Future Foods最新文献_第5页

Labeling and messaging influence on consumer choice: policy implications for electron beam-processed foods 标签和信息对消费者选择的影响：电子束加工食品的政策含义

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-24 DOI: 10.1016/j.fufo.2026.100921

Kendall A. Howie , Wei Yang , Rodolfo M. Nayga Jr. , Suresh D. Pillai

{"title":"Labeling and messaging influence on consumer choice: policy implications for electron beam-processed foods","authors":"Kendall A. Howie , Wei Yang , Rodolfo M. Nayga Jr. , Suresh D. Pillai","doi":"10.1016/j.fufo.2026.100921","DOIUrl":"10.1016/j.fufo.2026.100921","url":null,"abstract":"<div><div>This study investigated how food label wording and tailored informational messages influenced U.S. consumer perceptions and willingness-to-pay (WTP) for electron beam (eBeam)-processed foods through an online discrete choice experiment (CE). Informational messages focused on the safety, shelf-life, or convenience benefits of eBeam “processing” or eBeam “irradiation.” The label attributes included the processing method used and whether or not the product was designated as clean label. Overall, all informational treatments employing safety- and shelf-life-focused benefits significantly increased consumer WTP. Gender and age differences emerged: Women were less receptive to the message interventions compared to men, who responded positively to all treatments, and older adults were less responsive than younger adults. Responses to word choice also varied depending on demographic variables, with White consumers preferring “irradiation” wording and non-White consumers favoring “processing” terminology. These findings show that clear, targeted communication about the benefits of eBeam technology is essential to support effective marketing, product development, and policy decisions.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100921"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077910","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}

引用次数: 0

Acid modified and cellulose nanofiber and oleic acid reinforced high performance starch films for cheese packaging 奶酪包装用酸改性、纤维素纳米纤维和油酸增强高性能淀粉薄膜

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.fufo.2026.100942

Xiaoxian Hu, Chieh-Yi Lin, Jooyeoun Jung, Yanyun Zhao

{"title":"Acid modified and cellulose nanofiber and oleic acid reinforced high performance starch films for cheese packaging","authors":"Xiaoxian Hu, Chieh-Yi Lin, Jooyeoun Jung, Yanyun Zhao","doi":"10.1016/j.fufo.2026.100942","DOIUrl":"10.1016/j.fufo.2026.100942","url":null,"abstract":"<div><div>Hydroxypropyl methylcellulose (HPMC) and potato starch films were developed and evaluated to enhance hydrophobicity, heat sealability and other film properties for cheese packaging. HPMC films with hydrophobic coatings and cellulose nanofiber (CNF) or nanocrystal (CNC) reinforcement and starch film gelatinized with acetic acid (AA) were evaluated for reducing water vapor absorption (WVA) and maintaining integrity when packaging cheddar cheese. The starch films were further studied by evaluating the effect of acid type (acetic acid (AA) and citric acid (CA)), CNF, and oleic acid (OA) on WVA, water vapor permeability, and mechanical and heat seal strength. The best performed starch films were then applied to package cheddar cheese and assess quality changes of cheese during 45 days of refrigerated storage (4 °C, 75 % RH). Starch films gelatinized with AA showed significantly lower WVA and better stability than HPMC films (P < 0.05). CNF (0.75 %) reinforcement in starch films enhanced tensile and heat seal strength, while OA increased flexibility and seal strength. Overall, starch films gelatinized with AA or CA with 0.75 % CNF and 0.3 % OA exhibited the best balance of mechanical and barrier properties. UV–Vis spectra confirmed the benefit of OA for reducing light transmission at 350–500 nm. When packaging cheese for up to 45 days of refrigerated storage, starch films gelatinized with CA and reinforced with CNF and OA maintain excellent integrity and preserved cheese quality by controlling weight loss, surface discoloration, microbial growth, and lipid oxidation, demonstrating strong potential as eco-friendly packaging for highly moist and fat cheese.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100942"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173340","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}

引用次数: 0

The role of neglected and underutilized species (NUS) in sustainable development goals (SDGs): The case of sea buckthorn value chain in rural China 被忽视和未充分利用物种在可持续发展目标中的作用：以中国农村沙棘价值链为例

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-31 DOI: 10.1016/j.fufo.2025.100894

