Future Foods最新文献_第7页

Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing 内部打印图案和填充对3D打印无麸质面包形态和尺寸特性的影响

IF 7.2

Future Foods Pub Date : 2025-07-10 DOI: 10.1016/j.fufo.2025.100715

Carmen Molina-Montero, Adrian Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

{"title":"Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing","authors":"Carmen Molina-Montero, Adrian Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia","doi":"10.1016/j.fufo.2025.100715","DOIUrl":"10.1016/j.fufo.2025.100715","url":null,"abstract":"<div><div>The design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating two patterns (rectilinear and concentric) and four infill percentages (30 %, 40 %, 50 %, and 60 %). The rheological properties of the dough, dimensional changes during printing and baking, colorimetric characteristics, and crumb structure were analyzed. The results showed that the dough presented a predominantly elastic behavior suitable for 3D printing. The rectilinear pattern exhibited higher dimensional stability during printing, while the concentric pattern showed higher moisture losses and, consequently lower dimensional deformations during baking., Analysis of the crumb structure revealed that the concentric pattern produced higher total porosity than the rectilinear pattern, with a more irregular pore distribution. Color differences were more pronounced in samples with 60 % infill, particularly in the rectilinear pattern. The results suggest that the selection of the pattern and percentage of infill should be based on the specific requirements of the final product.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100715"},"PeriodicalIF":7.2,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632236","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

Beyond the plate: Social representation and future thinking in 3D food choices 超越盘子：三维食物选择中的社会表征和未来思考

IF 7.2

Future Foods Pub Date : 2025-07-10 DOI: 10.1016/j.fufo.2025.100713

Clare D’Souza , Vanessa Apaolaza , Patrick Hartmann , Outi Niininen

{"title":"Beyond the plate: Social representation and future thinking in 3D food choices","authors":"Clare D’Souza , Vanessa Apaolaza , Patrick Hartmann , Outi Niininen","doi":"10.1016/j.fufo.2025.100713","DOIUrl":"10.1016/j.fufo.2025.100713","url":null,"abstract":"<div><div>Social representations are spread through interactions, influencing how information is shared and understood within communities. To gain a comprehensive understanding of 3D-printed food acceptance, Study 1 adopts a constructivist approach using a model based on Social Representation Theory. This model serves as a critical predictor of consumer acceptance. In contrast, Study 2 not only examines sensory aspects but also explores time orientation forecasting to explore how these foods may be accepted in the future.</div><div>Structural Equation Modelling and hierarchical cluster with multigroup analysis were employed to analyze the data. Around 612 Australian consumers participated in the surveys<strong>.</strong> Study 1 demonstrates the significant influence of perceived risk beliefs as a psychological barrier on all variables. Study two contributes to the growing body of research on 3D-printed foods by demonstrating how consideration of future consequences (CFC), both immediate and future-oriented, influences hedonic eating values of 3D-printed foods. The findings reveal high and low-sensory consumers respond differently in terms of hedonic and healthy eating values, highlighting the importance of sensory preferences in shaping consumer acceptance of 3D-printed foods.</div><div>This research makes a dual contribution: theoretically, it advances our understanding of 3D-food technology adoption by integrating Social Representation Theory and temporal decision-making frameworks; empirically, it provides novel evidence on how perceived risks, sociocultural constructions, and time orientation influence consumer acceptance of 3D-printed foods. By uncovering the differentiated impact of sensory preferences on hedonic and health-related choices, it offers actionable insights for marketers, policymakers, and food innovators seeking to advance sustainable and consumer-aligned food futures.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100713"},"PeriodicalIF":7.2,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144670622","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

Mechanical attributes of Swedish pea cultivars 瑞典豌豆品种的机械特性

IF 7.2

Future Foods Pub Date : 2025-07-09 DOI: 10.1016/j.fufo.2025.100711

Santanu Basu , Stina Gustafsson , Puneet Kumar , Subir Kumar Chakraborty , Roger Andersson

