Future Foods最新文献

英文中文

Nutrition and food science & technology: Vital symbiosis for sustainable health

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-03-04 DOI: 10.1016/j.fufo.2025.100593

Gert W. Meijer

Nutrition science and food science & technology are crucial for creating a healthier world through accessible nutrition and sustainable health practices. Examples of successful impact can be found in food fortification, foods with effective levels of bioactives, (re)formulation of foods to combat obesity and diet-related diseases, (re)formulation of foods to enable nutrition and health claims, and the activities by the European Technology Platform (ETP) for the food sector 'Food for Life'.

In preparing, maintaining, and promoting the Strategic Research and Innovation Agenda (SRIA), the ETP aims to identify scientific and technological actions towards the transformations that are needed to achieve more optimal outcomes of the food system. The four major food system outcomes are the environment, society, citizen health & wellbeing, and economy & competitiveness. The SRIA provides essential guidance to the European Commission, Member States and Regions, the food industry, and the wider research community interested in food, in the form of Research and Innovation needs to make a real difference to the Food and Drink sector and society. The mutualism between nutritionists and food scientists and technologists is essential for achieving the transformations towards the outcomes that are needed for a more sustainable food system.

{"title":"Nutrition and food science & technology: Vital symbiosis for sustainable health","authors":"Gert W. Meijer","doi":"10.1016/j.fufo.2025.100593","DOIUrl":"10.1016/j.fufo.2025.100593","url":null,"abstract":"<div><div>Nutrition science and food science & technology are crucial for creating a healthier world through accessible nutrition and sustainable health practices. Examples of successful impact can be found in food fortification, foods with effective levels of bioactives, (re)formulation of foods to combat obesity and diet-related diseases, (re)formulation of foods to enable nutrition and health claims, and the activities by the European Technology Platform (ETP) for the food sector 'Food for Life'.</div><div>In preparing, maintaining, and promoting the Strategic Research and Innovation Agenda (SRIA), the ETP aims to identify scientific and technological actions towards the transformations that are needed to achieve more optimal outcomes of the food system. The four major food system outcomes are the environment, society, citizen health & wellbeing, and economy & competitiveness. The SRIA provides essential guidance to the European Commission, Member States and Regions, the food industry, and the wider research community interested in food, in the form of Research and Innovation needs to make a real difference to the Food and Drink sector and society. The mutualism between nutritionists and food scientists and technologists is essential for achieving the transformations towards the outcomes that are needed for a more sustainable food system.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100593"},"PeriodicalIF":7.2,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576893","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 waste management to protein innovation: Black soldier fly as an embodiment of the circular bioeconomy

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-03-02 DOI: 10.1016/j.fufo.2025.100592

Shira Bukchin-Peles , Katie Baker Lozneva , Jeffery K. Tomberlin , David Zilberman

The Black Soldier Fly (BSF), Hermetia illucens, represents a sustainable source of protein by converting organic waste into valuable products. BSF production requires minimal resources compared to traditional livestock and generates significantly lower greenhouse gas emissions (about 0.017 kg CO₂-eq per kg protein versus 57–500 kg CO₂-eq per kg protein for livestock). Diverting 1 % of global food waste to BSF production could yield an estimated 332,000 metric tonnes of protein annually and 1 million metric tonnes of organic fertilizer. This paper explores the economic, environmental, and operational dimensions of BSF production, focusing on supply chain strategies that optimize scalability and sustainability. Analyzing configurations such as vertical integration, distributed systems, and nucleus-plasma models, it identifies critical factors shaping supply chain design and environmental impacts. The findings emphasize the importance of supportive regulations, continued research investment, and strategic supply chain development.

