Future Foods最新文献

“It takes the identity out of the food”: Soldiers’ perceptions of 3D-printed food “它让食物失去了身份”：士兵对3d打印食物的看法

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-13 DOI: 10.1016/j.fufo.2026.100906

Jonathan Blutinger, Alan Wright, Michael Okamoto

Ensuring acceptance of novel food technologies is nearly as vital as advancing the technology itself. Three-dimensional (3D) printing is an example of advanced manufacturing being applied towards tailored food production. 3D food printing (3DFP) provides benefits of personalized nutrition, deployable food production, customized aesthetic expression, and optimized performance. These attributes may not be readily apparent—especially those positioned to use 3DFP in the future. Military applications and government-funded efforts currently supporting this technology, make it important to understand perceptions of large potential user populations like U.S. Army Soldiers. At the DEVCOM Soldier Center, we conducted a set of focus groups and sensory panels with 17 voluntary, military respondents. Two group panels were conducted to better understand preconceived notions and attitudes of Soldiers about 3DFP technology, 3DFP food attributes, 3DFP food labels and naming conventions, and 3DFP products they would want to see developed. Initially, Soldiers showed skepticism and reluctance towards use of the technology. However, after 3DFP technology was explained and 3D-printed prototypes were provided, Soldiers’ acceptance increased considerably. Novel 3DFP prototypes with some visual familiarity tended to score higher than prototypes that were unfamiliar. Individual differences of affect between panelists were most apparent for flavor and texture attributes. Keywords related to appearance and texture were discussed most with regards to 3DFP.

确保人们接受新的食品技术几乎与推进技术本身同样重要。三维（3D）打印是先进制造应用于定制食品生产的一个例子。3D食品打印（3DFP）提供了个性化营养、可部署食品生产、定制美学表达和优化性能的好处。这些属性可能不太明显——尤其是那些在未来使用3DFP的人。军事应用和政府资助的目前支持这项技术的努力，使得了解像美国陆军士兵这样的大量潜在用户群体的看法变得重要。在DEVCOM士兵中心，我们对17名自愿的军人进行了一系列焦点小组和感官面板调查。为了更好地了解士兵对3DFP技术、3DFP食品属性、3DFP食品标签和命名惯例以及他们希望开发的3DFP产品的先入为主的观念和态度，我们进行了两次小组讨论。最初，士兵们对使用这项技术表示怀疑和不情愿。然而，在解释了3DFP技术并提供了3d打印原型后，士兵的接受度大大提高。具有一定视觉熟悉度的新颖3DFP原型往往比不熟悉的原型得分更高。小组成员之间的个体差异对风味和质地属性的影响最为明显。3DFP中讨论最多的关键词是外观和纹理。

{"title":"“It takes the identity out of the food”: Soldiers’ perceptions of 3D-printed food","authors":"Jonathan Blutinger, Alan Wright, Michael Okamoto","doi":"10.1016/j.fufo.2026.100906","DOIUrl":"10.1016/j.fufo.2026.100906","url":null,"abstract":"<div><div>Ensuring acceptance of novel food technologies is nearly as vital as advancing the technology itself. Three-dimensional (3D) printing is an example of advanced manufacturing being applied towards tailored food production. 3D food printing (3DFP) provides benefits of personalized nutrition, deployable food production, customized aesthetic expression, and optimized performance. These attributes may not be readily apparent—especially those positioned to use 3DFP in the future. Military applications and government-funded efforts currently supporting this technology, make it important to understand perceptions of large potential user populations like U.S. Army Soldiers. At the DEVCOM Soldier Center, we conducted a set of focus groups and sensory panels with 17 voluntary, military respondents. Two group panels were conducted to better understand preconceived notions and attitudes of Soldiers about 3DFP technology, 3DFP food attributes, 3DFP food labels and naming conventions, and 3DFP products they would want to see developed. Initially, Soldiers showed skepticism and reluctance towards use of the technology. However, after 3DFP technology was explained and 3D-printed prototypes were provided, Soldiers’ acceptance increased considerably. Novel 3DFP prototypes with some visual familiarity tended to score higher than prototypes that were unfamiliar. Individual differences of affect between panelists were most apparent for flavor and texture attributes. Keywords related to appearance and texture were discussed most with regards to 3DFP.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100906"},"PeriodicalIF":8.2,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein informatics: Development and validation of a universal NIR spectroscopy-based deep learning and chemometric models for protein quantification in legume crops—A high-throughput approach for large germplasm screening 蛋白质信息学：豆科作物中基于通用近红外光谱的深度学习和化学计量模型的开发和验证-一种用于大型种质筛选的高通量方法

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-12 DOI: 10.1016/j.fufo.2026.100909

Simardeep Kaur , Siddhant Ranjan Padhi , Mithra T․ , Naseeb Singh , Maharishi Tomar , Racheal John , Amit Kumar , Veerendra Kumar Verma , Mohar Singh , Kuldeep Tripathy , Gayacharan , Vinod Kumar , Rajwant K. Kalia , Amit Kumar Singh , Dhammaprakash Pandhri Wankhede , Jai Chand Rana , Rakesh Bhardwaj , Amritbir Riar

Rapid, eco-friendly, and non-destructive estimation of protein content is crucial for efficient nutritional phenotyping and large-scale germplasm screening in legumes. Traditional biochemical methods are time-consuming, costly, and labor-intensive, posing challenges to breeders and the food industry. This study aimed to develop and validate universal near-infrared spectroscopy (NIRS)-based predictive models for protein quantification across multiple legume species. A genetically diverse dataset comprising 1,169 grain samples from cowpea, mung bean, horse gram, pea, lentil, faba bean, winged bean, adzuki bean, rice bean, lablab bean, and chickpea was utilized. Spectral data (1100–2498 nm) were preprocessed using Standard Normal Variate, detrending, derivatives, and smoothing techniques. Two models; Modified Partial Least Squares (MPLS) and one-dimensional Convolutional Neural Network (1D CNN) were developed and validated on an independent set of 351 samples. The 1D CNN model outperformed MPLS, achieving R² = 0.883 and RPD = 2.932, compared to MPLS (R² = 0.814; RPD = 2.320), demonstrating greater accuracy and robustness. This is the first report of a universal NIRS-based deep learning model for protein prediction across diverse legumes. Its integration into portable NIR sensors can accelerate field-based protein screening, enhancing breeding efficiency, gene bank evaluations, food quality control, and the development of functional foods.

