Future Foods最新文献

Dual effects of complex fermentation on wild tomato products: Flavor diversification and functional enrichment 复合发酵对野生番茄制品的双重影响：风味多样化和功能丰富

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-26 DOI: 10.1016/j.fufo.2026.100925

Liu Chin-Feng , Chen Hui-Chih , Chen Chen-I , Huang Chi-Ruei , Lee Chun-Lin

This study investigates the impact of spontaneous complex fermentation on the nutritional, sensory, and microbial characteristics of wild-type tomato (WT) products. Two fermentation strategies were compared: single spontaneous fermentation (WT) and spontaneous complex fermentation (WTC) involving ginger, garlic, and chili. The WTC samples demonstrated a more consistent elevation in polyphenol and flavonoid contents, as well as enhanced lycopene stability throughout the fermentation process. These changes corresponded with increased antioxidant and anti-inflammatory activities, particularly during the late fermentation stages. Untargeted metabolomic analysis revealed that spontaneous complex fermentation activated diverse pathways, including those related to amino acid metabolism, organic acid biosynthesis, and phenylpropanoid metabolism, supporting polyphenol biotransformation. Microbial community analysis further indicated that WTC fermentation led to greater microbial community modulation, characterized by increased diversity and the stable establishment of lactic acid bacteria. These findings underscore the potential of spontaneous fermentation as a sustainable strategy for developing plant-based functional foods by enhancing bioactive compound profiles, promoting microbial stability, and enriching flavor complexity without the use of synthetic additives.

本研究探讨了自发复合发酵对野生型番茄（WT）产品营养、感官和微生物特性的影响。比较了两种发酵策略：单自发发酵（WT）和生姜、大蒜和辣椒的自发复合发酵（WTC）。在整个发酵过程中，WTC样品显示出更一致的多酚和类黄酮含量的升高，以及番茄红素稳定性的增强。这些变化与抗氧化和抗炎活性的增加相对应，特别是在发酵后期。非靶向代谢组学分析显示，自发复杂发酵激活了多种途径，包括氨基酸代谢、有机酸生物合成和苯丙类代谢相关的途径，支持多酚的生物转化。微生物群落分析进一步表明，WTC发酵导致了更大的微生物群落调节，其特征是乳酸菌的多样性增加和稳定建立。这些发现强调了自发发酵作为开发植物性功能食品的可持续策略的潜力，通过增强生物活性化合物特征，促进微生物稳定性，并在不使用合成添加剂的情况下丰富风味复杂性。

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引用次数: 0

Labeling and messaging influence on consumer choice: policy implications for electron beam-processed foods 标签和信息对消费者选择的影响：电子束加工食品的政策含义

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-24 DOI: 10.1016/j.fufo.2026.100921

Kendall A. Howie , Wei Yang , Rodolfo M. Nayga Jr. , Suresh D. Pillai

This study investigated how food label wording and tailored informational messages influenced U.S. consumer perceptions and willingness-to-pay (WTP) for electron beam (eBeam)-processed foods through an online discrete choice experiment (CE). Informational messages focused on the safety, shelf-life, or convenience benefits of eBeam “processing” or eBeam “irradiation.” The label attributes included the processing method used and whether or not the product was designated as clean label. Overall, all informational treatments employing safety- and shelf-life-focused benefits significantly increased consumer WTP. Gender and age differences emerged: Women were less receptive to the message interventions compared to men, who responded positively to all treatments, and older adults were less responsive than younger adults. Responses to word choice also varied depending on demographic variables, with White consumers preferring “irradiation” wording and non-White consumers favoring “processing” terminology. These findings show that clear, targeted communication about the benefits of eBeam technology is essential to support effective marketing, product development, and policy decisions.

