Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.009
Junhua Wang , Qingxin Zhou , Jiying Qiu , Yanhao Zhang , Xiangyan Chen , Yifen Wang , Leilei Chen
To further develop the tree peony (Paeonia ostii) industry, methods for reusing the peony pods were explored, which are only used as low-value firewood. In the study, pods were subjected to alkaline pretreatment to produce fermentable reducing sugar for polyhydroxybutyrate (PHB) production. Fourier transform infrared (FTIR) results and reducing sugar yields for samples subjected to alkaline pretreatment were better than those for untreated samples, and the reducing sugar yield increased by 27.15%. The degree of hydrolysis and reducing sugar yield were increased by optimizing enzymatic parameters. The produced reducing sugar had carbon and nitrogen content of 31.69% and 0.095%, respectively, and most carbon came from glucose and xylose. The reducing sugar was fermented using a recombinant Escherichia coli strain, and the product was confirmed to be PHB by FTIR and proton nuclear magnetic resonance (1H NMR) analyses. The PHB yield increased by 36.67% when the produced reducing sugar, instead of glucose, was used as the carbon source. Meanwhile, corn steep liquor increased PHB production more significantly than the other tested nitrogen sources. The results of the study can promote the further development of the tree peony industry for commercial biodegradable PHB production by providing economical biomass.
{"title":"Polyhydroxybutyrate production from Paeonia ostii pods by alkaline pretreatment and enzymatic hydrolysis followed by microbial fermentation","authors":"Junhua Wang , Qingxin Zhou , Jiying Qiu , Yanhao Zhang , Xiangyan Chen , Yifen Wang , Leilei Chen","doi":"10.1016/j.jfutfo.2024.08.009","DOIUrl":"10.1016/j.jfutfo.2024.08.009","url":null,"abstract":"<div><div>To further develop the tree peony (<em>Paeonia ostii</em>) industry, methods for reusing the peony pods were explored, which are only used as low-value firewood. In the study, pods were subjected to alkaline pretreatment to produce fermentable reducing sugar for polyhydroxybutyrate (PHB) production. Fourier transform infrared (FTIR) results and reducing sugar yields for samples subjected to alkaline pretreatment were better than those for untreated samples, and the reducing sugar yield increased by 27.15%. The degree of hydrolysis and reducing sugar yield were increased by optimizing enzymatic parameters. The produced reducing sugar had carbon and nitrogen content of 31.69% and 0.095%, respectively, and most carbon came from glucose and xylose. The reducing sugar was fermented using a recombinant <em>Escherichia coli</em> strain, and the product was confirmed to be PHB by FTIR and proton nuclear magnetic resonance (<sup>1</sup>H NMR) analyses. The PHB yield increased by 36.67% when the produced reducing sugar, instead of glucose, was used as the carbon source. Meanwhile, corn steep liquor increased PHB production more significantly than the other tested nitrogen sources. The results of the study can promote the further development of the tree peony industry for commercial biodegradable PHB production by providing economical biomass.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 513-519"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699838","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.002
Siyuan Ma , Jiangling He , Qianqian Chen , Jiaojiao Zhou , Fang Xie , Jie Cai
Starch-based nanomaterials have attracted global attention among researchers owing to their large specific surface areas (beneficial for increased nutrient loading) and abundant hydroxyl groups, distinguishing their physicochemical properties from traditional starch-based materials. This review comprehensively outlined the common types of starch-based nanomaterials and their construction methodologies, including acid and enzymatic hydrolysis, chemical precipitation, electrospinning, and ultrasonic crushing. The potential of these nanomaterials in the field of food applications is discussed. This review also detailed the construction approaches and applications of starch-based nanomaterials for encapsulating active substances in food nutrient and drug delivery. Owing to their large specific surface area, excellent stability, and pH responsiveness, starch-based nanomaterials facilitate improved loading rates and precise delivery of sensitive and easily decomposed active substances. In addition, incorporating bioactive substances into food packaging films, prepared from starch-based nanomaterials, can enhance antibacterial and antioxidant capabilities. Furthermore, the infusion of functional components with color responses into these films enables intelligent monitoring of changes in food quality during storage and transportation. Overall, this review provides contemporary insights into the functional delivery and food packaging applications of emerging microscale starch-based materials.
