Future Foods最新文献_第7页

Functional and sustainable savory snack formulation through olive and brewing industry by-products 通过橄榄和酿造工业副产品的功能性和可持续风味小吃配方

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-02-07 DOI: 10.1016/j.fufo.2026.100947

Arianna Bonucci , Gianluca Veneziani , Ilenia Dottori , Elisabetta Bravi , Michele Dicorato , Giovanni De Francesco , Sonia Esposto , Ombretta Marconi

{"title":"Functional and sustainable savory snack formulation through olive and brewing industry by-products","authors":"Arianna Bonucci , Gianluca Veneziani , Ilenia Dottori , Elisabetta Bravi , Michele Dicorato , Giovanni De Francesco , Sonia Esposto , Ombretta Marconi","doi":"10.1016/j.fufo.2026.100947","DOIUrl":"10.1016/j.fufo.2026.100947","url":null,"abstract":"<div><div>The snack market is experiencing significant growth; however, conventional products often exhibit an unhealthy nutritional profile. In response to consumers’ growing interest in healthier foods and sustainable production practices, this study explored, for the first time, the synergistic combination of olive pâté (OP) and brewers’ spent grain (BSG)—bioactive-rich by-products from the olive oil and brewing industries—as functional ingredients for developing nutritionally enhanced savory snacks. Four formulations differing in OP (untreated or debittered) and BSG (wet or dried) were prepared and compared with a control through proximate analysis, phenolic quantification and determination, antioxidant activity, texture evaluation, and sensory profiling. BSG addition allows compliance with EFSA nutritional claims such as “source of protein” and “high fiber” and may support a “gut health” claim due to the fecal-bulk–enhancing properties of barley fibers. OP markedly increased the snacks' phenolic content, and consequently their antioxidant activity. Textural properties were also improved: the by-products reduced hardness while increasing crispness. Sensory evaluation revealed good overall acceptance of the enriched prototypes, which were characterized by pleasant olive and malt notes. Using untreated OP was deemed acceptable and offers the opportunity to reduce processing steps and costs associated with debittering. Notably, the formulation containing wet BSG and untreated OP achieved the highest overall liking, comparable to that of the control snack. Overall, these findings demonstrate that product and process innovation through the valorization of agro-industrial by-products in line with circular economy principles is an effective strategy for producing functional, sustainable snack foods that address evolving market demands.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100947"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173252","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

Great expectations: How experience, exposure, and product performance shape the perceived normality of plant based dairy alternatives 巨大的期望：经验，曝光和产品性能如何塑造植物性乳制品替代品的感知常态

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-30 DOI: 10.1016/j.fufo.2026.100939

Kathryn L. Harris , Elizabeth S. Collier , Cecilia Norman , Greta van Huyssteen , Anne Normann

{"title":"Great expectations: How experience, exposure, and product performance shape the perceived normality of plant based dairy alternatives","authors":"Kathryn L. Harris , Elizabeth S. Collier , Cecilia Norman , Greta van Huyssteen , Anne Normann","doi":"10.1016/j.fufo.2026.100939","DOIUrl":"10.1016/j.fufo.2026.100939","url":null,"abstract":"<div><div>A week-long home-use study catalogued the experiences of 145 consumers in Sweden, selected for their intent to increase their own consumption of plant-based products, as they attempted to integrate a provided selection of plant-based dairy alternatives (PBDAs) into their daily lives. For behavioural change to occur, it is thought that capability, opportunity, and motivation are needed (COM-B model). By giving consumers opportunity through provision of seven PBDAs to use at home, this study attempted to isolate and explore their described capability and motivation to change their dietary behaviours. Given free-reign to try the products in whichever manner they preferred, participants qualitatively logged their thoughts about the products and, if they would not choose to use them again, described their reasoning. Responses were analysed thematically through the lens of the COM-B model of behavioural change. The main themes identified, <em>expectations, direct comparisons, sensory experience</em>, and <em>functional experience</em> were modified by two subthemes<em>: prior experience</em> and <em>uncertainty</em>. This showed that participants relied on their understanding of their own ‘normal’ product use to contextualise their experiences with the new products. Direct sensory and functional comparison to the analogous dairy product often influenced acceptance or rejection. However, previous experience with other dairy replacements also shaped expectations, reflecting the increased social normality of these products. Motivation to continue using a product was often related to a feeling of pleasant surprise upon testing it: creating an updated experience, and thus expectation, for future consumption. Strategies for positively shaping consumer expectations are discussed.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100939"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173332","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

