Future Foods最新文献_第2页

Production of ACE inhibitory peptides via ultrasonic-assisted enzymatic hydrolysis of microalgal Chlorella protein: Process improvement, fractionation, identification, and in silico structure-activity relationship

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-21 DOI: 10.1016/j.fufo.2025.100548

Jeeraporn Pekkoh , Apiwit Kamngoen , Antira Wichaphian , May Thu Zin , Supakit Chaipoot , Kamon Yakul , Wasu Pathom-aree , Wageeporn Maneechote , Benjamas Cheirsilp , Kuan Shiong Khoo , Sirasit Srinuanpan

Microalgae have gained significant traction as sustainable substitutes for conventional animal-derived proteins, demonstrating remarkable potential as reservoirs of bioactive peptides. This study investigated the application of ultrasonic-assisted enzymatic hydrolysis (UAEH) to extract protein from microalgal Chlorella biomass, with the objective of generating peptides possessing angiotensin-converting enzyme (ACE) inhibitory activity. Protein hydrolysates and peptides exhibiting a substantial degree of hydrolysis and bioactivities were achieved following the optimization of ultrasonic-assisted enzymatic hydrolysis (UAEH) under specific conditions: an Alcalase enzyme to microalgal protein loading ratio of 3 %, a hydrolysis temperature of 40 °C, and a hydrolysis duration of 10 min. Interestingly, the fractionated low molecular weight (LMW) peptides (<3 kDa) demonstrated notable levels of both ABTS radical scavenging (IC₅₀ at 3.34 µg/mL) and ACE inhibition activities (IC₅₀ at 2.95 µg/mL), alongside a significant abundance of essential amino acids, reaching up to 34.98 %. Q-TOF-LC-MS/MS analysis of the LMW peptides verified the appearance of active sequences, identifying up to 49 LMW fragments within the fractionated LMW peptides. More importantly, in silico structure-activity relationship analysis proved the non-toxicity of the identified LMW peptides. The result indicates a potential link between 47 LMW peptides and the inhibition of ACE activity, suggesting that microalgae protein hydrolysate and peptides could be developed into new treatments for CVD and hypertension. These findings highlight the promise of microalgae from the UAEH as a source of natural ACE inhibitors or preventative nutritional supplements.

{"title":"Production of ACE inhibitory peptides via ultrasonic-assisted enzymatic hydrolysis of microalgal Chlorella protein: Process improvement, fractionation, identification, and in silico structure-activity relationship","authors":"Jeeraporn Pekkoh , Apiwit Kamngoen , Antira Wichaphian , May Thu Zin , Supakit Chaipoot , Kamon Yakul , Wasu Pathom-aree , Wageeporn Maneechote , Benjamas Cheirsilp , Kuan Shiong Khoo , Sirasit Srinuanpan","doi":"10.1016/j.fufo.2025.100548","DOIUrl":"10.1016/j.fufo.2025.100548","url":null,"abstract":"<div><div>Microalgae have gained significant traction as sustainable substitutes for conventional animal-derived proteins, demonstrating remarkable potential as reservoirs of bioactive peptides. This study investigated the application of ultrasonic-assisted enzymatic hydrolysis (UAEH) to extract protein from microalgal <em>Chlorella</em> biomass, with the objective of generating peptides possessing angiotensin-converting enzyme (ACE) inhibitory activity. Protein hydrolysates and peptides exhibiting a substantial degree of hydrolysis and bioactivities were achieved following the optimization of ultrasonic-assisted enzymatic hydrolysis (UAEH) under specific conditions: an Alcalase enzyme to microalgal protein loading ratio of 3 %, a hydrolysis temperature of 40 °C, and a hydrolysis duration of 10 min. Interestingly, the fractionated low molecular weight (LMW) peptides (<3 kDa) demonstrated notable levels of both ABTS radical scavenging (IC<sub>50</sub> at 3.34 µg/mL) and ACE inhibition activities (IC<sub>50</sub> at 2.95 µg/mL), alongside a significant abundance of essential amino acids, reaching up to 34.98 %. Q-TOF-LC-MS/MS analysis of the LMW peptides verified the appearance of active sequences, identifying up to 49 LMW fragments within the fractionated LMW peptides. More importantly, <em>in silico</em> structure-activity relationship analysis proved the non-toxicity of the identified LMW peptides. The result indicates a potential link between 47 LMW peptides and the inhibition of ACE activity, suggesting that microalgae protein hydrolysate and peptides could be developed into new treatments for CVD and hypertension. These findings highlight the promise of microalgae from the UAEH as a source of natural ACE inhibitors or preventative nutritional supplements.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100548"},"PeriodicalIF":7.2,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-21 DOI: 10.1016/j.fufo.2025.100547

