Future Foods最新文献_第9页

Sustainable insulation materials for E-grocery shipments: A multi-criteria evaluation 电子杂货运输的可持续绝缘材料：多标准评估

IF 7.2

Future Foods Pub Date : 2025-06-24 DOI: 10.1016/j.fufo.2025.100690

Cecilia Nicoletti , Sarah Pfoser , Manuela Brandner , Bernhard Blank-Landeshammer , Marion Dornmayr , Julian Weghuber

{"title":"Sustainable insulation materials for E-grocery shipments: A multi-criteria evaluation","authors":"Cecilia Nicoletti , Sarah Pfoser , Manuela Brandner , Bernhard Blank-Landeshammer , Marion Dornmayr , Julian Weghuber","doi":"10.1016/j.fufo.2025.100690","DOIUrl":"10.1016/j.fufo.2025.100690","url":null,"abstract":"<div><div>Due to the continuous growth of e-groceries, sustainable packaging solutions are needed to reduce the environmental impact of e-grocery shipments. The aim of this paper is to evaluate the operational and economic performance of six different insulation materials. A multi-criteria analysis was conducted to evaluate different aspects of the packaging solutions. Physical properties such as volume utilization and weight were examined, as well as the price attractiveness. Two online surveys with 1,314 respondents in total were performed to evaluate consumer acceptance. Finally, lab tests assessed the thermal insulation performance and the cushioning effect of the insulation materials tested. No single insulation material or solution stands out in all aspects of the multi-criteria analysis. Recycled paper flakes and recycled polyethylene terephthalate (rPET) perform best overall. rPET is lightweight, compact, cost-effective, and offers excellent insulation and cushioning properties. Yet, consumer acceptance is very low. Conversely, recycled paper is well-received by consumers, economically viable, and performs similarly well in insulation and cushioning, but is heavier and less space-efficient. This is one of the first studies comparing several different alternative insulation materials (i.e., recycled paper flakes, rPET, straw, hemp, sheep’s wool, recycled cotton) for transport packaging at the same time in a multidisciplinary manner.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100690"},"PeriodicalIF":7.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563379","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

DNA barcoding of museum-vouchered samples collected from fish markets reveals an unexpected diversity of consumed gastropods in Vietnam 从鱼市场收集的博物馆担保样本的DNA条形码显示，越南消费的腹足类动物出乎意料地多样化

IF 7.2

Future Foods Pub Date : 2025-06-21 DOI: 10.1016/j.fufo.2025.100689

Davin H.E. Setiamarga , Moe Shimizu , Satoko Nakashima , Chihiro Osaki , Kazuki Hirota , Lukytawati Anggraeni , Do Van Tu , Takenori Sasaki

{"title":"DNA barcoding of museum-vouchered samples collected from fish markets reveals an unexpected diversity of consumed gastropods in Vietnam","authors":"Davin H.E. Setiamarga , Moe Shimizu , Satoko Nakashima , Chihiro Osaki , Kazuki Hirota , Lukytawati Anggraeni , Do Van Tu , Takenori Sasaki","doi":"10.1016/j.fufo.2025.100689","DOIUrl":"10.1016/j.fufo.2025.100689","url":null,"abstract":"<div><div>Despite the rich diversity of marine gastropods, limited taxonomic investigations on edible species raise concerns regarding fisheries management and food safety in Vietnam. In this study, we employed iterative taxonomy by combining morphological identification and DNA barcoding using the COI, 12S-rRNA, 18S-rRNA, 28S-rRNA, and histone H3 gene markers, to confirm the taxonomy of 126 marine gastropod museum specimens collected from various fish markets in Vietnam. Morphological identification assigned 113 of the 126 specimens to 53 species. Sequences were obtained for all samples, although not all genes were successfully sequenced for every specimen. When all gene markers were used, 58 % in 2023 and 79 % in 2025 of the 113 samples were identified at the species level (excluding the morphologically unidentified individuals), compared to only 51 % in 2023 and 62 % in 2025 when only COI was used. The higher match rates in 2025 likely reflect ongoing improvements in public reference databases. Phylogenetic and genetic distance analyses supported these results, revealing monophyletic species and genera. This study revealed that >50 species are part of local diets, emphasizing the importance of fundamental biodiversity studies, including alpha taxonomic surveys, for managing marine gastropod fisheries and highlighting marine gastropods’ potential as novel food resources. By utilizing vouchered museum specimens, this study also contributes to developing a reliable reference database for identification and monitoring edible marine gastropods in Vietnam and Southeast Asia.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100689"},"PeriodicalIF":7.2,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570441","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

