Future Foods最新文献_第7页

Unlocking dairy traceability: Current trends, applications, and future opportunities 开启乳制品可追溯性：当前趋势、应用和未来机遇

IF 7.2

Future Foods Pub Date : 2024-08-08 DOI: 10.1016/j.fufo.2024.100426

Mohit Malik , Vijay Kumar Gahlawat , Rahul S Mor , Manish Kumar Singh

{"title":"Unlocking dairy traceability: Current trends, applications, and future opportunities","authors":"Mohit Malik , Vijay Kumar Gahlawat , Rahul S Mor , Manish Kumar Singh","doi":"10.1016/j.fufo.2024.100426","DOIUrl":"10.1016/j.fufo.2024.100426","url":null,"abstract":"<div><p>Traceability is a transparent quality index in almost every supply chain. Especially when it comes to highly perishable products, such as dairy, the need for an effective traceability system is unavoidable due to increased fraudulent products, adulteration, excessive additives, and toxic substances. The dairy industry requires an effective traceability system that ensures visibility and transparency in the supply chain while enhancing safety, quality, and adherence to ethical standards; promotes consumer trust and stakeholder collaborations; optimizes dairy operations for economic benefits; and enables end-to-end tracking and monitoring of processes. By effectively utilizing resources and reducing wastage, the system supports the principal objectives of sustainable development through advancing reliability and constant advancements. This paper offers insights into the recent developments, trends, opportunities, and impacts of traceability implementation in the dairy industry. The theoretical and technological status of traceability was investigated, and the content analysis was used to examine the intervention of digital technologies in dairy traceability and sustainability indicators. The study highlights research indicators in different dairy domains, suggesting potential traceability research pathways. It also discusses past, present, and future aspects of traceability, along with challenges, advancements through digital technologies, and its implications for dairy stakeholders. The findings revealed that implementing an effective traceability system can help attain specific United Nations Sustainable Development Goals (UN SDGs).</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100426"},"PeriodicalIF":7.2,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001321/pdfft?md5=7e5c19a4b70990d8c7372d74851cab7f&pid=1-s2.0-S2666833524001321-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and functional properties of buffalo (Bubalus bubalis) bone gelatin extracted using acid pre-treatment 利用酸预处理提取的水牛（Bubalus bubalis）骨明胶的物理化学和功能特性

IF 7.2

Future Foods Pub Date : 2024-08-06 DOI: 10.1016/j.fufo.2024.100428

Muhammad Yazid Samatra , Umi Hartina Mohamad Razali , Sharifudin Md Shaarani , Jumardi Roslan , Rabiatul Amirah Ramli , Mohd Noor Nor Qhairul Izzreen

{"title":"Physicochemical and functional properties of buffalo (Bubalus bubalis) bone gelatin extracted using acid pre-treatment","authors":"Muhammad Yazid Samatra , Umi Hartina Mohamad Razali , Sharifudin Md Shaarani , Jumardi Roslan , Rabiatul Amirah Ramli , Mohd Noor Nor Qhairul Izzreen","doi":"10.1016/j.fufo.2024.100428","DOIUrl":"10.1016/j.fufo.2024.100428","url":null,"abstract":"<div><p>This study explored the effects of pre-treatment conditions using hydrochloric acid and citric acid at concentrations of 0.025 M and 0.05 M, on the properties and extractability of gelatin sourced from buffalo bone. The highest yield (6.36 %) and hydroxyproline content (26.98 g/100 g) were obtained from gelatin extracted using 0.025 M HCl pre-treatment (H-1). In comparison, pre-treatment with 0.05 M citric acid (C-2) resulted in the lowest yield (3.79 %) with hydroxyproline content of 12.49 g/100 g. Buffalo bone gelatin had considerably lower moisture content ranging from 7.54 % to 11.92 % than standard bovine gelatin (SBG) (10.91 %) and a pH range of 5.31 to 5.44, indicating it is Type A gelatin. The gelatin that subjected to the pre-treatment by 0.025 M citric acid (C-1) illustrated the highest values for emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE), foaming stability (FS), water holding capacity (WHC), and fat binding capacity (FBC). Fourier Transform Infrared Spectroscopy (FTIR) results indicated a similar secondary structure to SBG explained by the presence of Amide A, B, I, II and III components. Apparent peptides at the α and β regions were observed in the buffalo bone gelatin. Buffalo bone gelatin shows potential as an alternative source of halal gelatin manufacturing.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100428"},"PeriodicalIF":7.2,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001345/pdfft?md5=707e15830a9201854107f3f7c57af6e4&pid=1-s2.0-S2666833524001345-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physico-chemical and chemometric analysis of milk chocolate sold in Ghana using NIR spectroscopy 利用近红外光谱对加纳销售的牛奶巧克力进行理化和化学计量分析