快速、环保、无损的蛋白质含量估算对豆类植物营养表型分析和大规模种质筛选至关重要。传统的生化方法耗时长、成本高、劳动密集，给育种者和食品工业带来了挑战。本研究旨在建立并验证基于通用近红外光谱（NIRS）的多品种豆科植物蛋白质定量预测模型。利用了一个遗传多样性数据集，包括来自豇豆、绿豆、马革、豌豆、扁豆、蚕豆、羽绒豆、小豆、米豆、lablab bean和鹰嘴豆的1169个谷物样本。光谱数据（1100-2498 nm）使用标准正态变量、去趋势、导数和平滑技术进行预处理。两个模型;改进的偏最小二乘法（MPLS）和一维卷积神经网络（1D CNN）在351个独立样本上进行了开发和验证。与MPLS （R²= 0.814,RPD = 2.320）相比，1D CNN模型优于MPLS， R²= 0.883,RPD = 2.932，显示出更高的准确性和鲁棒性。这是第一份基于nir的通用深度学习模型的报告，用于预测不同豆类的蛋白质。将其集成到便携式近红外传感器中，可以加速现场蛋白质筛选，提高育种效率，基因库评估，食品质量控制和功能食品的开发。

{"title":"Protein informatics: Development and validation of a universal NIR spectroscopy-based deep learning and chemometric models for protein quantification in legume crops—A high-throughput approach for large germplasm screening","authors":"Simardeep Kaur , Siddhant Ranjan Padhi , Mithra T․ , Naseeb Singh , Maharishi Tomar , Racheal John , Amit Kumar , Veerendra Kumar Verma , Mohar Singh , Kuldeep Tripathy , Gayacharan , Vinod Kumar , Rajwant K. Kalia , Amit Kumar Singh , Dhammaprakash Pandhri Wankhede , Jai Chand Rana , Rakesh Bhardwaj , Amritbir Riar","doi":"10.1016/j.fufo.2026.100909","DOIUrl":"10.1016/j.fufo.2026.100909","url":null,"abstract":"<div><div>Rapid, eco-friendly, and non-destructive estimation of protein content is crucial for efficient nutritional phenotyping and large-scale germplasm screening in legumes. Traditional biochemical methods are time-consuming, costly, and labor-intensive, posing challenges to breeders and the food industry. This study aimed to develop and validate universal near-infrared spectroscopy (NIRS)-based predictive models for protein quantification across multiple legume species. A genetically diverse dataset comprising 1,169 grain samples from cowpea, mung bean, horse gram, pea, lentil, faba bean, winged bean, adzuki bean, rice bean, lablab bean, and chickpea was utilized. Spectral data (1100–2498 nm) were preprocessed using Standard Normal Variate, detrending, derivatives, and smoothing techniques. Two models; Modified Partial Least Squares (MPLS) and one-dimensional Convolutional Neural Network (1D CNN) were developed and validated on an independent set of 351 samples. The 1D CNN model outperformed MPLS, achieving R² = 0.883 and RPD = 2.932, compared to MPLS (R² = 0.814; RPD = 2.320), demonstrating greater accuracy and robustness. This is the first report of a universal NIRS-based deep learning model for protein prediction across diverse legumes. Its integration into portable NIR sensors can accelerate field-based protein screening, enhancing breeding efficiency, gene bank evaluations, food quality control, and the development of functional foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100909"},"PeriodicalIF":8.2,"publicationDate":"2026-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differential lipidomics sheds light on the great improvement prospect of Akebia trifoliata as a new edible oil crop 差异脂质组学揭示了三叶木犀作为一种新型食油作物的巨大改良前景

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-07 DOI: 10.1016/j.fufo.2026.100902

Rui Han , Xueying Li , Chen Chen , Jie Li , Xiaoxiao Yi , Huai Yang , Feiquan Tan , Tianheng Ren , Wei Chen , Peigao Luo

Akebia trifoliata has demonstrated large potential as a novel edible oil crop. However, its lipidomic profile remains poorly understood. To explore the dynamics of lipid metabolism and support the agricultural development of this crop, we conducted untargeted liquid chromatography-mass spectrometry analysis on two A. trifoliata genotypes: high-oil content “H543” and low-oil content “L2127.” This approach simultaneously identified 477 lipids in seed oil, which were categorized into 6 classes and 46 subclasses, along with a well-balanced fatty acid composition. Differential lipid analysis revealed 160 and 82 lipid compounds specific to different developmental stages in “L2127” and “H543,” respectively. Furthermore, 139 lipid compounds exhibited significant differential expression between the two genotypes, primarily associated with glycerophospholipid (Ko00564) and glycerolipid (Ko00561) metabolic pathways. Efficient phosphatidic acid/phosphatidylcholine-diacylglycerols-triacylglycerols pathways were identified as key contributors to the high oil content in “H543.” These results provide valuable insights into the metabolic mechanisms underpinning lipid biosynthesis, laying a robust foundation for the utilization of A. trifoliata as an oil crop.