Małgorzata Krzywonos , Graziana Difonzo , Antonella Pasqualone

The agriculture and food industries are the main producers of waste worldwide. Food that has been upcycled has the potential to reduce food waste at various stages of the food supply chain, which is a promising approach to tackle the linked problems of food waste and food insecurity. This study aimed to investigate the challenges and technical requirements faced by food technologists when incorporating upcycled ingredients into food formulations, using olive leaf extract (OLE) as a case study. Key considerations include ensuring the absence of toxic compounds in the waste used for extraction; employing environmentally friendly extraction methods; maintaining stability during storage; enhancing the value of recipient foods through biological and medical studies, and preserving the nutritional quality, safety, and sensory properties of existing food products. This underscores the urgent need for clear regulations and standardized guidelines to facilitate the successful adoption of OLE in the food industry. Our findings contribute to the broader discussion on sustainable food systems by highlighting the potential benefits of upcycled ingredients, while addressing the barriers that hinder their wider adoption. These insights serve as valuable resources for industry stakeholders and policymakers, emphasizing the importance of regulatory frameworks and labeling standards to support sustainable practices.

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引用次数: 0

Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-16 DOI: 10.1016/j.fufo.2025.100545

Anastassia Zeinatulina , Kristel Tanilas , Kristel Ehala-Aleksejev , Ene Viiard , Tiina Kriščiunaite

This study evaluated the nutritional quality of 25 commercial plant-based (PB) yoghurt alternatives (lupin-, soya-, oat-, coconut-based), focusing on protein digestibility and amino acid score and the content of the essential minerals calcium, iron, magnesium, and zinc. The phytates levels were also measured to estimate mineral bioavailability. The content of saponins was examined in soya and oat products. The findings of this study revealed a high variability of Protein Digestibility-Corrected Amino Acid Score (PDCAAS) within product groups, with values ranging from 0.21 to 0.82 for soya-based yoghurt alternatives and from 0.41 to 1.00 for oat-based yoghurt alternatives. Only one oat product exhibited high-quality protein (PDCAAS > 0.9). Most products had low mineral content, which makes them unsuitable as a mineral source. Phytates hindered the low mineral content, with levels ranging from 13 to 193 mg/100 g. However, products enriched with calcium showed satisfactory levels, and phytate content had minimal impact on the estimated calcium bioavailability. Oat- and soya-based products contained 1–8 mg/100 g of avenacosides and 11–18 mg/100 g soyasaponins, respectively. This research underscores the importance of paying more attention to the nutritional value during product development of PB yoghurt alternatives manufactured using various constituents and when incorporating these products into dairy-free diets.

{"title":"Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives","authors":"Anastassia Zeinatulina , Kristel Tanilas , Kristel Ehala-Aleksejev , Ene Viiard , Tiina Kriščiunaite","doi":"10.1016/j.fufo.2025.100545","DOIUrl":"10.1016/j.fufo.2025.100545","url":null,"abstract":"<div><div>This study evaluated the nutritional quality of 25 commercial plant-based (PB) yoghurt alternatives (lupin-, soya-, oat-, coconut-based), focusing on protein digestibility and amino acid score and the content of the essential minerals calcium, iron, magnesium, and zinc. The phytates levels were also measured to estimate mineral bioavailability. The content of saponins was examined in soya and oat products. The findings of this study revealed a high variability of Protein Digestibility-Corrected Amino Acid Score (PDCAAS) within product groups, with values ranging from 0.21 to 0.82 for soya-based yoghurt alternatives and from 0.41 to 1.00 for oat-based yoghurt alternatives. Only one oat product exhibited high-quality protein (PDCAAS > 0.9). Most products had low mineral content, which makes them unsuitable as a mineral source. Phytates hindered the low mineral content, with levels ranging from 13 to 193 mg/100 g. However, products enriched with calcium showed satisfactory levels, and phytate content had minimal impact on the estimated calcium bioavailability. Oat- and soya-based products contained 1–8 mg/100 g of avenacosides and 11–18 mg/100 g soyasaponins, respectively. This research underscores the importance of paying more attention to the nutritional value during product development of PB yoghurt alternatives manufactured using various constituents and when incorporating these products into dairy-free diets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100545"},"PeriodicalIF":7.2,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143167488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-16 DOI: 10.1016/j.fufo.2025.100544

