Future Foods最新文献

Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-03 DOI: 10.1016/j.fufo.2025.100560

Vuk Filipovic , Jasmina Nikodinovic-Runic , Katarina Savikin , Jelena Zivkovic , Jelena Mudric , Nemanja Krgovic , Marijana Ponjavic

This study explores bacterial nanocellulose (BNC) and its oxidized form (o-BNC) as carriers for pomegranate peel extract (PPE) intended for functional food applications. The TEMPO-mediated oxidation was used to introduce carboxylate groups to enhance the selectivity and efficiency of adsorbed active components from PPE. Structural and compositional analyses, including FTIR and HPLC, confirmed successful incorporation of PPE components, while FESEM provided an insight into the material's morphology. In vitro release studies of ellagic acid and punicalagin, showed more sustained release of the active compounds from o-BNC which is highly influenced by pH. Antioxidant activity was evaluated by DPPH and FRAP assays, while the α-glucosidase inhibition assay was used to assess the ability to slow carbohydrate digestion, which helps regulate blood sugar levels. The o-BNC-PPE formulation exhibited significantly higher antioxidant activity than BNC-PPE, attributed to its richer phenolic content. In hypoglycemic assays, o-BNC-PPE outperformed both BNC-PPE and the standard drug acarbose, showing greater α-glucosidase inhibitory activity (IC₅₀ 1.41 μg/mL for o-BNC-PPE vs. 29.1 μg/mL for BNC-PPE and 156.6 μg/mL for acarbose). Compared to unmodified BNC, a wider range of bioactive compounds was incorporated on o-BNC due to enhanced binding capacity and porosity, which translated into material stronger antioxidant activity, attributed to presence of additional phenolics like gallic acid and ellagitannins. These findings underscore the potential of BNC-based materials as carriers of natural bioactive compounds in functional foods, offering a sustainable approach to delivery of antioxidants and other health-promoting bioactive compounds through diet, while also supporting plant waste valorization.

{"title":"Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery","authors":"Vuk Filipovic , Jasmina Nikodinovic-Runic , Katarina Savikin , Jelena Zivkovic , Jelena Mudric , Nemanja Krgovic , Marijana Ponjavic","doi":"10.1016/j.fufo.2025.100560","DOIUrl":"10.1016/j.fufo.2025.100560","url":null,"abstract":"<div><div>This study explores bacterial nanocellulose (BNC) and its oxidized form (<em>o</em>-BNC) as carriers for pomegranate peel extract (PPE) intended for functional food applications. The TEMPO-mediated oxidation was used to introduce carboxylate groups to enhance the selectivity and efficiency of adsorbed active components from PPE. Structural and compositional analyses, including FTIR and HPLC, confirmed successful incorporation of PPE components, while FESEM provided an insight into the material's morphology. In vitro release studies of ellagic acid and punicalagin, showed more sustained release of the active compounds from <em>o</em>-BNC which is highly influenced by pH. Antioxidant activity was evaluated by DPPH and FRAP assays, while the <em>α</em>-glucosidase inhibition assay was used to assess the ability to slow carbohydrate digestion, which helps regulate blood sugar levels. The <em>o</em>-BNC-PPE formulation exhibited significantly higher antioxidant activity than BNC-PPE, attributed to its richer phenolic content. In hypoglycemic assays, <em>o</em>-BNC-PPE outperformed both BNC-PPE and the standard drug acarbose, showing greater <em>α</em>-glucosidase inhibitory activity (<em>IC</em><sub>50</sub> 1.41 μg/mL for <em>o</em>-BNC-PPE vs. 29.1 μg/mL for BNC-PPE and 156.6 μg/mL for acarbose). Compared to unmodified BNC, a wider range of bioactive compounds was incorporated on o-BNC due to enhanced binding capacity and porosity, which translated into material stronger antioxidant activity, attributed to presence of additional phenolics like gallic acid and ellagitannins. These findings underscore the potential of BNC-based materials as carriers of natural bioactive compounds in functional foods, offering a sustainable approach to delivery of antioxidants and other health-promoting bioactive compounds through diet, while also supporting plant waste valorization.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100560"},"PeriodicalIF":7.2,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143210957","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