本研究通过在线离散选择实验（CE）调查了食品标签措辞和定制信息信息如何影响美国消费者对电子束（eBeam）加工食品的认知和支付意愿（WTP）。信息信息集中在eBeam“加工”或eBeam“辐照”的安全性、保质期或便利性方面。标签属性包括使用的加工方法以及产品是否被指定为清洁标签。总体而言，所有采用安全性和保质期为重点的信息处理显著增加了消费者的WTP。性别和年龄差异出现了：与男性相比，女性对信息干预的接受程度较低，男性对所有治疗都有积极反应，老年人的反应不如年轻人。对词汇选择的反应也取决于人口统计变量，白人消费者更喜欢“辐照”的措辞，而非白人消费者更喜欢“加工”的措辞。这些发现表明，关于eBeam技术的好处的清晰、有针对性的沟通对于支持有效的营销、产品开发和政策决策至关重要。

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引用次数: 0

Pea protein-derived peptides as antagonists of T2R4, T2R7, and T2R14 human bitter taste receptors 豌豆蛋白衍生肽作为人类苦味受体T2R4、T2R7和T2R14的拮抗剂

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-24 DOI: 10.1016/j.fufo.2026.100919

Deepak Kadam , Nisha Singh , Vikram Bhatia , Adeola M. Alashi , Prashen Chelikani , Rotimi E. Aluko

Rising concerns over excessive sugar intake and its health risks drive the need for sustainable alternatives. Food protein-derived peptides offer a potential bioactive approach, reducing sugar dependency by modulating taste perception through bitter taste receptor (T2R) antagonism. This study determined the bitter taste-masking potential of pea protein hydrolysate (PPH), using human sensory panel, electronic tongue analysis, and cell-based assays to assess the inhibition of bitter taste receptors (T2Rs). Taste panel evaluation showed that the PPH at 10 mg/mL significantly (p < 0.05) reduced bitterness intensity of a quinine solution from an unacceptable level to acceptable. RP-HPLC fractionation of the PPH revealed two hydrophilic fractions that significantly inhibited quinine and diphenhydramine induced calcium mobilization in HEK293T cells expressing T2R4, T2R7, and T2R14, confirming receptor-specific antagonism. LC-MS/MS analysis identified six key peptides (SSGVD, KKPPASAAP, AAPAGHG, GHPDNGNC, KKSLL, and DDPD) among which GHPDNGNC, SSGVD and KKSLL showed potent antagonistic activity against quinine and diphenhydramine activation of T2R14. Electronic tongue analysis showed that KKSLL, GHPDNGNC, and SSGVD exhibited 100% suppression of quinine bitterness while they reduced diphenhydramine bitterness by 78.8%, 73.1%, and 69.1%, respectively. These peptides also inhibited angiotensin-converting enzyme activity, with SSGVD showing the strongest effect (IC₅₀ = 138.46 ± 5.21 µM). Taken together, pea protein-derived peptides represent multifunctional agents that can modulate bitterness perception while providing additional health benefits such as potential antihypertensive effects, supporting applications in developing functional, low-sugar, and sustainable food systems.

对过量摄入糖及其健康风险的担忧日益加剧，推动了对可持续替代品的需求。食物蛋白衍生肽提供了一种潜在的生物活性途径，通过苦味受体（T2R）拮抗调节味觉，减少对糖的依赖。本研究确定了豌豆蛋白水解物（PPH）的苦味掩蔽潜力，使用人类感觉面板、电子舌分析和基于细胞的试验来评估苦味受体（T2Rs）的抑制作用。味觉小组评估显示，10 mg/mL的PPH显著（p < 0.05）将奎宁溶液的苦味强度从不可接受的水平降低到可接受的水平。在表达T2R4、T2R7和T2R14的HEK293T细胞中，PPH的RP-HPLC分离发现两个亲水性组分显著抑制奎宁和苯海拉明诱导的钙动员，证实了受体特异性拮抗作用。LC-MS/MS分析鉴定出6个关键肽（SSGVD、KKPPASAAP、AAPAGHG、GHPDNGNC、KKSLL和DDPD），其中GHPDNGNC、SSGVD和KKSLL对奎宁和苯海拉明激活T2R14表现出较强的拮抗活性。电子舌分析显示，KKSLL、GHPDNGNC和SSGVD对奎宁苦味的抑制率为100%，对苯海拉明苦味的抑制率分别为78.8%、73.1%和69.1%。这些肽也抑制血管紧张素转换酶的活性，其中SSGVD表现出最强的效果（IC₅₀= 138.46±5.21µM）。综上所述，豌豆蛋白衍生肽代表了一种多功能制剂，可以调节苦味感知，同时提供额外的健康益处，如潜在的降压作用，支持在开发功能性、低糖和可持续食物系统中的应用。