{"title":"Advancements in starch-based nanomaterials for functional delivery and food packaging: a comprehensive review and future directions","authors":"Siyuan Ma , Jiangling He , Qianqian Chen , Jiaojiao Zhou , Fang Xie , Jie Cai","doi":"10.1016/j.jfutfo.2024.08.002","DOIUrl":"10.1016/j.jfutfo.2024.08.002","url":null,"abstract":"<div><div>Starch-based nanomaterials have attracted global attention among researchers owing to their large specific surface areas (beneficial for increased nutrient loading) and abundant hydroxyl groups, distinguishing their physicochemical properties from traditional starch-based materials. This review comprehensively outlined the common types of starch-based nanomaterials and their construction methodologies, including acid and enzymatic hydrolysis, chemical precipitation, electrospinning, and ultrasonic crushing. The potential of these nanomaterials in the field of food applications is discussed. This review also detailed the construction approaches and applications of starch-based nanomaterials for encapsulating active substances in food nutrient and drug delivery. Owing to their large specific surface area, excellent stability, and pH responsiveness, starch-based nanomaterials facilitate improved loading rates and precise delivery of sensitive and easily decomposed active substances. In addition, incorporating bioactive substances into food packaging films, prepared from starch-based nanomaterials, can enhance antibacterial and antioxidant capabilities. Furthermore, the infusion of functional components with color responses into these films enables intelligent monitoring of changes in food quality during storage and transportation. Overall, this review provides contemporary insights into the functional delivery and food packaging applications of emerging microscale starch-based materials.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 443-454"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699851","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.003
Weiwen Ren , Hongshan Liang , Bin Li , Jing Li
Consumers increasingly seek foods that are palatable, healthful, and environmentally friendly. Plant-based yogurts address these consumer preferences, gaining popularity over time. However, plant-based yogurts face challenges with inferior stability and lack the smooth, delicate mouthfeel found in traditional dairy yogurts. Therefore, it is essential to identify the factors influencing the mouthfeel and stability of plant-based yogurts. The review starts with discussing the oral perception processes of semisolid food mouthfeel and the preference of consumers for the mouthfeel of plant-based yogurts. Subsequent sections delve into the impacts of the components of plant-based raw materials, the distinct characteristics of fermentation cultures, and the ramifications of various processing techniques on the texture and mouthfeel of the yogurt. The mouthfeel perception of semisolid foods undergoes a dynamic progression, initially shaped by the food's rheological attributes and later by its tribological qualities. Factors such as the composition of plant-based ingredients, the incorporation of oils and thickeners, the extracellular polysaccharides (EPS) production capabilities of cultures, and specific heat treatment parameters profoundly influence the gel texture or mouthfeel of plant-based yogurts. Hence, based on the ingredient composition, appropriate additives and processing techniques should be employed to produce plant-based yogurts with an optimal mouthfeel and enhanced stability.