{"title":"Mechanical attributes of Swedish pea cultivars","authors":"Santanu Basu , Stina Gustafsson , Puneet Kumar , Subir Kumar Chakraborty , Roger Andersson","doi":"10.1016/j.fufo.2025.100711","DOIUrl":"10.1016/j.fufo.2025.100711","url":null,"abstract":"<div><div>Mechanical or textural attributes of pulses like Swedish pea are important for milling process development like dehulling, splitting of cotyledons or making flour. This research is an attempt to gain better understanding of the compression and fracture behavior, cotyledon splitting and dehulling phenomena of Swedish pea cultivars (Ingrid, Clara and Balder) harvested from different years (2018, 2019 and 2020) in relation to chemical compositional profile and physical attributes. Physical attributes of Swedish pea were highly associated with specific cultivar types and environmental growth conditions. Majority of the chemical components (starch, dietary fibers) in pea samples were not significantly different between the cultivars or harvest years. Only protein content (16.9–19.6 % range) differed significantly between the cultivars and harvest years. Environmental conditions of the harvest year or cultivar types could not cast any significant difference in fracture or dehulling related parameters. Cotyledon splitting phenomena were significantly linked to different size and shape related parameters and starch content (47.6–50.0 % range). This study applies fracture mechanics principles to classify Swedish pea cultivars in terms of different mechanical attributes. Our work will help plant breeders to find scientific insight for gene targeting for future crop development with better milling efficiency and pulse milling industry to adopt pea cultivar specific dehulling and milling process development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100711"},"PeriodicalIF":7.2,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632163","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

Cooling-assisted cold-pressing: a sustainable approach to high-quality hemp seed oil extraction 冷却辅助冷压：高品质大麻籽油提取的可持续方法

IF 7.2

Future Foods Pub Date : 2025-07-09 DOI: 10.1016/j.fufo.2025.100714

Maura Sannino , Simona Piccolella , Guglielmo Maresca , Francesco Siano , Gianluca Picariello , Severina Pacifico , Salvatore Faugno

{"title":"Cooling-assisted cold-pressing: a sustainable approach to high-quality hemp seed oil extraction","authors":"Maura Sannino , Simona Piccolella , Guglielmo Maresca , Francesco Siano , Gianluca Picariello , Severina Pacifico , Salvatore Faugno","doi":"10.1016/j.fufo.2025.100714","DOIUrl":"10.1016/j.fufo.2025.100714","url":null,"abstract":"<div><div>Hemp seed oil (HSO) is valued for its rich nutritional profile and bioactive compounds, including polyunsaturated fatty acids, tocopherols, and phytosterols. As demand for sustainable, high-quality functional foods grows, optimizing extraction methods is essential to preserving these compounds while ensuring environmental responsibility. Mechanical cold pressing is a preferred method because it avoids the use of chemical solvents; however, excessive mechanical friction can increase temperatures, leading to oxidation and nutrient degradation. This study evaluates the effect of an integrated cooling system (CO) versus a non-cooled system (NCO) in HSO extraction. A screw press with a copper coil cooling mechanism and food-grade propylene glycol coolant was designed to regulate temperatures, monitored via thermal imaging and resistance temperature detectors. Key oil quality parameters, including peroxide value, free acidity, fatty acid profile, tocopherol, phenolic content, and phytosterol composition, were analyzed. Results show that the CO system reduced extraction temperatures (by 11 % in the compression chamber and 15 % in the extracted oil), enhancing oxidative stability and bioactive retention, particularly phenolics, while maintaining oil yield and efficiency. Integrating cooling technologies into industrial cold pressing offers a sustainable solution to enhance nutritional stability, extend shelf life, and reduce oxidative waste, aligning with the shift toward eco-friendly food processing.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100714"},"PeriodicalIF":7.2,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657226","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

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility 植物性汉堡：蛋白质来源、挤压类型和烹饪技术对其氧化状态和体外消化率的影响