作为一种新型的油料作物，三叶木犀已显示出巨大的潜力。然而，其脂质组学特征仍然知之甚少。为了探究三叶甘油三酯的脂质代谢动态，为三叶甘油三酯的农业开发提供支持，我们对高含油量的“H543”和低含油量的“L2127”两个基因型进行了非靶向液相色谱-质谱分析。该方法同时鉴定出种子油中的477种脂类，可分为6类46亚类，并获得了平衡的脂肪酸组成。脂质差异分析显示，“L2127”和“H543”分别具有160和82种不同发育阶段的脂质化合物。此外，139种脂质化合物在两种基因型之间表现出显著的表达差异，主要与甘油磷脂（Ko00564）和甘油脂（Ko00561）代谢途径相关。高效的磷脂酸/磷脂酰胆碱-二酰基甘油-三酰基甘油途径被确定为“H543”高含油量的关键贡献者。这些结果为揭示三叶草脂质生物合成的代谢机制提供了有价值的见解，为三叶草作为油料作物的利用奠定了坚实的基础。

{"title":"Differential lipidomics sheds light on the great improvement prospect of Akebia trifoliata as a new edible oil crop","authors":"Rui Han , Xueying Li , Chen Chen , Jie Li , Xiaoxiao Yi , Huai Yang , Feiquan Tan , Tianheng Ren , Wei Chen , Peigao Luo","doi":"10.1016/j.fufo.2026.100902","DOIUrl":"10.1016/j.fufo.2026.100902","url":null,"abstract":"<div><div><em>Akebia trifoliata</em> has demonstrated large potential as a novel edible oil crop. However, its lipidomic profile remains poorly understood. To explore the dynamics of lipid metabolism and support the agricultural development of this crop, we conducted untargeted liquid chromatography-mass spectrometry analysis on two <em>A. trifoliata</em> genotypes: high-oil content “H543” and low-oil content “L2127.” This approach simultaneously identified 477 lipids in seed oil, which were categorized into 6 classes and 46 subclasses, along with a well-balanced fatty acid composition. Differential lipid analysis revealed 160 and 82 lipid compounds specific to different developmental stages in “L2127” and “H543,” respectively. Furthermore, 139 lipid compounds exhibited significant differential expression between the two genotypes, primarily associated with glycerophospholipid (Ko00564) and glycerolipid (Ko00561) metabolic pathways. Efficient phosphatidic acid/phosphatidylcholine-diacylglycerols-triacylglycerols pathways were identified as key contributors to the high oil content in “H543.” These results provide valuable insights into the metabolic mechanisms underpinning lipid biosynthesis, laying a robust foundation for the utilization of <em>A. trifoliata</em> as an oil crop.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100902"},"PeriodicalIF":8.2,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Herb production in plant factories: Environmental impacts, cost-effectiveness, and sustainable potential 植物工厂的草本生产：环境影响、成本效益和可持续发展潜力

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-07 DOI: 10.1016/j.fufo.2026.100905

Yunfei Zhuang , Cheng-Yao Zhang , Na Lu , Wenshuo Xu , Jun Nakatani , Shumei Zhao

Plant factories with artificial lighting (PFALs) offer a sustainable solution to meet growing food demands in urban areas. However, this energy-intensive emerging industry urgently requires the expansion of crop production models (beyond lettuce) and the demonstration of their environmental and economic sustainability. To investigate the performance of herb production in PFALs and the key influences of lighting management, LED efficiency, electricity mix, and facility scale, this study evaluated the environmental performance and economic viability of nasturtium production. The production was assessed across three lighting schemes in various scenarios, analyzing environmental performance across nine categories, and evaluating the benefit-to-cost ratio and potential for commercial-scale production. The highest productivity (17.3 kg/m²/year) was achieved under maximum daily light integral treatment (CL-400), which was associated with increased electricity consumption (0.45 MWh/m²/year) and relatively low global warming potential (17.94 kg CO₂ eq per kg of fresh leaves). Technological advancements in light emitting diode (LED) efficiency could reduce the impact on global warming potential by 29.58%, and the transition to renewable energy sources could decrease the impact on fossil fuel consumption by ˃50%. Moreover, based on economic feasibility analysis, the high lighting input offers the most profitable scenario, with a net margin of 49.6%. The transition to renewable energy is fundamental to achieving environmental sustainability. Productivity gains achieved through effective environmental control can translate high energy use into lower per-unit environmental impacts.

人工照明植物工厂（pfal）为满足城市地区日益增长的粮食需求提供了一种可持续的解决方案。然而，这个能源密集型的新兴产业迫切需要扩大作物生产模式（除了生菜），并证明其环境和经济的可持续性。为了研究PFALs草本植物生产的性能以及照明管理、LED效率、电力结构和设施规模的关键影响，本研究评估了旱金莲生产的环境绩效和经济可行性。该产品在不同场景下通过三种照明方案进行评估，分析了九个类别的环境绩效，并评估了成本效益比和商业规模生产的潜力。在最大日光照综合处理（CL-400）下，产量最高（17.3 kg/m²/年），耗电量增加（0.45 MWh/m²/年），全球变暖潜能值相对较低（每公斤鲜叶17.94 kg CO₂当量）。发光二极管（LED）效率的技术进步可以将对全球变暖潜势的影响降低29.58%，向可再生能源的过渡可以将对化石燃料消耗的影响降低50%。此外，基于经济可行性分析，高照明投入提供了最有利可图的方案，净利润率为49.6%。向可再生能源的过渡是实现环境可持续性的根本。通过有效的环境控制实现的生产率提高可以将高能耗转化为较低的单位环境影响。

