Future Foods最新文献

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 : 2026-06-01 Epub 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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引用次数: 0

Addressing postharvest losses in mango: Current challenges and role of packaging-based solutions 解决芒果采后损失：当前的挑战和基于包装的解决方案的作用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2025-12-30 DOI: 10.1016/j.fufo.2025.100896

Subhash V Pawde , Pimonpan Kaewprachu , Passakorn Kingwascharapong , Samart Sai-Ut , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen

Mango (Mangifera indica L.), one of the world's most commercially valuable tropical fruits, faces significant postharvest losses due to its high perishable nature that extremely impact international supply chains. This review analyzes the scope of postharvest mango losses, presenting current statistics, underlying causes, and economic implications for stakeholders across the value chain. Despite being a vital economic fruit in many regions, postharvest losses in mango record very high in certain markets, primarily due to its climacteric nature, high respiration rate, susceptibility to microbial spoilage, and mechanical damage during handling. The review identifies packaging as a critical intervention point in mitigating these losses, with particular emphasis on novel packaging solutions. A structured analysis of conventional packaging methods discloses significant limitations in controlling microbial proliferation, which represents the predominant cause of quality deterioration and shortened shelf life. The paper then examines novel packaging technologies, with antimicrobial packaging receiving primary focus due to its demonstrated efficacy in inhibiting pathogenic and spoilage microorganisms. Complementary technologies including modified atmosphere packaging, ethylene scavengers, and intelligent packaging systems are assessed as potential synergistic approaches. The review concludes by exploring directions emphasize biodegradable active packaging with natural antimicrobials and digital sensing integration. This review provides a framework for selecting appropriate packaging interventions based on supply chain requirements and commercial viability.

芒果（Mangifera indica L.）是世界上最具商业价值的热带水果之一，由于其高度易腐的性质，它面临着巨大的采后损失，这极大地影响了国际供应链。本文分析了芒果采后损失的范围，介绍了目前的统计数据、潜在原因以及对整个价值链利益相关者的经济影响。尽管芒果在许多地区是一种重要的经济水果，但在某些市场上，芒果的采后损失率很高，这主要是由于它的更年期性质、高呼吸速率、易受微生物腐败和处理过程中的机械损伤。审查确定包装作为一个关键的干预点，在减轻这些损失，特别强调新颖的包装解决方案。对传统包装方法的结构化分析揭示了在控制微生物增殖方面的显着局限性，这是导致质量恶化和保质期缩短的主要原因。然后，本文研究了新的包装技术，抗菌包装由于其在抑制病原微生物和腐败微生物方面的功效而受到主要关注。互补技术包括改性气氛包装、乙烯清除剂和智能包装系统被评估为潜在的协同方法。展望了生物可降解活性包装与天然抗菌剂和数字传感集成的发展方向。本综述为基于供应链要求和商业可行性选择适当的包装干预提供了一个框架。

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引用次数: 0

Three shades of plant protein from a single rice cultivar: Insights into subunit profiles, molecular structures, functional and nutritional properties, and cheesemaking performance 来自单一水稻品种的三种植物蛋白：亚基概况，分子结构，功能和营养特性以及奶酪制作性能的见解

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2025-12-13 DOI: 10.1016/j.fufo.2025.100875

Ruslan Mehadi Galib, Md Mahfuzur Rahman

Rice milling generates significant processing byproducts such as bran and broken kernels, which contain a significant amount of protein. The study aims to understand the difference in the quality and performance of proteins extracted from brown rice, broken kernels, and rice bran of a single cultivar. Rice bran had the most abundant albumin content (25.78 %), while broken kernels showed the highest glutelin content (66.64 %). Size-exclusion chromatography also showed rice bran is rich in low-molecular-weight albumins, while kernel and brown rice contain higher glutelin subunits (10–60 kDa). Rice bran protein showed the highest β-sheet and random coil content. Brown rice protein demonstrated significantly higher solubility (18.37 %), lower surface hydrophobicity (34.26), and greater oil holding capacity of 163.79 g/100 g. Furthermore, brown rice protein is found to be high in essential amino acids and has improved in vitro digestibility of 67.61 %. In contrast, bran protein exhibited higher surface hydrophobicity (43.18), lower solubility (13.31 %), and elevated water holding capacity (68.27 g/100 g). The elevated β-sheet content (26.98 %) in bran protein likely contributed to increased hydrophobic surface exposure, leading to reduced solubility and increased surface hydrophobicity. When plant-based cheese is formulated using these protein fractions, brown rice protein showed a firmer texture, whereas broken kernels’ one was softer and showed the highest meltability (38.32 %). Rice bran protein contributed to the lowest oil separation (69.43 %), suggesting its suitability for creamy applications. These findings demonstrate the potential of rice milling byproducts as functional and sustainable protein sources for the formulation of diverse plant-based food products.

