Pub Date : 2024-11-06DOI: 10.1016/j.fufo.2024.100484
Xueqing Lei , Haizhou Wu , Ling Liu , Jingnan Zhang , Ingrid Undeland
Lingonberry press cake (LPC) has been shown to limit lipid oxidation in fish filleting co-products during pH-shift processing. To explore the underlying mechanism, this study subjected LPC to pH-shift processing (native pH → pH 12 → pH 5), and analyzed the resultant fractions for phenolic content and antioxidant capacity. It was observed that LPC experienced a 23.73 % reduction in total phenolic content (TPC) when the initial homogenate was adjusted to pH 12; however, no significant further losses were noted during centrifugation or subsequent adjustment to pH 5. Both LPC and the soluble fraction at pH 5 (“S2”) demonstrated effective inhibition of hemoglobin (Hb)-mediated lipid oxidation in washed cod mince (WCM) model system. Additionally, the insoluble fraction at pH 5 (“P2”) exhibited the strongest binding to WCM. Proanthocyanidin A1 and cyanidin 3-O-galactoside were identified as the most effective antioxidants in LPC. Overall, this study affirms LPC's value as an effective natural antioxidant ingredient in muscle foods and proposes an innovative strategy for valorizing multiple food side streams together to support sustainable development.
{"title":"Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients","authors":"Xueqing Lei , Haizhou Wu , Ling Liu , Jingnan Zhang , Ingrid Undeland","doi":"10.1016/j.fufo.2024.100484","DOIUrl":"10.1016/j.fufo.2024.100484","url":null,"abstract":"<div><div>Lingonberry press cake (LPC) has been shown to limit lipid oxidation in fish filleting co-products during pH-shift processing. To explore the underlying mechanism, this study subjected LPC to pH-shift processing (native pH → pH 12 → pH 5), and analyzed the resultant fractions for phenolic content and antioxidant capacity. It was observed that LPC experienced a 23.73 % reduction in total phenolic content (TPC) when the initial homogenate was adjusted to pH 12; however, no significant further losses were noted during centrifugation or subsequent adjustment to pH 5. Both LPC and the soluble fraction at pH 5 (“S2”) demonstrated effective inhibition of hemoglobin (Hb)-mediated lipid oxidation in washed cod mince (WCM) model system. Additionally, the insoluble fraction at pH 5 (“P2”) exhibited the strongest binding to WCM. Proanthocyanidin A1 and cyanidin 3-O-galactoside were identified as the most effective antioxidants in LPC. Overall, this study affirms LPC's value as an effective natural antioxidant ingredient in muscle foods and proposes an innovative strategy for valorizing multiple food side streams together to support sustainable development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100484"},"PeriodicalIF":7.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593689","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 : 2024-11-06DOI: 10.1016/j.fufo.2024.100496
Maria Ignacia Rodriguez Escobar , Erasmo Cadena , Trang T. Nhu , Sophie Huysveld , Stefaan De Smet , Jo Dewulf
Resource use efficiency has become increasingly important as the global demand for natural resources continues to grow, necessitating innovative and sustainable utilization strategies. Despite the availability of tools to quantify resource use and environmental impacts, an integrated assessment of total resource use efficiency remains underdeveloped. Addressing this gap, particularly within the context of the protein transition from animal-based to plant-based sources, this work introduces a novel resource efficiency framework. This framework advances current environmental assessments by enabling the precise calculation of efficiency in protein production processes and process chains based on comprehensive resource utilization metrics. It uniquely incorporates the nature of process inputs, including their renewability and circularity, and supports both foreground and life cycle perspectives at the process and process chain levels. To demonstrate its applicability, two case studies—fish and dairy production systems—are evaluated using exergy and mass analyses.
