Future Foods最新文献_第2页

Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying 主题微波辅助喷流床干燥法生产的蟋蟀蛋白粉的理化、功能和抗氧化特性

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100480

Sirichat Chanadang , Sukanya Mingyai , Phantipha Charoenthaikij , Kitti Sathapornprasath , Yostana Supan , Duangkamon Wayupap , Teerarat Itthisoponkul

The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, Acheta domesticus (AD) and Gryllus bimaculatus (GB), were used. Results showed that MSBD produced CPP with higher protein and mineral content and lower fat compared to OD (p < 0.05). MSBD also enhanced functional qualities like solubility, foaming capacity, emulsion ability, water retention capacity, and digestibility. CPP treated with MSBD exhibited significantly increased phenolic content and antioxidant activity (p < 0.05). Cricket species also influenced CPP quality. MSBD-produced protein from AD had a lighter color and superior functional qualities, including solubility, foam stability, and protein digestibility. Conversely, GB-produced MSBD protein showed higher protein and calcium levels, as well as better foam capacity. The faster and more even heating of MSBD, along with its shorter drying time, helps preserve heat-sensitive nutrients and bioactive components. This explains the higher quantities of protein, minerals, phenolics, and antioxidants in MSBD samples. Overall, this study shows that MSBD is a promising way to make high-quality protein ingredient from a sustainable insect protein source that have better antioxidant properties and better functionality.

该研究考察了使用微波辅助喷床干燥（MSBD）和烘箱干燥（OD）干燥的蟋蟀蛋白粉（CPP）的质量。使用了两种蟋蟀，即蟋蟀（Acheta domesticus，AD）和蟋蟀（Gryllus bimaculatus，GB）。结果表明，与 OD 相比，MSBD 生产的 CPP 蛋白质和矿物质含量更高，脂肪含量更低（p < 0.05）。MSBD 还提高了功能品质，如溶解性、发泡能力、乳化能力、保水能力和消化率。用 MSBD 处理过的 CPP 的酚含量和抗氧化活性明显提高（p < 0.05）。蟋蟀种类也会影响 CPP 的质量。用 MSBD 生产的 AD 蛋白质颜色更浅，功能品质（包括可溶性、泡沫稳定性和蛋白质消化率）更优。相反，GB 生产的 MSBD 蛋白质显示出更高的蛋白质和钙含量，以及更好的发泡能力。MSBD 的加热速度更快、更均匀，干燥时间更短，有助于保存对热敏感的营养成分和生物活性成分。这也是 MSBD 样品中蛋白质、矿物质、酚类物质和抗氧化剂含量较高的原因。总之，这项研究表明，MSBD 是利用可持续昆虫蛋白来源制造优质蛋白配料的一种很有前景的方法，它具有更好的抗氧化性和功能性。

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引用次数: 0

Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties 功能性口香糖：从传统咀嚼口香糖过渡到新型基质，提供具有促进健康特性的封装生物活性物质

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100482

Hamed Hosseini , Fereshteh Hosseini , Shadi Bolourian , Hossein Sabet Sarvestani , Elham Assadpour , Seid Mahdi Jafari

Many studies have demonstrated the health and functional benefits of bioactive compounds (bioactives), as delivery of these ingredients to the body have been conducted by different techniques, such as enriched foods, supplements, etc. Among these, chewing gum (CWG) could be a unique candidate as delivery matrix of bioactives since presents some inherent benefits, including protective feature of its matrix as encapsulants; improving concentration, memory and alertness; stress reduction, weight manage, easy to use anytime and anywhere, and desired by consumers, especially children. Moreover, the specific style of CWG consumption, i.e. continued chewing without swallowing provides a unique opportunity to local and systemic delivery of bioactives in a sustained release manner, and the stability and activity of bioactives could be controlled by changes in the ingredients and manufacturing procedure, or using encapsulation technique. This review deals with introduction of bioactives in terms of chemical structure, health benefits, limitations for practical effectiveness, followed by highlighting the role of CWG as a delivery system of bioactives. Taking these into account, CWG composition and manufacturing procedures were reviewed, and developments in vitro delivery of encapsulated bioactives by CWG matrix were discussed. In this regard, more studies should be performed to monitor the release behavior of different bioactives from CWG as affected by various factors. Finally, further studies direct us to produce an optimum CWG formulation providing targeted outputs in line with consumer interests, namely good taste, practical efficiency, low price and lack of environment pollution.