{"title":"Herb production in plant factories: Environmental impacts, cost-effectiveness, and sustainable potential","authors":"Yunfei Zhuang , Cheng-Yao Zhang , Na Lu , Wenshuo Xu , Jun Nakatani , Shumei Zhao","doi":"10.1016/j.fufo.2026.100905","DOIUrl":"10.1016/j.fufo.2026.100905","url":null,"abstract":"<div><div>Plant factories with artificial lighting (PFALs) offer a sustainable solution to meet growing food demands in urban areas. However, this energy-intensive emerging industry urgently requires the expansion of crop production models (beyond lettuce) and the demonstration of their environmental and economic sustainability. To investigate the performance of herb production in PFALs and the key influences of lighting management, LED efficiency, electricity mix, and facility scale, this study evaluated the environmental performance and economic viability of nasturtium production. The production was assessed across three lighting schemes in various scenarios, analyzing environmental performance across nine categories, and evaluating the benefit-to-cost ratio and potential for commercial-scale production. The highest productivity (17.3 kg/m²/year) was achieved under maximum daily light integral treatment (CL-400), which was associated with increased electricity consumption (0.45 MWh/m²/year) and relatively low global warming potential (17.94 kg CO₂ eq per kg of fresh leaves). Technological advancements in light emitting diode (LED) efficiency could reduce the impact on global warming potential by 29.58%, and the transition to renewable energy sources could decrease the impact on fossil fuel consumption by ˃50%. Moreover, based on economic feasibility analysis, the high lighting input offers the most profitable scenario, with a net margin of 49.6%. The transition to renewable energy is fundamental to achieving environmental sustainability. Productivity gains achieved through effective environmental control can translate high energy use into lower per-unit environmental impacts.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100905"},"PeriodicalIF":8.2,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PGSS encapsulation of curcumin-rich turmeric extract: Improving photostability and its application in functional mayonnaise 富含姜黄素的姜黄提取物的PGSS包封：改善其光稳定性及其在功能性蛋黄酱中的应用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-06 DOI: 10.1016/j.fufo.2026.100901

Abdessamie Kellil, Rajat Suhag, Maria Concetta Tenuta, Dimitrije Milosavljevic, Giovanna Ferrentino

This study explores the microencapsulation of a curcumin-rich turmeric extract via the Particles from Gas-Saturated Solutions (PGSS) technique with glycerol monostearate (GMS) as a lipid carrier to enhance curcumin’s photostability and facilitate its incorporation into mayonnaise. The impact of processing pressure (10, 15, 20 and 25 MPa) on the encapsulation performance was systematically evaluated. Microparticles prepared at 20 MPa (D20) exhibited the highest encapsulation efficiency (76.47 ± 3.01%), good flowability, and significantly (p < 0.05) enhanced photostability, extending curcumin’s half-life from 15.80 ± 0.61 min (free extract) to 2330.35 ± 110.92 min under light exposure. D20 microparticles were then incorporated into mayonnaise at 0.5–5% (w/w). Concentrations up to 2% had minimal impact on color and preserved the product’s rheological, textural, and structural integrity. Notably, mayonnaise oxidative stability improved significantly with induction time increasing from 97.22 ± 1.80 h to 388.90 ± 5.52 h at 2% enrichment. These results demonstrate that PGSS encapsulation is a promising strategy for stabilizing curcumin and fortifying mayonnaise, providing enhanced antioxidant protection while preserving product quality at practical incorporation levels.

本研究以单硬脂酸甘油（GMS）为脂质载体，通过气体饱和溶液（PGSS）技术对富含姜黄素的姜黄提取物进行微胶囊化，以增强姜黄素的光稳定性，并促进其与蛋黄酱的结合。系统评价了加工压力（10、15、20、25 MPa）对包封性能的影响。在20 MPa （D20）下制备的微颗粒包封效率最高（76.47±3.01%），流动性好，光稳定性显著提高（p < 0.05），将姜黄素的半衰期从15.80±0.61 min（游离提取物）延长至2330.35±110.92 min。然后将D20微粒以0.5-5% （w/w）加入蛋黄酱中。浓度高达2%对颜色的影响最小，并保持了产品的流变性、质地和结构完整性。当浓度为2%时，诱导时间从97.22±1.80 h增加到388.90±5.52 h，显著提高了蛋黄酱的氧化稳定性。这些结果表明，PGSS包封是一种稳定姜黄素和强化蛋黄酱的有前途的策略，在实际掺入水平下提供增强的抗氧化保护，同时保持产品质量。

{"title":"PGSS encapsulation of curcumin-rich turmeric extract: Improving photostability and its application in functional mayonnaise","authors":"Abdessamie Kellil, Rajat Suhag, Maria Concetta Tenuta, Dimitrije Milosavljevic, Giovanna Ferrentino","doi":"10.1016/j.fufo.2026.100901","DOIUrl":"10.1016/j.fufo.2026.100901","url":null,"abstract":"<div><div>This study explores the microencapsulation of a curcumin-rich turmeric extract via the Particles from Gas-Saturated Solutions (PGSS) technique with glycerol monostearate (GMS) as a lipid carrier to enhance curcumin’s photostability and facilitate its incorporation into mayonnaise. The impact of processing pressure (10, 15, 20 and 25 MPa) on the encapsulation performance was systematically evaluated. Microparticles prepared at 20 MPa (D20) exhibited the highest encapsulation efficiency (76.47 ± 3.01%), good flowability, and significantly (<em>p</em> < 0.05) enhanced photostability, extending curcumin’s half-life from 15.80 ± 0.61 min (free extract) to 2330.35 ± 110.92 min under light exposure. D20 microparticles were then incorporated into mayonnaise at 0.5–5% (w/w). Concentrations up to 2% had minimal impact on color and preserved the product’s rheological, textural, and structural integrity. Notably, mayonnaise oxidative stability improved significantly with induction time increasing from 97.22 ± 1.80 h to 388.90 ± 5.52 h at 2% enrichment. These results demonstrate that PGSS encapsulation is a promising strategy for stabilizing curcumin and fortifying mayonnaise, providing enhanced antioxidant protection while preserving product quality at practical incorporation levels.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100901"},"PeriodicalIF":8.2,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications 食品用昆虫蛋白和脂质的表征、提取和功能营养特性

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-06 DOI: 10.1016/j.fufo.2026.100904

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

Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of saturated, monounsaturated, and polyunsaturated fatty acids, notably oleic and linoleic acids that contribute to nutritional quality. This review explores extraction and processing techniques that optimize the functional and nutritional properties of insect-based proteins and oils. Alkaline solubilization, isoelectric precipitation, and enzymatic hydrolysis enhance protein recovery, while solvent extraction, mechanical pressing, and supercritical CO₂ extraction improve lipid purity and bioactive retention. Functional properties such as emulsification, foaming, and gelation support diverse food applications. Nutritionally, insect proteins exhibit favorable digestibility and amino acid profiles, while insect lipids provide essential polyunsaturated fatty acids and antioxidative compounds. Challenges remain in allergenicity mitigation, consumer acceptance, and large-scale processing. Advanced refinement techniques and sustainable extraction methods enhance stability and safety, promoting commercial viability. Continued research and technological innovations will facilitate the integration of insect-derived ingredients into mainstream food systems, supporting global food security and sustainable production.