Increasing food sustainability by utilization of biowaste to grow mealworms and their nutrient profile as human food

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-31 DOI: 10.1016/j.fufo.2025.100558

Nariman Ktil , Ida Holásková , Yong-Lak Park , Cangliang Shen , Kristen E. Matak , Jacek Jaczynski

Yellow mealworm is explored globally as sustainable food, creating a need to optimize its nutritional composition. This study investigated effects of supplementing mealworm feed with biowaste, apple pomace. Growth performance including survival/pupation rates, nutrient composition of larvae/pupae, and total antioxidant capacity of oil extracted from mealworms were examined. Apple pomace-supplemented diet (AD) did not (P ≥ 0.05) affect growth performance compared to control diet (CD). Larvae survival rates were higher (P < 0.05) for CD than AD, although realistically negligible. Pupation rate was higher (P < 0.05) for CD. Importantly, survival rates were similar (P ≥ 0.05) for the CD and AD. Feeding resulted in nutrient accumulation. Protein and fat contents increased (P < 0.05) to ≈40 g/100 g for each nutrient. Protein was generally higher in larvae than pupae and fat typically increased with AD. Mealworms, particularly larvae are dense source of animal protein and fat for isolation and extraction to develop human food. Oils extracted from pupae (hexane and chloroform:methanol generally) yielded higher antioxidant capacity than larvae. Antioxidants did not (P ≥ 0.05) have statistical significance likely because oils did not contain water-soluble antioxidants. Apple pomace showed improvement of mealworm nutritional profile and could be utilized in farming a sustainable and alternative food source.

{"title":"Increasing food sustainability by utilization of biowaste to grow mealworms and their nutrient profile as human food","authors":"Nariman Ktil , Ida Holásková , Yong-Lak Park , Cangliang Shen , Kristen E. Matak , Jacek Jaczynski","doi":"10.1016/j.fufo.2025.100558","DOIUrl":"10.1016/j.fufo.2025.100558","url":null,"abstract":"<div><div>Yellow mealworm is explored globally as sustainable food, creating a need to optimize its nutritional composition. This study investigated effects of supplementing mealworm feed with biowaste, apple pomace. Growth performance including survival/pupation rates, nutrient composition of larvae/pupae, and total antioxidant capacity of oil extracted from mealworms were examined. Apple pomace-supplemented diet (AD) did not <em>(P</em> ≥ 0.05) affect growth performance compared to control diet (CD). Larvae survival rates were higher (<em>P</em> < 0.05) for CD than AD, although realistically negligible. Pupation rate was higher (<em>P</em> < 0.05) for CD. Importantly, survival rates were similar (<em>P</em> ≥ 0.05) for the CD and AD. Feeding resulted in nutrient accumulation. Protein and fat contents increased (<em>P</em> < 0.05) to ≈40 g/100 g for each nutrient. Protein was generally higher in larvae than pupae and fat typically increased with AD. Mealworms, particularly larvae are dense source of animal protein and fat for isolation and extraction to develop human food. Oils extracted from pupae (hexane and chloroform:methanol generally) yielded higher antioxidant capacity than larvae. Antioxidants did not (<em>P</em> ≥ 0.05) have statistical significance likely because oils did not contain water-soluble antioxidants. Apple pomace showed improvement of mealworm nutritional profile and could be utilized in farming a sustainable and alternative food source.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100558"},"PeriodicalIF":7.2,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166758","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

Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-30 DOI: 10.1016/j.fufo.2025.100556

Jayani Samarathunga , Thi Phuong Linh Le , Max Gabard , Katrina Strazdins , Jeroen Rens , Benu Adhikari

Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino acid profile, high digestibility, and superior techno-functional properties, microalgal proteins are emerging as promising ingredients, often outperforming terrestrial plant proteins in several respects. Notably, calcium-chelating peptides from microalgae offer osteogenic benefits, highlighting a key health advantage. While the incorporation of microalgal biomass in dairy products has been studied, the protein-mimicking potential of microalgal proteins remains underexplored. This review provides a comprehensive overview of the types and nature of dairy mimetic products, with an emphasis on the role of microalgal biomass and proteins in replicating the functional properties of dairy proteins. Evidence suggests that microalgal proteins more closely mimic bovine milk proteins than whole microalgal biomass. Additionally, key physicochemical properties necessary for the successful application of microalgal proteins in dairy and dairy-mimetic products, such as yogurt, cheese, emulsions, and gels, are discussed.

