Future Foods最新文献

{"title":"Advancing meat analogues with pea proteins: a comprehensive and systematic review of applications, 3D-printing and digestive properties","authors":"Amirhossein Abedini ,&nbsp;Yalda Ghahremani ,&nbsp;Mahmood Alizadeh Sani ,&nbsp;Sina Aryan ,&nbsp;Narges Shahbazpour ,&nbsp;Kooshan Nayebzadeh","doi":"10.1016/j.fufo.2025.100868","DOIUrl":"10.1016/j.fufo.2025.100868","url":null,"abstract":"<div><h3>Background</h3><div>Pea protein (PP) has developed as a promising plant-based protein source for formulating meat alternatives due to its nutritional profile, sustainability, and functional versatility. The increasing demand for sustainable and health-conscious meat analogues has driven research into optimizing PP's properties to represent the sensory and nutritional characteristics of conventional meat.</div></div><div><h3>Scope and approach</h3><div>This systematic review, conducted in accordance with the PRISMA checklist, evaluates the role of pea proteins in advancing meat analogues. It examines various pre-treatment methodologies, including thermal processing, fermentation, cold plasma application, pH modification, and ultrasonic treatment, to enhance PP's functional attributes. The review also explores PP's applications in diverse analogue products, the role of food additives in optimizing product quality, the potential of 3D printing technology for structural precision, and the digestibility of pea-based analogues.</div></div><div><h3>Key findings and conclusion</h3><div>Pre-treatment methods significantly improve PP's functional properties, such as gelling, emulsification, and flavor compound binding, while reducing undesirable aromatic profiles, enabling PP to closely emulate the sensory attributes of conventional meat. PP demonstrates versatility in applications across meat, burgers, chicken, and bacon analogues, attributed to its superior water/oil absorption and gelling capabilities. The strategic use of food additives enhances textural properties, mouthfeel, and product stability. Additionally, 3D printing offers precise control over the fibrous architecture of meat analogues, replicating whole-muscle meat textures. While <em>in-vivo</em> digestibility varies, optimized processing and protein co-formulations show promise for improving nutritional bioavailability, positioning PP as a key ingredient in sustainable meat alternative development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100868"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791533","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":"PGSS encapsulation of curcumin-rich turmeric extract: Improving photostability and its application in functional mayonnaise","authors":"Abdessamie Kellil,&nbsp;Rajat Suhag,&nbsp;Maria Concetta Tenuta,&nbsp;Dimitrije Milosavljevic,&nbsp;Giovanna Ferrentino","doi":"10.1016/j.fufo.2026.100901","DOIUrl":"10.1016/j.fufo.2026.100901","url":null,"abstract":"<div><div>This study explores the microencapsulation of a curcumin-rich turmeric extract via the Particles from Gas-Saturated Solutions (PGSS) technique with glycerol monostearate (GMS) as a lipid carrier to enhance curcumin’s photostability and facilitate its incorporation into mayonnaise. The impact of processing pressure (10, 15, 20 and 25 MPa) on the encapsulation performance was systematically evaluated. Microparticles prepared at 20 MPa (D20) exhibited the highest encapsulation efficiency (76.47 ± 3.01%), good flowability, and significantly (<em>p</em> &lt; 0.05) enhanced photostability, extending curcumin’s half-life from 15.80 ± 0.61 min (free extract) to 2330.35 ± 110.92 min under light exposure. D20 microparticles were then incorporated into mayonnaise at 0.5–5% (w/w). Concentrations up to 2% had minimal impact on color and preserved the product’s rheological, textural, and structural integrity. Notably, mayonnaise oxidative stability improved significantly with induction time increasing from 97.22 ± 1.80 h to 388.90 ± 5.52 h at 2% enrichment. These results demonstrate that PGSS encapsulation is a promising strategy for stabilizing curcumin and fortifying mayonnaise, providing enhanced antioxidant protection while preserving product quality at practical incorporation levels.