IF 7.2

Future Foods Pub Date : 2025-07-08 DOI: 10.1016/j.fufo.2025.100712

Itziar Ariz-Hernandez , Iciar Astiasaran , Diana Ansorena

{"title":"Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility","authors":"Itziar Ariz-Hernandez , Iciar Astiasaran , Diana Ansorena","doi":"10.1016/j.fufo.2025.100712","DOIUrl":"10.1016/j.fufo.2025.100712","url":null,"abstract":"<div><div>The effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed. A conventional beef burger was used as control. Every formulation was adjusted to 18.1–19.5 % of protein. Plant-based burgers showed lower cooking losses (4–13 %) than beef burgers (26–30 %), with microwaving resulting in the highest losses across all samples. Plant-based burgers formulated with high moisture extrusion showed the lowest protein digestibility (66.8–73.2 %). No effect of the cooking method was observed in lipid and protein digestibility in any sample. Soluble peptides increased during in vitro digestion in all samples, with beef burgers showing the lowest levels. The amount of malondialdehyde increased whereas carbonyls decreased in the bioaccessible fraction in all samples during in vitro digestion. Burgers formulated with low moisture extrusion showed the highest lipid oxidation, both after cooking and after in vitro digestion. DPPH values decreased (17–59 %) and ABTS increased (277–810 %) during in vitro digestion. These results suggest that the protein digestibility and lipid oxidation of plant-based burgers (before and after digestion), are more strongly influenced by the type of extrusion than by the type of protein or cooking method applied.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100712"},"PeriodicalIF":7.2,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632164","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

Real-time detection of turmeric adulteration with metanil yellow using a miniaturized NIR sensor and AI techniques 小型近红外传感器和人工智能技术实时检测掺入金属黄的姜黄

IF 7.2

Future Foods Pub Date : 2025-07-08 DOI: 10.1016/j.fufo.2025.100695

Dimitra Xenitopoulou, Nikolaos L. Tsakiridis, Achilleas Panagiotis Zalidis, George C. Zalidis

{"title":"Real-time detection of turmeric adulteration with metanil yellow using a miniaturized NIR sensor and AI techniques","authors":"Dimitra Xenitopoulou, Nikolaos L. Tsakiridis, Achilleas Panagiotis Zalidis, George C. Zalidis","doi":"10.1016/j.fufo.2025.100695","DOIUrl":"10.1016/j.fufo.2025.100695","url":null,"abstract":"<div><div>Spices have been among the most targeted foods in the European Union (EU) for fraudsters, given that the spice market exemplifies complex and globalized supply chains. Turmeric is a widely used spice famous for its vivid color, flavor, and purported health advantages. Its medicinal properties in addressing various health issues have sparked a surge in global demand, raising concerns about the spice industry’s integrity. The most common and hazardous adulterants of turmeric, added for financial gain, are synthetic, non-authorized azo dyes, particularly Metanil Yellow (MY). To tackle malpractices in the turmeric supply chain, this study proposes a scalable method utilizing a miniaturized near-infrared (NIR) (1350–2500 nm) sensor coupled with advanced Artificial Intelligence (AI) techniques to detect the presence of MY in turmeric. A dataset comprising 202 samples, including pure turmeric, MY, and their admixtures (5%–40% w/w), was analyzed using both the portable device and a high-resolution benchtop visible and near-infrared–short-wave infrared (VNIR–SWIR) spectroradiometer. Multiple spectral pre-treatments were applied, and classification was performed using Random Forest (RF), XGBoost, and Support Vector Machines (SVM). The best performance was achieved by the RF model on raw reflectance spectra collected with the miniaturized sensor (98% accuracy, <span><math><mi>κ</mi></math></span> = 0.97). Key diagnostic wavelengths (e.g., 1495, 1640, 1675, 2155, 2475 nm) linked to MY’s chemical structure were pinpointed through feature importance analysis. This work highlights the potential of portable, low-cost NIR sensors as tools for broadening access to food authentication, enabling rapid, non-destructive testing with a practical limit of detection of 5% w/w for MY adulteration.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100695"},"PeriodicalIF":7.2,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144589175","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

Simultaneous application of refractance window and microwave drying: A novel hybrid technique for fruit dehydration to reducing drying time and improve bioactive compound retention 同时应用折光窗和微波干燥：一种新的水果脱水混合技术，以减少干燥时间和提高生物活性化合物的保留

