Pub Date : 2024-08-19DOI: 10.1016/j.fufo.2024.100437
Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of Saccharomyces cerevisiae subsp. boulardii (SB). This study demonstrated that GGM and GX effectively protected SB during spray drying at feed concentrations of 15 and 20 % and inlet air temperatures of 105 and 140 °C, ensuring survival rates over 90 %, comparable to gum Arabic, with all achieving over 108 cfu/g in the microcapsules. However, GGM and GX were unable to sustain SB viability when the microcapsules were stored at 33 and 75 % RH (22 °C), beyond 21 and 7 days, respectively. When stored at 4 °C, GX demonstrated a greater ability to protect SB than GGM, with log-cycle reductions of 3 and 6, respectively, after two months. Microstructure analyses showed almost all SB were entrapped by wall materials, with many microcapsules having a wall thickness of 1 − 2 µm. Overall, GX is effective for stable yeast probiotic powders, enabling the development of new probiotic enhanced formulations with prolonged viability and stability.
{"title":"Protective role of wood hemicelluloses: Enhancing yeast probiotics survival in spray drying and storage","authors":"","doi":"10.1016/j.fufo.2024.100437","DOIUrl":"10.1016/j.fufo.2024.100437","url":null,"abstract":"<div><p>Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of <em>Saccharomyces cerevisiae</em> subsp. <em>boulardii</em> (SB). This study demonstrated that GGM and GX effectively protected SB during spray drying at feed concentrations of 15 and 20 % and inlet air temperatures of 105 and 140 °C, ensuring survival rates over 90 %, comparable to gum Arabic, with all achieving over 10<sup>8</sup> cfu/g in the microcapsules. However, GGM and GX were unable to sustain SB viability when the microcapsules were stored at 33 and 75 % RH (22 °C), beyond 21 and 7 days, respectively. When stored at 4 °C, GX demonstrated a greater ability to protect SB than GGM, with log-cycle reductions of 3 and 6, respectively, after two months. Microstructure analyses showed almost all SB were entrapped by wall materials, with many microcapsules having a wall thickness of 1 − 2 µm. Overall, GX is effective for stable yeast probiotic powders, enabling the development of new probiotic enhanced formulations with prolonged viability and stability.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001436/pdfft?md5=e06dc24b54762b27aa9e5bb2a08e5c77&pid=1-s2.0-S2666833524001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142058255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-17DOI: 10.1016/j.fufo.2024.100433
The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.
{"title":"Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand","authors":"","doi":"10.1016/j.fufo.2024.100433","DOIUrl":"10.1016/j.fufo.2024.100433","url":null,"abstract":"<div><p>The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (<em>n</em> = 32) and office workers with busy lifestyles (<em>n</em> = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001394/pdfft?md5=3e1424269a16353191fce6f472ecbbd0&pid=1-s2.0-S2666833524001394-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-15DOI: 10.1016/j.fufo.2024.100435
The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of Ulva fasciata, Ulva lactuca, Chaetomorpha linum, and Gracilaria edulis. The highest percentage of protein (24.26 %) in U. fasciata; fat (6.33 %) and total carbohydrates (46.39 %) in C. linum; crude fibre (8.67 %) in U. lactuca; ash (22.45 %) content in G. edulis was observed among the four-seaweed. The highest oil absorption capacity was found for C. linum (1.59 %), followed by G. edulis (1.21 %), U. lactuca (1.04 %), and U. fasciata (0.91 %). The water absorption capacity in U. fasciata (4.55 %) was observed to be the highest followed by C. linum (3.84 %), U. lactuca (3.78 %), and G. edulis (2.22 %). U. fasciata exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while G. edulis showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of G. edulis and C. linum powder showed excellent flowability than U. lactuca and U. fasciata. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for G. edulis and C. linum. The bulk density (0.71 g/cm3) and tapped density (0.85 g/cm3) of U. fasciata were observed to be the highest, whereas true density (1.11 g/cm3) was recorded highest in U. lactuca. The most increased antioxidant activity was found in G. edulis (65.90 %) followed by C. linum (53.01 %), U. lactuca (51.76 %), and U. fasciata (43.56 %). The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in U. fasciata. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.