碾米会产生大量的加工副产品，如麸皮和破碎的谷粒，其中含有大量的蛋白质。该研究旨在了解从糙米、碎米粒和单一品种米糠中提取的蛋白质在质量和性能上的差异。米糠中白蛋白含量最高（25.78%），碎粒中谷蛋白含量最高（66.64%）。粒径排除色谱法还显示米糠富含低分子量白蛋白，而谷粒和糙米含有较高的谷蛋白亚基（10-60 kDa）。米糠蛋白β片和随机卷曲含量最高。糙米蛋白具有较高的溶解度（18.37%）、较低的表面疏水性（34.26）和较高的持油量（163.79 g/100 g）。此外，糙米蛋白富含必需氨基酸，体外消化率提高了67.61%。相比之下，麸皮蛋白表现出更高的表面疏水性（43.18%），更低的溶解度（13.31%）和更高的持水量（68.27 g/100 g）。麸皮蛋白中β-片含量的升高（26.98%）可能导致疏水表面暴露增加，导致溶解度降低和表面疏水性增加。当使用这些蛋白质成分配制植物基奶酪时，糙米蛋白显示出更坚固的质地，而碎粒蛋白则更柔软，并显示出最高的可熔化性（38.32%）。米糠蛋白的油分离率最低（69.43%），适合用于奶油。这些发现证明了碾米副产品作为多种植物性食品配方的功能性和可持续蛋白质来源的潜力。

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引用次数: 0

Exploring the potential of saline mushrooms as a future food 探索盐蘑菇作为未来食品的潜力

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.fufo.2026.100920

Maria Fitzner-van Bömmel, Susanne Baldermann

Environmental changes require agri-food systems to adapt. Moreover, recent nutritional guidelines also reflect aspects of sustainable production and healthy nutrition while respecting planetary boundaries. In this context, mushrooms which have beneficial nutritional properties, such as high protein content, and are rich in vitamins, trace elements, and secondary metabolites becoming the focus of research work. A next approach to cope with these challenges is to use extremophiles, that can adapt to changing environmental conditions such as high salinity. Therefore, the question arises as to which mushrooms can thrive in saline environments and be cultivated in future agri-food systems. Thus, this review aims to identify and evaluate the potential of saline mushrooms, including their nutritional properties and any possible toxicological risks. Eighty-six species of edible mushrooms that can live in saline environments were identified. Like other mushrooms, they contain high protein content. Moreover, these species were found to be rich in bioactive compounds such as phenolic compounds, tocopherols, ergosterol and polysaccharides. Several studies have also demonstrated their anti-carcinogenic, antioxidant and antimicrobial properties, indicating their potential as health promoters. This comprehensive review highlights the potential of saline mushrooms as a healthy protein-rich food in future diets. However, further research is essential to investigate the mechanisms behind the salinity tolerance of mushrooms and the influence of salinity on food quality and safety such as the accumulation of heavy metals or the production of toxins.

环境变化要求农业粮食系统适应。此外，最近的营养准则也反映了可持续生产和健康营养的各个方面，同时尊重地球的界限。在这种背景下，蘑菇具有有益的营养特性，如蛋白质含量高，富含维生素、微量元素和次生代谢物，成为研究工作的重点。应对这些挑战的下一个方法是使用极端微生物，它们可以适应不断变化的环境条件，如高盐度。因此，出现的问题是，哪些蘑菇可以在盐水环境中茁壮成长，并在未来的农业食品系统中种植。因此，本综述旨在识别和评估盐蘑菇的潜力，包括其营养特性和任何可能的毒理学风险。鉴定出86种可在盐水环境中生存的食用菌。像其他蘑菇一样，它们含有高蛋白。此外，这些物种被发现富含酚类化合物、生育酚、麦角甾醇和多糖等生物活性化合物。一些研究也证明了它们的抗癌、抗氧化和抗菌特性，表明了它们作为健康促进剂的潜力。这项全面的综述强调了盐蘑菇作为一种健康的富含蛋白质的食物在未来饮食中的潜力。然而，需要进一步研究蘑菇耐盐性背后的机制，以及盐度对食品质量和安全的影响，如重金属的积累或毒素的产生。