{"title":"Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability","authors":"Weiwen Ren , Hongshan Liang , Bin Li , Jing Li","doi":"10.1016/j.jfutfo.2024.08.003","DOIUrl":"10.1016/j.jfutfo.2024.08.003","url":null,"abstract":"<div><div>Consumers increasingly seek foods that are palatable, healthful, and environmentally friendly. Plant-based yogurts address these consumer preferences, gaining popularity over time. However, plant-based yogurts face challenges with inferior stability and lack the smooth, delicate mouthfeel found in traditional dairy yogurts. Therefore, it is essential to identify the factors influencing the mouthfeel and stability of plant-based yogurts. The review starts with discussing the oral perception processes of semisolid food mouthfeel and the preference of consumers for the mouthfeel of plant-based yogurts. Subsequent sections delve into the impacts of the components of plant-based raw materials, the distinct characteristics of fermentation cultures, and the ramifications of various processing techniques on the texture and mouthfeel of the yogurt. The mouthfeel perception of semisolid foods undergoes a dynamic progression, initially shaped by the food's rheological attributes and later by its tribological qualities. Factors such as the composition of plant-based ingredients, the incorporation of oils and thickeners, the extracellular polysaccharides (EPS) production capabilities of cultures, and specific heat treatment parameters profoundly influence the gel texture or mouthfeel of plant-based yogurts. Hence, based on the ingredient composition, appropriate additives and processing techniques should be employed to produce plant-based yogurts with an optimal mouthfeel and enhanced stability.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 455-469"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700790","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.010
Sichang Fang , Xin Song , Liru Cui , Lianxia Hu , Mingxuan Wang , Lianzhong Ai , Shijie Wang
Lacticaseibacillus paracasei is a food-grade lactic acid bacteria (LAB) that plays an important role in improving the human intestinal tract. However, effective gene modification tools are not reported in L. paracasei CGMCC4691. Here, we constructed clustered regularly interspaced short palindromic repeat (CRISPR) genetic editing tools by screening and optimizing promoters of Cas9 and sgRNA, respectively. To verify the availability of this system, single gene mutants (4691ΔAF91_08090 and 4691ΔAF91_05150) and double gene mutants (4691ΔAF91_08090ΔAF91_05150) were obtained, the editing efficiency was 54.1% and 90% after replacing P1 promoter, respectively. In addition, the addition of 5-fluorouracil (5-Fu) was lethal to wild strains compared to mutants, therefore, the gene function of mutants was verified by growth phenotype. The study realizes efficient application of the Cas9 system in L. paracasei CGMCC4691, provides a feasible optimization method for gene editing, and lays the foundation for the investigation of genetic function mechanism.
{"title":"Application of the Streptococcus pyogenes CRISPR/Cas9 system in Lacticaseibacillus paracasei CGMCC4691","authors":"Sichang Fang , Xin Song , Liru Cui , Lianxia Hu , Mingxuan Wang , Lianzhong Ai , Shijie Wang","doi":"10.1016/j.jfutfo.2024.08.010","DOIUrl":"10.1016/j.jfutfo.2024.08.010","url":null,"abstract":"<div><div><em>Lacticaseibacillus paracasei</em> is a food-grade lactic acid bacteria (LAB) that plays an important role in improving the human intestinal tract. However, effective gene modification tools are not reported in <em>L. paracasei</em> CGMCC4691. Here, we constructed clustered regularly interspaced short palindromic repeat (CRISPR) genetic editing tools by screening and optimizing promoters of Cas9 and sgRNA, respectively. To verify the availability of this system, single gene mutants (4691Δ<em>AF91_08090</em> and 4691Δ<em>AF91_05150</em>) and double gene mutants (4691Δ<em>AF91_08090</em>Δ<em>AF91_05150</em>) were obtained, the editing efficiency was 54.1% and 90% after replacing P1 promoter, respectively. In addition, the addition of 5-fluorouracil (5-Fu) was lethal to wild strains compared to mutants, therefore, the gene function of mutants was verified by growth phenotype. The study realizes efficient application of the Cas9 system in <em>L. paracasei</em> CGMCC4691, provides a feasible optimization method for gene editing, and lays the foundation for the investigation of genetic function mechanism.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 520-527"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699839","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.007
Raphaela Alessandra dos Santos Gonçalves , Inayara Beatriz Araújo Martins , Marcela de Alcantara , Mayara Freitas Lima , Denize Cristine Rodrigues de Oliveira , Gabriel Nogueira Santos , Rosires Deliza
