Future Foods最新文献

{"title":"Chemically-modified rapeseed (Brassica napus) protein via succinylation and glycation with enhanced functional properties","authors":"Junzhe Chen ,&nbsp;Huijue Kong ,&nbsp;Xiaoyu Luo","doi":"10.1016/j.fufo.2025.100883","DOIUrl":"10.1016/j.fufo.2025.100883","url":null,"abstract":"<div><div>As an underutilized plant protein source, rapeseed protein is promising in the formulation of plant-based food. Since rapeseed protein’s poor functional properties are limiting its application, chemical modification on protein structure can be a potential solution. In the current study, we applied succinylation and glycation on rapeseed protein isolate, with subsequent determination on the changes of protein structural and functional properties. Both glycation and succinylation of rapeseed protein led to reduced free sulfhydryl group content, increased surface hydrophobicity, and notable alterations in secondary structure, primarily reflected by higher proportions of α-helix and random coils. Results showed that both glycation and succinylation improved protein solubility, led to the increment of 40.30 ± 6.00 % to maximum 65.85 ± 8.45 %, accompanied with increased emulsifying capacity, stability, and foaming capacity. Succinylation was more effective in improving emulsifying stability by 30 %, while glycation increased foaming capacity from 77.3 ± 10.69 % to 138.0 ± 15.39 %. Overall, the present work demonstrated that the chemically modified rapeseed proteins with enhanced functional properties, thereby indicating future utilization in plant food manufacture and functional food development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100883"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926522","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":"Unveiling the chemical profile of Sicilian Coffea arabica L. leaves","authors":"Davide Rovelli ,&nbsp;Guillem Campmajó ,&nbsp;Raquel Torrijos ,&nbsp;Martina Cirlini ,&nbsp;Ada Nucci ,&nbsp;Bianca Serito ,&nbsp;Chiara Dall’Asta","doi":"10.1016/j.fufo.2025.100880","DOIUrl":"10.1016/j.fufo.2025.100880","url":null,"abstract":"<div><div>Coffee leaves have been recently approved in the EU as a traditional food, and they show potential as an innovative ingredient for the preparation of hot and cold brew beverages as well as a source of bioactive-rich extracts. This study aims to explore the chemical composition of <em>Coffea arabica</em> leaves (cv. Caturra) from plants grown in Sicily, and to identify intra-age and inter-age differences, using non-targeted metabolomics, lipidomics analysis and volatilomics. Overall, the analysis of the polar and apolar fractions allowed the tentative annotation of 44 compounds in the polar fraction and 114 in the non-polar fraction. The polar fraction was dominated by phenylpropanoids such as chlorogenic acids, flavonoids, and xanthones (mangiferin), alongside alkaloids (caffeine, trigonelline, theobromine). The non-polar fraction included prenol lipids (terpenoids) and phytosterols, with terpenoids peaking in adult leaves. Phytochemical profiles revealed that caffeine, mangiferin, and chlorogenic acids accumulated most in adult leaves, while epicatechin gallate increased with maturation. Regarding the volatile fraction, 76 unique compounds across 14 classes were identified, with aldehydes, ketones, terpenes, and alcohols prevailing. Key odorants, such as benzaldehyde, hexanal, linalool, and α-/β-ionone, were consistently detected, showing clear age-dependent shifts from green and fermented notes in young leaves to citric and floral notes in adult and mature samples. Our findings can be used for the upcycling of coffee leaves in the production of infusions and in the extraction of bioactive compounds, thus fostering a circular economy.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100880"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926521","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":"Willingness to pay for sustainably innovated animal products and plant-based alternative foods – A meta-analysis","authors":"Catharina Latka ,&nbsp;Samuel Ahado ,&nbsp;Tereza Pilarova ,&nbsp;Ayat Ullah ,&nbsp;Linda Arata ,&nbsp;Mirta Casati","doi":"10.1016/j.fufo.2025.100892","DOIUrl":"10.1016/j.fufo.2025.100892","url":null,"abstract":"<div><div>Replacing animal-based foods in human diets with innovative alternatives can address concerns regarding health, environmental sustainability and animal welfare. However, whether consumers are willing to pay for such innovations remains unclear.</div><div>Here, we review 67 existing studies published between 2010 and 2025 in a systematic way and conduct a quantitative meta-analysis to assess how consumers value food innovations that intend to improve environmental sustainability, animal welfare or human health. We focus on animal-based foods and their innovative alternatives including products made from plants, insects, in laboratory settings or using genetic engineering technologies.