IF 7.2

Future Foods Pub Date : 2025-07-07 DOI: 10.1016/j.fufo.2025.100709

C. Ramírez , H. Núñez , R. Vallejos , K. Belmonte , S. Almonacid , F Marra

{"title":"Simultaneous application of refractance window and microwave drying: A novel hybrid technique for fruit dehydration to reducing drying time and improve bioactive compound retention","authors":"C. Ramírez , H. Núñez , R. Vallejos , K. Belmonte , S. Almonacid , F Marra","doi":"10.1016/j.fufo.2025.100709","DOIUrl":"10.1016/j.fufo.2025.100709","url":null,"abstract":"<div><div>Refractance window (RW™) and microwave (MW) are two drying technologies characterized by short drying time and high-quality retention. This study investigated the effect of drying apple slices (as a model food), using a novel system: RW™ assisted with microwaves (RW-MW). Drying time, moisture content, water activity (<em>a<sub>w</sub></em>), total polyphenol content, antioxidant capacity and color change were determined. The study also aimed to model the drying process through Fick’s second law and anomalous diffusion model based on fractional calculus. Drying was performed with RW™, and RW-MW using two power densities: 815 W/kg and 1165 W/kg. RW™ and RW-MW were set at 98 °C. In both cases, the drying process was performed until the apple slices reached a moisture content lower than 0.097 g of water/ g sample (wet basis) and <em>a<sub>w</sub></em> below 0.4. Bioactive compound retention was assessed by measuring total polyphenol content (TPC), and antioxidant capacity (AC). The results showed that applying microwave power densities of 815 W/kg and 1165 W/kg simultaneously during RW™ drying allowed reduced drying time by up to 66 % compared to RW™ alone, maintaining the retention of TPC and AC. This study demonstrated that RW-MW is a technology that allows for reduced drying times while maintaining high bioactive compound retention compared to RW™ drying.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100709"},"PeriodicalIF":7.2,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581045","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

Enhanced shelf life of trout fillets using an edible coating containing the polysaccharide extracted from Loquat (Eriobotrya japonica) seed 使用含有从枇杷（Eriobotrya japonica）种子中提取的多糖的可食用涂层提高鳟鱼鱼片的保质期

IF 7.2

Future Foods Pub Date : 2025-07-05 DOI: 10.1016/j.fufo.2025.100693

Mojtaba Nouri , Homa Baghaei , Mahdi Kashaninejad , Abdorreza Mohammadi nafchi

{"title":"Enhanced shelf life of trout fillets using an edible coating containing the polysaccharide extracted from Loquat (Eriobotrya japonica) seed","authors":"Mojtaba Nouri , Homa Baghaei , Mahdi Kashaninejad , Abdorreza Mohammadi nafchi","doi":"10.1016/j.fufo.2025.100693","DOIUrl":"10.1016/j.fufo.2025.100693","url":null,"abstract":"<div><div>This study aimed to evaluate the effect of an edible coating enriched with polysaccharides extracted from loquat (<em>Eriobotrya japonica</em>) seeds on the microbial, chemical, and sensory quality of trout fillets during 12 days of cold storage. The highest polysaccharide yield (48.2 %) was achieved by applying microwave treatment at 540 W for 15 min. The extract exhibited remarkable antioxidant properties, including 57 % 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 64 % hydroxyl radical (HO) scavenging activity, as well as strong ferric reducing antioxidant power (0.7 absorbance at 700 nm), suggesting its excellent potential to delay oxidative spoilage. To formulate the coating, different ratios of gelatin and loquat seed polysaccharide were tested (G1-P0, G1-P0.5, and G1-P1). Increasing the polysaccharide content resulted in a significant reduction in the growth rate of total and psychrophilic bacteria during storage. Moreover, lower pH values were observed in treatments with higher polysaccharide concentrations. Samples with more polysaccharide also showed reduced levels of chemical spoilage indicators, including peroxide value (PV), thiobarbituric acid reactive substances (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), and trimethylamine (TMA), all of which are known markers of lipid oxidation and protein degradation in trout fillets. Sensory evaluations confirmed that fillets coated with polysaccharide-rich formulations had significantly better scores in odor, color, and overall acceptability compared to uncoated samples. This study introduces a novel application of loquat seed polysaccharides in edible coatings, offering enhanced preservative effects compared to traditional gelatin-based coatings for trout fillets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100693"},"PeriodicalIF":7.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657225","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 grape by-products: Insights into sustainable industrial and nutraceutical applications 葡萄副产品的增值：对可持续工业和营养保健应用的见解