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引用次数: 0

Proteomic profiling of New Zealand endemic Porphyra/Pyropia (karengo) seaweeds: A predictive framework for functional food applications 新西兰特有卟啉/焦藻（karengo）海藻的蛋白质组学分析：功能食品应用的预测框架

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2026-01-30 DOI: 10.1016/j.fufo.2026.100938

Chee Fan Tan , Kuin Tian Pang , Rita Lee , Alok Tanala Patra , Felicia Ong , Ian Walsh , Siew Young Quek , Tom Wheeler , Xuezhi Bi

Porphyra/Pyropia seaweeds are promising sources for functional foods development, offering a rich macro- and micronutrient profiles. In New Zealand (NZ), endemic Porphyra/Pyropia species (karengo), exhibit considerable variability driven by geography, seasonality, and climate, which may influence their nutritional quality. Despite their use as traditional foods, the NZ Porphyra/Pyropia remain underutilized commercially, in part due to the lack of biomolecular characterisation, particularly their bioactive protein components, hindering evidence-based species selection for seaweed farming commercialisation and functional food development. This study presents the first proteomic characterization of three NZ Porphyra/Pyropia species: Pyropia virididentata, Pyropia cinnamomea, and Porphyra GRB complex. Mass spectrometry-based proteomics analysis identified differences in the phycobiliprotein composition among the species, with the Porphyra GRB complex containing higher levels of phycocyanin. Using the protein sequence information, in silico gastrointestinal digestion analysis predicted that phycobiliproteins from NZ Porphyra/Pyropia seaweeds can potentially release bioactive peptides capable of inhibiting angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) activities. Sequence-based allergenicity prediction indicated possible cross-reactivity between NZ Porphyra/Pyropia β-phycoerythrin and β-phycocyanin against the β-phycocyanin allergen from spirulina, which is associated with a low incidence of allergy. Proximate analysis revealed that NZ Porphyra/Pyropia seaweeds have high protein (26–30.2 %) and carbohydrate (48.3–50.9 %) contents, and low fat and free sugar levels. Amino acid profiling further showed that NZ Porphyra/Pyropia seaweeds are relatively rich in sulphur-containing amino acids and umami-associated amino acids. Overall, these findings highlight the potential of NZ Porphyra/Pyropia seaweeds as a novel plant-based protein source for functional food applications.

紫菜/焦藻是开发功能食品的重要来源，具有丰富的宏量和微量营养素。在新西兰（NZ），地方性的卟啉/焦皮菌（karengo），受地理、季节和气候的影响，表现出相当大的变异，这可能会影响它们的营养质量。尽管它们被用作传统食品，但新西兰紫菜/焦皮藻在商业上仍未得到充分利用，部分原因是缺乏生物分子特征，特别是其生物活性蛋白质成分，阻碍了基于证据的海藻养殖商业化和功能性食品开发的物种选择。本文首次报道了新西兰三种卟啉/焦斑菌的蛋白质组学特征：virididentata、cinnamomea和Porphyra GRB复合体。基于质谱的蛋白质组学分析确定了不同物种间藻胆蛋白组成的差异，其中卟啉GRB复合体含有较高水平的藻蓝蛋白。利用蛋白质序列信息，进行计算机胃肠消化分析，预测NZ卟啉/焦斑海藻藻胆蛋白可能释放抑制血管紧张素转换酶（ACE）和二肽基肽酶- iv （DPP-IV）活性的生物活性肽。基于序列的过敏原预测表明，NZ Porphyra/Pyropia β-藻红蛋白和β-藻蓝蛋白对螺旋藻β-藻蓝蛋白过敏原可能存在交叉反应，且过敏发生率较低。近似分析表明，NZ卟啉/焦斑海藻具有较高的蛋白质（26 - 30.2%）和碳水化合物（48.3 - 50.9%）含量，脂肪和游离糖含量较低。氨基酸分析进一步表明，新西兰卟啉/焦皮藻含有相对丰富的含硫氨基酸和鲜味相关氨基酸。总的来说，这些发现突出了新西兰卟啉/焦皮藻作为功能食品应用的新型植物性蛋白质来源的潜力。

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引用次数: 0

Unlocking the functional potential of asparagus fibre via a novel wet ball milling strategy 通过一种新的湿球磨策略解锁芦笋纤维的功能潜力