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100901"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926001","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":"Silver nanoparticles for inactivation and destruction of foodborne pathogens and spoilage microorganisms; mechanisms, efficiency and recent advances","authors":"Javad Allahverdy ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fufo.2025.100889","DOIUrl":"10.1016/j.fufo.2025.100889","url":null,"abstract":"<div><div>Silver nanoparticles (AgNPs) have emerged as potent antimicrobial agents for combating foodborne pathogens and spoilage microorganisms, offering innovative solutions for food safety and preservation. This review explores the mechanisms and efficacy of AgNPs against foodborne microorganisms and further addresses their applications in food systems and the regulatory constraints governing their use in foods and food-contact materials. The synthesis methods of AgNPs, ranging from chemical to green approaches, are also discussed briefly, highlighting their impact on AgNPs properties and antimicrobial efficacy. The antimicrobial mechanisms of AgNPs involve multiple pathways, such as cell membrane disruption, reactive oxygen species (ROS) generation, and interference with cellular processes, which collectively contribute to their broad-spectrum activity. Detailed analyses of AgNPs’ effectiveness against specific foodborne pathogens reveal variations in susceptibility, influenced by microbial type and environmental conditions. Key factors affecting AgNPs’ antimicrobial potential, including size, shape, surface chemistry, and environmental parameters, are evaluated to optimize their application in food systems. Furthermore, the review addresses the toxicity of AgNPs, assessing potential risks to human health and the environment, and emphasizes the need for balanced safety considerations. Finally, this study identifies challenges, e.g., scalability and regulatory hurdles, and proposes future opportunities for enhancing AgNPs application in food safety. This comprehensive overview underscores AgNPs’ potential as a transformative tool in combating microbial contamination while highlighting critical areas for further investigation to ensure safe and sustainable use.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100889"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926595","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":"Cell culture media for cultivated meat: Review and perspectives on first principles design to drive cost-effective scale-up","authors":"Corbin M. Goodwin ,&nbsp;Mahe Jabeen ,&nbsp;Balaji M. Rao ,&nbsp;Rohan A. Shirwaiker","doi":"10.1016/j.fufo.2026.100908","DOIUrl":"10.1016/j.fufo.2026.100908","url":null,"abstract":"<div><h3>Background</h3><div>Cultivated meat (CM) has the potential to complement conventional meat while reducing the environmental footprint of food production to meet the growing global protein demand. Cell culture medium is not only a critical production input but also a major cost-driver, estimated to contribute to 31–99 % of CM production costs at scale. Typical culture media optimized for biomedical applications are unsuitable for CM due to their high costs and their reliance on animal-derived components such as serum, which is poorly chemically-defined.</div></div><div><h3>Scope and approach</h3><div>Here, we review recent advancements in culture media development for bovine, chicken, and porcine CM applications and propose a first principles approach for cost-effective CM media development.</div></div><div><h3>Key findings and conclusions</h3><div>The majority of efforts to reduce media costs by eliminating serum, optimizing growth factors, and replacing animal-derived components with alternatives including from recombinant sources have fallen short of achieving stable long term cultures with optimal cell proliferation and differentiation rates to achieve high quality CM biomass. Our current understanding of the roles of key media components such as glucose, lipids, growth factors, and hormones is limited, which is prolonging much needed cost-effective innovations in CM media. We propose investigating and prioritizing essential components for CM-specific cell physiology and metabolism while eliminating unnecessary additives, then employing technoeconomic analysis for further optimization towards scale-up production. This targeted approach can help create cost-effective serum- or animal-free culture medium solutions to enable scalable CM production and help accelerate adoption of CM as a sustainable protein source.