本研究的目的是阐释筋膜莼、乳莼、亚麻和江蓠的营养、功能、流动性和抗氧化特性。在四种海藻中,法氏莼的蛋白质(24.26%)、脂肪(6.33%)和总碳水化合物(46.39%)、粗纤维(8.67%)和灰分(22.45%)含量最高。亚麻(C. linum)的吸油能力最高(1.59 %),其次是 G. edulis(1.21 %)、U. lactuca(1.04 %)和 U. fasciata(0.91 %)。据观察,U. fasciata 的吸水能力(4.55 %)最高,其次是 C. linum(3.84 %)、U. lactuca(3.78 %)和 G. edulis(2.22 %)。U. fasciata 的溶解度(35.83 ± 1.97 %)和乳化能力(99.00 ± 0.00 %)最高,而 G. edulis 的发泡能力(75.00 ± 1.00 %)最高。与 U. lactuca 和 U. fasciata 相比,G. edulis 和 C. linum 粉末的静止角显示出极佳的流动性。卡尔指数和豪斯纳比率表明,除 G. edulis 和 C. linum 外,所有海藻样品都具有自由流动性。据观察,U. fasciata 的体积密度(0.71 克/立方厘米)和敲击密度(0.85 克/立方厘米)最高,而 U. lactuca 的真实密度(1.11 克/立方厘米)最高。G. edulis(65.90 %)的抗氧化活性最高,其次是 C. linum(53.01 %)、U. lactuca(51.76 %)和 U. fasciata(43.56 %)。U. fasciata 的总酚含量(10.93 毫克 GAE/克)和类黄酮含量(1.71 毫克 QE/克)较高。傅立叶变换红外光谱分析检测到了酰胺基、氨基、羟基、酯基的存在,可以得出蛋白质、氨基酸、多糖和脂肪等基本成分存在的结论。因此,所选的四种海洋海藻是功能性成分的良好来源,可用于开发面包、饼干、曲奇、茶、点心、汤和饮料等功能性食品。
{"title":"Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species","authors":"","doi":"10.1016/j.fufo.2024.100435","DOIUrl":"10.1016/j.fufo.2024.100435","url":null,"abstract":"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm<sup>3</sup>) and tapped density (0.85 g/cm<sup>3</sup>) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm<sup>3</sup>) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-15DOI: 10.1016/j.fufo.2024.100436
Algae are promising sources of nutritious and sustainable protein, but little is known about their metabolic health impact and acceptability as meal ingredients. This acute, randomized, controlled, five-way crossover trial compared whole algal biomasses and their corresponding protein concentrates to soy protein concentrate in terms of palatability, appetite, satiety, and metabolic response. Nineteen healthy Chinese males (21–50 years, 18.5–25.0 kg/m2) consumed noodle meals supplemented with 10 g of nori biomass/protein concentrate (NB/NC), Chlorella vulgaris biomass/protein concentrate (CB/CC) or soy protein concentrate control (CON) in randomized order. At regular intervals, blood samples were collected to measure biochemical markers, while gastrointestinal tolerance, palatability, and appetite were assessed using questionnaires and visual analog scales (VAS). Results indicated that algae-enriched meals were well-tolerated and comparable to soy in both visual appeal and smell, with NB and CC outperforming soy in aftertaste (p < 0.05). There were no significant differences between treatments in glucose, insulin, C-peptide, appetite/satiety, plasma ghrelin, and GLP-1. However, exploratory analysis of serum triglycerides revealed significant time × treatment effects (p < 0.004) and differences in incremental area under the curve (iAUC0–120,p = 0.0249). Our findings reveal that algal biomasses and protein concentrates are as comparable to soy protein concentrate in palatability, satiety, and metabolic outcomes, highlighting their potential as practical, sustainable, and nutritious ingredients.