</div><div>Our findings reveal that willingness to pay (WTP) estimates are highly heterogeneous, product- and context-specific. On average consumers are willing to pay more for innovative alternatives, when they improve animal welfare or environmental sustainability compared to their respective conventional animal products. In contrast, for plant-based options and foods developed in a laboratory or through genetic engineering, consumers require a discount to choose these alternatives over the conventional product.</div><div>The higher the level of innovativeness, the less consumers are willing to pay across products. Studies conducted in Europe still show a positive average WTP for the innovative foods, whereas studies from North America or Asia suggest that consumers discount innovative products compared to conventional foods.</div><div>Policymaking can leverage these insights to positively influence the perception of innovative products with targeted information treatments and consider subsidies where the WTP for the socially desirable alternative remains low.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100892"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926558","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":"Fish for food or food for fish? Use of material flow analysis to optimize protein availability of seafood products for human consumption","authors":"David Baptista de Sousa ,&nbsp;Ramzy Kahhat ,&nbsp;Ian Vázquez-Rowe","doi":"10.1016/j.fufo.2025.100857","DOIUrl":"10.1016/j.fufo.2025.100857","url":null,"abstract":"<div><div>The growing pressure on pelagic resources and the dilemma of redirecting high-nutritional whole fish to aquafeed, stress the need for quantitative evidence to maximize marine-protein availability for human consumption. This study compares two scenarios with anchovy (<em>Engraulis spp.</em>) and tuna (<em>Thunnus spp</em>.): 1) minimally processed marine biomass for direct human consumption (DHC); and, 2) whole-fish reduced into fishmeal and fish oil (FMFO) for aquafeeds (indirect human consumption), with trout (<em>Oncorhynchus mykiss</em>) as the farmed species. A material flow analysis was performed using 1 t of cleaned pelagic-fish ready for DHC as functional unit, with system boundaries spanning from wild fisheries landings to fish on the plate. Mass-protein balances were modeled with STAN software. Net relative protein-return, energy-return, and the relative-profitability indicators were calculated for each product-process. Results show that all indicators applied favor DHC, even under optimized feed conversion rates. In terms of protein efficiency, these findings corroborate that DHC of pelagic fish outperforms its use as aquafeed, making it the preferred strategy, especially in contexts of food insecurity and limited supplies of high-biological value protein.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100857"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791535","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":"Fermented mushroom beverages: Exploring probiotic, prebiotic, and synbiotic properties through nanoscience for enhanced health benefits","authors":"Olaide Olawunmi Ajibola ,&nbsp;Cirilo Nolasco Hipolito ,&nbsp;Raymond Thomas","doi":"10.1016/j.fufo.2025.100890","DOIUrl":"10.1016/j.fufo.2025.100890","url":null,"abstract":"<div><div>There is growing interest in developing functional foods, particularly prebiotics, probiotics, and synbiotics, that enhance gut-brain health. While fermented milk-based functional foods dominate the market, demand for non-dairy alternatives has risen, prompting investigation of edible mushrooms as fermentation substrates. Synbiotic mushroom beverages demonstrated lactic acid bacteria counts of 9.36 to 10.07 log CFU/mL, lactic acid levels of 0.31% to 0.99%, and pH reductions to 3.24–3.77, reflecting up to 14% increased probiotic viability compared to controls. Sensory scores for color, aroma, taste, and overall acceptance reached moderate levels (2.34–3.53/5). Incorporating nanoscience enabled the addition of functionalized nanoparticles that improved antioxidant activity by 25% and probiotic survival by over 20%. This review provides guidelines for producing nano-engineered fermented mushroom beverages with potential therapeutic benefits, positioning them as promising non-dairy functional foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100890"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926000","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":"Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications","authors":"Nariman Ktil ,&nbsp;Yong-Lak Park ,&nbsp;Cangliang Shen ,&nbsp;Kristen E. Matak ,&nbsp;Jacek Jaczynski","doi":"10.1016/j.fufo.2026.100904","DOIUrl":"10.1016/j.fufo.2026.100904","url":null,"abstract":"<div><div>Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of saturated, monounsaturated, and polyunsaturated fatty acids, notably oleic and linoleic acids that contribute to nutritional