引用次数: 0

Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-28 DOI: 10.1016/j.fufo.2025.100589

Danila Delfino , Sara Cutroneo , Barbara Prandi , Erminia Ridolo , Francesca Nicoletta , Eleonora Carini , Lorenzo Pedroni , Luca Dellafiora , Tullia Tedeschi , Claudia Folli

Insects are a good alternative source of proteins and other nutrients for human nutrition. In view of their possible use in the human diet in the western world, it is essential to investigate the safety risks for allergic consumers. Arginine kinase (AK), which is involved in the process of ATP homeostasis in invertebrates, has recently been identified in the edible insect Hermetia illucens as a potential allergen capable of cross-reactivity with orthologous proteins of mites and shrimps. Herein, we studied the protein stability and IgE-reactivity when AK is exposed to increasing temperatures or stored at low temperatures under varying pH conditions. AK incubation at high temperatures under neutral, basic and acidic conditions, can induce structural destabilization, aggregation or fragmentation often resulting in reduced IgE reactivity. While AK degradation occurs more rapidly at acidic pH, this protein fragmentation does not always correlate with a reduction in IgE-reactivity.

{"title":"Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens","authors":"Danila Delfino , Sara Cutroneo , Barbara Prandi , Erminia Ridolo , Francesca Nicoletta , Eleonora Carini , Lorenzo Pedroni , Luca Dellafiora , Tullia Tedeschi , Claudia Folli","doi":"10.1016/j.fufo.2025.100589","DOIUrl":"10.1016/j.fufo.2025.100589","url":null,"abstract":"<div><div>Insects are a good alternative source of proteins and other nutrients for human nutrition. In view of their possible use in the human diet in the western world, it is essential to investigate the safety risks for allergic consumers. Arginine kinase (AK), which is involved in the process of ATP homeostasis in invertebrates, has recently been identified in the edible insect <em>Hermetia illucens</em> as a potential allergen capable of cross-reactivity with orthologous proteins of mites and shrimps. Herein, we studied the protein stability and IgE-reactivity when AK is exposed to increasing temperatures or stored at low temperatures under varying pH conditions. AK incubation at high temperatures under neutral, basic and acidic conditions, can induce structural destabilization, aggregation or fragmentation often resulting in reduced IgE reactivity. While AK degradation occurs more rapidly at acidic pH, this protein fragmentation does not always correlate with a reduction in IgE-reactivity.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100589"},"PeriodicalIF":7.2,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143548488","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

Resurrecting forgotten crops: Food-based products from potential underutilized crops a path to nutritional security and diversity

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-28 DOI: 10.1016/j.fufo.2025.100585

Simardeep Kaur , Gurkanwal Kaur , Arti Kumari , Ayantika Ghosh , Gurjeet Singh , Rakesh Bhardwaj , Amit Kumar , Amritbir Riar

Underutilized crops, often overlooked in mainstream agriculture, possess significant potential to address global challenges in food security, nutrition, and sustainable agriculture. These crops, including quinoa, amaranth, buckwheat, teff, millets, bambara groundnut, winged bean, lablab bean, moringa, and jackfruit, are rich in essential nutrients, bioactive compounds, and possess significant environmental adaptability. Despite their nutritional and pharmaceutical benefits, their commercialization has been limited due to historical neglect, yield variability, and underdeveloped supply chains. This review explores their nutritional and phytochemical profiles and emphasize their potential for innovative food applications and future smart foods. These crops are increasingly used to develop gluten-free bakery items, protein-rich snacks, meat analogues, fermented beverages, and functional foods. Additionally, this review discusses challenges such as fragmented data, limited consumer awareness, policy gaps and highlights strategies to overcome these obstacles. This review not only serves as a resource for researchers, policymakers, and industry leaders but also provides actionable insights to mainstream these crops to promote more diverse, sustainable, and resilient food systems.

{"title":"Resurrecting forgotten crops: Food-based products from potential underutilized crops a path to nutritional security and diversity","authors":"Simardeep Kaur , Gurkanwal Kaur , Arti Kumari , Ayantika Ghosh , Gurjeet Singh , Rakesh Bhardwaj , Amit Kumar , Amritbir Riar","doi":"10.1016/j.fufo.2025.100585","DOIUrl":"10.1016/j.fufo.2025.100585","url":null,"abstract":"<div><div>Underutilized crops, often overlooked in mainstream agriculture, possess significant potential to address global challenges in food security, nutrition, and sustainable agriculture. These crops, including quinoa, amaranth, buckwheat, teff, millets, bambara groundnut, winged bean, lablab bean, moringa, and jackfruit, are rich in essential nutrients, bioactive compounds, and possess significant environmental adaptability. Despite their nutritional and pharmaceutical benefits, their commercialization has been limited due to historical neglect, yield variability, and underdeveloped supply chains. This review explores their nutritional and phytochemical profiles and emphasize their potential for innovative food applications and future smart foods. These crops are increasingly used to develop gluten-free bakery items, protein-rich snacks, meat analogues, fermented beverages, and functional foods. Additionally, this review discusses challenges such as fragmented data, limited consumer awareness, policy gaps and highlights strategies to overcome these obstacles. This review not only serves as a resource for researchers, policymakers, and industry leaders but also provides actionable insights to mainstream these crops to promote more diverse, sustainable, and resilient food systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100585"},"PeriodicalIF":7.2,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143548533","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