Feeding black soldier fly (Hermetia illucens) larvae with mushrooms and then exposing them to UVB produces larvae extremely rich in vitamins D2 and D3 用蘑菇喂养黑兵蝇（Hermetia illucens）幼虫，然后将它们暴露在UVB中，会产生富含维生素D2和D3的幼虫

IF 7.2

Future Foods Pub Date : 2025-06-21 DOI: 10.1016/j.fufo.2025.100692

Lisa Morand-Laffargue , Florence Charles , Charlotte Sabran , Patrick Borel

{"title":"Feeding black soldier fly (Hermetia illucens) larvae with mushrooms and then exposing them to UVB produces larvae extremely rich in vitamins D2 and D3","authors":"Lisa Morand-Laffargue , Florence Charles , Charlotte Sabran , Patrick Borel","doi":"10.1016/j.fufo.2025.100692","DOIUrl":"10.1016/j.fufo.2025.100692","url":null,"abstract":"<div><div>Black soldier fly larvae (BSFL) are a sustainable source of protein for feed but they can also be a sustainable source of some phytochemicals due to their ability to bioaccumulate them. Knowing that ergosterol in mushrooms can be chemically converted to vitamin D<sub>2</sub> (VD<sub>2</sub>) under ultraviolet B (UVB) exposure, the aim was to investigate whether BSFL can bioaccumulate ergosterol and whether larvae ergosterol can be converted into VD<sub>2</sub> under UVB exposure.</div></div><div><h3>Method</h3><div>BSFL were reared on mushrooms for 2 weeks and then exposed to UVB (2.7 mW/cm<sup>2</sup>/s for up to 5 h). Ergosterol, VD<sub>2</sub> and vitamin D<sub>3</sub> (VD<sub>3</sub>) were quantified by HPLC in mushrooms and larvae.</div></div><div><h3>Main results</h3><div>larvae non-exposed to UVB did not contain any detectable amount of VD<sub>2</sub> or VD<sub>3</sub>. Larvae reared on mushrooms bioaccumulated ergosterol (702 ± 95 mg/Kg FW in larvae vs 444 ± 56 mg/Kg in mushrooms). Larvae reared on mushrooms and then exposed to UVB for 1 h contained high concentrations of VD<sub>2</sub> but also of VD<sub>3</sub> (46 ± 2 and 10.9 ± 0.5 mg/Kg FW, respectively).</div></div><div><h3>Conclusions</h3><div>BSFL can bioaccumulate ergosterol. UVB exposure of ergosterol-enriched BSFL results in VD<sub>2</sub> but also in VD<sub>3</sub> rich BSFL. The maximal VD concentration obtained in BSFL was about 23 times higher than cod liver oil, the food known to be richest in VD. These results suggest that VD-enriched BSFL could be used to supplement the nutrition of certain livestock with VD, or be valued as a functional ingredient. This procedure has been patented (PCT/EP2024/074854).</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100692"},"PeriodicalIF":7.2,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480398","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

Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality 豌豆（Pisum sativum L.）种子感官筛选及其与种子品质的关系

IF 7.2

Future Foods Pub Date : 2025-06-21 DOI: 10.1016/j.fufo.2025.100691

Bjørn Dueholm , Åsa Grimberg , Mohammed Hefni , Cornelia Witthöft , Gun Hagström , Cecilia Hammenhag