{"title":"Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism","authors":"","doi":"10.1016/j.fufo.2024.100436","DOIUrl":"10.1016/j.fufo.2024.100436","url":null,"abstract":"<div><p>Algae are promising sources of nutritious and sustainable protein, but little is known about their metabolic health impact and acceptability as meal ingredients. This acute, randomized, controlled, five-way crossover trial compared whole algal biomasses and their corresponding protein concentrates to soy protein concentrate in terms of palatability, appetite, satiety, and metabolic response. Nineteen healthy Chinese males (21–50 years, 18.5–25.0 kg/m<sup>2</sup>) consumed noodle meals supplemented with 10 g of nori biomass/protein concentrate (NB/NC), <em>Chlorella vulgaris</em> biomass/protein concentrate (CB/CC) or soy protein concentrate control (CON) in randomized order. At regular intervals, blood samples were collected to measure biochemical markers, while gastrointestinal tolerance, palatability, and appetite were assessed using questionnaires and visual analog scales (VAS). Results indicated that algae-enriched meals were well-tolerated and comparable to soy in both visual appeal and smell, with NB and CC outperforming soy in aftertaste (<em>p</em> < 0.05). There were no significant differences between treatments in glucose, insulin, C-peptide, appetite/satiety, plasma ghrelin, and GLP-1. However, exploratory analysis of serum triglycerides revealed significant time × treatment effects (<em>p</em> < 0.004) and differences in incremental area under the curve (iAUC<sub>0–120,</sub> <em>p</em> = 0.0249). Our findings reveal that algal biomasses and protein concentrates are as comparable to soy protein concentrate in palatability, satiety, and metabolic outcomes, highlighting their potential as practical, sustainable, and nutritious ingredients.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001424/pdfft?md5=6cee96dccb19b0d28809fce2f10e4b28&pid=1-s2.0-S2666833524001424-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-15DOI: 10.1016/j.fufo.2024.100432
Starch-based films reinforced with Canna edulis Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.
{"title":"Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications","authors":"","doi":"10.1016/j.fufo.2024.100432","DOIUrl":"10.1016/j.fufo.2024.100432","url":null,"abstract":"<div><p>Starch-based films reinforced with <em>Canna edulis</em> Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001382/pdfft?md5=611054789eec7d7ac7317b99a1c2e07f&pid=1-s2.0-S2666833524001382-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-13DOI: 10.1016/j.fufo.2024.100431
The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U. fenestrata derived from three different cultivation conditions and three harvest times. U. fenestrata was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered U. fenstrata. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods.
绿色海藻莼菜是未来的候选食品,但其成分(如蛋白质含量)和感官质量都取决于栽培和收获条件。研究的目的是探索三种不同栽培条件和三个收获期的莼菜的感官品质以及消费者对莼菜的态度。U. fenestrata分别在海上和两种不同的陆地水箱中养殖,一种是模拟海水养殖,另一种是添加渔业加工水以增加蛋白质含量。由感官分析小组和消费者组成的焦点小组对海藻进行了感官分析。前者评估了海藻的干燥整片(9 个样本)和乳剂(9 个样本)。消费者则对整片海藻和富含 U. fenstrata 海藻粉的素食涂抹酱进行了评估。所有海藻样品都呈浓绿色;有鲜味、咸味、苦味和酸味;有青草和新鲜海藻的气味和味道;质地松脆。与海上养殖相比,水槽养殖的海藻质地更脆(p<0.001)。用加工水进行水槽栽培时,蛋白质含量从 14.4% 增加到 21.6%,这增加了绿色强度(p<0.007),降低了苦味强度(p<0.001)。总体而言,消费者对海藻食品持积极态度。
{"title":"Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level","authors":"","doi":"10.1016/j.fufo.2024.100431","DOIUrl":"10.1016/j.fufo.2024.100431","url":null,"abstract":"<div><p>The green seaweed <em>Ulva fenestrata</em> is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, <em>U. fenestrata</em> derived from three different cultivation conditions and three harvest times. <em>U. fenestrata</em> was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered <em>U. fenstrata</em>. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001370/pdfft?md5=ad6f00cccb8ff9c1a50049291b75b9f3&pid=1-s2.0-S2666833524001370-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142006968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-08DOI: 10.1016/j.fufo.2024.100426