Jia Wen Xanthe Lin , Narmatha Maran , Amanda JiaYing Lim , Siew Bee Ng , Pey Sze Teo

Novel alternative proteins have been in the spotlight due to increased awareness and desire to improve the sustainability of global food consumption. However, consumers still do not widely accept alternative proteins due to their inferior product quality compared to animal meat, and novelty. The adoption of these alternative proteins by consumers largely depends on its sensory appeal. Sensory attributes like appearance, odour, taste, and texture shape consumer perception and purchasing decision of meat substitutes. Likewise, non-product barriers such as familiarity, neophobia, cultural context, and government regulations influence consumer acceptance. This review will provide a consolidated update on the current challenges faced by cultured meats and insects, two upcoming and trending alternative proteins, and give a holistic view of consumer acceptance in terms of product quality as well as external non-product barriers. The first part of the review will provide an overview of each protein type, followed by discussion on their product- and non-product barriers to consumer acceptance. Lastly, recently proposed solutions to overcome the barriers will be consolidated and evaluated. To overcome product-related barriers, various solutions have been proposed, including 3D-printing technology and fermentation. Similarly, non-product barriers can be mitigated through policies, education, and framing theory. Despite notable developments, achieving parity with animal meat is still a work in progress. Suggestions on future research directions to bridge the gap in quality of cultured meat and edible insects, as well as understanding consumer perceptions and motivations behind adopting these novel proteins into habitual diet were provided.

{"title":"Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review","authors":"Jia Wen Xanthe Lin , Narmatha Maran , Amanda JiaYing Lim , Siew Bee Ng , Pey Sze Teo","doi":"10.1016/j.fufo.2025.100544","DOIUrl":"10.1016/j.fufo.2025.100544","url":null,"abstract":"<div><div>Novel alternative proteins have been in the spotlight due to increased awareness and desire to improve the sustainability of global food consumption. However, consumers still do not widely accept alternative proteins due to their inferior product quality compared to animal meat, and novelty. The adoption of these alternative proteins by consumers largely depends on its sensory appeal. Sensory attributes like appearance, odour, taste, and texture shape consumer perception and purchasing decision of meat substitutes. Likewise, non-product barriers such as familiarity, neophobia, cultural context, and government regulations influence consumer acceptance. This review will provide a consolidated update on the current challenges faced by cultured meats and insects, two upcoming and trending alternative proteins, and give a holistic view of consumer acceptance in terms of product quality as well as external non-product barriers. The first part of the review will provide an overview of each protein type, followed by discussion on their product- and non-product barriers to consumer acceptance. Lastly, recently proposed solutions to overcome the barriers will be consolidated and evaluated. To overcome product-related barriers, various solutions have been proposed, including 3D-printing technology and fermentation. Similarly, non-product barriers can be mitigated through policies, education, and framing theory. Despite notable developments, achieving parity with animal meat is still a work in progress. Suggestions on future research directions to bridge the gap in quality of cultured meat and edible insects, as well as understanding consumer perceptions and motivations behind adopting these novel proteins into habitual diet were provided.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100544"},"PeriodicalIF":7.2,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-13 DOI: 10.1016/j.fufo.2025.100543