{"title":"Resource use efficiency: Developing a generic framework for protein production systems and its application on dairy and fish","authors":"Maria Ignacia Rodriguez Escobar , Erasmo Cadena , Trang T. Nhu , Sophie Huysveld , Stefaan De Smet , Jo Dewulf","doi":"10.1016/j.fufo.2024.100496","DOIUrl":"10.1016/j.fufo.2024.100496","url":null,"abstract":"<div><div>Resource use efficiency has become increasingly important as the global demand for natural resources continues to grow, necessitating innovative and sustainable utilization strategies. Despite the availability of tools to quantify resource use and environmental impacts, an integrated assessment of total resource use efficiency remains underdeveloped. Addressing this gap, particularly within the context of the protein transition from animal-based to plant-based sources, this work introduces a novel resource efficiency framework. This framework advances current environmental assessments by enabling the precise calculation of efficiency in protein production processes and process chains based on comprehensive resource utilization metrics. It uniquely incorporates the nature of process inputs, including their renewability and circularity, and supports both foreground and life cycle perspectives at the process and process chain levels. To demonstrate its applicability, two case studies—fish and dairy production systems—are evaluated using exergy and mass analyses.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100496"},"PeriodicalIF":7.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664057","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 : 2024-11-06DOI: 10.1016/j.fufo.2024.100498
Federica Mastrolonardo , Alice Costantini , Andrea Polo , Michela Verni , Wilson José Fernandes Lemos Junior , Ali Zein Alabiden Tlais , Olga Nikoloudaki , Lena Birgitta Marie Granehäll , Marco Gobbetti , Erica Pontonio , Raffaella Di Cagno
Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria and yeast were screened to select the most promising starters for sourdough preparation. The type II sourdough with Lactiplantibacillus plantarum CR1, Furfurilactobacillus rossiae CR5 and Saccharomyces cerevisiae E10 had the highest acidification and total free amino acids value, while resulting in bread with the highest IVPD and the lowest pGI.
Sourdough breads were manufactured with the new recipes. They had improved protein digestibility and starch hydrolysis, and enhanced content of dietary fiber, phenolics and unsaturated free fatty acids. The impact of new fortified sourdough breads on colon microbial ecosystems was investigated by the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). The intake promoted the short-chain fatty acids synthesis and expanded several bacterial taxa with potential to exert beneficial activities. The synergic combination of sourdough fermentation and fortification with fermented plant-based matrices (including by-products) was a suitable strategy to promote better nutritional and digestibility properties in breads, and to promisingly address the modulation of gut microbiota.
{"title":"New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota","authors":"Federica Mastrolonardo , Alice Costantini , Andrea Polo , Michela Verni , Wilson José Fernandes Lemos Junior , Ali Zein Alabiden Tlais , Olga Nikoloudaki , Lena Birgitta Marie Granehäll , Marco Gobbetti , Erica Pontonio , Raffaella Di Cagno","doi":"10.1016/j.fufo.2024.100498","DOIUrl":"10.1016/j.fufo.2024.100498","url":null,"abstract":"<div><div>Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria and yeast were screened to select the most promising starters for sourdough preparation. The type II sourdough with <em>Lactiplantibacillus plantarum</em> CR1, <em>Furfurilactobacillus rossiae</em> CR5 and <em>Saccharomyces cerevisiae</em> E10 had the highest acidification and total free amino acids value, while resulting in bread with the highest IVPD and the lowest pGI.</div><div>Sourdough breads were manufactured with the new recipes. They had improved protein digestibility and starch hydrolysis, and enhanced content of dietary fiber, phenolics and unsaturated free fatty acids. The impact of new fortified sourdough breads on colon microbial ecosystems was investigated by the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). The intake promoted the short-chain fatty acids synthesis and expanded several bacterial taxa with potential to exert beneficial activities. The synergic combination of sourdough fermentation and fortification with fermented plant-based matrices (including by-products) was a suitable strategy to promote better nutritional and digestibility properties in breads, and to promisingly address the modulation of gut microbiota.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100498"},"PeriodicalIF":7.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664058","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}