{"title":"Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality","authors":"Bjørn Dueholm , Åsa Grimberg , Mohammed Hefni , Cornelia Witthöft , Gun Hagström , Cecilia Hammenhag","doi":"10.1016/j.fufo.2025.100691","DOIUrl":"10.1016/j.fufo.2025.100691","url":null,"abstract":"<div><div>Growing demand for environmentally sustainable protein sources is shifting dietary preferences toward plant-derived alternatives such as legumes. Pea (<em>Pisum sativum</em> L.) seeds offer great potential for expanded human consumption, but sensory quality is key for consumer acceptance and cultivar development. In this study, a diversity panel of 15 pea accessions was evaluated for nutrients and phytochemicals (protein, resistant and non-resistant starch, fatty acids, choline, phytate, saponins, and sucrose) and their sensory attributes (taste, aroma, mouthfeel, and aftertaste). Among the sensory attributes, mouthfeel and aroma contributed most to the variation. Principal component analysis revealed two large, distinct clusters, primarily separated by seed coat (testa) colour. Accessions with a dark-coloured testa were generally perceived more odour intense and with more texture, while accessions with light-coloured testa were sweeter and juicier. Accessions with wrinkled seeds stood out in their content of non-resistant starch, sucrose, total choline, and phytate, when compared to smooth and dimpled seeds. Shorter cooking times were positively correlated to the perception of higher bitterness. This study highlights the potential in combining seed compositional analysis and sensory evaluations for screening pea accessions suitable for the development of future food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100691"},"PeriodicalIF":7.2,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472216","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

Sustainable co-fermentation of seagrape (Caulerpa lentillifera) and coffee cherry pulp: Enhancing bioactivity and stability for functional beverages 海草和咖啡樱桃果肉的可持续共发酵：增强功能性饮料的生物活性和稳定性

IF 7.2

Future Foods Pub Date : 2025-06-19 DOI: 10.1016/j.fufo.2025.100688

Churairat Moukamnerd , Supanut Pothimoi , Saranya Peerakietkhajorn , Chittipong Tipbunjong

{"title":"Sustainable co-fermentation of seagrape (Caulerpa lentillifera) and coffee cherry pulp: Enhancing bioactivity and stability for functional beverages","authors":"Churairat Moukamnerd , Supanut Pothimoi , Saranya Peerakietkhajorn , Chittipong Tipbunjong","doi":"10.1016/j.fufo.2025.100688","DOIUrl":"10.1016/j.fufo.2025.100688","url":null,"abstract":"<div><div>Fermentation of seagrape seaweed (<em>Caulerpa lentillifera</em>) with <em>Lactiplantibacillus plantarum</em> and supplemented with coffee cherry pulp enhances microbial viability, bioactive compound content, and antioxidant activity while reducing cytotoxicity and improving sensory acceptance. The co-fermented formulation containing 50 g/L seagrape, 25 g/L coffee cherry pulp, <em>L. plantarum</em> TISTR 2070, and 30 g/L sucrose exhibited the highest total phenolic content and antioxidant capacity, with DPPH, FRAP, and ABTS values significantly exceeding those of the unfermented control (<em>p</em> ≤ 0.05). Cold storage at 4 °C demonstrated that the fermented beverage retained its antioxidant properties and maintained microbial viability with minor changes in sugar content and pH. Additionally, cytotoxicity testing on human colon cells demonstrated that fermentation markedly reduced cytotoxicity, with the CC<sub>50</sub> increasing from 16,020 ± 445.6 µg/mL (unfermented SG) to 25,860 ± 336.6 µg/mL in the co-fermented sample (<em>p</em> ≤ 0.05), indicating improved safety for human consumption. Sensory evaluation confirmed that the fermented beverage was more accepted than the unfermented counterpart, with improvements in taste, mouthfeel, and overall preference. Multivariate analysis by PCA further revealed strong correlations between microbial activity, antioxidant capacity, and sensory attributes. LC-QTOF-MS analysis confirmed the release and biotransformation of diverse bioactive metabolites during fermentation, contributing to the enhanced functional properties of the final product. With its enhanced bioactivity, stability, reduced cytotoxicity, and superior sensory attributes, co-fermentation of seagrape and coffee cherry pulp presents a promising strategy for the development of health-promoting functional beverages.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100688"},"PeriodicalIF":7.2,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480397","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

The effects of information and naming restriction on South African consumer preferences for farm-raised meat and meat alternatives 信息和命名限制对南非消费者对农场饲养肉类和肉类替代品偏好的影响