Laurens J. Antuma , Yuxuan Si , Vasil M. Garamus , Jan Skov Pedersen , Volker Gräf , Elke Walz , Remko M. Boom , Julia K. Keppler

Identifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods. However, casein micelles naturally form under physiological conditions with little variation, rendering it difficult to study how temperature and other factors affect their assembly. This study evaluated whether the temperature during the artificial assembly of caseins into casein micelles has a lasting impact on ACM properties and functionality. ACM were prepared at temperatures between 5 and 65 °C and stored and analysed at a fixed temperature. Micelle formation was most efficient at 37 °C, yielding the highest level of micellar casein. Casein aggregation occurred at both lower and higher temperatures, with the fraction of serum casein increasing at higher temperatures, leading to reduced micellar casein levels. Additionally, the fraction of micellar calcium phosphate and magnesium, as well as the size of calcium phosphate nanoclusters, increased with higher preparation temperatures, while micellar size and hydration decreased, resulting in denser structures. These structural and compositional changes impacted functionality, with ACM prepared at intermediate temperatures (25 and 37 °C) producing the firmest curds upon rennet coagulation, while foam stability improved for ACM prepared at lower and especially higher (65 °C) temperatures. The preparation temperature thus had irreversible effects on the ACM properties, offering a means to tailor ACM to specific applications in future foods.

{"title":"Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature","authors":"Laurens J. Antuma , Yuxuan Si , Vasil M. Garamus , Jan Skov Pedersen , Volker Gräf , Elke Walz , Remko M. Boom , Julia K. Keppler","doi":"10.1016/j.fufo.2025.100543","DOIUrl":"10.1016/j.fufo.2025.100543","url":null,"abstract":"<div><div>Identifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods. However, casein micelles naturally form under physiological conditions with little variation, rendering it difficult to study how temperature and other factors affect their assembly. This study evaluated whether the temperature during the artificial assembly of caseins into casein micelles has a lasting impact on ACM properties and functionality. ACM were prepared at temperatures between 5 and 65 °C and stored and analysed at a fixed temperature. Micelle formation was most efficient at 37 °C, yielding the highest level of micellar casein. Casein aggregation occurred at both lower and higher temperatures, with the fraction of serum casein increasing at higher temperatures, leading to reduced micellar casein levels. Additionally, the fraction of micellar calcium phosphate and magnesium, as well as the size of calcium phosphate nanoclusters, increased with higher preparation temperatures, while micellar size and hydration decreased, resulting in denser structures. These structural and compositional changes impacted functionality, with ACM prepared at intermediate temperatures (25 and 37 °C) producing the firmest curds upon rennet coagulation, while foam stability improved for ACM prepared at lower and especially higher (65 °C) temperatures. The preparation temperature thus had irreversible effects on the ACM properties, offering a means to tailor ACM to specific applications in future foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100543"},"PeriodicalIF":7.2,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143167486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-13 DOI: 10.1016/j.fufo.2025.100542

Raquel Lucas-González , Carmen Botella-Martínez , Manuel Salgado-Ramos , Noelia Pallarés , Pedro V. Martínez-Culebras , Francisco J. Barba , Juana Fernández-López

Horchata is a traditional beverage from Valencia, Spain, made from tiger nuts (a tuber), which industrial production generates large amounts of co-products. These co-products are rich in several compounds (i.e. oil), which can be extracted by applying green technologies such as supercritical-CO₂. However, even after oil extraction, some co-products remain. Following the principles of a circular economy, these remaining co-products can be reintroduced into the food chain as fat replacers in meat products. The study aimed to develop pork burgers with different concentrations of supercritical-CO₂ (29.5 MPa, 45.8 °C) defatted tiger nut milk co-products (DTNC) and evaluate their stability, chemical composition, and physical properties. DTNC are rich in fiber and minerals, and their addition to pork burgers resulted in reduced fat content while increasing fiber, magnesium, and potassium in a concentration-dependent manner. The DTNC improved the cooking properties of the burgers and significantly affected their color and texture. Although the presence of the defatted tiger nut co-products reduced the scores for most of the sensory attributes, when added up to 3 %, all of them were rated higher than 5. At higher concentrations, the lowest values were obtained for granularity, juiciness and crumbliness. In conclusion, replacing backfat with up to 3 % DTNC in pork burgers provides a method to reduce fat while increasing fiber and mineral content, all while maintaining the expected qualities of the burger.