许多研究都证明了生物活性化合物（生物活性成分）对健康和功能的益处，并通过不同的技术，如强化食品、补充剂等，将这些成分输送到人体。其中，口香糖（CWG）可能是生物活性物质输送基质的独特候选者，因为它具有一些固有的益处，包括其基质作为封装剂的保护特性；提高注意力、记忆力和警觉性；减轻压力、控制体重；易于随时随地使用，以及消费者（尤其是儿童）的需求。此外，CWG 的特殊食用方式，即持续咀嚼而不吞咽，为生物活性物质的局部和全身持续释放提供了独特的机会，生物活性物质的稳定性和活性可通过改变成分和生产程序或使用封装技术来控制。本综述从化学结构、对健康的益处、实际效果的局限性等方面介绍了生物活性物质，随后重点介绍了化武颗粒作为生物活性物质递送系统的作用。考虑到这些因素，综述了 CWG 的成分和制造程序，并讨论了 CWG 基质体外递送封装生物活性物质的发展情况。在这方面，应开展更多研究，以监测不同生物活性物质受各种因素影响后从 CWG 中释放的行为。最后，进一步的研究将指导我们生产出最佳的 CWG 配方，提供符合消费者利益的目标产出，即口感好、实用高效、价格低廉和无环境污染。

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引用次数: 0

The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour 超临界二氧化碳加工对大豆粉香味和理化特性的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-19 DOI: 10.1016/j.fufo.2024.100476

Sumanjot Kaur , Ali Ubeyitogullari

Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean flour using supercritical carbon dioxide (SCCO₂) and investigate the impact of extraction conditions on the properties of soybean flour, including particle size distribution, composition, color, and rheological and textural qualities. Similar lipid extraction yields (∼20 %) were obtained with SCCO₂ and conventional hexane extractions. The volatile compound concentration of the soybean flour was reduced after SCCO₂ extraction (0.63–1.00 µg/g) as compared to hexane extraction (1.44–1.68 µg/g). The results showed that SCCO₂-treated soybean flour showed smaller particle sizes (<250 µm, ∼70 %), improved protein purity upon protein extraction, and brighter color as compared to hexane-extracted flour. Additionally, in comparison to untreated soybean flour, SEM images revealed a more disrupted and rough structure in defatted soybean flour. Overall, the presented SCCO₂ approach can improve the aroma of soybean flour while achieving similar lipid extraction yields with conventional hexane extraction, all without the use of toxic organic solvents.

大豆含有丰富的蛋白质，但由于其不受欢迎的挥发性化合物而限制了其在食品中的应用，对其风味和消费者接受度造成了负面影响。本研究旨在使用超临界二氧化碳（SCCO2）从大豆粉中提取脂质和挥发性化合物，并研究提取条件对大豆粉特性的影响，包括粒度分布、成分、颜色、流变性和质地。SCCO2 和传统正己烷萃取法获得了相似的脂质萃取率（20%）。与正己烷萃取（1.44-1.68 µg/g）相比，SCCO2 萃取后大豆粉中的挥发性化合物浓度降低了（0.63-1.00 µg/g）。结果表明，与正己烷提取的面粉相比，SCCO2 处理的大豆面粉粒径更小（250 微米，70%），蛋白质提取后的蛋白质纯度更高，颜色更鲜艳。此外，与未经处理的大豆面粉相比，扫描电镜图像显示脱脂大豆面粉的结构更加混乱和粗糙。总之，所介绍的 SCCO2 方法可以改善大豆面粉的香味，同时达到与传统正己烷提取相似的脂质提取率，而且无需使用有毒的有机溶剂。

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引用次数: 0

Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products 酿酒师用过的谷物作为烘焙、面食和谷物类产品的功能性配料

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-18 DOI: 10.1016/j.fufo.2024.100479

