Future Foods最新文献_第9页

Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions

IF 7.2

Future Foods Pub Date : 2025-01-05 DOI: 10.1016/j.fufo.2025.100538

Stergios Melios , Konstantinos Gkatzionis , Jingjing Liu , Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-Francois Hocquette

{"title":"Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions","authors":"Stergios Melios , Konstantinos Gkatzionis , Jingjing Liu , Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-Francois Hocquette","doi":"10.1016/j.fufo.2025.100538","DOIUrl":"10.1016/j.fufo.2025.100538","url":null,"abstract":"<div><div>The impact of the meat sector on the environment is critical and meat alternatives have been suggested as solutions to mitigate it. This study aimed to understand the attitudes, motives, and attributes shaping consumer willingness to try (WTT), eat regularly (WTE), and pay (WTP) for cultured meat having, as a case study, a sample of 838 Greek residents. The results primarily reflected the views of younger and well-educated consumers. Although this demographic was not the initial target, it was considered the anticipated primary market for cultured meat upon its launch. A total of 58% of the respondents expressed WTT cultured meat, with primarily Gen Z showing a higher positive attitude toward it. However, the WTT was primarily driven by curiosity and it was not reflected in WTE or in WTP. Greek consumers prioritized a set of characteristics they would expect from cultured meat, giving emphasis to factors such as taste, safety, and nutritional value. The importance of clear and non-misleading naming to preserve consumers’ right to know what they are purchasing was also underlined. In conclusion, the potential acceptance of cultured meat in Greece is influenced by many factors, including generational shifts, product characteristics, naming and promotion.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100538"},"PeriodicalIF":7.2,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166754","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

Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application

IF 7.2

Future Foods Pub Date : 2024-12-30 DOI: 10.1016/j.fufo.2024.100536

Olasky Gamarra-Castillo, María Hernández-Carrión, Andrea del Pilar Sánchez-Camargo

{"title":"Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application","authors":"Olasky Gamarra-Castillo, María Hernández-Carrión, Andrea del Pilar Sánchez-Camargo","doi":"10.1016/j.fufo.2024.100536","DOIUrl":"10.1016/j.fufo.2024.100536","url":null,"abstract":"<div><div>Purple passion fruit (PPF), scientifically known as <em>Passiflora edulis f. edulis</em>, is widely cultivated in Colombia, with an reported production of 33,231.68 tons in 2020. Despite this substantial production, approximately 62 % of the fruit, primarily the peel, is discarded after pulp extraction. This study aimed to explore the revalorization potential of PPF peels through comprehensive macronutrient and mineral analysis, revealing a dietary fiber content of 62.459 % w/w, along with essential minerals. The effect of drying as a pretreatment for enhancing anthocyanin extraction was also assessed. While the drying process slightly increased the levels of soluble phenolic compounds and antioxidant capacity, fresh peels demonstrated superior anthocyanin extraction yields (4.198 mg C3 G g<sup>-1</sup> sample d.b.) and higher ascorbic acid content (1080.7 ± 140.62 mg 100 g<sup>-1</sup> db.) compared to dried peels (0.156 mg C3 G g<sup>-1</sup> sample d.b. and 109.63 mg 100 g<sup>-1</sup> sample d.b., respectively). Focusing on the retention of anthocyanins in fresh PPF peel, microwave-assisted extraction (MAE) was optimized using water, 300 W power, achieving effective anthocyanin extraction in a short time (160 s), resulting in an anthocyanin content of 5.861 mg C3 G per g of extract and a recovery rate of 65.40 %. Incorporating these anthocyanin-enriched extracts into beverage models revealed promising potential for new product development, with xanthan gum identified as an effective copigment to enhance anthocyanin stability. The nutrient-rich PPF peel presents a valuable opportunity for sustainable food production, supporting the extraction of fiber, minerals, antioxidants, and anthocyanins, thus reducing waste from passion fruit processing and promoting food safety initiatives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100536"},"PeriodicalIF":7.2,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166198","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

Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants

IF 7.2

Future Foods Pub Date : 2024-12-29 DOI: 10.1016/j.fufo.2024.100535

Angie V. Caicedo-Paz , Henua U. Hucke , Alessia Tropea , Luigi Mondello , Cassamo U. Mussagy

{"title":"Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants","authors":"Angie V. Caicedo-Paz , Henua U. Hucke , Alessia Tropea , Luigi Mondello , Cassamo U. Mussagy","doi":"10.1016/j.fufo.2024.100535","DOIUrl":"10.1016/j.fufo.2024.100535","url":null,"abstract":"<div><div>The valorization of non-marketable red araçá fruit represents a crucial step toward achieving circular economy goals, tackling agrifood waste while advancing sustainable practices. Large amounts of these fruits are discarded due to not meeting commercial standards, resulting in significant environmental and economic losses. However, these discarded fruits hold untapped biological potential, particularly for the food industry. This study optimized microwave-assisted extraction (MAE) to recover cyanidin-rich pigments from red araçá. The MAE method demonstrated high efficiency, yielding extracts with concentrations ranging from 3.5 mg/mL to 4 mg/mL under optimal conditions (300 W for 120 s). The pigments exhibited a significant 100% radical scavenging activity in DPPH assays and maintained color stability for 18 days when incorporated into natural yogurt. Sensory evaluations revealed strong consumer acceptance, with participants favoring formulations with 0.35 µg<sub>cyanidin</sub>/g<sub>yogurt</sub>. These results underscore the potential of cyanidin-rich pigments to enhance food quality and stability, showcasing their role in advancing sustainable resource utilization within the food industry. In fact, this research highlights the importance of red araçá valorization as a sustainable resource, driving a circular economy through innovative extraction processes and their practical applications in the food industry.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100535"},"PeriodicalIF":7.2,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165752","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

Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits

IF 7.2

Future Foods Pub Date : 2024-12-27 DOI: 10.1016/j.fufo.2024.100534

Chao-Kai Chang , Kuan-Chen Cheng , Sheng-Hung Lin , Wei-Lun Zhu , Sheng-Yen Tsai , Prakoso Adi , Shella Permatasari Santoso , Chang-Wei Hsieh

{"title":"Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits","authors":"Chao-Kai Chang , Kuan-Chen Cheng , Sheng-Hung Lin , Wei-Lun Zhu , Sheng-Yen Tsai , Prakoso Adi , Shella Permatasari Santoso , Chang-Wei Hsieh","doi":"10.1016/j.fufo.2024.100534","DOIUrl":"10.1016/j.fufo.2024.100534","url":null,"abstract":"<div><div>This study investigated the efficacy of pulsed electric field (PEF) treatment in mitigating quality deterioration in sweet persimmons (<em>Diospyros kaki 'Fuyu'</em>) induced by modified atmosphere packaging (MAP). The findings demonstrate that treating persimmons with a 50 kV <em>m</em><sup>−1</sup> PEF for 30 min significantly counters the softening and browning effects of 10% CO<sub>2</sub> exposure. PEF pretreatment was observed to enhance the enzymatic activities of succinate dehydrogenase by 31.5% and cytochrome C oxidase by 36.8%, thereby boosting energy metabolism and curbing the glycolytic activities of hexokinase and phosphofructokinase by 47.9% and 18.3%, respectively. This inhibition extends to the activity of pyruvate decarboxylase and alcohol dehydrogenase, which were reduced by 27.8% and 23.1%, respectively, leading to decreased production of ethanol (50.7%) and acetaldehyde (28.57%)—compounds typically formed through oxygen metabolism. Furthermore, PEF pretreatment not only preserves the storage quality of persimmons but also activates the fruit's intrinsic repair mechanisms via pressure stimulation. This mechanism enhances the fruit's resistance to quality degradation caused by environmental CO<sub>2</sub> accumulation during storage. The findings suggest that PEF is a practical, residue-free, and additive-free pretreatment technology for fruit, aligning well with sustainable development objectives and offering a robust method to protect fruits against MAP-induced deterioration.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100534"},"PeriodicalIF":7.2,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166195","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