Haoxu Zhang , Elena Millan , Kevin Money , Pei Guo

{"title":"The role of neglected and underutilized species (NUS) in sustainable development goals (SDGs): The case of sea buckthorn value chain in rural China","authors":"Haoxu Zhang , Elena Millan , Kevin Money , Pei Guo","doi":"10.1016/j.fufo.2025.100894","DOIUrl":"10.1016/j.fufo.2025.100894","url":null,"abstract":"<div><div>Neglected and underutilized species (NUS) can play a crucial role in food and nutrition security, agricultural diversity and resilience, poverty reduction, and income generation. Given the importance of NUS in achieving sustainable development goals (SDGs) without notable trade-offs, this study conducts in-depth interviews with sea buckthorn value chain stakeholders in three counties in Gansu Province, China, to understand key drivers for creating new NUS value chains, the strengths, weaknesses, opportunities, and threats (SWOT) of each type of value chain stakeholders, and the role of NUS for sustainable development. The findings show that four drivers, namely infrastructure (e.g., rural roads for logistics, information and communication technology facilities for e-commerce), investment (e.g., agricultural loans/subsidies), scientific and technological (e.g., advanced processing equipment, research on breeding and strategic plantation), and market drivers (e.g., offline and online e-commerce platforms) have better integrated internal natural and human capital and external financial, physical, and social capital into NUS value chains. The study proposes a novel conceptual framework for the adoption of the NUS value chain, highlighting the significant potential of NUS in achieving a balance between the economic, social, and ecological objectives of the SDGs at a regional level through responsible and strategic plantation, production, processing, marketing, and consumption of NUS.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100894"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926006","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}

引用次数: 0

Study on the antioxidant properties of robusta and arabica coffee silverskin by-product with different degrees of grinding 罗布斯塔和阿拉比卡咖啡不同研磨程度副产物银皮的抗氧化性能研究

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-22 DOI: 10.1016/j.fufo.2025.100885

Marzanna Hęś , Jan Kucharski , Rita C. Alves , Susana Machado , Maria Beatriz Oliveira , Pathumi Ariyarathna , Jarosław Walkowiak , Krzysztof Dziedzic

{"title":"Study on the antioxidant properties of robusta and arabica coffee silverskin by-product with different degrees of grinding","authors":"Marzanna Hęś , Jan Kucharski , Rita C. Alves , Susana Machado , Maria Beatriz Oliveira , Pathumi Ariyarathna , Jarosław Walkowiak , Krzysztof Dziedzic","doi":"10.1016/j.fufo.2025.100885","DOIUrl":"10.1016/j.fufo.2025.100885","url":null,"abstract":"<div><div>This study evaluated the effects of coffee silverskin cultivar (Arabica and Robusta), grinding degree (<95 μm, 95–132 μm, >132 μm), and extraction solvent (water, ethanol) on the recovery of caffeine, chlorogenic acids, and antioxidant activity. Samples were analysed using HPLC, Folin-Ciocalteu, and antioxidant assays: DPPH and FRAP (ethanol-dependent), ABTS and metal chelation (water-dependent). Robusta contained significantly higher caffeine (6604–10,534 μg/g) than Arabica (4550–8550 μg/g), while caffeine content did not differ with solvent. Intermediate particle size (95–132 μm) maximized caffeine extraction, while coarse particles (>132 μm) yielded more chlorogenic acids. Cultivar and grinding degree had minimal influence on Total phenolic content (TPC) of water extracts; however, Robusta exhibited higher TPC (44.3–79.9 mg GAE/g dry matter) in ethanol extracts. Robusta exhibited the highest antioxidant activities in all assays: metal-chelating (49.2 mg EDTA/g) and ABTS (462.3 mg Trolox/g) in water extracts; DPPH (142.5 mg Trolox/g) and FRAP (30.5 mM Fe²⁺/g) in ethanol extracts. Robusta silverskin showed significantly higher soluble dietary fiber (SDF) (13.1–15.4 g/100 g dry matter), while insoluble fiber did not differ with cultivar. These findings provide a basis for optimizing silverskin valorisation and its use as a sustainable bioactive source in functional food applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100885"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926593","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}

引用次数: 0

Harnessing cold plasma for sustainable extraction of bioactive compounds: a critical review of mechanisms and applications 利用冷等离子体可持续提取生物活性化合物：机制和应用综述

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-10 DOI: 10.1016/j.fufo.2026.100907