{"title":"Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins","authors":"Jayani Samarathunga , Thi Phuong Linh Le , Max Gabard , Katrina Strazdins , Jeroen Rens , Benu Adhikari","doi":"10.1016/j.fufo.2025.100556","DOIUrl":"10.1016/j.fufo.2025.100556","url":null,"abstract":"<div><div>Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino acid profile, high digestibility, and superior techno-functional properties, microalgal proteins are emerging as promising ingredients, often outperforming terrestrial plant proteins in several respects. Notably, calcium-chelating peptides from microalgae offer osteogenic benefits, highlighting a key health advantage. While the incorporation of microalgal biomass in dairy products has been studied, the protein-mimicking potential of microalgal proteins remains underexplored. This review provides a comprehensive overview of the types and nature of dairy mimetic products, with an emphasis on the role of microalgal biomass and proteins in replicating the functional properties of dairy proteins. Evidence suggests that microalgal proteins more closely mimic bovine milk proteins than whole microalgal biomass. Additionally, key physicochemical properties necessary for the successful application of microalgal proteins in dairy and dairy-mimetic products, such as yogurt, cheese, emulsions, and gels, are discussed.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100556"},"PeriodicalIF":7.2,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166759","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

Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-30 DOI: 10.1016/j.fufo.2025.100554

Yihong Deng , Sierra Kolodjski , Grace Lewis , Gary Onan , Youngmi Kim

Whey protein isolate (WPI) and lignin are by-products of the cheese production and pulp and paper industries, respectively. The objective of this work was to analyze the physicochemical and mechanical properties of biodegradable films made from WPI (at different denaturation levels), glycerol, and lignin. WPI solutions were subjected to heat treatments at 60 °C, 90 °C, and a 1:1 mixture of 20 °C and 90 °C to induce varying levels of protein denaturation. Films produced at 90 °C, with 88.65 % protein denaturation, exhibited superior mechanical properties and lower water solubility compared to WPI films treated at lower temperatures. Adding lignin enhanced specific film properties: alkaline lignin increased glass transition temperature, opacity, UV blocking capacity, and antioxidant properties, while reducing flexibility. Conversely, lignosulfonate resulted in thicker films and improved UV shielding and antioxidant benefits. Microstructural analysis revealed that uneven lignin dispersion within the film matrix likely limited the overall lignin-induced enhancement of mechanical and barrier properties. These findings show that WPI-lignin films, especially those with optimized lignin dispersion, have potential as sustainable alternatives to conventional plastic packaging, providing improved UV protection, antioxidant properties, and mechanical strength. Further research is needed to enhance lignin integration techniques and assess the scalability of these films for industrial use.

{"title":"Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications","authors":"Yihong Deng , Sierra Kolodjski , Grace Lewis , Gary Onan , Youngmi Kim","doi":"10.1016/j.fufo.2025.100554","DOIUrl":"10.1016/j.fufo.2025.100554","url":null,"abstract":"<div><div>Whey protein isolate (WPI) and lignin are by-products of the cheese production and pulp and paper industries, respectively. The objective of this work was to analyze the physicochemical and mechanical properties of biodegradable films made from WPI (at different denaturation levels), glycerol, and lignin. WPI solutions were subjected to heat treatments at 60 °C, 90 °C, and a 1:1 mixture of 20 °C and 90 °C to induce varying levels of protein denaturation. Films produced at 90 °C, with 88.65 % protein denaturation, exhibited superior mechanical properties and lower water solubility compared to WPI films treated at lower temperatures. Adding lignin enhanced specific film properties: alkaline lignin increased glass transition temperature, opacity, UV blocking capacity, and antioxidant properties, while reducing flexibility. Conversely, lignosulfonate resulted in thicker films and improved UV shielding and antioxidant benefits. Microstructural analysis revealed that uneven lignin dispersion within the film matrix likely limited the overall lignin-induced enhancement of mechanical and barrier properties. These findings show that WPI-lignin films, especially those with optimized lignin dispersion, have potential as sustainable alternatives to conventional plastic packaging, providing improved UV protection, antioxidant properties, and mechanical strength. Further research is needed to enhance lignin integration techniques and assess the scalability of these films for industrial use.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100554"},"PeriodicalIF":7.2,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143210958","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

Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-28 DOI: 10.1016/j.fufo.2025.100555

Chloë Deelkens , Elly De Vlieghere , Mario Van Poucke , Masaki Kinoshita , Jeffrey Aalders , Lieven Thorrez , Bert Devriendt , Ann Van Soom , Luc Peelman , Björn Menten , Catharina De Schauwer , Jolanda van Hengel

As the global population continues to grow, the demand for sustainable food production methods becomes increasingly critical. This study investigates the presence of chromosomal abnormalities in bovine embryonic stem cells (bESCs), which hold potential for innovative food sources such as cultured meat. We derived three bESC lines from day-eight post-insemination blastocysts using a whole blastocyst plating approach. These cells maintained core pluripotency markers (POU5F1, SOX2, SALL4, NANOG) and demonstrated the ability to differentiate into the three germ layers, indicating their potential for sustainable food applications. Through shallow whole-genome sequencing, we identified various chromosomal anomalies, including mono-, tri-, and tetrasomies, with specific gains in chromosomes 7, 12, 27, and 29, and losses in chromosome 9. Notably, these aneuploidies progressively accumulated over time, raising concerns about genomic stability in long-term cultures. The implications of these genomic variants are significant for the development of cultured meat, as they may affect the efficiency and safety of production processes. This research underscores the necessity for systematic monitoring and optimizing culture conditions to mitigate genomic instabilities, ensuring the safe application of bESCs in sustainable food systems. Our findings pave the way for future innovations in clean food processing and utilising new food ingredients.

{"title":"Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production","authors":"Chloë Deelkens , Elly De Vlieghere , Mario Van Poucke , Masaki Kinoshita , Jeffrey Aalders , Lieven Thorrez , Bert Devriendt , Ann Van Soom , Luc Peelman , Björn Menten , Catharina De Schauwer , Jolanda van Hengel","doi":"10.1016/j.fufo.2025.100555","DOIUrl":"10.1016/j.fufo.2025.100555","url":null,"abstract":"<div><div>As the global population continues to grow, the demand for sustainable food production methods becomes increasingly critical. This study investigates the presence of chromosomal abnormalities in bovine embryonic stem cells (bESCs), which hold potential for innovative food sources such as cultured meat. We derived three bESC lines from day-eight post-insemination blastocysts using a whole blastocyst plating approach. These cells maintained core pluripotency markers (POU5F1, SOX2, SALL4, NANOG) and demonstrated the ability to differentiate into the three germ layers, indicating their potential for sustainable food applications. Through shallow whole-genome sequencing, we identified various chromosomal anomalies, including mono-, tri-, and tetrasomies, with specific gains in chromosomes 7, 12, 27, and 29, and losses in chromosome 9. Notably, these aneuploidies progressively accumulated over time, raising concerns about genomic stability in long-term cultures. The implications of these genomic variants are significant for the development of cultured meat, as they may affect the efficiency and safety of production processes. This research underscores the necessity for systematic monitoring and optimizing culture conditions to mitigate genomic instabilities, ensuring the safe application of bESCs in sustainable food systems. Our findings pave the way for future innovations in clean food processing and utilising new food ingredients.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100555"},"PeriodicalIF":7.2,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166763","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

The forgotten factor: Exploring consumer perceptions of artificial intelligence in the food and agriculture systems

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-28 DOI: 10.1016/j.fufo.2025.100553