quality. This review explores extraction and processing techniques that optimize the functional and nutritional properties of insect-based proteins and oils. Alkaline solubilization, isoelectric precipitation, and enzymatic hydrolysis enhance protein recovery, while solvent extraction, mechanical pressing, and supercritical CO₂ extraction improve lipid purity and bioactive retention. Functional properties such as emulsification, foaming, and gelation support diverse food applications. Nutritionally, insect proteins exhibit favorable digestibility and amino acid profiles, while insect lipids provide essential polyunsaturated fatty acids and antioxidative compounds. Challenges remain in allergenicity mitigation, consumer acceptance, and large-scale processing. Advanced refinement techniques and sustainable extraction methods enhance stability and safety, promoting commercial viability. Continued research and technological innovations will facilitate the integration of insect-derived ingredients into mainstream food systems, supporting global food security and sustainable production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100904"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926004","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":"Encapsulation of probiotics via electrospraying technology; Fundamentals, analysis, techniques, and applications","authors":"Ali Mirarab ,&nbsp;Elham Assadpour ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fufo.2025.100897","DOIUrl":"10.1016/j.fufo.2025.100897","url":null,"abstract":"<div><div>A key tactic to improve the stability, viability, and targeted distribution of probiotics (PROs) in pharmaceutical and functional food applications is encapsulation. Because electrospraying (ES) can create consistent particles under mild circumstances while maintaining the bioactivity of PROs, it has drawn a lot of interest among encapsulation techniques. The foundations of ES technology, including the laws regulating the creation of encapsulated PRO particles, are thoroughly covered in this review; along with a brief discussion of the important factors affecting the encapsulation process of PROs. For instance, solution properties and process parameters, with a focus on the potential to enhance the encapsulation efficiency, viability, and gastrointestinal tract (GIT) delivery of PRO. Recent developments in ES, including coaxial (core–shell structures), emulsion (enhanced particle uniformity), microfluid (precise size control), and fluidized bed coating (efficient surface modification) ES, are also included in the study, highlighting their potential to improve encapsulation efficiency, enhance PRO viability, and enable more precise delivery in the GIT. The final section highlights the useful applications of ES encapsulated PRO in food matrices and nutraceutical supplements. To conclude, researchers and business experts looking to maximize PRO delivery systems through ES technology will find this paper to be a useful resource.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100897"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926597","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":"Sustainability certification in the digital era: A qualitative analysis of sustainability reports across product categories","authors":"Meta Leonie Boller ,&nbsp;Toni Grabinger ,&nbsp;Annikka Zurwehme ,&nbsp;Christian Krupitzer","doi":"10.1016/j.fufo.2025.100881","DOIUrl":"10.1016/j.fufo.2025.100881","url":null,"abstract":"<div><div>The food industry faces growing pressure to align sustainability goals with the rapid advance of digital technologies. This study explores how digitalization supports and transforms sustainability certification practices across diverse food product categories. Novelty lies in examining the interplay between digital technologies and sustainability reporting intensity, offering insights into how firms communicate and operationalize sustainability commitments. A qualitative content analysis was conducted on the sustainability reports of 21 companies using MAXQDA software, assessing the frequency and depth of reporting on sustainability focus topics and digital tools applied. The study includes multiple food product categories, such as coffee and tea, chocolate, grain products, dairy products, beverages, meat and fish, and tropical fruits. Results show that larger firms and those with higher turnover report more frequently and comprehensively on sustainability and digitalization. Three clusters of companies were identified, each reflecting shared sustainability challenges rather than specific product categories. The findings suggest that the relevance of digital technologies is more closely linked to addressing these cross-cutting sustainability challenges, and that high-value product segments provide the most promising starting points for integrating digital technologies into certification processes.