Traceability is a transparent quality index in almost every supply chain. Especially when it comes to highly perishable products, such as dairy, the need for an effective traceability system is unavoidable due to increased fraudulent products, adulteration, excessive additives, and toxic substances. The dairy industry requires an effective traceability system that ensures visibility and transparency in the supply chain while enhancing safety, quality, and adherence to ethical standards; promotes consumer trust and stakeholder collaborations; optimizes dairy operations for economic benefits; and enables end-to-end tracking and monitoring of processes. By effectively utilizing resources and reducing wastage, the system supports the principal objectives of sustainable development through advancing reliability and constant advancements. This paper offers insights into the recent developments, trends, opportunities, and impacts of traceability implementation in the dairy industry. The theoretical and technological status of traceability was investigated, and the content analysis was used to examine the intervention of digital technologies in dairy traceability and sustainability indicators. The study highlights research indicators in different dairy domains, suggesting potential traceability research pathways. It also discusses past, present, and future aspects of traceability, along with challenges, advancements through digital technologies, and its implications for dairy stakeholders. The findings revealed that implementing an effective traceability system can help attain specific United Nations Sustainable Development Goals (UN SDGs).
{"title":"Unlocking dairy traceability: Current trends, applications, and future opportunities","authors":"","doi":"10.1016/j.fufo.2024.100426","DOIUrl":"10.1016/j.fufo.2024.100426","url":null,"abstract":"<div><p>Traceability is a transparent quality index in almost every supply chain. Especially when it comes to highly perishable products, such as dairy, the need for an effective traceability system is unavoidable due to increased fraudulent products, adulteration, excessive additives, and toxic substances. The dairy industry requires an effective traceability system that ensures visibility and transparency in the supply chain while enhancing safety, quality, and adherence to ethical standards; promotes consumer trust and stakeholder collaborations; optimizes dairy operations for economic benefits; and enables end-to-end tracking and monitoring of processes. By effectively utilizing resources and reducing wastage, the system supports the principal objectives of sustainable development through advancing reliability and constant advancements. This paper offers insights into the recent developments, trends, opportunities, and impacts of traceability implementation in the dairy industry. The theoretical and technological status of traceability was investigated, and the content analysis was used to examine the intervention of digital technologies in dairy traceability and sustainability indicators. The study highlights research indicators in different dairy domains, suggesting potential traceability research pathways. It also discusses past, present, and future aspects of traceability, along with challenges, advancements through digital technologies, and its implications for dairy stakeholders. The findings revealed that implementing an effective traceability system can help attain specific United Nations Sustainable Development Goals (UN SDGs).</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001321/pdfft?md5=7e5c19a4b70990d8c7372d74851cab7f&pid=1-s2.0-S2666833524001321-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-06DOI: 10.1016/j.fufo.2024.100428
This study explored the effects of pre-treatment conditions using hydrochloric acid and citric acid at concentrations of 0.025 M and 0.05 M, on the properties and extractability of gelatin sourced from buffalo bone. The highest yield (6.36 %) and hydroxyproline content (26.98 g/100 g) were obtained from gelatin extracted using 0.025 M HCl pre-treatment (H-1). In comparison, pre-treatment with 0.05 M citric acid (C-2) resulted in the lowest yield (3.79 %) with hydroxyproline content of 12.49 g/100 g. Buffalo bone gelatin had considerably lower moisture content ranging from 7.54 % to 11.92 % than standard bovine gelatin (SBG) (10.91 %) and a pH range of 5.31 to 5.44, indicating it is Type A gelatin. The gelatin that subjected to the pre-treatment by 0.025 M citric acid (C-1) illustrated the highest values for emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE), foaming stability (FS), water holding capacity (WHC), and fat binding capacity (FBC). Fourier Transform Infrared Spectroscopy (FTIR) results indicated a similar secondary structure to SBG explained by the presence of Amide A, B, I, II and III components. Apparent peptides at the α and β regions were observed in the buffalo bone gelatin. Buffalo bone gelatin shows potential as an alternative source of halal gelatin manufacturing.