Enhancing bio-based polysaccharide/protein film properties with Natural Deep Eutectic Solvents (NADESs) and NADES-based bioactive extracts – A review

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-28 DOI: 10.1016/j.fufo.2025.100590

Desheng Ji, Marianne Su-Ling Brooks

Biodegradable films show promise as eco-friendly alternatives to petroleum-based plastic films. However, single substrate-based biopolymer films have limitations like poor water-barrier qualities due to their hydrophilicity and low water resistance. Biopolymer films can be prepared by mixing proteins or polysaccharides to improve their physicochemical properties and may include additives such as bioactive compounds to confer added antioxidant and antibacterial characteristics. Recently, Natural Deep Eutectic Solvents (NADESs) have been a popular research topic. NADESs are green solvents with high extraction capabilities and are comprised of common metabolites that can act as film additives. However, few studies have explored the incorporation of NADESs into bio-based polysaccharide/protein film formulations and the effect on film properties for applications such as active food packaging. In this review, we discuss the limited research currently available on NADESs and NADES-based extracts as film additives. While most of the current studies have focused on hydrophilic NADESs and chitosan-based films, more research is needed to explore the incorporation of hydrophobic NADES extracts into different bio-based polysaccharide/protein films and the effect on film properties, such as water vapor permeability. Further consideration is given to the sustainability of this novel approach to film formulation and future prospects.

{"title":"Enhancing bio-based polysaccharide/protein film properties with Natural Deep Eutectic Solvents (NADESs) and NADES-based bioactive extracts – A review","authors":"Desheng Ji, Marianne Su-Ling Brooks","doi":"10.1016/j.fufo.2025.100590","DOIUrl":"10.1016/j.fufo.2025.100590","url":null,"abstract":"<div><div>Biodegradable films show promise as eco-friendly alternatives to petroleum-based plastic films. However, single substrate-based biopolymer films have limitations like poor water-barrier qualities due to their hydrophilicity and low water resistance. Biopolymer films can be prepared by mixing proteins or polysaccharides to improve their physicochemical properties and may include additives such as bioactive compounds to confer added antioxidant and antibacterial characteristics. Recently, Natural Deep Eutectic Solvents (NADESs) have been a popular research topic. NADESs are green solvents with high extraction capabilities and are comprised of common metabolites that can act as film additives. However, few studies have explored the incorporation of NADESs into bio-based polysaccharide/protein film formulations and the effect on film properties for applications such as active food packaging. In this review, we discuss the limited research currently available on NADESs and NADES-based extracts as film additives. While most of the current studies have focused on hydrophilic NADESs and chitosan-based films, more research is needed to explore the incorporation of hydrophobic NADES extracts into different bio-based polysaccharide/protein films and the effect on film properties, such as water vapor permeability. Further consideration is given to the sustainability of this novel approach to film formulation and future prospects.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100590"},"PeriodicalIF":7.2,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535183","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

Protein extraction from oat: Isoelectric precipitation and water-based extraction

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-27 DOI: 10.1016/j.fufo.2025.100591

Solange M.L. Ha , Wouter J.C. de Bruijn , Gijs J.C. Vreeke , Marieke E. Bruins , Maaike Nieuwland , Atze Jan van der Goot , Julia K. Keppler