{"title":"Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties","authors":"Raquel Lucas-González , Carmen Botella-Martínez , Manuel Salgado-Ramos , Noelia Pallarés , Pedro V. Martínez-Culebras , Francisco J. Barba , Juana Fernández-López","doi":"10.1016/j.fufo.2025.100542","DOIUrl":"10.1016/j.fufo.2025.100542","url":null,"abstract":"<div><div>Horchata is a traditional beverage from Valencia, Spain, made from tiger nuts (a tuber), which industrial production generates large amounts of co-products. These co-products are rich in several compounds (i.e. oil), which can be extracted by applying green technologies such as supercritical-CO<sub>2</sub>. However, even after oil extraction, some co-products remain. Following the principles of a circular economy, these remaining co-products can be reintroduced into the food chain as fat replacers in meat products. The study aimed to develop pork burgers with different concentrations of supercritical-CO<sub>2</sub> (29.5 MPa, 45.8 °C) defatted tiger nut milk co-products (DTNC) and evaluate their stability, chemical composition, and physical properties. DTNC are rich in fiber and minerals, and their addition to pork burgers resulted in reduced fat content while increasing fiber, magnesium, and potassium in a concentration-dependent manner. The DTNC improved the cooking properties of the burgers and significantly affected their color and texture. Although the presence of the defatted tiger nut co-products reduced the scores for most of the sensory attributes, when added up to 3 %, all of them were rated higher than 5. At higher concentrations, the lowest values were obtained for granularity, juiciness and crumbliness. In conclusion, replacing backfat with up to 3 % DTNC in pork burgers provides a method to reduce fat while increasing fiber and mineral content, all while maintaining the expected qualities of the burger.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100542"},"PeriodicalIF":7.2,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143167487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Consumer intentions and willingness to pay for seaweed-fed cow's milk: The impact of attitude, knowledge, taste, and price

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-13 DOI: 10.1016/j.fufo.2025.100539

Sujita Pandey , Mausam Budhathoki , Marianne Thomsen

Seaweed in dairy cow feed reduces methane emissions and enhances milk quality, providing a sustainable solution with the potential to boost sales in the climate-friendly market. This study aims to explore the market potential for this differentiated product, focusing on consumers' willingness to pay and examining how knowledge, attitudes, price, and taste toward climate-friendly products influence their purchasing intentions. The study was conducted using online surveys, with data collected from 428 participants in Denmark. The survey data were analysed using Covariance-based Structural Equation Modelling to identify predictors of purchase intentions. Results indicate that consumer attitudes and perceived taste were the strongest predictors of intentions to buy seaweed-fed cow's milk, while knowledge and price did not significantly influence purchase intentions. Additionally, knowledge significantly and negatively moderated the relationship between attitude and intention. Although taste did not significantly affect attitude, the price had a significant negative impact on attitude. On average, consumers were willing to pay 7.4 Danish Kroner (€0.99) more for seaweed-fed cow milk than for regular milk. The study concludes that introducing seaweed-fed milk is both feasible and commercially promising. By focusing on positive consumer attitudes, superior taste, and environmental benefits, dairy producers can effectively market this differentiated food product.