Eri silkworm pupae protein: A novel edible insect ingredient for enhancing ice cream quality and consumer acceptance

IF 7.2

Future Foods Pub Date : 2024-12-24 DOI: 10.1016/j.fufo.2024.100533

Donlaporn Saetae

{"title":"Eri silkworm pupae protein: A novel edible insect ingredient for enhancing ice cream quality and consumer acceptance","authors":"Donlaporn Saetae","doi":"10.1016/j.fufo.2024.100533","DOIUrl":"10.1016/j.fufo.2024.100533","url":null,"abstract":"<div><div>Insects are emerging as promising alternative protein sources for food applications. Eri silkworm pupae protein extract, a byproduct of eri silk production, offers a sustainable alternative to conventional dairy ingredients in ice cream. This study investigates the properties of eri silkworm pupae protein extract and its impact on the quality of chocolate ice cream at incorporation levels ranging from 1 % to 5 % w/w (without added milk solids nonfat (MSNF)). The extract exhibited high protein content (80.11 %), a favorable amino acid profile, and demonstrated suitable foaming and emulsifying properties. Its incorporation significantly influenced the ice cream's quality, with higher levels of protein extract leading to lower overrun, higher melting rates, increased viscosity, and a lighter color in the chocolate ice cream mixes. Sensory evaluation revealed no adverse effects on appearance, flavor, or taste, although protein extract concentrations of 4 % to 5 % negatively impacted texture, likely due to increased viscosity. For optimal consumer acceptance, 1 % to 3 % eri silkworm pupae protein extract is recommended for chocolate ice cream formulations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100533"},"PeriodicalIF":7.2,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166208","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

Boosting curcumin bioavailability with egg white protein aerogels: A sustainable supercritical CO₂-based approach for enhanced bioaccessibility, antioxidant activity, and anti-inflammatory effects

IF 7.2

Future Foods Pub Date : 2024-12-23 DOI: 10.1016/j.fufo.2024.100532

Farhad Alavi , Ozan N. Ciftci

{"title":"Boosting curcumin bioavailability with egg white protein aerogels: A sustainable supercritical CO₂-based approach for enhanced bioaccessibility, antioxidant activity, and anti-inflammatory effects","authors":"Farhad Alavi , Ozan N. Ciftci","doi":"10.1016/j.fufo.2024.100532","DOIUrl":"10.1016/j.fufo.2024.100532","url":null,"abstract":"<div><div>This study introduces a novel approach to impregnate curcumin into egg white protein (EWP) aerogels using supercritical carbon dioxide (SC-CO<sub>2</sub>) technology, with aerogels fabricated through two different gelation methods. SC-CO<sub>2</sub>-assisted impregnation resulted in uniform curcumin distribution within the aerogel matrix, significantly enhancing its solubility, antioxidant activity, bioaccessibility, and bioactivity compared to free curcumin. Digestibility analysis confirmed the efficient breakdown of EWP aerogels by digestive enzymes, emphasizing their potential as food-grade, nutritious carriers for controlled release and nutraceutical delivery. Notably, the newly developed cold-set gelation method for EWP aerogel fabrication outperformed conventional heat-set gelation. Aerogels produced via cold-set gelation exhibited lower density, higher porosity, and greater curcumin loading capacity. These aerogels also demonstrated improved antioxidant activity and higher curcumin transport across Caco-2 cell monolayers. <em>In vitro</em> studies further revealed significant anti-inflammatory effects of the curcumin-impregnated aerogels in Caco-2 cells. These findings highlight the synergy between cold-set gelation and SC-CO<sub>2</sub> impregnation technology, presenting an innovative strategy to enhance curcumin loading, release, and bioavailability in EWP aerogels for potential nutraceutical applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100532"},"PeriodicalIF":7.2,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165749","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

Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies

IF 7.2

Future Foods Pub Date : 2024-12-22 DOI: 10.1016/j.fufo.2024.100531

Ali Tekin , Ali Adnan Hayaloğlu

{"title":"Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies","authors":"Ali Tekin , Ali Adnan Hayaloğlu","doi":"10.1016/j.fufo.2024.100531","DOIUrl":"10.1016/j.fufo.2024.100531","url":null,"abstract":"<div><div>The interest in plant-based cheese alternatives (PCAs) is rapidly increasing due to factors such as the rapidly growing world population, difficulties in accessing food, environmental issues, climate change, food shortages and changes in consumer diets. The aim of this review is to highlight the current state of PCAs, highlight the challenges and present approaches and proposed solutions to overcome these challenges. In this regard, the topic is essentially discussed under two main headings. I-Texture/Rheology and II-Flavour properties. PCAs should not only have a similar nutritional profile to dairy cheeses, but also resemble them in flavour, texture and appearance. Examining the studies, it is observed that these products have made significant progress in terms of the desired structural properties (meltability, viscoelastic behaviour, emulsification.) and many problems have been overcome. However, the same cannot be said for flavour. Unfortunately, the flavour of PCAs is not at the desired level and some solutions have been offered to overcome this problem. Two ways have been proposed to improve the palatability of PCAs. The first is the addition of external flavourings (flavouring agents or herbs, spices and condiments) in addition to the unique inherent flavour of the plant. Another is the formation and removal of flavour compounds through biochemical changes through fermentation. For this purpose, microorganisms and external enzymes can be used. The review presents the current state of play, new perspectives and approaches to solving texture and flavour problems in plant-based cheeses.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100531"},"PeriodicalIF":7.2,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166196","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

Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product

IF 7.2

Future Foods Pub Date : 2024-12-19 DOI: 10.1016/j.fufo.2024.100530

Arlete M. Marques , Sara M. Oliveira , Artur J. Martins , Ana I. Bourbon , Neda Rousta , Mohammad J. Taherzadeh , José A. Teixeira , Miguel A. Cerqueira , Lorenzo M. Pastrana

{"title":"Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product","authors":"Arlete M. Marques , Sara M. Oliveira , Artur J. Martins , Ana I. Bourbon , Neda Rousta , Mohammad J. Taherzadeh , José A. Teixeira , Miguel A. Cerqueira , Lorenzo M. Pastrana","doi":"10.1016/j.fufo.2024.100530","DOIUrl":"10.1016/j.fufo.2024.100530","url":null,"abstract":"<div><div>This work innovatively merges engineered food structures with additive manufacturing technology to tailor food for different dysphagia levels using filamentous Fungus <em>Aspergillus oryzae</em> biomass through a co-axial 3D food printing process. In order to 3D print samples with different textures, calcium chloride (CaCl<sub>2</sub>) and calcium gluconolactate (Gluco) were tested at different concentrations alongside three alginate concentrations. The structural and morphological analysis of the printed samples was conducted before cooking, followed by texture analysis and the measurement of cutting strength on cooked samples. Dysphagia food level classification was measured following the International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines. Results revealed that Gluco minimally altered texture but affected appearance, resulting in soft samples (hardness ≈ 1.3 N) with fibrous structures, while CaCl<sub>2</sub> increased hardness (from ≈ 1 N to 4.68 N) through alginate-ion Ca<sup>2+</sup> interaction. All samples passed the IDDSI test, confirming suitability for dysphagic individuals. This successfully engineered personalised food with tailored texture meeting nutritional requirements.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100530"},"PeriodicalIF":7.2,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166209","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

Meta-analysis on the fatty acid composition of edible insects as a sustainable food and feed

IF 7.2

Future Foods Pub Date : 2024-12-18 DOI: 10.1016/j.fufo.2024.100529

Eny Palupi , Syifa Q. Nasir , Anuraga Jayanegara , Irwan Susanto , Amin Ismail , Ade Chandra Iwansyah , Budi Setiawan , Ahmad Sulaeman , M.Rizal M. Damanik , Fitry Filianty