Protein extraction by alkaline extraction-isoelectric precipitation (AE-IEP) uses alkaline conditions that contribute to off-colour formation, through auto-oxidation of inherent phenolic compounds. We aimed to develop an alternative protein extraction process yielding comparable protein content to AE-IEP while avoiding alkaline conditions. It was hypothesised that a water-based extraction (WBE) of oats would yield lightly coloured native proteins. Protein contents and yields were determined using a newly established nitrogen-to-protein conversion factor of 5.12, based on the amino acid composition. WBE led to a comparable protein content to AE-IEP (69.5 % vs 70.1 % dry matter (DM)), but a 2.5 times lower yield (0.27 g/g protein DM). SDS-PAGE and quantitative proteomics revealed a protein composition of 60 % globulins and 40 % prolamins in both concentrates. A similar protein nativity was observed using differential scanning calorimetry. The WBE yielded in a lighter-coloured protein powder. The low protein yield of water-based extraction is currently a limitation for industrial applications. Nevertheless, this simple process can be used as a pre-treatment for AE-IEP to produce a more neutral-coloured powder. This study expands the knowledge on protein extraction from oats by comparing novel extraction methods with classic AE-IEP and establishing the nitrogen-to-protein conversion factor for oats.

{"title":"Protein extraction from oat: Isoelectric precipitation and water-based extraction","authors":"Solange M.L. Ha , Wouter J.C. de Bruijn , Gijs J.C. Vreeke , Marieke E. Bruins , Maaike Nieuwland , Atze Jan van der Goot , Julia K. Keppler","doi":"10.1016/j.fufo.2025.100591","DOIUrl":"10.1016/j.fufo.2025.100591","url":null,"abstract":"<div><div>Protein extraction by alkaline extraction-isoelectric precipitation (AE-IEP) uses alkaline conditions that contribute to off-colour formation, through auto-oxidation of inherent phenolic compounds. We aimed to develop an alternative protein extraction process yielding comparable protein content to AE-IEP while avoiding alkaline conditions. It was hypothesised that a water-based extraction (WBE) of oats would yield lightly coloured native proteins. Protein contents and yields were determined using a newly established nitrogen-to-protein conversion factor of 5.12, based on the amino acid composition. WBE led to a comparable protein content to AE-IEP (69.5 % vs 70.1 % dry matter (DM)), but a 2.5 times lower yield (0.27 g/g protein DM). SDS-PAGE and quantitative proteomics revealed a protein composition of 60 % globulins and 40 % prolamins in both concentrates. A similar protein nativity was observed using differential scanning calorimetry. The WBE yielded in a lighter-coloured protein powder. The low protein yield of water-based extraction is currently a limitation for industrial applications. Nevertheless, this simple process can be used as a pre-treatment for AE-IEP to produce a more neutral-coloured powder. This study expands the knowledge on protein extraction from oats by comparing novel extraction methods with classic AE-IEP and establishing the nitrogen-to-protein conversion factor for oats.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100591"},"PeriodicalIF":7.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-27 DOI: 10.1016/j.fufo.2025.100584

Jaqueline Moura Nadolny , Heather M. Shewan , Jason R. Stokes , Odette Best , Heather E. Smyth

While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and rice. In this study, raw, processed (fermented, boiled and roasted) and whole bunya flours were added to a control recipe (rice, tapioca and corn) and their rheological, sensory and physicochemical properties were measured. Breads made with bunya flours provide a unique aroma and flavour profile compared to the control bread and also among themselves, depending on the type of bunya flour used. For instance, breads made with 50 % of raw bunya flour had a fermented aroma and flavour. In terms of texture, thermally treated samples were rated high for cohesiveness and moistness, arguably the most important quality parameters in breads. In general, bunya flour resulted in denser bread compared to the control and this could be predicted by the storage modulus (G′) values in the dough rheology measurements. In addition to being a unique ingredient, bunya nut flour can be used to produce breads with high sensory and physicochemical quality.