昆虫来源的蛋白质和脂质具有高营养价值、功能多功能性和资源利用效率高的特点，是传统食品原料的可持续替代品。昆虫蛋白具有良好的氨基酸组成和功能特性，包括溶解性、乳化性和凝胶性。它们的脂质含有不同种类的饱和、单不饱和和多不饱和脂肪酸的组合，特别是油酸和亚油酸，它们有助于提高营养质量。本文综述了优化昆虫蛋白和油脂功能和营养特性的提取和加工技术。碱性增溶、等电沉淀和酶解提高了蛋白质的回收率，而溶剂萃取、机械压榨和超临界CO2萃取提高了脂质纯度和生物活性保留。乳化、发泡和凝胶等功能特性支持多种食品应用。在营养方面，昆虫蛋白质具有良好的消化率和氨基酸谱，而昆虫脂质提供必需的多不饱和脂肪酸和抗氧化化合物。在减少致敏性、消费者接受度和大规模加工方面仍然存在挑战。先进的精炼技术和可持续的提取方法提高了稳定性和安全性，促进了商业可行性。持续的研究和技术创新将促进将昆虫来源的成分纳入主流粮食系统，支持全球粮食安全和可持续生产。

{"title":"Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications","authors":"Nariman Ktil , Yong-Lak Park , Cangliang Shen , Kristen E. Matak , Jacek Jaczynski","doi":"10.1016/j.fufo.2026.100904","DOIUrl":"10.1016/j.fufo.2026.100904","url":null,"abstract":"<div><div>Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of saturated, monounsaturated, and polyunsaturated fatty acids, notably oleic and linoleic acids that contribute to nutritional quality. This review explores extraction and processing techniques that optimize the functional and nutritional properties of insect-based proteins and oils. Alkaline solubilization, isoelectric precipitation, and enzymatic hydrolysis enhance protein recovery, while solvent extraction, mechanical pressing, and supercritical CO<sub>2</sub> extraction improve lipid purity and bioactive retention. Functional properties such as emulsification, foaming, and gelation support diverse food applications. Nutritionally, insect proteins exhibit favorable digestibility and amino acid profiles, while insect lipids provide essential polyunsaturated fatty acids and antioxidative compounds. Challenges remain in allergenicity mitigation, consumer acceptance, and large-scale processing. Advanced refinement techniques and sustainable extraction methods enhance stability and safety, promoting commercial viability. Continued research and technological innovations will facilitate the integration of insect-derived ingredients into mainstream food systems, supporting global food security and sustainable production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100904"},"PeriodicalIF":8.2,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional and functional enhancement of lion’s mane mushroom (Hericium erinaceus) via sustainable brown rice cultivation 可持续糙米栽培提高狮鬃菌的营养和功能

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-06 DOI: 10.1016/j.fufo.2026.100903

Se Hwan Ryu , Beom Seok Kim , Se Jeong Kim , Dong-Min Kang , Hak Hyun Lee , Sang Won Yeon , Mi-Jeong Ahn , Bang Yeon Hwang , Mi Kyeong Lee

An eco-friendly and economic cultivation method for Hericium erinaceus (lion’s mane mushroom) was developed by substituting conventional sawdust with brown rice as a sustainable, edible substrate. Metabolomic analysis revealed substrate-driven variation in bioactive compound profiles: mushrooms cultivated on brown rice accumulated higher levels of N-dephenylethyl isohericerin (NDPIH), whereas those grown on sawdust were richer in hericene A. NDPIH exhibited significantly stronger anti-Helicobacter pylori activity than hericene A, highlighting its potential relevance to gastrointestinal health. Furthermore, nine secondary metabolites were isolated, including three newly identified compounds, hericerinones A–C, which displayed varying degrees of anti-H. pylori activity depending on their structural features, confirming substrate-dependent metabolic changes. Beyond the fruiting bodies, the brown rice substrate itself provided a clean and consumer-friendly edible material, showing increased protein ratio and elevated free amino acid content after mushroom cultivation. Together, these findings demonstrate that brown rice based cultivation not only enhances the biosynthesis of anti-H. pylori compounds in H. erinaceus fruiting bodies but also improves the nutritional value of the spent mushroom substrate, offering dual benefits as a functional ingredient and a nutrient-enriched food source. This study supports the use of food-compatible substrates in mushroom farming to advance sustainable production of next-generation functional foods with added nutritional and therapeutic value.