{"title":"Consumer intentions and willingness to pay for seaweed-fed cow's milk: The impact of attitude, knowledge, taste, and price","authors":"Sujita Pandey , Mausam Budhathoki , Marianne Thomsen","doi":"10.1016/j.fufo.2025.100539","DOIUrl":"10.1016/j.fufo.2025.100539","url":null,"abstract":"<div><div>Seaweed in dairy cow feed reduces methane emissions and enhances milk quality, providing a sustainable solution with the potential to boost sales in the climate-friendly market. This study aims to explore the market potential for this differentiated product, focusing on consumers' willingness to pay and examining how knowledge, attitudes, price, and taste toward climate-friendly products influence their purchasing intentions. The study was conducted using online surveys, with data collected from 428 participants in Denmark. The survey data were analysed using Covariance-based Structural Equation Modelling to identify predictors of purchase intentions. Results indicate that consumer attitudes and perceived taste were the strongest predictors of intentions to buy seaweed-fed cow's milk, while knowledge and price did not significantly influence purchase intentions. Additionally, knowledge significantly and negatively moderated the relationship between attitude and intention. Although taste did not significantly affect attitude, the price had a significant negative impact on attitude. On average, consumers were willing to pay 7.4 Danish Kroner (€0.99) more for seaweed-fed cow milk than for regular milk. The study concludes that introducing seaweed-fed milk is both feasible and commercially promising. By focusing on positive consumer attitudes, superior taste, and environmental benefits, dairy producers can effectively market this differentiated food product.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100539"},"PeriodicalIF":7.2,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-10 DOI: 10.1016/j.fufo.2025.100541

Simone Bleibach Alpiger, Sandra Beyer Gregersen, Amanda May Ellermann, Tenna Ji Jing Dissing, Milena Corredig

Simultaneous extraction of oil and protein from oilseeds using aqueous extraction yields protein concentrates with less refined compositions. This work evaluated the effect of initial extraction pH on the composition, yield, and physicochemical properties of colloidal components extracted from hemp and sunflower seeds. Understanding these differences is crucial for implementation of these novel practices as a sustainable alternative to the current practices.

Results showed no general trend in protein yield and purity as a function of pH for the two seeds. For sunflower seeds, the highest protein recovery (52 %) and purity (55 % dm) were achieved under alkaline conditions. In contrast, hemp seeds showed 30 % protein recovery and 42 % purity, with only yields depending on extraction pH. For both oilseeds, extraction pH influenced the colloidal assemblies of oleosomes and proteins, as shown by light scattering and confocal microscopy. These variations were attributed to compositional differences between the two seeds, leading to different interactions among the soluble carbohydrates, proteins, and oleosomes. These findings demonstrate that improving fractionation efficiency between proteins and oleosomes requires a better understanding of biomacromolecule interactions and their resulting functional colloidal structures, before full adoption of these new, less refined ingredients in food formulations.

{"title":"Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH","authors":"Simone Bleibach Alpiger, Sandra Beyer Gregersen, Amanda May Ellermann, Tenna Ji Jing Dissing, Milena Corredig","doi":"10.1016/j.fufo.2025.100541","DOIUrl":"10.1016/j.fufo.2025.100541","url":null,"abstract":"<div><div>Simultaneous extraction of oil and protein from oilseeds using aqueous extraction yields protein concentrates with less refined compositions. This work evaluated the effect of initial extraction pH on the composition, yield, and physicochemical properties of colloidal components extracted from hemp and sunflower seeds. Understanding these differences is crucial for implementation of these novel practices as a sustainable alternative to the current practices.</div><div>Results showed no general trend in protein yield and purity as a function of pH for the two seeds. For sunflower seeds, the highest protein recovery (52 %) and purity (55 % dm) were achieved under alkaline conditions. In contrast, hemp seeds showed 30 % protein recovery and 42 % purity, with only yields depending on extraction pH. For both oilseeds, extraction pH influenced the colloidal assemblies of oleosomes and proteins, as shown by light scattering and confocal microscopy. These variations were attributed to compositional differences between the two seeds, leading to different interactions among the soluble carbohydrates, proteins, and oleosomes. These findings demonstrate that improving fractionation efficiency between proteins and oleosomes requires a better understanding of biomacromolecule interactions and their resulting functional colloidal structures, before full adoption of these new, less refined ingredients in food formulations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100541"},"PeriodicalIF":7.2,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a new sustainable packaging paper based on cellulose filaments and refined kraft pulp

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-09 DOI: 10.1016/j.fufo.2025.100540