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.fufo.2026.100918

Yifeng Lu, Jingwei Liu, Lu Zhang, Maarten A.I. Schutyser

This study investigated ball milling as a method to transform white asparagus pomace into functionalised fibre. The effects of ball milling conditions (i.e., temperature: 0 °C, −20 °C or −40 °C; water content: pre-dried 9 % or wet 74 %) on the properties of obtained asparagus fibre were evaluated. Ball milling of wet pomace at 0 °C significantly improved water-holding capacity, viscosity, emulsifying stability, and enzymatic digestibility of asparagus fibre, despite not producing the smallest particles. In contrast, ball milling of pre-dried pomace led to the greatest size reduction but resulted in poor functionality of asparagus fibre due to the collapse of the dry fibrous structure that is in the glassy state. Fibre morphological analyses using confocal laser scanning microscopy and optical imaging indicated that changes in particle morphology/microstructure contributed more to the improved functionality than particle size reduction. Nevertheless, milling of wet pomace resulted in asparagus fibre with a dark colour which is likely to be attributed to polyphenol–iron interactions. Pre-treating asparagus pomace using ethylenediaminetetraacetic acid (EDTA) solution effectively reduced the discoloration after milling. These findings highlight that careful control of water content and temperature during ball milling, combined with appropriate pre-treatment, enables an energy-efficient strategy to produce high-functionalized fibre ingredients from fibre-rich plant by-products like asparagus pomace.

研究了球磨法将白芦笋渣转化为功能化纤维的方法。球磨条件（即温度：0°C， - 20°C或- 40°C；含水量：预干9%或湿74%）对所得芦笋纤维性能的影响进行了评估。湿渣在0°C下进行球磨，显著提高了芦笋纤维的保水能力、粘度、乳化稳定性和酶消化率，尽管没有产生最小的颗粒。相比之下，球磨预干渣土导致最大的尺寸减少，但导致芦笋纤维的功能差，由于在玻璃状态的干纤维结构的崩溃。利用激光共聚焦扫描显微镜和光学成像技术对纤维形态进行了分析，结果表明，颗粒形态/微观结构的改变比颗粒尺寸的减小更能提高纤维的功能。然而，湿渣的研磨导致芦笋纤维呈深色，这可能归因于多酚-铁的相互作用。采用乙二胺四乙酸（EDTA）溶液对芦笋渣进行预处理，可有效降低其磨粉后的变色程度。这些发现强调，在球磨过程中仔细控制水分含量和温度，并结合适当的预处理，可以实现从富含纤维的植物副产品（如芦笋渣）中生产高功能纤维成分的节能策略。

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引用次数: 0

Enhancing early detection of mango anthracnose using hyperspectral imaging and 3D-CNNs 利用高光谱成像和3d - cnn增强芒果炭疽病的早期检测

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.fufo.2026.100929

Mengfei Yang , Xin Xu , Xiaochan Wang , Jie Yang , Xiaofei Zhang , Qianjiang Pan , Chen Wang , Xiaolei Zhang

Anthracnose, a severe postharvest disease in mangoes caused by Colletotrichum gloeosporioides, leads to substantial economic losses due to its latent infection. Conventional spectral-based detection relies typically on averaged one-dimensional (1D) spectral data, neglecting spatial information related to disease infection. This study introduces an early detection method combining hyperspectral imaging with a three-dimensional convolutional neural network (3D-CNN) to simultaneously extract spatial and spectral features. The developed 3D-CNN model achieved 95.24 % accuracy in distinguishing healthy, asymptomatic, and symptomatic mango samples, outperforming both 1D-CNN (92.52 %) and traditional machine learning models (65.31 %–90.48 %). Gradient-weighted class activation mapping (Grad-CAM) interpretation revealed that the 3D-CNN focuses on distinct spectral wavelengths for different infection stages: 1067–1161 nm for healthy, 1217–1298 nm for asymptomatic, and 1204–1373 nm for symptomatic, corresponding to biochemical changes during infection. In contrast, the 1D-CNN utilized the same wavelengths across all stages (1000–1117 nm). Spatially, the 3D-CNN also exhibited selective focus on different fruit regions consistent with infection status, such as the center of healthy fruit and infected areas of symptomatic samples. This interpretable approach offers a powerful tool for early anthracnose detection and holds significant potential for improving mango disease management.