Nanotechnology (NT) has been considered the basis for the next industrial revolution, but many people are still not familiar with this technology. Consumers have an important role in consolidating technologies by their judgement and acceptance of new products, thus determining their commercial success or failure. The objective of this study was to investigate the perception of Brazilian consumers in relation to NT and its applications in food, as well as evaluating the intention to purchase and the idea of consuming food produced with Nano ingredients 463 Brazilian consumers took part in a word association task. They were asked to write down the first four words/expressions/sentiments that came to mind when they thought of i) NT, ii) the uses of NT, and iii) which foods would be interesting/adequate applying NT. Then, they were asked about the idea of eating food products with ingredients obtained from NT and indicate the intention to purchase a food that has been processed using NT. NT was mostly associated with future, evolution, progress, science, and research. Although most participants had a positive attitude towards NT, it was possible to recognize a series of somewhat abstract and generalist associations, demonstrating a lack of knowledge about the subject. Despite the high expectation for consumption and intention to purchase of nanofoods, most of participants had doubts concerning the subject. The results allowed an understanding about the consumer knowledge on NT and the acceptance of Nano foods. These results could inform strategies to promote strategies to support NT application, and favor confidence in the food industry, as well as contributing to the identification of business opportunities for the productive sector.
纳米技术（NT）被认为是下一次工业革命的基础，但许多人对这项技术还不太了解。消费者通过对新产品的判断和接受程度，在巩固技术方面发挥着重要作用，从而决定其商业成败。这项研究的目的是调查巴西消费者对纳米技术及其在食品中的应用的看法，并评估购买意向和消费使用纳米成分生产的食品的想法。 463 名巴西消费者参加了一项词语联想任务。他们被要求写下当他们想到 i) 纳米技术，ii) 纳米技术的用途，iii) 哪些食品应用了纳米技术会让他们感兴趣/适合食用时，脑海中最先出现的四个词/表达方式/情感。然后，他们被问及是否愿意食用含有新界原料的食品，以及是否愿意购买使用新界原料加工的食品。大多数人都把 NT 与未来、进化、进步、科学和研究联系在一起。尽管大多数受试者对新界产品持积极态度，但也可以看出一系列略显抽象和笼统的联想，表明他们对这一主题缺乏了解。尽管对纳米食品的消费和购买意向期望很高，但大多数参与者对这一主题仍有疑虑。调查结果有助于了解消费者对纳米技术的了解程度以及对纳米食品的接受程度。这些结果可以为促进支持纳米技术应用的战略提供信息，增强食品行业的信心，并有助于为生产部门寻找商机。
{"title":"Exploring the Brazilian consumer perceptions of nanotechnology in food","authors":"Raphaela Alessandra dos Santos Gonçalves , Inayara Beatriz Araújo Martins , Marcela de Alcantara , Mayara Freitas Lima , Denize Cristine Rodrigues de Oliveira , Gabriel Nogueira Santos , Rosires Deliza","doi":"10.1016/j.jfutfo.2024.08.007","DOIUrl":"10.1016/j.jfutfo.2024.08.007","url":null,"abstract":"<div><div>Nanotechnology (NT) has been considered the basis for the next industrial revolution, but many people are still not familiar with this technology. Consumers have an important role in consolidating technologies by their judgement and acceptance of new products, thus determining their commercial success or failure. The objective of this study was to investigate the perception of Brazilian consumers in relation to NT and its applications in food, as well as evaluating the intention to purchase and the idea of consuming food produced with Nano ingredients 463 Brazilian consumers took part in a word association task. They were asked to write down the first four words/expressions/sentiments that came to mind when they thought of i) NT, ii) the uses of NT, and iii) which foods would be interesting/adequate applying NT. Then, they were asked about the idea of eating food products with ingredients obtained from NT and indicate the intention to purchase a food that has been processed using NT. NT was mostly associated with future, evolution, progress, science, and research. Although most participants had a positive attitude towards NT, it was possible to recognize a series of somewhat abstract and generalist associations, demonstrating a lack of knowledge about the subject. Despite the high expectation for consumption and intention to purchase of nanofoods, most of participants had doubts concerning the subject. The results allowed an understanding about the consumer knowledge on NT and the acceptance of Nano foods. These results could inform strategies to promote strategies to support NT application, and favor confidence in the food industry, as well as contributing to the identification of business opportunities for the productive sector.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 496-502"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699836","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.008
Xia Yu , Ziheng Jin , Linzheng Li , Jinmei Wang , Changyang Ma , Xuqiang Liu
