Future Foods最新文献_第9页

Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction 感官概况和消费者对通过美拉德反应从酵母风味酶水解物中提取的植物性“肉酱”的接受程度

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.fufo.2026.100922

Pik Han Chong , Jie Ying Michelle Choy , Hui Ping Alicia Theng , Jie Hong Chiang , Pey Sze Teo

{"title":"Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction","authors":"Pik Han Chong , Jie Ying Michelle Choy , Hui Ping Alicia Theng , Jie Hong Chiang , Pey Sze Teo","doi":"10.1016/j.fufo.2026.100922","DOIUrl":"10.1016/j.fufo.2026.100922","url":null,"abstract":"<div><div>The lack of meaty flavour in novel plant-based foods is one of the biggest current challenges in mimicking meat products. The present study aims to assess the sensory profile of plant-based ‘meaty’ sauces that are developed through proteolysis and Maillard reaction (MR) with glucose or xylose with nutritional yeast. It also seeks to understand consumer acceptance of these sauces through the use of different front-of-pack (FOP) labels. In the sensory study, a semi-trained panel (n=22) evaluated a range of MR-produced sauces alongside positive (animal-based) and negative (yeast-based) controls, and paired with plain (rice), wheat (seitan ball) and soy (tofu puff) carriers. Higher meaty flavour intensity was perceived in all the glucose-MR sauces and one xylose-MR sauce when paired with the wheat carrier. Relative to the positive control, two sauces from the respective glucose-MR and xylose-MR samples which imparted higher meaty flavour intensity, were shortlisted for the subsequent consumer test. The perceived sensory characteristics, liking, healthiness and willingness-to-purchase of these sauces were accessed among 129 consumers, in blind condition or presented with different FOP labels such as ‘protein source’ and ‘low sodium’ claims. Results suggest that meaty-related sensory attributes are the primary drivers of consumer preference. Sensory characteristics are more influential than FOP labelling effects in consumer acceptance, while the sauces with FOP labels are preferred over those without labels. Taken together, our findings highlight the potential of MR-produced sauces in improving meaty flavour profiles and consumer acceptance in novel plant-based foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100922"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173367","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

Herb production in plant factories: Environmental impacts, cost-effectiveness, and sustainable potential 植物工厂的草本生产：环境影响、成本效益和可持续发展潜力

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.fufo.2026.100905

Yunfei Zhuang , Cheng-Yao Zhang , Na Lu , Wenshuo Xu , Jun Nakatani , Shumei Zhao

{"title":"Herb production in plant factories: Environmental impacts, cost-effectiveness, and sustainable potential","authors":"Yunfei Zhuang , Cheng-Yao Zhang , Na Lu , Wenshuo Xu , Jun Nakatani , Shumei Zhao","doi":"10.1016/j.fufo.2026.100905","DOIUrl":"10.1016/j.fufo.2026.100905","url":null,"abstract":"<div><div>Plant factories with artificial lighting (PFALs) offer a sustainable solution to meet growing food demands in urban areas. However, this energy-intensive emerging industry urgently requires the expansion of crop production models (beyond lettuce) and the demonstration of their environmental and economic sustainability. To investigate the performance of herb production in PFALs and the key influences of lighting management, LED efficiency, electricity mix, and facility scale, this study evaluated the environmental performance and economic viability of nasturtium production. The production was assessed across three lighting schemes in various scenarios, analyzing environmental performance across nine categories, and evaluating the benefit-to-cost ratio and potential for commercial-scale production. The highest productivity (17.3 kg/m²/year) was achieved under maximum daily light integral treatment (CL-400), which was associated with increased electricity consumption (0.45 MWh/m²/year) and relatively low global warming potential (17.94 kg CO₂ eq per kg of fresh leaves). Technological advancements in light emitting diode (LED) efficiency could reduce the impact on global warming potential by 29.58%, and the transition to renewable energy sources could decrease the impact on fossil fuel consumption by ˃50%. Moreover, based on economic feasibility analysis, the high lighting input offers the most profitable scenario, with a net margin of 49.6%. The transition to renewable energy is fundamental to achieving environmental sustainability. Productivity gains achieved through effective environmental control can translate high energy use into lower per-unit environmental impacts.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100905"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977253","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