Bigels are a class of soft matter systems with great promise for the food industry as food analogs or as enhanced ingredient substitutes. This work aimed to improve the curcumin (CUR) and gallic-acid (GA) stability, antioxidant capabilities, and controlled release by co-encapsulating them within bigels. This delivery system included a bigel made by whey protein isolate (WPI) aggregates-based oleogel and WPI-based hydrogel in equivalent amounts (50:50). The following techniques were used to evaluate how different bigels affected the chemical stability of CUR and GA: X-ray diffraction (XRD), thermogravimetric analysis (TGA), 1H-nuclear magnetic resonance (1H-NMR), and Fourier infrared (FTIR) spectroscopy. As a result of the protein's ligand-binding abilities, some components may co-adsorb to oil droplet surfaces. Next, it was determined how well the bigels performed as a carrier and looked at their physicochemical stability, digestion, and performance. Examining the release rate of CUR and GA during digestion showed that bigel had a slower release rate (6–15%) than oleogel (16%) and hydrogel (34%), and CUR had a lower release (50%) due to its higher molecular weight and greater entanglement than GA (70%). The stability of bigel (against heat and light) was also higher than oleogel and hydrogel due to having a higher solid component that requires more stress to be applied to the system. CUR and GA had more antioxidant activity in bigel (96.24%) than oleogel (77.71%) and hydrogel (77.34%); which can be attributed to the formation of ultra-fine colloidal dispersions by bigel, allowing more CUR and GA to interact with free radicals by creating more contact surface. The multi-functional bigels showed great potential for delivering antioxidants to the intestine while enhancing their stability. Hydrophobic interactions and hydrogen bonding between WPI and CUR-GA were validated by FTIR analysis, that kept bigels stable. Overall, our findings demonstrated that WPI-based bigels with intriguing UV light, color, and thermal stability could be developed. This would increase the use of bigels in innovative food products with high nutritional value.
大胶囊是一类软物质系统，作为食品类似物或增强型配料替代物，在食品工业中大有可为。这项工作旨在通过将姜黄素（CUR）和没食子酸（GA）共同包囊在大胶囊中，提高它们的稳定性、抗氧化能力和控释性。这种给药系统包括由基于乳清蛋白分离物（WPI）聚合体的油凝胶和基于 WPI 的水凝胶按等量（50:50）制成的 bigel。我们采用了以下技术来评估不同的大凝胶如何影响 CUR 和 GA 的化学稳定性：X 射线衍射 (XRD)、热重分析 (TGA)、1H-核磁共振 (1H-NMR) 和傅立叶红外光谱 (FTIR)。由于蛋白质的配体结合能力，某些成分可能会共同吸附在油滴表面。接下来，研究人员确定了 bigels 作为载体的性能，并考察了它们的理化稳定性、消化率和性能。对 CUR 和 GA 在消化过程中的释放率进行的研究表明，bigel 的释放率（6-15%）比油凝胶（16%）和水凝胶（34%）慢，CUR 的释放率（50%）比 GA 的释放率（70%）低，这是因为 CUR 的分子量较高，缠结程度较大。Bigel 的稳定性（耐热性和耐光性）也高于油凝胶和水凝胶，这是因为其固体成分较高，需要对系统施加更大的压力。CUR和GA在bigel中的抗氧化活性（96.24%）高于油凝胶（77.71%）和水凝胶（77.34%）；这可能是由于bigel形成了超细胶体分散体，使更多的CUR和GA有更多的接触面与自由基相互作用。多功能 bigels 在向肠道输送抗氧化剂方面显示出巨大的潜力，同时提高了其稳定性。傅立叶变换红外光谱分析验证了 WPI 与 CUR-GA 之间的疏水相互作用和氢键作用，从而保持了 bigels 的稳定性。总之，我们的研究结果表明，基于 WPI 的 bigels 可以开发出具有令人信服的紫外线、颜色和热稳定性的产品。这将增加大胶粒在具有高营养价值的创新食品中的应用。
{"title":"Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics","authors":"Behnaz Hashemi , Mehdi Varidi , Narjes Malekjani , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2024.100495","DOIUrl":"10.1016/j.fufo.2024.100495","url":null,"abstract":"<div><div>Bigels are a class of soft matter systems with great promise for the food industry as food analogs or as enhanced ingredient substitutes. This work aimed to improve the curcumin (CUR) and gallic-acid (GA) stability, antioxidant capabilities, and controlled release by co-encapsulating them within bigels. This delivery system included a bigel made by whey protein isolate (WPI) aggregates-based oleogel and WPI-based hydrogel in equivalent amounts (50:50). The following techniques were used to evaluate how different bigels affected the chemical stability of CUR and GA: X-ray diffraction (XRD), thermogravimetric analysis (TGA), <sup>1</sup>H-nuclear magnetic resonance (<sup>1</sup>H-NMR), and Fourier infrared (FTIR) spectroscopy. As a result of the protein's ligand-binding abilities, some components may co-adsorb to oil droplet surfaces. Next, it was determined how well the bigels performed as a carrier and looked at their physicochemical stability, digestion, and performance. Examining the release rate of CUR and GA during digestion showed that bigel had a slower release rate (6–15%) than oleogel (16%) and hydrogel (34%), and CUR had a lower release (50%) due to its higher molecular weight and greater entanglement than GA (70%). The stability of bigel (against heat and light) was also higher than oleogel and hydrogel due to having a higher solid component that requires more stress to be applied to the system. CUR and GA had more antioxidant activity in bigel (96.24%) than oleogel (77.71%) and hydrogel (77.34%); which can be attributed to the formation of ultra-fine colloidal dispersions by bigel, allowing more CUR and GA to interact with free radicals by creating more contact surface. The multi-functional bigels showed great potential for delivering antioxidants to the intestine while enhancing their stability. Hydrophobic interactions and hydrogen bonding between WPI and CUR-GA were validated by FTIR analysis, that kept bigels stable. Overall, our findings demonstrated that WPI-based bigels with intriguing UV light, color, and thermal stability could be developed. This would increase the use of bigels in innovative food products with high nutritional value.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100495"},"PeriodicalIF":7.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663685","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}
Fat is capable of imparting important sensory properties such as color, taste, texture, and odor to different foods, affecting overall consumer acceptance. There is a significantly high amount of fat in a diverse assortment of commodities, including meat, dairy, sauces, baked food, and oleogels. To reduce the high content and preserve consumer acceptability, fat replacers are often used such as proteins, complex carbohydrates, lipids, and their combinations, which have been widely investigated for use in various applications. Each type of replacers has unique characteristics that impact the quality of food product, with the processing methods playing a significant role. Emulsion and hydrocolloid methods, as well as the enzymatic synthesis of triacylglycerol, are recommended for dairy products, processed cheese, and low-fat meat products. Methods based on the enzymatic intersterification of the end product can also replicate the characteristics of natural fats (without trans) while crosslinking is recommended for pastry products. This shows the need to select the appropriate ingredients and methods for fat replacers which affect the physicochemical and sensory characteristics when applied to food products. Therefore, this review aimed to provide an in-depth assessment of fat replacers ingredients and methods used in products as a nutritional strategy with beneficial health consequences.
{"title":"Fat replacers in food system: A focus on ingredients, fabrication methods, and applications in food products","authors":"Ummul Fadillah , Andi Dirpan , Adiansyah Syarifuddin","doi":"10.1016/j.fufo.2024.100490","DOIUrl":"10.1016/j.fufo.2024.100490","url":null,"abstract":"<div><div>Fat is capable of imparting important sensory properties such as color, taste, texture, and odor to different foods, affecting overall consumer acceptance. There is a significantly high amount of fat in a diverse assortment of commodities, including meat, dairy, sauces, baked food, and oleogels. To reduce the high content and preserve consumer acceptability, fat replacers are often used such as proteins, complex carbohydrates, lipids, and their combinations, which have been widely investigated for use in various applications. Each type of replacers has unique characteristics that impact the quality of food product, with the processing methods playing a significant role. Emulsion and hydrocolloid methods, as well as the enzymatic synthesis of triacylglycerol, are recommended for dairy products, processed cheese, and low-fat meat products. Methods based on the enzymatic intersterification of the end product can also replicate the characteristics of natural fats (without trans) while crosslinking is recommended for pastry products. This shows the need to select the appropriate ingredients and methods for fat replacers which affect the physicochemical and sensory characteristics when applied to food products. Therefore, this review aimed to provide an in-depth assessment of fat replacers ingredients and methods used in products as a nutritional strategy with beneficial health consequences.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100490"},"PeriodicalIF":7.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664056","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}
