Food frontiers最新文献_第9页

IF 6.9

Food frontiers Pub Date : 2026-04-20

引用次数: 0

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application 大麻籽饼的表征及其作为烘焙用功能性原料的应用

IF 6.9

Food frontiers Pub Date : 2026-04-20 DOI: 10.1002/fft2.70280

Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson

{"title":"Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application","authors":"Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson","doi":"10.1002/fft2.70280","DOIUrl":"10.1002/fft2.70280","url":null,"abstract":"Hemp seed cake, a by-product of cold-pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value, with 28.0% of protein, 52.6% of total dietary fiber, and a significant polyphenol content, characterized by phenolic acids, particularly ellagic acid, ferulic acid, and caffeic acid. In order to explore in depth its composition, the WHC was sieved, and four fractions were obtained; among them, the > 700 µm fraction (mainly the bran) was particularly rich in insoluble dietary fiber (70.3% d.w.) and polyphenols, such as ferulic acid (80.1 mg kg−1), quercetin (738 mg kg−1), and luteolin (492 mg kg−1), whereas finer fractions (< 300 µm) were characterized by higher protein content. Concerning the antioxidant activity, determined through the DPPH• QUENCHER approach, the 200–300 µm fraction exhibited stronger radical scavenging properties, with aqueous medium more effective than the methanolic one. Incorporation of hemp seed cake flour into bread formulation (5%, 10%, and 20% replacement of wheat flour) significantly enhanced the nutritional profile by increasing protein, dietary fiber, and phenolic content. More particularly, breads functionalized with hemp seed cake flour reached the “high fiber” nutritional claim and exhibited up to 3.9 times more antioxidant activity, compared to the control. These findings highlight the potential of hemp seed cake flour as a functional food ingredient for bakery products.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"7 3","pages":""},"PeriodicalIF":6.9,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70280","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148039956","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

IF 6.9

Food frontiers Pub Date : 2026-04-20

引用次数: 0

IF 6.9

Food frontiers Pub Date : 2026-04-20

引用次数: 0

Indifferent or Attractive? An Exploratory Kano Model Application to Cultivated Meat Products 冷漠还是迷人？卡诺模型在养殖肉制品中的探索性应用

IF 6.9

Food frontiers Pub Date : 2026-04-20 DOI: 10.1002/fft2.70272

Pericle Raverta, Barbara Loera

{"title":"Indifferent or Attractive? An Exploratory Kano Model Application to Cultivated Meat Products","authors":"Pericle Raverta, Barbara Loera","doi":"10.1002/fft2.70272","DOIUrl":"10.1002/fft2.70272","url":null,"abstract":"Cultivated meat is an emerging food innovation with the potential to transform food systems, raising important ethical, social, and sustainability considerations. Including consumer perspectives is essential to understand which cultivated meat attributes drive acceptance and satisfaction, highlighting the need to study specific products rather than the category as a whole. This study presents the first exploratory application of the widely validated Kano model to explore consumer classification of seven key cultivated meat products’ attributes, their impact on satisfaction, and potential differences across dietary groups. Two products were examined: a cultivated burger and cultivated foie gras, including a willingness-to-try assessment using realistic product images provided by companies. A total of 107 conference attendees representing diverse nationalities and dietary patterns participated. Results indicate that attribute classification differs both within and across products. Price and protein content emerged as attractive attributes for all consumers. Taste parity was valued mainly by meat-eaters for the more familiar burger, while vegan labeling was considered one-dimensional by non-meat-eaters, especially vegans. No must-be attributes were identified, suggesting consumer expectations for cultivated meat are not yet fully formed. Attributes such as appearance resemblance, country of origin, and those drawing policy attention, like labeling, were largely perceived as indifferent, though patterns varied across products. These findings underscore the product and consumer-specific nature of cultivated meat acceptance and the value of incorporating consumer perspectives early in product development. The Kano model proved effective in classifying attributes, providing insights for both theoretical understanding and practical decision-making in this innovative sector.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"7 3","pages":""},"PeriodicalIF":6.9,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70272","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148039957","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