Environmental impacts of producing culture medium consisting of serum-free, food and complex ingredients for cultivated meat 生产由无血清、食品和复合成分组成的培养肉培养基对环境的影响

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-29 DOI: 10.1016/j.fufo.2026.100934

Natsufumi Takenaka , Kimiko Hong-Mitsui , Kazuhiro Kunimasa , Kotaro Kawajiri , Chihiro Kayo , Naoki Yoshikawa

{"title":"Environmental impacts of producing culture medium consisting of serum-free, food and complex ingredients for cultivated meat","authors":"Natsufumi Takenaka , Kimiko Hong-Mitsui , Kazuhiro Kunimasa , Kotaro Kawajiri , Chihiro Kayo , Naoki Yoshikawa","doi":"10.1016/j.fufo.2026.100934","DOIUrl":"10.1016/j.fufo.2026.100934","url":null,"abstract":"<div><div>Cultivated meat is produced by culturing cells and tissues, and has gained considerable attention as a new meat production with lower environmental impacts. Culture medium production accounts for most of the environmental impact of cultivated meat production. This study quantitatively evaluated and analyzed the environmental impact of producing a culture medium consisting of serum-free, food and complex ingredients for cultivated meat by performing a life cycle assessment (LCA) based on company’s actual production data. In addition, specific measures were proposed to reduce the environmental impact further. LCAs were performed at current and future production scales. This study also evaluated the impact of multiple electricity sources on the environmental impact of culture medium production. The results were compared with those of previous studies on culture medium production. The primary environmental hotspots are energy and animal-derived materials at both scales, with expendables being significant at the current scale, and amino acids and glucose becoming important in the future scale. Serum substitutes production accounted for majority of overall the environmental impact. Furthermore, scaling up the production is projected to reduce environmental impacts by over 70% in all impact categories. While changing to renewable electricity sources generally reduced impacts, an increased share of these energy significantly raised the land use impact. This study promotes the viable use of new culture-media to achieve lower-cost and lower-environmental-impact cultivated meat.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100934"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173334","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

Identification of differences in volatile components and mining of characteristic components in different parts of ginseng based on E-nose, GC-IMS and GC-MS 基于电子鼻、气相色谱- ims和气相色谱-质谱的人参不同部位挥发性成分差异鉴定及特征成分挖掘

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.fufo.2026.100927

Donglin Cai , Xiaotong Chu , Mengjiao Lv , Siyu Chen , Ru Tian , Liankui Wen , Di Qu

{"title":"Identification of differences in volatile components and mining of characteristic components in different parts of ginseng based on E-nose, GC-IMS and GC-MS","authors":"Donglin Cai , Xiaotong Chu , Mengjiao Lv , Siyu Chen , Ru Tian , Liankui Wen , Di Qu","doi":"10.1016/j.fufo.2026.100927","DOIUrl":"10.1016/j.fufo.2026.100927","url":null,"abstract":"<div><div>Ginseng, as a valuable medicinal and edible plant, possesses a unique aroma that not only influences consumer acceptance but also exhibits certain functional properties. However, the aromatic components and mechanisms of ginseng remain unclear. Therefore, this study systematically analyzed the volatile components of different parts of ginseng (rhizome, main root, and fibrous root). The E-nose detected 22 potential volatile differential compounds, while HS-GC–IMS identified 100 volatile compounds and HS-SPME-GC-MS identified 1073 volatile compounds. Combining PCA and PLS DA methods, 21 marker differential compounds including hexanal were identified. Through rOAV analysis, 15 key flavor compounds were identified, including pyrazine and 2-methoxy-3-(1-methylethyl)-. By integrating multiple flavoromics approaches, we identified 10 typical flavor attributes including earthy, and pinpointed the 10 key flavor compounds contributing most significantly to each characteristic flavor profile. Metabolic pathway analysis revealed that among 42 metabolic pathways, the formation of differential compounds was associated with 10 key differentially expressed metabolic pathways, with 3 pathways closely linked to the development of ginseng's characteristic flavor profile. These findings provide crucial theoretical support for the efficient utilization of ginseng resources.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100927"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173335","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

Assessment of wheat bran bio-valorization on the quality of cold extruded pasta 麦麸生物活化对冷挤压面食品质的影响

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.fufo.2026.100924

Lucy Laila Tulinski , Tamara Schmid , Paola Cruz, Nadina Müller , Susanne Miescher Schwenninger