IF 7.2

Future Foods Pub Date : 2024-08-05 DOI: 10.1016/j.fufo.2024.100427

Vincent Abe-Inge , John-Lewis Zinia Zaukuu , Latifatu Mohammed , Jacob K. Agbenorhevi , Ibok Oduro

{"title":"Physico-chemical and chemometric analysis of milk chocolate sold in Ghana using NIR spectroscopy","authors":"Vincent Abe-Inge , John-Lewis Zinia Zaukuu , Latifatu Mohammed , Jacob K. Agbenorhevi , Ibok Oduro","doi":"10.1016/j.fufo.2024.100427","DOIUrl":"10.1016/j.fufo.2024.100427","url":null,"abstract":"<div><p>Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and cost-effectiveness that can be very useful for chocolate monitoring. This study developed a rapid and non-destructive method to predict the quality of chocolate obtained from three different sales outlets based on the location and conditions of retail. Data for physicochemical analysis (total color change, total phenolics, free fatty acid, peroxide value, moisture, hardness, and aluminum content) and mold count of chocolate were collected using standard protocols. These data and results obtained from NIRS in the wavelength range 900–1700 nm, were used to develop chemometric models to predict the parameters measured and classified the chocolate samples. Chocolate from the street recorded the highest mold count of 10.00 ± 18.92 cfu/g. Although the physicochemical analysis showed that different retail conditions had no significant effect on the chocolate quality parameters, the NIRS models could classify the chocolates based on retail conditions, with an average recognition and prediction accuracy of 75.41 % and 71.59 %, respectively. The regression model could predict the total color change with <em>R</em><sup>2</sup>CV of 0.503 and RMSECV of 4.96 w/w. The findings suggest that NIRS combined with chemometrics could be used to classify chocolate sold under different conditions at different retail locations. However, the models could not predict other physicochemical quality parameters.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100427"},"PeriodicalIF":7.2,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001333/pdfft?md5=9fa6e731dcd3d022f54bed9528651e3d&pid=1-s2.0-S2666833524001333-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review 不同品种红枣的营养、保健属性、微生物和化学安全性--综述

IF 7.2

Future Foods Pub Date : 2024-08-03 DOI: 10.1016/j.fufo.2024.100421

Aimie Syahirah Ibrahim , Rashidah Sukor , Farooq Anwar , Suganya Murugesu , Jinap Selamat , Siva Raseetha

{"title":"Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review","authors":"Aimie Syahirah Ibrahim , Rashidah Sukor , Farooq Anwar , Suganya Murugesu , Jinap Selamat , Siva Raseetha","doi":"10.1016/j.fufo.2024.100421","DOIUrl":"10.1016/j.fufo.2024.100421","url":null,"abstract":"<div><p>Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, dietary fibre, protein, and other high-value natural antioxidant compounds such as carotenoids and phenolics. Nutritional and nutraceutical composition and properties of dates vary according to variety, origin, fruit maturity level, and post-harvest processing conditions. Dates, like many other fruits, are susceptible to microbial contamination, particularly during improper pre- and post-harvest handling and storage. The prevalence of mycotoxin and bacterial contamination not only spoils the functional food quality of dates nevertheless it poses potential adverse effects on human health. With increased interest in the health benefits of dates, there is a greater need to examine and understand potential microbiological safety issues linked with commercial dates. The main goal of this review is to present comprehensive and most up-to-date scientific findings about the high-value components profile, nutritional and nutraceutical qualities, and microbiological safety of various types of dates consumed around the world. Furthermore, the study urges innovative mitigation strategies to combat microbial contamination while maintaining the safety and quality of dates supplied and consumed as part of the food chain.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100421"},"PeriodicalIF":7.2,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001278/pdfft?md5=76a0f05ef995ae4dae8f22775d619636&pid=1-s2.0-S2666833524001278-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals 谷物中矿物质的生物利用机制、强化策略、加工对生物利用率的影响以及治疗潜力