Biodegradable films, featuring eco-friendly attributes, offer a promising solution to environmental pollution and ecological challenges, serving as a viable alternative to synthetic polymer packaging films. This study investigates the washing process with various solvents (ethanol and water) and washing cycles (1 and 3 times) on the properties of gelatin capsule waste films (GCWF). The washing process could improve properties such as tensile strength, thermal properties, transparency value, and solubility by eliminating oil droplets from the raw materials. The GCWF washed by ethanol (GCWF Alc) exhibited higher tensile strength (TS), thermal properties, and transparency value compared with GCWF washed by water (GCWF W). Increasing the number of washing cycles could also enhance the efficiency of eliminating oil droplets from the raw materials. The complete degradation of GCWF in soil was observed on day 15 after burial. FTIR spectroscopy revealed differences in bands and patterns between control film (GCWF) and washed films (GCWF Alc and GCWF W). These findings highlight the potential of the washing process in enhancing film properties, and the utilization of gelatin capsule waste as biodegradable films could be further developed for food packaging applications, contributing to environmentally friendly technologies
{"title":"Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles","authors":"Pudthaya Kumnerdsiri , Sasina Sanprasert , Anusorn Seubsai , Jaksuma Pongsetkul , Nathdanai Harnkarnsujarit , Saroat Rawdkuen , Samart Sai-ut , Suphat Phongthai , Piyangkun Lueangjaroenkit , Ekasit Onsaard , Ali Muhammed Moula Ali , Thomas Karbowiak , Wanli Zhang , Passakorn Kingwascharapong","doi":"10.1016/j.fufo.2024.100485","DOIUrl":"10.1016/j.fufo.2024.100485","url":null,"abstract":"<div><div>Biodegradable films, featuring eco-friendly attributes, offer a promising solution to environmental pollution and ecological challenges, serving as a viable alternative to synthetic polymer packaging films. This study investigates the washing process with various solvents (ethanol and water) and washing cycles (1 and 3 times) on the properties of gelatin capsule waste films (GCWF). The washing process could improve properties such as tensile strength, thermal properties, transparency value, and solubility by eliminating oil droplets from the raw materials. The GCWF washed by ethanol (GCWF Alc) exhibited higher tensile strength (TS), thermal properties, and transparency value compared with GCWF washed by water (GCWF W). Increasing the number of washing cycles could also enhance the efficiency of eliminating oil droplets from the raw materials. The complete degradation of GCWF in soil was observed on day 15 after burial. FTIR spectroscopy revealed differences in bands and patterns between control film (GCWF) and washed films (GCWF Alc and GCWF W). These findings highlight the potential of the washing process in enhancing film properties, and the utilization of gelatin capsule waste as biodegradable films could be further developed for food packaging applications, contributing to environmentally friendly technologies</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100485"},"PeriodicalIF":7.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572107","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 : 2024-10-29DOI: 10.1016/j.fufo.2024.100486
Manpreet Kaur , Usman Mir Khan , Ipek Bayram , Surekha Bhatia , Urmila Gupta
Spirulina is a well-known food supplement renowned for its high protein content, bioactive compounds, and enzymes that are pivotal in its metabolic processes. This study explores the potential of Spirulina as a sustainable alternative to animal rennet, proposing it as a vegetarian functional ingredient in cheddar-type cheese production. The research utilized response surface methodology (RSM) to optimize the incorporation of lyophilized Spirulina biomass, focusing on maximizing protein content and antioxidant potential. The optimized process resulted in cheese yields ranging from 1.96 % to 6.01 % and protein contents between 14.29 % and 39.21 %. We identified and standardized conditions for achieving these optimal outcomes. Analysis of milk clotting activity (MCA) and proteolytic activity (PA) showed pH and temperature-dependent variations, with traditional rennet and acetic acid cheeses demonstrating superior MCA. In contrast, Spirulina-enriched cheeses exhibited enhanced antioxidant activity (20.69 % to 37.66 %), improved protein retention, and lower fat content, attributed to its inherent bioactive compounds. Fourier-transform infrared (FTIR) and Raman spectroscopy provided insights into the molecular composition and structural changes during storage, highlighting the distinctive properties of Spirulina-derived cheese. This study underscores the viability of integrating Spirulina biomass into cheese production, offering a pathway to create nutritious, antioxidant-rich products with elevated protein content and functional benefits.