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引用次数: 0

Anthocyanin-rich functional drinks enriched with hyaluronic acid (HA) and hydrolysed marine collagen: Physicochemical, antioxidant, and toxicity evaluation 富含透明质酸（HA）和水解海洋胶原蛋白的花青素功能饮料：理化、抗氧化和毒性评价

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-23 DOI: 10.1016/j.fufo.2026.100917

Deia Tawalbeh , Nur Fatieha Ismail , Soon Yong Ing , Nur Abir Dzulkifli , Mohd Hafiz Mail , Nur Hasnieza Mohd Rosli , Faisalina Ahmad Fisol , Norizah Mhd. Sarbon

This study examined anthocyanin-rich drinks containing hyaluronic acid (HA) and varying concentrations of hydrolyzed marine collagen (HMC) (0–5 %), formulated to assess their physicochemical properties, antioxidant and anti-tyrosinase activities, sensory acceptability, collagen content, and toxicity profile. The results indicated that increasing the concentration of HMC led to higher turbidity, total soluble solids, antioxidant, and anti-tyrosinase activity, as well as increased mineral, protein, fiber, and ash content. Notably, the addition of 2.5 % HMC received the highest overall acceptability score, second only to the control. This concentration also enhanced the total collagen content, in vitro collagen levels, and collagen bioavailability. A single oral administration of 2000 mg/kg of the anthocyanin-rich drink enriched with HMC over 14 days did not result in any signs of acute toxicity, indicating an LD₅₀ value greater than 2000 mg/kg.

本研究检测了含有透明质酸（HA）和不同浓度的水解海洋胶原蛋白（HMC）（0 - 5%）的富含花青素的饮料，以评估其物理化学特性、抗氧化和抗酪氨酸酶活性、感官可接受性、胶原蛋白含量和毒性。结果表明，随着HMC浓度的增加，浑浊度、总可溶性固形物、抗氧化活性和抗酪氨酸酶活性均有所提高，矿物质、蛋白质、纤维和灰分含量均有所增加。值得注意的是，2.5% HMC的添加获得了最高的总体可接受性得分，仅次于对照组。该浓度还提高了总胶原蛋白含量、体外胶原蛋白水平和胶原蛋白的生物利用度。单次口服含有HMC的富含花青素的饮料2000 mg/kg超过14天，没有导致任何急性毒性迹象，表明LD₅0值大于2000 mg/kg。

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引用次数: 0

Mixed interfacial stabilisation of emulsions by homogenised bacterial suspensions 均质细菌悬浮液对乳剂混合界面的稳定作用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-21 DOI: 10.1016/j.fufo.2026.100916

Yi Ling Chin , Remko M. Boom , Julia K. Keppler

Microbial proteins are increasingly explored as a novel food ingredient. Previous studies have shown that gentle homogenisation methods produce stable emulsions while keeping biomasses intact. However, these emulsions have large droplet sizes which may cause instability. Applying high-energy methods can improve their stability but the microbial biomass may rupture and release intracellular material that alters the emulsion stability. To assess this effect, we investigated the impact of high-pressure disruption on Gram-positive bacterial cells and its influence on emulsion stability. Bacterial cells were disrupted under conditions comparable to high-pressure emulsification. The resulting suspension was examined for the extent of disruption based on cell size, structure, composition and surface properties. Subsequently, the disrupted cell suspension was fractionated before preparing emulsions containing 10% oil and studying selected emulsion characteristics. High-pressure treatment deagglomerated and ruptured the cells, resulting in a soluble surface-active fraction, but only about 3% of the bacterial proteins were solubilised. Surface hydrophobicity increased but charge was reduced in the biomass after treatment. Oil-in-water emulsions prepared using either the soluble or insoluble fraction of the suspension creamed during storage, whereas the emulsion containing both fractions remained stable for up to 14 days, indicating that emulsion stability is enhanced by both fractions. We assume a combination of particle (protein aggregates) and molecular effects (solubilised proteins and surface-active components) stabilising the interface under these circumstances. This study offers an integrated approach to disrupt bacterial cells and produce stable emulsions without further purification. Insights into the stabilisation mechanisms for each system are proposed.