IF 7.2

Future Foods Pub Date : 2025-06-17 DOI: 10.1016/j.fufo.2025.100685

Rejoice Tobias-Mamina , Yolanda Jordaan , Lin Lin , David L. Ortega

{"title":"The effects of information and naming restriction on South African consumer preferences for farm-raised meat and meat alternatives","authors":"Rejoice Tobias-Mamina , Yolanda Jordaan , Lin Lin , David L. Ortega","doi":"10.1016/j.fufo.2025.100685","DOIUrl":"10.1016/j.fufo.2025.100685","url":null,"abstract":"<div><div>High meat consumption in South Africa is driven by population growth, increased income, and urbanization. However, high meat production raises environmental and societal concerns, highlighting the need to shift toward more sustainable protein sources to reduce these impacts. This study examines consumer preferences for plant-based, insect-based, and cultured meat as alternatives, alongside the effects of environmental and health information and naming restrictions on these preferences. A food choice experiment was administered on 1013 urban South African food shoppers to assess preferences for three alternative burger patties relative to farm-raised beef patties. Respondents were randomly assigned to treatments varying by health, environmental, and product naming information. Results indicate that farm-raised beef captures approximately 96 % of the market share within our sample of urban food shoppers. Naming restrictions do not significantly affect beef demand but increase the market share for plant-based and cultured alternatives. Health information leads to slightly higher preferences for plant-based options than environmental information. Preference for insect-based alternatives remains low, likely due to an aversion to insects. These findings enhance understanding of consumer preferences for alternative meat products and naming restrictions, informing policies aimed at reducing the environmental and societal impacts of livestock production in South Africa.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100685"},"PeriodicalIF":7.2,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365678","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

An industrially applicable processing method for reducing AGEs in bread based on RSM design 一种工业上适用的基于RSM设计的降低面包中AGEs的加工方法

IF 7.2

Future Foods Pub Date : 2025-06-16 DOI: 10.1016/j.fufo.2025.100687

Guanhua Jiang , Haili Yu , Liangkai Chen , Yan Zhang , Liegang Liu

引用次数: 0

Valorization of edible industrial and agricultural food byproducts for rheological properties and 3D printability in food inks 食用工业和农业食品副产品在食品油墨中的流变性和3D可打印性的增值

IF 7.2

Future Foods Pub Date : 2025-06-14 DOI: 10.1016/j.fufo.2025.100682

Ling Xin Yong , Xin Ying Fiona Lim , Say Chye Joachim Loo

{"title":"Valorization of edible industrial and agricultural food byproducts for rheological properties and 3D printability in food inks","authors":"Ling Xin Yong , Xin Ying Fiona Lim , Say Chye Joachim Loo","doi":"10.1016/j.fufo.2025.100682","DOIUrl":"10.1016/j.fufo.2025.100682","url":null,"abstract":"<div><div>Food waste generated from food manufacturing byproducts and agricultural surplus is a pressing global concern, leading to the loss of valuable nutrients and environmental challenges. This study explores the use of different hydrogels as a sustainable carrier for incorporating this edible food by product commonly regarded as food waste into 3D food printing (3DFP) inks, aiming to reduce nutrient wastage while promoting sustainable practices in food manufacturing. Four types of food waste – okara, sesame cake (SC), brewer's spent grain (BSG), and butterhead lettuce, were investigated for their particle morphology, water hydration capacity (WHC), and tap density. These properties are crucial as they determine the rheology and printability of the 3DFP ink. Rheological evaluations identified 5 % w/v thermoplastic (TPS) gel as the optimal base material, offering favorable gel-like properties, good structural integrity and flowability during printing during extrusion 3DFP. Among the tested inks, 20 % w/v BSG and lettuce exhibited the most consistent and stable printing performance, with mean viscosities of 4016.7 mPa·s and 6330.4 mPa·s at a shear rate of 100 1/s. Okara, which has the highest WHC led to ink drying and instability, even at reduced concentrations, while SC’s high density caused nozzle clogging due to particle agglomeration and separation from gel phase. This study demonstrates the potential of valorizing food waste by leveraging its fiber and protein content to create functional 3DFP inks. By transforming zero-cost food waste into printable food inks, this research offers innovative solutions for sustainable food preparation, reducing landfill waste, and advancing environmentally responsible manufacturing methodologies.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100682"},"PeriodicalIF":7.2,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313101","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