Cheng-Xian Yang, Lauri M. Baker, Anissa Mattox, David Diehl, Sydney Honeycutt

Artificial intelligence (AI) offers potential solutions to optimize agricultural production and sustainability. This study examined American perceptions and attitudes toward AI applications in the food and agriculture systems, assessing both public optimism and concerns. Using a mixed-methods approach grounded in online ethnography and survey analysis, we identified five primary themes influencing public support for AI in agriculture: Knowledge of AI in agriculture, trust in scientific experts in agriculture and food production, concerns about using AI in agriculture, health concerns about agriculture and food production, and general attitudes toward AI technology itself. Findings indicated moderate public knowledge about AI's agricultural applications, with higher support correlating with trust in agricultural scientists and awareness of health benefits linked to AI innovations. Conversely, concerns over privacy, data security, and potential job displacement contribute to hesitancy. Our regression model further highlights the significance of these themes with demographic factors. This study indicated the need for AI stakeholders to address knowledge gaps and ethical considerations, emphasizing transparent data practices and clear communication of AI in enhancing agricultural sustainability. These insights offer valuable directions for future research and policy-making, promoting a balanced approach to integrating AI in agriculture that is responsive to public sentiment and ethical standards.

{"title":"The forgotten factor: Exploring consumer perceptions of artificial intelligence in the food and agriculture systems","authors":"Cheng-Xian Yang, Lauri M. Baker, Anissa Mattox, David Diehl, Sydney Honeycutt","doi":"10.1016/j.fufo.2025.100553","DOIUrl":"10.1016/j.fufo.2025.100553","url":null,"abstract":"<div><div>Artificial intelligence (AI) offers potential solutions to optimize agricultural production and sustainability. This study examined American perceptions and attitudes toward AI applications in the food and agriculture systems, assessing both public optimism and concerns. Using a mixed-methods approach grounded in online ethnography and survey analysis, we identified five primary themes influencing public support for AI in agriculture: Knowledge of AI in agriculture, trust in scientific experts in agriculture and food production, concerns about using AI in agriculture, health concerns about agriculture and food production, and general attitudes toward AI technology itself. Findings indicated moderate public knowledge about AI's agricultural applications, with higher support correlating with trust in agricultural scientists and awareness of health benefits linked to AI innovations. Conversely, concerns over privacy, data security, and potential job displacement contribute to hesitancy. Our regression model further highlights the significance of these themes with demographic factors. This study indicated the need for AI stakeholders to address knowledge gaps and ethical considerations, emphasizing transparent data practices and clear communication of AI in enhancing agricultural sustainability. These insights offer valuable directions for future research and policy-making, promoting a balanced approach to integrating AI in agriculture that is responsive to public sentiment and ethical standards.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100553"},"PeriodicalIF":7.2,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166197","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

Future trends in plant-based meat: Consumer perception, market growth and health benefits

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-27 DOI: 10.1016/j.fufo.2025.100551

Janifer Raj Xavier, Sahana Hevlin Shashikumar, Dimple Vats, Om Prakash Chauhan

In time, meat analogues will become more widely availablebecause they are perceived by consumers as "better for you" and "better for the planet", plant-based goods are becoming increasingly well known. Soy proteins, wheat gluten, cotton seed proteins, and other plant proteins have been utilized to successfully create meat alternatives. Vegetable proteins with texture can be consumed as meat alternatives or as a more affordable, useful and higher-protein substitute for meat products. Meat replacements are popular owing to their low cost, meat-like texture and health benefits. During the COVID-19 pandemic, dietary modifications and Plant Based Meat (PBM) replacements were the main subjects of this investigation, as were the factors influencing consumer perception in various nations and the policies that can encourage the move towards PBM. In the upcoming years, it is anticipated that the PBM market will expand as awareness, familiarity and knowledge increase. If businesses wish to appeal to the target market, to help clients make the transition to a diet heavy in PBM replacements, they must concentrate on the areas of anticipated advantages.