Insomnia, a sleep-disordered disease, is characterized by difficulty in falling asleep, decrease of sleep quality and sleep time, decline of memory and attention. Ziziphi Spinosae Semen (ZSS) is one of the important “medicine-food” herbs for insomnia and anxiety. In this research, the sedative and hypnotic effects of ZSS extract (ZSSE) was evaluated by animal experiment, and the potential active components and related mechanism were further analyzed by using metabonomics and network pharmacology techniques. The results showed that ZSSE could cooperate with the subthreshold dose of barbital sodium in the hypnotic effect of mice, and the high-dose group (1 g/kg) significantly prolonged the sleep time of mice induced by barbital sodium (P < 0.01). A total of 200 compounds were obtained from ZSSE by liquid chromatography-mass spectrometry (LC-MS/MS), including triterpenoids, flavonoids, alkaloids, organic acids, fatty acyls, and among them 113 active components were screened. Network pharmacological analysis indicated that kaempferol, boldine, apigenin and ursolic acid may be the potential active ingredients of ZSSE in the treatment of insomnia. Protein-protein interaction (PPI) networks analysis showed that AKT serine/threonine kinase 1 (AKT1), catalase (CAT), prostaglandin-endoperoxide synthase 2 (PTGS2) and heme oxygenase 1 (HMOX1) were the main key targets. Gene Ontology (GO) enrichment analysis showed that these targets were mainly involved in steroid metabolic process, hormone level regulation and metabolism, synaptic membrane, neuronal cell body, heme binding, postsynaptic neurotransmitter receptor activity and neurotransmitter receptor activity. The enrichment analysis of Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway showed that the sedative and hypnotic effects of ZSSE might be closely related to signaling pathways such as steroid hormone biosynthesis, neuroactive ligand-receptor interaction, HIF-1 signaling pathway, calcium signaling pathway, dopaminergic synapse, cAMP signaling pathway and cholinergic synapse. This study revealed the potential active components and mechanism of ZSSE in the treatment of insomnia, and provided a theoretical basis for the development and utilization of ZSS.
{"title":"Exploring the active components and mechanism of Ziziphi Spinosae Semen in treating insomnia by network pharmacology and metabonomics","authors":"Xia Yu , Ziheng Jin , Linzheng Li , Jinmei Wang , Changyang Ma , Xuqiang Liu","doi":"10.1016/j.jfutfo.2024.08.008","DOIUrl":"10.1016/j.jfutfo.2024.08.008","url":null,"abstract":"<div><div>Insomnia, a sleep-disordered disease, is characterized by difficulty in falling asleep, decrease of sleep quality and sleep time, decline of memory and attention. <em>Ziziphi Spinosae Semen</em> (ZSS) is one of the important “medicine-food” herbs for insomnia and anxiety. In this research, the sedative and hypnotic effects of ZSS extract (ZSSE) was evaluated by animal experiment, and the potential active components and related mechanism were further analyzed by using metabonomics and network pharmacology techniques. The results showed that ZSSE could cooperate with the subthreshold dose of barbital sodium in the hypnotic effect of mice, and the high-dose group (1 g/kg) significantly prolonged the sleep time of mice induced by barbital sodium (<em>P</em> < 0.01). A total of 200 compounds were obtained from ZSSE by liquid chromatography-mass spectrometry (LC-MS/MS), including triterpenoids, flavonoids, alkaloids, organic acids, fatty acyls, and among them 113 active components were screened. Network pharmacological analysis indicated that kaempferol, boldine, apigenin and ursolic acid may be the potential active ingredients of ZSSE in the treatment of insomnia. Protein-protein interaction (PPI) networks analysis showed that AKT serine/threonine kinase 1 (AKT1), catalase (CAT), prostaglandin-endoperoxide synthase 2 (PTGS2) and heme oxygenase 1 (HMOX1) were the main key targets. Gene Ontology (GO) enrichment analysis showed that these targets were mainly involved in steroid metabolic process, hormone level regulation and metabolism, synaptic membrane, neuronal cell body, heme binding, postsynaptic neurotransmitter receptor activity and neurotransmitter receptor activity. The enrichment analysis of Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway showed that the sedative and hypnotic effects of ZSSE might be closely related to signaling pathways such as steroid hormone biosynthesis, neuroactive ligand-receptor interaction, HIF-1 signaling pathway, calcium signaling pathway, dopaminergic synapse, cAMP signaling pathway and cholinergic synapse. This study revealed the potential active components and mechanism of ZSSE in the treatment of insomnia, and provided a theoretical basis for the development and utilization of ZSS.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 503-512"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699837","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}