Hamed Saberian , Amir Pouya Ghandehari Yazdi , Mohammad Nejatian , Nooshin Bazsefidpar , Amir Hossein Mohammadian , Mohammad Rahmati , Elham Assadpour , Seid Mahdi Jafari

The food industry by-product causes a negative environmental impact and reduces resource efficiency and productivity. Although these by-products have been used only for animal feed purposes in the past, there is an emerging trend to use them in human food as well. Brewers’ spent grain (BSG) is a proper example of such industrial by-products; it constitutes about 85 % of the total by-products generated in the brewing industry. With high amounts of fiber and protein, BSG can serve as a formulation ingredient in human nutrition. Accordingly, many studies have tried to investigate the possibility of using it in different food products. Overall, BSG is a promising source of bioactive compounds with antioxidant, antidiabetic, anti-inflammatory, and antithrombotic properties. Enzymatic hydrolysis, fermentation, and extraction conditions can be optimized to enhance the functional attributes of BSG for food, pharmaceutical, and nutraceutical applications. This review elaborated on the possibility of using BSG within bakery, pasta, and cereal-based formulations and its effect on such products' quality and nutritional characteristics. In addition, the functional ingredients of BSG and their biological properties are briefly reviewed. The research results suggest that incorporating BSG into various bakery products can enhance their nutritional value, but the optimal level of addition varies depending on the specific product. Careful optimization is required to balance an improved nutritional profile and acceptable technological and sensory qualities. However, the challenge facing the high-scale utilization of BSG ingredients is the variability of raw material composition. Therefore, more study is needed to develop innovative technologies for integrated and comprehensive valorization of BSG.

食品工业副产品会对环境造成负面影响，并降低资源效率和生产力。虽然这些副产品过去只用于动物饲料，但现在出现了将其用于人类食品的趋势。酿酒师用过的谷物（BSG）就是此类工业副产品的一个典型例子；它约占酿酒业产生的副产品总量的 85%。BSG 含有大量纤维和蛋白质，可作为人类营养的配方成分。因此，许多研究都试图探讨在不同食品中使用 BSG 的可能性。总之，BSG 是一种很有前景的生物活性化合物来源，具有抗氧化、抗糖尿病、抗炎和抗血栓等特性。可以优化酶水解、发酵和提取条件，以提高 BSG 在食品、药品和营养品应用中的功能属性。本综述阐述了在烘焙食品、面食和谷物制剂中使用 BSG 的可能性及其对此类产品的质量和营养特性的影响。此外，还简要回顾了 BSG 的功能成分及其生物特性。研究结果表明，在各种烘焙产品中添加 BSG 可提高其营养价值，但最佳添加量因具体产品而异。要在改善营养成分与可接受的技术和感官质量之间取得平衡，就必须进行仔细的优化。然而，大规模利用 BSG 配料所面临的挑战是原料成分的多变性。因此，需要开展更多研究，以开发创新技术，实现 BSG 的综合和全面增值。

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引用次数: 0

Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties 用本地枣树品种的枣泥制作的牛乳馅饼的质量和营养成分

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-18 DOI: 10.1016/j.fufo.2024.100477

Tahir Mahmood Qureshi , Ghulam Muhammad , Muhammad Nadeem , Kashif Akram , Salam A. Ibrahim , Faisal Siddique , Rais Ahmed , Muyassar K. Tarabulsi , Mohammed S. Almuhayawi , Soad K. Al Jaouni , Samy Selim

In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (p < 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (p < 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (p < 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (p < 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)₅₀ (9 mg/mL) as compared to all other investigated samples. Hence, it may be concluded that the paneer supplemented with date pastes offers considerable antioxidant potential and ACE-inhibitory activity.