以糙米代替传统木屑作为可持续的可食用基质，开发了一种环保经济的狮鬃菌栽培方法。代谢组学分析揭示了生物活性化合物谱的差异：在糙米上培养的蘑菇积累了更高水平的n -去苯乙基异hericene (NDPIH)，而在锯末上培养的蘑菇则富含hericene A。NDPIH比hericene A具有更强的抗幽门螺杆菌活性，突出了其与胃肠道健康的潜在相关性。此外，还分离到9个次生代谢产物，其中包括3个新鉴定的hericerinones A-C，它们具有不同程度的抗h活性。幽门螺杆菌的活性取决于它们的结构特征，证实了底物依赖性代谢变化。除了子实体外，糙米基质本身提供了一种清洁和消费者友好的可食用材料，在蘑菇培养后显示出更高的蛋白质比率和游离氨基酸含量。综上所述，这些发现表明糙米栽培不仅促进了抗h的生物合成。同时也提高了废菌底物的营养价值，提供了作为功能性成分和营养丰富的食物来源的双重好处。本研究支持在蘑菇养殖中使用食物相容基质，以促进具有附加营养和治疗价值的下一代功能食品的可持续生产。

{"title":"Nutritional and functional enhancement of lion’s mane mushroom (Hericium erinaceus) via sustainable brown rice cultivation","authors":"Se Hwan Ryu , Beom Seok Kim , Se Jeong Kim , Dong-Min Kang , Hak Hyun Lee , Sang Won Yeon , Mi-Jeong Ahn , Bang Yeon Hwang , Mi Kyeong Lee","doi":"10.1016/j.fufo.2026.100903","DOIUrl":"10.1016/j.fufo.2026.100903","url":null,"abstract":"<div><div>An eco-friendly and economic cultivation method for <em>Hericium erinaceus</em> (lion’s mane mushroom) was developed by substituting conventional sawdust with brown rice as a sustainable, edible substrate. Metabolomic analysis revealed substrate-driven variation in bioactive compound profiles: mushrooms cultivated on brown rice accumulated higher levels of <em>N</em>-dephenylethyl isohericerin (NDPIH), whereas those grown on sawdust were richer in hericene A. NDPIH exhibited significantly stronger anti-<em>Helicobacter pylori</em> activity than hericene A, highlighting its potential relevance to gastrointestinal health. Furthermore, nine secondary metabolites were isolated, including three newly identified compounds, hericerinones A–C, which displayed varying degrees of anti-<em>H. pylori</em> activity depending on their structural features, confirming substrate-dependent metabolic changes. Beyond the fruiting bodies, the brown rice substrate itself provided a clean and consumer-friendly edible material, showing increased protein ratio and elevated free amino acid content after mushroom cultivation. Together, these findings demonstrate that brown rice based cultivation not only enhances the biosynthesis of anti-<em>H. pylori</em> compounds in <em>H. erinaceus</em> fruiting bodies but also improves the nutritional value of the spent mushroom substrate, offering dual benefits as a functional ingredient and a nutrient-enriched food source. This study supports the use of food-compatible substrates in mushroom farming to advance sustainable production of next-generation functional foods with added nutritional and therapeutic value.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100903"},"PeriodicalIF":8.2,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of hops by-product for development of active poly(butylene succinate) film 啤酒花副产物在活性聚琥珀酸丁二烯薄膜开发中的应用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-03 DOI: 10.1016/j.fufo.2026.100899

Angela Borriello , Angela Marotta , Leandra Leto , Martina Cirlini , Benedetta Chiancone , Prospero Di Pierro , Veronica Ambrogi , Elena Torrieri

Hop by-product powder (HBP), obtained from milling branches, leaves, and discarded cones, was valorized as a functional additive in polybutylene succinate (PBS) films to develop biodegradable antioxidant packaging. The HBP was first characterized for water absorption/desorption capacity and particle size distribution, then separated into three fractions based on fiber size (HBP-S: 63–160 μm; HBP-M: 160–220 μm; HBP-L: 220–710 μm). Total HBP (HBP-T) and each fraction were analysed for chemical composition and antioxidant properties. Four PBS composite films containing 10 wt.% of HBP-T, -S, -M, and -L were produced via melt blending, pelletizing, and compression molding. Their optical, thermal, mechanical, barrier, and water sorption properties were evaluated, together with antioxidant activity assessed by ethanolic extraction and in contact with food simulants. Smaller HBP particles exhibited higher cellulose content (≈79%), greater polyphenol concentration (≈10 mg GAE/g_dw), and stronger antioxidant activity (≈14 mg TEAC/g_dw). Incorporating HBP enhanced the films' elastic modulus and water absorption, shifting color toward red-yellow hues, particularly with smaller fibers. Fiber size had minimal impact on mechanical and thermal properties or antioxidant retention, suggesting that fractionation may be unnecessary. HBP maintained its antioxidant properties in PBS and demonstrated different release profiles in food simulants. The antioxidant activity of films increased over time, reaching values of 1.7 mg TEAC/g_film (DPPH, 7 days) and 23 mg TEAC/g_film (ABTS, 10 days). Simulants C and D1 had a higher capacity to solubilize antioxidant compounds from the film. These findings confirm HBP’s potential to enhance PBS films functionality, making them promising for biodegradable antioxidant food packaging.

从啤酒花的枝、叶和丢弃的球果中提取啤酒花副产物粉末（HBP），将其作为功能性添加剂应用于聚琥珀酸丁烯（PBS）薄膜中，以开发可生物降解的抗氧化包装。首先对HBP的吸水/解吸能力和粒径分布进行了表征，然后根据HBP- s: 63 ~ 160 μm； HBP- m: 160 ~ 220 μm; HBP- l: 220 ~ 710 μm)的纤维尺寸将HBP分为3个组分。分析总HBP （HBP- t）和各馏分的化学成分和抗氧化性能。四种PBS复合膜含有10 wt.%的HBP-T， -S， -M和-L通过熔融混合，造粒和压缩成型生产。研究了它们的光学、热、机械、阻隔和吸水性能，并通过乙醇提取和与食品模拟剂接触评估了它们的抗氧化活性。越小的HBP颗粒纤维素含量越高（≈79%），多酚浓度越高（≈10 mg GAE/gdw），抗氧化活性越强（≈14 mg TEAC/gdw）。加入HBP提高了薄膜的弹性模量和吸水性，使颜色转向红黄色，特别是小纤维。纤维尺寸对机械性能和热性能或抗氧化保留的影响最小，这表明可能不需要分馏。HBP在PBS中保持其抗氧化性能，并在食品模拟物中显示出不同的释放谱。膜的抗氧化活性随着时间的推移而增加，达到1.7 mg TEAC/gfilm （DPPH， 7天）和23 mg TEAC/gfilm （ABTS， 10天）。模拟物C和D1对膜中的抗氧化化合物具有较高的溶解能力。这些发现证实了HBP增强PBS薄膜功能的潜力，使其有望用于可生物降解的抗氧化食品包装。