Seyed Alireza Banihashemi , Saber Amiri , Elham Assadpour , Mohammad Yousefi , Seid Mahdi Jafari

{"title":"Harnessing cold plasma for sustainable extraction of bioactive compounds: a critical review of mechanisms and applications","authors":"Seyed Alireza Banihashemi , Saber Amiri , Elham Assadpour , Mohammad Yousefi , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2026.100907","DOIUrl":"10.1016/j.fufo.2026.100907","url":null,"abstract":"<div><div>Cold plasma (CP) represents a transformative, non-thermal approach for enhancing the extraction efficiency of bioactive compounds from diverse plant matrices. This review provides a critical synthesis of recent advances in CP-assisted extraction, emphasizing its mechanisms, optimization parameters, and comparative effectiveness relative to conventional and emerging extraction methods. CP operates through the synergistic action of reactive oxygen and nitrogen species, inducing cell wall disruption, surface activation, and in some cases, induced metabolic responses within plant tissues. Comprehensive analysis reveals that treatment parameters, including voltage, gas composition, and exposure time, have significant, compound-specific impacts on extraction yield and bioactive stability. Notably, CP enhances the recovery of polyphenols, flavonoids, and essential oils from multiple plant types, often outperforming conventional solvent-based techniques while aligning with green chemistry principles. However, improper parameter optimization can lead to oxidative degradation, particularly in thermolabile compounds like carotenoids and volatile oils. The review identifies key research gaps in the standardization of CP protocols, matrix-specific optimization, and industrial scalability. Future research should focus on mechanistic elucidation, post-extraction stability, and integration with complementary technologies to fully harness the potential of CP in sustainable food and pharmaceutical applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100907"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078020","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}

引用次数: 0

Effect of environmental attitudes on consumer acceptance of more sustainable chicken production: Evidence from five European countries 环境态度对消费者接受更可持续的鸡肉生产的影响：来自五个欧洲国家的证据

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-02-04 DOI: 10.1016/j.fufo.2026.100941

Roberto Nieto-Villegas , Zalán Márk Maró , Péter Czine , Adrián Rabadán , Áron Török

{"title":"Effect of environmental attitudes on consumer acceptance of more sustainable chicken production: Evidence from five European countries","authors":"Roberto Nieto-Villegas , Zalán Márk Maró , Péter Czine , Adrián Rabadán , Áron Török","doi":"10.1016/j.fufo.2026.100941","DOIUrl":"10.1016/j.fufo.2026.100941","url":null,"abstract":"<div><div>Sustainable food production is a growing priority in Europe, prompting interest in innovations that reduce environmental impact and align with evolving consumer expectations. By means of two discrete choice experiments (DCEs) conducted in five European countries (Spain, UK, Denmark, Poland, and Hungary), this study examines consumer preferences for sustainable production practices in chicken breast, including circular economy strategies. The first experiment focuses on sustainable packaging and feeding strategies, while the second assesses consumer valuation of production method, environmental impact and animal welfare among others. Hybrid choice models were used in both cases, incorporating the latent psychological variables of sustainable food perception and environmental awareness. The results reveal that consumers consistently prefer sustainable attributes that are more familiar, such as environmentally-friendly packaging, organic labels and traditional or free-range production methods, which are perceived as higher-quality and more ethical. Less known sustainable innovations, particularly those related to feed practices like insect meal or food by-products, are widely rejected (even among environmentally conscious consumers) due to concerns about naturalness, safety or emotional discomfort. Under an inflationary context, consumers showed greater price sensitivity but still valued environmental impact claims and ethical attributes. Demographic factors, such as age, education, gender and urban residence, significantly influenced acceptance patterns. These results underscore the importance of perceived naturalness, trust and familiarity in shaping consumer acceptance of sustainable production methods. They highlight the need for targeted communication strategies, transparent labelling, and price-accessible solutions to support the adoption of both familiar and novel sustainable practices in the agri-food sector.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100941"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173189","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}

引用次数: 0

NICE-Food KG: A knowledge graph for the analysis of the Nutritional, Ingredient, Contaminant, and Environmental characteristics of food for food system research NICE-Food KG：为食品系统研究分析食品的营养、成分、污染物和环境特性的知识图谱