Lahbib Abenghal , Julien Bley , Balazs Tolnai , Guy Njamen , Bruno Chabot

The traditional use of single-use plastics in the packaging sector is limited by pollution, non-recyclability, and non-biodegradability. Replacing it with recyclable, biodegradable, and compostable materials such as cellulose has become vital. In this study, mixtures of refined kraft pulp and cellulose filaments were used to produce paper with good barrier properties. The results showed that cellulose filaments significantly improved the barrier properties of the handsheets without the use of other chemical agents. The water vapor transmission rate (WVTR) of samples produced from refined kraft pulp alone was 177 g/m². day, which significantly decreased to 77 g/m². day by the addition of 80 % cellulose filaments owing to the formation of a complex network of physical and chemical bonds between the fibers. The water barrier also improved significantly as the Cobb60 value decreased from 87 to 57 g/m² when 80 % cellulose filaments were used. Furthermore, all the samples produced had a recyclability percentage of more than 89 %, which is an essential requirement in the packaging industry.

{"title":"Development of a new sustainable packaging paper based on cellulose filaments and refined kraft pulp","authors":"Lahbib Abenghal , Julien Bley , Balazs Tolnai , Guy Njamen , Bruno Chabot","doi":"10.1016/j.fufo.2025.100540","DOIUrl":"10.1016/j.fufo.2025.100540","url":null,"abstract":"<div><div>The traditional use of single-use plastics in the packaging sector is limited by pollution, non-recyclability, and non-biodegradability. Replacing it with recyclable, biodegradable, and compostable materials such as cellulose has become vital. In this study, mixtures of refined kraft pulp and cellulose filaments were used to produce paper with good barrier properties. The results showed that cellulose filaments significantly improved the barrier properties of the handsheets without the use of other chemical agents. The water vapor transmission rate (WVTR) of samples produced from refined kraft pulp alone was 177 g/m<sup>2</sup>. day, which significantly decreased to 77 g/m<sup>2</sup>. day by the addition of 80 % cellulose filaments owing to the formation of a complex network of physical and chemical bonds between the fibers. The water barrier also improved significantly as the Cobb60 value decreased from 87 to 57 g/m<sup>2</sup> when 80 % cellulose filaments were used. Furthermore, all the samples produced had a recyclability percentage of more than 89 %, which is an essential requirement in the packaging industry.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100540"},"PeriodicalIF":7.2,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-01-06 DOI: 10.1016/j.fufo.2024.100537

Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

Rice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (CD) to rice flour. Samples with various KC:CD ratios (1:1, 2:1, 3:1, and 4:1) were compared to commercial rice cakes. XRD showed typical A crystal structures that were unaffected by the complex gel. FTIR spectra indicated hydrogen bond interactions enhancing gel strength. Viscosity analysis revealed shear-thinning behavior for samples with KC:CD ratios of 1:1 and 2:1 suitable for bolus rheology. Optimized printing conditions yielded structurally stable 3D-printed rice cakes meeting the international standard for dysphagia (IDDSI levels 5 and 6). Compared to commercial rice cakes, the experimental samples exhibited lower syneresis and delayed retrogradation, suggesting improved storage stability. Complex gel incorporation offers a method for controlling structural property, swallowability, and storage stability, potentially enabling dysphagia-friendly rice cake manufacturing via 3D printing.

{"title":"3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage","authors":"Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon","doi":"10.1016/j.fufo.2024.100537","DOIUrl":"10.1016/j.fufo.2024.100537","url":null,"abstract":"<div><div>Rice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (CD) to rice flour. Samples with various KC:CD ratios (1:1, 2:1, 3:1, and 4:1) were compared to commercial rice cakes. XRD showed typical A crystal structures that were unaffected by the complex gel. FTIR spectra indicated hydrogen bond interactions enhancing gel strength. Viscosity analysis revealed shear-thinning behavior for samples with KC:CD ratios of 1:1 and 2:1 suitable for bolus rheology. Optimized printing conditions yielded structurally stable 3D-printed rice cakes meeting the international standard for dysphagia (IDDSI levels 5 and 6). Compared to commercial rice cakes, the experimental samples exhibited lower syneresis and delayed retrogradation, suggesting improved storage stability. Complex gel incorporation offers a method for controlling structural property, swallowability, and storage stability, potentially enabling dysphagia-friendly rice cake manufacturing via 3D printing.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100537"},"PeriodicalIF":7.2,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0