{"title":"Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts","authors":"Jaqueline Moura Nadolny , Heather M. Shewan , Jason R. Stokes , Odette Best , Heather E. Smyth","doi":"10.1016/j.fufo.2025.100584","DOIUrl":"10.1016/j.fufo.2025.100584","url":null,"abstract":"<div><div>While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and rice. In this study, raw, processed (fermented, boiled and roasted) and whole bunya flours were added to a control recipe (rice, tapioca and corn) and their rheological, sensory and physicochemical properties were measured. Breads made with bunya flours provide a unique aroma and flavour profile compared to the control bread and also among themselves, depending on the type of bunya flour used. For instance, breads made with 50 % of raw bunya flour had a <em>fermented</em> aroma and flavour. In terms of texture, thermally treated samples were rated high for <em>cohesiveness</em> and <em>moistness</em>, arguably the most important quality parameters in breads. In general, bunya flour resulted in denser bread compared to the control and this could be predicted by the storage modulus (G′) values in the dough rheology measurements. In addition to being a unique ingredient, bunya nut flour can be used to produce breads with high sensory and physicochemical quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100584"},"PeriodicalIF":7.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509242","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

Phytochemicals, antioxidant activity and potential mechanism of the Astragalus sinicus L. flower extracts against AAPH-induced oxidative stress in HepG2 cells

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-25 DOI: 10.1016/j.fufo.2025.100588

Rongjuan Cai , Huatian Wang , Chuang Yu , Min Sun , Diwen Shi , Chuanwang Tong , Tao Feng , Heng Yue , Lingyun Yao

Chinese milk vetch (CMV) is often widely studied as the most important green manure crop, while there is limited information available on exploring the functional role in human health of this edible plant material. In the present work, the phytochemical profile of the CMV flower (CMVF) extract was determined using the UPLC-Q-TOF-MS, and its antioxidant capacity on AAPH-treated HepG2 cells was evaluated. A total of 78 compounds mainly including phenols, flavonoids, esters, and organic acids were identified in CMVF extracts. The CMVF extract revealed significant (p < 0.01) cytoprotective effect against the AAPH-induced oxidative damage in HepG2 cells, with the enzyme activity of CAT returned to the normal cellular level when the concentration of CMVF extract was 0.3 mg/mL. Among the 78 compounds, 23 of which were recognized as the most promising antioxidants via various signaling pathways such as PI3K-Akt and MAPK based on the prediction results of network pharmacology, and 5 (cyanidol, eupalinolide A, 2′,3,4′,5,7-pentahydroxyflavone, physalin M, and neokurarinol) of which were identified as key antioxidant metabolites due to their high degree values. These studies could enhance our understanding of the active ingredients and health benefits of CMVF and provide a theoretical basis for their further development and utilization.

{"title":"Phytochemicals, antioxidant activity and potential mechanism of the Astragalus sinicus L. flower extracts against AAPH-induced oxidative stress in HepG2 cells","authors":"Rongjuan Cai , Huatian Wang , Chuang Yu , Min Sun , Diwen Shi , Chuanwang Tong , Tao Feng , Heng Yue , Lingyun Yao","doi":"10.1016/j.fufo.2025.100588","DOIUrl":"10.1016/j.fufo.2025.100588","url":null,"abstract":"<div><div>Chinese milk vetch (CMV) is often widely studied as the most important green manure crop, while there is limited information available on exploring the functional role in human health of this edible plant material. In the present work, the phytochemical profile of the CMV flower (CMVF) extract was determined using the UPLC-Q-TOF-MS, and its antioxidant capacity on AAPH-treated HepG2 cells was evaluated. A total of 78 compounds mainly including phenols, flavonoids, esters, and organic acids were identified in CMVF extracts. The CMVF extract revealed significant (<em>p</em> < 0.01) cytoprotective effect against the AAPH-induced oxidative damage in HepG2 cells, with the enzyme activity of CAT returned to the normal cellular level when the concentration of CMVF extract was 0.3 mg/mL. Among the 78 compounds, 23 of which were recognized as the most promising antioxidants via various signaling pathways such as PI3K-Akt and MAPK based on the prediction results of network pharmacology, and 5 (cyanidol, eupalinolide A, 2′,3,4′,5,7-pentahydroxyflavone, physalin M, and neokurarinol) of which were identified as key antioxidant metabolites due to their high degree values. These studies could enhance our understanding of the active ingredients and health benefits of CMVF and provide a theoretical basis for their further development and utilization.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100588"},"PeriodicalIF":7.2,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519718","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

Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-25 DOI: 10.1016/j.fufo.2025.100586

Octavian Augustin Mihalache , Anca Ioana Nicolau , Christopher Elliott , Chiara Dall'Asta

