigation with 0.4 μL mL⁻¹ T4O lowered the disease index in blueberries by 33.5 %, enhanced the accumulation of secondary metabolites and stimulated chitinase, and β-1, 3-glucanase enzyme activities and gene expression. Hydrogen peroxide was surged during early storage, inducing the production of reactive oxygen species. The T4O-treated group responded this issue earlier, and exhibited higher antioxidant enzyme activities and gene expressions than the control group. So that enhanced the ability of blueberries to scavenge reactive oxygen species. Such protective changes safeguarded blueberries against oxidative stress to combat AFR.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100737"},"PeriodicalIF":8.2,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Replacing conventional substrate with linseed cake improves the omega-3 profile of Zophobas atratus fabricius (Coleoptera: Tenebrionidae) larvae","authors":"Pedro Paulo Lordelo Guimarães Tavares ,&nbsp;Matheus dos Santos Lima ,&nbsp;Elba Santos da Boa Morte ,&nbsp;Roberta Barreto de Andrade Bulos ,&nbsp;Cláudio Vaz Di Mambro Ribeiro ,&nbsp;Carolina Oliveira de Souza","doi":"10.1016/j.fufo.2025.100743","DOIUrl":"10.1016/j.fufo.2025.100743","url":null,"abstract":"<div><div>Edible insects emerge as sustainable sources of protein, lipids, and minerals for human consumption, with the potential for transformation and bioaccumulation of nutritional compounds from alternative feeds. This study examined the nutritional enrichment of <em>Zophobas atratus</em> larvae using linseed cake, an agro-industrial by-product, as a feed substitute. Larvae were fed diets containing varying proportions of linseed cake (0 %, 25 %, 50 %, 75 %, and 100 %), and their nutritional profile and feed efficiency were evaluated. Feed conversion efficiency remained comparable to the control group with up to 75 % linseed cake incorporation. Larvae fed 100 % linseed cake showed higher protein content (46.68 % vs. 41.38 % in control) and significantly improved fatty acid profiles, with alpha-linolenic acid increasing from 1.03 % to 28.66 %. This resulted in a favorable shift in the omega-6/omega-3 ratio from 23.61 to 0.58. Mineral analysis revealed high levels of phosphorus, manganese, zinc, and magnesium for larvae fed 100 % linseed cake. The results demonstrate that <em>Zophobas atratus</em> larvae can be nutritionally enhanced through linseed cake feeding, offering improved protein content and beneficial fatty acid profiles for sustainable food systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100743"},"PeriodicalIF":8.2,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144860367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}