{"title":"Future trends in plant-based meat: Consumer perception, market growth and health benefits","authors":"Janifer Raj Xavier, Sahana Hevlin Shashikumar, Dimple Vats, Om Prakash Chauhan","doi":"10.1016/j.fufo.2025.100551","DOIUrl":"10.1016/j.fufo.2025.100551","url":null,"abstract":"<div><div>In time, meat analogues will become more widely availablebecause they are perceived by consumers as \"better for you\" and \"better for the planet\", plant-based goods are becoming increasingly well known. Soy proteins, wheat gluten, cotton seed proteins, and other plant proteins have been utilized to successfully create meat alternatives. Vegetable proteins with texture can be consumed as meat alternatives or as a more affordable, useful and higher-protein substitute for meat products. Meat replacements are popular owing to their low cost, meat-like texture and health benefits. During the COVID-19 pandemic, dietary modifications and Plant Based Meat (PBM) replacements were the main subjects of this investigation, as were the factors influencing consumer perception in various nations and the policies that can encourage the move towards PBM. In the upcoming years, it is anticipated that the PBM market will expand as awareness, familiarity and knowledge increase. If businesses wish to appeal to the target market, to help clients make the transition to a diet heavy in PBM replacements, they must concentrate on the areas of anticipated advantages.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100551"},"PeriodicalIF":7.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166764","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

Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-25 DOI: 10.1016/j.fufo.2025.100552

Carmen Aurora Apa , Leonardo Mancini , Francesco Maria Calabrese , Giuseppe Celano , Maria De Angelis

Almond skin, a by-product of almond processing, is rich in polyphenols—plant-derived compounds with significant potential benefits for human health. However, it is primarily used in animal feeding or fuel production. The first aim was selection of starter cultures to be used in innovative food set-up, based on the addition of fermented almond skin as ingredient. The methodology involved spontaneous fermentation of almond skin, based on Type I sourdough daily propagation technology, to obtain a LAB-dominated ecosystem. LAB strains were isolated, and evaluated for their exopolysaccharide-producing activity, exploitable due to both their impact on human health and their technological properties. A selected pool of LAB strains was employed in a 24-hour fermentation of almond skin, to assess its efficacy at industrial by-product chain level. Results demonstrated that almond skin fermentation led and supports the establishment of a robust LAB ecosystem featured by an increase in antioxidant and prebiotic compounds. In evaluating resilience to almond skin niche, we identified 12 LAB strains and selected two of them (Leuconostoc mesenteroides UNLB14 and Lactiplantibacillus plantarum UNLB7), as the ones harbouring a stronger acidification power. At the same, these LAB enhanced the nutritional profile and contributed to the bioactive potential of the fermented almond skin. Furthermore, these strains showed an important rheological power supported by metabolomics profiles that highlighted metabolites conferring almond and floral notes. This research underscores the viability of almond skin as a functional ingredient, prompting its sustainable reuse and its future employment in innovative food production.

{"title":"Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications","authors":"Carmen Aurora Apa , Leonardo Mancini , Francesco Maria Calabrese , Giuseppe Celano , Maria De Angelis","doi":"10.1016/j.fufo.2025.100552","DOIUrl":"10.1016/j.fufo.2025.100552","url":null,"abstract":"<div><div>Almond skin, a by-product of almond processing, is rich in polyphenols—plant-derived compounds with significant potential benefits for human health. However, it is primarily used in animal feeding or fuel production. The first aim was selection of starter cultures to be used in innovative food set-up, based on the addition of fermented almond skin as ingredient. The methodology involved spontaneous fermentation of almond skin, based on Type I sourdough daily propagation technology, to obtain a LAB-dominated ecosystem. LAB strains were isolated, and evaluated for their exopolysaccharide-producing activity, exploitable due to both their impact on human health and their technological properties. A selected pool of LAB strains was employed in a 24-hour fermentation of almond skin, to assess its efficacy at industrial by-product chain level. Results demonstrated that almond skin fermentation led and supports the establishment of a robust LAB ecosystem featured by an increase in antioxidant and prebiotic compounds. In evaluating resilience to almond skin niche, we identified 12 LAB strains and selected two of them (<em>Leuconostoc mesenteroides</em> UNLB14 and <em>Lactiplantibacillus plantarum</em> UNLB7), as the ones harbouring a stronger acidification power. At the same, these LAB enhanced the nutritional profile and contributed to the bioactive potential of the fermented almond skin. Furthermore, these strains showed an important rheological power supported by metabolomics profiles that highlighted metabolites conferring almond and floral notes. This research underscores the viability of almond skin as a functional ingredient, prompting its sustainable reuse and its future employment in innovative food production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100552"},"PeriodicalIF":7.2,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165759","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