Millets, which are small-seeded grains, are classified under the Poaceae family and are known for their high nutritive content. Millets are a viable option for the global population in light of growing concerns about climate change due to their exceptional tolerance to a variety of abiotic stresses, such as drought, salinity, light, and heat. They have short growing periods and can be sustained in adverse weather conditions with less irrigation requirements. They encompass morpho-physiological, molecular, and biochemical characteristics that confer superior resilience to environmental stress. The millet grains have the potential to contribute to health and nutrition, rural employment, household incomes, rural and national economies, and sustainable environmental management. They are a rich source of both macro and micro nutrients. They contain a significant amount of bioactive substances, along with minerals such as iron, calcium, phosphorus, and zinc. Millets need to be processed for consumption and preparation to improve its nutritional and sensory properties. The major challenge in millet processing is due to the lack of proper processing machineries, presence of antinutritional factors and the poor shelf life of the flour due to high lipase activity. This limitation can be mitigated by using the appropriate processing methods. This article gives an insight into millet processing and value addition and its role in ensuring nutritional security through climate-smart agriculture.
{"title":"Millet processing: prospects for climate-smart agriculture and transition from food security to nutritional security","authors":"Jayasree Joshi, Sivaranjani Shanmuga Kumar, Rahul Kumar Rout, Pavuluri Srinivasa Rao","doi":"10.1016/j.jfutfo.2024.08.004","DOIUrl":"10.1016/j.jfutfo.2024.08.004","url":null,"abstract":"<div><div>Millets, which are small-seeded grains, are classified under the Poaceae family and are known for their high nutritive content. Millets are a viable option for the global population in light of growing concerns about climate change due to their exceptional tolerance to a variety of abiotic stresses, such as drought, salinity, light, and heat. They have short growing periods and can be sustained in adverse weather conditions with less irrigation requirements. They encompass morpho-physiological, molecular, and biochemical characteristics that confer superior resilience to environmental stress. The millet grains have the potential to contribute to health and nutrition, rural employment, household incomes, rural and national economies, and sustainable environmental management. They are a rich source of both macro and micro nutrients. They contain a significant amount of bioactive substances, along with minerals such as iron, calcium, phosphorus, and zinc. Millets need to be processed for consumption and preparation to improve its nutritional and sensory properties. The major challenge in millet processing is due to the lack of proper processing machineries, presence of antinutritional factors and the poor shelf life of the flour due to high lipase activity. This limitation can be mitigated by using the appropriate processing methods. This article gives an insight into millet processing and value addition and its role in ensuring nutritional security through climate-smart agriculture.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 470-479"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700789","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.005
Xiao Shen, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Qian Liu, Chuang Yu, Tao Feng
The flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical support for the aroma of NMS prior to maturation. The aromas of three NMS were characterized and evaluated through sensory evaluation experiments. All the samples were produced from different provinces in China. The results of the sensory evaluation showed that sample A (Hunan) had a strong oily aroma, sample B (Sichuan) had a more pronounced sweet aroma, and sample C (Shandong) had a distinctive sulfury flavor and a strong grainy aroma. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to detect the volatile compounds in the three NMS. The study established a vocabulary to describe the aroma attributes of NMS, which can be categorized into floral (rose, violets, ylang-ylang, jasmine); sweet (honey, burnt sweet); grainy (bake, malt); fruity (banana, citrus, apple, pineapple); oily (fat, nutty); grassy; feinty; sulfury categories. This study will provide a theoretical basis for future research on the aroma of NMS and the control of NMS flavor.