{"title":"Assessment of wheat bran bio-valorization on the quality of cold extruded pasta","authors":"Lucy Laila Tulinski , Tamara Schmid , Paola Cruz, Nadina Müller , Susanne Miescher Schwenninger","doi":"10.1016/j.fufo.2026.100924","DOIUrl":"10.1016/j.fufo.2026.100924","url":null,"abstract":"<div><div>Wheat bran (WB) has a promising nutritional profile; however, intrinsic components such as insoluble pentosans negatively impact its technofunctional properties, limiting its application in end-products. Incorporation into food products can be enhanced by enzymatically converting water-unextractable arabinoxylan (WUAX) into its water-extractable form (WEAX). Despite its potential, the integration of WB into food products such as pasta has been minimally explored. This study aims to achieve the enzymatic conversion of WUAX to WEAX through targeted fermentation.</div><div>To this end, a phenotypic screening of 155 lactic acid bacteria (LAB) strains was conducted, revealing 28 consistently positive strains. Four strains were applied in model WB fermentations, where they increased WEAX content up to ca. 35.32 ± 35.49 %. Three S<em>accharomyces cerevisiae</em> strains with reported unspecific xylanase activity were tested, but did not lead to an increase in WEAX when applied in single-strain fermentations, whereas LAB-yeast co-cultures led to av. 21.9 ± 13.28% WEAX increase. Finally, a <em>Levilactobacillus brevis-S. cerevisiae</em> co-culture was selected for a scaled-up fermentation (750 g) followed by integration of the fermentate in pasta production. The resulting pasta quality measurements failed to reveal significant differences between fermented and non-fermented WB. However, hedonic tests revealed higher acceptance of pasta with fermented WB compared to the unfermented version but lower acceptance than traditional durum spaghetti. Consequently, the selected process for altering fiber in WB resulted in products with higher potential consumer acceptance. The chosen dough analysis methods lacked the sensitivity to detect differences produced by this method, emphasizing the need for further investigation in this promising field.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100924"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173438","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

Dual-branch CNN-based fusion of computer vision and near-infrared spectroscopy for quantitative prediction: A case of black tea processing 基于双分支cnn的计算机视觉与近红外光谱融合定量预测：以红茶加工为例

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.fufo.2026.100928

Yujie Wang , Xuechen Zhang , Sitan Ye , Guohong Yu , Mostafa Gouda , Xiaoli Li , Yong He

{"title":"Dual-branch CNN-based fusion of computer vision and near-infrared spectroscopy for quantitative prediction: A case of black tea processing","authors":"Yujie Wang , Xuechen Zhang , Sitan Ye , Guohong Yu , Mostafa Gouda , Xiaoli Li , Yong He","doi":"10.1016/j.fufo.2026.100928","DOIUrl":"10.1016/j.fufo.2026.100928","url":null,"abstract":"<div><div>The captivating flavor and potential health benefits of black tea are developed during its unique processing stages. At present, the assessment of black tea quality relies on the sensory evaluation of tea masters. However, there is a lack of quality monitoring methods suitable for industrial-scale production of black tea. This study presents a convolutional neural network (CNN)-based multimodal fusion approach integrating near-infrared spectroscopy (NIRS) and computer vision (CV) for the non-destructive quantification of components in black tea processing, including moisture, polyphenols (including catechins), and chlorophyll. A total of 600 tea samples were collected from four batches and six processing stages, with standard chemical methods used as reference measurements. Spectral preprocessing was applied, and traditional machine learning models (PLSR, SVR) were compared against deep learning architectures (1DCNN, 2DCNN). The results showed that CNN models significantly outperformed traditional machine learning. The image-based 2DCNN model outperformed the NIRS-based 1DCNN. Furthermore, the dual-branch CNN-based fusion of NIRS and CV achieved higher predictive accuracy, yielding the highest residual predictive deviation (RPD) values for the prediction of moisture (11.0774), polyphenols (4.1432), catechins (3.3912), and chlorophyll (7.8479). Overall, this study provides a rapid, cost-effective and on-site deployable solution for quality monitoring during black tea processing, facilitating targeted control of tea quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100928"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173435","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

Bioactive metabolites from algae: occurrence, extraction techniques, functional properties, food applications and therapeutic prospects 藻类生物活性代谢物的发生、提取技术、功能特性、食品应用及治疗前景

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-05 DOI: 10.1016/j.fufo.2025.100866