{"title":"Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese","authors":"Manpreet Kaur , Usman Mir Khan , Ipek Bayram , Surekha Bhatia , Urmila Gupta","doi":"10.1016/j.fufo.2024.100486","DOIUrl":"10.1016/j.fufo.2024.100486","url":null,"abstract":"<div><div><em>Spirulina</em> is a well-known food supplement renowned for its high protein content, bioactive compounds, and enzymes that are pivotal in its metabolic processes. This study explores the potential of <em>Spirulina</em> as a sustainable alternative to animal rennet, proposing it as a vegetarian functional ingredient in cheddar-type cheese production. The research utilized response surface methodology (RSM) to optimize the incorporation of lyophilized <em>Spirulina</em> biomass, focusing on maximizing protein content and antioxidant potential. The optimized process resulted in cheese yields ranging from 1.96 % to 6.01 % and protein contents between 14.29 % and 39.21 %. We identified and standardized conditions for achieving these optimal outcomes. Analysis of milk clotting activity (MCA) and proteolytic activity (PA) showed pH and temperature-dependent variations, with traditional rennet and acetic acid cheeses demonstrating superior MCA. In contrast, <em>Spirulina</em>-enriched cheeses exhibited enhanced antioxidant activity (20.69 % to 37.66 %), improved protein retention, and lower fat content, attributed to its inherent bioactive compounds. Fourier-transform infrared (FTIR) and Raman spectroscopy provided insights into the molecular composition and structural changes during storage, highlighting the distinctive properties of <em>Spirulina</em>-derived cheese. This study underscores the viability of integrating <em>Spirulina</em> biomass into cheese production, offering a pathway to create nutritious, antioxidant-rich products with elevated protein content and functional benefits.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100486"},"PeriodicalIF":7.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572109","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 : 2024-10-29DOI: 10.1016/j.fufo.2024.100487
Nora Pap , Pertti Marnila , Juha-Matti Pihlava , Jenni Tienaho
Sea buckthorn leaves are known to be rich in antioxidants and phenolic compounds. However, non-proper processing methods can result in a decrease of the beneficial properties. To address this, response surface methodology (RSM) was used in the modelling and optimizing of the ultrasound assisted extraction of the sea buckthorn leaves to obtain high yields of total phenolics content in the extract. The alike obtained extracts were subjected under investigations of bioactivities such as the antioxidant activities (FRAP and ORAC), antibacterial properties against Staphylococcus aureus and Escherichia coli and anti-inflammatory characteristics. The results indicated that the extracts obtained under the optimal process conditions of 30 min, continuous pulse, and solid to liquid ratio of 0.2 showed antioxidant activity, and antibacterial activity against both Gram+ and Gram– bacteria at a moderate level. The extracts are rich in polyphenolic compounds, such as ellagic acid and flavonoids. The in vitro anti-inflammatory tests with THP-1 promonocyte model indicated that the sea buckthorn leaf extract obtained by ultrasound assisted extraction has powerful anti-inflammatory properties. These results prove that the ultrasound assisted extraction of sea buckthorn leaves provides a good source of phenolic compounds that have versatile bioactive properties and can generally be regarded as health promoting food compounds.