Nutritional and functional enhancement of lion’s mane mushroom (Hericium erinaceus) via sustainable brown rice cultivation 可持续糙米栽培提高狮鬃菌的营养和功能

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-06 DOI: 10.1016/j.fufo.2026.100903

Se Hwan Ryu , Beom Seok Kim , Se Jeong Kim , Dong-Min Kang , Hak Hyun Lee , Sang Won Yeon , Mi-Jeong Ahn , Bang Yeon Hwang , Mi Kyeong Lee

{"title":"Nutritional and functional enhancement of lion’s mane mushroom (Hericium erinaceus) via sustainable brown rice cultivation","authors":"Se Hwan Ryu , Beom Seok Kim , Se Jeong Kim , Dong-Min Kang , Hak Hyun Lee , Sang Won Yeon , Mi-Jeong Ahn , Bang Yeon Hwang , Mi Kyeong Lee","doi":"10.1016/j.fufo.2026.100903","DOIUrl":"10.1016/j.fufo.2026.100903","url":null,"abstract":"<div><div>An eco-friendly and economic cultivation method for <em>Hericium erinaceus</em> (lion’s mane mushroom) was developed by substituting conventional sawdust with brown rice as a sustainable, edible substrate. Metabolomic analysis revealed substrate-driven variation in bioactive compound profiles: mushrooms cultivated on brown rice accumulated higher levels of <em>N</em>-dephenylethyl isohericerin (NDPIH), whereas those grown on sawdust were richer in hericene A. NDPIH exhibited significantly stronger anti-<em>Helicobacter pylori</em> activity than hericene A, highlighting its potential relevance to gastrointestinal health. Furthermore, nine secondary metabolites were isolated, including three newly identified compounds, hericerinones A–C, which displayed varying degrees of anti-<em>H. pylori</em> activity depending on their structural features, confirming substrate-dependent metabolic changes. Beyond the fruiting bodies, the brown rice substrate itself provided a clean and consumer-friendly edible material, showing increased protein ratio and elevated free amino acid content after mushroom cultivation. Together, these findings demonstrate that brown rice based cultivation not only enhances the biosynthesis of anti-<em>H. pylori</em> compounds in <em>H. erinaceus</em> fruiting bodies but also improves the nutritional value of the spent mushroom substrate, offering dual benefits as a functional ingredient and a nutrient-enriched food source. This study supports the use of food-compatible substrates in mushroom farming to advance sustainable production of next-generation functional foods with added nutritional and therapeutic value.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100903"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926002","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 extraction of hempseed oil bodies and protein concentrate through mild phytate-driven water-only fractionation 通过温和的植酸驱动水分馏同时提取大麻籽油体和浓缩蛋白

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2025-12-03 DOI: 10.1016/j.fufo.2025.100864

Mauricio Oyarzún , Jens Saalbrink , José C. Bonilla , Ourania Gouseti , Poul Erik Jensen , Jens Risbo

{"title":"Simultaneous extraction of hempseed oil bodies and protein concentrate through mild phytate-driven water-only fractionation","authors":"Mauricio Oyarzún , Jens Saalbrink , José C. Bonilla , Ourania Gouseti , Poul Erik Jensen , Jens Risbo","doi":"10.1016/j.fufo.2025.100864","DOIUrl":"10.1016/j.fufo.2025.100864","url":null,"abstract":"<div><div>The increasing demand for plant-based ingredients motivates the need for sustainable processing of oil-rich seeds, simultaneously obtaining oil bodies (OBs) and protein fractions. In this study, hempseeds were fractionated using a water-only process to produce hempseed meal, cream (rich in OBs), serum, and a protein-rich pellet. The cream fraction was high in oil (98.6 ± 1.5 % dry basis, d.b.) and low in proteins (2.4 ± 0.8 % d.b.), predominantly OBs surface proteins. ζ-potential and particle size experiments suggested that a purified OBs cream was obtained, with large OBs observed across the pH range. The pellet, considered a hempseed protein concentrate (HPC), contained 73.8 ± 1.9 % d.b. of proteins. It was mainly composed of the storage protein edestin and was high in phytate. HPC likely precipitated through a mechanism different from conventional isoelectric precipitation of proteins, forming insoluble protein-cation-phytate complexes that facilitated their separation from OBs, as confirmed by phytase and phytate treatments. Moreover, coherent anti-Stokes Raman scattering microscopy images showed that phytate interacted with OBs when added to the cream fraction, seemingly having a reduced particle size, increasing OBs packing and extending storage time. This study highlights the potential of mild hempseed processing and the role of phytate in fractionating and enhancing the stability of food ingredients.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100864"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738889","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