Cláudia S.G.P. Pereira , M. Carpena , João C.M. Barreira , Cristiana F.C. Silva , M.A. Prieto , M.Beatriz P.P. Oliveira

{"title":"Bioactive metabolites from algae: occurrence, extraction techniques, functional properties, food applications and therapeutic prospects","authors":"Cláudia S.G.P. Pereira , M. Carpena , João C.M. Barreira , Cristiana F.C. Silva , M.A. Prieto , M.Beatriz P.P. Oliveira","doi":"10.1016/j.fufo.2025.100866","DOIUrl":"10.1016/j.fufo.2025.100866","url":null,"abstract":"<div><div>This review critically summarizes the major algal-derived bioactive compounds, including phenolics compounds (e.g., phlorotannins, bromophenols, phenolic acids), sterols (e.g., fucosterol, β-sitosterol), and polysaccharides (e.g., carrageenan, fucoidan, ulvan), as well as key pigments such as astaxanthin, β-carotene, lutein, violaxanthin, zeaxanthin, and chlorophylls. In addition, state-of-the-art extraction technologies including supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted, microwave assisted, surfactant assisted, and enzyme assisted extractions, and carbon dioxide-expanded liquids) were systematically compared considering key parameters such as yield, versatility, compound selectivity, extract quality, cost-effectiveness, technical complexity, operational conditions, and sustainability principles. Based on this comparative evaluation, ultrasound assisted extraction emerged as the most versatile among advanced technologies, same as enzyme assisted extraction within ulterior techniques. The potential incorporation of these bioactive compounds into novel algae-based food systems, either as functional ingredients or texturizing agents, was also discussed. Moreover, their relevance in alternative therapeutic applications was also highlighted, with a proof-of-concept focused on the antiviral potential of sulfated polysaccharides (carrageenan, fucoidan, and ulvan). Overall, algae-based ingredients were found to be promising biofunctional agents for innovative food products, nutraceutical formulations, and therapeutic alternatives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100866"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791449","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

Anthocyanin-rich Chinese jujube fruit: A natural source of bioactive compounds and coloring agents for application in nutraceutical foods 富含花青素的红枣果实：用于营养食品的生物活性化合物和着色剂的天然来源

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-30 DOI: 10.1016/j.fufo.2025.100891

Noor Muhammad , Zhiguo Liu , Minsheng Yang , Saiyang Zhang , Lixin Wang , Mengjun Liu

{"title":"Anthocyanin-rich Chinese jujube fruit: A natural source of bioactive compounds and coloring agents for application in nutraceutical foods","authors":"Noor Muhammad , Zhiguo Liu , Minsheng Yang , Saiyang Zhang , Lixin Wang , Mengjun Liu","doi":"10.1016/j.fufo.2025.100891","DOIUrl":"10.1016/j.fufo.2025.100891","url":null,"abstract":"<div><div>Chinese jujube, a native fruit of China, is gaining recognition for its sensory qualities, nutritious content, and bioactive properties. It is abundant in vitamins, anthocyanins, phenolic compounds, minerals, and dietary fibers, offering numerous health advantages. In this article, we have described an inclusive overview of Chinese jujube fruit, focusing on its high levels of dietary fiber, carbohydrates, vitamins, and phenolic compounds, especially anthocyanins. The evaluation includes various approaches used to measure its antioxidant, antimicrobial, and anti-inflammatory properties, as well as its other bioactivities. Furthermore, the aim and scope of this review were to discuss the properties of jujube that inhibit cell growth, combat obesity, and regulate diabetes. This article also investigates the potential of microencapsulation and hydrogel matrix structures as strategies to address the deterioration of Chinese jujube fruit and the instability of anthocyanins and other bioactive compounds. which currently limit its extensive utilization and commercialization. These methods aid in the development of nutritional supplements and functional jujube-based foods. Recent studies suggest that consistent intake of jujube may be beneficial in preventing and managing health issues such as diabetes, obesity, and cancer. The instability of anthocyanins, which has hampered the development of Chinese jujube food products, can be alleviated by using microencapsulation technology and incorporating it into hydrogels. These approaches enhance the physical and chemical stability of anthocyanins, protect them from heat- and light-induced degradation, extend shelf life, and enable controlled release. Therefore, jujube-derived functional foods and supplements prepared using these techniques could facilitate incorporating these bioactive compounds into daily food.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100891"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977270","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

Encapsulation of rutin in underutilized plant protein-carbohydrate conjugates: A novel approach for enhancing polyphenols bio-accessibility and stability 在未充分利用的植物蛋白-碳水化合物缀合物中包封芦丁：一种提高多酚生物可及性和稳定性的新方法