在本研究中，研究人员对添加了本地红枣品种的糊状物（占牛奶的 10%）的牛乳奶酪在储存期间的抗氧化潜力和血管紧张素 I 转换酶（ACE）抑制活性进行了监测。此外，还对制备的奶酪在储存期间（0-12 天，5 °C）的理化特性、微生物和感官质量进行了评估。结果表明，Ajwa 酱的 ESFs 的抗氧化潜能和 ACE 抑制能力（p < 0.05）明显高于其他研究的枣泥。此外，所有研究过的奶酪在储存 9 天前的感官评价方面都呈现出明显的上升趋势（p < 0.05）。与对照组相比，添加了枣泥的板纳尔的铁还原抗氧化能力（FRAP）（3150.70-5776.00 μmol三氯氧磷（TE）当量/克乙醇可溶部分（ESF））和 DPPH（1634.70-1645.70 μmol TE/g ESF）/ABTS（83.26-102.43 mg TE /100 克 ESF）自由基清除活性明显更高（p < 0.05）。此外，与所有其他研究样品相比，添加了 Ajwa 酱的奶酪（储存 3 天）显示出明显（p < 0.05）的 ACE 抑制率（66 %）和较低的抑制浓度 (IC)50 (9 mg/mL)。因此，可以得出结论，添加了枣泥的奶酪具有相当高的抗氧化潜力和 ACE 抑制活性。

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引用次数: 0

The carbon footprint of vegetable imports into Aruba: A closer look at sea and air transport 阿鲁巴进口蔬菜的碳足迹：近距离观察海运和空运

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-15 DOI: 10.1016/j.fufo.2024.100469

Amber S. van Veghel , Salys Sultan , Annemie Geeraerd Ameryckx

This study aimed to give insights into low-carbon vegetable import strategies for Aruba, a Dutch Caribbean island. Our selected products were potatoes, lettuce, onions, tomatoes, and green beans. The products originated from 13 different countries, and 25 product-country combinations were identified. The system boundaries were from the farm until arrival at the supermarket. We identified actual maritime transport routes, and calculated greenhouse gas (GHG) emissions of passenger aircrafts flying from Amsterdam to Aruba. Vegetables imported by air had significantly higher GHG emissions (4.2–8.3 kg CO₂eq per kg) than products imported by sea (0.4–2.3 kg CO₂eq per kg). GHG emissions of road transport generally contributed more than those of other life cycle stages, except when products showed a high contribution of agriculture. Although sea transport was calculated with much detail, it usually did not contribute much to the GHG emissions. We recommend Life Cycle Practitioners to consider aircraft characteristics when calculating GHG emissions of air transport, and to include the weight of the 80 kg AKE container, used for cooled airfreight, when allocating impacts between passengers and freight. For this case study, GHG emissions of specific passenger aircrafts always resulted in lower GHG emissions compared to generic calculations.

本研究旨在为荷属加勒比岛屿阿鲁巴的低碳蔬菜进口战略提供见解。我们选择的产品有土豆、生菜、洋葱、西红柿和四季豆。这些产品来自 13 个不同的国家，共确定了 25 个产品-国家组合。系统的边界是从农场到超市。我们确定了实际的海运路线，并计算了从阿姆斯特丹飞往阿鲁巴的客机的温室气体排放量。空运进口蔬菜的温室气体排放量（每千克 4.2-8.3 千克二氧化碳当量）明显高于海运进口产品（每千克 0.4-2.3 千克二氧化碳当量）。公路运输的温室气体排放量一般高于其他生命周期阶段的温室气体排放量，除非产品中农业的温室气体排放量较高。虽然海运计算得很详细，但通常对温室气体排放的贡献不大。我们建议生命周期实践者在计算航空运输的温室气体排放量时，考虑飞机的特性，并在分配客运和货运的影响时，将用于冷却空运的 80 千克 AKE 集装箱的重量计算在内。在本案例研究中，与一般计算相比，特定客机的温室气体排放量总是较低。

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引用次数: 0

Enhancing 3D printing performance of O/W emulsions with asparagus fibre 用芦笋纤维提高水包油型乳液的 3D 打印性能

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-12 DOI: 10.1016/j.fufo.2024.100472

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

Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.