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100881"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926598","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":"Supercritical CO₂-extracted oils from Trachyspermum ammi (carom) seeds: Transitioning from food relevance to antifungal mechanisms against Aspergillus fumigatus","authors":"Acharya Balkrishna ,&nbsp;Lovely Gupta ,&nbsp;Rani Singh ,&nbsp;Yash Varshney ,&nbsp;Rishabh Dev ,&nbsp;Pardeep Nain ,&nbsp;Savita Lochab ,&nbsp;Anurag Varshney","doi":"10.1016/j.fufo.2026.100940","DOIUrl":"10.1016/j.fufo.2026.100940","url":null,"abstract":"<div><div>Traditionally, a kitchen’s toolkit for enhancing flavors, culinary spices stand out as repertoire of bioactive phytoconstituents with robust anti-microbial activity. <em>Aspergillus fumigatus</em> is an opportunistic fungal pathogen responsible for wide spectrum of infections. With the extensive use of fungicides, there has been a surge in multi-drug-resistant <em>A. fumigatus</em> strains. The current study uncovers the anti-<em>Aspergillus</em> effects of Supercritical-CO₂-extracted oil from <em>Trachyspermum ammi</em> (L.) Sprague (Ajwain/carom) seeds (hereafter, TaSO). TaSO impairs metabolic activity and suppresses growth, hyphal development, biomass accumulation and conidial germination in <em>A. fumigatus</em>. In disc diffusion assay, TaSO produces a clear inhibitory zone with a prominent demelanization effect against <em>A. fumigatus</em>. TaSO exhibits anti-melanogenic effect by <em>PksP</em> downregulation; and attenuates total ergosterol levels in <em>A. fumigatus</em> with correlational downregulation of genes regulating ergosterol biosynthesis, <em>Erg1, Erg6</em> and transcriptional regulators, <em>SrbA</em> and <em>AtrA</em>. TaSO prevents <em>A. fumigatus</em> biofilm formation and concurrently disrupts pre-formed mature biofilms. GC-MS/MS analysis reveals thymol as major volatile component of TaSO along with fatty acids, petroselinic acid (PetFA), palmitic acid and linoleic acid. Notably, the volatile components of TaSO predominantly driven by Thymol markedly suppresses the growth of <em>A. fumigatus</em>, without being in direct contact. Whereas both Thymol and PetFA, in-contact, independently mediates demelanization and growth inhibitory effects against <em>A. fumigatus</em> by downregulating <em>PksP</em>. Taken together, the observed multifaceted antifungal action of TaSO against <em>A. fumigatus</em> substantiates the age-old belief, <em>Food as Medicine</em>. The current study emphasizes on bridging the food-medicine interface that integrates nutrition, safety and preventive health against fungal diseases.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100940"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173251","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":"Synergistic inhibition of pancreatic lipase by olive phenolics isolated from olive oil by-products: hydroxytyrosol, 3,4-dihydroxyphenylglycol, and comselogoside","authors":"Fátima Rubio-Senent,&nbsp;Alejandra Bermúdez-Oria,&nbsp;África Fernández-Prior,&nbsp;Antonio Lama-Muñoz,&nbsp;Guillermo Rodríguez-Gutiérrez,&nbsp;Juan Fernández-Bolaños","doi":"10.1016/j.fufo.2026.100937","DOIUrl":"10.1016/j.fufo.2026.100937","url":null,"abstract":"<div><div>Obesity remains a major global health challenge, and pancreatic lipase (PL) inhibition represents a key strategy to reduce dietary fat absorption. This study evaluated the individual and combined inhibitory effects of three important olive phenolic compounds—hydroxytyrosol (HT), 3,4-dihydroxyphenylglycol (DHPG), and comselogoside (COM)—on PL activity in vitro. All three compounds showed concentration-dependent inhibition, with HT being the most potent (IC₅₀ = 0.294 mM), followed by DHPG (IC₅₀ = 0.464 mM) and COM (IC₅₀ = 0.858 mM). Kinetic analyses revealed competitive inhibition for HT and non-competitive inhibition for DHPG.</div><div>Binary mixtures of HT:DHPG and HT:COM were tested at seven molar ratios (10:1, 5:1, 2:1, 1:1, 1:2, 1:5, and 1:10). Both combinations showed clear dose-dependent inhibition and marked synergistic effects across most molar ratios and inhibition levels (50–97%), as demonstrated by combination index (CI &lt; 1) and isobologram analysis. The strongest synergism occurred at the 1:1 ratio, with CI values between 0.09 and 0.30 and high dose-reduction index (DRI) values (5–83-fold), indicating enhanced inhibitory potency at lower concentrations. Kinetic analyses confirmed that the HT:DHPG mixture followed a non-competitive pattern, whereas HT:COM maintained a competitive mechanism.</div><div>These findings demonstrate that olive phenolics can act cooperatively to enhance PL inhibition, highlighting their potential as natural and sustainable agents for the development of functional foods and nutraceuticals aimed at lipid digestion and obesity management.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100937"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173333","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}