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-14 DOI: 10.1016/j.fufo.2025.100878

Hina Khan , Mariam Alaryani , Ume Roobab , Abeera Moin , Priti Mudgil , Sajid Maqsood

{"title":"Encapsulation of rutin in underutilized plant protein-carbohydrate conjugates: A novel approach for enhancing polyphenols bio-accessibility and stability","authors":"Hina Khan , Mariam Alaryani , Ume Roobab , Abeera Moin , Priti Mudgil , Sajid Maqsood","doi":"10.1016/j.fufo.2025.100878","DOIUrl":"10.1016/j.fufo.2025.100878","url":null,"abstract":"<div><div>Despite its significant therapeutic potential, rutin, a polyphenol, faces challenges in food applications due to low bioavailability, poor palatability, and instability. This study investigated using Maillard conjugates of rice and pumpkin proteins with inulin (a prebiotic dietary fiber) to encapsulate rutin for enhanced stability. We assessed encapsulation efficiency (EE), loading ability (LA), color changes, physicochemical stability during digestion and processing, and antioxidant properties. Results showed that protein-inulin conjugation improved EE and LA of rutin compared to native proteins, with rice conjugates achieving the highest EE (97.58 %) and LA (14.64 µg/mg). Encapsulated rutin exhibited color changes due to the Maillard reaction and bathochromic shift. FTIR and SEM analyses revealed hydrogen bonding interactions between rutin and wall materials. Encapsulated rutin showed higher thermal stability and resistance to simulated gastrointestinal digestion (SGID) than free rutin, with pumpkin proteins conjugates retaining 90.41 % of rutin after digestion. The antioxidant properties of rutin were also enhanced, with rice protein conjugates showing the highest DPPH (6775.26 µM TEAC) and ABTS (9815.00 µM TEAC) values. Overall, these results suggest that protein-carbohydrate conjugates can be used as effective and novel carriers to deliver rutin or other bioactive components in food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100878"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926525","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

Valorization of carbohydrate-rich by-products through thermoplastic extrusion: A systematic review of recent advances 通过热塑性挤出的富含碳水化合物的副产品的增值：最近进展的系统回顾

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-21 DOI: 10.1016/j.fufo.2025.100884

Rebeca Salvador-Reyes , Jhoseline Stayce Guillén-Sánchez , Anggie Verona-Ruiz , Soledad Mercedes Quezada-Berru , Alicia Lavado-Cruz

{"title":"Valorization of carbohydrate-rich by-products through thermoplastic extrusion: A systematic review of recent advances","authors":"Rebeca Salvador-Reyes , Jhoseline Stayce Guillén-Sánchez , Anggie Verona-Ruiz , Soledad Mercedes Quezada-Berru , Alicia Lavado-Cruz","doi":"10.1016/j.fufo.2025.100884","DOIUrl":"10.1016/j.fufo.2025.100884","url":null,"abstract":"<div><div>Carbohydrate-Rich By-Products (CBPs) are plant-based agro-industrial residues rich in starch and/or dietary fiber; their polysaccharide matrix (amylose/amylopectin and non-starch polysaccharides) underpins melt viscoelasticity and structure formation, making them suitable for thermoplastic extrusion. This systematic literature review synthesizes recent advances in the valorization of CBPs through thermoplastic extrusion and its impact on food manufacturing, focusing on the optimization of process parameters and the technological, nutritional, and sensory properties of extruded products. An exhaustive Scopus search (PRISMA) identified 35 studies published between 2019 and 2024. The results indicate that the most utilized CBPs originate from fruits (44%) and cereals (36%), primarily incorporated into the production of expanded snacks and extruded flours. Given the high fiber content and variable starch and protein levels in these by-products, extrusion parameters, such as feed moisture, temperature, screw speed, and extruder design, must be tailored to ensure efficient processing and product quality. Extrusion enhances the techno-functional properties of CBPs, increasing solubility and water absorption capacity, and can elevate dietary fiber and essential amino acids content. However, it may negatively affect heat-sensitive bioactive compounds like antioxidants. The developed products showed technological and nutritional improvements, although challenges were identified in sensory acceptance. Valorization of CBPs via thermoplastic extrusion is a viable strategy to reduce food waste and develop nutritious, sustainable products, provided that process parameters are carefully optimized considering the specific properties of the by-products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100884"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926523","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