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100908"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023222","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":"An integrated approach to structure, texture and nutritional quality in high-moisture extruded meat analogues from faba protein concentrate and single-cell proteins","authors":"Ever Hernández Olivas ,&nbsp;Merel C. Daas ,&nbsp;Pinja Pöri ,&nbsp;Giovanni D’Auria ,&nbsp;Sander Biesbroek ,&nbsp;Pasquale Ferranti ,&nbsp;Linda Giblin ,&nbsp;Chiara Nitride ,&nbsp;André Brodkorb ,&nbsp;Nesli Sozer","doi":"10.1016/j.fufo.2025.100879","DOIUrl":"10.1016/j.fufo.2025.100879","url":null,"abstract":"<div><div>This study evaluated meat analogues using high-moisture extrusion (HME) using faba protein concentrate (FPC) alone (Control) and blends with single-cell proteins (SCPs): microalgae <em>Chlorella vulgaris</em> (SCP1) and bacteria <em>Xanthobacter</em> spp. (SCP2). Three blends were formulated via linear programming based on the beneficial nutrients content in meat (beef, pork and chicken): Blend1 (60 % FPC + 40 % SCP1), Blend2 (22.5 % FPC + 77.5 % SCP2), and Blend3 (13.5 % FPC + 11 % SCP1 + 75.5 % SCP2). Composition, texture, phytic acid and <em>in vitro</em> digestibility analyses assessed protein quality and mineral bioaccessibility. Samples were oven cooked before assays to simulate typical consumption. Cooking caused minor structural changes, without significantly affecting protein denaturation or phytic acid levels, as extrusion was the dominant thermal process. Protein digestibility was high (close to 100 %) across all samples and generally unaffected by cooking. SCP inclusion significantly improved amino acid profiles, with Blend1 and Blend2 classified as excellent sources and Control and Blend3 as good sources of essential amino acids. Minerals such as manganese and potassium showed enhanced bioaccessibility linked to reduced phytic acid levels due to SCP incorporation and extrusion. Compared to average meat and dietary reference values, extruded blends demonstrated promising nutritional equivalency, supporting their potential as sustainable, nutrient-dense meat analogues. This study highlights the benefit of combining alternative protein blends with high-impact extrusion to enhance meat substitute nutritional quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100879"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926560","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":"Double-layer packaging film based on potato peel starch/bacterial nanocellulose incorporating red plum anthocyanins and citral emulsion for seafood preservation","authors":"Kosar Taghavi ,&nbsp;Neda Narimani ,&nbsp;Alireza Ebrahimi ,&nbsp;Maryam Nazari ,&nbsp;Zahra Ghasempour ,&nbsp;Ali Ehsani ,&nbsp;Hossein Ahangari","doi":"10.1016/j.fufo.2026.100900","DOIUrl":"10.1016/j.fufo.2026.100900","url":null,"abstract":"<div><div>Petroleum-derived packaging polymers are widely used in food packaging due to their excellent barrier properties, mechanical strength, and low cost. However, environmental and health concerns have motivated researchers to seek eco-friendly alternatives. This research presents the development of a double-layered film composed of potato starch and bacterial nanocellulose (BNC), incorporating red plum peel extract (RPPE) and a citral emulsion for extending the shelf life of cold-stored shrimp. The average size of the emulsion droplets found to be 276.8 ± 8.16 nm, with a polydispersity index of 0.273 ± 0.02, aligning with the microscopy results. Moreover, the water contact angle increased from 53.03 ± 8.1° for the control film to 80.51 ± 1.3° for the double-layer film, indicating that the incorporation of BNC and citral emulsion increased hydrophobicity, thereby impacting the stability of the film. X-ray diffraction analysis revealed a reduction in the intensity of the starch crystalline peaks at angles of 17° and 23°, accompanied by an increase in amorphous characteristics, whereas the characteristic peaks of bacterial nanocellulose at 16.5° and 22.5° remained unchanged. In addition, the double-layer film exhibited an inhibition zone of ∼ 15 mm against <em>Salmonella typhimurium</em>, confirming the antimicrobial potential of the produced double layer film. Overall, these findings of this research suggest that the double-layered film, developed as a smart and active packaging, has the potential to monitor the freshness of seafood products while simultaneously prolonging their shelf life.