{"title":"Valorization of hops by-product for development of active poly(butylene succinate) film","authors":"Angela Borriello , Angela Marotta , Leandra Leto , Martina Cirlini , Benedetta Chiancone , Prospero Di Pierro , Veronica Ambrogi , Elena Torrieri","doi":"10.1016/j.fufo.2026.100899","DOIUrl":"10.1016/j.fufo.2026.100899","url":null,"abstract":"<div><div>Hop by-product powder (HBP), obtained from milling branches, leaves, and discarded cones, was valorized as a functional additive in polybutylene succinate (PBS) films to develop biodegradable antioxidant packaging. The HBP was first characterized for water absorption/desorption capacity and particle size distribution, then separated into three fractions based on fiber size (HBP-S: 63–160 μm; HBP-M: 160–220 μm; HBP-L: 220–710 μm). Total HBP (HBP-T) and each fraction were analysed for chemical composition and antioxidant properties. Four PBS composite films containing 10 wt.% of HBP-T, -S, -M, and -L were produced via melt blending, pelletizing, and compression molding. Their optical, thermal, mechanical, barrier, and water sorption properties were evaluated, together with antioxidant activity assessed by ethanolic extraction and in contact with food simulants. Smaller HBP particles exhibited higher cellulose content (≈79%), greater polyphenol concentration (≈10 mg GAE/g<sub>dw</sub>), and stronger antioxidant activity (≈14 mg TEAC/g<sub>dw</sub>). Incorporating HBP enhanced the films' elastic modulus and water absorption, shifting color toward red-yellow hues, particularly with smaller fibers. Fiber size had minimal impact on mechanical and thermal properties or antioxidant retention, suggesting that fractionation may be unnecessary. HBP maintained its antioxidant properties in PBS and demonstrated different release profiles in food simulants. The antioxidant activity of films increased over time, reaching values of 1.7 mg TEAC/g<sub>film</sub> (DPPH, 7 days) and 23 mg TEAC/g<sub>film</sub> (ABTS, 10 days). Simulants C and D1 had a higher capacity to solubilize antioxidant compounds from the film. These findings confirm HBP’s potential to enhance PBS films functionality, making them promising for biodegradable antioxidant food packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100899"},"PeriodicalIF":8.2,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of neglected and underutilized species (NUS) in sustainable development goals (SDGs): The case of sea buckthorn value chain in rural China 被忽视和未充分利用物种在可持续发展目标中的作用：以中国农村沙棘价值链为例

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-31 DOI: 10.1016/j.fufo.2025.100894

Haoxu Zhang , Elena Millan , Kevin Money , Pei Guo

Neglected and underutilized species (NUS) can play a crucial role in food and nutrition security, agricultural diversity and resilience, poverty reduction, and income generation. Given the importance of NUS in achieving sustainable development goals (SDGs) without notable trade-offs, this study conducts in-depth interviews with sea buckthorn value chain stakeholders in three counties in Gansu Province, China, to understand key drivers for creating new NUS value chains, the strengths, weaknesses, opportunities, and threats (SWOT) of each type of value chain stakeholders, and the role of NUS for sustainable development. The findings show that four drivers, namely infrastructure (e.g., rural roads for logistics, information and communication technology facilities for e-commerce), investment (e.g., agricultural loans/subsidies), scientific and technological (e.g., advanced processing equipment, research on breeding and strategic plantation), and market drivers (e.g., offline and online e-commerce platforms) have better integrated internal natural and human capital and external financial, physical, and social capital into NUS value chains. The study proposes a novel conceptual framework for the adoption of the NUS value chain, highlighting the significant potential of NUS in achieving a balance between the economic, social, and ecological objectives of the SDGs at a regional level through responsible and strategic plantation, production, processing, marketing, and consumption of NUS.

被忽视和未充分利用的物种（NUS）可以在粮食和营养安全、农业多样性和抵御力、减贫和创收方面发挥关键作用。考虑到新加坡国立大学在实现可持续发展目标（sdg）方面的重要性，本研究对中国甘肃省三个县的沙棘价值链利益相关者进行了深入访谈，以了解创建新的新加坡国立大学价值链的关键驱动因素，每种价值链利益相关者的优势、劣势、机会和威胁（SWOT），以及新加坡国立大学在可持续发展中的作用。研究结果表明，基础设施（如农村物流道路、电子商务信息通信技术设施）、投资（如农业贷款/补贴）、科技（如先进加工设备、育种研究和战略种植）和市场（如线下和线上电子商务平台）四个驱动因素能够更好地整合内部的自然和人力资本以及外部的金融、物理、经济、经济、经济、经济和经济。和社会资本进入NUS价值链。该研究为采用NUS价值链提出了一个新的概念框架，强调了NUS通过负责任和战略性的种植、生产、加工、营销和消费，在区域层面实现可持续发展目标的经济、社会和生态目标之间的平衡的巨大潜力。