从农业废料流中回收的芦笋纤维可作为一种天然成分用于丰富食品中的纤维。本研究调查了芦笋纤维对作为食用油墨的水包油（O/W）乳液的三维打印性能的影响。通过改变水相中的纤维浓度或油相的体积分数来制备乳液凝胶。对样品的可印刷性、流变特性和微观结构进行了系统评估。我们的结果表明，增加纤维浓度（高达 9.9 %w/w）可显著提高油墨的三维打印性能，这归功于其流变特性的增强。有趣的是，将油的体积分数从 72%v/v 降低到 66%v/v（即纤维浓度保持在 9.9%w/w）并没有对 3D 打印质量产生不利影响。乳液的微观结构分析表明，纤维浓度的增加会导致油滴的尺寸变小，表面形态发生变化。水相中的纤维颗粒可能会阻碍油滴的移动，从而在 3D 打印过程中稳定乳剂。我们的研究结果为通过富集纤维和减少油分来开发可食用的 3D 打印食品提供了新的思路。

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引用次数: 0

Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute 从生产燕麦代乳品的蛋白质产量角度优化滗水器工艺

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-10 DOI: 10.1016/j.fufo.2024.100470

Jonas Körber, Adrian Körzendörfer

Even though oat-based milk substitutes offer numerous nutritional benefits, one of their major disadvantages is the low protein content. To overcome this issue, the impact of the decanter process on the protein yield was investigated. A design of experiments with 30 experimental runs was performed to determine the influence of acceleration, feed, feed temperature, inner weir diameter, and differential speed on the separation process. The results were used to calculate the ideal parameters. Accordingly, an acceleration of 4,000 g, a feed of 20 kg/h, a temperature of 20 °C, an inner weir diameter of 68 mm, and a differential speed of 180 min⁻¹ resulted in the highest theoretical protein in dry matter content (14.22 % w/w) corresponding to a protein yield of 98.2 %. The validation experiments with the calculated parameters led to a centrate with a protein in dry matter content of 11.63 ± 0.14 % (w/w), an absolute protein content of 1.00 ± 0.01 % (w/w), and a protein yield of 81.3 ± 1.70 %. The centrate was free of dark particles confirming an adequate separation of undesired solids. SDS-PAGE further proved that no protein fraction was completely separated. In conclusion, the parameters of the decanter process should be set carefully in order to achieve a high protein yield.

尽管燕麦代乳品具有多种营养益处，但其主要缺点之一是蛋白质含量较低。为了解决这个问题，我们研究了滗水器工艺对蛋白质产量的影响。通过 30 次实验设计，确定了加速度、进料、进料温度、内堰直径和差速对分离过程的影响。实验结果用于计算理想参数。因此，4,000 克的加速度、20 千克/小时的进料量、20 °C的温度、68 毫米的内堰直径和 180 分钟/1 的差速可产生最高的干物质理论蛋白质含量（14.22 % w/w），相当于 98.2 % 的蛋白质产量。根据计算参数进行的验证实验得出，干物质蛋白质含量为 11.63 ± 0.14 %（重量比），蛋白质绝对含量为 1.00 ± 0.01 %（重量比），蛋白质产量为 81.3 ± 1.70 %。中心液中没有深色颗粒，证明已充分分离了不需要的固体。SDS-PAGE 进一步证明，没有一个蛋白质部分被完全分离。总之，为了获得较高的蛋白质产量，滗水器工艺的参数应仔细设定。

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引用次数: 0

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking 部分脱脂奇异果粉作为无麸质面包的新型配料：改善可持续性、营养和消费者喜好

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-10 DOI: 10.1016/j.fufo.2024.100475

Fernanda Garcia dos Santos , Luciana Sandri , Urszula Krupa-Kozak , Vanessa Dias Capriles

Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.