微生物蛋白作为一种新型的食品原料被越来越多地探索。以前的研究表明，温和的均质化方法产生稳定的乳剂，同时保持生物质的完整。然而，这些乳剂具有较大的液滴尺寸，这可能导致不稳定。应用高能方法可以提高其稳定性，但微生物生物量可能破裂并释放胞内物质，从而改变乳状液的稳定性。为了评估这种效果，我们研究了高压破坏对革兰氏阳性细菌细胞的影响及其对乳剂稳定性的影响。细菌细胞在类似于高压乳化的条件下被破坏。根据细胞的大小、结构、组成和表面性质来检查所得到的悬浮液的破坏程度。随后，对被破坏的细胞悬浮液进行分馏，制备含10%油的乳剂，并研究所选乳剂的特性。高压处理使细胞脱落并破裂，产生可溶的表面活性部分，但只有约3%的细菌蛋白质被溶解。处理后的生物质表面疏水性增加，但电荷减少。使用悬浮液的可溶性或不溶性部分制备的水包油乳剂在储存过程中会形成乳状，而含有这两种成分的乳剂在长达14天的时间内保持稳定，这表明两种成分都增强了乳剂的稳定性。我们假设粒子（蛋白质聚集体）和分子效应（溶解的蛋白质和表面活性成分）的结合在这些情况下稳定了界面。这项研究提供了一种综合的方法来破坏细菌细胞并产生稳定的乳剂，而无需进一步纯化。提出了对每个系统的稳定机制的见解。

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引用次数: 0

Exploring beliefs, intentions, and expectations towards cured meat alternatives: A qualitative analysis based on the theory of planned behaviour and product tasting 探索对腌肉替代品的信念、意图和期望：基于计划行为和产品品尝理论的定性分析

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-20 DOI: 10.1016/j.fufo.2026.100912

Stergios Melios , Niamh Harbourne , Declan Bolton , Emily Crofton

Cured meats consumption presents a dual challenge due to the presence of carcinogens formed from nitrites and the broader need to reduce overall meat intake. This study aimed to better understand individuals beliefs, intentions, and expectations of cured meat alternatives. This was done avoiding treating meat reduction as a general issue isolated from meat-based products, as is often the case, and instead focusing on a specific product category and cultural context, considering both plant-based and healthier, nitrite-free, meat-based alternatives as they appear in real-world decision-making contexts. To do so, in-depth, semi-structured interviews were conducted based on a combination of the Theory of Planned Behaviour with an experiential tasting component. Reflexive Thematic Analysis was then employed to enable a deeper exploration of psychological constructs alongside real-life responses. Results showed that while participants recognised environmental, health, and ethical benefits in plant-based cured meat alternatives, they also expressed concerns, particularly around social judgment, convenience, and perceived ambiguity about the products. Nitrite-free options were generally viewed more favourably, with clearer health benefits and fewer disadvantages. Cost emerged as a common barrier for both categories. Sensory expectations, perceptions of naturalness, and social influences shaped participants’ intentions. Interestingly, purchase intent increased after tasting for both categories. Regarding plant-based alternatives, ambiguity emerged as a key theme. Participants struggled to understand their diverse range and categorise them within familiar food groups, which reduced their perceived control over the products. These outcomes aim to inform future research employing quantitative analysis and to support interventions in the field of protein transition.