{"title":"The role of neglected and underutilized species (NUS) in sustainable development goals (SDGs): The case of sea buckthorn value chain in rural China","authors":"Haoxu Zhang , Elena Millan , Kevin Money , Pei Guo","doi":"10.1016/j.fufo.2025.100894","DOIUrl":"10.1016/j.fufo.2025.100894","url":null,"abstract":"<div><div>Neglected and underutilized species (NUS) can play a crucial role in food and nutrition security, agricultural diversity and resilience, poverty reduction, and income generation. Given the importance of NUS in achieving sustainable development goals (SDGs) without notable trade-offs, this study conducts in-depth interviews with sea buckthorn value chain stakeholders in three counties in Gansu Province, China, to understand key drivers for creating new NUS value chains, the strengths, weaknesses, opportunities, and threats (SWOT) of each type of value chain stakeholders, and the role of NUS for sustainable development. The findings show that four drivers, namely infrastructure (e.g., rural roads for logistics, information and communication technology facilities for e-commerce), investment (e.g., agricultural loans/subsidies), scientific and technological (e.g., advanced processing equipment, research on breeding and strategic plantation), and market drivers (e.g., offline and online e-commerce platforms) have better integrated internal natural and human capital and external financial, physical, and social capital into NUS value chains. The study proposes a novel conceptual framework for the adoption of the NUS value chain, highlighting the significant potential of NUS in achieving a balance between the economic, social, and ecological objectives of the SDGs at a regional level through responsible and strategic plantation, production, processing, marketing, and consumption of NUS.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100894"},"PeriodicalIF":8.2,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Upcycling dehulled, non-defatted hempseed press cake: Effects of processing on protein structure and technofunctionality of protein isolates 脱壳不脱脂大麻籽压榨饼：加工对分离蛋白结构和技术功能的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-31 DOI: 10.1016/j.fufo.2025.100898

Anna Dziuballe , Birte Salewski , Ismail-H. Acir , Lara Etzbach , Ute Schweiggert-Weisz

Hempseed (Cannabis sativa L.) press cake, a by-product of oil pressing, offers a promising but underutilized source of functional plant proteins. While solvent defatting is commonly applied after mechanical pressing to further remove residual oils and enhance protein recovery, protein extraction from non-defatted hempseed press cake provides advantages in terms of process simplicity, cost-efficiency, and sustainability. This study evaluated how extraction pH (9.5, 10.5) and temperature (20 °C, 40 °C) influence protein solubility, yields, composition, and structure in protein isolates obtained from dehulled, non-defatted hempseed press cake using alkaline extraction and isoelectric precipitation. Protein yield significantly increased with pH, reaching up to 84.6% dry weight (dw), and isolates contained up to 95.5% protein dw. Elevated temperature significantly enhanced solubility and recovery of 11S globulins, as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). While secondary structures were largely preserved (Fourier transform infrared spectroscopy, FTIR), partial denaturation occurred (differential scanning calorimetry, DSC), supporting high re-solubility under acidic conditions. Phytic acid content was reduced by up to 92.7%, and isolates showed light coloration and water holding capacities up to 1.8 g/g protein dw. These results highlight hempseed press cake as a viable raw material for high-purity protein production without defatting. The observed process-structure-function relationships provide a basis for tailoring protein ingredients for specific applications, particularly in acidic beverages or structured plant-based foods.

大麻籽（大麻sativa L.）压榨饼是榨油的副产品，提供了一个有前途但未充分利用的功能性植物蛋白来源。虽然溶剂脱脂通常在机械压榨后应用，以进一步去除残油和提高蛋白质回收率，但从非脱脂大麻籽压榨饼中提取蛋白质在工艺简单，成本效益和可持续性方面具有优势。本研究评估了提取pH（9.5, 10.5）和温度（20°C, 40°C）如何影响从脱壳、不脱脂的大麻籽压榨饼中提取的蛋白质分离物的蛋白质溶解度、产率、组成和结构。蛋白质产量随pH值的增加而显著增加，最高可达干重的84.6%，蛋白质含量最高可达95.5%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）显示，温度升高可显著提高11S球蛋白的溶解度和回收率。虽然二级结构大部分保留（傅里叶变换红外光谱，FTIR），但发生了部分变性（差示扫描量热法，DSC），支持在酸性条件下的高再溶解度。植酸含量降低高达92.7%，分离物呈现浅色，持水量高达1.8 g/g protein dw。这些结果突出了大麻籽压榨饼作为一种可行的原料生产高纯度蛋白质不脱脂。观察到的过程-结构-功能关系为定制特定应用的蛋白质成分提供了基础，特别是在酸性饮料或结构性植物性食品中。

{"title":"Upcycling dehulled, non-defatted hempseed press cake: Effects of processing on protein structure and technofunctionality of protein isolates","authors":"Anna Dziuballe , Birte Salewski , Ismail-H. Acir , Lara Etzbach , Ute Schweiggert-Weisz","doi":"10.1016/j.fufo.2025.100898","DOIUrl":"10.1016/j.fufo.2025.100898","url":null,"abstract":"<div><div>Hempseed (<em>Cannabis sativa</em> L.) press cake, a by-product of oil pressing, offers a promising but underutilized source of functional plant proteins. While solvent defatting is commonly applied after mechanical pressing to further remove residual oils and enhance protein recovery, protein extraction from non-defatted hempseed press cake provides advantages in terms of process simplicity, cost-efficiency, and sustainability. This study evaluated how extraction pH (9.5, 10.5) and temperature (20 °C, 40 °C) influence protein solubility, yields, composition, and structure in protein isolates obtained from dehulled, non-defatted hempseed press cake using alkaline extraction and isoelectric precipitation. Protein yield significantly increased with pH, reaching up to 84.6% dry weight (dw), and isolates contained up to 95.5% protein dw. Elevated temperature significantly enhanced solubility and recovery of 11S globulins, as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). While secondary structures were largely preserved (Fourier transform infrared spectroscopy, FTIR), partial denaturation occurred (differential scanning calorimetry, DSC), supporting high re-solubility under acidic conditions. Phytic acid content was reduced by up to 92.7%, and isolates showed light coloration and water holding capacities up to 1.8 g/g protein dw. These results highlight hempseed press cake as a viable raw material for high-purity protein production without defatting. The observed process-structure-function relationships provide a basis for tailoring protein ingredients for specific applications, particularly in acidic beverages or structured plant-based foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100898"},"PeriodicalIF":8.2,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0