Consumers’ capabilities, opportunities, and motivations to consume dairy and plant-based alternatives in a dairy-rich food culture 在富含乳制品的饮食文化中，消费者消费乳制品和植物性替代品的能力、机会和动机

IF 7.2

Future Foods Pub Date : 2025-06-14 DOI: 10.1016/j.fufo.2025.100686

Sini Kuosmanen , Sami Koponen , Hanna Konttinen , Mari Niva

{"title":"Consumers’ capabilities, opportunities, and motivations to consume dairy and plant-based alternatives in a dairy-rich food culture","authors":"Sini Kuosmanen , Sami Koponen , Hanna Konttinen , Mari Niva","doi":"10.1016/j.fufo.2025.100686","DOIUrl":"10.1016/j.fufo.2025.100686","url":null,"abstract":"<div><div>Health, environmental and ethical reasons support reducing both meat and dairy consumption. However, so far more scholarly attention has been paid to the consumption of meat and its alternatives than to the consumption of animal-based dairy products (ABDPs) and plant-based dairy alternatives (PBDAs). This qualitative study employs the COM-B (Capability, Opportunity, Motivation, Behaviour) model to explore aspects related to the consumption of ABDPs and PBDAs in a Nordic food culture. In total 28 semi-structured interviews with consumers were analyzed by thematic analysis. The main results are presented as three themes. The theme ”Convenience matters” demonstrates the role of product selection and availability, and consumers’ cooking skills in relation to ABDPs and PBDAs. The second theme, ”Socially influenced”, shows how social relationships and marketing can affect dairy-related eating habits. The final theme, ”Balancing between money, conscience and tastebuds”, describes how ABDP and PBDA choices may be loaded with motivational conflicts. The findings are discussed using the COM-B framework with a focus on the interconnectedness of the COM-B elements in ABDP and PBDA consumption. The results offer insights into ABDP and PBDA consumption that need to be focused on in policies and other intervention measures to increase dairy alternative consumption.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100686"},"PeriodicalIF":7.2,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307073","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

A review on anti-aging actions of plant polysaccharides 植物多糖抗衰老作用研究进展

IF 7.2

Future Foods Pub Date : 2025-06-14 DOI: 10.1016/j.fufo.2025.100684

Ranran Huang , Ruihan Li , Meihui Qin , Nina Qian , Keng Po Lai , Huiling Lu , Rong Li

{"title":"A review on anti-aging actions of plant polysaccharides","authors":"Ranran Huang , Ruihan Li , Meihui Qin , Nina Qian , Keng Po Lai , Huiling Lu , Rong Li","doi":"10.1016/j.fufo.2025.100684","DOIUrl":"10.1016/j.fufo.2025.100684","url":null,"abstract":"<div><div>Aging can lead to a decline in the biological functions of the body's cells and tissues, triggering various chronic diseases, including cardiovascular disease, diabetes, and neurodegenerative disorders. This gradual weakening of the body increases the risk of mortality. With societal advancements and improvements in modern medical standards, there is a growing focus on anti-aging research, prompting an urgent search for effective anti-aging therapies. Plant polysaccharides possess numerous natural pharmacological effects, including anti-aging, anti-inflammatory, immune regulation, anti-tumor properties, and blood sugar reduction. Additionally, plant polysaccharides are associated with minimal toxic side effects and high safety profiles, while being widely sourced from various plants. Owing to these natural advantages, plant polysaccharides have become a research hotspot across multiple fields. Specifically, plant polysaccharides can modulate aging through mechanisms such as enhancing antioxidant enzyme activity, regulating inflammatory factors, promoting cell autophagy and division, improving mitochondrial function, increasing telomerase activity, and regulating gut microbiota. Thus, they play a significant role and hold an important position in the field of anti-aging research. This article briefly reviews the mechanisms of aging and the progress made in understanding the anti-aging effects of plant polysaccharides, providing a reference for further investigation in this area.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100684"},"PeriodicalIF":7.2,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307072","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