Microencapsulated red-garlic peptides with biopolymers: Influence on the ACE-inhibitory, biological activity, textural structures, and sensory properties of pan-breads

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-24 DOI: 10.1016/j.fufo.2025.100550

Roshanak Zolqadri , Zahra Akbarbaglu , Atena Ramezani , Narges Mazloomi , Khashayar Sarabandi

The objective of this study was to produce bioactive peptides (BPs) from red garlic (Allium sativum L) using alcalase (120 min), and then spray-dry BPs using maltodextrin (MD) and its combination with gum Arabic (MD-GA), pectin (MD-P), alginate (MD-A), and whey protein concentrate (MD-WPC) as wall materials. The MD-WPC encapsulated red-garlic bioactive peptides (RGBPs) demonstrated the lowest hygroscopicity (∼18 %), the highest antioxidant activity retention (73 to 96 %), encapsulation yield (∼81 %), and functional properties, as well as enhanced flowability properties and a lighter color (L* value) compared to both free peptides and spray-dried RGBPs. Additionally, Fourier-transform infrared (FTIR) spectroscopy revealed covering the amide regions and functional groups of the peptides and trapping them inside the carrier matrix. Furthermore, morphology analysis (SEM) indicated the formation of wrinkled, indented particles with intact walls following encapsulation processing. Based on the study findings, pan breads were prepared using free (1 % w/w) and spray-dried BPs (SD-RGBPs) (1 %, 2 %, and 4 % w/w) with MD-WPC carrier. The evaluation encompassed their antioxidant activities (DPPH, ABTS, and OH radical scavenging), ACE-inhibitory, sensory attributes (color, chewiness, texture, flavor, overall acceptance), color properties (crust and crumb), and physicochemical characteristics (moisture content, water activity, compressive strength, porosity, specific volume) during storage. The results suggested that incorporating pan-breads with 2 % SD-RGBPs could serve as a viable strategy to uphold bread stability during storage while retaining bioactivity and enhancing consumer acceptance.

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引用次数: 0

The future of algal proteins: Innovations in extraction and modifications, functional properties, and sustainable food applications

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-21 DOI: 10.1016/j.fufo.2025.100549

Sunil Pipliya , Sitesh Kumar , Rakesh Kumar Gupta , Rahel Suchintita Das , Deepoo Meena , Prem Prakash Srivastav , Brijesh K. Tiwari , Marco Garcia-Vaquero

With the global population expected to reach 10 billion in the next 30 years, the demand for food is projected to increase by 70%, putting immense pressure on agricultural land and resources. Traditional protein sources, such as animal products, contribute significantly to environmental degradation, including high greenhouse gas emissions and deforestation. Therefore, it is crucial to explore sustainable protein alternatives that align with environmental and social norms. Algae, both microalgae and macroalgae, offer a promising solution as a sustainable protein source due to their rich nutritional content, including essential amino acids, vitamins, and minerals. Algal proteins can be cultivated in various environments, such as freshwater, saltwater, and wastewater, making them resource-efficient. The aim of this review is to explore the diverse sources of algal protein and the advanced extraction techniques, such as Pulsed Electric Field (PEF) and Ultrasound-Assisted Extraction (UAE), that can enhance protein yield and functionality. The novelty lies in highlighting algae's potential to address the growing global demand for sustainable protein while reducing environmental impacts. The results show that algae, compared to traditional animal protein sources, offer significant health benefits, such as being a rich source of bioactive compounds with antihypertensive and immune-stimulating properties. Additionally, algae require less water and land for production, making them a viable alternative to meet the increasing protein demand sustainably. This study underscores the importance of algal proteins as part of future food security strategies.

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引用次数: 0