Future Foods最新文献_第3页

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

Maria Fitzner-van Bömmel, Susanne Baldermann

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

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

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

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引用次数: 0

Development of smart chitosan-sodium alginate aerogels containing carbon dots/extract obtained from Persian cornflower petals 含碳点/波斯矢车菊花瓣提取物的壳聚糖-海藻酸钠智能气凝胶的研制

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-26 DOI: 10.1016/j.fufo.2026.100926

Yasser Shahbazi , Nassim Shavisi , Ali Barati

With the increased awareness on the freshness of food products among consumers, the smart packaging that can track the freshness of packaged foods in real-time by observing the color changes of packaging materials are gradually drawing more and more attentions. The objectives of the current experiment were to fabricate chitosan-sodium alginate (CS-SA) aerogels containing carbon dots/extract (PCE) obtained from Persian cornflower and to investigate the possible utilization of smart aerogels to track the minced lamb meat freshness over a 5-day period at chilled conditions. The CS-SA + carbon dots 0.1%, CS-SA + PCE 3.5%, and CS-SA + carbon dots 0.1% + PCE 3.5% aerogels had significantly higher compressive stress value, water absorption capacity, moisture content, and water vapor absorption capacity in comparison with the control group, recorded by 7.56-20.14 MPa, 13.42%-27.40%, 0.27%-0.56%, and 10.25%-33.90%, respectively (P < 0.05). The colors of CS-SA + PCE 3.5% and CS-SA + carbon dots 0.1% + PCE 3.5% aerogels as pH-sensitive indicators were red, dark violet, green, and yellow-brown at pH 1-6, 7, 8, and 9-10, respectively. The total mesophilic bacterial count, total psychrotrophic bacterial count, pH, and total volatile basic nitrogen compounds of minced lamb meat were determined to be 7.43 log CFU/g, 7 log CFU/g, 7.33, and 27.80 mg N/100 g on day 5 of storage conditions, respectively. The color response of CS-SA + PCE 3.5% and CS-SA + carbon dots 0.1% + PCE 3.5% aerogels as a result of lamb meat deterioration from khaki to violet can also be easily perceived. The results suggest that the fabricated aerogels have great potential to be utilized as intelligent indicators to control the freshness of minced lamb meat.

随着消费者对食品新鲜度意识的提高，通过观察包装材料的颜色变化，实时跟踪包装食品新鲜度的智能包装逐渐受到越来越多的关注。本实验的目的是制备含有碳点/提取物（PCE）的壳聚糖-海藻酸钠（CS-SA）气凝胶，并研究智能气凝胶在冷冻条件下跟踪5天羊肉肉末新鲜度的可能性。CS-SA +碳点0.1%、CS-SA + PCE 3.5%和CS-SA +碳点0.1% + PCE 3.5%气凝胶的压应力值、吸水能力、含水率和水蒸气吸收能力均显著高于对照组，分别为7.56 ~ 20.14 MPa、13.42% ~ 27.40%、0.27% ~ 0.56%和10.25% ~ 33.90% （P < 0.05）。CS-SA + PCE 3.5%和CS-SA +碳点0.1% + PCE 3.5%气凝胶在pH值为1 ~ 6、7、8、9 ~ 10时的pH敏感指示剂颜色分别为红色、深紫色、绿色和黄褐色。结果表明，保存第5天，肉糜的中温细菌总数、冷养细菌总数、pH值和挥发性碱性氮化合物总量分别为7.43、7、7.33和27.80 mg N/100 g。CS-SA + PCE 3.5%和CS-SA +碳点0.1% + PCE 3.5%气凝胶对羊肉由卡其色变质为紫色的颜色响应也很容易感知。结果表明，所制备的气凝胶具有很大的应用潜力，可作为控制羊肉肉糜新鲜度的智能指标。

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引用次数: 0

Assessment of wheat bran bio-valorization on the quality of cold extruded pasta 麦麸生物活化对冷挤压面食品质的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-26 DOI: 10.1016/j.fufo.2026.100924