腌肉的消费面临着双重挑战，因为存在由亚硝酸盐形成的致癌物，而且更广泛地需要减少总体肉类摄入量。这项研究旨在更好地了解个人对腌肉替代品的信念、意图和期望。这样做是为了避免将减少肉类作为一个与肉类产品分离的一般问题，而不是像通常情况那样，将重点放在特定的产品类别和文化背景上，考虑到植物性和更健康的，无亚硝酸盐的，基于肉类的替代品，因为它们出现在现实世界的决策环境中。为了做到这一点，深入的、半结构化的访谈是基于计划行为理论和体验品尝成分的结合进行的。然后使用反身性主题分析来深入探索心理结构和现实生活反应。结果显示，虽然参与者认识到植物性腌肉替代品在环境、健康和道德方面的好处，但他们也表达了担忧，特别是在社会判断、便利性和对产品的模糊性方面。不含亚硝酸盐的选择通常更受欢迎，对健康的好处更明显，缺点更少。成本成为这两个类别的共同障碍。感官期望、自然感知和社会影响塑造了参与者的意图。有趣的是，在品尝了这两类产品后，购买意愿都有所增加。关于植物替代品，模糊性成为一个关键主题。参与者很难理解他们的多样化范围，并将他们归类为熟悉的食物组，这降低了他们对产品的控制。这些结果旨在为采用定量分析的未来研究提供信息，并支持蛋白质转化领域的干预措施。

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引用次数: 0

Italian consumers perspectives on insect-based feeds for ruminants and derived foods products 意大利消费者对反刍动物昆虫饲料及其衍生食品的看法

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-20 DOI: 10.1016/j.fufo.2026.100915

Manuela Renna , Lara Rastello , Laura Gasco , Lisa Livorsi , Pablo G. Toral , Rachele De Cianni , Valentina Maria Merlino

A survey of 1040 Italian consumers was conducted to investigate their knowledge, acceptance, and willingness to consume food products obtained from ruminants fed diets containing insect-derived products. The questionnaire covered the following sections: 1) consumption of ruminant-derived foods; 2–3) opinion on using insect-based feed for farm animals in general and specifically for ruminants; 4) the sustainability of insect-based feed for ruminants; 5) related benefits and risks; 6) perceived positive externalities from insect meals and oils for ruminant feeding; 7) knowledge of legislation on the use of insects as feed; and 8) concerns about insect-based feed for ruminants. Socio-demographic (SD) data was also collected. Sections 2, 3 and 4 were used in a Principal Component Analysis (PCA) to obtain perception and attitudinal patterns towards insect-based feed use in farm animal nutrition. The PCA defined three main components which were subsequently used as input for a Cluster Analysis, which categorized consumers into four groups. "Moderate rejectors" viewed insects as animal feed with some reservations. "Sustainability-driven" consumers supported insect-based feed for farm animals. "Insect-based feed supporters" were in favour but raised sustainability concerns. "Purpose-driven" consumers accepted insect-based feed, but not as a long-term solution. Clusters were characterised in terms of SD characteristics, knowledge of legislation, benefits, risks, externalities, and concerns related to insect-based feed for ruminants, also comparing different ruminant-derived food products. This study identifies specific consumer groups and provides insights into communication, policy and decision-making strategies for a sustainable livestock sector.