{"title":"Meta-analysis on the fatty acid composition of edible insects as a sustainable food and feed","authors":"Eny Palupi , Syifa Q. Nasir , Anuraga Jayanegara , Irwan Susanto , Amin Ismail , Ade Chandra Iwansyah , Budi Setiawan , Ahmad Sulaeman , M.Rizal M. Damanik , Fitry Filianty","doi":"10.1016/j.fufo.2024.100529","DOIUrl":"10.1016/j.fufo.2024.100529","url":null,"abstract":"<div><div>Edible insects align with multiple SDGs by offering sustainable solutions for zero hunger, food security, environmental conservation, health and economic development. Further assessment on their benefits might support wider utilization. The current work intended to elucidate the composition of fatty acids from the top 10 most researched edible insects using meta-analysis. A total of 222 articles was chosen and analyzed using a mixed-effects model and Hedges' d effect size. The observed parameters were 25 short- and medium-chain fatty acids, and 17 long-chain fatty acids. Further evaluation of the fatty acids content compared to beef was also performed. Mealworm, Mulberry silkworm, and Long-horned grasshopper were found to contain the highest levels of unsaturated fatty acids (73.4, 68.6 and 63.7 % of total lipids, respectively). The Mulberry silkworm found to have the highest omega-3 content (13.7 % of total lipids). Compared to beef, some edible insects seem promising for providing nutritious fatty acids. Moreover, these favorable content of lauric and myristic acids provide some expected advantages for further utilization as a feed, which produces more nutritious livestock with lower greenhouse gas emissions. Further research is needed to enhance the promotion of locally edible insects as viable sources of nutritious food and feed.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100529"},"PeriodicalIF":7.2,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166206","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 characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal

IF 7.2

Future Foods Pub Date : 2024-12-18 DOI: 10.1016/j.fufo.2024.100505

Milan Dhakal , Varongsiri Kemsawasd , Kanyawee Whanmek , Wimonphan Chathiran , Saranya Intawong , Warangkana Srichamnong , Uthaiwan Suttisansanee , Suwapat Kittibunchakul

{"title":"Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal","authors":"Milan Dhakal , Varongsiri Kemsawasd , Kanyawee Whanmek , Wimonphan Chathiran , Saranya Intawong , Warangkana Srichamnong , Uthaiwan Suttisansanee , Suwapat Kittibunchakul","doi":"10.1016/j.fufo.2024.100505","DOIUrl":"10.1016/j.fufo.2024.100505","url":null,"abstract":"<div><div>This study developed novel fermented seasoning products from house cricket meal using an accelerated process that integrated enzymatic digestion with bacterial fermentation. Two non-pathogenic food-derived bacteria, <em>Staphylococcus piscifermentans</em> TISTR 824 and <em>Halobacillus</em> sp. TISTR 1860, chosen for their ability to grow in Alcalase®-pretreated cricket broth and exhibit proteolytic activity at high salt concentrations (15 % NaCl), were employed as starter cultures for a 12-week fermentation process. The resulting fermented cricket sauce (FCS) products showed values for degree of hydrolysis (∼54.8–56.6 %), pH (∼5.7–6.2), absorbance at 420 nm (∼2.8–4.2) and water activity (∼0.74–0.75) that were similar to Thai fish sauces. The FCS products had unique volatile profiles compared to a commercial Thai fish sauce sample (CFSS) and exhibited improved antioxidant potential compared to the raw material as a competitive alternative to fish sauces. A selected FCS product with the highest antioxidant activities showed better anti-obesity and anti-diabetic effects than the CFSS and was classified as a \"light in sodium\" product. Given its NaCl content, this product should be stable over extended periods without refrigeration. Our results support the use of fermentation to process edible cricket products, thereby enhancing the value of cricket meal and potentially boosting the acceptance and consumption of insect-based foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100505"},"PeriodicalIF":7.2,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166210","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