IF 7.2

Future Foods Pub Date : 2024-08-03 DOI: 10.1016/j.fufo.2024.100425

Muhammad Faisal Manzoor , Anwar Ali , Huma Badar Ul Ain , Samina Kausar , Anees Ahmed Khalil , Rana Muhammad Aadil , Xin-An Zeng

{"title":"Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals","authors":"Muhammad Faisal Manzoor , Anwar Ali , Huma Badar Ul Ain , Samina Kausar , Anees Ahmed Khalil , Rana Muhammad Aadil , Xin-An Zeng","doi":"10.1016/j.fufo.2024.100425","DOIUrl":"10.1016/j.fufo.2024.100425","url":null,"abstract":"<div><p>Minerals are essential to our diet. They affect nerve and muscle function, build materials for our bones, and regulate the body's water balance. The bioaccessibility and bioavailability of cereal minerals depend upon various aspects, such as plant cell wall configuration, storage chemical form of a mineral, plant tissue localization, and processing conditions. Fortification of minerals is done through classical methods and agro-biotechnological techniques to combat micronutrient deficiencies and improve bioavailability. The recent innovative approaches (chelation and encapsulation) overwhelm issues associated with classical fortification methods, specifically those influencing bioavailability and organoleptic properties. Food processing techniques, such as fermenting, soaking, cooking, and germination, significantly improved mineral bioavailability by reducing phytic acid and other antinutritional factors. Minerals, particularly micro-ones, are lost irreversibly during food processing, and their losses can be reduced by changing the processing strategies. The current review explores minerals in cereals, their bioaccessibility, bioavailability, fortification strategies, the impact of food processing on bioavailability, and their therapeutic potential.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100425"},"PeriodicalIF":7.2,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400131X/pdfft?md5=f32ae53fab0dec11dc212fda4c6e50f1&pid=1-s2.0-S266683352400131X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Socio-economic and cultural drivers of local perceptions and willingness to consume edible insects in Benin 贝宁当地人食用食用昆虫的观念和意愿的社会经济和文化驱动因素

IF 7.2

Future Foods Pub Date : 2024-07-31 DOI: 10.1016/j.fufo.2024.100424

Gawon H. Anagonou , Kisito Gandji , Kolawolé V. Salako , Ariane Houetohossou , Elizabeth T. Zannou , Guy Apollinaire Mensah , Achille E. Assogbadjo , Flora J. Chadare

{"title":"Socio-economic and cultural drivers of local perceptions and willingness to consume edible insects in Benin","authors":"Gawon H. Anagonou , Kisito Gandji , Kolawolé V. Salako , Ariane Houetohossou , Elizabeth T. Zannou , Guy Apollinaire Mensah , Achille E. Assogbadjo , Flora J. Chadare","doi":"10.1016/j.fufo.2024.100424","DOIUrl":"10.1016/j.fufo.2024.100424","url":null,"abstract":"<div><p>Insects serve as alternative protein sources for humans. While entomophagy, the practice of eating insects, has deep historical roots in some regions, it remains less common in Benin. Understanding perceptions and determinants of entomophagy can guide actions for promoting the consumption of edible insects. The present study aimed to assess local perceptions of consuming edible insects and the drivers of their adoption. An ethnozoological study using interviews was conducted with 450 individuals from rural and peri‑urban areas in Benin's humid and semi-arid zones. Data were analyzed using descriptive statistics, univariate inference, and classification models. Findings showed greater acceptance of insects’ consumption in the semi-arid zone (33.56 %) than in the humid zone (23.11 %) and in rural areas (33.11 %) than in peri‑urban areas (23.56 %). Edible insects’ consumption was also higher in rural areas (34.22 %) than in peri‑urban areas (27.11 %), with no significant difference between biogeographical zones. Gender, age, and biogeographical zones were key determinants of local perceptions regarding the consumption of edible insects. Furthermore, factors influencing the decision to adopt the consumption of edible insects included perceptions of their nutritional value, gender, duration of residence, and geographical location. These factors can inform awareness raising about the usefulness of edible insects in promoting their consumption.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100424"},"PeriodicalIF":7.2,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001308/pdfft?md5=1639d4757d4b69555dd85cd1cd3e231e&pid=1-s2.0-S2666833524001308-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata) 养殖的金苹果螺（腹足纲；瓣鳃目；金芒果螺科）的化学成分和营养价值比较

