Future Foods最新文献

Identifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (Neltuma spp.) pod flours as food staples for human nourishment and compared nutritional properties of mesquites growing natively or as introduced species in the drylands of Mexico, Kenya and Tanzania. Using gas chromatography and mass spectrometry, we analysed chemical composition, dietary fibre, antinutrients, amino acids and fatty acids of pod flours from Neltuma laevigata, N. laevigata $\times$ N. odorata and N. velutina (abundant native species of Northern Mexico). We also studied the introduced N. juliflora from Kenya, and N. pallida from Tanzania which have become invasive. This research demonstrates that mesquite flour contains all the essential amino acids, with the highest being valine, leucine and lysine. The most abundant non-essential amino acids are aspartate, glutamate and proline. Mesquite flours are rich in palmitic, oleic and linolenic acids. Besides this, mesquite flour is abundant in phenols and contains less gallic and phytic acids than wheat. We show that nutritionally, mesquite flours are comparable to wheat flour. These findings demonstrate that Neltuma pod flours are excellent candidates to reduce malnutrition and hunger for the poorest people of the world.

Edible insects are a promising source of bioactive compounds with diverse health benefits. This study investigated the immunomodulatory properties of polysaccharides isolated from Protaetia brevitarsis seulensis larvae (PBSL). Polysaccharides were fractionated using a molecular weight cutoff membrane, and among these fractions, the higher molecular weight fraction (H-PBSL, 666.84 kDa) demonstrated significant immunomodulatory activity. Methylation and NMR structural analyses revealed H-PBSL to be an acidic heteroglycan with a complex structure, consisting of a backbone of repeating (1→4)-linked α-glucan units highly branched at O-6 positions with T-α-Glcp, T-α-GlcpA, and T-β-Galp. The immunomodulatory effects of H-PBSL were evaluated using RAW264.7 macrophage cells. H-PBSL treatment enhanced phagocytic activity and increased the expression of immune modulators and macrophage activation surface molecules. In addition, H-PBSL activated the NF-κB signaling pathway, evidenced by increased phosphorylation of IκB and NF-κB, and translocation of NF-κB from cytosol to nucleus. Moreover, inhibition of Toll-like receptor 4 (TLR4) reduced H-PBSL-induced nitric oxide synthesis, indicating TLR4′s pivotal role in H-PBSL-mediated macrophage activation. These findings highlight the potential of H-PBSL as a novel immunomodulatory agent derived from an edible insect, with possible applications in functional foods and nutraceuticals.

Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction approaches in reduced sodium seasoned green mussel, representing an additional opportunity for advancement in developing novel products in the seafood processing industry. Thus, this study aimed to develop a seasoned green mussel (Perna viridis) product with a reduced sodium content. The study consisted of two parts: The first part studied two types mussel seasonings (‘Pad-char’; PC and ‘Prik-Pao’; PP) with various sodium reduction levels (30, 70, or 100 %). The difference in taste profiles was confirmed using an electronic tongue technique and consumer acceptance trial. Green mussels seasoned with PC were preferred over those seasoned with PP. Green mussels seasoned with PC at a 30 % sodium reduction level (PC-30 %) received the second highest overall liking score, following the standard, and had a sodium content of 623.80 mg/100 g. Furthermore, PC-30 % was rich in other essential nutrients such as protein and vitamin A. The second aim was to study the shelf-life of the PC-30 % products with storage at 4 ± 1ºC for 12 days. During storage, the PC-30 % sample developed a tough texture, as indicated by higher hardness and chewiness values, along with increased pH and total volatile-based nitrogen. The microbial loads indicated that the shelf-life of the PC-30 % product stored at 4 ± 1ºC was 9 days. This suggests that reducing sodium in mussels through seasoning is feasible while maintaining acceptable sensory scores, but shelf-life challenges must be addressed before bringing these products to market.

Nowadays, food production systems play a relevant role as the steady increase of global population and food demand. The water-energy-food (WEF) nexus is a suitable approach to tackle resources management associated with these three pillars recognizing synergies and trade-offs. Different approaches have been used in the literature to measure the WEF nexus, being material flow analysis (MFA) and life cycle assessment (LCA), two of the most proven methodologies. The MFA approach is based on the amount of resources consumed, while using the LCA perspective considers all flows of the system (LCA footprints approach) or considering only the flows associated with water, energy, and food pillars as the inventory data (WEF-LCA approach). This manuscript compares the three mentioned approaches to identify their strengths and weaknesses. To do this, a sample of 100 Spanish dairy farms is analysed, where a single WEF nexus index (WEFni) is obtained using Data Envelopment Analysis. Results show that only four farms achieved a WEFni equal to 100 in all approaches, while the main difference between them is the number and type of resources considered for calculating the WEF nexus, which could imply a partial identification of hotspots of food systems.