对1040名意大利消费者进行了一项调查，以了解他们对以含有昆虫衍生产品的反刍动物为食的食品的了解、接受程度和消费意愿。问卷内容包括以下几个部分：1)反刍动物源性食品的消费情况；2-3)对一般农场动物，特别是反刍动物使用昆虫饲料的意见；4)反刍动物昆虫饲料的可持续性；5)相关利益和风险；6)反刍动物食用昆虫饲料和昆虫油的正外部性；7)了解以昆虫为饲料的法例；8)对反刍动物的昆虫饲料的担忧。还收集了社会人口统计学（SD）数据。第2、3和4节用于主成分分析（PCA），以获得对农场动物营养中昆虫饲料使用的感知和态度模式。PCA定义了三个主要成分，这些成分随后被用作聚类分析的输入，聚类分析将消费者分为四组。“适度拒绝者”有保留地将昆虫视为动物饲料。“可持续发展”的消费者支持以昆虫为原料的饲料。“昆虫饲料支持者”对此表示支持，但提出了可持续性问题。“目的导向”的消费者接受了昆虫饲料，但不是长期解决方案。根据SD特征、立法知识、利益、风险、外部性和与反刍动物昆虫饲料相关的问题对集群进行了表征，并比较了不同的反刍动物衍生食品。这项研究确定了特定的消费群体，并为可持续畜牧业的沟通、政策和决策战略提供了见解。

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引用次数: 0

Impact of pickling and brining on the perceptual and nutritional characteristics of sea lettuce (Ulva fenestrata) 酸洗和盐水处理对海莴苣感官和营养特性的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-19 DOI: 10.1016/j.fufo.2026.100913

Sara Björkman , Jessica Jenemyr , Karin Wendin , Madeleine Jönsson

Seaweed is a promising candidate as a healthy, tasty, and sustainable future food in Western cultures, but currently lacks gastronomic applications in these settings. Therefore, this study aimed to refine the green seaweed Ulva fenestrata into sustainable, nutritious, and appealing food products and evaluate its quality and consumer acceptance. Five products – rehydrated Ulva (control), brined (6% NaCl), pickled in acetic acid, and pickled in cold and warm apple cider vinegar – were developed and assessed for nutritional, safety, and sensory characteristics. The raw material contained all essential amino acids at levels qualifying it as a complete protein and was rich in essential minerals such as calcium, potassium, magnesium, sodium, and sulfur. Acid treatments using acetic acid and apple cider vinegar effectively reduced undesirable elements, including arsenic, cadmium, and iodine. While pickling decreased hardness and greenness, brining preserved these physical attributes. Aroma profiles determined by SPME-GC–MS (solid-phase microextraction followed by gas chromatography with mass spectrometry) varied significantly across treatments: control and brined samples were dominated by dimethyl sulfide and 2-aziridinylethyl-amine, whereas pickled samples exhibited complex profiles characterized by aldehydes and acetic acid, imparting fermented, pungent, and fruity notes. Sensory evaluation by quantitative descriptive analysis (QDA) with trained experts revealed that brining enhanced seaweed odors, umami, and saltiness, while vinegar pickling introduced sweetness and distinctive vinegar-related flavors. Most importantly, the intense bitterness and fishy flavors from dimethyl sulfide were reduced in all treatments, especially in pickled products. Consumer acceptance was high for pickled products, indicating strong potential for culinary applications.

在西方文化中，海藻是一种健康、美味和可持续的未来食物，但目前在这些环境中缺乏烹饪应用。因此，本研究旨在将绿海藻精制成可持续的、营养丰富的、有吸引力的食品，并评估其质量和消费者接受度。开发了五种产品——复水合Ulva（对照）、盐水（6% NaCl）、醋酸腌制、冷苹果醋和温苹果醋腌制——并对其营养、安全性和感官特性进行了评估。这种原料含有所有必需的氨基酸，其含量使其成为一种完整的蛋白质，并富含必需的矿物质，如钙、钾、镁、钠和硫。酸处理使用醋酸和苹果醋有效地减少不需要的元素，包括砷，镉和碘。酸洗降低了硬度和绿度，而盐水保留了这些物理属性。SPME-GC-MS（固相微萃取-气相色谱-质谱）测定的香气谱在不同处理下差异显著：对照和盐水样品主要由二甲硫醚和2-亚氮基乙胺组成，而腌制样品则以醛和乙酸为特征，呈现出发酵、辛辣和水果味。由训练有素的专家通过定量描述性分析（QDA）进行的感官评估显示，盐水增强了海藻的气味、鲜味和咸味，而醋酸洗则引入了甜味和独特的醋相关风味。最重要的是，二甲基硫化物的强烈苦味和鱼腥味在所有处理中都有所减少，特别是在腌制产品中。消费者对腌制产品的接受度很高，表明烹饪应用的潜力很大。