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100900"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173339","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":"Italian consumers perspectives on insect-based feeds for ruminants and derived foods products","authors":"Manuela Renna ,&nbsp;Lara Rastello ,&nbsp;Laura Gasco ,&nbsp;Lisa Livorsi ,&nbsp;Pablo G. Toral ,&nbsp;Rachele De Cianni ,&nbsp;Valentina Maria Merlino","doi":"10.1016/j.fufo.2026.100915","DOIUrl":"10.1016/j.fufo.2026.100915","url":null,"abstract":"<div><div>A survey of 1040 Italian consumers was conducted to investigate their knowledge, acceptance, and willingness to consume food products obtained from ruminants fed diets containing insect-derived products. The questionnaire covered the following sections: 1) consumption of ruminant-derived foods; 2–3) opinion on using insect-based feed for farm animals in general and specifically for ruminants; 4) the sustainability of insect-based feed for ruminants; 5) related benefits and risks; 6) perceived positive externalities from insect meals and oils for ruminant feeding; 7) knowledge of legislation on the use of insects as feed; and 8) concerns about insect-based feed for ruminants. Socio-demographic (SD) data was also collected. Sections 2, 3 and 4 were used in a Principal Component Analysis (PCA) to obtain perception and attitudinal patterns towards insect-based feed use in farm animal nutrition. The PCA defined three main components which were subsequently used as input for a Cluster Analysis, which categorized consumers into four groups. \"Moderate rejectors\" viewed insects as animal feed with some reservations. \"Sustainability-driven\" consumers supported insect-based feed for farm animals. \"Insect-based feed supporters\" were in favour but raised sustainability concerns. \"Purpose-driven\" consumers accepted insect-based feed, but not as a long-term solution. Clusters were characterised in terms of SD characteristics, knowledge of legislation, benefits, risks, externalities, and concerns related to insect-based feed for ruminants, also comparing different ruminant-derived food products. This study identifies specific consumer groups and provides insights into communication, policy and decision-making strategies for a sustainable livestock sector.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100915"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078015","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":"Upcycling dehulled, non-defatted hempseed press cake: Effects of processing on protein structure and technofunctionality of protein isolates","authors":"Anna Dziuballe ,&nbsp;Birte Salewski ,&nbsp;Ismail-H. Acir ,&nbsp;Lara Etzbach ,&nbsp;Ute Schweiggert-Weisz","doi":"10.1016/j.fufo.2025.100898","DOIUrl":"10.1016/j.fufo.2025.100898","url":null,"abstract":"<div><div>Hempseed (<em>Cannabis sativa</em> L.) press cake, a by-product of oil pressing, offers a promising but underutilized source of functional plant proteins. While solvent defatting is commonly applied after mechanical pressing to further remove residual oils and enhance protein recovery, protein extraction from non-defatted hempseed press cake provides advantages in terms of process simplicity, cost-efficiency, and sustainability. This study evaluated how extraction pH (9.5, 10.5) and temperature (20 °C, 40 °C) influence protein solubility, yields, composition, and structure in protein isolates obtained from dehulled, non-defatted hempseed press cake using alkaline extraction and isoelectric precipitation. Protein yield significantly increased with pH, reaching up to 84.6% dry weight (dw), and isolates contained up to 95.5% protein dw. Elevated temperature significantly enhanced solubility and recovery of 11S globulins, as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). While secondary structures were largely preserved (Fourier transform infrared spectroscopy, FTIR), partial denaturation occurred (differential scanning calorimetry, DSC), supporting high re-solubility under acidic conditions. Phytic acid content was reduced by up to 92.7%, and isolates showed light coloration and water holding capacities up to 1.8 g/g protein dw. These results highlight hempseed press cake as a viable raw material for high-purity protein production without defatting. The observed process-structure-function relationships provide a basis for tailoring protein ingredients for specific applications, particularly in acidic beverages or structured plant-based foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100898"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977252","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":"Development of nutritionally enhanced sourdough bread