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.fufo.2026.100935

Felix Bindt , Marga Ocké , Rob de Jonge , Ido Toxopeus , Anna Fensel

{"title":"NICE-Food KG: A knowledge graph for the analysis of the Nutritional, Ingredient, Contaminant, and Environmental characteristics of food for food system research","authors":"Felix Bindt , Marga Ocké , Rob de Jonge , Ido Toxopeus , Anna Fensel","doi":"10.1016/j.fufo.2026.100935","DOIUrl":"10.1016/j.fufo.2026.100935","url":null,"abstract":"<div><div>Food and planetary health are interconnected, as the food system is responsible for 26% of greenhouse gas emissions while simultaneously necessary for optimal human health. Optimization and balancing of this relationship in our current and future foods is an active area of research. Integrating different data sources for this purpose remains difficult due to the heterogeneity of food data. To support food experts in complex interdisciplinary information retrieval we developed NICE-Food KG, a knowledge graph and data pipeline integrating data on <strong>N</strong>utrition, <strong>I</strong>ngredients, <strong>C</strong>ontaminants and <strong>E</strong>nvironmental impact for the Netherlands. Through data annotation and mapping employing food related ontologies and Resource Description Framework (RDF), NICE-Food KG enhances the FAIR (Findable, Accessible, Interoperable, Reusable) principles of food data. We used NICE-Food KG 1) to assess the data overlap between the different NICE domains 2) for the identification of communal food groups across the integrated data 3) to provide food recommendation based on specific food preferences 4) to infer knowledge on contemporary branded products such as meat and fish alternatives. Although more data is needed and expansions of ontologies are required to confidently bridge the gap between different disciplines in food sciences, we provide a proof of concept of how a knowledge graph supported approach can be used to integrate interdisciplinary food data, harnessing the value of FAIR data.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100935"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173249","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}

引用次数: 0

Addition of Prunus spinosa L. extract to plant-based burgers formulated with different oils: effects of in vitro gastrointestinal digestion on antioxidant capacity and oxidation status 在不同油配制的植物汉堡中添加樱叶提取物：体外胃肠道消化对抗氧化能力和氧化状态的影响

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-02-06 DOI: 10.1016/j.fufo.2026.100946

Itziar Ariz-Hernandez , María Isabel Calvo , Diana Ansorena , Iciar Astiasaran

{"title":"Addition of Prunus spinosa L. extract to plant-based burgers formulated with different oils: effects of in vitro gastrointestinal digestion on antioxidant capacity and oxidation status","authors":"Itziar Ariz-Hernandez , María Isabel Calvo , Diana Ansorena , Iciar Astiasaran","doi":"10.1016/j.fufo.2026.100946","DOIUrl":"10.1016/j.fufo.2026.100946","url":null,"abstract":"<div><div>During gastrointestinal digestion, oxidative reactions affect the stability and bioaccessibility of nutrients and bioactive compounds. This study evaluated the effect of <em>Prunus spinosa</em> extract on protein and lipid oxidation in cooked soy protein-based burgers formulated with sunflower or olive oil, before and after in vitro digestion. The <em>P. spinosa</em> extract supplied 15-fold more total phenolic compounds than the added mixture of spices. Burgers containing <em>P. spinosa</em> extract showed higher antioxidant activity and phenolic content. Protein oxidation decreased more markedly during digestion in samples with the extract (51–57 %) than in controls (31–39 %), while thiobarbituric acid reactive substances increased less in samples with the extract (61–100 %) than in controls (74–281 %). The type of oil had only a minor influence on the stability and bioaccessibility of phenolic compounds and on the antioxidant capacity. These results highlight that incorporating <em>P. spinosa</em> extract improves the oxidative stability of plant-based meat analogs during the gastrointestinal digestion.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100946"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173254","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}

引用次数: 0

Development of smart chitosan-sodium alginate aerogels containing carbon dots/extract obtained from Persian cornflower petals 含碳点/波斯矢车菊花瓣提取物的壳聚糖-海藻酸钠智能气凝胶的研制