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引用次数: 0

“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。

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引用次数: 0

Denaturation dynamics of soy protein isolate for electrospinning: A comparative study of thermal, cold plasma, and high-pressure treatments 静电纺丝用大豆分离蛋白的变性动力学：热、冷等离子体和高压处理的比较研究

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-13 DOI: 10.1016/j.fufo.2026.100911

Danial Dehnad , Behrouz Ghorani , Bahareh Emadzadeh , Seid Mahdi Jafari

To date, no comparative analysis has been conducted regarding the effectiveness of cold plasma (CP) techniques—comprising both vacuum CP (VCP) and atmospheric CP (ACP)—high hydrostatic pressure (HHP), and thermal treatment (ThT) on protein denaturation prior to the electrospinning (ESP). This comparative evaluation is essential, as the current solution (ThT) to improving protein quality before ESP results in significant organoleptic consequences (e.g., color degradation and off-flavor) and nutrient loss. The expected impact of the study is to advance current knowledge of the denaturation dynamics of soy protein isolate (SPI) using green technologies, including VCP, ACP, and HHP. The main aim of the study was to investigate the suitability of green non-thermal technologies to replace inefficient conventional ThT. Thus, different properties of treated SPI samples, including solubility, surface hydrophobicity, sulfhydryl content, turbidity, secondary structure, viscosity and electrophoretic pattern were studied. While physicochemical properties, including solubility, secondary structure, and viscosity of SPI, were improved by CP techniques and HHP, ThT had an edge over non-ThTs in terms of denaturation before ESP. For example, ThT resulted in the highest SPI solubility (39%), sulfhydryl content (19%), turbidity value (5.19), and disordered structure (62.2%). Among non-ThTs, VCP dominated ACP and HHP in different characteristics, e.g., sulfhydryl content, viscosity, disordered structure, random coil content, and α-helix to β-sheet ratio. VCP preserved α-helix better due to oxidation-induced stability and reduced aggregation, while HHP increased β-sheet formation due to pressure-induced unfolding and aggregation. VCP generates reactive oxygen and nitrogen species, inducing mild amino acid oxidation that stabilizes α-helix via intra-molecular hydrogen bonding while preventing extensive unfolding.

迄今为止，还没有对冷等离子体（CP）技术（包括真空CP （VCP）和常压CP (ACP)）、高静水压力（HHP）和热处理（ThT）在静电纺丝（ESP）之前对蛋白质变性的有效性进行比较分析。这种比较评估是必不可少的，因为目前在ESP之前提高蛋白质质量的解决方案（ThT）会导致显著的感官后果（例如，颜色退化和异味）和营养损失。该研究的预期影响是利用绿色技术（包括VCP、ACP和HHP）推进大豆分离蛋白（SPI）变性动力学的现有知识。该研究的主要目的是调查绿色非热技术取代低效传统高温的适用性。因此，研究了处理过的SPI样品的不同性质，包括溶解度、表面疏水性、巯基含量、浊度、二级结构、粘度和电泳模式。虽然CP技术和HHP改善了SPI的物理化学性质，包括溶解度、二级结构和粘度，但在ESP前变性方面，ThT比非ThT有优势。例如，ThT导致SPI溶解度最高（39%），巯基含量（19%），浊度值（5.19）和无序结构（62.2%）。在非thts中，VCP在巯基含量、粘度、无序结构、随机线圈含量、α-螺旋与β-片比等不同特征上均优于ACP和HHP。VCP由于氧化诱导的稳定性和聚集减少而更好地保存了α-螺旋，而HHP由于压力诱导的展开和聚集而增加了β-薄片的形成。VCP产生活性氧和活性氮，诱导轻微的氨基酸氧化，通过分子内氢键稳定α-螺旋，同时防止广泛展开。

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