Lucy Laila Tulinski , Tamara Schmid , Paola Cruz, Nadina Müller , Susanne Miescher Schwenninger

Wheat bran (WB) has a promising nutritional profile; however, intrinsic components such as insoluble pentosans negatively impact its technofunctional properties, limiting its application in end-products. Incorporation into food products can be enhanced by enzymatically converting water-unextractable arabinoxylan (WUAX) into its water-extractable form (WEAX). Despite its potential, the integration of WB into food products such as pasta has been minimally explored. This study aims to achieve the enzymatic conversion of WUAX to WEAX through targeted fermentation.

To this end, a phenotypic screening of 155 lactic acid bacteria (LAB) strains was conducted, revealing 28 consistently positive strains. Four strains were applied in model WB fermentations, where they increased WEAX content up to ca. 35.32 ± 35.49 %. Three Saccharomyces cerevisiae strains with reported unspecific xylanase activity were tested, but did not lead to an increase in WEAX when applied in single-strain fermentations, whereas LAB-yeast co-cultures led to av. 21.9 ± 13.28% WEAX increase. Finally, a Levilactobacillus brevis-S. cerevisiae co-culture was selected for a scaled-up fermentation (750 g) followed by integration of the fermentate in pasta production. The resulting pasta quality measurements failed to reveal significant differences between fermented and non-fermented WB. However, hedonic tests revealed higher acceptance of pasta with fermented WB compared to the unfermented version but lower acceptance than traditional durum spaghetti. Consequently, the selected process for altering fiber in WB resulted in products with higher potential consumer acceptance. The chosen dough analysis methods lacked the sensitivity to detect differences produced by this method, emphasizing the need for further investigation in this promising field.

麦麸（WB）具有很好的营养价值；然而，不溶性戊聚糖等固有成分对其技术功能特性产生负面影响，限制了其在最终产品中的应用。通过酶促将水不可提取的阿拉伯木聚糖（WUAX）转化为水可提取的形式（WEAX），可增强其与食品的结合。尽管有潜力，但将WB纳入面食等食品的探索很少。本研究旨在通过靶向发酵实现WUAX酶转化为WEAX。为此，对155株乳酸菌（LAB）进行表型筛选，筛选出28株一致阳性菌株。4株菌株用于模型WB发酵，使WEAX含量提高约35.32±35.49%。对三株具有非特异性木聚糖酶活性的酿酒酵母菌进行了测试，但在单株发酵中未导致WEAX增加，而在实验室与酵母菌共培养时，WEAX增加了21.9±13.28%。最后，一株短乳杆菌。选择酵母共培养进行放大发酵（750克），然后将发酵物整合到面食生产中。由此产生的面食质量测量结果未能揭示发酵和非发酵白面粉之间的显著差异。然而，享乐测试显示，与未发酵的面食相比，发酵白牛奶面食的接受度更高，但接受度低于传统的硬膜面食。因此，选择改变WB纤维的工艺导致产品具有更高的潜在消费者接受度。所选择的面团分析方法缺乏检测该方法产生的差异的灵敏度，强调需要在这一有前途的领域进一步研究。

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引用次数: 0

Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction 感官概况和消费者对通过美拉德反应从酵母风味酶水解物中提取的植物性“肉酱”的接受程度

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-26 DOI: 10.1016/j.fufo.2026.100922

Pik Han Chong , Jie Ying Michelle Choy , Hui Ping Alicia Theng , Jie Hong Chiang , Pey Sze Teo