through Tritordeum bran incorporation and assessment in an in vitro gut simulation","authors":"Bilal Sajid Mushtaq ,&nbsp;Olga Nikoloudaki ,&nbsp;Martina Ben ,&nbsp;Kashika Arora ,&nbsp;Ali Zein Alabiden Tlais ,&nbsp;Andrea Polo ,&nbsp;Raffaella Di Cagno ,&nbsp;Marco Gobbetti","doi":"10.1016/j.fufo.2025.100874","DOIUrl":"10.1016/j.fufo.2025.100874","url":null,"abstract":"<div><div>This study for the first time investigated how <em>Tritordeum</em> bran incorporation and starter-assisted sourdough fermentation influence bread nutritional features and gut microbiota, using a defined starter composed of <em>Lactiplantibacillus plantarum</em> LM108.5, <em>Pediococcus pentosaceus</em> TLD10–13, <em>Latilactobacillus curvatus</em> TLD10–17, and <em>Saccharomyces cerevisiae</em> TYD10–5. The bran-based sourdough bread (BSD-B3) showed higher total phenolic compounds (1185 mg GAE/kg), DPPH radical scavenging activity (10.83 mM BHT/100 g), β-glucans (0.39 %), arabinoxylans (3.22 %), and total free amino acids (1758 mg/kg), together with a reduced predicted glycemic index (8.83 %) and improved in vitro protein digestibility (up to 77.2 %) compared to the control (baker’s yeast bread (BYB). Targeted phenolic profiling revealed increased levels of protocatechuic, ferulic, and vanillic acids in BSD-B3, highlighting the contribution of bran and sourdough fermentation to phenolic bioavailability. The impact of <em>Tritordeum</em> sourdough breads with or without bran (TSD-B1 and BSD-B3) on colonic microbiota was evaluated in vitro using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME^Ⓡ). Application of sourdough bread digesta in the SHIME^Ⓡ model enhanced short-chain fatty acid production, with BSD-B3 sustaining higher butyrate levels, while TSD-B1 and BYB favored acetate- and propionate-linked bifidogenic activity. Amplicon sequencing (16S rRNA gene) indicated that these metabolic shifts were accompanied by distinct changes in microbial composition and diversity. Our findings suggest that sourdough fermentation, particularly when combined with <em>Tritordeum</em> bran incorporation, produced nutritionally superior bread that selectively alters the gut microbiota.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100874"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791537","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":"Enzyme-loaded thermoplastic starch films incorporating papain and bromelain for active meat tenderization","authors":"Phatthranit Klinmalai ,&nbsp;Jenjira Leelapatarapun ,&nbsp;Phanwipa Wongphan ,&nbsp;Nathdanai Harnkarnsujarit","doi":"10.1016/j.fufo.2025.100855","DOIUrl":"10.1016/j.fufo.2025.100855","url":null,"abstract":"<div><div>Incorporating proteolytic enzymes into thermoplastic starch (TPS)-based biopolymers presents a novel strategy for developing active packaging films capable of enhancing meat tenderness. However, preserving enzyme activity during high-temperature extrusion remains a major challenge. This study developed cassava TPS/poly (butylene adipate-co-terephthalate) (PBAT) films incorporating papain and bromelain at 10 %, 20 %, and 30 % (w/w) using a continuous extrusion process optimized to minimize thermal degradation. The films retained significant enzymatic activity, improving meat tenderness by up to sixfold, with hardness reduced from 4.20 ± 0.29 N (fresh meat) to 0.65 ± 0.07 N (10 % papain) and 1.10 ± 0.26 N (10 % bromelain) after 1 h of aging. FTIR spectra showed band shifts from 3323 cm⁻¹ to 3338 cm⁻¹ (papain) and 3329 cm⁻¹ (bromelain), confirming enzyme–polymer hydrogen-bond interactions. Dynamic mechanical thermal analysis (DMTA) revealed that papain decreased rigidity through plasticization, whereas bromelain increased the glass transition temperature due to network reinforcement. The water vapor permeability decreased from 5.49 ± 0.30 g·mm/m²·day·KPa (control) to 3.06 ± 0.16 g·mm/m²·day·KPa (30 % papain), while oxygen permeability increased from 4.71 ± 1.43 to 13.95 ± 0.57 cm³·mm/m²·day·KPa, indicating modified gas transport behavior. Films with 10 % enzyme loading exhibited the best balance between enzyme activity, barrier properties, and structural integrity. These findings demonstrate that enzyme-active TPS/PBAT films are promising for scalable, bio-based packaging applications that improve meat tenderness and quality during storage.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100855"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738891","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}