Impact of pickling and brining on the perceptual and nutritional characteristics of sea lettuce (Ulva fenestrata) 酸洗和盐水处理对海莴苣感官和营养特性的影响

IF 8.2

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-19 DOI: 10.1016/j.fufo.2026.100913

Sara Björkman , Jessica Jenemyr , Karin Wendin , Madeleine Jönsson

{"title":"Impact of pickling and brining on the perceptual and nutritional characteristics of sea lettuce (Ulva fenestrata)","authors":"Sara Björkman , Jessica Jenemyr , Karin Wendin , Madeleine Jönsson","doi":"10.1016/j.fufo.2026.100913","DOIUrl":"10.1016/j.fufo.2026.100913","url":null,"abstract":"<div><div>Seaweed is a promising candidate as a healthy, tasty, and sustainable future food in Western cultures, but currently lacks gastronomic applications in these settings. Therefore, this study aimed to refine the green seaweed <em>Ulva fenestrata</em> into sustainable, nutritious, and appealing food products and evaluate its quality and consumer acceptance. Five products – rehydrated <em>Ulva</em> (control), brined (6% NaCl), pickled in acetic acid, and pickled in cold and warm apple cider vinegar – were developed and assessed for nutritional, safety, and sensory characteristics. The raw material contained all essential amino acids at levels qualifying it as a complete protein and was rich in essential minerals such as calcium, potassium, magnesium, sodium, and sulfur. Acid treatments using acetic acid and apple cider vinegar effectively reduced undesirable elements, including arsenic, cadmium, and iodine. While pickling decreased hardness and greenness, brining preserved these physical attributes. Aroma profiles determined by SPME-GC–MS (solid-phase microextraction followed by gas chromatography with mass spectrometry) varied significantly across treatments: control and brined samples were dominated by dimethyl sulfide and 2-aziridinylethyl-amine, whereas pickled samples exhibited complex profiles characterized by aldehydes and acetic acid, imparting fermented, pungent, and fruity notes. Sensory evaluation by quantitative descriptive analysis (QDA) with trained experts revealed that brining enhanced seaweed odors, umami, and saltiness, while vinegar pickling introduced sweetness and distinctive vinegar-related flavors. Most importantly, the intense bitterness and fishy flavors from dimethyl sulfide were reduced in all treatments, especially in pickled products. Consumer acceptance was high for pickled products, indicating strong potential for culinary applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100913"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023221","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

Non-targeted metabolomics reveals the metabolic mechanisms and changes in potential marker compounds of fresh ginseng during cold storage 非靶向代谢组学揭示了新鲜人参在冷藏过程中代谢机制和潜在标记化合物的变化

Future Foods Pub Date : 2026-05-14 DOI: 10.1016/j.fufo.2026.101042

Di Qu, Siyu Chen, Jiyue Sha, Ru Tian, Donglin Cai, Yang He, Liankui Wen, Yinghua Peng