The lack of meaty flavour in novel plant-based foods is one of the biggest current challenges in mimicking meat products. The present study aims to assess the sensory profile of plant-based ‘meaty’ sauces that are developed through proteolysis and Maillard reaction (MR) with glucose or xylose with nutritional yeast. It also seeks to understand consumer acceptance of these sauces through the use of different front-of-pack (FOP) labels. In the sensory study, a semi-trained panel (n=22) evaluated a range of MR-produced sauces alongside positive (animal-based) and negative (yeast-based) controls, and paired with plain (rice), wheat (seitan ball) and soy (tofu puff) carriers. Higher meaty flavour intensity was perceived in all the glucose-MR sauces and one xylose-MR sauce when paired with the wheat carrier. Relative to the positive control, two sauces from the respective glucose-MR and xylose-MR samples which imparted higher meaty flavour intensity, were shortlisted for the subsequent consumer test. The perceived sensory characteristics, liking, healthiness and willingness-to-purchase of these sauces were accessed among 129 consumers, in blind condition or presented with different FOP labels such as ‘protein source’ and ‘low sodium’ claims. Results suggest that meaty-related sensory attributes are the primary drivers of consumer preference. Sensory characteristics are more influential than FOP labelling effects in consumer acceptance, while the sauces with FOP labels are preferred over those without labels. Taken together, our findings highlight the potential of MR-produced sauces in improving meaty flavour profiles and consumer acceptance in novel plant-based foods.

新型植物性食品缺乏肉味是目前模仿肉制品面临的最大挑战之一。本研究旨在评估通过蛋白质水解和美拉德反应（MR）与葡萄糖或木糖与营养酵母开发的植物性“肉酱”的感官特征。它还试图通过使用不同的包装前（FOP）标签来了解消费者对这些酱汁的接受程度。在感官研究中，一个半训练的小组（n=22）评估了一系列mr生产的酱汁，与阳性（动物基）和阴性（酵母基）对照，并与普通（大米）、小麦（面筋球）和大豆（豆腐泡芙）载体配对。当与小麦载体配对时，所有葡萄糖- mr酱和一种木糖- mr酱都能感受到更高的肉味强度。相对于阳性对照，分别来自葡萄糖- mr和木糖- mr样品的两种酱料具有更高的肉味强度，被列入随后的消费者测试。对129名消费者进行了感知感官特征、喜好程度、健康程度和购买意愿的调查，这些消费者要么是在盲目的条件下，要么是在不同的FOP标签上，如“蛋白质来源”和“低钠”的声明。结果表明，与肉类相关的感官属性是消费者偏好的主要驱动因素。感官特性对消费者接受度的影响大于FOP标签效应，而有FOP标签的酱料比没有FOP标签的酱料更受消费者青睐。综上所述，我们的发现强调了mr生产的酱料在改善肉类风味和消费者对新型植物性食品的接受度方面的潜力。

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

{"title":"Anthocyanin-rich functional drinks enriched with hyaluronic acid (HA) and hydrolysed marine collagen: Physicochemical, antioxidant, and toxicity evaluation","authors":"Deia Tawalbeh , Nur Fatieha Ismail , Soon Yong Ing , Nur Abir Dzulkifli , Mohd Hafiz Mail , Nur Hasnieza Mohd Rosli , Faisalina Ahmad Fisol , Norizah Mhd. Sarbon","doi":"10.1016/j.fufo.2026.100917","DOIUrl":"10.1016/j.fufo.2026.100917","url":null,"abstract":"<div><div>This study examined anthocyanin-rich drinks containing hyaluronic acid (HA) and varying concentrations of hydrolyzed marine collagen (HMC) (0–5 %), formulated to assess their physicochemical properties, antioxidant and anti-tyrosinase activities, sensory acceptability, collagen content, and toxicity profile. The results indicated that increasing the concentration of HMC led to higher turbidity, total soluble solids, antioxidant, and anti-tyrosinase activity, as well as increased mineral, protein, fiber, and ash content. Notably, the addition of 2.5 % HMC received the highest overall acceptability score, second only to the control. This concentration also enhanced the total collagen content, <em>in vitro</em> collagen levels, and collagen bioavailability. A single oral administration of 2000 mg/kg of the anthocyanin-rich drink enriched with HMC over 14 days did not result in any signs of acute toxicity, indicating an LD₅₀ value greater than 2000 mg/kg.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100917"},"PeriodicalIF":8.2,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146078018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

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引用次数: 0