IF 6.9

Food frontiers Pub Date : 2026-04-17

引用次数: 0

Dietary Ergothioneine as a Novel Anti-Aging Nutraceutical: Mechanisms, Bioavailability, and Future Perspectives 麦角硫因作为一种新型抗衰老营养品：机制、生物利用度和未来展望

IF 6.9

Food frontiers Pub Date : 2026-04-17 DOI: 10.1002/fft2.70207

Tian-Tian Tian, Liang Chen, Zhen-Zhen Dong, Chao Yang

{"title":"Dietary Ergothioneine as a Novel Anti-Aging Nutraceutical: Mechanisms, Bioavailability, and Future Perspectives","authors":"Tian-Tian Tian, Liang Chen, Zhen-Zhen Dong, Chao Yang","doi":"10.1002/fft2.70207","DOIUrl":"10.1002/fft2.70207","url":null,"abstract":"Ergothioneine (EGT), a natural thiol derivative, has gained attention as a geroprotective nutraceutical. Preclinical research shows EGT scavenges free radicals, maintains mitochondrial integrity, slows telomere erosion, and regulates proteostasis via autophagy and senescent cell clearance. Its anti-inflammatory effects further counteract age-related tissue dysfunction. However, EGT's exact molecular targets and signaling pathways remain unclear, and challenges in bioavailability, pharmacokinetics, and the clinical validation of aging biomarkers persist. This review synthesizes recent in vitro and in vivo mechanistic insights, early phase human trial outcomes and strategies to enhance EGT delivery and systemic exposure. We identify key unanswered questions on EGT's influence on cellular senescence, proteome stability, and organ-specific aging and propose a research roadmap to validate its safety and efficacy. By outlining these advances and gaps, we aim to guide both basic scientists and clinicians toward translating EGT into a viable anti-aging intervention in geriatric medicine.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"7 3","pages":""},"PeriodicalIF":6.9,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70207","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148039883","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

IF 6.9

Food frontiers Pub Date : 2026-04-17

引用次数: 0

IF 6.9

Food frontiers Pub Date : 2026-04-17

引用次数: 0

Green Proteins: A Sustainable Alternative to Animal-Based Proteins for Global Protein Security 绿色蛋白质：全球蛋白质安全的可持续替代动物蛋白

IF 6.9

Food frontiers Pub Date : 2026-04-17 DOI: 10.1002/fft2.70278

Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong

{"title":"Green Proteins: A Sustainable Alternative to Animal-Based Proteins for Global Protein Security","authors":"Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong","doi":"10.1002/fft2.70278","DOIUrl":"10.1002/fft2.70278","url":null,"abstract":"This article critically explores the role of alternative proteins and future foods in addressing the growing global demand for food, which is expected to double by 2050. As natural resources become increasingly depleted, green proteins (GP) have been proposed as sustainable solutions to ensure food security. However, despite their potential, both the production and consumer adoption of GP remain limited. Animal-based protein production is highly resource-intensive and employs various methods to meet global demand. This significantly contributes to greenhouse gas emissions and exacerbates climate change. Additionally, the rising demand for animal protein places increasing pressure on land resources to produce animal feed, further exacerbating environmental concerns. To address these challenges, eco-friendly GP sources have emerged as promising alternatives. Plant-based proteins derived from legumes, grains, seeds, leaves, algae, and other similar sources are gaining attention as viable solutions. The health benefits of these GP have attracted particular interest from scientists, leading to their application in the biotechnology and nutraceutical fields. This review aims to emphasize the potential of GP sources as alternatives to animal proteins while outlining strategies to transition towards these sustainable options to ensure global protein security and support a circular economy.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"7 3","pages":""},"PeriodicalIF":6.9,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70278","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148039884","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