部分脱脂奇异果粉（DCF）是循环经济背景下一种有价值的食品配料，具有提高无麸质食品的营养和生物活性含量的潜力。因此，本研究评估了 DCF 和水含量（W）之间的相互作用对无麸质面包（GFB）物理和感官特性的影响，并采用响应面法确定了可实现质量优化的配方组成。采用可旋转的中心复合设计来评估 DCF（以面粉为基准，从 0% 到 28% 不等）和 W（以面粉为基准，从 100% 到 200% 不等）对以米粉为基础的无麸质面包的物理特性和消费者联系的主要效应和交互效应。结果表明，较高的 DCF 或 W 水平会降低面包质量。然而，使用不同的 W 和高达 17.2% 的 DCF 可以制备出消费者非常喜欢的面包（在 10 分制中，所有评估特征的得分均≥7 分）。用 0% DCF 和 135.5% W 配制的配方（fb）消费者的喜爱程度最高（从 8.3 到 9.0 不等）。然而，当添加高达 9.8% 的 DCF 和 135.5% W 时，仍能保持较高的喜好度（所有特征的评分都在 8.0 到 8.5 之间）。如果调整 W 含量（135% 至 139.7%fb），配方中 DCF 含量高达 17.2%时，可获得可接受的 GFB。加入 17.2% 的 DCF 可使 GFB 的纤维含量增加一倍。因此，DCF 是一种替代配料，可用于获得营养上得到改善且可接受的 GFB。

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引用次数: 0

Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies 为功能性软糖设计可持续的海藻抗氧化和消炎成分

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-09 DOI: 10.1016/j.fufo.2024.100474

Bruno Toribio de Lima Xavier , Marcelo Franchin , Nima Mohammadi , Carolina Girotto Pressete , Lusânia Maria Greggi Antunes , Yandong Xu , Kai Wang , Jason Bennett , Daniel Granato

Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioactive compounds, is essential for establishing reliable macroalgae supply chains for food applications. This study aims to develop a sustainable and functional seaweed-based food ingredient rich in bioactive compounds for functional food applications. The results indicated that ultrasound-assisted extraction using 70% ethanol for 10 min was optimal for both SL (410±23 mg of gallic acid equivalent [GAE] per kg) and AW (666±63 mg GAE/kg). Both extracts exhibited chemical antioxidant activity and inhibited the protection of human plasma against chemically induced oxidation. SL extract did not exhibit free radical scavenging activity (DPPH). Importantly, no cytotoxicity (IC₅₀>250 µg/mL) was observed in human-derived THP-1, HUVEC, HT-29, and HepG2 cell lines, ensuring the relative safety of these extracts for potential food technology applications. AW and SL extracts (100 µg/mL) reduced intracellular reactive oxygen species generation in lipopolysaccharide (LPS)-challenged THP-1 cells by 66% and 30%, respectively, highlighting the higher antioxidant activity of AW extract. AW and SL extracts did not modulate TNF-α and IL-6 secretion to show anti-inflammatory activity. Gummies infused with AW and SL extracts had a higher total phenolic content than commercial products, but their antioxidant activity was lower. Sensory evaluation revealed that gummies containing seaweed extracts received lower scores for colour, taste, overall impression, and purchase intention than those without extracts.

大西洋裙带菜（AW）和海莴苣（SL）是亚洲和欧洲盛产的食用海藻，通常作为新鲜或干燥的生物质食用。由于保质期较短，开发新的收获后处理方法（如提取生物活性化合物）对于建立可靠的大型海藻食品应用供应链至关重要。本研究旨在为功能性食品应用开发一种富含生物活性化合物的可持续功能性海藻食品配料。结果表明，使用 70% 乙醇超声辅助萃取 10 分钟对 SL（410±23 毫克没食子酸当量 [GAE]/千克）和 AW（666±63 毫克 GAE/千克）都是最佳的。两种提取物都具有化学抗氧化活性，并能抑制人体血浆的化学氧化。SL 提取物没有自由基清除活性（DPPH）。重要的是，在源自人类的 THP-1、HUVEC、HT-29 和 HepG2 细胞系中未观察到细胞毒性（IC50>250 µg/mL），确保了这些提取物在潜在食品技术应用中的相对安全性。AW和SL提取物（100微克/毫升）可使受到脂多糖（LPS）挑战的THP-1细胞的细胞内活性氧生成量分别减少66%和30%，这表明AW提取物具有更高的抗氧化活性。AW 和 SL 提取物没有调节 TNF-α 和 IL-6 的分泌，因此不具有抗炎活性。与商业产品相比，含 AW 和 SL 提取物的软糖的总酚类含量更高，但其抗氧化活性较低。感官评估显示，含有海藻提取物的软糖在颜色、味道、总体印象和购买意向方面的得分均低于不含提取物的软糖。

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