{"title":"Non-targeted metabolomics reveals the metabolic mechanisms and changes in potential marker compounds of fresh ginseng during cold storage","authors":"Di Qu, Siyu Chen, Jiyue Sha, Ru Tian, Donglin Cai, Yang He, Liankui Wen, Yinghua Peng","doi":"10.1016/j.fufo.2026.101042","DOIUrl":"https://doi.org/10.1016/j.fufo.2026.101042","url":null,"abstract":"Fresh ginseng is highly valued by consumers for its unique aroma and its property of not causing internal heat, a characteristic distinction from processed ginseng. However, maintaining its postharvest quality remains a significant challenge for the industry. Due to its high water and sugar content, fresh ginseng continues active physiological and metabolic activities after harvest, leading to decay, nutrient loss, and degradation of functional components. Therefore, a comprehensive understanding of its metabolic patterns during postharvest storage is crucial for developing effective preservation technologies, extending shelf life, and preserving its medicinal value. This study investigated the changes in chemical composition and textural properties of fresh ginseng after one month of low-temperature storage. Using non-targeted metabolomics combined with multivariate statistical analysis, we identified potential marker compounds and characterized their effects on the profile of non-volatile metabolites. A total of 994 Differentially accumulated metabolites (DAMs) were identified. The results indicated that the formation of these marker compounds was closely associated with three primary metabolic pathways: lipid metabolism, phenylpropanoid metabolism, and flavonoid biosynthesis. For the first time, this study proposes rutin and kaempferol as potential key marker compounds for assessing the freshness of ginseng. These findings provide new insights for identifying freshness markers in refrigerated fresh ginseng.","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 1","pages":"101042-101042"},"PeriodicalIF":0.0,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672167","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

From solid dispersion to the simultaneous extraction of lipids and proteins: a bio-guided strategy to improve the nutritional and biological properties of almond milk 从固体分散到脂质和蛋白质的同时提取：一种生物指导策略，以改善杏仁奶的营养和生物特性

IF 7.2

Future Foods Pub Date : 2025-12-01 Epub Date: 2025-06-11 DOI: 10.1016/j.fufo.2025.100681

Jessica Ruiz Hallstrom , Fernanda Furlan Gonçalves Dias , Jasmin S. Yang , Juliana Maria Leite Nobrega de Moura Bell

{"title":"From solid dispersion to the simultaneous extraction of lipids and proteins: a bio-guided strategy to improve the nutritional and biological properties of almond milk","authors":"Jessica Ruiz Hallstrom , Fernanda Furlan Gonçalves Dias , Jasmin S. Yang , Juliana Maria Leite Nobrega de Moura Bell","doi":"10.1016/j.fufo.2025.100681","DOIUrl":"10.1016/j.fufo.2025.100681","url":null,"abstract":"<div><div>Almond milk is a popular dairy alternative, but it is low in nutrients. To enhance its nutrient density, unroasted, light, and dark roasted almonds were ground to different particle sizes (flour, butter, paste) and subjected to aqueous (AEP) and enzyme-assisted extraction processes (EAEP). Dark roasting increased oil extractability from flour to 79 %, while reducing particle size to butter and paste further increased oil extractability up to 96 %. Roasting enhanced protein extractability from flour (62 % dark) but reduced it from butter and paste (81 to 71 % for AEP). EAEP increased protein extractability up to 92 % for butter and paste. Microscopy revealed that roasting increased oil body bursting, cellular disruption, and protein aggregation. Butter produced milks with higher nutrient density (1.51–1.91 % protein and 4.61–5.42 % oil), reduced energy requirements, and high <em>in vitro</em> protein digestibility (84–88.1 %). Proteolysis and roasting reduced the α-helix content and increased unordered structures of dark roasted milk proteins. Surface hydrophobicity was reduced for unroasted and light roasted EAEP milks but increased for dark roasted milk. EAEP milk proteins exhibited higher absolute zeta potential values than AEP milk proteins. These findings underscore the potential of AEP and EAEP as alternative methods for producing almond milks with enhanced nutritional content.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100681"},"PeriodicalIF":7.2,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307074","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 : 2025-12-01 Epub 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":"2025-12-01","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

Showcasing the potential of Pulse Spray Drying for infant foods from the food safety perspective 从食品安全的角度展示脉冲喷雾干燥在婴儿食品中的潜力

IF 8.2

Future Foods Pub Date : 2025-12-01 Epub Date: 2025-08-13 DOI: 10.1016/j.fufo.2025.100745

Berta Torrents-Masoliver , Emmanuelle Boix , Gisela Quinteros , Anna Jofré , Albert Ribas-Agustí , Xavier Felipe , Sara Bover-Cid