This study examined how the risk-benefit knowledge of food and health professionals and aspirant professionals regarding meat and legume consumption and their attitudes towards dietary patterns (flexitarian, omnivore, vegetarian, vegan) influence their dietary practices related to plant-based foods. Through an online survey with 750 respondents from Italy, Romania, and Northern Ireland we applied a knowledge-attitude-practice (KAP) format and analyzed the data using regression and structural equation modelling (SEM). SEM revealed that knowledge on the risks and benefits of meat and legumes consumption had a negative effect on consumers’ dietary patterns (β = -0.24 -> -0.37). The attitudes of omnivores and flexitarians positively influenced dietary practices (β = 0.27–0.54) whereas the attitudes of vegetarians and vegans had no significant effect, except for Italian consumers (β = 0.14). As informed consumers, food and health professionals serve as a best-case scenario, yet their knowledge does not align with their practices. Increasing risk-benefit awareness of dietary patterns could help consumers make informed decisions about embracing a sustainable diet and be in line with the UN's 17 Sustainable Development Goals. Based on consumers KAP, targeted dietary education and risk reduction interventions can improve public health outcomes and reduce health burden.

{"title":"Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries","authors":"Octavian Augustin Mihalache , Anca Ioana Nicolau , Christopher Elliott , Chiara Dall'Asta","doi":"10.1016/j.fufo.2025.100586","DOIUrl":"10.1016/j.fufo.2025.100586","url":null,"abstract":"<div><div>This study examined how the risk-benefit knowledge of food and health professionals and aspirant professionals regarding meat and legume consumption and their attitudes towards dietary patterns (flexitarian, omnivore, vegetarian, vegan) influence their dietary practices related to plant-based foods. Through an online survey with 750 respondents from Italy, Romania, and Northern Ireland we applied a knowledge-attitude-practice (KAP) format and analyzed the data using regression and structural equation modelling (SEM). SEM revealed that knowledge on the risks and benefits of meat and legumes consumption had a negative effect on consumers’ dietary patterns (β = -0.24 -> -0.37). The attitudes of omnivores and flexitarians positively influenced dietary practices (β = 0.27–0.54) whereas the attitudes of vegetarians and vegans had no significant effect, except for Italian consumers (β = 0.14). As informed consumers, food and health professionals serve as a best-case scenario, yet their knowledge does not align with their practices. Increasing risk-benefit awareness of dietary patterns could help consumers make informed decisions about embracing a sustainable diet and be in line with the UN's 17 Sustainable Development Goals. Based on consumers KAP, targeted dietary education and risk reduction interventions can improve public health outcomes and reduce health burden.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100586"},"PeriodicalIF":7.2,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519719","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

Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-25 DOI: 10.1016/j.fufo.2025.100587

Hyun Woo Choi , Jung-Hoon Kim , Seung Hwan Ham , Chaeyoung Park , Jeong-Won Kim , Jungwoo Hahn , Young Jin Choi

The Maillard reaction facilitates the conjugation of soy protein isolate (SPI) with carbohydrates such as maltodextrin (MD), thereby enhancing sensory properties. Additionally, the drying method plays a crucial role in determining the characteristics of the resulting conjugates. This study evaluates the structural and functional properties of SPI–MD conjugates formed via the wet Maillard reaction and their potential application as egg white substitutes in plant-based meringue cookies. SPI–MD conjugates were prepared by varying heating times, primarily utilizing spray-drying, with freeze-drying serving as a comparative control for the 1 h treatment. Results demonstrated that heating for a minimum heating time of 1 h is essential to improve the functional properties, including foaming stability, solubility, and surface hydrophobicity, with further enhancements observed beyond this duration. Meringue cookies incorporating SPI–MD conjugates heated for 1 h or more exhibited fine internal structures and textures comparable to egg white-based meringues, indicating their effectiveness as substitutes. However, the freeze-dried sample exhibited greater hardness due to its denser internal pore structure, underscoring the significant influence of drying methods on texture. Optimizing heating time and drying processes is, therefore, essential to maximize the performance of SPI–MD conjugates, facilitating their use as sustainable plant-based alternatives in food formulations.

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