IF 7.2

Future Foods Pub Date : 2025-07-04 DOI: 10.1016/j.fufo.2025.100710

Mitali Bhutani , Supriya Singh Gaur , Rafeeya Shams , Kshirod Kumar Dash , Ayaz Mukarram Shaikh , Kovács Béla

{"title":"Valorization of grape by-products: Insights into sustainable industrial and nutraceutical applications","authors":"Mitali Bhutani , Supriya Singh Gaur , Rafeeya Shams , Kshirod Kumar Dash , Ayaz Mukarram Shaikh , Kovács Béla","doi":"10.1016/j.fufo.2025.100710","DOIUrl":"10.1016/j.fufo.2025.100710","url":null,"abstract":"<div><div>Grapes and their by-products are also considered abundant sources of protein, fatty acids, and a range of phytochemicals, e.g., resveratrol, quercetin, anthocyanins, procyanidins, catechin, kaempferol, etc. Indeed, researchers revealed several therapeutic advantages of grapes and their constituents, including the ability to fight oxidative stress, maintain heart health, lower inflammation, retard aging processes, and provide antimicrobial and blood sugar-lowering effects. Grapes and its derivatives are also being utilized in preparation of widely consumed products like wine, grape juice, raisins, fermented milk, jam etc. Owing to these benefits, its natural preservatives are gaining traction as a sustainable alternative to synthetic chemicals, contributing to cleaner and greener product formulations across industries. However, existing studies rarely emphasise all aspects of grapes and their by-products, especially its potential application in different sectors. This review integrates various new facets of grapes and their byproducts, highlighting their nutritional and phytochemical abundance while elucidating their therapeutic potential and numerous applications. By elucidating these advantages, the importance of grape derivatives and their role in fostering a healthier and more sustainable future can be emphasised. Accordingly, isolating additional bioactive compounds from grape derivatives holds significant potential to boost the economic value of grape cultivation, foster sustainability, and enhance public health through the advancement of novel therapeutic products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100710"},"PeriodicalIF":7.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657227","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

How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review 人工智能将如何推动饮料行业的营销？-文献计量学文献综述

IF 7.2

Future Foods Pub Date : 2025-07-04 DOI: 10.1016/j.fufo.2025.100704

Pietro Chinnici, Simona Bacarella, Stefania Chironi, Vincenzo Naselli, Marzia Ingrassia

{"title":"How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review","authors":"Pietro Chinnici, Simona Bacarella, Stefania Chironi, Vincenzo Naselli, Marzia Ingrassia","doi":"10.1016/j.fufo.2025.100704","DOIUrl":"10.1016/j.fufo.2025.100704","url":null,"abstract":"<div><div>Application of Artificial Intelligence (AI) in the Drinks & Beverages (D&B) industry is becoming increasingly important for the competitiveness of companies in the sector. AI application for Marketing 5.0 in the D&B industry is of growing interest to both researchers and companies. AI-tools allow to create extremely precise market segmentations and satisfy increasingly differentiated consumer preferences or even influence them. However, at present, research on AI for Marketing of companies in the D&B industry is still at an early stage. Furthermore, to the best of our knowledge, there is a lack of systematic and quantitative reviews mapping the scholarly landscape at the intersection of these topics of research. Therefore, in order to help fill this gap, this review is the first study that aims to provide a comprehensive and detailed bibliometric analysis of the scientific literature published to date on the topics of AI for marketing and consumer studies in the D&B sector; in addiction, this study highlights the most discussed connecting themes among the main topics. Scientific co-occurrence maps were provided and Time Series analysis was carried out. Results showed limited number of scientific documents whose primary objective is the study of AI for Beverages’ Marketing, despite the likely increase in academic interest in these topics. Machine Learning is the most widely used technology for customer profiling and preference prediction. Findings suggest an interdisciplinary approach for future AI-based marketing research and consumer studies, to provide open tools for personalized marketing tactics and strategies for SMEs.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100704"},"PeriodicalIF":7.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604447","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