{"title":"Showcasing the potential of Pulse Spray Drying for infant foods from the food safety perspective","authors":"Berta Torrents-Masoliver , Emmanuelle Boix , Gisela Quinteros , Anna Jofré , Albert Ribas-Agustí , Xavier Felipe , Sara Bover-Cid","doi":"10.1016/j.fufo.2025.100745","DOIUrl":"10.1016/j.fufo.2025.100745","url":null,"abstract":"<div><div>This study evaluated <em>Pediococcus acidilactici</em> ATCC 8042 as a non-pathogenic surrogate for <em>Salmonella</em> to assess the effect of a new Pulse Spray Drying (PSD) technology in infant cereal-based food (CBF) and powdered infant formula (PIF). The pathogen <em>Salmonella enterica</em> serovar Senftenberg ATCC 43845 was used for comparison. Thermal inactivation kinetics were determined for both organisms in CBF and PIF at three a<sub>w</sub> levels. Subsequently, <em>P. acidilactici</em> was inoculated into both matrices and subjected to PSD at varying outlet temperatures. Microbial inactivation and hydroxymethylfurfural (HMF) and acrylamide formation were measured. A statistically significant linear correlation was found between the <em>LogD<sub>T</sub></em> values of <em>P. acidilactici</em> and <em>Salmonella</em> across all conditions. The surrogate consistently showed higher thermal resistance, with <em>D<sub>T</sub></em> values averaging 4.42 times greater than those of the pathogen. These findings support the use of <em>P. acidilactici</em> ATCC 8042 as a conservative surrogate for <em>Salmonella</em>. PSD achieved microbial reductions of approximately 2–4 log, depending on outlet temperature. Levels of HMF and acrylamide were comparable to those reported in commercial products. These findings underscore PSD’s potential as a safe and effective drying technology for infant foods, offering a valuable tool for food industry aiming to improve microbial safety without compromising product quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100745"},"PeriodicalIF":8.2,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885796","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

Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies 用单宁含量不同的豆粉代替软面粉：评估对饼干的营养、物理和感官特性的影响

IF 8.2

Future Foods Pub Date : 2025-12-01 Epub Date: 2025-09-15 DOI: 10.1016/j.fufo.2025.100760

Khalil Khamassi , Hayet Ben Haj Koubaier , Riccardo Primi , Pier Paolo Danieli , Raffaello Spina , Mustapha Rouissi , Rayda Ben Ayed , Fatma Gueddiche , Mohsen Hanana , Chokri Messaoud , Moncef Chouaibi

{"title":"Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies","authors":"Khalil Khamassi , Hayet Ben Haj Koubaier , Riccardo Primi , Pier Paolo Danieli , Raffaello Spina , Mustapha Rouissi , Rayda Ben Ayed , Fatma Gueddiche , Mohsen Hanana , Chokri Messaoud , Moncef Chouaibi","doi":"10.1016/j.fufo.2025.100760","DOIUrl":"10.1016/j.fufo.2025.100760","url":null,"abstract":"<div><div>This study explores the use of field bean (<em>Vicia faba</em> L. var. <em>minor</em>) flour as a sustainable alternative to soft wheat flour in cookie production. Two Tunisian varieties—Bachaar (high tannin) and Zaher (tannin-free)—were incorporated at 40% and 100% wheat flour substitution levels to assess their effects on the nutritional, physical, and sensory properties of cookies. Substitution with field bean flour increased protein content by up to 26% (from 9.8% in wheat-based cookies to 12.3–13.7%), and antioxidant activity was enhanced significantly, particularly in high-tannin formulations (e.g., DPPH inhibition increased from 24% in control cookies to 81% in 100% Bachaar cookies). However, higher substitution levels also impacted texture, reducing crispness and altering flavor. Sensory evaluation highlighted a slight bitterness in high-tannin formulations and a mild almond-like aftertaste that intrigued panelists. Results showed that cookies with 40% substitution retained good consumer acceptance, while formulations with 100% substitution required optimization. Despite these challenges, the potential of field bean flour as a protein-rich, gluten-free ingredient is evident, offering both nutritional benefits and environmental sustainability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100760"},"PeriodicalIF":8.2,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219104","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