IF 7.2

Future Foods Pub Date : 2024-07-29 DOI: 10.1016/j.fufo.2024.100422

Tanyamon Petcharat , Thanasak Sae-leaw , Soottawat Benjakul , Sylvia Indriani , Jaksuma Pongsetkul , Tran Hong Quan , Ali Muhammed Moula Ali , Suthasinee Yarnpakdee , Supatra Karnjanapratum

{"title":"A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata)","authors":"Tanyamon Petcharat , Thanasak Sae-leaw , Soottawat Benjakul , Sylvia Indriani , Jaksuma Pongsetkul , Tran Hong Quan , Ali Muhammed Moula Ali , Suthasinee Yarnpakdee , Supatra Karnjanapratum","doi":"10.1016/j.fufo.2024.100422","DOIUrl":"10.1016/j.fufo.2024.100422","url":null,"abstract":"<div><p>The comparison of the Sanim (SN) and Srithong (ST) varieties of the farmed apple snail <em>Pomacea canaliculata</em> as an alternative protein source has shown that ST contained more hydroxyproline and possessed a greater firmness than SN. Nevertheless, both varieties yielded similar protein contents of 20.90–23.07 % and exhibited similar texture, color, cooking yields and cooking losses after cooking. Good palatability with high liking score was obtained from both snail meat samples, particularly color, texture, and overall attributes. Snail meats possessed good nutritive value with an amount of protein and low fat content, whereas SN contained higher protein and total energy(<em>P</em> < 0.05). Other nutritionally useful chemicals (such as calcium, sodium, iron, vitamins B1 and B2) are present. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results discovered that myosin heavy chain, paramyosin, and actin were the prevalent protein components. Differences in nitrogen content distribution were observed between SN and ST, in which alkaline-soluble protein was the major fraction. Amino acid composition and fatty acid content varied regarding snail varieties with a large amount of essential amino acids and good source of MUFA and PUFA. Therefore, both farmed SN and ST snails could be an effective alternative protein source with a significant amount of nutritive value.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100422"},"PeriodicalIF":7.2,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400128X/pdfft?md5=2dc53102744384c855a718cf1a8bc832&pid=1-s2.0-S266683352400128X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141951673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing 消费者对食用强化食品和 3D 食品打印的看法和动机

IF 7.2

Future Foods Pub Date : 2024-07-29 DOI: 10.1016/j.fufo.2024.100423

Frederica Silva , Tatiana Pereira , Susana Mendes , Leonel Gordo , Maria Manuel Gil

{"title":"Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing","authors":"Frederica Silva , Tatiana Pereira , Susana Mendes , Leonel Gordo , Maria Manuel Gil","doi":"10.1016/j.fufo.2024.100423","DOIUrl":"10.1016/j.fufo.2024.100423","url":null,"abstract":"<div><p>Consumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are determining factors for their successful implementation. In this study, a survey was conducted in order to better know and understand the perception, motivation and consumption associated with fortified foods and 3DPF (3-Dimensional Printing Food). Key points such as food neophobia and factors involved in the opinion forming process towards 3DPF were included in the questionnaire (namely, perceived benefits, willingness to consume, food engagement, preference for familiar foods and affinity with digital tools). The results showed that the gender influences the knowledge in 3D printing as a technology and that 51.6 % of consumers are willing to try 3DPF. Consumers who want healthy food adapted to their needs are also more receptive to foods produced on 3D printers. 54.1 % of consumers indicate that if 3DPF were nutritionally richer than an equal and/or existing product on the market, they would be willing to buy it. Respondents also mentioned fruit and vegetable by-products and fish with no commercial value as the most suitable raw materials for 3D printing. Thus, it can be concluded that there is a clear motivation to try 3DPF, providing an opportunity for their inclusion in the future food chain.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100423"},"PeriodicalIF":7.2,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001291/pdfft?md5=03e567f0dae15a74d9fc8c64b762063d&pid=1-s2.0-S2666833524001291-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141951674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film 利用超声波辅助萃取技术对茶桔叶提取物粉末进行表征，并将其应用于明胶基薄膜作为可生物降解的活性薄膜