{"title":"The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS","authors":"Xiao Shen, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Qian Liu, Chuang Yu, Tao Feng","doi":"10.1016/j.jfutfo.2024.08.005","DOIUrl":"10.1016/j.jfutfo.2024.08.005","url":null,"abstract":"<div><div>The flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical support for the aroma of NMS prior to maturation. The aromas of three NMS were characterized and evaluated through sensory evaluation experiments. All the samples were produced from different provinces in China. The results of the sensory evaluation showed that sample A (Hunan) had a strong oily aroma, sample B (Sichuan) had a more pronounced sweet aroma, and sample C (Shandong) had a distinctive sulfury flavor and a strong grainy aroma. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to detect the volatile compounds in the three NMS. The study established a vocabulary to describe the aroma attributes of NMS, which can be categorized into floral (rose, violets, ylang-ylang, jasmine); sweet (honey, burnt sweet); grainy (bake, malt); fruity (banana, citrus, apple, pineapple); oily (fat, nutty); grassy; feinty; sulfury categories. This study will provide a theoretical basis for future research on the aroma of NMS and the control of NMS flavor.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 480-487"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700791","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}
Pub Date : 2024-11-20DOI: 10.1016/j.jfutfo.2024.08.001
Jinhong Guo , Hao Duan , Xianping Zheng , Diandian Wang , Yaxi Zhou , Shiqi Zhou , Wenjie Yan
In recent years, milk fat has garnered significant attention. Over 98% of milk fat is composed of triglycerides, with fatty acids being one of the main components that play important physiological roles. The distribution of fatty acids on the glycerol backbone of triglycerides is closely related to the digestion and absorption of milk fat. However, there is a lack of research comparing the stereospecific distribution of fatty acids in human milk and different ruminant milks. This review summarizes the extraction techniques and analytical methods of fatty acids from milk fat, analyzes and compares the composition and content of total fatty acids in human, yak, camel, cow, buffalo, and goat milks, overviews the stereospecific location of fatty acids on triglycerides and digestion and absorption of fatty acids in different milk sources, and evaluates the nutritional value of different milk sources using seven fatty acid nutritional evaluation indices to evaluate the nutritional value of different milk sources, providing guidance for promoting human health, and exploring the potential importance of the fatty acid composition of ruminant milk for infant or special dairy development, providing a basis for further development and utilization of dairy products.