本研究探讨了盐酸和柠檬酸(浓度分别为 0.025 M 和 0.05 M)预处理条件对水牛骨明胶性质和可提取性的影响。使用 0.025 M 盐酸预处理(H-1)提取的明胶产量(6.36%)和羟脯氨酸含量(26.98 克/100 克)最高。与标准牛明胶(SBG)(10.91%)相比,水牛骨明胶的水分含量(7.54%至11.92%)要低得多,pH值范围在5.31至5.44之间,这表明水牛骨明胶属于A型明胶。经 0.025 M 柠檬酸预处理的明胶(C-1)的乳化活性指数(EAI)、乳化稳定性指数(ESI)、发泡膨胀率(FE)、发泡稳定性(FS)、持水率(WHC)和脂肪结合率(FBC)均为最高值。傅立叶变换红外光谱(FTIR)结果表明,酰胺 A、B、I、II 和 III 成分的存在解释了与 SBG 相似的二级结构。在水牛骨明胶的 α 和 β 区域观察到了明显的肽。水牛骨明胶显示出作为清真明胶制造替代来源的潜力。
{"title":"Physicochemical and functional properties of buffalo (Bubalus bubalis) bone gelatin extracted using acid pre-treatment","authors":"","doi":"10.1016/j.fufo.2024.100428","DOIUrl":"10.1016/j.fufo.2024.100428","url":null,"abstract":"<div><p>This study explored the effects of pre-treatment conditions using hydrochloric acid and citric acid at concentrations of 0.025 M and 0.05 M, on the properties and extractability of gelatin sourced from buffalo bone. The highest yield (6.36 %) and hydroxyproline content (26.98 g/100 g) were obtained from gelatin extracted using 0.025 M HCl pre-treatment (H-1). In comparison, pre-treatment with 0.05 M citric acid (C-2) resulted in the lowest yield (3.79 %) with hydroxyproline content of 12.49 g/100 g. Buffalo bone gelatin had considerably lower moisture content ranging from 7.54 % to 11.92 % than standard bovine gelatin (SBG) (10.91 %) and a pH range of 5.31 to 5.44, indicating it is Type A gelatin. The gelatin that subjected to the pre-treatment by 0.025 M citric acid (C-1) illustrated the highest values for emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE), foaming stability (FS), water holding capacity (WHC), and fat binding capacity (FBC). Fourier Transform Infrared Spectroscopy (FTIR) results indicated a similar secondary structure to SBG explained by the presence of Amide A, B, I, II and III components. Apparent peptides at the α and β regions were observed in the buffalo bone gelatin. Buffalo bone gelatin shows potential as an alternative source of halal gelatin manufacturing.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001345/pdfft?md5=707e15830a9201854107f3f7c57af6e4&pid=1-s2.0-S2666833524001345-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-05DOI: 10.1016/j.fufo.2024.100427
Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and cost-effectiveness that can be very useful for chocolate monitoring. This study developed a rapid and non-destructive method to predict the quality of chocolate obtained from three different sales outlets based on the location and conditions of retail. Data for physicochemical analysis (total color change, total phenolics, free fatty acid, peroxide value, moisture, hardness, and aluminum content) and mold count of chocolate were collected using standard protocols. These data and results obtained from NIRS in the wavelength range 900–1700 nm, were used to develop chemometric models to predict the parameters measured and classified the chocolate samples. Chocolate from the street recorded the highest mold count of 10.00 ± 18.92 cfu/g. Although the physicochemical analysis showed that different retail conditions had no significant effect on the chocolate quality parameters, the NIRS models could classify the chocolates based on retail conditions, with an average recognition and prediction accuracy of 75.41 % and 71.59 %, respectively. The regression model could predict the total color change with R2CV of 0.503 and RMSECV of 4.96 w/w. The findings suggest that NIRS combined with chemometrics could be used to classify chocolate sold under different conditions at different retail locations. However, the models could not predict other physicochemical quality parameters.