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.fufo.2026.100926

Yasser Shahbazi , Nassim Shavisi , Ali Barati

{"title":"Development of smart chitosan-sodium alginate aerogels containing carbon dots/extract obtained from Persian cornflower petals","authors":"Yasser Shahbazi , Nassim Shavisi , Ali Barati","doi":"10.1016/j.fufo.2026.100926","DOIUrl":"10.1016/j.fufo.2026.100926","url":null,"abstract":"<div><div>With the increased awareness on the freshness of food products among consumers, the smart packaging that can track the freshness of packaged foods in real-time by observing the color changes of packaging materials are gradually drawing more and more attentions. The objectives of the current experiment were to fabricate chitosan-sodium alginate (CS-SA) aerogels containing carbon dots/extract (PCE) obtained from Persian cornflower and to investigate the possible utilization of smart aerogels to track the minced lamb meat freshness over a 5-day period at chilled conditions. The CS-SA + carbon dots 0.1%, CS-SA + PCE 3.5%, and CS-SA + carbon dots 0.1% + PCE 3.5% aerogels had significantly higher compressive stress value, water absorption capacity, moisture content, and water vapor absorption capacity in comparison with the control group, recorded by 7.56-20.14 MPa, 13.42%-27.40%, 0.27%-0.56%, and 10.25%-33.90%, respectively (P < 0.05). The colors of CS-SA + PCE 3.5% and CS-SA + carbon dots 0.1% + PCE 3.5% aerogels as pH-sensitive indicators were red, dark violet, green, and yellow-brown at pH 1-6, 7, 8, and 9-10, respectively. The total mesophilic bacterial count, total psychrotrophic bacterial count, pH, and total volatile basic nitrogen compounds of minced lamb meat were determined to be 7.43 log CFU/g, 7 log CFU/g, 7.33, and 27.80 mg N/100 g on day 5 of storage conditions, respectively. The color response of CS-SA + PCE 3.5% and CS-SA + carbon dots 0.1% + PCE 3.5% aerogels as a result of lamb meat deterioration from khaki to violet can also be easily perceived. The results suggest that the fabricated aerogels have great potential to be utilized as intelligent indicators to control the freshness of minced lamb meat.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100926"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173337","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}

引用次数: 0

Investigating anti-aging effect of the 4 major flavonoid bioactive compounds reported in Bua Sai perianth through in silico molecular modeling and in vitro analysis 通过硅分子模拟和体外分析，研究花被中4种主要类黄酮活性物质的抗衰老作用

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.fufo.2026.100931

Chaiyawat Aonsri , Sompop Kuljarusnont , Nakkawee Saengklub , Duangjai Tungmunnithum

{"title":"Investigating anti-aging effect of the 4 major flavonoid bioactive compounds reported in Bua Sai perianth through in silico molecular modeling and in vitro analysis","authors":"Chaiyawat Aonsri , Sompop Kuljarusnont , Nakkawee Saengklub , Duangjai Tungmunnithum","doi":"10.1016/j.fufo.2026.100931","DOIUrl":"10.1016/j.fufo.2026.100931","url":null,"abstract":"<div><div>Many studies from various countries reported on stamen and perianth from Bua Sai, a medicinal plant as the rich source of flavonoids which are potential for cosmeceutical and pharmaceutical applications. Flavonoids from medicinal plants have been reported on various pharmacological potentials, especially anti-aging. However, many people allergic to pollens inside the stamen, and concern to use developed products using stamen as bioactive ingredients source. Therefore, the perianth is interesting to investigate as an alternative raw plant material providing an abundant source of flavonoids with anti-aging effect. Quercetin-3-<em>O</em>-rhamnoside, kaempferol-3-<em>O</em>-galactoside, quercetin-3′-<em>O</em>-xyloside and myricetin-3-<em>O</em>-galactoside are the major flavonoids found in perianth part of Bua Sai. This research aims to evaluate anti-aging potentials of these 4 major flavonoids reported on perianth of this herb using both <em>in silico</em> molecular modeling and <em>in vitro</em> anti-aging analysis. Interestingly, the anti-aging assessment <em>in silico</em> model exhibited the same trend as <em>in vitro</em> assays that the 4 flavonoids provided higher ability to inhibit three aging-related enzymes comparing with their control. Besides, the perianth extract from the flavonoids-richest population in Thailand was used to determine its anti-aging potential <em>in vitro</em> models. Remarkably, the extract displayed anti-aging ability almost similar to that of quercetin-3-<em>O</em>-rhamnoside for collagenase assay. These results emphasized on the synergistic anti-aging effect of the complex phytochemical combinations. This finding offers the alternative raw material/ ingredient for medical/ phytopharmaceutical applications. Nonetheless, the safety and efficacy of the future developed products from this raw material should be evaluated by clinical studies.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100931"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173364","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}

引用次数: 0