{"title":"Optimization of ultrasound assisted extraction of the Sea buckthorn leaves, characterization of the phenolic compounds, and determination of bioactive properties of the extracts","authors":"Nora Pap , Pertti Marnila , Juha-Matti Pihlava , Jenni Tienaho","doi":"10.1016/j.fufo.2024.100487","DOIUrl":"10.1016/j.fufo.2024.100487","url":null,"abstract":"<div><div>Sea buckthorn leaves are known to be rich in antioxidants and phenolic compounds. However, non-proper processing methods can result in a decrease of the beneficial properties. To address this, response surface methodology (RSM) was used in the modelling and optimizing of the ultrasound assisted extraction of the sea buckthorn leaves to obtain high yields of total phenolics content in the extract. The alike obtained extracts were subjected under investigations of bioactivities such as the antioxidant activities (FRAP and ORAC), antibacterial properties against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> and anti-inflammatory characteristics. The results indicated that the extracts obtained under the optimal process conditions of 30 min, continuous pulse, and solid to liquid ratio of 0.2 showed antioxidant activity, and antibacterial activity against both Gram+ and Gram– bacteria at a moderate level. The extracts are rich in polyphenolic compounds, such as ellagic acid and flavonoids. The <em>in vitro</em> anti-inflammatory tests with THP-1 promonocyte model indicated that the sea buckthorn leaf extract obtained by ultrasound assisted extraction has powerful anti-inflammatory properties. These results prove that the ultrasound assisted extraction of sea buckthorn leaves provides a good source of phenolic compounds that have versatile bioactive properties and can generally be regarded as health promoting food compounds.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100487"},"PeriodicalIF":7.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572108","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 : 2024-10-26DOI: 10.1016/j.fufo.2024.100478
Chrysantus M. Tanga , Brian O. Ochieng , Dennis Beesigamukama , Changeh J. Ghemoh , Cynthia Mudalungu , Xavier Cheseto , Isaac M. Osuga , Sevgan Subramanian , Segenet Kelemu
Globally, despite the commercial and cultural importance of edible caterpillars (Gynanisa maja and Gonimbrasia belina), comprehensive information on their dietary and therapeutic benefits has not been fully explored. The study was aimed at evaluating the nutritional composition and bioactive compounds profile of two important edible caterpillars (Gonimbrasia belina and Gynanisa maja) in Africa. Our results demonstrated that G. belina and G. maja are capable of amplifying host plant protein (17 %) by 4.3-folds [72.8 %] and 3.6-folds [61.3 %], respectively. Lysine (32.6 mg/g), methionine (12.5–27.1 mg/g) and valine (7.7–25.4 mg/g) value were significantly harnessed. Substantial amounts of ω−3 fatty acids (methyl 5Z,8Z,11Z,14Z,17Z-eicosapentaenoate and methyl 9Z,12Z,15Z-octadecatrienoate), minerals [iron (3.6–21.2 mg/100 g), zinc (7.1–17.3 mg/100 g), calcium (55.1–60.4 mg/100 g)] and vitamins [retinol (0.02–0.03 mg/kg), γ tocopherol (0.05–0.07 mg/kg) and α-tocopherol (1.2 mg/kg)] were detected. Important phytochemical [flavonoids: rutin (7.8–20.4 ng/g), quercetin (7.2–9.0 ng/g), luteolin (7.4–7.5 ng/g), apigenin (20.8–28.6 ng/g) and kaempferol (3.3–6.5 ng/g)] and phytosterols [stigmasta-3,5-diene, campesterol and sitosterol] were identified. These findings suggests that both edible caterpillars contain sufficient nutrients and therapeutic compounds, which when integrated into human food products, either whole, in-part, or processed will greatly contribute towards countering nutritional insecurity and improve livelihoods of people in many countries.