炭疽病是由芒果炭疽菌（Colletotrichum gloeosporioides）引起的一种严重的芒果采后病害，由于其潜伏感染，给芒果造成了巨大的经济损失。传统的基于光谱的检测通常依赖于平均一维（1D）光谱数据，忽略了与疾病感染相关的空间信息。本研究提出了一种将高光谱成像与三维卷积神经网络（3D-CNN）相结合的早期检测方法，同时提取空间和光谱特征。所开发的3D-CNN模型在区分健康、无症状和有症状芒果样本方面的准确率达到95.24%，优于1D-CNN（92.52%）和传统机器学习模型（65.31% - 90.48%）。梯度加权类激活映射（Grad-CAM）解释显示，3D-CNN在不同感染阶段聚焦不同的光谱波长：健康者为1067-1161 nm，无症状者为1217-1298 nm，症状者为1204-1373 nm，与感染期间的生化变化相对应。相比之下，1D-CNN在所有阶段（1000-1117 nm）使用相同的波长。在空间上，3D-CNN也表现出对与感染状态相一致的不同水果区域的选择性关注，如健康水果中心和有症状样本的感染区域。这种可解释的方法为早期炭疽病检测提供了强有力的工具，并具有改善芒果疾病管理的重大潜力。

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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 : 2026-06-01 Epub 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

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 : 2026-06-01 Epub 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。

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引用次数: 0

Seaweed aquaculture as a sustainable source of functional foods 海藻养殖作为功能性食品的可持续来源

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-06-01 Epub Date: 2025-12-14 DOI: 10.1016/j.fufo.2025.100876

Pierre Liboureau , Agnes Mols-Mortensen , Anastasiya Laznya , Daniela Maria Pampanin

Seaweed cultivation is the fastest-growing aquaculture sector. However, despite the crucial need for new food sources, human consumption of edible macroalgae as food remains limited in most countries. In this interdisciplinary review, we examine the potential of seaweed aquaculture to provide nutritious, functional foods as an industry focused on social, economic, and environmental sustainability. Seaweeds are excellent sources of proteins and fibres, constituting up to 35 and 66 % dry weight, respectively. Some species are particularly rich in vitamins A and B12, and their mineral contents far exceed those of terrestrial plants. Various nutraceutical effects, linked to compounds such as short-sequence peptides, pigments, and polysaccharides, have also been documented. The mineral content also raises toxicity concerns, and the variability and bioaccessibility of nutrients and bioactive compounds need further research to ensure product quality. Seaweeds are present in most coastal environments, and their cultivation is a low-resource, widely accessible activity. It can provide income, socio-economic status, and other ecosystem services to local populations, although issues with fair distribution of benefits persist. Finally, establishing cultivation areas may help protect local ecosystems and can provide low-carbon foodstuffs with minimal climate impact. Nevertheless, many challenges remain to the widespread adoption of seaweed aquaculture. Seaweed research must modernise and embrace mechanistic studies to provide better solutions to cultivation challenges and expand beyond the few currently cultivated species to suit regional needs. Local stakeholders should be included in decision-making and prioritised in socio-economic planning, and wild ecosystems preserved to truly harness the sustainable potential of seaweed cultivation.

海藻养殖是增长最快的水产养殖部门。然而，尽管迫切需要新的食物来源，但在大多数国家，人类食用可食用的大型藻类作为食物仍然有限。在这篇跨学科的综述中，我们研究了海藻养殖作为一个专注于社会、经济和环境可持续性的行业，提供营养、功能性食品的潜力。海藻是蛋白质和纤维的极好来源，分别占干重的35%和66%。有些品种尤其富含维生素A和B12，其矿物质含量远远超过陆生植物。与短序列肽、色素和多糖等化合物有关的各种营养作用也有文献记载。矿物质含量也引起了毒性问题，营养物质和生物活性化合物的可变性和生物可及性需要进一步研究以确保产品质量。海藻存在于大多数沿海环境中，它们的种植是一种资源匮乏、可广泛获取的活动。它可以为当地居民提供收入、社会经济地位和其他生态系统服务，尽管公平分配利益的问题仍然存在。最后，建立种植区可能有助于保护当地生态系统，并提供低碳食品，同时对气候影响最小。然而，广泛采用海藻养殖仍然面临许多挑战。海藻研究必须现代化，并接受机械研究，以便为培育挑战提供更好的解决方案，并扩展到目前培育的少数品种之外，以适应区域需求。应将当地利益相关者纳入决策并优先考虑社会经济规划，并保护野生生态系统，以真正利用海藻养殖的可持续潜力。

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引用次数: 0