This study seeks to explore alternatives by substituting or reducing the conventional 10% serum concentration in zebrafish embryonic stem cell (ESC) growth media with protein hydrolysates sourced from peas, mushrooms, yeast, and algae. Notably, algae exhibited the highest protein content, optimal amino acid balance, and favorable functional properties. When applied at concentrations ranging from 1 to 10 mg/mL, all protein hydrolysates demonstrated pro-apoptotic effects and inhibited cell growth, particularly when used in conjunction with 10% serum. However, concentrations ranging from 0.001 to 0.1 mg/mL displayed anti-apoptotic properties and promoted cell proliferation. The study found that media containing 1% or 2.5% serum, along with 0.01 mg/mL of protein hydrolysates, supported cell growth effectively. Lactate Dehydrogenase (LDH) Activity served as an indicator of cell health and integrity under the specified conditions of protein hydrolysate supplementation. Cells cultured in serum-free media exhibited significantly decreased cell membrane integrity (P < 0.05) compared to those in regular media or media containing low serum (1% and 2.5%) along with low concentrations (0.01 mg/mL) of protein hydrolysates. Furthermore, analysis of Greenhouse Gas emissions (GHG) suggested that media formulations containing 1% serum combined with low concentrations of protein hydrolysates present a sustainable approach for cell-based seafood production.

Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (p < 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (p < 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.

Edible insects, known for their high-protein production efficiency, are vital for enhancing food security. However, standardized breeding protocols are lacking, and research on the impact of cage materials on insect product composition is limited. This study investigated the volatile compounds and processing properties of protein from Protaetia brevitarsis larvae reared in plastic and glass cages. Protein extracts from larvae reared in plastic cages contained 14 types of hydrocarbons, 4 types of ketones, and 1 type of phenol. Those reared in glass cages contained two types of acids, seven types of alcohols, and five types of aldehydes. Notably, plastic-derived compounds, such as p-xylene (110.87 μg/mL) and o-xylene (37.98 μg/mL), were significantly higher in the extracts from plastic cages, indicating potential plastic exposure. Processing properties, including protein solubility, pH, color, foaming properties, and emulsion characteristics, showed no significant differences between the two rearing conditions (P > 0.05). Therefore, considering the detection and potential accumulation of plastic-derived volatile compounds, using glass cages may be more beneficial for rearing insects for protein production.

Seaweeds are incredibly significant marine resources that have the ability to yield beneficial metabolites and bioactive substances, exhibiting an extensive variety of biological and physiological capabilities. Seaweed polysaccharides, in conjunction with other bioactive components, have been shown to exhibit a diverse range of advantageous characteristics. These include antioxidant, anticoagulant, anti-inflammatory, antiviral, and anticarcinogenic effects. The assortment and constitution of polysaccharides found in seaweed are crucial factors in regulating these biological processes. Agar, alginate, carrageenan, fucoidan, and ulvan are abundant in seaweeds, boosting their bioactivity. Tissue engineering, drug administration, and wound healing are among the medical applications of seaweed polysaccharides. Algae-derived polysaccharides have exhibited extraordinary antiviral properties, which makes them highly promising subjects for pharmacological research. Moreover, numerous mechanisms have been recorded for these polysaccharides, encompassing the prevention of viral coupling or entry of the cell host, along with the inhibition of DNA replication and protein synthesis. Seaweed polysaccharides also have the potential to serve as a long-term solution against the highly publicized coronavirus, which has caused a global pandemic. This review aims to analyze a variety of seaweed-derived polysaccharides, explore the association between their bioactivity and structural compositions, and highlight their potential biological applications, particularly in relation to antiviral activity.

Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of Saccharomyces cerevisiae subsp. boulardii (SB). This study demonstrated that GGM and GX effectively protected SB during spray drying at feed concentrations of 15 and 20 % and inlet air temperatures of 105 and 140 °C, ensuring survival rates over 90 %, comparable to gum Arabic, with all achieving over 10⁸ cfu/g in the microcapsules. However, GGM and GX were unable to sustain SB viability when the microcapsules were stored at 33 and 75 % RH (22 °C), beyond 21 and 7 days, respectively. When stored at 4 °C, GX demonstrated a greater ability to protect SB than GGM, with log-cycle reductions of 3 and 6, respectively, after two months. Microstructure analyses showed almost all SB were entrapped by wall materials, with many microcapsules having a wall thickness of 1 − 2 µm. Overall, GX is effective for stable yeast probiotic powders, enabling the development of new probiotic enhanced formulations with prolonged viability and stability.

The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.