{"title":"Edible caterpillars (Gonimbrasia belina and Gynanisa maja) as emerging source of nutrients and bioactive compounds","authors":"Chrysantus M. Tanga , Brian O. Ochieng , Dennis Beesigamukama , Changeh J. Ghemoh , Cynthia Mudalungu , Xavier Cheseto , Isaac M. Osuga , Sevgan Subramanian , Segenet Kelemu","doi":"10.1016/j.fufo.2024.100478","DOIUrl":"10.1016/j.fufo.2024.100478","url":null,"abstract":"<div><div>Globally, despite the commercial and cultural importance of edible caterpillars (<em>Gynanisa maja</em> and <em>Gonimbrasia belina</em>), comprehensive information on their dietary and therapeutic benefits has not been fully explored. The study was aimed at evaluating the nutritional composition and bioactive compounds profile of two important edible caterpillars (<em>Gonimbrasia belina</em> and <em>Gynanisa maja</em>) in Africa. Our results demonstrated that <em>G. belina</em> and <em>G. maja</em> are capable of amplifying host plant protein (17 %) by 4.3-folds [72.8 %] and 3.6-folds [61.3 %], respectively. Lysine (32.6 mg/g), methionine (12.5–27.1 mg/g) and valine (7.7–25.4 mg/g) value were significantly harnessed. Substantial amounts of ω−3 fatty acids (methyl 5Z,8Z,11Z,14Z,17Z-eicosapentaenoate and methyl 9Z,12Z,15Z-octadecatrienoate), minerals [iron (3.6–21.2 mg/100 g), zinc (7.1–17.3 mg/100 g), calcium (55.1–60.4 mg/100 g)] and vitamins [retinol (0.02–0.03 mg/kg), γ tocopherol (0.05–0.07 mg/kg) and α-tocopherol (1.2 mg/kg)] were detected. Important phytochemical [flavonoids: rutin (7.8–20.4 ng/g), quercetin (7.2–9.0 ng/g), luteolin (7.4–7.5 ng/g), apigenin (20.8–28.6 ng/g) and kaempferol (3.3–6.5 ng/g)] and phytosterols [stigmasta-3,5-diene, campesterol and sitosterol] were identified. These findings suggests that both edible caterpillars contain sufficient nutrients and therapeutic compounds, which when integrated into human food products, either whole, in-part, or processed will greatly contribute towards countering nutritional insecurity and improve livelihoods of people in many countries.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100478"},"PeriodicalIF":7.2,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539435","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}
Pseudomonas aeruginosa is a Gram-negative human pathogenic bacterium that has the ability to form multicellular biofilm (BF) communities. Due to the presence of extracellular polymeric substances, BF protects bacteria from unfavorable environmental conditions and causes their resistance to antimicrobial substances. The presence of BF in the food industry has become a great threat to food safety. Conventional disinfection technologies are inappropriate for effective BF control due to the resistances created to them and the toxic residues for humans and the environment that they leave behind. Therefore, it is necessary to understand more about the formation and development of BF and environmentally friendly methods to remove BF from food and equipment in contact with food. This review article describes BF formation, its resistance mechanisms to antimicrobial agents, and BF development. Also, novel and effective strategies involved in BF removal are discussed including physical methods (plasma, pulsed electric field and ultrasonication), physicochemical method (electrolyzed water), biological methods (enzymes and bacteriophages), natural compounds such as essential oils, and application of nanomaterials.
{"title":"Novel strategies to control the biofilm formation by Pseudomonas aeruginosa in the food industry","authors":"Rahele Sadeghzadeh , Fatemeh Rafieian , Mahdi Keshani , Zahra Salehi , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2024.100481","DOIUrl":"10.1016/j.fufo.2024.100481","url":null,"abstract":"<div><div><em>Pseudomonas aeruginosa</em> is a Gram-negative human pathogenic bacterium that has the ability to form multicellular biofilm (BF) communities. Due to the presence of extracellular polymeric substances, BF protects bacteria from unfavorable environmental conditions and causes their resistance to antimicrobial substances. The presence of BF in the food industry has become a great threat to food safety. Conventional disinfection technologies are inappropriate for effective BF control due to the resistances created to them and the toxic residues for humans and the environment that they leave behind. Therefore, it is necessary to understand more about the formation and development of BF and environmentally friendly methods to remove BF from food and equipment in contact with food. This review article describes BF formation, its resistance mechanisms to antimicrobial agents, and BF development. Also, novel and effective strategies involved in BF removal are discussed including physical methods (plasma, pulsed electric field and ultrasonication), physicochemical method (electrolyzed water), biological methods (enzymes and bacteriophages), natural compounds such as essential oils, and application of nanomaterials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100481"},"PeriodicalIF":7.2,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539355","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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