{"title":"Physico-chemical and chemometric analysis of milk chocolate sold in Ghana using NIR spectroscopy","authors":"","doi":"10.1016/j.fufo.2024.100427","DOIUrl":"10.1016/j.fufo.2024.100427","url":null,"abstract":"<div><p>Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and cost-effectiveness that can be very useful for chocolate monitoring. This study developed a rapid and non-destructive method to predict the quality of chocolate obtained from three different sales outlets based on the location and conditions of retail. Data for physicochemical analysis (total color change, total phenolics, free fatty acid, peroxide value, moisture, hardness, and aluminum content) and mold count of chocolate were collected using standard protocols. These data and results obtained from NIRS in the wavelength range 900–1700 nm, were used to develop chemometric models to predict the parameters measured and classified the chocolate samples. Chocolate from the street recorded the highest mold count of 10.00 ± 18.92 cfu/g. Although the physicochemical analysis showed that different retail conditions had no significant effect on the chocolate quality parameters, the NIRS models could classify the chocolates based on retail conditions, with an average recognition and prediction accuracy of 75.41 % and 71.59 %, respectively. The regression model could predict the total color change with <em>R</em><sup>2</sup>CV of 0.503 and RMSECV of 4.96 w/w. The findings suggest that NIRS combined with chemometrics could be used to classify chocolate sold under different conditions at different retail locations. However, the models could not predict other physicochemical quality parameters.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001333/pdfft?md5=9fa6e731dcd3d022f54bed9528651e3d&pid=1-s2.0-S2666833524001333-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-03DOI: 10.1016/j.fufo.2024.100421
Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, dietary fibre, protein, and other high-value natural antioxidant compounds such as carotenoids and phenolics. Nutritional and nutraceutical composition and properties of dates vary according to variety, origin, fruit maturity level, and post-harvest processing conditions. Dates, like many other fruits, are susceptible to microbial contamination, particularly during improper pre- and post-harvest handling and storage. The prevalence of mycotoxin and bacterial contamination not only spoils the functional food quality of dates nevertheless it poses potential adverse effects on human health. With increased interest in the health benefits of dates, there is a greater need to examine and understand potential microbiological safety issues linked with commercial dates. The main goal of this review is to present comprehensive and most up-to-date scientific findings about the high-value components profile, nutritional and nutraceutical qualities, and microbiological safety of various types of dates consumed around the world. Furthermore, the study urges innovative mitigation strategies to combat microbial contamination while maintaining the safety and quality of dates supplied and consumed as part of the food chain.
{"title":"Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review","authors":"","doi":"10.1016/j.fufo.2024.100421","DOIUrl":"10.1016/j.fufo.2024.100421","url":null,"abstract":"<div><p>Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, dietary fibre, protein, and other high-value natural antioxidant compounds such as carotenoids and phenolics. Nutritional and nutraceutical composition and properties of dates vary according to variety, origin, fruit maturity level, and post-harvest processing conditions. Dates, like many other fruits, are susceptible to microbial contamination, particularly during improper pre- and post-harvest handling and storage. The prevalence of mycotoxin and bacterial contamination not only spoils the functional food quality of dates nevertheless it poses potential adverse effects on human health. With increased interest in the health benefits of dates, there is a greater need to examine and understand potential microbiological safety issues linked with commercial dates. The main goal of this review is to present comprehensive and most up-to-date scientific findings about the high-value components profile, nutritional and nutraceutical qualities, and microbiological safety of various types of dates consumed around the world. Furthermore, the study urges innovative mitigation strategies to combat microbial contamination while maintaining the safety and quality of dates supplied and consumed as part of the food chain.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001278/pdfft?md5=76a0f05ef995ae4dae8f22775d619636&pid=1-s2.0-S2666833524001278-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}