IF 7.2

Future Foods Pub Date : 2024-07-24 DOI: 10.1016/j.fufo.2024.100419

Pudthaya Kumnerdsiri , Sasina Sanprasert , Jantana Praiboon , Anusorn Seubsai , Wanchat Sirisarn , Jaksuma Pongsetkul , Nathdanai Harnkarnsujarit , Saroat Rawdkuen , Supatra Karnjanapratum , Samart Sai-Ut , Passakorn Kingwascharapong

{"title":"Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film","authors":"Pudthaya Kumnerdsiri , Sasina Sanprasert , Jantana Praiboon , Anusorn Seubsai , Wanchat Sirisarn , Jaksuma Pongsetkul , Nathdanai Harnkarnsujarit , Saroat Rawdkuen , Supatra Karnjanapratum , Samart Sai-Ut , Passakorn Kingwascharapong","doi":"10.1016/j.fufo.2024.100419","DOIUrl":"10.1016/j.fufo.2024.100419","url":null,"abstract":"<div><p>Poor management of plastic waste leads to environmental pollution, a problem that has been tackled by introducing biodegradable plastic containing bioactive compounds, as an alternative to traditional plastics. This research investigated the effects of different solvents (water or ethanol) and ultrasonic extraction conditions (ultrasonic power: 30 %, 60 %, or 90 %; extraction times: 15 or 30 min) on the physical and functional properties of dechlorophylled Cha-Kram leaf extract powder (DCKLEP). The highest antioxidant activities were extracted using 60 % ultrasonic power and 30 min of extraction time (60 % DCKLEP-alc 30 min). In addition, the effects of different concentrations of 60 % DCKLEP-alc 30 min (0, 0.375, 0.75, 1.5, or 3 %) on the attributes of gelatin films were evaluated. The results indicated that increasing the 60 % DCKLEP-alc 30 min concentration significantly (<em>p</em> <em><</em> 0.05) enhanced the thickness, mechanical and thermal properties, light barrier properties, and antioxidant activities of the film. The structure of the film was modified due to the interactions between gelatin and 60 % DCKLEP-alc 30 min, as confirmed using FTIR analysis. The antioxidant activities and UV–visible light barrier property were improved by increasing the 60 % DCKLEP-alc 30 min concentration in the film. Thus, gelatin film containing 60 % DCKLEP-alc 30 min could potentially serve as an environmental-friendly, active film.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100419"},"PeriodicalIF":7.2,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001254/pdfft?md5=ed7e19701d0228f8293b37993de1f59d&pid=1-s2.0-S2666833524001254-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141838595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Review microalgae drying: A comprehensive exploration from conventional air drying to microwave drying methods 回顾《微藻干燥》：从传统空气干燥法到微波干燥法的全面探索

IF 7.2

Future Foods Pub Date : 2024-07-23 DOI: 10.1016/j.fufo.2024.100420

Alfonso Hernández, María González-Moya, Augusto Márquez, Luis Acevedo

{"title":"Review microalgae drying: A comprehensive exploration from conventional air drying to microwave drying methods","authors":"Alfonso Hernández, María González-Moya, Augusto Márquez, Luis Acevedo","doi":"10.1016/j.fufo.2024.100420","DOIUrl":"10.1016/j.fufo.2024.100420","url":null,"abstract":"<div><p>Drying microalgae is an important step in optimising their use in numerous industrial sectors since it reduces moisture content while conserving vital components. This method is very important for increasing the economic viability and sustainability of microalgae, which are known for their remarkable flexibility and bioactive chemical synthesis. Efficient drying processes protect the integrity of bioactive chemicals like antioxidants, anti-inflammatory agents, and anticancer compounds, as well as essential macronutrients like proteins, lipids, and carbs. Furthermore, drying preserves moisture-sensitive chemicals, improves shelf life, and concentrates lipids, making microalgae more appropriate for use in biofuels, pharmaceuticals, functional foods, cosmetics, and biotechnology. Despite microalgae's immense potential, market size and sustainability concerns remain, emphasising the need for constantly improving drying technology. This extensive study to a better understanding of the changing landscape of microalgae research, emphasising the critical significance of drying procedures in maximising the utility of microalgae in various industrial applications.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100420"},"PeriodicalIF":7.2,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001266/pdfft?md5=d7954942f7b353c23ab82c377c59a210&pid=1-s2.0-S2666833524001266-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141854012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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