{"title":"Comparative assessment of nutritional value in milk through fatty acid from various sources: a review","authors":"Jinhong Guo , Hao Duan , Xianping Zheng , Diandian Wang , Yaxi Zhou , Shiqi Zhou , Wenjie Yan","doi":"10.1016/j.jfutfo.2024.08.001","DOIUrl":"10.1016/j.jfutfo.2024.08.001","url":null,"abstract":"<div><div>In recent years, milk fat has garnered significant attention. Over 98% of milk fat is composed of triglycerides, with fatty acids being one of the main components that play important physiological roles. The distribution of fatty acids on the glycerol backbone of triglycerides is closely related to the digestion and absorption of milk fat. However, there is a lack of research comparing the stereospecific distribution of fatty acids in human milk and different ruminant milks. This review summarizes the extraction techniques and analytical methods of fatty acids from milk fat, analyzes and compares the composition and content of total fatty acids in human, yak, camel, cow, buffalo, and goat milks, overviews the stereospecific location of fatty acids on triglycerides and digestion and absorption of fatty acids in different milk sources, and evaluates the nutritional value of different milk sources using seven fatty acid nutritional evaluation indices to evaluate the nutritional value of different milk sources, providing guidance for promoting human health, and exploring the potential importance of the fatty acid composition of ruminant milk for infant or special dairy development, providing a basis for further development and utilization of dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 429-442"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699850","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}
The effect of different particle sizes and processing techniques on the nutrients and physicochemical properties of millet flour was investigated. The processed samples, polished millet flour (POF) and germinated brown millet flour (GEF), and brown millet flour (BRF) were sieved to obtain 6 particle sizes, then determined the content of reducing sugar, starch, amino acid, protein and the parameters (color, viscosity, gelatinization temperature, crystallinity and microstructure) of millet flour. The results showed that smaller particle size could have more reducing sugar and amino acid, lower viscosity, less redness and yellowness, more lightness and higher gelatinization temperature. Germination increased reducing sugar content but consumed starch. Besides that, germination also improved amino acids and protein content, and changed proportion of amino acids. Gelatinization temperature and thermal stability increased but viscosity decreased in different particle size after germination. Grinding processing improved the viscosity and enthalpy, increased the proportion of starch in the whole grain, enhance the brightness, yellowness and redness but the thermal stability decreased in different particle size. The change of nutrients content affected the physicochemical parameters. Correlation analysis showed that the viscosity, flour color and starch gel temperature of BRF and GEF were mainly affected by starch, while that of POF were mainly affected by amino acids. Research on processing technology and particle size of foxtail millet was guidance for selection of raw materials food processing and food formula.
{"title":"Effects of polishing, germination and particle size distribution on the nutrients and physicochemical properties of foxtail millet flour","authors":"Yunting Wang, Wei Zhao, Aixia Zhang, Shaohui Li, Pengliang Li, Jiali Zhang, Yingying Liu, Jingke Liu","doi":"10.1016/j.jfutfo.2024.08.006","DOIUrl":"10.1016/j.jfutfo.2024.08.006","url":null,"abstract":"<div><div>The effect of different particle sizes and processing techniques on the nutrients and physicochemical properties of millet flour was investigated. The processed samples, polished millet flour (POF) and germinated brown millet flour (GEF), and brown millet flour (BRF) were sieved to obtain 6 particle sizes, then determined the content of reducing sugar, starch, amino acid, protein and the parameters (color, viscosity, gelatinization temperature, crystallinity and microstructure) of millet flour. The results showed that smaller particle size could have more reducing sugar and amino acid, lower viscosity, less redness and yellowness, more lightness and higher gelatinization temperature. Germination increased reducing sugar content but consumed starch. Besides that, germination also improved amino acids and protein content, and changed proportion of amino acids. Gelatinization temperature and thermal stability increased but viscosity decreased in different particle size after germination. Grinding processing improved the viscosity and enthalpy, increased the proportion of starch in the whole grain, enhance the brightness, yellowness and redness but the thermal stability decreased in different particle size. The change of nutrients content affected the physicochemical parameters. Correlation analysis showed that the viscosity, flour color and starch gel temperature of BRF and GEF were mainly affected by starch, while that of POF were mainly affected by amino acids. Research on processing technology and particle size of foxtail millet was guidance for selection of raw materials food processing and food formula.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 488-495"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699835","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}
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